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Recipes
Hummingbird Cake
By LRay
Southern Living, February 2016, page 200
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten
- 11/2 cups vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 2 cups chopped bananas
- 1 cup chopped pecans
- SHORTENING
- Cream Cheese Frosting
- 1/2 cup chopped pecans
- Cream Cheese Frosting
- 2 (8-ounce) package cream cheese, softened
- 1 cup butter or margarine, softened
- 2 (16-ounce) package powdered sugar, sifted
- 2 teaspoon vanilla extract
Chewy Brownies
By LRay
Vanessa McNeil Rocchio, Southern Living JUNE 2014 This thin brownie makes killer ice-cream sandwiches
- Vegetable cooking spray
- 3/4 cup butter
- 1 (4-oz.) bittersweet dark chocolate baking bar (60% cacao), chopped
- 1 1/4 cups sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
Slow-Cooked Lamb with Lemon and Oregano
By LRay
Recipe adapted from "Food From Man Greek Kitchens, by Tessa Kiros
- 1 1/2 cups fresh lemon juice (from 6 to 7 lemons)
- 1/2 cup extra-virgin olive oil
- 1 heaping tablespoon dried oregano
- 1 1/2 cups water
- 1 leg of lamb (about 4 pounds)
- Coarse salt and freshly ground pepper
- 2 1/2 pounds Yukon Gold potatoes, peeled and cut into big chunks
Two-Step Fresh Peach Pound Cake
By LRay
Southern Living JULY 2013, Page 86
- 4 cups all-purpose flour
- 3 cups sugar
- 2 cups butter, softened
- 1/2 cup milk
- 1/2 cup peach schnapps
- 6 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups diced fresh peaches
Cherry Chocolate Cake
By LRay
The Original Duncan Hines Recipe
- 1 Duncan Hines Devil's Food cake mix
- 21 oz. can cherry pie filling
- 1 tsp. almond extract (may use vanilla)
- 2 eggs, beaten
- 1 c. white sugar
- 5 tbsp. butter
- 1/3 c. milk
- 6 oz. chocolate chips
Double Berry-Almond Galette
By LRay
Marian Cooper Cairns, Southern Living JULY 2014, page 100
- 1/2 cup slivered almonds, toasted
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 1/2 teaspoons table salt
- 1/2 cup cold butter, cubed
- 1/4 cup cold vegetable shortening, cubed
- 3 tablespoons ice-cold water
- 3 tablespoons vodka, chilled
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 2 tablespoons sugar
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon almond extract
- 1/3 cup sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 2 cups fresh blueberries
- 2 cups fresh blackberries
- 2 tablespoons butter, cut into pieces
- 1 large egg, beaten
- 1 tablespoon sugar
- Honey Sour Cream (optional)
- Garnish: torn mint leaves
POPPY-SHAPED LEMON COOKIES
By LRay
Directions Make the cookies: Preheat oven to 350 degrees
- 3/4 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
- 2 cups all-purpose flour, plus more for surface
The BA (Bon Appetit) Biscuit Mix
By LRay
The BA Biscuit Mix. Get the measuring out of the way when you have time: Keep homemade mix on hand for these shortc...
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
Chilled Beet Tart
By LRay
Better Homes and Gardens, Feburary 2016, page 76
- 2 pounds beets
- 2 Tablespoons water
- olive oil
- salt
- pepper
- 16 ounces cream cheese
- 1 Tablespoon Tahini
- 1 halved, seeded chopped jalapeno pepper
- 1/4 teaspoon kosher salt
- Garnish: sesame seeds and green onions
Strawberry, Almond, and Pea Salad
By LRay
Recipes & Menus | recipes Strawberry, Almond, and Pea Salad "I like the fact that just three or four main ingredi...
- 1/2 cup Marcona almonds
- 2 tablespoons white wine vinegar
- 2 teaspoons whole grain mustard
- 1 teaspoon poppy seeds
- 1 teaspoon sugar
- 1/4 cup vegetable oil
- Kosher salt, freshly ground pepper
- 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
- 3 cups baby arugula or watercress, thick stems trimmed
- 8 ounces fresh strawberries, hulled, halved or quartered if large (about 2 cups)
- 1 cup pea tendrils
- 1 ounce Parmesan, shaved