LRay's profile page
Recipes
Easy Fudge Sauce
By LRay
Serve this sauce with Upside-Down Banana Split Pie
- 1 1
- cuppacked brown sugar
- 1/2 1/2
- cupunsweetened cocoa powder
- 1/2 1/2
- cupbutter
- 1/2 1/2
- cupmilk or half-and-half
- 2 2
- teaspoonsvanilla, instant coffee crystals, or espresso powder
Pecan Popovers
By LRay
Betty Rabe, Plano, Texas, Southern Living SEPTEMBER 2006
- 1/2 cup butter or margarine, softened
- 2 tablespoons honey
- 4 large eggs
- 2 cups milk
- 3 tablespoons butter or margarine, melted
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup finely chopped pecans
Bananas-Foster Milkshake
By LRay
- 1 1/2 cups vanilla ice cream
- 1/3 cup whole milk
- 1 banana; pulse.
- Sprinkle of sugar
- Coffee ice cream.
- Drizzle of Caramel
- Pretzels, crumbled
- Whipped cream
Pinecone Cakes
By LRay
Better Homes & Gardens, December 2013, pagew 132
- Cream Cheese Frosting:
- Cakes
- Nonstick cooking spray for baking
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup whipping cream
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 eggs
- 1 1/2 teaspoons vanilla bean paste or vanilla
- 2/3 cup buttermilk or sour milk
- 1 8 ounce package cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1/4 teaspoon ground cinnamon
- pinch salt
- Assembly:
- 1 - 1 1/2 cups sliced almonds, lightly toasted if desired
- Silver edible luster dust or powdered sugar (optional)
Glaze for Ham
By LRay
One of my Holiday Favorates from Aunt Emma Lee
- 1/2 Cup Rasins
- 1 Cup Pineapple Juice
- 1/2 Cup Sugar
- 1 Tablespoon Cornstarch
- 1 Tablespoon Dry Mustard
New Tuna Casserole
By LRay
Southern Living DECEMBER 2013, page 175
- 1 (16-oz.) package ziti pasta
- 1 (8-oz.) package haricots verts (thin green beans), cut into 1-inch pieces
- 6 tablespoons butter, divided
- 2 medium leeks, thinly sliced
- 2 (4-oz.) packages fresh gourmet mushroom blend
- 1/4 cup all-purpose flour
- 3 cups heavy cream
- 1 cup organic vegetable broth
- 2 cups (8 oz.) shredded sharp white Cheddar cheese
- 6 tablespoons grated Parmesan cheese, divided
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (12-oz.) can solid white tuna in spring water, drained
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh tarragon or parsley
- 1/4 cup crushed potato chips
- 1/4 cup panko (Japanese breadcrumbs)
- 2 tablespoons butter, melted
- Garnish: sliced fresh chives
Almond-Crusted Trout with White Grits and Swiss Chard
By LRay
Bon Appetit, March 2015, Page 34
- 1 cup white grits (not instant)
- Kosher salt and freshly ground black pepper
- 1 cup whole skin-on almonds
- 1 large egg, beaten to blend
- 4 6-oz. trout fillets
- 2 tablespoons vegetable oil
- 1 bunch Swiss chard, thick ribs and stems removed, torn into pieces
- 1 small shallot, finely chopped
- Lemon wedges (for serving)
Scones with Pears, Irish Cheddar, and Honey
By LRay
Martha Stewart Living, March 2105
- 3 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1/4 cup sugar
- 1/2 teaspoon coarse salt
- 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
- 1 teaspoon caraway seeds
- 1/2 cup currants
- 1 cup buttermilk, plus more as needed and for brushing
- Cored and sliced ripe pears, such as Red Anjou, Comice, Red Bartlett, or Seckel, for serving
- Sliced cheddar, preferably Irish, for serving
- Honey, for drizzling
Kale and Lentil Bowl with Avocado Dressing
By LRay
Martha Stewart Living, July/August 2015, page 40
- 1 ripe avocado, halved, pitted, and peeled
- 1 teaspoon minced garlic
- 2 tablespoons minced shallot
- 1/4 cup fresh lemon juice, plus wedges for serving
- 1/4 cup extra-virgin olive oil
- Coarse salt
- 1 bunch (10 ounces) Tuscan kale, stems and center ribs removed, thinly sliced
- 2 2/3 cups cooked lentils (from a 17.6-ounce vacuum pack or two 15-ounce cans, drained and rinsed)
- Sliced extra-sharp cheddar (preferably aged), chopped roasted salted almonds, and sprouts, for serving
Stella's Fried Green Tomatoes
By LRay
The Local Palate, June/July 2014, page 44
- Oil for frying
- 1 1/2 cups all-purpose flour
- 3/4 tablespoon kosher salt
- 1/2 tablespoon black pepper
- 3 large eggs
- 3 tablespoons buttermilk
- 3 cups panko breadcrumbs
- 1 cup all-purpose flour
- 2 tablespoons Cajun seasoning
- 2 tablespoons kosher salt
- 1/2 tsp crushed red pepper
- 1/2 tsp black pepper
- 4 baseball-sized green tomatoes, cored, sliced 1/4 inch thick (about 24 slices total)