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Recipes
Mocha Shortbread
By LRay
Makes 4 dozen Directions Whisk together flour, cocoa powder, and salt in a bowl
- 1 1
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- 2 2
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- 3 3
- to 350 to 48 8 6 to paring knife to cut dough into 48 bars, 8 across short side and 6 down long side. Use a fork or skewer to poke holes in top of each bar.
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- 4 4
- 30 to 35 10 to 3 minutes. Let cool in pan on a wire rack 10 minutes, then recut bars. Let cool completely in pan before serving. Bars can be stored at room temperature up to 3 weeks.
Dutch Baby (Savory)
By LRay
Bon Appetit, April 2016, page 36
- 3 large eggs, room temperature
- 3/4 cup whole milk, room temperature
- 3 tablespoons unsalted butter, melted, slightly cooled, divided
- 1/2 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Cajun Corn Pups
By LRay
Genét Hogan, Woodstock, GA, raisedonaroux
- 1 (7.5-oz.) package corn muffin mix
- 1/3 cup cold beer
- 1 large egg, lightly beaten
- 1 1/4 teaspoons Creole seasoning
- 1/4 teaspoon garlic powder
- 1 (1-lb.) package andouille sausage
- Vegetable oil
- Creole mustard
Rocket Pops
By LRay
Better Homes and Gardens, June 2014, pagwe 103
- inch cubes (2 cups) 2 tablespoons Simple Syrup 1 tablespoon lemon juice 1 fresh mint leaf (optional) 1/2 teaspoon red food coloring Blue Pops 10 ounces pineapple, cut into 1
- inch cubes (1 3/4 cups) 2 tablespoons Simple Syrup 1 tablespoon lemon juice 1 fresh mint leaf (optional) 1/2 teaspoon blue food coloring
Herby Barley Salad with Butter-Basted Mushrooms
By LRay
Bon Appetit, November 2015, Page 105
- 1 cup hulled, hull-less, or pearl barley
- Kosher salt
- 2 shallots, thinly sliced into rings
- 1/3 cup vegetable oil
- 2 tablespoons olive oil
- 8 ounces mushrooms (such as maitake, chanterelle, and/or oyster), torn or cut into large pieces
- Freshly ground black pepper
- 2 sprigs thyme
- 1 garlic clove, crushed
- 3 tablespoons unsalted butter
- 1 cup chopped fresh cilantro
- 1 cup chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1 1/2 ounces Parmesan, shaved, plus more for serving
Pita Bread
By LRay
Martha Stewart Living, June 2015, Page 83
- 4 1/2 cups all-purpose flour, plus more for dusting
- 2 packages (1/4 ounce each) active dry yeast (4 1/2 teaspoons)
- 1 tablespoon honey
- 2 1/4 cups warm water (110 degrees)
- 1 1/2 cups whole-wheat flour
- 1 tablespoon coarse salt
- 1/3 cup extra-virgin olive oil, plus more for bowl
- Fine cornmeal, for sprinkling
Pasta Salad with Melon, Pancetta, and Ricotta Salata
By LRay
Recipes & Menus | recipes Pasta Salad with Melon, Pancetta, and Ricotta Salata Like the classic combination of me...
- 2 ounces thinly sliced pancetta (Italian bacon)
- 4 ounces orecchiette (ear-shaped pasta)
- Kosher salt
- 3 1/2 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons Champagne vinegar or white wine vinegar
- 2 cups 1x1x1/4" pieces peeled melon (any variety)
- 1/3 cup coarsely chopped fresh mint, divided
- 3 tablespoons thinly sliced scallion
- Pinch of crushed red pepper flakes
- Freshly ground black pepper
- 1 ounce ricotta salata (salted dry ricotta), shaved, or crumbled feta
Hungarian Mushroom Stew
By LRay
Directions: Pour oil into a large pan and sautee onions on a low heat until soft and translucent
- 2 lb mushrooms, sliced
- 1 large onion
- 2 large tomatoes, chopped
- 2 teaspoon paprika
- 4 tablespoon oil
- 2-3 cloves garlic
- 1 cup sour cream
- salt
- black pepper
- 2 tablespoon flour
- chopped parsley
Celery with Carlow and Walnuts
By LRay
Cabrini's Celtic Kitchen 2015
- 8 large celery stalks
- 1 c. crumbled Carlow cheese
- 1/2 c. cream cheese
- Salt and black pepper
- 1 tsp. paprika to dust
- 20 walnut pieces to garnish
Toasted Coconut Cake
By LRay
From Joyce White
- CAKE:
- 1 Package (2 layer) Yellow Cake Mix
- 1 Package vanilla Instant Pudding
- 1 1/3 Cups Water
- 4 Eggs
- 1/4 Cup Oil
- 2 Cups Flaked Coconut
- Coconut Cream Cheese Frosting
- 4 Tablespoons Butter
- 2 Cups Bakers Angle Flake Coconut
- 1 Package (8 Ounces) Cream Cheese
- 3 1/2 Cups Sifted Confectioners' Sugar
- 1/2 Teaspoon Vanilla