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Recipes
Crispy Fried Sweet Onion Rings
By LRay
Southern Living MAY 2013
- 2 large sweet onions, cut into 3/8-inch-thick slices
- 3 cups buttermilk
- Vegetable oil
- 2 cups all-purpose flour
- 1 cup plain yellow cornmeal
- 2 teaspoons table salt
- 1/2 teaspoon ground red pepper
Cucumber-Mint Buttermilk Soup
By LRay
Martha Stewart Living, March 2015, page 48
- 2 3/4 cups buttermilk
- 1 English cucumber, cut crosswise into 1-inch pieces
- 1/4 cup lightly packed fresh mint leaves, plus more for serving (optional)
- Coarse salt and freshly ground pepper
- Extra-virgin olive oil, for drizzling
Acadian Syrup Cake with Roasted Pears and Caramel Sauce
By LRay
Southern Living, November 2014, Page 116
- 3 cups cake flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 1/2 teaspoon fresh finely ground black pepper
- 1/4 teaspoon ground cloves
- 1 1/2 cups dark cane syrup or honey
- 1/2 cup vegetable oil
- 1 large egg, lightly beaten
- 1 cup buttermilk
- Shortening
- Powdered sugar
- SPICED WHIPPED CREAM
- 1 tablespoon dark cane syrup or honey
- 1 cup heavy cream
- Pinch of cinnamon
- CARAMEL SAUCE
- 1 cup firmly packed light brown sugar
- 1/2 cup butter
- 1/4 cup whipping cream
- 1/4 cup dark cane syrup
- Pinch of salt
- ROASTED PEARS
- 8 medium-size firm pears (3 1/2 to 4 lb.), peeled and cut into 1- to 1 1/2-inch wedges
- 2 tablespoons fresh lemon juice
- Vegetable cooking spray
- 2 tablespoons cold butter, cut into small pieces
- 1/2 cup unfiltered pure apple cider
- 1/4 cup dark cane syrup or honey
Chicken-Spaghetti Casserole
By LRay
Southern Living, February 2016, page 218
- 1 (4-lb.) whole chicken
- 4 tablespoons kosher salt
- 1 bay leaf
- 8 ounces uncooked spaghetti
- 3 tablespoons butter
- 1 large yellow onion, chopped
- 1/2 medium-size green pepper, coarsely chopped
- 2 celery ribs, chopped
- 2 garlic cloves, minced
- 1 (10 3/4-oz.) can cream of mushroom soup
- 1 (28-oz.) can diced tomatoes, drained and chopped
- 1 teaspoon Worcestershire sauce
- 4 drops of hot sauce
- 1/8 teaspoon freshly ground black pepper
- Vegetable cooking spray
- 1 cup (4 oz.) shredded medium Cheddar cheese
Coconut Rice Puddings with Raspberries
By LRay
From Martha Stewart Living, June 2013, Page 132
- 3 large eggs
- 1/4 cup sugar
- 1/2 vanilla bean, split and scraped
- 1/4 teaspoon coarse salt
- 3/4 cup sweetened shredded coconut
- 1 1/2 cups half-and-half
- 1/2 cup unsweetened coconut milk
- 3/4 cup Cooked Short-Grain Rice
- 1 pint ripe or overripe raspberries
- 1/2 cup unsweetened large coconut flakes, toasted, for garnish
Garden Potato Salad
By LRay
Southern Living, April 2015, page 109
- 3 pounds new potatoes, halved
- 1 1/2 teaspoons kosher salt, divided
- 4 ounces fresh snow peas or sugar snap peas
- 3 tablespoons coarse-grained Dijon mustard
- 3 tablespoons fresh lemon juice
- 1 teaspoon sugar
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup olive oil
- 1 cup loosely packed fresh herbs (such as basil, chives, mint, and dill), coarsely chopped
Praline Bread Pudding
By LRay
Southern Living, March 2016, page 120
- 6 large eggs
- 3 cups heavy whipping cream
- 3 cups milk
- 2 cups packed dark brown sugar
- 2 tablespoons vanilla extract
- 1/4 teaspoon table salt
- 1/4 teaspoon ground nutmeg
- 1 (16-oz.) day-old French bread loaf, cut into 1-inch cubes (about 14 cups)
- 2 cups coarsely chopped toasted pecans
- PRALINE SAUCE
- 3 Tablespoons (1 1/2 ounce)salted butter
- 1 Tablespoon all-purpose flour
- 1 cup heavy whipping cream
- 1/2 cup packed dark brown sugar
- 2 Tablespoons vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon table salt.
Buttermilk Panna Cotta with Apricot and Candied Fennel
By LRay
Bon Appetit, March 2014, page 100
- 1 envelope unflavored powdered gelatin (about 2 1/2 tsp.)
- 2 3/4 cups heavy cream, divided
- 2/3 cup plus 3 tablespoons sugar
- 3 cups buttermilk
- 3/4 cup dried apricots, preferably Californian, finely chopped
- 1 tablespoon fennel seeds
Ricotta Pancakes with Honeycomb-Candy Butter
By LRay
Bon Appetit, October 2015, page 12
- 1/4 cup sugar
- 2 tablespoons pure maple syrup
- 2 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 large eggs, separated
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon sugar
- 3/4 teaspoon kosher salt
- 1 1/3 cups whole-milk ricotta
- 3/4 cup whole milk
- 1 teaspoon finely grated lemon zest
- Vegetable oil (for griddle)
- Pure maple syrup and fresh berries (for serving)
- A candy thermometer
35th Anniversary Hummingbird Cake
By LRay
Southern Living APRIL 2013
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 1 teaspoon ground cinnamon
- 2 cups diced ripe bananas (about 3 medium)
- 3 large eggs, beaten
- 1 cup chopped toasted pecans
- 1 cup vegetable oil
- 1 (8-oz.) can crushed pineapple, undrained
- 2 teaspoons vanilla extract
- Cream Cheese Custard Filling
- 3/4 cup sugar
- 1/3 cup all-purpose flour $
- 3 large eggs $
- 1 1/2 cups milk
- 1 (8-oz.) package cream cheese, cubed and softened
- 1 tablespoon vanilla extract
- Browned Butter Frosting
- 1 cup butter
- 1 (16-oz.) package powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract