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Recipes
Lemon-Basil Custard Pie with Red Berries
By LRay
This custard is delicious with its gentle herbal undertone of basil that lightens but adds depth to the rich custar...
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon coarse salt
- 1/2 teaspoon sugar
- 1 stick cold unsalted butter, cut into small pieces
- 2 to 4 tablespoons ice water
- 1 cup milk
- 1 cup heavy cream
- 2 lemon-basil sprigs, plus more, with flowers, for serving
- 5 large egg yolks
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1/8 teaspoon coarse salt
- 10 ounces fresh strawberries, hulled and sliced (about 2 cups)
- 8 ounces fresh raspberries, halved or cut into thirds if large (about 2-cups)
- Fresh elderberries or currants, kept in clusters (optional)
- 1/4 cup sugar
Twelfth Night Cake or King's Cake
By LRay
To make the cake take 6 cups sifted flour, and put it in a large mixing bowl
- 8 cups of all-purpose flour, sifted
- 6 eggs
- 1 cup granulated sugar
- 1 pound butter or shortening
- 2 cups whole milk, scalded then cooled to lukewarm
- 1/2 ounce yeast (2 1/4-ounce packages, or about 4 1/2 tsp)
- 2 teaspoons salt
- Candies to decorate
Portuguese Baked Eggs
By LRay
Bonappetit, October 2013, page 16
- 1/4 cup olive oil
- 3 bell peppers, any color, thinly sliced
- 1 medium red onion, thinly sliced
- 2 beefsteak tomatoes, cut into wedges
- 8 garlic cloves, thinly sliced
- 1 jalapeño, with seeds, halved lengthwise
- 1/4 cupfresh basil leaves
- 2 tablespoonsfresh oregano leaves
- 1 1/2 teaspoonschili powder
- 1 teaspoonpaprika
- Kosher salt and freshly ground black pepper
- 1 cup ricotta
- 6 large eggs
- 1 cup grated sharp white cheddar (about 4 oz.)
- 1/4 cupgrated Parmesan (about 1 oz.)
- Toasted country-style bread (for serving)
Pecan Spice Cake with Caramel-Rum Glaze
By LRay
Southern Living, November 2014, page 118
- CAKE
- 2 cups butter, softened
- 3 cups firmly packed light brown sugar
- 6 large eggs $
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- 2 cups toasted chopped pecans
- 1 tablespoon vanilla extract
- Shortening
- GLAZE
- 1/4 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup butter
- 1/4 cup heavy cream
- 1 tablespoon rum
- 1/2 to 1 1/3 cups powdered sugar
Blueberry-Lemon Icebox Cake
By LRay
Bon Appetit, July 2016, page 81
- 8 ounces mascarpone or plain whole-milk Greek yogurt, room temperature
- 3/4 cup powdered sugar
- 2 tablespoons finely grated lemon zest
- 2 1/2 cups chilled heavy cream
- 1 cup homemade or store-bought lemon curd, divided
- 16 graham crackers, divided
- 1 1/2 cups Blueberry–Chia Seed Jam, divided
- 1/3 cup fresh blueberries
Quinoa, Dried Cherry, and Blue Cheese Salad
By LRay
Martha Stewart Living, September 2016, page 78
- 1/2 2 1/2 cup each cooked quinoa and thinly sliced fennel; 2 tablespoons each dried cherries, blue cheese, and chipped toasted almonds.
- 1 1/2 2 to tablespoon red-wine vinegar, 1/2 teaspoon Dijon mustard, 2 tablespoons extra-virgin olive oil salt and pepper to taste.
Peppery Pork Biscuits
By LRay
Southern Living, AUGUST 2013, Page 128
- 1 pound pork tenderloin
- 1/2 cup all-purpose flour
- 1/4 cup plain white cornmeal
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon table salt, divided
- 1/2 cup milk
- 1/2 cup vegetable oil
- 10 to 12 frozen biscuits, baked
- Fig-Onion Jam
- 1/3 cup chopped sweet onion
- 1 teaspoon olive oil
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon dried crushed red pepper
- 1 (11.5-oz.) jar fig preserves
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon kosher salt
Pineapple- Lemon Jell-O Salad
By LRay
Nutrition Facts Servings Per Recipe: 12 Serving Size: 1 serving Amount Per Serving Calories 113
- 8 oz can crushed pineapple 16 oz fat free cream cheese 1 pkg lemon jello- (can use sugar free for less calories) 1/2 c diced celery 2/3 c chopped walnuts 1/2 pkg Cool Whip Free (25 tbsp)
Sorghum Ice Cream
By LRay
The Local Palate, October 2015, page 43
- 2 cups heavy cream
- 4 cups half & half
- 1/2 cup cane sugar
- 1 cup sorghum
- 12 egg yolks
- 1/4 teaspoon sea salt
- Pepita-Sesame Seed Brittle (recipe follows)
- Pepita-Sesame Seed Brittle
- 2 cups sugar
- 1 cup corn syrup
- 1/2 cup water
- 1/2 teaspoon salt
- 4 tablespoons butter
- 2 teaspoons baking soda
- 1 teaspoon smoked Serrano Pepper
- 1 cup pepitas, lightly toasted
- 1 cup sunflower seeds, lightly toasted
- 1 cup sesame seeds, lightly toasted
Seafood Salad Dip
By LRay
Provided by My Friend Kathy M
- 4 Packages of Cream Cheese Softened
- 3 Chopped Tomatoes
- 2 4-Ounce Cans Diced Green Chilies
- 2 Bunches Green Onions, Chopped
- 3 Cloves Garlic, Chopped
- A Few Dashes of Tobasco Sauce
- Garlic Powder to Taste
- 1/4 Teaspoon Cayenne Pepper
- 1 Package Louis Kemp Crab, Chopped Up
- 1 Package Frozen Shrimp, Cut Up