Cindy's profile page
Recipes
Peach Cobbler
By Cindy
Preheat oven to 350 degrees F
- 4 cups peeled, sliced peaches
- 2 cups sugar, divided
- 1/2 cup water
- 8 tablespoons butter
- 1 1/2 cups self-rising flour
- 1 1/2 cups milk
- Ground cinnamon, optional
Summer Corn Fettuccine
By Cindy
This pasta tastes like corn chowder, a summer favorite of mine
- Salt
- 1 pound fettuccine
- Extra-virgin olive oil, for drizzling
- 6 slices smoky bacon, chopped
- 6 ears corn on the cob, shucked
- 3 shallots, finely chopped
- 1 small red bell pepper, seeded and chopped
- Freshly ground black pepper
- 1 cup half-and-half or cream - whatever you put in your morning coffee
- 1/2 cup chicken stock or dry white wine
- 2 tablespoons chopped fresh thyme leaves
- A few dashes hot sauce or 1 or 2 pinches cayenne pepper
- 1 cup grated Parmigiano-Reggiano or Pecorino Romano
- 1/2 cup torn sweet basil leaves or 1/4 cup chopped tarragon leaves
Cream Cheese Coffee Cake (Entenmann's)
By Cindy
Preheat oven to 350. Grease and flour a 9x13 inch pan or you can use two 8" round cake pans
- 1/2 cup butter softened
- 1 (8 oz.) cream cheese, softened
- 1-1/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour, unsifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup milk or heavy cream
Strawberry Sparkle Cake
By Cindy
For the cake: Preheat the oven to 350 degrees F
- 15 egg whites
- 1 teaspoon cream of tarter
- 1 1/2 cups plus 2 tablespoons superfine sugar
- 1 cup cake flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- One 3-ounce package strawberry gelatin
- 2 1/2 cups boiling water
- 1 pound package frozen strawberries
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- Whole strawberries, for decorating
Peach and Strawberry Soda
By Cindy
In a small saucepan, bring the water and sugar to a boil over medium-high heat, stirring constantly, until the sug...
- 2 cups water
- 1 cup sugar
- 1 cup (6 ounces) frozen and thawed peaches (preferably with no sugar added) or 2 fresh peaches, peeled and pitted
- 1 cup (6 ounces) frozen (preferably with no sugar added) and thawed or fresh strawberries
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 1 teaspoon lemon zest (from1/2 large lemon)
- 1 cup sparkling water
- Ice
Spicy Crab and Vermicelli
By Cindy
Place a large pot of water on to boil
- 1 pound vermicelli
- Salt
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 tablespoon butter, cut into small bits
- 1/2 to 1 teaspoon crushed red pepper flakes, eyeball it, medium to spicy heat level
- 2 cloves garlic, chopped
- 2 shallots, thinly sliced
- 1/2 pound shiitake mushrooms, stemmed and thinly sliced
- 1/4 cup dry sherry or Marsala
- 8 ounces, drained weight, lump crabmeat, shredded
- 1 (28-ounce) can crushed San Marzano tomatoes
- 1/4 cup half-and-half or cream, eyeball it
- Shredded Romano or Parmigiano, your pick, optional
- 10 to 12 basil leaves, shredded
Gwyneth Paltrow's Fried Zucchini Spaghetti
By Cindy
Boil the spaghetti in salted water until just al dente
- 3/4 pound (3/4 box) spaghetti
- Coarse salt
- 3 zucchini, very thinly sliced (but thicker than paper thin or they will just burn)
- 1 tablespoon unbleached all-purpose flour
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 1 cup finely grated parmesan cheese, plus extra for serving
- 1/4 cup pasta water, to thin
- Freshly ground black pepper
- Handful fresh basil leaves (leaves from 5 leafy stems)
CREAM CHEESE CHOCOLATE CHIP COOKIES
By Cindy
Cream butter and sugar until smooth and fluffy
- 1 c. butter
- 1 (3 oz.) pkg. cream cheese
- 1 tsp. vanilla
- 2 1/2 c. flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1 c. chocolate chips
- 1 c. sugar (can use half brown and half white)
- 2 lg. eggs
- 1 c. chopped pecans or walnuts
Homemade Marshmallows
By Cindy
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and...
- 3 packages unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- Confectioners' sugar, for dusting
Hearty Tomato Soup with Lemon and Rosemary
By Cindy
In a large soup pot, melt the butter over medium-high heat
- 2 tablespoons butter
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, chopped
- 1 15-ounce can cannellini (white) beans, drained and rinsed
- 1 28-ounce can crushed tomatoes
- 3 cups chicken broth
- 1 bay leaf
- 1 sprig of fresh rosemary, plus 1 teaspoon, minced
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup creme fraiche
- Zest of one lemon