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Recipes
Smashed Sweet Potatoes with Honey
By Cindy
Place potatoes in a pot, cover with cold water and add some salt
- 2 1/2 pounds sweet potatoes, peeled and sliced or cubed into bite-size pieces
- Salt and pepper
- 1/2 cup warm chicken stock
- 1 teaspoon orange zest
- Juice of 1/2 orange
- A pinch cayenne pepper
- 2 tablespoons butter
- A drizzle of honey
Spiced Christmas Cashews
By Cindy
The perfect Holiday snack, Spiced Christmas Cashews
- 1 egg white
- 1 tablespoon water
- 2 (9 3/4 ounce) cans salted cashews
- 1/3 cup sugar
- 1 tablespoon chili powder
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
BLUEBERRY ANGEL FOOD CAKE ROLLS
By Cindy
1. preheat oven to 350 F
- 1 pkg Duncan Hines Angel food Cake mix
- 1/4 c confectioners suger plus for dusting
- 1 can(s) 24 ounce blueberry pie filling
- Mint leaves for garnish
Mediterranean Bruschetta
By Cindy
Place a grill pan over medium-high heat or preheat a gas or charcoal grill
- For the topping:
- 1 pound ciabatta bread loaf, cut into 1/2-inch wide slices (about 16)
- 1/4 cup olive oil
- 1 lemon, juiced (about 3 tablespoons)
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1 (15-ounce) container whole milk ricotta cheese
- 2 large tomatoes, seeded and diced (about 2 cups)
- 3 tablespoons finely chopped fresh mint leaves, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Bacon & Barbecue Potato Salad
By Cindy
In a large pot, cover the potatoes with cold salted water and bring to a boil over moderately high heat
- 4 lbs. small red potatoes, quartered or halved depending on size
- 2 celery ribs, diced
- 1/2 lb. bacon, preferably applewood-smoked, thinly sliced
- 1 small red onion, minced
- 1-1/4 cups mayonnaise
- 1/4 cup chopped parsley
- 2 Tbsp. barbecue sauce
- 1 Tbsp. chopped tarragon
- 2 Tbsp. spicy mustard
- Salt and freshly ground pepper
- 2 Tbsp. white vinegar
- Chopped scallions for garnish
- Dash of hot sauce
Entenmann's Apple Crumb Cake
By Cindy
Melt butter in large skillet
- 1/3 Cup Butter
- 4 Granny Smith Apples
- 3/4 Cup Sugar
- 1 Teaspoon Lemon peel
- 1/2 Teaspoon Cinnamon
- 1/8 Teaspoon Mace
- 1/3 Cup Currants
- 2 1/2 Cups Flour
- 3 Tablespoons Sugar
- 1/2 Teaspoon Salt
- 1 Package Active dry yeast
- 3/4 Cup Water
- 1/3 Cup Butter
- 1 Egg
- 1 Teaspoon Lemon peel
- 3/4 Cup Chopped pecans
- 6 Tablespoons Flour
- 1/4 Cup Confectioner's sugar
- 3 Tablespoons Butter
- 1/4 Teaspoon Cinnamon
Chocolate Babka
By Cindy
Make the sponge: Combine the flour, sugar, yeast, and warm milk; then cover the bowl with plastic wrap and let sit ...
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 3 ounces cake yeast
- 2 cups warm milk
- 1 1/4 cups sugar
- 1/4 teaspoon vanilla extract
- 1 teaspoon salt
- 10 egg yolks
- 2 eggs
- 4 to 5 cups all-purpose flour, as needed
- 1/2 cup butter, clarified
- 14 ounces almond paste
- 5 egg whites
- 2 tablespoons unsalted butter, softened
- 8 ounces bittersweet chocolate, chopped
Lemon Ricotta Cookies with Lemon Glaze
By Cindy
Preheat the oven to 375 degrees F
- Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 (15-ounce) container whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon, zested
- Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon, zested
Grilled Eggplant Panini with Cambozola Blue Cheese, Prosciutto and Arugula
By Cindy
Heat grill pan to medium-high
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic
- 1 sprig rosemary
- 1 small-medium firm eggplant, 8 slices 1/2-inch thick
- Salt and freshly ground black pepper
- 8 large pitas or flat breads, halved across
- 2/3 pound wedge blue cheese, 8 slices (recommended: Cambozola)
- 8 slices prosciutto
- 1 cup packed baby arugula
Beet Sliders
By Cindy
In a large stock pot, combine and the water, 1/2 cup sea salt, dill, chiles, coriander, caraway, carrots, celery,...
- 5 quarts water
- 1/2 cup sea salt, plus a pinch
- 1 tablespoon dried dill
- 6 dried arbol chiles
- 1/4 cup coriander seeds
- 1 tablespoon caraway seeds
- 1 large carrot, coarsely chopped
- 2 stalks celery, coarsely chopped
- 1/2 large yellow onion, coarsely chopped
- 4 tablespoons seasoning sauce (recommended: Maggi)
- 6 to 8 whole beets (depending on size)
- Olive oil
- Green Goddess Dressing, recipe follows
- Sliced red onions, for serving
- 16 to 18 slider buns, toasted