Cindy's profile page
Recipes
DIPPED CREAM CHEESE COOKIES
By Cindy
Cream butter and cheese; add sugar; cream until light and fluffy
- 1 c. butter
- 1 (3 oz.) pkg. cream cheese
- 1 c. sugar
- 1 egg yolk
- 1/2 tsp. vanilla extract
- 2 1/2 c. sifted flour
- 1 (6 oz.) pkg. (1 c.) semi-sweet chocolate pieces
Smashed Potatoes and Cream Cheese
By Cindy
Boil potatoes until tender, 15 minutes
- 2 1/2 pounds small red potatoes or baby Yukon gold potatoes
- 1/2 cup half-and-half or whole milk
- 8 ounces plain cream cheese or veggie cream cheese, cut into pieces
- 10 chives or 2 scallions, chopped or snipped with kitchen scissors
- Salt and pepper
Ricotta and Vanilla Ravioli with Orange Mint Dipping Sauce
By Cindy
Dipping Sauce 1/2 cup fresh orange juice, from 1 medium orange 1 cup sugar 2 tablespoons chopped fresh mint leave...
- Ravioli
- 1/2 cup whole milk ricotta cheese
- 2 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon chopped fresh mint leaves
- 1 1/2 teaspoons orange zest, from 1 medium orange
- 1 vanilla bean, split lengthwise
- 1 egg, beaten
- 24 round potsticker (Gyoza) wrappers *
- Can be found at specialty Asian markets
Strawberry Shortcake Waffles
By Cindy
Preheat waffle maker to medium
- 1 box pound cake mix
- 2 cups strawberries, sliced
- Whipped cream
Fried Smashed Potatoes with Lemons
By Cindy
For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches
- Potatoes:
- 2 pounds baby or fingerling potatoes
- 1/4 cup olive oil, plus extra as needed
- 3 cloves garlic, peeled and halved
- Dressing:
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 lemons, zested
- Kosher salt and freshly ground black pepper
Homemade Chocolate-Hazelnut Spread
By Cindy
Cook's Note: To toast the hazelnuts, arrange in a single layer on a baking sheet
- 1/2 cup semisweet chocolate chips (3 ounces)
- 3/4 cup skinned hazelnuts, toasted (about 4 ounces)
- 2/3 cup sweetened condensed milk, such as Eagle Brand
- 1 tablespoon honey
- 1/8 teaspoon kosher salt
- Toasted baguette slices
- Sliced fruit, such as apples, pears, pineapple and/or bananas
Mile-High Apple Pie
By Cindy
Preheat the oven to 400 degrees F
- 4 Granny Smith apples, peeled, cored and quartered
- 4 McIntosh apples, peeled, cored and quartered
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 5 tablespoons all-purpose flour, plus more for dusting
- Perfect Pie Dough, recipe follows
- One 7-ounce tube marzipan almond paste
- 1 egg, beaten, for egg wash
- 3 cups flour, plus more for dusting
- 1 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, cut into small pieces, chilled or frozen
Apple Crostatas
By Cindy
To make the crust: Mix the flour, sugar, and salt in a processor
- Crust:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces
- 3 tablespoons ice water
- Filling:
- 2 small Golden Delicious apples, peeled, halved, cored, cut into 1/8-inch-thick slices
- 1 Pippin apple, peeled, halved, cored, cut into 1/8-inch-thick slices
- 1/4 cup plus 1 tablespoon sugar
- 1 teaspoon fresh lemon juice
- 1 large egg white beaten with 1 tablespoon of water (for egg wash)
- 2 tablespoons sliced almonds, toasted
Teriyaki Chicken Legs
By Cindy
Preheat oven to 400˚F. Place a cooling rack over a baking sheet and arrange chicken legs on it
- 8 chicken leg drummers
- 1 1/2 cups, 12 ounces, teriyaki sauce
- Coarse black pepper
- 3 tablespoons sesame seeds
- 1 cup chicken stock
- 3/4 cup water
- 3 tablespoons vegetable oil, divided
- 1 cup rice
- 1 bunch broccolini, trimmed and cut into 3-inch pieces
- Salt
- 1/2 red bell pepper, seeded and thinly sliced
- 1 bunch scallions, shredded on an angle
- 2 large cloves garlic, very thinly sliced
- 1 inch ginger, grated or minced
Roasted Garlic Pesto Cream Pasta
By Cindy
Preheat oven to 400ºF. Slice 1/4-inch off the top of the garlic head, exposing the cloves
- 1 head garlic
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- Salt
- 1 pound whole wheat fettuccine
- 1 cup cream
- 1 cup basil leaves
- 1/2 cup flat-leaf parsley leaves
- 1/4 cup pine nuts, toasted
- 1/2 cup chicken or vegetable stock
- Ground black pepper
- 1/2 cup grated Parmigiano Reggiano cheese