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Recipes
Chocolate Stuffed Eclairs
By Cindy
Preheat the oven to 400 degrees F
- Pastry Ingredients:
- 1 cup water
- 1 stick margarine or butter
- 1 cup sifted all-purpose flour
- 4 eggs
- Filling:
- 6 tablespoons all-purpose flour
- 1/4 cup cocoa powder
- 3/4 cup sugar
- 1/2 teaspoon salt
- 3 cups milk
- 3 eggs, beaten
- 2 teaspoons vanilla
- Icing:
- 2 (1-ounce) squares chocolate
- 2 cups sugar
- 1 cup whipping cream
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
Blueberry Crumb Cake
By Cindy
Preheat the oven to 350 degrees F
- For the streusel:
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 pound (1 stick) unsalted butter, melted
- 1 1/3 cups all-purpose flour
- For the cake:
- 6 tablespoons unsalted butter, at room temperature (3/4 stick)
- 3/4 cup granulated sugar
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 2/3 cup sour cream
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup fresh blueberries
- Confectioners' sugar for sprinkling
Chewy Chocolate Chip Cookies
By Cindy
Sift the flour, salt, baking powder and baking soda together into a large bowl
- 2 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 1/2 sticks unsalted butter, softened
- 1 3/4 cups packed dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Spanish Chicken and Sausage Penne
By Cindy
Place stock and saffron in small pot
- 1 1/2 cups chicken stock
- A generous pinch of saffron threads, about 24
- Salt
- 1 pound penne pasta
- EVOO – Extra Virgin Olive Oil, for drizzling
- 2 large red frying peppers or medium red bell peppers
- 1/2 pound Spanish-style chorizo, casing removed and chopped
- 1 pound boneless, skinless chicken thighs or breasts, diced into small pieces
- 2 tablespoons fresh thyme leaves, chopped
- Pepper
- 1/2 pound button mushrooms, quartered
- 1 large Spanish onion, chopped
- 4 cloves garlic, chopped or grated
- 1 large fresh bay leaf
- 1 chili pepper -- red Fresno, Holland or cherry pepper, finely chopped
- 1/2 cup dry sherry
- 1 14-ounce can diced fire-roasted tomatoes or diced tomatoes with chilies
- 1/2 cup flat-leaf parsley, chopped
- Freshly grated or shredded Manchego cheese, for topping
Holiday Salad ****
By Cindy
From "Giada's Family Christmas" show
- 2 lemons, juiced, plus 1/2 lemon
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup and 2 tablespoons extra-virgin olive oil
- 5 medium heads Belgian endive, ends trimmed and cut into 1-inch circles
- 1 medium green apple, peeled, cored, and cut into 1-inch cubes
- 1/4 pound Gruyere cheese, rind removed and diced into 1-inch cubes
- 1/2 avocado, diced into 1-inch cubes
- 2 tablespoons dried cranberries, or the seeds of 1 small pomegranate
- 2/3 cup defrosted corn kernels or 1/2 ear corn, cooked and kernels removed
Acorn Squash Soup
By Cindy
Preheat the oven to 350 degrees F
- 3 whole acorn squash, approximately 8 cups when cooked
- 6 shallots, 1 cup diced, 3 left whole and peeled
- 6 garlic cloves, peeled
- 3 tablespoons olive oil, plus 1/3 cup extra-virgin olive oil
- 1 tablespoon salt
- 1 tablespoon pepper, freshly cracked, plus more for seasoning
- 1 stick unsalted butter, in all
- 4 cups chicken stock, low-sodium
- 1/4 teaspoon cayenne
- 1/4 teaspoon white pepper
- 1 teaspoon sage, dry
- 1 teaspoon savory
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1/3 cup grated Parmesan
Hungry Chick Chunky Soup
By Cindy
Evenly season chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper
- Special equipment: Crock pot
- 1 1/2 pounds raw, boneless, skinless lean chicken breasts, halved
- 1/2 teaspoon salt and freshly ground black pepper
- 1 small onion, finely diced
- 2 carrots, chopped
- 2 cups dry coleslaw mix
- 1 (15-ounce) can white beans (such as cannellini), drained and rinsed
- 1 (14 1/2-ounce) can stewed tomatoes, not drained
- 1 cup frozen peas
- 2 (14 1/2-ounce) cans fat-free chicken broth (about 3 1/2 cups)
- 1/2 teaspoon fresh thyme, plus more, for serving, optional
- 1 bay leaf
Chocolate Pudding
By Cindy
Make the pudding: Whisk the egg yolks, sugar and cornstarch in a large bowl
- For the Pudding:
- 2 large egg yolks
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 3 cups whole milk
- 5 ounces bittersweet or semisweet chocolate, chopped
- Pinch of salt
- 1 tablespoon vanilla extract
- For the Cinnamon Cream:
- 1 cup heavy cream
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
Chicken Breasts with Chestnut Stove Top Stuffing and Balsamic Cream Gravy
By Cindy
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
- 4 tablespoons EVOO – Extra Virgin Olive Oil
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 2 leeks, cleaned and chopped
- 1 cup chopped chestnuts, jarred or fresh roasted
- 1 1/2 cups stock, divided
- 4 slices (each about an inch thick) brioche or challah bread
- 4 tablespoons butter, divided
- 1/4 cup flat-leaf parsley, chopped
- 1 tablespoon thyme leaves, a few sprigs
- 2 tablespoons flour
- 1/3 - 1/2 cup heavy cream
- 2 tablespoons aged balsamic vinegar