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Recipes
Easy Sticky Buns
By Cindy
Preheat the oven to 400 degrees F
- For the filling:
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/3 cup light brown sugar, lightly packed
- 1/2 cup pecans, chopped in very large pieces
- 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
- 2 tablespoons unsalted butter, melted and cooled
- 2/3 cup light brown sugar, lightly packed
- 3 teaspoons ground cinnamon
- 1 cup raisins
Dipping Sauce for Spring Rolls
By Cindy
Combine all ingredients in a medium bowl and transfer to a serving dish
- 3 tablespoons (3 splashes) rice wine vinegar
- 1/4 cup dark tamari soy sauce
- 1/2 teaspoon sugar
- 1 scallion, finely chopped
- 1 teaspoon toasted sesame oil, a drizzle
- Spring rolls, storebought and heated according to package instructions
Brownie-Walnut Pie
By Cindy
Preheat the oven to 350 degrees F
- 6 tablespoons unsalted butter, diced
- 3 ounces unsweetened chocolate, chopped
- 1 1/4 cups packed dark brown sugar (about 9 ounces)
- 3 eggs, at room temperature
- 3/4 cup flour
- 1/4 teaspoon fine salt
- 1/2 cup walnut pieces, toasted
- Biscotti Crumb Crust, recipe follows
- Walnut halves, optional
- Ice cream or sweetened whipped cream, optional
Buddy Valastro's Chocolate Pecan Pie
By Cindy
For the pie crust, put the flour, shortening, sugar and salt in the bowl of a stand mixer fitted with the paddle at...
- For the pie crust:
- 2 cups all-purpose flour, plus more for flouring your work surface
- 3/4 cup vegetable shortening (such as Crisco)
- 1 tablespoon sugar
- 1 teaspoon fine sea salt
- 7 tablespoons ice-cold water (If you are making this in the summer, use 6 tablespoons water to account for the increased humidity.)
- For the filling:
- 1 cup pecans
- 1 cup sugar
- 3/4 cups corn syrup
- 2 tablespoons butter, melted
- 2 teaspoons salt
- 3 large eggs, beaten
- 1/4 cup chocolate liqueur
Pumpkin-Maple Bread Pudding
By Cindy
Lightly spray a 3-quart casserole dish with butter flavored cooking spray; set aside
- Butter flavored cooking spray
- 1 (16-ounce) loaf cinnamon-raisin swirl bread, cut into 1/2-inch cubes
- 1/2 cup chopped pecans
- 1 1/4 cups milk
- 1/2 cup cream
- 4 eggs
- 2 teaspoons pumpkin pie spice (recommended: McCormick)
- 1/2 cup real maple syrup
- 1 (15-ounce) can solid pack pumpkin (recommended: Libby's)
- 1 (4.5-ounce) jar brandied hard sauce (recommended: Crosse and Blackwell)
- 1 teaspoon maple extract (recommended: McCormick)
Chicken Scallopine with Sage and Fontina Cheese
By Cindy
Directions Place the chicken cutlets on a clean work surface, narrow end facing you
- 6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
- Salt and freshly ground black pepper
- 6 sage leaves
- 3 ounces grated fontina cheese
- 3 tablespoons olive oil
- 1 garlic clove, halved
- 1/2 cup white wine
- 1 (28-ounce) can whole San Marzano tomatoes
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Special Equipment: toothpicks
Swedish Potato Pancakes
By Cindy
1.Combine potatoes, 2 tablespoons flour, egg, corn syrup, nutmeg and salt in a bowl and mix well
- 2 cups frozen mashed potatoes, thawed
- 1/4 cup all-purpose flour, divided
- 1 large egg, beaten
- 1 tablespoon light corn syrup
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 4 tablespoons butter
- Chopped fresh parsley, optional for garnish
- Chopped fresh chives, optional for garnish
- Sour cream
Roasted Pork Loin with Peach BBQ Sauce
By Cindy
For the pork and peach bbq sauce: Preheat the oven to 400 degrees F
- 4 cups peaches, peeled and sliced
- 1 cup brown sugar
- 2/3 cup ketchup
- 2/3 cup apple cider vinegar
- 1/4 cup soy sauce
- 2 tablespoons garlic, minced
- 2 tablespoons ginger, minced
- One 2 1/2-pound boneless pork loin roast
- Kosher salt and cracked black pepper
- 1/4 cup low-sodium chicken stock
- 1 1/2 pounds small Yukon gold potatoes
- Kosher salt
- 1/2 cup half-and-half
- 3 tablespoons unsalted butter, melted
- 1/2 cup cream cheese, softened
- Freshly cracked black pepper
Whole Wheat Linguini or Spaghetti with Peas and Herbs
By Cindy
Heat a pot of water to a boil for pasta, once boiling salt water and cook pasta to al dente
- Salt
- 1 pound whole wheat or whole grain linguini or spaghetti
- 2 tablespoons EVOO - Extra Virgin Olive Oil
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups chicken stock
- 2 cups shelled spring peas or 2 cups defrosted frozen organic peas
- 1 teaspoon sugar
- Finely ground pepper
- 1 cup flat-leaf parsley, chopped
- 1/4 cup tarragon leaves, chopped
- 1/2 cup mint, finely chopped
- 1 lemon, zested
- Grated Parmigiano-Reggiano cheese
Crazy-Good Corn Chips
By Cindy
Directions Preheat the oven to 400 degrees F
- 2 (6-inch) corn tortillas
- 1/8 teaspoon salt
- Salsa, as dip, optional