Cindy's profile page
Recipes
Apple Brown Betty
By Cindy
Preheat the oven to 375 degrees F
- 1 1/2 to 2 sticks salted butter, cut into pieces, plus more for greasing
- 8 slices hearty wheat bread, diced
- 3 apples, preferably Granny Smith, peeled, cored and diced
- 1 1/2 packed cups brown sugar, plus more if needed
Dr. Ian's Smoothie
By Cindy
Place all ingredients except the ice cubes in a blender and puree for 1 minute
- 1 cup chopped kale
- 1 medium cucumber, peeled, seeded, and sliced
- 1 large green apple, peeled, cored, and sliced
- 1 teaspoon fresh grated ginger
- 1 1/2 tablespoons fresh lemon juice
- 2 tablespoons sugar
- 10 ice cubes
Cinnamon Coffee Bars
By Cindy
1. In a large mixing bowl, cream butter and brown sugar
- GLAZE:
- Enjoy this delicious recipe for breakfast.
- 1/3 cup butter, softened
- 1 cup packed brown sugar
- 1 egg
- 1/3 cup hot, strong brewed coffee
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts
- 3/4 cup confectioners' sugar
- 1/4 teaspoon vanilla extract
- 3 teaspoons milk
PB and J Crepes
By Cindy
In a blender, combine the eggs, milk, flour, sugar, and salt
- 4 eggs, at room temperature
- 1 cup whole milk, at room temperature
- 1/2 cup flour
- 1 tablespoon sugar
- 1/8 teaspoon fine sea salt
- 3 tablespoons unsalted butter, cut into 12 cubes
- 1/3 cup creamy peanut butter, at room temperature
- 1/2 cup strawberry or raspberry jam
- 1/2 cup (2 ounces) fresh blueberries
- Powdered sugar, for dusting
Hungarian Nut Roll Recipe
By Cindy
Use 1 to 1-1/4 cups filling per roll
- Ingredients for Bread Dough:
- For nut rolls, butter and sweet cream are important ingredients
- 1 1 1 square of yeast or 1 envelope
- 1/4 1/4 1/4 cup warm milk
- 1/2 1/2 1/2 pound butter
- 4 4 4 egg yolks
- 1/2 1/2 1/2 pint sweet cream (half and half)
- 4 4 4 cups flour
- 1 1 1 teaspoon sugar
- 3/4 3/4 3/4 teaspoon salt
- Directions for Bread Dough:
- 1/8 to 1/4 12 16 to 1/8 to 1/4 inch thick. Sides will be about 12 by 16 inches. With paring knife, even off sides slightly. Spread with nut filling (recipe below) to within
- 1/2 1/2 10 14 of sides. Roll from short side up long side. Place the three rolls side-by-side on a 10 by 14 inch baking pan or cookie sheet and let rise in a warm area for
- 3 3 325 1 Brush top with beaten egg. Bake at 325 degrees for 1 hour.
- Ingredients for Nut Filling:
- 1 1 1 pound nut meats, finely chopped
- 1-1/2 1-1/2 1-1/2 cups sugar
- 1 1 1 teaspoon vanilla
- 4 4 to egg whites beaten to stiff stage
- Directions for Nut Filling:
- Mix together nuts and sugar and then add vanilla. Fold in beaten egg whites.
Almond and Lemon Biscotti Dipped in White Chocolate
By Cindy
Directions Preheat the oven to 325 degrees F
- 2 cups all-purpose flour
- 3/4 cup cornmeal
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 3 tablespoons grated lemon zest (from about 3 to 4 lemons)
- 3/4 cup coarsely chopped whole almonds
- 18 ounces white chocolate chips
Sausage and Peppers Sliders
By Cindy
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
- 3 tablespoons EVOO – Extra Virgin Olive Oil
- 1 medium onion, thinly sliced
- 1/2 small red bell pepper, thinly sliced
- 1/2 small green bell pepper, thinly sliced or 1 small cubanelle pepper, seeded and thinly sliced
- 2 cloves garlic, finely chopped or grated
- 1 tablespoon Worcestershire sauce
- Salt and pepper
- 1 pound bulk sweet or hot Italian sausage or sausage links, casings removed
- 8 cubes of provolone cheese, half-inch thick and 1-inch square
- 8 small dinner rolls or packaged slider rolls, such as Pepperidge Farm brand, split open and toasted
Banana Chocolate Dessert
By Cindy
Combine graham cracker crumbs, sugar and butter in a small bowl
- 1 1/2 cup graham cracker crumbs
- 1/4 cup sugar
- 6 Tbsp butter or margarine, melted
- 3 bananas, sliced
- 1 (8-ounce) package cream cheese
- 3 1/2 cup cold milk
- 2 (3.9-ounce) packages chocolate instant pudding mix
- 8 oz whipped topping
- 12 maraschino cherries
French Onion Egg Noodle Casserole
By Cindy
Heat 1 tablespoon EVOO, a turn of the pan, in a skillet over medium-low to medium heat
- 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 3 tablespoons butter
- 3 large onions, sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme, chopped
- 1 large fresh bay leaf
- Salt and pepper
- 1/2 cup dry white wine
- 2 cups beef stock
- 1 pound extra-wide egg noodles
- 1 1/2 cups grated Gruyère cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- 4 cups watercress leaves, loosely packed (2 bunches)
- Juice of 1 lemon
- Drizzle of honey
Lemon and Almond Rice Pudding
By Cindy
In a heavy, medium saucepan, combine the milk, rice, sugar, vanilla seeds, vanilla pod, and salt
- 4 cups whole milk
- 1/2 cup Arborio rice or medium-grain white rice
- 1/2 cup sugar
- 1 vanilla bean, seeds removed, pod reserved
- 1/8 teaspoon fine sea salt
- 1/2 cup fresh lemon juice, from about 3 large lemons
- 1/4 cup amaretto liqueur
- 3 large lemons, zested
- 1/2 cup whipping cream
- 1/4 cup sliced almonds, toasted* see Cook's Note