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Recipes
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
Creamy Lemon Tart
By Cindy
Line a 9-inch tart pan with a removable bottom with the pastry dough and place in the freezer for 1 hour or overni...
- Pastry crust (purchased or your favorite recipe) for a
- 9-inch (23 cm) pie
- 3/4 cup (180 ml) fresh lemon juice
- 1/2 cup (125 ml) sugar
- 2 Tbs (30 ml) heavy cream
- 3 eggs
- 2 egg yolks
Raspberry Red Velvet Truffle Pop
By Cindy
Bake Duncan Hines® Red Velvet Cake Mix as directed on the back of the box in a 13x9 cake
- 2 and 3/4 cups baked Duncan Hines Red Velvet Cake Mix crumbs
- 1 Tbsp. Duncan Hines Butter Cream Frosting
- 1 teaspoon Chambord raspberry liquor
- 1/3 cup Pureed Comstock® or Wilderness Raspberry® Pie Filling
- 14 oz. White Coating Chocolate (we recommend Wilton Candy M
Apple Crisp
By Cindy
Preheat the oven to 350 degrees F
- Topping:
- 6 baking apples, peeled, cored, and cut into wedges
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 2 tablespoons flour
- 1 1/4 cups flour
- 1/2 cup rolled oats
- 1/2 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 12 tablespoons butter (1 1/2 sticks), chilled and cut into small pieces
- 1/2 cup nuts, coarsely chopped and toasted
Baked Mediterranean Snapper
By Cindy
1.HEAT oven to 425ºF. Spray a 13 x 9-inch baking dish with no-stick cooking spray
- Crisco® Original No-Stick Cooking Spray
- 2 tablespoons Crisco® Pure Olive Oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1 (14.5 oz.) can diced tomatoes with juice
- 1/2 cup sliced black olives
- 4 (4 to 6 oz.) red snapper fillets
- Salt and pepper to taste
- GARNISH
- 1/4 cup crumbled feta cheese
- 1/4 cup minced parsley
Creamy Ricotta Tart with Pine Nuts
By Cindy
Preheat the oven to 350 degrees F
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 4 tablespoons sugar
- 1 1/2 cups pine nuts (about 5 ounces), toasted
- Pinch salt
- 1 stick (4 ounces) unsalted butter, melted and cooled slightly
- 1/2 cup water
- 1 cup ricotta cheese
- 6 ounces cream cheese, at room temperature
- 2 large eggs
- 3 large egg yolks
Jumbo Shrimp with Basil and Mint Pesto
By Cindy
Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped
- 3/4 cups lightly packed fresh mint leaves
- 1/2 cup lightly packed fresh basil leaves
- 1/4 cup pine nuts, toasted
- 1 garlic clove
- 1/4 cup olive oil
- 2 tablespoons freshly grated Parmesan
- Salt and freshly ground black pepper
- 2 pounds uncooked jumbo shrimp, peeled and de-veined
- 2 tablespoons extra-virgin olive oil
Holiday Cookie Tree Centerpiece
By Cindy
1. COMBINE flour and salt in large bowl
- COOKIES:
- 6 1/4 cups Pillsbury BEST® All Purpose Flour
- 3/4 teaspoon salt
- 3 sticks Crisco® Baking Sticks All-Vegetable Shortening
- OR 3 cups Crisco® All-Vegetable Shortening
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 5 large egg yolks
- 1/2 cup orange juice
- 1 (10-count) set star-shaped cookie cutters in graduated sizes (2" to 8" diameters)**
- ROYAL ICING
- 4 cups powdered sugar
- 3 tablespoons meringue powder**
- 1/2 cup warm water
- Holiday decorator sprinkles
Banana Spice Cookies with Lemon Butter Icing
By Cindy
These banana spice cookies are perfect anytime, but especially satisfying over the winter holidays, with flavors of...
- COOKIES:
- 1/2 cup shortening
- 1 cup brown sugar, packed
- 2 eggs
- 1 cup mashed bananas, about 2 bananas
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/2 cup chopped walnuts or pecans
- LEMON BUTTER ICING:
- 1/3 cup butter, softened
- 3 cups powdered sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon grated lemon zest
Gnocchi with Cinnamon Butter
By Cindy
Melt the butter with the cinnamon stick in a heavy medium skillet over medium heat until melted, about 2 minutes
- 3/4 cup butter (1 1/2 sticks)
- 1 cinnamon stick
- 1 package storebought gnocchi
- Salt
- 1 tablespoon sugar, plus more to taste
- 1 teaspoon ground cinnamon