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Recipes
Potato Chip Cookies
By littlefish
cookies
- 2 cups (4 sticks) butter, softened
- 1 cup granulated sugar
- 3 1/4 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 1/2 cups coarsely crushed potato chips
Sweet Corn Cake with Blueberry-Lavender Compote
By littlefish
Here's another use for all that fresh summer corn
- For the cake:
- 6 oz. (12 Tbs.) unsalted butter, softened; more for the pan
- 4-1/2 oz. (1 cup) unbleached all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. table salt
- 2-1/4 oz. (1/2 cup) sifted stone-ground yellow cornmeal
- 1 cup cooked fresh corn kernels (from about 1 large ear)
- 1/2 cup sour cream, at room temperature
- 3/4 cup granulated sugar
- 3 large eggs, at room temperature and lightly beaten
- For the compote:
- 1 cup granulated sugar
- 2 tsp. dried lavender
- 1-1/4 cups cooked fresh corn kernels (from about 2 medium ears)
- 1 cup fresh blueberries
Summer Skillet Pasta
By littlefish
Cook pasta according to package directions
- 8 ounces (2 1/3 cups) uncooked dried penne pasta
- 5 (3/4-ounce) slices Land O Lakes® Deli Provolone Cheese
- 3 tablespoons Land O Lakes® Butter
- 1 medium onion, cut into 1-inch pieces
- 2 teaspoons finely chopped fresh garlic
- 1 teaspoon salt
- 1/2 teaspoon coarse ground pepper
- 2 medium (4 cups) zucchini, cut into 1/2-inch slices, halved*
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 3/4 cup freshly grated Parmesan cheese
- 2 medium tomatoes, cut into 1/2-inch pieces
- 2 tablespoons chopped fresh basil leaves
Blueberry-Poppy Seed Brunch Cake
By littlefish
“For baking cobblers and coffee cakes like this easy recipe, I love to have blueberries around all year long," no...
- TOPPING:
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1 egg
- 1-1/2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup BREAKSTONE'S® Sour Cream
- 2 teaspoons grated lemon peel
- 1/3 cup sugar
- 2 teaspoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- 2 cups fresh or frozen unsweetened blueberries
- GLAZE:
- 1/2 cup confectioners' sugar
- 1 tablespoon milk
Pineapple Honey Chicken Breasts
By littlefish
Coat grill with spray and preheat 5 min
- 1/4 c low sodium soy sauce
- 1 t ginger
- 1 t vegetable oil
- 1 clove garlic, minced
- 2 T honey
- 4 boneless, skinless chicken breast halves
- 4 fresh pineapple slices 1/2" thick (or 4 canned slices)
- nonfat cooking spray
Almond Crescent Cookies
By littlefish
The cookies I had, often served with a cappuccino, were transcendent with a range far beyond basic biscotti
- 3 cups blanched slivered almonds
- 1 1/2 cups granulated sugar
- 3 egg whites
- 1 teaspoon almond extract
- 1 1/2 cups slivered almonds, pine nuts or pumpkin seeds
- powdered sugar or bakers sugar for garnish, if desired.
Quick and Easy
By littlefish
molasses, spice cookie
- 1/2 c bacon drippings
- 3/4 c molasses
- 2 T sugar
- 2 c sifted flour
- 3/4 t salt
- 1 t soda
- 1 t cinnamon
- 3/4 t ginger
- 1/4 t cloves
- 1 egg
Balsamic Chocolate Truffles
By littlefish
Recipe courtesy Giada De Laurentiis
- 8 1/2 ounces dark chocolate, chopped (recommended: Valrhona)
- 1/4 cup cream
- 2 teaspoons balsamic vinegar
- 1/2 cup cocoa powder
Chocolage Chai Snickerdoodles
By littlefish
Preheat oven to 350°. In a large bowl, combine the first six ingredients
- 2-1/4 cups sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon white pepper
- 1 cup butter, softened
- 2 eggs
- 2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 1/2 cup baking cocoa
- 2 teaspoons cream of tartar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
Sweet Potato Casserole
By littlefish
Directions Boil sweet potatoes in skins until done; cool, peel, mash and mix with remaining ingredients, except to...
- Topping :
- 7 each sweet potatoes
- 1/4 C. butter (1/2 stick)
- 1/2 C. sugar
- 1/4 C. brown sugar
- 1/2 tsp. vanilla
- 1/4 C. evaporated milk
- 2 each eggs
- cinnamon or nutmeg, to taste
- 1 C. crushed corn flakes
- 1/4 C. butter (1/2 stick)
- 1/2 C. brown sugar
- 1/4 C. pecans, chopped