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Recipes
Rhubarb Upside Down Cake
By LindeNo1
Spring is here and the rhubarb is growing! This is a beautiful cake from Martha Stewart Bakes, that uses one of na...
- For the CAKE:
- For the Topping
- 4 tablespoons unsalted butter, melted
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- Coarse salt
- 1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
- 1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
- 1 3/4 cups sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- Coarse salt
- 1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
- 2 large eggs
- 1 cup sour cream
Pink Snowball Cakettes
By LindeNo1
Heat oven to 350 degrees. Grease mini muffin pan(s) and set aside
- Cake ingredients:
- 1 stick plus 1 tbsp. butter
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon coconut extract
- 2 cups + 2 tablespoons all purpose flour, sifted
- 2 teaspoons baking powder
- 1 cup milk
- Syrup and Coating:
- 1 cup Sugar
- 1 cup water
- 1 tsp. coconut (I WOULD USE CHERRY OR STRAWBERRY AND RED COLORING) extract
- 1- 5oz. bag shredded unsweetened coconut
Turkey Dinner Cupcakes Recipe
By LindeNo1
Directions 1. Tint 3 tablespoons of the vanilla frosting light green with the green and yellow food coloring
- 2-inch slice pound cake (Sara Lee)
- 2 cups corn flakes
- Green and yellow food coloring (McCormick)
- 2 cans (16 ounces each) vanilla frosting
- 24 vanilla cupcakes baked in orange foil liners
- 24 honey wheat sticks (Pringles)
- 144 soft caramels (Kraft)
- Orange round candies (Sixlets)
- Yellow and purple candy-coated sunflower seeds (Sunny Seed Drops)
- Ground cinnamon
Pumpkin? Turn it into Tacha!
By LindeNo1
A centuries old recipe...a sweet dessert that is really easy to make, impossible to resist
- 1 1
- medium pumpkin, about 8 to 10 pounds
- 2 cups
- water
- 3 pounds
- piloncillo, or about 6 cups packed brown sugar
- 2 2
- cinnamon sticks
- Rind of an orange
- Juice of an orange, or about 1/3 cup orange juice
Pumpkin Truffle Pound Cake with Browned Butter Icing
By LindeNo1
Can't decide whether you want fix a pumpkin dessert or chocolate dessert? This pumpkin truffle pound cake is rich a...
- CAKE:
- 2/3 cup (from 14-oz can) sweetened condensed milk (not evaporated)
- 1 cup (6-ounces) semisweet chocolate chips
- 3 cups Gold Medal® all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 4 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 1/2 cups butter or margarine, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 6 eggs
- 1 cup canned pumpkin (not pumpkin pie mix)
- ICING:
- 1/4 cup butter (do not use margarine)
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 to 2 tablespoons milk
Frozen Hot Chocolate Smoothies
By LindeNo1
Tasty chocolate mudslide type drink, that everyone can enjoy
- Ingredients
- 1/4 cup Hersheys Cocoa
- 1/2 cup light cream
- 1 1/2 cups chocolate chips
- 1 can Sweetened Condensed Milk
- 4 to 6 cups ice
- Whipped Cream, To Taste
- Mini Marshmallows, To Taste
Tomatillo and Lime Jam
By LindeNo1
TO PREPARE Place all of the ingredients in a saucepan set over medium-high heat
- INGREDIENTS
- 1 lb tomatillos, husks removed, rinsed and roughly chopped
- 1 1/2 cups sugar
- 1 cup water
- 4 tbsp fresh squeezed lime juice
- Rind of a lime
- A pinch of salt
- TO PREPARE
- Place all of the ingredients in a saucepan set over medium-high heat. Let the mixture come to a simmer and stir occasionally, letting it cook until it has thickened and achieved a soft jam consistency.
Mexican Corn on the Cob
By LindeNo1
The original one and only! Even though some here in the states like to take credit for it, this wonderful, mouthwat...
- 6 fresh ears of corn, husked and rinsed
- 1 tbsp vegetable oil
- Unsalted butter
- Mayonnaise
- 1 cup crumbled queso, Cotija or Fresco (Fresco is my fav, a little milder)
- 3 limes, halved to squeeze on top
- Salt to taste
- Dried ground chile Piquin, Tajin or a Mexican mix, or to taste.
Enchiladas Verdes (Tomatillo Sauce)
By LindeNo1
Try to obtain the authentic ingredients
- For the Sauce
- 2 pounds green tomatillos, husks removed and rinsed
- 2 garlic cloves
- 2 serrano chiles, or to taste
- 1 cup cilantro leaves
- 1/4 cup white onion, roughly chopped
- 1 tsp kosher or sea salt, more or less to taste
- 1 tbsp safflower or corn oil
- For the Enchiladas
- 2 cups shredded cooked chicken(home cooked or rotisserie works great!)
- Oil for frying the tortillas
- 12 corn tortillas
- 1/2 cup Mexican or Latin style cream, can substitute for heavy cream
- 1/2 cup crumbled queso fresco, farmers cheese, Cotija or mild feta
- 1/3 cup white onion, chopped, for garnish
Homemade Mexican Chorizo
By LindeNo1
Not easy, but well worth it for us poor souls who can't get the real thing in our area
- 3 lbs boneless pork shoulder or butt, or plain ground pork from the butcher
- 1 large white onion
- 5 Ancho chiles, dried
- 3 Chipotle chiles, dried
- 1 Guajillo chile, dried
- 1 c boiling water
- 1 T annatto seeds, crushed
- 2 T paprika
- 1 tsp Mexican oregano, crumbled
- 1 tsp freshly ground black pepper
- 1/2 tsp Mexican cinnamon
- Pinch each ginger, clove, cumin
- 2-3 t salt (to taste)
- 1/3 c apple cider vinegar