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Recipes
Blueberry Lemon Poppyseed Muffins
By Trix
Preheat oven to 425. Spray a muffin tin with non-stick spray or line with cupcakes liners and set aside
- 3 cups all-purpose flour
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons butter, softened
- 1 cup light brown sugar
- 1 tablespoon lemon zest
- 2 large eggs
- 1 1/2 cups plain greek yogurt
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 1 1/2 tablespoons lemon juice
- 1 teaspoon vanilla
Glazed Doughnut Muffins
By Trix
1. Preheat the oven to 425°F
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 to 1 1/4 teaspoons ground nutmeg, to taste (I used 3/4)
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 1 cup milk
- For the Glaze
- 3 tablespoons butter; melted
- 1 cup confectioners' sugar; sifted
- 3/4 teaspoon vanilla
- 2 tablespoons hot water
Bread (Emmas from Mom)
By Trix
Mix 3 tbsp sugar, 3 tbsp vegetable oil, 2 cups boiling water, 1 1/2 tsp salt
- 1.5 tbsp yeast
- 1 cup warm water
- 2 tsp sugar
- Combine and let rise for 10 minutes
Chicken with Warm Tomato, Asparagus and Olive Salad | Simple Fresh Delicous
By Trix
Heat the oil and butter in a large frying pan over medium high heat
- 2 teaspoons olive oil
- 2 teaspoons butter
- 3 skinless, boneless chicken breasts, each cut into 5 strips
- salt and freshly ground pepper
- Warm, Tomato, Asparagus and Olive Salad
- 1 tablespoons olive oil
- 4 garlic cloves, minced
- 12 to 16 medium, ripe, vine-ripened tomatoes, coarsely chopped
- 12 sun-dried (or Kalamata) olives, pits removed and coarsely chopped
- 2 lbs (1 kg asparagus), trimmed and cut into lengths
- 1 tablespoon sweet chili sauce
- 2 teaspoons balsamic vinegar
- salt and freshly ground black pepper
- 540ml can white beans, rinsed and drained (or 2 cups cooked white beans)
- 1/3 cup chopped fresh flat-leaf parsley
- parmesan cheese shavings for serving
LYCHEE PEAR TREE MARTINI HOLIDAY 2011
By Trix
In a cocktail shaker filled with ice, add 1 oz vodka, oz lychee liqueur, 2 oz pear juice and 2 oz lychee juice
- Vodka, Lychee Liquer, pear juice and lychee juice
Lemon Ginger Vodka Slush Martinis
By Trix
The best frozen martini to serve at a bbq in the summertime
- One 3 inch piece of fresh ginger peeled and sliced
- 2 cups water
- 1 1/2 cups sugar
- zest of 1 lemon
- 1 cup fresh lemon juice
- 3 cups vodka
- 2 cups crushed ice
Crunchy Chicken With Smoked Mozzarella Recipe
By Trix
Pounded chicken breasts are lavished with freshly grated Parmesan, crunchy panko crumbs, fresh tomato sauce and ooz...
- Chicken
- 6 boneless, skinless chicken breasts (remove the tenders and use them in another recipe, like chicken fingers with some extra panko)
- 1/2 cup freshly grated Parmesan
- 2 cups panko crumbs (crunchy Japanese breadcrumbs)
- 3 large eggs, beaten, with a pinch of salt and pepper
- 1/2 cup olive or vegetable oil
- 1 cup Simple Tomato Sauce (see below) or store-bought sauce
- 1/2 lb. smoked mozzarella, cut into 6 slices (may substitute smoked Gouda)
- Simple Tomato Sauce
- 3 cloves garlic, peeled and smashed with the side of a knife
- 3 tbsp extra-virgin olive oil
- 1 19-oz.can chopped tomatoes
- Pinch of sugar
- 2 bay leaves
- Salt and pepper to taste
- 1/4 cup fresh chopped parsley
- 1/4 cup fresh chopped basil
Best Zucchini Bread
By Trix
Preheat oven to 350°F. Oil a 9×4 inch loaf pan and line with parchment paper
- 1 1/2 cups whole-wheat flour
- 1 1/2 cups cake flour (or all-purpose)
- 1 Tablespoon cinnamon
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon allspice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs, room temperature
- 1/3 cup canola oil (or peanut)
- 3/4 cup Greek yogurt (I used 2%, but full fat would be ideal)
- 1/3 cup buttermilk (or regular milk with a splash of vinegar)
- 1 cup sugar
- 2 teaspoons pure vanilla extract
- 2 1/2 cups finely grated zucchini
- 2/3 cup dark chocolate chips (for those of you who like chocolate)
- OR 2/3 cup nuts (pecans or walnuts)
- OR you could do 1/3 cup chocolate chips, 1/3 cup nuts
Summer Lemonade Cocktail
By Trix
Blend your own mixture
- Muddle Lemons
- Citron Vodka
- and Sprite
Crostini with Humboldt Fog and Pear Chutney
By Trix
Using a vegetable peeler, remove the zest from the lemon and orange in large strips
- 1 lemon
- 1 orange
- 1 fresh rosemary sprig
- 1 bay leaf
- 1 cinnamon stick
- 1 Tbs. unsalted butter
- 2 shallots, finely chopped
- 2 lb. (1 kg) pears, peeled, cored and cut into 1/4-inch (6-mm) dice
- 1/4 cup (2 fl. oz./60 ml) pear brandy or cognac
- 1/3 cup (2 1/2 oz./75 g) firmly packed brown sugar
- Arugula for serving
- Toasted baguette slices for serving
- Humboldt Fog cheese for serving