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Recipes
CORRIE'S KITCHEN SPA: CITRUS SALT BODY SCRUB
By KimberlyB
In a medium dry bowl, combine all ingredients making sure to not let any water touch them as it will dissolve the s...
- 1/2 cup sea salt
- 1/2 cup sweet almond oil, (can substitute light olive oil or vegetable oil)
- 1/2 teaspoon lemon zest
- 1/2 teaspoon orange zest
Whole Wheat Fudgy Brownies with Chia Seeds
By KimberlyB
1.In a small bowl combine the chia seeds and water and stir to combine
- 1 tablespoon chia seeds
- 1/2 cup water
- 1/4 cup butter
- 3 ounces unsweetened chocolate, chopped
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup whole wheat pastry flour
- 1/4 teaspoon baking soda
- 1/2 cup chopped walnuts or almonds, optional
- 1/2 cup bittersweet chocolate chips, optional
Baked Potato Soup
By KimberlyB
This is a creamy potato soup—a little different than a chowder—and topped with cheddar and bacon
- 1/4 cup butter
- 1/2 medium onion, chopped
- 1 medium carrot, grated
- 1/4 cup all purpose flour
- 1 15-ounce can chicken broth
- 1 12-ounce can evaporated milk
- 3 medium russet potatoes, baked and cooled
- 1/2 cup grated cheddar cheese
- 1/2 teaspoon salt
- pepper to taste
- 1/2 cup grated cheese (for garnish)
- 4 slices bacon, cooked crisp and snipped into pieces
- 3 tablespoons sliced green onions
Simple Farm Cheese
By KimberlyB
Line a colander with a double layer of cheesecloth or a single layer of butter muslin (find it here)
- 1 gallon milk, not ultrapasteurized
- 1/2 cup white vinegar
- 2 teaspoons very fine sea salt
Lemon Sticky Buns with Lemony Cream Cheese Glaze
By KimberlyB
1. For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup
- Dough:
- 3/4 cup buttermilk, warm (I pour the buttermilk in a glass liquid measuring cup and microwave for 1 minute on 50% power) (here is a guide for making your own buttermilk)
- 6 tablespoons butter, melted and cooled
- 3 large eggs
- 3 1/2 to 4 1/2 cups (17.5 to 22.5 ounces) flour
- Zest of 1 lemon (about a tablespoon)
- 1/4 cup (1 3/4 ounces) sugar
- 2 1/4 teaspoons instant yeast
- 1 1/4 teaspoons salt
- Lemon Filling:
- 1 cup (7 ounces) granulated sugar
- Zest of 1 lemon (about a tablespoon)
- 1/8 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 6 tablespoons butter, softened
- Lemony Cream Cheese Glaze:
- 4 ounces cream cheese, light or regular, softened
- 2 tablespoons lemon juice (from 1 lemon)
- 1 cup (4 ounces) powdered sugar
- Zest of 1 lemon (about 1 tablespoon)
Vinegar Pie
By KimberlyB
1. Preheat oven to 350 degrees
- 1 pie crust
- 3/4 stick margarine
- 1 cup sugar
- 2 eggs
- 3 1/2 teaspoons white distilled vinegar
- 1 teaspoon vanilla extract
- 2 teaspoons self-rising flour
- 1/2 cup chopped pecans
- 1 cup heavy cream
- 1 cup fresh raspberries
Rustic Sourdough Bread
By KimberlyB
1) Combine all of the ingredients, kneading to form a smooth dough
- 1 cup "fed" sourdough starter
- 1 1/2 cups lukewarm water
- 2 teaspoons instant yeast
- 1 tablespoon sugar
- 2 1/2 teaspoons salt
- 5 cups King Arthur Unbleached All-Purpose Flour
Brownies
By KimberlyB
Position a rack in the center of the oven and preheat to 325°F
- For the Brownie Icing:
- 1 cup plus 1 tablespoon sugar
- 1/2 cup (1 stick) unsalted butter
- 4 extra-large eggs
- 2 cups chocolate syrup
- 1 cup all-purpose flour Nonstick spray, for the baking tray
- (optional) 1 1/4 cups sugar
- 6 tablespoons (3/4 stick) unsalted butter
- 6 tablespoons whole milk
- 1 cup semisweet chocolate chips or coarsely chopped semisweet chocolate (6 ounces)
Scottish Shortbread
By KimberlyB
1. Cream butter sna sugar
- 2 sticks of soft butter
- 1/2 c sugar
- 2 1/2 c flour
Amish Cinnamon Roll Muffins
By KimberlyB
1. Preheat oven to 350 degrees
- Cinnamon Sugar Mix:
- 1 cup (2 sticks) butter, room temperature
- 2 cups sugar
- 2 eggs
- 2 cups buttermilk
- 4 cups all purpose flour
- 2 tsp. baking soda
- 2/3 cup sugar
- 2 tsp. cinnamon
- Glaze:
- 2 cups confectioners' sugar
- 2 tablespoons butter, softened
- 1 teaspoon vanilla
- 1 tablespoon orange juice