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Recipes
Make ahead Butterhorn Rolls
By KimberlyB
1. Preheat oven to 375°. In a large bowl, dissolve yeast in water
- 2 packages (1/4 ounce each) Red Star® Platinum Superior Baking Yeast™
- 1/3 cup warm water (110° to 115°)
- 2 cups warm 2% milk (110° to 115°)
- 1 cup shortening
- 1 cup sugar
- 6 eggs
- 2 teaspoon salt
- 9 cups all-purpose flour, divided
- 3 to 4 tablespoons butter, melted
Skillet-Roasted Pecans
By KimberlyB
1. Preheat oven to 300°. 2
- 6 1/2 cups Schermer Pecan halves
- 1/2 cup unsalted butter, melted
- 2 tablespoons firmly packed light brown sugar
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground nutmeg
Almost-Famous Chicken Sandwiches
By KimberlyB
Cut the chicken breasts in half horizontally to make 4 thin cutlets
- 2 skinless, boneless chicken breasts (about 6 ounces each)
- Kosher salt and freshly ground pepper
- 1 teaspoon paprika
- Peanut oil, for frying
- 1 large egg
- 1/2 cup nonfat milk
- 3/4 cup all-purpose flour
- 1/4 cup whole-wheat flour
- 1 tablespoon malted milk powder
- 1 tablespoon plus 1 teaspoon confectioners' sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon dry mustard
- 1 sour pickle, cut into 8 slices, plus 1 tablespoon pickle juice from the jar
- 2 teaspoons white vinegar
- 4 soft hamburger buns, split
- 1 tablespoon unsalted butter, softened
Freekah Banana Nut Muffins
By KimberlyB
Spoon into greased muffin tin and bake in a preheated 350 degree oven 12 to 15 minutes or until golden brown
- Cream together till light and fluffy
- 1 cup butter (2 cubes)
- 1 1/2 cups Xagave or 2 cups sugar
- Add one at a time..
- 4 eggs
- 2 ripe mashed bananas
- In seperate bowl, sift together
- 7 cups fresh ground freekah
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- Add to creamed mix..
- 2 cups chopped walnuts
- Then alternate dry ingredients with
- 3 cups buttermilk
- Make sure you do not over mix the batter. Over mixed batter makes tuff muffins.
Amaretti Cookies
By KimberlyB
Preheat oven to 300 degrees
- 1 1/4 cups whole blanched almonds
- 1 1/2 teaspoons cornstarch
- 1/2 cup confectioners' sugar
- 2 large egg whites
- Pinch of kosher salt
- 1/3 cup plus 2 tablespoons granulated sugar
- 1/2 teaspoon almond extract
- 1 tablespoon amaretto
- 1/2 cup turbinado sugar, for sprinkling
Chicken and Quinoa Soup
By KimberlyB
Heat the olive oil in a large pot over medium-high heat
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, sliced
- 3 stalks celery, chopped
- 2 cups roughly chopped carrots
- 1 teaspoon Cajun seasoning, plus more for topping
- 1 cup quinoa
- 1 quart fat-free low-sodium chicken broth
- Kosher salt and freshly ground pepper
- 2 cups chopped broccoli florets
- 2 1/2 cups shredded rotisserie chicken (white meat only), skin removed
- 2 tablespoons low-fat sour cream
Lemon Ice
By KimberlyB
Tools Medium non-reactive bowl Rubber spatula Whisk * Ice cube trays Food processor * If making the lemon ice b...
- 1 Cup lemon juice from 5 or 6 large lemons
- 1 Cup (7 ounces) granulated sugar
- 1/8 Teaspoon table salt
- 2 1/4 Cups water *
- 2 Tablespoons vodka * *
- We found that filtered or bottled water tastes best in this recipe.
- The vodka in the recipe helps prevent the ice from freezing to hard, and helps the dish retains a loose slushy feel. But it is optional; the texture may suffer but you can prepare this recipe without it.
Mediterranean Quinoa Salad
By KimberlyB
1. In a fine-mesh stainer, rinse quinoa under cold running water; drain
- 2/3 cup red quinoa or regular quinoa
- 1 1/2 cups water
- 2 6 ounce can very low-sodium chunk white tuna, drained
- 1 cup frozen peas and carrots, thawed
- 1/2 of a small red onion, halved and thinly sliced
- 1/2 cup bottled light Italian salad dressing
- 3/4 cup halved grape tomatoes, halved cherry tomatoes, or chopped tomatoes
- Bibb or Boston lettuce leaves (optional)
Italian Meatballs
By KimberlyB
In a large skillet, heat butter and oil over medium heat
- 1 1/2 tsp butter
- 1 1/2 tsp olive oil
- 1 large onion, minced
- 1 lb lean ground beef
- 1 large egg, beaten
- 1 TBS finely minced fresh parsley (or 1/2 tsp Italian seasoning)
- 3/4 tsp table salt
- 1/4 tsp red pepper flakes
- 1/4 cup canned beef broth or chicken broth
- 1/4 cup white wine
Five Seed Bread
By KimberlyB
Place all ingredients in your mixer equipped with dough hook
- 6 c very warm water
- 1 c instant potato flakes
- 2/3 c oil (safflower, veg or olive)
- 2/3 c honey
- 4 c flour
- 3 TBS wheat gluten
- 2 TBS sea salt
- 3/4 c raw pumpkin seeds
- 3/4 c raw sunflower meats
- 2 TBS each sesame seeds, poppy seeds and flax seeds
- 3 TBS yeast