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Recipes
Orange Angel Food Cupcakes with Candy Corn Buttercream
By nlhartman
Julia Rutland, Coastal Living OCTOBER 2014
- Candy Corn Buttercream:
- 6 large egg whites, at room temperature
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar
- 1/2 cup sifted cake flour
- 1 tablespoon orange zest
- 2 sticks butter, softened
- 1 (7-ounce) container marshmallow cream
- 1 teaspoon clear vanilla extract
- 2 cups powdered sugar
- Yellow and orange food coloring
Carol's Minnestrone Soup
By nlhartman
From Carol Boe. Carol served this hearty soup at after-game parties
- 3 T. oil
- 2 medium onions, chopped
- 4 stalks chopped celery
- 3 zuchini-sliced
- 2 cloves garlic
- 1 6 oz. can tomato paste
- 1 6 oz. can water
- 1 t. salt
- 2 t. basil
- 1/2 t. oregano
- 3 cans beef broth
- 4 c. water
- 1 16 oz. can kidney beans, undrained
- 1 16 oz. great nothern beans, drained
- 8 oz. sliced pepperoni
- 1 7-9 oz. tortellini with cheese
- Fresh parmesan cheese as a garnish
Chicken Vegetable Soup
By nlhartman
Cook and stir chicken in hot oil until browned
- 1 1/2 boneless skinless chicken breast halves(about 6 oz.) cut into cubes
- 1 t. oil
- 3 c. water
- 1 can chicken broth
- 1 pkg.(10 oz.)frozen mixed vegetables
- 1 c. Minute Instant Brown Rice
- 1 T. chopped parsley
Pomegranate Martini
By nlhartman
Drumroll please...the martini we've all been waiting for—a martini with anti-oxidants that actually makes you hea
- 1 1/2 ounces pomegranate juice
- 1 ounce fresh orange juice
- 1 ounce citrus vodka
- 3/4 ounce apple juice
- 1/2 ounce simple syrup
- 1/4 ounce lime juice
- Lime twist
Fantasy Fudge
By nlhartman
An old, easy favorite!
- 3 c. sugar
- 3/4 c. margarine or butter
- 2/3 c. evaporated milk
- 1 12 oz. pkg. chocolate chips
- 1 7 oz. Kraft marshmallow creme
- 1 c. chopped nuts(optional)
- 1 t. vanilla
Strawberry Smoothie
By nlhartman
For a light breakfast all by itself or as a beverage, this creamy mixture will hit the spot!
- 1 carton 8 oz. strawberry yogurt
- 1 c. milk
- 1/2 c. unsweetened frozen or fresh strawberries
- 1 T. honey
- 1 pint vanilla ice cream
- 1 medium ripe banana, quartered
- Red food coloring, optional
Baked Salmon
By nlhartman
Here's a staightforward way to prepare delicious salmon! The ingredients provide a mild seasoning that perfectly e
- 2 cloves garlic, minced
- 6 T light olive oil
- 1 t. dried basil
- 1 t. salt
- 1 t. ground black pepper
- 1 T. lemon juice
- 1 T fresh parsley, chopped
- 2 (6 oz.) fillets salmon
Coquille Saint-Jacques (Scallops)
By nlhartman
This classic dish presents the delectable shell fish bathed in a rich, creamy wine sauce
- 1 lb. fresh mushrooms, sliced
- 5 T. butter, divided
- 2 T. lemon juice
- 1/2 c. dry white wine
- 1/2 c. water
- 1 bay leaf
- 1/2 t. salt
- 1/4 t. dried savory, crumbs
- 1/8 t. pepper
- 1 lb. bay scallops, rinsed, drained
- 3 T. flour
- 1 c. half and half
- 1/2 c. fresh bread crumbs
- 1 T. butter, melted
Homemade Noodles
By nlhartman
This recipe is from an old Better Homes and Gardens Casserole Cookbook
- 1 egg, beaten
- 2 T. milk
- 1/2 t. salt
- 1 c. sifted all-purpose flour
Honeycomb Pull-Apart Cake
By nlhartman
This cake is delicious! I use the Williams-Sonoma honeycomb pan
- For the cake:
- All ingredients should be at room temperature.
- 4 eggs
- 2 t. vanilla extract
- 1/2 t. almond extract
- 2 1/2 c. cake flour
- 1 t. baking powder
- 1/4 t. salt
- 2 sticks unsalted butter
- 1 1/2 c. granulated sugar
- 2/3 c. milk
- 1/2 c. sliced almonds, toasted and finely ground
- For the honey glaze:
- 4 T. unsalted butter
- 1/4 c. firmly packed light brown sugar
- 1/2 c. honey
- 1 t. vanilla extract
- Pinch of salt
- 2 T. water