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Recipes
Chocolate Cherry Cake
By Lovestobake
Preheat oven to 350 degrees
- 1 box devil's food cake mix
- 1 can (20 oz.) cherry pie filling (I use light to cut calories)
- 1 t almond extract
- 2 eggs
- 1 cup sugar
- 1/3 cup butter
- 1/3 cup milk
- 1 cup chocolate chips
Rice Krispie Treats
By Lovestobake
1. In large saucepan melt butter over low heat
- 3 tablespoons butter or margarine
- 1 package (10 oz., about 40) regular marshmallows or 4 cups mini marshmallows
- 6 cups Rice Krispies®
Peach Cobbler
By Lovestobake
Directions Preheat the oven to 425 degrees F
- Cobbler filling:
- 4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins)
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 tablespoon flour
- Cobbler crust:
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons brown sugar
- 4 tablespoons unsalted butter, cut into small pieces
- 2/3 cup buttermilk
- 1 tablespoon brown sugar, for topping
- Whipped cream
Sweet Potato and Black Bean Chilli for Two
By Lovestobake
Heat oil in a large saucepan over medium-high heat
- 2 teaspoons extra-virgin olive oil
- 1 small onion, finely diced
- 1 small sweet potato, peeled and diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon ground chipotle chile, (see Note)
- 1/8 teaspoon salt, or to taste
- 1 1/3 cups water
- 1 15-ounce can black beans, rinsed
- 1 cup canned diced tomatoes
- 2 teaspoons lime juice
- 2 tablespoons chopped fresh cilantro
Berry Jam
By Lovestobake
In a non-alluminum saucepan over medium heat combine the dissolved cornstarch, berries, sugar and cinnamon stick
- 2 t. cornstarch dissolved in 3 T. water
- 1 C. blueberries
- 1 C. blackberries
- 1 C. raspberries
- 3 T. sugar
- 3 " cinnamon stick
Roasted Tomatoes
By Lovestobake
Preheat oven to 450 degrees
- 12 plum tomatoes, halved lengthwise, cores and seeds removed
- 4 T. olive oil
- 1-1/2 T. balsamic vinegar
- 2 large garlic cloves, minced
- 2 t. sugar
- 1-1/2 t. kosher salt
- 1/2 t. ground black pepper
True Whole-Wheat Bread
By Lovestobake
Sunset OCTOBER 2012
- 5 teaspoons coarse whole-grain polenta or corn grits*
- 3 tablespoons bulgur wheat
- 3 1/2 About 3 1/2 cups whole-wheat bread flour such as hard red, hard white, or Red Fife
- 1 3/4 teaspoons instant yeast such as RapidRise
- 1 3/4 teaspoons fine sea salt
- 2 About 2 tbsp. olive oil or grapeseed oil
- 1 teaspoon melted butter
Jumbo Pumpkin Pecan Muffins
By Lovestobake
In a large bowl, combine the first seven ingredients
- TOPPING:
- 2-1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup canned pumpkin
- 1/2 cup buttermilk
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/3 cup packed brown sugar
- 1/3 cup finely chopped pecans
- 1/4 cup all-purpose flour
- 1/4 cup cold butter, cubed
Green Beans with Almonds
By Lovestobake
Fill a large pot three-fourths full of lightly salted water and bring to a boil over high heat
- Coarse salt, to taste
- 2 lb. slender green beans, trimmed
- 1/2 cup slivered blanched almonds
- 2 Tbs. unsalted butter
- 1 Tbs. olive oil
- 4 shallots, thinly sliced
- Freshly ground pepper, to taste
- 2 Tbs. chopped fresh flat-leaf parsley
Basic Buttercream Frosting
By Lovestobake
Combine all ingredients in mixing bowl
- 3-3/4 cup (l lb. box) C&H Pure Cane Powdered Sugar
- 1/4 tsp. salt
- 1/4 cup milk
- 1 tsp. vanilla
- 1/3 cup butter or margarine (2/3 stick), softened