Hklbrries' profile page
Recipes
Cocoa Cookies
By Hklbrries
These hearty cookies are brimming with almonds, oats and whole-wheat flour
- Nonstick cooking spray
- 3/4 cup ground almonds
- 1 1/4 cups ground oats (grind in blender)
- 1 1/4 cups whole-wheat flour
- 1/3 cup cocoa
- 1/2 cup chocolate chips
- 1/8 teaspoon salt
- 1/2 cup maple syrup
- 1/2 cup canola oil
Rugelach
By Hklbrries
"A Hanukkah tradition, these bite-size crescent-shaped cookies can have any of several fillings including raisins, ...
- Dough:
- 1 cup (8 ounces) cream cheese, at room temperature
- 1 cup (2 sticks) butter, at room temperature
- 1 2/3 cups all-purpose flour
- Filling:
- 2/3 cup sugar
- 1 tbsp ground cinnamon
- 1 1/3 cups finely chopped walnuts
- 4 tbsp butter, melted
- 1 egg yolk, beaten with 1 tsp milk
Salted Nut Caramel Pie
By Hklbrries
From Lesley Parker of Spokane, first place, Karo Perfect Pie Contest, Spokane Interstate Fair, 2011 ************...
- 1 package refrigerated peanut butter cookie dough
- 1 (14 ounce) can sweetened condensed milk
- 2 (8 ounce) packages cream cheese, softened
- 1/3 cup white Karo corn syrup
- 1 teaspoon vanilla
- 1 (8 ounce) container nondairy whipped topping
- 1/2 cup salted, roasted peanuts, roughly chopped
- 1/4 cup caramel ice cream topping for garnish
Huckleberry Aloha Bars
By Hklbrries
In large mixing bowl cream butter and sugar
- 3/4 cup butter or margarine
- 3/4 cup sugar
- 1 egg
- 2 cups flour
- 1/4 tsp baking powder
- 1 cup shredded coconut
- 1/2 cup chopped macadamia nuts
- 1 tsp vanilla
- 6 ounce jar huckleberry preserves
Autumn Slaw
By Hklbrries
Don't restrict yourself to autumn to serve this salad - it's a sumptuous choice for a buffet or potluck at any time...
- 1 medium-size head green cabbage (about 2 lbs), finely shredded
- 1 tsp salt
- 1 1/4 cups sugar
- 1 1/4 cups water
- 1 cup vinegar
- 3 cups thinly sliced celery
- 1 large red or green bell pepper, seeded and chopped
- 1/2 cup thinly sliced green onions
- 1 tsp celery seeds
- 1 tsp mustard seeds
Breakfast Fruit Smoothie
By Hklbrries
Mix in the blender. You can add ice if you're using fresh fruit
- 1/2 cup sliced strawberries, raspberries, or peaches, fresh or frozen
- 1/2 cup cottage cheese
- 1/4 cup plain yogurt
- Sugar-free Tang or Crystal Light (enough to cover everything else in the blender jar)
Lemon-Blueberry Diamonds
By Hklbrries
Heat oven to 350 degrees F
- Crust:
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1/2 cup confectioners' sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 1/4 cups all-purpose flour
- Lemon Filling:
- 2 cups granulated sugar
- 1/3 cup all-purpose flour
- 6 large eggs
- 2 teaspoons grated lemon rind
- 1/2 cup lemon juice
- 1 cup blueberries, rinsed
- 1/4 cup confectioners' sugar
Great Fudge
By Hklbrries
Heat honey and peanut butter in saucepan; quickly stir in carob powder, then add remaining ingredients
- 1 cup honey
- 1 cup peanut butter
- 1 cup carob powder
- 1 cup sesame seeds
- 1/2 cup shredded coconut
- 1/2 cup any combination of chopped dried apricots, chopped dried apples or chopped dried dates
Warm Potato Salad
By Hklbrries
Wolfgang Puck, the ruler of a food empire, cherishes this side dish from his Austrian childhood
- The Marinade:
- 1 cup white-wine vinegar
- 1/4 cup peanut oil (substitute canola oil if desired)
- 1 1/2 tsp kosher salt
- 1/2 tsp fresh black pepper
- 3 tbsp sugar
- 1 small yellow onion (1/4-inch dice)
- 1 tbsp chopped fresh thyme
- The Potatoes:
- 1 lb fingerling potatoes, washed
- 3 garlic cloves, minced
- 3 sprigs fresh parsley
- 2 tbsp kosher salt
Peach and Raspberry Cobbler
By Hklbrries
Heat oven to 375 F. Butter 9-by-9-by-2-inch square baking dish or other shallow 2 1/2-quart baking dish
- Filling:
- 3 cups (1/2-inch thick slices) of pitted, peeled ripe peaches (1 1/2 pounds, about 5 peaches)
- 1 cup fresh raspberries
- 2 tbsp fresh lemon juice
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 2 tbsp unsalted butter, melted
- Topping:
- 2/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/8 tsp salt
- 2 tbsp unsalted butter, melted
- 1/4 cup regular or low-fat sour cream
- 1 tbsp milk
- 1 tbsp granulated sugar
- Vanilla ice cream, optional