Hklbrries' profile page
Recipes
Huckleberry Crumble
By Hklbrries
For batter, cream shortening and sugar
- Batter and Filling:
- 1/4 cup shortening
- 1 1/4 cups sugar
- 2 eggs
- 2 cups sifted flour
- 1/2 tsp salt
- 1 tsp baking powder
- 3/4 cup milk
- 1 1/2 tsp vanilla
- 1 tbsp grated orange rind, optional
- 1 to 1 1/2 cups huckleberries, fresh or frozen
- Crumble Topping:
- 1/2 cup sugar
- 1/2 cup flour
- 1/2 tsp cinnamon
- 1/4 cup butter
Red Apple Salad with Oranges and Feta
By Hklbrries
"A small serrated knife works well for sectioning the fruit
- 3 seedless oranges
- 6 cups baby arugula or mixed baby greens
- 1 red apple, cored and thinly sliced
- 3 tablespoons freshly squeezed orange juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1⁄4 teaspoon coarse or kosher salt
- 1⁄8 teaspoon freshly ground black pepper
- 1⁄2 cup (2 ounces) crumbled feta or blue cheese
Easy Candied Nuts
By Hklbrries
Make-Ahead Tip: The nuts can be prepared and stored at room temperature in an airtight container for up to 2 weeks
- 2 cups unsalted mixed raw nuts (such as almonds, cashews, pecans and walnuts)
- 3/4 cup granulated sugar
- 1/2 tsp kosher salt
Sweet Onion and Asparagus Salad
By Hklbrries
Blanch asparagus for 1 minute in a large pot of boiling water
- 1 to 1 1/2 pounds fresh asparagus
- 1 Mayan (or other type) sweet onion
- 1 (14- to 16-ounce) can cannellini beans, drained
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons cider vinegar, or more to taste
- Juice of 1/2 lemon, or more to taste
- 2 ounces blue cheese, crumbled
- Salt, to taste
- Pepper, to taste
Zucca Cookies
By Hklbrries
Beat egg until light and fluffy
- 1 egg
- 1/2 cup oil
- 3/4 cup honey
- 1 cup grated zucchini
- 1 1/2 cups whole wheat flour
- 1/4 cup soy flour
- 1/4 cup high-protein powder
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp salt
- 1 cup chopped nuts
- 1 cup raisins
Halloween - Scary Sounds
By Hklbrries
Breaking bones: Snap carrots in half Creaking hinge: Open and close a squeaky door or gate hinge Howling wind: Bl
- _ _ _
Polenta with Sun-Dried Tomatoes and Black Beans
By Hklbrries
Bring the water or stock to a boil; slowly add the polenta, stirring constantly to avoid lumps
- Polenta:
- 4 cups water or vegetable stock
- 1 cup polenta or finely ground cornmeal
- 1 tbsp ground cumin
- 1 tsp freshly ground black pepper
- 1 tsp ground basil or oregano
- 3 tbsp chopped scallions
- Sun-Dried Tomato Pesto:
- 1/2 cup softened sun-dried tomatoes
- 2 garlic cloves, minced
- 1/4 cup balsamic vinegar
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh Italian parsley
- 1 tsp capers
- 1 tsp balsamic vinegar
- 1 large fresh tomato, seeded
- Black Beans:
- 2 cups cooked black beans
- 4 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced
- 1/2 red onion, minced
- 1 tbsp black pepper
- 1 tsp ground cumin
- 1/2 cup dry sherry
Pineapple Chutney
By Hklbrries
This very beautiful and tasty dish would be a wonderful accompaniment to many dishes, especially Indian ones such a...
- 2 cups diced fresh pineapple
- 1/2 cup rice wine vinegar
- 1/2 cup small-diced red onion
- 1/4 cup small-diced red bell pepper
- 2 tbsp honey
- 1 1/2 tbsp minced jalapeno pepper
- 1 1/2 tbsp minced fresh gingerroot
- 1 tbsp lime juice
- 1 tsp minced garlic
- 1 tsp turmeric
- 1/8 tsp ground cloves
- 1/2 cinnamon stick
Fruit Cobbler
By Hklbrries
Combine in a casserole or pie dish grapes, pears, butter, vanilla extract and cinnamon
- 1 1/2 cups red or green seedless grapes, halves
- 2 (15-ounce) cans pears, drained and sliced
- 1 tbsp butter
- 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 2 1/4 cups Bisquick
- 2/3 cup milk
Cheddar Crisps
By Hklbrries
Up to 3 days ahead: In large bowl, mix flour, cornmeal, baking soda, sugar and salt
- 1 3/4 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 tsp baking soda
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 cup butter or margarine (1 stick)
- 6 ounces extra-sharp Cheddar cheese, shredded (1 1/2 cups)
- 2 tbsp white vinegar
- Coarsely ground black pepper