Hklbrries' profile page
Recipes
French Fries (Healthy)
By Hklbrries
Preheat oven to 425 F. In bowl, toss potatoes with cayenne and oil
- 1 1/2 pounds baking potatoes (3 medium), peeled, cut into 1/2-inch wide strips
- 1/8 tsp cayenne pepper
- 1 tbsp olive oil
- Nonstick cooking spray
- 1 tbsp minced fresh parsley
- 1 clove garlic, crushed
- 1/4 tsp coarse salt
Non-toxic way to rid home of fleas
By Hklbrries
Dear Heloise: I am trying to get rid of fleas in my home
- _ _ _
Huckleberry Compote
By Hklbrries
Combine the port wine, lemon juice and sugar in a saucepan
- 1 cup port wine
- 1 tsp lemon juice
- 1/2 cup sugar
- 1 tsp lemon zest
- 1 tsp orange zest
- 1 pound huckleberries, rinsed and stemmed
- Dash freshly ground pepper
- Ice cream, pound cake or New-York style cheesecake
Plum and Walnut Crumble
By Hklbrries
To prepare the topping, mix the first 7 ingredients in a large bowl
- Filling:
- TOPPING
- 2 cups coarsely chopped walnuts (or nut of your choice)
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 12 tablespoons chilled unsalted butter, cut into1/2-inch pieces
- 2 1/2 pounds plums, pitted and quartered
- 1/4 cup sugar (optional—many prefer no sugar)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Strawberry and Plum Chocolate Fairy
By Hklbrries
Place all ingredients in a blender and mix on medium for 30 seconds
- 2 cups plain almond milk
- 20 fresh strawberries
- 1 small European or Japanese plum (whichever is seasonally available)
- 2 tsp vanilla extract
- 2 pecans, shelled and chopped
- 1 tbsp honey
- 1/4 cup semisweet chocolate chips, melted
Chocolate Mint Fantasy Cake
By Hklbrries
The Spokane County Interstate Fair has announced winners of the special recipe contests
- Cake:
- 2 cups white sugar
- 1 3/4 cups all purpose flour
- 1/2 cup Ghirardelli unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Peppermint Buttercream:
- 1/2 cup shortening
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 2 teaspoons peppermint extract
- 4 cups powdered sugar, sifted
- Dash salt
- Water or milk
- Chocolate Mint Ganache:
- 1 cup heavy whipping cream
- 1 cup loosely packed fresh mint leaves, torn in half
- 1 2/3 cup Ghirardelli semi-sweet chocolate, coarsely chopped
Caramelized Onions
By Hklbrries
To boost flavor, not calories, in everyday dishes, try caramelizing onions
- 2 tbsp olive oil
- 6 cups thin-sliced onions
- Salt
- 1 tbsp cider vinegar
- 2 tbsp brown sugar
Pistachio Tart
By Hklbrries
Preheat oven according to piecrust package directions
- 1 refrigerated ready-made pie crust
- 3 cups pistachio kernels, divided
- 1 cup sliced almonds
- 5 tbsp butter
- 3/4 cup light or dark brown sugar
- 1/3 cup dark corn syrup
- 2 tbsp half-and-half
- 1/2 tsp vanilla extract
- 1/4 cup chocolate chips, melted
Black Bean Soup
By Hklbrries
If you miss the smoky flavor from a ham bone or smoked bacon, a canned chipotle chili will do the trick! For ext...
- 1 pound dried black beans
- 2 tbsp extra-virgin olive oil
- 1 large onion, cut into 1/2-inch dice
- 4 large cloves of garlic, peeled and crushed
- 3 quarts water
- 2 bay leaves
- 1 small dried red chili pepper
- 2 tbsp ground cumin
- 1 tbsp dried oregano
- 4 large sprigs of cilantro (with roots, if possible)
- 4 tbsp chopped flat-leaf parsley
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 red bell pepper, cored, seeded and cut into 1/4-inch dice
- 2 tsp brown sugar
- 1/4 cup chopped fresh cilantro leaves
- Cooked white rice, for serving (optional)
- 6 thin slices of lime, for garnish
- 1 cup sour cream, for garnish (optional)
Skinny Pumpkin Muffins
By Hklbrries
Their fragrant aroma celebrates autumn's arrival
- 2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1 stick unsalted butter, softened
- 1/2 cup brown sugar
- 2 large eggs
- 3/4 cup pumpkin puree
- 1/4 cup milk
- Sunflower seeds, optional