Hklbrries' profile page
Recipes
Apple Butter
By Hklbrries
From the National Center for Home Food Preservation
- 8 pounds apples
- 2 cups apple cider
- 2 cups vinegar
- 2 1/4 cups white sugar
- 2 1/4 cups packed brown sugar
- 2 tbsp ground cinnamon
- 1 tbsp ground cloves
Spicy Baked Eggplant
By Hklbrries
Preheat oven to 400 F. Combine flour, salt, oregano, and cayenne
- 1 cup flour
- 2 tsp salt
- 1 1/2 tsp dried oregano
- 1/2 tsp cayenne pepper
- 2 medium eggplants, sliced and peeled
- 4 eggs, beaten
- 1/3 cup olive oil
- 4 cups tomato sauce
- 3/4 lb mozzarella, sliced
- 4 tbsp parsley, optional
Caramel Popcorn
By Hklbrries
Don't use air-popped corn - it's too fragile
- 1 tbsp vegetable oil
- 1/2 cup popcorn (unpopped)
- 1/3 cup light corn syrup
- 1/4 cup packed light brown sugar
- 2 tbsp unsalted butter
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/4 tsp baking soda
Cranberry Walnut Bread
By Hklbrries
Combine dry ingredients in bowl
- 2 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1 cup sugar
- 1/2 tsp soda
- 1/2 tsp salt
- 1 egg
- 2 tbsp melted butter
- 1/2 cup orange juice
- 2 tbsp hot water
- 1 cup whole cranberries
- 1/2 cup walnuts
Rich Chocolate Cake
By Hklbrries
In a large bowl combine flour, sugar and all other ingredients until blended together
- 2 cups all-purpose flour
- 1 cup sugar
- 8 ounces egg substitute
- 3/4 cup lowfat yogurt
- 2/3 cup softened margarine
- 2/3 cup unsweetened cocoa
- 1/2 cup lowfat milk
- 2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
Just-Got-in-from-a-Wet-Walk-with-the-Dog Hotpot
By Hklbrries
Firstly, get the potatoes on the go for the accompanying mashed potato
- 4 potatoes
- 1 tbsp oil for sauteeing the onions (and garlic)
- 1 onion
- 1 clove garlic, optional
- Handful of mushrooms, optional
- 8 veggie sausages
- 1 can baked beans
- 1 can kidney beans, optional
- 1 can tomatoes (already chopped will save time)
- 1 tbsp tomato puree, optional
- Arrowroot or cornstarch (to thicken sauce, if needed)
Jim Lahey’s No-Work Bread
By Hklbrries
From “How to Cook Everything,” by Mark Bittman
- 4 cups all-purpose or bread flour, plus flour for dusting
- 1/2 teaspoon instant yeast
- 2 teaspoons salt
- 2 cups water at about 70 degrees
- 2 tablespoons extra-virgin olive oil (optional)
- Cornmeal, semolina or wheat bran, as needed
Fifteen Minute Tex-Mex Rice Casserole
By Hklbrries
Combine first 5 ingredients
- 2 cups cooked brown rice
- 1 1/2 cups tomato salsa
- 1 tsp chili powder
- 1 (15 ounce) can black beans, undrained
- 1 (7 ounce) can or 1 cup frozen whole kernel corn
- 2 ounces reduced-fat sharp Cheddar cheese, sliced 1/4-inch thick
- 2 tbsp chopped black or green olives, optional
Berry and Ice Cream Shortcakes
By Hklbrries
In a bowl, toss raspberries and blueberries with sugar and orange juice; let sit for 5 minutes
- 1 cup raspberries
- 1 cup blueberries
- 2 tbsp sugar
- 2 tbsp orange juice
- 4 biscuits, split
- 1 pint vanilla ice cream
Butter-Cumin Carrots
By Hklbrries
For reasons that befuddle me, my son consistently preferred when I used “baby” carrots in this recipe
- 1 pound baby carrots
- 1 tablespoon olive oil
- 1 tablespoon butter, melted
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper