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Recipes
Roquefort Grapes
By Hklbrries
Combine Roquefort and cream cheese in a bowl and beat until well blended
- 1 pound Roquefort cheese, room temperature
- 1 pound cream cheese, room temperature
- 1 pound fresh green seedless grapes
- 1 pound pistachios
Wild Blueberry Tart in a Brown Sugar Crust
By Hklbrries
Adapted from Deborah Madison’s “Seasonal Fruit Desserts
- For the tart shell:
- 7/8 cup all-purpose flour
- 2 tablespoons whole-wheat pastry flour
- 3 tablespoons maple sugar or brown sugar
- 1/8 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into small chunks
- 1 tablespoon ice water
- For the berries:
- 4 cups wild blueberries or huckleberries, or a mixture of wild and cultivated berries, or one 12-ounce package frozen wild blueberries and 2 cups fresh berries
- 1/3 cup maple sugar or light brown sugar
- 4 teaspoons quick-cooking tapioca or arrowroot
- ½ teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 2 teaspoons fresh lemon juice
- For the glaze:
- Reserved juice from frozen berries, if you used frozen
- 2 tablespoons organic sugar
- 2 teaspoons Kirsch
Asparagus and Citrus Salad
By Hklbrries
In a small bowl, combine shallots with the vinegar and sherry; let stand at least 20 minutes
- 2 tbsp finely chopped shallots
- 1 tbsp balsamic vinegar
- 1 to 2 tbsp sherry vinegar or dry sherry
- 2 to 3 tbsp extra-virgin olive oil
- 1/4 tsp salt
- Freshly ground pepper to taste
- 4 oranges, preferably blood oranges
- 1 1/2 pounds fresh asparagus, trimmed
- 2 tbsp coarsely chopped, toasted walnuts
Chocolate Chiffon Cake with Chocolate Glaze
By Hklbrries
Note: This recipe calls for a 10-inch angel food cake pan (preferably a pan with a removable insert)
- Chocolate Glaze:
- 1/4 cup (1/2 stick) butter
- 1/2 cup heavy cream
- 1/2 cup water
- 3/4 teaspoon vanilla extract
- 3 tablespoons corn syrup
- Pinch salt
- 1 pound bittersweet or semisweet chocolate (chips or finely diced)
- Chocolate Chiffon Cake:
- 1 1/2 cups (6 ounces) cake flour
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons instant espresso powder
- 1 1/2 cups sugar, divided
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 7 eggs separated, plus 2 egg whites
- 1/2 cup vegetable oil
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup cacao nibs
- 3/4 teaspoon cream of tartar
The Butterscotch Beauty
By Hklbrries
Place all ingredients in a blender and mix on medium speed for 1 minute
- 2 cups plain low-fat soy milk
- 2 bananas, in chunks
- 1/2 tsp vanilla extract
- 1/2 tbsp chocolate syrup
- 1 cup butterscotch chips, melted
- 1 cup semisweet chocolate chips, melted
Hearty Egg Casserole
By Hklbrries
Preheat oven to 350 F. Evenly coat a 13-by-9-inch (3 quart) glass baking dish with cooking spray
- Cooking spray
- 1 (28 ounce) package frozen Southern-style hash brown potatoes (about 6 cups)
- 1 (8 ounce) package shredded sharp Cheddar cheese (2 cups)
- 10 eggs, well beaten
- 1 cup reduced-fat sour cream
- 1 cup skim or low-fat milk
- 2 tbsp honey Dijon mustard (optional)
- 1 tsp salt
- 1/4 tsp ground pepper
- Sliced red onion (optional)
- Parsley sprig (optional)
- Mixed greens (optional)
Bittersweet Fudge Sauce
By Hklbrries
Low-fat fudge sauce will satisfy sweet tooth
- 2 ounces unsweetened chocolate
- 1 (12 ounce) can fat-free sweetened condensed milk
- 3 tbsp cocoa
- 1/2 cup water
- 1 tsp pure vanilla extract
- 1/8 tsp salt
Peanut Butter Brittle
By Hklbrries
After the Dorothy Dean recipe for peanut butter brittle appeared in last Wednesday’s Food section, I immediately ...
- 2 cups sugar
- 1/4 cup water
- 1 1/2 cups light corn syrup
- 2 cups salted peanuts
- 2 to 2 1/2 cups peanut butter
- 1/2 teaspoon vanilla
- 1 1/2 teaspoons baking soda
Baked Stuffed Macaroni Shells
By Hklbrries
In 4-quart saucepan, cook shells and 2 tsp salt in 2 quarts boiling water, 25 minutes
- 24 giant macaroni shells
- 2 1/4 tsp salt
- 1 1/2 pounds cottage cheese
- 1/4 cup bread crumbs, Italian-flavored
- 1/2 cup Parmesan cheese, grated
- 2 tbsp chopped parsley
- 1 egg, slightly beaten
- 2 tbsp salad oil
- 1 cup onion, sliced
- 2 cloves garlic, crushed
- 1 (16 ounce) can tomatoes, undrained
- 3 (8 ounce) cans tomato sauce
- 1/2 tsp dried oregano leaves
- 1 tsp dried basil leaves