Hklbrries' profile page
Recipes
Sun-Dried Tomato Pesto
By Hklbrries
Jill DeBona of Nashville, Tenn
- 6 garlic cloves, minced
- 1 cup sun-dried tomatoes
- ½ cup pistachios
- 1/4 cup chopped basil
- 1/4 teaspoon salt
- Coarsely ground black pepper.
- 3/4 cup extra-virgin olive oil
- 1/2 cup grated Parmesan
Banana-Wheat Germ Muffins
By Hklbrries
Preheat oven to 375 F. Oil enough cups in muffin tins for 12 muffins or line the cups with paper baking cups
- 3/4 cup whole wheat flour
- 1/4 cup toasted wheat germ
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup butter, at room temperature
- 1/2 cup honey
- 1 egg, beaten
- 2 tbsp orange juice
- 1/2 tsp vanilla extract
- 1 banana, mashed
- 1/2 cup chopped walnuts
- 1 tbsp orange rind
Peach and Blackberry Sandwiches
By Hklbrries
In bowl, stir together flour, salt and baking powder
- 1/2 cup flour
- Dash salt
- 1 tsp baking powder
- 2 tbsp unsalted butter
- 7 tsp milk (or more)
- 1/4 cup creme fraiche
- 2 peaches, peeled, pitted and sliced
- 1 cup blackberries
- 1 to 2 tbsp sugar
Spiced Peaches
By Hklbrries
Select peaches that are ripe and ready for eating
- 5 1/4 cups water
- 2 1/4 cups sugar
- 12 whole cloves
- 2 (3- to 4-inch) cinnamon sticks
- 8 to 10 pounds fresh peaches
Black Pepper Almonds
By Hklbrries
From Bon Appetit, December 1997
- 1 tablespoon black pepper
- 2 teaspoons salt
- 1/4 cup (1/2 stick) butter
- 3/4 cup (packed) golden brown sugar
- 4 teaspoons water
- 2 2/3 cups blanched whole almonds
Ginger Cookies
By Hklbrries
Recipe Tip: To speed chilling, place dough in freezer for 15 to 30 minutes
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/2 cup butter, softened
- 1 cup Sugar in the Raw
- 1 egg
- 1/4 cup dark corn syrup
- 1/3 to 1/2 cup Sugar in the Raw
Chocolate Crumb Pie Crust
By Hklbrries
Suitable for cheesecake
- 1 1/3 cups chocolate sandwich cookie crumbs
- 3 tbsp melted butter
Chef Mark Day's Snow Pea and Berry Salad
By Hklbrries
Steam the snow peas until they are a bright, translucent green
- Generous 1/4 pound crisp snow peas
- 1/2 pint raspberries
- 2 tbsp raspberry vinegar
- 2 tbsp olive oil
- Pinch of sugar
- Salt, to taste
- Pepper, to taste
- 1/2 pint blueberries
Vanilla Low-Fat Cheesecake with Raspberry Sauce
By Hklbrries
Creamy, smooth and luscious, this cheesecake has a delicate, vanilla-flavored filling inside a crunchy, nut-spiked ...
- Crust:
- 1 wax-wrapped inner pack of graham crackers (11 whole graham crackers, or 1/3 of a 16 ounce box)
- 2 tbsp sugar
- 2 tbsp walnut pieces
- 1 egg white
- 1 tsp vanilla extract
- 1 tsp canola oil
- Filling:
- 1 (8 ounce) block light cream cheese
- 1 cup fat-free cottage cheese, lightly packed
- 3 egg whites from large eggs
- 1 tbsp cornstarch
- 1 tbsp vanilla extract
- 1 (14 ounce) can fat-free sweetened condensed milk
- Raspberry Sauce:
- 1 (10 ounce) package frozen red raspberries, thawed
- 2 tbsp sugar
- Garnish:
- Extra whole raspberries, strawberries or kiwi, optional
Plastic Bag Ice Cream
By Hklbrries
It is a good idea to do this outside because, as the ice melts, the containers may leak saltwater
- Basic Vanilla Ice Cream:
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup sugar, divided use
- 1 vanilla bean (or 1 tsp vanilla)
- 4 egg yolks
- Accessories for Plastic Bag Ice Cream:
- 2 (1-quart) zipper-style freezer bags
- 1 (1-gallon) zipper-style freezer bag
- Crushed ice
- Rock salt
- Hand towel or gloves for handling cold bag