Hklbrries' profile page
Recipes
Nutella Biscotti with Hazelnuts and Chocolate
By Hklbrries
From “The Art and Soul of Baking,” by Cindy Mushet (Andrews McMeel, 2008)
- 1 stick (4 ounces) unsalted butter, softened
- 2/3 cup (4 3/4 ounces) granulated sugar
- 1/2 cup Nutella, room temperature
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 3/4 cups (13 3/4 ounces) unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (4 1/2 ounces) chopped skinned toasted hazelnuts (see note)
- 5 ounces good quality semisweet or bittersweet chocolate, cut into 1/4 inch chunks, or 1 cup (6 1/2 ounces) mini chocolate chips
- 1/2 cup (3 1/2 ounces) superfine sugar, optional (see note)
- 1/2 teaspoon cinnamon (optional)
Carrots - How to Freeze
By Hklbrries
How to Freeze Carrots If you like frozen carrots in the winter, just imagine how good it would taste if you had ...
- Fresh carrots - any quantity. I figure one handful per serving.
- Vacuum food sealer or "ziploc" type freezer bags (the freezer bag version is heavier and protects better against freezer burn.
- 1 Large pot of boiling water
- 2 large bowls, one filled with cold water and ice.
- 1 sharp knife
Ten Commandments of Human Relations
By Hklbrries
1. Speak to people - there is nothing so nice as a cheerful word of greeting
- _ _ _
Pizza Burritos
By Hklbrries
Spread half the pizza sauce in the center of each tortilla leaving 1-inch along perimeter
- 2 (8-inch) flour tortillas
- 2 tbsp pizza sauce
- 6 tbsp Mozzarella cheese
- 6 tbsp cooked ground beef, sausage or sliced pepperoni
Easy Syrup
By Hklbrries
Jams and syrups made with less sugar are available in your grocery store
- 1 pkg (20 oz) frozen berries
- 1 large (12 oz) can apple juice concentrate
- 1 small pkg unflavored gelatin
Peanut Butter Snowballs
By Hklbrries
Unbaked confection
- 1 cup powdered sugar
- 1/2 cup creamy peanut butter
- 3 tbsp butter or margarine, softened
- 1 pound white confectioners' coating
- Colored sprinkles, optional
Zucchini-Onion Yogurt Casserole
By Hklbrries
With an electric mixer, whisk or an egg beater, blend yogurt with parsley, thyme, salt and pepper
- 1 pt plain yogurt
- 1/4 cup parsley, chopped
- 1 tsp thyme
- 1 tsp salt
- Pepper to taste
- 4 cups zucchini, sliced
- 2 large onions, sliced
- 2 cups bread crumbs
Candy Cane Brownies
By Hklbrries
Preheat oven to 350 F. Coat an 8-inch square baking pan with cooking spray
- 1 1/2 cups sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 1 1/2 sticks (3/4 cup) unsalted butter
- 12 ounces chocolate chips, divided
- 2/3 cup unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 tsp vanilla
- 1/2 cup warm milk
- 10 small candy canes, finely crushed
Santa Fe Sunset Dip
By Hklbrries
Soak sun-dried tomatoes in hot water for 5 minutes
- 2 (7 ounce) jars roasted red peppers, drained
- 1 (3 ounce) package sun-dried tomatoes (about 30, not packed in oil)
- 2 garlic cloves, chopped fine
- 1 1/2 tsp ground cumin, or to taste
- 1 tsp fresh lemon juice, or to taste
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped scallion
- 4 ounces reduced-fat Neufchatel cheese, softened
- Salt, to taste
- Freshly ground black pepper, to taste
- Tabasco or hot chili pepper sauce, to taste
Bruschetta with Peppers & Gorgonzola
By Hklbrries
Preheat the oven to 375 F
- 1/4 cup olive oil, plus extra for brushing bread
- 2 red bell peppers, seeded and cut into thin strips
- 2 yellow bell peppers, seeded and cut into thin strips
- 1 tsp sugar
- 2 tbsp drained capers
- 1/4 cup julienned fresh basil leaves
- Kosher salt
- Freshly ground pepper
- 32 to 36 (1/4- to 1/2-inch thick) baguette slices
- 4 to 5 ounces creamy Gorgonzola, at room temperature