Hklbrries' profile page
Recipes
Small Batch - Irresistible Oatmeal Cookies
By Hklbrries
If you like crisp oatmeal cookies, omit the sour cream and reduce the flour to 1/4 cup plus 2 tbsp
- 4 tbsp (1/2 stick) unsalted butter, at room temperature
- 1/3 cup sugar
- 1 tsp well-stirred sour cream
- 1 tbsp well-beaten egg or egg substitute
- 1/2 tsp pure vanilla extract
- 1/4 cup plus 3 tbsp all-purpose flour
- 1/8 tsp baking soda
- 1/4 tsp ground cinnamon, optional
- Pinch of salt
- 1/2 cup old-fashioned rolled oats
- 1/4 cup raisins
- 1/4 cup chopped pecans, toasted (optional)
Festival Rice
By Hklbrries
Bring water to a boil. Stir in rice and salt
- 1 cup brown rice
- 2 cups water or vegetable broth
- 1/2 tsp salt
- 1 tbsp oil
- 1/2 onion, chopped
- 1 green pepper, chopped
- 2 stalks celery, diced
- 1/2 pound mushrooms, sliced
- 1/4 tsp sage
- 1/4 tsp marjoram
- 1/4 tsp thyme
- 1 tbsp red wine vinegar
- 1/4 cup finely chopped green onion tops or fresh chives
- 1/2 cup pecans or almonds, toasted and chopped
- 1/2 cup grated sharp Cheddar cheese
- 1/4 cup minced parsley
Shirley's Tender Bits (Scallop-like)
By Hklbrries
Dredge Tender Bits in breading, pan fry in a little oil, browning on each side
- Breading:
- Ten der Bits (scallop-like vegetarian food)
- Flour
- Brewer's yeast
- Cornmeal
- Dried parsley
- Vegetable oil
Shasta Lentil Salad with Orange Vinaigrette
By Hklbrries
If wheat is king of the Palouse, then peas and lentils might be considered by some to be the court jester
- For the Lentils:
- From Ben Larratt, Main Market Co-op Deli. “We soak all our legumes for eight hours prior to cooking. This shortens cooking time and prevents legumes from splitting during cooking,” Larratt said.
- 2 cups soaked yellow or green lentils
- 1/2 cup hazelnuts, toasted and chopped
- 1/4 cup Parmesan cheese
- 1 cup spinach
- 1 tablespoon diced red onion
- 2 tablespoons chopped flat parsley
- Salt
- Black pepper
- For the Orange Vinaigrette:
- Zest and juice of one orange
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon minced shallot
- 1 tablespoon honey or sugar
- 1/2 cup canola oil
- Salt
- Black pepper
Coconut Macaroons
By Hklbrries
Mix coconut, sugar, flour and salt in large bowl
- 1 (14 ounce) package Baker's Angel Flake coconut (5 1/3 cups)
- 2/3 cup sugar
- 6 tbsp flour
- 1/4 tsp salt
- 4 egg whites
- 1 tsp almond extract
Wagon Wheel Cookies
By Hklbrries
With double boiler, melt the chocolate and cool to room temperature
- ½ cup Enova oil
- 4 ounces unsweetened chocolate (not chips) melted and cooled
- 2 cups sugar
- 4 eggs, lightly beaten
- 2 teaspoons vanilla
- ½ teaspoon salt
- 2½ cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1 cup powdered sugar
Apple Pie Cookies
By Hklbrries
These are soft cookies with a spicy apple flavor
- Cookies:
- 1/2 cup unsalted butter, slightly softened
- 1 1/2 cups light brown sugar, packed
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 cup milk
- 1 cup grated apple, from 1 large or 2 small peeled, cored baking apples
- 1 cup walnut pieces, toasted and chopped (see note)
- Caramel Glaze:
- 2 tablespoons butter or margarine
- 2 tablespoons brown sugar
- 3/4 cup confectioners’ sugar
- 4 teaspoons milk or half-and-half
Slow Cooker Cheesecake
By Hklbrries
Comments from reader who made this cheesecake: "I made this last night, with some minor modifications, lol and i...
- For Cheesecake:
- 1 (15 ounce) container ricotta
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 orange, zested
- Pinch salt
- 1 (9-inch) prepared graham cracker crust
- For Topping:
- 1 (15 ounce) can peaches, juice reserved and peaches chopped
- 1 orange, juiced
- 2 teaspoons cornstarch
- 1 tablespoon sugar
- Pinch salt
Royally Delicious Ginger Scones
By Hklbrries
Top with fat-free Greek yogurt and serve with fresh fruit for a healthier snack
- 3 cups all-purpose flour
- 2/3 cup plus 1 tbsp sugar
- 1 tbsp baking powder
- 1 1/2 tsp ground ginger
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes
- 1 ¹⁄³ cups pecan halves, toasted, chopped (5 oz)
- 1/2 cup plus 3 tbsp chopped crystallized ginger (4 oz)
- 1 cup plus 1 1/2 tbsp buttermilk
- 1 1/2 tsp peeled, grated fresh ginger
- 1 tsp vanilla extract
Chocolate Fudge Brownies from the Palmer House Hilton
By Hklbrries
Preheat oven to 325 F. In a double boiler, melt chocolate and butter in a glass bowl set over simmering water
- Brownies:
- 3 1/2 cups semisweet chocolate chips
- 2 cups (4 sticks) unsalted butter, at room temperature, cut into chunks
- 1 1/2 cups sugar
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 5 eggs, lightly beaten
- 4 cups chopped walnut pieces
- Glaze:
- 1 tablespoon water
- 2 tablespoons apricot preserves