Hklbrries' profile page
Recipes
Old-Fashioned Wheat-Free Sugar-Free Cornbread
By Hklbrries
Heat oven to 450 F. Place cast iron skillet (size determines thickness of bread, I use a fajita-type skillet and g...
- 1 cup stone-ground cornmeal (NOT polenta)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tbsp lemon juice
- 1 cup soymilk (unsweetened)
- 1 1/2 tsp egg replacer plus 2 tbsp soymilk or equivalent egg replacer to equal 1 egg
- 1 tbsp vegan margarine or shortening
Zesty Citrus Cake
By Hklbrries
Preheat oven to 325 F. Lightly grease a 9-by-5-inch pan
- Topping:
- 2 1/2 cups unbleached flour
- 1/4 tsp salt
- 1 cup butter, softened
- 1 1/4 cups granulated sugar
- 1 tbsp grated lemon peel
- 1 tbsp grated orange peel
- 5 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 5 large eggs
- 1/2 cup sliced red seedless grapes
- 1/2 cup sliced green seedless grapes
- 1 cup sliced strawberries
- 2 cups heavy cream
- 1 cup plain yogurt
- 2 tbsp confectioners' sugar
- 1 tbsp grated lemon peel
- 1 tbsp grated orange peel
- 4 tbsp fresh lemon juice
Blackberry Blue Corn Muffins
By Hklbrries
These muffins have a rustic texture, and they’re not too sweet
- 2 cups all-purpose flour
- 1 cup blue cornmeal
- 1/2 cup light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups plain yogurt
- 1/3 cup corn oil
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 3 eggs
- 2 cups fresh blackberries*
- Note: If using frozen berries, stir them in frozen just before baking so the batter doesn't become too streaky. For even baking, fill the empty muffin cups halfway with water.
Apple Cranberry Brulee
By Hklbrries
Start to finish: 1 hour 10 minutes (30 minutes active)
- 2 medium apples (about 1 pound), peeled, cored, quartered and thinly sliced
- 1/3 cup dried cranberries, cherries or raisins
- 5 tablespoons maple syrup (preferably Grade B), divided
- 3 tablespoons brandy, bourbon or rum, divided (optional)
- 1 large egg yolk
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- Pinch table salt
- 2 large egg whites, room temperature
- 2 tablespoons dark brown sugar
Agave Scones
By Hklbrries
Preheat oven to 400 F. Lightly grease large baking sheet or line with parchment paper; set aside
- 3 1/2 cups all-purpose flour, divided
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, cold
- 1 cup dried cranberries or raisins
- 1 large egg
- 1/3 cup milk
- 1/2 cup C&H® Organic Light Agave Nectar
Frozen Vegetables (Slow Cooker)
By Hklbrries
Add water and vegetables to Crock-Pot
- 2 (10 ounce) packages frozen vegetables
- 1 cup water
Crunchy Strawberry Shortcakes
By Hklbrries
Preheat the oven to 400 F and line a baking sheet with foil
- 6 sheets phyllo dough
- 1 1/2 tbsp melted butter
- 2 tbsp sugar
- 1 pint strawberries, hulled and halved
- 2/3 cup heavy cream, whipped and lightly sweetened
Egg Salad Sandwiches
By Hklbrries
"101 Cookbooks author Heidi Swanson writes, 'I've realized that 90 percent of the challenge here is properly boilin...
- 6 large eggs
- 1 to 2 tbsp mayonnaise
- Salt
- Pepper
- A tiny squeeze of lemon juice
- 2 stalks celery, washed and chopped
- 1/2 bunch chives, chopped
- 2 small handfuls of lettuce
- 8 slices of whole-grain bread, toasted
Craisin-Walnut Coffee Cake with Greek Yogurt
By Hklbrries
“This cake is moist and delicious with a filling of craisins or raisins, broken walnuts, brown sugar and, of cour...
- 1/2 cup butter
- 1 1/2 cup granulated sugar, divided
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup plain 2-percent Greek yogurt
- 2 cups sifted all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped walnuts or pecans
- 1 tablespoon ground cinnamon
- 1 1/2 cups craisins or raisins