Hklbrries' profile page
Recipes
Chokecherries
By Hklbrries
Chokecheries Most people refrain from eating any plant with the word "choke" in its name
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Gluten-Free Baking Mix
By Hklbrries
Soul Dog substitutes this mix cup for cup for wheat flour, except in bread recipes
- 2 1⁄3 cups chickpea flour
- 2 ⁄3 cup cornstarch
- ¼ cup sugar
- 3 ½ teaspoons xanthan gum
- 1 ½ teaspoons salt
- 1 teaspoon cream of tartar
Mulberry Jam
By Hklbrries
Wash thoroughly 2 pounds of fully ripened mulberries
- 2 pounds ripe mulberries
- 1 - 2 cups granulated sugar
- 3 ounces liquid pectin
Blackberry Cream Pie
By Hklbrries
Preheat oven to 375 F. Crust: Mix crust ingredients together and press into a pie pan
- Crust:
- 2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup margarine or butter, melted
- Blackberry filling:
- 1 1/3 cups sugar
- 6 tbsp cornstarch
- 1/8 tsp salt
- 2 cups water
- 4 tbsp corn syrup
- 1 pint fresh blackberries
- Cream filling:
- 4 ounces cream cheese, softened
- 1/2 cup sugar
- 5 ounces whipped topping or whipped cream
Crunchy Quesadilla Stack
By Hklbrries
Combine tomatoes, cheese, avocado, green onions and garlic salt in medium bowl; blend well
- 1 can (10 ounce) diced tomatoes and green chiles, drained
- 1 cup Cheddar cheese, shredded
- 1 small avocado, peeled, seeded and chopped
- 1/4 cup sliced green onions (about 2 onions)
- 1 tsp garlic salt
- 10 flour tortillas (6 inches each)
- 1 can (16 ounces) refried beans
- 5 fried corn tostada shells (6 inches each)
- Nonstick cooking spray
Tastes Better Than It Looks Cookie (Caramel Graham Crackers)
By Hklbrries
Line a 15 1/2-by-10 1/2-inch-by-1-inch baking sheet with foil; cover with single layer of graham crackers
- 24 (2 1/2-inch) cinnamon graham cracker squares
- 1/2 cup margarine
- 1/2 cup butter
- 1 cup light brown sugar, firmly packed
- 1 cup pecans, chopped
Splenda Chocolate Chip Cookies
By Hklbrries
Preheat oven to 375 F. Line cookie sheets with parchment paper
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup melted butter
- 1 cup Splenda Brown Sugar Blend
- 2 large eggs
- 1 tbsp vanilla
- 2 cups semisweet chocolate chips
Walnut Vinegar
By Hklbrries
Recipe given to me by Judy (Gwen's Mom) at Lakeview Resort on Lake Pend O'Reille, ID
- 2 tbsp Dijon mustard
- 2 tbsp green onions, minced or pressed
- 1/2 cup wine vinegar
- 1 cup olive oil
- 4 tbsp walnuts, chopped
Almost No-Knead Bread
By Hklbrries
From “The Cook’s Illustrated Cookbook,” America’s Test Kitchen - This is a tweaked version of the origina...
- 3 cups (15 ounces) all-purpose flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon instant or rapid-rise yeast
- 3/4 cup plus 2 tablespoons water, room temperature
- 6 tablespoons mild-flavored lager beer, room temperature
- 1 tablespoon white vinegar
Vegetable Quiche
By Hklbrries
"This fresh vegetable 'quiche' is made with a light, crispy potato crust and a filling of vegetables and herbs and ...
- 1/2 cup purified water
- 1/4 cup sun-dried tomatoes
- 1/2 pound asparagus (about 2 cups chopped) or broccoli florets
- 1/2 medium onion, chopped
- 2 cloves garlic, sliced
- 2 tbsp extra-virgin olive oil
- 1 carrot, cut in small cubes (about 1 cup)
- 5 mushrooms, sliced
- 1 tbsp chopped fresh basil, or 1 tsp dried
- 1 tbsp chopped fresh parsley
- 1/8 tsp chili flakes
- 1/8 tsp freshly grated nutmeg
- 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 3 small red potatoes, washed and thinly sliced
- 1/2 cup grated cheese, Pepper Jack or Swiss
- 1/4 cup milk
- 1/2 cup low-fat sour cream
- 6 eggs
- 1 medium tomato, sliced (seeds squeezed out)
- 3 tbsp freshly grated Parmesan cheese