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Recipes
Sweet Potato Pie with pecan Topping
By chelyc13
1. To make the sweet potato puree, cover sweet potatoes with water in a large saucepan
- 2 to 3 sweet potatoes (1 1/2 lbs), peeled and cut into 2 inch chunks
- 2 large eggs
- 1/3 cup plus 1/2 cup packed light brown sugar
- 3 tblsp pure maple syrup
- 1/4 teas salt
- 1/2 teas ground cinnamon
- 1/4 teas ground nutmeg
- 3/4 cup plus 1 tblsp heavy cream
- 1 prebaked piecrust or 1 frozen 9inch crust
- 3 tblsp butter
- 1 cup pecans, broken into pieces
Streusel-Topped Pumpkin Bread
By chelyc13
1. Preheat the oven to 350 and spray a 9x5 inch bread pan with nonstick cooking spray
- 3/4 cup vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup pumpkin puree
- 1 1/2 cups all purpose flour, divided
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt, divided
- 1 teaspoon ground cinnamon, divided
- 1/2 cup packed light brown sugar
- 4 tablespoons cold unsalted butter, diced
Multigrain Pancakes
By chelyc13
1. Preheat the oven to 275 to keep the finished pancakes warm
- 1 cup milk or soy milk
- 2 tablespoons fresh lemon juice
- 1 egg
- 1/3 cup whole rolled oats
- 2 teaspoons falxseeds
- 1/2 cup whole wheat flour
- 3 tablespoons millet flour
- 3 tablespoons superfine sugar
- 1 tablespoon potato starch
- 1 tablespoon cornmeal
- 3/4 teaspoon baking osda
- 3/4 teaspoon cream of tartar
- 1 to 2 tablespoons vegetable oil
Chex Pumpkin Pie Crunch Recipe
By chelyc13
1. In small bowl, mix brown sugar and pumpkin pie spice; set aside
- 1/4 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 1/4 cup butter
- 2 teaspoons vanilla
- 2 cups Cinnamon Chex® cereal
- 2 cups Wheat Chex® cereal
- 2 cups Honey Nut Chex® cereal
- 8 oz pecans
Puerto Rican Style Papas Rellenas
By chelyc13
1. boil the potatoes until they are soft
- 2 lb white potatoes, peeled and diced
- 15 ritz crackers, crushed
- 1 small red pimento, finely chopped
- 1/4 cup of cilantro, finely chopped
- 2 tblsp zesty italian dressing
- 1 1/4 cup of shredded chicken
- 2/3 cup of sharp cheddar cheese, shredded
- 2 cups of oil
- 2 tblsp of flour
Raspberry Vanilla Refrigerator Oatmeal
By chelyc13
In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, vanilla, and raspberry jam
- 1/4 cup uncooked old fashioned rolled oats
- 1/3 cup skim milk
- 1/4 cup low-fat Greek yogurt
- 1-1/2 teaspoons dried chia seeds
- 1/4 teaspoon vanilla extract
- 1 tablespoon raspberry jam, preserves, or spread
- 1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar
Flaxseed Oatmeal Pancakes
By chelyc13
1. In a large bowl, combine the first seven ingredients
- 1/3 cup whole wheat flour
- 3 tablespoons quick cooking oats
- 1 tablespoon falxseed
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon baking soda
- Dash of salt
- 1 egg, separated
- 1/2 cup buttermilk
- 1 tablespoon brown sugar
- 1 tablespoon canola oil
- 1/2 teaspoon vanilla extract
Easy Cultured Sourdough Starter
By chelyc13
For best results use a 14 day old starter for a tangy loaf
- 1/2 cup unbleached all purpose white flour, plus more for daily maintenance "feedings"
- 1/8 teas instant, fast rising, or bread machine yeast
- 1/3 about 1/3 cup room temperature bottled spring water or other chlorine free water, plus more for daily and maintenance "feedings"
2 Layer Pineapple Upside Down Cake with Pineapple Buttercream Frosting
By chelyc13
FOR CAKE: 1. Preheat oven 350
- FOR CAKE:
- 1 cup butter, softened
- 2 1/4 cups sugar
- 5 large eggs
- 1 teas vanilla extract
- 3 cups cake flour
- 2 teas baking powder
- 1/4 teas salt
- 1 1/4 cups whole buttermilk
- 1/2 cup butter, melted
- 1 1/2 cups firmly packed brown sugar
- 2 (20oz) cans pineapple slices in juice, drained well (reserve 2 tblsp juice for frosting)
- 1 (10oz) jar maraschina cherries, drained well
- FOR FROSTING:
- 1/2 cup butter, softened
- 2 tblsp reserved pineapple juice from can
- 3 1/2 cups confectioners' sugar
Royal Icing
By chelyc13
This recipe is from "Gingerbread For All Seasons" by Teresa Layman
- 1 lb confectioners' sugar
- 3 large egg whites, at room temperature
- 1/8 teas cream of tartar