HazyWaters' profile page
Recipes
Lentil Cookies
By HazyWaters
*Cook's Note: If desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, st...
- Lentil Puree:
- 9 1/2 ounces whole-wheat pastry flour, approximately 2 cups*
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 8 ounces sugar, approximately 1 cup
- 6 ounces unsalted butter, room temperature, approximately 3/4 cup
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 cups lentil puree, recipe follows
- 3 1/2 ounces rolled oats, approximately 1 cup
- 4 ounces dried fruit, approximately 1 cup
- 2 1/4 ounces unsweetened dried shredded coconut, approximately 1 cup
- 4 ounces lentils, approximately 2/3 cup, picked over and rinsed
- 2 cups water
Glazed Smoked Ham
By HazyWaters
Preheat oven to 350 degrees F
- 1 large onion, quartered, root end intact
- 1 (5 to 7-pound) smoked ham (shank end)
- 3/4 cup apricot jelly
- 1/4 cup water
- 8 sprigs fresh thyme, stripped
- 3 tablespoons yellow mustard
- 4 tablespoons cider vinegar
- 2 teaspoons molasses
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon ground allspice
- Pinch ground cloves
- 1 1/2 cups low-sodium chicken broth
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- Kosher salt and freshly ground black pepper
Sweet & Savory Sweet Potato Seasoning
By HazyWaters
Great on baked squashes, such as acorn, butternut, carnival
- 1 tablespoon Kosher salt
- 1 tablespoon medium grind black pepper
- 2 tsp sugar
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon onion powder
- 1/4 teaspoon cake spice
CORNFLAKE COOKIES
By HazyWaters
Cookies they used to make at KJs in Langdon when I worked there
- 1 c. Karo syrup
- 1 c. sugar
- 1 1/2 c. peanut butter
- 4 c. cornflakes
Classic Russian Borsch Recipe
By HazyWaters
Instructions Fill a large soup pot with 10 cups of water
- 2 large or 3 medium beets, thoroughly washed
- 2 large or 3 medium potatoes, sliced into bite-sized pieces
- 4 Tbsp of cooking oil
- 1 medium onion, finely chopped
- 2 carrots, grated
- 1/2 head of cabbage, thinly chopped (see picture)
- 1 can kidney beans with their juice
- 2 bay leaves
- 10 cups water and 6 cups broth to get 16 cups liquid total
- 5 Tbsp ketchup
- 4 Tbsp lemon juice
- 1/4 tsp freshly ground pepper
- 1 Tbsp chopped dill
Gluten-Free All Purpose Flour Blend 2
By HazyWaters
A slightly heartier blend for breakfast muffins, cookie bars and bread
- 2 cup brown rice flour
- 1 1/2 cup potato starch
- 1 cup GF corn flour
- 1 cup GF buckwheat flour
- 1/2 cup GF quinoa flour
- 1 Tbls. teaspoons xanthan gum
Smoked Almond Toffee Brittle
By HazyWaters
Line two rimmed baking sheets with a nonstick baking mat
- Nonstick cooking spray
- 6 tablespoons unsalted butter
- 1/2 cup sugar
- 2 1/4 teaspoons corn syrup
- 1 teaspoon coarse salt
- 1/2 teaspoon pure vanilla extract
- 12 ounces bittersweet chocolate
- 4 ounces milk chocolate
- 1 (9-ounce) can smoked almonds
Slow Cooker Vegetable Chili
By HazyWaters
In a slow cooker, combine the tomatoes, garbanzo beans, zucchini, onion, carrots, celery, red bell pepper, green be...
- 1 (28 ounce) can whole peeled tomatoes with juice
- 1 (15 ounce) can garbanzo beans, drained
- 2 zucchini, thinly sliced
- 1 onion, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/3 cup chili powder
- 1 (4 ounce) can chopped green chile peppers
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon salt
7 Layer Salad
By HazyWaters
Place ingredients in a clear bowl or oblong dish in the order given
- 10 oz fresh baby spinach leaves
- 1 head leaf lettuce, washed and tom into bite size pieces
- 6 hard boiled eggs, sliced
- 1 1/2 cups frozen or canned sweet baby peas
- 1 lb. Bacon fried crisp and crumbled
- 1 pint mayonnaise
- 6 oz grated swiss cheese
- 6 Cup Salad
- 1 Cup Cottage Cheese
- 1 Cup Sour Cream
- 1 Cup Fruit Cocktail
- 1 Cup Flaked Coconut
- 1 Cup miniature colored marshmallows
- 1 Cup pineapple tidbits
Healthy Pumpkin Ricotta Pie
By HazyWaters
Adapted from http://www.yummly
- 1 cup milk
- 1/2 cup water
- 1/2 cup gluten free flour
- 1 lb. baked pumpkin puree (see note)
- 1 cup ricotta cheese
- 1/4 cup honey
- 2 eggs
- 1 tsp vanilla extract
- 1/3 cup pumpkin seeds
- a pinch of salt
- more honey for glaze