Author: Cindy Randolph

Alfredo Sauce

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 Alfredo Sauce
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Instructions
  1. Add the butter and cream to a large skillet.
  2. Simmer over low heat for 2 minutes.
  3. Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
  4. Whisk in the parmesan cheese until melted.
  5. Serve immediately.
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Nutrition Facts
Alfredo Sauce
Amount Per Serving
Calories 650 Calories from Fat 495
% Daily Value*
Total Fat 55g 85%
Saturated Fat 35g 175%
Polyunsaturated Fat 0.001g
Monounsaturated Fat 0.001g
Cholesterol 192mg 64%
Sodium 929mg 39%
Potassium 1mg 0%
Total Carbohydrates 4g 1%
Dietary Fiber 0.03g 0%
Sugars 0.0004g
Protein 28g 56%
Vitamin A 38%
Vitamin C 0.04%
Calcium 107%
Iron 0.1%
* Percent Daily Values are based on a 2000 calorie diet.

Orange Cinnamon Rolls

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 Orange Cinnamon Rolls
This recipe is for my bread machine, adapted slightly from the book that came with it, from West Bend.
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Course Dessert
Cuisine American
Prep Time 20 minutes
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Course Dessert
Cuisine American
Prep Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Add milk, egg and butter to bread machine pan.
  2. Add bread flour, 3 Tbsp sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners.
  3. Make a well in the center of dry ingredients; add yeast. Lock pan into bread maker.
  4. Program for dough. Start bread maker. When done, unlock pan from bread maker. Place dough on floured surface. Knead dough about 1 minute, then let rest 15 minutes.
  5. Roll dough into a rectangle, about 15' x 10'. Spread 1/2 C melted butter over dough to within 1" of edges. Then sprinkle 1/4 C sugar and cinnamon evenly over dough. Roll dough up tightly on long side. Press edges to seal and form into a 12" long, evenly shaped roll. With a knife or thread of dental floss, cut roll into 1" pieces. Place rolls into greased 13" x 9" baking pan. Cover and let rise in warm, draft-free place until double in size, about 30-45 minutes.
  6. Bake in preheated 375F oven for 20-25 minutes or until golden brown. Cool in pan on rack for 10-15 minutes.
  7. While cooling, make glaze by mixing confectioner's sugar with orange juice, stirring until smooth. While the rolls are still warm, drizzle glaze over top of rolls as evenly as possible. I left them in the pan, but you can cut them apart and remove from pan, whatever you prefer.
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Nutrition Facts
Orange Cinnamon Rolls
Amount Per Serving
Calories 566 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 19mg 6%
Sodium 157mg 7%
Potassium 45mg 1%
Total Carbohydrates 119g 40%
Dietary Fiber 0.01g 0%
Sugars 68g
Protein 10g 20%
Vitamin A 8%
Vitamin C 4%
Calcium 3%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

Macaroons

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 Macaroons
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Course Dessert
Prep Time 5 minutes
Cook Time 25 minutes
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Course Dessert
Prep Time 5 minutes
Cook Time 25 minutes
Servings
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Instructions
  1. Preheat oven to 325F. Line baking pan with parchment paper and spray with non-stick spray.
  2. Combine "almost" the entire can of milk (minus ~2 Tbsp) with the coconut and vanilla. Stir to combine.
  3. In a separate bowl whisk egg whites and salt until soft peaks form. Fold gently into the coconut mix.
  4. Spoon or scoop the mixture, ~2 Tbsp each, onto the prepared baking sheet. Bake for ~25 minutes. Remove from baking sheet and let cool on wire rack.
  5. Enjoy!
Recipe Notes

Pretty darn good!  I'm gong to try baking them at a lower temperature, for a bit longer.  I did try making them a bit thinner and cooking a bit less, didn't work as I'd hoped, so we'll go for lower temp for longer.  Otherwise, they were really good!

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Nutrition Facts
Macaroons
Amount Per Serving
Calories 161 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 7g 35%
Cholesterol 5mg 2%
Sodium 124mg 5%
Potassium 5mg 0%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 18g
Protein 2g 4%
Vitamin A 1%
Calcium 5%
* Percent Daily Values are based on a 2000 calorie diet.

Cucumber Radish Pickled Salad

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 Cucumber Radish Pickled Salad
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Course Side Dish
Cuisine American
Prep Time 15 mintues
Passive Time 2 hours
Servings
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Ingredients
Course Side Dish
Cuisine American
Prep Time 15 mintues
Passive Time 2 hours
Servings
servings
Ingredients
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Instructions
  1. Slice all the vegetables and transfer to a bowl.
  2. In a separate bowl, combine all the ingredients for the dressing. Pour over the vegetables and toss gently.
  3. Cover the bowl with plastic wrap and store in the fridge for a minimum of 2 hours until you are ready to serve.
Recipe Notes

Original recipe:  http://365daysofeasyrecipes.com/cucumber-radish-pickled-salad/

I made this recipe because - oddly enough for me - I had leftover cucumber and radishes, and wanted something kind of light to go with lasagna, so roasting the radishes wasn't really working for me.

I used a yellow onion for mine because that's what I had on hand, but the original recipe calls for a red onion, and that would give a really nice color contrast, but I don't think there is a huge difference in flavor between yellow and red.  Maybe a little more punchy, so maybe use a small yellow onion instead of a medium red onion.

It doesn't appear that there is enough liquid for the veggies, so I went in after about an hour and tossed it again, and there was more liquid.  So I part of the minimum 2 hour time to sit is to let all the moisture come out and coat everything well.  But it tastes amazing - Steve really liked it!

Enjoy!

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Nutrition Facts
Cucumber Radish Pickled Salad
Amount Per Serving
Calories 92 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.01g
Sodium 178mg 7%
Potassium 130mg 4%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 12g
Protein 1g 2%
Vitamin A 0.5%
Vitamin C 13%
Calcium 2%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Ultimate Bourbon Maple Bacon Chocolate Cake

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 Ultimate Bourbon Maple Bacon Chocolate Cake
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Instructions
  1. Cook bacon according to package instructions. Allow to cool and chop cooked bacon into small pieces.
  2. Preheat oven to 350° F. Grease a bundt cake pan and coat with cocoa powder instead of flour.
  3. In a medium sized bowl, sift flour and cocoa powder. I usually sift my cocoa powder with a sieve instead of my actual sifter. Add baking powder and salt and set aside.
  4. In a microwave safe bowl, melt butter. Combine melted butter in mixing bowl with oil and sugar. Beat on medium speed for 3 minutes until light and fluffy.
  5. Add eggs, one at a time, ensure that each egg is well beaten before adding the next one. After all eggs have been added, add the vanilla extract and sour cream.
  6. Alternate adding the flour mixture and the bourbon. First, pour in half of the dry ingredients and beat for 30 seconds before adding half of the bourbon. Repeat with remaining flour mixture and remaining bourbon.
  7. Pour batter in the greased coated bundt cake pan. Bake at 350°F for 45-50 minutes. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
  8. Transfer to a wire rack to cool for 30 minutes. After 30 minutes, place the wire rack on top of the bundt pan and flip it over. Gently tapping the sides to release the cake. You may want to put a piece of parchment paper or a plate over the cake before you flip it so you can easily move it off the wire rack without sticking. If the cake does not release, take a butter knife and gently insert along the edge of the pan to help release.
  9. For the glaze:
  10. Sift powered sugar. The step is necessary to create a smooth glaze.
  11. Melt butter in a saucepan. Once melted, continue to stir until butter turns a golden brown.
  12. Pour melted butter over powdered sugar. Add maple syrup and milk. Whisk until smooth.
  13. For a thicker glaze, add only 1 tablespoon of milk instead of two. Or add additional powered sugar. To make glaze thinner, add additional milk.
  14. This next step is optional and a little tricky. I like my glaze to drip off the sides of the cake and not pool up in the middle. However, it becomes difficult to move the cake once glazed. I happen to own a cake lift, but I suggest using two large knife to move the cake after glaze.
  15. Gently remove/side cake from plate and onto wire rack. Place a sheet of wax paper below wire rack (for easy clean up).
  16. Gently pour glaze over cake. Sprinkle with bacon pieces.
Recipe Notes

Original Recipe:  https://beyondfrosting.com/2015/01/14/bourbon-maple-bacon-chocolate-cake/

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Nutrition Facts
Ultimate Bourbon Maple Bacon Chocolate Cake
Amount Per Serving
Calories 1278 Calories from Fat 477
% Daily Value*
Total Fat 53g 82%
Saturated Fat 26g 130%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Cholesterol 219mg 73%
Sodium 705mg 29%
Potassium 485mg 14%
Total Carbohydrates 173g 58%
Dietary Fiber 10g 40%
Sugars 106g
Protein 24g 48%
Vitamin A 23%
Calcium 9%
Iron 34%
* Percent Daily Values are based on a 2000 calorie diet.

Cindy’s Lower Fat Lasagna

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 Cindy's Lower Fat Lasagna
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Prep Time 30 minutes
Cook Time 35 minutes
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Prep Time 30 minutes
Cook Time 35 minutes
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Instructions
  1. Have my marinara sauce ready to go. Mix the ricotta and yogurt together in a bowl. Set aside.
  2. Brown Italian turkey sausage and lean ground turkey. Add ~1 C marinara sauce. Mix
  3. Spread ~1/8 C marinara sauce on bottom of 8" pan. Spread to make sure bottom has a thin coating of sauce.
  4. Lay 2 of the oven -ready sheets on the sauce, side by side, so the sauce is covered by the pasta.
  5. Spread half the meat and sauce mix over the noodles. Spread half the ricotta/yogurt mix gently over the top. The spread half the mozzarella cheese, then half the cheddar.
  6. Repeat the last layer.
  7. I would recommend putting covering a baking sheet with foil, then placing the baking dish on top. Bake for ~35 minutes, or until the top is browning and bubbling.
Recipe Notes

I would definitely recommend using twice the ricotta & yogurt mix, and twice the meat.  Otherwise, it was really good!

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Nutrition Facts
Cindy's Lower Fat Lasagna
Amount Per Serving
Calories 273 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Cholesterol 57mg 19%
Sodium 382mg 16%
Potassium 9mg 0%
Total Carbohydrates 18g 6%
Dietary Fiber 1g 4%
Sugars 2g
Protein 22g 44%
Vitamin A 8%
Vitamin C 0.1%
Calcium 33%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Crab Cakes

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 Easy Crab Cakes
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Course Appetizer
Cuisine American
Prep Time 10 munutes
Cook Time 10 minutes
Passive Time 60 minutes
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Ingredients
Course Appetizer
Cuisine American
Prep Time 10 munutes
Cook Time 10 minutes
Passive Time 60 minutes
Servings
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Recipe Notes

Wow, these are powerful!  It is listed as I made it, but I think next time I will use 1/2 the Old Bay Seasoning, and probably 1/2 the salt.

Also, I didn't use lemon zest, I used ~1/2 tsp of lemon juice.  Might have made it a bit juicier then it should have been.  So I think net time I'll try a little more bread crumbs, too.  No parsley, either.  And I didn't serve with lemon wedges, but you're welcome to.  🙂

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Nutrition Facts
Easy Crab Cakes
Amount Per Serving
Calories 167 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 7g
Monounsaturated Fat 3g
Cholesterol 32mg 11%
Sodium 459mg 19%
Potassium 8mg 0%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 1g
Protein 3g 6%
Vitamin A 1%
Calcium 0.4%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Waffles

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 Waffles
From the Encyclopedia of Cookery
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
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Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
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Ingredients
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Instructions
  1. Sift the dry ingredients and mix to a light batter with the beaten egg yolks, milk, and melted shortening Beat the egg whites until stiff, fold into the batter, and bake in a preheated waffle iron, about 3 minutes. Serve hot with butter and syrup; as a base for various creamed dishes (vegetables, fish or meat); or topped with ice cream or a dessert sauce. (Makes 6 or 8)
Recipe Notes

Variations:

Apple Waffle:  Stir into plain waffle batter, before folding in the beaten egg whites, 2 C of peeled, diced apples.

Banana Waffles:  Stir into plain waffle batter, before folding in the beaten egg whites, 1 1/2 C of sliced banana.

Cheese Waffle:  Stir into plain waffle batter, before folding in the beaten egg whites, 1 C of grated cheese.

Chocolate Waffles:  Substitute 3 Tbsp of cocoa for 3 Tbsp of the flour when preparing plain waffle batter.

Cinnamon Waffles:  Sift 1 1/2 tsp of cinnamon with the dry ingredients when preparing plain waffle batter.

Nut Waffles:   Stir into plain waffle batter, before folding in the beaten egg whites, 3/4 C of of any preferred finely chopped nut meats.

 

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Hollondaise Sauce

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 Hollondaise Sauce
I got this recipe from Wm. H. Wise & Co., Inc's "Encyclopedia or Cookery", copyright 1948. Awesome! This is just another timeless recipe that turned out wonderfully!
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Prep Time 5 mintues
Cook Time 15 minutes
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Prep Time 5 mintues
Cook Time 15 minutes
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Instructions
  1. Divide butter into 2 portions, place 1 of these in a bowl or the upper part of a double boiler. Add the egg yolks and lemon juice, place over hot water (not boiling) and stir constantly until the butter is melted. Add the remaining butter and continue stirring, preferably with a wire whisk, until this butter also is melted. Add the hot water and cook, still stirring constantly, until thick. Remove from heat and season with salt and white pepper.
Recipe Notes

And I messed this one up too:  I melted the butter, whisking, with the egg yolk and lemon juice, but then I added the hot water and whisked until thick.  Or at least reduced...  Then I added the butter, and followed the rest of the instructions.  Still turned out great!  Though the lemon juice really stood out - maybe wouldn't be quite so strong if I'd done it the right way...

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Nutrition Facts
Hollondaise Sauce
Amount Per Serving
Calories 165 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 5g 25%
Polyunsaturated Fat 8g
Monounsaturated Fat 4g
Cholesterol 140mg 47%
Sodium 259mg 11%
Potassium 19mg 1%
Total Carbohydrates 1g 0%
Dietary Fiber 0.02g 0%
Sugars 0.2g
Protein 2g 4%
Vitamin A 32%
Vitamin C 4%
Calcium 1%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Spice Cake with Orange Butter Frosting

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 Spice Cake with Orange Butter Frosting
I found these amazing recipes in The Encyclopedia of Cooking from 1948, a Christmas present from my mom. Thanks, mom!
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Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
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Instructions
  1. For Cake: Sift the flour, measure and resift 3 times with the baking powder and salt. Combine the spices and mix thoroughly with boiling water. Cream the butter until soft and smooth, blend in 3/4 C of the sugar, and add the beaten egg yolks. Beat until light and fluffy. Stir in spice mixture; then add flour mixture and milk alternately, beginning and ending with flour and beating until smooth after each addition. Beat egg whites, add remaining 1/4 C sugar, and continue beating until very stiff; fold into batter. Turn into two 8-inch cake pans which have been lined with thin plain paper in bottom. Bake in a moderate oven (350F) for about 25 minutes, until springy when pressed lightly with the finger tips. Cool 5 minutes before removing from pans and then turn out and cool thoroughly on cake racks. Put together with orange frosting.
  2. For Frosting: Cream butter until very soft and smooth; then add sugar gradually, creaming thoroughly. Add salt and orange rind. Gradually work in the orange juice using just enough to produce a smooth spreading consistence. Spread on cake (Sufficient for two 8-inch layers)
Recipe Notes

To make cake flour:  For 2 C cake flour,  mix 1 3/4 C all-purpose flour and 1/4 C corn starch.

I discovered that I had no round cake pans, so I ended up making a single layer cake in a 10" spring form pan.  Still took about 25 minutes, maybe closer to 30 in my oven, but the temperature was a bit less according to my oven thermometer.

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Nutrition Facts
Spice Cake with Orange Butter Frosting
Amount Per Serving
Calories 722 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 12g 60%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 101mg 34%
Sodium 298mg 12%
Potassium 59mg 2%
Total Carbohydrates 131g 44%
Dietary Fiber 0.3g 1%
Sugars 88g
Protein 6g 12%
Vitamin A 15%
Vitamin C 2%
Calcium 9%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.