Author: Cindy Randolph

Bacon Ranch Pasta Salad

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 Bacon Ranch Pasta Salad
Pretty tasty, could use something for a bit more kick, but still tasty! A work in progress.
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Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Mix everything together and chill. Green onions would be a great garnish!
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Nutrition Facts
Bacon Ranch Pasta Salad
Amount Per Serving
Calories 636 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 9g 45%
Cholesterol 51mg 17%
Sodium 1019mg 42%
Total Carbohydrates 74g 25%
Dietary Fiber 4g 16%
Sugars 8g
Protein 24g 48%
Vitamin A 5%
Calcium 15%
* Percent Daily Values are based on a 2000 calorie diet.

Afghan Biscuit

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 Afghan Biscuit
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Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat the convection oven to 350F (180C) for at least 15 minutes.
  2. Line a baking sheet with parchment paper.
  3. In the bowl of a stand mixer, beat butter, sugar and vanilla until light and fluffy.
  4. Sift the flour and cocoa powder, and add them.
  5. Finally add the cornflakes and mix well until the mixture is homogeneous.
  6. Divide the dough into 30 pieces and roll them up.
  7. Place the balls, well spaced, on the parchment paper.
  8. Press them lightly with the palm of the hand or a fork.
  9. Bake for 15 minutes.
  10. Wait 15 minutes before placing the cookies on a cooling rack and allow to cool completely before icing.
  11. Mix icing sugar and cocoa and sift them in a bowl.
  12. Add the butter and 1 tablespoon of boiling water at a time mix well, adding more hot water if necessary until the icing can be spread.
  13. Place a teaspoon of icing on each cookie and garnish with a walnut kernel.
Recipe Notes

Original Recipe: https://www.196flavors.com/new-zealand-afghan-biscuit/

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Nutrition Facts
Afghan Biscuit
Amount Per Serving
Calories 168 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.01g
Cholesterol 17mg 6%
Sodium 30mg 1%
Potassium 21mg 1%
Total Carbohydrates 27g 9%
Dietary Fiber 1g 4%
Sugars 15g
Protein 2g 4%
Vitamin A 5%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Chocolate Mousse

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 Chocolate Mousse
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Course Dessert
Cuisine French
Prep Time 20 minutes
Passive Time 2 hours
Servings
servings
Ingredients
Course Dessert
Cuisine French
Prep Time 20 minutes
Passive Time 2 hours
Servings
servings
Ingredients
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Instructions
  1. Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
  2. In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually beat in 1/4 cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
  3. In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won't lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.
Recipe Notes

Can be served with whipped topping.

Original recipe:  https://www.onceuponachef.com/recipes/chocolate-mousse.html

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Nutrition Facts
Chocolate Mousse
Amount Per Serving
Calories 343 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 14g 70%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 148mg 49%
Sodium 43mg 2%
Potassium 89mg 3%
Total Carbohydrates 35g 12%
Dietary Fiber 2g 8%
Sugars 30g
Protein 5g 10%
Vitamin A 12%
Vitamin C 0.2%
Calcium 3%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

White Bread

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 White Bread
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Course Side Dish
Cuisine American
Servings
loaves
Ingredients
Course Side Dish
Cuisine American
Servings
loaves
Ingredients
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Instructions
  1. In the bowl of a mixer, stir to dissolve the yeast in 3/4 (3/8) cup of the warm water, and let sit for 5 minutes. Add the remaining cups water, sugar, salt, room temperature butter, and half of the flour and stir to combine.
  2. Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.
  3. Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour.
  4. Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Divide the dough in two and, working with one piece at a time, gently pat it into a 9x12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place into greased 9-inch loaf pans. Cover the loaves loosely and place in a draft-free area until doubled in size, 30 to 45 minutes.
  5. Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.
  6. Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway through, until golden brown (an instant-read thermometer inserted into the center should read 195 degrees F).
  7. Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing. The bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month.
Recipe Notes

Original recipe: https://www.browneyedbaker.com/white-bread-recipe/

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Nutrition Facts
White Bread
Amount Per Serving
Calories 3960 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 21g 105%
Cholesterol 90mg 30%
Sodium 2917mg 122%
Potassium 1420mg 41%
Total Carbohydrates 810g 270%
Dietary Fiber 35g 140%
Sugars 30g
Protein 106g 212%
Vitamin A 24%
Iron 213%
* Percent Daily Values are based on a 2000 calorie diet.

Cherry Frangipane Tart

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 Cherry Frangipane Tart
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Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. Make the tart dough: Combine flour, sugar and salt in a mixing bowl. Work in butter thoroughly. Stir in egg yolk mixture and knead briefly until dough is smooth, then form into a flat disk.
  2. Roll dough to a large circle and lay it in a 10-inch/23-centimeter fluted tart pan with a removable bottom. Press in well (patch any cracks with extra dough). Refrigerate or freeze for 1 hour.
  3. Heat oven to 425 degrees. Blind bake tart shell until lightly browned, about 15 minutes. (You do not need to cover the shell or use pie weights.)
  4. Meanwhile, make the filling: Put almonds, flour and sugar in work bowl of food processor and grind to a rough powder. Add butter and pulse until well incorporated. Add eggs and almond extract and process until smooth and creamy, about 2 minutes. (Alternatively, use ground almonds and make batter with a mixer instead.)
  5. Pour almond batter into prebaked shell and smooth with a spatula. Press cherries into batter in a single layer. Sprinkle with a handful of sliced almonds. Lower oven temperature to 375 degrees and bake until golden, 30 to 40 minutes. (An inserted skewer should come out clean.) Cool on a rack and remove outer rim of tart pan. Place tart on a serving dish and dust with confectioners’ sugar.
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Cindy’s Cole Slaw

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 Cindy's Cole Slaw
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Course Side Dish
Cuisine American
Prep Time 30 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. Add around 1/4 C of salt to the shredded cabbage and stir. Let sit for around 8 hours, stirring about every 1/2 hour to hour. The cabbage will get very wet and much less crispy. Add the shredded carrot after about 6 hours.
  2. Rinse and drain the cabbage and carrot mix thoroughly and put in a medium bowl.
  3. Mix the mayonnaise, vinegar and celery seed together, and add to the cabbage and carrot mix. Mix thoroughly, and salt and pepper to taste. Chill and serve.
Recipe Notes

Salting the cabbage before making the slaw eliminates the raw cabbage flavor.  Be sure to thoroughly rinse or it will be massively salty!  I suggest using a salad spinner to drain.

The original recipe calls for white wine vinegar, which is pretty good, but the apple cider vinegar is also really good, so either will work.

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Nutrition Facts
Cindy's Cole Slaw
Amount Per Serving
Calories 261 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 3g 15%
Polyunsaturated Fat 14g
Monounsaturated Fat 6g
Cholesterol 11mg 4%
Sodium 259mg 11%
Potassium 534mg 15%
Total Carbohydrates 13g 4%
Dietary Fiber 5g 20%
Sugars 8g
Protein 3g 6%
Vitamin A 30%
Vitamin C 65%
Calcium 9%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Apple Rosemary Pasta Salad

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 Apple Rosemary Pasta Salad
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Course Side Dish
Cuisine American
Prep Time 30 mintues
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 30 mintues
Servings
servings
Ingredients
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Instructions
  1. Mix the first five ingredients together.
  2. Add the last 4 ingredients to a medium sized bowl. Add dressing and mix well.
Recipe Notes

When you cook the pasta, rinse in cool water so that it's not hot when you add the mix everything together.  Enjoy!

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Nutrition Facts
Apple Rosemary Pasta Salad
Amount Per Serving
Calories 192 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.002g
Cholesterol 29mg 10%
Sodium 159mg 7%
Potassium 28mg 1%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 7g
Protein 8g 16%
Vitamin A 5%
Vitamin C 2%
Calcium 5%
Iron 0.3%
* Percent Daily Values are based on a 2000 calorie diet.

Coconut Cake

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 Coconut Cake
This thing is amazing! Incredibly moist and tender! Thanks so much to Sally's Baking Addiction for this amazing recipe! I haven't change a thing - there's no need! Original recipe: https://sallysbakingaddiction.com/coconut-cake/#tasty-recipes-68731
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Course Dessert
Cuisine American
Prep Time 35 miinutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 35 miinutes
Cook Time 25 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
  4. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  5. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
  6. Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
  7. Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it’s still a pretty fluffy cake!
  8. Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Recipe Notes

Cake Flour: For the best results, I strongly recommend sifted cake flour. Sift before measuring. You can find cake flour in the baking aisle and I have many more recipes using it. If you can’t get your hands on cake flour, you can make a DIY cake flour substitute. I suggest doing this 3x, then remove 1/2 cup since you need 2 and 1/2 cups in this recipe. 9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. 2 Layer Cake: Prepare two 9-inch cake pans in step 1. Divide batter between pans and bake for 24-26 minutes or until cooked through. Bundt Cake: This cake batter will fit into a greased 10-cup or larger bundt pan. I’m unsure of the exact bake time (likely around an hour), but use a toothpick to test for doneness. Same oven temperature. Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19-21 minutes. Yields about 2-3 dozen. Or try my vanilla cupcakes recipe and substitute canned coconut milk for whole milk, 1/2 teaspoon coconut extract for the vanilla bean, and add 3/4 cup (60g) of sweetened shredded coconut.

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The Most Amazing White Cake

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 The Most Amazing White Cake
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Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
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Instructions
  1. Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
  2. In a large mixing bowl, use a hand mixer to cream the butter and sugar together. Beat in almond extract.
  3. Use a fork to combine the eggs and milk together in a bowl or 2 cup liquid measuring cup. Set aside.
  4. In another mixing bowl stir together cake flour, baking powder, and salt.
  5. Add 1/3 of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another 1/3 of the dry ingredients until combined followed by the remainder of the milk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in.
  6. Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
Recipe Notes

This recipe can be made into two thicker 9-inch layers or three thinner layers. The photos and video tutorial included with this recipe show three thinner layers.

 

Original recipe:  https://thestayathomechef.com/most-amazing-white-cake/

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Nutrition Facts
The Most Amazing White Cake
Amount Per Serving
Calories 529 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 46mg 15%
Sodium 397mg 17%
Potassium 74mg 2%
Total Carbohydrates 86g 29%
Sugars 31g
Protein 8g 16%
Vitamin A 10%
Calcium 12%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

Homemade Saltine Crackers

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 Homemade Saltine Crackers
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Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, mix together the flour and salt. Add the melted butter and water to the flour mixture. You may have to use your hands. Mix well.
  3. Turn the dough out onto a floured surface and roll out the dough as thin as possible approximately â…›-inch or thinner. Cut into cracker shapes and place the dough pieces onto a baking sheet.
  4. Bake at 400F for 15 minutes or until crispy.
  5. Allow the crackers to cool. Serve at room temperature.
Recipe Notes

Original Recipe: https://www.themountainkitchen.com/homemade-saltine-crackers/

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Nutrition Facts
Homemade Saltine Crackers
Amount Per Serving
Calories 248 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 16mg 5%
Sodium 125mg 5%
Potassium 80mg 2%
Total Carbohydrates 43g 14%
Dietary Fiber 2g 8%
Sugars 0.01g
Protein 6g 12%
Vitamin A 4%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.