Lindsay's Recipes

Source:  Julia's Album Ingredients: 1 1/2 cups flour 1 1/2 teaspoons baking powder 1/8 teaspoon salt 3 tablespoons butter, softened 3 tablespoons Greek yogurt (plain or vanilla) or sour cream 1 cup sugar 1 egg 1/2 cup milk 1 teaspoon vanilla 1/2 cup chocolate chips 1 pound strawberries, sliced Directions: Grease a 9-inch springform pan and line the bottom with parchment paper; set aside. Combine the butter, yogurt and sugar in a mixing bowl and beat until light and fluffy, no more than 2 minutes. Add the egg and mix at medium speed until light and fluffy. Mix in the milk and vanilla until combined. Slowly add the flour, baking powder and salt and mix on low speed until just combined. Fold in the chocolate chips. Pour the batter into the pan. Arrange strawberry slices on the top of the cake, pressing down slightly, until the entire top is covered. Bake at 350 for about an hour, until the top is golden brown and a toothpick comes out clean. Cool

Source:  Gimme Some Oven Ingredients: 2 tablespoons butter 2 tablespoons flour 3 cups water 4 cups milk 1 pound uncooked pasta 1 teaspoon kosher salt 1/2 teaspoon garlic powder 1/4 teaspoon ground mustard 4-5 cups shredded cheddar 1/2 cup shredded Parmesan Directions: Melt butter in a dutch oven over medium-high heat. Add flour and stir until combined. Cook for 1 minute, stirring occasionally. Add 1 cup water and stir until completely smooth and the mixture begins to thicken. Gradually add the remaining water and milk, stirring until evenly combined. Stir in the pasta, salt, garlic powder and mustard until combined. Continue cooking, stirring occasionally, until the mixture just reaches a simmer. Reduce heat to medium-low to maintain a low simmer. Continue cooking, stirring occasionally, for 9-10 minutes until the pasta is al dente. Remove from the heat and stir in the cheeses until melted. Season with additional salt and pepper as needed.

Source:  Smitten Kitchen Note: Recipe below is for an 8-inch 3-layer cake. Recipe can be halved to make a 6-inch 3-layer cake. Cake Ingredients: 2 cups (250g) flour 2 1/2 cups (500g) sugar 3/4 cup (65g) unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon salt 1 cup vegetable oil 1 cup sour cream 1 1/2 cups water 2 tablespoons vinegar 1 teaspoon vanilla 2 eggs Frosting Ingredients: 10 oz. cream cheese, softened 1 stick unsalted butter, softened 5 cups (600g) powdered sugar 2/3 cup (170g) creamy peanut butter Glaze Ingredients: 8 oz. semisweet chocolate 3 tablespoons creamy peanut butter 2 tablespoons corn syrup 1/2 cup half and half Directions: Butter three cake pans and line the bottoms with parchment paper; set aside. Add the flour, sugar, cocoa powder, baking soda and salt to a mixing bowl and mix slowly until well blended. Add the oil and sour cream until well blended. Gradually add the water. Add the vinegar and

Source:  Plain Chicken Ingredients: pie crust for 9-inch deep-dish pie 8 oz. cream cheese, softened 1 cup brown sugar 2 eggs 1 egg yolk 1 1/4 cup heavy cream 1/4 cup flour 3 1/2 tablespoons cinnamon 2 teaspoons vanilla 1 teaspoon salt Directions: Mix together the cream cheese and brown sugar until light and fluffy, about 3-5 minutes. Scrape the sides of the bowl. Add the eggs and the yolk one at a time, mixing after each. Slowly add the remaining ingredients and mix well. Pour the mixture into the pie crust. Bake at 350 for 35-40 minutes, until the center is set but not completely firm. Cool on a wire rack and refrigerate for at least an hour before serving.

Source:  Divas Can Cook Ingredients: 2 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1 tablespoon sugar 1/4 cup shortening, cold 3 tablespoons butter, cold 1 cup buttermilk 1 tablespoon mayonnaise Directions: In a large bowl, sift together the dry ingredients. Cut in the shortening with a pastry cutter. Grate the butter into the bowl, tossing lightly to coat. Stir in the buttermilk until a sticky dough forms. Turn the dough out onto a floured work surface. Lightly sprinkle the dough with flour and dust hands with flour. Knead the dough, folding several times to create layers. Pat the dough into a 1-inch thick rectangle. Use a knife to cut the dough into 8 pieces. Add flour onto the knife to keep from sticking. Place the biscuits on a cookie sheet lined with parchment paper. The edges should be barely touching. Lightly brush the top of each biscuit with mayonnaise. Bake at 425 for 14 minutes or until biscuits are done. T

Source:  Gimme Some Oven   Note: The following recipe is half of the original, enough for 4 large biscuits. Ingredients: 1 cup biscuit mix 1/2 cup grated cheddar 1/4 teaspoon garlic powder 1/3 cup milk 1 tablespoon melted butter 1 teaspoon dried oregano 1/8 teaspoon garlic powder 1/8 teaspoon salt Directions: Mix together the biscuit mix, cheddar and 1/4 teaspoon garlic powder. Add milk and stir until a sticky dough forms. Drop dough onto a baking sheet lined with parchment paper. Bake for 10-13 minutes or until slightly brown. While the biscuits bake, melt the butter and stir in the oregano, 1/8 teaspoon garlic powder and salt. As soon as the biscuits come out of the oven, brush with the melted butter.

Source:  Tasty Kitchen Ingredients: 2 cups ham, diced 2 1/2 cups grated cheddar, divided flour tortillas 2 cups half and half 6 eggs 1 tablespoon flour Directions: Spray a 9"x13" dish with cooking spray. Combine ham and 2 cups cheddar. Scoop 1/3 cup of ham and cheese mixture into a tortilla, roll up and place in dish. Continue until all of the ham and cheese mixture is used. In a bowl, whisk together the half and half, eggs and flour. Pour over enchiladas. Cover the dish with foil or plastic and place in the refrigerator. Refrigerate overnight or for at least 8 hours. Bake at 350 for 30-40 minutes. Sprinkle the remaining 1/2 cup of cheese over the enchiladas and bake for an additional 10 minutes.

Source:  The Modern Proper  (adapted) Ingredients: 1 tablespoon olive oil 1 onion, chopped (about 1 cup) 3 medium carrots, chopped (about 1 cup) 3 stalks celery, chopped (about 1 cup) 2 teaspoons minced garlic 8 cups water 2 tablespoons chicken bouillon base 1 rotisserie chicken, chopped 1 pound orzo 3/4 teaspoon salt 1/4 teaspoon pepper thyme and parsley, to taste Directions: Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery, and cook for 7 minutes. Add the garlic and cook for 2 minutes. Add the water and bouillon base and bring to a boil. Add the chicken and orzo. Reduce the heat to medium and add seasonings. Maintain a simmer until the orzo is cooked, the veggies are soft and most of the water is absorbed, about 20 minutes.