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Recipes
Pumpkin Cheesecake Crumble Squares
By patticakes
PreparationFor crust: Preheat oven to 350°F
- Crust:
- 1 cup all purpose flour
- 3/4 cup (packed) golden brown sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, diced
- 1 cup pecan halves (about 4 ounces)
- 3/4 cup old-fashioned oats
- Filling:
- 1 (8-ounce) package cream cheese, room temperature
- 3/4 cup canned pure pumpkin
- 1/2 cup sugar
- 1 large egg
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- Topping:
- 1 cup sour cream
- 2 tablespoons sugar
- 1/4 teaspoon vanilla extract
Vegetable Samosas
By patticakes
To make the dough, sift the flour and salt into medium bowl
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 tablespoon ghee, clarified butter or vegetable oil plus
- 1/4 cup ghee, clarified butter or vegetable oil plus extra for frying
- 4 to 6 tablespoons ice water
- Filling
- 2 large russet baking potatoes - (about 1 1/2 lbs) peeled, and cut 1/2" dice, boiled until just tender
- 1/2 cup par-cooked and drained green peas
- 1 teaspoon ground coriander seeds
- 1/2 cup chopped yellow onions (1 medium)
- 1 TBS minced fresh ginger
- 2 teaspoons minced garlic
- 2 hot green chile peppers minced
- 1 teaspoon garam masala
- salt to taste
- 1/8 teaspoon cayenne
- 3 tablespoons chopped fresh cilantro leaves
- 2 teaspoons fresh lemon juice
Mocha Sandwich Cookies
By patticakes
Make the cookies: In a medium bowl, whisk the flour, cocoa, baking soda, and salt
- For the Cookies:
- 7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour
- 3/4 oz. (1/4 cup) Dutch-processed cocoa
- 1/2 tsp. baking soda
- 1/4 tsp. table salt
- 4 oz. (1/2 cup) unsalted butter, at room temperature
- 1/2 cup plus 2 Tbs. granulated sugar
- 6 Tbs. packed light brown sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- Tip: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
- For the Mocha Filling:
- 1 Tbs. instant espresso
- 2 oz. (4 Tbs.) unsalted butter, at room temperature
- 2 oz. (4 Tbs.) cream cheese
- 6 oz. (1-1/2 cups) confectioners' sugar, sifted
- 1 tsp. pure vanilla extract
- 3/4 oz. (1/4 cup) Dutch-processed cocoa powder, sifted
Tomato Flan with Arugula
By patticakes
Preheat the oven to 325°
- 1 cup heavy cream
- 1/4 cup sun-dried tomato paste (one 3-ounce tube)
- Salt and freshly ground white pepper
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 4 loosely packed cups baby arugula (4 ounces)
- 1/2 cup pitted kalamata olives,
- halved 1/4 cup marcona almonds
Scones - Basic
By patticakes
Combine flour, sugar baking powder, salt and butter in food processor
- 3 cups flour
- 1/4 cup sugar
- 4 1/2 ts baking powder
- 1/2 ts salt
- 1/2 # butter
- 1 egg
- 3/4 to 1 cup milk
- raisins or other dried fruit
Santa's Thumbprints
By patticakes
Jam filled with oats
- 1 1/2 cup Crisco (substitute butter or do half Crisco, half butter)
- 1 cup packed brown sugar
- 1 egg
- 1 TBS vanilla
- 2 1/2 cup oats
- 2 cups flour
- 1/2 ts salt
- 1 3/4 cup chopped nuts
- 2/3 cup fruit preserves
Classic Brioche
By patticakes
I need to find them
- 3/4 oz yeast
- 4 cups bread flour
- 3/4 cup cornmeal
- 1/4 cup sugar
- 1 1/2 ts salt
- 7 large eggs
- 1 1/2 cups (3 sticks) butter
Pecan Sandies
By patticakes
These cookies are unbelievably light, delicate and crisp
- 2 sticks unsalted butter, at room temperature
- 1/3 cup sugar, plus more for sprinkling
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 cup pecans, coarsely chopped
Tomato Jam
By patticakes
by David Lebovitz
- 2 1/4 pounds (1 kg) ripe tomatoes (about 5 large)
- 2 1/4 cups (450 g) sugar
- 2 or 3 grinds of black pepper
- Big pinch of salt
- 1 teaspoon freshly squeezed lemon juice
Orange Hazelnut Olive Oil Cookies
By patticakes
From Fine Cooking 96, pp. 76, October 23, 2008, David Crofton Reminiscent of biscotti in texture, these not-too-s...
- 2 cups toasted and skinned hazelnuts
- 10 oz. (2-1/4 cups) unbleached all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. table salt
- 3/4 cup plus 2 Tbs. granulated sugar
- 1/2 cup extra-virgin olive oil
- 2 large eggs
- Finely grated zest of 2 medium oranges (about 1-1/2 packed Tbs.)
- 1 tsp. pure vanilla extract