Patticakes' profile page
Recipes
Sambuca Pie
By patticakes
Recipe courtesy Marisue Traina
- 2 eggs
- 3/4 cup sugar
- 1/2 cup cornstarch
- 1 quart milk
- 1 teaspoon vanilla
- 1 to 1 1/2 cups Sambuca (anise-flavored liqueur)
- 1 (11-ounce) box Social Tea Biscuits
- 1 (9-inch) graham cracker pie crust
- 1 container nonpareil multi colored sprinkles
- 1 chocolate bar (like Hersheys)
Jerusalem Artichoke Pancakes
By patticakes
Preparation 1. Line 2 baking sheets with waxed paper or aluminum foil
- 2 small onions, peeled and quartered
- 3 pounds Jerusalem artichokes, scrubbed and trimmed
- 2 large eggs
- 2 tablespoons pure maple syrup
- 2 tablespoons walnut or hazelnut oil
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 cup all-purpose flour
- 1/2 cup vegetable oil (more if needed)
- 2 tablespoons butter
Buttermilk Drop Scones with Dried Fruit
By patticakes
mix dry ingredients in a large bowl
- 4 cups flour
- 1/2 cup sugar
- 8 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 2 large eggs
- 2 cups low fat buttermilk
- 7 TBS warmm melted butter
- 1 cup dried fruit
- (substitute 1 chopped apple and 1 tsp cinnamon for dried fruit)
Easter Pie (pizza geania)
By patticakes
Easter pie, a double-crust "stuffed pizza" filled with ham, eggs, and cheese, is traditionally eaten in Italian hou...
- Crust (by volume)
- 5 cups Italian-Style Flour or 4 3/4 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 2 tablespoons sugar
- 6 tablespoons King Arthur Easy-Roll Dough Improver (optional, but very helpful); or nonfat dry milk
- 1/4 cup olive oil
- 1 cup + 2 tablespoons lukewarm water*
- If you use all-purpose flour, increase the water to 1 1/2 cups (12 ounces)
- Filling (by volume)
- 1 dozen large eggs
- 1 pound good-quality, full-flavored ham
- 2 cups ricotta cheese, part-skim preferred
- 1 cup freshly grated Parmesan cheese, lightly packed
- salt, coarsely ground black pepper, and chopped fresh parsley, to taste
- Glaze
- 1 large egg
- 2 tablespoons sugar
- Crust (by weight)
- 19 ounces Italian-Style Flour or 20 ounces King Arthur Unbleached All-Purpose Flour
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 7/8 ounce sugar
- 1 1/2 ounces King Arthur Easy-Roll Dough Improver (optional, but very helpful); or nonfat dry milk
- 1 3/4 ounces olive oil
- 9 ounces lukewarm water*
- If you use all-purpose flour, increase the water to 1 1/2 cups (12 ounces)
- Filling (by weight)
- 1 dozen large eggs
- 1 pound good-quality, full-flavored ham
- 15 to 16 ounces ricotta cheese, part-skim preferred
- 4 ounces freshly grated Parmesan cheese, lightly packed
- salt, coarsely ground black pepper, and chopped fresh parsley, to taste
- Glaze
- 1 large egg
- 7/8 ounce sugar
Key Lime Bars
By patticakes
MAKES SIXTEEN 2-INCH BARS If you cannot find fresh Key limes, use regular (Persian) limes
- INGREDIENTS
- Crust
- 5 ounces animal crackers
- 3 tablespoons packed brown sugar (light or dark)
- pinch table salt
- 4 tablespoons unsalted butter , melted and cooled slightly
- Filling
- 2 ounces cream cheese , room temperature
- 1 tablespoon grated lime zest , minced
- pinch table salt
- 1 (14-ounce) can sweetened condensed milk
- 1 egg yolk
- 1/2 cup fresh lime juice , either Key lime or regular
- Garnish (optional)
- 3/4 cup sweetened shredded coconut , toasted until golden and crisp
Buffalo Chicken Wing Dip
By patticakes
Boil chicken breasts and shred meat from bone
- Or use:
- 5 ea Chicken breast halves
- 2 cups Cheddar cheese sharp
- 8 ounces Cream cheese
- 16 ounces Blue cheese dressing chunky style
- 12 ounces Hot sauce (Frank's Red Hot)
- 2 stalks Celery finely chopped
- 8 -ounce package cream cheese
- 2 cups cooked chicken (a store-bought rotisserie chicken works best), shredded
- 1/2 cup buffalo wing sauce, (Texas Pete)
- 2 tablespoons butter, melted
- 1/2 cup blue cheese dressing (eyeball it)
- 1/4 to 1/2 cup shredded mozzarella cheese (eyeball it)
- Preheat oven to 300°F.
- Cover the bottom of an 8×8" dish or pie plate with cream cheese.
- In a large mixing bowl, combine the shredded chicken, wing sauce and butter, and pour over the cream cheese-filled dish or pie plate.
- Top with just enough blue cheese dressing and mozzarella cheese to cover (adding too much cheese will cause a thick skin to form that will make eating the dip difficult once the cheese cools).
- Heat the dip in the oven for 20 minutes.
Chocolate covered Peanut Butter Cheesecake Pop
By patticakes
For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F
- Cheesecake:
- Ingredients
- 1 1/2 cups dark brown sugar
- 1 1/2 pounds cream cheese, at room temperature
- 1/2 cup heavy cream
- 2 large egg yolks
- 1 tablespoon pure vanilla extract
- 1 3/4 cups creamy peanut butter
- Chocolate:
- 5 tablespoons vegetable shortening
- 12 ounces semisweet or bittersweet chocolate chips
- Directions
- Wooden pop sticks
Sugar-Crusted Chocolate Cookies Recipe - Jacques Torres
By patticakes
In a food processor, pulse the flour, cocoa and salt
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- Pinch of salt
- 1 stick plus 2 tablespoons unsalted butter, cut into tablespoons
- 3/4 cup plus 2 tablespoons confectioners' sugar
- 2 tablespoons cold milk
- 1 teaspoon pure vanilla extract
- 1 large egg white
- 1/2 cup granulated sugar
Smoky Barbecued Chicken
By patticakes
This amber-colored chicken is incredibly delicious thanks to an overnight marinade, a spice-and-sugar rub, a sweet-...
- 1 cup balsamic vinegar
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 4 garlic cloves, minced
- 3 small shallots, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 3/4 cup olive oil
- Two 3 1/2-pound chickens
Big Night' Timpano
By patticakes
Preparation 1.To make the pasta, mix the flour and the salt together, then stir the salted flour with the eggs ...
- For the pasta:
- 2 cups flour
- 1/4 teaspoon salt
- 3 large eggs, lightly beaten
- 1 tablespoon olive oil
- For the meatballs:
- 1 pound ground pork
- 1 pound ground beef
- 1 teaspoon fennel seed
- 1 egg, lightly beaten
- 1/2 cup chopped parsley
- 1 cup fine bread crumbs
- For the sauce:
- 1 medium onion, diced
- 1 medium carrot, minced
- 1 medium rib celery, minced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 tablespoons chicken broth or white wine
- 2 28-ounce cans Italian plum tomatoes, passed through the medium disk of a food mill to remove seeds
- 1/2 cup shredded fresh basil
- 2 teaspoons salt
- Freshly ground black pepper, to taste
- For the timpano:
- 1/2 pound penne or other short-shaped pasta, cooked al dente, drained and reserved
- 3 tablespoons olive oil
- 6 hard-boiled eggs, cut in quarters
- 1 pound mozzarella, cut into 1-inch cubes
- 1/2 pound thinly sliced Genoa salami