Mitzzy's profile page
Recipes
Orange Sticky Rolls with Cream Cheese Icing
By mitzzy
These are delicious!
- Orange Roll Dough
- 1 envelope (0.25 ounces, or 2 1/2 teaspoons)
- Fleischmann's Active Dry Yeast
- 3/4 cup milk, warmed to about 100°F or warm but not hot on your wrist
- 1/2 cup (1 stick) unsalted butter, very soft
- 1/4 cup white sugar
- 1 vanilla bean, seeds only
- 4 - 4 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 2 medium oranges, zested
- 2 eggs
- Sticky Orange Filling
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1 medium orange, zested and juiced
- 3 tablespoons unsalted butter, very soft
- Orange Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1 medium orange, juiced and zested
Dutch Boterkoek
By mitzzy
Preheat the oven to 350 degrees F (175 degrees C)
- 2/3 cup butter, softened
- 1 cup white sugar
- 1 1/2 teaspoons almond extract
- 1 egg, beaten
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
Frosted Christmas Cookies
By mitzzy
In a large mixing bowl, cream together butter and 2 cups of the sugar
- 1 cup butter, softened
- 2 ¼ cups white sugar
- 2 eggs
- 4 cups self-rising flower
- 1 teaspoon vanilla
- 1 teaspoon orange extract
- milk as necessary
CHOCOLATE OATMEAL COOKIES
By mitzzy
These are a healthy cookie
- 1/2 cup(125ml) soft non-hydrogenated margarine or unsalted butter, at room temperature
- 1/2 cup (125 ml) granulated sugar
- 1/2 cup (125 ml) brown sugar
- 2 egg whites
- 1/2 tsp. (2 ml) vanilla
- 1 cup (250 ml) whole wheat flour
- 1-1/4 cups (300 ml) large-flake rolled oats
- 1/2 tsp. (2 ml) baking powder
- 1/2 tsp. (2 ml) baking soda
- 1 cup (250 ml) walnuts
- 1/2 cup (125 ml) semi-sweet chocolate chips
Chocolate Dipped Toffee Bits Cookies
By mitzzy
Heat oven to 350°F. Lightly grease cookie sheet
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 (1 stick) butter or margarine, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits
- 1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Brand Milk Chocolates
- 2 tablespoons shortening(do not use butter, margarine, spread or oil)
Village Lentil Vegetable Soup
By mitzzy
It is zesty but not muddy with lentils but more sophisticated than that
- 10 cups spring water
- 1 1/2 cups green lentils
- 2 large carrots
- 1 cored red pepper
- 2 ribs of celery (trimmed of leaves)
- 1 small onion, peeled
- 3 cloves garlic
- 1 12-14 ounce can corn
- 1 19 ounce can diced tomatoes
- 1 cup very finely chopped eggplant, optional
- 1/2 cup finely slivered cabbage, optional
- 1 tablespoon liquid beef or vegetable bouillon
- 2 tablespoons red wine
- 1/4 cup extra virgin olive oil
- 1 cup diced chorizo sausage
- 2 tablespoons parsley, finely minced
- 1 tablespoon fresh dill, finely minced
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 tablespoon paprika
- Salt, pepper
Red Velvet Cake with Raspberries and Blueberries
By mitzzy
This cake is a southern tradition for festive occasions
- Cake
- 2 1/4 cups sifted cake flour (sifted, then measured)
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 1 1/2 cups sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- Frosting
- 2 8-ounce packages cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tablespoon vanilla extract
- 2 1/2 cups powdered sugar
- 3 1/2-pint baskets fresh raspberries
- 3 1/2-pint baskets fresh blueberries
Lemon Raspberry Pie
By mitzzy
Whisk the cornstarch and sugar in a medium saucepan
- 1 cup granulated sugar
- 1/4 cup Clabber Girl Cornstarch
- 1 1/4 cups milk
- 4 egg Yolks
- 4 Tablespoons butter
- 2 teaspoons lemon zest
- 1/3 cup lemon juice
- 8 ozs. sour cream
- One 9-inch deep dish pie shell, baked
- Garnish: 1 cup fresh raspberries, tossed with 1 Tablespoon granulated sugar
Red Velvet Cake
By mitzzy
Red velvet cake is a dessert that everyone oohs and aahs over—it’s tall, dark, and handsome, with deep crimson ...
- 2 sticks (1 cup) plus 2 Tbs. unsalted butter, at room temperature
- 3-1/4 cups all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 1-1/2 tsp. baking powder
- 1-1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 (1-lb.) box light brown sugar (about 2-1/4 cups)
- 3 Tbs. red food coloring
- 2-1/2 tsp. vanilla extract
- 3 large eggs
- 1-3/4 cups buttermilk
- For the frosting
- 1-1/4 lb. cream cheese, at room temperature
- 2-1/2 sticks (1-1/4 cups) unsalted butter, at room temperature
- 2 tsp. vanilla extract
- 1 (2-lb.) bag confectioners’ sugar (about 7-1/4 cups)
Chocolate Peanut Butter Cup Cupcakes
By mitzzy
Preheat oven to 350. Line 2 12-cup muffin tins with cupcake liners and set aside
- Chocolate Frosting:
- 1 Duncan Hines yellow or white cake mix
- 1 cup sour cream (full-fat or light, but not fat-free)
- 3 eggs
- 1/4 cup canola oil
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla
- 24 unwrapped mini Reese’s Peanut Butter Cups
- 1/4 cup melted butter (real butter, not margarine)
- 3 tablespoons unsweetened cocoa powder
- 1/2 pound powdered sugar
- 3 tablespoons evaporated milk
- 1/2 teaspoon vanilla extract
- Peanut Butter Frosting:
- 1/2 cup creamy peanut butter
- 1/4 cup real butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2-3 tablespoons (or more) of milk (you can use some of the leftover evaporated milk; it’s awesome in this frosting)