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Recipes
Lemon Curd Cake Filling
By mitzzy
Melt the butter in a heavy medium saucepan over medium heat
- 4 oz. (1/2 cup) unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- 3 Tbs. lightly packed finely grated lemon zest
- Pinch salt
- 6 large egg yolks
Vegetarian Chipotle Chili
By mitzzy
I've entered this into two cooking contests, taking first place in both
- Ingredients:
- ¼ cup olive oil
- 1 ½ cups onion, diced
- 4 cloves garlic, minced
- 2 tsp cumin
- ½ tsp red pepper flakes
- ½ tsp black pepper
- 2 tsp chipotle chili powder
- 2 tbsp tomato paste
- 4 large carrots, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 stalks celery, diced
- 1 28-oz can whole peeled tomatoes, drained, chopped
- 2 cups tomato juice
- 2 15-oz cans kidney beans, drained
- 1 15-oz can pinto beans, drained
- 2 tbsp Chipotle Tabasco sauce
- salt to taste
- Garnish:
- 16 oz. sour cream
- 2 tbsp. Chipotle Tabasco sauce
- 8 oz. shredded sharp cheddar cheese
Black-Bean and Corn Salad
By mitzzy
Mix all ingredients, except the tomatoes, together
- 2 cups black beans, drained
- 2 cups corn, drained
- 6 Tbsp. fresh lime juice (or juice of 1 lime)
- 5 Tbsp. olive oil
- 1/4 cup red onion, minced
- 1/4 cup scallions, minced
- 1/8 cup cilantro, minced
- 1 1/2 tsp. cumin
- 1/2 cup chopped tomatoes
- Salt and pepper, to taste
Chocolate Cake with Vanilla Buttercream
By mitzzy
Make cake layers: Put oven rack in middle position and preheat oven to 350°F
- 1 cup boiling-hot water
- 3/4 cup unsweetened cocoa powder
- 1/2 cup whole milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- Rounded 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 2 cups packed dark brown sugar
- 4 large eggs at room temperature for 30 minutes
- 4 cups vanilla buttercream
- Various food colorings*
- Special equipment: a metal offset spatula; several small sealable plastic bags (not pleated)
- Garnish: vanilla mini cupcakes
Classic French Onion Soup
By mitzzy
This ultimate version of the bistro classic is made with homemade beef broth and caramelized onions
- 2 oz. (1/4 cup) unsalted butter, more for the baking sheet
- 4 medium-large yellow onions (about 2 lb.), thinly sliced (8 cups)
- Kosher salt and freshly ground black pepper
- 1 tsp. granulated sugar
- 1 small baguette (1/2 lb.), cut into 1/2-inch slices
- 2 quarts Roasted Beef Broth or lower-salt canned beef or chicken broth
- 1 bay leaf
- 2 cups grated Gruyère
Peanut Butter & Banana Chocolate Chunk Cookies
By mitzzy
Preheat oven to 350F. In a large bowl mash the bananas with the peanut butter, oil and vanilla
- 3 large, very ripe bananas
- 1/2 cup all-natural (just peanuts) peanut butter, or almond butter
- 1/4 cup canola oil
- 1 tsp. vanilla extract
- 2 cups old-fashioned (large flake) or quick oats
- 1/3 cup shredded coconut
- 1 tsp. baking powder
- 1/4 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 - 1 cup chopped dark chocolate or chocolate chips
Pineapple-Coconut Muffins
By mitzzy
Flaked coconut and fresh pineapple give these muffins a taste of the tropics
- For the glaze:
- 1 lb. (3-1/2 cups) unbleached all-purpose flour
- 4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. table salt
- 1-1/3 cups granulated sugar
- 5 oz. (10 Tbs.) unsalted butter, melted and cooled slightly
- 1 cup whole milk, at room temperature
- 1 cup crème fraîche or sour cream, at room temperature
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1-1/2 cups coarsely chopped fresh pineapple (or substitute canned pineapple, drained very well, and patted dry)
- 3/4 cup dried, sweetened, shredded or flaked coconut
- 12-1/2 oz. (3 cups) confectioners' sugar
- 6 Tbs. pineapple juice, more as needed
Butter Tart Filling (margaret recipe)
By mitzzy
Put into pastry shells Bake in very hot oven 450 degress for 15-20 minutes
- 2/3 cups butter
- 2/3 cups corn syrup
- 1 cup brown sugar
- 1 1/2 cup raisins or currents
- 1 tsp vanilla
- 1/2 tsp salt
- 2 eggs
- Add 1/2 cup coconut
- 1/4 cup maraschino cherries (quartered)
Carrot Cake
By mitzzy
This is a great cake!
- Cream Cheese Frosting:
- Ingredients
- Makes 24 servings.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- 2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons McCormick® Cinnamon, Ground
- 1/2 teaspoon McCormick® Nutmeg, Ground
- 1 cup oil
- 2 cups sugar
- 4 eggs
- 2 teaspoons McCormick® Pure Vanilla Extract
- 3 cups shredded carrots
- 1 cup chopped pecans
- 1 can (8 ounces) crushed pineapple, undrained
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1 box (16 ounces) confectioners' sugar
Chocolate Wedding Cupcakes
By mitzzy
Again, the cupcakes themselves are moist and wonderful
- CUPCAKES:
- One 18.25-ounce box of chocolate cake mix
- 1 cup all-purpose flour
- 1 cup granulated white sugar
- 3/4 teaspoon salt
- 1 1/3 cups water
- 2 tablespoons vegetable or canola oil
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 4 large eggs
- CHOCOLATE BUTTERCREAM FROSTING:
- (double this recipe if you want to pipe the frosting)
- 1/2 cup salted butter, at room temperature
- 3 ounces cream cheese, at room temperature
- 1 pound powdered sugar, sifted
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips (or chopped dark chocolate)