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Recipes
Capturing butter heaven: making baker’s croissants
By mitzzy
A Croissant de Boulanger is a baker's croissant, made from puff pastry dough that includes yeast
- Dough
- 2 large eggs plus enough warm water to make 2 cups of liquid (16 ounces)
- 1/4 cup sugar
- 5 1/2 to 6 cups King Arthur Unbleached All-Purpose Flour
- 2 1/4 teaspoons instant yeast
- 1/2 cup nonfat dry milk (optional)
- 1 scant tablespoon salt
- 1 teaspoon vanilla extract (optional; for sweet pastry)
- 2 tablespoons butter, melted
- Butter
- 1 7/8 cups unsalted butter, cool to the touch
- 3/4 teaspoon salt (omit if using salted butter)
- 1/2 cup King Arthur Unbleached All-Purpose Flour
Glazed English Toffee Cake
By mitzzy
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans
- 2 eggs, separated
- 1-1/2 cups sugar, divided
- 1-1/4 cups all-purpose flour
- 1/2 cup HERSHEY'S SPECIAL DARK Cocoa
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup buttermilk or sour milk*
- CHOCOLATE GLAZE(recipe follows)
- 1-1/2 cups frozen whipped topping, thawed
- 1 cup HEATH BITS 'O BRICKLE Toffee Bits
Lemon Bliss Cake
By mitzzy
This lovely golden lemon cake is extra-moist and nicely tangy, due to its fresh lemon juice glaze
- Cake
- 1 cup unsalted butter
- 2 cups sugar
- 1 teaspoon salt
- 4 large eggs
- 2 teaspoons baking powder
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 cup milk
- finely grated rind of 2 lemons OR 3/4 teaspoon lemon oil
- Glaze
- 1/3 cup freshly squeezed lemon juice
- 3/4 cup sugar
Caramel Apple Oat Squares
By mitzzy
HEAT oven to 350°F. Combine flour, oats, brown sugar, baking soda and salt in large bowl
- 1 3/4 cups Pillsbury BEST® All Purpose Flour
- 1 cup quick-cooking oats
- 1/2 cup firmly packed brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cold butter
- 1 cup chopped walnuts
- 20 caramels, unwrapped
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1 (21 oz.) can apple pie filling
Perfect Peppermint Patties
By mitzzy
Using an electric mixer, whip together the corn syrup, margarine, and peppermint oil or extract in a large bowl
- 1/3 cup light corn syrup
- 1/4 cup vegan margarine, softened
- 1 tsp. peppermint oil or extract
- 4 3/4 cups powdered sugar, sifted
- 2-3 drops green food coloring, if desired
- 12 oz. semisweet chocolate chips
Wreath Cookies Recipe
By mitzzy
It's easy to enhance crisp sugar cookies with white chocolate, coconut and red-hots
- 1 cup butter, softened
- 1-1/2 cups sugar
- 6 ounces white baking chocolate, melted
- 2 eggs
- 2 teaspoons Spice Island® Pure Vanilla Extract
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 2-1/2 cups confectioners' sugar
- 1/4 cup plus 2 teaspoons water, divided
- 3 cups flaked coconut
- 6 to 8 drops green food coloring
- 1/4 cup red-hot candies
Peanut Butter Chocolate Chip Oatmeal Cookies with Sea Salt
By mitzzy
Don’t let the sea salt scare you
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup creamy peanut butter (or crunchy if you want crunch)
- 1 cup packed light brown sugar
- 3/4 cup granulated white sugar
- 2 large eggs
- 1/2 cup quick cooking oats (see *Tips below)
- One 12-ounce package chocolate chips (I prefer milk chocolate)
- sea salt, for sprinkling on top
Snowball Cookies Recipe
By mitzzy
Heat oven to 350°F. Combine olive oil and oats
- 1/2 cup Crisco® Light Olive Oil
- 1 1/4 cups quick rolled oats
- 1 (18.25 oz.) pkg. Pillsbury® White Cake
- 2 large eggs
- 2 tsps. clear vanilla
- 1/2 cup finely chopped walnuts
- Powdered sugar
Shaika Lentil Soup
By mitzzy
The spinach is optional and you can also choose to add cumin and coriander (without those spices, this is rustic Ea...
- 3 tablespoons light olive oil
- 1 small onion, finely minced
- 2 cloves garlic, finely minced
- 1 1/2 cups carrots, finely diced
- 1/2 cup finely minced celery
- 1 cup lentils, either green or brown or a mix
- 2-3 tablespoons barley
- 3 tablespoons tomato paste
- Small handful celery leaves, coarsely chopped
- 1 bay leaf
- 2 cup spinach, (or Swiss Chard) coarsely chopped, optional
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon paprika
- 1/4 cup parsley, finely minced
- Salt, pepper to taste
- 8 -10 cups chicken stock or vegetable stock
- 1 tablespoon balsamic or red wine vinegar
- 1 tablespoon lemon juice
- 2 small potatoes, peeled and cut in 1/2 inch dice
- 1/2 cup canned cooked chicken peas
- 1 cup small cubes (peeled) squash (any type and again, optional)
The Cheesecake Factory®White Chocolate Raspberry Truffle
By mitzzy
A restaurant food cloning mission could not be thorough without reverse-engineering this top-selling cheesecake fro...
- Crust
- 1 1/2 cups chocolate cookie crumbs or 20 crumbled Oreo cookies (filling removed)
- 1/3 cup margarine, melted
- 1/2 cup raspberry preserves
- 1/4 cup water
- 4 8-ounce pkgs. cream cheese
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 5 eggs
- 4 ounces white chocolate, chopped into chunks
- Optional Garnish
- 2 ounces shaved white chocolate
- whipped cream