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Recipes
Petite Cranberry Pear Cakes
By mitzzy
These mini-cakes make the most of winter fruit by using sweet spices to bring out their flavor
- 1-1/3 cups all-purpose flour
- 3/4 tsp. baking soda
- 1/4 tsp. ground ginger
- 1/4 tsp. salt
- 1/3 cup Promise® Buttery Spread
- 1/2 cup sugar
- 1 egg
- 2 pears, peeled,cored and finely chopped
- 1/4 cup dried cranberries
Cream Cheese Holiday Sugar Cookies
By mitzzy
These are simply beautiful cookies –they roll like a dream, they bake up tender/crisp and they are the perfect co...
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter
- 3 ounces cream cheese
- 1 cup sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure orange extract, preferably Nielsen Massey
- 1/4 teaspoon pure lemon extract, preferably Nielsen Massey
- 1/4 teaspoon pure almond extract, preferably Nielsen Massey
- Milk, cream, or a whisked egg white
- Sugar for sprinkling, or colored sprinkles, as desired
Easy Coconut Cream Pie
By mitzzy
This pie is both quick and delicious, with nicely chewy bits of sweet, toasted coconut in a smooth, creamy filling
- Crust
- 1 1/4 cups finely crushed graham cracker crumbs*
- 1/4 cup sugar
- 5 tablespoons butter, melted
- 1/2 teaspoon cinnamon, optional
- For an easy shortcut, substitute Graham Cracker Crumb Crust Mix, prepared as directed
- Filling
- 1 cup Pastry Cream Filling mix
- 1 cup cold milk
- 1 cup heavy cream
- 1/8 teaspoon coconut flavor or 1 teaspoon vanilla extract
- pinch of salt, optional
- 3/4 cup toasted shredded coconut
- Topping
- 1 cup heavy cream
- 2 tablespoons whipped cream stabilizer, optional; to prevent cream from "weeping"
- 1 tablespoon sugar
- 2 to 3 drops coconut flavor or 1 teaspoon vanilla extract
- toasted coconut flakes, optional, to garnish
Passover Twisted Brownie Blondie Squares
By mitzzy
Fudge and caramel - what could be bad? A decadent, luxury square for after the Seder or during the Passover week
- Brownie Part
- 1 cup unsalted butter or unsalted Passover margarine, melted
- 2 cups white sugar or brown sugar
- 3 eggs
- 1 tablespoon brewed coffee
- 3/4 cup cocoa, measured, the sifted
- Pinch salt
- 1 cup, scant, matzoh cake meal
- Blondie Part
- 1 1/2 cups brown sugar
- 1/4 cup white sugar
- 1 tablespoon Passover vanilla sugar
- 1 cup unsalted butter or unsalted Passover margarine
- 2 eggs
- 1/8 teaspoon salt
- 1 cup matzoh cake meal
- 1 cup potato starch
- 1 cup semi-sweet chocolate chips
Peppermint Mocha Kahlua Truffles
By mitzzy
1. In a double boiler over barely simmering water, combine chocolate, butter and heavy cream
- 12 ounces semi chocolate, chopped
- 3 tablespoons unsalted butter
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 3 tablespoons Kahlua Peppermint Mocha liqueur (see step #2)
- 1/2 cup Andes Peppermint Crunch Baking Chips, chopped
- chocolate jimmies, optional
Holiday Butter Cookies
By mitzzy
These buttery sugar cookies roll out nicely, and have a beautifully tender/crisp texture
- Cookies
- 1 1/4 cups confectioners' sugar
- 1 cup + 2 tablespoons salted butter
- 1 large egg yolk
- 1/2 teaspoon salt
- 1/4 teaspoon Fiori di Sicilia, or flavor of your choice
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour
- Icing
- 2 1/4 cups confectioners' sugar or glazing sugar
- 2 tablespoons light corn syrup
- 1 1/2 tablespoons, or up to 2 tablespoons + 1 teaspoon milk; enough to make a pourable/spreadable icing
- food coloring, optional
- 1 cup coarse sugar or colored sugar for decorating, optional
Chocolate & Peanut Butter Crunch Bark
By mitzzy
The unique Chocolate & Peanut Butter Crunch Bark is so delicious, you won't be able to stop at just one piece
Caramelized Onion Dip
By mitzzy
This homemade dip is worth the effort; cooking the onions slowly in butter makes them incredibly rich and sweet
- 2 tablespoons unsalted butter
- 2 medium onions, thinly sliced
- kosher salt and black pepper
- 1 8-ounce bar cream cheese, at room temperature
- 1 cup sour cream
- 2 tablespoons chopped fresh chives
- thick-cut potato and vegetable chips, for serving
Barley Minestrone
By mitzzy
This rendition of the classic Italian vegetable and bean soup uses barley instead of pasta
- 2 Tbs. extra-virgin olive oil
- 1/4 cup finely diced pancetta (about 1 ounce)
- 2 cups large diced Savoy cabbage
- 1 cup medium diced yellow onion
- 1 cup sliced carrot (1/4 inch thick)
- 1/4 cup medium diced celery
- 2 cloves garlic, minced
- 2 quarts homemade or low-salt chicken broth
- 1 14-1/2-ounce can diced tomatoes, with their juices
- 1/2 cup pearl barley, rinsed
- 2 large sprigs fresh rosemary
- 2-inch square Parmigiano-Reggiano rind (optional)
- Kosher salt
- 1 cup rinsed and drained canned kidney beans
- Freshly ground black pepper
- Freshly grated Parmigiano Reggiano for serving
Cheese & Rosemary Shortbread Crisps
By mitzzy
found this recipe at “Style at Home”
- 1/2 cup unsalted butter, softened
- 1-1/4 cups aged white cheddar cheese, grated
- 3/4 cup all-purpose flour
- 2 tsp fresh rosemary, finely chopped
- 1/2 tsp dry mustard
- pinch cayenne pepper (optional)
- 1/4 tsp salt
- 1/2 tsp cracked black pepper