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Recipes
Scrumptious Sugar Cookies
By mitzzy
Picture says it all!
- ICING:
- 1 cup butter, softened
- 1/2 cup butter-flavored shortening
- 1 cup sugar
- 2 eggs
- 1 teaspoon almond extract
- 1/2 teaspoon Spice Islands® pure vanilla extract
- 4 cups cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2-2/3 cups confectioners' sugar
- 6 tablespoons butter, softened
- 1 teaspoon Spice Islands® pure vanilla extract
- 2 to 3 tablespoons 2% milk
- Red paste food coloring, optional
- Miniature semisweet chocolate chips and red-hot candies
Peanut Butter Sandwich Cookies Recipe
By mitzzy
The creamy filling gives traditional peanut butter cookies a new twist
- FILLING:
- 1 cup butter-flavored shortening
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 cup packed brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup creamy peanut butter
- 3 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 5 to 6 tablespoons milk
Emeril's Restaurant Rosemary Biscuits
By mitzzy
Nothing completes a home-cooked meal better than some fresh baked biscuits served warm
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 3 tablespoons cold unsalted butter, cut into small pieces
- 1 tablespoon minced fresh rosemary leaves
- 1/2 to 3/4 cup buttermilk
Sweet and Spicy Fried Peach Pies
By mitzzy
Fried hand pies are a southern tradition; this one makes the most of summer peaches, with hot pepper jelly and a hi
- For the dough
- 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
- 2-1/2 tsp. granulated sugar
- 3/4 tsp. kosher salt
- 4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 16 pieces
- 1/4 cup plus 3 Tbs. whole milk
- 1 tsp. fresh lemon juice
- For the filling
- 1 lb. 2 oz. firm-ripe peaches (2 large), peeled, pitted, and cut into 1/2-inch dice (2-1/2 cups)
- 1-1/3 cups granulated sugar
- 2 tsp. fresh lemon juice
- 1/8 tsp. kosher salt
- 1/2 Tbs. cornstarch
- 1-1/2 Tbs. hot pepper jelly
- 1-1/8 tsp. cinnamon
- Pinch plus 1/8 tsp. cayenne
- Peanut or canola oil, for frying
Clark Bars
By mitzzy
Grease a 9x13 inch pan. Mix graham cracker crumbs, butter, peanut butter and powdered sugar together in a large mi...
- 1 (16 ounce) package graham crackers, crumbled
- 1 cup melted butter
- 2 1/2 cups peanut butter
- 2 1/2 cups confectioners' sugar
- 2 cups semisweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
Best Ever Butter Toffee
By mitzzy
I know candy making can be a little scary for some people
- Begin by preparing the pan you will be spreading the hot toffee mixture into. Butter a 15x10x1-inch jelly roll pan.Then set it side. Combine the sugar, butter, water and light corn syrup in a heavy 3-quart saucepan. ll pan; then set it aside.
- 2 1/3 cups sugar2 cups Land O Lakes® Butter1/4 cup plus 2 tablespoons water2 tablespoons light corn syrup1 1/2 cups chopped walnuts or pecans, toasted1 cup (6-ounces) semi-sweet or milk real chocolate chips
Presto Pesto
By mitzzy
A great recipe for Presto Pesto
- Makes One 5 ounce jar
- 1 large clove garlic, peeled
- 1/2 teaspoon coarse sea salt
- 1/3 cup toasted pine nuts or walnuts
- 2 cups packed fresh, stemmed basil leaves wipe with a damp cloth
- 1/3 cup plus 1 Tablespoon extra virgin olive oil
- 1/4 cup grated Parmigiano Reggiano cheese
Caramel Sauce
By mitzzy
Making your own caramel sauce from scratch is a lot easier than you might think, and it takes practically no time a...
- 1 cup of sugar
- 6 Tbsp butter
- 1/2 cup heavy whipping cream
Citrus Pound Cake With Cranberry Syrup
By mitzzy
1.Heat oven to 325° F. Butter a 9-by-5-inch loaf pan
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- 2 sticks unsalted butter, at room temperature, plus more for the pan
- 2 1/4 cups granulated sugar
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
- 2 cups fresh or frozen cranberries
- 1/2 cup fresh orange juice
- 2 tablespoons orange liqueur (optional)
Hazelnut Ganache Tart With Sea Salt
By mitzzy
Heat oven to 350° F. Spread the hazelnuts on a large rimmed baking sheet and toast in oven, tossing occasionally, ...
- 3/4 cup hazelnuts
- 1 1/2 cups crushed chocolate wafer cookies (from about 30 cookies)
- 6 tablespoons (3⁄4 stick) unsalted butter, melted
- 1 1/2 cups heavy cream
- 12 ounces semisweet chocolate, chopped
- 1 teaspoon flaky sea salt