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Recipes
Strawberry Shortcake
By beltranm
To prevent the baked biscuits from crumbling when you cut them, wait until they are cool, and use a serrated bread ...
- 1 3/4 pounds (6 cups) strawberries, rinsed, hulled, and quartered
- 1 1/4 cups plus 2 tablespoons sugar
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces
- 2 cups heavy cream
- 2 large eggs
- 1/2 teaspoon vanilla extract
Best Brunch Muffins
By beltranm
A brush of melted butter and a sprinkling of sugar cap these tender berry-filled muffins
- 2 cups all-purpose flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/3 cup butter or margarine, melted
- 1 teaspoon vanilla
- 1-1/2 cups fresh or frozen blueberries, rinsed, drained, and patted dry
- Melted butter or margarine
- Sugar or coarse sugar
Robert Irvine's Pumpkin Lasagna
By beltranm
Prep20 min Inactive Prep15 min Cook50 min Total:1 hr 25 min Photograph by Ngoc Minh Ngo
- 1 cup pumpkin puree
- 1 1/2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 4 to 6 cloves garlic, sliced
- 1 pound spicy Italian sausage, casings removed
- 1/2 cup red wine
- 1 28-ounce can tomato sauce
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground pepper
- 1 16-ounce box lasagna noodles
- 1 large egg
- 2 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded romano cheese
- 1 large zucchini, very thinly sliced
Ricotta Pizza with Fresh and Roasted Tomatoes
By beltranm
After baking, this pizza is topped with an abundance of colorful tomatoes -- it's practically a salad! Photo: Andr
- 1 cup whole-milk ricotta
- 1 cup grated Parmesan (4 ounces)
- Salt and pepper
- 1 large egg, lightly beaten
- 1 pound pizza dough, thawed if frozen
- 4 tablespoons olive oil, divided
- 2 pints cherry or grape tomatoes
- 1 large tomato, preferably heirloom, cut into half-moons
- 2 tablespoons fresh oregano leaves, for serving
Caramel Blonde Brownies
By beltranm
Nutrition facts per serving: Calories 199 Total Fat (g) 9 Cholesterol (mg) 15 Sodium (mg) 130 *Percent Daily Values
- 1 14-ounce package vanilla caramels, unwrapped (about 48 caramels)
- 3 tablespoons milk
- 1-2/3 cups all-purpose flour
- 1-2/3 cups rolled oats
- 1-1/4 cups packed brown sugar
- 3/4 teaspoon baking soda
- 1 cup butter or margarine, melted
- 1-1/4 cups milk chocolate pieces
Ned and Chuck's Perfect Pear Pie
By beltranm
Makes 1 nine-inch pie
- For the crust:
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 1/4 teaspoons kosher salt
- 2 sticks unsalted butter, cold, cut into pieces
- 4 to 6 tablespoons ice water
- For the pie filling:
- 1 cup pecan pieces, toasted
- 3/4 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1/2 cup packed dark-brown sugar
- 1 1/2 cups fresh or frozen cranberries
- 2 1/2 pounds pears, peeled, cored, cut into medium pieces
- 1 tablespoon unsalted butter, in pieces
- 2 tablespoons instant tapioca
- 1 large egg
- sanding sugar (optional)
Strawberry-Jam Hand Pies
By beltranm
Photo: Andrew Purcell
- All-purpose flour, for dusting
- 2 sheets frozen puff pastry, thawed
- 2/3 cup strawberry jam
- 1 large egg yolk, lightly beaten
- 1 tablespoon lemon juice
- 1/3 cup confectioners' sugar
Tres Leches Cake
By beltranm
We added whipped cream and fruit to a classic tres leches cake
- 1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 5 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 cup whole milk
- 2 cups heavy cream
- 5 cups fresh fruit (optional), such as oranges or berries, for serving
Lemon Curd Bars
By beltranm
Prep: 30 minutes Bake: 23 minutes Nutrition facts per serving: Calories 156 Total Fat (g) 9 Saturated Fat (g) 5
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 cups all-purpose flour
- 1/2 tsp. baking powder
- 1 10- to 12-oz. jar lemon curd
- 2/3 cup flaked coconut
- 1/2 cup slivered or sliced almonds or coarsely chopped pecans, toasted
Orange-Nut Muffins
By beltranm
Orange juice flavors these walnut-filled muffins, topped with a glaze of powdered sugar, orange peel and more juice
- 1-2/3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 1 beaten egg
- 1/2 cup buttermilk or sour milk*
- 1/3 cup frozen orange juice concentrate, thawed
- 1/3 cup butter, melted and cooled
- 1/3 cup chopped walnuts
- 1/2 cup sifted powdered sugar
- 1/2 teaspoon finely shredded orange peel (optional)
- Orange juice