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Recipes
Pear-Raspberry Heart Pies
By beltranm
The dough can be frozen for up to 1 month; thaw before using
- FOR THE PASTRY
- 2 1/2 cups all-purpose flour, plus more for surface
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 2 sticks cold unsalted butter, cut into small pieces
- 1/3 cup plus 2 tablespoons ice water
- FOR THE FILLING
- 2 firm, ripe pears (1 pound), such as Anjou or Bartlett, peeled, cored, and cut into 1/4-inch cubes
- 2 teaspoons fresh lemon juice
- 1 1/2 tablespoons unsalted butter
- 3 tablespoons granulated sugar
- 1/4 teaspoon freshly grated nutmeg
- 1/3 cup fresh raspberries, coarsely chopped
- 1 large egg yolk, lightly beaten with 1 tablespoon heavy cream, for egg wash
- Sanding sugar, for sprinkling
Creamy Double Decker Fudge
By beltranm
1. Line 8-inch square pan with foil
- 1 * 1 cup REESE'S Peanut Butter Chips
- 1 * 1 can (14 oz.) sweetened condensed milk (not evaporated milk), divided
- 1 * 1 teaspoon vanilla extract, divided
- 1 * 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
Zucchini Pasta with Ricotta
By beltranm
Ricotta makes this pasta rich and delicious
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 pounds zucchini, thinly sliced lengthwise
- Coarse salt and ground pepper
- 1 pound linguine
- Finely grated zest of 1 lemon
- 1/2 cup ricotta
Shortbread Candy Bars
By beltranm
Use up leftover chocolate candies and candy bars from the kids’Halloween haul to create these crumbly shortbread ...
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup packed light-brown sugar
- 1 1/4 teaspoons coarse salt
- 2 cups all-purpose flour (spooned and leveled)
- 1 cup semisweet chocolate chips
- 2 cups assorted chocolate candies or roughly chopped candy bars (12 ounces)
Strawberry Shortcakes
By beltranm
These classic sweets aren't fancy; they're just plain good and full of memories
- 1 1/2 pounds (about 6 cups) fresh strawberries
- 1/4 cup plus 1/3 cup plus 1 tablespoon sugar
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- Whipped Cream
Cranberry Relish
By beltranm
Combine cranberries, sugar and water in sauce pan
- 1 package fresh cranberries
- 1 cup sugar
- 1 cup water
- zest from one orange
- juice from one orange
- 2 cinnamon sticks
Apple Cake
By beltranm
Cream sugar and eggs. Add oil and sifted dry ingredients
- 3 eggs
- 1 3/4 cups sugar
- 1/2 cup oil
- 2 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup raisins
- 5 large apples, peeled and sliced
Rhubarb Upside-Down Cake
By beltranm
This cake has a crumb "topping" that actually ends up on the bottom
- FOR THE TOPPING
- 4 tablespoons unsalted butter, melted
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- Coarse salt
- FOR THE CAKE
- 1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
- 1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
- 1 3/4 cups sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- Coarse salt
- 1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
- 2 large eggs
- 1 cup sour cream
Banana Nut Muffins
By beltranm
Makes 12 muffins
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg, beaten
- 1/3 cup vegetable oil
- 3/4 cup mashed banana
- 1/2 cup chopped walnuts
Raspberry Shortcakes
By beltranm
In a food processor, combine flour, granulated sugar, baking powder, salt, and butter and process until mixture res...
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1 stick cold unsalted butter, cut into small pieces
- 3/4 cup cold heavy cream
- 1/4 cup buttermilk
- 1 cup raspberries
- Sanding sugar (optional)
- Whipped cream and berries, for serving