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Zucchini Nut Bread Cookie Sandwiches

Zucchini Nut Bread Cookie Sandwiches

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These cookies, cousins of zucchini bread, are perfect for packing up as picnic fare -- even if the picnic table is ...

  • 1 cup all-purpose flour
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Coarse salt
  • 1 1/2 sticks unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 cup finely grated zucchini
  • 1 cup old-fashioned rolled oats
  • 1/2 cup chopped toasted walnuts
  • 8 ounces cream cheese, room temperature
  • 1 cup confectioners' sugar, sifted
0/5 (0 Votes)

Blueberry-Buttermilk Scones

Blueberry-Buttermilk Scones

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The secret to making delicate scones is handling the dough as little as possible

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cake flour, (not self-rising)
  • 3 tablespoons granulated sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 4 ounces (1 stick) cold unsalted butter, cut into small pieces
  • 1 cup (1/2 pint) blueberries
  • 1/2 cup low-fat buttermilk
  • 1 large egg, plus 1 large egg lightly beaten for egg wash
  • 1/2 teaspoon pure vanilla extract
  • Fine sanding sugar, for sprinkling
0/5 (0 Votes)

Deep Dark Chocolate Cake

Deep Dark Chocolate Cake

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1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan

  • For Cake:
  • 2 * 2 cups sugar
  • 1-3/4 * 1-3/4 cups all-purpose flour
  • 3/4 * 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1-1/2 * 1-1/2 teaspoons baking powder
  • 1-1/2 * 1-1/2 teaspoons baking soda
  • 1 * 1 teaspoon salt
  • 2 * 2 eggs
  • 1 * 1 cup milk
  • 1/2 * 1/2 cup vegetable oil
  • For ONE-BOWL BUTTERCREAM FROSTING:
  • 6 tablespoons butter or margarine, softened
  • 2-2/3 cups powdered sugar
  • 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 2 * 2 teaspoons vanilla extract
  • 1 * 1 cup boiling water
5/5 (1 Votes)

Showstopper Chicken Surprise

Showstopper Chicken Surprise

By

Smoked cheese melts inside chicken breasts for this easy-to-make entree

  • 4 large skinless, boneless chicken breast halves (about 1 1/3 pounds)
  • 1 cup shredded smoked Rofumo cheese or smoked Gouda, Edam or cheddar cheese (4 ounces)
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 eggs, slightly beaten
  • 3/4 cup fine dry bread crumbs
  • 1 tablespoon peanut oil or other cooking oil
4/5 (1 Votes)

Art Smith's Buttermilk Fried Chicken

Art Smith's Buttermilk Fried Chicken

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Prep 30 min Inactive Prep 1 hr 0 min Cook 30 min Total: 2 hr 0 min Photograph by Mark Peterson

  • 1 * 1 (3 1/2 pound) chicken, cut into 8 pieces
  • 2 * 2 cups buttermilk
  • * Salt
  • * Vegetable oil, for frying
  • 1 * 1 cup self-rising flour
  • 1/2 * 1/2 teaspoon sweet paprika
  • * Freshly ground pepper
  • 1/4 * 1/4 teaspoon garlic powder
0/5 (0 Votes)

Cherry Pie with Almond Crumble

Cherry Pie with Almond Crumble

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Sour cherries are a time-honored choice for pies -- they lend a lovely tartness that their sweet cousins Bing and R...

  • 1 cup plus 1 tablespoon all-purpose flour (spooned and leveled), divided, plus more for work surface
  • 3/4 cup granulated sugar
  • 1/2 teaspoon fine salt, divided
  • 6 cups drained jarred sour cherries (from three 24-ounce jars)
  • 1 teaspoon pure vanilla extract
  • 1 homemade or store-bought pie crust in a deep-dish 9-inch plate
  • 1 large egg white, lightly beaten
  • 1/2 cup light-brown sugar
  • 1 stick cold unsalted butter, cut into pieces
  • 1/4 cup almonds
4.5/5 (6 Votes)

Plum Crumble

Plum Crumble

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1.Preheat the oven to 375 degrees

  • 1 1/4 cups plus 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 1/2 cup chilled (1 stick) unsalted butter, cut into small pieces
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 pounds dark plums (about 6), pitted and cut into eighths
  • Whipped cream, for serving (optional)
5/5 (1 Votes)

Chocolate-Pumpkin Tart

Chocolate-Pumpkin Tart

By

Chocolate flatters the sweetness of pumpkin in this sophisticated alternative to pumpkin pie

  • •20 chocolate wafer cookies
  • •2 tablespoons sugar
  • •3 tablespoons unsalted butter, melted, plus more for pan
  • •4 ounces semisweet chocolate, melted
  • •1 1/2 cups cooled Sugar-Pumpkin Puree or canned pure pumpkin puree
  • •1 large egg
  • •1/2 cup heavy cream
  • •1/4 cup packed light-brown sugar
  • •1/4 cup pure maple syrup
  • •1/2 teaspoon pumpkin-pie spice
  • •1/4 teaspoon salt
0/5 (0 Votes)

Sesame-Pecan Chicken Strips

Sesame-Pecan Chicken Strips

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Per serving: Calories 528; Fat 29 g (Saturated 3 g); Cholesterol 82 mg; Sodium 903 mg; Carbohydrate 29 g; Fiber 3 g

  • 1/4 cup dijon mustard
  • 1/3 cup peach preserves
  • 1/2 teaspoon chopped fresh thyme
  • Kosher salt
  • 2 large egg whites
  • 1 cup breadcrumbs (preferably panko)
  • 1/2 cup finely chopped pecans
  • 1/4 cup sesame seeds
  • 1 teaspoon paprika
  • 1 cup vegetable or peanut oil
  • 1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch-wide strips
0/5 (0 Votes)

Peach-Ginger Tart

Peach-Ginger Tart

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Photograph by Antonis Achilleos

  • half 16-to-18-oz. package refrigerated sugar cookie dough
  • 1 1/2 cups sliced peaches
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • a pinch of salt
  • cinnamon sugar
0/5 (0 Votes)