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Recipes
Blueberry-Sour Cream Pound Cake with Lemon Cream
By beltranm
We've dressed up our Classic Pound Cake recipe with blueberries, sour cream, and a lemon-cream topping
- •FOR THE CAKE
- •1 pound (3 1/4 cups) plus 2 tablespoons all-purpose flour
- •1 tablespoon coarse salt
- •3 sticks softened unsalted butter, plus more for pans
- •1/2 cup sour cream
- •2 cups sugar
- •1 teaspoon pure vanilla extract
- •9 large, room-temperature eggs
- •2 cups blueberries
- •2 tablespoons sanding sugar
- •FOR THE TOPPING
- •1 cup heavy cream
- •1 tablespoon confectioners' sugar
- •2 teaspoons lemon zest
Capellini With Spicy Zucchini-Tomato Sauce
By beltranm
Per serving: Calories 351; Fat 11 g (Saturated 2 g); Cholesterol 0 mg; Sodium 280 mg; Carbohydrate 52 g; Fiber 6 g;
- 3 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 28-ounce can whole San Marzano tomatoes
- Kosher salt
- 1 medium zucchini, cut into small chunks
- 1/2 pound capellini
- 1/4 cup chopped fresh basil
- Grated parmesan cheese, for topping
Strawberry Bread
By beltranm
Nutrition facts per serving: Servings Per Recipe 2 large or 3 medium loaves Calories181 Total Fat (g)7 Saturated Fa
- 1/2 cup butter
- 1 cup sugar
- 4 eggs
- 1/2 teaspoon strawberry flavoring or vanilla
- 3-1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 cup chopped fresh or frozen strawberries
- 1/2 cup chopped nuts
- 1 recipe Powdered Sugar Glaze (see recipe below) (optional)
Lemon Meringue Bars
By beltranm
It's as easy as pie to make bars from smooth, tangy lemon filling and fluffy meringue atop a buttery zest-flecked c...
- 2 sticks (16 tablespoons) unsalted butter, softened
- 1 3/4 cups plus 2 tablespoons all-purpose flour
- 1/4 cup plus 3 tablespoons confectioners sugar
- 2 tablespoons plus 1 teaspoon freshly grated lemon zest
- 1/4 teaspoon coarse salt
- 6 large eggs, plus 4 large egg whites
- 2 1/4 cups plus 2 tablespoons granulated sugar
- 3/4 cup plus 3 tablespoons fresh lemon juice
Raspberry-Chocolate Pie
By beltranm
The chocolate ganache filling and the raspberry topping set in the refrigerator -- only the crust is baked
- disk Chocolate Pate Sucree:
- For the crust
- 1 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 2 tablespoons unsweetened Dutch-process cocoa powder
- Salt
- 1 stick cold unsalted butter, cut into small pieces
- 1 large egg yolk
- 3 tablespoons to 1/4 cup ice water
- All-purpose flour, for parchment
- For the filling
- 4 ounces bittersweet chocolate, coarsely chopped (3/4 cup)
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter, cut into small pieces
- Pinch of coarse salt
- For the topping
- 1 1/2 pounds raspberries (5 cups)
- 3/4 cup sugar
- 2 tablespoons plus 1 teaspoon cornstarch
- Coarse salt
- 1/3 cup water
Lemon Poppy Seed Muffins
By beltranm
Prep: 20 minutes Cool: 5 minutes Bake: 15 minutes Nutrition facts per serving: Servings Per Recipe 12 muffins Calo
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon poppy seeds
- 1 tablespoon finely shredded lemon or lime peel
- 1/2 teaspoon kosher salt or 1/4 teaspoon salt
- 1 egg, slightly beaten
- 3/4 cup milk
- 1/4 cup cooking oil
- 1/3 cup lemon or lime curd
- Powdered sugar
Apple and Sour Cream Coffee Cake
By beltranm
You can serve this cake warm with a dollop of applesauce or lightly sweetened sour cream
- For the crumb topping:
- 1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
- 1/2 cup packed light-brown sugar
- 1/2 cup toasted pecans, chopped
- 1/4 cup old-fashioned rolled oats
- 1/2 teaspoon cinnamon
- 1/4 teaspoon coarse salt
- For the batter:
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for cake pan
- 2 cups all-purpose flour (spooned and leveled), plus more for cake pan
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon coarse salt
- 1 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 4 large eggs
- 1 cup sour cream
- 2 Winesap or Granny Smith apples (about 1 pound), peeled, cored, and diced medium
- 1 cup toasted pecans, chopped
Herbed Oven-Fried Chicken
By beltranm
375 degree F Marinate: 4 to 24 hours Prep: 25 minutes Bake: 30 minutes
- 4 skinless, boneless chicken breast halves (1-1/2 pounds total)
- 1 cup buttermilk or sour milk*
- 1/2 tsp. kosher salt or 1/4 teaspoon regular salt
- 1 egg, lightly beaten
- 3 Tbsp. water
- 1-1/4 cups panko (Japanese bread crumbs) or fine dry bread crumbs
- 3/4 tsp. ground sage
- 1/2 tsp. dried thyme, crushed
- 1/4 tsp. dried savory, crushed
- 1/8 tsp. ground black pepper
Mini Scalloped Potatoes
By beltranm
Photograph by Kana Okada
- Unsalted butter, softened, for the ramekins
- 1 1/4 cups grated sharp white cheddar cheese
- 1/2 cup grated parmesan cheese
- 1 tablespoon finely chopped fresh chives
- 1/4 teaspoon all-purpose flour
- Large pinch of cayenne pepper
- 1 1/2 pounds Yukon Gold potatoes (1 1/2 to 2 inches in diameter), unpeeled
- Kosher salt and freshly ground black pepper
- 1 cup plus 2 tablespoons heavy cream
Raspberry Cornmeal Crumble Bars
By beltranm
Feel free to swap fresh berries for frozen, if that's what you have on hand
- 3/4 cup natural almonds
- 1/2 cup yellow cornmeal
- 2 cups all-purpose flour (spooned and leveled)
- 3/4 cup sugar
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, melted
- 10 ounces frozen raspberries