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Recipes
Caramel-Banana Muffins
By beltranm
Cool: 5 minutes Bake: 18 minutes Prep: 25 minutes Nutrition facts per serving: Calories 222 Total Fat (g) 11 Ch
- 1/2 cup chopped pecans
- 2 Tbsp. sugar
- 1 tsp. ground cinnamon
- 1 3-oz. pkg. cream cheese, softened
- 1/4 cup butter, softened
- 2/3 cup sugar
- 1 egg
- 1 medium banana, peeled and mashed (1/2 cup)
- 1 tsp. vanilla
- 1-1/4 cups all-purpose flour
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 2 Tbsp. caramel-flavored ice cream topping
- 1 medium banana, peeled and thinly sliced (optional)
- 1 Tbsp. butter, melted
- Caramel-flavored ice cream topping (optional)
Sunny Anderson's Buttermilk-Pecan Ice Cream
By beltranm
Photograph by David Land
- 1/4 cup sugar
- 1/2 cup heavy cream
- 2 cups buttermilk
- 2/3 cup sweetened condensed milk
- 3/4 cup evaporated milk
- 1/2 teaspoon vanilla extract
- 1 cup candied pecans (page 138)
- 1/2 cup coarse sea salt
- Caramel bananas, for topping, optional (recipe below)
Butternut Squash with Brown Butter
By beltranm
The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly wel...
- 2 tablespoons unsalted butter
- 1 butternut squash (about 1 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes
- 1/2 cup low-sodium canned chicken broth
- 1/4 cup water
- 1 tablespoon dark-brown sugar
Glazed Fingerling Potatoes
By beltranm
Photo: Romulo Yanes
- 1 pound small fingerling potatoes
- 3 tablespoons unsalted butter
- Coarse salt and ground pepper
- 3 tablespoons honey
- 2 tablespoons cider vinegar
- 1 teaspoon fresh thyme leaves
Chocolate Chip Cheesecake I
By beltranm
Substitute chocolate wafer crumbs for graham cracker crumbs
- 1 1/2 cups graham cracker crumbs
- 1/3 cup white sugar
- 1/3 cup unsweetened cocoa powder
- 1/3 cup butter, melted
- 3 (8 ounce) packages cream cheese
- 1 (14 ounce) can sweetened condensed milk
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup mini semi-sweet chocolate chips
- 1 teaspoon all-purpose flour
Grape Jelly Breakfast Tarts
By beltranm
Total Time: 2 hr 0 min.Prep1 hr 30 min
- For the Tarts:
- 3 cups all-purpose flour, plus more for dusting
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 4 tablespoons cold shortening, cut into small pieces
- 2 sticks cold unsalted butter, cut into small pieces
- 1/2 cup grape jelly
- 1 large egg, beaten
- 1/3 cup milk
- For the Glaze:
- 1 tablespoon granulated sugar
- Juice of 2 oranges
- 2 tablespoons orange liqueur (optional)
- 3/4 cup confectioners' sugar
- Grated orange zest, for topping
Sour Cream-Cranberry Muffins
By beltranm
Nutrition facts per serving: Calories234 Total Fat (g)10 Saturated Fat (g)5 Cholesterol (mg)37 Sodium (mg)165 Carbo
- Nonstick cooking spray
- 1-1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup butter
- 1 8-oz. carton dairy sour cream or plain yogurt
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 egg, lightly beaten
- 3/4 cup dried cranberries
- 1/4 cup packed brown sugar
- 1/4 cup chopped pecans
- 2 Tbsp. granulated sugar
- 1 tsp. pumpkin pie spice
Ina Garten's Fresh Peach Cake
By beltranm
Recipe courtesy Barefoot Contessa: How Easy is That? Copyright (c) 2010 by Ina Garten
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar, divided
- 2 extra-large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 3 large, ripe peaches, peeled, pitted, and sliced
- 1/2 cup chopped pecans
Blueberry Almond Bars
By beltranm
Bake: 55 minutes Prep: 25 minutes Servings Per Recipe 16 bars Calories 277 Total Fat (g) 14 Saturated Fat (g) 9
- 1/2 cup butter or margarine
- 1 12-ounce package (2 cups) white baking pieces
- 2 eggs, slightly beaten
- 1/2 cup sugar
- 1/2 to 1 teaspoon almond extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup blueberry jam
- 1/4 cup sliced almonds
Easy Pumpkin Pie with Press-In Shortbread Crust
By beltranm
"Our satiny, fragrant pumpkin filling finds a perfect partner in this sweet shortbread crust, which is easy to make
- For Crust:
- 2 ounces (4 tablespoons) unsalted butter, softened
- 3 tablespoons sugar
- 1 large egg yolk
- 1 cup all-purpose flour
- 1 teaspoon coarse salt
- For Filling:
- 1 can (15 ounces) solid-pack pumpkin
- 1 cup heavy cream
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon coarse salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 2 large eggs, lightly beaten
- Press-In Shortbread Pie Crust
- Whipped cream, for serving (optional)