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Recipes
Creamy Lemon Raspberry Pie
By beltranm
This pie features fresh raspberries, whipped topping and lemon zest for a refreshing flavor
- 1/4 * 1/4 cup seedless red raspberry jam
- 1 * 1 prepared 9-inch (6 oz.) shortbread crumb crust
- 1/2 * 1/2 pint (about 1 cup) fresh red raspberries, divided
- 4 * 4 ozs. cream cheese, softened
- 1 * 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 2 * 2 pkgs. (about 3.4 oz. each) lemon instant pudding and pie filling mix
- * Grated peel of 1 lemon
- 1 * 1 container (8 oz.) frozen whipped topping, thawed, divided
- * Additional grated lemon peel (optional)
Orange-Poppy Seed Cupcakes with Buttercream Poppies
By beltranm
The orange flavor in these cupcakes comes from zest in the batter and two brushings of fresh juice once they're bak...
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Salt
- 3/4 cup whole milk
- 2 tablespoons finely grated orange zest, plus 1/2 cup fresh orange juice (from about 3 oranges)
- 1 1/2 sticks unsalted butter, room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 2 tablespoons poppy seeds
Strawberry and White Chocolate Buttercream Cake
By beltranm
Put a spectacular spin on strawberry shortcake with a buttercream frosting featuring rich white chocolate
- Cake
- 1 3/4 cups Betty Crocker® SuperMoist® butter recipe yellow cake mix (from 18.25-oz box)
- 1/2 cup water
- 1/4 cup butter or margarine, softened
- 1/2 teaspoon almond extract
- 1 egg
- Filling and Topping
- 4 oz white chocolate baking bars or squares, chopped
- 2 tablespoons butter or margarine, cut into pieces, softened
- 1 cup whipping cream
- 1 tablespoon berry-flavored liqueur, if desired
- 2 cups fresh whole strawberries, thinly sliced
Crumb-Topped Apple Trio Pie
By beltranm
Nutrition facts per serving: Calories654 Total Fat (g)32 Saturated Fat (g)14 Monounsaturated Fat (g)6 Polyunsaturat
- 1/2 of a 15-ounce package rolled refrigerated unbaked pie crust (1 crust)
- 2 teaspoons butter, melted
- 2 cups peeled, cored, and thinly sliced Granny Smith apples (about 3/4 pound)
- 2 cups peeled, cored, and thinly sliced Jonagold or Jonathan apples (about 3/4 pound)
- 2 cups peeled, cored, and thinly sliced Braeburn, McIntosh or Northern Spy apples (about 3/4 pound)
- 2/3 cup sugar
- 2 tablespoons all-purpose flour
- 2 to 3 teaspoons ground cinnamon
- 1/2 teaspoon salt
- Walnut Crumb Topping (recipe follows)
- Vanilla Ice Cream
White Chocolate Blondie Brownies
By beltranm
1.Preheat oven to 350 degrees F (175 degrees C)
- 1 cup butter
- 3 (1 ounce) squares white chocolate, chopped
- 4 eggs
- 2 cups white sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup white chocolate chips
Peanut Butter Surprises
By beltranm
These chewy cookies are best eaten when they are fresh from the oven, while the chocolate center is still warm
- •1 1/2 cups all-purpose flour
- •1 teaspoon baking soda
- •1/4 teaspoon salt
- •1/2 cup (1 stick) unsalted butter, room temperature
- •1 cup packed light-brown sugar
- •1 large egg
- •1 teaspoon pure vanilla extract
- •1 cup smooth peanut butter
- •1 cup roughly chopped, roasted, salted peanuts, plus 48 halves for pressing into tops
- •10 ounces semisweet chocolate, cut into 1-inch chunks
Glazed Citrus Doodles
By beltranm
We replaced the cinnamon in a snickerdoodle with lemon and orange
- 2 3/4 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 1/4 teaspoon fine salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 tablespoons grated orange zest, plus 3 tablespoons juice (from 2 oranges)
- 4 teaspoons lemon zest, plus 3 tablespoons juice (from 2 lemons)
- 2 large eggs
- 2 1/2 cups confectioners' sugar
Blackberry Skillet Cake
By beltranm
Serve slices of this cake solo, or try it with whipped cream, vanilla ice cream, or lemon sorbet
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 10 tablespoons unsalted butter, room temperature, divided
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 1/2 cup whole milk, room temperature
- 1/3 cup dark-brown sugar
- 3 cups blackberries
Deep, Dark Brownies
By beltranm
This irresistible recipe for deep, dark brownies comes courtesy of Matt Lewis from Baked bakery
- •3/4 cup all-purpose flour
- •1 tablespoon best-quality cocoa powder, preferably Valrhona
- •1/4 teaspoon salt
- •1/2 cup (1 stick) unsalted butter, plus more for pan
- •3/4 teaspoon instant espresso powder
- •5 ounces semisweet chocolate, finely chopped
- •3/4 cup granulated sugar
- •1/4 cup light-brown sugar
- •3 large eggs
- •1 teaspoon pure vanilla extract
- •3/4 cup (4 1/2 ounces) semisweet chocolate chips, optional
Monster Marshmallow Cookies
By beltranm
Recipe courtesy Paula Marchesi for Food Network Magazine Prep20 min Inactive Prep-- Cook25 min Total:45 min Lev
- For the Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 cups quick-cooking oats
- 1 1/4 cups crispy rice cereal
- 1 cup milk chocolate chips
- 1 cup coarsely chopped pecans
- 1 cup miniature marshmallows
- For the Topping:
- 1/2 cup milk chocolate chips
- 1/2 cup miniature marshmallows
- 2 1/2 teaspoons half-and-half
- Pinch of cayenne pepper
- 1/3 cup finely chopped pecans