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Recipes
Chocolate-Chestnut Mousse
By beltranm
Photograph by Anna Williams
- 8 ounces semisweet chocolate, chopped
- 3/4 cup chestnut puree (found in the baking aisle)
- 1/4 teaspoon almond extract
- Pinch of salt
- 1 cup plus 2 tablespoons confectioners' sugar
- 2 cups heavy cream
Mango Sorbet
By beltranm
Peel the mangoes and cut the flesh away from the pit
- 2 large, ripe mangoes (2 pounds)
- 2/3 cup sugar
- 2/3 cup water
- 4 teaspoons freshly squeezed lime juice, plus more to taste
- 1 tablespoon dark rum, plus more to taste
- pinch of salt
Fruit Turnovers
By beltranm
Try any fresh or frozen fruit for these handheld pies (we used blueberries)
- 1/3 cup sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon coarse salt
- 3/4 pound fresh or frozen fruit, cut into 1-inch pieces if necessary
- Finely grated zest of 1 lemon
- All-purpose flour, for work surface
- 2 sheets frozen puff pastry, thawed
- 2 large egg yolks
- Coarse sugar (optional)
Salmon and Spinach in Parchment
By beltranm
Keep dinner under wraps: Seal ingredients in parchment to trap moisture and flavor and you'll uncover a delicious m...
- 8 ounces baby spinach (8 cups)
- 1 tablespoon grated orange zest, plus 3 oranges, peeled and cut into 1/4-inch-thick rounds
- 4 skinless salmon fillets (1 1/2 pounds total)
- 2-inch piece fresh ginger, peeled and cut into thin strips (1/4 cup)
- 1 shallot, thinly sliced
- Coarse salt and ground pepper
- 2 tablespoons extra-virgin olive oil
Classic Calzone
By beltranm
Preheat oven to 425 degrees
- Olive oil, for brushing
- All-purpose flour, for work surface
- 1 pound pizza dough, thawed if frozen
- 1/3 cup marinara
- 1/4 pound thinly sliced salami
- 6 ounces fresh mozzarella, thinly sliced
- Salt
Doughbox Bakery Chocolate Chip Cookies
By beltranm
The Resume Top seller since 1976 for Doughbox Bakery at Sauder Village, Ohio, a living-history destination
- 1 cup butter or margarine, softened
- 1-1/4 cups vegetable oil
- 2-1/4 cups packed brown sugar
- 1-1/4 cups granulated sugar
- 2-1/4 tsp. baking soda
- 2 tsp. vanilla
- 1-1/2 tsp. salt
- 5 eggs
- 5-1/2 cups all-purpose flour
- 2 12-oz. pkgs. (4 cups total) semisweet chocolate pieces
Date-Orange Bars
By beltranm
Nutrition facts per serving: Calories192 Total Fat (g)11 Cholesterol (mg)43 Sodium (mg)168 Carbohydrate (g)24 Fiber
- For Orange Icing (optional):
- 2 eggs, slightly beaten
- 1/2 cup orange juice
- 1/2 cup butter, melted
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 8-oz. pkg. pitted whole dates, snipped
- 3/4 cup chopped walnuts
- 1/2 cup sifted powdered sugar
- 3 to 4 teaspoons frozen orange juice concentrate, thawed, or orange juice
Strawberry Limeade
By beltranm
Make simple syrup: Dissolve 1 cup sugar in 1 cup water in a saucepan over lo heat; let cool
- 1 cup sugar
- 1 cup water
- 1 cup lime juice
- 2 cups water
- frozen chopped strawberries
- ice
Strawberry-topped Lemon Pie
By beltranm
HEAT oven to 325ºF. Beat egg yolks and sweetened condensed milk until well blended in large bowl with electric...
- 3 large egg yolks
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1/2 cup lemon juice
- 1 (6 oz.) prepared graham cracker pie crust
- 1 (10 oz.) package frozen strawberries, thawed
- 1 tablespoon cornstarch
Hazelnut-Caramel Bars
By beltranm
Prep Time 20 minutes Total Time 1 hour + cooling Yield Makes 24
- 2 sticks unsalted butter, room temperature, divided, plus more for pan
- 1 cup packed light-brown sugar, divided
- 1 1/2 cups all-purpose flour (spooned and leveled)
- Fine salt
- 1/3 cup light corn syrup
- 2 tablespoons heavy cream
- 1 1/2 cups (6 ounces) hazelnuts, toasted and loose skins rubbed off
- 1/3 cup coarsely chopped semisweet chocolate (optional)