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Recipes
Classic Crisco Pie Crust (Double Crust)
By beltranm
1. BLEND flour and salt in medium mixing bowl
- # 2 cups Pillsbury BEST® All Purpose Flour
- # 1 teaspoon salt
- # 3/4 stick well-chilled Crisco® All-Vegetable Shortening Sticks
- # OR 3/4 cup well-chilled Crisco® All-Vegetable Shortening
- # 4 to 8 tablespoons ice cold water
Lemon Poppy-Seed Cookies
By beltranm
1.Preheat oven to 375 degrees
- 1/4 cup fresh lemon juice, plus 3 1/2 teaspoons freshly grated lemon zest (2 to 3 lemons)
- 8 ounces (2 sticks) unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 tablespoon poppy seeds, plus more for sprinkling
Marc Forgione's Cornbread With Creme Fraiche
By beltranm
Photograph by Kang Kim
- 1 stick unsalted butter, plus more for the dish
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 3/4 cup cornmeal
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1/2 cup whole milk
- 3 large eggs
- 1/2 cup creme fraiche
Donut muffins
By beltranm
Put a rack in the middle of the oven and heat the oven to 350°F
- For the muffins:
- 12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
- 1-3/4 cups sugar
- 4 large eggs
- 1 lb. 11 oz. (6 cups) all-purpose flour
- 1 Tbs. plus 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1-3/4 tsp. salt
- 1 tsp. ground nutmeg
- 1-2/3 cups milk
- 1/4 cup buttermilk
- For dipping:
- 8 oz. (16 Tbs.) unsalted butter; more as needed
- 2 cups sugar
- 2 Tbs. ground cinnamon
Double-Chocolate Brownies
By beltranm
A double dose of chocolate -- bittersweet and cocoa powder -- makes these brownies the most satisfying around
- 1 stick unsalted butter, cut into large pieces
- 6 ounces bittersweet chocolate, chopped
- 1 1/2 cups sugar
- 3 large eggs
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons all-purpose flour, sifted
Chocolate Peanut Butter Shortbread Squares
By beltranm
The milk-chocolate topping of these cookies looks like the result of masterful piping, but it's actually a cinch to...
- •Vegetable oil cooking spray
- •2 cups all-purpose flour
- •1 1/4 teaspoons coarse salt
- •8 ounces (2 sticks) unsalted butter, softened
- •3/4 cup packed light-brown sugar
- •12 ounces milk chocolate, melted
- •1 cup creamy peanut butter
Pear-Raspberry Tart
By beltranm
Store-bought puff pastry is an effortless base for this pretty tart
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons all-purpose flour, plus more for parchment
- 3/4 cup fresh or frozen raspberries (4 ounces)
- 1/4 cup sugar, plus more for sprinkling
- 2 teaspoons lemon juice
- 1/4 teaspoon fine salt
- 2 small firm, ripe pears, such as Bartlett or Anjou (3/4 pound total), peeled, cored, and cut into 1/2-inch slices
- 1 large egg white, lightly beaten
Roasted Spiced Acorn Squash
By beltranm
Per serving: 108 cal; 7.2 g fat (1 g sat fat); 0
- 1 acorn squash
- 2 tablespoons extra virgin olive oil
- coarse salt
- ground pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
Chocolate Truffles
By beltranm
Grand Marnier gives these truffles a hint of orange flavor
- 8 ounces bittersweet chocolate (at least 61 percent cacao), chopped
- 1/2 cup heavy cream
- 1 Grand Marnier or other orange-flavored liqueur
- 1/4 teaspoon coarse salt
- Unsweetened cocoa powder, for rolling
Spiced Cardamom Cookies
By beltranm
When richly spiced cardamom cookies, scented with allspice and cloves, are pressed with wood-grain and scallop patt...
- 5 3/4 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking soda
- 1 tablespoon coarse salt
- 1 tablespoon ground cardamom
- 1 teaspoon ground allspice
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon ground cloves
- 8 ounces (2 sticks) unsalted butter, cut into pieces and softened
- 1 cup dark-brown sugar
- 1/2 cup granulated sugar
- 1/2 cup dark corn syrup
- 1/4 cup water
- 1/4 cup heavy cream, room temperature
- 1 large egg, room temperature
- 1 1/2 teaspoons pure vanilla extract