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Recipes
Tropical Fruit Tart
By beltranm
Puff pastry is one of our favorite freezer shortcuts -- especially when paired with sweet pineapple, tangy mango, a...
- All-purpose flour, for work surface
- 1 sheet frozen puff pastry, thawed
- 1 pound frozen pineapple chunks, thawed
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 2 1/2 teaspoons powdered unflavored gelatin (one 1/4-ounce packet)
- 3/4 cup cold heavy cream
- 1 mango, peeled, pitted, and thinly sliced
- 4 ounces unsweetened coconut flakes (2 tablespoons), toasted
Tangy Barbecue Chicken
By beltranm
Prep 10 min Inactive Prep— Cook 1 hr 5 min Total: 1 hr 15 min Photograph by Tina Rupp
- 1 cup ketchup
- 1/2 cup cider vinegar
- 3 tablespoons each molasses and brown sugar
- 1 tablespoon each dried mustard and soy sauce
- 2 teaspoons Worcestershire sauce
- 1 cup water
- kosher salt and pepper to taste
- 4 bone-in, skin-on chicken breast halves
Mile-High Pumpkin-Pecan Pie
By beltranm
Leaving some overhang around the pan keeps the dough from collapsing when baking
- For the Crust
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
- 2 tablespoons granulated sugar
- 1 teaspoon fine salt
- 2 sticks cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
- For the Filling
- 1 1/4 cups light-brown sugar
- 3/4 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 large eggs, lightly beaten
- 1 can (29 ounces) pure pumpkin puree
- 1 can (12 ounces) evaporated milk
- 1/2 cup heavy cream
- 2 teaspoons pure vanilla extract
- 1-2 cups pecan halves
Lemon Squares
By beltranm
Pucker up: This version of the bake sale favorite is the most intensely lemony one we've tried
- For the crust:
- 3/4 cup (1 1/2 sticks) unsalted butter, frozen, plus more for the dish
- 1 3/4 cups all-purpose flour
- 3/4 cup confectioners' sugar
- 3/4 teaspoon coarse salt
- For the filling:
- 4 large eggs, lightly beaten
- 1 1/3 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon coarse salt
- 3/4 cup fresh lemon juice
- 1/4 cup whole milk
- confectioners' sugar, for dusting
Spicy Sweet Potato Fries
By beltranm
Photograph by Antonis Achilleos
- 2 pounds sweet potatoes (cut into wedges)
- 3 tablespoons olive oi
- 1 1/2 teaspoons brown sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- pinch of cayenne
Roasted Grape Tomatoes
By beltranm
Preheat oven to 450 degrees
- •1 pint grape tomatoes
- •3 sprigs fresh thyme
- •1 teaspoon olive oil
- •1 garlic clove (optional), smashed
- •Coarse salt and ground pepper
Gingerbread Mini Cakes
By beltranm
Prep Time 20 minutes Total Time 1 1/4 hours, plus cooling Yield Makes 18 Canned pumpkin puree allows you to use l...
- 1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for muffin cups
- 2 1/3 cups all-purpose flour (spooned and leveled), plus more for muffin cups
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fine salt
- 3/4 cup granulated sugar
- 1 cup pure pumpkin puree
- 1/2 cup unsulfured molasses
- 2 large eggs, lightly beaten
- 1/2 cup buttermilk
- 1 cup confectioners' sugar, sifted
New York-Style Crumb Cake
By beltranm
European immigrants made this confection -- which has large, crisp crumbs on top -- a New York City coffee-shop fav...
- For the crumb topping:
- 3 1/2 cups cake flour (not self-rising)
- 2/3 cup granulated sugar
- 2/3 cup packed dark-brown sugar
- 1 1/2 teaspoons ground cinnamon
- Coarse salt
- 2 1/2 sticks unsalted butter, melted
- For the cake:
- 1 1/2 sticks unsalted butter, room temperature, plus more for pan
- 2 1/2 cups cake flour (not self-rising)
- 1/2 teaspoon baking soda
- Coarse salt
- 1 cup granulated sugar
- 2 large eggs plus 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 2/3 cup low-fat buttermilk
- 1 cup store-bought blueberry jam (optional)
- Confectioners' sugar, for dusting
Raspberry Pie
By beltranm
Blend just four ingredients, including either fresh or frozen raspberries, for this super-easy two-crust pie
- 4 cups fresh or frozen raspberries
- 1 cup sugar
- 3 tablespoons quick-cooking tapioca
- 2 tablespoons butter, melted
- 1 15 ounce package refrigerated unbaked pie crust (2 crusts)
- Vanilla ice cream (optional)
Cranberry Cobbler
By beltranm
Take advantage of fresh cranberries while they're plentiful
- 6 tablespoons unsalted butter, melted, plus more for pan
- 1 1/4 cups cranberries, partially thawed if frozen
- 3/4 cup plus 2 tablespoons sugar, divided
- 1 cup all-purpose flour (spooned and leveled)
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup whole milk
- 1 large egg