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Recipes
Apple-Pear Pie with Walnut Crust
By beltranm
Finely chopped walnuts replace some of the flour in the crust of this apple-pear pie
- Crust
- 2 cups all-purpose flour, plus more for surface
- 1 1/2 ounces walnuts, toasted and chopped (1/2 cup)
- 1 tablespoon granulated sugar
- 1 teaspoon coarse salt
- 2 sticks cold unsalted butter, cut into small pieces
- 1/3 to 1/2 cup ice water
- Filling
- 5 to 6 Granny Smith apples
- 3 firm-ripe Bosc pears
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1 whole vanilla bean, split and scraped
- Juice of 1/2 lemon (about 5 teaspoons)
- 1/2 stick unsalted butter
- 3 tablespoons all-purpose flour
- 1 large egg, lightly beaten
- Fine sanding sugar
Warm Berries 'n' Dumplings
By beltranm
Don't turn on the oven for this all-American dessert (traditionally called a grunt)
- 1 pound frozen mixed berries
- 1 tablespoon fresh lemon juice
- 6 tablespoons plus 1 teaspoon sugar
- 1 cup all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/2 cup low-fat buttermilk
- 1/8 teaspoon ground cinnamon
Pumpkin Icebox Pie
By beltranm
This easy version of pumpkin pie doesn't rely on custard for its silky texture
- FOR THE CRUST:
- 16 cinnamon graham crackers, broken into large pieces
- 1 tablespoon dark-brown sugar
- 1/2 teaspoon coarse salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- FOR THE FILLING AND TOPPING:
- 3 teaspoons unflavored powdered gelatin (from 2 packets)
- 1 can (29 ounces) pure pumpkin puree
- 4 ounces cream cheese, room temperature
- 1 can (12 ounces) evaporated milk
- 1 cup packed dark-brown sugar
- 3/4 to 1 teaspoon ground cinnamon
- 1/4 teaspoon ground or freshly grated nutmeg, plus more for garnish
- 3/4 teaspoon coarse salt
- 1 cup heavy cream
- 1 tablespoon confectioners' sugar
Whipped Frosting
By beltranm
In a heatproof bowl set over (not in) a saucepan of simmering water, combine 3 large egg whites, 3/4 cup sugar, a p...
- 3 large egg whites
- 3/4 cup sugar
- Pinch of salt
- 1/3 cup water
- 1/4 teaspoon pure vanilla extract
Super-Duper Chocolate Kisses Cookies
By beltranm
Makes: 40 servings Prep: 40 mins Bake: 8 mins at 375°F per batch
- 1 16 1/2 ounce package refrigerated chocolate chip cookie dough
- 1/3 cup unsweetened cocoa powder
- 2/3 cup chocolate-flavor sprinkles
- 2 tablespoons milk
- 40 About 40 dark chocolate kisses, unwrapped
Cherry Vinaigrette
By beltranm
Chefs at North Peak Brewing Company in Traverse City, Michigan, make this tangy, thick, cherry-color dressing for t...
- 1-1/2 cups frozen unsweetened pitted tart red cherries
- 1/3 cup red wine vinegar
- 1/4 cup dried cherries
- 1 large shallot, quartered
- 1 clove garlic, halved
- 3 tablespoons honey
- 1-1/2 teaspoons Dijon-style mustard
- 1/4 teaspoon dry mustard
- 1/8 teaspoon kosher salt or salt
- 1/8 teaspoon coarsely ground black pepper
- 1/4 cup salad oil
Strawberry Cream Cake
By beltranm
Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts
- •1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- •1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
- •2 teaspoons baking powder
- •1/2 teaspoon salt
- •1 cup sugar
- •2 large eggs plus 2 large egg yolks
- •1/2 teaspoon pure vanilla extract
- •1/2 cup whole milk
- •1 pound strawberries, hulled and thinly sliced
- •1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
- •1 1/2 cups heavy cream
Mango and Pineapple Sorbet
By beltranm
No pairing of fruits is more Southeast Asian than mango and pineapple
- 2 mangoes, peeled and pitted, plus thin slices
- for garnish
- 2/3 cup sugar
- 3 Tbs. lime juice
- 1 cup finely chopped fresh pineapple
Red Velvet Cupcakes With White Chocolate Peppermint Cream Cheese Frosting
By beltranm
"Red velvet cupcakes take a beloved traditional recipe and make it even more flavorful
- For Cakes
- 24 paper liners for cupcake pans (2 1/2 –inch size)
- 1 package (18.25 ounces) plain German chocolate cake mix
- 1 package (3.4 ounces) vanilla instant pudding mix
- 1 cup sour cream (see Note)
- 1/2 cup water
- 1/2 cup vegetable oil
- 1 bottle (1 ounce) red food coloring
- 3 large eggs
- 1 cup miniature semisweet chocolate chips
- For White Chocolate Peppermint Cream Cheese Frosting
- 6 ounces white chocolate, coarsely chopped
- 4 ounces (half an 8-ounce package) reduced-fat cream cheese, at room temperature
- 4 tablespoons (1/2 stick) butter, at room temperature
- 1 teaspoon peppermint extract
- 2 to 2 1/2 cups confectioners sugar, sifted