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Recipes
French Macaron Recipe
By ctozzi
Preheat the oven to 150 degrees C Place egg whites and caster sugar in a bowl and mix with electric mixer until ...
- 4 large egg whites (or 5 small) 140g (4.94 ounces)
- 1/3 cup or 70g (2.47 ounces) caster sugar [*US cups 1/3 cup plus 1 tsp]
- 1 1/2 cups or 230g (8.11 ounces) pure icing sugar [US cups 1 1/2 cups plus 4 tsp] OR 1 3/4 cups 230g (8.11 ounces) icing mixture [US cups 1 3/4 cups plus 4 tsp]
- 1 cup or 120g (4.23 ounces) almond meal [US cups 1 cup plus 3 teaspoons]
- 2 g (0.07 ounces) salt (tiny pinch)
- gel food colouring (optional)
- (*cup measurements are metric cups where 1 cup=250ml in the USA cups use customary units so 1 cup = 236ml so you need to add a little bit extra as detailed in the recipe.).
Coconut Cream Angel Pie Recipe
By ctozzi
Directions * In a small heavy saucepan, combine the sugar, cornstarch and salt
- # MERINGUE:
- Ingredients
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 egg yolks, lightly beaten
- 1/2 cup flaked coconut
- 1 tablespoon butter
- 1-1/2 teaspoons vanilla extract
- 1 pastry shell (8 inches), baked
- for a full 9 inch double recipe.
- # 3 egg whites
- # 1/4 teaspoon cream of tartar
- # 1/4 teaspoon vanilla extract
- # 6 tablespoons sugar
- # 1/4 cup flaked coconut
Toasted Butter Pecan Cake
By ctozzi
Preheat oven to 350 degrees F
- FROSTING:
- 1 1/4 cup butter, softened, divided
- 2 cups chopped pecans
- 2 cups sugar
- 4 eggs
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 pkgs (8 oz each) cream cheese, softened
- 1 cup (2 sticks) butter, softened
- 1 pkg (2 lbs) confectioners’ sugar
- 2 tsp vanilla extract
- 2 to 3 Tb milk, as necessary
- extra chopped pecans for garnish, optional
Yeast-raised Doughnuts
By ctozzi
PER DOUGHNUT: calories: 248; protein: 3 grams; total fat: 18 grams; saturated fat: 3 grams; cholesterol: 44mg; sodi
- 1 cup lukewarm milk (no warmer than 110 degrees)
- 1 package (2 1/4 teaspoons) active-dry yeast
- 2 eggs
- 2 egg yolks
- 1/4 cup plus 2 tablespoons sugar
- 1 teaspoon vanilla
- 3 3/4 cups (16 ounces) flour
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) softened butter, cut into 4 or 5 pieces
- Canola oil for frying
Apple Pie Bars
By ctozzi
HEAT oven to 400ºF. BEAT cream cheese and butter in large bowl with mixer until blended
- 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
- 1 cup butter, softened
- 3-1/4 cups flour, divided
- 10 Granny Smith apples, peeled, sliced (about 9 cups)
- 1-1/4 cups granulated sugar
- 1 tsp. ground cinnamon
- 3/4 cup icing sugar
- 1 Tbsp. water
Salty caramel croquembouche with ricotta cream
By ctozzi
This modern version of the French classic features ricotta cream filling for the puffs and a sea salt caramel coati...
- FOR THE PASTRY CREAM
- 1 1/2 cups whole-milk ricotta
- 3 cups whole milk
- 3 large eggs
- 3 large egg yolks
- Table salt
- 1 cup granulated sugar
- 6 Tbs. cornstarch
- 1 Tbs. pure vanilla extract
- 2 1/4 oz. (4 1/2 Tbs.) cold unsalted butter, cut into pieces
- FOR THE PATE 'A CHOUX PUFFS
- 7 1/2 oz. (15 Tbs.) unsalted butter
- 2 1/2 Tbs. granulated sugar
- Kosher salt
- 11 1/4 oz. (2 1/2 cups) unbleached all-purpose flour, sifted
- 10 large eggs
- FOR ASSEMBLY
- 2 1/2 cups granulated sugar
- 1 Tbs. sea salt
- 1 4x12-inch (approximately) foam cone, covered in foil (ideally gold)
- Toothpicks
Slavinken
By ctozzi
Mix the ground beef with the ground pork, and season to taste with the salt, pepper and nutmeg
- 8 oz ground beef
- 8 oz ground pork
- 5 slices of bacon
- 2 tablespoons of bread crumbs
- 2 tablespoons of milk
- Salt
- Pepper
- Nutmeg
- 1 tablespoon of butter
The Perfect Chocolate Chip Cookie
By ctozzi
Jacques Torres’ Secret Chocolate Chip Cookie Recipe Makes twenty-six 5-inch cookies or 8½ dozen 1¼-inch cookies
- 1 pound unsalted butter
- 1 3/4 cups granulated sugar
- 2 1/4 cups packed light-brown sugar
- 4 large eggs
- 3 cups plus 2 tablespoons pastry flour
- 3 cups bread flour
- 1 tablespoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon pure vanilla extract
- 2 pounds bittersweet chocolate, coarsely chopped
Cannoli Filling
By ctozzi
In medium mixing bowl, stir together ricotta, sugar, chocolate chips, orange peel, and vanilla
- 1 pound (2 cups) fresh sheep's- or cow's-milk ricotta, drained 1 hour in cheesecloth-lined sieve
- 3/4 cup superfine sugar
- 1/3 cup miniature chocolate chips
- 4 tablespoons candied orange peel, chopped, or finely grated zest of 2 oranges
- 1 teaspoon vanilla extract
Zucchini Cakes
By ctozzi
Combine all ingredients, except olive oil, in a bowl and mix thoroughly
- 1 large zucchni grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water)
- 1/2 cup freshly grated Parmesan cheese
- 1 cup panko bread crumbs
- sprinkle of ground nutmeg, about 1/8 teaspoon (Note: If you add too much it can quickly take over the taste, less is more)
- 1/4 teaspoon paprika
- 1 clove garlic, minced
- 1 egg
- salt and pepper to taste
- 1-2 tablespoons olive oil
- sauce: ranch dressing, tzatsiki or marinara sauce