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Recipes
Hazelnut Meringue (Dacquoise)
By ctozzi
Baking (pg 40) (Makes enough for 3 round meringue disks (9 by ¼ inch)
- 1 1/2 cups hazelnuts (pecans for caramel crunch cake)
- 1 1/4 cups sugar
- 3 tablespoons cake flour
- Butter for the tart rings
- 8 egg whites
- Pinch of cream of tartar, unless using a copper bowl
Meyer Lemon Cheesecake
By ctozzi
Preheat oven to 375ºF and butter the bottom of a 10-inch spring form pan Mix together the graha...
- For the crust:
- 1 3/4 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 7 tablespoons butter, melted
- For the cheesecake:
- 2 1/2 pounds (1.14 kg) Cream Cheese, at room temperature
- 1 1/4 cups granulated sugar
- 3 tablespoons lemon zest (from about 4 lemons)*
- 2 teaspoons vanilla extract
- 3 tablespoons cornstarch
- 1/3 cup heavy cream
- 3 eggs
- 2 egg yolks
- 1/2 cup Meyer lemon juice*
- 1 About 1 cup lightly-sweetened whipped cream, optional for garnish
- 4 to 5 lemon slices, halved, optional for garnish
- If using regular lemons, reduce the zest to 2 tablespoons and the lemon juice to 1/3 cup.
Italian Rum Cake
By ctozzi
This Italian Rum Cake is a delicious four layer cake that is flavored with rum, filled with alternating layers of v...
- WHIPPED CREAM ICING:
- CAKE (Makes two 8 or 9-inch layers)
- 6 large eggs, room temperature
- 2/3 cup sugar
- 2 teaspoons vanilla extract
- 1 cup flour
- 1 cup dark rum
- CREAM FILLING (Pasticciera): (Makes 4 cups)
- 3/4 cup sugar
- 1/3 cup cornstarch
- 3 cups whole milk
- 5 egg yolks
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons butter
- 2 ounces chopped milk chocolate
- 2 cups heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla
- GARNISH:
- 1 cup sliced almonds, toasted
- CHOCOLATE GANACHE:
- 1/4 cup chopped semisweet chocolate
- 1/4 cup heavy whipping cream
- OPTIONAL BUTTERCREAM ICING: (Makes about 3-1/2 cups)
- 1/2 cup vegetable shortening (Crisco)
- 1/2 cup unsalted butter, room temperature
- 4 cups confectioners’ sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
Herb, Garlic, and Dijon Pork Tenderloins
By ctozzi
Preheat the oven to 425°F
- 2 (1-pound) pork tenderloins, trimmed
- 2 tablespoons olive oil
- 1/4 cup Dijon style mustard
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
Classic Peanut Butter Cookies
By ctozzi
1) Preheat the oven to 350°F
- 1/3 cup vegetable shortening
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup supermarket-style smooth peanut butter
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Asparagus-Goat Cheese Tart
By ctozzi
You can prepare this tart in a 9-inch square pan, as instructed below, or in a 9½-inch round pan
- For the pastry:
- 1 1/4 cups all-purpose flour
- 1/2 tsp. salt
- 8 Tbs. (1 stick) chilled unsalted butter, cut into
- 1-inch pieces
- 1 to 2 Tbs. ice water
- For the filling:
- 1 lb. asparagus, tough ends trimmed,
- skin peeled
- 1 Tbs. olive oil
- Salt, to taste, plus 1⁄2 tsp.
- 2 eggs, lightly beaten
- 1 ⁄3 cup milk
- 1 ⁄3 cup heavy cream
- 1 ⁄4 cup grated Parmigiano-Reggiano cheese
- Freshly ground pepper, to taste
- 1 ⁄4 tsp. freshly grated nutmeg
- 1 Tbs. chopped mixed fresh herbs, such
- as rosemary and thyme
- 3 oz. goat cheese, crumbled
6 tips for better baking, every time
By ctozzi
HAPPY BAKING!
- Avoid using cold eggs:
- Measure the flour properly:
- Spoon the flour into a dry measuring cup, then sweep off the excess with a knife. Don't scoop it directly from the bag with a measuring cup. The flour will become compacted, and you'll get more than you need for the recipe.
- a pastry brush to butter the pans:
- You'll get better coverage than with a piece of butter in paper-plus, it makes buttering parchment a breeze. Simply swipe the brush over a tablespoon of very soft butter, then onto the pan or paper.
- the pans as close to the center of the oven as possible:
- to to touch each other or the oven walls. If your oven isn't wide enough to put pans side by side, place them on different racks and slightly offset, to allow for air circulation.
- Rotate the pans during baking:
- to will ensure even baking. but wait until the cake is set-about two-thirds of the way through the baking time-to prevent collapse. If you're using more than one rack, this is also the time to swap the pans.
- Cool Cakes upside down:
- This will flatten out the tops, creating easy-to-stack disks for layer cakes. If the top of a cake is still too rounded, slice it off with a serrated knife.
Oatmeal Raisin Larabars (Vegan/Sugar-Free/Gluten-Free)
By ctozzi
Bars
- 1 cup raisins (no sugar or oil added)
- 1 cup raw walnuts
- 3/4 cup quick oats (not instant)
- 1/2 tsp. vanilla extract
- 1/4 + 1/8 tsp. no-salt (potassium salt)
Strawberry Frosting
By ctozzi
Southern Living APRIL 2013
- 1 tablespoon strawberry-flavored gelatin
- 2 tablespoons boiling water
- 1 cup whipping cream
- 1/4 cup sugar
- 1 (8-oz.) container sour cream
Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze
By ctozzi
Preheat the oven to 325 degrees F
- 1 cup (2 sticks) butter, room temperature, plus more for greasing
- Flour, for dusting pan
- 2 cups sugar
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
- One 12-ounce box vanilla wafers, finely crushed
- One 6-ounce package frozen or fresh grated coconut, thawed
- 1/2 cup chopped pecans
- 2 cups sugar
- 2 tablespoons cornstarch
- Pinch of salt
- Grated zest of 2 large lemons
- 1/4 cup fresh lemon juice (about 2 large lemons)
- One 6-ounce package frozen or fresh grated coconut, thawed