Ctozzi's profile page
Recipes
Easy Creamy Almond Crescent Rolls
By ctozzi
Preheat the oven to 375 degrees
- 1 package refrigerated crescent rolls
- 1/2 cup Almond paste
- 1/4 cup Whipped Philadelphia Cream Cheese
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 cup sliced Almonds
Golden Rum Cake
By ctozzi
Directions 1. Preheat oven to 325 degrees F (165 degrees C)
- 1 cup chopped walnuts
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 4 eggs
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/2 cup dark rum
- 1/2 cup butter
- 1/4 cup water
- 1 cup white sugar
- 1/2 cup dark rum
Flower Cupcakes
By ctozzi
1 Heat oven to 350°F (325°F for dark or nonstick pans)
- box Betty Crocker® SuperMoist® white cake mix
- Water, vegetable oil and egg whites called for on cake mix box
- 1 container (1 lb) Betty Crocker® Rich & Creamy vanilla or creamy white frosting
- 30 large marshmallows
- Betty Crocker® colored sprinkles
- Birthday candles, if desired
No-Bake Peanut Butter-TOBLERONE Cheesecake
By ctozzi
MIX crumbs and butter; press onto bottom of 9-inch springform pan
- 1-1/4 cups Oreo Baking Crumbs
- 1/4 cup butter, melted
- 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
- 1 cup Kraft Smooth Peanut Butter
- 1 cup sugar
- 2 bars (100 g each) Toblerone Swiss Milk Chocolate, chopped, divided
- 1-1/2 cups thawed Cool Whip Whipped Topping, divided
Spiced Creamy Caramel-Peanut Torte
By ctozzi
1 Heat oven to 350°F. Spray 10- or 9-inch springform pan with CRISCO® Original No-Stick Cooking Spray
- 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
- 2 packages (8 oz each) cream cheese, softened
- 1 j ar (12.25 oz) caramel ice cream topping
- 1/2 cup JIF® Creamy Peanut Butter
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg or regular ground nutmeg
- 1 c ontainer (8 oz) frozen whipped topping, thawed
- 1 1/4 cups Fisher® Honey Roasted Peanuts
SALTED CARAMEL ALMOND THUMBPRINT COOKIES
By ctozzi
FOR THE COOKIES: Preheat oven to 350° F
- Cookies:
- 2/3 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 cup almond meal
- 1 egg, lightly beaten
- 1 teaspoon almond extract
- 2 cups cake flour, sifted
- 1 teaspoon baking powder
- 2 egg whites, lightly beaten
- 1 cup sliced almonds, crushed
- Caramel:
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup light corn syrup
- 2 tablespoons unsalted butter, small cubes
- 2 tablespoons heavy cream
- 1 tablespoon evaporated milk
- 1 teaspoon vanilla extract
- 1 tablespoon sea salt flakes
Prize-Winning Jelly Roll Recipe
By ctozzi
Place egg whites in large bowl; let stand at room temperature for 30 minutes
- 6 eggs, separated
- 1/4 cup water
- 1-1/2 cups sugar, divided
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1-1/4 cups cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cream of tartar
- Confectioners' sugar
- 1 jar (12 ounces) strawberry, raspberry or currant jelly
One Perfect Cream Puff
By ctozzi
Place 2 Tbs. butter in steel bowl
- 1 stick butter, chilled
- 2 cups whole milk
- 5 eggs plus 4 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp. pure vanilla extract
- 1/4 tsp. salt
- 1/8 tsp. ground nutmeg
- 1 cup flour
- 1 cup heavy cream
- confectioners sugar for dusting
- fresh berries for serving
Coconut & Almond Macaroons
By ctozzi
Preheat the oven to 375 degrees F
- 4 egg whites
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
- 1/4 cup pear concentrate
- 1/2 teaspoon ground cinnamon
- 1/2 cup flaked (desiccated) coconut
- 1 cup roasted and ground almonds
- 1/2 cup arrowroot flour
- 1 teaspoon grated lemon zest (rind)
- 1 teaspoon vanilla extract
Pumpkin Cake with Whipped Cream and Pecan Praline
By ctozzi
1.Line a baking sheet with parchment paper
- 3 cups granulated sugar
- 2 cups pecans (about 8 ounces)
- 2 ½ cups flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 2 cups packed brown sugar
- 4 large eggs, at room temperature
- 3/4 cup milk
- Grated zest of 1 orange
- One 15-ounce can pure pumpkin puree
- 3 cups heavy cream, chilled
- 2 teaspoons pure vanilla extract