Ctozzi's profile page
Recipes
Romaine, Gorgonzola, Grape and Walnut Salad
By ctozzi
Gorgonzola dolcelatte is the sweeter version of the fabulously rich, blue-veined cheese
- For the walnut vinaigrette:
- 7 Tbs. walnut oil
- 2 Tbs. olive oil
- 2 Tbs. aged balsamic vinegar
- 1 Tbs. sherry vinegar
- Salt and freshly ground pepper, to taste
- 1 cup walnuts, preferably halves
- 3 heads romaine lettuce, leaves separated and torn
- into bite-size pieces
- 6 small ripe figs, quartered through stem ends
- (optional)
- 1 cup red or black seedless grapes, halved
- (optional)
- 2 small pears, quartered, cored and thinly sliced
- (optional)
- 1/2 to 2/3 lb. Gorgonzola dolcelatte cheese, at
- room temperature, broken into bite-size
- pieces
How to Make Hostess Twinkies
By ctozzi
Get a large bowl and combine the sugar, flour, baking powder, and salt
- filling:
- 2 cups (250g) of flour
- 1 1/2 cups (300g) of sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup (120 ml) of vegetable oil
- 3/4 cup (180 ml) of cold water
- 2 teaspoons of vanilla
- 7 egg yolks
- 7 egg whites
- 1/2 teaspoon of cream of tartar
- 6 tablespoons (50g) of flour (rounded)
- 1 1/2 cups (340g) of butter & Crisco mixture
- 1 1/2 cups (300g) of sugar
- 1 cup (240 ml) of cold milk (scant)
- 2 teaspoons of vanilla
Peach Cobbler Coffee Cake
By ctozzi
Makes 12 servings 1. In a large bowl, cream butter and sugar until light and fluffy
- Cake:
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/4 cups sour cream
- 1 can (21 ounces) peach pie filling
- 1 can (15-1/4 ounces) sliced peaches, drained
- TOPPING:
- 1 cup packed brown sugar
- 1 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/4 teaspoon ground cinnamon
- 1/2 cup cold butter, cubed
- GLAZE:
- 1 cup confectioners' sugar
- 1 to 2 tablespoons 2% milk
Festive Cheese Ball
By ctozzi
Beat cream cheese until smooth with an electric mixer; add Cheddar, beat just until blended
- Make ahead of time to allow flavors to blend.
- 2 (8-oz.) pkgs. cream cheese, softened
- 8-oz. block Cheddar cheese, shredded
- 1 T. onion, finely chopped
- 2 T. pimento, drained, finely chopped
- 2 T. green pepper, finely chopped
- 2 t. Worcestershire sauce
- 1 t. lemon juice
- 1/8 t. salt
- 1/8 t. cayenne pepper
- 1/2 c. chopped walnuts, toasted
- Crackers
Buttermilk Pancakes
By ctozzi
1. Preheat and lightly grease a large skillet or electric griddle
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 egg
- 1 1/8 cups buttermilk
- 2 tablespoons butter, melted
Chicken: Prosciutto-Stuffed Chicken with Mushroom Sauce
By ctozzi
Mix up the fillings by substituting your favorite cheeses, thinly sliced meats, and herbs
- 4 skinless, boneless chicken breasts (about 2 pounds)
- Kosher salt, freshly ground pepper
- 8 thin slices prosciutto
- 8 thin slices provolone cheese
- 32 fresh basil leaves
- 3 tablespoons unsalted butter, divided
- 1 tablespoon vegetable oil
- 4 cups mixed mushrooms (such as crimini, chanterelle, and maitake), torn or chopped into small pieces
- 2 cups low-sodium chicken broth
- 1 teaspoon red wine vinegar
- 2 tablespoons mixed chopped fresh herbs (such as basil, parsley, and chives)
Twinkies - fluff
By ctozzi
1. For the cakes: Heat the oven to 350 degrees and adjust the oven rack to the lower-middle position
- FOR THE FILLING:
- FOR THE CAKES
- Nonstick cooking spray or vegetable oil
- 60 grams (1/2 cup) cake flour
- 30 grams (1/4 cup) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk
- 4 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 5 large eggs at room temperature, separated
- 12 tablespoons sugar
- 1/4 teaspoon cream of tartar
- 6 tablespoons unsalted butter, at room temperature
- 165 grams (1-1/2 cups) confectioners’ sugar
- 3/4 cup Marshmallow Fluff
- 2 tablespoons heavy cream.
Lemon Burst Cookies (from scratch)
By ctozzi
In a medium bowl, whisk together the flour, baking powder, and salt
- 1 3/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- pinch of salt
- 1 stick of unsalted butter, softened
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 2 eggs
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon pure vanilla
- 1/3 cup powdered sugar, for rolling
Fig Tart
By ctozzi
Tart Crust Directions: 1
- Sweet nut cookie tart crust:
- 1/2 cup pecans
- 3 tablespoons sugar, preferably superfine
- 6 tablespoons unsalted butter, cut into 1-inch cubes
- 3/4 cup bleached all-purpose flour
- 1/8 teaspoon salt
- 1 egg yolk
- 4 teaspoons heavy cream
- Mascarpone cream and tart assembly:
- 3 egg yolks
- 4 tablespoons plus 2 teaspoons sugar, divided
- 1 tablespoon sweet Marsala
- 2/3 cup mascarpone, preferably imported, at room temperature
- 1/2 teaspoon powdered gelatin
- 1/3 cup heavy cream
- 3/4 teaspoon vanilla extract
- 1 pre-baked sweet nut cookie tart crust
- 4 cups fresh black figs, about 20, cut lengthwise into 1/4 -inch slices
- 1 tablespoon good-quality balsamic vinegar
- 3/4 teaspoon cornstarch