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Recipes
Chocolate Eclair Cake
By ctozzi
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan
- 1 cup water
- 1/2 cup butter
- 1 cup flour
- 4 large eggs
- 1 (8 ounce) package cream cheese, softened
- 1 large box (5.1 ounces) vanilla instant pudding
- 3 cups milk
- 1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
- chocolate syrup or homemade chocolate sauce
Cream Cheese Dough
By ctozzi
Combine the flour, sugar, and salt in the bowl of a stand mixer
- 17 oz. (3-3/4 cups) bleached all-purpose flour
- 3 Tbs. granulated sugar
- 3/8 tsp. table salt
- 12 oz. (1-1/2 cups) cold unsalted butter
- 12 oz. cold cream cheese (in bricks)
Paula's Italian Pasta Salad
By ctozzi
Bring a large pot of salted water to a boil over medium heat
- 1/2 teaspoon salt, plus more for seasoning
- 1 pound bow tie pasta
- 1 cup store-bought balsamic vinaigrette dressing
- 1/4 cup mayonnaise
- 1 tablespoon sugar
- 2 cups halved cherry tomatoes
- 1 (4-ounce) can sliced mushrooms, drained
- 2/3 cup pitted kalamata olives
- 1/2 diced green bell pepper
- 1/2 teaspoon freshly ground black pepper
- Grated Parmesan, for topping
Mini Cheesecakes
By ctozzi
Make sure your cream cheese is softened to room temperature
- 2 8-ounce packages of low-fat cream cheese, softened to room temperature!!!
- 3/4 cup sugar
- 3 eggs
- 1 tsp vanilla
- 1 Tbsp lemon juice
- Dash of lemon zest
- Mini Nilla Wafers (make sure these are the regular kind, not the reduced fat kind otherwise the wafers will actually float up to the top!)
- 1 Can cherry pie filling
Chocolate Cannoli Cake
By ctozzi
Sponge Cake: Heat oven to 350 degrees F
- Sponge Cake:
- 1 cup(s) cake flour
- 6 large eggs, separated, at room temperature
- 1/2 teaspoon(s) cream of tartar
- 1 cup(s) granulated sugar
- 1/4 cup(s) unsalted butter, melted
- 2 teaspoon(s) vanilla extract
- 1/4 teaspoon(s) salt
- Rum Syrup:
- 1/4 cup(s) granulated sugar
- 3 tablespoon(s) water
- 1/4 cup(s) rum
- Cannoli Filling:
- 3 cup(s) whole-milk ricotta cheese
- 3/4 cup(s) confectioners' sugar
- 2 ounce(s) semisweet chocolate, finely chopped or grated
- 1 tablespoon(s) grated orange zest
- Chocolate Glaze:
- 1 cup(s) heavy cream
- 3 tablespoon(s) unsalted butter
- 2 tablespoon(s) light corn syrup
- 8 ounce(s) bittersweet chocolate, chopped
- 1/2 cup(s) chopped unsalted pistachios
- Read more: Chocolate Cannoli Cake Recipe - Redbook
Sweet Ricotta Tart with Blueberry Compote
By ctozzi
Preheat the oven to 350°F
- For the crust:
- 1/2 cup butter, melted
- 1/4 cup sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup flour
- For the filling:
- 1/4 cup heavy cream
- 1/4 cup sugar
- 1/4 teaspoon lemon zest
- 1/8 teaspoon salt
- 1 egg
- 1 egg yolk
- 1 cup best-quality whole milk ricotta
Beef Stroganoff
By ctozzi
1 Cut the beef with the grain into 2-inch strips, then cut the strips across the grain into 1/8-inch slices
- 1 1/2 lb boneless beef sirloin steak
- 2 teaspoons canola oil
- 1 cup chopped onion (1 large)
- 1 teaspoon finely chopped garlic
- 2 cups Progresso® beef flavored broth (from 32-oz carton)
- 4 teaspoons Worcestershire sauce
- 1 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
- 1 tablespoon ketchup
- 1 cup reduced-fat sour cream
- 6 cups hot cooked medium egg noodles
Homemade Ice Cream Sandwiches
By ctozzi
In a large bowl, combine the cake mix, shortening, butter, egg, water and vanilla until well blended
- 1 package chocolate cake mix (regular size)
- 1/4 cup shortening
- 1/4 cup butter, softened
- 1 egg
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1/2 gallon ice cream
Italian Cream Cake
By ctozzi
From the Kitchen of Joyce White
- CAKE
- 2 Cups Sugar
- 5 Eggs Separated
- 1 Stick Oleo
- 1/2 Cup Crisco
- 2 Cups Flour
- 1 Cup Buttermilk
- 1 Teaspoon Soda
- 2 Cups Coconut (Flaked)
- 1 Cup Pecans
- 1 Teaspoon Vanilla
- Frosting (Italian Cream Cake)
- 8 ounces Cream Cheese
- 1/2 Stick Oleo
- 1 Box Powdered Sugar
Homemade Pistachio Pudding
By ctozzi
To make the Pistachio Paste: place pistachios in the bowl of a food processor
- Pistachio Paste:
- 1/2 cup salted pistachio nuts
- 1/3 cup granulated sugar
- 2 tablespoons water
- Pudding:
- 2 cups whole milk
- 2 large egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- pinch of salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, softened
- 1/2 cup pistachio nuts, chopped