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Recipes
Old Fashioned Butter Cake
By ctozzi
Preheat oven to 350*F. Grease and flour two 8 inch x 2 inch baking pans and set aside
- 2 cups all-purpose flour, sifted
- 1 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup butter, softened
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 eggs
Snickerdoodle Cupcakes
By ctozzi
1.Preheat oven to 350 degrees
- Cupcakes:
- 1 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup melted butter, cooled
- 1 1/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 3/4 cup whole milk*
- 1/4 cup cinnamon sugar
- Cinnamon Vanilla Buttercream:
- 1 stick butter softened
- 3 cups powdered sugar
- 1/2 teaspoon vanilla
- 1 teaspoon cinnamon
- 3 Tablespoons milk
Raspberry-Almond Shortbread Cookies
By ctozzi
1. In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds
- 1 cup butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup seedless red raspberry jam
- Coarse sugar
- 1 cup powdered sugar
- 2 - 3 teaspoons water
- 1 1/2 teaspoons almond extract
No-Bake Mini “Sundae” Sweets
By ctozzi
SPRAY large bowl with nonstick cooking spray
- Nonstick cooking spray
- 6 cups miniature marshmallows
- 1/4 cup (1/2 stick) butter
- 8 cups crispy rice cereal
- 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
- 1 tablespoon vegetable shortening
- Assorted sprinkles and sugars
- 1 1/2 cups thawed, frozen whipped topping
- 24 maraschino cherries, blotted dry
Lemon Chicken Breasts
By ctozzi
barefoot contessa, how easy is that pg
- 1/4 cup good olive oil
- 3 tablespoons minced garlic (9 cloves)
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 boneless chicken breasts, skin on (6 to 8 ounces each)
- 1 lemon
Ciarduna #2
By ctozzi
Filling: Sieve the ricotta and then whisk in the icing sugar, lemon essence and then add almond dust - mix well and...
- flour - 3 cups
- 250 grams of sugar
- 200 grams of Strutto*
- 2 teaspoons vanila •
- 1 envelope active yeast
- 30 grams of Ammonia Baking Powder* (ammonium bicarbonate)
- Homogenized milk as needed for kneading dough preperation
- crushed almonds (roast in oven whole - chill, and then blend finely when cooled)
- icing sugar (when decorating the tops of the ciarduna's)
- Strutto*: Lard (substitute with butter or vegetable shortening or other solid Shortening)
Wild Rice Mushroom Stuffing
By ctozzi
A very easy but beautiful stuffing to serve with your bird for the holidays or anytime of the year
- 1/2 cup uncooked wild rice
- 4 cups cubed day-old French bread
- 1/2 cup butter
- 1 large onion, chopped
- 1 garlic clove, minced
- 3 cups fresh mushrooms, sliced
- 1/2 teaspoon sage
- 1/2 teaspoon dried thyme leaves, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth or 1 cup broth, from giblet boil
- 1/2 cup coarsely chopped pecans
Crab Tartlets
By ctozzi
??Company's coming most loved appetizers Pg 122??
- 2 Large eggs
- 2 tbsp (30 ml) All-purpose flour
- 1/2 cup (125 ml) Salad dressing (or mayonnaise)
- 1/2 cup (125 ml) Milk
- 3 Green onions, finely chopped
- 4 1/2 oz. (120 g) Can of crabmeat, drained and cartilage removed, flaked
- 2 cups (500 ml) Grated Swiss cheese
- 60 Frozen mini-tart shells, thawed
Jam cupcakes
By ctozzi
Preheat oven to 350 degrees
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup plus 2 tablespoons whole milk
- 1 cup confectioners' sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup seedless raspberry jam
- 12 raspberries, for garnish
Avocado, Strawberry and Pomegrnate Salad
By ctozzi
1. In a large bowl, combine lettuces, avocados, strawberries, pomegranate seeds, and cheese
- 1 large head green leaf lettuce, torn
- 1 large head red leaf lettuce, torn
- 4 medium-size Avocados from
- Mexico, peeled, pitted, and sliced
- 3 cups quartered fresh strawberries
- 1 ⁄2 cup fresh pomegranate seeds
- 1 ⁄2 cup crumbled queso fresco or feta
- cheese
- 1 cup prepared raspberry
- vinaigrette