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Recipes
Chocolate Coconut Pie
By ctozzi
1 Make the crust: Preheat the oven to 350°F
- Crust
- 1/4 cup + 1 tbsp unsalted butter, softened
- 3 cups unsweetened shredded coconut
- 1 cup sweetened shredded coconut
- 2 tbsp xylitol or granulated sugar
- Filling
- Chocolate
- 2/3 cup heavy cream
- 6 ounces bittersweet chocolate, finely chopped (72% cacao)
- Caramel
- 3/4 cup sugar
- 1/3 cup water
- 1/3 cup heavy cream
- 2 tsp sea salt
Tiramisu
By ctozzi
For the zabaglione: Heat water in a double boiler
- For the zabaglione:
- 2 large egg yolks
- 3 tablespoons sugar
- 1/4 cup Marsala wine (or port or coffee)
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon finely grated lemon zest
- For the vanilla pastry cream:
- 1/4 cup sugar
- 1 tablespoon all purpose flour
- 1/2 teaspoon finely grated lemon zest
- 1/2 teaspoon vanilla extract
- 1 large egg yolk
- 3/4 cup whole milk
- For the whipped cream:
- 1 cup chilled heavy cream (we used 25%)
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- To assemble the tiramisu:
- 2 cups brewed espresso, warmed
- 1 teaspoon rum extract (optional)
- 1/2 cup sugar
- 1/3 cup mascarpone cheese
- 36 savoiardi/ ladyfinger biscuits (you may use less)
- 2 tablespoons unsweetened cocoa powder
Coconut Cream Pie
By ctozzi
In a non-stick, one-quart saucepan, combine 3/4 cup sugar and 3/4 cup milk together
- 3/4 cup plus 2 tablespoons sugar
- 3 cups milk
- 4 eggs, separated
- 1/4 cup cornstarch
- 1 cup flaked coconut
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 1 (9-inch) baked pie shell
- 1/3 cup toasted coconut
homemade chocolate wafers - for icecream sandwhich
By ctozzi
These cookies are crisp and not overly sweet
- 1 1/2 cups (6.75 ounces) all-purpose flour
- 3/4 cup (2.4 ounces) unsweetened cocoa powder (Valrhona is a very intense cocoa)
- 1 cup plus 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
- 3 tablespoons whole milk
- 1 teaspoon pure vanilla extract
Coconut Macaroons
By ctozzi
In a heatproof bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt
- 4 large (120 grams) egg whites, at room temperature
- 1 cup (200 grams) granulated white sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 cup (60 grams) cake flour, sifted
- 3 cups (300 grams) sweetened shredded coconut
PASTA FROLLA
By ctozzi
SAVEUR COOKS AUTHENTIC ITALIAN - PAGE 300 (used this for torta della nonna & Cassata al Forno)
- 1 1/2 cups flour
- 2/3 cups sugar
- 2 tsp. baking powder
- 2 eggs
- 1 tsp. grated lemon zest
- 3 drops vanilla extract
- 6 tbsp. butter, melted
- (needed a bit more flour, too wet)
Hostess Twinkie Filling
By ctozzi
this is a cloned version of the original Hostess Twilnkie by Todd Wilbur of Top Secret Recipes
- Filling:
- 2 teaspoons very hot water
- rounded 1/4 teaspoon salt or to taste
- 2 cups marshmallow creme (1 7-ounce jar)
- 1/2 cup shortening
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla
Potato Pancakes
By ctozzi
Finely grate potatoes with onion into a large bowl
- 4 large potatoes
- 1 yellow onion
- 1 egg, beaten
- 1 teaspoon salt
- 2 tablespoons all-purpose flour
- ground black pepper to taste
- 2 cups vegetable oil for frying
Baked Tilapia
By ctozzi
Place tilapia in an ungreased 13-in
- 4 tilapia fillets (6 ounces each)
- 3 tablespoons butter, melted
- 3 tablespoons lemon juice
- 1-1/2 teaspoons garlic powder
- 1/8 teaspoon salt
- 2 tablespoons capers, drained
- 1/2 teaspoon dried oregano
- 1/8 teaspoon paprika
Swiss Chard and Gruyere Stuffed Turkey Breast
By ctozzi
The directions for this recipe are pretty simple, but do take time – set aside an hour or so to assemble, and ano...
- 1 cup Arborio Rice, cooked
- 2 lb Swiss Chard, stems removed, chopped fine
- 1/2 lb Pancetta, diced
- 2 cloves of Garlic
- 4 oz Gruyere, diced
- 1/2 cup Fresh Basil, chopped
- 1/4 cup Fresh Parsley, chopped
- 1/2 cup Scallions, chopped fine
- Lemon Zest (from 1 Lemon)
- 1/2 tsp Nutmeg
- salt and pepper to taste
- 1 Turkey Breast, boneless, skin on, 3-4 lbs
- extra virgin olive oil
- 4 eggs (optional)
- 3 cups White Cooking Wine
- Also Needed: Cooking twine, roasting pan