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Recipes
Sweet Cherry Tarts*
By ctozzi
1.HEAT oven to 425ºF. 2
- Double Crust Classic Crisco Pie Crust
- 6 ounces cream cheese
- 1/4 cup powdered sugar
- 2 tablespoons milk
- 1 (17 oz.) can dark sweet pitted cherries in syrup
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon almond extract
S'mores Cookies
By ctozzi
Preheat oven to 350 degrees
- 1/2 cup old-fashioned rolled oats
- 1 cup all-purpose flour, (spooned and leveled)
- 1 cup whole-wheat flour (spooned and leveled)
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup light-brown sugar
- 1 large egg
- 8 ounces bittersweet or semisweet chocolate, cut into 30 squares
- 15 large marshmallows, halved horizontally
Best Carrot Cake - altered
By ctozzi
Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper
- Buttermilk Glaze:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablepoon ground cinnamon
- 4 large eggs
- 2 1/4 cups brown sugar
- 3/4 cup vegetable oil (or 1/2 oil and 6 oz applesauce, if cutting fat)
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups grated carrot
- 1 (8-ounce) can crushed pineapple, drained
- 1 cup flaked coconut
- 1 cup chopped pecans or walnuts
- 1 cup sugar
- 1 1/2 teaspoons baking soda
- 1/2 cup buttermilk
- 1/2 cup butter or margarine
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- Cream Cheese Frosting:
- 3/4 cup butter or margarine, softened
- 1 (8-ounce) package cream cheese, softened
- 1 (3-ounce) package cream cheese, softened
- 3 cups sifted powdered sugar
- 1 1/2 teaspoons vanilla extract
Strawberry Tallcake
By ctozzi
1. Make filling: In a large bowl, combine strawberries, 2 tbsp
- Filling
- 4 cups quartered strawberries 6 tablespoons sugar, divided 1 tablespoon finely shredded lemon zest 1 tablespoon fresh lemon juice 2 cups heavy cream Cake
- 6 ounces good-quality strawberry jam (9 tbsp.)
Chocolate Peanut Butter Chip Bundt Cake
By ctozzi
Great cake with the choc/pb combination! Perfect for a small crowd
- For the cake:
- 1 cup butter, at room temperature
- 3/4 cup light brown sugar
- 3/4 cup sugar
- 1 tablespoon vanilla
- 4 eggs
- 2 1/4 cups all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 – 12 ounce bag peanut butter chips
- For the glaze:
- 1 tablespoon butter, melted
- 2 tablespoons peanut butter
- 2/3 cup powdered sugar
- 2 – 4 tablespoons milk, 2% or higher
Custard Kiwi Roll from Food & Wine Festival EPCOT
By ctozzi
Pastry Cream Preheat the oven to 350 degrees F and generously butter a 15 x 10 x 1-inch jellyroll pan
- Pastry Cream
- 3 c milk
- 1/2 c + 1 Tbl cornstarch
- 3 eggs, beaten
- 3/4 c granulated sugar
- 1/2 c butter
- Sponge Sheet
- 4 eggs
- 1/2 c granulated sugar
- 3/4 c all-purpose flour, sifted
- 1/4 c butter, melted
- Kiwi Sauce
- 4 kiwis, peeled
- 1 tsp lemon juice
- 4 Tbl granulated sugar
Six-Layer Chocolate Cake with Toasted Marshmallow Filling & Malted Chocolate Frosting
By ctozzi
1. Make the Cake: Preheat oven to 350 degrees F
- For the Cake:
- 2 1/2 cups + 1 tablespoon all-purpose flour
- 3 cups granulated sugar
- 1 cup + 1 tablespoon Dutch-process cocoa powder
- 1 tablespoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3 eggs, at room temperature
- 1 1/2 cups buttermilk, at room temperature
- 1 1/2 cups strong black coffee, hot
- 3/4 cup vegetable oil
- 4 1/2 teaspoons vanilla extract
- For the Toasted Marshmallow Filling:
- 16 large marshmallows
- 1 cup powdered sugar
- 1 cup unsalted butter, at room temperature
- 1/2 teaspoon vanilla extract
- 1 (7 1/2-ounce) jar Marshmallow Fluff
- For the Malted Chocolate Frosting:
- 2 cups unsalted butter, at room temperature
- 4 cups powdered sugar
- 3/4 cup Ovaltine Classic
- 1 tablespoon vanilla extract
- Pinch of salt
- 8 ounces semisweet or dark chocolate chocolate, melted and cooled
- 1/2 cup heavy cream
Baked Artichoke & Jalapeno Cheese Spread
By ctozzi
1) Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray
- 1 package (8 oz) cream cheese, softened
- 1/2 cup mayonnaise or salad dressing
- 1 jar (6 oz) marinated artichoke hearts, drained,
- coarsely chopped
- 1/4 cup finely chopped red bell pepper
- 8 - 10 Old El Paso pickled jalapeño slices
- (from 12-oz jar), drained, chopped
- 1/2 cup grated Parmesan cheese
- 1/3 cup Progresso panko crispy bread crumbs
- 72 water crackers
Peanut Butter Cheese Ball
By ctozzi
Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended
- 1 package (8 ounces) cream cheese, at room temperature
- 1 cup powdered sugar
- 3/4 cup creamy peanut butter (not all-natural)
- 3 tablespoons packed brown sugar
- 3/4 cup milk chocolate chips
- 3/4 cup peanut butter chips
- Graham cracker sticks, teddy grahams, and/or apple slices for dipping
Chicken Piccata
By ctozzi
This Italian dish illustrates the cooking technique known as panfrying
- 2 boneless, skinless chicken breast halves, each 8 to 9 oz., cut in half horizontally and pounded 1/4 inch thick
- Salt and freshly ground pepper, to taste
- 1/2 cup all-purpose flour
- 3 Tbs. olive oil
- 3 Tbs. unsalted butter
- 1 Tbs. minced shallot
- 1/4 cup dry white wine
- 3 Tbs. fresh lemon juice
- 1/4 cup chicken broth
- 2 Tbs. capers, drained
- 2 Tbs. minced fresh flat-leaf parsley