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Recipes
Cinnabun Cinnamon Like Buns
By LoriCaputo
Mix together the warm water, yeast, and 1 tsp
- Filling:
- 2 pkg. active dry yeast
- 1 cup warm water, 105 – 115 degrees
- 2/3 cup and 1 tsp. sugar, divided
- 1 cup warmed milk
- 2/3 cup butter
- 2 tsp. salt
- 2 eggs, slightly beaten
- 7 – 8 cups flour, as needed
- 1 cup melted butter, divided
- 1 3/4 1 ¾ cup sugar, divided
- 3 tbs. ground cinnamon
- 1 1/2 1 ½ cup chopped walnuts
- Creamy Glaze:
- 2/3 cup melted butter
- 4 cups icing sugar
- 2 tsp. vanilla
- 4 – 8 tbs. hot water
Opera Torte
By LoriCaputo
* Chill in the refrigerator
- METHOD:
- I. Joconde/Almond Spongecake
- 3 SHEETPANS BAKED IN VERY THIN LAYERS.
- 16 16
- 16 16 OZ.
- 16 WHITES 16 OZ.
- 1 1/4 TARTAR 1 1/4 tsp.
- 5.5 5.5 OZ.
- 21 FLOUR or ground nuts 21 OZ.
- 5.5 FLOUR - sifted 5.5 OZ
- 5.5 - melted & cooled 5.5 OZ.
- METHOD: SEPARATION EGG FOAMING METHOD
- 1) Grease & flour parchment well, or use a silicon mat.
- 2) 16 16 to 120F 3rd 10 oz. sugar. Warm mixture to 120F over a simmering water bath. Whip on 3rd speed until fully volume is reached; about 10 minutes.
- 3) 5.5 whites with the cream of tartar till soft peaks; then slowly add 5.5 oz. of sugar and whip till firm peaks.
- 4) Sift together the flour and almond flour.
- 5) ** Carefully fold-in the dry ingredients, while alternating with the meringue into the egg foam.
- 6) 2 to 2 cups of the batter and place in a bowl. Add the melted butter to this, and blend together till just combined. Now carefully fold this back into the egg foam.
- 7) Spread evenly and thinly over the prepared sheetpans.
- 8) 400 7 400 degrees until lightly golden brown, but not dry; about 7 minutes.
- 9) to to joconde off the sheetpan onto a cooling rack. While still warm, invert joconde and loosen the parchment - but do not remove. Reinvert. Allow to cool and cover to prevent drying.
- II. Mocha Italian Butter Cream
- 1-2-3 MOCHA ITALIAN BUTTERCREAM 1-2-3
- 1# WHITES 1#
- 1/2 OF TARTAR 1/2 TSP.
- 2# 2#
- 8 8 OZ.
- 3# - very soft 3#
- 2 JUICE 2 TSP.
- 1/2 EXTRACT 1/2 OZ.
- 2 PASTE 2 OZ.
- METHOD: ITALIAN MERINGUE
- 1) to 240F. and water together in a pot. Place over medium heat, and stir till sugar is dissolved. Raise heat to high and cook till 240F. Washing down sides of pot with water throughout this process.
- 2) 230F to begin whipping egg whites and cream of tartar, whip them to soft peaks.
- 3) 240F 2nd to 3rd 30 slowly begin pouring the hot sugar syrup into the soft peak egg whites. * Machine is on 2nd speed! After all the sugar is added, turn machine up to 3rd speed, and whip till cool - this takes about 30 minutes.
- 4) Separately cream the butter, lemon juice and vanilla extract till light and soft.
- BUTTER CREAM
- 5) to 2nd to 3rd 5 to the meringue. With the machine running on 2nd speed using the whip. After the butter is all added, turn the machine up to 3rd speed for about 5 minutes, until light and airy.
- 6) to mocha paste to taste, and whip again till smooth.
- III. Coffee Simple Syrup
- III. COFFEE SIMPLE SYRUP
- 16 Strong Coffee 16 oz.
- 8 8 oz.
- 6 6 oz.
- 2 2 oz.
- to together water and sugar, stirring till dissolved. Remove from heat when it comes to a boil. Slowly stir in sugar syrup into coffee, until a slightly sweet coffee mixture is achieved. Then add brandy. Reserve for soaking cake layers.
- IV. Ganache Filling
- IV. GANACHE FILLING
- 12 Chocolate 12 oz.
- 8 Cream 8 oz.
- 2 2 oz.
- 1 1 oz.
- METHOD:
- V. Special Opera Glaze
- V. SPECIAL OPERA GLAZE
- 16 Chocolate 16 oz.
- 7 Semi-Sweet Chocolate 7 oz.
- 2.5 Oil 2.5 oz.
- METHOD:
- 105F to all ingredients slowly over a simmering water bath. Stirring until 105F is reached. Hold and reserve at this temperature, until ready to use.
- OPERA TORTE BUILDING PROCEDURE
- to Take the first sheet of Joconde (I) and apply a very very thin layer of coating chocolate to the top.
- to Allow to set, then flip over the sheet of cake onto a clean parchment lined sheetpan. This now becomes the bottom of the cake, or the foot.
- * Soak with Coffee Simple Syrup (III). Spread on a layer of Mocha Butter Cream (II)
- * Top with a second layer of Joconde (I).
- * Soak with Coffee Simple Syrup (III).
- * Spread on a layer of Ganache (IV).
- * Top with a third layer of Joconde (I).
- * Soak with Coffee Simple Syrup (III).
- * Spread on a layer of Mocha Butter Cream (II). Make this very smooth and even.
- 15 to the Opera Torte in the refrigerator for about 15 minutes. This will allow the butter cream to firm, and make it ready for the glazing procedure.
Strawberry Cheesecake Squares
By LoriCaputo
Mix wafer crumbs, butter, and 2 tbs
- 30 Nilla wafers, finely crushed, about 1 cup
- 3 tbs. butter, melted
- 2 tbs. sugar
- 1/3 cup strawberry jam
- 1 pkg. cream cheese, softened
- 1/3 cup sugar
- 1 tub (8 oz) cool whip, thawed
- 8 strawberries, halved
McCalls Custard
By LoriCaputo
Bring step 1 to a boil. Mix step 2 together, first mix in egg, milk, salt, and vanilla
- Ingredients: Step 1
- 16 oz. milk
- 75 grams sugar
- Ingredients: Step 2
- 75 grams cornstarch
- 50 ml (1 ¼ oz.) milk
- 1 egg
- Pinch salt
- Vanilla
Capuccino Frosting
By LoriCaputo
In a large bowl, combine shortening and vanilla
- ¾ cup shortening
- 1 teasp vanilla
- 5 ¼ cups confectioners sugar
- ¼ cup and 2 teasps milk
- ¾ cup and 2 Tblsps unsweetened cocoa powder
- 1 Tblsp and ½ teasp instant coffee powder
- 1 cup and 3 Tblsps hot water
Chocolate Cake
By LoriCaputo
Preheat oven to 350 degrees
- Step 1:
- 470 grams cake and pastry flour
- 660 grams sugar
- 15 grams salt
- 15 grams baking powder
- 9 grams baking soda
- 100 grams dutch processed cocoa powder
- 245 grams shortening
- 40 gram emulsifier
- 5 grams vanilla
- Step 2:
- 600 grams milk
- Step 3:
- 350 grams eggs
Candied Fig Tart
By LoriCaputo
CRUST PROCESS almonds in food processor until finely ground
- ALMOND CRUST
- 2/3 cup whole natural almonds , toasted 150 mL
- 6 tbsp LACTANTIA® Butter , softened 90 mL
- 1/4 cup sugar 50 mL
- 2 egg yolks 2
- 1 cup ROBIN HOOD® All Purpose Flour 250 mL
- FILLING
- 1 container (250 g) LACTANTIA™ Ultra Spreadable Cream Cheese 1 container
- 2 tbsp honey 30 mL
- 1 tsp lemon rind , grated 5 mL
- FIG TOPPING
- 1 lb BLUE RIBBON® ORCHARD CHOICE® Mission or Calimyrna California Figs 500 g
- 3/4 cup water 175 mL
- 1/4 cup honey 50 mL
- 2 tbsp lemon juice 30 mL
- 2 tsp lemon rind , grated 10 mL
- GARNISH (optional)
- 2 tbsp sliced almonds , toasted 30 mL
- icing sugar
Eggplant Manicotti
By LoriCaputo
Peel and slice the eggplant into 12 pieces, ¼ inch thick
- 2 medium eggplants, peeled
- 18 oz. ricotta cheese
- 2 tbs. roasted garlic
- 2 tbs. olive oil
- Pinch salt and pepper
- 2 cups tomato sauce
- 1/2 ½ cup heavy cream
Easter Bread
By LoriCaputo
For step 1 (Making starter): Combine water and sugar in bowl of heavy-duty mixer
- Step 1 (Starter)
- 3 tablespoons plus 1 teaspoon cool water
- 1/4 teaspoon sugar
- 1 1/2 teaspoons dry yeast
- 7 tablespoons unbleached all purpose flour
- Step 2
- 2/3 cup unbleached all purpose flour
- 4 large egg yolks
- 3 tablespoons cool water
- 2 teaspoons sugar
- Step 3
- 6 tablespoons (3/4 stick) unsalted butter, room temperature (very soft), cut into 6 pieces
- 5 tablespoons sugar
- 2 large egg yolks
- 2 tablespoons lukewarm whole milk
- 1 tablespoon honey
- 2 1/4 cups unbleached all purpose flour
- Step 4
- 1/2 cup cool water
- 1 1/2 teaspoons dry yeast
- 2 cups unbleached all purpose flour
- 1 cup (2 sticks) unsalted butter, room temperature (very soft), cut into 12 pieces
- 6 tablespoons sugar
- 4 large egg yolks
- 3 tablespoons lukewarm whole milk
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons fine sea salt
- 1 1/2 cups chopped candied orange peel* (about 10 ounces)
- Step 5
- 1/2 cup (about) all purpose flour
- 2 dove-shaped paper baking molds (size C3)
- Step 6 (Glaze and baking)
- 1 cup sugar
- 1/2 cup whole unblanched almonds
- 3 large egg whites
- 1/4 teaspoon almond extract
- 1 1/3 cups sliced almonds
- Powdered sugar
Cookie Cut Outs
By LoriCaputo
Beat butter and cream cheese on medium speed for 30 seconds
- 1 cup butter
- 8 oz. cream cheese, softened
- 3 ½ cups flour
- 2 cups sugar
- 1 egg
- 1tsp. baking powder
- 1 tsp. vanilla