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Recipes
Fried Zeppole
By LoriCaputo
Place the water, salt, and butter in a pan and bring to a boil
- 2 cups water
- 1 tsp. kosher salt
- 1 cup butter
- 2 cups flour
- 8 eggs
- 3 tbs. vanilla
- Canola oil
Lemon Nut Loaf
By LoriCaputo
Combine flour, baking powder, salt, and lemon rind
- 1½ cups flour
- 1 tsp. baking powder
- ½ tsp. salt
- 1 tsp. grated lemon rind
- ½ cup shortening
- ¾ cup sugar
- 2 eggs
- ½ cup milk
- ½ cup chopped nuts
- ¼ cup sugar
- 2 tbs. lemon juice
Peach Filling
By LoriCaputo
1. Place the thawed peaches, sugar, butter and lemon juice in a large saucepan
- 2 (16-ounce) packages Frozen sliced peaches, thawed
- 2 cups granulated sugar
- 1/4 cup unsalted butter
- 1/4 cup fresh lemon juice
- 2 envelopes unflavored gelatin
- 1/3 cup cold water
- 1 tablespoon peach liqueur
Italian Sausages and Peppers
By LoriCaputo
Place the carrots in a sauce pan, cover with water and boil 5 minutes uncovered
- 2 carrots, pared and sliced on the bias in 1 inch thick pieces
- 24 fresh peal onions
- 1 small zucchini, sliced on the bias in 1 inch thick pieces
- 2 tbs. vegetable oil
- 2 apples, peeled, cored and in wedges
- 4 Italian sausages, sliced on the bias in 1 inch thick pieces
- 2 garlic cloves, smashed and chopped
- 1 ½ cups chicken stock, heated
- 1 tbsp. tomato paste
- 1 tbsp. cornstarch
- 3 tbs. cold water
- Salt and pepper
Blueberry Muffins
By LoriCaputo
Mix the blueberries and 1 tbs
- 1 cup fresh blueberries
- 1 ¾ cups flour
- ¾ tsp. salt
- 3 tsp. baking powder
- 2 eggs, well beaten
- 3 tbs. melted butter
- ¾ cup milk
- ¼ cup sugar
Fettucine Alfredo
By LoriCaputo
In a large pot of boiling water, cook pasta until tender but firm
- 1 lb. fettuccine
- 1/2 ½ cup butter
- 2/3 cup whipping cream, at room temperature
- 3/4 ¾ cup grated cheese
- Nutmeg and freshly ground white pepper
Chocolate Milk Cupcakes
By LoriCaputo
Bake as directed on box
- 1 box Devils food cake mix
- 1 cup buttermilk
- 1/2 cup oil
- 4 eggs
Mother Sticky Buns
By LoriCaputo
Directions Heat brown sugar, corn syrup, and 3 tablespoons butter in saucepan over medium heat until sugar disso...
- Topping
- 1 / 3 cup firmly packed brown sugar
- 1 / 3 cup KARO Light Corn Syrup
- 3 tablespoons butter or margarine
- 1 cup pecan pieces or halves
- Dough
- 3 / 4 cup warm water (100o to 110oF)
- 2 envelopes FLEISCHMANN’S Active Dry Yeast
- 3 / 4 cup warm milk (100o to 110oF)
- 1 / 2 cup sugar
- 1 / 2 cup butter or margarine, softened
- 1-1 / 2 teaspoons salt
- 5-1 / 2 to 6 cups all-purpose flour
- 2 large eggs
- Cinnamon-Date Filling
- 2 tablespoons butter or margarine, melted
- 1 tablespoon ground cinnamon
- 1 (8-ounce) package chopped dates
Pastry Cream
By LoriCaputo
In a pot boil 24 oz. mil, and ½ the sugar
- 32 oz. milk
- 8 oz. sugar
- ¼ tsp. salt
- 8 yolks
- 3 oz. cornstarch
- ½ oz. cake flour
- 3 oz. soft butter
- 2 tsp. vanilla