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Recipes
Jam Rings
By LoriCaputo
Beat the butter, sugar, and vanilla until light and fluffy
- 1 ½ cups sugar
- 2 tsp. vanilla
- 2 cups butter, softened
- 4 egg yolks
- 4 cups flour
- 2 ½ cups ground almonds
- 1 cup seedless jam
- Powdered sugar
Beef Tenderloin with Mustard Cognac Sauce
By LoriCaputo
Preheat oven to 250 degrees
- 6 7-8 ounc beef tenderloin steaks
- Salt and pepper
- 3 tbs. oil
- 6 tbs. butter, divided
- 4 garlic cloves, peeled, smashed
- 2 fresh thyme sprigs
- 1 cup finely chopped shallots
- 1/2 cup Cognac
- 2 tbs. wine
- 3 cups chicen broth
- 2 tbs. Dijon mustard
Whole Wheat Banana Raisin Muffins
By LoriCaputo
Combine bananas, oil, and sugar
- 3 medium sized bananas, mashed
- 6 tbs. oil
- ½ cup sugar
- 1 egg, beaten
- 1 tsp. vanilla
- 1 ½ cups whole wheat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- ½ cup raisins
Pavlova
By LoriCaputo
Beat egg whites with salt until soft peaks form
- 4 egg whites
- Pinch salt
- 1 cup sugar
- 1 tsp. cornstarch
- 1 tsp. white vinegar
- 1 tsp. vanilla
- 1 cup whipping cream
Bacon Cheese Crispy Sandwhich
By LoriCaputo
1.) Preheat 6 to 8 cups of shortening in a deep fryer to 350 degrees
- For The Ranch Dressing:
- 1/3 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon buttermilk
- 1 1/2 teaspoons white vinegar
- 1 teaspoon sugar
- 1/4 teaspoon lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon parsley
- 1/8 teaspoon onion powder
- dash dill weed
- dash garlic powder
- dash ground black pepper
- 2 teaspoons hot water
- 1/2 teaspoon unflavored gelatin
- For The Chicken Sandwich:
- 6 to 8 cups vegetable shortening
- 1 egg
- 1 cup water
- 1 cup all-purpose flour
- 2 1/2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 4 chicken breast fillets
- 4 sesame seed hamburger buns
- 4 lettuce leaves
- 4 tomato slices
- Kraft Swiss cheese Singles
- 8 slices bacon, cooked
Panettone
By LoriCaputo
Knead until incorporated and smooth
- Place in a small bowl with enough cold water to cover by ½ an inch:
- 1/2 ½ cup golden raisins
- Boil and drain, placing raisins in a medium bowl and add:
- 2 tsp. each citron and candied orange peel
- Sprinkle with and cover and soak 30 minutes or 3 days:
- 3 tbs. rum or simple syrup
- Combine:
- 1 pkg. dry yeast
- 1/2 ½ cup warm milk, 105 – 115 degrees
- Let stand until yeast is dissolved, about 5 minutes, then add:
- 1/2 ½ cup flour
- 1/2 ½ cup bread flour
- 1 tbs. sugar
- Mix by hand until dough comes together. Transfer the sponge to a bowl and cover with plastic, and let rise until doubled 1 ½ hours. Then whisk together:
- 1/3 cup sugar
- 1 egg
- 2 egg yolks
- 1 tsp. vanilla
- 1 tsp. each grated lemon zest and grated orange zest
- 1 tsp. salt
- Add to the sponge as well as:
- 1 cup bread flour
- Mix until the dough comes together and knead 7 minutes, until smooth and elastic. Add:
- 5 tbs. very soft butter.
French Pastry Cream
By LoriCaputo
Bring the first part of the milk to a boil
- 600 grams milk
- 150 grams eggs
- 150 grams sugar
- 75 grams cornstarch
- 150 grams milk
- 10 grams vanilla
- 50 grams butter
- 250 grams whipping cream, whipped
SnowWhite Buttercream
By LoriCaputo
This buttercream icing has an ideal consistency for frosting cakes
- 2/3 cup water
- 4 Tablespoons Meringue Powder
- 12 cups sifted confectioners' sugar (about 3 lbs.)
- 1-1/4 cups shortening (Note: I have tried using ½ butter / ½ short. And have had no problems – LC)
- 3/4 teaspoon salt
- 3/4 teaspoon No Color Almond Extract
- 3/4 teaspoon Clear Vanilla Extract
- 1/2 teaspoon No Color Butter Flavor
Pecan Upside Down Squares
By LoriCaputo
Directions To make topping, mix corn syrup, butter, and brown sugar together
- Topping
- 1/4 cup Karo Light Corn Syrup
- 2 tablespoons butter OR margarine, softened
- 2 tablespoons brown sugar, packed
- 1 cup coarsely chopped pecans
- 1-1/2 cups all-purpose flour
- 2 envelopes Fleischmann's RapidRise Yeast
- 1 teaspoon baking powder
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/4 cup butter OR margarine, melted
- 1/2 cup warm milk (120° to 130°F)
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
Pecan Filling
By LoriCaputo
Make-ahead tip: Chill up to 7 days or can be frozen up to 2 months
- Make-ahead tip: Chill up to 7 days or can be frozen up to 2 months.
- Defrost in the refrigerator overnight.
- 1/2 cup firmly packed dark brown sugar
- 3/4 cup dark corn syrup
- 1/3 cup cornstarch
- 4 egg yolks
- 1-1/2 cups half-and-half
- 1/8 teaspoon salt
- 1 cup chopped toasted pecans
- 3 tablespoons butter
- 1 teaspoon vanilla extract