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Recipes
Aunt Peggy's Cheesecake with Praline Topping
By sugarbear
Preheat the oven to 350 degrees F
- Crust:
- 1/2 cup (1 stick) butter, melted
- 1 1/2 cups graham cracker crumbs
- 1 tablespoon sugar
- Filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- Praline Topping:
- 2 tablespoons light brown sugar
- 2 tablespoons cornstarch
- 1 cup dark corn syrup
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
Turtle Tart
By sugarbear
1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, water and egg until soft dough forms
- Cookie Base
- 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
- 1/2 cup butter or margarine, softened
- 1 tablespoon water
- 1 egg
- 1 cup chopped pecans
- Filling
- 40 caramels, unwrapped
- 1/3 cup whipping cream
- 3/4 cup chopped pecans
- Topping
- 1 bag (11.5 oz) milk chocolate chips (2 cups)
- 1/3 cup whipping cream
- 1/4 cup chopped pecans
Designer Toffee Apples
By sugarbear
Mix together the butter, sugar and salt in a large cast-iron pot with a candy thermometer attached over medium heat
- INGREDIENTS
- 2 cups unsalted butter
- 2 cups sugar
- 1/4 teaspoon salt
- 1 cup slivered almonds
- Flake sea salt, such as Maldon
- 4 McIntosh apples
- Special equipment: 4 wooden apple sticks, skewers, popsicle sticks or lollipop sticks; candy thermometer
caramel cake
By sugarbear
1. Preheat oven to 350ºF
- CARAMEL CAKE
- 4 large eggs
- 4 large egg yolks
- 2/3 cup buttermilk
- 4 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 2 cup granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 stick unsalted butter (softened, 1/2 cup)
- 2/3 cup canola oil
- 1 cup heavy cream (whipped to soft peaks)
- CARAMEL ICING
- 3 cups dark brown sugar (packed)
- 1 cup heavy cream
- 2 tablespoons butter
- 2 teaspoons salt
- 1/2 cup powdered sugar
Chocolate Snowball Cake
By sugarbear
1. Preheat your oven to 350°F
- 1 pound Semi-Sweet Chocolate
- 2 sticks Unsalted Butter
- 2 teaspoons Instant Espresso Powder
- 1/2 teaspoon Salt
- 1 cup Granulated Sugar
- 6 large Eggs
- 1 1/2 teaspoon Vanilla Extract
- For the Whipped Cream
- 1 1/2 cups Heavy Cream
- 2 tablespoons Granulated Sugar
- 1/2 teaspoon Vanilla
Rhubarb Upside-Down Cake
By sugarbear
Place rhubarb in a greased 10-inch heavy skillet
- Topping:
- 3 cups fresh rhubarb, cut into 1/2 inch slices
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1/3 cup butter or margarine, melted
- Batter;
- 1-1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup butter or margarine, melted
- 2/3 cup milk
- 1 egg
- sweetened whipped cream optional
Red Velvet Cheesecake Bars
By sugarbear
Preheat oven to 350 degrees 1
- Batter
- 1 cup butter, melted
- 2 cups sugar
- 1/2 cup unsweetened cocoa
- 2 teaspoons red food coloring
- 1 Tablespoon vanilla
- 2 teaspoons white vinegar
- 1/2 teaspoon salt
- 4 eggs
- 1 1/2 cups flour
- Topping
- 16 ounces cream cheese, soft
- 1/2 cup sugar
- 2 egg yolks
- 1 teaspoon vanilla
Marinara Sauce
By sugarbear
Heat the olive oil in a large saucepan over medium heat
- 2 Tbsp extra virgin olive oil
- 6 cloves garlic, minced
- 1 medium onion, diced
- 1/2 cup white wine
- 1 (28-oz) can tomato purée
- 1 (28-oz) can crushed tomatoes
- 3 (28-oz) cans diced tomatoes
- 1 Tbsp dried oregano
- 1 Tbsp dried basil
- 1 Tbsp sugar
- 4 tsp salt
- 1 tsp ground black pepper
AUTHENTIC CIABATTA RECIPE
By sugarbear
1. If making the bread in a stand mixer: Stir the yeast into the milk in a mixer bowl; let stand until creamy, abou...
- 1 teaspoon (0.1 ounce or 3 grams) active dry yeast
- 5 tablespoons (2.7 ounces or 76 grams) warm milk
- 1 cup plus 3 tablespoons (10 ounces or 285 grams) water, at room temperature (if using a food processor, use cold water)
- 1 tablespoon (0.5 ounces or 15 grams) olive oil, plus more for the bowl
- 2 very full cups (17.5 ounces or 500 grams) biga, rested for 12 hours
- 3 3/4 cups (17.5 ounces or 500 grams) unbleached all-purpose flour, plus more for the work surface
- 1 tablespoon (0.5 ounces or 15 grams) salt
- Cornmeal
Stromboli Recipe
By sugarbear
1. In a large bowl, dissolve yeast in water
- FILLING:
- 1 package (1/4 ounce) active dry yeast
- 1-1/3 cups warm water (110° to 115°)
- 1/4 cup canola oil
- 1/2 teaspoon salt
- 4 to 5 cups all-purpose flour
- 1-1/2 pounds ground beef
- 3 tablespoons prepared mustard
- 12 slices process American cheese
- 12 slices hard salami
- 1/2 pound thinly sliced deli ham
- 4 cups (16 ounces) shredded mozzarella cheese
- Canola oil
- Oregano to taste