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Recipes
Strawberry Dream Cheesecake (David Venable)
By zircon50
TO PREPARE CRUST: start by preheating the oven to 350°F
- CRUST:
- 1-1/2 cups graham cracker crumbs
- 1 Tbsp sugar
- 1/2 tsp cinnamon
- 6 Tbsp butter, melted
- FILLING:
- 1.5 lbs cream cheese
- 1/2 cup sugar
- 2 tsp vanilla extract
- 1 (3-oz) pkg strawberry-flavored (Jello) gelatin
- 1 cup boiling water
- 1 cup whipped topping
- 16 –20 strawberries (or more if very small), stem end cut off and flat
- TOPPING:
- 1/2 cup sugar
- 3 Tbsp fruit pectin
- 1/3 cup water
- 1/3 cup orange juice
- 2 cups strawberries, chopped
- 6 –8 strawberries, sliced
Deviled Eggs
By zircon50
1) Split hard-boiled eggs, and remove the yolks
- 12 eggs, hard boiled
- 1/3 cup regular mayonnaise
- 2 T prepared mustard (yellow or brown)
- 1/4 cup sugar-free sweet pickle relish, or see note above
- A few drops of hot sauce
- Salt (about 1/4 teaspoon, or to taste)
- Pepper to taste
- 2 T chopped chives (not totally necessary, but good)
- Paprika, sweet, hot, or smoked, depending on your taste
Italian Herb Bread (Bread Machine)
By zircon50
1. Follow instructions for your bread machine
- 1 1/2 cups water
- 3 tablespoons powdered milk
- 2 tablespoons margarine
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 4 cups bread flour
- 1 1/2 teaspoons dried marjoram
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried thyme
- 1 1/4 teaspoons yeast
Mango Pecan Tart (Pati's Mexican Table)
By zircon50
FOIR THE CRUST: Preheat the oven to 375°F
- For the Crust:
- 1 1/2 cups pecans
- 1 cup all-purpose flour
- 1/4 cup dark brown sugar
- Pinch kosher or coarse sea salt
- 1 large egg
- 4 tablespoons cold butter
- For the Pastry Cream:
- 1 cup milk
- 1 tablespoon vanilla extract
- 3 egg yolks
- 1/4 cup sugar
- 2 tablespoons cornstarch
- For the Fruit:
- 3 large ripe champagne or Kent mangoes
- For the Glaze:
- 1/4 cup apricot jam
- 1/4 cup chardonnay from a bottle that you would like to drink
Pizza Dough (David Rocco)
By zircon50
Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands
- 2 cups lukewarm water
- 1 cube or 2 tablespoons fresh yeast
- 4 cups all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
Sour Cream Coffee Cake with Cinnamon-Pecan Topping
By zircon50
Preheat the oven to 350 degrees
- For the filling/topping:
- 1/2 cup brown sugar
- 1 cup pecans, shopped
- 1 Tablespoon cinnamon
- For the cake:
- 1 stick butter
- 1 1/2 cups sugar
- 2 eggs
- 2 cups sour cream (I used lite)
- 2 cups all-purpose flour
- 1 Tablespoon vanilla
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
Pub-Style Steak & Ale Pie (America's Test Kitchen)
By zircon50
Don’t substitute bone-in short ribs; their yield is too variable
- FILLING:
- 3 tablespoons water
- 1/2 teaspoon baking soda
- 3 pounds boneless beef short ribs, trimmed and cut into 3/4-inch chunks
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 slices bacon, chopped
- 1 pound cremini mushroom, trimmed, halved if medium or quartered if large
- 1 1/2 cups beef broth
- 1 large onion, chopped
- 1 garlic clove, minced
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 3/4 cup beer
- CRUST:
- 1 large egg, lightly beaten
- 1/4 cup sour cream, chilled
- 1 1/4 cups all-purpose flour, 6.25-ounces
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
Almond, Chocolate and Coconut Biscotti
By zircon50
These cookies render the flavors of an Almond Joy candy bar—almond, chocolate, and coconut—in biscotti form
- 10-1/8 oz. (2-1/4 cups) unbleached all-purpose flour
- 1-1/2 tsp. baking powder
- 1/4 tsp. table salt
- 4 oz. (1/2 cup) unsalted butter, softened
- 3/4 cup firmly packed light brown sugar
- 2 large eggs, at room temperature
- 1 tsp. pure vanilla extract
- 1/2 cup firmly packed sweetened shredded coconut
- 1 cup chopped toasted almonds
- 1 cup semisweet mini chocolate chips
Orange - Almond Biscotti (M. Donahue)
By zircon50
1. Preheat oven to 350 degrees
- 2 c. (10 oz.) all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 4 Tbl. unsalted butter, softened
- 1 c. (7 oz.) sugar
- 2 large eggs
- 3/4 c. whole almonds with skins,
- toasted, cooled and coarsely chopped
- 2 Tbl. grated orange zest
- 1/2 tsp. vanilla extract
- 1/4 tsp. almond extract
Classic Strawberry Shortcake Layer Cake
By zircon50
BAKE THE CAKE: Preheat oven to 350°F
- CAKE:
- 3 cups flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 1 1/2 cups sugar
- 4 eggs
- 1 Tablespoon vanilla extract
- 1/4 cup oil (vegetable, canola or light olive oil)
- 1/4 cup sour cream (regular, full fat)
- 1 cup whole milk (or 2%, but avoid lower fat)
- STRAWBERRIES:
- 2 pints fresh, ripe strawberries
- 1 Tablespoon Sprouts Organic Balsamic Glaze
- 2 Tablespoons sugar
- WHIPPED CREAM:
- 2 cups heavy whipping cream
- 3/4 cup powdered sugar (divided, see recipe below)
- 1 teaspoon vanilla extract
- 4 oz. cream cheese (regular, full fat)
- 1/4 cup diced strawberries with glaze (from the recipe above)