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Recipes
Sponge Cake (Bubbe)
By zircon50
Preheat oven to 325 degrees
- DRY INGREDIENTS:
- 1 1/2 cups sifted flower
- 1 tsp. Baking powder
- EGG WHITE MIXTURE:
- 6 egg whites
- 1/2 tsp. Salt
- 3/4 cup sugar
- EGG YOLK MIXTURE:
- 6 egg yolks
- 3/4 cup sugar
- 1 tbs. lemon juice
- 1/2 cup unsweetened pineapple juice
Dark Chocolate Coconut Macaroons (QVC)
By zircon50
Preheat the oven to 325°F
- 5 cups sweetened flaked coconut
- 2/3 cup all-purpose flour
- 1/2 tsp salt
- 1 (14-oz) can sweetened condensed milk
- 2 tsp vanilla extract
- 1 tsp pure almond extract
- Sliced almonds
- 1-1/2 cups dark chocolate morsels, melted (for dipping)
Zucchini & Egg Skillet Bake
By zircon50
Melt butter in a large skillet
- 2 tablespoons butter
- 1 sweet onion, thinly sliced
- 1 pound zucchini
- 1 cup sliced fresh mushrooms
- 2 teaspoons seasoned salt
- 1/2 teaspoon black pepper
- 6 eggs
- 1 cup milk
- 6 ounces shredded Mozzarella cheese
Red Velvet Crinkles Cookies
By zircon50
1. Preheat oven to 375 degrees
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 eggs
- 1/4 cup buttermilk
- 2 tsp. vanilla
- 2 tbsp. liquid red food coloring
- 3 1/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 cup confectioners' sugar
3-Cheese Cream of Mushroom Mac and Cheese
By zircon50
1. Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole
- 1 can Campbell's Condensed Cream of Mushroom Soup or Campbell's Condensed 98% Fat Free Cream of Mushroom Soup
- 2 cups shredded two-cheese blend(about 8 ounces)
- 1/3 cup grated Parmesan cheese
- 1 cup reduced fat (2%) milk
- 1/4 teaspoon ground black pepper
- 8 ounces (1/2 of a 1-pound package) rotini (spiral) pasta, cooked and drained
Peppermint Bark (Sara Moulton)
By zircon50
Cook’s Notes You can make bark with any kind of dried fruit or nuts – such as cranberries, apricots, pistachio...
- 12 ounces (about 2 cups) 65% cacao dark chocolate, chopped, or chocolate chips
- 12 ounces (about 2 cups) white chocolate, chopped, or white chocolate chips
- 35 peppermint candies (about 1 cup crushed)
VEAL CHOPS WITH MARSALA SAUCE
By zircon50
Add olive oil and butter to heavy saucepan over medium-low heat
- 1 tablespoon butter
- 2 tablespoons olive oil
- 3 to 4 green onions, thinly sliced, about 1/4 to 1/2 cup
- 1 medium clove garlic, minced
- 4 to 6 ounces thinly sliced mushrooms
- 2 tablespoons flour
- 1/4 cup Marsala wine
- 1 can, or about 1 1/2 cups beef broth
- salt and pepper, to taste
- 4 veal chops, 3/4 to 1-inch thick
- salt and pepper or seasoning blend with salt
Eggplant Involtini (America's Test Kitchen)
By zircon50
Select shorter, wider eggplants for this recipe
- 2 large eggplants (1 1/2 pounds each), peeled
- 6 tablespoons vegetable oil
- Kosher salt and pepper
- 2 garlic cloves, minced
- 1/4 teaspoon dried oregano
- Pinch red pepper flakes
- 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
- 1 slice hearty white sandwich bread, torn into 1-inch pieces
- 8 ounces (1 cup) whole-milk ricotta cheese
- 1 1/2 ounces grated Pecorino Romano cheese (3/4 cup)
- 1/4 cup plus 1 tablespoon chopped fresh basil
- 1 tablespoon lemon juice
Sour Cream Coffee Cake with Cinnamon-Pecan Topping (Tate's Bake Shop)
By zircon50
This recipe is slightly adapted from the Take's Bake Shop cookbook (page 126)
- FOR THE FILLING/TOPPING:
- 1/2 cup brown sugar
- 1 cup pecans, chopped
- 1 Tablespoon cinnamon
- FOR THE CAKE:
- 1 stick butter, softened
- 1 1/2 cups sugar
- 2 eggs, room temperature
- 2 cups sour cream (I used lite)
- 2 cups all-purpose flour
- 1 Tablespoon vanilla
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
Best Crab Cakes (America's Test Kitchen)
By zircon50
Fresh crabmeat will make these crab cakes taste even better
- 1 pound lump crabmeat, picked over for shells
- 1 cup milk
- 1 1/2 cups panko bread crumbs
- Salt and pepper
- 2 celery ribs, chopped
- 1/2 cup chopped onion
- 1 garlic clove, peeled and smashed
- 1 tablespoon unsalted butter
- 4 ounces shrimp, peeled, deveined, and tails removed
- 1/4 cup heavy cream
- 2 teaspoons Dijon mustard
- 1/2 teaspoon hot pepper sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon Old Bay seasoning
- 4 tablespoons vegetable oil