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Recipes
Angel Food Cake (Best Ever)
By zircon50
This Angel Food Cake is indeed divinely delicious
- 1 cup cake flour (no other flour substitutions)
- 2/3 cups sugar
- 12 large egg whites only, must be at room temp (If any yolk accidentally falls in, remove it! It's very important not to have even a little yolk mixed in.)
- 1 1/2 tsp cream of tartar
- 1/4 tsp table salt
- 2/3 cups sugar
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract (must have)
Chicken Pot Pie with Puff Pastry Crust
By zircon50
Preheat your oven to 425 degrees and take puff pastry sheets out of the freezer to defrost
- 3 medium sized carrots, chopped
- 2 large stalks celery, chopped
- 4 small red potatoes, peeled and chopped
- 1 quart chicken stock
- 6 T butter
- 1 yellow onion, diced
- 6 T flour
- 1 1/2 lbs chicken breasts
- 1/4 cup cream
- 1 tsp salt
- 1/2 tsp pepper
- 2 sheets frozen puff pastry
Lemon-Vanilla Whipped Cream (Valerie Bertinelli)
By zircon50
Add the heavy cream, sugar, vanilla and lemon zest to a stand mixer fitted with the whisk attachment
- 1 1/2 cups heavy cream, chilled
- 2 tablespoons sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon grated lemon zest
Pineapple and Macadamia Nut Tart
By zircon50
MAKE THE CRUST: In a food processor, pulse the nuts and sugar until finely chopped, 12 to 15 one-second pulses
- FOR THE CRUST:
- 1/2 cup macadamia nuts, toasted
- 1/4 cup granulated sugar
- 4-1/2 oz. (1 cup) unbleached all-purpose flour
- Kosher salt
- 1/2 cup (4 oz.) cold unsalted butter, cut into 1/2-inch pieces
- 1 large egg, lightly beaten
- FOR THE FILLING:
- 3/4 cup macadamia nuts
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 oz. (1/4 cup) unsalted butter, softened
- 1-1/2 Tbs. unbleached all-purpose flour
- 1 Tbs. light or dark rum
- 1/4 tsp. pure vanilla extract
- FOR THE TOPPING:
- 1 Tbs. unbleached all-purpose flour
- 1 medium fresh pineapple (about 3-1/2 lb.), peeled, cut lengthwise into quarters, cored, and cut crosswise into 1/8-inch-thick slices
- 3 Tbs. mild honey, such as clover
- 2 Tbs. light or dark rum
Spinach Lasagna (America's Test Kitchen)
By zircon50
Our favorite lasagna noodles are Barilla No Boil
- 30 ounces frozen chopped spinach
- 2 tablespoons olive oil
- 1 onion, chopped fine
- 5 garlic cloves, minced
- 1/8 teaspoon red pepper flakes
- 2 (28-ounce) cans crushed tomatoes
- Salt and pepper
- 6 tablespoons chopped fresh basil
- 24 ounces (3 cups) whole-milk or part-skim ricotta cheese
- 3 ounces Parmesan cheese, grated (1 1/2 cups)
- 2 large eggs
- 12 no-boil lasagna noodles
- 12 ounces whole-milk mozzarella cheese, shredded (3 cups)
Maple-Oatmeal Scones
By zircon50
Recipe from The Barefoot Contessa Cookbook
- 3 1/2 cups all-purpose flour
- 1 cup whole-wheat flour
- 1 cup quick-cooking oats, plus additional for sprinkling
- 2 tablespoons baking powder
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 1 pound cold unsalted butter, diced
- 1/2 cup cold buttermilk
- 1/2 cup pure maple syrup
- 4 extra-large eggs, lightly beaten
- 1 egg beaten with 1 tablespoon milk or water, for egg wash
- 1 1/4 cups confectioners' sugar
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
Chicken Alfredo Biscuit - Casserole
By zircon50
Preheat oven to 350°F. Spray an 8 inch glass baking dish with cooking spray and set aside
- 1 Tbsp. salted butter
- 2 cups fresh mushrooms, sliced
- 1/2 medium onion, diced
- 1 (16 oz.) jar Alfredo sauce
- 1/4 cup milk
- 2 cups cooked chicken, chopped
- 2 cups frozen broccoli, thawed
- 1/4 tsp. dried basil
- 1 can refrigerated buttermilk biscuits
- 1 Tbsp butter, melted
- 1 Tbsp. Parmesan cheese, grated
Raspberry Cream Cheese Coffee Cake
By zircon50
Preheat oven to 350F. Grease 8 or 9 inch springform pan and line the bottom with parchment paper
- FOR THE FILLING:
- 1/4 1/4 1/4 cup sugar
- 8 8 8 oz. cream cheese-softened
- 1 1 1 egg white
- 1 1 1 cup raspberries-washed and well drained
- FOR THE CAKE:
- 1 1 1/2 and 1/2 cups all-purpose flour
- 1/2 1/2 1/2 teaspoon baking powder
- 1/2 1/2 1/2 teaspoon baking soda
- 1/4 1/4 1/4 teaspoon salt
- 5.5 5.5 5.5 Tablespoons unsalted butter- softened
- 1/2 1/2 1/2 cup sugar
- 1 1 1 egg + 1 egg yolk
- 3/4 3/4 3/4 cup sour cream
- 1 1 1 teaspoon vanilla extract
- FOR THE STREUSEL FILLING:
- 1/3 1/3 1/3 cup sugar
- 1/2 1/2 1/2 cup flour
- 3 3 3 tablespoons butter-chilled and cubed
Pesto Lasagne (from Cooking Channel)
By zircon50
Preheat the oven to 350 degrees F
- Pesto, recipe follows
- Besciamella, recipe follows
- Butter, for baking dish, plus more for topping
- 1 1/2 (9-ounce) boxes no boil lasagna noodles
- 1 cup freshly grated Parmesan cheese
- 4 cups fresh basil leaves, about 4 ounces
- 1/3 cup pine nuts
- 3 cloves garlic
- 1/2 cup extra-virgin olive oil, plus more for sprinkling
- 1/4 cup freshly grated Parmesan Cheese
- 1/4 cup freshly grated Pecorino Sardo or Romano
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 1/2 cups whole milk
- Pinch freshly grated nutmeg
- Kosher salt and freshly ground black pepper
Almond Pine Nut Cookies (Lidia Bastianich)
By zircon50
This one of the most classic Italian American cookies, and it is one of the easiest to make
- 2 (7-ounce) tubes almond paste
- 1 cup sugar
- 2 large egg whites
- finely grated zest of one orange
- 1 1/2 cups whole pine nuts