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Recipes
WELLESLEY FUDGE CAKE (COOK'S COUNTRY)
By zircon50
1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees
- CAKE:
- 2-1/2 cups (12-1/2 oz) all-purpose flour
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup hot water
- 1/2 cup (1-1/2 oz) unsweetened cocoa powder (Dutch-processed preferred)
- 16 tablespoons unsalted butter, cut into 16 pieces and softened
- 2 cups (14 oz) granulated sugar
- 2 large eggs
- 1 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- FROSTING:
- 1-1/2 cups (10-1/2 oz) packed light brown sugar
- 1 cup evaporated milk
- 8 tablespoons unsalted butter, cut into 8 pieces and softened
- 1/2 teaspoon salt
- 8 oz bittersweet chocolate, chopped
- 1 teaspoon vanilla extract
- 3 cups (12 oz) confectioners' sugar, sifted
Lemon Poppy Seed Bundt Cake (Lower Fat)
By zircon50
Nutrition values per serving: 342 calories (24
- GLAZE:
- 3/4 cup unsweetened, unflavored applesauce (organic preferred)
- 3 tablespoons fresh-squeezed lemon juice
- Grated zest from 3 lemons
- 3 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1 1/2 teaspoons vanilla extract
- 3/4 cup low-fat (1 percent) buttermilk
- 3 large eggs, at room temperature
- 1 egg yolk (from a large egg), at room temperature
- 9 tablespoons unsalted butter, at room temperature
- 2 granulated cups sugar
- 4 1/2 tablespoons poppy seeds
- 2-3 tablespoons fresh lemon juice
- 1 tablespoon low-fat buttermilk
- 2 cups (8 ounces) powdered sugar
Cassata Cake
By zircon50
1. Bake cake batter according to package directions for two 9-inch round layers; let cool then remove from pans
- 1 (18.25 ounce) package yellow cake mix, batter prepared according to the package directions
- 1 (15 ounce) container ricotta cheese
- 1 cup (6 ounces) miniature semisweet chocolate chips
- 1/4 cup plus 2 tablespoons granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 tablespoons dark rum
- 1/4 cup water
- 1 cup (1/2 pint) heavy cream
- 2 tablespoons confectioners' sugar
- 1 cup sliced almonds, toasted (see Note)
French Silk Chocolate Pie (Cook's Country)
By zircon50
PIE FILLING With electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes
- PIE FILLING
- 1 cup heavy cream, chilled
- 3 large eggs
- 3/4 cup granulated sugar
- 2 tablespoons water
- 8 ounces bittersweet chocolate, melted and cooled
- 1 tablespoon vanilla extract
- 8 tablespoons unsalted butter, cut in to 1/2" cubes and softened
- FOOLPROOF SINGLE PIE CRUST
- 1 1/4 cups (6 ounces) all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons cold unsalted butter, cut in to 6 pieces
- 1/4 cup vegetable shortening, chilled and cut in to 2 pieces
- 2 tablespoons cold vodka
- 2 tablespoons cold water
Hermit Bars (adapted from Cook’s Illustrated)
By zircon50
Preheat oven to 350 degrees F
- 8 tablespoons butter, softened
- 1/2 cup sugar
- 2 eggs
- 1/2 cup molasses
- 2 cups all purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground mace (or pinch of nutmeg)
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (use less if using salted butter)
- 1 cup raisins (plumped)
- 1/2 cup chopped pecans, toasted
- 1 egg, beaten
Ambrosia
By zircon50
FOR THE AMBROSIA: Mix all ingredients together
- Homemade Cool Whip:
- 1 can (20 oz) Pineapple chunks, drained
- 1 can (11 oz) Mandarin oranges, drained
- 2 Bananas, peeled and sliced
- 1 cup seedless grapes
- 1 bag miniature marshmallows
- 1/2 cup flaked coconut
- 8 oz vanilla (or any fruit flavored) non-fat yogurt
- 1 tub cool whip (or you may use homemade cool whip, if you do not want to use store bought cool whip.....see recipe below)
- 1/4 cup cold water
- 1 teaspoon unflavored gelatin
- 1/2 teaspoon cream of tartar
- 1 3/4 cups whipping cream
- 3 tablespoons sugar
- 1 teaspoon vanilla
Mexican Chocolate Avocado Cake with Chocolate Avocado Buttercream Recipe
By zircon50
1. Preheat oven to 350F. 2
- 2 disks Abuelita Mexican chocolate, chopped (if not available, substitute with 6 oz. of any high quality chocolate)
- 4 Tbsp. cocoa powder
- 2 1/2 cups all-purpose flour
- 1/2 cup almond flour (almond meal)
- 2 tsp. ground cinnamon
- 1/2 tsp. salt
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1/4 cup vegetable oil
- 2 cups water
- 2 Tbsp. white vinegar
- 2 tsp. almond extract
- 1 large ripe, Fresh Avocado, cut lengthwise, pitted and mashed
- 1 cup granulated sugar
- 1 cup brown sugar
- For the buttercream
- 2 large ripe, Fresh Avocados, peeled and pitted
- 2 cups powdered sugar
- 4 Tbsp. cocoa powder
- 1/2 tsp. cinnamon
- 1 tsp. almond extract
CHINESE "BIRTHDAY" SPONGE CAKE (Konichiwa Cake)
By zircon50
Makes 36 cupcakes. Or 1-9x13 cake
- 1 cup plus 1 tbsp cake flour (if you do not have cake flour around, take a 1-cup measuring cup and put 2 tbsp of corn starch in the bottom, then fill the rest of the way with all purpose flour. It makes a good substitute)
- 1 tsp baking powder
- 6 eggs, separated (room temperature)
- 1/2 tsp cream of tartar (I added it to further stabilize the egg whites)
- 1/4 tsp salt (She asks for a pinch, what is a pinch really?)
- 1 tsp pure vanilla extract
- 3/4 cup granulated sugar
- 1/2 cup water
- 1/3 cup oil
Deluxe Corned Beef Hash
By zircon50
Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brow...
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
- 1 large carrot, coarsely shredded
- 2 pounds cooked corned beef, cubed
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon dried thyme leaves
- salt to taste (optional)
- 1/2 teaspoon ground black pepper, or to taste
Broiled Scallops Recipe
By zircon50
In a nonstick skillet, saute onions and garlic in oil until tender
- 1 small onion, diced
- 1 garlic clove, minced
- 2 teaspoons olive oil
- 12 ounces sea scallops
- 2 teaspoons minced fresh parsley
- 1 teaspoon finely chopped fresh basil
- 1/4 cup white wine or vermouth
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 1/3 cup bread crumbs
- 2 teaspoons butter