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Recipes
Corn Muffins (America's Test Kitchen)
By zircon50
For a corn muffin with great cornmeal flavor and proper muffin structure, we used a ratio of 2 parts cornmeal to 1 ...
- 2 cups (10 ounces) cornmeal
- 1 cup (5 ounces) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons salt
- 1 1/4 cups whole milk
- 1 cup sour cream
- 8 tablespoons unsalted butter, melted and cooled slightly
- 3 tablespoons sugar
- 2 large eggs, beaten
Easter Ricotta Rice Pie (Giada )
By zircon50
Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth
- 3/4 cup powdered sugar, plus extra for garnish
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon orange zest
- 1 (15-ounce) container whole milk ricotta cheese
- 1/2 cup cooked short-grained rice
- 1/3 cup toasted pine nuts
- 6 sheets fresh phyllo sheets or frozen, thawed
- 3/4 stick (3 ounces) unsalted butter, melted
Caramel Apple Cake with Salted Caramel Buttercream
By zircon50
To make the cake: ◦Preheat the oven to 350 degrees Fahrenheit
- For the cake:
- 3 3/4 cups all-purpose flour
- 1 tbsp baking powder
- 1 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1 1/2 cups packed brown sugar
- 3/4 cup canola or vegetable oil
- 3/4 cup unsweetened applesauce (not chunky)
- 3/4 cup jarred caramel dessert sauce (I used Trader Joe’s Fleur de Sel Caramel Sauce)
- 1 tbsp vanilla extract
- 3 large eggs, at room temperature
- 1 1/2 cups buttermilk, at room temperature
- 1 apple, peeled, cored, and finely diced
- For the salted caramel frosting:
- 3 cups granulated sugar
- 1 1/2 cups buttermilk
- 1 lb 2 oz ounces butter, divided use
- 1 tsp baking soda
- 3/4 tsp salt
- 3 cups powdered sugar
- 1 tsp vanilla extract
- For the caramel apple decoration:
- 3-4 mini apples (mine were about 2 1/2 inches in diameter, smaller is okay)
- 7 ounces soft caramels
- 1 1/2 tsp cream or water
- Lollipop sticks, wooden skewers, or wooden popsicle sticks
Red Velvet Ice Cream Cake
By zircon50
Heat oven to 350 degrees F
- FOR THE CAKE:
- 1/2 cup (1 stick) butter or margarine, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 (1 ounce) bottle red food coloring
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 cup buttermilk or sour milk (see note)
- 1 1/2 teaspoons baking soda
- 1 tablespoon white vinegar
- 1/2 gallon vanilla ice cream
- FOR THE BUTTERCREAM FROSTING:
- 1/2 cup solid vegetable shortening
- 1/2 cup butter or margarine
- 1 teaspoon vanilla extract (clear, if available)
- 4 cups sifted confectioners' sugar (approximately a
- 1-pound box); sift before measuring
- 2 tablespoons milk
- See more at: http://www.recipegoldmine.com/cakeicecr/red-velvet-ice-cream-cake.html#sthash.2DAblC4e.dpuf
Rum Raisin Pudding (Ina Garten)
By zircon50
In a small bowl, combine the raisins and rum
- 3/4 cup raisins
- 2 tablespoons dark rum
- 3/4 cup white basmati rice
- 1/2 teaspoon kosher salt
- 5 cups half-and-half, divided
- 1/2 cup sugar
- 1 extra-large egg, beaten
- 1 1/2 teaspoons pure vanilla extract
Chicken, Broccoli and Ziti
By zircon50
Fill a large cooking pot three-fourths of the way with water
- 1 T. olive oil
- 4 skinless, boneless chicken breast halves, trimmed of fat and sliced into bite-sized pieces
- 2 cloves garlic, crushed
- 1/2 C. dry white wine
- 1 C. chicken stock (if using canned, College Inn brand preferred)
- 2 T. butter
- 2 T. flour
- 4 T. grated romano cheese
- 2 C. broccoli florets
- 2 sprigs parsley, finely chopped
- 2 sprigs basil, finely chopped
- Salt and pepper, to taste
- 1 lb. ziti
Easy Crockpot Apple Crisp
By zircon50
1. Spray crockpot with cooking spray
- FOR THE APPLES
- 4 1/2 - 5 cups peeled, chopped apples
- 2 Tbsp white sugar
- 2 Tbsp brown sugar
- 1/2 Tbsp flour
- 1 tsp cinnamon
- 1/4 cup water
- FOR THE CRISP TOPPING
- 1/2 cup flour
- 1/4 cup brown sugar
- 2 Tbsp white sugar
- 1/4 cup chopped nuts (I used mixed nuts)
- 1/2 cup oats
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- 1/4 cup butter, melted
ITALIAN RICE PIE
By zircon50
CRUST: Combine flour, sugar and cut in butter
- CRUST
- 2 c. flour
- 3/4 c. sugar
- 1/4 lb. butter (butter)
- 2 eggs
- 4 tbsp. milk
- 1 tsp. vanilla
- FILLING
- 2 lbs. Ricotta
- 1 1/2 c. sugar
- 1 tsp. vanilla
- 3 egg yolks
- 1/2 c. cooked rice
- 1 c. milk
- 1/2 tsp. cinnamon (optional)
- 3 egg whites, beaten stiff
Baked Beans with Peach Preserves, Bourbon & Bacon (Katie Lee)
By zircon50
Preheat the oven to 350 degrees F
- 3 3 3 slices bacon, diced
- 1 1 1 medium onion, chopped
- 15-ounce 15-ounce cans Three 15-ounce cans great Northern beans, drained
- 1 1 1 cup ketchup
- 1 1 1 cup packed dark brown sugar
- 1 1 1 cup peach preserves
- 3/4 3/4 3/4 cup chicken broth
- 1/4 1/4 1/4 cup bourbon
- 2 2 2 teaspoons dry mustard
- 1 1/2 1 1/2 1/2 teaspoons kosher salt
- 1/2 1/2 1/2 teaspoon freshly ground black pepper
- 1/4 1/4 1/4 teaspoon garlic powder
Homemade Cool Whip
By zircon50
Pour the water into a small saucepan
- 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