Zircon50's profile page
Recipes
Cannoli Filling Recipe
By zircon50
Drain your ricotta, if necessary, and place it in a medium sized bowl
- optional ingredients you can also add:
- 2 cups of whole milk Ricotta (drain with a strainer if it has excess liquid.)
- 3/4 cups powdered sugar
- 1/2 tsp vanilla
- 1/2 cup semi sweet chocolate chips (can also use mini chocolate chips.)
- 1/2 cup heavy cream
- 1 tbs lemon zest
- 1/2 tsp cinnamon
- NOTE: Fills about 12-16 cannoli shells.
Bake-tastic Butternut Squash Fries (Hungry Girl)
By zircon50
PER SERVING (entire recipe): 204 calories,
- 1 butternut squash (large enough to yield 1 lb. once peeled & sliced)
- 1/8 tsp. coarse salt, or more to taste
- Optional dip: ketchup
Eggless Tiramisu with Kahlua recipe
By zircon50
In large bowl of electric mixer fitted with whisk attachment, whip the cream on medium speed adding 1 tablespoon of...
- 1 cup mascarpone cheese
- 1 tsp vanilla extract
- 4 tbsp Kahlua liqueur
- 1 cup cold espresso coffee
- 1 cup heavy cream (35%), chilled
- 1/4 cup icing sugar
- 16 large lady fingers
- 1/2 cup cocoa powder
Lemon-Pistachio Biscotti
By zircon50
directions 1. Lightly grease 2 cookie sheets; set aside
- 1/3 cup butter, softened
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 4 teaspoons finely shredded lemon peel
- 1-1/4 cups pistachio nuts
Duchess Potatoes (Cook's Country)
By zircon50
Preheat oven to 475 F and place a rack in the upper third of your oven
- 3 pounds russet potatoes, scrubbed
- 1 cup heavy cream
- 6 tablespoons unsalted butter, cut into 1/4-inch cubes and softened
- 1 large egg plus 1 egg yolk, lightly beaten
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
- pinch nutmeg
- 1/2 teaspoon baking powder
Garibaldi Biscuits
By zircon50
Chop dried fruit (currants, raisins, sultanas or a mixture)
- 2 ounces currants or other dried fruit
- 1 pinch salt
- 1 ounce butter
- 4 ounces self rising flour
- 1 ounce sugar
- 1-2 Tablespoons milk to mix
Tunnel of Cherry Chocolate Sour Cream Bundt Cake
By zircon50
1. Position a rack in the center of the oven and heat to 350°F (176°C)
- FOR THE CAKE
- 1 cup (2 sticks) unsalted butter, plus more for the pan
- 1/3 cup (1 ounce) cocoa powder
- 1 teaspoon of kosher salt
- 1 cup water
- 2 cups (9 ounces) all-purpose flour, plus more for the pan
- 1 3/4 cups sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 1 (16 oz) can of cherry pie filling
- FOR THE GLAZE
- 4 ounces bittersweet chocolate, finely chopped
- 1 1/2 tablespoons agave nectar or corn syrup
- 1/2 cup heavy cream
- 1 1/2 tablespoons sugar
Apple Cider Donut Bundt Cake
By zircon50
Preheat oven to 350°F. Grease a 10-inch bundt pan with baking spray
- Cake:
- 1 C apple cider
- 2 large eggs
- 3/4 tsp vanilla extract
- 2 3/4 C all purpose flour
- 3/4 C granulated sugar
- 3/4 C light brown sugar
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1/2-2 C apple chunks
- Topping:
- 1/2 C granulated sugar
- 3/4 tsp cinnamon
- Whipped cream:
- 1 C heavy cream
- 2 Tb light brown sugar
- 2 Tb powdered sugar
- 1/2 tsp vanilla extract
Auntie Mella’s Italian Sprinkle Cookies (Anginetti)
By zircon50
1. Preheat the oven to 350 degrees and line 2 baking sheets with parchment
- 3 eggs
- 4 teaspoons baking powder
- 2 teaspoons anise extract
- 3/4 cup sugar
- 4 cups flour
- 3/4 cup vegetable oil
- 1/2 cup milk
- FOR THE GLAZE
- 2 cups powdered sugar
- 2 - 3 Tablespoons milk
- 1 teaspoon anise extract
Strawberry Glaze for Cheesecake
By zircon50
Combine the water, strawberries, sugar, and lemon juice in a large saucepan on high heat
- 2 pounds (32 oz.) fresh strawberries, stems removed
- 1/2 cup sugar
- 2/3 cup water
- 2 teaspoons lemon juice
- 1 tablespoon corn starch