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Recipes
Chocolate-Raspberry Mascarpone Bars
By zircon50
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- 8 plain or almond biscotti, broken into 1-inch pieces (5 to 6 ounces)
- 5 tablespoons unsalted butter, chopped into 1/2-inch pieces, chilled
- 1/4 cup unsweetened cocoa powder
- 1/4 packed cup dark brown sugar
- 1/2 cup raspberry jam or preserves, such as Bonne Maman
- 1/2 cup semisweet chocolate chips, such as Ghirardelli
- 1 cup mascarpone, at room temperature (8 ounces)
- 1 cup sour cream, at room temperature (8 ounces)
- 5 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- Special equipment: One 7-by-10 3/4-inch nonstick metal baking pan
Mexican Hot Chocolate Mix
By zircon50
Serves 2
- NOTES:
- 2 cups of cold milk
- 3 Tablespoons cocoa powder
- 1 1/2 tablespoon of ground almonds
- 1 1/2 tablespoon of ground pecans
- 1/2 About 1/2 inch of cinnamon stick or 1/4 teaspoon of ground cinnamon
- 1/2 teaspoon of vanilla extract
- 1 1/2 Tablespoons of Sugar (or more to suit your own taste)
- Try to use roasted or toasted almonds if possible. If you don’t find pecans and can only find almonds, that’s fine.
- A fine quality cocoa powder will be a plus in taste. Play around with the ingredients until you find your own favorite mix.
Breads, Snacks & Desserts Advantage Realty, homes for sale in San Francisco East Bay, Alameda County
By zircon50
A recipe is only a theme, which an intelligent cook can play each time with a variation
- 1 tablespoon
- butter
- 3-4
- cups peeled, sliced peaches
- 1 cup fresh or frozen
- raspberries
- 1 tablespoon lemon juice (fresh or from
- concentrate)
- 2/3 cup granulated sugar
- 1 tablespoon
- cornstarch
- 1/4 teaspoon ground nutmeg
- 1/2
- cup water or as needed for the slurry
- 1 cup all-purpose
- flour
- 1 pinch salt
- 1 teaspoon baking powder
- 1/2
- tablespoon granulated sugar
- 2 tablespoons cold
- butter
- 1/2 cup milk or as needed for a soft
- batter
- 1/2 tablespoon granulated
- sugar
- 1/4 teaspoon cinnamon
Orecchiette Pasta with Broccoli and Sausage (Nick Stellino)
By zircon50
Bring a pot of water to boil, add the pasta and undercook by two minutes as per the suggested time printed on the p...
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon red pepper flakes
- 4 garlic cloves, thickly sliced
- 1/2 white onion, finely diced
- 1 pound Italian sausage, sweet or spicy, taken out of the casing.
- 1 pound of broccoli flowers (florets) cut in half, parboiled for three minutes. I prefer not to use the stalk for this recipe
- 2 cups chicken stock (low sodium)
- 1 pound orecchiette pasta
- 5 tablespoons toasted Italian style breadcrumbs
- 5 tablespoons grated Romano cheese
Peach Agave Jam Recipe (or Sugar-Free)
By zircon50
1.Boil your canning jars to sterilize them
- 2 lbs. (4 large or 6 medium) ripe, fresh peaches
- 1 cup agave nectar (or 1 1/2 cups xylitol for sugar-free
Old-Fashioned Vanilla Frozen Custard (Cook's Country)
By zircon50
Creating vanilla frozen custard without an ice cream maker requires a few tricks to churn out a smooth, rich, and c...
- One teaspoon of vanilla extract can be substituted for the vanilla bean; stir the extract into the strained custard in step 3. Use an instant-read thermometer for the best results.
- 6 large egg yolks
- 1/4 cup (1 3/4 ounces) sugar
- 2 tablespoons nonfat dry milk powder
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/3 cup light corn syrup
- 1/8 teaspoon salt
- 1 vanilla bean
Royal Icing (Martha Stewart)
By zircon50
For an especially glossy icing, mix in a few drops of glycerin (available at drugstores)
- 2 large egg whites, or more to thin icing
- 4 cups sifted confectioners' sugar, or more to thicken icing
- Juice of 1 lemon
- 3 drops glycerin
Gingerbread Layer Cake (America's Test Kitchen)
By zircon50
We wanted the dark, moist crumb and spicy bite of gingerbread in a tender, sophisticated layer cake
- FROSTING
- 1 ½ cups (10 1/2 ounces) sugar
- ¼ cup (1 1/4 ounces) all-purpose flour
- 3 tablespoons cornstarch
- ½ teaspoon salt
- 1 ½ cups milk
- 24 tablespoons (3 sticks) unsalted butter, softened
- 2 teaspoons vanilla extract
- CAKE
- 1 ¾ cups (8 3/4 ounces) all-purpose flour
- ¼ cup (3/4 ounce) unsweetened cocoa powder
- 2 tablespoons ground ginger
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ½ teaspoon ground white pepper
- ⅛ teaspoon cayenne pepper
- 1 cup brewed coffee
- ¾ cup molasses
- ½ teaspoon baking soda
- 1 ½ cups (10 1/2 ounces) sugar
- ¾ cup vegetable oil
- 3 large eggs, beaten
- 2 tablespoons finely grated fresh ginger
- ¼ cup chopped crystallized ginger (optional)
Old-Fashioned Apple Pie (Lucinda Scala Quinn)
By zircon50
FOR THE BASIC PIE DOUGH In a large bowl or in the bowl of a food processor, combine the flour and salt
- FOR THE PIE
- 2 tablespoons lemon juice
- 8 apples (4 tart, 4 sweet)
- 1/4 cup sugar, plus 2 teaspoons for sprinkling
- 1/3 cup all-purpose flour, plus more for rolling out the dough
- 1/2 teaspoon ground cinnamon
- Pinch ground cloves
- 1/2 teaspoon coarse salt
- 1 tablespoon cold, unsalted butter, cut into small pieces
- 1 large egg yolk
- 1 tablespoon milk
- FOR THE BASIC PIE DOUGH (The dough can be made and refrigerated up to 3 days in advance)
- 2 cups all-purpose flour
- 1 teaspoon coarse salt
- 1 cup (2 sticks) cold, unsalted butter, cut into pieces
- 1/2 cup cold milk or water
Confetti Biscotti
By zircon50
1. Preheat oven to 350°. Whisk together flour, baking powder and salt in a medium bowl
- 3 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 3/4 tsp. kosher salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 1 tbsp. vanilla extract
- 1/2 cup rainbow sprinkles
- 1/4 cup white sanding sugar
- 2 tbsp. flaky sea salt