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Recipes
Red Velvet Cake with Toasted Coconut Fluffy White Frosting
By zircon50
FOR THE CAKE: 1. Preheat oven to 350 F
- CAKE:
- 1 tablespoon butter
- 3 1/2 cups cake flour plus extra for dusting pans
- 1/2 cup unsweetened cocoa (not Dutch process)
- 1 1/2 teaspoons salt
- 2 cups canola oil
- 2 1/4 cups granulated sugar
- 3 large eggs
- 3 ounces red food coloring
- 1 1/2 teaspoons vanilla
- 1 1/4 cup buttermilk
- 2 teaspoons baking soda
- 2 1/2 teaspoons white vinegar
- FROSTING:
- 16 oz (two packages) Cream Cheese softened but slightly cool still
- 10 Tablespoons (1 stick plus 2T) unsalted butter softened but not warm
- 3 Tablespoons sour cream
- 2 teaspoons vanilla
- 2.5 Cups Confectioner Sugar, sifted
Tiramisu Cupcakes (Uses Cake Mix)
By zircon50
These are delicious tiramisu cupcakes
- 1 (18 1/4 ounce) package white cake mix
- 3 eggs
- 1/3 cup oil
- 1 1/4 cups water
- 2/3 cup water, boiling
- 1/2 cup confectioners' sugar
- 1 1/2 tablespoons instant coffee
- 1 cup mascarpone cheese (from tub)
- 3 tablespoons Kahlua (or coffee extract)
- 1/4 cup sweetened condensed milk
- 1 (8 ounce) container french vanilla cool whip
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- chocolate shavings (to garnish)
Kale Caesar Salad (America's Test Kitchen)
By zircon50
FOR THE SALAD: Place kale in large bowl and cover with warm tap water (110 to 115 degrees)
- Salad
- 12 ounces curly kale, stemmed and cut into 1-inch pieces (16 cups)
- 1 ounce Parmesan cheese, grated (1/2 cup)
- Croutons
- 3 ounces baguette, cut into 3/4-inch cubes (3 cups)
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- Dressing
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 3 anchovy fillets, rinsed
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup extra-virgin olive oil
Japanese Cheesecake 2
By zircon50
Use an 7 inch cake pan with a fixed bottom
- Use an 7 inch cake pan with a fixed bottom.
- Preheat the oven to 350 degrees. Put the egg whites into the freezer so it just begins to freeze around the edges. Sift the cornstarch.
- In a large bowl, melt the butter over a double boiler. Add the cream cheese and whisk well to combine.
- In another bowl, combine the egg yolks and 1 tblsp + 1 tsp of sugar. Mix in the cornstarch.
- Heat the milk so it comes to a boil. Add it to the egg yolks and whisk until it thickens in a double boiler over boiling water. Add this mixture to the cream cheese and combine well.
- Add a small amount of the 1/4 cup + 1 tsp of sugar to the egg whites and mix on medium low speed for about 2 minutes. Gradually add the remaining sugar to the egg whites and beat on medium until a soft meringue forms.
- Add 1/4 of the meringue to the cream cheese mixture and combine. Add the remaining meringue to the cream cheese mixture and fold to combine.
- Fill the cake pan and smooth the top.
- Put the cake pan in a roasting pan and add boiling water so it comes up 1-1.5 cm up the cake pan. Bake for 15 minutes and then lower the temperature to 325 degrees and continue to bake for 25 minutes until the top turns slightly golden.
- Turn off the oven and leave the cake pan for another 40 minutes to an hour. (I left mine for 40 minutes.)
- Note: The cake will continue to bake with the heat off so do not over bake. Depending on the oven, the cake may not turn golden but should avoid cooking much longer than the suggested time.
- Take the cake out of the roasting dish and place on a wire rack to cool completely. Refrigerate and chill completely before taking it out of the pan. It is best served the second day.
Energy Balls
By zircon50
Combine dates, 1 cup shredded coconut, almond butter in a food processor
- 15 pitted Madjool dates
- 1 cup shredded coconut
- 3 Tablespoons natural almond butter (or peanut butter)
- 3 Tablespoons shredded coconut for coating
Pressure Cooker Corn on the Cob
By zircon50
PRESSURE COOKING TIP: Add a few tablespoons of butter, and the recommended amount of coarse kosher salt, to the coo...
- Corn on the cob
- 1/2 teaspoon coarse kosher salt
- 1 cup of cold water
- Several tablespoons of butter (optional)
Caesar Salad (Lidia Bastianich)
By zircon50
To hard boil the eggs: Place the eggs in a saucepan
- 2 cups cubed (1/2 inch) firm textured white bread
- 3 young, firm heads romaine or one 18-ounce package hearts of romaine
- 2 tablespoons red-wine vinegar, plus more for dressing the salad
- 2 tablespoons fresh lemon juice
- 4 cloves garlic
- 4 anchovy fillets
- 1/3 cup extra-virgin olive oil, or as needed
- 1 tablespoon Dijon mustard
- 1 hard-boiled egg yolk
- 1/2 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- Freshly ground black pepper
- 1 cup grated Grana Padano, plus a block of Grana Padano for shaving
Florentine Lace Cookies (America's Test Kitchen)
By zircon50
Why this recipe works: These wafer-thin almond cookies have a reputation for being fussy and unpredictable, but we...
- 2 cups slivered almonds
- 3/4 cup heavy cream
- 4 tablespoons unsalted butter, cut into 4 pieces
- 1/2 cup (3 1/2 ounces) sugar
- 1/4 cup orange marmalade
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon grated orange zest
- 1/4 teaspoon salt
- 4 ounces bittersweet chocolate, chopped fine
Slow-Cooker Pork Pot Roast (from Cook's Country)
By zircon50
How we use your e-mail address How we use your e-mail address Beef shoulder is the classic choice for pot roa...
- 2 (2 1/2- to 3-pound) boneless pork shoulder roasts, netting removed and tied according to photos at left
- Salt and pepper
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 6 garlic cloves, minced
- 1 tablespoon tomato paste
- 1/2 cup white wine
- 3 tablespoons Minute Tapioca
- 1 28-ounce can diced tomatoes, drained
- 2 teaspoons minced fresh thyme leaves
- 1 pound carrots, peeled, halved lengthwise, and cut into 2-inch pieces
- 1 pound parsnips, peeled, halved lengthwise, and cut into 2-inch pieces
- 2 teaspoons white wine vinegar
Italian Ice (2)
By zircon50
Combine water, sugar and lemon peel in medium saucepan
- 6 cups Water
- 2 1/2 cup Sugar
- 3 teaspoon Grated lemon peel
- 1 1/2 cup Lemon juice