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Recipes
Cranberry Steamed Pudding (Martha Stewart)
By zircon50
Generously butter a 7 1/2-cup steam-pudding mold, and set aside
- 12 ounces (3 cups) fresh or frozen cranberries
- 3/4 cup sugar
- 1/4 cup plus 2 tablespoons kirsch
- 1 stick cinnamon
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 pinch salt
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 cup packed dark-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 1 cup dried cranberries
- 1 cup heavy cream, chilled
- 1 tablespoon confectioners' sugar, sifted
Tiramisu Cheesecake
By zircon50
Preheat oven at 350F. Grease a 9-inch spring form pan
- Crust
- 1 1/2 cups gingersnap cookie crumb
- 1/4 cup butter, melted
- Filling
- 2 tablespoons gelatin
- 2 cups heavy cream
- 2/3 cup sugar
- 4 large egg yolks
- 1/2 teaspoon salt
- 500 gram Mascarpone cheese
- 1/2 cup Espresso
- 10 to 12 lady fingers
- 1/4 cup cocoa powder
Oatmeal, Coconut & Raspberry Bars (Jill Bauer, QVC)
By zircon50
To make your bars extra crispy-on-the-outside and gooey-on-the-inside (my favorite way!), let the batter rest for a...
- 1-1/2 cups sweetened flaked untoasted coconut, divided
- 1-1/4 cup all-purpose flour
- 3/4 cup light brown sugar, packed
- 1/4 cup sugar
- 1/2 tsp salt
- 3/4 cup unsalted butter, cold and cut into pieces
- 1-1/2 cups old fashioned oats (not instant)
- 3/4 cup seedless raspberry jam
Brownie Pudding (Barefoot Contessa)
By zircon50
Preheat the oven to 325 degrees F
- 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
- 4 extra-large eggs, at room temperature
- 2 cups sugar
- 3/4 cup good cocoa powder
- 1/2 cup all-purpose flour
- Seeds scraped from 1 vanilla bean
- 1 tablespoon framboise liqueur, optional
- Vanilla ice cream, for serving
Spiced Green Tea Smoothie (Fat Burning)
By zircon50
Put all ingredients in blender
- 3/4 cup of strong green tea, chilled
- 1/8 teaspoon cayenne pepper
- Juice of 1 lemon (2-3 TBSP)
- 2 teaspoons agave nectar
- 1 small pear, skin on, cut into pieces
- 2 tablespoons fat-free plain yogurt
- 6-8 ice cubes
Bristolone (Italian Cookie Ring)
By zircon50
Preheat oven to 350 degrees
- FOR THE COOKIE RING:
- 3/4 cups Crisco
- 1 cup sugar
- 2 eggs
- 3 cups flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cups milk
- 2 teaspoons of anise (or almond) (or lemon) extract
- FOR THE GLAZE:
- 2 Cups Confectioners Sugar
- 2 teaspoons anise extract (or other extract)
- 1/3 cup water (or milk)
Strawberry Glaze Pie
By zircon50
Slice enough strawberries to fill one cup
- 1 8-inch, baked pie shell (cooled)
- 2 pints fresh strawberries, washed and hulled
- 1/2 cup sugar
- dash of salt
- 1 1/2 Tblsp. cornstarch
- 1 Tblsp. lemon juice
- 1 (8 oz.) cream cheese, softened
- 1/2 cup milk
Orange EVOO Pound Cake
By zircon50
Preheat oven to 350F. Butter and flour a 10 inch tube pan/angle food cake pan
- 1 cup Bellucci Organic EVOO
- 4-5 juice oranges
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ¾ teaspoon kosher salt
- 1 large egg, room temperature
- 6 large eggs, room temperature
- 3 cups sugar
- Confectioner’s sugar for sprinkling
Mixed Berry Scones (Cook's Country)
By zircon50
To keep the (frozen) berries from bleeding into the dough, we tossed the berries in confectioners’ sugar
- SCONES:
- 1 3/4 c frozen mixed berries, roughly chopped
- 3 T powdered sugar
- 3 c flour
- 12 T cold butter, cut into 1/2" chunks, separated
- 1/3 c sugar
- 1 T baking powder
- 1 1/4 t salt
- 1 c milk
- 1 egg + 1 yolk
- GLAZE:
- 2 T butter
- 1 T honey
Ricotta Cookies
By zircon50
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside
- GLAZE:
- 1 cup butter, room temperature
- 1 3/4 cups granulated sugar
- 2 eggs
- 15 ounces ricotta cheese
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 cups flour
- 1 1/2 cups powdered sugar
- 1/2 teaspoon almond extract
- 3–4 tablespoons milk
- 1/4 cup sprinkles