Carla's profile page
Recipes
Classic Buttermilk Biscuits
By Carla
1. Set a rack in the upper third of the oven and preheat to 500 degrees
- 1 Tbsp cream of tartar
- 1 1/2 tsp baking soda
- 5 cups sifted all-purpose flour, plus more as needed
- 1 Tbsp plus 1 teaspoon Diamond Crystal kosher salt
- 1/2 cup plus 2 tablespoons packed lard or unsalted butter, chilled and cut into pieces
- 2 cups chilled cultured buttermilk, plus more as needed
- 3 Tbsp unsalted butter, melted
Cucumber and Lime Spritzer
By Carla
Alcohol free and delicious
- 2 12-oz cans club soda
- 1/4 cup fresh lime juice (from 3 o 4 limes)
- 1 Kirby cucumber, thinly sliced
Julia Child's French Bread
By Carla
Pain Francais (French Bread) (From Mastering the Art of French Cooking: Volume Two by Julia Child and Simone Bec...
- 1 cake (0.6 ounce) (20grams) fresh yeast or 1 package dry active yeast
- 1/3 cup (75ml) warm water, not over 100 degrees F/38C in a glass measure
- 3 1/2 cup (about 1 lb) (490 gr) all purpose flour, measured by scooping
- dry measure cups into flour and sweeping off excess
- 2 1/4 tsp (12 gr) salt
- 1 1/4 cups (280 - 300ml) tepid water @ 70 – 74 degrees/21 - 23C
Lamingtons
By Carla
An Australian dessert made of sponge cake, chocolate and coconut
- Genoese Sponge:
- 5 eggs
- 60 gm of unsalted butter, melted
- 150 gm of plain flour
- 3/4 cup castor sugar
- Chocolate Icing:
- 3 Tbsp cocoa
- 24 Tbsp icing sugar
- 4-5 Tbsp water
- 3 Tbsp butter
- Flaked coconut
French Style Grilled or Broiled Fruit
By Carla
Brush fruit halves with melted, unsalted butter and sprinkle with sugar
- Stone fruit cut into halves
- Butter
- Sugar
Hummus
By Carla
Using a food processor fitted with the steel blade, drop in the garlic
- 2 cups canned chick peas
- 1 garlic clove, peeled
- 1/2 tsp ground cumin
- 1/4 fresh lemon juice
- 1/4 cup extra virgin olive oil
- 3 Tbsp tahini
Butterscotch Tartletts
By Carla
Butterscotch. Mmmm. When is the last time you had delicious butterscotch
- CHOCOLATE SHORTBREAD PASTRY:
- 1 cup (250g ) unsalted butter, softened
- 1 cup plus 2 tablespoons (150 g) confectioners’ sugar
- 1/2 cup (50 g) ground hazelnuts
- 2 level teaspoons (5 g) ground cinnamon
- 2 eggs
- 4 1/2 cups (400 g) cake flour
- 2 1/2 teaspoons (10 g) baking powder
- 1 1/2 tablespoons (10 g) cocoa powder
- (This makes a large batch, can be wrapped and frozen for 3 months.)
- BUTTERSCOTCH FILLING:
- 3-4 T butter
- 1 1/4 cups light brown sugar
- 3 cups whole milk, light cream, or half milk and half evaporated milk
- 2 eggs
- 7 T all-purpose flour
- 1/4 t salt
- 1 t vanilla extract
- splash of dark rum (optional–my modification)
Cranberry Duff
By Carla
I stock up on cranberries and freeze many bags so that I can make this through out the year
- 1/2 cup unsalted butter, room temperature
- 1 bag fresh or frozen cranberries
- 2/3 cup pecans toasted, chopped
- 1/3 cup plus 1/2 cup sugar
- 1 large egg
- 1/2 cup all-purpose flour
- 1/4 tsp salt
Granola
By Carla
Adapted from the Barefoot Contessa
- 4 cups old-fashioned rolled oats
- 2 cups sweetened shredded coconut
- 2 cups sliced almonds
- 3/4 cup vegetable oil
- 1/2 cup good honey
- 1 1/2 cups small-diced dried apricots
- 1 cup small-diced dried figs
- 1 cup dried raisins or cherries
- 1 cup dried cranberries
Zucchini Casserole
By Carla
Heat oven to 400 degrees. Heat the oil in a medium saucepan on medium heat
- 3 medium zucchini
- 1 Tbsp olive oil
- 1/3 cup chopped onion (about 1/2 of a medium onion)
- 3 cloves garlic
- 26 oz. chopped tomatoes
- 1 tsp Italian herbs or oregano
- Salt and pepper
- 1 cup Italian cheese mixture (packaged, or a mix including, for example, Mozzarella, Parmesan, provolone)