Carla's profile page
Recipes
Yeasted Doughnuts
By Carla
Lightly sweet, tender and crisp
- 3 - 3 1/4 cups unbleached all-purpose flour, plus extra for dusting work surface
- 1 envelope (2 1/4 tsp) instant yeast
- 6 Tbsp sugar, plus 1 cup for rolling
- 1/2 tsp table salt
- 2/3 cup whole milk, at room temperature
- 2 large eggs, lightly beaten
- 6 Tbsp unsalted butter, cut into 6 pieces, softened but still cool
- 6 cups (40 oz) vegetable shortening such as Crisco, for frying.
Pie Dough
By Carla
Cut butter into small cubes
- 1 1/2 cups all purpose flour
- 1/2 t. salt
- 1/2 c. chilled butter
- 4 to 5 T. ice cold water
Basic Scones
By Carla
From Tamasin's Kitchen Bible
- 1 lb. all purpose flour
- 1/2 tsp salt
- 1/4 - 1/3 cup unsalted butter
- 4 to 6 level tsp baking powder
- 1 1/4 cups whole milk
Strawberry-Rhubarb Crisp
By Carla
From Foster's Market, N.C
- Topping:
- 1 cup all-purpose flour
- 1/2 cup firmly packed light brown sugar
- 1/2 cup rolled oats
- 1/2 cup sliced almonds
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 12 Tbsp cold unsalted butter, cut into 1/2 inch cubes (1 1/2 sticks)
- Filling:
- 2 cups hulled, halved strawberries
- 4 cups chopped rhubarb
- 1 cup sugar (or up to 1 1/4 cups sugar for sweeter crisp)
- 3 Tbsp all-purpose flour
- 1 Tbsp cornstarch
Overnight Cinnamon Rolls
By Carla
Recipe courtesy Alton Brown, 2006
- 4 large egg yolks, room temperature
- 1 large whole egg, room temperature
- 2 ounces sugar, approximately 1/4 cup
- 3 ounces unsalted butter, melted, approximately 6 tablespoons
- 6 ounces buttermilk, room temperature
- 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
- 1 package instant dry yeast, approximately 2 1/4 teaspoons
- 1 1/4 teaspoons kosher salt
- Vegetable oil or cooking spray
- 8 ounces light brown sugar, approximately 1 cup packed
- 1 tablespoon ground cinnamon
- Pinch salt
- 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons
- 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
- 3 tablespoons milk
- 5 1/2 ounces powdered sugar, approximately 1 1/2 cups
Sister Mary Classic Pralines
By Carla
Sister Mary's pralines are fragile, sugary, and melt-in-your-mouth light
- 1 pound light brown sugar
- 2 1/2 cups granulated sugar
- 2 1/2 cups whole milk
- 2 1/2 cups pecans, chopped (medium size)
- Pinch salt
- 1/2 stick butter
- 1 tsp vanilla extract (or maple if desired)
Fluffernutter Cookies
By Carla
From The Novice Chef
- Soft and Crumbly Peanut Butter Cookies:
- 12 Regular Marshmallows
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup peanut butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour
- Chocolate Glaze:
- 3/4 cup semisweet chocolate chips
- 3 tablespoons butter
- 1 tablespoon light corn syrup
- 1/4 teaspoon vanilla extract
Cauliflower and Roasted Garlic Soup
By Carla
From Spigolo restaurant
- 3 heads garlic
- Salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 3 white onions, peeled and thinly sliced
- 4 heads cauliflower; 3 cored and thinly sliced, 1 broken into small florets
- 8 sprigs thyme, tied with twine, plus 1 Tbsp chopped
- 1 cup dry white wine
- 6 cups chicken stock, plus more to thin, if desired
- 2 cups heavy cream, plus more to thin, if desired
- 2 1/2 cups plus 3 Tbsp finely grated Parmesan cheese
- 2 Tbsp chopped parsley
Chicken with creamy Spinach and Shallots
By Carla
Delicious! Hands on time: 20 min Total time: 35 min Serves: 4 I modified the recipe from Real Simple
- 2 Tbsp olive oil
- 4 chicken breasts, pounded and cut in half (8 pieces total)
- 4 shallots, thinly sliced
- 1/4 cup dry white wine (Sauvignon Blanc)
- 1/4 cup sour cream
- 2 bunches spinach (8 cups)
Maple-Glazed Sweet Potatoes with Cipollini Onions
By Carla
From Spigolo restaurant
- 2 cups (8 oz) cipollini onions
- 1/4 cup vegetable oil
- 5 sweet potatoes (2 1/2 lbs), peeled anc cut into 1-inch thick semicircles
- salt and freshly ground black pepper
- 3 Tbsp unsalted butter
- 1/2 cup maple syrup
- 3 Tbsp thinly sliced sage leaves