Cindy's profile page
Recipes
Cream Pie
By Cindy
In a heavy-bottomed medium saucepan, mix together sugar, flour, and salt
- Crust:
- 1 (9-inch) Perfect Pie Dough, recipe follows, baked and cooled
- Filling:
- 3/4 cup sugar
- 1/3 cup flour
- 1/4 teaspoon salt
- 4 egg yolks
- 2 cups whole milk
- 2 tablespoons butter
- 1 1/2 teaspoons pure vanilla extract or 1 vanilla bean split in half lengthwise and seeds scraped
- Perfect Pie Dough:
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled or frozen
- 4 to 6 tablespoons ice cold water
Chunky Puttanesca Crostini
By Cindy
Heat the oven to 325 degrees F
- 1 loaf crusty bread, thinly sliced
- 1/4 cup extra-virgin olive oil
- 6 to 8 large Italian anchovy fillets
- 4 cloves garlic, chopped
- 1 teaspoon crushed red pepper flakes
- 2 pints grape tomatoes
- 4 tablespoons capers, drained
- 1/4 cup chopped pitted oil cured olives
- 1/2 cup chopped flat-leaf parsley
Mocha Semifreddo
By Cindy
Spray a 9 1/4 by 5 1/4 by 3-inch metal loaf pan lightly with nonstick spray
- Nonstick cooking spray
- 8 ounces purchased amaretti cookies (about 23 cookies)
- 3 tablespoons unsalted butter, melted
- 3/4 cup sugar
- 8 large egg yolks
- 1/3 cup brewed espresso
- 2 tablespoons dry Marsala wine
- Pinch salt
- 1 cup whipping cream
Refreshing Mint and Lime Sparkler
By Cindy
Place mint leaves into the bottom of your cocktail shaker and muddle them a little (smash/bruise them with the ba...
- 1/4 cup mint leaves
- 1/4 cup ice 2 ounces vodka
- 1 ounce sweetened lime syrup (Rose’s is a popular brand)
- Juice of 1/2 lime
- 1 1/2 ounces club soda, cold
Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce
By Cindy
Preheat oven to 400 degrees F
- Salt
- 1 pound gnocchi ( potato dumplings) from refrigerated or frozen foods section of market
- 1 1/2 pounds ground chicken
- 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
- 1 teaspoon fennel seeds, 1/3 palm full
- 1/4 cup tender sun dried tomatoes (available in pouches or tubs in produce section)
- 20 leaves fresh basil, divided
- 2 tablespoons extra-virgin olive oil, plus some to drizzle
- 1 medium onion, finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- Grated Parmigiano-Reggiano or Romano, to pass at table
Apple Empanadas with Almond Pastry Cream
By Cindy
Preheat the oven to 400 degrees F
- Almond Pastry Cream:
- 2 to 3 tablespoons unsalted butter
- 3 large Granny Smith apples, cored, peeled and cut into 1-inch dice
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- Pinch salt
- Bench flour, for dusting
- Almond Pastry Cream, at room temperature, recipe follows
- 1 box frozen puff pastry, thawed according to package directions
- 1 large egg, beaten
- Turbinado sugar
- 1 1/2 cups whole milk
- 1/2 cup sugar
- 2 tablespoons almond paste
- Pinch salt
- 4 large egg yolks
- 2 tablespoons cornstarch
- 3 tablespoons unsalted butter
Texas Sticky Buns
By Cindy
Refrigerated pizza dough makes quick work of these Texas sized sticky buns - simple and delicious!
- 4 tablespoons (1/2-stick) butter, divided
- 1 tablespoon light corn syrup
- 1/2 cup light brown sugar, firmly packed, divided
- 1/2 cup pecan halves
- 1 (10-ounce) package refrigerated pizza crust (see Note)
- 2 teaspoons ground cinnamon
Homemade Breakfast Sandwiches with Homemade Maple Sausage, Egg and Cheese
By Cindy
Preheat the oven to 350 degrees F
- 4 Portuguese or kaiser rolls, sliced in half
- 3 tablespoons unsalted butter, melted, plus 1 tablespoon not melted
- 1 tablespoon olive oil
- Homemade Maple Sausage, formed into 4 (4-ounce) patties, recipe follows
- 4 large eggs
- Kosher salt and freshly cracked black pepper
- 4 slices American cheese
- Hot sauce, optional, for serving
- Ketchup, optional, for serving
Baked Spring Rolls
By Cindy
Spring Rolls: Preheat oven to 375°F
- Filling:
- 3 Tbsp sesame oil, plus more for brushing
- 1 tsp minced garlic
- 2 tsp grated ginger
- 1/4 cup thinly sliced scallions
- 1 lb ground pork
- 3 cups thinly shredded cabbage
- 1 cup grated carrot
- 1 8-oz can sliced water chestnuts, chopped
- 3 Tbsp soy sauce
- 2 Tbsp fresh cilantro, chopped
- 2 tsp chili garlic paste
- 3 Tbsp rice wine vinegar
- 18 flour spring roll wrappers
- Dipping sauce:
- 3 Tbsp soy sauce
- 3 Tbsp rice wine vinegar
- 1-1/2 Tbsp sweet rice cooking wine
- 1-1/2 tsp ginger, peeled and chopped
- 1 scallion, thinly sliced
- 1/2 tsp honey
Basic Pepperoni Pizza and Four Cheese Pizza (Pioneer Woman)
By Cindy
For the pizza dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water
- 1 teaspoon active dry yeast
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/3 cup olive oil, plus more for oiling bowl
- 12 ounces fresh mozzarella, sliced thin
- 1 cup pepperoni pieces
- 2 tablespoons olive oil
- Salt and pepper
- One 3.5-ounce jar pesto
- 12 ounces fresh mozzarella, sliced thin
- 4 ounces fontina, grated
- 4 ounces goat cheese, crumbled
- 1/4 cup grated Pecorino Romano
- 1/4 cup olive oil
- 5 cloves garlic, finely minced
- 1 pint red grape tomatoes, halved lengthwise
- 1 pint yellow grape tomatoes, halved lengthwise
- 1 tablespoon balsamic vinegar
- 16 fresh basil leaves, chiffonade, plus more if needed
- Salt and pepper
- 1 to 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped finely
- 1/2 cup chicken broth
- Three 15-ounce cans crushed tomatoes
- Salt and pepper
- Pinch sugar
- 1 teaspoon dried oregano
- 8 to 10 fresh basil leaves, chopped