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Recipes
Chocolate Pecan Layer Cake
By Cindy
For the cake: Preheat the oven to 350 degrees F
- Cake:
- 1 cup unsweetened cocoa powder
- 1 1/2 cups boiling water
- 3 cups sifted cake flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1/2 pound (2 sticks) butter, softened
- 2 cups packed light brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- Filling:
- 10 tablespoons (1 1/4 sticks) butter
- 1 1/3 cups packed light brown sugar
- 2 1/2 tablespoons milk
- 3/4 teaspoon vanilla extract
- Frosting:
- 6 tablespoons (3/4 stick) butter
- 2/3 cup packed dark brown sugar
- 1/4 cup heavy cream, plus more, if necessary
- 2 1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, for garnish
I Want to Marry You Cookies
By Cindy
In a medium saucepan, melt the butter over medium heat until melted
- 1 cup butter
- 1 1/4 cups dark brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 2 cups flour
- 1 cup uncooked rolled oats
- 1/2 teaspoon baking soda
- Salt
- 1/4 teaspoon ground cinnamon
- 1 cup white chocolate chips
- 1 cup chocolate chips
Wursts with Apple, Potato and Onion Hash
By Cindy
In a medium size pot of boiling, salted water, parboil the potatoes for 5 minutes; drain
- Salt and pepper
- 4 starchy potatoes, such as Russet (about 2 1/2 pounds), peeled and cut into 1-inch cubes
- 1 tablespoon canola oil
- 2 tablespoons butter
- 2 sweet-tart apples, such as Honeycrisp, cored with skin left on and chopped into 3/4-inch cubes
- 1 onion, chopped
- 1 tablespoon fresh thyme, chopped
- 6-8 ounces sharp white cheddar cheese, shredded
- 8 wurst sausages, such as weisswurst or knockwurst
- Grainy Dijon mustard or spicy brown mustard, for topping
- Honey, for drizzling
Crispy Parm-Crusted Filet of Fish and Buttery Bowties with Peas
By Cindy
Preheat oven 250˚F. Place a large pot of water to a boil over high heat
- Salt
- 1 pound bow tie pasta
- 1 cup all-purpose flour
- 2 tablespoons Old Bay seasoning
- 2 large eggs
- 4 6-ounce filets of tilapia or sole
- Pepper
- 1 cup plain, fine breadcrumbs or cracker crumbs
- 1 1/2 cups grated Parmigiano Reggiano
- 2 tablespoons fresh thyme, finely chopped
- 2 lemons
- 7 tablespoons EVOO - Extra Virgin Olive Oil
- 1 medium onion, finely chopped
- 2-3 large cloves garlic, finely chopped or grated
- 1 cup frozen peas, defrosted
- 3 tablespoons butter
- 1/4 cup mint, finely chopped
- 1/4 cup flat leaf parsley, finely chopped
Guy Fieri's Johnny Garlic Fries
By Cindy
Peel potatoes (or lightly scrub if desired), then cut into 1/3-inch slices and then into 1/3-inch sticks
- 4 (5-6 inch long) Russet potatoes, about 2 pounds total
- 2 quarts canola oil, for frying
- 1 tablespoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 5 garlic cloves, peeled and minced
- 2 tablespoon chopped flat-leaf parsley
- 1/2 tablespoon canola oil
Chive and Onion Mashed Potatoes
By Cindy
Boil the potatoes until done
- 1 1/2 pounds potatoes, peeled and cubed
- 1/2 cup chive and onion cream cheese, softened
- 1/4 cup butter, softened
Toll House Crumbcake
By Cindy
PREHEAT oven to 350° F. Grease 9-inch baking pan
- Topping:
- 1 tablespoon all-purpose flour
- 1/3 cup packed brown sugar
- 2 tablespoons butter or margarine
- 1/2 cup nuts, chopped
- 1 package NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Mini Morsels
- Cake:
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup butter or margarine, softened
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
Apple Zeppole with Cinnamon Whipped Cream
By Cindy
In a medium saucepan combine the butter, salt, sugar, and water over medium heat
- 1 large apple, peeled and grated (about 1 1/2 cups)
- 1/4 cup sugar
- 1 stick butter
- 1/4 teaspoon salt
- 1/2 cup water
- 1 cup flour
- 4 eggs
- 1 cup whipping cream
- 2 tablespoons confectioners' sugar, plus more for dusting
- 1 teaspoon cinnamon
- Olive oil for frying
Hazelnut Cinnamon Rolls
By Cindy
Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish
- 3 tablespoons butter, melted
- 1/3 cup hazelnuts, toasted and coarsely chopped
- 1/4 cup packed dark brown sugar
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 (1-pound) loaf purchased frozen white bread dough, thawed (recommended: Bridgeford)
- 3/4 cup powdered sugar
- 3 tablespoons mascarpone cheese
- 1 tablespoon buttermilk
Penne w/Turkey & Broccolini
By Cindy
Yields: 4 In a large pot of boiling, salted water, cook the penne until al dente, 11-13 minutes
- 3/4 pound penne pasta
- 1/4 cup EVOO – Extra Virgin Olive Oil, divided
- 1 bunch broccolini (about 9 ounces), tough ends trimmed, stalks and florets chopped into 1-inch pieces
- Salt and pepper
- 1 onion, chopped
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon crushed red pepper
- 1 pound ground turkey, preferably dark meat
- Parmesan cheese, for topping (optional)