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Recipes
Apple Galette
By ezunich
Crust: Blend flour and salt in processor
- Crust
- 1 3/4 cups all purpose flour
- 1/4 tsp salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 2 tbs (or more) ice water
- Fruit
- 1 1/2 pounds Granny Smith apples, peeled, cored, cut into 1/8-inch-thick slices
- 4 tbs sugar, divided
- 1 tsp finely grated lemon peel
- 1/4 cup apricot preserves
- Whole milk
Irresistible Peanut Butter Cookie
By ezunich
Mix all the ingredients. Roll into balls and flatten with the forks
- 3/4 cup peanut butter
- 1/2 cup shortening
- 1 1/4 cup brown sugar
- 3 tbs milk
- 1 tbs vanilla
- 1 egg
- 1 3/4 cup flour
- 3/4 tsp salt
- 3/4 tsp baking soda
Red, White and Blueberry Pie
By ezunich
Combine 1/2 cup sugar and flour in a heavy saucepan; gradually whisk in half-and-half and eggs
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1 1/2 cups half-and-half
- 2 large eggs
- 1 tsp vanilla extract
- 1 baked (9-inch) pastry shell
- 1 1/2 cups fresh blueberries
- 2/3 cup sugar
- 2 tbs cornstarch
- 2 tbs strawberry gelatin
- 2/3 cup water
- 3 pints fresh strawberries
- Garnish: fresh mint sprigs
Chocolate Sour Cream Torte
By ezunich
In a large bowl, beat shortening and sugar until crumbly, about 2 minutes
- Frosting:
- 1/4 cup shortening
- 1 1/4 cups sugar
- 2 eggs
- 2 squares (1 oz each) bittersweet chocolate, melted and cooled
- 1 1/2 tsp vanilla
- 1 1/2 cups flour
- 1/3 cup cocoa
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (8 oz) sour cream
- 1 cup milk
- 1/4 cup plain yogurt
- 1 cup (8 oz) sour cream
- 2/3 cup sugar
- 1 (12 oz carton) frozen whipped topping thawed
Red Velvet Cake
By ezunich
Preheat oven to 375°. Line bottoms of two 8x8x2-inch square pans (or three 9x2-inch round cake pans) with parchmen...
- SIFT:
- 1 3/4 1 3/4 3/4 cups all-purpose flour
- 1 3/4 1 3/4 3/4 cups cake flour
- 1/4 1/4 1/4 cup unsweetened cocoa powder
- 1 1 1 tsp baking soda
- 1 1 1 tsp table salt
- 1 1 1 tsp instant espresso powder
- BEAT:
- 2 1/4 2 1/4 1/4 cups sugar
- 3 3 3 eggs
- 2 1/4 2 1/4 1/4 cups vegetable oil
- COMBINE:
- 1 2/3 1 2/3 2/3 cups buttermilk
- 1 1 1 oz. liquid red food color
- 1 1 1 tsp vanilla extract
- 1 1 1 tbs distilled white vinegar
- White Chocolate Frosting
- 5 about 5 cups)
- WHISK:
- 2 2 2 cups whole milk
- 1 1/2 1 1/2 1/2 cups all-purpose flour
- MELT:
- 4 4 4 oz. white bar chocolate, chopped
- CREAM:
- 2 2 2 cups sugar
- 2 2 2 sticks unsalted butter, softened (16 Tbsp.)
- Melt chocolate in a double boiler until smooth; cool slightly.
- 7 5 and butter in the bowl of a stand mixer on high speed until light and fluffy, about 7 minutes. Add chilled milk mixture and melted chocolate and beat on high speed until light and fluffy, about 5 minutes more.
Italian Pot Roast
By ezunich
Sprinkle roast with salt and pepper
- 1 boneless beef chuck roast (4 lbs)
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbs canola oil
- 1 can (28 oz) diced tomatoes, undrained
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1/2 tsp Italian seasoning
- 1/4 tsp dried rosemary, crushed
- 1/4 cup flour
- 1/2 cup beef broth
Chicken Pasta Salad
By ezunich
Remove pea pods from package and place in bowl of cool water until thawed
- 1 (6 oz) package frozen pea pods
- 1 (5 oz) package spiral macaroni
- 1/3 cup mayonnaise
- 1/4 cup French dressing
- 2 cups cutup cooked chicken
- 1 cup cherry tomatoes, cut in half
Red Velvet Cheesecake-Vanilla Cake with Cream Cheese Frosting - Southern Living
By ezunich
Prepare the Cheesecake Layers: Preheat oven to 325°F
- 4 1/2 (8-oz.) pkg. cream cheese, softened
- 2 1/4 cups granulated sugar
- 6 large eggs, lightly beaten
- 1 1/2 cups sour cream
- 3/4 cup whole buttermilk
- 4 1/2 tablespoons unsweetened cocoa
- 2 (1-oz.) bottles liquid red food coloring
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons distilled white vinegar
- 1/2 cup (4 oz.) salted butter, softened
- 1 cup granulated sugar
- 1 1/2 cups bleached cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup whole milk
- 1 1/2 teaspoons vanilla extract
- 3 large egg whites
- Shortening, for greasing pan
- 2 (8-oz.) pkg. cream cheese, softened
- 1/2 cup salted butter, softened
- 1 (32-oz.) pkg. powdered sugar
- 2 teaspoons vanilla extract
Layered Turtle Cheesecake
By ezunich
Place a greased 9-in. spring form pan on a double thickness of heavyduty foil (about 18 in
- FILLING:
- 1 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/4 cup finely chopped pecans
- 6 tbs cold butter
- 4 pkg. (8 oz. each) cream cheese, softened
- 1 cup sugar
- 1/3 cup packed brown sugar
- 1/4 cup plus 1 tsp all-purpose flour, divided
- 2 tbs heavy whipping cream
- 1-1/2 tsp vanilla extract
- 4 eggs, lightly beaten
- 1/2 cup milk chocolate chips, melted and cooled
- 1/4 cup caramel ice cream topping
- 1/3 cup chopped pecans
- GANACHE:
- 1/2 cup milk chocolate chips
- 1/4 cup heavy whipping cream
- 2 tbs chopped pecans
- Optional garnish: pecan halves and additional caramel ice cream topping
Almond-Oat Strawberry Shortcakes
By ezunich
Preheat oven to 375°, Line a baking sheet with parchment paper, Pulse flour, oats, almonds, 1/3 cup sugar, baking ...
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/3 cup slivered almonds
- 1/3 cup plus 2 tbs sugar, divided
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 6 tbs (3/4 stick) chilled unsalted butter, cut into 1/2" cubes
- 1 cup chilled heavy cream, divided, plus more for brushing
- 1 1/2 tsp vanilla extract, divided
- 4 cups fresh strawberries, hulled, sliced
- 1 tbs Grand Marnier or other orange liqueur (optional)