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Recipes
Pumpkin Whoopee Pies w/Cinnamon Cream
By stancec44
Unlike vanilla extract (1 tsp to 1 tsp replacement), the vanilla paste will not lose its potency in hot mixtures
- For the cakes
- 1 cup all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. coarse salt
- 3/4 tsp. ground cinnamon
- 1/4 tsp. grated nutmeg
- 1/4 tsp. ground cloves
- 1/4 cup (1/2 stick) unsalted butter, at room temperature
- 1/4 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 3 Tbs. vegetable oil
- 1 large egg, at room temperature
- 2/3 cup canned pumpkin purée
- 3 Tbs. whole milk
- For the cinnamon cream
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup superfine sugar
- 1/4 tsp. ground cinnamon
- 1/4 tsp. coarse salt
- 1/2 tsp. vanilla paste or pure vanilla extract
- 2 Tbs. all-purpose flour
- 1/2 cup whole milk
Tomato & Ricotta Pie
By stancec44
Good premise - jazz it up?
- 3 3 3 medium tomatoes, thickly sliced (we use heirloom tomatoes, but any kind will do)
- 3 3 3 medium tomatoes, thickly sliced (we use heirloom tomatoes, but any kind will do)
- 3 3 3 medium tomatoes, thickly sliced (we use heirloom tomatoes, but any kind will do)
- 2 2 2 teaspoons salt
- 2 2 2 teaspoons salt
- 2 2 2 teaspoons salt
- 2 2 2 sheets store-bought puff-pastry dough
- 2 2 2 sheets store-bought puff-pastry dough
- 2 2 2 sheets store-bought puff-pastry dough
- 1 1 1 cup ricotta cheese
- 1 1 1 cup ricotta cheese
- 1 1 1 cup ricotta cheese
- 1 1 1 egg
- 1 1 1 egg
- 1 1 1 egg
- 1 1 1 garlic clove, minced
- 1 1 1 garlic clove, minced
- 1 1 1 garlic clove, minced
- 1 1 1 teaspoon dried oregano
- 1 1 1 teaspoon dried oregano
- 1 1 1 teaspoon dried oregano
- 1/4 1/4 1/4 cup chopped fresh parsley
- 1/4 1/4 1/4 cup chopped fresh parsley
- 1/4 1/4 1/4 cup chopped fresh parsley
- 1/3 1/3 1/3 cup chopped fresh basil, plus more for finishing
- 1/3 1/3 1/3 cup chopped fresh basil, plus more for finishing
- 1/3 1/3 1/3 cup chopped fresh basil, plus more for finishing
French Macarons with Raspberry Filling and Pistachios
By stancec44
Pre-heat the oven to 375°
- Ingredients:
- 125 g (4 oz) finely ground almonds
- 250 g (9 oz) powdered sugar
- 3 egg whites, room temperature
- 8 g (1 1/2 teaspoon) dried egg white powder
- 25 g (1 oz) granulated sugar
- Desiccated coconut, for sprinkling (optional)
- For the filling:
- 1/2 – 3/4 cup Raspberry Preserves (or any of your favorite flavors)
- 25 g (1 oz) pistachio nut meats, finely chopped
Orange Layer Cake w/Buttercream Frosting & Berries
By stancec44
For cake: Preheat oven to 350°F
- cake
- Nonstick vegetable oil spray
- 4 1/2 cups cake flour
- 4 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
- 2 cups sugar, divided
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups whole milk
- 9 large egg whites
- Orange-flower syrup
- 1 cup sugar
- 1 cup water
- 1 tablespoon orange-flower water*
- Buttercream
- 12 ounces cream cheese, room temperature
- 1 cup (2 sticks) unsalted butter, room temperature
- 5 1/2 cups powdered sugar, sifted
- 1/2 teaspoon orange-flower water
- 1/4 cup orange marmalade
- 1 12-ounce container fresh strawberries
- 1 6-ounce container fresh raspberries
- 1 4.4-ounce container fresh blueberries
- A flavoring extract; available in the liquor or baking section of some supermarkets or at liquor stores.
Strawberry Almond Milk
By stancec44
Filtered water is preferred here for best flavor, but tap water can be used
- 1 cup raw almonds
- 3-1/4 cups water, preferably filtered, plus more for soaking (see headnote)
- 1 tablespoon maple syrup
- Pinch sea salt
- 15 to 20 fresh strawberries, rinsed, hulled and chopped (3 cups total)
- 1/2 teaspoon vanilla extract
Frose (Frozen Rose Slushy)
By stancec44
Choose a full-flavored, full-bodied, dark-colored rosé for freezing
- 1 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé)
- 1/2 cup sugar
- 8 ounces strawberries, hulled, quartered
- 2 1/2 ounces fresh lemon juice
All Butter Bisquits
By stancec44
Treated like puff pastry, the dough for these buttery biscuits is rolled and folded several times to create multipl...
- 5 sticks unsalted butter, frozen, plus more, melted, for brushing
- 5 cups (1 lb, 7 oz.) all-purpose flour, plus more for dusting
- 2 tbsp. plus 2 tsp. baking powder
- 1 tbsp. kosher salt
- 1 tbsp. sugar
- 1 tsp. baking soda
- 2 cups buttermilk, chilled
- Flaky sea salt
Miso Soup
By stancec44
Just like the miso soup you get in restaurants, and we mean that in a good way
- 1 tablespoon dried wakame seaweed
- 3 cups Dashi
- 1/2 cup silken tofu, cut into 1/2-inch pieces
- 1/4 cup miso
- 1 scallion, very thinly sliced
Leite's Turkish Coffee Ice Cream
By stancec44
This caffeinated ice cream is reminiscent of the intense cardamom-laced coffee served in Istanbul
- 2 tablespoons instant espresso powder
- 2 tablespoons boiling water
- 10 cardamom pods, shells discarded and seeds ground
- 1 1/4 cups heavy cream
- 3/4 cup canned sweetened condensed milk
Pumpkin Pie Filling
By stancec44
Use any single crust pie crust recipe
- 3 1/2 ounces granulated sugar
- 3 3/4 ounces brown sugar
- 1 tablespoon King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon freshly ground black pepper (optional)
- 3 large eggs, beaten (might need one more white for high altitude)
- 2 cups (or one 15-ounce can) pumpkin
- 10 ounces light cream or evaporated milk