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Recipes
Popcorn with Sesame Glazed Pistachios
By stancec44
Step 1 Preheat the oven to 350° and line a baking sheet with parchment paper
- 1/3 cup vegetable oil
- 1/2 cup popping corn
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sugar
- 2 tablespoons toasted sesame seeds
- 2 teaspoons soy sauce
- 1/2 teaspoons garlic powder
- 2 cups shelled unsalted pistachios (8 ounces)
Coconut Corn Salad
By stancec44
Melt the butter in a large skillet over medium heat
- 3 tablespoons unsalted butter
- 5 ears of corn, shucked
- fine grain sea salt
- 3 tablespoons fresh thyme leaves
- 1 cup / 1 1/2 oz / 40 g big coconut flakes, well toasted
- 1 cup / 3 oz / 85 g sliced almonds, well toasted
- 3 tablespoons chopped red onions
- big squeeze of fresh lemon or lime juice
Classic Deviled Eggs
By stancec44
This classic version, made with two kinds of mustard and served with paprika
- 1 dozen large eggs
- 1/2 cup mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons yellow mustard
- 3 dashes of Worcestershire sauce
- Salt
- Sweet paprika or pure ancho chile powder, for garnish
Torta Ahogada (Pork Carnitas Sandwich)
By stancec44
But let’s go to the recipe: “Tortas Ahogadas” (salsa-drowned sandwiches) are typical of Guadalajara city in t...
- Hot sauce:
- 4 hard rolls halved horizontally
- 1 Lb Pork Carnitas
- 3/4 cup of Refried Beans
- 2 Lbs. ripe tomatoes
- 1 clove garlic
- 1 teaspoon of vinegar
- 1/2 teaspoon of dry Mexican oregano
- Salt to taste
- 1 / 4 of a large thinly sliced onion and marinated in lemon juice
- 15 árbol peppers
- 1/2 garlic clove
- Salt to taste
The Best Fudgy Brownies (and 3 variations)
By stancec44
Why this recipe works: Using three types of chocolate (unsweetened, bittersweet, and cocoa powder) ensures an extra...
- Boozy Fruit and Nut variation:
- For the Basic Brownies
- 8 tablespoons (4 ounces) unsalted butter
- 6 ounces bittersweet chocolate, finely chopped
- 2 ounces unsweetened chocolate, finely chopped
- 1 cup (7 ounces) plus 2 tablespoons granulated sugar
- 3 large eggs
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup (5 ounces) all purpose flour
- 2 tablespoons cocoa
- 2 teaspoons bourbon
- 3/4 cup dried cranberries, divided
- 3/4 cup raisins, divided
- 1 cup chopped almonds, divided
- Salty Peanut Blast variation:
- 1 1/4 cup peanuts, chopped, divided
- 5 tablespoons natural peanut butter
- 1/2 teaspoon coarse salt
- Hazelnut and Nutella Swirl variation:
- 1 cup hazelnuts, chopped
- 6 tablespoons Nutella
Pear Ginger Cake with Whipped Cream and Rum-Caramel Glaze
By stancec44
It’s a triple-decker stunner that features a soft, tender cake with fresh pears and homemade ginger folded into t...
- For the cake
- 12 oz. (1-1/2 cups) unsalted butter, softened; more for the pans
- 1 lb. 2 oz. (4 cups) all-purpose flour
- 4-1/2 tsp. baking powder
- 1 tsp. kosher salt
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3/4 cup whole milk, at room temperature
- 1 lb. firm-ripe Anjou or Bartlett pears (about 2 small pears), peeled, cored, and cut into 1/2-inch dice
- 5 oz. (1 cup) finely chopped Candied Ginger
- 1 Tbs. pure vanilla extract
- For the caramel glaze
- 1-1/2 cups granulated sugar
- 1/4 tsp. fresh lemon juice
- 1-1/2 oz. (3 Tbs.) unsalted butter, at room temperature
- 3/4 cup heavy cream
- 1-1/2 Tbs. dark rum
- Pinch of kosher salt
- For the whipped cream
- 6 cups heavy cream
- 7 oz. (2 cups) confectioners’ sugar
- 2-1/2 oz. (1/2 cup) coarsely chopped Candied Ginger for garnish
Baked Alaska
By stancec44
With three colorful layers of ice cream domed atop a fudgy, flourless chocolate cake, our version of this retro des...
- For the ice cream and cake:
- Nonstick cooking spray or butter, for greasing
- 1 1⁄2 cups (13 oz.) nutty ice cream, such as pistachio
- 11 oz. finely chopped bittersweet chocolate, divided
- 3 cups (24 oz.) fruity ice cream (not sorbet), such as strawberry
- 2 cups (20 oz.) vanilla ice cream
- 1 stick (4 oz.) unsalted butter, plus more for greasing
- 6 large egg yolks (plus half of a reserved egg shell, gently washed and dried
- 3⁄4 cup plus 1 Tbsp. (3 oz.) pistachio or almond flour
- 1⁄2 cup (3 oz.) rice flour
- 6 large egg whites
- 3⁄4 cup plus 2 Tbsp. (7 oz.) superfine sugar
- For the meringue topping:
- 4 large egg whites, at room temperature
- 3⁄4 cup plus 2 Tbsp. (7 oz.) superfine sugar
- Pinch of cream of tartar
- Seeds scraped from 1 vanilla bean
- 1⁄3 cup overproof spiced rum (optional)
Halloween - Glam Rock Layer Cake
By stancec44
Super dark, moist and buttery chocolate cake layers filled with colourful vanilla frosting and covered in a decaden...
- For the "Black" Dark Chocolate Butter Cake layers:
- 2 1/3 cups 315 g all-purpose flour
- 3/4 cup plus one tablespoon 100 g best-quality black cocoa powder
- 1 1 /2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups 360 ml buttermilk, room temperature
- 1/2 cup 120 ml hot coffee OR very hot water
- 1 cup 227 g unsalted butter, room temperature
- 2 1/2 cups 560 g packed light brown sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs room temperature
- 1/4 cup 60 g mayonnaise, room temperature
- 1 1/2 teaspoons baking soda
- 1 teaspoon distilled white vinegar
- For the (purple frosting) Vanilla Frosting:
- 1 cup 227 g unsalted butter, room temperature
- 3 cups 375 g confectioners' sugar, sifted
- 1/4 cup 60 ml whipping cream (heavy cream) or milk
- 2 tablespoons water plus more if needed
- 2 teaspoons pure vanilla extract
- Pinch of salt
- Few drops each AmeriColor Soft Gel Paste Color in Electric Purple and Regal Purple
- For the Glossy Black Fudge Frosting:
- 2 cups 454 g unsalted butter, softened
- 4 cups 500 g confectioners' sugar
- 3/4 cup 90 g premium dark (preferably black) cocoa powder (I used Guittard Noir)
- 1/2 cup 120 ml hot water
- 1/2 cup 120 ml sour cream
- 1 1/2 teaspoons pure vanilla extract I used Nielsen-Massey
- Generous pinch of salt
- 8 ounces 240 g premium dark (but not extra dark) chocolate, chopped or chips, melted (I used Callebaut Callets)
- Soft gel paste color in Super Black (or other concentrated black gel color of your choice, but this one is the only I can promise works for black coloring)
- Sprinkles of your choice 1-2 cups, depending on size of the sprinkles
- You will also need:
- 1 large pastry bag disposable or reusable
- Large plain round pastry tip I use Ateco #809
- Sprinkles of your choice 1-2 cups, depending on size of the sprinkles--see Sweetapolita's Notes
No Knead Pizza Dough
By stancec44
1. In a large bowl, mix the flour with the yeast and salt
- 3 cups all-purpose or bread flour, more for dusting
- 1/4 teaspoon instant yeast (such as SAF brand)
- 1 1/2 teaspoons salt
- 1 1/2 cups water
Glenna McGinnis Lane Cake
By stancec44
If using 4 - 9” pans, would make 1 1/2 of cake recipe, and do same for Frosting
- and a Half CAKE RECIPE:
- Cake (One and a half recipe measurements below)
- (NOTE: do not beat egg whites first, but do in order. If they sit too long, they become watery.)
- 1 c. butter
- 2 c. sugar
- 1 tsp vanilla
- 3 1/4 c. flour
- 3 1/2 tsp. baking powder
- 1 tsp salt
- 1 c. milk
- 8 egg whites
- 1-1/2 c. butter
- 3 c. sugar
- 1-1/2 tsp vanilla
- 4 & 3/4 + 1/8 c. flour
- 5 1/4 tsp baking powder
- 1-1/2 tsp salt
- 1-1/2 c. milk
- 12 egg whites
- Proceed as below, but use 4 9" cake pans for sure.
- FILLING/FROSTING:
- (You can keep the frosting amounts the same for either cake size- do not have to increase, but frosting is a bit light if you don't)
- 12 egg yolks
- 1 3/4 c. sugar
- 1/2 tsp salt
- 3/4 c. butter
- 1/2 c. Bourbon
- 1 1/2 c. coarsely chopped toasted pecans
- 1 1/2 c. shredded flake coconut
- 1 1/2 c. chopped raisins