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Recipes
Ice Cream Sandwiches (not mine)
By stancec44
This recipe calls for baking one giant cookie, a way to ensure even, consistent ice cream sandwiches
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1/4 cup natural unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 1/2 cup sugar
- 1 tablespoon light corn syrup
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 tablespoon sour cream
- 1 pint ice cream (any flavor)
Mandarin Dessert Cups
By stancec44
Bon Appetit
- Vegetable oil
- 8-10 6 & 3/4" square egg roll wrappers
- 1 c. sifted powdered sugar
- 1/2 tsp ground ginger
- 1 pint orange sherbet
- 1 can mandarin orange segments, drain, syrup reserved
- Grated peeled ginger
- Grated orange & lemon peels
Chinese Sausage Buns (Lop Cheung Bao)
By stancec44
Chinese Sausage Buns are not only delicious, they are also very convenient to freeze and reheat
- 3/4 cup warm water
- 1 teaspoon instant yeast (3g)
- 1 tablespoon granulated sugar (12g)
- 1 tablespoon plus 1 teaspoon canola oil
- 2 cups all purpose flour (you can use bleached flour if you like) (272g)
- 2 tablespoons cornstarch (20g)
- 1/4 teaspoon salt (3g)
- 1/8 teaspoon baking soda (1g)
- 10 lop cheung Chinese sausages
- 10 pieces of parchment paper, cut into 3 x 4 inch rectangles
Blueberry-Lemon Icebox Cake
By stancec44
The more particular you are when building the layers in the loaf pan, the more neat and tidy this will look when sl...
- 8 ounces mascarpone or plain whole-milk Greek yogurt, room temperature
- 3/4 cup powdered sugar
- 2 tablespoons finely grated lemon zest
- 2 1/2 cups chilled heavy cream
- 1 cup homemade or store-bought lemon curd, divided
- 16 graham crackers, divided
- 1 1/2 cups Blueberry–Chia Seed Jam, divided (or something else if you don't want to make this)
- 1/3 cup fresh blueberries
Simple is Best Dressing (stuffing)
By stancec44
Can be made ahead. Uncover, cool
- 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
- 1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
- 2 1/2 cups chopped yellow onions
- 1 1/2 cups 1/4" slices celery
- 1/2 cup chopped flat-leaf parsley
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 1/2 cups low-sodium chicken broth, divided
- 2 large eggs
Butternut Squash Roasted in Coconut Oil
By stancec44
Start by slicing your butternut in half and scooping out the seeds
- Butternut Squash
- Coconut Oil
- Salt
- Sesame Seeds (optional)
Cuban Style Medianoche Sandwich
By stancec44
A medianoche (literally "middle of the night") is the kind of sandwich you eat after hours of partying in Miami's C...
- 1 lb. pork loin
- Kosher salt and freshly ground black pepper
- 2 tbsp. olive oil
- 4 medianoche bread, or challah
- 1 ⁄2 cup yellow mustard
- 1 lb. sliced deli ham, halved
- 8 slices swiss cheese, halved
- 4 dill pickles
- 4 tbsp. unsalted butter, softened
Berry Crisp with Vanilla-Goat Cheese Mousse
By stancec44
To make the topping for his fruit crisp, Holmes first rolls cubes of butter in a bit of flour to coat, then adds th...
- Berries
- 1 pound strawberries, hulled and quartered
- 1 cup blueberries
- 1/2 cup packed light brown sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons Marsala wine
- 1/2 vanilla bean, split and seeds scraped away and reserved
- Topping
- 3/4 cup sliced almonds
- 3/4 cup almond meal (or flour)
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- Pinch kosher salt
- 4 tablespoons unsalted butter, cut into small cubes
- Mousse
- 8 ounces fat-free fromage blanc
- 4 ounces goat’s-milk cheese (chèvre)
- 1/4 cup granulated sugar
- 1 vanilla bean, split and seeds scraped
- 1 teaspoon vanilla extract
Leek and Pancetta Risotto with Fried Egg
By stancec44
Cindy Pawlcyn, the owner of Napa Valley's new Brassica calls her executive chef, Darren McRonald, "the best risotto...
- 1 tablespoon extra-virgin olive oil
- 2 leeks, cleaned well and finely chopped
- 1 cup finely chopped pancetta
- 10 tablespoons unsalted butter, divided
- 1/2 cup finely chopped yellow onion
- 3 cups Arborio rice
- 1/3 cup dry white wine; at room temperature
- 5 to 6 cups hot chicken stock
- Olive oil
- Salt and freshly ground black pepper
- 1 cup freshly grated Parmesan cheese
- 6 large eggs
German Chocolate Bombes
By stancec44
These showstoppers are a creative spin on a classic dessert
- TIP:
- For the cake
- Cooking spray
- 4 oz. unsweetened chocolate, chopped (about 1 cup)
- 1 oz. (1/4 cup) natural cocoa powder
- 1-1/2 cups boiling water
- 7 oz. (1-1/2 cups) unbleached all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. kosher salt
- 1-1/2 cups packed dark brown sugar
- 8 oz. (1 cup) unsalted butter, softened
- 4 large eggs, at room temperature
- 1/2 cup buttermilk, at room temperature
- 1 tsp. pure vanilla extract
- This recipe contains raw eggs; if that’s a concern, buy pasteurized.
- For the coconut-pecan filling
- 3-1/4 oz. (about 1 cup) sweetened, shredded dried coconut, toasted and cooled
- 3 oz. (2/3 cup) pecans, toasted and cooled
- 2/3 cup granulated sugar
- 2-1/2 oz. (5 Tbs.) unsalted butter, cut into chunks
- 6 large egg yolks
- 1 5-oz. can evaporated milk
- 1/2 tsp. pure vanilla extract
- For the chocolate mousse
- 4 oz. bittersweet chocolate (preferably 70% cacao), chopped (about 1 cup)
- 3-1/2 oz. (7 Tbs.) unsalted butter
- 2 large eggs, separated
- 1 Tbs. granulated sugar
- 3/4 cup heavy cream
- 1/4 tsp. pure vanilla extract
- Pinch kosher salt
- For the glaze
- 4 oz. bittersweet chocolate (preferably 70% cacao), finely chopped (about 1 cup)
- 2 Tbs. light corn syrup
- 1 cup heavy cream