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Recipes
CANNOLI CHEESECAKE
By Peggio
I don't know why the source doesn't print out in the usual space
- CRUST
- 2 1/2 C. vanilla wafers, finely crushed
- 3 TBs. granulated sugar
- 8 TBs. unsalted butter(one stick), melted
- CHEESECAKE
- 3 8-oz. packages cream cheese, at room temperature
- 1 C. ricotta
- 2 TBs. all-purpose flour
- Pinch Table salt
- 1-1/4 cups granulated sugar
- 1/3 cup mini chocolate chips (I used lg. 60% dark chocolate chips and chopped them fine)
- 1 TB. finely grated orange zest
- 1 TB. finely chopped candied orange peel
- 1 TBs. pure vanilla extract (*see note and recipe below)
- 4 large eggs, at room temperature
- Confectioners' sugar, for garnish
Auntie Gunnvor's Skillingsboller
By Peggio
by Paul Lowe, Alexandra Grablewski, Paul Vitale and Susan Evenson
- Makes 12 buns
- Buns
- 2 3/4 cups unbleached all-purpose flour, plus more for kneading and rolling the dough
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 large egg, at room temperature
- 1 tablespoon active dry yeast
- 1 cup whole milk, warmed
- 5 tablespoons cold butter, grated
- Vegetable oil for bowl
- Filling
- 6 tablespoons (3/4 stick) butter, softened
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 1/2 cups (10 ounces) grated marzipan
- 1 cup slivered almonds, toasted
- 1 large egg, beaten
- 1 tablespoon water
Cauliflower with Saffron and Pasta
By Peggio
Steam the cauliflower florets and core over boiling water for about 3 minutes
- 1 cauliflower (about 1 1/2 pounds), broken into small florets, the core diced
- 2 tablespoons olive oil, plus more for tossing the pasta
- 1 onion, finely diced
- 2 pinches of saffron threads
- 1 large clove garlic, minced
- Scant 1 teaspoon red pepper flakes
- 4 tablespoons finely chopped parsley
- Sea salt
- 8 ounces pasta shells, snails or other shapes
- Grated aged cheese or crumbled feta cheese (optional)
Salted Pretzel Caramel Brownies
By Peggio
Preheat oven to 350 degrees F
- 1 box Betty Crocker fudge brownies (for a 9×13 pan)
- 2 eggs
- 1/4 cup water
- 2/3 cup vegetable oil
- 3 cups pretzels
- 1 jar caramel sauce
- coarse sea salt
Pumpkin Pie with a Caramelized Pecan Topping
By Peggio
Made from a Real Pumpkin, Not a Can!
- 1 cup sugar or 3/4 cup honey (honey may make a heavier pie, though)
- 1.5 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt (optional, I don't use any)
- 4 large eggs
- 3 cups pumpkin glop (ok... "sieved, cooked pumpkin")
- 1.5 cans (12oz each) of evaporated milk (I use the nonfat version)
- Mix well using a hand blender or mixer.
- Don't be surprised if the mixture is very runny! It may start as a soupy liquid, but it will firm up nicely in the oven!
- Note: The vast majority of people tell me this is the best pumpkin pie they've ever had. It's light and fluffy - however... if you want a heavy, more dense pie, use 3 eggs instead of 4 and 1 can of evaporated milk (instead of 1.5)
Chinese Soft Buns
By Peggio
Topping 1 egg, lightly beaten with 3 tablespoons (1 1/2 ounces) water *Mrs
- Dough
- 2 tablespoons 2 tablespoons (1 ounce) sugar*
- 2 1/2 teaspoons 2 1/2 teaspoons instant yeast
- 1 1/4 teaspoons 1 1/4 teaspoons salt
- 3 cups 3 cups (13 3/4 ounces) King Arthur Unbleached All-Purpose Flour
- 1 tablespoon 1 tablespoon corn or safflower oil
- 1 large 1 large egg
- 1 cup 1 cup + 2 tablespoons (9 ounces) warm water
- Filling
- 2/3 cup about 2/3 cup filling of your choice, chilled
Pumpkin Bread Pudding with Croissants
By Peggio
Ian Knauer
- 1 cup heavy cream (you can use half & half or whole milk)
- 1/2 cup whole milk
- 3/4 cup canned solid-pack pumpkin
- 1/2 cup sugar
- 2 large eggs plus 1 yolk
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- Pinch of ground cloves
- 5 cups cubed (1-inch) day-old croissants
- 3/4 stick unsalted butter, melted
- 1/2 cup raisins (optional)
- 1/2 cup toated pecans as topping (optional)
Gazpacho
By Peggio
In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumb...
- 2 cloves Garlic, Minced
- 1/2 whole Red Onion, Diced
- 1 whole Large Cucumber, Diced
- 5 whole Roma Tomatoes, Diced
- 1 whole Zucchini, Diced
- 2 stalks Celery, Diced
- 1 dash Salt To Taste
- 1/4 gallon Tomato Juice
- 1/4 cup Extra Virgin Olive Oil
- 1/8 cup Red Wine Vinegar
- 2 Tablespoons White Sugar
- 6 dashes Tabasco
- 1 dash Black Pepper To Taste
Banana Bread Brownies
By Peggio
Instructions Brownies: In a small sauce pan, melt butter over medium high heat, watch carefully when it reaches a m...
- Banana bread Brownies:
- 1 1/2 C sugar
- 1 C light sour cream
- 1/4 C butter, browned on the stove
- 1 whole egg and 2 egg whites (to reduce fat/cholesterol)
- 3-4 ripe bananas
- 2 tsp vanilla
- 2 C flour
- 1 tsp baking soda
- 3/4 tsp sea salt
- 1/2 C chopped walnuts, optional
- Browned Butter Frosting:
- 1/2 C butter, browned on stove
- 4 C powdered sugar
- 1 1/2 tsp vanilla
- 3 Tbsp lowfat milk
Engagement Chicken
By Peggio
The key to this recipe's success is to pour the juices from the roasting pan on top of the sliced chicken, this is ...
- 1 whole chicken (approximately 4-pounds)
- 1/2 cup fresh lemon juice, plus 3 whole lemons, including 1 sliced for garnish
- 1 tablespoon kosher or coarse sea salt
- 1/2 teaspoon freshly ground pepper
- Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs and 1 bunch flat-leaf parsley)