Altschiller's profile page
Recipes
Martha Stewart's Hot Fudge Sauce
By altschiller
Directions Combine all ingredients in saucepan except for vanilla
- 1 1⁄4 1⁄4 cup unsweetened cocoa powder (I usually add a little more)
- 1 1⁄2 1⁄2 cup sugar
- 1 1⁄2 1⁄2 cup light corn syrup
- 1 1⁄4 1⁄4 cup light cream or 1⁄4 cup evaporated milk
- 1 1⁄8 1⁄8 teaspoon salt (calls for kosher, I use regular)
- 1 1 1⁄2 1⁄2 tablespoons unsalted butter (I leave out the above salt if I only have regular butter)
- 1 1⁄2 1⁄2 teaspoon vanilla
Coconut Shrimp with Sweet Chili-Lime Sauce
By altschiller
Preparation For sauce: Mix all ingredients in small bowl
- 3/4 cup Asian sweet chili sauce*
- 3 tablespoons chopped fresh cilantro
- 2 1/2 tablespoons fresh lime juice
- 3/4 cup all purpose flour
- 1 teaspoon curry powder (preferably Madras style)
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg, beaten to blend 1 cup club soda
- Vegetable oil (for deep-frying)
- 1 1/2 cups medium shredded unsweetened coconut
- 16 large shrimp, peeled, deveined, tails left intact
- Available at some supermarkets, at Asian markets, and online from amazon.com.
French Toast Bake
By altschiller
Directions For the French toast: Coat a 9- by 13-inch baking dish with cooking spray
- Nonstick cooking spray, for coating baking dish
- One 8-ounce whole wheat baguette, cut into twenty-four 1/4-inch slices
- One 12-ounce can evaporated fat-free milk
- 1 cup reduced-fat (2-percent) milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon ground cinnamon
- Pinch kosher salt
- 4 large eggs
- 1/3 cup chopped pecans
- 1/4 cup plus 2 tablespoons pure maple syrup
- 1/8 teaspoon ground cinnamon
Hazelnut-Mocha Dacquoise
By altschiller
Directions Position racks in the upper and lower thirds of the oven and preheat to 200 degrees F
- 1 cup blanched hazelnuts or almonds, toasted and ground
- 1/2 cup plus 1 T superfine
- 1/4 C powdered sugar sugar
- 1 1/2 T corn starch tablespoon
- 4 large egg whites
- 1/4 teaspoon salt
- 3 cups heavy cream
- 8 ounces bittersweet chocolate, coarsely chopped, plus shaved chocolate for topping
- 1 tablespoon instant espresso powder
Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper
By altschiller
Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente
- ½ pound spaghetti
- Salt
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, peeled and roughly chopped
- 4 anchovy filets, rinsed and roughly chopped
- 1 tablespoon capers, rinsed and roughly chopped
- ½ teaspoon red pepper flakes, or to taste
- 2 Tablespoons chopped parsley, optional
- Parmesan for grating, optional
Chocolate Frosting
By altschiller
In a medium saucepan, bring the cream and sugar to a boil over moderately high heat
- 1 1/3 cups heavy cream
- 1 1/2 cups sugar
- 6 ounces unsweetened chocolate
- 1 stick (4 ounces) plus 2 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
The Best White Cake Recipe {Ever}
By altschiller
This White Cake Recipe will quickly become your favorite for so many celebrations and events
- 1 cup (2 sticks) butter, softened
- 1/2 cup vegetable shortening
- 3 cups granulated sugar
- 5 eggs, room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk, room temperature
- 1/2 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
Chocolate Cake and Icing
By altschiller
Instructions Preheat the oven to 350 degrees F
- 5 oz unsweetened chocolate, chopped
- 1 1/2 cups sifted all-purpose flour (6.8 ounces)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon instant espresso powder
- 3 large eggs separated
- 1 stick (4 oz) unsalted butter, softened
- 1 cup light brown sugar, firmly packed (7 oz)
- 1 cup granulated sugar (7 oz)
- 1 teaspoon vanilla
- 1 1/4 cups buttermilk at room temperature
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 5 ounces unsweetened chocolate, chopped
- 1 stick (4 oz) unsalted butter, cut up
- 1 teaspoon vanilla
Weeknight Lemon Chicken Breasts With Herbs
By altschiller
Season the chicken breasts all over with the salt and pepper
- 4 medium boneless, skinless chicken breasts (about 8 ounces each)
- 1 ½ teaspoons kosher salt
- 1 ¼ teaspoons ground black pepper
- ½ cup olive oil, plus 2 tablespoons
- 1 lemon, thinly sliced into rounds, seeds discarded
- ¼ cup dry white wine
- 3 garlic cloves, smashed
- 1 tablespoon dried herbes de Provence, or 3 tablespoons chopped fresh herbs, such as sage, rosemary and thyme