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Recipes
Butterscotch Bread Pudding
By mutzali
Preheat oven to 350 degrees F
- 3 cups 1/2-inch cubes white bread
- 3 3/4 cups half-and-half
- 3 Tbsp unsalted butter
- 1 tsp salt
- 1 1/2 tsp vanilla
- 3/4 cup packed dark brown sugar
- 3 large eggs
- 3 large egg yolks
- Vanilla ice cream, optional
Persimmon Pie
By mutzali
Preheat oven to 425. Combine fruit, spices, and juice
- 8 cups peeled sliced Fuyu persimmons
- 1/3 c brown sugar
- 1/3 c white sugar
- 2-1/2 T quick-cooking tapioca
- 1 t cinnamon
- 1/2 t grated orange peel
- 1/2 t ground ginger
- 3 T lemon juice
- pastry for 2-crust pie
- 2 T butter, cut in small pieces
Dry Rub Pork Ribs
By mutzali
1. Preheat oven to 325°F
- THE RUB:
- 4 racks pork ribs (or as many racks as required)
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 1/2 teaspoon paprika
- 1 teaspoon fresh ground black pepper
- 1 teaspoon mustard powder
- 2 teaspoons salt
- 3 teaspoons brown sugar
Pizza Dough
By mutzali
In a small bowl stir the yeast in the warm water to blend
- 2 teaspoons dry active yeast
- 3/4 c warm water (105 to 110 degrees)
- 2 c unbleached all-purpose flour
- 1 tablespoons extra-virgin olive oil
- 1 teaspoon salt
Caramel Cake
By mutzali
Place the sugar and water in a saucepan and bring to a boil, have the additional ½ cup water ready on the side
- for caramel syrup:
- 1 1/2 cups sugar
- 3/4 cup water
- 1/2 cup of water for stopping
- for cake:
- 14 tablespoons unsalted butter
- 1 3/4 cups light brown sugar
- 3/4 teaspoon salt
- 1/2 cup caramel syrup (from above)
- 3 eggs
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1 1/2 cups buttermilk
- for assembly:
- the rest of the caramel syrup
- for glaze:
- 1.5 cups heavy cream
- 3/4 cup light brown sugar
- 1 tablespoon corn syrup
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Rich Roll Sugar Cookies
By mutzali
1. Cream the butter until smooth
- 1 cup (2 sticks) butter
- 2/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 1/2 cups sifted all-purpose flour
Quince chutney (roasted)
By mutzali
Pre-heat oven to 350F. Wash quinces and pat them dry
- 3 large quinces (about 2 pounds)
- 1 pound sugar
- juice of 1 lemon
- 1/4 in piece of ginger, finely minced and crushed with the side of the knife
- 1/4 tsp ground true cinnamon (Mexican)
- 1/4 tsp allspice
- 1/4 tsp ground cayenne pepper
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- One point: if you omit everything after the ginger, you can make a quince jam great for spreading on toast.
Royal Icing
By mutzali
Beat together egg whites, flavoring, and sugar until smooth
- 3 egg whites
- 4 cups (1 lb) powdered sugar
- 1 teaspoon vanilla extract or lemon juice
- food coloring of choice
Lamb Korma
By mutzali
Puree garlic and ginger in food processor
- 8 cloves garlic
- 2 oz ginger
- 1/2 cup milk
- 2 oz cashews
- 2 tsp poppy seeds
- 3/4 pound butter
- 1 cup chopped onion
- 2 pounds lean lamb, cut in 1/2" cubes
- 2 tsp coriander
- 1-1/2 tsp curry powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp turmeric
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
- 1/2 pound tomatoes, chopped
- 1/2 cup yogurt
Baklava
By mutzali
1. Clarify the butter: melt the butter in a small saucepan over medium heat
- 1 lb package phyllo dough, defrosted
- 3 sticks (12 oz) butter
- 2 1/2 cups nuts (walnuts, pine nuts, pistachios, cashews)
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- 1 3/4 cups sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 tablespoon each rose and orange blossom water