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Recipes
Rainbow Cookies
By mutzali
MAKE THE LAYERS 1. Position the shelves in the upper and lower thirds of the oven
- 12 ounces almond paste
- 2 sticks unsalted butter, slightly firm
- 1 cup sugar
- 4 large eggs, separated
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 6 to 8 drops green food color
- 8 to 10 drops red food color
- 1/4 cup seedless raspberry preserves
- 1 cup apricot preserves
- 10 ounces semisweet chocolate, coarsely chopped
Chocolate dipped Macaroons
By mutzali
1. In a bowl, with an electric mixer on high speed, beat egg whites until frothy
- 4 large egg whites
- 1 1/2 teaspoons vanilla
- 2/3 cup sugar
- 1/4 cup all-purpose flour
- 3 1/2 cups lightly packed sweetened flaked dried coconut
- 2 tablespoons butter
- 4 ounces semisweet chocolate, chopped
Melting Moments
By mutzali
1. Combine flour, corn starch and powdered sugar in medium bowl; set aside
- 1 cup flour
- 1/2 cup Cornstarch
- 1/2 cup powdered sugar
- 3/4 cup (1-1/2 sticks) butter
- 1 teaspoon Vanilla Extract
Cream Cheese Coffee Cake
By mutzali
1. FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 350 degrees
- Lemon Sugar-Almond Topping
- 1/4 cup sugar
- 1 1/2 teaspoons finely grated zest from 1 lemon
- 1/2 cup sliced almonds
- Cake
- 2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
- 1 1/8 teaspoons baking powder
- 1 1/8 teaspoons baking soda
- 1 teaspoon table salt
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter , softened but still cool
- 1 cup plus 7 tablespoons sugar
- 1 tablespoon finely grated zest plus 4 teaspoons juice from 1 to 2 lemons
- 4 large eggs
- 5 teaspoons vanilla extract
- 1 1/4 cups sour cream
- 8 ounces cream cheese , softened
Fondant
By mutzali
1. In a large mixing bowl, blend the butter, corn syrup, vanilla and salt on medium speed with a paddle attachment ...
- 1/3 cup softened butter
- 1/3 cup light corn syrup
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 lb sifted powdered sugar
Cream Cheese Frosting
By mutzali
1. In a medium bowl, cream together the cream cheese and butter until creamy
- 2 * 2 (8 ounce) packages cream cheese, softened
- 1/2 * 1/2 cup butter, softened
- 2 * 2 cups sifted confectioners' sugar
- 1 * 1 teaspoon vanilla extract
Lemon Curd Tart
By mutzali
Preheat the oven to 425 degrees F
- For the crust:
- 1 stick cold butter, cut into pea size pieces
- 1/4 cup sugar
- 1 1/4 cup all-purpose flour
- 1 egg yolk
- Pinch salt
- 2 to 4 tablespoons cold water
- For the curd:
- 3/4 cup freshly squeezed Meyer lemon juice
- 3 Meyer lemons, zested
- 1 1/3 cups sugar
- 5 eggs
- Pinch salt
- 1 1/2 sticks butter, cut into pats
Pavlova
By mutzali
Preheat oven to 250 degrees F and place rack in center of oven
- Topping:
- 4 large egg whites
- 1 cup superfine (castor) sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 1/2 tablespoon cornstarch
- 1 cup heavy whipping cream
- 1 1/2 tablespoons granulated white sugar (or to taste)
- 1/2 teaspoon pure vanilla extract
Yeast Rolls
By mutzali
Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan
- 2 c. whole milk
- 1/2 c. + 1 Tbsp. sugar, divided
- 1/3 c. butter
- 2 tsp. Kosher salt
- 4 1/2 tsp. yeast
- 2/3 c. warm (105-115-degree) water
- 8-9 c. all-purpose flour
- 3 beaten eggs
Sparkly Lemon cookies
By mutzali
Preheat oven to 350°F with rack in middle
- For cookies
- 1 1/3 * 1 1/3 cups all-purpose flour
- 2/3 * 2/3 cup cornstarch
- 1/4 * 1/4 teaspoon salt
- 2 * 2 sticks butter, softened
- 1/2 * 1/2 cup confectioners sugar
- 1 * 1 tablespoon grated lemon zest
- 1 * 1 teaspoon vanilla
- * White or colored sanding sugars
- For filling
- 1 * 1 cup confectioners sugar
- 1 * 1 tablespoon grated lemon zest
- 1 * 1 tablespoon fresh lemon juice
- 2 * 2 tablespoons light corn syrup
- 1/2 * 1/2 stick butter, softened