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Recipes
French Toast and Bacon Cupcakes
By porcalina
Cupcakes: 1.) Place a rack in the middle of the oven and preheat to 375 degrees F
- Cupcakes:
- 3/4 * 3/4 cup unsalted butter (1 1/2 sticks), at room temperature
- 1 * 1 cup sugar
- 1 1/2 * 1 1/2 cups cake flour, sifted
- 1 1/2 * 1 1/2 teaspoons baking powder
- 1/4 * 1/4 teaspoon fine salt
- 1/2 * 1/2 cup milk, at room temperature
- 1 1/2 * 1 1/2 teaspoon vanilla extract
- 1 * 1 teaspoon fresh grated nutmeg
- 1 * 1 teaspoon cinnamon
- 3 * 3 large eggs, at room temperature, separated
- * Maple Buttercream Frosting, recipe follows
- * Crisp Bacon
- * Equipment: A six cup jumbo muffin pan or 12 cup regular muffin pan
- Maple Buttercream Frosting:
- 2 * 2 Sticks unsalted butter, at room temperature
- 2 3/4 * 2 3/4 cups confectioners’ sugar
- 2 * 2 teaspoons heavy cream, at room temperature
- 3/4 * 3/4 teaspoon maple extract
- Bacon:
- Bacon works well for me baked in an oven at 425 degrees on a baking sheet lined with parchment paper. Bake 12-15 minutes, drain grease, and bake another 5-7 minutes or until crisp. You can do it in a
Vanilla Cupcakes with Vanilla Frosting
By porcalina
Cupcakes: 1 tbsp vanilla extract Preheat oven to 350F
- Cupcakes:
- 12 tbsp butter, room temperature
- 1 2/3 cups sugar
- 2 large eggs
- 2 2/3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 tbsp vanilla extract
- Real Vanilla Buttercream:
- 1 lb (2 cups) unsalted butter, soft and cut into one inch pieces
- 3/4 cup plus 1/4 cup sugar
- 1/4 cup water
- 5 large egg whites
- 1/4 tsp cream of tartar
- 1/2 vanilla bean
Double Peanut Butter Banana Cupcakes
By porcalina
1. Make the frosting by whipping the cream cheese and peanut butter together until very creamy
- Cake
- 1/2 +1/3 cup whole wheat pastry flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 tablespoons creamy natural peanut butter
- 1 tablespoon Smart Balance
- 6 T firmly packed light brown sugar
- 3/4 teaspoon vanilla extract
- 1/4 cup egg substitute (equivalent of 1 egg)
- 1/4 cup + 2T finely mashed ripe banana (1 medium)
- 1/4 cup + 2T skim milk
- Frosting
- 3/4 cup nonfat cream cheese
- 1/4 cup peanut butter (not natural)
- 6 T confectioner's sugar
Rugelach
By porcalina
Make the dough: Mix the milk, vegetable oil and 1/2 cup sugar in a large pot, and heat it until just before it boil...
- Dough
- 2 cups whole milk
- 1/2 cup vegetable oil (I haven’t tried this with melted butter instead, but if you do, let us know how it goes)
- 1/2 cup sugar
- 1 package (2 1/4 teaspoons) active dry yeast
- 4 1/2 cups all-purpose flour plus plenty of extra for flouring the surface
- 1/2 heaping (slightly less) teaspoon baking powder
- 1/2 scant (slightly less) teaspoon baking soda
- 1/2 teaspoon salt
- Filling
- 1/3 cup sugar
- 1/3 cup light or dark brown sugar
- 2 teaspoons cinnamon
- 1 cup jelly or jam (raspberry and/or apricot are traditional, but anything you like will work), divided
- 6 tablespoons salted butter melted (or unsalted, with a pinch of salt in it), divided
- 1 cup finely chopped walnuts or pecans (although there’s no reason you can’t use any other nut you prefer), divided
- 2/3 cup finely chopped semisweet chocolate or miniature chocolate chips, divided (optional, but use slightly more dried fruit if you’re omitting this)
- 2/3 cup dried currants or chopped dark raisins, divided
- Glaze
- 3 tablespoons butter, softened
- 3 ounces cream cheese, at room temperature
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup milk, approximately
Pasta Pesto and Peas
By porcalina
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pa...
- Pesto:
- 3/4 * 3/4 pound fusilli pasta
- 3/4 * 3/4 pound bow tie pasta
- 1/4 * 1/4 cup good olive oil
- 1 1/2 * 1 1/2 cups pesto, packaged or see recipe below
- 1 * 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
- 3 * 3 tablespoons freshly squeezed lemon juice
- 1 1/4 * 1 1/4 cups good mayonnaise
- 1/2 * 1/2 cup freshly grated Parmesan
- 1 1/2 * 1 1/2 cups frozen peas, defrosted
- 1/3 * 1/3 cup pignolis (pine nuts)
- 3/4 * 3/4 teaspoon kosher salt
- 3/4 * 3/4 teaspoon freshly ground black pepper
- 1/4 * 1/4 cup walnuts
- 1/4 * 1/4 cup pignolis (pine nuts)
- 3 * 3 tablespoons chopped garlic (9 cloves)
- 5 * 5 cups fresh basil leaves, packed
- 1 * 1 teaspoon kosher salt
- 1 * 1 teaspoon freshly ground black pepper
- 1 1/2 * 1 1/2 cups good olive oil
- 1 * 1 cup freshly grated Parmesan
Baked Mostaccioli
By porcalina
Cook mostaccioli according to package directions; drain and set aside
- 8 * 8 ounces uncooked mostaccioli
- 1-1/2 * 1-1/2 pounds ground beef
- 1/2 * 1/2 cup chopped onion
- 1 * 1 garlic clove, minced
- 1 * 1 can (28 ounces) diced tomatoes
- 1 * 1 can (8 ounces) tomato sauce
- 1 * 1 can (6 ounces) tomato paste
- 1 * 1 can (4 ounces) sliced mushrooms
- 1/2 * 1/2 cup water
- 1 to 1 * 1 to 1-1/4 teaspoons salt
- 1 * 1 teaspoon Domino® or C&H® Granulated Pure Cane Sugar
- 1 * 1 teaspoon dried basil
- 1/8 * 1/8 teaspoon pepper
- 1 * 1 bay leaf
- 2 * 2 cups (8 ounces) shredded mozzarella cheese
- 1/2 * 1/2 cup grated Parmesan cheese
Buttermilk Cornbread
By porcalina
Preheat oven to 375 degrees F (175 degrees C)
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Easy Mac n Cheese
By porcalina
Bring a large amount of water to a boil
- 1 pound pasta, any shape
- 1 1/2 cups whole milk
- 2 Tablespoons all-purpose flour
- 2-3 cups shredded cheese
- 1/2 teaspoon salt
- 1/4 teaspoon powdered mustard
- Optional extras (cook before adding): Ham, bacon, onions, peas, mushrooms, peppers, broccoli, cauliflower
Pumpkin Pie Bites
By porcalina
Preheat oven to 350 degrees
- 2 refrigerated ready-to roll pie crusts
- 8 oz. cream cheese, room temperature
- 1/2 cup sugar
- 1 cup canned pumpkin
- 3 eggs
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- Pumpkin-shaped cookie cutter
Fettuccine with Creamy Tomato Italian Sausage Sauce Recipe
By porcalina
1 Heat oil in heavy large pot over medium-high heat
- 2 * 2 Tbsp olive oil
- 3 * 3 shallots, chopped
- 2 * 2 large garlic cloves, chopped
- 1/2 * 1/2 pound sweet Italian sausage, casings removed
- 1/2 * 1/2 pound spicy or hot Italian sausage, casings removed
- 1 * 1 cup whipping cream
- 2 * 2 14.5-ounce cans diced tomatoes in juice
- 1 * 1 Tbsp dried sage
- 3/4 * 3/4 pound fettuccine
- 1/2 * 1/2 cup grated Parmesan cheese