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Butternut Squash Roasted With Pecans & Maple

Butternut Squash Roasted With Pecans & Maple

By

http://www.cooksillustrated

  • SQUASH
  • 1 large (2 1/2- to 3-pound) butternut squash
  • 3 tablespoons unsalted butter, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • TOPPING
  • 2 tablespoons maple syrup
  • Pinch cayenne pepper
  • 1 1/2 ounces goat cheese, crumbled (1/3 cup)
  • 1/3 cup pecans, toasted and chopped coarse
  • 2 teaspoons fresh thyme leaves
0/5 (0 Votes)

Pan Fried Pork Chops

Pan Fried Pork Chops

By

http://www.cooksillustrated

  • 2/3 cup cornstarch
  • 1 cup buttermilk
  • 2 tablespoons Dijon mustard
  • 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
  • 3 cups cornflakes (see note)
  • Table salt and ground black pepper
  • 8 center-cut boneless pork chops (3 to 4 ounces each), 1/2 to 3/4 inch thick (see note)
  • 2/3 cup vegetable oil
  • Lemon wedges
0/5 (0 Votes)

Danish Pastry - KA

Danish Pastry - KA

By

http://www.kingarthurflour

  • 2 cups unsalted butter, at cool room temperature: 1
  • 5 1/2 cups King Arthur Unbleached All-Purpose Flour: 1
  • 1/3 cup granulated sugar: 1
  • 4 teaspoons instant yeast: 1
  • 2 1/2 teaspoons salt; if you use salted butter, reduce this to 1 1/2 teaspoons salt: 1
  • 1/2 to 1 teaspoon ground cardamom, optional; for traditional flavor: 1
  • 1 teaspoon vanilla: 1
  • 1 cup cold milk: 1
  • 1/3 to 1/2 cup lukewarm water*: 1
  • 2 large eggs: 1
  • Use the greater amount in winter, or in a dry climate; the lesser amount in summer, or when it's humid out.: 1
  • 1/2 cup cream cheese: 1
  • 1/2 cup cottage cheese or ricotta cheese: 1
  • 3 tablespoons granulated sugar: 1
  • 1 large egg: 1
  • 1/4 teaspoon salt: 1
  • 1 to 1 1/4 about 1 to 1 1/4 cups jam, preserves, or canned fruit pie filling: 1
  • 1 large egg white beaten lightly with 1 tablespoon cold water: 1
  • 1 1/2 cups confectioners' sugar or glazing sugar: 1
  • 2 to 2 1/2 tablespoons water or milk, enough to make a "drizzlable" glaze: 1
  • pinch of salt: 1
  • crushed nuts, optional; to garnish: 1
  • 2 cups unsalted butter, at cool room temperature: 1
  • 5 1/2 cups King Arthur Unbleached All-Purpose Flour: 1
  • 1/3 cup granulated sugar: 1
  • 4 teaspoons instant yeast: 1
  • 2 1/2 teaspoons salt; if you use salted butter, reduce this to 1 1/2 teaspoons salt: 1
  • 1/2 to 1 teaspoon ground cardamom, optional; for traditional flavor: 1
  • 1 teaspoon vanilla: 1
  • 1 cup cold milk: 1
  • 1/3 to 1/2 cup lukewarm water*: 1
  • 2 large eggs: 1
  • Use the greater amount in winter, or in a dry climate; the lesser amount in summer, or when it's humid out.: 1
  • 1/2 cup cream cheese: 1
  • 1/2 cup cottage cheese or ricotta cheese: 1
  • 3 tablespoons granulated sugar: 1
  • 1 large egg: 1
  • 1/4 teaspoon salt: 1
  • 1 to 1 1/4 about 1 to 1 1/4 cups jam, preserves, or canned fruit pie filling: 1
  • 1 large egg white beaten lightly with 1 tablespoon cold water: 1
  • 1 1/2 cups confectioners' sugar or glazing sugar: 1
  • 2 to 2 1/2 tablespoons water or milk, enough to make a "drizzlable" glaze: 1
  • pinch of salt: 1
  • crushed nuts, optional; to garnish: 1
  • 2 cups unsalted butter, at cool room temperature: 1
  • 5 1/2 cups King Arthur Unbleached All-Purpose Flour: 1
  • 1/3 cup granulated sugar: 1
  • 4 teaspoons instant yeast: 1
  • 2 1/2 teaspoons salt; if you use salted butter, reduce this to 1 1/2 teaspoons salt: 1
  • 1/2 to 1 teaspoon ground cardamom, optional; for traditional flavor: 1
  • 1 teaspoon vanilla: 1
  • 1 cup cold milk: 1
  • 1/3 to 1/2 cup lukewarm water*: 1
  • 2 large eggs: 1
  • Use the greater amount in winter, or in a dry climate; the lesser amount in summer, or when it's humid out.: 1
  • 1/2 cup cream cheese: 1
  • 1/2 cup cottage cheese or ricotta cheese: 1
  • 3 tablespoons granulated sugar: 1
  • 1 large egg: 1
  • 1/4 teaspoon salt: 1
  • 1 to 1 1/4 about 1 to 1 1/4 cups jam, preserves, or canned fruit pie filling: 1
  • 1 large egg white beaten lightly with 1 tablespoon cold water: 1
  • 1 1/2 cups confectioners' sugar or glazing sugar: 1
  • 2 to 2 1/2 tablespoons water or milk, enough to make a "drizzlable" glaze: 1
  • pinch of salt: 1
  • crushed nuts, optional; to garnish: 1
  • 2 cups unsalted butter, at cool room temperature: 1
  • 5 1/2 cups King Arthur Unbleached All-Purpose Flour: 1
  • 1/3 cup granulated sugar: 1
  • 4 teaspoons instant yeast: 1
  • 2 1/2 teaspoons salt; if you use salted butter, reduce this to 1 1/2 teaspoons salt: 1
  • 1/2 to 1 teaspoon ground cardamom, optional; for traditional flavor: 1
  • 1 teaspoon vanilla: 1
  • 1 cup cold milk: 1
  • 1/3 to 1/2 cup lukewarm water*: 1
  • 2 large eggs: 1
  • Use the greater amount in winter, or in a dry climate; the lesser amount in summer, or when it's humid out.: 1
  • 1/2 cup cream cheese: 1
  • 1/2 cup cottage cheese or ricotta cheese: 1
  • 3 tablespoons granulated sugar: 1
  • 1 large egg: 1
  • 1/4 teaspoon salt: 1
  • 1 to 1 1/4 about 1 to 1 1/4 cups jam, preserves, or canned fruit pie filling: 1
  • 1 large egg white beaten lightly with 1 tablespoon cold water: 1
  • 1 1/2 cups confectioners' sugar or glazing sugar: 1
  • 2 to 2 1/2 tablespoons water or milk, enough to make a "drizzlable" glaze: 1
  • pinch of salt: 1
  • crushed nuts, optional; to garnish: 1
  • 2 cups unsalted butter, at cool room temperature: 1
  • 5 1/2 cups King Arthur Unbleached All-Purpose Flour: 1
  • 1/3 cup granulated sugar: 1
  • 4 teaspoons instant yeast: 1
  • 2 1/2 teaspoons salt; if you use salted butter, reduce this to 1 1/2 teaspoons salt: 1
  • 1/2 to 1 teaspoon ground cardamom, optional; for traditional flavor: 1
  • 1 teaspoon vanilla: 1
  • 1 cup cold milk: 1
  • 1/3 to 1/2 cup lukewarm water*: 1
  • 2 large eggs: 1
  • Use the greater amount in winter, or in a dry climate; the lesser amount in summer, or when it's humid out.: 1
  • 1/2 cup cream cheese: 1
  • 1/2 cup cottage cheese or ricotta cheese: 1
  • 3 tablespoons granulated sugar: 1
  • 1 large egg: 1
  • 1/4 teaspoon salt: 1
  • 1 to 1 1/4 about 1 to 1 1/4 cups jam, preserves, or canned fruit pie filling: 1
  • 1 large egg white beaten lightly with 1 tablespoon cold water: 1
  • 1 1/2 cups confectioners' sugar or glazing sugar: 1
  • 2 to 2 1/2 tablespoons water or milk, enough to make a "drizzlable" glaze: 1
  • pinch of salt: 1
  • crushed nuts, optional; to garnish: 1
0/5 (0 Votes)

Chicken w/Potatoes & Peas

Chicken w/Potatoes & Peas

By

Old family recipe-seems to be a variation of Chicken Vesuvio http://www

  • Chicken
  • potatoes
  • peas
  • tomato sauce
  • onion
  • garlic
  • seasoned bread crumbs
  • Opt: wine, grated cheese such as parmigiano or pecorino romano
0/5 (0 Votes)

Tofu Recipes - NYT

Tofu Recipes - NYT

By

nytimes http://topics.nytimes

  • .
0/5 (0 Votes)

Grilled Pizza CI

Grilled Pizza CI

By

The dough must sit for at least 24 hours before shaping

  • Print Shopping List
  • Dough
  • 3 cups (16 1/2 ounces) King Arthur bread flour
  • 1 tablespoon sugar
  • ¼ teaspoon instant or rapid-rise yeast
  • 1 ¼ cups plus 2 tablespoons ice water (11 ounces)
  • 1 tablespoon vegetable oil, plus extra for counter
  • 1 ½ teaspoons Salt
  • Sauce
  • 1 (14-ounce) can whole peeled tomatoes, drained with juice reserved
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons minced fresh oregano
  • ½ teaspoon sugar, plus extra for seasoning
  • Salt
  • ¼ teaspoon red pepper flakes
  • Pizza
  • ½ cup plus 1 tablespoon extra-virgin olive oil, plus extra for drizzling
  • 3 ounces Parmesan cheese, grated (1 1/2 cups)
  • 8 ounces fresh whole-milk mozzarella cheese, torn into bite-size pieces (2 cups)
  • 3 tablespoons shredded fresh basil
  • Coarse sea salt
0/5 (0 Votes)

Almonds, sugar roasted

Almonds, sugar roasted

By

from Cooking.com have not tried

  • 4 teaspoons granulated sugar
  • 1/4 cup water
  • 1 cup slivered blanched almonds
0/5 (0 Votes)

Frosting - Pastry Chef Fondant & Vanilla Cupcakes Classic Buttery

Frosting - Pastry Chef Fondant & Vanilla Cupcakes Classic Buttery

By

from Marcy Goldman - Vanilla Cupcakes Classic see fondant recipes The Cake Bible or The Well Decorated Cake

  • Cupcake Batter
  • 1 cup unsalted butter, softened (or 3/4 cup butter and 1/4 cup shortening)
  • 2 cups sugar
  • 4 eggs
  • 2 1/2 teaspoons pure vanilla extract
  • 2 drops each, lemon and almond extract
  • 1/4 teaspoon salt
  • 2 3/4 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 1/4 cup warm milk
  • ....................................
  • Butter Cream Frosting
  • 1 cup unsalted butter
  • 6-8 cups confectioners' sugar
  • 1/2 cup milk or evaporated milk
  • 1 tablespoon vanilla (clear is fine too)
  • Food coloring, if desired *
  • Sprinkles
  • Opt: fondant
0/5 (0 Votes)

Cake Pops

Cake Pops

By

Hello Kitty Smiley Faces Cupcakes Choc Ball Candy

  • Stored on Word
0/5 (0 Votes)

Italian Bread - KA

Italian Bread - KA

By

http://www.kingarthurflour

  • Volume Ounces Grams
  • Dough
  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons potato flour, or 1/4 cup dried potato flakes
  • 1/4 cup Baker's Special Dry Milk or nonfat dry milk
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 2 teaspoons instant yeast
  • 1 1/3 cups lukewarm water
  • 3 tablespoons olive oil
  • Topping
  • 1 egg white beaten with 1 tablespoon water; or substitute Quick Shine
  • sesame seeds
0/5 (0 Votes)