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Recipes
Sour Cream Scones
By AprilAbrantes
Preheat oven to 400 degrees F
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons butter, cubed
- 1 cup sour cream
- 1 egg yolk
- 1/2 cup heavy cream
- 1/4 cup sugar in the raw
Cinnamon Rolls
By AprilAbrantes
Cinnamon Rolls Recipe courtesy Paula Deen
- Dough:
- Ingredients
- 1/4 -ounce package yeast
- 1/2 cup warm water
- 1/2 cup scalded milk
- 1/4 cup sugar
- 1/3 cup butter or shortening
- 1 teaspoon salt
- 1 egg
- 3 1/2 to 4 cups all-purpose flour
- Filling:
- 1/2 cup melted butter, plus more for pan
- 3/4 cup sugar, plus more for pan
- 2 tablespoons ground cinnamon
- 3/4 cup raisins, walnuts, or pecans, optional
- Glaze:
- 4 tablespoons butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 to 6 tablespoons hot water
- Directions
- Heat oven to 350 degrees F.
Chicken Scallopine with Sage and Fontina Cheese
By AprilAbrantes
Place the chicken cutlets on a clean work surface, narrow end facing you
- 6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
- Salt and freshly ground black pepper
- 6 sage leaves
- 3 ounces grated fontina cheese
- 3 tablespoons olive oil
- 1 garlic clove, halved
- 1/2 cup white wine
- 1 (28-ounce) can whole San Marzano tomatoes
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Special Equipment: toothpicks
Blueberry Coffee Cake Muffins
By AprilAbrantes
Preheat the oven to 350 degrees F
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 extra-large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces (about 1 cup) sour cream
- 1/4 cup milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 half-pints fresh blueberries, picked through for stems
Pizza Grilled Shrimp and Cilantro Pesto Pizza
By AprilAbrantes
Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof
- Cilantro Pesto:
- 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
- 3/4 cup warm water (105 to 115 degrees F)
- 1 3/4 to 2 cups unbleached all-purpose flour, plus additional for kneading and dredging
- 1 1/2 teaspoons salt
- 2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl
- Cilantro Pesto, recipe follows
- 8 ounces buffalo mozzarella, thinly sliced
- Grilled Shrimp, recipe follows
- Fresh cilantro leaves, for garnish
- 3/4 cup fresh cilantro leaves
- 1/4 cup fresh parsley leaves
- 2 garlic cloves, coarsely chopped
- 2 tablespoons pine nuts
- 1/4 cup grated Parmesan
- 1/2 cup olive oil
- Salt and freshly ground black pepper
- Grilled Shrimp:
- 16 large shrimp, peeled and deveined
- Olive oil
- Salt and freshly ground black pepper
- Preheat the grill to medium-high.
- .
Butternut Squash Lasagna
By AprilAbrantes
Heat the oil in a heavy large skillet over medium-high heat
- 1 tablespoon olive oil
- 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1/2 cup water
- 3 amaretti cookies, crumbled
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- Pinch nutmeg
- 3/4 cup (lightly packed) fresh basil leaves
- 12 no-boil lasagna noodles
- 2 1/2 cups shredded whole-milk mozzarella cheese
- 1/3 cup grated Parmesan
Honey Mustard Cutlets
By AprilAbrantes
Line a baking sheet with a wire rack
- 4 thin-cut boneless pork loin chops
- Salt and freshly ground black pepper
- 1/4 cup grainy Dijon mustard
- 1/4 cup honey
- 2 tablespoons cider or wine vinegar
- 1 cup bread crumbs
- 2 tablespoons freshly chopped thyme leaves
- 1 lemon, zested
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons orange marmalade or apricot preserves
- 1 cup chicken stock
- 2 teaspoons Worcestershire sauce
Penne with Beef and Arugula
By AprilAbrantes
Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic
- 1 (1-pound) New York strip steak
- 1 teaspoon herbs de Provence
- 1 garlic clove, minced
- 3/4 cup extra-virgin olive oil, plus 3 tablespoons
- 1 pound penne pasta
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt, plus more for steak and pasta water
- 1/2 teaspoon freshly ground black pepper, plus more for steak
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh parsley leaves
- 2 cups chopped arugula
Chicken Parmesan
By AprilAbrantes
Tomato Sauce: Heat the oil in a large nonstick skillet over medium heat
- Tomato sauce:
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (1/2 cup)
- 2 to 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes, preferably organic
- 1 tablespoon balsamic vinegar
- Salt to taste
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh basil leaves
- Chicken:
- Cooking spray
- 4 thin chicken cutlets (about 1 1/4 pounds total)
- Salt to taste
- 2 large egg whites
- 6 tablespoons dry Italian bread crumbs
- 2 tablespoons grated Parmesan
- 3 tablespoons all-purpose flour
- 4 to 5 teaspoons olive oil
- 1/2 cup part-skim shredded mozzarella cheese
Luscious Lemon Layer Pie
By AprilAbrantes
Pie Crust: Whisk flour with a fork while still in the bag or cannister
- Pie Crust Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tablespoon powdered sugar
- 1/2 teaspoon salt
- 1/2 cup shortening
- 3 to 4 tablespoons cold water
- Bottom Layer Ingredients:
- 1 1/2 cups sugar
- 6 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/3 cup fresh lemon juice 1/2 cup cold water
- 3 egg yolks, well beaten
- 2 tablespoons butter
- 1 1/2 cups boiling water
- 1 teaspoon lemon extract
- 1 teaspoon lemon zest, optional
- 3 drops yellow food coloring
- Second Layer Ingredients:
- 1 cup powdered sugar
- 8 ounces cream cheese, softened
- 1 1/2 cups cold whole milk
- 2 packages instant lemon pudding
- Top Layer Ingredients:
- 1 cup powdered sugar
- 8 ounces cream cheese, softened
- 16 ounces whipped cream or dessert topping