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Recipes
Lemon-Strawberry Parfaits
By MystiQ
Using a small circular biscuit or cookie cutter, cut 8 circles from the sliced pound cake
- sliced pound cake (store bought or homemade)
- 1 batch of microwave lemon curd
- 1 cup diced fresh strawberries
- 1 cup heavy cream plus 2 tablespoons sugar; whipped (or use store bought)
Cranberry Baked Brie Bundle
By MystiQ
Directions: 1. Stir together crushed fruit, ginger, zest, and pecans 2
- 1/2 cup cranberry orange crushed fruit*
- 1 teaspoon chopped fresh ginger
- 1 teaspoon finely chopped orange zest
- 2 tablespoons chopped pecans, toasted
- 1/2 (17 1/2 oz) package frozen puff pastry, thawed
- 1 (13.2 oz) round Brie
- 1 egg yolk
- 1 teaspoon water
Blackberry Scones
By MystiQ
Heat oven to 400°F. Line cookie sheet with parchment paper or aluminum foil
- 2 cups all-purpose flour
- 1/3 cup + 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, frozen
- 1/2 cup sour cream, cold
- 1 egg
- 1 tablespoon grated lemon zest
- 1 container (6 oz) fresh blackberries
Chocolate-Dipped Cherry-Hazelnut Biscotti
By MystiQ
Preparation Position 1 rack in center and 1 rack in top third of oven and preheat to 325°F
- 3 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 large eggs
- 4 teaspoons grated orange peel
- 2 teaspoons baking soda
- 1 teaspoon salt
- 6 cups all purpose flour
- 2 1/2 cups hazelnuts (about 9 ounces), toasted, husked, coarsely chopped
- 1 3/4 cups dried tart cherries (about 8 1/2 ounces)
- 1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped
- Unsweetened cocoa powder
Strawberry Shortcake No-Bake Ice Box Cake
By MystiQ
Reserve a handful of strawberries for garnishing the top of the cake
- 8-10 graham crackers
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 pound fresh strawberries, cut into 1/4’s
- 2 cups powdered sugar
- 2 tablespoons vegetable shortening
- 1/4 teaspoon salt
Armenian Stuffed Grape Leaves
By MystiQ
Saute onions in olive oil until soft, not brown
- 1 cup rice (I use Carolina for this recipe)
- 4 cups chopped onions
- 1 ⁄2 cup olive oil
- 1 tablespoon chopped parsley
- 2 teaspoons chopped fresh dill
- 1 teaspoon mint
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 ⁄2 teaspoon allspice
- 1 ⁄4 cup dried currant
- 1 ⁄4 cup pine nuts
- 70 grape leaves (jar or fresh)
- 2 lemons
Lemon Curd
By MystiQ
Instructions 1. Combine the butter and sugar in a medium mixing bowl with an electric mixer
- 6 tbsp. unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 2/3 cup lemon juice (that was about 6 lemons for me)
- 1 tsp. grated lemon zest
CROCKPOT CINNAMON ALMONDS
By MystiQ
- 1 1/2 C. Sugar
- 1 1/2 C. Brown Sugar
- 3 Tbsp. Cinnamon
- 1/8 tsp. Salt
- 1 Egg White
- 2 tsp. vanilla
- 3 Cups Almonds
- 1/4 C. Water
Millionaire's Shortbread
By MystiQ
Recipe courtesy Claire Robinson
- 2 sticks butter, cut into small pieces, plus more for preparing pans
- 2 cups all-purpose flour, plus more for preparing pans
- 2/3 cup sugar
- 1/2 teaspoon salt
- 2 (14-ounce) cans sweetened condensed milk
- 2 tablespoons butter
- 3/4 pound good-quality milk chocolate
Asparagus Soup With Ricotta Crostini
By MystiQ
1. Cut asparagus stalks into thirds, separating tips, middles and ends
- 1 3/4 pounds asparagus
- 3/4 teaspoon fine sea salt, more as needed
- 2 large leeks, halved lengthwise and rinsed
- 1 quart chicken stock
- 1 bay leaf
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons uncooked white rice
- 1/4 teaspoon black pepper, more as needed
- 1 teaspoon lemon juice, more as needed
- 4 1/2-inch-thick baguette slices, cut on the bias
- 1/2 cup fresh ricotta
- 2 teaspoons minced fresh tarragon (or chives)
- 1 garlic clove, peeled and halved