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Recipes
Lemon Raspberry Squares
By cuznvin
Preheat an oven to 350F
- 1 3/4 cups plus 1/3 cup all-purpose flour
- 1/2 cup confectioners' sugar
- 1/2 teaspoon salt
- 16 tablespoons (2 sticks) chilled unsalted butter, cut into small pieces
- 1 teaspoon ice water, if needed
- 1 cup jam, such as raspberry, sour cherry or apricot
- 2 cups granulated sugar
- 2 teaspoons grated lemon zest
- 4 eggs, beaten
- 3/4 cup lemon juice
Chocolate Bouchons
By cuznvin
These small, brownie-like cakes from Thomas Keller's Bouchon Bakery are named for their shape, which resembles a co...
- SERVINGS
- 12 12
- INGREDIENTS
- Butter and flour for the timbale molds
- 3/4 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 3 large eggs
- 1 1/2 cups plus 3 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
- 24 tablespoons (3 sticks) unsalted butter, melted and slightly warm
- 6 ounces semisweet chocolate, such as Valrhona Equatoriale (55%), chopped into pieces the size of chocolate chips
- Confectioners’ sugar
Carteddate
By cuznvin
n/a
- CARTEDDATE Christmas Cookie unique to the little town of Bari
- Mary Benedetto
- CARTEDDATE 2 1/2 lb. flour (8 3/4 C) 1 1/2 tsp. baking powder 1/2 C sugar 1 C Olive Oil (heated)
- 1 C Sweet white wine (tepid) 3 tsp. cinnamon
- VINCOTTO 2 Qts purple grape juice 1 Qt prune juice 4 C sugar 1 lemon, sliced 1 apple, sliced
- Optional - add some raisins and dried figs.
- CARTEDDATE: Mix all dry ingredients. Add warmed oil and work into dough. Add wine and an equal amount of water as required to get good dough consistency (about 2 - 2 1/4 cups total liquid).
- Roll dough to 1/16 " thick. Cut into strips 12-18" long X 1"to1 1/4" wide. CLICK ON THE THUMBNAIL PHOTO TO ENLARGE.
- Fold each strip in half lengthwise, and pinch each end together, and every 1.5 inches, making a small pocket in between each pinch. With the folded edge down, roll each strip loosely, and pinch as ne
- With the scrap pieces of rolled out dough, you can make little bows. Just cut a 1" slit lengthwise in the center and push one end thru the slit.
- Allow to dry for an hour or so.
- Fry in hot oil until golden and crisp.
- VINCOTTO: Combine all ingredients. Bring to very slow boil (barely boiling) for 6-7 hours until thick and foamy on the surface. If fruit was added, strain. Dip each Carteddate into boiling hot Vincot
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Biscuits
By cuznvin
1. Preheat oven to 425 degrees
- 2 1/4 * 2 1/4 cups pastry flour
- 2 1/2 * 2 1/2 teaspoons sugar
- 2 * 2 tablespoons plus 1 teaspoon baking powder
- 4 1/2 * 4 1/2 teaspoons coarse salt
- 1 1/2 * 1 1/2 cups (3 sticks) plus 1 tablespoon unsalted butter, chilled and cut into pieces
- 6 * 6 cups all-purpose flour, plus more for work surface
- 3 1/4 * 3 1/4 cups buttermilk
- 1 * 1 large egg, beaten
- 2 * 2 tablespoons heavy cream
carteddate(Micahel Poveromo's)
By cuznvin
Directions Cut figs into small pieces (cut 4 or five time)
- Dough
- Ingredients
- 8 cups flour
- 3/4 cup oil (crisco)
- 4 eggs beaten
- 3/4 cup white wine
- 3/4 cup sugar
- Directions
- Warm wine, add sugar. Mix it well and add flour and kneed. Cover with a towel.
- Cotto di Fichi (Fig Syrup)
- Ingredients
- 3 lbs ripe figs
- 3 lbs seedless white raisins
- 5 lbs sugar
Chocolate Mousse Cake with Raspberries
By cuznvin
* The total weight of the cake batter is 50 ounces
- Cake
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder, natural or Dutch-process cocoa
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1 cup boiling water
- 2 teaspoons vanilla extract
- 3 large eggs
- Filling
- 1 cup heavy cream
- 1 cup confectioners' sugar
- 1 teaspoon Instant ClearJel
- 2 tablespoons butter, soft
- 1 (8 ounce) package cream cheese, at room temperature
- 1/2 teaspoon vanilla extract
- 2/3 cup semisweet chocolate chips, melted
- 1/2 cup semisweet chocolate mini chips
- 1 1/2 to 2 pints fresh raspberries
- Frosting
- 1/2 cup butter-flavored vegetable shortening
- 1/2 cup (8 tablespoons) unsalted butter
- 1/4 teaspoon salt
- 4 cups confectioners' sugar, sifted
- 1/2 cup unsweetened cocoa, natural or Dutch-process cocoa
- 1/4 cup milk
- 1 teaspoon vanilla extract
- OR
- 7 1/2 ounces King Arthur Unbleached All-Purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 14 ounces granulated sugar
- 3 ounces unsweetened cocoa powder, natural or Dutch-process cocoa
- 3 1/2 ounces vegetable oil
- 8 ounces buttermilk
- 8 ounces boiling water
- 2 teaspoons vanilla extract
- 3 large eggs
- Filling
- 8 ounces heavy cream
- 4 ounces confectioners' sugar
- 1 teaspoon Instant ClearJel
- 1 ounce butter, soft
- 8 ounces cream cheese, at room temperature
- 1/2 teaspoon vanilla extract
- 4 ounces semisweet chocolate chips, melted
- 3 ounces semisweet chocolate mini chips
- 1 1/2 to 2 pints fresh raspberries
- Frosting
- 3 1/4 ounces butter-flavored vegetable shortening
- 4 ounces (8 tablespoons) unsalted butter
- 1/4 teaspoon salt
- 1 pound confectioners' sugar, sifted
- 1 1/2 ounces unsweetened cocoa, natural or Dutch-process cocoa
- 2 ounces milk
- 1 teaspoon vanilla extract
Malted Crisp Tart
By cuznvin
To make the crust Spray or butter the tart pan
- For the brown sugar crust
- * 1 1/2 cups all-purpose flour
- * 1/4 teaspoon salt
- * 1 tablespoon malted milk powder
- * 10 tablespoons unsalted butter, cold, cut into half-inch pieces
- * 1/2 cup firmly packed light brown sugar
- * 1/2 teaspoon vanilla extract
- For the caramelized crispies
- * 1/3 cup sugar
- * 2 cups crisp rice cereal
- For the milk chocolate ganache
- * 8 ounces good-quality milk chocolate, coarsely chopped, (We used Scharffen Berger)
- * 2/3 cup heavy cream
- * 2 teaspoons malted milk powder
- For the malted pastry cream
- * 1 1/4 c whole milk
- * 1/3 cup sugar
- * one large egg yolk
- * One large egg
- * 1 tablespoon plus 1 1/2 teaspoons cornstarch
- * 2 tablespoons malted milk powder
- * 2 tablespoons unsalted butter
- * 2 teaspoons vanilla extract
- * 5 ounces heavy cream
- Additional items needed
- * One cup crushed malted milk balls
- * More malted milk balls to make it look pretty on top
Italian Pastry Cream
By cuznvin
Combine sugar and cornstarch in a saucepan
- This is a vanilla flavored pastry cream. To vary the taste you can add a favorite liqueur,
- such as Amaretto, Kahlua, Grand Marnier, or Limoncello.
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 cups whole milk or half-and-half
- 4 egg yolks
- 1 teaspoon vanilla extract
- 2 teaspoons liqueur, optional
Coffee Cake Muffins
By cuznvin
# Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, and salt
- Makes 12 jumbo muffins
- * FOR THE STREUSEL TOPPING
- * 1 cup packed dark-brown sugar
- * 1 cup all-purpose flour (spooned and leveled)
- * 1/2 teaspoon salt
- * 1/2 teaspoon ground cinnamon
- * 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
- * FOR THE MUFFINS
- * 1/2 cup (1 stick) unsalted butter, room temperature plus more for pans
- * 1 3/4 cups all-purpose flour (spooned and leveled), plus more for pans
- * 2 teaspoons baking powder
- * 1 teaspoon baking soda
- * 1 cup sour cream
- * 1 cup granulated sugar
- * 1 teaspoon pure vanilla extract
- * 2 large eggs
- * Confectioners' sugar, optional
Strawberry Cupcakes with Strawberry Meringue Buttercream Frosting
By cuznvin
1. Preheat oven to 350 degrees
- Makes about 30 cupcakes
- 1 1/2 * 1 1/2 cups all-purpose flour, plus more for pans
- 1 1/2 * 1 1/2 cups cake flour (not self-rising)
- 1 * 1 tablespoon baking powder
- 1 * 1 teaspoon salt
- 1 * 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 1 3/4 * 1 3/4 cups sugar, plus more for sprinkling fruit
- 4 * 4 large eggs
- 2 * 2 teaspoons pure vanilla extract
- 1 1/4 * 1 1/4 cups milk
- 10 * 10 ounces strawberries, hulled and cut into small dice, plus more for garnish
- Strawberry Meringue Buttercream
- Makes 5 cups
- 4 * 4 large egg whites
- 1 1/4 * 1 1/4 cups sugar
- 1 1/2 * 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
- 1 * 1 teaspoon pure vanilla extract
- 1 1/2 * 1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor