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Recipes
Ricotta
By cuznvin
Heat milk, Heavy Cream & water till it reaches 205 degrees (use a thermometer)
- 1 gal milk 1 qt heavy cream or 1/2 & 1/2 1/2 gal water 3/4 c white vinegar
Maple Pecan Shortbread
By cuznvin
# Into a medium bowl, sift flours and salt
- Makes about 2 dozen
- * 2 1/4 cups all-purpose flour, plus more for work surface
- * 1/2 cup cake flour (not self-rising)
- * 1/2 teaspoon salt
- * 3/4 cup pecan halves (about 2 1/4 ounces), finely chopped
- * 1 cup (2 sticks) unsalted butter, room temperature
- * 3/4 cup granulated sugar
- * 1/4 cup pure maple syrup
- * 1 large egg yolk
- * 1/4 teaspoon pure maple extract
- * 1 large egg, lightly beaten
- * Turbinado sugar, for sprinkling
Easy Strawberry Jam
By cuznvin
Place the strawberries in a colander and rinse them under cold running water
- * 3 pints fresh strawberries
- * 3 cups superfine sugar
- * 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
- * 1/2 Granny Smith apple, peeled, cored and small-diced
- * 1/2 cup fresh blueberries
Blueberry Muffins
By cuznvin
# Preheat the oven to 375 degrees
- Makes 6 large or 12 small muffins
- * 6 tablespoons unsalted butter, room temperature, plus more for tins
- * 3 cups plus 2 tablespoons all-purpose flour
- * 3 teaspoons baking powder
- * 1 teaspoon salt
- * 1 1/4 cups sugar, plus more for sprinkling
- * 1 large egg
- * 2 large egg yolks
- * 1 teaspoon pure vanilla extract
- * 1 cup milk
- * 1 3/4 cups blueberries
Maple Walnut Coffeecake
By cuznvin
Preheat oven to 350 degrees F
- For Maple Filling:
- 1/2 cup all-purpose flour
- 2 tablespoons (1/4 stick) unsalted butter, room temperature
- 1 teaspoon ground cinnamon
- 1 1/4 cups walnuts, coarsely chopped
- 1/2 cup pure maple syrup
- For Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup regular or low-fat (not nonfat) sour cream
Tuscan Coffeecake
By cuznvin
I developed this recipe after enjoying a wonderful yeast-raised Tuscan-style coffeecake at Pane E Salute, a lovely ...
- STARTER
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1/2 cup cool water
- 1/16 teaspoon instant yeast
- Mix the starter ingredients in a small (about 1-quart) bowl, and let rest overnight at room temperature.
- DOUGH
- all of the starter
- 2/3 cup water
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup (1/2 stick) butter
- 1 large egg
- 2 tablespoons sugar
- 2 teaspoons instant yeast
- 1 1/4 teaspoons salt
- FILLING
- 1 cup toasted walnuts, very coarsely chopped
- 3/4 cup chopped dates
- 3/4 cup raisins, golden preferred
- TOPPING
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
- 1 teaspoon water
Sfogliatella
By cuznvin
In a large bowl, sift together the all-purpose flour, the semolina flour and salt
- Dough:
- 2 * 2 cups all-purpose flour
- 1 * 1 cup semolina flour
- 1/8 * 1/8 teaspoon kosher salt
- 1 * 1 cup unsalted butter, chilled and cut into small cubes
- 1/2 * 1/2 cup water
- 1/4 * 1/4 cup shortening
- 1 * 1 egg, beaten with 1 tablespoon water, for egg wash
- * Confectioners sugar (about 1/2 cup)
- Filling:
- 1 * 1 cup whole milk
- 1/4 * 1/4 cup semolina flour
- 1 * 1 cup ricotta cheese
- 1 * 1 egg
- 1/4 * 1/4 cup granulated sugar
- 2 * 2 tablespoons finely chopped mixed candied orange and lemon bits
- * Ground cinnamon, for dusting
- 2 * 2 nonstick baking sheets
Pumpkin Swirl Brownies
By cuznvin
1. Preheat oven to 350 degrees
- Chocolate and pumpkin make a frightfully gooey pair in these creamy pumpkin-swirl brownies.
- Yields: 16 Cookies
- 8 tablespoons (1 stick) unsalted butter, plus more for pan
- 6 ounces bittersweet chocolate, chopped
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/4 cups solid-pack pumpkin
- 1/4 cup vegetable oil
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped hazelnuts or other nuts
Walnut Maple Bars with Shortbread Crust
By cuznvin
Preheat oven to 350F. Line a 9×9-inch square pan with aluminum foil
- Cinnamon Shortbread Crust
- 1/4 cup sugar
- 1 cup all purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 6 tbsp butter, chilled and cut into 4-6 pieces
- Walnut Maple Topping
- 2 cups coarsely chopped walnuts
- 1/2 cup brown sugar
- 1/2 cup maple syrup
- 2 large eggs
- 2 tbsp butter, melted and cooled
- 1 tbsp all purpose flour
- 1/2 tsp vanilla extract
Lemon Cream Pie
By cuznvin
Gelatin stabilizes the whipped cream so it stays firm on the pie when made ahead
- # FOR THE PIE AND FILLING:
- # 1 recipe Our Favorite Pie Crust, unbaked
- # 4 large eggs
- # 1 cup sugar
- # 1/2 cup sour cream
- # 3/4 cup fresh lemon juice , (from about 4 lemons)
- # 1/4 teaspoon salt
- # FOR THE TOPPING:
- # 1 teaspoon unflavored gelatin , (from a 1/4-ounce envelope)
- # 1 1/2 cups heavy cream
- # 1/4 cup sugar