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Recipes
graham cracker chewy bars
By cuznvin
Heat the oven to 350 degrees
- Crust
- 3 cups graham cracker crumbs
- 3/4 cup (1 1/2 sticks) butter, at room temperature
- 1/4 cup sugar
- 2 tablespoons flour
- Topping
- 2 1/2 cups brown sugar
- 4 extra-large eggs
- 2/3 cup graham cracker crumbs
- 1 tablespoon vanilla extract
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup pecans, chopped
- 1 prepared crust
- Powdered sugar, if desired
Coconut Layer Cake
By cuznvin
Lemon curd, made from lemon juice, sugar, egg yolks, and butter, adds tartness to the filling
- Ingredients
- Serves 12.
- • 3/4 cup (11/2 sticks) unsalted butter, room temperature, plus more for pans
- • 2 1/2 cups (spooned and leveled) all-purpose flour, plus more for pans
- • 1 tablespoon baking powder
- • 1 teaspoon salt
- • 1 1/2 cups sugar
- • 2 large eggs plus 3 large egg yolks (reserve whites for frosting)
- • 1 teaspoon vanilla extract
- • 1 cup whole milk
- • Seven-Minute Frosting
- • 1/4 cup lemon curd and 1 1/4 Cups sweetened shredded coconut, for assembling
Rugelach Gourmet
By cuznvin
Whisk together flour and salt in a bowl
- # 2 cups all-purpose flour
- # 1/2 teaspoon salt
- # 2 sticks (1 cup) unsalted butter, softened
- # 8 oz cream cheese, softened
- # 1/2 cup plus 4 teaspoons sugar
- # 1 teaspoon cinnamon
- # 1 cup apricot preserves or raspberry jam
- # 1 cup loosely packed golden raisins, chopped
- # 1 1/4 cups walnuts (1/4 lb), finely chopped
- # Milk for brushing cookies
Pate Sucree Extra
By cuznvin
Combine flour, sugar, and salt in the bowl of a food processor
- Yield Makes two 8- to 10-inch tarts or single-crust pies
- Add to Shopping List
- Ingredients
- 2 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 pinch of salt
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 1/4 cup ice water
- 3 large egg yolks
Chocolate Charms
By cuznvin
Sift together flour, cocoa, and salt into a bowl
- Yield Makes 40
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder, plus more for dusting
- 1/4 teaspoon table salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract (optional)
Quaresimali
By cuznvin
Position a rack in the center of the oven and preheat the oven to 350°F
- 1 ‑3/4 cups (1/2 pound) blanched, whole almonds
- 3 extra-large eggs plus one for brushing
- 1 ‑1/2 cups all purpose can be substituted, plus about 1 cup flour for working with dough
- 1 ‑1/2 cups granulated sugar
- 3/4 cup (1/4 pound) pine nuts, preferably Spanish
- 1 tablespoon ground cinnamon
- 1 teaspoon pure vanilla extract
COCONUT MACAROONS MS
By cuznvin
1. Heat oven to 300°
- Makes 90
- 2 2
- large egg whites
- Pinch of salt
- One One
- 14 -ounce can sweetened condensed milk
- 2 2
- teaspoons pure vanilla extract
- Two Two
- 14 -ounce bags shredded sweetened coconut
Carrot Coconut Scones with Citrus Glaze
By cuznvin
Make the scones: 1. Preheat the oven to 400 degrees F and position the rack in the center
- For the scones:
- Yield: 6 to 8 scones
- 2 3/4 c all-purpose flour
- 1/2 c granulated sugar
- 1/2 c rolled oats
- 1 T baking powder
- 1/4 t salt
- 1 c shredded sweetened coconut
- 1/2 c (1 stick) cold unsalted butter, cut into 1/2" chunks
- 1 large egg
- 3/4 c buttermilk
- 1 T pure vanilla extract
- 1/4 c carrot puree (recipe follows)
- 1 egg white, beaten
- For the citrus glaze:
- 1 T fresh lemon juice
- 2 T fresh orange juice
- 1 c confectioners' sugar
Coffee Cake Muffins
By cuznvin
These moist and flavorful coffee cake muffins can be enjoyed any day of the week
- Ingredients
- 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
Cranberry Ripple Cake
By cuznvin
# Prep a 10 inch tube pan with butter and dust with flour, set aside
- # 2 cups flour
- # 1 teaspoon baking powder
- # 1 teaspoon baking soda
- # 1/4 teaspoon salt
- # 1/2 cup butter, softened
- # 1 cup sugar
- # 1 teaspoon almond extract
- # 2 eggs
- # 1 (8 ounce) container sour cream
- # 1/4 cup dried cranberries
- # 1 (8 ounce) can whole berry cranberry sauce
- # 1/2 cup chopped pecans (small can)
- # 1 tablespoon brown sugar