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Recipes
Candied Nuts
By cuznvin
First up, you’ll beat your eggs white until they are a stiff foam
- 4 Egg Whites
- 3/4 Cup of Brown Sugar
- 1 tsp of Vanilla
- 1/2 tsp of Cinnamon
- 1/4 tsp of Nutmeg
- 1/4 tsp of Salt
- 2 Pds of Pecans
- 4 Tbsp of Butter
Vanilla or Chocolate Pudding
By cuznvin
1. Place a fine-mesh sieve over a medium bowl; set aside
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/3 cup unsweetened cocoa powder (if making chocolate pudding)
- 2 1/2 cups milk
- 4 large egg yolks
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
Pumpkin Doughnut Muffins
By cuznvin
# Preheat oven to 350 degrees
- Makes 12
- * FOR THE BATTER
- 10 * 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
- 3 * 3 cups all-purpose flour (spooned and leveled), plus more for pan
- 2 1/2 * 2 1/2 teaspoons baking powder
- 1/4 * 1/4 teaspoon baking soda
- 1 * 1 teaspoon coarse salt
- 1/2 * 1/2 teaspoon ground nutmeg
- 1/4 * 1/4 teaspoon ground allspice
- 1/3 * 1/3 cup buttermilk
- 1 1/4 * 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
- 3/4 * 3/4 cup light brown sugar
- 2 * 2 large eggs
- * FOR THE SUGAR COATING
- 3/4 * 3/4 cup granulated sugar
- 2 1/2 * 2 1/2 teaspoons ground cinnamon
- 1/4 * 1/4 cup (1/2 stick) unsalted butter, melted
Lemon Ricotta Fritters with Lemon Curd
By cuznvin
Make the curd: Prepare an ice-water bath
- # FOR THE CURD
- # 8 large egg yolks
- # 1 cup granulated sugar
- # 2 teaspoons finely grated lemon zest
- # 1/2 cup plus 2 tablespoons fresh lemon juice (from 3 lemons)
- # 1/4 teaspoon coarse salt
- # 4 ounces (1/2 cup) cold unsalted butter, cut into small pieces
- # FOR THE FRITTERS
- # 4 cups vegetable oil, for deep-frying
- # 1/2 cup all-purpose flour
- # 1/2 cup cake flour
- # 1 tablespoon baking powder
- # 1 teaspoon coarse salt
- # 4 large eggs
- # 1/4 cup granulated sugar
- # 1 pound ricotta cheese, drained
- # 2 tablespoons finely grated lemon zest
- # 1/2 teaspoon pure vanilla extract
- # Confectioners' sugar, for dusting
Sweet Mouthfuls Bocconotti Dolci
By cuznvin
Bocconotti translates to "mouthfuls" or "bites"
- DOUGH
- 10 1/2 tablespoons unsalted butter, softened
- 2/3 cup plus 1 tablespoon sugar
- 1 large egg
- 3 large egg yolks
- Grated zest of 1 lemon
- 3 2/3 cups King Arthur™ Unbleached, All-Purpose Flour
- 1 1/2 teaspoons baking soda
- FILLING
- 2/3 cup grape jam
- 1/2 cup finely chopped toasted almonds (3 oz.)
- 2 ounces semisweet chocolate, finely chopped
- 1 teaspoon unsweetened cocoa
- Confectioners' sugar for dusting
LEMON DROP/ANISETTE COOKIES
By cuznvin
MOMS
- 3 cups of flour
- 4 eggs,
- 1/2 cup of oil,
- 1 teaspoon of vanilla
- 1/2 cup of sugar
- 2 tablespoons of baking powder
Banana Ice Cream
By cuznvin
Place bananas in freezer and freeze overnight
- 6 * 6 (approximately 2 1/4 pounds) ripe bananas
- 1 * 1 tablespoon fresh squeezed lemon juice
- 3/4 * 3/4 cup light corn syrup
- 1 * 1 vanilla bean, scraped
- 1 1/2 * 1 1/2 cups heavy cream
Chocolate Caramel-Almond Tart
By cuznvin
Lightly sweetened whipped cream is the perfect counterpoint to chocolate and caramel
- For the crust
- 4-1/2 oz. (1 cup) unbleached all-purpose flour; more for rolling the dough
- 3 Tbs. granulated sugar
- Pinch of table salt
- 3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
- For the caramel-almond layer
- 3/4 cup blanched whole almonds
- 1 recipe Basic Caramel
- 1/2 cup heavy cream
- 1 oz. (2 Tbs.) unsalted butter
- 1 tsp. pure vanilla extract
- 1/4 tsp. table salt
- For the chocolate layer
- 2 oz. bittersweet chocolate, coarsely chopped
- 1/3 cup heavy cream
- 1/2 oz. (1 Tbs.) unsalted butter, cut into 3 pieces
- 1/2 tsp. pure vanilla extract
- Lightly sweetened whipped cream or vanilla ice cream for serving (optional)
Deep Dark Chocolate Cake Hersheys
By cuznvin
Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
Chocolate Chunk Pecan Pie
By cuznvin
Beat the eggs, sugar, and salt for about 2 minutes at high speed, till they're thick and light-colored
- Filling
- 2 * 2 large eggs, room temperature
- 1 * 1 cup sugar
- 1/4 * 1/4 teaspoon salt
- 1/2 * 1/2 cup King Arthur Unbleached All-Purpose Flour
- 1/2 * 1/2 cup butter, melted and cooled
- 1/2 * 1/2 teaspoon vanilla-butternut flavor, pralines & cream flavor, or butter-rum flavor, optional but delicious*
- 1 1/3 * 1 1/3 cups bittersweet or semisweet chocolate chips or chunks, or a combination
- 2/3 * 2/3 cup diced pecans, toasted in a 350°F oven till golden, 8 to 10 minutes
- * *Substitute 2 teaspoons vanilla for any of the flavorings, if desired
- Topping
- 2/3 * 2/3 cup pecan halves, optional