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Recipes
Peanut Butter Crispy Bars
By cuznvin
BAKED
- From Baked: New Frontiers in Baking
- For the crispy crust 1 3/4 cups crisped rice cereal
- 1/4 cup sugar
- 3 tablespoons light corn syrup
- 3 tablespoons unsalted butter, melted
- For the milk chocolate peanut butter layer
- 5 ounces good-quality milk chocolate, coarsely chopped
- 1 cup creamy peanut butter
- For the chocolate icing
- 3 ounces dark chocolate (60 to 72 percent cocoa), coarsely chopped
- 1/2 teaspoon light corn syrup
- 4 tablespoons (1/2 stick or 2 ounces) unsalted butter
Italian Ricotta Cheesecake
By cuznvin
- Serves 8-10
- 1 cup sugar
- 1/3 cup all-purpose flour
- 2 pounds ricotta cheese, drained
- 1 teaspoon orange zest
- 6 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Applie pie filling
By cuznvin
Mix together, place in pie shell and freeze
- 8 * 8 cups sliced apples
- 2 * 2 tablespoons lemon juice
- 3/4 * 3/4 cup sugar
- 2 * 2 tablespoons King Arthur Unbleached All-Purpose Flour
- 2 * 2 tablespoons cornstarch
- 1/4 * 1/4 teaspoon salt
- 1 * 1 teaspoon cinnamon
- 1/4 * 1/4 teaspoon nutmeg
- 1/4 * 1/4 teaspoon allspice
- 1/4 * 1/4 cup boiled cider or undiluted apple juice concentrate
- 2 * 2 tablespoons butter, diced in small pieces
Lime Meringue Tart
By cuznvin
Directions Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer...
- Ingredients
- nocoupons
- 1 1/4 cups all-purpose flour
- 1/2 cup, plus 3 tablespoons sugar
- Kosher salt
- 6 tablespoons (3/4 stick) cold unsalted butter, diced
- 2 tablespoons cold vegetable shortening, (recommended: Crisco)
- 1/4 cup ice water
- 4 extra-large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- Lime Filling, recipe follows
Butterscotch Cream Pie with Gingersnap Crust
By cuznvin
This delectable pie comes from "The Craft of Baking," by pastry chef Karen Demasco
- Makes 1 9-inch pie.
- 3/4 cup sugar
- 5 large egg yolks
- 1/4 cup cornstarch
- 1/2 vanilla bean, split lengthwise, seeds scraped out, bean and seeds reserved
- 2 1/2 cups heavy cream
- 2 cups whole milk
- 1/2 teaspoon coarse salt
- 2 tablespoons unsalted butter, cut into small pieces
- Gingersnap Crust
- 1/2 cup chopped Honeycomb Brittle
New Year's Eve Pizza
By cuznvin
This thick, Sicilian-style pizza ? "Pizza Sfincione" ? is filled with a simple mixture of tomato sauce, onions, and...
- Crust
- 12 3/4 ounces King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons salt
- 2 teaspoons instant yeast
- 4 teaspoons Pizza Dough Flavor, optional but delicious
- 7/8 ounce olive oil
- 7 to 9 ounces lukewarm water*
- *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
- Topping
- 2 pounds sweet onions
- 28 -ounce can chopped or diced tomatoes
- 2 teaspoons Pizza Seasoning, optional
- 8 ounces shredded mozzarella
- 4 ounces provolone, shredded
- 3 to 4 ounces freshly shredded Parmesan cheese
- 6 ounces coarse dried bread crumbs, such as Panko
- 2 5/8 ounces olive oil
- 1 tablespoon Pizza Seasoning, optional
Torta della Nonna
By cuznvin
Preheat the oven to 375 degrees F
- Pastry:
- 2 cups all-purpose flour
- 1 egg plus 2 yolks
- 1/2 cup sugar
- 3 tablespoons sweet butter and 3 tablespoons extra-virgin olive oil, melted together
- 1/2 teaspoon vanilla extract
- Filling:
- 2 cups fresh ricotta (sheep's milk is best)
- 1/2 cup pine nuts
- 1/2 cup sugar
- 1 lemon, zested and juiced
- 3 eggs
Gingersnap Crust
By cuznvin
Preheat oven to 350 degrees
- Makes one 9-inch pie crust.
- 1 3/4 cups gingersnap crumbs, from about 1/2 batch Gingersnaps
- 1/4 cup packed dark-brown sugar
- 1 tablespoon unbleached all-purpose flour
- 1/2 teaspoon coarse salt
- 4 tablespoons (1/2 stick) unsalted butter, melted
Zucchini Bread With Dried Cranberries and Vanilla Bean Glaze
By cuznvin
Make the zucchini bread: Preheat the oven to 350 degrees F
- For the Bread:
- 1 stick unsalted butter, melted and cooled (or 1/2 cup vegetable oil), plus more for the pan
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1 cup dried cranberries
- 2 large eggs
- 1/2 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange zest (optional)
- 1 cup shredded zucchini, squeezed dry
- For the Glaze:
- 1 cup confectioners' sugar
- 1 tablespoon milk
- 1 vanilla bean, split lengthwise and seeds scraped
Goat Butter and Honey Caramels
By cuznvin
Line bottom and sides of a 9-inch square pan with parchment paper; set aside
- Makes 81 caramels
- 1 cup goat milk butter
- 2 cups pure wildflower honey
- 2 cups heavy cream
- 1 cup light-brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon Maldon sea salt, for sprinkling