Cuznvin's profile page
Recipes
Nutella Biscotti
By cuznvin
Preheat oven to 350-degrees F
- Nutella Biscotti
- (Makes about 24)
- 4 eggs, divided
- 1 cup sugar, plus 2 tablespoons
- 1 cup Nutella, divided
- 1 cup unsalted pistachios, shelled
- 1/3 cup dried cherries
- 2-3/4 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup confectioners' sugar
- 3 tablespoons hot water
RICOTTA PIE BATALI
By cuznvin
To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt
- CRUST:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold vegetable shortening, cut into bits
- 1 large egg, beaten lightly
- 2 to 3 tablespoons ice water
- CRUST:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold vegetable shortening, cut into bits
- 1 large egg, beaten lightly
- 2 to 3 tablespoons ice water
- FILLING:
- 1 1/2 pounds ricotta, drained well
- 3/4 cup sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup diced candied fruit
- 1/2 cup semisweet chocolate chips
Devil's Food Cheesecake
By cuznvin
Recipe courtesy Junior’s Cheesecake Cookbook, 50 To-Die-For Recipes for New York–Style Cheesecake, by Alan Rose
- For the cheesecake layer:
- 3 (8-ounce) packages cream cheese (use only full fat), at room temperature
- 1 1/3 cups sugar
- 3 tablespoons cornstarch
- 1 tablespoon pure vanilla extract
- 2 extra-large eggs
- 2/3 cup heavy or whipping cream
- For the devil's food cake (3 layers):
- 2 1/4 cups sifted cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup firmly packed dark brown sugar
- 3 extra-large eggs, separated
- 4 ounces bittersweet or semisweet chocolate, melted and cooled
- 1 tablespoons pure vanilla extract
- 1 1/2 cups whole milk
- 1/2 teaspoon cream of tartar
- For the Chocolate Curls:
- 12 ounces bittersweet or semisweet chocolate, shaved into Large Chocolate Curls (see below)
- For the dark fudge frosting:
- 6 cups sifted confectioners' sugar (1 1/2 pounds)
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 6 ounces bittersweet or semisweet chocolate, melted and cooled
- 2 tablespoons dark corn syrup
- 2 tablespoons pure vanilla extract
- 1/2 cup heavy or whipping cream
Garlic Bubble Loaves
By cuznvin
In a large mixing bowl, dissolve yeast in warm water
- 2 packages of active dry yeast, (2 scant Tbls)
- 1/4 warm water (110-115 degrees)
- 2 cups warm milk (110-115 deg)
- 2 tablespoon sugar
- 1 tablespoon shortening
- 2 teaspoon salt
- 6 1/4-6 1/2 cups all purpose or bread flour
- 1/2 cup butter
- 1 Tablespoons dried parsley
- 2 teaspoons garlic powder
Oatmeal-Raisin Bars
By cuznvin
Preheat oven to 350 degrees
- 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
- 3/4 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour, (spooned and leveled)
- 2 cups old-fashioned rolled oats (not quick-cooking)
- 1 cup raisins
Limoncello Babas
By cuznvin
Serving size will vary depending on the size of the molds used
- Dough:
- 1 package (2 teaspoons) dry yeast
- 1/4 cup warm milk, 105 - 115 degrees F
- 2 tablespoons sugar, divided
- 2-1/4 cups flour
- Pinch salt
- 4 large eggs, room temperature
- 4 ounces unsalted butter, room temperature
- Limoncello Syrup:
- 1 cup sugar
- 1-1/2 cups water
- Juice of 1 lemon
- 1 cup limoncello liqueur
Blueberry and Buttermilk Tart
By cuznvin
# Make the filling: Sprinkle gelatin over cold water in a small bowl; let stand until softened, about 5 minutes
- # 1 teaspoon unflavored gelatin
- # 1 tablespoon cold water
- # 1/2 cup heavy cream
- # 3 tablespoons sugar
- # 1/8 teaspoon salt
- # 1 cup low-fat buttermilk
- # 1 tablespoon fresh lemon juice
- # 3 cups fresh blueberries (about 1 1/2 pints)
DONNELL'S ORANGE-PUMPKIN SPICE CAKE
By cuznvin
1. Preheat oven to 350°
- 1 1/2 1 1/2
- cups (3 sticks) unsalted butter, room temperature, plus more for pan
- 3 3
- cups all-purpose flour, plus more for pan
- 1 1
- teaspoon baking powder
- 1/2 1/2
- teaspoon salt
- 1 1
- teaspoon ground cinnamon
- 1/2 1/2
- teaspoon freshly grated nutmeg
- 1/4 1/4
- teaspoon ground cloves
- 3 3
- cups sugar
- 6 6
- large eggs
- 1 1/2 1 1/2
- teaspoons pure vanilla extract
- Zest of 1 orange
- 1/2 1/2
- cup buttermilk
- 1/2 1/2
- cup canned pumpkin
- Orange Glaze
Crostoli
By cuznvin
In the top of a double boiler, melt the butter, then add the sugar, milk and salt
- 6 tablespoons unsalted butter
- ¼ cup sugar, plus 2 tablespoons
- ¼ cup milk
- ½ teaspoon salt
- 2 ¼ cups flour
- 1 egg
- 1 egg yolk
- 3 tablespoons dark rum
- Zest of 1 lemon, grated
- Juice of 1/2 lemon
- vegetable oil, for deep-frying
- confectioners' sugar
English Toffee Pecan Pie
By cuznvin
Make the crust: In a large bowl, whisk together flour and salt
- FOR THE CRUST
- 1 1/4 cups all-purpose flour, plus more for work surface
- 1/2 teaspoon salt
- 1/2 cup cold leaf lard, cut into pieces
- 2 tablespoons cold butter, cut into pieces
- 3 to 4 tablespoons ice water
- FOR THE FILLING
- 3 large eggs, lightly beaten
- 2/3 cup light corn syrup
- 1/4 cup firmly packed light-brown sugar
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 cup toffee bits
- 1 cup chopped pecans
- 22 pecan halves, for garnish