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Recipes
HONEY NUT BALLS Rosalie
By cuznvin
CREAM MARGARINE IN BOWL. ADD HONEY AND BEAT UNTIL LIGHT AND FLUFFY
- Makes 4 dozen
- 1 cup butter or margarine
- 1/4 cup honey
- 2 teaspoons vanilla
- 2 cups flour
- 1/2 teaspoon salt
- 2 cups coarsely chopped walnuts
Pizzelle Ice Cream Sandwiches
By cuznvin
To make the pizzelles: Preheat the pizzelle iron to medium-high heat
- Pizzelles:
- 1/3 * 1/3 cup sugar
- 2 * 2 large egg whites
- 1 1/2 * 1 1/2 teaspoons vanilla extract
- 1/4 * 1/4 teaspoon salt
- 4 * 4 tablespoons butter, melted
- 1/3 * 1/3 cup all-purpose flour
- Ice Cream Sandwiches:
- 3/4 * 3/4 cup chocolate-hazelnut spread (such as Nutella)
- 1 * 1 pint good-quality ice cream or gelato, such as espresso, vanilla, chocolate
- * Powdered sugar, for dusting
Nanimo Squares
By cuznvin
Nanaimo Bars: Butter or spray a 9 × 9 inch (23 × 23 cm) pan with a non stick vegetable spray
- Bottom Layer:
- 1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
- 1/4 cup (50 grams) granulated white sugar
- 1/3 cup (30 grams) unsweetened cocoa (I use Dutch-processed)
- 1 large egg, beaten
- 1 teaspoon pure vanilla extract
- 2 cups (200 grams) graham cracker crumbs
- 1 cup (65 grams) coconut (either sweetened or unsweetened)
- 1/2 cup (50 grams) walnuts or pecans, coarsely chopped
- Middle Layer:
- 1/4 cup (56 grams) unsalted butter, room temperature
- 2 - 3 tablespoons milk or cream
- 2 tablespoons vanilla custard powder (Bird's) or vanilla pudding powder
- 1/2 teaspoon pure vanilla extract
- 2 cups (230 grams) powdered sugar (confectioners or icing) sugar
- Top Layer:
- 4 ounces (115 grams) semisweet chocolate, chopped
- 1 tablespoon (14 grams) unsalted butter
Double Peanut Butter and Milk Chocolate Chip Cookies
By cuznvin
Heat oven to 350°F. 2
- • 1/2 cup (1 stick) butter or margarine, softened
- • 3/4 cup sugar
- • 1/3 cup REESE'S Creamy Peanut Butter or REESE'S Crunchy Peanut Butter
- • 1 egg
- • 1/2 teaspoon vanilla extract
- • 1-1/4 cups all-purpose flour
- • 1/2 teaspoon baking soda
- • 1/4 teaspoon salt
- • 1 cup HERSHEY'S Milk Chocolate Chips
- • 1 cup REESE'S Peanut Butter Chips
Chocolate-Ricotta Icebox Cake
By cuznvin
Prepare pan: Remove sides from a 9-inch round springform pan (see note, below)
- Ingredients
- Serves 10
- Nonstick cooking spray
- 14 ounces semisweet chocolate (do not use chips)
- 2 containers (15 ounces each) part-skim ricotta cheese, room temperature
- 3/4 cup heavy cream
- 1 package (9 ounces) chocolate wafers (about 44 cookies)
Cinnamon Cappuccino Pecan Scones
By cuznvin
Preheat the oven to 400°F
- * 1.5 cups Pastry Flour
- 1.5 Cups Unbleached All-Purpose Flour
- * 2 teaspoons baking powder
- * 1/2 teaspoon baking soda
- * 3/4 teaspoon salt
- * 1 teaspoon ground cinnamon
- * 1/4 cup granulated sugar
- * 1/2 cup butter, cut into pats or small cubes
- * 1/3 cup pecans, processed or blended itll very finely ground
- * 1/2 cup cappuccino chips
- * 1/2 cup cinnamon chips or cinnamon Flav-R-Bites
- * 2 teaspoons espresso powder dissolved in 1 tablespoon hot water
- * 1/2 cup sour cream or yogurt (low-fat is fine)
- * 4 to 5 tablespoons ice water
- * 2 tablespoons coarse white sparkling sugar, for topping
- * 5.8 ounces Pastry Flour
- 6.4 oz Unbleached All-Purpose Flour
- * 2 teaspoons baking powder
- * 1/2 teaspoon baking soda
- * 3/4 teaspoon salt
- * 1 teaspoon ground cinnamon
- * 1 3/4 ounces granulated sugar
- * 4 ounces butter, cut into pats or small cubes
- * 1 3/8 ounces pecans, processed or blended itll very finely ground
- * 3 ounces cappuccino chips
- * 3 ounces cinnamon chips or cinnamon Flav-R-Bites
- * 2 teaspoons espresso powder dissolved in 1 tablespoon hot water
- * 4 ounces sour cream or yogurt (low-fat is fine)
- * 2 to 2 1/2 ounces ice water
- * 1 ounce coarse white sparkling sugar, for topping
CASSATA CAKE
By cuznvin
1. To make the filling, quickly whisk together 4 tablespoons of the milk with the flour
- Cassata Cake
- Description Recipe About
- Cassata Cake
- Yields: 6 servings
- For the Citrus-Ricotta Filling
- 2 ounces (1/4 cup) all-purpose flour
- 1 cup milk
- 8 ounces (2 sticks) unsalted butter
- 8 ounces (1 cup) superfine granulated sugar
- 1/2 teaspoon citrus oil (pure orange or lemon oil)
- 1 teaspoon vanilla extract
- 1/4 cup ricotta cheese
- For the Cake
- 9 ounces (1 3/4 cups) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 6 eggs, separated
- 16 ounces (2 cups) superfine granulated sugar, divided
- 8 ounces (2 sticks) unsalted butter
- For Assembling
- 1 pint fresh strawberries, washed, hulled, and sliced
- 4 cups whipped cream
RASPBERRY CURD
By cuznvin
WHISK ALL INGREDS IN HEATPROOF BOWL OVER SIMMERING WATER UNTIL SLIGHTLY THICK, 8 TO 10 MINS
- 6 OZ RASPBERRIES
- 1.25 CUPS SUGAR
- 4 LG EGG YOLKS
- 1 STICK UNSALTED BUTTER
- 1/4 CUP FRESH LEMON JUICE
- PINCH OF SALT
Coconut Bundt Cake
By cuznvin
Preheat oven to 350 degrees F
- Pineapple Glaze:
- * Nonstick baking spray, for pan
- * 2 1/2 cups all-purpose flour, plus more for dusting
- * 1/2 teaspoon salt
- * 2 teaspoons baking powder
- * 2 sticks unsalted butter, room temperature
- * 2 1/2 cups sugar
- * 6 large eggs
- * 1 teaspoon vanilla extract
- * 1 teaspoon coconut extract
- * 1 cup canned unsweetened coconut milk
- * Pineapple Glaze, recipe follows
- * 1/2 cup flaked coconut
- * 2 cups powdered sugar
- * 4 tablespoons pineapple juice
- In a mixing bowl, whisk the powdered sugar and the pineapple juice together until smooth.
Lemon Lime Bars
By cuznvin
from Baked: New Frontiers in Baking Yield: 24 bars
- Graham-Coconut Crust
- 1 cup sweetened shredded coconut
- 2 cups graham cracker crumbs (about 15-17 crackers)
- 2 tablespoons firmly packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
- Lemon Lime Filling
- 11 large egg yolks
- 3 large eggs
- 1 3/4 cups sugar
- 3/4 cup fresh lemon juice
- 2 tablespoons lime juice
- 2 tablespoons grated lime zest
- 3/4 cup (1 1/2 sticks) unsalted butter, softened and cut into 1" pieces
- 1/3 cup heavy cream