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Recipes
Eggnog Cookies
By cuznvin
Preheat oven to 300°. In a bowl combine flour, baking powder, cinnamon and nutmeg
- • 2 1/2 cups flour, all purpose
- • 1 teaspoon baking powder
- • 1/2 teaspoon ground cinnamon
- • 1/2 teaspoon ground nutmeg
- • 1 1/4 cups granulated sugar
- • 3/4 cup butter, room temperature
- • 1/2 cup purchased eggnog
- • 1 1/2 teaspoons vanilla extract
- • 2 large egg yolks
- • 2 to 3 teaspoons ground nutmeg
Pineapple Upside-Down Cake
By cuznvin
Preheat the oven to 350 degrees F
- Pineapple Caramel:
- 5 1/4 * 5 1/4 ounces fresh pineapple, coarsely chopped, plus 1 small ripe Golden pineapple, peeled, cored, sliced crosswise into 1/4-inch thick slices and each slice cut in 1/2
- 5 1/4 * 5 1/4 ounces granulated sugar
- 1/2 * 1/2 vanilla bean, split
- 1/2 * 1/2 cup water
- 1 * 1 cup heavy cream
- 1/4 * 1/4 teaspoon fine sea salt
- * Pinch chile de arbol powder
- For the cake:
- 5 * 5 ounces unsalted butter, at room temperature
- 300 * 300 grams granulated sugar (1 1/4 cups plus 3 tablespoons)
- 3 * 3 large eggs
- 165 * 165 grams cake flour (1 1/2 cups plus 2 tablespoons)
- 115 * 115 grams fine yellow cornmeal (3/4 cup)
- 1 * 1 teaspoon baking soda
- 1/4 * 1/4 teaspoon baking powder
- 1/4 * 1/4 teaspoon fine sea salt
- 1/2 * 1/2 cup buttermilk
- 1/4 * 1/4 cup sour cream
- 3 * 3 tablespoons dark rum
- 1 1/2 * 1 1/2 teaspoons vanilla extract
- 1/2 * 1/2 vanilla bean, seeds scraped
Eggnog Custard Pie
By cuznvin
Preheat oven to 350 degrees F
- 1/2 (15-ounce) package refrigerated pie crust
- 1 cup sugar
- 4 large eggs
- 1 (12-ounce) can evaporated milk
- 3/4 cup water
- 1/4 cup light rum
- 1/8 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Whipped cream, for garnish
- Powdered sugar, for garnish
Lemon Cream Fillo Napoleon
By cuznvin
Place the lemon zest in a medium bowl and set aside
- For the lemon cream:
- Zest of 2 lemons
- 1 cup lemon juice
- 3 teaspoons powdered gelatin
- 8 whole eggs
- 2 egg yolks
- 3 cups granulated sugar
- 1/4 teaspoon salt
- 12 ounces (3 sticks) butter, diced
- For the caramelized fillo:
- 8 sheets fillo pastry, each at least 16-inch by 11-inch in size
- 4 ounces (1 stick) butter, melted
- 8 tablespoons confectioners' sugar
- For serving:
- Half pint fresh blackberries
- 1 tablespoon confectioners' sugar
Blueberry Scones
By cuznvin
These tender scones feature fresh blueberries, which leak rivulets of purple-blue juice into the dough around them ...
- 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour*
- 1/2 teaspoon salt
- 1/4 cup (1 3/4 ounces) granulated sugar
- 1 tablespoon baking powder
- 6 tablespoons (3 ounces) cold butter, cut into pieces
- 1 cup (about 5 ounces, about half a pint) fresh blueberries
- 2 large eggs, beaten
- 1/4 cup (2 ounces) vanilla yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon grated lemon zest (or 1/4 teaspoon lemon oil)
- 1/2 teaspoon almond extract
- 2 tablespoons coarse sugar, for sprinkling on top
- *Substitute 1 cup King Arthur Organic White Whole Wheat Flour for 1 cup of the all-purpose flour, if desired.
- FREEZE UNBAKED DOUGH UP TO 3 MONTHS
Anise Drops
By cuznvin
Preheat oven to 350 degrees
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 3 large eggs
- 1 1/4 cups sugar
- 1 teaspoon anise extract
Black Bottom Tart
By cuznvin
Layers of semisweet chocolate, rum-flavored vanilla custard, and stiff whipped cream delight in this tart twist on ...
- For the Crust
- Pate Sucree Extra
- For the Filling
- 3/4 cup sugar
- 4 teaspoons cornstarch
- 1/2 cup cold milk
- 1 1/2 cups scalded milk
- 4 eggs, separated
- 1 1/2 ounces semisweet chocolate, melted
- 2 teaspoons vanilla extract
- 1 envelope gelatin
- 1/4 cup cold water
- 1 tablespoon dark rum
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 2 cups heavy cream
- For the Chocolate Thatch Garnish
- 8 ounces bittersweet or semisweet chocolate, very finely chopped
Mario Bosquez's Mexican Chocolate Cake
By cuznvin
1. Preheat oven to 350 degrees
- # 1 stick margarine
- # 1/2 cup oil
- # 4 tablespoons cocoa
- # 1 cup water
- # 2 cups unsifted flour
- # 1 teaspoon baking soda
- # 2 cups sugar
- # 1/2 cup sour milk (buttermilk)
- # 2 eggs, beaten
- # 1 teaspoon cinnamon
- # 1 teaspoon vanilla
- ICING
- 1 * 1 stick margarine or butter
- 4 * 4 tablespoons cocoa
- 6 * 6 tablespoons milk
- 1 * 1 pound (1 package) confectioners' powdered sugar
- 1 * 1 teaspoon vanilla
- 1 * 1 cup chopped pecans
Vanilla Cream Frosting
By cuznvin
In a small saucepan, thoroughly mix the cream, sugar, and salt
- 1/2 cup heavy cream
- 1 cup sugar
- Scant 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 8 tablespoons (1 stick or 4 ounces) unsalted butter, slightly softened but still cold
Aunt Pattys Coffee Cake
By cuznvin
# Preheat the oven to 350 degrees Fahrenheit
- Makes 1 Bundt cake
- * FILLING
- 2 * 2 tablespoons sugar
- *
- 1 * 1 tablespoon instant coffee
- 1 * 1 tablespoon unsweetened cocoa powder
- * CAKE
- 2 * 2 cups all-purpose flour
- *
- 1 * 1 teaspoon baking soda
- 1 * 1 teaspoon baking powder
- 1 1/2 * 1 1/2 teaspoons coarse salt
- 8 * 8 tablespoons (1 stick) unsalted butter, softened
- 1 * 1 cup sugar
- 2 * 2 large eggs, at room temperature
- 1 * 1 cup sour cream, at room temperature
- 1 * 1 teaspoon pure vanilla extract