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Recipes
PATE SUCRE
By cuznvin
In a food processor fitted with the steel blade, combine the flour and sugar
- Sugar Dough
- Serving Size: Makes about 1 1/2 pounds or two 9-inch tart shells
- Ingredients
- 2 1/3 cups cake or pastry flour
- 1/3 cup sugar
- 1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces
- 2 egg yolks
- 1 or 2 tablespoons heavy cream
Apple Pound Cake
By cuznvin
Preheat oven to 325 degrees F
- 5 jumbo-sized eggs, separated
- 1 cup buttermilk
- 4 sticks butter, plus 1 tablespoon, for pan
- 3 cups cake flour, plus 2 tablespoons, for pan
- 1 Granny Smith apple, peeled, cored and diced into 1/8-inch pieces
- 1/2 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 2 1/2 cups sugar, divided
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 3 teaspoons baking powder
- Special equipment: 10-inch Bundt cake pan
Peanut butter icebox pie
By cuznvin
Preheat convection oven to 350 degrees
- Crust
- 1 cup butter (melted)
- 4 cups vanilla wafer crumbs
- Filling
- 2 cups heavy cream
- 3 cups cream cheese
- 1 1/2 cups peanut butter
- 1/2 cup confectioner’s sugar,10x
- 1 tbls + 1tsp pure vanilla extract
- Caramel
- Topping
- 2 cups Reese’s Peanut Butter Cups, chopped into 1/4" pieces
- 1/2 cup peanuts, finely chopped
GLUTEN FREE Classic Chocolate Chip Cookies
By cuznvin
Preheat oven to 350ºF. Whisk together dry ingredients
- Dry Ingredients
- 1 1/4 cups white rice flour
- 1/2 cup sweet rice flour
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Wet Ingredients
- 3/4 cup (1 1/2 sticks) butter, softened
- 1/4 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 2 teaspoons gluten-free vanilla
- 1 bag gluten-free chocolate chips
CARROT CAKE CHEESECAKE
By cuznvin
Grease a 9- or 9-1/2-inch springform pan with butter or solid vegetable shortening
- for the cheesecake:
- 2 8-ounce packages, cream cheese - room temperature
- 3/4 cup, granulated sugar
- 1 tablespoon, all-purpose flour
- 3 eggs
- 2 teaspoons, vanilla extract
- for the carrot cake:
- 3/4 cup, vegetable oil
- 1 cup, granulated sugar
- 2 eggs
- 1 teaspoon, vanilla extract
- 1 cup, all-purpose flour
- 1 teaspoon, baking soda
- 1 teaspoon, cinnamon - ground
- 1/8 teaspoon, salt
- 1 8-1/2-ounce can crushed pineapple packed in juice - well-drained and juice reserved (juice used in frosting)
- 1 cup, grated carrots
- 1/2 cup, flaked or shredded coconut
- 1/2 cup, chopped walnuts
- for the pineapple cream cheese frosting:
- 2 ounces, cream cheese - softened
- 1 tablespoon, butter - softened
- 1-3/4 to 2 cups, powdered (confectioners&rsquo sugar
- 1/2 teaspoon, vanilla extract
- 1 to 1 -1/2 tablespoons, reserved pineapple juice - reserved from carrot cake ingredients
- 1/8 teaspoon salt
Foolproof Pie Dough
By cuznvin
For one 9-inch Double-Crust Pie Vodka is essential to the texture of the crust and imparts no flavor—do not subs...
- Ingredients
- 2 1/2 * 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
- 1 * 1 teaspoon table salt
- 2 * 2 tablespoons sugar
- 12 * 12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
- 1/2 * 1/2 cup chilled solid vegetable shortening , cut into 4 pieces
- 1/4 * 1/4 cup vodka , cold
- 1/4 * 1/4 cup cold water
Gluten-Free Sandwich Bread
By cuznvin
In a small bowl, combine water and yeast
- Dry Ingredients
- 2 1/2 cups Brown Rice Flour
- 2/3 cup cornstarch
- 2/3 cup dry milk powder
- 1 Tablespoon xanthan gum
- 1 teaspoon salt
- Wet Ingredients
- 1 3/4 cups warm water
- 1 packet active dry yeast
- 2 Tablespoons vegetable oil
- 2 large eggs
Carrot Cheesecake
By cuznvin
Rich cheesecake topped with marzipan carrots takes warm spices and cream cheese icing (carrot cake's best features)...
- • FOR THE CRUST
- • 2 ounces (1/2 cup) toasted pecans
- • 8 graham crackers, finely ground (1 cup)
- • 2 ounces (4 tablespoons) unsalted butter, melted
- • 3 tablespoons sugar
- • 1/4 teaspoon salt
- • FOR THE CHEESECAKE
- • 1/2 ounce (1 tablespoon) unsalted butter
- • 2 medium carrots, peeled, finely grated
- • 1 1/2 cups sugar
- • 4 packages (8 ounces each) cream cheese, softened
- • 4 large eggs, room temperature
- • 1/2 teaspoon freshly grated nutmeg
- • 1/2 teaspoon ground cinnamon
- • 1 teaspoon freshly grated ginger
- • 1/4 teaspoon salt
- • 1 1/2 teaspoons pure vanilla extract
Chocolate Macaron Tart
By cuznvin
1. In a small bowl, beat egg white on medium speed until soft peaks form
- CAKE BATTER:
- Yield: 12-16 servings
- 1 egg white
- 3 tablespoons sugar
- 2 cups flaked coconut, finely chopped
- 1 tablespoon all-purpose flour
- 4 eggs, separated
- 1-3/4 cups sugar, divided
- 1/2 cup each shortening and sour cream
- 2 teaspoons vanilla extract
- 1/2 cup cold brewed coffee
- 1/4 cup buttermilk
- 2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1 teaspoon each baking soda and salt
- FROSTING:
- 1 cup semisweet chocolate chips, melted and cooled
- 3 tablespoons butter, softened
- 2 cups confectioners’ sugar
- 5 tablespoons milk
Carrot Cupcakes with Molasses Cream Cheese Icing
By cuznvin
Recipe Summary Difficulty: Easy Prep Time: 15 minutes Inactive Prep Time: 1 hour Cook Time: 40 minutes Yie
- Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 3/4 cup vegetable oil
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 3/4 cups finely shredded carrots (about 4)
- 1/3 cup walnuts, chopped fine, toasted lightly, and cooled
- 1/2 cup sweetened flaked coconut, toasted lightly and cooled
- Icing:
- 1/2 cup (about 4 ounces) cream cheese, softened
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1 tablespoon unsulfured molasses
- 2 tablespoons confectioners' sugar