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Recipes
Rainbow Cake
By cuznvin
Preheat oven to 350 degrees
- Makes one 9-inch-round six-layer cake
- Vegetable shortening
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, room temperature
- 2 1/3 cups sugar
- 5 large egg whites, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups milk, room temperature
- Red, orange, yellow, green, blue, and purple gel food coloring
- Lemony Swiss Meringue Buttercream
- FOR THE FILLING AND CRUMB COAT
- 9 large egg whites
- 1 3/4 cups sugar
- 2 cups (4 sticks) unsalted butter, cut into small pieces, room temperature
- 2 teaspoons pure lemon extract
- FOR THE FROSTING
- 5 large egg whites
- 1 cup sugar
- 1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
- 1 teaspoon pure lemon extract
Magnolia's Raspberry Cream Cheese Breakfast Buns
By cuznvin
These buns have been our most popular breakfast item at the bakery since the first day we opened our doors
- BUN:
- Makes 9 buns
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 pound (one 8-ounce package) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 large eggs, at room temperature
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- TOPPING:
- 1/2 cup raspberry preserves
- Garnish
- Confectioners’ sugar
Peanut Butter Pie
By cuznvin
Whip cream with 1/4 cup sugar
- 1 1/2 * 1 1/2 cups heavy whipping cream
- 1/4 * 1/4 cup sugar
- 8 * 8 ounces cream cheese
- 1 * 1 cup crunchy peanut butter
- 1 * 1 cup confectioners' sugar
- 1 * 1 graham cracker crust, store-bought or premade
Chewy Chocolate Gingerbread Cookies
By cuznvin
This recipe for delicious chewy chocolate gingerbread cookies is from the December/January 1997 issue of Martha Ste...
- Ingredients
- Makes 2 dozen.
- • 7 ounces best-quality semisweet chocolate
- • 1 1/2 cups plus 1 tablespoon all-purpose flour
- • 1 1/4 teaspoons ground ginger
- • 1/4 teaspoon ground cloves
- • 1/4 teaspoon ground nutmeg
- • 1 tablespoon cocoa powder
- • 1/2 cup (1 stick) unsalted butter
- • 1 tablespoon freshly grated ginger
- • 1/2 cup dark-brown sugar, packed
- • 1/2 cup unsulfured molasses
- • 1 teaspoon baking soda
- • 1/4 cup granulated sugar
- • 1 teaspoon ground cinnamon
Applesauce Snack Cake
By cuznvin
This recipe can be easily doubled and baked in a 13 by 9-inch baking dish
- Makes one 8-inch square cake 3/4 cup dried apples (2 ounces), cut into 1/2-inch pieces
- 1 cup apple cider
- 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
- 1 teaspoon baking soda
- 2/3 cup sugar (4 3/4 ounces)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup unsweetened applesauce , room temperature
- 1 large egg , room temperature, lightly beaten
- 1/2 teaspoon table salt
- 8 tablespoons unsalted butter (1 stick), melted and cooled slightly
- 1 teaspoon vanilla extract
Fresh Strawberry Layer Cake
By cuznvin
Instructions: 1. Preheat oven to 325 degrees F/160 degrees C
- Ingredients:
- For Cake:
- 1 (18.25 oz.) box yellow or white cake mix (not with pudding in the mix)
- 1 cup sour cream
- 4 eggs, beaten
- 1/3 cup vegetable oil
- 1/4 cup water
- For Filling and Frosting:
- 2 cups heavy cream (keep chilled until ready to whip)
- 3/4 cup conf sugar or granulated
- 3 cups thinly sliced fresh strawberries
- 1/2 cup granulated or confectioners' sugar (for tossing with sliced strawberries)
- Garnish:
- 6 - 8 large fresh strawberries cut in half, for decorating top of cake
Marzipan
By cuznvin
Mix corn syrup and almond paste using dough hook
- 2 pounds almond paste(910g)
- 2 pounds conf sugar(910g)
- 1/2 cup light corn syrup
Tender White Cake
By cuznvin
To make a classic yellow cake, use 3 whole eggs and 2 egg whites instead of 4 egg whites and one large egg
- Cake
- 2 3/4 * 2 3/4 cups King Arthur Unbleached Cake Flour Blend
- 1 2/3 * 1 2/3 cups sugar; superfine sugar is best
- 1 * 1 Tablespoon baking powder
- 3/4 * 3/4 teaspoon salt
- 3/4 * 3/4 cup (12 tablespoons) unsalted butter, softened
- 4 * 4 large eggs whites plus 1 whole large egg
- 1 * 1 cup full-fat vanilla yogurt or 1 cup whole milk
- 2 * 2 teaspoons vanilla extract
- 1 * 1 teaspoon almond extract
- 11 1/2 * 11 1/2 ounces King Arthur Unbleached Cake Flour Blend
- 11 3/4 * 11 3/4 ounces sugar; superfine sugar is best
- 1 * 1 Tablespoon baking powder
- 3/4 * 3/4 teaspoon salt
- 6 * 6 ounces unsalted butter, softened
- 4 * 4 large eggs whites plus 1 whole large egg
- 8 * 8 ounces full-fat vanilla yogurt or 8 ounces whole milk
- 2 * 2 teaspoons vanilla extract
- 1 * 1 teaspoon almond extract
- To make a classic yellow cake, use 3 whole eggs and 2 egg whites instead of 4 egg whites and one large egg. Delicious with rich chocolate icing!
Chewy Peanut Butter Blossoms
By cuznvin
Instructions: 1. Heat oven to 375°F
- • About 48 HERSHEY'S KISSES Brand Milk Chocolates
- • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
- • 3/4 cup REESE'S Creamy Peanut Butter
- • 2 cups all-purpose biscuit baking mix
- • 1 teaspoon vanilla extract
- • About 1/4 cup sugar
Cinnamon Elephant Ears
By cuznvin
Preheat the oven to 450 degrees
- # 1 cup sugar, divided
- # Pinch kosher salt
- # 1/4 teaspoon cinnamon
- # 1 sheet Pepperidge Farm puff pastry, defrosted