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Recipes
No-Knead Garlic-Cheese Flatbread
By cuznvin
ightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom
- Dough
- 1 1/2 * 1 1/2 cups lukewarm water
- 3 * 3 tablespoons olive oil (plus additional for drizzling into the pan)
- 1 1/4 * 1 1/4 teaspoons salt
- 3 1/2 * 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 * 1 tablespoon instant yeast
- 4 * 4 teaspoons Pizza Dough Flavor, optional
- Filling & Topping
- 2 * 2 cups diced cheese — cheddar, Monterey Jack, flavored cheddar, or your favorite
- 4 to 8 * 4 to 8 cloves garlic, peeled and chopped
- * pizza seasoning or your favorite dried herbs, to sprinkle on top
Tomato Soup Cupcakes
By cuznvin
Preheat the oven to 350 degrees F
- 2 1/4 cups all-purpose flour
- 1 1/3 cups sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 (10.75-ounce) can tomato soup
- 16 tablespoons (2 sticks) unsalted butter, melted
- 4 large eggs, lightly beaten
marzipan cheesecake Gourmet
By cuznvin
Preheat oven to 350°F. and butter a 9 1/2-inch springform pan
- For crust
- 1/2 cup whole blanched almonds
- eight 5- by 2 1/2-inch graham crackers
- 3 tablespoons sugar
- 1/3 cup (5 1/3 tablespoons) unsalted butter
- For filling
- 1/3 cup packed pure almond paste
- 3/4 cup sugar
- three 8-ounce packages cream cheese, softened
- 1 teaspoon vanilla
- 5 large eggs
- For topping
- 5 ounces semisweet chocolate
- 1/2 cup heavy cream
Butter Meltaways with Pink Frosting
By cuznvin
1. In a large bowl, combine first 4 ingredients
- . Frosting:
- 1 . 1 1/4 cups all-purpose flour
- 2 . 1 cup butter, softened
- 3 . 3/4 cup cornstarch
- 4 . 1/3 cup confectioners’ sugar
- 5 .
- 7 . 1 cup confectioners’ sugar
- 8 . 1 (3-ounce) package cream cheese, softened
- 9 . 1/2 teaspoon vanilla extract
- 10 . 1/2 to 1 drop red food coloring
Chocolate Pound Cake with Peanut Butter Glaze
By cuznvin
1. Preheat oven to 325 degrees
- Makes 2 cakes
- * FOR THE CAKE
- 2 1/4 * 2 1/4 cup all-purpose flour
- 1 * 1 cup best-quality unsweetened cocoa powder
- 1 * 1 tsp coarse salt
- 4 * 4 sticks softened unsalted butter, plus more for pans
- 2 * 2 cups sugar
- 1 * 1 teaspoon pure vanilla extract
- 9 * 9 large, room-temperature eggs
- * FOR THE TOPPING
- 1/4 * 1/4 cup peanut butter
- 5 to 6 * 5 to 6 tablespoons milk
Torrisi Italian Specialties’ Rainbow Cookies
By cuznvin
Preheat oven to 350. Beat egg whites in electric mixer until they just hold stiff peaks
- 12 large eggs, separated
- 2 2/3 cups sugar
- 24 oz. almond paste
- 8 sticks butter, softened
- 5 2/3 cups all-purpose flour
- 2 tsp. salt
- 2 tsp. red food coloring
- 2 tsp. green food coloring
- 16 oz. orange preserves, heated and strained
- 8 oz. bittersweet chocolate, chopped
Nutter Butter Cookies - Bouchon Bakery's
By cuznvin
For cookie dough: Preheat oven to 350 degrees
- For the cookie dough:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 4 teaspoons baking soda
- 1 pound (4 sticks) butter, at room temperature
- 2/3 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 1/3 cup coarsely chopped peanuts
- 2.5 cups quick-cooking oats
- For the filling:
- 1/4 pound (1 stick) butter, at room temperature
- 1/2 cup creamy peanut butter
- 1- 2/3 cups confectioners' sugar
Raspberry Cookie Bars
By cuznvin
1. In a small bowl combine crumbs and sugar
- 2 Cups Graham Cracker Crumbs
- 1/4 Cup Sugar
- 1/2 cup margarine or butter, Melted
- 1 can (14 oz.) sweetened Condensed Milk
- 1 1/4 cups Raspberry jam or Preserves
- *I used my Raspberry Huckleberry freezer jam
- 1 1/3 cups flaked coconut
- 1 cup chopped pecans, almonds or walnuts, etc.
Chocolate Sugar Cookies
By cuznvin
Directions 1. Preheat oven to 375
- Ingredients
- Makes 8.
- • 1 1/2 cups all-purpose flour
- • 1/2 cup good-quality unsweetened Dutch-process cocoa powder
- • 1 teaspoon baking powder
- • 1/2 teaspoon salt
- • 1/2 cup (1 stick) unsalted butter, softened
- • 1 1/2 cups sugar
- • 1/2 cup vegetable shortening, substitute 1/2 cup unsalted butter, melted and cooled
- • 1 large egg
- • 1 1/2 teaspoons pure vanilla extract
GLUTEN FREE NUTTER BUTTERS
By cuznvin
# Preheat oven to 350°F
- * For the Cookie
- 1.25 * 1.25 ounces (1/2 cup) gluten-free oats
- 2 * 2 ounces (1/2 cup) white rice flour
- 1 * 1 ounce (1/4 cup) cornstarch
- 1.25 * 1.25 ounces (1/4 cup) sweet rice flour
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon xanthan gum
- 1/2 * 1/2 cup vegetable shortening
- 2/3 * 2/3 cup granulated sugar
- 1 * 1 large egg
- 3 * 3 tablespoons smooth peanut butter. (Natural peanut butter does not work well in this recipe.)
- *
- * For the Filling
- 1/2 * 1/2 cup smooth peanut butter
- 3/4 * 3/4 cup powdered sugar
- 2 * 2 teaspoons water
- *
- * For the Coating
- 12 * 12 ounces milk, dark, or white chocolate, chopped