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Recipes
Sour Cream Pumpkin Pie
By Maverick19
This recipe is courtesy of Alex Guarnaschelli
- CRUST:
- 1 1/4 cups all purpose flour, plus more for rolling the dough
- 1 1/2 tsp confectioner's sugar
- 3/4 tsp kosher salt
- 1/2 cup shortening
- 4 Tbsp (1/2 stick) unsalted butter, cold, cubed, plus more for the pie pan
- 3 Tbsp ice water
- FILLING:
- 1 (15oz) can unsweetened pumpkin puree, preferably Libby's
- 1 cup sour cream
- 3 large eggs, separated
- 1 cup granulated sugar
- 1/2 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp grated nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp cream of tartar
Dreamsicle Cheesecake
By Maverick19
Make the crust. In a medium bowl, lightly toss the cracker crumbs, sugar and butter until combined
- Graham Cracker Crust:
- Graham Cracker Crust (recipe follows)
- 16 oz cream cheese, room temp
- 6 oz can of frozen orange juice
- 1 can sweetened condensed milk
- 10 oz of whipped cream
- 1 1/4 cup graham cracker crumbs (about 9 crackers)
- 1/4 cup sugar
- 3 tbsp butter, melted
Vanilla Fudge - Maude's
By Maverick19
1. Grease a 9x13 inch baking pan with 2 Tbsp of the butter and scatter the graham crackers evenly over the bottom
- 1 stick plus 2 Tbsp unsalted butter
- 3 whole graham crackers, broken into bite-size pieces
- 4 cups sugar
- one 14 oz can sweetened condensed milk
- 1/2 cup whole milk
- 1 Tbsp pure vanilla extract
- kosher salt
Apple Pomegranate Cobbler
By Maverick19
Preheat the oven to 375 degrees
- 2 cups pomegranate juice
- 6 Granny Smith apples (3 lbs) - peeled, halved, cored and sliced into 1/2 inch thick slices
- 1 cup sugar, plus more for sprinkling
- 2 1/4 cups all purpose flour
- Kosher salt
- 2 tsp baking powder
- 1 stick cold unsalted butter, cut into small pieces
- 1 cup cold heavy cream, plus more for brushing
- Pomegranate seeds and vanilla ice cream, for serving
Sno Balls
By Maverick19
Makes 24 sno balls
- 2 sticks butter, room temp
- 1 cup sugar
- 1 2lb can crushed pineapple, drained
- 2 egg yolks, beaten, room temp
- 2 egg whites, room temp
- 1 cup pecans, chopped
- 1 box vanilla wafers, broken into pieces
- Whipped Cream
- Coconut flakes
Mayonnaise Truffle
By Maverick19
In a mini food processor, puree the egg yolk with the lemon juice, mustard and salt until smooth
- 1 large egg yolk
- 1 Tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp Kosher salt
- 1/2 cup canola oil
- 1 Tbsp minced fresh black truffle or 1 1/2 tsp white truffle oil
Champagne Jelly
By Maverick19
Sterilize jars and lids for processing in a canner
- 1 (1 3/4-oz) package powdered gelatin
- 3/4 cup water
- 3 cups champagne or dry white wine
- 4 cups sugar
Pignoli Cookies
By Maverick19
Classic Italian cookies. Use canned almond paste if you can, as it is softer and mixes better with the other ingre...
- 1 8oz can almond paste
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1/4 cup all purpose flour
- 2 medium egg whites, lightly beaten
- 4 oz pine nuts
- extra powder sugar to finish
Salsa Borracha
By Maverick19
Recipe courtesy of Marcela Valladolid
- 8 ancho chiles
- 1/2 cup fresh orange juice
- 1/2 cup golden tequila
- 1 garlic clove, minced
- 4 Tbsp olive oil
- salt and fresh ground pepper
- 1/4 cup crumbled anejo or feta cheese
Lasagna alla Norma
By Maverick19
Sicilian Farmer-Style Lasagna
- FOR THE EGGPLANT-TOMATO SAUCE:
- 3 Tbsp extra virgin olive oil, plus more for the pan
- 2 medium eggplant, peeled and cut into medium dice
- 1 medium red onion, cut into 1/4 inch dice
- 2 cloves garlic, thinly sliced
- 2 (28 oz) cans Italian plum tomatoes, crushed by hand, juices reserved
- 3 Tbsp chopped fresh basil (about 2 large sprigs)
- 1 Tbsp fresh thyme leaves
- kosher salt and fresh ground black pepper
- FOR THE BÉCHAMEL SAUCE:
- 5 Tbsp unsalted butter
- 1/4 cup all purpose flour
- 3 cups whole milk
- 2 tsp kosher salt
- 1/2 tsp freshly grated nutmeg
- TO ASSEMBLE:
- 2 Tbsp kosher salt
- 1 (1-lb) package lasagne pasta noodles
- 1 cup freshly grated Parmigiano-Reggiano