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Recipes
Peanut Butter and Jelly Cupcakes
By marlabeth19
Preheat oven to 350 degrees
- For the cupcakes:
- 3/4 cups all-purpose flour
- 3/4 tablespoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 6 ounces (1 1/2 sticks) unsalted butter, softened
- 1 1/3 cups sugar
- 2/3 cup natural, creamy peanut butter
- 3 large eggs
- 1/2 cup sour cream
- 1/2 teaspoon pure vanilla extract
- For the frosting:
- 6 ounce(s) cream cheese
- 1/3 cup(s) confectioners' sugar
- 1/2 teaspoon(s) salt
- 1 cup(s) creamy peanut butter (not natural)
- 1/2 teaspoon(s) pure vanilla extract
- 1/2 cup(s) heavy cream
Strawberry Cupcakes with Strawberry Buttercream Froting
By marlabeth19
Preheat oven to 350 degrees
- For cupcakes:
- 2 3/4 cups all-purpose flour
- 1/2 cup cake flour (not self-rising)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 ounces (2 sticks) unsalted butter, softened
- 2 1/4 cups sugar
- 3 large eggs
- 1 large egg white
- 1 cup whole milk
- 1 1/2 teaspoons pure vanilla extract
- 2 cups finely chopped strawberries
- Small strawberries, for garnish
- For Frosting:
- 1 cup butter, softened
- 2 (16-oz.) packages powdered sugar
- 1 c. finely chopped strawberries
Red Velvet Cupcakes with Cream Cheese Frosting
By marlabeth19
Preheat the oven to 350. Line 2 cupcake pans with liners and spray with cooking spray
- 1/4 cup (2 ounces) red food coloring
- 3 1/2 Tablespoons unsweetened cocoa powder
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 3/4 cups sugar
- 2 large eggs
- 2 cups cake flour
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup sour cream
- 1 Tablespoon distilled white vinegar
- 12 ounces cream cheese (still cold - not softened)
- 7 1/2 Tablespoons unsalted butter, softened
- 1 Tablespoon vanilla extract
- 3 3/4 cups confectioners sugar, sifted
Beer-Braised Beef Brisket
By marlabeth19
Enjoy
- 12 slices of thick bacon, chopped
- 2 (4-lb.) trimmed beef briskets
- Essence, recipe follows
- 6 large onions, sliced thinly
- 4 ribs celery, sliced thinly
- 6 carrots, cut crosswise into 1 1/2-inch-thick pieces
- 3 turnips, cut into 1-inch pieces
- 3 boiling potatoes, cut into 1-inch pieces
- 12 cloves garlic, smashed
- 1 can tomato paste
- 3 (12-oz.) bottles of beer
- 4 c. beef broth
- Preheat the oven to 350-degrees.
- Pat briskets dry and season with salt, pepper, and Essence.
- In a large Dutch oven, cook bacon in 1/4 c. water over moderate heat until bacon is crisp and fat renders. Transfer crispy bacon to paper towel, keeping the fat in the Dutch oven. Sear briskets in bac
- Transfer the brisket and vegetables with a slotted spoon to a plate and keep warm, covered. Bring the braising liquid to a boil, letting it reduce over high heat until thick. Season with salt and pepp
- Slice the brisket AGAINST THE GRAIN and return to the thickened sauce with the vegetables.
- Serve over rice or buttered noodles.
- **Always better if served s several days after it's been sitting in the fridge.
- Essence Recipe: (makes enough for several recipes of brisket)
- 1/2 c. + 2 T. paprika
- 1/2 c. salt
- 1/2 c. garlic powder
- 1/4 c. black pepper
- 1/4 c. onion powder
- 1/4 c. cayenne pepper
- 1/4 c. dried oregano
- 1/4 c. dried thyme
- Combine all ingredients thoroughly.
Guinness Ice Cream
By marlabeth19
In a large saucepan, simmer the Guinness until reduced by 3/4 in volume, about 8 minutes
- 12 ounces Guinness stout
- 2 cups heavy cream
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean, split in half lengthwise
- 6 egg yolks
Panettone Cupcakes
By marlabeth19
In a medium bowl, combine yeast, water and sugar
- 1 (.25 ounce) package active dry yeast
- 1 C warm water (110 degrees F.)
- 1/4 C sugar
- 2 eggs
- 1/2 C nonfat plain Greek yogurt
- 1 t vanilla extract
- 1 T grated lemon zest
- 1/4 t salt
- 4 C unbleached all-purpose flour
- 1/4 C dried cherries
- 1/4 C raisins
- 1 T confectioners' sugar
- 1 T butter, melted
Toasted Coconut Marshmallows
By marlabeth19
Combine the gelatin and 1/2 c
- 3 packages unflavored gelatin
- 1 1/2 c. granulated sugar
- 1 c. light corn syrup
- 1/4 t. kosher salt
- 1 T. pure vanilla extract
- 7 oz. sweetened shredded coconut, toasted
- Confectioners' sugar, for dusting
Greek Stuffed Artichokes with Avgolomono Sauce
By marlabeth19
Fill a large pot 3/4 full with water
- 1/4 cup salt plus 1 teaspoon
- 4 medium artichokes, rinsed well, top third removed, and leaf tips trimmed
- 2 lemons, cut into wedges
- 1 1/2 pounds lamb sausage, removed from casings and crumbled
- 2 cups chopped yellow onions
- 1/4 cup minced garlic
- 2 tablespoons minced fresh oregano
- 2 tablespoons minced fresh parsley
- 2 cups fine dry bread crumbs
- 1 cup crumbled feta cheese
- 6 tablespoons extra-virgin olive oil plus 1/4 cup
- 1/4 cup water
- 2 tablespoons plus 1/4 cup fresh lemon juice
- 4 teaspoons bottled Emeril Essence
- 1/2 teaspoon crushed red pepper (opt.)
- 2 large eggs
Peanut Butter Frosting
By marlabeth19
This recipe frosts a 2-layer cake or 32 cupcakes comfortably
- 1 c. butter, softened
- 2 c. smooth peanut butter
- 4 c. confectioners' sugar
- 1/4 c. milk
Greek Caponata
By marlabeth19
Preheat the oven to 400 degrees F
- 1 (14.5-ounce) can diced tomatoes with their juice
- 2 zucchini, cut into 1-inch rounds
- 2 summer squash, cut into 1-inch rounds
- 2 tomatoes, cut into wedges
- 1 large Japanese eggplant, cut into 1-inch rounds
- 1 red onion, peeled and cut into 1-inch wedges
- 1 potato, peeled and cut into 1-inch cubes
- 3 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 4 to 6 slices toasted sourdough bread or toast points