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Recipes
Strawberry Muffins MS
By markemilw
Directions 1. Preheat oven to 400 degrees
- 1 1/2 * 1 1/2 cups sliced strawberries
- 1/3 * 1/3 cup plus 1 tablespoon sugar
- 1 1/4 * 1 1/4 cups all-purpose flour (spooned and leveled)
- 1/2 * 1/2 cup whole-wheat flour (spooned and leveled)
- 2 * 2 teaspoons baking powder
- 1/2 * 1/2 teaspoon baking soda
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon ground cinnamon
- 1 * 1 cup low-fat buttermilk
- 1/4 * 1/4 cup light olive oil or vegetable oil
- 1 * 1 large egg
- 1 * 1 teaspoon pure vanilla extract
Malt Vinegar Mignonette
By markemilw
Southern Living JULY 2012
- 2 cups malt vinegar
- 1 large shallot, diced
- 1/2 teaspoon freshly ground pepper
Spiced Carrot Muffins
By markemilw
Keep a batch of unbaked muffins in the freezer, and you'll always have breakfast or an afternoon snack ready for th...
- 1 3/4 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons pumpkin-pie spice
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup plain low-fat yogurt
- 4 tablespoons unsalted butter, melted
- 1 large egg
- 2 1/2 cups shredded (about 5 medium) carrots
Raspberry Custard Pie
By markemilw
Fresh, ripe raspberries nestled in a custard pie may be the ultimate summer dessert
- Pate Brisee
- 2 tablespoons all-purpose flour, plus more for surface
- 3/4 cup sugar
- 1 large egg
- 1 cup heavy cream
- 1 pound (3 1/2 cups) raspberries, plus more for garnish
- 1/4 teaspoon salt
Pear-and-Granola Muffins
By markemilw
The crunchy topping is a perfect foil to the soft and juicy pears inside
- FOR MUFFINS:
- 1 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 3/4 cup packed light-brown sugar
- 1/2 cup plain low-fat yogurt
- 2 tablespoons unsalted butter, melted
- 3/4 cup plain granola
- 2 D'Anjou pears (2 cups), peeled and cut into 1/4-inch dice
- FOR GRANOLA CRISP TOPPING:
- (or use an additional 3/4 cup plain granola)
- 1/2 cup granola
- 1/4 cup all-purpose flour
- 1/4 cup packed light-brown sugar
- 1/4 teaspoon salt
- 3 tablespoons chilled unsalted butter
Apple Brown Betty
By markemilw
Let apples fill your kitchen with the sweet smell of the fall harvest
- 4 to 5 slices white sandwich bread (about 4 ounces total), torn into large pieces
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 2 1/2 pounds Gala apples (about 6), peeled, cored, and cut into 1/2-inch-thick slices
- 2 tablespoons freshly squeezed lemon juice
- 1/3 cup packed light- or dark-brown sugar
- 1/2 teaspoon ground cinnamon, plus more for serving (optional)
- 1/4 teaspoon ground nutmeg
- Vanilla ice cream, for serving (optional)
Taco Grande
By markemilw
1. Preheat oven to 350°F
- 8 (6-7 inch) flour tortillas, divided
- 1 pound lean (93%) ground turkey
- 2 tablespoons taco seasoning mix
- 1/2 cup water
- 1 jar (16 ounces) salsa, divided
- 2 cups (8 ounces) shredded Colby & Monterey Jack cheese blend, divided
- 1 green onion with top, sliced, divided
- 4 cups thinly sliced iceberg lettuce
- 1/2 cup sour cream
Banana Cream Pie
By markemilw
This recipe for delicious banana cream pie is adapted from "Martha Stewart's Baking Handbook
- All-purpose flour, for dusting
- 1/2 recipe Pate Brisee
- 1 large whole egg, lightly beaten, plus 4 large egg yolks
- 6 to 8 medium-ripe bananas
- 3 cups whole milk
- 2/3 cup granulated sugar
- 5 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
Baked Cheese Grits
By markemilw
Southern Living JANUARY 2006
- 5 cups chicken broth
- 1 1/4 cups uncooked quick-cooking grits*
- 1/2 (8-ounce) block extra-sharp Cheddar cheese, shredded (about 1 cup)
- 1/2 (8-ounce) block Monterey Jack cheese, shredded (about 1 cup)
- 1/4 cup whipping cream
- 1 teaspoon hot sauce
- 1/4 teaspoon ground black pepper
- 1/8 to 1/4 teaspoon ground red pepper
- 1 teaspoon Worcestershire sauce (optional)
- 3 large eggs, lightly beaten
Jalapeno Corn Muffins
By markemilw
Preheat oven to 375 degrees
- 8 tablespoons (1 stick) unsalted butter, plus more for tin, melted
- 3/4 cup nonfat buttermilk
- 2 large eggs
- 1/2 cup sour cream
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup packed light-brown sugar
- 2 tablespoons baking powder
- 1 teaspoon coarse salt
- 2 jalapenos, seeded and finely chopped
- 1/4 cup plus 2 tablespoons fresh or frozen (thawed) corn kernels
- Unsalted butter, for serving