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Recipes
German Chocolate Cupcakes
By markemilw
Semisweet chocolate gives these cupcakes a well-rounded flavor, perfectly complemented by the traditional sticky-sw...
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for tins
- 2 cups cake flour (not self-rising), sifted, plus more for tins
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/3 cups sugar
- 3 large eggs, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 5 ounces semisweet chocolate, melted and cooled
- Coconut-Pecan Frosting
Clinton Street Baking Company Biscuits
By markemilw
This delicious and orginal recipe is courtesy of Neil Kleinberg
- 8 cups all-purpose flour, plus more for baking sheet
- 2 teaspoons coarse salt
- 2 tablespoons plus 2 teaspoons baking powder
- 1/4 cup sugar
- 3/4 cup vegetable shortening
- 3/4 cup cold unsalted butter (1 1/2 sticks)
- 3 cups buttermilk
Cornmeal Biscuits
By markemilw
Cornmeal gives biscuits a slight crunchiness and a golden hue
- 1 1/2 cups all-purpose flour, plus more for rolling out dough
- 1/4 cup plus 2 tablespoons yellow cornmeal
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 tablespoons sugar
- 6 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces, plus more for topping, if desired
- 3/4 cup plus 1 tablespoon nonfat buttermilk
- Honey (optional)
Coconut-Pecan Frosting
By markemilw
Use this frosting on our Chocolate Cake
- 3 large egg yolks
- 1 can (12 ounces) evaporated milk
- 1 1/4 cups packed light-brown sugar
- 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 2/3 cups (7 ounces) sweetened flaked coconut
- 1 1/2 cups (6 ounces) pecans, toasted and coarsely chopped
Peppery Cheese Crackers
By markemilw
This great recipe for peppery cheese crackers is a fantastic appetizer for any dinner party
- 1 cup bread flour
- 1 cup instant polenta
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1 cup grated Mimolette cheese
- 2 1/2 tablespoons cold, unsalted butter, cut into 1/4-inch pieces
- 3/4 cup buttermilk
- All-purpose flour, for work surface
Beef and Coconut Soup with Crispy Shallots
By markemilw
Shallots in Season: Pan-fried until crisp, shallots are served as a crunchy garnish; coconut milk, ginger, plus the...
- 1/4 * 1/4 cup vegetable oil
- 4 * 4 shallots (5 to 6 ounces total), peeled, halved lengthwise, and thinly sliced crosswise (about 1 cup)
- 5 * 5 ounces shiitake mushrooms, stems removed, caps thinly sliced
- 4 * 4 carrots, sliced into ribbons with a vegetable peeler (about 2 cups)
- 1 * 1 piece fresh ginger (3 inches long), peeled and finely minced
- 1 * 1 medium jalapeno pepper (ribs and seeds removed for less heat, if desired), finely minced
- * coarse salt and ground pepper
- 1 * 1 can (13.5 ounces) coconut milk
- 1 * 1 sirloin steak (12 ounces), thinly sliced crosswise
- 1 1/2 * 1 1/2 teaspoons grated lime zest and cup juice (from about 2 limes)
- * cilantro leaves (optional)
Snickerdoodle Cupcakes
By markemilw
Capped with "kisses" of seven-minute frosting and dusted with cinnamon-sugar, these cupcakes are a play on the cook...
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour (not self- rising), sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 3/4 cups sugar, plus 2 tablespoons for dusting
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk
- Seven -Minute Frosting
Lettuce Bundles with Spicy Peanut Noodles
By markemilw
This is a great dish to serve at a casual lunch or dinner party
- 2 boneless whole duck or chicken breasts
- 1/2 cup soy sauce, plus 3 tablespoons for peanut sauce
- 1 large clove garlic
- 1 piece (3/4 inches) ginger, peeled and cut in half
- 2 1/4 teaspoons ground fresh chile paste
- 7 tablespoons smooth, good-quality peanut butter
- 3 tablespoons sugar
- 4 1/2 tablespoons peanut oil
- Juice of 1 lime
- 6 ounces vermicelli noodles, or capellini (angel hair) noodles
- 1/2 cup roughly chopped, toasted Spanish or other peanuts
- 2 ounces garlic chives or scallions, cut into 4-inch lengths
- 1 Japanese or Kirby cucumber, thinly sliced
- 2 Boston or other butterhead lettuce, leaves separated
Chicken Potpies
By markemilw
Step 1 In a large saucepan, melt butter over medium-high
- 3 tablespoons unsalted butter
- 1 small yellow onion, minced
- 1 stalk celery, thinly sliced
- 2 carrots, diced medium
- 5 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/3 pound green beans, trimmed and cut into 1-inch pieces
- 2 cups diced cooked chicken
- Salt and pepper
- 1 sheet thawed puff pastry
- 1 beaten egg
Black Bean and Chicken Chilaquiles
By markemilw
Julianna Grimes Bottcher
- Cooking spray
- 1 cup thinly sliced onion
- 5 garlic cloves, minced
- 2 cups shredded cooked chicken breast
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup fat-free, less-sodium chicken broth
- 1 (7 3/4-ounce) can salsa de chile fresco (such as El Pato)
- 15 (6-inch) corn tortillas, cut into 1-inch strips
- 1 cup shredded queso blanco (about 4 ounces)