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Recipes
Banana Bread
By markemilw
The batter for this easy-to-bake banana bread is enriched with the addition of sour cream
- 1/2 cup (1 stick) butter, at room temperature, plus more for pan
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mashed very ripe bananas
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1/2 cup chopped walnuts or pecans
Peach Chutney
By markemilw
Martha Steward Everyday Food
- 1 1/2 * 1 1/2 pounds peaches
- 1 * 1 tablespoon olive oil
- 1/2 * 1/2 cup finely chopped onion
- 2 * 2 cloves garlic, minced
- 1/8 to 1/4 * 1/8 to 1/4 teaspoon red-pepper flakes
- 1/4 * 1/4 cup cider vinegar
- 1/4 * 1/4 cup sugar
- 1/3 * 1/3 cup dried cherries
- * Coarse salt and ground pepper
Coconut-Pecan Cereal Bars
By markemilw
Preheat oven to 350. Spread coconut on one side of a large rimmed baking sheet, and pecans on other side, keeping t...
- 1 package (7 ounces) sweetened shredded coconut
- 1 1/2 cups pecan halves
- Nonstick cooking spray
- 1 package (10 ounces) marshmallows
- 4 tablespoons unsalted butter
- 4 cups cornflakes
Chocolate Glaze
By markemilw
Bring cream, corn syrup, and salt to a boil in a medium-heavy saucepan over medium-high heat
- 1 1/4 cups heavy cream
- 1 tablespoon light corn syrup
- Pinch of salt
- 10 ounces semisweet chocolate, finely chopped
Tyler's Country-Fried Steak with Uncle Ellis' Cornmeal Gravy
By markemilw
Tyler Brown, Capitol Grille, Nashville, Tennessee, Southern Living JANUARY 2012
- 6 (6-oz.) top sirloin steaks, cubed
- 1 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 3 cups all-purpose flour
- 1 1/2 cups finely crushed round buttery crackers
- 6 tablespoons chopped fresh marjoram
- 3 large eggs
- 2 cups buttermilk
- Vegetable oil
- Uncle Ellis' Cornmeal Gravy
Glazed Lemon Cakes
By markemilw
For an elegant dessert, serve these cakes on plates garnished with fresh berries
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for muffin tin
- 1 1/2 cups all-purpose flour, plus more for muffin tin
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup low-fat buttermilk, or plain low-fat yogurt
- 1 teaspoon vanilla extract
- Zest of 1 lemon, finely grated, plus juice, plus 2 tablespoons more lemon juice for the glaze
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups confectioners' sugar
Chicken, Ham, and Cheese Roll-Ups
By markemilw
This tasty take on Chicken Cordon Bleu is as delectable as the traditional recipe but less fussy
- 8 thin chicken cutlets (about 1 1/2 pounds total)
- Coarse salt and ground pepper
- 2 tablespoons honey mustard
- 4 slices deli ham (about 4 ounces total), halved lengthwise
- 12 thin slices Swiss cheese (about 4 ounces total), halved lengthwise into 24 strips
- 1 package (10 ounces) frozen peas
- 1 tablespoon butter
- 3/4 cup couscous
Peach Upside-Down Cake
By markemilw
Virginia Willis, Southern Living JUNE 2012
- 4 medium peaches (about 1 1/2 lb.), unpeeled and cut into 1/3-inch-thick wedges
- 2 tablespoons fresh lemon juice (about 1 large lemon)
- 1 cup cake flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 cups granulated sugar, divided
- 3/4 cup unsalted butter, at room temperature and divided
- 1/2 cup firmly packed light brown sugar
- 1 vanilla bean
- 2 large eggs
- 1/2 cup sour cream
- Sweetened whipped cream (optional)
Candied Hazelnuts
By markemilw
Thread each hazelnut onto tip of a long wooden skewer; set aside
- 9 hazelnuts, toasted and peeled
- 1 cup sugar
Ginger Pumpkin Bread
By markemilw
When the pan is well buttered and floured, the loaf is easy to release and has neat sides
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 can (15 ounces) pumpkin puree (1 3/4 cups)
- 3 large eggs
- Sugar Glaze, (optional)