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Recipes
Waldorf cake
By markemilw
Cake Cream sugar and eggs
- 2/3 cup shortening
- 1 1/2 cup sugar
- 2 eggs
- 2 oz red food coloring
- 2 tbsp cocoa
- 1 tsp salt
- 1 cup buttermilk
- 1 tsp vanilla
- 2 1/4 cup cake flour
- 1 tsp baking soda
- 1 tsp vinegar
- Frosting
- 4 tbsp flour
- 1 cup milk
- 1 cup sugar (powdered)
- 1 cup butter (margarine)
- 1 tsp vanilla
Emeril's Creole Seasoning
By markemilw
Combine all ingredients. Store in an airtight container for up to 3 months
- 3 tablespoons paprika
- 2 tablespoons coarse salt
- 2 tablespoons garlic powder
- 1 tablespoon ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Southern-Style Collard Greens
By markemilw
Southern Living NOVEMBER 2009
- 12 hickory-smoked bacon slices, finely chopped
- 2 medium-size sweet onions, finely chopped
- 3/4 pound smoked ham, chopped
- 6 garlic cloves, finely chopped
- 3 (32-oz.) containers chicken broth
- 3 (1-lb.) packages fresh collard greens, washed and trimmed
- 1/3 cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 teaspoon pepper
Chocolate-Piped Peanut Butter Cookies
By markemilw
The combination of chocolate and peanut butter makes these cookies irresistible
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon table salt
- 1 teaspoon baking soda
- 1/4 pound (1 stick) unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup smooth peanut butter
- 4 ounces semisweet chocolate
Strawberry-Basil Frozen Yogurt
By markemilw
Southern Living APRIL 2012
- 2 cups sliced fresh strawberries
- 1 cup sugar
- 2 tablespoons chopped fresh basil
- 1 teaspoon lime zest
- 1 cup plain Greek yogurt
- 1 cup whipping cream
Chocolate-Mint Cupcakes
By markemilw
A fresh burst of mint greets your taste buds when you bite into one of these enchanting cupcakes
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened Dutch-process cocoa powder
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup buttermilk
- 3 tablespoons vegetable oil
- 3/4 cup warm water
- 1 teaspoon pure peppermint extract
- Mint Buttercream
- Chocolate-Mint Leaves, for garnish
Slow-Cooker Sweet-and-Sour Country Ribs
By markemilw
Start these ribs in the morning, and they'll be perfectly tender by dinnertime
- 1/2 cup ketchup
- 1/2 cup packed light-brown sugar
- 1/2 cup cider vinegar
- 1 tablespoon mustard powder
- 1/2 teaspoon cayenne pepper
- Coarse salt and ground pepper
- 4 pounds country-style pork ribs, separated into single ribs
- Barbecue sauce, for serving (optional)
Cajun Shrimp Casserole
By markemilw
Elaine Jeansonne, Cottonport, Louisiana, Southern Living OCTOBER 2005
- 2 pounds unpeeled, large fresh shrimp
- 1/4 cup butter
- 1 small red onion, chopped*
- 1/2 cup chopped red bell pepper*
- 1/2 cup chopped yellow bell pepper*
- 1/2 cup chopped green bell pepper*
- 4 garlic cloves, minced
- 2 cups fresh or frozen sliced okra
- 1 tablespoon lemon juice
- 1 1/2 teaspoons salt
- 1 (10 3/4-ounce) can cream of shrimp soup**
- 1/2 cup dry white wine
- 1 tablespoon soy sauce
- 1/2 teaspoon cayenne pepper
- 3 cups cooked long-grain rice
- 1/4 cup grated Parmesan cheese
- Garnishes: quartered lemon slices, fresh flat-leaf parsley sprigs
Old-Fashioned Sugar Cookies
By markemilw
These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a doub...
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups granulated sugar
- 1/4 cup packed light-brown sugar
- 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
- 1 cup unsalted butter, (2 sticks), softened
- 2 large eggs
- Sanding sugar, for sprinkling
Oven-Roasted Asparagus
By markemilw
Part of the Easter Workshop Go Back to the Workshop Sign Up for the Workshop
- 2 pounds slender asparagus, trimmed
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon coarse salt
- Freshly ground pepper, to taste