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Recipes
Petit Pain Au Chocolat
By MaryGladys
Preheat oven to 350° F. Grease 2 baking sheets
- 1 pkg. (17.25 oz.) frozen puff pastry sheets, thawed
- 1 cup (6 oz.) NESTLÉ TOLL HOUSE Milk Chocolate Morsels, divided
- 1 large egg, beaten
- 1 bar (2 oz. total) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Baking Bar, broken into pieces
- 2 Tbs butter or margarine (we recommend LAND O LAKES® Butter)
- 1 cup powdered sugar
- 2 Tbs hot water
Big Chocolate Chunk Nut Cookies
By MaryGladys
Preheat oven to 350° F. Crumble cookie dough into medium bowl
- 1 pkg. (18 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chunk Cookie Bar Dough
- 1/2 cup coarsely chopped almonds, macadamia nuts, pecans and/or walnuts
- 1/4 cup (1.5 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels or Premier White Morsels (optional)
Sweet Potato Crumb Cake
By MaryGladys
Heat oven to 350 degrees. Spray angel food cake pan (tube pan), 10 by 4 inches, with cooking spray
- Crumb Topping
- 1/2 cup Fiber One cereal
- 1/2 cup brown sugar - (packed)
- 1/4 cup Gold Medal all-purpose flour
- 2 Tbs margarine, butter or spread, melted
- 1 tsp grated orange peel
- Cake
- 1 cup Fiber One cereal
- 1 can vacuum-packed sweet potatoes - (15 oz)
- 1 cup sugar
- 1/3 cup vegetable oil
- 2 eggs
- 1 tsp grated orange peel
- 1 3/4 cups Gold Medal all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- Glaze
- 1 cup powdered sugar
- 1 Tbs orange juice
Cc's Basting Sauce
By MaryGladys
Mix all ingredients and bring to a rolling boil
- 1 quart apple cider vinegar
- 1 tsp garlic powder
- 1 tsp poultry seasoning
- 6 bay leaves
- 1 tsp crushed red pepper
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp lemon pepper
Poppy Seed Loaf
By MaryGladys
Procedure Place ingredients into pan in order listed
- Bread
- 2-1/2 tsp active dry yeast (1 package)
- 2-1/4 cups bread flour
- 1/2 tsp grated lemon peel
- 1/4 cup water
- 1/4 cup milk
- 1/4 cup butter or margarine
- 1/4 cup honey
- 1 tsp vanilla
- 3 egg yolks
- Poppy Seed Filling
- 1/4 cup butter or margarine, softened
- 1/4 cup honey
- 2/3 cup poppy seeds (about 3 oz.)
- 1/4 cup finely chopped walnuts
- 1/4 cup raisins
- 1/2 tsp grated orange peel
Tempting Tomato And Macaroni Medley
By MaryGladys
In a large pan, cook macaroni according to package directions, omitting salt if called for
- 1 3/4 cups uncooked elbow macaroni
- 4 cups diced peeled tomatoes
- 1 Tbs corn oil, plus
- 1 tsp corn oil
- 1/4 tsp freshly-ground black pepper
- 1/8 tsp salt
- 1/8 tsp garlic powder
Cheese Sauce
By MaryGladys
Melt the butter in a small saucepan and stir in the flour and seasonings to taste
- 1 Tbs butter
- 1/2 Tbs flour
- 1 salt
- pepper
- pinch of cayenne pepper
- 1 cup milk
- 1 egg yolk
- 1 Tbs Parmesan cheese
Thumbprint Cookies
By MaryGladys
Preheat oven to 350 degrees
- Nonstick cooking spray, as needed
- 3 Tbs Estee fructose
- 1 1/4 cups all-purpose flour
- 1/4 tsp Estee Salt-It
- 1 tsp baking powder
- 1/2 cup unsalted margarine
- 1/2 tsp vanilla extract
- 1 tsp lemon juice
- 1 Tbs orange fruit spread
- 1 Tbs water
- 1 egg white, slightly beaten
- 1/2 cup walnuts, finely chopped
- 4 Tbs Estee any-flavor fruit spread
Chimichurri Marinade
By MaryGladys
In a blender, puree, garlic, bay leaves, jalapenos, salt and 1 tablespoon of the vinegar until a paste is formed
- 6 cloves garlic
- 3 bay leaves
- 2 jalapenos coarsely chopped, with seeds
- 1 1/2 Tbs salt
- 1 Tbs Ancho powder
- 1/2 cup finely minced fresh cilantro
- 1/2 cup finely minced flatleaf parsley
- 1/4 cup finely minced fresh oregano leaves
- 1/4 cup distilled white vinegar
- 1/3 cup olive oil
Blueberry Buckle
By MaryGladys
Heat oven to 350°. Butter a springform baking pan, and dust with flour, tapping out excess
- 1/2 cup (1 stick), unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour, plus more for pan
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 cup milk
- 5 cups wild or cultivated blueberries
- Streusel Topping (see tips)