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Recipes
Bacon-Onion Appetizers
By MarieR
Combine first 4 ingredients
- 1/3 cup butter or 1/3 cup margarine, softened
- 1/2 cup finely chopped onion
- 6 slices bacon, cooked and crumbled
- 2 tablespoons chopped fresh parsley
- 2 (8 ounce) cans refrigerated crescent dinner rolls
Boston Cream Cupcakes
By MarieR
Start by preheating your oven to 350 degrees, and spraying down a muffin pan with nonstick cooking spray
- Instructions:
- Cupcakes
- 2/3 cup granulated sugar
- 1/2 cup of unsalted butter, softened
- 2 eggs
- 2 tsp of baking powder
- 1/8 teaspoon salt
- 1-1/2 cups all purpose flour
- 1/2 cup whole milk
- 1 tablespoon vanilla paste or extract
- Filling
- 3/4 cups whole milk
- 1-1/2 tablespoons of all purpose flour
- 2 tablespoons granulated sugar
- 1 egg yolk
- 1 teaspoon of vanilla paste or 1 package vanilla pudding
- pinch of salt
- Ganache
- 4 ounces semisweet chocolate chips
- 1/3 cup heavy cream
- 1 teaspoon butter, softened
- 1/8 teaspoon salt
- Start by preheating your oven to 350 degrees, and spraying down a muffin pan with nonstick cooking spray.
- Mix together all of your dry ingredients into a large bowl, and in a separate bowl cream the butter and sugar with your mixer, or super powerful arm and whisk!
- Add the eggs and vanilla to the sugar/butter mixture, and once emulsified add in the milk.
- Combine the wet and dry ingredients, mix, and then pour into the cupcake tin. Bake the cakes for 20 minutes, and while they are in the oven get started on making the ganache and filling.
- Time to start the filling. In a large saucepan combine your milk, egg yolk, sugar, flour and salt. Whisk everything together and add the vanilla paste. If you do not have vanilla paste, don’t worry! Vanilla pudding also works well here.
- It will take about 7-10 minutes for the mixture to thicken. Once it is of a good consistency, run it through a sieve to make sure it is completely creamy and pure.
- Pour the cream mixture into a bowl, and cover it with plastic wrap to prevent the top from getting crusty (allowing the wrap to touch the mixture is a good thing!). Let it sit in the fridge for a few hours.
- While your filling is cooling, it is a good time to also take out your cupcakes to allow them cool, as they need several hours of cooling before they will be ready for the next step.
- Now time to make the ganache. Heat your heavy cream, and pour it over the chocolate chips allowing them to melt.
- And at last, time to put it all together! Pour about a tablespoon of filling into each cupcake, and then top it with a layer of chocolate ganache.
- These little treats will be a pleasure to anybody who will lay eyes on them, and is a great day activity to do with the kids.
Chocolate (Double) Pecan Cookies Recipe
By MarieR
1. In a large bowl, cream butter and sugar until light and fluffy
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 4 ounces unsweetened chocolate, melted and cooled
- 2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup (6 ounces) semisweet chocolate chips
- 1 cup chopped pecans
Meringue-Never Weeps
By MarieR
Combine 2 tablespoons of the sugar with the corn starch and cold water in a saucepan
- 8 tablespoons sugar
- 1 tablespoon cornstarch
- 1/2 cup cold water
- 4 large egg whites
- 3/4 teaspoon vanilla
Cole Slaw, Creamy
By MarieR
Serves 8-10 Mix cabbages and carrots in a large bowl and set aside
- 2 (10 oz.) bags shredded cabbage
- 2 large carrots, shredded
- 1/2 red cabbage, shredded
- 2/3 cup mayonnaise
- 1/3 cup buttermilk
- 1/3 cup sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon dry mustard
- 1 teaspoon celery salt
- kosher salt and freshly ground pepper, to taste
Horseradish Cream
By MarieR
Great sauce with steaks
- 4 ounces whipped cream cheese spread
- 1/4 cup half and half
- 2 tablespoons prepared hprseradish
Pizza Cookie, Nutty Shortbread
By MarieR
1. Preheat oven to 3250F. In a large bowl stir together flour and sugar
- Prep: 20 minutes Bake: 25 minutes at 325°F Cool: 5 minutes
- 2 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 cup butter
- 1/3 cup finely chopped pecans, walnuts, cashews, almonds, peanuts, or pistachio nuts
Peanut Brittle, Honey
By MarieR
Southern Living Magazine February 2015, Page 97
- 4 cups dry-roasted peanuts
- 1 cup sugar
- 1 cup honey
- 1/2 teaspoon fresh lemon juice
- 1 tablespoon baking soda
- 1 tablespoon unsalted butter
- Pinch of table salt
Buttermilk Custard Sauce
By MarieR
Whisk together buttermilk, sugar, cornstarch, and egg yolks in a heavy 3-qt
- Total: 15 minutes
- Yield: Makes about 2 1/3 cups
- Ingredients
- 2 cups buttermilk
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 3 egg yolks
- 1 teaspoon vanilla extract
Key Lime Pound Cake (with Key Lime Glaze)
By MarieR
1. Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until c...
- Kay Lime Glaze Recipe:
- Total: 2 hours, 45 minutes
- Yield: Makes 12 servings
- Ingredients
- 1 cup butter, softened
- 1/2 cup shortening
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest
- 1/4 cup fresh Key lime juice
- Key Lime Glaze
- Prep Time: 5 minutes
- Yield: Makes about 1/2 cup
- Ingredients
- 1 cup powdered sugar
- 2 tablespoons fresh Key lime juice
- 1/2 teaspoon vanilla extract
- Preparation
- Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Use immediately.