MarieR's profile page
Recipes
Strawberry Vanilla Jam
By MarieR
Pure strawberry taste with a hit of vanilla made the old fashioned way
- 1 lb (500 g) strawberries, washed, hulled and quartered
- 1 cup white sugar
- 1 vanilla bean
- 1 tbsp butter
Caramelized Onions
By MarieR
AJC, 4 May 2014 These caramelized onions make a great topper for burgers or an impromptu sauce for sautéed chicken...
- 1 very large sweet onion
- 1 Vz tablespoons butter
- 2 sprigs fresh thyme
- 'A cup dry sherry, Chinese cooking wine or
- dry white wine 8 ounces chicken broth Salt and pepper to taste
Pan Size Conversions
By MarieR
If the new pan makes the batter shallower than in the original recipe, this will cause the heat to reach the center...
- Note: Keep in mind that most home ovens will only accommodate up to a 17 x 14 inch (43 x 36 cm) pan.
- Conversions: (Dimensions) 1 inch = 2.54 cm (Volume) 1 cup = 237 ml
- Approximate Pan Dimensions (inches) Approximate Volume (cups) Approximate Pan Dimensions (centimeters) (cm) Approximate Volume (milliliters) (ml)
- Round Round
- 6 x 2 inches 4 cups 15 x 5 cm 948 ml
- 8 x 1 1/2 inches 4 cups 20 x 4 cm 948 ml
- 8 x 2 inches 6 cups 20 x 5 cm 1.4 liters
- 9 x 1 1/2 inches 6 cups 23 x 4 cm 1.4 liters
- 9 x 2 inches 8 cups 23 x 5 cm 1.9 liters
- 10 x 2 inches 11 cups 25 x 5 cm 2.6 liters
- Springform Springform
- 9 x 2 1/2 inches 10 cups 23 x 6 cm 2.4 liters
- 9 x 3 inches 12 cups 23 x 8 cm 2.8 liters
- 10 x 2 1/2 inches 12 cups 25 x 6 cm 2.8 liters
- Bundt Bundt
- 7 1/2 x 3 inches 6 cups 19 x 8 cm 1.4 liters
- 9 x 3 inches 9 cups 23 x 8 cm 2.1 liters
- 10 x 3 1/2 inches 12 cups 25 x 9 cm 2.8 liters
- Tube Tube
- 8 x 3 inches 9 cups 20 x 8 cm 2.1 liters
- 9 x 3 inches 12 cups 23 x 8 cm 2.8 liters
- 10 x 4 inches 16 cups 25 x 10 cm 3.8 liters
- Square Square
- 8 x 8 x 1 1/2 in. 6 cups 20 x 20 x 4 cm 1.4 liters
- 8 x 8 x 2 inches 8 cups 20 x 20 x 5 cm 1.9 liters
- 9 x 9 x 1 1/2 in. 8 cups 23 x 23 x 4 cm 1.9 liters
- 9 x 9 x 2 inches 10 cups 23 x 23 x 5 cm 2.4 liters
- 10 x 10 x 2 inches 12 cups 25 x 25 x 5 cm 2.8 liters
- Rectangular Rectangular
- 11 x 7 x 2 inches 6 cups 28 x 18 x 5 cm 1.4 liters
- 13 x 9 x 2 inches 14 cups 33 x 23 x 5 cm 3.3 liters
- Jelly Roll Jelly Roll
- 10 1/2 x 15 1/2 x 1 10 cups 27 x 39 x 2.5 cm 2.4 liters
- 12 1/2 x 17 1/2 x 1 12 cups 32 x 44 x 2.5 cm 2.8 liters
- Loaf Loaf
- 8 x 4 x 2 1/2 in. 4 cups 20 x 10 x 6 cm 948 ml
- 8 1/2 x4 1/2x2 1/2 6 cups 21 x 11 x 6 cm 1.4 liters
- 9 x 5 x 3 inches 8 cups 23 x 13 x 8 cm 1.9 liters
- Muffin Muffin
- 1 3/4 x 3/4 in. 1/8 cup 4.5 x 2 cm 30 ml
- 2 3/4 x 1 1/8 in. 1/4 cup 7 x 3 cm 60 ml
- 2 3/4 x 1 1/2 in. 1/2 cup 7 x 4 cm 120 ml
- 3 x 1 1/4 inches 5/8 cup 8 x 3 cm 150 ml
- Heart Shaped Heart Shaped
- 8 x 2 1/2 inches 8 cups 20 x 6 cm 1.9 liters
- Read more: http://www.joyofbaking.com/PanSizes.html#ixzz1zxrRpLk7
Pineapple Crumb Cake, Right Side Up (10-inch cast-iron skillet
By MarieR
Taste of the South Magazine January/February 2014 (Annual Cast-Iron Skillet Issue)
- 1 ⁄3 cup all-purpose flour
- 1 ⁄4 cup firmly packed dark brown sugar
- 2 tablespoons butter, softened
- 1 ⁄8 teaspoon salt
- 2 teaspoons canola oil
- 8 (1⁄2-inch-thick) fresh pineapple rings
- 1 1⁄2 cups all-purpose flour
- 3 ⁄4 cup sugar
- 3 ⁄4 teaspoon baking powder
- 1 ⁄4 teaspoon salt
- 3 ⁄4 cup whole milk
- 6 tablespoons butter, softened
- 1 ⁄2 teaspoon vanilla extract
- 3 large egg yolks
- 1 ⁄4cup firmly packed dark brown sugar
- 1 tablespoon dark corn syrup
- 1 tablespoon butter
- 1 tablespoon fresh lemon juice
- 1 ⁄8teaspoon salt
Potato-Mashed Potato Gratin
By MarieR
In a large saucepan, cover potatoes and garlic with cool water
- Prep: 20 min. Cook: 35 min. Serves: 8 Cost per serving: 691
- 3 Ib. baking potatoes, peeled and cut into 1-inch chunks
- 2 cloves garlic, peeled
- Kosher salt
- 1/2 cup heavy cream, at room temperature
- 1/4 cup snipped fresh chives
- 4 Tbsp. unsalted butter, at room temperature
- '•• Black pepper
- « 1/2 cup (1 oz.) finely grated Parmesan
Beef Wellington, Pepperidge Farm
By MarieR
1 Hr 10 Minutes Cook Time:1 Hr 25 Minutes; Ready In:2 Hrs 35 Min (Original Recipe Yield 10 servings This serves 6
- 2 pounds beef tenderloin
- Ground black pepper optional
- 1 sheet Frozen Pepperidge Farm® Puff Pastry thawed
- 1 large egg
- 1 tablespoon water
- 1 tablespoon butter
- 2 cups mushrooms, finely chopped
- 1 medium onion finely chopped
Pecan Sandie Praline Bars
By MarieR
Taste of the South Magazine, Sept/Oct
- Cookie layer:
- PECAN SANDIE PRALINE BARS
- Yield: approximately 9 bars
- 1 cup unsalted butter, softened
- 1/3 cup firmly packed light brown sugar
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1 cup finely chopped pecans
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- Praline layer:
- 2/3 cup light corn syrup
- 1/2 cup firmly packed light brown sugar
- 2 large eggs
- 2 tablespoons unsalted butter,melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 1/2 cups chopped pecans
- 1 (12-ounce) package semisweet chocolate morsels
Cream Cheese Pound Cake
By MarieR
Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy
- 1 1/2 cups butter, softened
- 1 8 oz packagecCream cheese, softened
- 3 cups sugar
- 6 large eggs
- 1 1/2 tsp vanilla extract
- 3 cups all-purpose flour
- 1/8 tsp salt
Jalapeno Popper Dip
By MarieR
1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a ba...
- 1 (8 ounce) package cream cheese (room temperature)
- 1/2 cup mayonnaise
- 1/2 cup cheddar cheese (grated)
- 1/2 cup parmigiano reggiano
- 1 (4 ounce) can sliced jalapenos (pickled)
- 2 jalapeno peppers (chopped, optional)
- 1/4 cup panko bread crumbs
- 1/4 cup parmigiano reggiano
Chocolate Pie, The Ultimate
By MarieR
Filling -Mousse-must refrigerate 24 hours to set
- Chocolate Whipped Cream Recipe:
- CRUST
- 2 cups chocolate wafer cookie crumbs
- 1/2 cup finely chopped toasted pecans
- 1/4 cup sugar
- 1/2 cup butter, melted
- Vegetable cooking spray
- FILLING
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/4 cup unsweetened cocoa
- 1/8 teaspoon table salt
- 2 cups half-and-half
- 4 egg yolks
- 1 (4-oz.) semisweet chocolate baking bar, finely chopped
- 1/2 (4-oz.) 60% cacao bittersweet chocolate baking bar, finely chopped
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- MOUSSE
- 3/4 cup milk chocolate morsels
- 1 cup plus 3 Tbsp. heavy cream
- TOPPING
- Chocolate Whipped Cream
- 3 cups heavy cream
- 2 tablespoons chocolate syrup
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- Preparation
- Whisk together cream and chocolate syrup in a large bowl. Beat cream mixture and vanilla at medium-high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form.