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Recipes
Pecan Delights, Condensed Milk Recipe
By MarieR
Taste of Home
- 2-1/4 cups packed brown sugar
- 1 cup butter, cubed
- 1 cup light corn syrup
- 1/8 teaspoon salt
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1-1/2 pounds whole pecans
- 1 cup (6 ounces) semisweet chocolate chips
- 1 cup milk chocolate chips
- 2 tablespoons shortening
Beef, Pepper Steak (Slow Cooker)
By MarieR
Served over rice, noodles or mashed potatoes
- 2 pounds beef sirloin, cut into 2 inch strips garlic powder to taste
- 3 tablespoons vegetable oil
- 1 cube beef bouillon
- 1/4 cup hot water
- 1 tablespoon cornstarch
- 1/2 cup chopped onion
- 2 large green bell peppers, roughly chopped
- 1 (14.5 ounce) can stewed tomatoes, with liquid
- 3 tablespoons soy sauce
- 1 teaspoon white sugar
- 1 teaspoon salt
- garlic powder to taste.
Caramel Cake, Taste of the South, 9-inch, 3 layer
By MarieR
Taste of the South Magazine, November 2012, Page 57
- Cake:
- Yield: 1 (9-inch) 3-layer cake
- 4 1/2 cups all-purpose flour
- 2 1/4 cups sugar
- l 1/2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 1 cup plus 2 tablespoons butter,
- diced and softened
- 2 1/4 cups whole milk
- 1 1/2 teaspoons uanilla extract
- 9 large egg yolks
- Frosting:
- 1 cup sour cream
- 1 cup cold butter, diced
- 2 cups firmly packed dark broum sugar
- 1 teaspoon salt
- 5 cups confectioners' sugar, sifted
- 1 teaspoon uanilla extract
Mini Chocolate Ganache Cupcakes
By MarieR
Food Network Magazine Jan/Feb 2015
- 2 ounces bittersweet chocolate, finely chopped
- 1/4 cup Dutch-process unsweetened cocoa powder
- 1/4 cup packed light brown sugar
- 1/4 cup hot brewed coffee
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 large egg plus 1 egg yolk
- 1/4 cup vegetable oil
- 1/4 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons unsalted butter
- Pinch of salt
- 8 ounces chopped bittersweet or semisweet chocolate
Chocolate Buttercream Frosting
By MarieR
A simple recipe for classic chocolate buttercream frosting
- 2 cups unsalted butter softened
- 1 pound confectioners' sugar
- 1/2 cup unsweetened cocoa
- 1/2 teaspoon salt
- 1 tablespoon meringue powder
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 3 tablespoons cream
Buttery Velvet Cut-Outs
By MarieR
Blend together butter and cream cheese; add sugar, egg yolks and vanilla
- 2 cups butter, softened
- 2 eggs yolks, beaten
- 1 tsp. vanilla
- 8 oz. pkg. cream cheese, softened
- 4 1/2 cups flour
- 2 cups sugar
Brownie Shortbread
By MarieR
1. Heat oven to 350 degrees F
- 1 stick (4-ounces) unsalted butter room temperature
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- Brownie Layer
- 1 stick (4-ounces) butter room temperature
- 3 ounces unsweetened baking chocolate squares
- 2 large eggs
- 3/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon baking powder fresh
Pepper Jelly
By MarieR
Mix chopped peppers and vinegar together in food processor, process; add sugar
- 1 cup bell pepper chopped
- 1 cup hot peppers chopped
- 1 cup vinegar
- 5 cups sugar
- 1 packet Certo, pectin
Butterfinger Truffles
By MarieR
Place chocolate and butter in a medium bowl
- 10 ounces semisweet chocolate (do not exceed 61% cacao), chopped
- 1 tablespoon unsalted butter
- 1 cup heavy cream
- 1 1/2 cups chopped Butterfinger candy bars (about 8 ounces)
- 4 teaspoons unsweetened cocoa powder
- Chopped roasted unsalted peanuts or peanut halves
Beef Ragout Over Rice
By MarieR
Brown beef in a large skillet in the hot oil
- 1 1/2 pounds beef stew meat - (to 2 lbs)
- 1 tablespoon oil
- 2 medium onions - (to 3) coarsely chopped
- 2 tomatoes - (to 3) chopped
- 1 cup bably carrots
- 3 garlic cloves minced
- 2 tablespoons quick-cooking tapioca
- 1 cup beef broth
- 1/4 cup dry red wine or more beef broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 2 small zucchini halved, and sliced 1/4" thick
- 2 cups hot cooked rice - (to 3 cups)