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Recipes
Buttermilk Substitutes
By MarieR
Let Stand
- Buttermilk Equivalents and Measures
- 1 cup buttermilk = 1 cup yogurt
- 1 cup buttermilk = 1 cup milk PLUS 1 Tablespoon vinegar or lemon juice (let stand for 10 minutes before using in recipe)
- 1 cup buttermilk = 1 cup milk PLUS 1-3/4 teaspoons cream of tartar
- 1 cup buttermilk = 1 cup water PLUS 4 Tablespoons powdered buttermilk
- (reconstitute before using or add dry to dry ingredients and wet to wet ingredients before mixing
- 1 cup buttermilk = 1/4 cup milk PLUS 3/4 cup yogurt
- 1 cup buttermilk = 8.5 ounces
- 1 cup buttermilk = 242 grams
Chocolate Torte with Raspberry Cream (Cake Mix)
By MarieR
1. Prepare and bake cake mixes according to package directions, using four 9-in
- FROSTING:
- 2 packages chocolate cake mix
- 2 cups (12 ounces) semisweet chocolate chips
- 1/2 cup butter, cubed
- 1 cup (8 ounces) sour cream
- 4-1/2 cups confectioners' sugar
- RASPBERRY FILLING:
- 1/2 cup heavy whipping cream
- 1/4 cup red raspberry preserves
- 1-1/2 teaspoons sugar
- 1 teaspoon raspberry liqueur
- DECORATIONS:
- 2 ounces white baking chocolate, chopped
- Chocolate curls and fresh raspberries
Black Forest Upside-Down Cake (10-inch Skillet)
By MarieR
Southern Cakes,Page 93, March 2016
- Topping:
- 3 tablespoons firmly packed light brown sugar
- 3 tablespoons brandy or bourbon
- 1 tablespoon unsalted butter
- 3 cups fresh sweet cherries, pitted
- Cake:
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1 large egg
- 1 1/3 cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup whole milk
- 3 tablespoons brandy or bourbon, divided
- 1/2 teaspoon vanilla extract
- 1/3 cup chopped bittersweet chocolate
- Garnish: fresh cherries
Lemon Crumb Bars (9-inch x 13-inch)
By MarieR
Preheat oven to 350 degrees F
- 1 package (18 1/4-ounce) lemon or yellow cake mix
- 1/2 cup (1 stick; 4-ounces) butter or margarine softened
- 1 large egg
- 3 large egg yolks
- 2 cups (1/4 pound) saltines finely crushed
- 1 can (14-ounces) condensed milk, sweetened Eagle Brand 1/2 cup (4-ounces) lemon juice from concentrate Real Lemon
Coconut Pie
By MarieR
Filling: In medium saucepan combine cornstarch, sugar and salt
- 1/4 cup (2-ounces) cornstarch
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 cups (16-ounces) milk
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1/4 can (3-ounces) cream of coconut
- 3/4 cup (6-ounces) coconut shredded, toasted
- 1 9 inch pie shell
- Meringue, Never Weeps
- 8 tablespoons sugar
- 1 tablespoon cornstarch
- 1/2 cup (4-ounces) cold water
- 4 large egg whites room temperature
- 3/4 teaspoon vanilla
Pork Chops, Onion-and-Pepper
By MarieR
food network, December 2015, Page 120
- 4 thick center-cut pork chops (about 8 ounces each)
- 2 tablespoons all-purpose flour
- Kosher salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 2 bell peppers (1 green, 1 red), thinly sliced
- 1 large onion, thinly sliced
- 4 cloves garlic (2 chopped, 2 grated)
- 2 pepperoncini, chopped, plus 2 tablespoons of the brine
- 1 cup low-sodium chicken broth
- 4 tablespoons unsalted butter, at room temperature
- 1 loaf Italian bread, split lengthwise
- 2 tablespoons roughly chopped fresh parsley
Vanilla Bean Frosting (From Caramel Vanilla Bean Cake)
By MarieR
1 . In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until smooth
- Vanilla Bean Frosting
- Makes about 51/2 cups
- 1 cup butter, softened
- 2 (8-ounce) packages cream cheese, softened
- 1 vanilla bean, split lengthwise and scraped, seeds reserved
- 1/2 teaspoon vanilla extract
- 5 cups confectioners' sugar, sifted
Meatball Sub Bubble-Up Bake Casseol
By MarieR
Heat oven to 350°F. Separate dough into 8 biscuits
- 1 1 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original biscuits
- 1 1 1 bag (16 oz) frozen cooked Italian meatballs
- 1 1 1 green bell pepper, diced, sautéed
- 3 3 3 cups marinara sauce
- 2 2 2 cups shredded Italian cheese blend (8 oz)
- Grated Parmesan cheese, if desired
Chocolate-coffee Cream Tart
By MarieR
Cream topping must be refrigerated 3 hours
- Yield: 1 (9-inch) tart
- 12/3 cups finely ground chocolate cookie wafers, about 28 wafers (see note)
- 2 tablespoons sugar
- 4 tablespoons butter, melted
- 1/2 cup firmly packed dark brown sugar, divided
- 1/4 cup cornstarch
- 1 large egg
- 1 egg yolk
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 (4-ounce) bar bittersweet chocolate, finely chopped
- 2 tablespoons coffee-flavored liqueur, such as Kahlua
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Coffee Cream (recipe follows)
- Garnish; chocolate curls
Beef, Cheddar and Potato Pie
By MarieR
1.Preheat the oven to 375°
- 2 pounds ground beef
- 2 carrots, cut into 1/4-inch cubes
- 1 large onion, cut into 1/4-inch cubes
- 2 stalks celery, cut into 1/4-inch cubes
- 1 large clove garlic, finely chopped
- 1 large baking potato, peeled and cut into 1/4-inch cubes
- 1/2 cup dark beer
- 8 ounces sharp cheddar cheese, shredded
- Salt and pepper
- 2 sheets frozen puff pastry, thawed but cold
- 1 large egg yolk, beaten with 1 tablespoon water