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Recipes
Italian Cream Cake (Polliman's Bake Shop)
By MarieR
1.Preheat oven to 350º
- Home >> Recipes >> Italian Cream Cake
- Italian Cream Cake
- Yield: 1 (9-inch) 3-layer cake
- Preparation: 45 minutes
- Bake: 35 minutes
- Cool: 1 hour
- From Taste of the South, Spring 05
- Recipe development by Pollman's Bake Shop
- Ingredients
- 1 1/4 cups shortening
- 6 tablespoons butter, at room temperature
- 2 1/2 cups sugar
- 3 large eggs, at room temperature
- 3 cups plus 2 tablespoons cake flour
- 1 1/4 teaspoons salt
- 2 teaspoons baking soda
- 1 1/4 cups buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 1/2 cups flaked sweetened coconut
- 5 egg whites
- 2 tablespoons sugar
- 1 recipe Pollman’s Special Icing for Italian Cream Cake
- Garnish: additional chopped pecans
- Home >> Recipes >> Pollman's Special Icing for Italian Cream Cake
- Pollman's Special Icing for Italian Cream Cake
- Preparation:15 minutes
- From Taste of the South, Spring 05
- Recipe development by Pollman's Bake Shop
- Ingredients
- 20 ounces cream cheese, softened
- 1 1/4 cups butter, softened
- 5 cups sifted confectioners’ sugar
- 1 teaspoon vanilla extract
- Directions
- 1 .In a large bowl, cream together butter and cream cheese with an electric mixer at medium speed until soft and well-combined. Gradually add confectioners’ sugar, beating until smooth. Stir in vanilla extract.
Funnel Cakes, County Fair
By MarieR
Prize winning Taste of Home funnel cake
- 2 eggs, lightly beaten
- 1 1/2 cups milk
- 1/4 cup packed brown sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Oil for deep-fat frying
- Confectioners' sugar
Corn Relish, Sweet
By MarieR
Southern Living Magazine, May 2015 Just what you need to jazz up grilled chicken, spoon over a pork chop, or stuff ...
- 1 cup apple cider vinegar
- 1/4 cup sugar
- 1 teaspoon kosher salt
- 1 teaspoon prepared horseradish
- 2 cups fresh corn kernels (about 4 ears)
- 2 medium zucchini, diced
- 1/2 cup diced plum tomato
- 1/2 cup thinly sliced green onions
- 1 tablespoon chopped fresh flat-leaf parsley
Tomato and Onion Salad, Fresh Summer
By MarieR
Mix oil, vinegar, Italian herb seasoning and sugar in small bowl
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon McCormick® Italian Herb Seasoning Grinder
- 1/2 teaspoon sugar
- 1 medium red onion, thinly sliced
- 1 pound ripe tomatoes, sliced (about 3 medium)
- 1/3 cup crumbled feta cheese
Classic Mac
By MarieR
When you're in need of comfort food, look no further than our classic
- MAKES 10TO 12 SERVINGS
- 1 pound elbow macaroni 3 teaspoons kosher salt, divided
- 14 cup unsalted butter 'Vi cup all-purpose flour
- 2 cups heavy whipping cream, warmed
- 1 cup whole milk, warmed
- 1 1/4 teaspoons dry mustard
- 1/4 teaspoon ground black pepper
- 3 cups shredded sharp Cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 1 cup panko (Japanese bread crumbs)
Brownies, Baker's Devine Truffle (8-Square)
By MarieR
* Baker's semi-sweet OR 1 package (6 oz
- 8 ounces semisweet chocolate* divided
- 1/4 cup (1/2 stick) butter or margarine
- 3/4 cup sugar divided
- 3 large eggs divided
- 1 cup all-purpose flour
- 2/3 cup heavy cream
Cornstarch Gravy
By MarieR
Pour drippings from skillet where meat was rendered and then return 2 tablespoons of the drippings to the skillet
- 2 tablespoons fat drippings
- 2 cups (16-ounces) water or broth
- 2 tablespoons Argo cornstarch
- 1/4 cup (2-ounces) water cold
- desired seasonings to taste
Lemon Meringue Tartlets
By MarieR
Food Net Work, April 2014
- 1 cup all-purpose flour
- 1/2 cup blanched almonds
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 stick cold unsalted butter, cut into small pieces, plus more for the pans
- 1 cup sugar
- 2 tablespoons finely grated lemon zest (from 2 lemons)
- 1/2 cup fresh lemon juice (from about 4 lemons)
- 1/3 cup fresh orange juice (from 1 orange)
- 2 tablespoons cornstarch
- 1 large egg plus 3 egg yolks
- 6 tablespoons unsalted butter, cut into pieces
- 3 tablespoons limoncello or other lemon-flavored liqueur
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 7 tablespoons sugar
(Caramel) Vanilla Caramel Cupcakes
By MarieR
1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour
- 1 1 (9-inch) cake
- 1 1 1 cup butter, softened
- 1 1 1 cup sugar
- 1 1 jar 1 (12-ounce) jar caramel topping*
- 1 1 1 teaspoon vanilla extract
- 6 6 6 large eggs
- 2 1/2 2 1/2 1/2 cups all-purpose flour
- 1 1 1 teaspoon baking powder
- 1 1 1 teaspoon baking soda
- 1/4 1/4 1/4 teaspoon salt
- 1 1 1 cup sour cream
- Vanilla Bean Frosting (recipe follows)
- Garnish: white cake sparkles**
- Vanilla Bean Frosting
- 51/2 about 51/2 cups
- 1 1 1 cup butter, softened
- 2 2 packages 2 (8-ounce) packages cream cheese, softened
- 1 1 1 vanilla bean, split lengthwise and scraped, seeds reserved
- 1/2 1/2 1/2 teaspoon vanilla extract
- 5 5 5 cups confectioners' sugar, sifted
- 1 1 1 . In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until smooth. Add vanilla bean seeds and vanilla extract, beating until
- MORE Is MERRIER- - -24 Cupcakes
Pepperoni Pizza Puffs
By MarieR
Preheat the oven to 375 degrees
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 3/4 cup whole milk
- 1 egg, lightly beaten
- 4 ounces cheese, shredded (about 1 cup)
- 4 ounces pepperoni, cut into small cubes (about 1 cup)
- 1/2 cup store-bought pizza sauce
- 2 tablespoons finely chopped fresh basil
- 1 red bell pepper, sliced