MarieR's profile page
Recipes
Cranberry Sauce, Easy
By MarieR
In a medium sized saucepan, over medium heat, dissolve the sugar and orange Juice
- 3/4 pound cranberries
- 1 cup sugar
- 1 cup (8-ounces) orange juice
Peanut Butter Fudge, Eagle Brand®
By MarieR
LINE 8 or 9-inch square pan with wax paper or foil, extending paper over edges of pan
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1/2 cup Jif® Creamy Peanut Butter
- 1 (12 oz.) package white chocolate morsels
- 3/4 cup chopped peanuts
- 1 teaspoon vanilla extract
Tomato PIe, Heirloom
By MarieR
Directions Make the crust: Pulse the flour, cornmeal and fine salt in a food processor to combine
- Prep Time:2 hr 0; Cook Time:1 hr 45 minLevel:
- Intermediate Serves: 6 servings.Ingredients
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 3/4 teaspoon fine salt
- 1 stick cold unsalted butter, cut into 1/2-inch pieces
- 3/4 cup plus 3 tablespoons shredded manchego cheese
- 2 tablespoons extra-virgin olive oil
- 1 large onion, thinly sliced
- 2 1/4 pounds mixed heirloom tomatoes
- Kosher salt
- 3/4 cup shredded mozzarella cheese
- 1/4 cup mayonnaise
- 3 tablespoons breadcrumbs
- 3 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- Freshly ground pepper
Cheesy Garlic Herb Quick Bread (Skillet Bread or Muffins)
By MarieR
Originally published as Herb Bread in Taste of Home December 2018 This could be the perfect bread for any dish
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup fat-free milk
- 1/3 cup canola oil
- 1 cup shredded sharp cheddar cheese
Cheddar-Dill Tomato Pie
By MarieR
Instructions For crust: In the work bowl of a food processor, place flour, ¼ cup cornmeal, and salt
- CRUST:
- 1 ¾ cups all-purpose flour
- ¼ cup plus 1 teaspoon plain yellow cornmeal, divided
- 1 ½ teaspoons kosher salt
- ½ cup cold unsalted butter, cubed
- 1 large egg, beaten
- ¼ cup whole buttermilk
- FILLING:
- 2 ½ pounds red tomatoes
- 1 pound green tomatoes
- 2 ½ teaspoons kosher salt, divided
- 1 cup mayonnaise
- 2 tablespoons plus 2 teaspoons chopped fresh dill, divided
- 1 tablespoon grated onion
- ½ teaspoon ground black pepper
- 1 ¼ cups shredded sharp white Cheddar cheese
- ¼ cup shredded sharp yellow Cheddar cheese
Sugar Cream Pie
By MarieR
Preheat oven to 450°. Roll out pastry to fit a 9-in
- Pastry for single-crust pie (9 inches)
- 1 cup sugar
- 1/4 cup cornstarch
- 2 cups 2% milk
- 1/2 cup butter, cubed
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Monkey Bread, Cinnamon
By MarieR
Open up all three cans of biscuits and cut each biscuit into quarters
- ■3 cans Buttermilk Biscuits (the Non-flaky Ones)
- ■1 cup Sugar
- 3 teaspoons (to 3 Teaspoons) Cinnamon
- ■2 sticks Butter
- ■1/2 cups Brown Sugar
- Preparation Instructions
- to 350 oven to 350 degrees.
- Open up all three cans of biscuits and cut each biscuit into quarters.
- 2-3 to 2 1 to with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.
- 30-40 to 15-30 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cook for about 15-30 minutes before turning it over onto a plate.
Brownies, Top-of-the-World (8 inch-square)
By MarieR
1. Preheat oven to 350 degrees F
- 3/4 cup (1 1/2 sticks) butter
- 3 ounces unsweetened baking chocolate squares chopped fine
- 1 1/3 cups sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup pecans, toasted coarsely chopped
- 2 large egg whites
- 2/3 cup sugar
- 1 tablespoon unsweetened cocoa powder sifted
Fudge Sauce, Hot
By MarieR
Hot Fudge Sauce Cream butter and sugar in top of double boiler til smooth
- 1/2 cup (1 stick;4-ounces) butter
- 1 2/3 cups powered sugar
- 2/3 cup evaporated milk
- 6 ounces (1 small package) semisweet chocolate square
- 1/4 teaspoon salt
Coconut Buttermilk Pound Cake
By MarieR
Makes 2 (9x5-inch) loaves
- Fluffy, moist, and filled with all kinds of coconut, this loaf is a true crowd pleaser. Don’t skip the toasted flakes on top—the subtle crunch makes this cake absolutely irresistible.
- Photography and Styling by Mason + Dixon / Recipe Development and Food Styling by Ben Mims
- 6 6. 6. Banana Coconut Strudel
- Coconut Skillet Cake
- 7 7. 7. Coconut Skillet Cake
- to to coconut extract, swirled with silky whipped cream, and studded with sweetened coconut flakes, this cake is the perfect finale to any meal. The coconut lover in your life is about to be your biggest fan.
- Photography and Styling by Mason + Dixon / Recipe Development and Food Styling by Ben Mims
- 8 8. 8. Chocolate-Coconut Tart with Almonds
- Like a grown-up version of the popular Almond Joy candy bar, Ben Mims’ tart balances almonds and sweet chocolate with plenty of salt and toasted coconut.
- 1 1 1
- 2 2 2
- 3 3 3
- SHARE Facebook
- Previous article
- Coconut Buns
- Next article
- Signed Copy of Cookbook and Exclusive Studiopatró Tea Towel Giveaway
- RELATED ARTICLESMORE FROM AUTHOR
- Coconut Buns
- Coconut Buns
- Coconut Skillet Cake
- Coconut Skillet Cake
- Coconut Buttermilk Pound Cake
- Coconut Buttermilk Pound Cake
- LEAVE A REPLY
- Bake from Scratch - Find in a Store Near You. MagFinder
- Featured
- Signed Copy of Cookbook and Exclusive Studiopatró Tea Towel Giveaway
- You could win a copy of the Bake from Scratch cookbook signed by author and the magazine’s Editor-in-Chief, Brian Hart Hoffman, along with our exclusive Studiopatró tea...
- Coconut Buns
- Crazy for Coconut: Our Best Recipes for Baking With Coconut
- Coconut Buns
- Coconut Buns
- 1 1/2 1 1/2 1/2 cups (340 grams) unsalted butter, softened
- 3 3 3 cups (600 grams) granulated sugar
- 5 5 5 large eggs (250 grams)
- 3 3 3 cups (375 grams) all-purpose flour
- 2 2 2 teaspoons (6 grams) kosher salt
- 1 1 1 teaspoon (5 grams) baking powder
- 1 1 1 cup (240 grams) whole buttermilk
- 2 2 2 cups (100 grams) sweetened flaked coconut, toasted and divided
- 2 2 2 teaspoons (8 grams) vanilla extract
- 3 3 3 cups (360 grams) confectioners’ sugar
- 1/4 1/4 1/4 cup (60 grams) unsweetened coconut milk
- 1 1 1 tablespoon (15 grams) fresh lemon juice