MarieR's profile page
Recipes
Strawberry Buttermilk Cupcakes
By MarieR
1. Preheat oven to 350°. Line 24 muffin cups with cupcake liners
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup whole buttermilk
- 2 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups chopped strawberries
- Strawberry Cream-Cheese Icing
- Yield: approximately 2 cups
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup chopped strawberries
- 1 teaspoon orange zest
- 1 teaspoon fresh orange juice
- 6 cups confectioners’ sugar
- Beat all together and spread onto cupcakes.
Cocoa Blocks, 1
By MarieR
1) Line an 8" x 8" pan with parchment paper or aluminum foil
- Hands-on time:
- 20 mins. to 45 mins.
- Total time:
- 12 hrs to 12 hrs 45 mins.
- 4 ounces heavy cream
- 14 -ounce can sweetened condensed milk (1 1/4 cups)
- 18 ounces semisweet or bittersweet chocolate (chopped chocolate bars or chips)
- 4 ounces unsweetened baking chocolate
- wooden sticks
Chocolate Fudge Cake (Layer Cake)
By MarieR
MAKES: 12 servings. PREP: 20 minutes
- 1/2 cup (1 stick; 4-ounces) unsalted butter
- 4 ounces unsweetened chocolate broken up
- 2 1/2 cups all-purpose flour
- 2 1/4 cups sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (4-ounces) sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- FROSTING
- 4 ounces unsweetened chocolate broken up
- 1/2 cup solid vegetable shortening (as Crisco)
- 1/2 cup (1 stick; 4-ounces) unsalted butter softened
- 1/4 cup sour cream
- 1/3 cup milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 box (1 pound) confectioners' sugar
- 1/2 cup cocoa powder
- GARNISH
- chocolate curls and berries optional
Cornbread Casserole
By MarieR
Yield: 12 to 16 servings Preparation: 10 minutes Bake: 1 hour PREHEAT oven to 350°
- 1/2 cup (4-ounces) butter
- 1/2 cup (4-ounces) water
- 2 large eggs
- 1 package (8.5-ounce) corn muffin mix, such as Jiffy
- 2 cans (14.75-ounce each) cream style corn
- 1 can (15.25-ounces) whole kernel corn, drained
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Chocolate Cake, Oohey Gooey-(9-13-inch)
By MarieR
August 2016 Cake Mix, Cream Cheese
- 1 (18.25 oz.) box chocolate cake mix
- 1 (16 oz.) box powdered sugar
- 1 (8 oz.) package cream cheese, room temperature
- 2 sticks butter, divided, melted
- 3 eggs, divided
- 1/2 cup semi-sweet chocolate chips, optional
- 3-4 tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla extract, divided
- 1/4 teaspoon instant espresso granules
Fudge, Pistachio
By MarieR
(Keep Refrigerated) This recipe comes directly from McCormick Foods
- 1 pound white baking chocolate
- 1 package (8 ounces) cream cheese, softened
- 3 cups confectioners' sugar
- 1/2 teaspoon McCormick® pure vanilla extract
- 1/4 teaspoon McCormick® Pure almond extract shopping list
- 1/8 teaspoon McCormick® green food color
- 1/2 cup chopped pistachios
- Additional pistachios for garnish, if desired
Key Lime Pound Cake
By MarieR
Southern Living Magazine March, 2011 Print Prep time 25 mins Cook time 1 hour 15 mins Total tim
- 1 cup butter, softened
- 1/2 cup shortening
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest
- 1/4 cup fresh Key lime juice
- Key Lime Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh Key lime juice
- 1/2 teaspoon vanilla extract
Ganache-Glazed Peanut Butter Tart
By MarieR
Chill 4 hours, Cool 10 mintues
- 1 cup crushed chocolate wafer cookies
- 3 tablespoons sugar
- 3 tablespoons butter, melted
- 1 1/2 cups half-and-half or light cream
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 egg yolks
- 1/3 cup sugar
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla
- 4 ounces bittersweet chocolate, chopped
- 5 tablespoons butter, cut into small pieces
- 1 tablespoon light-color corn syrup
Egg Conversions
By MarieR
Boiled eggs: Place eggs in sauce pan and cover eggs with room temp
- 1 (large, egg = 1 small, 1 medium,
- or 1 extra-large egg
- 2 large eggs = 3 small, 2 medium,
- or 2 extra-large eggs
- 3 large eggs = 4 small, 3 medium,
- or 3 extra-large eggs
- 4 large, eggs = 5 small, 5 medium,
- or 4 extra-large eggs
- 5 large- eggs = 7 small, 6 medium,
- or 4 extra-large eggs
- 6 large eggs = 8 small, 7 medium,
- or 5 extra-large eggs
Sliced Sweet Potato Pie
By MarieR
Southern Living NOVEMBER 2013
- 1/2 (14.1-oz.) package refrigerated piecrusts
- 2 1/2 pounds small, slender sweet potatoes, peeled and cut into 1/8-inch to 1/4-inch rounds
- 1/2 cup granulated sugar
- 2 (4- x 1-inch) orange peel strips
- 1/2 cup firmly packed light brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon loosely packed orange zest
- 1/2 teaspoon table salt
- Streusel Topping - 3/4 cup coarsely chopped pecans, 1/4 cup plus 1T all purpose flour, 1/4 cup light brown sugar, 3 T melted butter, 1T sugar, 1/4 t pumpkin pie spice, 1/8 t salt.