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Recipes
Lemon Blossoms (Mini Cupcakeas)
By MarieR
Preheat the oven to 350 degrees F
- Cake:
- 18 1/2-ounce package yellow cake mix
- 3 1/2-ounce package instant lemon pudding mix
- 4 large eggs
- 3/4 cup vegetable oil
- Glaze:
- 4 cups confectioners' sugar
- 1/3 cup fresh lemon juice
- 1 lemon, zested
- 3 tablespoons vegetable oil
- 3 tablespoons water
Hummingbird Bundt Cake
By MarieR
Southern Living FEBRUARY 2012
- 1 1/2 cups chopped pecans
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs, lightly beaten
- 1 3/4 cups mashed ripe bananas (about 4 large)
- 1 (8-oz.) can crushed pineapple (do not drain)
- 3/4 cup canola oil
- 1 1/2 teaspoons vanilla extract
- 4 ounces cream cheese, cubed and softened
- 2 cups sifted powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 Tbsp. milk
Corn Bread Bites
By MarieR
Makes one dozen regular sized muffins
- 2/3 cup all-purpose flour (about 3 ounces)
- 1/2 cup yellow cornmeal
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (2 ounces) shredded sharp cheddar cheese
- 1/2 cup reduced-fat sour cream
- 1/4 cup thinly sliced green onions
- 1 (8 3/4-ounce) can cream-style corn
- Dash of hot sauce
- 1 large egg, lightly beaten
- Cooking spray
Chocolate Peanut Butter Cake
By MarieR
Makes 1 (9-inch) layered cake 1
- 3/4 cup (1 1/2 sticks; 6-ounces) butter, softened
- 2 1/4 cups sugar
- 1 cup creamy peanut butter
- 6 large eggs
- 3 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups milk
- 2 teaspoons vanilla extract
- Garnish: chopped Honey Roasted Peanuts optional
- Chocolate Fudge Frosting
- 1 cup sugar optional
- 1/2 cup dark brown sugar firmly packed
- 1 cup heavy whipping cream
- 1/2 cup milk
- 8 squares (1-ounce each; 8-ounces total) semisweet baking chocolate chopped
- 4 tablespoons butter
- 1 cup confectioner's sugar
Green Beans, Sauteed with Tomatoes & Basil & Parmesan Crisp
By MarieR
Sauteed Green Beans with Tomatoes and Basil served with Parmesan Crisps Recipe courtesy Giada de Laurentiis (The f...
- 1 1/2 pounds green beans, fresh trimmed
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 large shallots thinly sliced
- 2 cloves garlic minced
- 1 can (14 1/4-ounces) diced tomatoes
- 1/4 cup dry white wine
- 2 tablespoons basil, fresh thinly sliced
- salt and pepper to taste
- Parmesan Crisp
- 1/2 cup Parmesan cheese grated
Divinity, Classic-Taste of the South Magazine
By MarieR
White as snow- divinity candy is a hallmark of the holidays
- Makes about 2 dozen.
- 2 large egg whites, at room temperature
- 2 1/2 cups sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 1/2 teaspoon kosher salt
- 24 pecan halves
Chocolate and Vanilla Meringue Cookies
By MarieR
Preheat oven to 200ºF. Line 2 baking sheets with foil
- 4 large egg white(s)
- 1/2 tsp distilled white vinegar, or cider vinegar
- 1 cup(s) sugar
- 2 tsp vanilla extract
- 2 Tbsp unsweetened cocoa powder, powder
Pork Tenderloin, Mushroom-Stuffed
By MarieR
1. Heat 2 tablespoons olive oil in a large skillet over medium heat
- ACTIVE: 1 hr 5 min I TOTAL: 1 hr 10 min
- 5 tablespoons extra-virgin olive oil, plus more.for brushing
- 4 slices bacon, chopped
- 8 ounces cremini mushrooms, thinly sliced
- Kosher salt and freshly ground pepper
- 1 clove garlic, finely chopped
- 1 tablespoon breadcrumbs
- 1/2 cup chopped fresh parsley
- 2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
- 1/2 teaspoon grated lemon zest
- (wet toothpicks)
Chocolate-Pecan Mousse Tart
By MarieR
Tart shown is rectangular tart pan-To use 9-inch round deep spring form directions:prepare crust as directed, ro
- CRUST
- 1/2 cup butter, softened
- 1/2 (8-oz.) package cream cheese, softened
- 1/4 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon table salt
- 1/2 cup finely chopped toasted pecans
- Vegetable cooking spray
- MOUSSE
- 1 (12-oz.) package semisweet chocolate morsels
- 2 1/2 cups heavy cream, divided
- 1 tablespoon bourbon
- 1 teaspoon vanilla extract
- 1/2 cup coarsely chopped toasted pecans
Strawberry Muffins
By MarieR
Taste of the South Magazine 2016, Page 39 These muffins are packed with strawberry flavor-ana they're even better s...
- Topping:
- Makes 6
- 2 1/2 cups halved fresh Florida strawberries
- 1 cup firmly packed light brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs, lightly beaten 21/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon lemon zest
- 1/2 teaspoon fresh lemon juice
- 6 tablespoons unsalted butter,melted
- 1 cup all-purpose flour
- 3/4 cup firmly packed light brown sugar
- 1/2 cup sliced almonds
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- Glaze:
- 1 cup confectioners' sugar
- 2 tablespoons whole buttermilk
- Strawberry Butter, to serve (recipe follows)
- Strawberry Butter:
- 8 Tablespoons unsalted butter
- 1/4 cup confectioner's sugar
- 2 chopped strawberries
- pinch kosher salt
- In a small bowl,stir all together.
- Cover and refrigerate up to 3 days.
- Serve at room temperature.