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Recipes
Mint Patties, Pastel
By MarieR
Combine butter and corn syrup together in a small bowl
- 1/4 cup butter, softened
- 1/3 cup light corn syrup
- 4 cups powdered sugar, divided
- 1 - 2 tsp your choice of extract or candy flavoring - I used mint
- food coloring - preferably gel or paste
- 1/2 cup granulated sugar (to roll balls in)
MAC AND CHEESE PIE
By MarieR
Taste of the South Magazine May/June 2014, Page 48
- Yield: approximately 6 servings
- 1 (9-inch) frozen piecrust
- 2 tablespoons butter
- 1 1/2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/3 cups whole milk
- 1 large egg yolk
- 3/4 cup shredded sharp Cheddar cheese, divided
- 1/2 cup shredded Provolone cheese
- 2 cups cooked small elbow macaroni (about 1 cup uncooked)
- 3 thin tomato slices, halved
- 1/4 cup crushed buttery round crackers (Ritz)
- 1/4 cup cooked bacon, crumbled
- 2 tablespoons chopped green onion
Coconut Cake, Fresh from Scratch
By MarieR
Recipe courtesy of the Blue Willow Inn, Social Circle, Georgia
- Yield: 1 (3- or 4-layer) cake
- 1 fresh coconut (Choose one with a lot of liquid.)
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs, beaten
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1 recipe 7-Minute Icing
Napoleon Vanilla Pastry Cream
By MarieR
Directions Place the milk and vanilla bean in saucepan and bring to a boil
- Ingredients
- 2 cups milk
- 1/2 vanilla bean, split in half lengthwise
- 6 egg yolks
- 2/3 cup granulated sugar
- 4 teaspoons flour or corn starch
Lemon Crunch Pound Cake
By MarieR
Trinity UMC Cook Book, Page 245
- 1 3/4 cup sugar
- 1 cup oil
- 2 cups cake flour
- 5 large eggs
- 1 teaspoon lemon flavoring
- To make cake flour: put 2 tablespoons corn starch into measuring cup; fill cup with unsifted all-purpose flour; Sift together 3 times. This equals 1 cup cake flour.
Mushroom, Portobello Saute
By MarieR
This festive vegetable medley will have guests asking for seconds
- 2 large portobello mushrooms, sliced
- 1 medium sweet red pepper, julienned
- 1 medium sweet yellow pepper, julienned
- 1 small onion, halved and sliced
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup shredded Gouda cheese
- 1 plum tomato, chopped
- 2 tablespoons sliced ripe olives
- Minced fresh parsley, optional
Chocolate Cake, Hershey's Perfectly Chocolate with Frosting
By MarieR
Variations: Layer Cake (3-Layers)Sheet Cake(9x13-inch), Bundt Cake (12-cup), Cupcakes (30)
- Ingredients
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY'S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)
- "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
- 1/2 cup (1 stick) butter or margarine
- 2/3 cup HERSHEY'S Cocoa
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
- Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Cheesy Chive Crisps
By MarieR
In a large bowl, cream butter and cheese until light and fluffy
- 1 cup butter, softened
- 3 cups (12 ounces) shredded sharp cheddar cheese
- 2 cups all-purpose flour
- 1/4 cup minced chives
- 1/2 teaspoon salt
- 1/2 teaspoon hot pepper sauce
- Dash garlic salt
- 2 cups crisp rice cereal
Marshmallow Buttercream Frosting
By MarieR
Remove lid and foil seal from jar of marshmallow creme
- 1 jar (7 to 7 1/2-ounces) marshmallow cream
- 1 cup (2-sticks; 8-ounces) butter softened
- 2 cups powdered sugar
Roasted Vegetables
By MarieR
Preheat oven to 450 degrees F
- 1 tablespoon olive oil for each 2-pounds vegetables
- 2 pounds asparagus, trimmed; roast 10-15 minutes
- 2 pounds beets, whole, without tops, unpeeled; roast 1 hour then prick and peel
- 2 pounds broccoli florets, spit into 1 1/2 wide piece; roast 10-15 minutes
- 2 pounds brussel sprouts, trimmed, halved through stem end; roast 14-20 minutes
- 2 pounds butternut squash, 2-inch pieces; roast 40 minutes
- 2 pounds carrots, 1-inch pieces; roast 30-40 minutes
- 1 1/2 pounds (1 medium) cauliflower, 1 1/2-inch florets; roast 20-30-minutes
- 2 pounds (2-medium) eggplant, 1/2-inch slices; roast 20-25 minutes
- 2 pounds (2 large bunches) fennel, trimmed, cut each into 12 wedges; roast 35-40 minutes
- 2 pounds green beans, trimmed; roast 20-30 minutes
- 2 pounds (jumbo) onions, cut each into 12 wedges; roast 20-30-minutes* see below
- 2 pounds potatoes, unpeeled, 2-inch pieces; roast 45 minutes
- 2 pounds sweet peppers, 1-inch wide strips; roast 30 minutes
- 2 pounds sweet potatoes, Cut crosswise in half, then lengthwise into 1-inch wedges; roast 30 minutes
- 2 pounds turnips, peeled and cut into 6 wedges; roast 45-50 minutes
- 2 pounds zucchini, trimmed, cutting half crosswise, then each half quartered; roast 15-20 minutes