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Recipes
Brown-Sugar Brandy Sauce
By MarieR
This sauce is with the Pecan upside-down cake
- 3 tablespoons unsalted butter
- 2 cups firmly packed light brown sugar
- 1/4 cup brandy
- 1/4 cup heavy whipping cream
Vegetable Pie
By MarieR
Great pie-Dorothy Samples had this at Owen' Reunion May 19, 2013
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 cup peeled and chopped sweet onion(like vidalia)
- 1 large zucchini squash, thinly sliced
- 1 large yellow squash, thinly sliced
- 2 baking potatoes, baked and sliced*
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup mayonnaise
- 1 1/2 cups grated mozzerella cheese
- 1 1/2 cups grated cheddar cheese
- 2 large tomatoes, peeled and cut into 1/4 inch slices
- 2 9 inch frozen deep dish pie shells, baked as directed
- (Dorothy used potatoes instead of- -1 8 oz can water chestnuts, drained)
Caramel Sauce
By MarieR
Bring thye brown sugar, butter, whipping cream and honey to a boil in a medium saucepan over medium-high heat, st...
- 1 cup firmly packed light brown sugar
- 1/2 cup butter
- 1/4 cup whipping cream
- 1/4 cup honey
Green Beans with New Potatoes
By MarieR
Directions In a large saucepan, combine all ingredients
- 2 pounds green beans, snapped and washed
- 8 small new potatoes, washed and cut in half
- 2 tablespoons vegetable oil
- 4 cubes beef boullion
- 1 teaspoon sugar
- 1 teaspoon ground black pepper
Mozzarella Tomato Tartlets
By MarieR
In a small skillet, saute garlic in oil for 1 minute
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1-1/2 cups seeded chopped tomatoes
- 3/4 cup shredded part-skim mozzarella cheese
- 1/2 teaspoon dried basil
- Pepper to taste
- 24 frozen miniature phyllo tart shells
- 6 pitted ripe olives, quartered
- Grated Parmesan cheese
Black-and-White Layer Cake
By MarieR
Food Network Magazine Jan/Feb 2015
- 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the pans
- 3/4 cup unsweetened cocoa powder, plus more for the pans
- 1 cup whole milk
- 1 3/4 cups granulated sugar
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1 teaspoon pure vanilla extract
- Frosting
- 8 ounces white chocolate, chopped, plus shaved chocolate for topping
- 3 sticks unsalted butter, at room temperature
- Pinch of salt
- 2 1/2 cups confectioners' sugar
- 1 1/2 teaspoons pure vanilla extract
- Shaved dark chocolate, for topping
Praline Frosting
By MarieR
Makes 3/4 cup (only enough for out side of cake; need to increase for between layer, etc
- 1/2 cup chopped pecans
- 2 tablespoons butter
- 1/2 cup light brown sugar, firmly packed
- 3 tablespoons heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
String Beans
By MarieR
( *If using fresh frozen green beans, I blanch them first) In a saucepan, heat olive oil over medium heat
- 1/4 cup extra-virgin olive oil
- 2 medium yellow onions, chopped
- 2 cloves garlic, finely chopped
- 1 can (14.5-ounces) diced tomatoes
- kosher salt to taste
- pepper, freshly ground
- 1 tablespoon oregano, fresh, finely chopped (or i teaspoon dry oregano)
- 1 tablespoon parsley, fresh, finely chopped (or 1 teaspoon dry parsley)
- 1 pound green beans, fresh, trimmed*
- 1 cup water
- Feta cheese, crumbled optional
Pecans, Oven Roasted Salted
By MarieR
Position rack in the center of the oven and preheat to 250F
- 5 tablespoons unsalted butter
- 2 teaspoons salt
- 2 pounds (about 5 cups) pecans
Penuche or Mexican Fudge
By MarieR
1. Line an 8x4x2- or a 9x5x3-inch loaf pan with foil, extending foil over edges of pan
- 1-1/2 cups granulated sugar
- 1 cup packed brown sugar
- 1/3 cup half-and-half or light cream
- 1/3 cup milk
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1/2 cup chopped pecans or walnuts