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Recipes
Praline Rugelach
By MarieR
Southern Living, DECEMBER 2013
- 1 (8-oz.) package cream cheese, softened
- 1 cup butter, softened
- 3/4 cup firmly packed light brown sugar, divided
- 3 teaspoons vanilla extract, divided
- 1 teaspoon kosher salt, divided
- 2 cups all-purpose flour
- 1/4 cup butter, melted and cooled
- 2 tablespoons cane syrup*
- 2 tablespoons whipping cream
- 1/2 teaspoon ground cinnamon
- 2 cups finely chopped toasted pecans
- 1 large egg, lightly beaten
Beets, Mama's Sweet Pickled
By MarieR
Place all ingredients in large stock pot or dishpan
- 11 cans (#2) sliced beets with liquid
- 5 pounds sugar
- water to cover
- 1 1/3 ounces pickling spices tied in cloth
Mint, Chocolate-Covered Mint Cookies
By MarieR
Excerpted from Desserts by the Yard
- Servings: Makes 72 cookies
- Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 cups sugar
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 6 ounces (1 1/2 sticks) cold unsalted butter , cut into 1/2-inch pieces
- 2 large egg yolks
- 1 1/2 tsp. peppermint oil
- 1/4 tsp. vanilla extract
- 1 1/2 pounds bittersweet chocolate
Beef, Shepherd's Pie
By MarieR
Make Ahead: Make the filling through step 2, but do not add the peas
- Filling:
- 2 tablespoons unsalted butter
- 1 large onion, chopped fine
- 2 medium carrots, peeled and chopped fine
- 2 pounds 85 percent lean ground beef or lamb
- 5 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1/4 cup heavy cream
- 1-3/4 cups low-sodium chicken broth
- 3/4 cup beer
- 2 tablespoons soy sauce
- 2 teaspoons minced fresh thyme leaves
- 1 cup frozen peas
- Topping:
- 2-1/2 pounds russet potatoes. peeled and cut into 2-inch pieces
- Table salt
- 2 tablespoons unsalted butter , melted
- 1/3 cup heavy cream, warmed
- Ground black pepper
- 1 large egg , beaten
Tomato Dipping Sauce
By MarieR
1. Heat the olive oil in a saucepan over medium heat and saute the onions and salt for 5 minutes
- 1 Tbsp Olive Oil
- 1/2 Onion, diced
- 1/2 Tsp Salt
- 1 Clove Garlic, chopped
- 1/2 Tsp Italian Herbs
- 1 15 Oz Can Tomato Sauce
- 1 Tsp Agave Nectar
Beef and Vegetable Soup
By MarieR
Beef stew meat can be tough if it’s cooked at a high temperature for a short period of time
- Ingredients
- 1 pound sirloin tip steaks , trimmed of excess fat and cut into 1/2-inch pieces (see note above)
- 2 tablespoons soy sauce
- 1 teaspoon vegetable oil
- 1 pound cremini mushrooms , stems trimmed, caps wiped clean and quartered
- 1 large onion , chopped medium (about 1 1/2 cups)
- 2 tablespoons tomato paste
- 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
- 1/2 cup red wine
- 4 cups beef broth (see note above)
- 1 3/4 cups low-sodium chicken broth
- 4 medium carrots , peeled and cut into 1/2-inch pieces (about 2 cups)
- 2 medium ribs celery , cut into 1/2-inch pieces (about 3/4 cup)
- 1 bay leaf
- 1 tablespoon unflavored gelatin (powdered)
- 1/2 cup cold water
- 2 tablespoons minced fresh parsley leaves
- Choose whole sirloin tip steaks over ones that have been cut into small pieces for stir-fries. If sirloin tip steaks are unavailable, substitute blade or flank steak, removing any hard gristle or
- I used all 3 veggies and potatoes for a very hearty soup.
Lemon Meringue Cupcakes
By MarieR
1.Preheat oven to 325 degrees
- •3 cups all-purpose flour
- •1 tablespoon baking powder
- •1/2 teaspoon salt
- •1 cup (2 sticks) unsalted butter, room temperature
- •2 cups sugar
- •4 large eggs, room temperature
- •Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
- •1 teaspoon pure vanilla extract
- •1 cup buttermilk
- Read more at Marthastewart.com: Lemon Meringue Cupcakes - Martha Stewart Recipes
Pecan-Coconut Cake, Southern
By MarieR
1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour
- Yield: 1 (9-inch) 3-layer cake
- 1 cup unsalted butter, softened
- 2 cups sugar 4 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup whole buttermilk
- 1/2 cup sour cream
- 1/2 cup finely ground toasted pecans
- 1 recipe Coconut Filling (recipe follows)
- 1 recipe Sour Cream Frosting (recipe follows)
- 2 cups sweetened flaked coconut
- Garnish: sugared pecan halves and fresh mint
- Coconut Filling
- Yield: approximately 3 cups
- 2 cups Sour Cream Frosting(recipe follows)
- 1 1/2 cups sweetened flaked coconut
- 1/2 cup sour cream
- Sour Cream Frosting
- Yield: approximately 5 cups
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Sugared Pecans
- 2 egg whites
- 3 cups pecan halves
- 1/2 cup sugar
Right-Side Up Pineapple Crumb Cake (10-inch Cast Iron Skillet)
By MarieR
Taste of the South magazine
- 1 ⁄3cup all-purpose flour
- 1 ⁄4cup firmly packed dark brown sugar
- 2 tablespoons butter, softened
- 1 ⁄8teaspoon salt
- 2 teaspoons canola oil
- 8 (1⁄2-inch-thick) fresh pineapple rings
- 1 1⁄2cups all-purpose flour
- 3 ⁄4cup sugar
- 3 ⁄4teaspoon baking powder
- 1 ⁄4teaspoon salt
- 3 ⁄4cup whole milk
- 6 tablespoons butter, softened
- 1 ⁄2teaspoon vanilla extract
- 3 large egg yolks
- 1 ⁄4cup firmly packed dark brown sugar
- 1 tablespoon dark corn syrup
- 1 tablespoon butter
- 1 tablespoon fresh lemon juice
- 1 ⁄8teaspoon salt
White Marshmallow Frosting (no-fail for 2-layer)
By MarieR
Boil sugar and water to 238 degrees F
- 1 1/2 cups sugar
- 1/2 cup water
- 6 large marshmallows
- 1/4 teaspoon baking powder
- 2 teaspoons lemon juice
- 2 large egg whites