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Recipes
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
Green Beans, Braised & Summer Vegetables
By MarieR
Heat oil in a large skillet over medium heat
- 1 Tbs extra virgin olive oil
- 1 small onion, halved & sliced
- 1 Tbs fresh oregano, finely chopped or 1 tsp dried
- 1/2 cup low-sodium chicken broth
- 1 lb green beans, trimmed
- 1 summer squash, or zucchini, halved & cut into 1-inch pieces
- 1 cup halved cherry tomatoes, or grap tomatoes
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup finely shredded Parmesan cheese
Lemon Icebox Pie, Easy
By MarieR
Taste of the South, May 2017
- 1 1 (9-inch) pie
- 4 4 4 ounces cream cheese, softened
- 1 1 can 1 (14-ounce) can sweetened condensed milk
- 1 1 1 tablespoon lemon zest
- 1 1 1 ⁄2 cup fresh lemon juice
- 1 1 1 cup frozen whipped topping, thawed
- 1 1 1 (9-inch) prepared graham cracker crust
- Garnish: whipped topping, lemon slices, fresh mint
Meatloaf, Pan Fried, in Tricolored Peppers
By MarieR
Preheat oven to 400 degrees F
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 pound ground beef
- 1/2 pound ground turkey
- 2 slices white bread, cut into cubes
- 1 (28-ounce) can crushed tomatoes with basil
- 2 cloves garlic, minced
- 1 egg
- 1 small onion, chopped
- 1 tablespoon chopped sage leaves, plus 6 to 8 whole leaves, for frying
- A few dashes Worcestershire sauce
- A few dashes hot sauce
- Salt and freshly ground black pepper
- 1 tablespoon oil
- Vegetable oil, for frying
Angel Wings, Carnival-Worthy
By MarieR
Out of all of the variations of the funnel cake one stands out in our mind as being particularly fun to make
- (makes about 6 dozen)
- 5 egg yolks
- 1 whole egg
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cinnamon
- 1/3 cup powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- 2 tablespoons rum
- 2 1/2 cups flour
- Vegetable oil (for frying)
Eggplant Casserole
By MarieR
With lots of vegetables, this good-for-you dish is low in calories, but full of flavor
- 4 cups water
- 1 medium eggplant, peeled and cubed
- 1 1/2 pounds ground beef
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 3 medium tomatoes, chopped
- salt and pepper to taste
- 1/2 cup milk
- 1 egg, beaten
- 1/2 cup dry bread crumbs
- 2 tablespoons butter or margarine, melted
Coffeecake, No-Fuss Overnight
By MarieR
You want a warm-from-the-oven treat for breakfast—but who has time? You do—the night before! This easy sour cre...
- Cake
- 12 tablespoons (1 1/2 sticks) butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, light or dark, firmly packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon strong flavor, such as butter-rum, vanilla-butternut, etc.; or 1 teaspoon vanilla
- 2 large eggs
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup sour cream or yogurt (low-fat is fine)
- Streusel Topping
- 3/4 cup brown sugar, light or dark, firmly packed
- 3/4 cup chopped walnuts or pecans
- 3/4 teaspoon ground cinnamon
- 1 cup chips (chocolate, butterscotch, cinnamon, or cappuccino), optional
Coconut Buttermilk Pound Cake
By MarieR
Makes 2 (9x5-inch) loaves
- Fluffy, moist, and filled with all kinds of coconut, this Coconut Buttermilk Pound Cake is a true crowd pleaser. Don’t skip the toasted flakes on top—the subtle crunch makes this cake absolutely irresistible.
- 1 1/2 cups (340 grams) unsalted butter, softened
- 3 cups (600 grams) granulated sugar
- 5 large eggs (250 grams)
- 3 cups (375 grams) all-purpose flour
- 2 teaspoons (6 grams) kosher salt
- 1 teaspoon (5 grams) baking powder
- 1 cup (240 grams) whole buttermilk
- 2 cups (100 grams) sweetened flaked coconut, toasted and divided
- 2 teaspoons (8 grams) vanilla extract
- 3 cups (360 grams) confectioners’ sugar
- 1/4 cup (60 grams) unsweetened coconut milk
- 1 tablespoon (15 grams) fresh lemon juice
Waffles, Maple-Bacon Yeast
By MarieR
Can make night before or must let rest at least one hour
- 1 1/2 cups lukewarm milk
- 6 tablespoons melted butter
- 3/4 teaspoon salt
- 2 to 3 tablespoons maple syrup
- 1/4 teaspoon maple flavor, optional, for enhanced maple taste
- 2 large eggs
- 2 cups Unbleached All-Purpose Flour
- 1 1/2 teaspoons instant yeast
- 1/2 cup maple Flav-R-Bites, optional, for increased flavor
- 1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
Chocolate Cake, Cooked Icing
By MarieR
1.Position a rack in the center of the oven
- 1 recipe Chocolate Frosting:
- Yield: 1 (9-inch) cake
- Preparation: 25 minutes
- Bake: 30 to 35 minutes
- Cool: 35 to 45 minutues
- Unsalted butter and all-purpose flour for the pans
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup Scharffen Berger unsweetened natural cocoa powder
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 eggs, lightly beaten
- 1/2 cup canola oil
- 1 cup milk
- 1 cup boiling water
- Chocolate Frosting
- Yield: 4 cups
- Preparation: 10 minutes, Cook: 6 minutes
- Cool: 1 hour
- From Taste of the South, Fall 07
- 1 1/4 cups granulated sugar
- 1 cup heavy cream
- 5 ounces Scharffen Berger 99% unsweetened chocolate, finely chopped
- 8 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1 teaspoon vanilla extract
- 1.In a small saucepan, combine sugar and cream and bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 6 minutes. Add chocolate and butter and stir until melted. Pour into a bowl and stir in vanilla.
- 2.Let frosting cool, whisking gently from time to time, while you bake the cake. Don’t overwhip, or you’ll create air bubbles.
- 3.When cake layers have cooled, check frosting. It should have the consistency of mayonnaise. If it is still too thin, allow it to cool longer.