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Recipes
Pound Cake, Sour Cream
By MarieR
Prize winning recipe from Taste of Home
- 1 cup butter, softened
- 3 cups sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1 /4 teaspoon baking soda
- 1 /4 teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
- Confectioners' sugar, optional
Pecan Puffs, Sarah's
By MarieR
Pecan Puffs make a great host gift
- 2 cups of pecans
- 2 sticks of butter
- 4 tablespoons brown sugar
- 2 teaspoons vanilla
- 2 cups sifted cake flour
- Icing sugar
Lemon Layer Cake, Ben's
By MarieR
For this wonderfully tart cake by Ben Mims, former associate food editor at Saveur magazine, you need only two 9-in...
- For the cake and syrup:
- Ben’s Lemon Layer Cake
- Hands on: 1 hour
- Total time: 1 hour, 30 minutes
- Serves: 10-12
- 16 tablespoons (2 sticks) unsalted butter, softened, plus more for pans
- 2 1/2 cups cake flour, plus more for pans, sifted
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 3/4 cups sugar, divided
- 1 tablespoon lemon zest
- 4 eggs
- 1/3 cup fresh lemon juice
- For the frosting:
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 1/4 cup lemon zest
- 1 teaspoon kosher salt
- 10 egg yolks
- 1 cup fresh lemon juice
- 1 1/2 cups unsalted butter, softened
- 1 teaspoon vanilla extract
Classic Southern Chocolate Pound Cake
By MarieR
Recipe courtesy of Sonya Jones, Sweet Auburn Bread Company Yield: 1 (10-inch) cake or 2 loaves Preparation: 15 mi...
- 4 sticks (16-ounces) unsalted butter, softened
- 3 cups sugar
- 5 large eggs
- 3 cups unbleached all-purpose flour
- 1/2 cup (4-ounces) unsweetened natural cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup (4-ounces) strong coffee
- 1 tablespoon vanilla extract
Pickled Onions
By MarieR
Mix together all ingredients except onions; bring to a boil, now add onion slices and simmer 1 minute
- 1 1/2 cups red wine vinegar
- 6 tablespoons sugar
- 1/2 teaspoon fennel seed
- 1 medium bay leaf
- 1 pinch red pepper flakes
- 1/2 teaspoon salt
- 2 medium red onions, sliced
Chocolate Lava Cakes
By MarieR
Ree Drummond, Food Newwork
- Baking spray, for spraying custard cups
- 1 stick butter
- 2 ounces bittersweet chocolate
- 2 ounces semisweet chocolate
- 1 1/4 cups powdered sugar
- 2 whole eggs
- 3 egg yolks
- 1 teaspoon vanilla
- 1/2 cup all-purpose flour
- Vanilla ice cream, for serving
Mushrooms, Contest-Winning Grilled
By MarieR
Thread mushrooms on four metal or soaked wooden skewers
- 1/2 pound medium fresh mushrooms
- 1/4 cup butter, melted
- 1/2 teaspoon dill weed
- 1/2 teaspoon garlic salt
Peaut Butter Bars with Salted Chocolate Ganache
By MarieR
12 Feb.2017 Nancy Fuller- No-Bake bars
- Nonstick cooking spray, for baking dish
- 1 1/2 cups confectioners' sugar
- 1 1/2 cups graham cracker crumbs
- 1 cup creamy peanut butter
- Kosher salt
- 1 stick (8 tablespoons) unsalted butter, melted
- 8 ounces semisweet baking chocolate, chopped into small pieces
- 1 cup heavy cream
- 1 teaspoon flaky sea salt, optional
Chocolate Bundt Cake - Martha Stewart
By MarieR
Make the cake: Preheat oven to 325 degrees
- FOR THE CAKE
- 8 ounces (2 sticks) unsalted butter, plus more for pan
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup milk
- 1/2 cup sour cream (4 ounces)
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- FOR THE GLAZE
- 3 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
Pecan Pie Cupcakes
By MarieR
Cupcakes with the brown buttercream frosting and pecan-topped rounds
- Cupcake Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup firmly packed dark brown sugar
- 1/2 cup butter, softened
- 2 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 2/3 cup chopped pecans, toasted
- 1 teaspoon vanilla extract
- 1 recipe Brown Sugar Buttercream Frosting, below.
- 1/2 cup semisweet chocolate morsels, melted and cooled
- 1 recipe Pecan-Topped Pastry Rounds, below
- Brown Sugar Buttercream Frosting
- Yield: 1 3/4 cups (approximately)
- Ingredients
- 1/4 cup firmly packed dark brown sugar
- 2 tablespoons water
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons butter, softened and divided
- 3 1/2 cups confectioners’ sugar
- 2 to 3 tablespoons whole milk
- Pecan-Topped Pastry Rounds
- Yield: 1 dozen pieces (12 pieces)
- Ingredients
- 1/4 (15-ounce) package refrigerated pie dough (1/2 sheet)
- 1 tablespoon dark corn syrup
- 1 tablespoon butter, melted
- 1/8 teaspoon salt
- 12 pecan halves