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Recipes
Carrots, Fresh
By MarieR
FRESH-PICKED CARROTS HOW TO BUY Look for straight, rigid, brightly colored carrots without cracks or dry spots
- Carrots
Texas (White) Sheet Cake
By MarieR
Taste of the South Magazine, Southern Cakes, April 2014, Page 46 SLICE OF HISTORY: TEXAS SHEET CAKE Have you ever...
- Frosting:
- WHITE TEXAS SHEET CAKE
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 72 teaspoon baking soda
- 1 cup water
- 1 cup butter, melted
- 1/2 cup whole buttermilk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup butter, softened
- 3 cups confectioners' sugar, sifted
- 6 to 8 tablespoons sour cream
- 1 cup toasted pecans, chopped
Butter Cookies
By MarieR
Cream butter and sugar together
- 1 pound (4-sticks; 16-ounces) butter room temperature
- 4 cups powdered sugar
- 9 cups flour sifted
- 1 cup nuts, toasted and chopped optional
- 1 1/2 tablespoons vanilla extract
Lemons, Preserved
By MarieR
Cook's Note: The lemons can be refrigerated for up to 6 months as long as they are covered and stored in a glass ca...
- PRESERVED LEMONS
- 2 to 3 lemons
- 2 tablespoons kosher salt
- Directions
Pie dough, Jim's Magic
By MarieR
Need to refrigerate dough overnight
- jim's majic pie dough
- Recipe courtesy of Jim Romero, Jim's
- Kountry Pies, Coteau, Louisiana Yield: piecrust for 4 single-crust pies or
- 2 double-crust pies
- 3 cups all-purpose flour
- 1 1/4 cups all-vegetable shortening
- 1 large egg
- 6 to 8 tablespoons water
- 1 teaspoon white distilled vinegar
- 1 teaspoon salt
Black Walnut pound Cake
By MarieR
This came from Kay Young
- 2 sticks butter[ soften]
- 1/2 cup Crisco
- 3 cups sugar
- 3 cups flour
- 1/2 teaspoon baking powder
- 5 eggs
- 1 teaspoon vanilla
- 1 &1/2 teaspoons lemon flavoring
- 1 teaspoon black walnut flavoring
- 1 cup sour cream
- 1/4 cup milk
- 1 cup black walnuts [chopped]
Cinnamon Chip Loaf
By MarieR
This bread tastes like a warm-from-the-oven cinnamon bun -- without the fuss of rolling and cutting
- (For healthier loaf replace water and dried milk with milk: 1 1/4 cup water and 3 Tablespoons dried milk: 1 1/4 cup milk plus 3 Tablespoons milk.)
- For 2-Pound Loaf
- 1 1/4 cups water
- 2 teaspoons vanilla
- 1 egg
- 3 tablespoons butter or margarine
- 3 tablespoons Baker's Special Dry Milk or nonfat dried milk
- 1 teaspoon cinnamon
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 3 tablespoons sugar
- 1 tablespoon instant yeast
- 4 cups King Arthur Unbleached All-Purpose Flour
- 1 cup cinnamon chips
- For 1 1/2-Pound Loaf
- 1 cup less 1 tablespoon water
- 2 teaspoons vanilla
- 1 egg
- 2 tablespoons butter or margarine
- 2 tablespoons non-instant dried milk
- 1 teaspoon cinnamon
- 1 1/4 teaspoons salt
- 1/2 teaspoon baking powder
- 2 tablespoons sugar
- 2 1/2 teaspoons instant yeast
- 3 cups King Arthur Unbleached All-Purpose Flour
- 3/4 cup cinnamon chips
Classic Coconut Cream Cake
By MarieR
1. Preheat oven to 350°. Spray 3 (8-inch) cake pans with nonstick baking spray with flour
- Yield: 1 (3-layer) 8-inch cake
- 3/4 cup coconut oil, melted (see note)
- 4 egg yolks, at room temperature
- 6 tablespoons mascarpone cheese, softened
- 1/2 cup plus 1 tablespoon light coconut milk, at room temperature
- 1 1/2 teaspoons vanilla extract
- 2 3/4 cups cake flour, such as Swans Down
- 1 1/4 cups plus 2∕3 cup sugar, divided
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 6 egg whites
- Coconut Frosting
- 3 cups unsweetened flaked coconut
- Coconut Frosting
- Yield: approximately 8 cups
- 1 cup butter, softened
- 1 (8-ounce) package mascarpone cheese, softened
- 1/4 cup light coconut milk
- 1 teaspoon coconut extract
- 10 cups confectioners’ sugar
Lemon Sauce
By MarieR
Need to chill 2 hours
- 1 large egg yolk
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1/2 cup water
- 1/4 cup fresh lemon juice
- 2 teaspoons butter
Lemon Curd Cupcakes
By MarieR
For lemon curd, in a heavy saucepan, cook and stir the sugar, lemon juice and butter until smooth
- BATTER:
- ServingsPrep: 40 min. + chilling Bake: 20 min. + cooling Ingredients
- 3 tablespoons plus 1-1/2 teaspoons sugar
- 3 tablespoons lemon juice
- 4-1/2 teaspoons butter
- 1 egg, lightly beaten
- 1 teaspoon grated lemon peel
- 3/4 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon peel
- 1-1/2 cups cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup buttermilk
- FROSTING:
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- Pinch salt
- 2 cups confectioners' sugar
- 2 to 4 tablespoons milk
- Edible flowers or additional grated lemon peel, optional