MarieR's profile page
Recipes
Chocolate Ice Cubes
By MarieR
Ice cold chocolate ice cubes!!
- 1 cup whole milk
- 1/4 cup water
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon sugar
- 3/4 cups semisweet chocolate chips
Cream Cheese Frosting, Atwood's Bakery
By MarieR
Taste of the South, Spring 2005
- (Enough frosting for a 3-layer cake.)
- 1 cup butter, at room temperature
- 2 (8-ounce) packages cream cheese, softened
- 8 cups sifted confectioners’ sugar
- 2 teaspoons vanilla flavoring
- 2 teaspoons butter flavoring
Coffee Filling
By MarieR
In a medium bowl, combine coffee granules and 1 tablespoon hot water
- 1 tablespoon instant coffee granules
- 1 tablespoon hot water
- 1 (8-ounce) package cream cheese, softened
- 1 cup confectioners’ sugar
- 1 ⁄2 cup heavy whipping cream
Tandy Kake
By MarieR
Preheat oven to 350°. In a large bowl, beat eggs and sugar until thick and lemon-colored
- 4 large eggs
- 2 cups sugar
- 1 cup 2% milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1-3/4 (14-ounces) cups creamy peanut butter
- 5 milk chocolate candy bars (1.55 ounces each), chopped
- 2 tablespoons butter
Gingersnaps
By MarieR
Pre-heat oven to 325F Mix together margarine, sugar and egg until fluffy add in molasses
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 1 cup margarine (or butter your choice)
- 1 Egg
- 1/3 cup molasses
- 21/4 cup flour
- 2 tsp ginger (or more)
- 1/2 tsp nutmeg (or more)
- 1 tsp cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
Double Chocolate Cookie
By MarieR
Recipe note-This old fashioned-style cookie is crisp on the outside and fudgy within
- 5 ounces sweet chocolate squares broken up
- 1/2 cup dark brown sugar packed
- 1/2 cup sugar
- 1/2 cup (1 stick; 4-ounces) unsalted butter, cut into 4 pieces room temperature
- 1 large egg
- 2 teaspoons vanilla
- 1 cup less 2 tbls. all-purpose flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 6 ounces (1 small package) semisweet chocolate chips
- 1/2 cup pecan halves or pieces (toasted) optional
Hummingbird Upside down Cake (Taste of the South Magazine)
By MarieR
Pecans and coconut add the perfect crunch to this upside down twist
- Topping:
- UPSIDE DOWN HUMMINGBIRD CAKE
- Makes 1 (10-inch) cake
- 1/4 cup unsalted butter
- 1/2 cup firmly packed light brown sugar
- 2/3 cup toasted pecans, chopped
- 6 fresh pineapple rings
- Cake:
- 1 1/4 cups all-purpose flour
- 2/3 cup granulated sugar
- 1/2 cup sweetened flaked coconut
- 1 teaspoon baking pouider
- 1/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 /s teaspoon ground nutmeg
- 1 /s teaspoon ground allspice
- 3/4 cup mashed ripe banana
- 1/2 cup canola oil
- 1 large egg
- Cream Cheese Glaze
- 2/3 confectioners sugar
- 1/4 cup cream cheese, softened
- 1/4 teaspoon vanilla extract
- 1 tablespoon whole milk
- 1-2 teaspoons fresh lemon juice
- In a small bowl, whisk together confectioners' sugar, cream cheese, vanilla, milk and enough lemon juice until glaze reaches desired consistency.
Cherry Kuchen Bars
By MarieR
Preheat oven to 350 degrees F
- Yields:32 bars
- Prep:25 mins Bake:42 mins 350°F, Cool:10 minutes
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 3/4 cups sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 21 ounce can cherry pie filling*
- 1 recipe Powdered Sugar Icing
- Powdered Sugar Icing
- Ingredients
- 1 1/2 cups powdered sugar
- 1/4 teaspoon vanilla or almond extract
- 3 teaspoons milk
Brownies, Four-Layer Caramel Crunch
By MarieR
Better Homes and Gardens. (Must refrigerate
- Prep: 50 mins
- Bake: 15 mins 350°F
- Chill: 2 hrs
- 3 ounces unsweetened chocolate, coarsely chopped
- 1/2 cup butter
- 2 1/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1 1/2 14 ounce bags vanilla caramels (68 caramels total), unwrapped
- 2/3 cup evaporated milk
- 1 tablespoon water
- 1 1/2 cups crisp rice cereal
- 1/3 cup butter
- 1 7 ounce jar marshmallow creme
- 1/4 cup creamy peanut butter
- 1 12 ounce package semisweet chocolate pieces
- 3 tablespoons butter
- 1/3 cup whipping cream
Candy Bar Cake-Loaf
By MarieR
Beautiful Party Cake-need 12-ounce pound cake
- For the cake:
- 1 12-ounce frozen pound cake
- 3 ounces semisweet chocolate, finely chopped
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 3 to 4 tablespoons milk
- 1 1-pound box confectioners' sugar
- 3/4 cup salted roasted peanuts
- 2 cups dulce de leche
- For the coating:
- 10 ounces semisweet chocolate, finely chopped
- 1 stick cold unsalted butter, cut into pieces