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Coffee Cake, Honey-Glazed Buttermilk (1 9-inch cake pan)
By MarieR
Better Homes and Gardens Fall Baking, September 201`3, Page 12
- Makes: 9 servings
- Prep: 30 mins
- Bake: 25 mins 375°F
- 1/2 cup honey
- 1/3 cup butter, melted
- 2 tablespoons light-color corn syrup
- 2 teaspoons finely shredded lemon peel
- 4 teaspoons lemon juice
- 1/2 cup chopped pecans
- 1 1/2 cups rolled oats
- 1 cup all purpose flour
- 3/4 cup packed brown sugar
- 1/2 cup chopped pecans
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 2/3 cup buttermilk or sour milk
- 1/4 cup butter, melted
- 1 1/2 teaspoons vanilla Honey (optional)
Muffins, Blueberry
By MarieR
Preheat oven to 425 degrees
- 2 cups all-purpose flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 4 tablespoons (1/2 stick) butter
- 3/4 cup fresh or frozen blueberries
Gâteau Basque
By MarieR
Makes 1 (9-inch) cake
- Custard Filling:
- A flaky crust surrounds a pastry cream in this traditional dessert from the Basque region of France. The name means simply “Basque Cake.” In the Basque language, the cake is called “Etxeko biskotxa” or “cake of the house.”
- 1 cup (227 grams) unsalted butter, softened
- 1 3/4 cups plus 2 tablespoons (374 grams) granulated sugar
- 3 large egg yolks (56 grams)
- 3 large eggs (150 grams), divided
- 3 3/4 cups (469 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 1 1/2 teaspoons (4.5 grams) kosher salt
- Custard Filling (recipe follows)
- 1 tablespoon (15 grams) water
- Garnish: confectioners’ sugar
- 2 1/4 cups (540 grams) whole milk
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (64 grams) cornstarch
- 3 tablespoons (24 grams) all-purpose flour
- 6 large egg yolks (112 grams)
- 2 large eggs (100 grams
Chocolate Chunk Brownie Cookies
By MarieR
Preheat oven to 350°. Line baking sheets with parchment paper
- 2 cups plus 1⁄2 to 3⁄4 cup semisweet chocolate morsels, divided
- 4 tablespoons unsalted butter
- 4 large eggs
- 1 1⁄3 cups sugar
- 1 teaspoon vanilla extract
- 1 ⁄2 cup all-purpose flour
- 1 ⁄2 teaspoon baking powder
Chocolate Cream Pie
By MarieR
On a lightly floured surface, roll piecrust into a 12-inch circle
- 1 ⁄2 (14.1-ounce) package refrigerated piecrusts (1 sheet)
- 1 ⁄2 cup sugar
- 3 tablespoons cornstarch
- 1 ⁄8 teaspoon kosher salt
- 2 1⁄2 cups whole milk
- 5 large egg yolks
- 4 tablespoons unsalted butter, cubed
- 1 (4-ounce) bar semisweet chocolate, chopped
- 1 (1-ounce) square unsweetened baking chocolate, chopped
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
- 1 ⁄3 cup sugar
- 1 tablespoon hot fudge sauce
Pizza Twists
By MarieR
Savory twists to enjoy by themselves, or to dip in pizza sauce or marinara
- Hands-on time: 25 mins. to 35 mins.
- Baking time: 20 mins. to 25 mins.
- Total time: Overnight, 3 hrs 45 mins. to 4 hrs
- Yield: 20 twists
- Sue GrayPublished: 2010-10-25
- Pizza Twists 3.875 (8) rate this recipe »
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- Hands-on time: 25 mins. to 35 mins.
- Baking time: 20 mins. to 25 mins.
- Total time: 3 hrs 45 mins. to 4 hrs
- Yield: 20 twists
- Savory twists to enjoy by themselves, or to dip in pizza sauce or marinara. Savory twists to enjoy by themselves, or to dip in pizza sauce or marinara.
- Pizza Twists
- 3.875 (8) rate this recipe »
- Be the first to rate this recipe »
- Hands-on time: 25 mins. to 35 mins.
- Baking time: 20 mins. to 25 mins.
- Total time: Overnight, 3 hrs 45 mins. to 4 hrs
- Yield: 20 twists
- Dough
- 3/4 cup lukewarm water (about 110°F)
- 2 tablespoons olive oil
- 1 tablespoon Pizza Dough Flavor, optional
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/3 cup Hi-maize Natural Fiber
- Filling
- 1/4 cup Vermont cheese powder
- 1 teaspoon pizza seasoning or the dried herbs of your choice
- 1 tablespoon melted butter
- 1 tablespoon water
- 1/2 cup finely shredded mozzarella or pizza-blend cheese
- 1 tablespoon olive oil or garlic oil
Vanilla Bean Buttermilk Pancakes
By MarieR
Sift together flour, salt, baking powder, baking soda and sugar
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 2 eggs
- 2 cups buttermilk (or one cup milk and one cup plain yogurt)
- 2 tablespoons canola oil
- 1 vanilla bean
Cinnamon Rolls, Overnight.
By MarieR
Must refrigerate dough overnight
- CINNAMON FILLING:
- 2 packages (1/4 ounce each) active dry yeast
- 1 -1/2 cups warm water (110° to 115°)
- 2 large eggs
- 1 /2 cup butter, softened
- 1 /2 cup sugar
- 2 teaspoons salt
- 5 -3/4 to 6-1/4 cups all-purpose flour
- 1 cup brown sugar, packed
- 4 teaspoons ground cinnamon
- 1 /2 cup softened butter, divided
- GLAZE:
- 2 cups confectioners' sugar
- 1 /4 cup half-and-half cream
- 2 teaspoons vanilla extract
Salted Caramel and Chocolate Tart
By MarieR
In the work bowl of a food processor, combine pastry flour, shortening, sugar, and cinnamon for crust
- Crust
- 1 1/2 cups whole-wheat pastry flour
- 1/2 cup butter-flavored shortening, cut into pieces and chilled
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 3 to 4 tablespoons heavy whipping cream
- 1/2 teaspoon vanilla
- Caramel
- 1 cup sugar
- 1/4 cup water
- 7 tablespoons unsalted butter, softened
- 1/3 cup heavy whipping cream
- 2 teaspoons kosher salt
- Chocolate
- 2 tablespoons sugar
- 1 large egg
- 1 large egg yolk
- 2 (4-ounce) bars semisweet chocolate, melted
- 5 1/2 tablespoons unsalted butter, melted
- Coarse sea salt
Peanut Butter and Chocolate Cupcakes
By MarieR
ACTIVE: 40 Minutes TOTAL: 11/2 HR 1
- CUPCAKES
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup reduced-fat sour cream
- 3/4 cup (1 1/2-sticks) unsalted butter, softened
- 1 1/4 cups sugar
- 1/2 cup creamy peanut butter
- 3 large eggs
- PEANUT BUTTER FILLING
- 1/2 cup Creamy peanut butter
- 3 tablespoons unsalted butter, softened
- 1 1/2 cups confectioner's sugar
- 3 tablespoons (more if needed) milk
- CHOCOLATE FROSTING
- 2 cups (12-ounces) semi-sweet chocolate chips
- 1 cup reduced-fat sour cream