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Recipes
Modern Biscotti
By maredan
Preheat oven to 350F Put nuts on baking sheet in single layer and toast in oven, 15 minutes
- 2 1/2 c whole nuts
- 1 c sugar
- 8 tbsp ( 1stick butter softened at room temp)
- 6 eggs
- 1 1/2 tsp baking powder
- 1 tsp vanilla
- 4 c flour
- 1 3/4c nut flour
- 1 c semi sweet chocolate chips
Never The Same Way Muffins
By maredan
Directions Assembly 1
- Dry Ingredients
- 1 * 1 cup flour, whole wheat, spelt or white
- 1 * 1 cup oats, ground in food processor
- 1 * 1 tablespoon baking powder
- 2 * 2 tablespoons soy flour
- 2 * 2 tablespoons milk powder
- 2 * 2 tablespoons wheat germ or bran
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon ground nutmeg
- 1/2 * 1/2 teaspoon cinnamon
- Granola Flavour
- 1/2 * 1/2 cup oats
- 1/4 * 1/4 cup sunflower seeds or any other seed
- 1/4 * 1/4 cup slivered almonds or any other nut
- 1/4 * 1/4 cup raisins or any other dried fruit
- Wet ingredients
- 4 * 4 eggs
- 1 * 1 cup yogurt, sour cream or milk
- 1 * 1 teaspoon vanilla
- 1 * 1 cup vegetable oil
- 1/4 * 1/4 cup honey or maple syrup
Chocolate Ganache Cupcakes
By maredan
Directions Preheat the oven to 325 degrees F
- For the ganache:
- 1/4 * 1/4 pound unsalted butter, at room temperature
- 1 * 1 cup sugar
- 4 * 4 extra-large eggs, at room temperature
- 11 * 11 fluid ounces Hershey's chocolate syrup
- 1 * 1 tablespoon pure vanilla extract
- 1 * 1 cup all-purpose flour
- 1 * 1 teaspoon instant coffee granules
- nocoupons
- 1/2 * 1/2 cup heavy cream
- 8 * 8 ounces good semisweet chocolate chips
- 1/2 * 1/2 teaspoon instant coffee granules
Chocolate-Raspberry Swiss Roll
By maredan
1. MAKE THE CAKE: Preheat the oven to 350°
- CAKE
- 1 . 5 large eggs, separated
- 2 . 1/2 cup plus granulated sugar
- 3 . 1/2 teaspoon pure vanilla extract
- 4 . 1/2 cup cake flour
- 5 . 1/2 teaspoon salt
- 6 . 4 tablespoons unsalted butter, melted
- 7 . 2 tablespoons confectioners' sugar
- FILLING
- 1 . 1 1/2 cups heavy cream
- 2 . 2 teaspoons granulated sugar
- 3 . 1/2 teaspoon pure vanilla extract
- 4 . Pinch of salt
- 5 . 1/4 cup plus 2 tablespoons seedless raspberry jam
- CHOCOLATE GLAZE
- 1 . 1/2 pound bittersweet chocolate, chopped
- 2 . 3/4 cup heavy cream
- 3 . 1/4 cup milk
- 4 . 1/4 cup sugar
- 5 . 4 tablespoons unsalted butter, at room temperature
- 6 . Raspberries, for garnish
Banana Fritters
By maredan
Directions 1. Heat your deep fryer to 365°
- 1 * 1 cup flour
- 2 * 2 tablespoons sugar
- 2 * 2 teaspoons baking powder
- * Pinch of salt
- 1 * 1 teaspoon ground nutmeg
- 2 * 2 eggs
- 2 * 2 very ripe bananas
- 1 * 1 tablespoon vanilla
Spring Green Risotto
By maredan
Directions Heat the olive oil and butter in a medium saucepan over medium heat
- 1 1/2 * 1 1/2 tablespoons good olive oil
- 1 1/2 * 1 1/2 tablespoons unsalted butter
- 3 * 3 cups chopped leeks, white and light green parts (2 leeks)
- 1 * 1 cup chopped fennel
- 1 1/2 * 1 1/2 cups Arborio rice
- 2/3 * 2/3 cup dry white wine
- 4 to 5 * 4 to 5 cups simmering chicken stock, preferably homemade
- 1 * 1 pound thin asparagus
- 10 * 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
- 1 * 1 tablespoon freshly grated lemon zest (2 lemons)
- * Kosher salt and freshly ground black pepper
- 2 * 2 tablespoons freshly squeezed lemon juice
- 1/3 * 1/3 cup mascarpone cheese, preferably Italian
- 1/2 * 1/2 cup freshly grated Parmesan, plus extra for serving
- 3 * 3 tablespoons minced fresh chives, plus extra for serving
Ricotta Fritters with Raisins and Chocolate
By maredan
Instructions In a large bowl, thoroughly mix together ricotta and flour
- * ½ pound fresh ricotta cheese
- 2 * 2 cups unbleached all-purpose flour
- 3 * 3 large eggs
- 7 * 7 tablespoons golden raisins, plumped and drained
- 7 * 7 tablespoons chocolate chips
- 2 * 2½ ounces candied orange peel, chopped
- 1 * 1 tablespoon baking powder
- * ½ teaspoon freshly grated lemon zest
- * Salt
- * Vegetable oil for frying
- * Sugar for dusting
Parmesan Roasted Broccoli
By maredan
Directions Preheat the oven to 425 degrees F
- 4 to 5 * 4 to 5 pounds broccoli
- 4 * 4 garlic cloves, peeled and thinly sliced
- * Good olive oil
- 1 1/2 * 1 1/2 teaspoons kosher salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 2 * 2 teaspoons grated lemon zest
- 2 * 2 tablespoons freshly squeezed lemon juice
- 3 * 3 tablespoons pine nuts, toasted
- 1/3 * 1/3 cup freshly grated Parmesan cheese
- 2 * 2 tablespoons julienned fresh basil leaves (about 12 leaves)
Double Vanilla Cake with Chocolate Icing
By maredan
Double Vanilla Cake 1
- Double Vanilla Cake
- 8 * 8 ounces butter
- 2 * 2 cups sugar
- 4 * 4 eggs
- 4 * 4 tablespoons vanilla
- 4 * 4 cups flour
- 4 * 4 teaspoons baking powder
- 1 * 1 teaspoon salt
- 1 * 1 cup milk
- Dark Chocolate Frosting
- 16 * 16 ounces dark chocolate
- 8 * 8 ounces butter
- 2 * 2 tablespoons cocoa powder
- 1 * 1 cup cream
- 1 * 1 tablespoon vanilla
- 8 * 8 cups confectioners’ sugar
Chocolate Cannoli Cake
By maredan
Directions Sponge Cake: Heat oven to 350 degrees F
- Sponge Cake
- 1 cup(s) cake flour
- 6 large eggs, separated, at room temperature
- 1/2 teaspoon(s) cream of tartar
- 1 cup(s) granulated sugar
- 1/4 cup(s) unsalted butter, melted
- 2 teaspoon(s) vanilla extract
- 1/4 teaspoon(s) salt
- Rum Syrup
- 1/4 cup(s) granulated sugar
- 3 tablespoon(s) water
- 1/4 cup(s) rum
- Cannoli Filling
- 3 cup(s) whole-milk ricotta cheese
- 3/4 cup(s) confectioners' sugar
- 2 ounce(s) semisweet chocolate, finely chopped or grated
- 1 tablespoon(s) grated orange zest
- Chocolate Glaze
- 1 cup(s) heavy cream
- 3 tablespoon(s) unsalted butter
- 2 tablespoon(s) light corn syrup
- 8 ounce(s) bittersweet chocolate, chopped
- 1/2 cup(s) chopped unsalted pistachios