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Recipes
Orange Cranberry Nut Cookies
By maredan
Preparation 1. Whisk flour, baking powder, baking soda and salt in a large bowl
- * 1 1/2 cups whole-wheat pastry flour
- * 1 teaspoon baking powder
- * 1 teaspoon baking soda
- * 1/2 teaspoon salt
- * 1 cup chopped walnuts
- * 1/2 cup chopped dried cranberries
- * 1 cup plus 3 tablespoons sugar, divided
- * 1/2 cup smooth, unsweetened applesauce
- * 1/4 cup canola oil
- * 1 tablespoon freshly grated orange zest
- * 3 tablespoons orange juice
Farro with Cheese and Herbs
By maredan
Directions Put an oven rack in the center of the oven
- Farro:
- * Butter, for baking dish
- 1 * 1 pound farro
- 8 * 8 cups water
- 2 * 2 tablespoons kosher salt
- Filling:
- 2 * 2 cups (8 ounces) grated extra-sharp Cheddar
- 2 * 2 cups (8 ounces) grated mozzarella
- 1 * 1 cup whole milk
- 3 * 3 tablespoons herbes de Provence
- 1 * 1 tablespoon kosher salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- Topping:
- 4 * 4 (about 5 ounces) 1/2-inch thick slices multi-grain or whole-grain bread, preferably 1 day old, torn into 1/2-inch pieces
- * Extra-virgin olive oil, for drizzling
Baked Donuts
By maredan
Directions In electric stand mixer bowl, combine flour, granulated sugar, yeast, cinnamon, and salt
- 3 cup(s) all-purpose flour
- 3/4 cup(s) granulated sugar
- 5 teaspoon(s) rapid-rise yeast (2 packages)
- 1 teaspoon(s) ground cinnamon
- 1 teaspoon(s) salt
- 1/4 cup(s) vegetable oil
- 3/4 cup(s) warm whole milk (120° to 130°F), plus extra for brushing
- 2 large eggs, at room temperature
- 1 cup(s) sour cherry or other jam
- 2 tablespoon(s) confectioners' sugar
Gingerbread Cupcakes
By maredan
Directions 1. To make the cupcakes, combine the granulated sugar, fresh ginger, and 3/4 cup water in a small saucep...
- Cupcakes
- 3/4 cup granulated sugar
- 1 (2-inch) piece fresh ginger, peeled and coarsely chopped
- Cooking spray
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 3 tablespoons unsalted butter, melted
- 3 tablespoons vegetable oil
- 3/4 cup finely packed dark brown sugar
- 2 large eggs
- 6 tablespoons molasses
- Caramelized Mango Buttercream
- 2 cups (4 sticks) plus 2 tablespoons unsalted butter, slightly softened but still cool, cut into small pieces
- 3 ripe mangos, coarsely chopped
- 6 large egg yolks
- Cooking spray
- 3/4 cup sugar
- 1/2 cup light corn syrup
- 1 tablespoon pure vanilla extract
- 1/4 cup finely diced candied ginger, for garnish
Devil's Food Cake with Chocolate Orange Buttercream
By maredan
For cake: Position rack in center of oven and preheat to 325°F
- Cake
- 4 * 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1 1/2 * 1 1/2 cups all purpose flour
- 1/2 * 1/2 cup unsweetened cocoa powder
- 1 * 1 teaspoon baking powder
- 1/2 * 1/2 teaspoon coarse kosher salt
- 1/4 * 1/4 teaspoon baking soda
- 1/2 * 1/2 cup whole milk
- 1/2 * 1/2 cup plain whole-milk yogurt
- 1 1/2 * 1 1/2 cups (packed) golden brown sugar
- 3/4 * 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2 * 2 teaspoons dried lavender blossoms,* finely ground in spice mill
- 4 * 4 large eggs
- Buttercream frosting
- 8 * 8 ounces bittersweet or semisweet chocolate, chopped
- 1/2 * 1/2 cup unsweetened cocoa powder
- 7 * 7 tablespoons (or more) water
- 1 1/2 * 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 4 * 4 cups powdered sugar, divided
- 1 * 1 tablespoon grated orange peel
- 2 * 2 teaspoons vanilla extract
- 1/2 * 1/2 teaspoon coarse kosher salt
- 1 * 1 tablespoon Grand Marnier or other orange liqueur
- * Chocolate curls
Quick Raspberry Mousse
By maredan
1. In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form
- 3 * 3 egg whitesegg whites
- 1/4 * 1/4 teaspoon cream of tartarcream of tartar
- 1 * 1 cup sugarsugar
- 3-1/2 * 3-1/2 cups fresh raspberries3-1/2 cups fresh raspberries
- * Delicate cookiesDelicate cookies
- Directions
Almond Meringue Cake with Peaches
By maredan
1. Make the cake: Heat the oven to 275°F/140°C
- 4 * 4 ounces ground almonds or hazelnuts
- 1 * 1 tablespoon cornstarch
- 1/2 * 1/2 cup sugar
- 1 * 1 tablespoon sugar
- 4 * 4 egg whites
- 1/2 * 1/2 cup + 2 tablespoons125 g sugar (for the buttercream)
- 4 * 4 egg yolks (for the buttercream)
- 1 * 1 cup butter, very soft (for the buttercream)
- 1 * 1 teaspoon vanilla extract (for the buttercream)
- 1 * 1 cup slivered almonds, toasted (for the topping)
- 6 * 6 peaches, sliced (for the topping)
Cauliflower Salad
By maredan
1. Break cauliflower into florettes, discarding the central stem
- 1 * 1 small cauliflower or half a large one
- 1 * 1 clove garlic minced
- 2 * 2 generous handfuls of sun-dried tomatoes, packed in oil
- 2 * 2 generous handfuls black olives, sliced
- 2 * 2 handfuls of fresh tarragon or basil leaves, chopped
- * Zest of a lemon and juice to taste
- * Extra virgin olive oil, for drizzling
- * Salt and pepper
Chocolate Hazelnut Macaroons
By maredan
Directions Line 2 baking sheets with reusable nonstick liners or parchment paper
- 1 1/4 cup(s) confectioners' sugar
- 2/3 cup(s) hazelnuts, shelled and skinned
- 1 1/2 tablespoon(s) unsweetend cocoa powder
- 3 large egg whites
- 2 tablespoon(s) superfine sugar
- 1/2 teaspoon(s) vanilla extract
- 2/3 cup(s) chocolate-hazelnut spread (Nutella)
Rib Steak and Asparagus
By maredan
Directions Hollandaise Sauce 1
- Hollandaise Sauce
- 4 * 4 egg yolks
- 1/2 * 1/2 teaspoon lemon juice (2 ml)
- 1/2 * 1/2 cup melted butter (125 ml)
- 1/2 * 1/2 teaspoon Dijon mustard (2 ml)
- 1 * 1 teaspoon fresh tarragon, chopped (5 ml)
- * Salt and pepper to taste
- Steak
- 4 * 4 porterhouse steaks
- 2 * 2 tablespoons vegetable oil (30 ml)
- 2 * 2 tablespoons butter (30 ml)
- * Salt and pepper to taste
- Asparagus
- 1/2 * 1/2 pound fresh asparagus (225 g)
- 1 * 1 tablespoon butter (15 ml)
- 1 * 1 shallots, finely chopped
- * Salt and pepper to taste