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Recipes
Strawberry Shortcake Torte
By maredan
Directions Preheat oven to 350?F and grease and flour two 8-inch square cake pans
- 1/2 cup vegetable oil
- 1 cup sugar
- 3 large eggs
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon vanilla
- 1/3 cup 2% milk
- 1-1/4 cup pastry flour
- 1-1/2 tsp baking powder
- 1/4 teaspoon fine salt
- 2 cups sliced fresh strawberries
- 1/2 cup whipping cream, whipped to soft peaks
Orangecello
By maredan
Directions Using a vegetable peeler, remove the peel from the oranges in long strips (reserve the oranges for anot...
- Ingredients
- 7 * 7 medium navel oranges, preferably organic
- 1 * 1 (750ml) bottle vodka
- 2 1/2 * 2 1/2 cups water
- 1 1/2 * 1 1/2 cups sugar
Mandelbrot
By maredan
Directions 1. Position rack in center of oven; preheat to 350 degrees F
- 2 * 2 cup(s) whole-wheat pastry flour
- 1 * 1 cup(s) all-purpose flour
- 1/2 * 1/2 teaspoon(s) baking powder
- 1/2 * 1/2 teaspoon(s) salt
- 3 * 3 large eggs
- 1 * 1 cup(s) sugar, , divided
- 1/2 * 1/2 cup(s) canola oil
- 1 1/2 * 1 1/2 teaspoon(s) vanilla extract
- 1 * 1 cup(s) coarsely chopped walnuts
- 1 * 1 teaspoon(s) ground cinnamon
Soft Oatmeal Cookie
By maredan
Directions With the rack in the middle position, preheat the oven to 180°C (350°F)
- 1 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 1/2 cups rolled oats
- Vanilla ice cream
Molten Heart Chocolate Cake
By maredan
Cake 1. With the rack in the middle position, preheat the oven to 200°C (400°F)
- Cake
- 8 * 8 ounces semi-sweet chocolate
- 3/4 * 3/4 cup unsalted butter, cut into cubes
- 5 * 5 eggs at room temperature
- 3/4 * 3/4 cup sugar
- 3/4 * 3/4 cup unbleached all-purpose flour
- 1 * 1 pinch salt
- Caramelized Bananas
- 4 * 4 baby bananas, halved lengthwise
- 3 * 3 tablespoons sugar
Dark Chocolate Florentines
By maredan
Directions 1. Preheat oven to 375 degrees
- 1/3 * 1/3 cup(s) unsalted butter
- 1/4 * 1/4 cup(s) canola oil
- 2 * 2 cup(s) quick-cooking oats
- 3/4 * 3/4 cup(s) sugar
- 1/3 * 1/3 cup(s) whole-wheat flour
- 1/4 * 1/4 cup(s) low-fat milk or low-fat plain soymilk
- 1 * 1 teaspoon(s) vanilla extract
- 1/4 * 1/4 teaspoon(s) salt
- 1/2 * 1/2 cup(s) toasted almonds or walnuts (see Tip), finely chopped
- 1/2 * 1/2 cup(s) semisweet or dark chocolate chips
- 1/2 * 1/2 cup(s) apricot preserves
Choisy Soup
By maredan
Directions 1. Soften the onions with butter in a saucepan until tender
- 1 * 1 onion, chopped
- 2 * 2 tablespoons (30 ml) butter
- 2 * 2 cups (500 ml) milk
- 3 * 3 cups (750 ml) chicken broth
- 3 * 3 cups (750 ml) potatoes, diced
- * Salt and pepper
- 6 * 6 cups (1.5 litres) left-over lettuce, coarsely chopped
- 1/4 * 1/4 cup (60 ml) sour cream
- * Cherry tomatoes cut in quarters
Israeli Couscous with Asparagus and Peas
By maredan
Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside
- 4 * 4 tablespoons extra-virgin olive oil, divided
- 2 * 2 tablespoons fresh lemon juice
- 2 * 2 large garlic cloves, minced, divided
- 1/2 * 1/2 teaspoon finely grated lemon peel
- 1 1/3 * 1 1/3 cups Israeli couscous (6 to 7 ounces)
- 1 3/4 * 1 3/4 cups (or more) vegetable broth
- 14 * 14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups)
- 8 * 8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups)
- 1 * 1 cup shelled fresh green peas or frozen, thawed
- 1/3 * 1/3 cup chopped fresh chives
- 1/2 * 1/2 cup finely grated Parmesan cheese
Spicy Shrimp with Garlic Butter
By maredan
1. Season the shrimp with salt and pepper
- 1 . 16 jumbo shrimp (1 1/2 pounds), shelled and deveined
- 2 . Kosher salt and freshly ground pepper
- 3 . 2 tablespoons extra-virgin olive oil
- 4 . 2 large garlic cloves, thinly sliced
- 5 . 1/2 cup dry white wine
- 6 . 2 tablespoons sambal oelek or other chile paste
- 7 . 1 stick (4 ounces) unsalted butter, cut into tablespoons
- 8 . Crusty bread, for serving
Roasted Figs on Herb Scones
By maredan
Scones 1. With the rack in the middle position, preheat the oven to 190°C (375°F)
- Scones
- 3 * 3 cups unbleached all-purpose flour
- 1 * 1 tablespoon baking powder
- 1 * 1 tablespoon sugar
- 1 * 1 teaspoon salt
- 3/4 * 3/4 cup chilled salted butter, cut into cubes
- 1/4 * 1/4 cup chopped fresh chives (optional, see note)
- 1/4 * 1/4 cup chopped flat-leaf parsley (optional, see note)
- 1 1/4 * 1 1/4 cups buttermilk
- Roquefort Whipped Cream
- 1 * 1 cup 35% cream
- 2 * 2 tablespoons crumbled Roquefort cheese
- 4 * 4 fresh figs, sliced
- 2 * 2 tablespoons honey