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Recipes
Ginger Pumpkin Bread
By Margannl
Preheat oven to 375 degrees
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 can (15 ounces) pumpkin puree (1 3/4 cups)
- 3 large eggs
- Sugar Glaze, (optional)
Bittersweet Chocolate Mousse
By Margannl
Directions Finely chop chocolate; reserve
- 4 large egg yolks 1/4 cup sugar Pinch of salt 2 tablespoons unsweetened cocoa powder 2 ounces bittersweet chocolate 3/4 cup heavy cream
- 4 large egg yolks
- 1/4 cup sugar
- Pinch of salt
- 2 tablespoons unsweetened cocoa powder
- 2 ounces bittersweet chocolate
- 3/4 cup heavy cream
Slow Cooker Pork Chops with Apple Chutney
By Margannl
Pork and apples have long been perfect partners
- 4 center-cut bone-in pork loin chops, 1 inch thick (about 2 lb), trimmed of fat
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 tablespoons packed brown sugar
- 2 tablespoons cider vinegar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground red pepper (cayenne)
- 1/4 cup sweetened dried cranberries
- 2 medium baking apples, peeled, chopped (2 cups)
Chocolate Chip Cookies
By Margannl
1. Mix Together The Cake And All-Purpose Flours, Baking Soda And Salt In A Bowl
- 1/2 Cup Cake Flour
- 3/4 Cup All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 3/4 Cup (1 1/2 Sticks) Butter
- 1/2 Cup Granulated Sugar
- 3/4 Cup Light Brown Sugar, Packed
- 1 1/4 Teaspoons Vanilla Extract
- 2 Eggs
- 1 Cup Pastilles
Grilled Peaches with Prosciutto
By Margannl
Directions Preheat grill to medium-high
- 5 medium peaches, ripe but firm, halved, pits removed
- Extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/4 cup small basil leaves
- 4 ounces thinly sliced prosciutto
Kale Chips with Toasted Lemon Zest
By Margannl
Wash and dry the kale leaves well in advance of roasting to ensure that they are completely dry
- 9 to 11 oz. mature curly kale, trimmed and torn into bite-size pieces
- 3 Tbs. extra-virgin olive oil
- 2 tsp. apple cider vinegar
- 2 Tbs. finely grated lemon zest (from about 2 large lemons)
- Kosher salt
Slow Cooker Baked Potato Soup
By Margannl
This Baked Potato Soup starts with bacon cooked in a saucepan
- 3 slices bacon, chopped
- 2 Tablespoons salted butter
- 1 garlic clove, pressed
- 1/2 cup chopped onion
- 1/4 cup all-purpose flour
- 1 cup chicken stock
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 lbs russet potatoes, peeled, washed, chopped
- 3 cups chicken stock
- 1 cup water
- 1/2 cup shredded cheddar cheese
- green onions, chopped (for garnish)
Ultimate Sugar Cookies
By Margannl
1. Heat Oven To 375 F. 2.Combine Sugar And Crisco In Large Bowl
- Cookies
- 1-1/4 Cups Sugar
- 1 Cup ( 1 Stick) Butter Flavor Crisco (Or Regular Crisco) All-Vegetable Shortening
- 2 Eggs
- 1/4 Cup Light Corn Syrup Or Regular Pancake Syrup
- 1 Tablespoon Vanilla 3 Cups All-Purpose Flour (Pins 4 Tablespoons Divided)
- 3/4 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- Decorations (Your Choice)-- Granulated Sugar, Colored Sugar Crystals, Frosting, Decors, Candles, Chips, Nuts, Raisins, Coconut, Decorating Gel
Curried Chickpea and Summer Vegetable Stew
By Margannl
Heat the oil in a large, deep skillet over medium heat until shimmering
- 2 Tbs. peanut or vegetable oil
- 2 cups diced yellow onion
- 2 Tbs. minced fresh ginger
- 1 Tbs. minced garlic
- 1 medium eggplant, cut into 1/2-inch cubes (4 cups)
- 1 medium yellow summer squash, cut into 1/2-inch cubes (1-3/4 cups)
- 1 medium zucchini, cut into 1/2-inch cubes (1-1/4 cups)
- Kosher salt
- 1 tsp. garam masala
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 tsp. ground turmeric
- 1 small red hot chile, minced
- Freshly ground black pepper
- 1 15-oz. can chickpeas, with liquid
- 1-1/2 cups Fresh Tomato Sauce
- 1 cup light coconut milk
- 1/4 cup plus 2 Tbs. chopped fresh cilantro
- 1/4 cup unsweetened shredded coconut, lightly toasted (optional)
Lemon Bar Cheesecake
By Margannl
This cheesecake gets a double-dose of citrus from the lemon zest stirred into the filling and a layer of tangy lemo...
- For the crust:
- 8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
- 3 Tbs. granulated sugar
- 7 Tbs. unsalted butter, melted
- For the filling:
- 3 8-oz. packages cream cheese, at room temperature
- 1 cup ricotta
- 2 Tbs. all-purpose flour
- Table salt
- 1-1/4 cups granulated sugar
- 2 Tbs. finely grated lemon zest
- 1 Tbs. pure vanilla extract
- 4 large eggs, at room temperature
- For the garnish:
- 3/4 cup lemon curd
- Confectioners' sugar, for garnish