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Recipes
Pumpkin Scones
By Marlenew
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices
- 2 3/4 cups Flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 1/4 teaspoons Penzeys Cake Spice
- 1/2 cup cold butter
- 1-1/2 to 2 cups miniture chocolate chips (I like more chips and use 2 cups)or you can add raisens
- 2/3 cup canned pumpkin (15oz can)
- 2 large eggs
- Coarse white sparkling sugar, for topping
Apple Crisp
By Marlenew
Preheat oven to 375 degrees
- 3/4 cup all-purpose flour, (spooned and leveled)
- 1/4 cup packed light-brown sugar
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons granulated sugar
- 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
- 1 cup old-fashioned rolled oats (not quick-cooking)
- 3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground cinnamon
Lavender Lemon Banana Bread Recipe
By Marlenew
Preheat oven to 350. In mixing bowl, combine butter and sugar, mixing until smooth
- 2 ripe bananas, mashed
- 1 egg
- 3/4 tsp. lavender extract
- 1/4 cup softened butter
- 1 3/4 cup superfine cake flour
- 1/2 tsp. salt
- 1 tsp. vanilla
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 2/3 cup sugar
- 1 Tbsp. lemon zest
- 1/3 cup sour cream
DELICATA CREAMY SQUASH SOUP
By Marlenew
Preheat oven to 325 degrees F (165 degrees C)
- 3 delicata squash, halved lengthwise and seeded
- 1 onion, chopped
- 3 cups vegetable broth
- 1 1/2 cups heavy whipping cream
- 2 tablespoons butter
- salt to taste
- ground black pepper to taste
Strawberry Jalapeño Salsa | The View from Great Island
By Marlenew
This Strawberry Jalapeno Salsa is really really good
- 15-20 strawberries, hulled and chopped into a very small, even dice
- 1/3 medium red onion, finely minced
- handful of cilantro, well rinsed and finely chopped
- 1 Jalapeño pepper, finely minced, seeds and all. (leave the seeds out for less heat)
- juice of 1 lime
- fresh cracked black pepper
Caramelized Brussels Sprouts & Lentil Salad
By Marlenew
Yield 4 as an appetizer; 2 as a main dish
- 1 1/2 cups brown lentils
- 1 1/2 pounds Brussels sprouts
- 10 large shallots
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon salt, plus more as needed
- Almond slivers, for garnish
- Savory Balsamic Glaze (see below)
- Drizzle of extra virgin olive oil, for finishing
- 2 sprigs of fresh thyme or marjoram (optional)
- Savory Balsamic Glaze recipe
- 1 cup good quality balsamic vinegar
- 1 scant tablespoon honey or packed dark brown sugar
- 1 clove
- One 1/2 inch piece of cinnamon
- 2 juniper berries (can be skipped if you do not have any)
- 1 teaspoon herbs such as rosemary, thyme, or sage