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Recipes
Red Berry Trifle
By lauramae
Directions Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using al...
- 1 Plain Pound Cake, recipe follows
- 1 cup good raspberry jam
- Framboise
- 2 half-pints fresh raspberries
- 1 pint fresh strawberries
- Cognac Cream, recipe follows
- 2 cups cold heavy cream
- 2 tablespoons sugar
- 2 tablespoons pure vanilla extract
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar, divided
- 4 extra-large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- 3 cups milk
- 10 extra-large egg yolks, at room temperature
- 1 cup sugar
- 4 tablespoons sifted cornstarch
- 1 teaspoon pure vanilla extract
- 1 teaspoon Cognac
- 2 tablespoons unsalted butter
- 1 tablespoon heavy cream
Chocolate Chip Cookies - The New York Times
By lauramae
Winner of the Chocolate Chip Cookie Throwdown! This recipe for chocolate chip cookies, posted by The New York Time...
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 & 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 1/4 cups (10 ounces) unsalted butter, at room temperature
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 & 1/3 cups (20 ounces) dark chocolate chips, at least 60% cacao content
Asiago & Herb Savory French Toast
By lauramae
In a casserole dish, combine the cheese, herbs, garlic, onion, salt, pepper and milk
- 1/2 c asiago cheese (or parmesan)
- 2 t finely chopped herbs (I used rosemary and oregano)
- 2 garlic cloves, minced
- 1/2 small onion, finely chopped
- 1 t salt
- 1/2 t pepper
- 1/2 c milk
- 12 baguette slices (I used wheat)
- 2 T butter
Easy Sticky Buns Recipe
By lauramae
Easy Sticky Buns Recipe (Adapted from The Barefoot Contessa – Back To Basics)
- For the filling:
- 12 Tbsp. (1 1/2 sticks) unsalted butter, at room temperature
- 1/3 cup light brown sugar, lightly packed
- 1/2 cup pecans or walnuts, chopped in very large pieces
- 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
- 2 Tbsp. unsalted butter, melted and cooled
- 2/3 cup light brown sugar, lightly packed
- 3 tsp. ground cinnamon
- 1 cup raisins (optional)
- Method:
Mango-Pineapple Salsa
By lauramae
I love how incredibly fresh-tasting this salsa is… between the mango and pineapple, the bite from the red onion a...
- 2 cups ripe mango, peeled, cored and diced small
- 1 cup pineapple, diced
- 1/2 cup red onion, minced
- 1 jalapeno pepper, seeded and minced
- 3 tablespoons lime juice
- 3 tablespoons cilantro, chopped
- Salt, to taste
Sour Cream Noodle Bake
By lauramae
Preheat the oven to 350 degrees F
- 1-1/4 pound Ground Chuck
- 1 can 15-ounces Tomato Sauce
- 1/2 teaspoon Salt
- Freshly Ground Black Pepper
- 8 ounces, weight Egg Noodles
- 1/2 cup Sour Cream
- 1-1/4 cup Small Curd Cottage Cheese
- 1/2 cup Sliced Green Onions (less To Taste)
- 1 cup Grated Sharp Cheddar Cheese
Spiced Chocolate Caramel Pear Cake
By lauramae
Fancy Fall Dessert! This recipe calls for baking the cakes in 6 x 2 inch round pans – giving you four layers or ...
- 8 ounces flour
- 1 pound sugar
- 3 ounces cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3 eggs
- 3/4 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla
- 1 cup freshly brewed coffee, hot
- 4 pears
- 4 ounces pecans
- 1 cup fortified caramel (recipe below)
- 1 pound sugar
- 1/3 cup water
- 1/2 teaspoon lemon juice
- 2 tablespoons corn syrup
- 1 1/2 cups heavy whipping cream
- 2 ounces unsalted butter
- 1 teaspoon cinnamon
- 2 cups spiced buttercream frosting (recipe below)
- 4 cups powdered sugar
- 8 ounces unsalted butter, at room temperature
- 1 teaspoon vanilla
- 2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 2 tbls cream
Blue Sky Bran Muffins
By lauramae
It wasn’t easy to find this recipe, but I’m glad I found a blog post that pointed me to this book, because it w...
- 12 12 standard muffins (I halved the bakery’s original yield)
- 1 1/3 1 1/3 1/3 cups (315 ml) buttermilk (you can also use sour cream or yogurt thinned with a little milk)
- 1 1 1 large egg
- 1/3 1/3 1/3 cup (80 ml) oil (such as vegetable, safflower, sunflower or olive oil)
- 1/4 1/4 1/4 cup (50 grams) lightly packed dark brown sugar
- 1 1 to teaspoon (5 ml) vanilla extract, a little citrus zest (optional flavorings to add)
- 1 1/2 1 1/2 1/2 cups (90 grams) wheat bran*
- 1 1 1 cup (125 grams) all-purpose flour
- 1 1/2 1 1/2 1/2 teaspoons (8 grams) baking powder (preferably aluminum-free)
- 1 1/2 1 1/2 1/2 teaspoons (8 grams) baking soda
- 1/4 1/4 1/4 teaspoon table salt
- 2 2 2 teaspoons (10 grams) granulated sugar, divided
- 3/4 to 1 3/4 to 1 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work, they say; frozen berries are fine)
- Blue Sky Bran Muffins
- Adapted from Table of Contents, via the Sweetie and the Kitchen blog
Grasshopper Pie
By lauramae
1. Make the Crust: Preheat oven to 350 degrees F
- INGREDIENTS:
- For the Crust:
- 24 Cool Mint Oreo cookies, crushed into crumbs
- 3 tablespoons unsalted butter, melted and cooled
- For the Filling:
- 3 egg yolks
- 1 envelope unflavored gelatin
- 1/2 cup granulated sugar
- 2 cups heavy cream, divided
- Pinch of salt
- 1/4 cup green crème de menthe
- 1/4 cup white crème de cacao
World's Best Mac and Cheese
By lauramae
This wonderful recipe for the world's best mac and cheese is from Kurt Beecher Dammeier's "Pure Flavor" cookbook
- Butter or vegetable oil, for baking dish
- 6 ounces penne
- 2 cups Beecher's Flagship Cheese Sauce
- 1 ounce cheddar cheese, grated (1/4 cup)
- 1 ounce Gruyere cheese, grated (1/4 cup)
- 1/4 to 1/2 teaspoon chipotle chile powder