Marylee's profile page
Recipes
Banana-Pecan Crumble
By Marylee
This scrumptious skillet dessert pairs bananas, brown sugar, and cinnamon with a nut-studded crumble topping
- For the topping
- 1 oz. (1/4 cup) unbleached all-purpose flour
- 1/4 cup packed brown sugar (preferably dark)
- 1/4 cup old-fashioned oats
- 1/8 tsp. table salt
- 2 oz. (4 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
- 3/4 cup pecans, toasted and coarsely chopped
- For the filling
- 1 oz. (2 Tbs.) unsalted butter
- 1/2 cup packed brown sugar (preferably dark)
- 1/4 cup fresh orange juice (from 1 medium orange), strained
- 1 tsp. ground cinnamon
- 1/8 tsp. table salt
- 6 medium ripe bananas (about 2 lb.), peeled, halved crosswise, and then halved lengthwise
- Lightly sweetened whipped cream or vanilla ice cream, for serving
Pumpkin Cheesecake
By Marylee
FOR THE CRUST: -Adjust an over rack to the lower third of the oven
- Crust:
- 9 or 10 graham crackers (crushed)
- 3 tbsp sugar
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 6 tbsp unsalted butter (melted)
- Filling:
- 1 1/3 cups sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg (fresh is best)
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 15oz can Pumpkin
- 1 1/2 pounds cream cheese at room temp.
- 1 tbsp vanilla
- 1 tbsp lemon juice
- 5 large eggs, at room temp.
- 1 cup heavy cream
Mrs. Stein’s Chocolate Cake By Sarabeth Levine
By Marylee
Preparation 1 - Position a rack in the center of the oven and preheat to 350°F
- Ingredients
- Softened unsalted butter and flour, for the pan
- 1 1/2 cups whole milk
- 1 tablespoon fresh lemon juice
- 2 1/3 cups unbleached all-purpose flour
- 1 cup Dutch-processed cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1/2 ounce (1/2 square) unsweetened chocolate, finely chopped
- 10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch cubes
- 1 3/4 cups superfine sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs, at room temperature, beaten
- Confectioners’ sugar, for garnish, optional
Marylee's Minestrone Soup
By Marylee
This is the fastest soup that I make
- 3 TB. olive oil
- 4 carrots, peeled, sliced and quartered or as many as you want
- 2 - 4 small zucchini, sliced and quartered
- 1 pound Italian flat string beans
- 1 onion, diced
- 1 tsp. OREGANO
- salt, to taste
- GROUND PEPPER, to taste
- 16 ounces water
- 32 ounces tom ato sauce
- pasta
- Freshly grated pecorino Romano cheese
Banana Pudding
By Marylee
Preheat oven to 350. Make custard: whisk 3/4 cup of the sugar, the cornstarch, milk and egg yolks in a pot set over...
- 1 1/4 cups granulated sugar, divided
- 1/3 cup cornstarch
- 4 cups whole milk
- 4 large eggs, separated and divided
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/4 teaspoon cream of tartar
- 111-ounce box nilla wafers
- 3-4 bananas, depending on size.
Peach, Chocolate and Cherry Upside Down Cake
By Marylee
This is a recipe given to me by a high school classmate in Buffalo, New York in 1966
- Topping
- 3 tbsp butter
- cherries, either fresh, frozen or canned i
- peaches sliced, either fresh, frozen
- 2/3 cup brown sugar
- 1/2 teaspoon cinnamon
- Cake
- 1/2 cup butter
- 1 cup sugar
- 1 egg
- 1-1/2 cups flour
- 1/2 cup cocoa
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup milk
- 1/2 cup boiling water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Pizza
By Marylee
A the Boston Winery July 12, 2013 event, my cousin, Joey Crugnale, demonstrated the method for making authentic Ita...
- Dough
- 1 pkg yeast
- 2 About 2 pounds of flour
- Salt pinch
- Olive oil
- Water - warm enough to activate the yeast
- Honey - pinch for color
- Toppings
- Tomatoe sauce
- Basil
- Mozzarella cheese
- Anything your heart desires
Chocolate Whiskey Cake
By Marylee
New York Times, December 19, 2012 (dining section)
- 12 tablespoons unsalted butter, cut into 1-inch pieces, more for pan
- 85 grams unsweetened cocoa powder (about 3/4 cup plus 2 tablespoons)
- 1 1/2 cups brewed strong coffee
- 1/2 cup whiskey
- 200 grams granulated sugar (about 1 cup)
- 156 grams light brown sugar (about 1 cup)
- 240 grams all-purpose flour (about 2 cups)
- 8 grams baking soda (about 11/2 teaspoons)
- 3 grams fine sea salt (about 3/4 teaspoon)
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground cloves
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup mini semisweet chocolate chips
- Powdered sugar, for serving (optional)
Currant Cream Scones
By Marylee
Candied ginger, pistachios and almonds all make tasty substitutes for the currants called for in the recipe here
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup sugar, plus 2-3 tablespoons for sprinkling
- 1 1/3 cups dried currants
- 1 cup heavy cream, cold
- 3 tablespoons unsalted butter, melted
Hermits
By Marylee
Soft and chewy and loaded with spices!
- 1 cup raisins
- 2 tablespoons finely chopped crystalized ginger
- 8 tablespoons unsalted butter
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon alspice
- 2 cups unbleached flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 dark brown sugar (packed)
- 1/2 cup molasses
- 2 large eggs
- 1-1/2 teaspoons orange juice
- 3/4 cup confectioner's sugar