Marylee's profile page
Recipes
Almost Grandmother's Challah
By Marylee
This Almost Grandmother's Challah recipe is hands down the best I've ever had! Try it
- 1/2 cup plus 2/3 cup warm water (105°F. to 115°F.), divided
- 2 tablespoons dry yeast
- 1 tablespoon plus 3/4 cup sugar, divided
- 5 large eggs
- 3/4 cup vegetable oil
- 1 teaspoon salt
- 7 1/2 cups (about) all-purpose flour
- 1 large egg yolk
- 1 tablespoon water
Chocolate Buttercream Frosting
By Marylee
A simple recipe for classic chocolate buttercream frosting
- 1 cup unsalted butter (2 sticks or 1/2 pound), softened
- 3 1/2 cups confectioners powdered sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon table salt
- 2 teaspoons vanilla extract or 1 teaspoon almond extract
- 4 tablespoons milk or heavy cream
Chestnut Cookies
By Marylee
This Italian Christmas cookie recipe came from my cousin, Louisa, who expertly bakes the recipes of her birth plac...
- Dough
- 6 eggs
- 1-1/2 cups sugar
- 4 tbsp crisco
- 2 tbsp light oil
- Pinch of cinnamon
- Vanilla
- 6 tsp of baking powder
- Enough flour to make a soft but rollable dough
- Filling
- 1 kilo chestnuts
- Vino cotta or honey
- 2 grams cocoa
- 2 grams bittersweet chocolate
- 2 grams cocoa
- Grand marnier
- Vanilla
- Cinnamon
Olive Oil Matzoh
By Marylee
1. Heat oven to 500 degrees
- 2 cups flour
- 1/2 teaspoon salt
- 1/3 cup olive oil
- Sea salt, optional
Brioche
By Marylee
From Baking with Julia, my favorite baking book
- THE SPONGE
- 1/3 cup warm whole milk (100- 110 degrees F)
- 2 1/4 teaspoons active dry yeast
- 1 large egg
- 2 cups unbleached all-purpose flour
- THE DOUGH
- 1/3 cup sugar
- 1 teaspoon kosher salt
- 4 large eggs, lightly beaten, room temp
- 1 1/2 cups unbleached all-purpose flour (approx)
- 6 ounces unsalted butter, room temperature
Roasted Salmon With Leeks and Potatoes
By Marylee
Directions Preheat the oven to 450 degrees F
- Ingredients
- nocoupons
- 3 bunches leeks, trimmed and quartered lengthwise
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- Sea salt
- 3 pounds fresh, skin-on, center-cut wild salmon fillet, pin bones removed
- 1 1/2 pounds fingerling potatoes
- 1 shallot
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons chopped fresh chives
- 2 tablespoons fresh tarragon
- 2 tablespoons fresh parsley
- Juice of 1/2 lemon
Orange Star Cookies
By Marylee
This was sent for the holidays by ny telephone carrier, AT&T
- Ingredients
- 1 orange
- Zest of 1 orange
- 2 sticks butter
- 1 cup sugar
- Pinch of salt
- 2 egg yolks
- 1 large egg
- 4 cups flour
- 1 teaspoon baking powder
- 1 1/2 cups orange marmalade
- 3 tablespoons orange extract
- Powdered sugar for topping
- Flour for work surface
- Butter or cooking spray
- Star shaped cookie cutter
Country Crust Bread
By Marylee
Dissolve yeast in water. Stir in sugar, salt, eggs and 1/4 cup oil and beat until smooth
- 2 packages dry yeast
- 2 cups warm water (105 - 115°
- 1/2 cup sugar
- 1 tablespoon salt
- 2 eggs
- 1/4 cup oil
- 6 - 6 -1/2 cups flour
- oil
- soft butter
Buttermilk Cookies
By Marylee
yield: Makes about 5 1/2 dozen cookies active time: 35 min total time: 1 1/2 hr
- For cookies
- 3 cups all-purpose flour
- 1 teaspoon grated lemon zest
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2/3 cup well-shaken buttermilk
- For glaze
- 1 1/2 cups confectioners sugar
- 3 tablespoons well-shaken buttermilk
- 1/2 teaspoon pure vanilla extract
Roasted Salmon Nicoise Platter
By Marylee
Preheat the oven to 500 degrees F
- Vinaigrette:
- 4 lemons, zested and juiced
- 1/4 cup olive oil
- 1/4 cup Dijon mustard
- 4 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 6 pounds skin-on fresh salmon fillets
- 3 pounds small Yukon gold potatoes
- 1 1/2 pounds haricots verts, stems removed
- 3 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
- 12 hard-cooked eggs, peeled and cut in 1/2
- 1 bunch watercress or arugula
- 1/2 pound large green olives, pitted
- 1 can anchovies, optional
- 1/4 cup champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup good olive oil