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Recipes
ORIGINAL PANCAKE HOUSE® APPLE PANCAKE v.2
By Marylee
Peel, quarter and core apples
- 2 Medium Granny Smith apples, peeled and sliced (16-20 slices each)
- 3 Tablespoons butter (salted)
- 1/2 Cup light brown sugar
- 3/4 Teaspoon ground cinnamon
- 3 eggs
- 1/3 Cup whole milk
- 1/3 Cup heavy cream
- 2 Tablespoons granulated sugar
- 1/4 Teaspoon salt
- 1/4 Teaspoon vanilla
- 1/2 Cup all-purpose flour
- Optional Garnish
- powdered sugar
Mocha Chocolate Icebox Cake
By Marylee
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coff...
- 2 cups 2 cups cold heavy cream
- 12 ounces 12 ounces Italian mascarpone cheese
- 1/2 cup 1/2 cup sugar
- 1/4 cup 1/4 cup coffee liqueur, such as Kahlua
- 2 tablespoons 2 tablespoons unsweetened cocoa powder, such as Pernigotti
- 1 teaspoon 1 teaspoon instant espresso powder
- 1 teaspoon 1 teaspoon pure vanilla extract
- 3 (8-ounce) packages 3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
- Shaved semisweet chocolate, for garnish
Meatballs alla Albina Federico
By Marylee
My grandmother, Albina, was famous for her delicate yet tasty meatballs
- 2 pounds of veal, pork and beef ground
- 4 eggs
- 1 bunch chopped fresh parsley
- 2 - 3 handfuls of grated parmigianna cheese
- 4 - 6 cloves chopped fresh garlic
- 1 small handful of breadcrumbs
- 2 splashes of water
- salt and pepper
- olive oil
Lemon-and-Rose Madeleines
By Marylee
1. Preheat oven to 375 degrees
- 3 tablespoons unsalted butter, melted, plus 6 tablespoons, unmelted
- 1 tablespoon flour
- 2 teaspoons lemon zest
- 1 cup sifted cake flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 2 large eggs, at room temperature
- 1/3 cup sugar plus 1 tablespoon
- 1 tablespoon fresh lemon juice
- 2 teaspoons rose water
- Confectioners' sugar, for dusting
pignoli cookies
By Marylee
This classic Italian cookie is the essence of simplicity; chewy and rich, it packs a big almond punch along with th...
- 1 cup (9 ounces) marzipan
- 1/4 cup (1 3/4 ounces) sugar
- 1/8 teaspoon salt
- 1 teaspoon almond extract or 2 to 3 drops bitter almond oil
- 2 to 3 drops lemon oil
- 1/2 cup (1 5/8 ounces) almond flour
- 1 large egg white
- 1 1/2 cups (7 1/4 ounces) pine nuts (pignoli)
Creamed Spinach With Jalapeño Peppers
By Marylee
This recipe is from the celebrated food writer Laurie Colwin, and in some ways it is quintessentially hers
- 2 10-ounce packages whole-leaf frozen spinach (do not thaw)
- 4 tablespoons butter, additional for buttering pan
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped onion
- 1 clove garlic, minced
- 1/2 cup evaporated milk
- Black pepper
- 3/4 teaspoon celery salt
- 6 ounces Monterey Jack cheese, cut into cubes
- 1 pickled or fresh jalapeño pepper, chopped, or more to taste
- 1/2 cup soft buttered bread crumbs (see note)
Skillet Apple Pie with Cinnamon Whipped Cream Recipe
By Marylee
Directions For the skillet apple pie: Preheat the oven to 400 degrees F
- Skillet Apple Pie:
- 1/2 1/2 1/2 cup (1 stick) unsalted butter
- 1 1 1 cup light brown sugar
- 2 2 2 refrigerated rolled pie crusts, such as Pillsbury
- 21-ounce 21-ounce can One 21-ounce can apple pie filling
- 2 2 2 tablespoons cinnamon sugar
- Cinnamon Whipped Cream:
- 2 2 2 cups whipping cream, chilled
- 1 1 1 teaspoon ground cinnamon
- 4 4 4 tablespoons sugar
- Directions
- to 400 skillet apple pie: Preheat the oven to 400 degrees F.
Tomato Soup
By Marylee
1. In a large pot, melt the butter over medium-low heat
- 1/2 pound butter
- 1 pound onions (about 3 medium), cut into 1/4-inch dice
- 1/2 cup all-purpose flour
- 4 28-ounce cans diced tomatoes
- 1 1/4 cups chicken broth
- 1/4 cup sugar
- 1 tablespoon kosher salt
- 1 teaspoon celery salt
- 3/4 teaspoon pepper
- 3/4 cup half-and-half
- 2 tablespoons honey.
1966: Maida Heatter’s Popovers
By Marylee
1. Preheat the oven to 375 degrees
- Unsalted butter, for greasing the molds
- 6 large eggs
- 2 cups milk
- 6 tablespoons melted butter
- 2 cups sifted flour
- 1 teaspoon salt.
Fresh Basil Pesto
By Marylee
1 Combine the basil in with the pine nuts, pulse a few times in a food processor
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts
- 3 medium sized garlic cloves, minced
- Salt and freshly ground black pepper to taste