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Recipes
Peanut Butter Caramel Cheesecake
By Marylee
The Penaut Butter Company makes the most delicous varieties of peanut butter with the White Chocolate Peanute Butte...
- 1-1/2 cuos graham cracker crumbs
- 3 tablespoons light brown sugar
- 1/3 cup (2/3 stick) butter, melted
- 3 eight ounce packages softened cream cheese
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup sugar
- 3 large eggs
- 12 indidual caramels, unwrapped
- 1/2 cup condensed milk
- 1 cup Smooth Operator Peanut Butter
Delicious White Bread
By Marylee
Grease two loaf pans. Lightly spoon flour into measuring cup; level off
- 5 - 6 cups flour
- 3 tablespoons sugar
- 2 teaspoons salt
- 2 packages dry yeast
- 2 cups water
- 1/4 cup oil
Gazpecho
By Marylee
Cold sweet soup
- 4 large tomatoes....can use canned
- 1/2 red pepper
- 1 medium red onion
- 1 cup mild picante sauce
- 2 cups red grapes1/2 cup red wine vinegar
- Can add cucumbers
Cabbage Soup New York Times
By Marylee
Published: January 11, 2011
- Time: 3 hours
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 1 cup minced or grated onion
- 1 cup peeled thinly sliced carrots
- 1 28-ounce can plum tomatoes in purée
- 1 cup tomato paste
- 1/2 cup tomato ketchup
- 1/2 cup dark brown sugar
- 1 bay leaf
- 1/2 cup lemon juice
- 3 pounds cabbage (tough outer leaves, core and ribs removed), sliced into 1/4-inch-wide ribbons.
- 1/2 cup golden raisins
- Fresh ground (preferably medium grind) black pepper
- Sour cream, optional.
Fruit Galette
By Marylee
This basic galette recipe can be tailored to fit whatever fruit you have on hand
- FOR THE DOUGH:
- 2 TIME2 hours, plus at least 2 hours’
- REPRINTS
- 1 1/3 1 1/3 1/3 cups/165 grams all-purpose flour
- 1 1 1 tablespoon/15 grams sugar
- 1/2 1/2 1/2 teaspoon/3 grams fine sea salt
- 1 1 1 large egg
- Heavy cream, as needed
- 1 1 1 stick/113 grams unsalted butter, cut into big pieces
- 2 2 2 teaspoons/10 milliliters lemon juice
- 1/2 1/2 1/2 teaspoon/4 grams grated lemon zest (optional)
- FOR THE FILLING:
- 3 3 3 cups summer fruit of your choice (berries, stone fruit, figs), sliced or cubed if necessary
- 1/2 1/2 to 3/4 to 150 to to 150 grams sugar, to taste
- Pinch Pinch of salt
- 1/2 and grated zest of 1/2 lemon (optional)
- 3 to 4 3 to 4 to 35 to 35 grams cornstarch
- 8 8 servings
- T.OMAKE THE CRUST:
- 1 1. 1.
- to to 1/3 processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
- 2 2. 2.
- 3 3. 3.
- to 2 to 3 floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
- 4 4. 4.
- to 400 to 12-inch to degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
- MAKE THE FILLING:
- 5 5. 5.
- 6 6. 6.
- 35 to 45 20 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.
Russian Pound Cake
By Marylee
Family Recipe!
- 3/4 pound (3 sticks) butter
- 3 cups sugar
- 8 oz of cream cheese at room temperature.
- 9 large or 10 medium eggs
- 4 cups sifted flour
- 1 tsp baking powder
- 1 tsp vanilla
One Bowl Brownies
By Marylee
One of Alan's Favorites
- 4 squares BAKER'S Unsweetened Baking Chocolate
- 3/4 cup (1-1/2 sticks) butter or margarine
- 2 cups sugar
- 3 eggs
- 1 tsp. vanilla
- 1 cup flour
Marylee’s Chocolate Toffee Crunch
By Marylee
This is an easy and delicious confection
- 2 sleeves (4-3/4 by 2-1/2 inch) graham crackers
- 1-1/2 sticks unsalted butter, cut into pieces
- 1/2 cup packed light brown sugar
- 1/8 teaspoon salt
- 1-1/2 cups semisweet chocolate chips
- 1 cup chopped walnuts, pecans or almonds
Cream Cheese Buttercream Frosting
By Marylee
The delicious cream cheese buttercream frosting recipe is a great addition to Angie Dudley's Cupcake Pops
- 1 (8-ounce) package cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 (1-pound) box confectioners' sugar
- 1 teaspoon pure vanilla extract
Awesome Black Bean and Corn Salsa
By Marylee
I substituted frozen corn and it worked just fine for this recipe from Penzey's spice catalog
- 11/2 tsp. WHOLE CUMIN SEEDS
- 2 15 oz. cans black beans, rinsed and drained
- 1 15 oz. can whole kernel corn, drained (or 2 Cups fresh corn kernels, cooked and cut from cob)
- 1 red bell pepper, minced
- 1 small sweet onion, minced (1/2 Cup)
- 1/4-1/2 Cup chopped fresh cilantro (optional)
- 1/4-1/2 Cup chopped fresh parsley
- 1/3 Cup lime juice (juice of 2 limes)
- 1 tsp. grated lime zest (zest from 1 lime)
- 1/4 Cup olive oil
- 2 cloves garlic, crushed
- 1/2 tsp. KOSHER-STYLE FLAKE SALT
- 1 tsp. CRUSHED RED PEPPER FLAKES
- 1/2 tsp. PENZEYS FRESHLY GROUND BLACK PEPPER