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Recipes
Allison's Jelly Roll
By Marylee
With the homemade jelly, this recipe is a total knock out and it is always expertly made by my daughter, Allison
- 12 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup granualted sugar
- 1/4 teaspoon cream of tartar
- 1/2 cup plus 1 tablespoon flour
- 2 pints fresh or frozen strawberries
- Finely grated zest and freshly squeezed juice of 1 orange
- 5 tablespoons confectioner's sugar ,
- 5 tablespoons cornstarch sifted with the confectioners sugar
Banana Bread
By Marylee
This is easily the best banana bread I have ever tasted
- 1-3/4 cups flour
- 1 teaspoon baking soda
- 6 large very ripe bananas, peeled
- 8 tablespoons unsalted butter, melted and cooled slightly
- 2 large eggs
- 3/4 cup tightly packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup toasted and chopped walnuts (optional)
- 2 teaspoons granulated sugar
Apples Foster
By Marylee
Wall Street Journal January 25,2014
- 1/4 cup butter
- 1/2 cup Demerara sugar, plus more to taste, depending on the tartness of the apples
- 1 star anise or 1/2 teaspoon cinnamon
- 4 crisp apples, peeled and sliced
- 1/4 cup Calvados or Apple Jack
- Vanilla ice cream or crème fraîche, for serving
Apple Tarte Tatin
By Marylee
This is Chef Ken Franks's recipe from La Toque Reestaurant in Napa Valley
- 13 - 14 apples (red delicious)
- 16 tablespoons unsalted butter (2 sticks)
- 1-1/2 cups sugar
- 8 oz puff pastry
Macaroni and Cheese
By Marylee
Macaroni and Cheese
- 6 cups of milk
- 1 1/2 oz of cajun seasoning
- 1 oz of salt
- 2 1/2 cups of gouda (or monterey cheese)
- 2 1/2 cups of cheddar
- 2 1/2 gruyere cups
- minced garlic
- 1/4 lb of butter
- 1 oz oil
- 3/4 cups flour
- 4 cups of cooked elbow macaroni
Wintry White Bean Minestrone with Rosemary Pesto
By Marylee
Wall Street Journal recipe, October 2013
- 1/3 cup olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced, plus 2 whole cloves
- 1 medium celery root, peeled and cubed (about 1 1/2 cups)
- 1 large parsnip, peeled and cubed (about 1 1/2 cups)
- 4 cups chicken stock
- 2 bay leaves
- 1 15-ounce can white beans, rinsed and drained
- 1 1/2 cups lentils
- 3 cups shredded cabbage
- 1 small apple, peeled and cubed
- Salt
- Freshly ground black pepper
- 1/4 pound dried spaghetti, broken into small pieces
- 1 cup kale, chard or other leafy green
- 1/2 cup toasted pecans, chopped
- 1/4 cup rosemary sprigs
Noodle Kugel
By Marylee
This is a recipe from my dear friend, Laura Cohen
- 1 pound egg nodles
- 7 eggs
- 1 cup sugar
- 3 cups milk
- 1 pint sour cream
- 1 pound cottage cheese
- 1-1/2 teaspoons vanolla
- 1/4 cup melted butter
- 2 handfuls golden raisins
- Crushed corn flakes
Penne all'Arrabiata
By Marylee
Bring 6 quarts water to boiling In another skillet, put 4 tablespoons olive oil over medium heat, and then add toma...
- 3 tablespoons kosher salt
- 4 tablespoons extra virgin olive oil
- 1/2 cup tomato paste
- 1 tablespoon red hot pepper flakes
- 1-1/2 cups Pomi chopped tomatoes
- 1 pound penne
- Maldon or other flaky sea salt
- Grated parmigiano-reggiano for serving
Daniel Rose’s Chicken Broth
By Marylee
1. In a large stockpot, combine chicken, leeks and water
- 2 2 chicken legs (thigh and drumstick)
- 3 3 leeks, cut into 2-inch pieces
- 16 cups 16 cups water
- Sea salt, freshly ground black pepper
Molasses-Brined Turkey with Gingersnap Gravy
By Marylee
Bon Appétit | November 2002
- Stock
- 5 cups low-salt chicken broth
- 2 medium carrots, chopped
- 2 large celery stalks, chopped
- 1 onion, halved
- 2 small bay leaves
- Neck, heart, and gizzard reserved from 18- to 20-pound turkey
- Brine and turkey
- 1 18- to 20-pound turkey
- 7 quarts water
- 2 cups coarse salt (about 9 ounces)
- 1 cup (packed) dark brown sugar
- 1 cup mild-flavored (light) molasses
- 2 bunches fresh thyme
- 1 bunch fresh sage
- 2 quarts ice cubes
- 2 large onions, halved
- 1 head of garlic, halved horizontally
- 3 tablespoons olive oil
- 1 tablespoon ground black pepper
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 4 cups (about) low-salt chicken broth
- Gravy
- 1 cup finely chopped onion
- 1 tablespoon chopped fresh thyme
- 20 gingersnap cookies, coarsely crumbled (about 1 3/4 cups)
- 3 to 4 tablespoons apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/4 cup whipping cream (optional)