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Recipes
Lemon Cupcakes w/Cream Cheese Frosting
By mariannefeldman
from cucakes take the cake Start off by zesting a couple lemons
- 1 cup + 2 tablespoons cake flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup + 2 tablespoons buttermilk
- 2 large egg whites
- 3/4 cups sugar
- Zest from one lemon
- 1/4 cup (half stick) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- Frosting
- 8 oz cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 3 1/2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- juice from half of a lemon
Fish with orange balsamic glaze
By mariannefeldman
Line baking sheet with foil In small saucepan over medium high heat: combine orange juice concentrate, ginger pres...
- 4 tablespoons orange juice concentrate (or reduce regular OJ)
- 2 tablespoons ginger preserves
- 1 tablespoon balsamic vinegar
- 4 fish fillets (calls for salmon)
- 1 tablespoon plus 1 tsp salt free citrus herb seasoning
- 1 orange, sliced
- Serve with couscous with added ginger preserves, chopped orange segments & sliced almonds
Banana Bread - Revised 2/09 - with apples & spices
By mariannefeldman
If using optional apples-see below; For regular banana bread:Mix together all except craisins, chips & nuts
- OPT: Crumb topping:
- 1/2 cup oil
- 1 cup sugar
- 2 large eggs
- 3 or 4 ripe bananas
- 2 cups flour - AP or organic white whole wheat or combo of both
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 cup craisins (or raisins)
- 1/2 cup Optional: nuts-toasted & chopped pecans or almonds
- OPT: from The Sweet Melissa Baking Book page 14: add sauteed chopped apple
- 2 tablespoons unsalted butter
- 3 tablespoons brown sugar, packed
- 2 granny smith apples, peeled, cored & cut into 1/2" pieces
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- from "I'm Just Here For More Food" Alton Brown p 160
- 1/2 cup flour (2 1/4 oz)
- 1/2 cup light brown sugar (3 oz)
- 1/2 teaspoon salt (1/2 oz)
- 1/2 teaspoon cinnamon (1/2 oz)
- 1/2 cup almonds (3 oz), toasted & chopped
- 6 tablespoons butter, unsalted (3 oz), softened
- OPT: add choc chips to batter
Corn Pudding
By mariannefeldman
Linda Trabman
- 2 cans of cream corn
- 2 cans of corn niblets
- 1/2 cup flour
- 1 teaspoon salt
- 1 cup of cream
- 4 beaten eggs
- 1/2 cup melted butter
Fudge Drops
By mariannefeldman
http://www.kingarthurflour
- 1 1/3 cups chopped bittersweet or semisweet chocolate: 1
- 3 tablespoons butter: 1
- 1 cup sugar: 1
- 3 large eggs: 1
- 1 teaspoon espresso powder: 1
- 1 teaspoon vanilla extract: 1
- 1 cup King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour: 1
- 1/4 teaspoon baking powder: 1
- 1/4 teaspoon salt: 1
Cookies - Macaroons, Snow Capped, Coconut & Almond - GF
By mariannefeldman
Recipe courtesy Food Network Magazine
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/2 cup sliced almonds, crushed
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups sweetened shredded coconut
- 6 ounces semisweet chocolate, finely chopped
- 3 tablespoons light corn syrup
- 1 tablespoon unsalted butter
- Coarse sugar crystals, for decorating
Apple Cinnamon Twist Bread
By mariannefeldman
http://www.kingarthurflour
- Orig amts:
- See Apple Twist Filling in Word for changes to filling
- Dough
- 3 1/4 cups (13 to 13 3/4 ounces) Mellow Pastry Blend or KingArthur Unbleached All-Purpose Flour ( I subbed 4 oz (1 cup) white whole wheat for 1 cup AP flour)(KA AP flour = 4 1/4 oz)
- 1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup dried potato flakes (1 1/2
- oz)
- 1 heaping tablespoon (1/2 ounce) granular lecithin (optional)
- 3 tablespoons (1 1/4 ounces) sugar
- 1 1/2 teaspoons instant yeast
- 1 1/4 teaspoons salt
- 3 tablespoons (1 1/2 ounces) butter
- 1 teaspoon vanilla OR Sweet Dough Flavor OR Princess Cake Flavor
- 1 large egg
- 1 cup (8 ounces) milk
- xxxxx
- Filling - use 1 1/2 x or 2x - see breakdown below
- 1/2 cup (3 3/4 ounces) sugar-
- 1 1/2 = 3/4 cup (5.625 oz)
- 2 x= 1 cup (7.5 oz)
- 3 tablespoons (3/4 ounce) Instant ClearJel® powder or unbleached all-purpose flour - (try using a little less)
- 1 1/2 = 4.5 tbs (1.125 oz)(try using a little less)
- 2 x = 6 tbs (1.5 oz)(try using a little less)
- 1 teaspoon cinnamon
- 1 1/2 = 1 1/2 tsp,
- 2 x = 2 tsp
- 1 cup peeled, grated apple (1 to 2 large apples, 10 to 12 ounces whole)-
- 1 1/2 = 1 1/2 cups (15 - 18 oz)(1.5-3 apples)
- 2 x = 2 cups, 2- 4 apples, 20 - 24 oz
- Zest lemons for next item, add the lemon zest to filling
- 1 tablespoon lemon juice -
- 1 1/2 = 1 1/2 tbs;
- 2 x=2 tbs
- xxxx
- Sugar: 1/2 cup (3 3/4 ounces)
- 3 tablespoons (3/4 ounce) Instant ClearJel® powder or unbleached all- purpose flour - (try using a little less)
- Cinnamon: 1 teaspoon
- Apples: 1 cup peeled, grated apple (1 to 2 large apples, 10 to 12 ounces whole
- Zest lemons for next item, add the lemon zest to filling:
- Lemon juice: 1 tablespoon
- xxxx
- & One & 1/2 times original amts:
- Sugar: 3/4 cup (5.625 oz)
- Instant ClearJel® powder or unbleached all-purpose flour: 4.5 tbs (1.125 o oz(try using a little less)
- Cinnamon: 1 1/2 tsp
- Apples: 1 1/2 cups (15 - 18 oz)(1.5-3 apples)
- Zest lemons for next item, add the lemon zest to filling:
- Lemon juice: 1 1/2 tbs
- xxxx
- Twice original amts:
- Sugar: 1 cup (7.5 oz)
- Instant ClearJel® powder or unbleached all-purpose flour: 6 tbs (1.5 oz)-*USE 4 1/2 tbs
- Cinnamon: 2 tsp
- Apple: 2 cups, 2- 4 apples, 20 - 24 oz
- Zest lemons for next item, add the lemon zest to filling:
- Lemon juice: 2 tbs
- xxxxx
- Glaze - use half
- 1 cup (4 ounces) glazing or confectioners' sugar
- I used 1/2 cup-2 oz
- 1 teaspoon vanilla
- I used 1/2 tsp)
- 1 to 2 tablespoons water OR 2 to 3 tablespoons heavy cream
- I used 1 tbs water
- xxxxx
- used 4 apples (did not measure but was def more than 2 cups of apple)& 5 tbs clear jel-use less
Lemon Bliss Bundt - KA
By mariannefeldman
http://www.kingarthurflour
- CAKE
- 8 ounces unsalted butter
- 14 ounces sugar
- 1 teaspoon salt
- 4 large eggs
- 2 teaspoons baking powder
- 12 3/4 ounces King Arthur Unbleached All-Purpose Flour
- 8 ounces milk
- finely grated rind of 2 lemons OR 3/4 teaspoon lemon oil
- GLAZE
- 2 5/8 ounces freshly squeezed lemon juice
- 5 1/4 ounces sugar
Shortbread Scottish KA
By mariannefeldman
Scottish Shortbread Because of its climate, Scotland's national grain has traditionally been the oat
- 1 cup (2 sticks, 8 ounces) unsalted butter, at room temperature
- 1/2 to 3/4 cup (2 to 3 ounces) confectioners' sugar* (depending on taste)
- 1/2 teaspoon salt, rounded
- 1 cup 3 1/2 ounces) oatmeal or oat flour
- 1 1/2 cups (6 5/8 ounces) King Arthur Unbleached All-Purpose Flour
- You can use 1/2 cup more or less. The Scots generally prefer their shortbread with the lesser amount of sugar and the greater amount of flour.
Pasta Primavera - Giada De Laurentiis
By mariannefeldman
Preheat the oven to 450 degrees F
- 3 * 3 carrots, peeled and cut into thin strips
- 2 * 2 medium zucchini or 1 large zucchini, cut into thin strips
- 2 * 2 yellow squash, cut into thin strips
- 1 * 1 onion, thinly sliced
- 1 * 1 yellow bell pepper, cut into thin strips
- 1 * 1 red bell pepper, cut into thin strips
- 1/4 * 1/4 cup olive oil
- * Kosher salt and freshly ground black pepper
- 1 * 1 tablespoon dried Italian herbs or herbes de Provence
- 1 * 1 pound farfalle (bowtie pasta)
- 15 * 15 cherry tomatoes, halved
- 1/2 * 1/2 cup grated Parmesan