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Recipes
Blueberry Pie with Chantilly Cream
By mariannefeldman
foodnetwork.com Blueberry Pie with Chantilly Cream Recipe courtesy Judy Joo Prep Time:35 minInactive Prep Time:30...
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Marzipan - Cake Bible - GF
By mariannefeldman
The Cake Bible p 320 - better than The Well Decorated Cake p 140 Orange variation included
- Fondant for use in this recipe:
- 7 oz almond paste
- 3.5 oz Food Processor Poured Fondant flavored with almond extract (see recipe list, see below; also p 305 TCB)
- 1.75 oz powdered sugar
- .
- Fondant: Food Processor Poured - GF
- The Cake Bible p 305
- to use as ingredient in Marzipan-see recipe listing, use almond extract for flavoring
- Ingredients
- 17.5 oz sugar
- 4 oz water
- 3 oz corn syrup
- Opt: 1 tsp vanilla or 1/4 tsp tsp almond extract (use almond if using fondant for marzipan)
- Fondant Directions
- Combine water, sugar & corn syrup in medium sized heavy pan (pref non stick)
- Bring to boil, stirring constantly
- Stop stirring & allow syrup to cook to soft ball stage -238 F
- Immediately pour into food processor fitted w/steel blade.
- Wash thermometer & re insert into syrup.
- Allow to cool, uncovered, to exactly 140F (will take 25 – 35 mins)
- Add optional flavoring
- Process 2 -3 mins or til becomes opaque.
- Pour into heat proof container lined with a heavy duty plastic freezer bag
- Close bag without sealing
- When completely cool & firm, expel air, seal bag & lift out of container.
- Store at room temp for at least 24 hours
- Store at room temp 1 week or 6 months frozen
- Fondant Pointers:
- do not stir after syrup comes to boil to prevent crystallization
- Temp is critical
- When re heating fondant do not use aluminum pan as it will cause discoloration
- Fondant must not be over heated or it will lose shine
- Avoid vigorous stirring to avoid air bubbles
- See Sugar syrups p 435
Carrot Cake Mini Cupcakes
By mariannefeldman
http://www.foodnetwork.com/recipes/bird-bakery-award-winning-carrot-cake-mini-cupcakes
- Cream Cheese Frosting:
- Ingredients
- 2 cups flour
- 1/2 tablespoon baking soda
- 1/2 tablespoon cinnamon
- 1/2 teaspoon fine salt
- 3 organic brown eggs
- 3/4 cup vegetable oil
- 3/4 cup buttermilk, room temperature
- 1 3/4 cups fine sugar
- 1/2 tablespoon high-quality vanilla extract
- 1 cup chopped pineapple, drained
- 1 1/4 cups shredded carrots
- 1/2 cup shredded sweetened coconut
- 3/4 cup golden raisins
- 1/2 cup chopped walnuts, plus extra for garnish
- 1 recipe Cream Cheese Frosting, recipe follows
- 1 cup high-quality unsalted butter, such as Plugra, softened
- 1 1/2 cups cream cheese, softened
- 5 3/4 cups confectioners' sugar
- 1/4 cup whole milk
- 3/4 tablespoon high-quality vanilla extract
- Zest and juice from 1 small orange
- Read more at: http://www.foodnetwork.com/recipes/bird-bakery-award-winning-carrot-cake-mini-cupcakes.html?soc=thekitchensocial_20150926_53006846&adbid=10153089458361727&adbpl=fb&adbpr=20534666726&oc=linkback
Vegan Chocolate Strawberry Shortcake Cupcakes w/ Frosting
By mariannefeldman
from chefchloe.com Chocolate Strawberry Shortcake Cupcakes Rich, Creamy, chocolatey vegan goodness that was the f
- * Frosting ingredients:
- 1 1/2 * 1 ½ cups all-purpose flour
- 1 * 1 cup sugar
- 1/3 * 1/3 cup unsweetened cocoa powder
- 1 * 1 teaspoon baking soda
- 1/2 * ½ teaspoon salt
- 1 * 1 cup coconut milk
- 1/2 * ½ cup vegetable oil
- 2 * 2 tablespoons apple cider vinegar
- 2 * 2 teaspoons vanilla extract
- 1 * 1 teaspoon instant espresso powder
- 4 *4 cups confectioners' sugar, preferably organic
- 1/2 *1/2 cup non-hydrogenated shortening (refined coconut oil at room temperature OR vegan margarine will also work)
- 1 *1 tablespoon vanilla extract
- 1/4 *¼ cup water
- 1 1/2 * 1 ½ cups hulled and sliced fresh strawberries
- * Confectioners’ sugar, for garnish
Ham and Gruyère Bread - Savory
By mariannefeldman
ny times July 13, 2010
- Unsalted butter, softened, for brushing pan
- 1 3/4 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 large eggs
- 1/3 cup milk
- 1/3 cup olive oil
- 6 ounces baked ham, cut into 1/4-inch dice (about 1 1/4 cups)
- 6 ounces Gruyère, coarsely grated (about 1 1/2 cups) or half grated and half cut into 1/4-inch dice.
Carrot Cake - Silver Palate
By mariannefeldman
from Real baking w/Rose carrot puree: Peel, and cut whole carrots into coins; boil until they are very soft then d...
- My most favorite carrot cake recipe is the one from the Silver Palate cookbook (the original version) which I have modified ever so slightly by using pecans and not walnuts.
- 3 3 3 cups flour (all purpose is fine, don’t use cake flour)
- 3 3 3 cups sugar
- 1 1 1 tbl baking soda
- 1 1 1 tbl cinnamon
- 1 1 1 tsp salt
- Put the above into a mixer bowl with the paddle and mix for a min or so until it is well combined. Then add
- 12 12 12 oz vegetable oil
- 4 4 4 eggs
- 1 1 1 tbs vanilla extract
- to til combined and remember to scrape the bottom of the mixer bowl.
- 11 11 oz carrot puree (I like it best with a fine puree - baby food fine - but it’s ok if it is a very little bit chunky)
- 6.25 6.25 6.25 oz well drained crushed pineapple
- 6 6 6 oz pecans
- 7 7 7 oz shredded coconut
- Signature
Biscuits - Red Lobster's Cheddar
By mariannefeldman
http://abcnews.go.com/GMA/Recipes/top-secret-restaurant-recipes-red-lobsters-cheddar-biscuits/story?id=2788706
- Ingredients:
- 2 1/2 cups Bisquick baking mix
- 3/4 cup cold whole milk
- 4 tablespoons cold butter (1/2 stick)
- 1/4 teaspoon garlic powder
- 1 heaping cup grated cheddar cheese
Pear almond tart
By mariannefeldman
Preheat oven to 350 degrees F
- Topping:
- by Deborah Mele
- 5 Large Egg Whites
- 1/2 Cup Granulated Sugar
- 2/3 Cup Almond Flour (Or Similar In Finely Ground Almonds)
- 1/2 Cup Flour
- 1 Cup Melted Butter, Cooled
- 1 Teaspoon Almond Extract or Amaretto Liqueur
- 2 Large Ripe Pears, Poached (See Note Below)
- 1/3 Cup Sugar
- 1/2 Teaspoon Cinnamon
Cauliflower & Cheese
By mariannefeldman
http://www.vegetariantimes
- 1 large head cauliflower (1 1/2 lb.), cut into medium florets (8 cups)
- 2 Tbs. butter or margarine
- 3 Tbs. all-purpose flour
- 2 cups low-fat milk
- 1 clove garlic, minced (1 tsp.)
- 2 cups grated extra-sharp Cheddar cheese
- 1/2 cup nutritional yeast
- 1 pinch cayenne pepper
- 2 egg yolks
- 1 1/2 cups fresh breadcrumbs
Potato Kugel
By mariannefeldman
http://cooking.nytimes.com/recipes/1017912-potato-kugel
- 3 pounds russet potatoes
- 3 eggs
- 1 tablespoon kosher salt
- 1/4 teaspoon black pepper
- 1 medium onion
- 6 tablespoons vegetable oil, plus more for greasing pan
- 1/3 cup flour
- 1/4 teaspoon baking powder