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Recipes
Croissants - Almond
By mariannefeldman
Croissant dough - p295 Fundamental Techniques Of Classic Pastry Arts-French Culinary Institute Almond Cream adapte
- Double Batch Filling:
- 8 tbs butter, room temp
- 5/8 cup sugar
- 2 large eggs-= 3 1/2 oz or 100 grams
- 1 cup whole blanched almonds, finely ground in food processor-= 5.75 oz
- 1/2 cup AP flour
- 5/8 tsp almond extract
- 2 pinches salt = 1/4 tsp
- Simple syrup - p389 MS BH - need 1/2 recipe
- 12 croissants
- 1 cup sliced almonds
- Confect sugar for dusting
Potatoes - Roasted & Smashed
By mariannefeldman
http://www.americastestkitchen
- 2 pounds small Red Bliss potatoes (about 18), scrubbed (see note)
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fresh thyme leaves
- Kosher salt and ground black pepper
Pasta w Mushrooms & Creamy Sauce Judy
By mariannefeldman
Cook small pasta shape (or penne) Saute shallots & garlic in olive oil Add & saute mushrooms Add frozen peas Add 1
- .
Carrot Cake With Maple Cream Cheese Frosting - Amy - dairy free
By mariannefeldman
Preheat oven to 350°F. Line 24 cupcake molds with papers, or butter and flour them
- Carrot Cake with Maple Cream Cheese Frosting
- I like to grate the carrots by hand — actually, that’s a lie, I don’t enjoy it one bit — because I want it very finely grated for a soft batter. The food processor works, too, but the pieces are a bit thicker.
- Makes 24 cupcakes (or one two-layer cake, instructions at end)
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon table salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 2 cups granulated sugar
- 1 1/4 cups canola oil
- 4 large eggs
- 3 cups grated peeled carrots
- 1 cups coarsely chopped walnuts (optional)
- 1/2 cup raisins (optional)
- ---
- Maple Cream Cheese Frosting
- Two (8-ounce) packages cream cheese, softened - use Kite Hill for dairy free
- 1 stick unsalted butter, room temperature - use non dairy marg for dairy free
- 2 cups confectioners’ sugar
- 1/4 cup pure maple syrup
Zeppoles CC
By mariannefeldman
http://www.cookscountry.com/recipes/8225-zeppoles?tag=atkntk-20&extcode=LN15C1QAA&cds_response_key=IEN15CA1B From C...
- 1 1/3 cups (6 2/3 ounces) all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons instant or rapid-rise yeast
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup warm water (110 degrees)
- 1/2 teaspoon vanilla extract
- 2 quarts peanut or vegetable oil
- Confectioners' sugar
Lemon Chiffon Cake KA
By mariannefeldman
http://www.kingarthurflour
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon baking powder
- 1 1/2 cups sugar
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup water
- 8 large eggs, separated
- 2 teaspoons vanilla extract
- 1 tbs grated fresh lemon peel-changed from 1 tsp
- calls for 1 1/2 tbs lemon extract; try 1 1/2 tsp lemon extract (or 1 tsp lemon extract plus 1/8 tsp lemon or orange oil)
- 1/2 teaspoons cream of tartar
Tofu and Squash - Sweet and Spicy Roasted
By mariannefeldman
http://www.nytimes.com/recipes/1015879/sweet-and-spicy-roasted-tofu-and-squash
- 1 (14-ounce) package extra-firm tofu, drained
- 2 pounds dumpling, delicata or acorn squash, halved and seeded
- 1 1/2 tablespoons soy sauce, more to taste
- 1/2 teaspoon sriracha or other hot sauce
- Kosher salt, and black pepper
- 1/4 cup peanut oil
- 1 tablespoon honey
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chopped celery leaves or cilantro
Fondant: Food Processor Poured - GF
By mariannefeldman
The Cake Bible p 305 to use as ingredient in Marzipan-see recipe listing, use almond extract for flavoring
- 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)
Cherry Cupcakes
By mariannefeldman
kingarthurflour Recipe summary Hands-on time: 30 mins
- Cherry Cupcakes
- These soft, moist cupcakes have delightful cherry flavor, both in the cake, and in their pretty pink frosting.
- Volume
- Ounces
- Grams
- 3/4 cup sugar, divided
- 1/4 cup dried sweetened tart cherries
- 1/4 cup unsalted butter, softened
- 2 tablespoons vegetable oil
- 2 tablespoons King Arthur Cake Enhancer, optional
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon almond extract
- 3 tablespoons cherry juice concentrate
- 2 large eggs
- 1 1/2 cups King Arthur Unbleached Cake Flour Blend
- 2/3 cup milk, room temperature