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Recipes
Meringue Petits Fours with Anise Cream and Pomegranate
By mariannefeldman
epicurious
- 2 large egg whites
- 1/8 teaspoon salt
- 1/2 cup superfine granulated sugar
- 2 teaspoons regular granulated sugar
- 1/2 teaspoon anise seeds
- 1/2 cup chilled heavy cream
- 1/4 cup pomegranate seeds
- Special equipment: a pastry bag fitted with 1/3-inch plain tip; parchment paper; an electric coffee/spice grinder
Croissants w/yeast- KA
By mariannefeldman
Baker's Croissants A Croissant de Boulanger is a baker's croissant, made from puff pastry dough that includes y...
- Volume Ounces Grams
- Dough
- 2 large eggs plus enough warm water to make 2 cups of liquid (16 ounces)
- 1/4 cup sugar
- 5 1/2 to 6 cups King Arthur Unbleached All-Purpose Flour
- 2 1/4 teaspoons instant yeast
- 1/2 cup nonfat dry milk (optional)
- 1 scant tablespoon salt
- 1 teaspoon vanilla extract (optional; for sweet pastry)
- 2 tablespoons butter, melted
- Butter
- 1 7/8 cups unsalted butter, cool to the touch
- 3/4 teaspoon salt (omit if using salted butter)
- 1/2 cup King Arthur Unbleached All-Purpose Flour
Boston Cream Cupcakes CC
By mariannefeldman
https://www.cookscountry.com/recipes/3030-boston-cream-cupcakes/?extcode=NSFBD15ZZ#
- .
- 12 12
- Bake the cupcakes in a greased and floured muffin tin rather than paper cupcake liners so the chocolate glaze can run down the sides of the cooled cakes.
- INGREDIENTS
- Pastry Cream
- 1 1/3 1 1/3 1/3 cups heavy cream
- 3 3 3 large egg yolks
- 1/3 1/3 1/3 cup sugar
- Pinch Pinch table salt
- 1 1 1 tablespoon cornstarch plus 1 additional teaspoon
- 2 2 2 tablespoons cold unsalted butter, cut into 2 pieces
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract
- xxxxxxxxxxx
- Cupcakes
- 1 3/4 1 3/4 3/4 cups all-purpose flour, plus additional for dusting muffin tin
- 1 1/2 1 1/2 1/2 teaspoons baking powder
- 3/4 3/4 3/4 teaspoon table salt
- 1 1 1 cup sugar
- 12 12 1/2 12 unsalted butter (1 1/2 sticks), softened but still cool, cut into 12 pieces
- 3 3 3 large eggs
- 3/4 3/4 3/4 cup milk
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract
- xxxxxxxxxxx
- Chocolate Glaze
- 3/4 3/4 3/4 cup heavy cream
- 1/4 1/4 1/4 cup light corn syrup
- 8 8 8 ounces bittersweet chocolate, chopped
- 1/2 1/2 1/2 teaspoon vanilla extract
Pumpkin Muffins Vegan
By mariannefeldman
Vegan W/A Vengeance p52
- 1 3/4 cups ap flour
- 1 1/4 cups sugar
- 1 tbs baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp allspice
- 1/8 tsp cloves
- 1 cup pureed pumpkin
- 1/2 cup soy milk
- 1/2 cup veg oil
- 1 tbs molasses
Biscotti - Polenta
By mariannefeldman
Polenta Biscotti Source: © EatingWell Magazine Active Time: 30 Minutes Total Time: 1 Hour 25 Minutes Yiel...
- RECIPE INGREDIENTS
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup fine cornmeal or polenta (see Note)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 2 tablespoons mild-flavored olive oil or canola oil
- 1 teaspoon vanilla extract
- Tip: Imported varieties of coarsely ground cornmeal may be labeled "polenta"—that's what you need for this recipe. Porridge made from the cornmeal is also called polenta, so it can be confusing.
Magic Shell Ice Cream Topping
By mariannefeldman
Mildly adapted from America's Test Kitchen Chocolate Ice Cream Topping http://www
- ingredients:
- Chocolate Magic Shell Ice Cream Topping
- Yield: 1 cupPrep Time: 5Cook Time: 5Total Time: 10 Minutes
- make your favorite ice cream topping at home!
- 1/4 tsp Vanilla Extract
- 1/8 th tsp Espresso Powder
- Pinch of salt
- 4 ounces Semi-Sweet Chocolate, chopped
- 1/3 cup Coconut Oil
- 1 tsp Cocoa
Rolls - New England Lobster Style
By mariannefeldman
New England Style Hot Dog Rolls/Buns (For Lobster Rolls Etc
- Ingredients
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1/2 cup warm water
- 1 teaspoon salt
- 4 cups all-purpose flour, sifted after measuring, plus additional
- all-purpose flour, for dusting
- 3 large eggs
- 1/2 cup warm milk
- 4 tablespoons unsalted butter
- 2 tablespoons salad oil
- 2 tablespoons water
Carrot Cake - Marcy Goldman
By mariannefeldman
http://betterbaking.com/viewRecipe
- (c) A Marcy Goldman,�BetterBaking.Com Original Recipe
- www.BetterBaking.Com
- Marcy Goldman's Game Changing Carrot Cake
- to me so long to fix the obvious! Enjoy.
- Cake
- 1 1 1 cup melted unsalted butter
- 1/4 1/4 1/4 cup oil
- Zest Zest of one orange, finely minced
- 2 1/4 2 1/4 1/4 cups sugar
- 4 4 4 eggs
- 1 1 1 tablespoon pure vanilla extract
- 2 2 2 tablespoons fresh lemon juice
- 1/4 1/4 1/4 teaspoon orange oil or pure orange extract
- 2 1/2 2 1/2 1/2 cups all-purpose flour
- 1/4 1/4 1/4 teaspoon salt
- 1 1 1 tablespoon cinnamon
- 1/8 1/8 1/8 teaspoon allspice
- 1/8 1/8 1/8 teaspoon cloves
- 2 1/2 2 1/2 1/2 teaspoons baking powder
- 1/2 1/2 1/2 teaspoon baking soda
- 3 3 3 lightly packed cups shredded, parboiled carrots
- 1/2 1/2 1/2 cup diced pineapple, well drained
- 1/2 1/2 1/2 cup yellow raisins, plumped
- 1/2 1/2 1/2 cup dark raisins, plumped
- 3/4 3/4 3/4 cup walnuts or pecans, coarsely chopped
- Special Cream Cheese Icing
- 8 8 8 ounces cream cheese
- 1 1 1 tablespoon unsalted butter
- 1 1 1 tablespoon lemon juice
- 1 1 1 teaspoon pure vanilla extract
- 1 1 1 tablespoon orange zest, finely minced
- 3-4 3-4 3-4 cups sifted confectioners' sugar
- Vanilla Orange Soaking Syrup
- 1 1 1 cup water
- 1 1 1 cup sugar
- 1/8 1/8 1/8 teaspoon lemon oil
- 1/4 1/4 1/4 teaspoon orange oil
- 1 1 1 teaspoon pure vanilla extract
- 2 2 2 tablespoons fresh lemon juice
- Finishing Touches
- Cinnamon
- Shredded carrots
- Cream cheese icing (leftovers) tinted brown with cinnamon, for border
- © This is a Marcy Goldman/BetterBaking.com original recipe
Weights & Measures
By mariannefeldman
- Bakewise Shirley Corriher p 495
- The Cake Bible Rose Levy Beranbaum p439
Salmon - Panko Crusted
By mariannefeldman
http://www.foodnetwork.com/recipes/ina-garten/panko-crusted-salmon-recipe/index
- 2/3 cup panko (Japanese dried bread flakes)
- 2 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- Kosher salt and freshly ground black pepper
- 2 tablespoons good olive oil
- 4 (6- to 8-ounce) salmon fillets, skin on
- 2 tablespoons Dijon mustard
- 2 tablespoons vegetable oil
- Lemon wedges, for serving