Mariannefeldman's profile page
Recipes
Bread Pudding - Classic - ATK
By mariannefeldman
http://www.americastestkitchen
- 2 tablespoons light brown sugar
- 3/4 cup plus 1 tablespoon granulated sugar (5 1/4 ounces)
- 1 (14-ounce) loaf challah bread, cut into 3/4-inch cubes (about 10 cups) (see note)
- 9 large egg yolks
- 4 teaspoons vanilla extract
- 3/4 teaspoon table salt
- 2 1/2 cups heavy cream
- 2 1/2 cups milk
- 2 tablespoons unsalted butter, melted
Butter Cut Out Classic Cookies - CI
By mariannefeldman
see under "Cookies Butter" used for PP valentine heats w arrows double recipe rolled to 1/4" yields 12 large Heart
- .
Salmon with Brown Sugar and Mustard Glaze
By mariannefeldman
http://www.marthastewart.com/344987/salmon-with-brown-sugar-and-mustard-glaz Under 30 Minutes Salmon with Brown Su...
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, minced
- 1/4 cup red-wine vinegar
- 1/4 cup whole-grain mustard
- 1/4 cup packed dark-brown sugar
- Coarse salt and ground pepper
- 1 side salmon (about 3 pounds), skin removed, cut into 8 fillets
- 1 bunch watercress (about 3/4 pound), thick stems trimmed
- 1 lemon, cut into wedges, for serving
Coconut Cake
By mariannefeldman
Italian Cream Cake From Cook's Country August/September 2011 WHY THIS RECIPE WORKS: We loved the idea of loading th...
- INGREDIENTS
- Cake
- 1 1/2 cups sweetened shredded coconut, toasted
- 1 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups (10 ounces) cake flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 12 tablespoons unsalted butter, cut into 12 pieces and softened
- 4 tablespoons vegetable shortening, cut into 4 pieces
- 1 3/4 cups (12 1/4 ounces) sugar
- 5 large eggs, room temperature
- 2 cups (8 ounces) pecans, toasted and chopped
- Frosting
- 12 tablespoons unsalted butter, softened
- 2 1/4 cups (9 ounces) confectioners' sugar
- 1/2 cup cream of coconut
- 1/2 teaspoon vanilla extract
- Pinch salt
- 16 ounces cream cheese, cut into 8 pieces and softened
Aztec Chile-Chocolate Cupcakes
By mariannefeldman
Sample Recipe Recipe from The Big Book of Cupcakes
- Cupcakes
- Chocolate Cupcakes (page 15)
- 3 teaspoons ancho chili powder
- 1 ⁄8 teaspoon ground red pepper (cayenne)
- Chocolate Shards
- 1 bag (11.5 oz) milk chocolate chips (2 cups)
- Cinnamon-Chocolate Frosting
- 1 ⁄2 cup butter or margarine, softened
- 3 oz unsweetened baking chocolate, melted, cooled
- 3 cups powdered sugar
- 1 ⁄2 teaspoon ground cinnamon
- 1 tablespoon instant espresso coffee powder or granules
- 3 to 4 tablespoons milk
- 2 teaspoons vanilla
Pancakes - Blueberry - KA
By mariannefeldman
http://www.kingarthurflour
- ingredients
- Volume Ounces Grams
- 2 large eggs
- 1 1/4 cups milk
- 2 teaspoons vanilla extract, optional
- 3 tablespoons melted butter or vegetable oil
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 3/4 cup blueberries, fresh or frozen
Ice Cream - Vegan
By mariannefeldman
- http://www.huffingtonpost.com/2015/06/01/vegan-ice-cream-recipes_n_7468890.html
Puff Pastry Sticks w/Parmesan
By mariannefeldman
foodnetwork.com Parmesan Puff Pastry Recipe courtesy Paula Deen Prep Time:10 minInactive Prep Time: -- Cook Time:
- 1 (17.3-ounce) package frozen puff pastry sheets, thawed
- 1 cup freshly grated Parmesan
- 1 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/4 cup butter, melted
Pastry Cream KA
By mariannefeldman
http://www.kingarthurflour
- to to to 3/4 a pastry cream that's just barely sweet. If you're planning to use the pastry cream for a pie filling and you want it to be sweeter, increase the sugar to 3/4 cup.
- pastry cream
- star rating (25) rate this recipe »
- to 30 mins. to 30 mins.
- to 60 mins. to 60 mins.
- Yield: 5 cups
- Published: 02/16/2010
- TO TO MY RECIPESPRINTABLE VERSION
- ingredients
- Volume Ounces Grams
- 3 3 3 cups whole milk
- 1/2 1/2 1/2 cup sugar
- 1/4 1/4 1/4 teaspoon salt
- 2 2 1/2 teaspoons vanilla extract or Vanilla Crush; or 1/2 vanilla bean, slit lengthwise
- 1/4 1/4 1/4 cup cornstarch
- 1 1 1 tablespoon King Arthur Unbleached All-Purpose Flour
- 4 4 4 large egg yolks
- 1/4 1/4 1/4 cup (1/2 stick) butter
- 1 1 to cup heavy cream, whipped to soft peaks
- tips from our bakers
- to 5 to keep, covered in the refrigerator, for up to 5 days. After that it may start to weep.
- to 3 want the pastry cream to be sliceable, as for a cream pie, don't fold in the whipped cream. The recipe will yield 3 cups of pastry cream in that case.