Mariannefeldman's profile page
Recipes
Candied Orange Peel Alton B
By mariannefeldman
https://altonbrown.com/candied-orange-peel-recipe/
- 4 ripe oranges (Navel will do just fine)
- 2 cups sugar
- 4 cups water
Pancakes
By mariannefeldman
http://www.americastestkitchenfeed
- Makes about 16 (4-inch) pancakes
- Getting the skillet hot enough before making the pancakes is key.
- 2 cups (10 ounces) all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 3 tablespoons unsalted butter, melted and cooled
- 1 large egg
- Vegetable oil for the pan
Sprinkles Home Made
By mariannefeldman
with freeze dried fruit & extract- https://www
- no egg:
- https://www.marthastewart.com/1514930/homemade-sprinkles
- .
- http://www.thekitchn.com/how-to-make-sprinkles-for-cupcakes-cookies-and-cakes-cooking-lessons-from-the-kitchn-138957
- https://food52.com/blog/9658-watch-how-to-make-your-own-sprinkles
- .
- https://www.saveur.com/homemade-sprinkle-recipe
- .
- dots:
- https://iambaker.net/homemade-sprinkles/
Panini
By mariannefeldman
foodnetwork
- http://www.foodnetwork.com/recipes-and-cooking/50-panini/index.html
Cinnamon Apple Pull Apart Bread
By mariannefeldman
http://www.kingarthurflour
- Volume Ounces Grams
- Filling
- 2 tablespoons unsalted butter
- 1/2 cup packed brown sugar
- 1 tablespoon Instant ClearJel
- 1 tablespoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 3 medium apples, peeled, cored, and thinly sliced
- Dough
- 1/4 cup (4 tablespoons) unsalted butter, melted
- 1/3 cup lukewarm milk
- 1/4 cup lukewarm water
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 1/4 teaspoons instant yeast
- Directions
- 1 ) To make the filling: Melt the butter in a saucepan set over medium heat.
- 2 ) Combine the sugar and ClearJel, and add to the saucepan along with the remaining ingredients.
- 3 ) Cook for 5 minutes and set aside to cool.
- 4 ) To make the dough: Whisk together the butter, milk, water, eggs, and vanilla extract.
- 5 ) Combine the flour, sugar, salt, and yeast, then add the wet ingredients. Mix and knead, adding more flour or water if necessary to make a smooth, soft dough.
- 6 ) Place the dough in a lightly greased bowl, cover, and allow to rest until doubled in size, about 1 hour.
- 7 ) Grease a 12" x 4" x 2 1/2" tea loaf pan or a 9" x 5" loaf pan.
- 8 ) Gently deflate the dough and turn it out onto a lightly greased surface. Roll the dough into a 12" x 20" rectangle.
- 9 ) Spread the filling mixture all over the surface.
- 10 ) Cut the dough crosswise into six 3 1/2" x 12" strips. Stack the strips on top of one another.
- 11 ) Cut the stack into six pieces, about 2" x 3 1/2" each.
- 12 ) Turn the pieces on edge, and place them in the loaf pan one in front of the other from one end of the pan to the other, squeezing them in tight.
- 13 ) Cover the pan and allow the loaf to rise for 30 to 60 minutes, until it's almost doubled in size. While the loaf is rising, preheat the oven to 350°F.
- 14 ) Bake the loaf for 45 to 55 minutes in the center of the oven, tenting it with foil after 30 minutes. Remove the loaf from the oven, and transfer it to a rack to cool for 15 to 20 minutes before turning it out of the pan to cool completely.
- Yield: 1 loaf, about 12 to 15 servings.
Meringue Cake - Hazelnut and Chocolate
By mariannefeldman
http://www.foodandwine.com/recipes/hazelnut-and-chocolate-meringue-cake?xid=DAILY032313HazelnutAndChocolate
- 1 1/2 cups hazelnuts (7 ounces)
- 6 large egg whites, at room temperature
- Pinch of salt
- 1 1/2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 cup mini chocolate chips (6 ounces)
- 6 ounces bittersweet chocolate, melted and cooled
- 3 cups heavy cream
- 1/4 cup confectioners' sugar
- Chocolate shavings, for garnish
Fruit Tart With Custard
By mariannefeldman
http://www.woodlandbakeryblog
- You will Need:
- Fruit Tart yield 1- 9″
- 1 recipe Vanilla Custard
- Basic Cookie Dough recipe approximately 10 ounces for the shell, I will say to make about 1/4 the recipe and use the leftover dough to make some cookies, or just freeze for later use.
- Thin Slice of Vanilla Sponge Cake
- White Chocolate 1/4 cup melted
- Raspberry Jam 2 Tablespoons
- Assorted Fruits as you wish
- Apricot Jam for melting to use as glaze
- Cake Crumbs or Toasted Almonds for garnish (optional)
Chocolate Hazelnut Crunch Bars
By mariannefeldman
http://www.thekitchn.com/recipe-chocolate-hazelnut-crunch-bars- Recipe: Chocolate Hazelnut Crunch Bars Recipes from
- For the crust:
- 6 ounces semisweet chocolate, melted
- 10 ounces (about 1 cup) chocolate-hazelnut spread, such as Nutella
- 5 ounces (about 2 cups) pailleté feuilletine (see Desserts for recipe)
- For the filling:
- 6 ounces semisweet chocolate, finely chopped
- 2 ounces bittersweet chocolate, finely chopped
- 8 ounces (1 cup) heavy cream
- 2 ounces (1/4 cup) unsalted butter, cut into small pieces
Oreo Cupcake Cookies & Cream Frosting
By mariannefeldman
http://americancakedecorating
- 1 package chocolate fudge cake mix
- 1 (5.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1/2 cup of vegetable oil
- 3 eggs
- 3/4 cup milk
- one oreo cookie per cupcake
- FOR THE BUTTERCREAM
- 4 sticks salted butter – room temperature
- 1 tablespoon vanilla extract
- 2 pounds confectioner’s sugar (powdered sugar, 10x)
- 1/2 cup of milk
- 1/2 cup of crushed Oreo cookies with the cream removed (about 8)
Mallomars
By mariannefeldman
http://www.americastestkitchenfeed
- INGREDIENTS
- 12 Carr's Whole Wheat Crackers
- 1 cup Marshmallow Fluff
- 8 ounces bittersweet chocolate, chopped
- 2 tablespoons vegetable oil