Mariannefeldman's profile page
Recipes
Glaze - Lemon, Light
By mariannefeldman
Cooks Illustrated Light Lemon Glaze Makes 1 generous cup
- 1 cup confectioners' sugar (4 ounces)
- 5 teaspoons juice from 1 lemon
- 1 tablespoon grated zest from 1 lemon
- Pinch salt
Pumpkin Butter
By mariannefeldman
http://allrecipes.com/recipe/pumpkin-butter/?scale=20&ismetric=0
- Ingredients list now reflects the new serving size.
- 1/2 (29 ounce) can pumpkin puree
- 1/4 cup and 2 tablespoons apple juice
- 1 teaspoon ground ginger - comments say use less ginger
- 1/4 teaspoon ground cloves
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Doughnuts - Old Fashioned Hanukah Jelly or Soufganiot
By mariannefeldman
(c) A Marcy Goldman, BetterBaking
- 2 tablespoons instant yeast
- 1/4 cup warm water
- 1 cup warm milk or water (for pareve donuts)
- 1/3 cup shortening or canola oil
- 1/3 cup sugar
- 1/2 teaspoon salt
- 2 eggs
- 2 egg yolks
- 4-5 cups all-purpose flour , or as required
- 1 1/2 cups jam or jelly for filling (strawberry or raspberry)
- Oil for frying
- Fine sugar, for tossing doughnuts in
FRENCH TOAST - ALMOND-CRUSTED
By mariannefeldman
ALMOND-CRUSTED FRENCH TOAST Published January 1, 2009
- INGREDIENTS
- 1/2 cup slivered almonds
- 4 tablespoons light brown sugar
- 8 large slices hearty white sandwich bread or good-quality challah (see note)
- 1 1/2 cups whole milk , warmed (see note)
- 3 large egg yolks
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter , melted, plus 2 tablespoons for cooking
- 1/4 teaspoon table salt
- 1 tablespoon vanilla extract
- 1 tablespoon Triple Sec
- 1 teaspoon grated orange zest
- Maple syrup
Hummingbird Cake - MS AP Flour w/ Dried Pineapple Flowers
By mariannefeldman
http://www.marthastewart.com/332435/hummingbird-cake
- Ingredients
- Unsalted butter, room temperature, for pans and racks
- 3 cups all-purpose flour, plus more for pans
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 cups sugar
- 3 large eggs
- 3 cups mashed ripe banana (about 3 large)
- 1 can (8 ounces) crushed pineapple, drained
- 1 cup chopped walnuts, or pecans
- 1 cup desiccated coconut, unsweetened
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- Cream Cheese Frosting (http://www.marthastewart.com/282949/cream-cheese-frosting)
- Candied Pineapple Slices (optional)
- Dried pineapple flowers on frosting in pic
Artichoke Hearts Gratin
By mariannefeldman
Rose's Baked Artichoke Hearts - from Joyce http://www
- 1 1/2 cups fresh breadcrumbs
- 1/4 cup finely chopped fresh curly leaf parsley
- 2 ounces Parmesan cheese, grated (1/4 cup)
- 2 ounces Pecorino Romano, grated (1/4 cup)
- 1 tablespoon mixed dried herbs, such as thyme, oregano, and savory, or Italian seasoning blend
- 1 teaspoon coarse salt
- Freshly ground pepper
- 3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
- 2/3 cup extra-virgin olive oil, plus more for baking dishes
- 1/4 cup fresh lemon juice (from 2 lemons)
- 1 teaspoon finely grated lemon zest
- 2 garlic cloves, minced (2 teaspoons)
Apple Raisin Quick Bread - Whole Wheat KA
By mariannefeldman
http://www.kingarthurflour
- Volume Ounces Grams
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 large eggs
- 1 cup applesauce
- 2 tablespoons boiled cider, apple juice, or water
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon grated fresh ginger root or 1/2 teaspoon ground ginger, optional
- 2 1/4 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
- 1 cup raisins, golden or dark
- 3/4 cup chopped walnuts or pecans
- coarse white sparkling sugar or cinnamon-sugar, for sprinkling on top, optional
Turkish Flatbread (Pide) RZ
By mariannefeldman
from recipezaar
- 4 teaspoons active dry yeast
- 1/2 teaspoon sugar
- 1/2 cup water
- 1/2 cup unbleached all-purpose flour
- 3 1/2 cups bread flour
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1 cup lukewarm water, plus
- 1 tablespoon lukewarm water
Roulade - Blackberry Cake Roll MS
By mariannefeldman
Martha Stewart's Baking Handbook p 184
- Cake:
- BLACKBERRY ROULADE
- Serves:6
- print Print Recipe
- Ingredients
- 3 tbsp 3 tbsp (45 mL) confectioners' sugar, plus more for dusting
- 11/4 cups 11/4 cups (310 mL) cake flour (not self-rising)
- 11/2 tsp 11/2 tsp (7 mL) baking powder
- 1/2 tsp 1/2 tsp (2 mL) salt
- 1 large 1 large whole egg PLUS 2 large egg yolks (reserve whites)
- 1/4 cup 1/4 cup (60 mL) vegetable oil
- 1/4 cup 1/4 cup (60 mL) honey
- 1/4 cup 1/4 cup PLUS 3 tbsp (105 mL) granulated sugar
- 1/2 tsp 1/2 tsp (2 mL) pure vanilla extract
- 1/4 cup 1/4 cup (60 mL) warm water
- 3 large 3 large egg whites, at room temperature
- Filling:
- 1 pint 1 pint (500 mL) fresh blackberries
- 1 cup 1 cup (250 mL) heavy cream
Potato Salad
By mariannefeldman
Cover potatoes with water, bring to boil til fork tender Drain & cool, peel & cut into chunks Add chopped hard bo
- 5 pounds potatoes
- 5 eggs, hard boiled
- 3 1/8 cups mayonnaise
- 5 green onions, finely chopped
- 3 3/4 stalks celery
- 1 1/4 tablespoons yellow mustard
- 5/8 teaspoon white pepper
- 1 1/4 teaspoons kosher salt