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Recipes
Pickles: Refrigerator - Cauliflower, Carrots, Cukes, You Name It
By mariannefeldman
Recipe courtesy Ted Allen from In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks for Food Network Mag
- 10 cloves garlic, peeled
- 2 cups white vinegar
- 6 teaspoons kosher salt
- Several sprigs of fresh dill
- 1 teaspoon celery seed
- 1 teaspoon coriander seed
- 1 teaspoon mustard seed
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon pink peppercorns (if you have 'em)
- 6 Kirby cucumbers, quartered lengthwise
- 6 young spring carrots, peeled and cut in half lengthwise
- 1 handful large scallion pieces or green beans
- A few pieces of cauliflower to tuck wherever they'll fit
- 4 small hot red chiles or 2 jalapenos
Flour Blends - GF - L W/out & B R M
By mariannefeldman
from livingwithout.com livingwithout
- Substitutions For Special diets:
- Gluten-Free Flour Substitutions
- .
- All-Purpose Flour Blend
- Use this blend for all your gluten-free
- baking.
- 1/2 cup rice flour
- 1/4 cup tapioca starch/flour
- 1/4 cup cornstarch or potato starch
- Each cup contains 436 calories, 1g total fat,
- 0 g saturated fat, 0g trans fat, 0mg cholesterol,
- 99 g carbohydrate, 3mg sodium, 2g fiber, 5g protein
- .
- High-Fiber Flour Blend
- This high-fiber blend works for breads,
- pancakes, snack bars and cookies that
- contain chocolate, warm spices, raisins or
- other fruits. It is not suited to delicately
- flavored recipes, such as sugar cookies,
- crepes, cream puffs, birthday cakes or
- cupcakes.
- 1 cup brown rice flour or sorghum
- flour
- 1/2 cup teff flour (preferably light)
- 1/2 cup millet flour or Montina flour
- 2/3 cup tapioca starch/flour
- 1/3 cup cornstarch or potato starch
- Each cup contains 428 calories, 2g total fat, 0g
- saturated fat, 0g trans fat, 0mg cholesterol, 92g
- carbohydrate, 19mg sodium, 5g fiber, 8g protein.
- .
- High-Protein Flour Blend
- This nutritious blend works best in baked
- goods that require elasticity, such as wraps
- and pie crusts.
- 1 1/4 cups bean flour (your choice),
- chickpea flour or soy flour
- 1 cup arrowroot starch, cornstarch
- or potato starch
- 1 cup tapioca starch/flour
- 1 cup white or brown rice flour
- Each cup contains 588 calories, 3g total fat, 0g
- saturated fat, 0g trans fat, 0mg cholesterol, 128g
- carbohydrate, 24mg sodium, 6g fiber, 11g protein.
- .
- Self-Rising Flour Blend
- Use this blend for muffins, scones, cakes,
- cupcakes or any recipe that uses baking
- powder for leavening.
- 1 1/4 cups white sorghum flour
- 1 1/4 cups white rice flour
- 1/2 cup tapioca starch/flour
- 2 teaspoons xanthan or guar gum
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- Each cup contains 514 calories, 3g total fat, 0g
- saturated fat, 0g trans fat, 0mg cholesterol, 113g
- carbohydrate, 1163mg sodium, 8g fiber, 10g protein.
- Nutritional analyses of recipes are based on data supplied by the U.S. Department of Agriculture and certain food companies. Nutrient amounts are approximate due to variances in product brands, manufacturing and actual preparation
- General Guidelines for Using Xanthan or Guar Gum
- Gum (xanthan or guar) is the key to successful gluten-free baking. It provides the binding needed to give the baked product proper elasticity, keeping it from crumbling.
- * Add 1/2 teaspoon xanthan or guar gum per cup of flour blend to make cakes, cookies, bars, muffins and other quick breads. * Add 1 teaspoon per cup of flour blend to make yeast bread, pizza dough or other baked items that call for yeast.
- Note:
- If you purchase a commercial flour blend, read the ingredient list carefully. Some blends contain salt and xanthan or guar gum. If so, there is no need to add more.
- .
- Cookies - GF from Bob's Red Mill:
- Gluten-Free Cookie Flour Blend
- MAKE S 6 C U P S
- To boost nutrients and fiber, replace white
- rice flour with brown rice flour (for a total 4
- cups brown rice flour). Cookie texture will
- be heavier. Fine-grind flours work best for
- cookies. If you don’t have fine grind, you can
- make your own by pulsing rice flour in a food
- processor or clean coffee grinder.
- 2 cups fine-grind brown rice flour
- 2 cups fine-grind white rice flour
- 11/3 cups potato starch (not potato flour)
- 2/3 cup tapioca starch/flour
- 1 . Mix ingredients together. Store in a tightly
- covered container in the refrigerator until
- used.
- Each cup contains 564 calories, 2g total fat, 0g
- saturated fat, 0g trans fat, 0mg cholesterol,
- 4 mg sodium, 127g carbohydrate, 4g fiber, 7g
- protein.
Wedding Cookies KA
By mariannefeldman
kingarthurflour.com Mexican Wedding Cookies, Vanilla Snowballs, Russian Teacakes, just plain Wedding Cookies
- DOUGH
- 1 cup (16 tablespoons) unsalted butter*
- 1/2 cup confectioners' sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon almond extract, optional
- 1 teaspoon salt*
- 3/4 cup almond flour or 3/4 cup blanched almonds, finely ground
- 2 1/4 cups King Arthur Unbleached All-Purpose Flour
- If you use salted butter, reduce the amount of added salt to 1/2 teaspoon.
- COATING
- 1 1/2 cups confectioners' sugar
Petits Fours - MS - W/ or w/o Butterflies
By mariannefeldman
Marthastewart.com has photo see marthastewart
- Petits Fours Icing
Hamentashen MG
By mariannefeldman
http://betterbaking.com/viewRecipe
- Apricot Hamantashen Dough
- 1/2 cup shortening
- 1/2 cup unsalted butter or unsalted margarine
- 1 1/4 cups sugar
- 3 eggs
- 1/4 cup orange juice or milk
- 1 1/2 teaspoons vanilla
- 4 cups (approximately) all-purpose flour
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- Egg wash
- Apricot Filling
- Sugar (regular or coarse) for dusting (optional)
- Apricot Hamantashen Filling
- This is my favorite filling. Use California apricots for best results but Turkish apricots will also work nicely.
- 3/4 cup water orange juice
- 1/4 cup lemon juice
- 4 cups dried apricot halves
- 1/3 cup sugar
- 1 cup yellow raisins
Apricot Pâte de Fruit
By mariannefeldman
http://www.foodandwine.com/recipes/apricot-pate-de-fruit jacques Pepin
- One 15-ounce can apricots in syrup
- 12 dried apricot halves (4 ounces)
- 1 1/4 cups apricot preserves
- 1/2 cup sugar, plus more for coating
- 2 envelopes unflavored powdered gelatin (4 1/2 teaspoons)
- 1/3 cup cold water
Croque Madame
By mariannefeldman
http://www.marthastewart.com/353224/croque-madame
- 5 tablespoons unsalted butter
- 1 tablespoon flour
- 1 cup milk
- 1/4 teaspoon salt
- Pinch of freshly grated nutmeg
- 1 cup grated Gruyere cheese
- 4 slices white bread
- 2 teaspoons Dijon mustard
- 3 ounces best-quality deli ham, thinly sliced
- 2 large eggs
- Ground pepper to taste
Cinnamon Buns Epicurious
By mariannefeldman
http://www.epicurious.com/recipes/food/views/Our-Favorite-Cinnamon-Rolls-51251020
- For the dough:
- 3 1/2 cups all-purpose flour, plus more for rolling
- 2 1/4 teaspoons rapid-rise yeast
- 1/3 cup sugar
- 2 large eggs, room temperature, beaten
- 1 cup whole milk
- 4 tablespoons unsalted butter, plus more for greasing pan
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- Vegetable-oil cooking spray
- For the filling:
- 1 1/4 cup packed dark-brown sugar
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon kosher salt
- 6 tablespoons unsalted butter, room temperature
- 2 cups chopped, lightly toasted pecans
- For the glaze:
- 1 cup powdered sugar
- 1 tablespoon plus 2 teaspoons whole milk
- 1/4 teaspoon vanilla extract
- Pinch kosher salt
Stir fry W/Garlic Sauce
By mariannefeldman
The Best Light Recipe CI p 283 Garlic Sauce: ½ cup low sodium chicken or veg broth ¼ cup dry sherry or chinese r...
- for veg i used:
- 3/4 lb pork tenderloin, cut into thin strips, or other protein
- 2 tsp low sodium soy sauce
- 2 tsp dry sherry or chinese rice wine
- 3 medium cloves garlic, minced (abt 1 tbs)
- 1 tbs grated ginger
- 5 tsp peanut or veg oil
- 1 cup scallion whites, sliced on bias into 1" pieces (i used sliced onion)
- 2 med red bell peppers, cut into 1/4" strips
- 1 1/2 cups scallion greens, sliced on bias into 1/2" pieces
- 1 recipe garlic sauce (see p 283 or this index)
- onion, red pepper, carrots, snow peas, baby bok choy
- for bok choy-cut leafy tops off, stir fry stalks w/longer cooking veg, leafy parts shorter time
Nectarine-Raspberry Crisp with Spiced-Oatmeal Crumb Topping
By mariannefeldman
by Claudia Fleming epicurious
- 3/4 cup all purpose flour
- 3/4 cup quick-cooking oats
- 1/4 cup sugar
- 1/4 cup (packed) dark brown sugar
- 1/4 teaspoon (generous) ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon (generous) ground cardamom
- 6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly
- 2 pounds nectarines, halved, pitted, cut into 3/4-inch-thick slices (about 5 cups)
- 1 1/2-pint container fresh raspberries
- 1/4 cup sugar
- 2 tablespoons cornstarch
- Vanilla ice cream