Mariannefeldman's profile page
Recipes
Flour Blend Gluten Free ATK
By mariannefeldman
http://www.americastestkitchen
- WHY THIS RECIPE WORKS:
- to to more complex flavor.
- less
- 42 9 1/3 (About 9 1/3 Cups)
- not pack or tap) and scrape off the excess. Check out our book The How Can It Be Gluten-Free Cookbook for more recipes using the blend.
- INGREDIENTS
- 24 24 1/2 1/3 (4 1/2 cups plus 1/3 cup) white rice flour
- 7 1/2 7 1/2 2/3 ounces (1 2/3 cups) brown rice flour
- 7 7 1/3 ounces (1 1/3 cups) potato starch
- 3 3 3 ounces (3/4 cup) tapioca starch
- 3/4 3/4 3/4 ounce (1/4 cup) nonfat dry milk powder
Cinnamon Rolls - Lighter ATK
By mariannefeldman
Full of flavor and lighter on calories, these rolls will brighten up any day
- Cinnamon Rolls
- 3 3/4 cups (18 3/4 ounces) all-purpose flour
- 2 1/4 teaspoons instant or rapid-rise yeast
- 1 1/3 cups skim milk, heated to 110 degrees, plus 1 tablespoon
- 3 tablespoons maple syrup
- 3 tablespoons unsalted butter, melted
- 1/2 cup packed (3 1/2 ounces) dark brown sugar
- 1/4 cup (1 3/4 ounces) granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup (4 ounces) confectioners’ sugar
- 2 ounces 1/3 less fat cream cheese (neufchatel)
- 1/2 teaspoon vanilla extract
Zucchini Quiche / Pie - Grandma Jo
By mariannefeldman
https://www.bettycrocker.com/recipes/impossibly-easy-zucchini-pie/aba1e434-a8aa-4da3-9d13-7a3505e40a97
- 1 cup chopped zucchini
- 1 cup chopped tomato (she left out)
- 1/2 cup chopped onion
- 1/3 cup grated Parmesan cheese
- 2/3 cup Bisquick Heart Smart® mix
- 3/4 cup fat-free (skim) milk
- 2 eggs or 1/2 cup fat-free cholesterol-free egg product
- 1/2 teaspoon salt
- 1/4 tsp pepper
Pâte Sucrée Tart Crust Dough CI
By mariannefeldman
http://www.cooksillustrated
- 1 1/3 cups (6 2/3 ounces) all-purpose flour
- 5 tablespoons (2 1/4 ounces) sugar
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, melted
Brittle - Diablo Pumpkin Seed
By mariannefeldman
Recipe courtesy Dan Smith and Steve McDonagh
- 1 1/2 cups shelled pumpkin seeds
- Butter, for greasing pan, or nonstick cooking spray
- 2 cups sugar
- 1 cup light corn syrup
- 1/2 cup water
- 2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon vanilla extract
- Special equipment: Candy thermometer
Brown Jasmine Rice
By mariannefeldman
Rinse rice Saute onion in small amt olive oil, add garlic & continue to saute-do not let garlic burn Add rinsed r
- 1 cup brown jasmine rice
- olive oil
- onion
- garlic
- salt
- pepper
- 2 cups water
Rice Pudding
By mariannefeldman
Better Homes & Gardens New Cook Book (red & white cookbook) p 214
- double recipe:
- 3 cups milk
- 1/3 cup long grained rice (or sushi rice)
- 1/8 cup raisins or dried fruit bits (optional or to taste)
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 tsp nutmeg
- Opt: cinnamon & sugar
- xxx
- 6 cups milk
- 2/3 cup long grained rice (or sushi rice)
- 1/4 cup raisins or dried fruit bits (optional or to taste)
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1/2 tsp nutmeg
- Opt: cinnamon & sugar
Fig & Apple Tart
By mariannefeldman
Clabber Girl Club Email Newsletter Fig and Apple Tart serves 10-12
- Pastry:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 3/4 cup unsalted butter
- 1 egg yolk
- 1 tablespoon fresh lemon juice
- 4-6 tablespoons ice water
- Filling:
- 3 cup diced fresh figs
- 1-2 cups fresh raspberries
- 4-6 cups apples, pared, cored, and sliced 1/4 inch thick
- 1 cup sugar
- 1/8 teaspoon cinnamon
- 2 tablespoons flour
- 2 tablespoons cornstarch
- 1 egg
- 1/4 cup whipping or heavy cream
- Finishing Touches:
- 1 egg yolk
- 2-3 tablespoons milk or half-and-half
- sugar - granulated or coarse
Cream Puffs - Pâte à Choux - NYT -Baked
By mariannefeldman
http://www.nytimes.com/recipes/1015880/baked-pate-a-choux
- NYT article: http://www.nytimes.com/2014/01/12/magazine/no-puff-piece.html?hpw&rref=magazine&_r=0
- includes Pastry Cream, Whipped Cream & Chocolate Sauce
- 8 tablespoons unsalted butter, plus a little more for greasing the baking sheet
- Salt
- 1 cup flour
- 4 eggs
Chocolate - Buttercrunch - Dark
By mariannefeldman
Dark Chocolate Buttercrunch kingarthurflour
- 1 cup (2 sticks, 1/2 pound) butter*
- 1 1/2 cups (10 1/2 ounces) sugar
- 3 tablespoons water
- 1 tablespoon light corn syrup
- 2 cups (8 ounces) diced pecans or slivered almonds, toasted
- 1 pound semisweet or bittersweet chocolate, finely chopped (chocolate chips are an easy solution here; you’ll need about 2 2/3 cups)
- If you use unsalted butter, add 1/2 teaspoon salt.