Mariannefeldman's profile page
Recipes
Apple Cake - Crumb Topped
By mariannefeldman
(c) A Marcy Goldman, BetterBaking
- Vanilla Crumb Topping
- 1/2 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla powder or pure vanilla extract
- ...
- Apple Spice Filling
- 1 tablespoon fresh lemon juice
- 5 teaspoons cinnamon
- 1/4 teaspoon cloves
- Pinch nutmeg
- 1/4 cup sugar
- 5-6 cups sliced, peeled apples
- ...
- Cake
- 2 cups sugar
- 1 cup unsalted butter, softened
- 1 tablespoon pure vanilla extract
- 1/2 cup buttermilk or soured milk
- 4 eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon soda
- 1/4 teaspoon salt
- Finishing Touches
- Cinnamon
GF Brown Rice Flour Mix - Gourmet
By mariannefeldman
Brown-Rice Flour Mix Diary of a Foodie: Season One: Science of Deliciousness January 2007
- 2 cups brown-rice flour (extra finely ground)
- 2/3 cup potato starch
- 1/3 cup tapioca flour
Savoiardi / Saviardi / Saviatti * Ciambelle Siciliane o Nuvolette
By mariannefeldman
Double up baking sheets, measure eggs Stop adding flour when dough begins to lose shine - prob ok w corrected egg
- 330 g Flour 0 - "O" flour = 9-10% protein,- *Use all cake flour - which is 7.5 - 8.5 % protein
- (I used 1/3 cup KA AP (which is 11.7% )protein) & the rest used KA Italian style flour which is 8.5% protein-was dense but prob used too much flour due to incorrect egg weight)
- add flour slowly, batter should be shiny-if starting to lose shine stop adding flour to avoid too much flour
- 250 g Sugar
- 3 Large Eggs - *egg measures in Europe are dif from US - use 252 gms eggs for equivalent (3 x 63)
- added: 1/8 tsp almond extract & 1/4 tsp vanilla ext
Carrot Cake -w/Marshmallow Fluff Cream Cheese Frosting
By mariannefeldman
Throw Down W Bobby Flay
- Level:
- Carrot Cake with Marshmallow Fluff Cream Cheese Frosting
- Recipe courtesy Bobby Flay
- Prep Time:1 hr 15 minInactive Prep Time:2 hr 0 minCook Time:15 min
- Intermediate
- Serves:
- 1 (8-inch) cake, about 10 servings
- Ingredients
- 1/4 cup melted unsalted butter, cooled, plus more for buttering pan
- 1 cup crushed pineapple, drained
- 3 large eggs
- 1/2 cup canola oil
- 2 teaspoons vanilla extract
- 1 pound carrots, peeled and grated on the small holes of the grater (about 3 cups, lightly packed)
- 2 teaspoons freshly grated ginger
- 2 cups all-purpose flour
- 1 1/2 cups organic cane sugar
- 1/2 cup lightly packed brown muscavado sugar
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1/3 cup finely diced crystallized ginger
- 3/4 cup coarsely chopped toasted pecans
- Cream Cheese Marshmallow Frosting, recipe follows
New England Clam Chowder
By mariannefeldman
http://www.foodnetwork.com/recipes/dave-lieberman/new-england-clam-chowder-recipe/index
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
- 3 tablespoons all-purpose flour
- 2 cups chicken or vegetable stock
- 2 (10-ounce) cans chopped clams in juice
- 1 cup heavy cream
- 2 bay leaves
- 1 pound Idaho potatoes, cut into 1/2- inch cubes
- Salt and freshly ground black pepper
- 2 to 3 tablespoons unsalted butter
- 1/2 baguette, cut into 1-inch cubes
- 3 tablespoons freshly chopped flat-leaf parsley
- Salt and freshly ground black pepper
Cherry Almond Coffee Cake
By mariannefeldman
King Arthur Flour Cherry Almond Cake text size: A A A This sweet, moist cake will get rave reviews from your fami...
- Volume Ounces Grams
- Streusel topping
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup (about 1/2 can) almond paste, crumbled
- 1/4 teaspoon almond extract
- 5 tablespoons cold butter
- Cake
- 1/2 cup (4 ounces) soft butter
- 1 cup (granulated sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon almond extract
- 2 large eggs
- 1 2/3 cups King Arthur Unbleached All-Purpose Flour
- 2/3 cup sour cream
- Filling
- 21-ounce can cherry pie filling
- Glaze
- 1/2 cup confectioners' sugar
- 1/4 teaspoon almond extract
- 2 to 3 tablespoons milk or cream
- toasted sliced almonds (optional)
Pasta Filling - Spinach & Ricotta
By mariannefeldman
SPINACH AND RICOTTA FILLING FOR PASTA cooksillustrated
- INGREDIENTS
- 3/4 pound stemmed spinach leaves , washed
- 2 tablespoons butter
- 1/2 small onion , minced (about 1/4 cup)
- Table salt
- 1 cup ricotta cheese
- 3/4 cup grated Parmesan cheese
- 1 egg yolk
Orange Marmalade Cake
By mariannefeldman
http://www.nytimes.com/recipes/1016043/orange-marmalade-cake
- 215 grams coarse-cut orange marmalade (2/3 cup), divided
- 12 tablespoons unsalted butter, softened, plus 1/2 tablespoon for glaze, and more for greasing pan
- 150 grams granulated sugar (3/4 cup)
- 2 teaspoons grated lime zest
- 1/2 teaspoon grated orange zest
- 3 large eggs, at room temperature
- 2 tablespoons fresh orange juice
- 190 grams all-purpose flour (1 1/2 cups)
- 7 grams baking powder (1 1/2 teaspoons)
- 3 grams fine sea salt (3/4 teaspoon)
- 30 grams confectioners’ sugar (4 tablespoons)
Crumb Cake
By mariannefeldman
NEW YORK-STYLE CRUMB CAKE cooksillustrated
- INGREDIENTS
- Crumb Topping
- 1/3 cup granulated sugar (2 2/3 ounces)
- 1/3 cup dark brown sugar (2 2/3 ounces)
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon table salt
- 8 tablespoons unsalted butter (1 stick), melted and still warm
- 1 3/4 cups cake flour (7 ounces)
- Cake
- 1 1/4 cups cake flour (5 ounces)
- 1/2 cup granulated sugar (3 1/2 ounces)
- 1/4 teaspoon baking soda
- 1/4 teaspoon table salt
- 6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup buttermilk
- Confectioners' sugar for dusting