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Recipes
Frosting - Mexican Hot Chocolate
By mariannefeldman
from ThrowDown-Bobby Flay vs Michelle Doll makes approx 14 cups? Use pasteurized egg whites if any question of iss
- 500 milliliters egg whites (16.9 oz)(pasteurized)
- 800 grams granulated sugar (27.4 oz)
- 900 grams unsalted butter, room temp, cut into pieces (31.7 oz)
- 250 grams white chocolate, melted & cooled (8.8 oz) (I used Green & Black)
- 250 grams dark chocolate, melted & cooled (8.8 oz) I used combo of Lindt 70%, 85% & bittersweet)
- 2 tsp ground cinnamon
- 2 tsp sweet ancho chili pepper
- 1 tsp cayenne pepper
- 2 tsp vanilla extract
Angel Food Cake - Lemon
By mariannefeldman
from Barefoot Contessa
- 2 cups sifted superfine sugar, divided
- 1 1/3 cups cake flour, sifted (not self rising)
- 1 1/2 cups egg whites, at room temp (10 - 12 eggs)
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons cream of tartar
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon lemon extract (not in original recipe)
- 1 1/2 teaspoons grated lemon zest (2 lemons)
Rye Bread - Almost No Knead
By mariannefeldman
cooks illustrated.com Makes 1 large round loaf
- 1 5/8 cups unbleached all-purpose flour (8 ounces), plus additional for dusting work surface
- 1 1/8 cups rye flour (7 ounces)
- 2 tablespoons caraway seeds
- 1/4 teaspoon instant or rapid-rise yeast
- 1 1/2 teaspoons table salt
- 3/4 cup plus 2 tablespoons water (7 ounces), at room temperature
- 1/4 cup plus 2 tablespoons mild-flavored lager (3 ounces)
- 1 tablespoon white vinegar
Vanilla Trifle Cake
By mariannefeldman
Recipe summary Hands-on time: 1 hrs 10 mins
- Vanilla Trifle Cake
- Volume
- Ounces
- Grams
- CAKE
- 2 1/4 cups Unbleached Cake Flour Blend
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups unsalted butter, at room temperature
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 1 1/2 cups whole milk
- 1 tablespoon vanilla extract
- ICING
- 1 1/2 cups unsalted butter, at room temperature
- 8 to 10 cups confectioners' sugar
- 3/4 cup milk
- 1 tablespoon vanilla extract
- FILLING
- 1/2 cup strawberry preserves
- 1 quart fresh strawberries
- 1 quart fresh blueberries
- .
Blueberry Coffee Cake KA
By mariannefeldman
http://www.kingarthurflour
- topping-from comments:recipe from my KA Bakers Companion which makes almost double the topping
- 3/4 cup of sugar, 3/4 cup flour, 1 tsp Cinnamon, 5 1/3 Tbsp butter and 2-3 tsp of lemon zest, and 1/2 tsp salt.
- Topping
- 1/3 cup (2 ounces) sugar
- 1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
- 1 teaspoon cinnamon
- 1/4 cup (1/2 stick) butter
- Batter
- 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (5 1/4 ounces) sugar
- 1/4 cup (1/2 stick, 2 ounces) butter or margarine
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup (4 ounces) milk
- 2 cups fresh or frozen blueberries, well drained
Zeppoli Emeril
By mariannefeldman
http://www.foodnetwork.com/recipes/emeril-lagasse/sals-zeppolis-recipe
- 2 packages instant yeast
- 1/2 cup warm water
- 3 tablespoons butter, melted
- 3 egg yolks
- 1 1/2 cups milk
- 2 cups flour, plus up to 2 additional cups to make batter thick
- 1/2 cup sugar
- 1 teaspoon salt
- Vegetable oil for frying
- Confectioners' sugar
- Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/sals-zeppolis-recipe.html?oc=linkback
Portobello Stir Fry w/Sweet Chili Garlic Sauce
By mariannefeldman
http://www.cooksillustrated
- Glaze
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1/4 cup low-sodium chicken broth or vegetable broth
- xxx
- Sauce
- 1 tablespoon rice vinegar
- 1 teaspoon Asian chili sauce
- 1 tablespoon cornstarch
- 3/4 cup low-sodium chicken broth or vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons honey
- xxxx
- Vegetables
- 4 medium cloves garlic , minced or pressed through garlic press (about 4 teaspoons)
- 4 teaspoons minced fresh ginger
- 4 tablespoons vegetable oil
- 6 - 8 portobello mushrooms (each 4 to 6 inches), stems discarded, gills removed (see illustrations below), and cut into 2-inch wedges (about 7 cups)
- 2 cups carrots (sliced) or other longer-cooking vegetable from the chart below
- 1/2 cup low-sodium chicken broth or vegetable broth
- 1 cup snow peas or other quick-cooking vegetable from the chart below
- 1 pound leafy greens from chart below
- 1 tablespoon toasted sesame seeds (optional)
Butternut Squash - Mashed
By mariannefeldman
http://www.cookscountry.com/recipes/7568-mashed-butternut-squash?extcode=NFBN05ZZ Mashed Butternut Squash From Cook...
- 4 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (10 cups)
- 3 tablespoons vegetable oil
- Salt and pepper
- 4 tablespoons unsalted butter
- 2 Granny Smith apples, peeled and shredded (2 cups)
- 1 onion, chopped fine
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 3 tablespoons maple syrup
Cream Cheese Coffee Cake
By mariannefeldman
Cook's Illustrated Makes one 10-inch cake, serving 12 to 16
- Lemon Sugar-Almond Topping
- 1/4 cup sugar
- 1 1/2 teaspoons finely grated zest from 1 lemon
- 1/2 cup sliced almonds
- Cake
- 2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
- 1 1/8 teaspoons baking powder
- 1 1/8 teaspoons baking soda
- 1 teaspoon table salt
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter , softened but still cool
- 1 cup plus 7 tablespoons sugar
- 1 tablespoon finely grated zest plus 4 teaspoons juice from 1 to 2 lemons
- 4 large eggs
- 5 teaspoons vanilla extract
- 1 1/4 cups sour cream
- 8 ounces cream cheese , softened
Raspberry Filling for Petit Fours
By mariannefeldman
The Perfect Cake, ATK p 100
- 7 ½ oz raspberries (1 ½ cups)
- ¾ cup sugar (5 ¼ oz)
- 2 tsp lemon juice
- 1 oz bittersweet chocolate