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Recipes
Cinnamon Buns - Fat Free
By mariannefeldman
from Eric
- EGG WASH:
- DOUGH
- 1 packet Yeast
- 1 cup Lukewarm skim milk - Almond milk works fine.
- 1/4 cup Sugar
- 3 cup Flour; (divided use)
- 2 Egg whites
- 1 tsp Salt
- Add: 1 tsp vanilla extract
- CINNAMON ROLL INSIDES
- 2 tbsp Cinnamon
- 1 cup Brown sugar
- 1 Egg white
- 1 tbsp Skim milk
- ICING
- 1 1/3 cup Powdered sugar
- 2 tbsp Skim milk
- 1 tsp Vanilla extract
- Dough: In a large bowl combine yeast and milk. Stir
- gently for 1 minute. (The yeast will not completely dissolve.)
- Add sugar, 1 1/2 cups of flour, and egg whites. Stir 100 strokes.
- Let rise for 30 minutes.
- Then add salt and 1 1/3 cups flour,
- stir until well mixed, and the dough starts to pull away from the
- sides of the bowl.
- Knead the dough for five minutes, sprinkling with leftover flour as needed.
- Cinnamon rolls:
- Sprinkle flour on work surface . Place dough on top.
- Sprinkle enough flour to keep dough from sticking to the rolling pin.
- Roll the dough flat until it is about 1/4 inch thick, in a rectangular
- shape.
- Sprinkle the top with cinnamon-brown sugar mixture. Gently roll dough
- rectangle into a log from the long side. Slice into sections 1 or 2 inches
- thick. Place on non-stick rimmed cookie sheet.
- Combine egg white and skim milk for egg wash.
- Lightly brush tops of rolls with egg wash.
- Icing: Pour powdered sugar into a small bowl. Boil milk and pour over
- sugar. Stir until smooth. Add vanilla and stir until well blended.
- Bake in 375 degree oven 20 minutes for 1" rolls or 30 mins for 2"
- rolls or until tops are brown. Remove immediately from oven and ice.
Banana Bread Healthy Dani
By mariannefeldman
1/8 of the whole thing is a little under 250 cals and ~14g protein
- Mix Dry
- 3/4 cup oats
- btwn 1/3 - 1/2 cup almond flour (I started with 1/3 and then added some extra later because the batter looked too thin)
- 2 scoops vanilla protein powder
- 3 tsp cinnamon
- 1 tsp baking soda
- 2 tbsp flax seed (optional)
- salt
- 1/4 cup slivered almonds (mixed in at the end)
- opt craisins
- Add Wet
- 4-6 oz fat free plain greek yogurt (you could probably due vanilla, too. I loathe the taste of greek yogurt but you really don't taste it.
- 1/2 cup egg whites (I use it from the carton, which I think is about 3 egg whites)
- vanilla extract
- 1/3 cup agave (could probably use honey or even maple syrup)
- 3 mashed bananas
Challah Harvest Apple
By mariannefeldman
http://www.kingarthurflour
- Volume Ounces Grams
- Dough
- 1/2 cup lukewarm water
- 6 tablespoons vegetable oil, safflower preferred
- 1/4 cup honey
- 2 large eggs
- 4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons salt
- 1 tablespoon instant yeast
- Apple filling
- 2 medium-to-large apples, NOT peeled; cored and diced in 3/4" chunks
- 1/2 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- Glaze
- 1 large egg beaten with 1 tablespoon water
- coarse white sugar, optional
Chocolate Buttermilk Cupcakes - Vegan
By mariannefeldman
Adapted from The Artful Cupcake by Marcianne Miller OPT: use chopped high end chocolate instead of choc chips mak
- Added (not in original recipe):
- 1 2/3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa (used Ghirardelli, Callebaut)
- 1 cup sugar
- 1 cup buttermilk (used Kirkland vanilla soy with 1 tbs white vinegar
- Almond Breeze sweetened vanilla also works well
- ( or regular milk with 1 tbs white vinegar) to equal 1 cup
- 1/2 cup vegetable oil
- 1 1/4 teaspoons vanilla extract
- scant 1/4 cup unsweetened applesauce
- chocolate chips - 1/2 - 3/4 cup
- Opt: pinch instant coffee
- Glaze: Dipping Fondant from The A
- 1/2 cup hot water
- 1/4 cup light corn syrup
- 5 cups confectioners sugar
- 1/2 teaspoon vanilla extract
- 2 ounces unsweetened chocolate, chopped
- Dark chocolate frosting: from Martha Stewart
- 1 pound semi sweet chocolate, chopped
- 6 tablespoons Dutch process cocoa powder
- 6 tablespoons boiling water
- 1 1/2 cups unsalted margarine, room temp
- 1/2 cup confectioners sugar
- pinch salt
- Chocolate Buttercream - from Cooks Illustrated - Easy vanilla buttercream -Used for Michelle & Greg's party: frosts 16 cupcakes
- 10 tablespoons unsalted butter, softened (use margarine for vegan)
- 1 cup confectioner's sugar
- pinch table salt
- 1/2 teaspoon vanilla extract
- 6 ounces chocolate, semi sweet or bittersweet, melted & cooled
- unsweetened cocoa powder - to taste
- Vegan Fluffy Buttercream From Vegan Cupcakes Take Over The World-see individual listing for this for adjusted recipe
- 1/2 cup shortening
- 1/2 cup margarine
- 3 1/2 cups confectioners sugar (sifted if lumpy)
- 1 1/2 teaspoons vanilla extract
- 1/4 cup plain soy milk or creamer
- Beat the shortening & margarine together until well combined & fluffy. Add sugar & beat for about 3 m ore minutes
- 3 about 3 more minutes. Add the vanilla & soy milk, beat for another 5 -7 minutes til fluffy.
- Choc & coconut variations:
- For choc variation:
- 6 oz melted unsweetened choc
- 2 tbs milk
- unsweetened cocoa powder, if desired
- OPT: chopped choc pieces
- OPT: top frosted cake w/sliced toasted almonds
- for coconut variation:
- add 2 1/4 tsp coconut extract to frosting
- Top finished cake w/shredded coconut, coconut curls, sweetened & toasted if desired
Steel Cut Oatmeal Overnight
By mariannefeldman
ATK The Complete Vegetarian Cookbook p201
- 4 cups water
- 1 cup steel cut oats
- 1/4 tsp salt
Mushroom Parmesan
By mariannefeldman
Mushroom Parmesan Recipe courtesy Giada De Laurentiis Prep Time:15 minInactive Prep Time: -- Cook Time:25 min Lev...
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Pizza Rustica
By mariannefeldman
http://www.foodnetwork.com/recipes/giada-de-laurentiis/pizza-rustica-recipe/index
- 2 tablespoons olive oil
- 8 ounces hot Italian sausage, casings removed
- 1 teaspoon minced garlic
- 2 (12-ounce) bunches fresh spinach, stemmed, coarsely chopped (about 12 cups), or 1 (10-ounce) package frozen cut-leaf spinach, thawed and drained
- 1 (15-ounce) container whole milk ricotta
- 12 ounces mozzarella cheese, shredded
- 1/3 cup plus 2 tablespoons freshly grated Parmesan
- 4 ounces thinly sliced prosciutto, coarsely chopped
- 4 large egg yolks, beaten to blend
- Pastry Dough, recipe follows
- 1 large egg, beaten to blend
Florentine Style - Chicken
By mariannefeldman
http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-florentine-style-recipe
- 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons (3/4 stick) unsalted butter
- 2 tablespoons shallots, sliced
- 1 tablespoon chopped garlic
- 1 1/2 cups dry white wine
- 1 cup whipping cream
- 1 tablespoon chopped fresh Italian parsley
- 2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained
Sesame Sauce - Stir Fry
By mariannefeldman
ATK Healthy Family Cookbook p 340
- 3/4 cup broth - vegetable or chicken
- 1/4 cup low sodium soy sauce
- 2 tbs Chinese rice cooking wine or dry sherry
- 1 tbs cornstarch
- 1 tbs sugar (I added lots more-to taste)
- 1 tbs sesame seeds, toasted
- 2 tsp toasted sesame oil
- 1 tsp Asian chili-garlic sauce
Vinaigrette BRM & Wheat Berry & White Bean Salad
By mariannefeldman
http://www.bobsredmill.com/recipes
- Vinaigrette Dressing:
- 1 cup Soft White Wheat Berries cooked
- 1 cup White or Navy Beans cooked
- 1/2 cup Green Onion chopped
- 1/2 cup Celery sliced
- 1/2 cup Tomato diced
- 1/2 cup Olive Oil
- 2 Tbsp Lemon or Lime Juice
- 2 Tbsp White Wine Vinegar
- 2 Tbsp Parsley chopped
- 1 Tbsp Honey Mustard
- 2 Tbsp Shallot minced
- 1/4 tsp Sea Salt
- 1/4 tsp Black Pepper (Medium Grind)
- To Cook Wheat berries-Soft White Wheat:
- 1 3/4 cups water
- 1/2 cup rinsed soft white wheat berries
- 1/4 tsp salt