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Recipes
Spinach and Cannellini Bean Dip
By mariannefeldman
Recipe courtesy Giada De Laurentiis, 2008
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 (6-ounce) bags baby spinach
- 1 (15-ounce) can cannelloni beans, drained and rinsed
- 1 tablespoon fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
White Chocolate Vegan
By mariannefeldman
- https://glutenfreeonashoestring.com/vegan-white-chocolate/
Elephant Ears
By mariannefeldman
Elephant Ear Cookies Swirl Desserts Comments(1) Martha Stewart Living, August 2012 Prep Time 25 minutes Total Time...
- 1 cup pecan halves
- 1/3 cup granulated sugar, plus more for surface
- 1/4 cup plus 2 tablespoons light-brown sugar
- 1 3/4 teaspoons cinnamon
- 1/2 teaspoon salt
- All-purpose flour, for rolling
- 2 sheets frozen puff pastry (from one 17.3-ounce package), thawed
- 1 large egg, beaten well
- nsure that they're evenly coated
Ricotta Pie
By mariannefeldman
ITALIAN RICOTTA PIE (RICOTTA TORTA) Published September 1, 2009
- INGREDIENTS
- Topping
- 1 1/2 pounds strawberries (about 1 1/2 quarts), washed, dried, stemmed, and quartered
- 6 tablespoons granulated sugar
- Pie
- 3 pounds ricotta cheese (see note)
- 1 large slice white sandwich bread , torn into 1-inch pieces
- 1 tablespoon unsalted butter , softened
- 1 cup (7 ounces) sugar
- 2 teaspoons vanilla extract
- 1 tablespoon zest from 1 lemon
- 1/8 teaspoon table salt
- 2 tablespoons all-purpose flour
- 3 large eggs
- 2 large egg yolks
- Homemade Ricotta Cheese (see note)
- 1 1/2 gallons whole milk
- 1 teaspoon table salt
- 1/2 - 3/4 cup juice from 6 to 7 lemons
Multi-Grain Sourdough Boule
By mariannefeldman
http://www.kingarthurflour
- 1 cup boiling water : 1
- 1 cup Harvest Grains Blend: 1
- 2 cups sourdough starter, fed and ready to use: 1
- 1 3/4 cups King Arthur white whole wheat flour: 1
- 1 3/4 cups Artisan Bread Flour or King Arthur Unbleached All-Purpose Flour: 1
- 2 1/2 teaspoons salt: 1
- 1 1/2 teaspoons instant yeast: 1
- 2 tablespoons vegetable oil: 1
- 1 tablespoon sesame seeds, Artisan Bread Topping, or your favorite blend of seeds: 1
- 1 cup boiling water : 1
- 1 cup Harvest Grains Blend: 1
- 2 cups sourdough starter, fed and ready to use: 1
- 1 3/4 cups King Arthur white whole wheat flour: 1
- 1 3/4 cups Artisan Bread Flour or King Arthur Unbleached All-Purpose Flour: 1
- 2 1/2 teaspoons salt: 1
- 1 1/2 teaspoons instant yeast: 1
- 2 tablespoons vegetable oil: 1
- 1 tablespoon sesame seeds, Artisan Bread Topping, or your favorite blend of seeds: 1
Chocolate Lasagna - Olive Garden Copycats - 2 Versions
By mariannefeldman
NOTE: Tried the non Todd Wilbur version-much too sweet & artificial butter taste is unpleasant NOTE: for 10: pans ...
- Frosting:
- 6 cups cake flour - NOTE for each cup cake flour sub 1 cup minus 2 tbs AP flour, add 2 TBS cornstarch
- 5 1/4 cups sugar
- 2 1/4 cups hershey cocoa
- 2 tablespoons baking soda
- 4 1/2 cups milk
- 1 1/2 cups butter
- 12 large eggs
- 1 tablespoon vanilla extract
- 2/3 cup water
- 4 tablespoons meringue powder
- 12 cups sifted confectioners' sugar
- 1 1/4 cups shortening
- 3/4 teaspoon salt
- 1 teaspoon clear almond extract
- 1 teaspoon clear vanilla extract
- 1 teaspoon colorless butter flavoring
- semi sweet choc chips
- Hersheys syrup
Meringue Drops - Dark Chocolate
By mariannefeldman
Cooking.com Source: © EatingWell Magazine Active Time: 30 Minutes Total Time: 1 Hour about 40...
- 5 ounces bittersweet chocolate (60-75% cacao) divided
- 2 tablespoons unsweetened cocoa powder (preferably Dutch-process) sifted after measuring if lumpy
- 3 tablespoons cocoa nibs (see Shopping Tip), optional
- 1/3 cup egg whites (about 3 large) at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar divided (use 1 1/2 teaspoons less if cocoa nibs are omitted)
- 1/2 teaspoon vanilla extract
Frosting - Mousseline - w/MHC - 2 cup
By mariannefeldman
Makes 2 cups/12 oz/337 grams from Rose's Heavenly Cakes p 147 makes enough for (1) 6 X 3" cake sliced into 3 layers
- unsalted butter, preferable high fat, slightly softened but cool (65 degrees:
- 13 tbs (1 1/2 sticks plus 1 tbs) = 6.5 oz = 185 grams
- 2 1/2 large egg whites (pasteurized if desired) at room temp: 1/4 cup plus 1 tbs (2.5 fl oz) = 2.6 oz = 75 grams
- sugar: 1/2 cup, divided = 3.5 oz = 100 grams
- water: 2 tbs (1 fl oz) = 1 oz = 30 grams
- cream of tartar: 1/4 plus 1/8 tsp
- vanilla extract: 1/2 tsp
- for Mexican Hot Choc variation: beat in at end:
- 1 1/4 oz dark choc-melted & cooled
- 1.5 oz white choc-melted & cooled
- 1/3 tsp cinnamon (or to taste)
- 1/6 tsp cayenne (or to taste)
- 1/3 tsp ancho chile powder (or to taste)
Butter Pecan Cookies
By mariannefeldman
marthastewart
- 3/4 cup pecans
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup sugar, plus more for coating
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup all-purpose flour
Mexican Molten Chocolate Cakes
By mariannefeldman
foodnetwork.com Mexican Molten Chocolate Cakes Recipe courtesy Aaron Sanchez Prep Time:20 minInactive Prep Time:15
- Ingredients
- 1/4 cup (4 tablespoons) unsalted butter, plus more for greasing
- 5 ounces bittersweet (non-sweetened) or semisweet chocolate, chopped
- 1 tablespoon mescal
- 2 large eggs
- 2 large egg yolks
- 5 tablespoons sugar
- 1 teaspoon pomegranate molasses
- 1 1/2 teaspoons canela or Mexican cinnamon
- Large pinch salt
- 1 tablespoon all-purpose flour
- 1/2 cup chilled whipping cream