Mollydahma's profile page
Recipes
Pomegranate Soda
By mollydahma
This blushed drink is refreshment with a cherry on top!
- 1 cup sugar
- 1/2 cup pomegranate juice
- Club soda, for serving
- Maraschino cherries, for garnish (optional)
Apple-Pie Cider
By mollydahma
Here's a delicious way to ward off cold weather: Serve hot cider spiced like an apple pie
- 1 1/4 quarts apple cider
- 3 tablespoons firmly packed light-brown sugar
- 7 whole cinnamon sticks, (6 sticks for garnish)
- 1 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- Ground cloves
- Freshly grated nutmeg
- Salt
- 1/2 cup Calvados, or other brandy (optional)
Baked Apple French Toast
By mollydahma
* Arrange 10 slices of bread in a greased 13-in
- TOPPING:
- 20 * 20 slices French bread (1 inch thick)
- 1 * 1 can (21 ounces) apple pie filling
- 8 * 8 eggs
- 2 * 2 cups milk
- 2 * 2 teaspoons vanilla extract
- 1/2 * 1/2 teaspoon ground cinnamon
- 1/2 * 1/2 teaspoon ground nutmeg
- *
- 1 * 1 cup packed brown sugar
- 1/2 * 1/2 cup cold butter, cubed
- 1 * 1 cup chopped pecans
- 2 * 2 tablespoons corn syrup
Quesadillas with Chutney and Brie
By mollydahma
To make the tortillas more pliable, heat them over a direct flame until just warmed through (or heat them a few sec...
- 4 flour tortillas (10-inch or burrito-size)
- 4 tablespoons Dijon mustard
- 3/4 pound sliced leftover turkey
- 1/2 cup leftover Cranberry Chutney, plus more, for serving (optional)
- 8 slices thick Brie cheese (8 ounces)
- Coarse salt and ground pepper
- 1 tablespoon olive oil
Peppermint Hot Chocolate
By mollydahma
Place cocoa in a medium saucepan
- 1/3 cup unsweetened cocoa powder
- 1 quart milk
- 1/2 cup semisweet chocolate chips (3 ounces)
- 7 peppermint sticks; 3 crushed (1/4 cup), 4 left whole
- pinch of salt
Cranberry Chutney
By mollydahma
In a large saucepan, heat oil over medium-low
- 1 tablespoon olive oil
- 1/4 cup finely minced shallot
- 1 tablespoon peeled and finely grated fresh ginger
- 1 bag (12 ounces) fresh cranberries, rinsed and picked over
- 1 cup sugar
- 2 tablespoons red-wine vinegar
- Coarse salt and ground pepper
MARTHASTEWART.COM
By mollydahma
Directions Preheat oven to 350 degrees
- 1 1/2 cups all-purpose flour, (spooned and leveled)
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- Honey-Cinnamon Frosting
Sweet Onion Dip
By mollydahma
Skip the prefab dips in the market; this cooked Vidalia dip is beyond better
- 1 tablespoon olive oil
- 2 Vidalia onions (1 pound total), finely chopped
- Coarse salt and ground pepper
- 1 cup reduced-fat sour cream
- 2 ounces reduced-fat bar cream cheese, room temperature
- 1 1/2 teaspoons white-wine vinegar
- 1/4 cup finely chopped chives
- Potato chips, for serving
Makeover Strawberry Rhubarb Crunch Recipe
By mollydahma
In a large saucepan, combine sugar and cornstarch
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2-1/2 cups sliced fresh strawberries
- 2 cups diced fresh or frozen rhubarb
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/4 cup brown sugar blend
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold butter
- Reduced-fat whipped topping or reduced-fat strawberry ice cream, optional
Kris Kringle Bread Pudding
By mollydahma
To make vanilla sugar, put vanilla beans and sugar into an airtight container; let stand one week, shaking occasion...
- Unsalted butter, softened, for bowls and parchment paper
- 3/4 cup vanilla sugar or granulated sugar, plus more for bowls and sprinkling
- 1 1/3 cups Armagnac or other good-quality brandy
- 7 ounces assorted dried fruits, such as peaches, apricots, and pears
- 7 ounces pitted prunes
- 5 cups heavy cream
- 2 cups half-and-half
- 2 whole cinnamon sticks
- 2 vanilla beans, halved lengthwise; seeds scraped to loosen
- Zest of 1 orange
- 12 large egg yolks, lightly beaten
- 2 large loaves day-old brioche (1 pound each), cut into 1 1/4-inch cubes (18 cups)
- Boiling water, for roasting pan
- Sour Lemon Sauce