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Recipes
Parmesan Crusted Tilapia
By mollydahma
1Preheat oven to 425 degrees
- 1-2 lb tilapia fillet
- 3/4 cup grated parmesan cheese
- 1/2 cup bookbinder's breadcrumbs
- olive oil
- other seasoning
Seven-Minute Frosting
By mollydahma
Put 1 cup sugar, the corn syrup, and 1/2 cup water into a small heavy saucepan over medium heat
- 1 cup plus 1 tablespoon sugar
- 1 teaspoon light corn syrup
- 4 large egg whites, room temperature
Chocolate Leaves
By mollydahma
Gently clean leaves using a damp paper towel
- 30 pesticide-free lemon leaves, (20 small leaves and 10 large leaves)
- 10 ounces white chocolate, finely chopped
- Green and pink gel-paste food coloring
Makeover Strawberry Rhubarb Crunch Recipe
By mollydahma
* In a large saucepan, combine sugar and cornstarch
- Ingredients
- 1/2 * 1/2 cup sugar
- 2 * 2 tablespoons cornstarch
- 2-1/2 * 2-1/2 cups sliced fresh strawberries
- 2 * 2 cups diced fresh or frozen rhubarb
- 1 * 1 teaspoon vanilla extract
- 2/3 * 2/3 cup all-purpose flour
- 1/2 * 1/2 cup quick-cooking oats
- 1/4 * 1/4 cup brown sugar blend
- 1/2 * 1/2 teaspoon ground cinnamon
- 1/4 * 1/4 cup cold butter
- * Reduced-fat whipped topping or reduced-fat strawberry ice cream, optional
Chocolate Cake with Snowy Meringue
By mollydahma
For the best results, ask your grocer to help you find chocolate with a high butterfat content, such as Callebaut
- FOR THE CAKE LAYERS:
- 1 1/4 cups (2 1/2 sticks) unsalted butter, softened, plus more for pans
- 2 cups all-purpose flour, plus more for pans
- 8 ounces best-quality bittersweet chocolate, coarsely chopped
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup low-fat buttermilk
- 1 1/2 teaspoons pure vanilla extract
- 6 large eggs, lightly beaten
- FOR THE GANACHE FILLING:
- 3 cups heavy cream
- 1 1/2 pounds best-quality semisweet chocolate, coarsely chopped
- 2 cups blanched almonds, toasted, coarsely chopped
- FOR THE GANACHE GLAZE:
- 3 cups heavy cream
- 1 pound best-quality semisweet chocolate, coarsely chopped
- FOR THE TOPPING:
- 4 large egg whites
- 1 1/2 cups sugar
Gingerbread Linzertorte
By mollydahma
Preheat oven to 325 degrees
- 2 1/4 cups all-purpose flour, plus more for work surface
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 1/2 cup packed dark-brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup unsulfured molasses
- 2 large egg yolks, plus 1 large egg white
- 1 1/4 cups Raspberry Jam, or best-quality store-bought jam
Royal Rhubarb Coffe Cake
By mollydahma
Directions * In a large bowl, cream butter and sugar until light and fluffy
- TOPPING:
- Ingredients
- 1/3 * 1/3 cup butter, softened
- 1 * 1 cup sugar
- 1 * 1 egg
- 1 * 1 teaspoon vanilla extract
- 2 * 2 cups all-purpose flour
- 3 * 3 teaspoons baking powder
- 1/2 * 1/2 teaspoon salt
- 1 * 1 cup milk
- 3-1/2 * 3-1/2 cups chopped fresh or frozen rhubarb, thawed and drained
- *
- 3/4 * 3/4 cup packed brown sugar
- 1/4 * 1/4 cup butter, melted
- 1 * 1 teaspoon ground cinnamon
Pear Upside-Down Cake
By mollydahma
Heat oven to 350 degrees
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan.
- 5 large ripe Bartlett pears, peeled, cored, and quartered
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup granulated sugar
- 6 tablespoons brandy
- 1 cup all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup packed dark-brown sugar
- 3 large eggs
- 1/2 cup unsulfured molasses
- 1 tablespoon freshly grated ginger
- 1 teaspoon baking soda
- 2 tablespoons boiling water
Classic Carrot Cake
By mollydahma
* Prep: 30 min. Bake: 35 min
- FROSTING:
- Ingredients
- 1 * 1 can (8 ounces) unsweetened crushed pineapple
- 2 * 2 cups shredded carrots
- 4 * 4 eggs
- 1 * 1 cup sugar
- 1 * 1 cup packed brown sugar
- 1 * 1 cup canola oil
- 2 * 2 cups all-purpose flour
- 2 * 2 teaspoons baking soda
- 2 * 2 teaspoons ground cinnamon
- 1/4 * 1/4 teaspoon salt
- 3/4 * 3/4 cup chopped walnuts
- *
- 2 * 2 packages (8 ounces each) cream cheese, softened
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- 1/4 * 1/4 cup butter, softened
- 2 * 2 teaspoons vanilla extract
- 1-1/2 * 1-1/2 cups confectioners' sugar
Steamed Persimmon Pudding
By mollydahma
We steamed our pudding in an antique metal pudding mold with a fitted lid
- 4 1/2 tablespoons unsalted butter, softened, plus more for mold
- 2 cups all-purpose flour
- 2 1/4 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon coarse salt
- 1/4 cup Calvados or other brandy
- 1/4 cup sultanas, (golden raisins)
- 3 to 4 very soft Hachiya persimmons
- 1 cup whole milk
- 1 1/2 cups sugar
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons baking soda, dissolved in 1 1/2 tablespoons hot water
- 1 cup pecans, toasted and coarsely chopped
- 1/4 cup finely chopped candied ginger
- Oven-Dried Persimmon Slices, for garnish
- Calvados Cream, for serving