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Recipes
Sweet Potato Souffle Pie
By mollydahma
Layers of paper-thin buttery phyllo overlap to form a delicate base for a sweet potato souffle
- 2 medium sweet potatoes, pierced with the tines of a fork
- 1/4 teaspoon ground ginger
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 4 large eggs, separated
- 2 tablespoons packed light-brown sugar
- 1 cup whole milk
- 1 2-inch piece peeled fresh ginger, thinly sliced
- 1/4 cup unsalted butter, plus 1/2 cup melted, plus more for pan
- 1/4 cup all-purpose flour
- 1/3 cup plus 1/4 cup granulated sugar, plus more if needed
- 1/4 teaspoon ground cinnamon, plus more if needed
- 9 sheets phyllo dough , (17 by 12 inches) thawed if frozen
- Pinch of cream of tartar
Lighter Chicken Potpie
By mollydahma
A handful of tweaks turn this comfort food into a smarter choice: white-meat chicken (not dark), extra veggies, low...
- 2 bone-in, skin-on chicken breast halves (12 to 14 ounces each)
- Coarse salt and ground pepper
- 3 tablespoons olive oil
- 4 carrots, sliced 1/4 inch thick
- 1 medium onion, finely chopped
- 1/4 teaspoon dried thyme leaves
- 1/4 cup all-purpose flour
- 2 1/2 cups low-fat (1%) milk
- 1 package (10 ounces) frozen peas, thawed
- 2 tablespoons fresh lemon juice
- 6 phyllo sheets (each 12 by 17 inches), thawed
Rhubarb Puff Recipe
By mollydahma
* In a small saucepan, combine the rhubarb, 1/4 cup sugar and 3 tablespoons water
- 1-1/2 * 1-1/2 cups chopped fresh or frozen rhubarb
- 1/4 * 1/4 cup plus 1 teaspoon sugar, divided
- 4 * 4 tablespoons water, divided
- 2 * 2 teaspoons cornstarch
- 1 * 1 egg yolk
- 3 * 3 tablespoons sour cream
- 2 * 2 egg whites
Family-Favorite Baked Beans Recipe
By mollydahma
* In a large skillet, cook beef over medium heat until no longer pink; drain and set aside
- 1/2 * 1/2 pound ground beef
- 1/2 * 1/2 pound sliced bacon, diced
- 1 * 1 small onion, chopped
- 1/2 * 1/2 cup ketchup
- 1/2 * 1/2 cup barbecue sauce
- 1/3 * 1/3 cup packed brown sugar
- 2 * 2 tablespoons molasses
- 1 * 1 can (16 ounces) kidney beans, rinsed and drained
- 1 * 1 can (15-3/4 ounces) pork and beans
- 1 * 1 can (16 ounces) butter beans, rinsed and drained
Pumpkin Cream Pie
By mollydahma
The whipped-cream topping is stabilized with gelatin so it doesn't collapse
- 1 Basic Pie Crust, rolled and fitted into a 9-inch pie plate
- 1 can (15 ounces) pure pumpkin puree
- 2 large eggs
- 3/4 cup packed light-brown sugar
- 1 teaspoon ground cinnamon, plus more for serving
- 1 teaspoon pumpkin-pie spice
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
- 1 1/2 cups heavy cream
- 1/4 cup granulated sugar
Strawberry Rhubarb Cream Recipe
By mollydahma
* 1/2 cup chopped fresh or frozen rhubarb * 2 tablespoons plus 1-1/2 teaspoons sugar, divided * 1-1/2 te...
- 1/2 * 1/2 cup chopped fresh or frozen rhubarb
- 2 * 2 tablespoons plus 1-1/2 teaspoons sugar, divided
- 1-1/2 * 1-1/2 teaspoons water
- 1/2 * 1/2 cup sliced fresh strawberries
- 1/3 * 1/3 cup heavy whipping cream, whipped
- * Additional sliced fresh strawberries, optional
Peanut Butter-Swirl Ice Cream
By mollydahma
Line one 8-by-12-inch glass or metal baking pan and one 8-by-8-inch glass or metal baking pan with parchment paper
- 6 large egg yolks
- 3/4 cup plus 2 tablespoons sugar
- 2 cups milk
- 2 cups smooth peanut butter
- 2 cups very cold heavy cream
- 1 teaspoon pure vanilla extract
Candy Cane Cocktail
By mollydahma
This delicious cocktail, perfect for the holiday season, is courtesy of Charles Corpion from The Four Seasons
- 1 candy cane, crushed, for garnish
- 2 ounces strawberry vodka
- 4 dashes white creme de menthe
- 2 1/2 ounces cranberry juice
- Ice cubes
Rhubarb Cobbler Recipe
By mollydahma
* In a large skillet, combine the rhubarb, apple, brown sugar and 1/4 teaspoon cinnamon; bring to a boil
- 4 * 4 cups sliced fresh or frozen rhubarb (1-inch pieces)
- 1 * 1 large sweet apple, peeled and sliced
- 1/2 * 1/2 cup packed brown sugar
- 1/2 * 1/2 teaspoon ground cinnamon, divided
- 1 * 1 tablespoon cornstarch
- 2 * 2 tablespoons cold water
- 8 * 8 macaroons, crumbled
- 1 * 1 tablespoon butter, melted
- 2 * 2 tablespoons sugar
- * Vanilla ice cream, optional
Nut-Topped Strawberry Rhubarb Muffin
By mollydahma
* In a large bowl, combine the first six ingredients
- TOPPING:
- 2-3/4 * 2-3/4 cups all-purpose flour
- 1-1/3 * 1-1/3 cups packed brown sugar
- 2-1/2 * 2-1/2 teaspoons baking powder
- 1/2 * 1/2 teaspoon baking soda
- 1/2 * 1/2 teaspoon ground cinnamon
- 1/4 * 1/4 teaspoon salt
- 1 * 1 egg
- 1 * 1 cup buttermilk
- 1/2 * 1/2 cup vegetable oil
- 2 * 2 teaspoons vanilla extract
- 1 * 1 cup chopped fresh strawberries
- 3/4 * 3/4 cup diced fresh or frozen rhubarb
- *
- 1/2 * 1/2 cup chopped pecans
- 1/3 * 1/3 cup packed brown sugar
- 1/2 * 1/2 teaspoon ground cinnamon
- 1 * 1 tablespoon cold butter