<![CDATA[Mary Mac Bakehouse - Recipes]]>Wed, 15 Apr 2026 13:29:23 -0400Weebly<![CDATA[Pulled Beef (again) and Smooshed Potatoes]]>Sat, 28 Mar 2026 04:00:00 GMThttps://marymacrecipes.weebly.com/recipes/pulled-beef-again-and-smooshed-potatoes
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This week on In The Kitchen With Mary Mac, we're solving the problems of what to do with a tough cut of beef and smallish potatoes. Enjoy!

Pulled Beef

Ingredients

  • 2-3 lbs beef – use an inexpensive cut like an English Roast or round steaks, whatever is on sale
  • 2 Tbs Montreal Steak Seasoning
  • 1-2 c beef broth, depending upon how much juice you’d like for the finished product (bouillon dissolved in water works fine)
  • 2 Tbs Worcestershire Sauce
  • 2 tsp granulated or powdered onion
  • 1 tsp granulated or powdered garlic
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • Hard rolls and provolone cheese for serving

Directions

  • Cut beef into several smaller pieces. Remove excess fat and any gristle. Place into the slow cooker
  • Pour beef broth into the slow cooker, add the Worcestershire sauce, and sprinkle the seasonings over all
  • Set to cook on low for 8-10 hours or high for 6-8 hours. 
  • The beef is done when it falls apart easily. Remove beef to a platter, leaving the juice in the slow cooker. Let cool so you can handle it
  • Remove any leftover fat and shred with a fork. Once shredded, return to the pot and press down to cover the meat with broth. Your pulled beef is ready to serve and can sit at low or the keep warm setting until ready to serve
  • To serve: Make sandwiches using a hard roll or a sausage bun, top with provolone, broil for a minute if desired. You can serve the broth in small bowls for dipping if desired. This beef is also good in soft taco shells or wraps
  • This can be made a day ahead, or made ahead and frozen for later use

Smooshed Potatoes

Ingredients

  • Small golf ball-sized potatoes, as many as you like, with skins on
  • Olive oil
  • Salt and pepper

Directions

  • Clean your potatoes really well, removing any bad spots
  • Cook: I prefer mine baked, but you can also boil them
    • To boil- prick the skin of each potato with a sharp knife. Cover with cold water in a pot. Bring to a boil and boil for about 10 minutes or until cooked. Drain and cool
    • To bake – place potatoes on foil, prick each with a sharp knife, sprinkle with salt, wrap securely and bake at 350°F for an hour. Cool in foil
    • Fast bake – prick each potato with a sharp knife, place on a microwave safe plate and microwave for 2 minutes. Place hot potatoes on foil, sprinkle with salt, wrap securely and bake at 350°F for 30 minutes. Cool in foil
  • When potatoes are cool enough to handle, heat a large frying pan or griddle to medium heat
  • On a cookie sheet sprinkled with olive oil, salt and pepper, carefully smoosh each potato using a pint jar with a concave bottom or a heaving drinking glass with a concave bottom. Press slowly with steady pressure until the potato is about ½ inch thick
  • Drizzle some olive oil in your heating pan, sprinkle with salt and pepper. When the oil is hot, carefully add the smooshed potatoes one at a time, a small spatula helps here
  • Fry until crisp, then flip and fry the other side until crisp
  • Serve with pulled beef sandwiches and a variety of dipping sauces. We like sour cream, ranch dressing mixed with a bit of Red Hot, mayonnaise, or whatever you like
  • Enjoy! 
]]><![CDATA[Karpatka]]>Thu, 19 Feb 2026 23:41:46 GMThttps://marymacrecipes.weebly.com/recipes/karpatka
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If you love cream puffs but wish they were bigger, have we got the recipe for you! Karpatka, aka Carpathian Mountain Cake, is a cake made with choux pastry and pastry cream and it is absolutely delicious. Thank you to Laura at polishfeast.com for the recipe!

PolishFeast Recipe

]]><![CDATA[Slow Cooker Enchiladas]]>Tue, 03 Feb 2026 12:31:51 GMThttps://marymacrecipes.weebly.com/recipes/slow-cooker-enchiladas
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​It's cold outside, so warm up with this easy and delicious slow cooker version of enchiladas!

Ingredients

  • 1 medium onion, chopped
  • 1 lb ground beef – can substitute shredded chicken
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp granulated onion
  • ½ tsp granulated garlic
  • ½ tsp cumin
  • ¼ tsp chili powder
  • 1 15-oz can chili beans, whatever heat level you like
  • 1 19-oz can red enchilada sauce, divided
  • 1 16-oz pack soft corn tortillas
  • 2-3 cups of shredded colby jack cheese, divided
  • 4 quart round slow cooker or crock pot (round is preferred but use what you have)

Directions

  • In a large skillet, sauté ground beef and onions until the beef is cooked and onions are translucent
  • Drain any fat, and remove the meat & onions into a large bowl
  • Mix in 1 cup of the enchilada sauce and 1 cup of the shredded cheese. Mix until well blended
  • Open your can of chili beans, reserve ¼ cup of your remaining enchilada sauce. Put the rest of the sauce in a measuring cup with a spout 
  • To layer: put two heaping serving spoons of the meat mixture into the slow cooker, about half a cup, then about 2 tbsp of the chili beans with sauce on top. Cover with 1 whole tortilla and tear a second tortilla in half to cover the edges. Drizzle the tortilla with enchilada sauce. Repeat until you use the last of the meat and beans
  • Top with tortillas and pour the ¼ cup of enchilada sauce over the top
  • Cover the slow cooker with the lid and cook on medium for 3 ½ - 4 hours
  • About 20 minutes before you are planning to serve it, top with some of your remaining cheese, about ½ cup
  • Serve with more shredded cheese, salsa, sour cream, and a side of rice
]]><![CDATA[Clafoutis]]>Mon, 19 Jan 2026 18:44:19 GMThttps://marymacrecipes.weebly.com/recipes/clafoutis
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​Happy 10th Podiversary! To kick off the new season, Mary Mac shares one of her favorite Julia Child recipes, Clafoutis!

Ingredients

  • 1 24-oz jar pitted sour cherries, in syrup or juice
  • 1 ¼ c whole milk
  • ⅔ c granulated sugar, divided
  • 3 large eggs
  • 1 Tbs vanilla
  • ⅛ tsp salt
  • ⅔ c all-purpose flour, lightened or sifted
  • Powdered sugar for serving
  • Blender or food processor
  • Glass or ceramic baking dish, ​about 2" deep, 9" round or 9-10" square

Directions

  • Drain the jar of cherries (save the juice to use for something else)
  • Preheat oven to 350°F. Butter the bottom & sides of the baking dish, set aside
  • In a small bowl, mix the flour, salt, and ⅓ c sugar
  • Put the milk, eggs, vanilla, and flour mixture into the blender or food processor. Cover and blend on high for one minute
  • Put ¼ inch of the batter into the prepared baking dish. Bake for 5 minutes so that a thin film settles on the batter
  • Carefully remove the dish from the oven and set on a heatproof surface
  • Place the cherries in a single layer on top of the batter and sprinkle with the other ⅓ c sugar
  • Pour the rest of the batter over the cherries, smooth with the back of a spoon
  • Place baking dish in the middle of the oven on the middle rack, bake about 1 hour at 350°F. The clafoutis is done when it’s puffed, browned, and a knife inserted comes out clean
  • Cool to just warm and sprinkle with powdered sugar before serving
]]><![CDATA[New Year's Pretzel]]>Tue, 30 Dec 2025 05:00:00 GMThttps://marymacrecipes.weebly.com/recipes/new-years-pretzel
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Happy New Year's Pretzel! This traditional Western Pennsylvania treat is a delicious way to ring in the new year, and can be topped with icing or a flavored glaze, whichever you prefer!

Ingredients

  • 1 c milk, heated to around 100°F
  • ¼ c sugar
  • ¼ c melted butter
  • 1 Tbs yeast
  • ½ Tbs salt
  • 3-4 c flour
  • 1 egg

Directions

  • Put 2 c flour into a large bowl, add yeast and salt. Mix well
  • Melt butter in a separate bowl
  • Add hot milk to butter, add sugar and whip up
  • Add hot mixture to flour mixture, stir
  • Beat egg slightly before adding
  • Add extra flour and knead for 10-15 minutes
  • Let rest in an oiled bowl for 1 hour or until the dough doubles in size
  • Punch down dough and let rest
  • Roll out dough into a snake, about 6 ft long
  • Form into pretzel shape on a parchment papered baking sheet. Pinch ends and let rise on the baking sheet for 1 hour
  • Bake at 375°F for 30 minutes. Temp when finished should be 190°F and pretzel should be lightly browned
  • Top with icing or thin glaze of your choice
]]><![CDATA[French Toast Casserole]]>Thu, 11 Dec 2025 05:00:00 GMThttps://marymacrecipes.weebly.com/recipes/french-toast-casserole
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​If you know anything about the Macs, you know that we love breakfast food. Instead of Christmas dinner, we have a big brunch on Christmas morning! We do have sausage gravy & biscuits and scrambled eggs too, but one of our absolute favorite brunch dishes is this French Toast Casserole we learned from our cousin Vicky years ago. It can be made in advance and freezes well too! Serve with your favorite french toast toppings, or it's even delicious plain!

Ingredients

  • 10 c cubed day-old bread - 1 to 1 ½ loaves of bakery bread or baguettes
  • 8 eggs, beaten well
  • 2 c milk, whatever type you like
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • Topping:
    • 2 Tbs sugar (white, raw, maple, whatever you like)
    • ½ tsp cinnamon
  • 9x13 baking dish, or a 2 quart casserole dish if you cut this recipe in half

Directions

  • Break or cut your bread into 1 inch pieces and place in a large bowl. Allow them to sit for about an hour, tossing often, to dry them out a little
  • Butter the baking dish
  • Mix eggs, milk, vanilla, and 1 tsp cinnamon well
  • You can either pour this over the bread cubes in the bowl and toss to coat all OR put your bread into the 9x13 dish and pour the mixture over the bread cubes
  • Cover the baking dish with plastic wrap and place into the refrigerator overnight
  • Take it out when you are ready to bake it and remove the plastic wrap
  • Mix 2 Tbs sugar and ½ tsp cinnamon well and sprinkle evenly over the top
  • Bake at 350°F for 50-60 minutes. The top will be nicely browned and crunchy when it’s done
  • Serve with maple syrup, fresh fruit, powdered sugar, jam, honey, whipped cream, etc

Mary Mac on Talk Pittsburgh

]]><![CDATA[Moroccan Chicken Tajine (Tagine)]]>Mon, 03 Nov 2025 19:28:27 GMThttps://marymacrecipes.weebly.com/recipes/moroccan-chicken-tajine
Moroccan Chicken Tajine (Tagine) is a flavor filled excursion to North Africa. The chicken is seasoned with a variety of spices and then topped with green olives and preserved lemons for an incredibly rich flavor. Served over couscous it's a thing of beauty. Enjoy!

Preserved Lemons

Ingredients

  • ​3-5 whole lemons, depending on size
  • ½ c kosher salt
  • ¼ c granulated sugar
  • 1 large mouth glass quart jar with lid

Directions

  • Scrub lemons really well with a vegetable scrubber. Before slicing, put lemons into the quart jar to see how many you can fit
  • Trim ¼ inch off the top and bottom of each lemon
  • Split each lemon lengthwise into quarters, keeping quarters connected about ½ inch from the bottom
  • Transfer lemons to a large bowl
  • In a small bowl, mix salt and sugar together well
  • Carefully spoon the salt/sugar mixture inside each sliced lemon. Sprinkle remaining mixture over the top
  • Cover bowl and refrigerate overnight
  • Transfer entire contents of bowl into the quart jar, pressing lemons down firmly until they are completely submerged in liquid
  • Seal the jar and store in the refrigerator for at least 2 weeks before using

Moroccan Chicken Tajine​ (Tagine)

​Ingredients

  • Olive oil
  • 6 cloves garlic, minced
  • 1 yellow onion, sliced thinly
  • 6 chicken thighs, boneless & skinless
  • 1 Tbs parsley, minced, or 1 tsp dried parsley
  • 1 tsp salt
  • 2 tsp pepper
  • 2 tsp ginger
  • 2 tsp paprika
  • 1 tsp cumin
  • ½ tsp turmeric
  • 1 preserved lemon, sliced thinly
  • 1 c green olives
  • 2 Tbs water
  • Couscous – I use a box mix of couscous
  • Large Dutch oven or heavy bottomed pot with lid

Directions

  • In a large bowl, sprinkle the chicken with parsley, salt, pepper, ginger, paprika, cumin, and turmeric, and carefully turn to coat well with spices. Drizzle with 1 Tbs olive oil. Set aside in the fridge for at least 30 minutes
  • In a Dutch oven or heavy bottomed pot, sauté the garlic and onions in olive oil over medium heat until the onions begin to appear translucent, about 5 minutes
  • Turn the heat to low. Spread the seasoned chicken evenly over the onions and garlic, then drizzle with water (or preserved lemon juice)
  • Bring the heat back up to a light simmer. Arrange the sliced preserved lemon and olives over top
  • Cover pot, set heat to the lowest setting, and let simmer for about 1 hour
    • If baking in the oven, cover and bake for 1 hour at 350°F
  • Serve hot over Moroccan couscous
]]><![CDATA[Corn Chowder]]>Fri, 17 Oct 2025 23:09:32 GMThttps://marymacrecipes.weebly.com/recipes/corn-chowder
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Perfect for a cool fall day, it's our Corn Chowder. It's a hearty dish that is great for supper with a good loaf of bread. We even include some variations so you can adjust to your diet

Corn Chowder

Ingredients

  • ½ lb good thick cut bacon – or substitute vegan bacon
  • 1 large onion, diced
  • 2 medium bell peppers, any color, diced
  • 4-5 c corn (about 10 ears cut from cob)
  • 10 small potatoes, cut into ½ inch dice with skins (about 3 cups)
  • 4 c vegetable or chicken broth
  • 2 c white sauce – recipe below
  • Dutch oven or large pot

Directions

  • Fry bacon until nearly crisp. Remove bacon to a plate and set aside, pour bacon grease into a small bowl or jar
  • Fry onions and peppers in about 1 tsp bacon grease until some of the onions are browned
  • Scrape onions and peppers out into a large bowl, set aside
  • Add another tsp or so of bacon grease, then add corn. Cook and brown slightly, breaking apart if stuck together
  • Scrape corn into the bowl with onions and peppers
  • Add remaining bacon grease to the pot, add potatoes and brown lightly
  • Add broth to potatoes and stir, scraping the pan
  • Add onions, peppers, and corn back to the pot. Bring to a low boil, let simmer 20 minutes
  • While simmering, make the white sauce
  • Add white sauce to veggies, simmer another 20 minutes
  • Add bacon, broken into small pieces. Simmer 30-60 minutes
  • Serve with a good hearty bread

White Sauce (makes 2 cups)

Ingredients

  • 2 Tbs butter
  • ½ c flour
  • 2 c milk
  • ½ tsp salt
  • ¼ tsp pepper

Directions

  • Melt butter in a pan
  • Add flour, stir
  • Add 1 c milk, stir to blend
  • Add 1 c more milk, salt, and pepper. Stir until thick
]]><![CDATA[Pumpkin Bundt Cake]]>Mon, 22 Sep 2025 04:00:00 GMThttps://marymacrecipes.weebly.com/recipes/pumpkin-bundt-cake
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Pumpkin bundt cake with browned butter icing is a new recipe for Mary Mac, and it's very quickly become a new favorite! Whether you use the icing or put a dollop of whipped cream on top, this pumpkin-y bundt is a perfect addition to any autumn dessert table

Cake

Ingredients

  • 1 c butter (salted), softened
  • 1 c sugar
  • 1 c packed brown sugar
  • 4 large eggs
  • 1 ½ c canned pumpkin – NOT pumpkin pie filling
  • 2 tsp vanilla
  • 3 c flour
  • 1 Tbs baking powder
  • 1 ½ tsp pumpkin pie spice
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 c half & half
  • 1 tsp lemon juice

Directions

  • Preheat oven to 350°F, grease and flour a bundt pan well
  • In a small bowl, mix half & half and lemon juice together. Let it come up to room temp to sour, set aside
  • In a medium bowl, stir together flour, baking powder, pumpkin pie spice, baking soda, and salt. Set aside
  • Using a mixer, beat the butter in a large bowl until creamy
  • Add sugar and brown sugar, beat until fluffy
  • Beat in eggs one at a time
  • Add canned pumpkin and vanilla, mix until well blended
  • Add flour mixture and half & half mixture to the large bowl alternating a little at a time. Beat at low speed to blend after each addition
  • Spoon into prepared bundt pan
  • Bake at 350°F for 50-60 minutes or until a toothpick comes out clean when tested
  • Cool in the pan for 15 minutes, then turn out onto a wire rack to finish cooling
  • Top with browned butter icing, sprinkle with sugar, or leave plain and serve with a dollop of whipped cream

Browned Butter Icing

Ingredients

  • 4 Tbs butter
  • 2 c powdered sugar
  • 2-3 Tbs half & half
  • 1 ½ tsp vanilla

Directions

  • Melt butter in a small saucepan over medium heat
  • Cook and stir 5-6 minutes or until butter just starts to turn golden (butter will get foamy and bubble)
  • Remove from heat, cool completely
  • Combine browned butter, powdered sugar, and vanilla in a bowl, mix well
  • While mixing, add the half & half a little bit at a time until the consistency is what you want
  • After drizzling over the cake, let the icing set up before slicing
]]><![CDATA[Crumpets]]>Sat, 06 Sep 2025 18:44:14 GMThttps://marymacrecipes.weebly.com/recipes/crumpets
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Today we're in the kitchen with Katy Mac (lifeofbugs.blog) talking vegan foods and crumpets!

Katy uses the recipe from profoodshomemade.com, recipe and video linked below

ProFoodsHomemade Recipe

*to make it vegan, just substitute your favorite vegan butter

ProFoodsHomemade Video

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