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Marion Cunningham

Marion Cunningham
Did you know?

Marion made it her personal mission to encourage families and friends to return to the table. She believed deeply that nothing is as gratifying as enjoying and sharing simply prepared, home-cooked meals.

 

 

Marion Cunningham
Marion's Featured Recipe
Dried Fruit Cream Scones

Click here for recipe

Marion Cunningham was born in Southern California and was a lifelong resident of the state. She was responsible for the most recent versions of The Fannie Farmer Cookbook and is the author of The Fannie Farmer Baking Book, The Breakfast Book, The Supper Book, Cooking with Children and Learning to Cook with Marion Cunningham.

Marion assisted James Beard for 11 years, helping him with his cooking classes and traveling across the country with him. She taught numerous cooking classes and gave demonstrations on her own, as well, and traveled extensively around the United States to do so.

Marion contributed articles to Bon Appetit, Food & Wine, and Gourmet magazines, and writes a column for the San Francisco Chronicle and the Los Angeles Times. She was a founding member of The Bakers Dozen.

Marion lived in Walnut Creek, California. She died in July 2012 at age 90.

Latest Recipes

Sally Lunn

Ever so simple, and faintly sweet with a tender crumb, Sally Lunn breads will round out any breakfast menu. The ease with which you can m...

(1 Votes)

Glazed Cinnamon Rolls

These rolls are light but rich, with ample butter and modestly spiced—the amount of cinnamon is not overpowering. The shiny glaze finishe...

(1 Votes)

Date Nut Bread

I have one finicky eater in my house, and when he tasted this bread and said it was good I knew I had a winner. Bake it and see.

(1 Votes)

Granola

If you think that your own granola will be just the same as what you can buy, you have to try this recipe. The gain in fresh flavor is tr...

(1 Votes)

Buttermilk Pancakes

Among buttermilk pancakes, I don't think you can beat these. They are slightly sourish and light. Easy to make, and the batter holds well...

(1 Votes)

Whole Wheat Buttermilk Waffles

These waffles are appealing because of their tart, wheaty taste. The perfect complement is warm honey–which becomes thin and pours like s...

(1 Votes)

Soft Gingerbread

This fine-crumbed and finely spiced gingerbread is exceptionally good.

(1 Votes)

Orange Marmalade

In some parts of England marmalade is called squish. Many commercial marmalades are so sweet that the orange flavor is lost, but you can ...

(1 Votes)

Meatloaf

If you are making meatloaf for dinner, set the table and wash the greens for a salad (or prepare anything else you plan to have with the ...

(1 Votes)

Pancakes

(1 Votes)

Popovers

Don’t use muffin tins to bake popovers. Use individual Pyrex cups or popover pans, if you have them, because the secret to making high an...

(1 Votes)

Strawberry Shortcake

It is hard to go wrong with this dessert!

(1 Votes)

Shortcake

This dough is almost exactly the same as baking powder biscuit dough, except that it has a little sugar added to it. Instead of making ro...

(1 Votes)

Summer Tomato Sauce

If you plan to cook the spaghetti and make this sauce in order to eat it right away, start the spaghetti first, and while you are waiting...

(1 Votes)

Pizza

You can make a little pizza whenever you make bread, or you can save a piece of the dough, wrap it in plastic wrap, refrigerate it, and b...

(1 Votes)

Roast Chicken, Bread Stuffing, and Braised Vegetables

Usually when we stuff a chicken or a turkey for a special occasion like Sunday dinner or Thanksgiving, we spoon the stuffing into the cav...

(1 Votes)

Buttermilk Crumb Cupcakes

When my children were in elementary school I used to bake these cupcakes every year for the Bake Day Sale, to help raise money for the sc...

(1 Votes)

Chocolate Birthday Cake

Once upon a time there were nine little cupcakes that felt very insignificant. More than anything in the world they wanted to become one ...

(1 Votes)

Turkey Soup

Turkey bones alone don’t do the trick for this soup. It’s the leftover stuffing that gives it the flavor and body it needs. After tastin...

(1 Votes)

Baked Squash with Butter and Maple Syrup

Many people associate squash with the holidays, and this dish may certainly be a part of any Thanksgiving or holiday celebration. It goe...

(1 Votes)

Shepard’s Pie

Shepherd’s Pie was an ingenious way to use up Sunday’s leftovers. For some, it was even more welcomed than the original roast.

(1 Votes)

Chicken Pie

This is a perfect dish for company. Everything can comfortably be made in advance and assembled quickly. A fresh fruit salad makes a fin...

(1 Votes)

Green Goddess Dressing

Around 1925, George Arliss starred in the play The Green Goddess. The chef at the Palace Hotel in San Francisco honored Arliss by creati...

(1 Votes)

Lemon Pudding Cake

This lovely, light dessert is an old favorite of mine from days past. The batter is mixed together in one bowl and the magic transformat...

(1 Votes)

Schrafft’s Butterscotch Cookies

This is a cookie with a past. My editor, Judith Jones, remembers fondly these big, rich, crisp cookies that she used to get as a child f...

(1 Votes)

Standing Rib Roast

Cooking time varies widely, depending on the shape of the roast and internal temperature. You”ll need a meat thermometer. Serve with York...

(1 Votes)

Baked Ham

Baked ham is an ideal main dish for beginning cooks and the best answer for the harried cook. It requires only that you put it into the o...

(1 Votes)

Giblet Broth

In general “giblets” refers to all the loose parts—the neck, heart, liver, and gizzard of poultry. A broth made of giblets and vegetables...

(1 Votes)

Braised Chestnuts

To shell chestnuts, cut slits or crisscross gashes in the flat sides of the chestnuts and drop them into boiling water for a minute or tw...

(1 Votes)

Waldorf Salad

Sometimes it's pleasing to have two different kinds of apples in a Waldorf salad, if the season is right and you can get different variet...

(1 Votes)

Christmas Stollen

Christmas Stollen are made from a sweet dough, rich in butter and eggs, with lemon rind, almonds, and candied fruit added for festive tri...

(1 Votes)

French Toast

French toast is always better if your bread is a little dry—a day or two old, or leave the slices out overnight. Serve these crusty slice...

(1 Votes)

Yorkshire Pudding

First cousin to the popover, this crisp, golden-brown puff is a glorious accompaniment to roast beef or Standing Rib Roast. Remove the ro...

(1 Votes)

Indian Pudding

Spicy, coarse, and dark brown, an old-fashioned dessert that celebrates the Indians' gift of com. Serve with heavy cream or vanilla ice c...

(1 Votes)
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