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Real easy chocolate souffle recipe - mario batali recipe |
Main Ingredients:
It's a perfect dessert to top off a romantic dinner for two, but the ladies will thank you too if you serve this at your next girls night in.
4 tablespoons butter
1/2 cup flour
1 1/4 cups milk
5 tablespoons grated plain chocolate
3 eggs, separated
1 egg white
1/4 cup sugar
Confectioner's or powdered sugar
Cooking Preparation of the Recipe:
Preheat oven to 375°F.
Melt the butter in a pan and stir in the flour. Remove from the heat and stir in the milk. Return to heat and bring to a boil, stirring. Cook gently for 2 minutes, stirring all the time. Remove from the heat and stir in the chocolate and egg yolks.
Beat the egg whites until stiff. Beat in the sugar a little at a time. Fold the chocolate sauce into the egg whites.
Pour the mixture into a greased 2 1/4 pint soufflé dish. Bake for about 35 to 40 minutes until well risen and firm.
Serve immediately, dredged with confectioner's or powdered sugar.
Serve 4 - 6
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Clementine dessert - alain ducasse recipe |
Main Ingredients:
Equipment required:
? Cookie cutters. Ideally, you should have about 6 cookie cutters to build the desserts in and cut the circles of dough (see photo). The cookie cutters will be the size of your final dessert, so they should be the size of an individually-sized tart mold. If you don?t have round cookie cutters you could use an individually-sized cheesecake mold without its base.
? A food processor (although the dough could be made by hand too)
? A stand-up or hand mixer
? Parchment paper or a silicone sheet
? A baking sheet
? A rolling pin
For the pâte sablée:
Ingredients U.S. Imperial Metric Instructions for Ingredients
2 medium-sized egg yolks at room temperature
granulated sugar 6 tablespoons + 1 teaspoon; 2.8 oz; 80 grams
vanilla extract ½ teaspoon
Unsalted butter ¼ cup + 3 tablespoons; 3.5 oz; 100 grams ice cold, cubed
Salt 1/3 teaspoon; 2 grams
All-purpose flour 1.5 cup + 2 tablespoons; 7 oz; 200 grams
baking powder 1 teaspoon ; 4 grams
Cooking Preparation of the Recipe:
Put the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade.
In a separate bowl, add the eggs yolks, vanilla extract and sugar and beat with a whisk until the mixture is pale. Pour the egg mixture in the food processor.
Process until the dough just comes together. If you find that the dough is still a little too crumbly to come together, add a couple drops of water and process again to form a homogenous ball of dough. Form into a disc, cover with plastic wrap and leave to rest in the fridge for 30 minutes.
Preheat your oven to 350 degree Fahrenheit.
Roll out the dough onto a lightly floured surface until you obtain a ¼ inch thick circle.
Using your cookie cutter, cut out circles of dough and place on a parchment (or silicone) lined baking sheet. Bake for 20 minutes or until the circles of dough are just golden.
For the Marmalade:
Ingredients U.S. Imperial Metric Instructions for Ingredients
orange juice or clementine juice ¼ cup + 3 tablespoons; 3.5 oz; 100 grams
5 clementines used to make slices
cold water to cook the clementine slices
pectin 5 grams
granulated sugar: use the same weight as the weight of orange slices once they are cooked
Finely slice the clementines. Place the slices in a medium-sized pot filled with cold water. Simmer for about 10 minutes, discard the water, re-fill with cold water and blanch slices for another 10 minutes.
Blanch the slices 3 times. This process removes the bitterness from the peel, so it is essential to use a new batch of cold water every time when you blanch the slices.
Once blanched 3 times, drain the slices and let them cool.
Once they are cool enough to handle, finely mince them (using a knife or a food processor).
Weigh the slices and use the same amount of granulated sugar . If you don?t have a scale, you can place the slices in a cup measurer and use the same amount of sugar.
In a pot over medium heat, add the minced clementine slices, the sugar you just weighed, the orange juice and the pectin. Cook until the mixture reaches a jam consistency (10-15 minutes).
Transfer to a bowl, cover with plastic wrap and put in the fridge.
For the Clementine Segments:
For this step you will need 12-15 clementines.
Cut the clementines into segments over a shallow bowl and make sure to keep the juice. Add the segments to the bowl with the juice.
[See YouTube video for information on segmenting oranges.]
For the Caramel:
Ingredients U.S. Metric Imperial Instructions for Ingredients
granulated sugar 1 cup; 7 oz; 200 grams
orange juice 1.5 cups + 2 tablespoons; 14 oz; 400 grams
Place the sugar in a pan on medium heat and begin heating it.
Once the sugar starts to bubble and foam, slowly add the orange juice. As soon as the mixture starts boiling, remove from the heat and pour half of the mixture over the clementine segments.
Reserve the other half of the caramel mixture in a small bowl ? you will use this later to spoon over the finished dessert. When the dessert is assembled and setting in the freezer, heat the kept caramel sauce in a small saucepan over low heat until it thickens and just coats the back of a spoon (about 10 minutes). You can then spoon it over the tians.
[Tip: Be very careful when making the caramel ? if you have never made caramel before, I would suggest making this step while you don?t have to worry about anything else. Bubbling sugar is extremely, extremely hot, so make sure you have a bowl of ice cold water in the kitchen in case anyone gets burnt!]
For the Whipped Cream:
Ingredients U.S. Metric Imperial Instructions for Ingredients
heavy whipping cream 1 cup; 7 oz; 200 grams
3 tablespoons of hot water
1 tsp Gelatine
1 tablespoon of confectioner's sugar
orange marmalade (see recipe above) 1 tablespoon
In a small bowl, add the gelatine and hot water, stirring well until the gelatine dissolves. Let the gelatine cool to room temperature while you make the whipped cream. Combine the cream in a chilled mixing bowl. Whip the cream using a hand mixer on low speed until the cream starts to thicken for about one minute. Add the confectioner sugar. Increase the speed to medium-high. Whip the cream until the beaters leave visible (but not lasting) trails in the cream, then add the cooled gelatine slowly while beating continuously. Continue whipping until the cream is light and fluffy and forms soft peaks. Transfer the whipped cream to a bowl and fold in the orange marmalade.
[Tip: Use an ice cold bowl to make the whipped cream in. You can do this by putting your mixing bowl, cream and beater in the fridge for 20 minutes prior to whipping the cream.]
Assembling the Dessert:
Make sure you have some room in your freezer. Ideally, you should be able to fit a small baking sheet or tray of desserts to set in the freezer.
Line a small tray or baking sheet with parchment paper or a silicone sheet. Lay out 6 cookie cutters onto the parchment paper/silicone.
Drain the clementine segments on a kitchen towel.
Have the marmalade, whipped cream and baked circles of dough ready to use.
Arrange the clementine segments at the bottom of each cookie cutter. Make sure the segments all touch either and that there are no gaps. Make sure they fit snuggly and look pretty as they will end up being the top of the dessert. Arrange them as you would sliced apples when making an apple tart.
Once you have neatly arranged one layer of clementine segments at the bottom of each cookie cutter, add a couple spoonfuls of whipped cream and gently spread it so that it fills the cookie cutter in an even layer. Leave about 1/4 inch at the top so there is room for dough circle.
Using a butter knife or small spoon, spread a small even layer of marmalade on each circle of dough.
Carefully place a circle of dough over each ring (the side of dough covered in marmalade should be the side touching the whipping cream). Gently press on the circle of dough to make sure the dessert is compact.
Place the desserts to set in the freezer to set for 10 minutes.
Using a small knife, gently go around the edges of the cookie cutter to make sure the dessert will be easy to unmold. Gently place your serving plate on top of a dessert (on top of the circle of dough) and turn the plate over. Gently remove the cookie cutter, add a spoonful of caramel sauce and serve immediately.
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Chocolate mousse with basil ice cream and mango - alain ducasse recipe |
Main Ingredients:
CHOCOLATE DELICE
Yield ABOUT 12 RINGS
INGREDIENTS
340g DARK CHOCOLATE
60g SUGAR
60g GLUCOSE
60g WATER
3 GELATINE LEAVES
400ml CREAM
BASIL ICE CREAM
Yield 2 litres
INGREDIENTS
600ml CREAM
600ml MILK
12 EGG YOLKS
350g SUGAR
3 VANILLA PODS
25 TORN BASIL LEAVES
Cooking Preparation of the Recipe:
CHOCOLATE DELICE
Method
1) Boil the water, sugar and the glucose together
2) Soak the gelatine in cold water
3) Whisk the cream until semi whipped
4) When the water and sugar mix has boiled add the gelatine and mix
5) Melt the chocolate to 34°c
6) Add the water and sugar mix to the chocolate slowly a little at a time and mix well
7) Fold in the cream slowly a little at a time
8) Put into moulds and allow to set
BASIL ICE CREAM
Method
1) SPLIT THE VANILLA POD AND SCRAPE OUT THE SEEDS
2) BOIL THE MILK , CREAM AND VANILLA WITH THE BASIL LEAVES
3) WHISK THE EGG YOLKS AND THE SUGAR TOGETHER
4) WHEN THE MILK BOILS POUR IT ONTO THE EGGS AND WHISK
5) COOK IT OUT AS AN ANGLAISE
6) PASS AND CHURN
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Easy chocolate souffle recipe - mario batali recipe |
Main Ingredients:
It's a perfect dessert to top off a romantic dinner for two, but the ladies will thank you too if you serve this at your next girls night in.
4 tablespoons butter
1/2 cup flour
1 1/4 cups milk
5 tablespoons grated plain chocolate
3 eggs, separated
1 egg white
1/4 cup sugar
Confectioner's or powdered sugar
Cooking Preparation of the Recipe:
Preheat oven to 375°F.
Melt the butter in a pan and stir in the flour. Remove from the heat and stir in the milk. Return to heat and bring to a boil, stirring. Cook gently for 2 minutes, stirring all the time. Remove from the heat and stir in the chocolate and egg yolks.
Beat the egg whites until stiff. Beat in the sugar a little at a time. Fold the chocolate sauce into the egg whites.
Pour the mixture into a greased 2 1/4 pint soufflé dish. Bake for about 35 to 40 minutes until well risen and firm.
Serve immediately, dredged with confectioner's or powdered sugar.
Serve 4 - 6
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Pumpkin pancakes - wolfgang puck recipe |
Main Ingredients:
? 1 1/4 cups all-purpose flour
? 2 tablespoons sugar
? 2 teaspoons baking powder
? 1 teaspoon cinnamon
? 1/2 teaspoon ground ginger
? 1/2 teaspoon salt
? 1/8 teaspoon nutmeg
? pinch of ground cloves
? 1 cup milk
? 6 tablespoons canned pumpkin puree
? 2 tablespoons melted butter
? 1 egg
? 1/2 cup chopped walnuts
Cooking Preparation of the Recipe:
1. Whisk together flour, sugar, baking powder, cinnamon, ground ginger, salt, nutmeg, and a pinch of ground cloves.
2. In a separate bowl, stir together milk, pumpkin puree, melted butter, and egg; fold mixture into dry ingredients.
3. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup.
Fluffy pumpkin pancakes packed with pureed pumpkin, fall spices and topped with walnuts and honey butter. There is nothing better on a cool and rainy fall morning than a stack of warm and fluffy pancakes! Now go ahead and pass me the syrup!
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Simple chocolate cupcakes with vanilla buttercream - heston blumenthal recipe |
Main Ingredients:
24 cupcakes
For the Cupcakes
? 1 (18.25 ounce) package devil?s food cake mix
? 1 (5.9 ounce) package instant chocolate pudding mix
? 1 cup sour cream
? 1 cup vegetable oil
? 4 eggs, lightly beaten
? 2 teaspoons pure vanilla extract
? 1/2 cup warm water
For the Buttercream Frosting
? 3 sticks unsalted butter, softened
? pinch of fine grain sea salt
? 1 tablespoon clear vanilla extract
? 2 pounds confectioners? sugar, sifted
? 4-6 tablespoons heavy cream or milk
Cooking Preparation of the Recipe:
For the Cupcakes
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
4. Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean. Allow cupcakes to cool inside muffin tins for about 10 minutes.
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
For the Buttercream Frosting
1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner?s sugar, and continue mixing until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
3. Pipe frosting onto cooled cupcakes and finish with a mini red rose bud.
Notes
? Frosting was piped onto cupcakes using the large round tip from Bake It Pretty.
? The mini red rose buds are edible sugar decorations made by Wilton and purchased at Michaels.
Storage
? Cupcake will store in a sealed container within the refrigerator for two days.
Author Notes
Sometimes the simplest flavor combination can be the most delicious. An uncomplicated chocolate cupcake recipe is combined with traditional vanilla buttercream to create a dessert worthy of any occasion. Top these cupcakes with a sweet, edible red rose bud for the perfect finishing touch.
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Mississippi mud pie - jamie oliver recipe |
Main Ingredients:
? 1 premade chocolate pie shell (found in the baking aisle)
? 4 cups coffee ice cream, softened (not melted)
? 1 cup fudge topping
? 1 cup heavy cream
? 1/4 cup confectioners' sugar
? 1 teaspoon vanilla extract
? 1/4 cup mini chocolate chips
? 1/4 cup chopped walnuts
Cooking Preparation of the Recipe:
1. Spread the softened coffee ice cream into the chocolate pie shell, forming one even layer; pour the fudge topping over top, and spread it out with a rubber spatula, careful not to mix it in; cover with plastic wrap; transfer the pie to the freezer to harden for at least 1hour.
2. When it?s nearing time to serve, add the heavy cream to the bowl of a stand mixer; beat on medium speed until soft peaks form; fold in the confectioners' sugar and vanilla extract and beat on medium speed for 30 seconds more.
3. Remove the pie from the freezer and spread or pipe the fresh whipped cream on top; sprinkle with chocolate chips and chopped walnuts.
4. Slice into 8 pieces with a sharp knife and serve immediately.
5. Have leftovers? Leftovers can be stored in the freezer.
6. Note: Crushed chocolate cookies may be substituted for the mini chocolate chips and walnuts, giving the cake a greater ?mud? feel.
Author Notes
Mississippi Mud Pie is a fabulous, delicious dessert made of layers of coffee, fudge, and whipped cream. This easy version requires little skill and just a bit of patience to pull together. Mississippi Mud Pie is best made the day you want to serve it, with fresh whipped cream on top. But, if you are in a pinch, whipped topping from the freezer section (defrosted so you can spread it) may be substituted.
Serve this Mississippi Mud Pie with Sunday dinner?or whenever you want a dreamy dessert that your dinner guests will rave over.
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Chocolate heart pie - jamie oliver recipe |
Main Ingredients:
1 package (15 ounces) refrigerated pie pastry
2 teaspoons all-purpose flour
1 egg white, lightly beaten
1/4 cup ground almonds
2 tablespoons sugar
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1/4 to 1/2 teaspoon almond extract
1/2 cup heavy whipping cream
1 jar (16 ounces) hot fudge ice cream topping
2 cans (21 ounces each) cherry pie filling
Cooking Preparation of the Recipe:
Let pastry stand at room temperature for 15-20 minutes. Unfold pastry
and place each circle on an ungreased baking sheet. Sprinkle each
with 1 teaspoon flour; turn over. Using a 9-in. paper heart pattern,
cut out a heart from each circle. Prick pastries all over with a
fork.
?Brush with egg white. Combine almonds and sugar; sprinkle over
pastries. Bake at 450° for 7-9 minutes or until lightly browned.
Carefully slide crusts onto wire racks to cool.
In a large bowl, combine the cream cheese, confectioners' sugar and
almond extract; beat until smooth. Add cream; beat until thickened.
Place one crust on a serving plate; spread with half of the fudge
topping. Carefully spread with half of the cream cheese mixture; top
with half of the cherry pie filling. Top with remaining crust, fudge
topping and cream cheese mixture. Spoon remaining cherry pie filling
to within 1 in. of edges. Chill until set. Refrigerate leftovers.
Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 piece) equals 754 calories, 34 g fat (16 g saturated fat), 61 mg cholesterol, 380 mg sodium, 102 g carbohydrate, 2 g fiber, 9 g protein.
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Oreo brownies with marshmallows - jamie oliver recipe |
Main Ingredients:
Author Notes
Chocolate, chocolate, and more chocolate! Start with a basic brownie recipe and fold in crunchy Oreos and ooey gooey marshmallows. As if this isn?t enough, top off these delectable treats with yet more Oreos and marshmallows! These are very rich so make sure to cut into small pieces, but they are soooo worth the guilt!
Ingredients
? 4 ounces unsweetened chocolate; coarsely chopped
? 3/4 cup butter, cubed
? 1 1/4 cups granulated sugar
? 3 eggs, lightly beaten
? 1 teaspoon pure vanilla extract
? 1/4 teaspoon kosher salt
? 1 cup all-purpose flour
? 12 Oreos, coarsely chopped (leave 2 tablespoons aside for the topping)
? 1 cup mini marshmallows, divided use
Cooking Preparation of the Recipe:
1. Preheat oven to 350 degrees F. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
2. In a large bowl, microwave the chocolate and butter at medium (50% power) for 3-4 minutes or until butter is melted, stirring every 30 seconds. Whisk until chocolate is melted.
3. Stir in sugar, eggs, vanilla and salt until thoroughly combined. Gradually add in flour and stir until just combined.
4. Fold in Oreos and 3/4 cup of marshmallows until combined. Pour batter into prepared pan.
5. Sprinkle the reserved 2 tablespoons of Oreos and 1/4 cup marshmallows on the top.
6. Bake for 30-35 minutes, do not over bake.
7. Remove to cooling rack. Allow to cool completely before cutting.
Notes:
? The 1/4 cup of marshmallows that are scattered on top will get slightly crunchy. If you are not fond of this textural element, simply fold all of the marshmallows into the matter.
? For minty brownies, substitute Mint Oreos for regular Oreos. (Omit marshmallows if desired).
Storage:
? These brownies are best served the day they are made; however, they we will store for up to two days in an airtight container.
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Italian chocolate cookies - rachael ray recipe |
Main Ingredients:
For the cookies:
? 3 cups all-purpose flour
? 4 teaspoons baking powder
? 3/4 cup sugar
? 1/4 cup unsweetened cocoa powder
? 1 cup butter or margarine, softened
? 1/3 cup milk
? 1 teaspoon vanilla extract
? 1/2 cup chopped walnuts
For the glaze:
? 2 squares unsweetened chocolate (1 ounce each)
? 1 tablespoon butter, softened
? 1 teaspoon vanilla extract
? 2 cups confectioners' sugar
? 1/4 cup hot milk
Cooking Preparation of the Recipe:
Pre-heat the oven to 375°F.
Sift 3 cups flour twice. In a large bowl, mix the flour, baking powder, sugar and cocoa. Cream 1 cup butter or margarine; blend into the flour mixture. Add 1/3 cup milk, 1 teaspoon vanilla and the walnuts. Mix thoroughly with your hands until well blended. (The dough should be the consistency of pie crust, but not sticky.)
For each cookie, pinch off about 1 teaspoon dough. Using your hands, roll it into balls, each about 1 inch in diameter. Place on greased baking sheets. Do not flatten. Bake about 10 minutes, until lightly browned. Remove the cookies from the baking sheets; cool on racks.
To make the chocolate glaze, melt the chocolate squares over low heat. Cream with 1 tablespoon butter, 1 teaspoon vanilla and 2 cups confectioner's sugar. Gradually add the hot milk, beating until smooth.
When the cookies are cool, drizzle each generously with chocolate glaze. Sprinkle with candy sprinkles, if desired.
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Banana chocolate chip coffee cake muffins with streusel topping - rachael ray recipe |
Main Ingredients:
Makes 12 muffins
For the streusel topping:
? 1/2 cup flour
? 4 tablespoons butter, softened and cut into pieces
? 1/2 cup brown sugar
? 1/2 teaspoon cinnamon
? 1/2 cup chocolate chips
For the muffins:
? 3/4 cup sour cream
? 2 bananas, mashed
? 1 teaspoon cinnamon
? 1/4 teaspoon ground ginger
? 1 teaspoon salt
? 1 teaspoon vanilla
? 1 egg
? 3/4 cup brown sugar
? 2 1/2 cups flour
? 1 1/2 teaspoons baking powder
? 1/2 teaspoon baking soda
? 4 tablespoons butter, softened and cut into pieces
? 1/2 cup chocolate chips
Cooking Preparation of the Recipe:
Pre-heat the oven to 350ºF. Spray a 12-cup muffin pan with cooking spray or line with muffin cups.
To make the streusel, combine flour, butter, brown sugar, cinnamon and chocolate chips until well blended. Set aside.
To make the muffins, in a large bowl, combine the bananas and sour cream. Add the cinnamon, ginger, salt, vanilla, egg and brown sugar. Combine until blended. Add the flour, baking powder, baking soda and butter and mix until just combined, Do not over mix. Fold in the choclate chips. Add a quarter of the streusel mixture and mix until just combined.
Using a 1/4 cup measure, fill the muffin cups and top each muffin with a spoonful of streusel, pressing lightly. Bake for 15-20 minutes, or until a toothpick comes out clean from center of muffin.
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Cookies pie - rachael ray recipe |
Main Ingredients:
For the cookies:
? 3 1/2 cups flour
? 1/4 teaspoon salt
? 1 1/4 teaspoons baking powder
? 1 1/4 teaspoons baking soda
? 1 cup unsweetened cocoa powder
? 1/2 cup hot coffee
? 2 cups brown sugar
? 3/4 cup oil
? 1 egg
? 1 teaspoon vanilla
? 1/2 cup buttermilk
For the chocolate ganache:
? 1/2 cup chocolate chips
? 3 tablespoons heavy cream
For the filling:
? 5 egg whites
? 1 1/2 cups sugar
? 2 cups butter, cut into 1/2-inch cubes
? 1/4 teaspoon salt
? 1 teaspoon vanilla
Cooking Preparation of the Recipe:
To make the cookies: Pre-heat oven to 350ºF. Line cookie sheets with parchment paper.
Whisk together the flour, salt, baking powder and baking soda in a large bowl.
In another large bowl, whisk together the cocoa powder, hot coffee and 1/2 cup hot water until the powder is dissolved.
In a small bowl, combine the brown sugar and oil. Add this to the cocoa mixture and whisk until combined. Add the egg, vanilla and buttermilk and whisk until smooth.
Use a rubber spatula and fold the dry ingredients into the wet ingredients until combined.
Drop the dough by heaping tablespoons 1 inch apart and bake for 10 minutes. The cookies should just start to crack and should still be a little soft. Do not overbake, or they will be too dry.
To make the chocolate ganache: Melt 1/2 cup chocolate chips with 3 tablespoons cream. Stir until smooth and let cool to room temperature.
To make the filling: Whisk the egg whites and sugar together in a medium size bowl and set over a pan of simmering water. Heat the mixture until the sugar is totally dissolved and the color is milky white, 2-3 minutes.
Transfer the egg mixture to the bowl of an electric mixer with the whisk attachment and beat on medium-high until smooth and fluffy, 5 minutes. Remove the whisk attachment and replace with the paddle attachment; add the cubed butter and beat on medium-high speed until the mixture is smooth and fluffy, another 5 minutes. Add the salt and vanilla and beat for 5 seconds.
To assemble the whoopie pies, cool the cookies and turn them upside down (flat side up). Spread about 1 teaspoon chocolate ganache on one cookie. Spread about 1 tablespoon filling on another cookie and sandwich the two cookies together. Continue with the rest of the cookies. Store in the refrigerator for up to three days. Let the whoopie pies come to room temperature before serving.
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Fudge - heston blumenthal recipe |
Main Ingredients:
4-1/2 cups (1050 ml) granulated sugar
1 can evaporated milk
1 jar marshmallow cream
3 pkgs chocolate chips
1 tsp (5 ml) vanilla
dash salt
1/2 pound butter
2 cups (475 ml) nuts, chopped
Cooking Preparation of the Recipe:
Place sugar and evaporated milk in non-stick pan or pot.
Bring to boil, then boil EXACTLY 6 1/2 minutes while stirring CONSTANTLY.
Remove from heat add the remaining ingredients as you stir vigorously.
Chill in a greased pan. Cut before completely firm.
Comments
My family actually prefers using Milk Chocolate Chips instead of semi-sweet. The key to making the fudge creamy and keeping it from becoming grainy, is boiling it for the exact time mentioned while stirring constantly.
This is the same recipe they use at See's Candy Stores. It is creamy and delicious.
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Rice pudding - jamie oliver recipe |
Main Ingredients:
4 handfuls long grain rice
1 tsp (5 ml) vanilla
4 tbsp (60 ml) sugar
1 can evaporated milk
3 cups (700 ml) water
dash salt
1 lump butter - size of walnut
nutmeg
Cooking Preparation of the Recipe:
Combine rice, vanilla, sugar, milk, water, salt and butter in large casserole dish.
Sprinkle top with nutmeg.
Bake at 350 degrees (175 C.) for 2 hours
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Theepless - heston blumenthal recipe |
Main Ingredients:
4 cups Self-rising flour
4 tbsp Sugar
1 cup Sugar
4 Eggs
1 Rinded lemon
2 tbsp Oil
Oil for cooking
2 cups Honey
Cinnamon
Coarsely chopped walnuts
Cooking Preparation of the Recipe:
Place the flour in a big, deep bowl. Mound the flour and make an opening in the middle. Meanwhile, beat eggs with the sugar, lemon rind and oil. Place the egg mixture in the opening and knead the dough until firm. Divide the dough equally many times and roll each division into thin pieces. Cut the pieces in triangle sections. Heat the oil well, and stick the dough strips in the hot oil one by one. Quickly, using two large forks roll each strip of dough in a cylindrical shape and cook the pieces until golden brown. Take them out, and place somewhere to cool. Heat the honey with one cup of sugar until boiling. Spoon out the froth that forms, and lather the ready theepless with the honey syrup, and sprinkle cinnamon and walnuts as a garnish.
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Mango and banana spring rollss - rachael ray recipe |
Main Ingredients:
4 cups ( 1 L) vegetable oil for frying
1/3 cup ( 75 mL) granulated sugar
1 large mango, ripe but firm
1 large banana, ripe but firm
1/2 cup ( 125 mL) shredded sweetened coconut
2 tbsp ( 30 mL) each of granulated and brown sugar
generous pinches of ground ginger
12 spring roll wrappers
1 egg white, lightly beaten
dusting of icing sugar
1 cup ( 250 mL) mango purée (see below)
dollop of coconut or ginger ice cream (optional)
2 kiwis, peeled and sliced (optional)
Cooking Preparation of the Recipe:
1. Pour enough oil into a medium-size deep frying pan to reach at least 2 inches (5 cm) in depth, but no more than one-third up side of pan. Place 1/3 cup (75 mL) granulated sugar in a shallow dish. Line a baking sheet with paper towels.
2. For 2 different fillings, peel mango and slice fruit from pit. Slice flesh into matchstick-size pieces. Place in a medium-size bowl. Peel banana and slice into matchstick-size pieces. Place in a separate bowl. Add 1/4 cup (50 mL) coconut and 1 tablespoon (15 mL) each of granulated and brown sugar to each filling. Stir ginger into mango filling, tasting and adding a little more, if you like, and cinnamon into banana filling.
3. Place 6 spring roll wrappers on a counter. Cover remaining with a damp cloth. Dividing mixture equally, spoon mango filling onto 1 top corner of each wrapper. Tightly roll corner toward centre to partially enclose filling. Once you reach centre, fold in sides to cover filling. Continue tightly rolling up wrapper to form a small log. To seal, brush seam with egg white. Repeat with banana filling and remaining wrappers.
4. To fry rolls, place pan with oil over medium-high heat and heat to 350F (180C). Carefully slip 2 to 3 rolls into hot oil. Don?t overcrowd. Fry, turning once or twice until golden brown, from 2 to 3 minutes. Once browned, immediately remove rolls to paper towel-lined sheet. Blot dry, then immediately roll in granulated sugar until lightly coated. Place on a tray. Repeat with remaining spring rolls.
5. To serve, slice a warm mango spring roll in half on the diagonal. Place a whole banana spring roll on a dessert plate. Set a half of mango roll on its end beside banana roll. Place other half on banana roll. Sift a little icing sugar overtop. Drizzle mango purée around rolls. Add a scoop of ice cream and a few slices of kiwi, if you like. Repeat with remaining spring rolls.
6. Mango Purée: Purée pulp of 1 mango in a food processor with 1/4 cup (50 mL) water. Add lime juice or sugar to taste. If too thick, thin with water.
Nutrients per 2 spring rolls
3.0 g protein, 1.0 mg iron, 7.8 g fat, 25.0 mg calcium, 51.7 g carbohydrates, 2.7 g fibre, 124.0 mg sodium, 277.0 calories.
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Grilled fruit kebabs with honey and cinnamon - gordon ramsay recipe |
Main Ingredients:
4 (12-inch/30-cm) skewers
2 tbsp ( 30 mL) liquid honey
2 tbsp ( 30 mL) balsamic vinegar
2 tsp ( 10 mL) grated lime peel
1/4 tsp ( 1 mL) cinnamon, nutmeg or hot red chili flakes
4 cups ( 1 L) bite-size pieces mixed fresh fruit, such as pineapple, mangoes, bananas, strawberries, peaches and grapes
3 large basil leaves (optional)
Cooking Preparation of the Recipe:
1. If using bamboo skewers, soak in water for at least 15 minutes. Grease grill, then preheat barbecue to high. In a large bowl, stir honey with vinegar, peel and cinnamon.
2. Cut pineapple, mangoes and bananas into bite-size chunks. If strawberries are large, slice in half. Cut peaches into wedges and leave grapes whole. Add to honey mixture and gently stir to combine. Let fruit marinate for 5 to 10 minutes. Then alternately thread fruit onto skewers.
3. Grill kebabs, turning at least once, until fruit is tender, from 4 to 5 minutes per side. Meanwhile, stack basil leaves, if using, on top of one another. Thinly slice into strips. Remove kebabs to a serving platter. Sprinkle with basil. Great with vanilla ice cream or frozen yogurt.
Nutrients per serving
1.2 g protein, 0.6 mg iron, 0.7 g fat, 19.0 mg calcium, 37.5 g carbohydrates, 146.0 calories
|
Fresh berry pie - mario batali recipe |
Main Ingredients:
3/4 cup ( up to 1 cup, 175 to 250 mL) granulated sugar
1/4 cup ( 50 mL) all-purpose flour
1/2 tsp ( 2 mL) grated lemon peel
1/2 tsp ( 2 ml) ground nutmeg
salt
5 cups ( 1.25 L) fresh raspberries or blueberries,
or 2 (300-g) pkgs frozen unsweetened berries (do not defrost)
1 Pastry for a 2-crust (9-inch/23-cm) pie
1 tsp ( 5 mL) lemon juice
1 tbsp ( 15 mL) butter
Cooking Preparation of the Recipe:
1. Measure sugar, flour, peel, nutmeg and salt into a large mixing bowl. Stir with a fork until blended. Measure out berries, but do not add to sugar mixture.
2. Preheat oven to 450F (230C). Using a rolling pin, roll out half of pastry on a lightly floured surface so it is no more than 1/8 inch (0.25 cm) thick. Line a 9-inch (23-cm) pie plate. Do not prick bottom. Roll out top crust.
3. Just before baking, gently stir fresh or frozen berries into sugar mixture until coated. Turn into pastry-lined pie plate. Sprinkle with lemon juice and dot with little bits of butter. Cover with top crust. Seal and flute edges. Slash top in several places. Place on a baking sheet to catch any drips. Bake on bottom rack of 450F (230C) oven just until pastry edges become golden-tipped, about 10 to 12 minutes. Then, reduce heat to 350F (180C) and continue baking until crust is golden and fruit is bubbly, about 40 to 45 more minutes for fresh berries or up to 60 minutes for frozen berries. Place on a rack to cool before slicing. Pie tastes best the same day it's baked.
Nutrients per wedge
1.5 mg iron, 15.5 g fat, 23.0 mg calcium, 48.3 g carbohydrates,
|
Cheesecake passover - alain ducasse recipe |
Main Ingredients:
3 tb Sugar
1 ts Cinnamon
6 tb Margarine into chunks
1 c Matzo meal
1 lb Cream cheese
2 Eggs
1/2 c Sugar
1 ts Vanilla- or
1 tb Orange juice
1 c Sour cream
2 tb Sugar
1/2 ts Vanilla
pie crust
cheese cake
topping
Cooking Preparation of the Recipe:
Combine all ingredients in processor bowl and process until well blended. Press into bottom and up sides of a greased 9" pie plate. Do not bake.Process cheese with eggs, sugar and vanilla for 30 sec. Spread cheese mixture over crust. Bake in 375 oven for 25-30 min. or until set. Cool.Combine all ingredients and process. Spread over cake and return to oven for five min. Cool and chill.
|
Rice pudding - heston blumenthal recipe |
Main Ingredients:
3 tablespoons white rice, uncooked
1 1/2 tablespoons sugar
1 quart milk
1/2 teaspoon salt
3/4 teaspoon cinnamon
2 eggs
1/2 cup raisins or soaked dried apricots
Cooking Preparation of the Recipe:
Rinse rice. Add all other ingredients except eggs. Separate eggs and beat whites until very stiff. Beat yolks and fold yolks into rice mixture. Fold in egg whites. Spoon into casserole. Bake in slow oven (250-300 degrees) for 2 hours, stirring several times.
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Chocolate or cocoa waffles - mario batali recipe |
Main Ingredients:
3 ea Eggs
1 c Milk
1/2 c Sugar
1/2 ts Salt
1/2 c Fat; softened or melted
1 3/4 c Flour
1/4 c Cocoa
2 ts Baking powder
Vanilla; optional
Cooking Preparation of the Recipe:
Sift baking powder, salt and cocoa with flour. Seperate whites and yolks of eggs. Beat the yolks, add some of the milk and blend well. Add sugar to milk and eggs, stirring to dissolve sugar. Add dry ingredients all at once. Add melted fat. Last, fold in stiffly beaten egg whites. Bake on waffle iron. Serve as a dessert with whipped cream.
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Christmas pudding - mario batali recipe |
Main Ingredients:
260 grs. yesterday's bread
250 grs. brown or yellow sugar
100 grs. almonds
50 grs raisins
100 grs. candied fruit
1 tsp. cinnamon
juice and skin of lemon and orange
125 grs. melted butter or margarine
1 small glass of rum
5 eggs
1 cup milk
Cooking Preparation of the Recipe:
Pour boiling water over the almonds to peal them off and cut into pieces, as well as the fruits and the bread. Pour boiling milk over these ingredients, add some more if the mixture is too dry. When cold, add the melted butter, eggs, and other ingredients, mixing well. Put in a 'banho-maria' pan and let it cook for 50 minutes.
Unmold after cooling. You may decorate with caramel or cream
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Cherry dessert - paula deen recipe |
Main Ingredients:
26 graham crackers, crushed fine
6 Tbls. margarine, melted
1/2 cup brown sugar
1 can Eagle Brand sweetened condensed milk
1/2 tsp. almond extract
1 tsp. vanilla
1/3 cup RealLemon juice
10 oz. Cool Whip, thawed
1 can Cherry Pie Filling
Cooking Preparation of the Recipe:
Mix the graham crackers, margarine, and brown sugar together and pat into a 9x13 pan. Refrigerate, while preparing the filling.
Stir together the sweetened condensed milk, almond extract, vanilla, and RealLemon juice until thick. Add the Cool Whip.
Spread the filling over the crust, and spoon 1 can of Cherry Pie Mix over the cream filling. Refrigerate. I use a glass cake pan!
Preparation Time: 20 min
|
Oatcakes - alain ducasse recipe |
Main Ingredients:
25g/ 1oz plain flour
pinch salt
pinch baking soda
110g/ 4oz medium oatmeal
25g/ 1oz butter, margarine or bacon fat
1/4 cup boiling water
Makes 4
Cooking Preparation of the Recipe:
Sift the flour, salt and baking soda into the oatmeal. Melt the butter, margarine or fat in boiling water and add to the dry ingredients. Mix until the mixture is a spongy mass (a little extra water can be used if necessary). Turn mixture on to a surface covered with plenty of dry oatmeal and scatter more on top. Flatten the dough and roll out until 1/2cm/ 1/4inch in thickness, then place a dinner plate on top and trim into a neat circle. Scatter on more oatmeal and rub it in all over the surface. Cut into quarters before baking on either a griddle or in the oven.
Griddle Method
Place the oatcakes on a heated griddle or heavy pan over medium heat and bake until they dry out and curl. Then place under a grill at medium heat to cook the top of the oatcakes.
Oven Method
Bake at gas mark 4/ 180°C/ 350°F for 20-30 minutes or until dried out
|
Popcorn crunch - heston blumenthal recipe |
Main Ingredients:
200 ml granulated sugar
100 ml treacle (molasses)
125 g butter
2 l popped popcorn
200 g salted peanuts
Cooking Preparation of the Recipe:
Proceed as follows:
Mix sugar, treacle and butter in a pan. Bring to a slow boil.
After a few minutes, by means of a teaspoon take a small sample of the boiling mixture (be careful, the mixture is very hot) and let it drip into a glass of cold water. If the mixture solidifies into a hard lump, it is ready. If not, continue the boiling and repeat the test after a few minutes.
Add the peanuts and the popped popcorn. Mix carefully, you will have to stir forcefully for at least a minute.
Pour the mixture onto any cold, clean metal surface and let it solidify.
Break up the solid mass in small pieces.
Serve the popcorn crunch in a small bowl. It will keep for days as long as there are no children (or adults) around.
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Banana pancakes - alain ducasse recipe |
Main Ingredients:
2/3 c Unbleached flour
1/2 c Whole-wheat flour
2 ts Baking powder
1/4 ts Salt
1 1/3 c Milk
2 tb Oil
1 md Ripe banana, finely chopped
Cooking Preparation of the Recipe:
Combine flours,baking powder and salt in a mixing bowl. Mix together milk and oil and stir into dry mixture just enough to moisten all ingredients,then fold in banana.Spoon onto a hot,well greased griddle.Turn once
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- bobby flay recipe apple pancakes |
Main Ingredients:
2/3 c Flour-unbleached,unsifted
2 ts Sugar
1/4 ts Salt
4 Eggs beaten (lge eggs)
1/2 c Milk
2 c Apple slices
3/4 c Butter/margarine
2 tb Sugar
1/4 ts Cinnam
Cooking Preparation of the Recipe:
Sift together the flour, 2 tsp sugar and the salt.
Beat eggs amp; milk together. Gradually add flour mixtu, beat until smooth. Saute apples in 1/4 cup of butter until tender. Mix 2 Tbsp sugar and the cinnamon together. Toss with apples. Melt 2 Tbsp butter in a 6 inch diameter deep fry pan. Pour in the batter to a depth of a about 1/4 inch. when set place 1/4 of the apples on top, cover with more batter. Fry pancake until lightly brown on both sides. Keep warm and repeat procedure until all batter and apples are used up.
I hope the person requesting the pancake recipe like it, although
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Cake donuts - mario batali recipe |
Main Ingredients:
2 eggs
1 cup (225 ml) sugar
3-1/2 cups (825 ml) all-purpose flour
1 tsp (5 ml) salt
1/2 tsp (2 ml) nutmeg
2 tbsp (30 ml) melted butter
1 cup (225 ml) milk
hot oil for frying, 2 or 3 inches deep
confectioner's sugar, cinnamon sugar, or thin glaze to coat
Cooking Preparation of the Recipe:
Beat eggs until light and lemon colored.
Gradually beat in sugar. Continue beating until mixture is thick and ribbony.
Sift together dry ingredients.
Gradually add dry ingredients to the egg mixture, stirring until moist.
Chill dough until firm enough to handle.
Turn out 1/2 of dough onto a lightly floured board.
Let stand 15 minutes.
Roll dough 3/4 inch thick. Cut.
Let stand 15 minutes to form a light crust.
Fry 1 1/2 to 2 minutes on each side in hot (365 degrees) oil.
Drain on absorbent toweling.
Coat as desired.
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Honey peanut brittles - rachael ray recipe |
Main Ingredients:
2 cups (475 ml) sugar
1 cup (225 ml) honey
1 tbsp (15 ml). butter
1 cup (225 ml) water
1/8 tsp (1 ml). salt
2 cups (475 ml) roasted peanuts
Cooking Preparation of the Recipe:
Put sugar, honey, salt, and water in saucepan over medium heat.
Stir until sugar is dissolved.
Cook to 300 degrees (150 C.) on a candy thermometer.
Remove from heat.
Add butter and peanuts and stir just enough to mix thoroughly.
Pour out onto a well buttered marble slab or baking sheet.
Should be spread into a thin layer.
Allow to cool completely and break into irregular pieces.
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Fruit cake - heston blumenthal recipe |
Main Ingredients:
2 cups (475 ml) flour
1-2/3 cups (400 ml) sugar
1/2 lb (.2 kg). butter
5 eggs
1 tsp (5 ml). nutmeg
1 tsp (5 ml). cinnamon
1 tsp (5 ml). cloves
1 cup (225 ml) applesauce
1-1/4 cups (300 ml) mixed fruit
1 cup (225 ml) chopped pecans
1 cup (225 ml) chopped black walnuts
1 cup (225 ml) raisins
1/2 cup (125 ml) chopped dates
Cooking Preparation of the Recipe:
Preparation
Preheat oven to 325 degrees (175 C.).
Mix flour, sugar, butter and eggs.
Add remaining ingredients.
Pour into 3 9 inch greased and floured cake pans.
Bake at 325 degrees (175 C.) for 35 minutes or until done.
Cool on racks.
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Raspberry-chocolate coffee cake - heston blumenthal recipe |
Main Ingredients:
2 c All-purpose flour*
3/4 c Sugar
1/4 c Margarine or butter, softene
1 c Milk
2 ts Baking powder
1 ts Vanilla
1/2 ts Salt
1 Egg
1 pk (6 ounces) semisweet Chocolate chips
1 c Fresh or unsweetened frozen (thawed) raspberries
STREUSEL:
1/4 c Firm margarine or butter
1/3 c All-purpose flour
1/4 c Sugar
1/3 c Slivered almonds
Cooking Preparation of the Recipe:
Heat oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9 X 2 inches. Beat all ingredients except chocolate chips, raspberries and Streusel in medium bowl on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.Spread half of the batter in pan. Sprinkle with half each of the chocolate chips, raspberries and Streusel. Repeat layers. Bake about 50 minutes or until wooden pick inserted in center comes out clean.
1 COFFEE CAKE (12 PIECES); 330 CALORIES PER PIECE.
*If using self-rising flour, omit baking powder and salt.
STREUSEL:
Cut margarine into flour and sugar until crumbly. Stir in nuts.
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Easy swedish spritz |
Main Ingredients:
2 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
1 c Butter, softened (not oleo)
3/4 c Granulated sugar
1 lg Egg
1/2 ts Almond or vanilla extract
colored sugar for decoration
Cooking Preparation of the Recipe:
Combine flour, baking powder and salt in small bowl. Beat butter and sugar in large mixer bowl at medium speed until light and fluffy. Beat in egg and extract. At low speed, gradually beat in dry ingredients.
Preheat oven to 375. Attach desired tip to cookie press; fill with half the dough and press about 2 inches apart onto ungreased cookie sheets. Sprinkle with colored sugar. Bake 8-10 minutes, just until edges are lightly golden. Cool on wire racks. Repeat with remaining dough. Decorate as desired. Makes 6 1/2 dozen.
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Homemade caramel corn - gordon ramsay recipe |
Main Ingredients:
2 batches air-popped popcorn
1 Box Brown Sugar
1 cup (225 ml) butter or margarine
1/2 cup (125 ml) light Karo Syrup
1 tsp (5 ml) vanilla extract
1/2 tsp (2 ml) baking soda
Cooking Preparation of the Recipe:
Pop 2 batches air-popped popcorn (or enough to fill a greased aluminum roaster pan.)
Melt and boil for 5 minutes, the brown sugar, butter and Karo syrup.
Remove from heat and add vanilla and baking soda.
Stir until well blended.
Pour over popcorn and mix until coated.
Bake 1 hour at 250 degrees (125 C.), turning with spatula occasionally.
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Lemon parfait - heston blumenthal recipe |
Main Ingredients:
150 ml granulated sugar
3 egg yolks
300 ml whipping cream
50 ml lemon juice
zest of one lemon
Cooking Preparation of the Recipe:
Proceed as follows:
Beat the egg yolks into the sugar until you have a very fluffy mixture.
Whip the whipping cream.
Add the lemon juice and the lemon zest to the egg-and-sugar batter. Stir.
Fold in the whipped cream, working so as not to deflate the volume.
Pour the mixture into a bowl or baking tin. Leave it in the deep-freeze for at least 12 hours to solidify.
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Peanut butter amp; jelly french toast - joël robuchon recipe |
Main Ingredients:
12 Slices bread
3/4 c Peanut butter
6 tb Jelly or jam
3 Eggs
3/4 c Milk
1/4 ts Salt
2 tb Butter or margarine
Cooking Preparation of the Recipe:
Spread peanut butter on six slices of break; spread jelly on other 6 slices of bread. Put one slice of each together to form sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix together. Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately.
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Rice pudding recipe - gordon ramsay recipe |
Main Ingredients:
A Rice Pudding Recipe:
Rice, a main food staple around the world, has been cultivated for thousands of years, originating in Asia. The creation of the first rice pudding recipe is almost as old and was likely created as a way to liven up this normally bland food. The basis for each rice pudding recipe is rice, some type of sweetening agent and often milk as well as a host of other ingredients.
Cooking Preparation of the Recipe:
The Rice Pudding Recipe in Different Forms
Virtually every part of the world has its own version of rice pudding, making it a global dessert. Even recipes within one country can include a diverse selection of ingredients as well as even how the rice pudding recipe is cooked. The ingredients used as well as the preparation methods are what dictate the types of rice pudding that can be found all over the world.
The types of rice used in a rice pudding recipe can be vastly different from one country to another. For instance, in the United States, long or short grain white rice is the primary type of rice used. However, in Thailand or Malaysia black rice is often used in the rice pudding dishes. Other types of rice that are often used, depending on availability and country include brown rice, basmati and jasmine rice.
The milk and spices are different from one rice pudding recipe to another, depending on your little corner of the world. Some of the milk commonly used includes whole milk, coconut milk, evaporated milk, half and half, whipping cream, almond milk, soy milk and even goat?s milk. Spices used also differ from country to country with the most popular for rice pudding dishes being cinnamon, ginger, nutmeg, cardamom, saffron, anise and even lavender.
The sweeteners and flavorings used tend to be rather disparate from culture to culture which should come as no surprise. Vanilla, lemon, pistachio, orange, almond, rose water and cocoa lead the pack in terms of flavorings for the rice pudding recipe. Sweeteners include granulated sugar, brown sugar, sweetened condensed milk, honey, maple syrup and other syrups made from cooking down fruit.
Rice Pudding Recipe Add-ins
Each culture may add its own extra ingredients to enhance the taste of their rice pudding. One of the most popular ingredients to add-in for extra flavor is raisins. Berries, nuts, cocoa powder, butter, cherries and practically anything that sounds to you could be added to a rice pudding recipe.
Because eggs are included in most rice puddings, the recipes are often cooked through boiling or baking methods. Each one provides a distinct flavor to a recipe and often times, both methods are used, with the rice pudding starting in a double boiler and then finishing in the oven. If you decide to travel around the world, be sure to try the rice pudding at each destination. You will see and taste for yourself why each rice pudding recipe can be vastly different.
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Rice pudding - bobby flay recipe |
Main Ingredients:
2 cups water
1 cup Arborio rice
3 cups vanilla soy milk
1/4 cup sugar
Pinch salt
1 cinnamon stick
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon, plus more for dusting
1/4 teaspoon ground nutmeg
2 tablespoons plus 2 teaspoons sweetened condensed milk
Cooking Preparation of the Recipe:
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice Pudding Recipe. Enjoy cooking easy rice dishes and learn how to make Rice Pudding.
Preheat the oven to 375 degrees F.
Bring the water to a boil in a medium sized, heavy, ovenproof saucepan. Add the rice, cover, and simmer for 20 minutes, until rice is nearly cooked. In a large bowl, whisk the soymilk, sugar, and salt. When the rice is cooked and still hot, add the soymilk mixture and cinnamon stick. Cover, place in the oven and cook for 45 minutes.
Remove from the oven, uncover, and remove the cinnamon stick. Stir in the vanilla, cinnamon and nutmeg. Pudding will be slightly liquidy; the liquid will continue to absorb into the rice and thicken as the pudding cools. Distribute among 8 bowls, drizzle each with 1 teaspoon of the condensed milk. Dust with cinnamon and nutmeg, if desired. Serve warm or at room temperature.
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Milk rice pudding- mario batali recipe |
Main Ingredients:
600ml low fat milk
2 tbs sugar
1 tsp vanilla sugar
(zest of one orange, finely grated)
80g white short or medium grain rice
fresh or frozen berries to serve
Cooking Preparation of the Recipe:
Place milk, sugar and vanilla sugar (and orange zest) in a saucepan and bring to boil. Stir in the rice, then reduce the heat to low and let simmer for 30 minutes or until the rice is fully cooked and the pudding has thickened. Remember to stir often and add a bit of water if the pudding is getting too thick. Serve warm or room temperature with fresh or frozen berries.
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White chocolate covered pretzels - heston blumenthal recipe |
Main Ingredients:
White Chocolate (almond bark)
Pretzels
Cooking Preparation of the Recipe:
Melt white chocolate (almond bark) in the microwave.
Dip each pretzel into the melted white chocolate, leaving the "handle" (the part between your fingers) uncoated.
Gently shake off excess.
Place on wax paper until white chocolate is "set."
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Coconut pie - mario batali recipe |
Main Ingredients:
Serves/Makes:1 9" Pie
Ingredients
1 baked 9" pie shell
2 cups (475 ml) milk
3 eggs, separated
2/3 to 3/4 cup (175 ml) sugar
heaping 3 tbsp (45 ml) all purpose flour
dash of salt
1/2 stick real butter
hand full of coconut
Meringue:
3 egg whites
level 6 tbsp (90 ml) sugar
1/4 to 1/2 tsp (2 ml). cream of tartar
1/2 tsp (2 ml). vanilla flavoring
Cooking Preparation of the Recipe:
Preparation
Put milk in a 2 to 3 qt. heavy sauce pan, on to warm (not boil) over medium heat.
Mix together the flour, sugar and salt.
After milk is warm, add the flour mixture to it.
Cook until it is almost thick.
Slightly beat eggs yolks, and add to the egg yolks approximately 1/2 to 1 cup (225 ml) of the hot milk mixture
Mix it up then add this back to the the sauce pan with the remaining hot milk mixture, and continue to cook until thick, take off the stove and add the butter and coconut, and stir together until butter melts.
Let cool a little, then pour into the baked pie shell.
Put Meringue on top, making sure that the meringue touches the sides of the pie shell so it will not shrink away
Sprinkle some coconut on top of the meringue
Bake in a 350 degree (175 C.) oven until the meringue is as brown as you want it.
Preparation of the Meringue:
Beat the egg whites until frothy and start adding the sugar, one tbsp at a time.
Add the cream of tartar, and beat until stiff peaks form.
Add the Vanilla Flavoring.
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Cranberry strudel - paula deen recipe |
Main Ingredients:
Ingredients for Strudel crumbs:
1/2 cup brown sugar
1/2 cup flour
1/2 cup chopped pecans or walnuts
1 Tbsp. Butter
Mix together until crumbly and set aside.
Ingredients for Muffins:
2 cups sifted flour
1/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 baking soda
1 beaten egg
1/4 cup orange juice
3/4 cup milk
1/4 cooking oil
Grated peel from one orange
3/4 cup whole berry cranberry sauce.
Cooking Preparation of the Recipe:
Sift dry ingredients together for muffins and place in a mixing bowl. Blend egg, milk, peel, juice and oil in a small bowl. Make a well in the flour mixture and pour milk mixture into the well all at once. Mix ingredients only until moist. Batter will still be lumpy. Lightly fold in cranberry sauce. Use the jumbo muffin tins if at all possible. Grease tin or use paper liner. Fill each muffin slot 1/3 full of batter. Sprinkle some of the Strudel crumbs on batter. Place batter on top to fill muffin 2/3 full. Sprinkle more crumbs on top of the muffin. If you like more topping double the recipe for crumb mixture. Bake at 425 degrees for small muffins and 375 for large or Jumbo muffins. Approximate time for small muffins is 20 to 25 minutes and large muffins 30 to 35 minutes or until toothpick inserted in center comes out clean. This recipe is similar to the purchased package mix but better of course!
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Fruit pizza - joël robuchon recipe |
Main Ingredients:
Crust-
1/2 cup powdered sugar
1 cup margarine, softened
2 cups flour
Citrus Topping-
1 cup pineapple juice
2 Tbls. cornstarch
1/2 cup sugar
1 Tbls. lemon juice
Sauce-
8oz. cream cheese
1/3 cup sugar
1 tsp. vanilla
Toppings-
blueberries, pineapple, strawberries, cantaloupe, cherries, honeydew, kiwi fruit, bananas, or any fruit of your choice-cut into bite-size pieces
Cooking Preparation of the Recipe:
Combine the powdered sugar, margarine, and flour and press into a 10x14 deep pan or larger size. Bake at 350 degrees F. for 10 minutes.
Citrus Topping-
While the crust is baking, combine the pineapple juice, cornstarch, sugar, and lemon juice and cook til thick. Let cool.
Sauce-
Beat the cream cheese, sugar, and vanilla together. Pour over the crust while its still warm.
Toppings-
Top with your favorite fruits cut into bite-size pieces. Pour the citrus topping over the top of the fruit to keep fruit from browning. Refrigerate!
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Chocolate chip paradise pie - jamie oliver recipe |
Main Ingredients:
Cookie Layer
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter (1 stick), softened
1/3 cup granulated sugar
1 egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut
Crust Layer
6 tablespoons butter
1/4 cup sugar
1 1/2 cups graham cracker crumbs
1 1/4 cups semi-sweet chocolate chips
1/2 cup chopped walnuts
Cinnamon Butter
1/2 cup butter (1 stick), softened
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
9 scoops vanilla ice cream
chocolate syrup
caramel syrup
6 tablespoons chopped walnuts
Cooking Preparation of the Recipe:
1. Preheat the oven to 325 degrees.
2. Combine the flour, baking soda and baking powder in a medium bowl.
3. In a separate large bowl, beat together the butter and sugar with an electric mixer. Continue beating for about 30 seconds or until mixture turns lighter in color. Add the egg, milk, and vanilla and beat until smooth.
4. Slowly mix the dry mixture into the wet mixture. Beat until well-combined and then mix in the coconut flakes. Set this cookie dough aside for now.
5. Melt 6 tablespoons of butter in a medium bowl in the microwave on high temperature for about 30 seconds. Add the sugar and stir well for 30 seconds. Add the graham cracker crumbs and stir. Press this mixture into the bottom of a 9x9-inch baking dish or pan.
6. Sprinkle the cup of chocolate chips evenly over the graham cracker crust.
7. Press the cookie dough into the dish, covering the chocolate chips. Use flour on your fingers to keep the soft dough from sticking.
8. Sprinkle the chopped walnuts over the dough. Use your fingers to press the nuts into the dough.
9. Bake for 40-45 minutes or until the edges of the pie become light brown.
10. Prepare the cinnamon butter by creaming together the butter, sugar and cinnamon in a small bowl with an electric mixer on high speed.
11. When you are ready to make your dessert, heat up a small skillet over medium heat. When the skillet is hot, remove it from the heat then add about 1 tablespoon of the cinnamon butter to the pan. It should quickly melt and sizzle. Slice the pie into 9 pieces and place one into the hot skillet. If the pie has cooled, you can reheat each slice by zapping it in the microwave for 30-40 seconds.
12. Place a scoop of ice cream on top of the pie. Drizzle chocolate and caramel syrup over the dessert and then sprinkle about 2 teaspoons of chopped walnuts over the top. Repeat for the remaining ingredients and serve sizzling in the skillet.
|
Coconut coffee cake - paula deen recipe |
Main Ingredients:
Cake:
2 cups (475 ml) Bisquick
2 tbsp (30 ml) melted butter
1 egg
1/2 cup (125 ml) milk
1/2 cup (125 ml) sugar
1/2 cup (125 ml) crushed corn flakes
1/4 cup (60 ml) of grated coconut
1 tsp (5 ml) grated lemon rind
Topping:
1/2 Cup (125 ml) grated coconut
1/4 Cup (60 ml) sugar
3 tbsp (45 ml) lemon juice
Cooking Preparation of the Recipe:
Preheat oven to 400 degrees (200 C.).
Beat egg slightly, add milk, sugar and butter.
Add to bisquick.
Fold in cornflakes, coconut and lemon rind and pour into a 9 inch square greased and floured pan.
Sprinkle coconut over the top of the batter.
Make a paste of sugar and lemon juice and sprinkle over coconut.
Bake at 400 degrees (200 C.) for 25 to 30 minutes or until done.
Do not overbake.
Comments
Recipe doubles easily and can be done in a 9 x 13 inch pan. Serve with honey cinnamom butter or cream cheese whipped with honey and a tad of butter if you want.
|
Ice cream cake - alain ducasse recipe |
Main Ingredients:
Cake
1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1/2-gallon box pralines and cream ice cream
4 cups (2 pints) vanilla ice cream
1 12-ounce container white frosting
Optional
colored frosting
Cooking Preparation of the Recipe:
1. Make your cake following the directions on the box. If you are making the white cake you will likely blend the cake mix with water, oil, and 3 eggs. Pour the batter into a greased 9 x 13-inch baking pan and bake at 350 degrees for 30 to 35 minutes. This will make a thin cake for our bottom layer. When cake is done, let it cool to room temperature.
2. When the cake has cooled, carefully remove it from the pan and place it on a wax paper-covered cookie sheet, or a platter or tray that will fit into your freezer.
3. Use a sharp serrated knife (a bread knife works great) to slice the ice cream lengthwise through the middle, box and all, so that you have two 2-inch thick sheets of ice cream. Peel the cardboard off the ice cream and lay the halves next to each other on the cake. Slice the edges of the cake all the way around so that the cake is the same size as the ice cream on top. Work quickly so that the ice cream doesn't melt. When the cake has been trimmed, place it into the freezer for an hour or two.
4. When you are ready to frost the cake, take the two pints (4 cups) of vanilla ice cream out of the freezer for 20 to 30 minutes to soften. Sitr the ice cream so that it is smooth, like frosting. Use a frosting knife or spatula to coat your cake with about 2 cups of ice cream. Cover the entire surface thoroughly so that you cannot see any of the cake or ice cream underneath. Pop the cake into the freezer for an hour or so to set up.
5. When the cake has set, fill a pastry bag (with a fancy tip) with white frosting to decorate all around the top edge of the cake. Also decorate around the bottom of the cake. Use colored frosting and different tips to add inspired artistic flair and writing on the cake, as needed. Cover the cake with plastic wrap and keep it in your freezer until party time.
6. When you are ready to serve the cake, leave it out for 10 minutes before slicing. Cut the cake with a sharp knife that has been held under hot water. (http://www.topsecretrecipes.com)
Makes 1 large cake (16 - 20 servings).
|
Muffins - heston blumenthal recipe |
Main Ingredients:
Beat 3 eggs very light
Add 2 1/2 C. sour cream in which has been dissolved 1 t. soda
Add 2 1/3 C. flour, 3/4 t. salt
Cooking Preparation of the Recipe:
These are to be baked on top of stove, in well buttered hot iron gem pans. Fill pans half way; when lower side is brown, turn with fork, and when done dip melted butter over them and sprinkle with powdered sugar.
This is a favorite dish with the Dutch boys and girls.
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Chocolate brandy cake - bobby flay recipe |
Main Ingredients:
8 ounce bittersweet or semisweet chocolate, cut up
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 eggs
1 cup cooking oil
1/3 cup brandy
3/4 cup buttermilk
1/4 cup brandy
1 recipe Chocolate Buttercream Frosting
1 recipe Chocolate Glaze
1 teaspoon water
1 recipe Chocolate Leaves (optional)
Fresh raspberries (optional)
Cooking Preparation of the Recipe:
Prep Time: 50 minutes
Cooking Time: 20 minutes
In a small heavy saucepan melt chocolate over low heat, stirring often. Cool. In a small mixing bowl stir together flour, baking soda, and salt; set aside.
In a large mixing bowl combine sugar, eggs, oil, and the 1/3 cup brandy; beat with an electric mixer on low speed till combined. Beat on medium speed for 3 minutes. Beat in melted chocolate. Add flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just till combined.
Pour batter into 3 greased and floured 9x1-1/2-inch round baking pans. Bake in a 350° F oven about 20 minutes or till a wooden toothpick inserted near centers come out clean.
Cool in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on racks, bottoms up. With a long-tined fork, poke holes in the bottoms of the cakes. Sprinkle each layer with 4 teaspoons of the brandy.
To frost cake, reserve about 1/4 cup of the Chocolate Buttercream Frosting. Place 1 cake layer on a serving platter. Spread with some of the remaining frosting. Repeat layers twice, spreading about 3/4 cup frosting smoothly onto top of cake. Spread sides of cake with remaining frosting. Refrigerate cake about 20 minutes or till frosting is set.
Carefully spread Chocolate Glaze over top of the cake, allowing glaze to drip down the sides. Stir the water into reserved Chocolate Buttercream Frosting. Pipe frosting onto top of cake in a decorative pattern. Pull the tip of a spatula or knife in diagonal lines 1 inch apart across the piped lines. Decorate with Chocolate Leaves and fresh raspberries, if desired. Chill to store. Let stand at room temperature 1 hour before serving.
Chocolate Buttercream Frosting: In a small mixing bowl beat 1 cup softened butter till fluffy. Gradually add 3-3/4 cups sifted powdered sugar and 1 cup unsweetened cocoa powder, beating well. Slowly beat in 1/2 cup milk, 3 tablespoons brandy or milk, and 1-1/2 teaspoons vanilla. Slowly beat in an additional 4 cups sifted powdered sugar. Beat in additional milk or powdered sugar, if needed to achieve a spreading consistency. Makes 5-3/4 cups frosting.
Chocolate Glaze: In a small saucepan over low heat, melt 2 ounces bittersweet or semisweet chocolate, cut up, with 2 tablespoons margarine or butter, stirring frequently. Remove from heat; stir in 3/4 cup sifted powdered sugar and 2 tablespoons hot water. Stir in additional hot water, if necessary, 1/2 teaspoon at a time, till smooth. Cool slightly (about 5 minutes). Makes about 1/2 cup glaze.
Chocolate Leaves: Melt 6 ounces semisweet chocolate or white baking bar; cool. Stir in 3 tablespoons light corn syrup till combined. Turn mixture onto a large sheet of waxed paper. Let stand at room temperature about 6 hours or till dry.
Gently knead for 10 to 15 strokes or till smooth and pliable. To make a lighter-colored chocolate, knead some white chocolate into dark chocolate. If mixture is too soft, chill in the refrigerator about 15 minutes or till easy to handle. Or, if desired, knead in enough powdered sugar to make the mixture stiff. Store unused chocolate in a sealed plastic bag at room temperature for 3 to 4 weeks. (It will stiffen during storage. Knead the mixture till it is pliable before using.)
To make leaves, shape a portion of chocolate mixture into a ball. Flatten slightly; place between 2 sheets of waxed paper dusted with powdered sugar. Roll to 1/8-inch thickness. Using small hors d'oeuvre or cookie cutters, cut the chocolate mixture into leaf shapes. Carefully lift the cutouts from waxed paper and place atop and around cake. If desired, place smaller leaves on top of the larger leaves.
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Apple pie - rachael ray recipe |
Main Ingredients:
5 cups flour
1 T brown sugar
1/4 t baking powder
1/2 T salt
2 C shortening
1 T vinegar
1 egg, beaten
Water
Cooking Preparation of the Recipe:
Mix dry ingredients together. Cut shortening into dry ingredients
until mixture is the consistency of coarse meal. Combine vinegar
and egg and add enough water to make one cup liquid. Add liquid to
dry ingredients and mix until dough forms a ball. Avoid overmixing;
once it sticks together, that's enough. Divide dough and pat out
with hands into desired shape on floured sheet of wax paper (lots
of flour!). Put another floured sheet on top (more flour!) and
smooth with rolling pin. Transfer to pie dish using the wax paper.
Yields five or six 9-inch crusts. Store unused dough (in rolled-out
crusts or in balls) in freezer, tightly wrapped.
Pastry for 2 crusts
6 to 9 Granny Smith apples, peeled, cored, and cut into chunks
1 T cornstarch
1/2 t salt
3 T butter, melted
1 t ground cinnamon
3 T sugar
1/3 C light corn syrup
1/2 C light brown sugar
3 T light corn syrup
2 T flour
2 T butter, softened
Fill pastry-lined pie pan with apples. I highly recommend using a
9- or 10-inch cast iron skillet or chicken fryer -- these make a
great crust. Combine next 6 ingredients and pour over apples. Cover
with top crust; a lattice works best as it allows plenty of steam
to escape.
Bake at 425 F for 30-45 minutes. Combine remaining ingredients
and spread over crust. Return to oven for 10 minutes or until
topping is bubbly.
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Good white chocolate fudge |
Main Ingredients:
1-1/2 cups (350 ml) sugar 3/4 cup (175 ml) sour cream 1/2 cup (125 ml) margarine 12 oz (336 grm). white chocolate, coarsely chopped* 1 (7 oz (196 grm).) jar marshmallow cream* 3/4 cup (175 ml) chopped walnuts 3/4 cup (175 ml) dried apricots*
Cooking Preparation of the Recipe:
In a heavy 2-1/2 to 3 quarts (2850 ml) saucepot, bring sugar, margarine, and sour cream to full boil over a medium flame, stirring constantly. Continue to boil for 7 minutes or until candy thermometer reaches 234 degrees (100 C.), stirring constantly. Remove from stove and stir in white chocolate until melted. Stir in the remaining ingredients until well blended. Pour in a greased 8 inch or 9 inch square pan. Cool for several hours or overnight; cut into squares.
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Orange dessert - rachael ray recipe |
Main Ingredients:
1/2 lb. Ritz crackers (crushed)1/4 cup sugar1/4 cup margarine, softened1 14oz. can sweetened condensed milk1 6oz. can frozen orange juice (thawed)2 small cans mandarin oranges (drained)1 8oz. Cool Whip
Cooking Preparation of the Recipe:
Mix crackers with sugar and margarine. Press into a greased 9x13 pan, saving some crumbs for the topping. Mix the remaining ingredients together with a spoon. Spoon on top of the crust and sprinkle remaining crumbs over the top. Refrigerate.A refreshing dessert that is great for any holiday!
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Mexican pecan candy - gordon ramsay recipe |
Main Ingredients:
1/2 lb (.2 kg).butter 1 cup (225 ml) white sugar 1 cup (225 ml) dark brown sugar plus 1 tbsp (15 ml) full 1 cup (225 ml) dark karo syrup 2 half pints cream 2 cups (475 ml) canned evaporated milk 1/4 tsp (1 ml) salt 1 tsp (5 ml) vanilla 4 cups (950 ml) chopped pecans (not to small) 1 package dipping chocolate melts
Cooking Preparation of the Recipe:
Bring the first 7 ingredients to a hard boil. Boil for 40 minutes or until hard ball stage. Pour in the vanilla and the pecans. Mix well. Pour into a square pan and let stand for 24 hours. Cut into bite size squares. Dip into melted chocolate melts.
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Chocolate chip cookie - joël robuchon recipe |
Main Ingredients:
1/2 cup unsalted butter, softened1 cup brown sugar3 tablespoons granulated sugar1 egg2 teaspoons vanilla extract1/2 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt1 3/4 cups flour1 1/2 teaspoons instant coffee, slightly crushed8 oz. semisweet chocolate chips
Cooking Preparation of the Recipe:
1. Cream the butter with the sugars until fluffy.2. Beat in the egg and the vanilla extract3. Combine the dry ingredients and beat into the butter mixture.4. Stir in the chocolate chips.5. Drop by large spoonfuls onto a greased cookie sheet.6. Bake at 375 degrees for 8-10 minutes, or 10-12 minutes for a crispiercookie.Makes 15 large cookies.
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Blueberry cream pies - rachael ray recipe |
Main Ingredients:
1/2 cup cherries, pitted, quartered1 tablespoon kirsch, optional15 vanilla-cream sandwich cookies3 tablespoons unsalted butter, melted1 small package (3 ounces) cream cheese, softened1/2 cup confectioners' sugar1 teaspoon each: pure vanilla extract, minced lemon rind1 cup whipping cream, whipped to soft peaks1 cup each: blueberries, strawberries, for garnish
Cooking Preparation of the Recipe:
Combine cherries and kirsch in a small dish. Set aside while youmake the crust.Heat oven to 350 degrees. Crush the cookies in a blender or foodprocessor. Add butter and mix well. Press into an 8-inch pie plate.Bake until lightly colored, 8 minutes. Cool completely beforefilling.Beat cream cheese, sugar, vanilla and lemon rind until smooth.Drain any liquid from cherries into mixture. Fold into whippedcream. Sprinkle cherries over bottom of cooled crust. Top withcream mixture; refrigerate at least 4 hours or overnight.Up to several hours before serving, arrange berries on top forgarnish. Refrigerate until serving time.
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Lemon delicious - rachael ray recipe |
Main Ingredients:
1 Tbsp butter 1/4 cup caster sugar 1 Tbsop flour 2 Tbsp self raising flour 2 lemons, rind and juice 2 eggs, seperated 1 cup milk
Cooking Preparation of the Recipe:
Set oven at 190C (375F). Mix butter and sugar. Stir in flours, lemon juice and rind. Add egg yolks and milk, beat well. Beat egg whites until stiff, fold into mixture. Pour into greased, oven proof dish. Stand dish in a water bath, bake at 190C for 45 minutes until set and lightly browned. Serve with cream or ice cream.
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Baked pumpkin - bobby flay recipe |
Main Ingredients:
1 small pumpkin, peeled and cut into cubes 1 cup sugar 1 teaspoon salt Cinnamon
Cooking Preparation of the Recipe:
Place pumpkin cubes in a baking dish and sprinkle with sugar and salt. Cover pan with foil and bake in 325-degree oven until soft. Sprinkle with cinnamon.
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Strawberry pie - jamie oliver recipe |
Main Ingredients:
1 small package strawberry jello 1 small package vanilla pudding2 cups water2 packages Nutrasweet2 cups strawberriesgraham cracker crustCool Whip
Cooking Preparation of the Recipe:
Combine first 4 ingredients in a pan. Heat and stir until clear.Remove from heat, add strawberries. Pour into crust. Refrigerateuntil set, then top with Cool Whip.
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Vanilla toffee caramel ice cream pie - heston blumenthal recipe |
Main Ingredients:
1 quart vanilla ice cream1 1/2 cups International Delight Vanilla Toffee Caramel creamer3 SKOR bars1 prepared chocolate or grahamn cracker pie shellwhipped cream (optional)
Cooking Preparation of the Recipe:
1. Let ice cream soften in a large bowl at room temperature.2. Whisk in International Delight.3. Mix in 2 1/2 crushed SKOR bars and stir.4. Top with 1/2 crushed SKOR bar and freeze.5. Garnish each slice with whipped cream.Preparation Time: 15 min Serves: 12
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Pancakes - rachael ray recipe |
Main Ingredients:
1 pt. sweet milk 4 eggspinch of salt and flour to make thin batter
Cooking Preparation of the Recipe:
For each cake drop a large spoonful of the batter into boiling lard and cook like doughnuts. Serve hot with jelly or syrup.
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Chocolate covered pretzels - heston blumenthal recipe |
Main Ingredients:
1 lb (.5 kg). white chocolate (or dark) unsalted peanuts optional 1 16 oz (448 grm). bag pretzels
Cooking Preparation of the Recipe:
In microwave safe bowl, melt all of the chocolate (stirring very often - every 20-30 seconds) until melted well and creamy. Put the pretzels (and peanuts if desired) in a large tupperware bowl pour in chocolate. Put on cover securely and shake until evenly coated. Put on wax paper in a single layer to dry store in plastic freezer bags or tupperware
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Sugar free chocolate pudding - jamie oliver recipe |
Main Ingredients:
1 envelope gelatin 1/4 cup (60 ml) water 1 square unsweetened chocolate 1/8 tsp (1 ml) cinnamon 3/4 tsp (4 ml) liquid food sweetener 1/4 cup (60 ml) water 1/2 cup (125 ml) evaporated milk 1/2 tsp (2 ml) vanilla 1/4 cup (60 ml) chopped nuts
Cooking Preparation of the Recipe:
Soften gelatin in 1/4 cup (60 ml) water for 5 minutes. Melt chocolate with cinnamon and sweetener. Add milk and water slowly. Add gelatin. Stir until dissolved. Remove from heat. Add vanilla. Cool. When mixture begins to thicken, add nuts. Turn into cold pan. When firm cut into pieces.
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Blackberry cream pie - paula deen recipe |
Main Ingredients:
1 cup sugar2/3 cup all-purpose flour 2 large eggs, lightly beaten1 1/3 cups sour cream1 teaspoon vanilla extract3 cups fresh or frozen blackberries, thawed if frozen1 unbaked 9-inch pastry shell1/3 cup all-purpose flour1/3 cup firmly packed brown sugar1/4 cup chopped toasted pecans3 tablespoons softened butterwhipped creamfresh whole berries (opt)
Cooking Preparation of the Recipe:
Preheat oven to 400 degrees. Mix together sugar, 1/3 cup flour,eggs, sour cream and vanilla. Blend until smooth. Gently fold inblackberries. Spoon mixture into pastry shell. Bake 30-35 minutesor until center is set. Combine remaining 1/3 cup flour, brownsugar, pecans and softened butter. Mix together well. Sprinkle overhot pie. Return pie to oven for 10 minutes or until golden brown.Remove from oven and cool on wire rack. Garnish with whipped creamand whole berries if desired.
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Chocolate cream pie - rachael ray recipe |
Main Ingredients:
1 cup sugar1/4 cup cornstarch or 1/2 cup all purpose flour3 cups milk4 eggs1 Tbsp. margarine or butter1 1/2 tsp. vanilla3 oz. unsweetened chocolateBaked pastry shell3 Egg-White Meringue
Cooking Preparation of the Recipe:
For filling, in a medium saucepan combine sugar and cornstarch orflour. Gradually stir in milk and unsweetened chocolate. Cookand stir over medium-high heat till mixture is thickened and bubbly.Reduce heat; cook and stir for 2 minutes more. Remove from heat.Separate egg yolks from whites; set whites aside for meringue.Beat egg yolks lightly with a fork. Gradually stir about 1 cup ofthe hot filling into yolks. Return all to saucepan; bring to agentle boil. Cook and stir for 2 minutes more. Remove from heat.Stir in margaring or butter and vanilla. Pour the hot filling intoBaked Pastry Shell. Add meringue on top. Be sure that the pie asbeen in the refrigerator for at least 12 hours so it has time toset.
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Chocolate chip cookies - mario batali recipe |
Main Ingredients:
1 cup (2 sticks) softened butter1/2 cup granulated sugar1 1/2 cups packed brown sugar2 eggs2 1/2 teaspoons vanilla extract2 1/2 cups all-purpose flour3/4 teaspoon salt1 teaspoon baking powder1 teaspoon baking soda1 1/2 twelve-ounce bags semisweet chocolate chips
Cooking Preparation of the Recipe:
1. Preheat oven to 350 degrees.2. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.3. In another bowl, mix together the flour, salt, baking powder and baking soda.4. Combine the wet and dry ingredients.5. Stir in the chocolate chips.6. With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet.7. Bake for 9-10 minutes or just until edges are light brown.Makes 30 cookies.
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Swiss flan - alain ducasse recipe |
Main Ingredients:
1 c Biscuit mix 3 tb Butter 1/4 c Light cream FILLING: 1 Onion, large, sliced or chopped 2 tb Butter 2 Eggs, beaten 2 c Natural Gruyere cheese (1/2 lb), shredded 1/4 ts Salt
Cooking Preparation of the Recipe:
PASTRY: A Swiss cheese pie is called "flan." The pastry for this pie is sometimes closer to a rich biscuit dough, but in other versions a short pastry may be used. The word "flan" means different things in different countries; In Spain it is plain cramel custard, in France a fruit tart in pastry, in Switzerland a cheese custard in pastry. And sometimes Swiss Flan is made with onions and cheese in custard! TO MAKE THE PASTRY, chop butter into the biscuit mix, work in cream, and roll out on lightly floured board; or press into a 9 inch pie plate, fluting the edges. Chill while preparing filling. FOR THE FILLING, cook onion in butter until golden; cool slightly. Add eggs, cheese, and salt. Pour this mixture into pastry, and bake in oven preheated to 425 degrees F. (very hot) for 15 minutes; then reduce heat to 350 degrees F. (moderate) and continue baking 25 to 30 minutes or until a knife inserted in the center comes out clean. Serve warm as a luncheon entree to 4 to 6 persons, or cut into small wedges for appetizers. Makes 10 to 12 appetizers. VARIATIONS: Instead of this pastry, regular pie crust may be used. Or make pastry of 1 cup flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/3 cup butter, and 1 beaten egg. Do not attempt to roll out this butter-rich pastry; press it with your fingers into pie pan, fluting the edges
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Lemon freeze - mario batali recipe |
Main Ingredients:
1 box vanilla wafers, finely crushed6 eggs, separated1/2 cup lemon juice2 tsp. lemon rind1 cup sugar1/2 pint whipping cream, whipped1 8oz. container frozen whipped topped, thawed
Cooking Preparation of the Recipe:
Line the bottom of a 9x13 glass baking dish with all but 4 Tbls. of the crushed wafers.Beat egg yolks until foamy and add lemon juice and rind. Beat egg whites until stiff, gradually adding sugar in small quantities as you do. Beat until all the sugar is mixed in and the whites are stiff.Fold yolk mixture, whipped cream, and whipped topping into beaten whites. Pour into the dish and sprinkle reserved crushed wafers on top. Store in the freezer!
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Caramel-pecan pie - mario batali recipe |
Main Ingredients:
1 9-inch unbaked pie shell2/3 cups sugar1/4 cup butter or margarine, melted3 eggs1 jar (12 ounces) Smucker's Caramel Topping1-1/2 cups pecan halves
Cooking Preparation of the Recipe:
In mixing bowl, beat eggs slightly with fork. Add sugar, stirring until dissolved. Stir in topping and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake at 350° F for 45 minutes or until knife inserted off-center comes out clean.Cool thoroughly on rack before serving. Cover; chill to store.
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Chocolate chip cookies - paula deen recipe |
Main Ingredients:
1 3/4 cups cake flour 1/4 teaspoon baking soda 1 stick margarine 1/2 cup and one tablespoon brown sugar 1 egg a dash of vanilla extract 1/4 teaspoon table salt 1/2 cup or more chopped walnuts* 1/2 cup or more chocolate chips* 1/2 cup or more raisins* * Adjust the amount to taste
Cooking Preparation of the Recipe:
Directions:Mix the flour and baking soda by sifting (twice), then set the mixture aside. In a bowl, mix the margarine and brown sugar until fluffy, then beat in the egg and vanilla. Mix the flour and baking soda into the batter. Add the rest of the ingredients (walnuts, chocolate chips, and raisins) and mix lightly. Drop from a teaspoon onto a greased baking pan. Flatten with a fork dipped in flour. Bake at 320F for 15 to 20 min.
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Easy lemon meringue pie |
Main Ingredients:
1 1/2 cups sugar3 Tbsp cornstarch3 Tbsp. all purpose flour1 1/2 cups hot water3 slightly beaten egg yolks2 Tbsp. butter or margerine1/2 tsp. grated lemon peel1/3 cup lemon juice1 9-inch pastry shell, cookedMeringue (see below)
Cooking Preparation of the Recipe:
In saucepan, mix sugar, cornstarch, and flour. Gradually add hotwater, stirring constantly.Cook and stir over high heat til mixture comes to boiling. Reduceheat; cook and stir 2 minutes longer. Remove form heat.Stir small amount of hot mixture into egg yolks, then return tohot mixture. Bring back to boiling and cook 2 minutes, stirringconstantly. Add butter and lemon peel. Slowly add lemonb juice,mixing well. Pour into pastry shell. Spread meringue over fillingand seal the edges. Bake at 350 F for 12 to 15 minutes. Coolbefore cutting. (Before cutting, dip knife in water.)Meringue3 egg whites1/2 tsp. vanilla1/4 tsp. cream of tartar6 Tbsp. sugarBeat egg whites with vanilla and cream of tartar til soft peaksform. Gradually add sugar, beating til stiff and glossy peaks haveformed and all sugar is dissolved.
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Christmas fruitcake cookies - bobby flay recipe |
Main Ingredients:
0.50 c Vegetable oil 0.50 c Brown sugar 1.00 Egg 1.25 c Whole wheat flour 0.50 ts Baking powder 1.00 ts Ground cinnamon 0.25 ts Ground cloves 0.25 ts Ground allspice 0.25 c Milk 0.50 c Chopped walnuts 0.50 c Raisins 0.50 c Snipped dried apricots 0.50 c Chopped dates
Cooking Preparation of the Recipe:
Cream together the oil and sugar. Add the egg. Then blend in the remaining ingredients. Drop by spoonfuls onto a lightly oiled baking sheet. Bake in 350 F oven for about 10 minutes. Cool on a wire rack and store in a tightly closed container. 1 cookie - 77 calories, 1/2 fruit exchange, 1 fat exchange 9 grams carbohydrate, 1 gram protein, 4 grams fat 7 mg sodium, 70 mg potassium, 8 mg cholesterol
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Real wine amp; nut cake |
Main Ingredients:
9 eggs, separated
1 cup matzo meal
1 cup chopped nuts
1 1/2 tsp cinnamon
1 1/2 cup sugar
1/3 cup wine
Cooking Preparation of the Recipe:
Beat egg yolks with sugar. Mix sifted cake meal and cinnamon and add alternately with wine to the beaten egg yolks. Beat egg whites until stiff and fold into mixture. Bake 1 hour at 350 F in ungreased tube pan. Invert pan to cool.
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Warm peach sundae |
Main Ingredients:
4 peaches, preferably freestone, or nectarines
2 tbsp ( 30 mL) melted butter
2 tbsp ( 30 mL) brown sugar
Cooking Preparation of the Recipe:
1. Preheat barbecue and lightly oil grill.
2. Using a slotted spoon, dip peaches into rapidly boiling water for 30 to 60 seconds to loosen skins. Rinse immediately under cold running water, then peel. If using nectarines, do not peel. Slice into quarters and remove stone.
3. Stir butter with brown sugar and brush over fruit. Grill peaches, basting often with brown sugar mixture, until hot and golden grill marks appear, about 2 to 3 min. per side.
4. Arrange peaches around a generous scoop of vanilla ice cream. Sprinkle with crushed amaretti cookies.
Nutrients per serving
1.2 g protein, 0.3 mg iron, 4.0 g fat, 13.0 mg calcium, 23.3 g carbohydrates, 124.0 calories.
|
Warm chocolate cake with whipped cream |
Main Ingredients:
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, diced
3 large eggs
3 large egg yolks
6 tablespoons sugar
1/8 teaspoon salt
6 tablespoons all purpose flour
Whipped cream
Cooking Preparation of the Recipe:
Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth; cool to lukewarm. Using electric mixer, beat eggs, egg yolks, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes. Fold cooled chocolate into egg mixture. Sift flour over; fold until well incorporated. Divide batter equally among prepared dishes. Transfer to baking sheet.
Bake until set at edges but still soft in center, about 18 minutes. Serve warm with whipped cream.
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Waffle house®waffles |
Main Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup plus 1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup half amp; half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla
Cooking Preparation of the Recipe:
1. Combine flour, salt and baking soda in a medium bowl. Stir to combine.
2. Lightly beat the egg in another medium bowl. Add the sugar, butter, and shortening and mix well with an electric mixer until smooth. Add the half amp; half, milk, buttermilk and vanilla. Mix well.
3. Add the dry flour mixture to the wet mixture while beating. Mix until smooth.
4. Cover and chill overnight. (You can use batter right away if you like, but a good 12-hour chill makes the batter better.)
5. Rub a light coating of vegetable oil on a waffle iron. Preheat the waffle iron. Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating.
6. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes or until the waffles are light brown.
|
Real vanala cake |
Main Ingredients:
2 cups (475 ml) all-purpose flour
1 cup (225 ml) sugar
1 cup (225 ml) milk
2 teaspon of baking powder
2 tsp (10 ml) of vanilla extract
3/4 cup (175 ml) of vegetable oil
1 tbsp (15 ml) margarine
nuts, chocolate chips, etc.
Cooking Preparation of the Recipe:
Preparation
Beat all the ingredients together.
Put the mix in a greased pan and bake for 40 minutes at 375 degrees (200 C.) or until cake tests done..
|
Våfflor - waffles |
Main Ingredients:
250 ml water (ice cold!)
200 g all-purpose flour (325 ml)
a pinch of salt
400 ml heavy or whipping cream
melted butter
Cooking Preparation of the Recipe:
Proceed as follows:
In a large mixing bowl, toss together the flour, the water and the salt until you have a smooth mixture.
Whip the cream until it is firm and mix it carefully with the water-flour mixture.
Pre-heat a waffle iron (yes, unfortunately you do need a special iron; we have not been able to find a good substitute) and grease it lightly.
Pour 100 ml of the batter onto the waffle iron and cook until crisp and golden (approximately 2 minutes).
Serve immediately together with whipped cream and a suitable fruit or berry jam. Some even like to sweeten the waffles with some granulated sugar.
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Turkish delight 3 |
Main Ingredients:
3 tb Unflavored gelatine
1/2 c Cold water
1/3 c Boiling water
2 c Sugar
4 tb Extract *
Food coloring **
1/4 c Pistachio nuts; chopped
1 c Confectioners' sugar
Cooking Preparation of the Recipe:
Soften gelatine in cold water. Add sugar to boiling water. Bring to boil. Stir in softened gelatine. Simmer, uncovered, 20 minutes. Add flavoring and coloring. Pour into ungreased, 8-inch square pan. Add nuts. Stir gently. Chill. When firm, invert onto cutting board. Cut into 1 1/2 inch cubes. Roll in confectioners' sugar. Store in a jar at room temperature. Serve with Greek Coffee.
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Best turkish delight 2 |
Main Ingredients:
2 c Sugar
2 tb Cornstarch
1 c Water
1/2 ts Cream of tartar
1 tb Flavoring *
Food coloring **
1/2 c Toasted nuts, chopped ***
Confectioners' sugar
Cooking Preparation of the Recipe:
Dissolve sugar and cornstarch in water. Add cream of tartar. Boil to 220 degrees F. Cover pot the last 5 minutes. Add flavor and food color. Add nuts.
Pour into oiled shallow pan. When cool, cut into squares and roll each piece in sifted powdered sugar. Store in plastic bag.
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Best turkish baklava |
Main Ingredients:
1 Pkg Fillo Sheets
1 lb Butter, melted
1 lb Walnuts, chopped
3 c Sugar, white granulated
1/2 ts Ground Cloves
1 ts Ground Cinnamon or
1/4 ts Ground and 1 Stick Cinnamon
9 x 13 Pyrex Baking Dish
Pastry Brush
Cooking Preparation of the Recipe:
1. Chop walnuts to medium fine and mix with 1 cup sugar, 1/4 Teaspoon ground Cinnamon and 1/4 Teaspoon ground Cloves.
2. Melt Butter.
3. Cut Fillo in half so that each sheet fits the bottom of the Baking Pan.
4. Generously butter the bottom and sides of the baking pan and place the Fillo, one sheet ata a time, in the baking pan. Generously spread butter on each sheet of fillo as it is placed in the pan. Every 6 to 8 sheets of Fillo sp(read a layer of walnut mix. Continue layering Fillo sheets and walnuts until Fillo is complete. Pour any remaining butter over top of the Baklava. The secret to good flaky Baklava is to have each sheet of Fillo well buttered so that the sheets do not stick together.
5. With a sharp knife, cut the Baklava diagonally to form diamond shaped pieces.
6. Preheat oven to 350 degrees and bake the Baklava for 40 to 45 minutes or until golden brown on top. Remove from oven and allow to cool completely.
7. SYRUP Mix one cup water, two cups sugar, 1/4 teaspoon ground cloves and either 3/4 teaspoons Cinnamon or the Cinnamon stick in a sauce pan and bring to a bnoil. Simmer for 20 minutes.
8. Pour the boiling syrup over the cool Baklava and allow to cool completely again. When cool serve individual pieces with strong (Turkish) sweet coffee and dried apricots for an exquisite dessert.
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Real treacle tart |
Main Ingredients:
450g golden syrup
75g white breadcrumbs
1/4 tsp ground ginger
2 tsp lemon juice
Finely grated rind of 1 lemon
225g plain white flour
100g butter
1 egg(s)
Cooking Preparation of the Recipe:
1. Make the pastry using the egg, flour and butter. Line a tart tin with two thirds of the pastry and prick the base using a fork.
2. Preheat the oven to 190ºC and transfer the tin and remaining pastry(covered in grease proof paper) to the fridge for about 30 minutes.
3. Add the golden syrup, breadcrumbs, ginger, lemon rind and juice to a mixing bowl and mix together.
4. Then allow the mixture to thicken before adding it to the tart tin.
5. Roll out the remaining pastry and cut into 1cm wide strips. Arrange these strips over the tart to form a lattice. Brush the ends of the strips with a little milk and attach to the pastry rim.
6. Brush the remaining strips with milk and transfer to the oven and bake for 30 minutes. Serve hot or cold with cream.
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Real tiramisu and kahlua magic |
Main Ingredients:
12 Pk ladyfingers
2 egg yolks
1/2 cup powdered sugar
4 oz softened cream cheese, beaten until fluffy
1/3 cup whipping cream, whipped
1/4 cup kahlua
1/2 tsp instant espresso powder, dissolved in 1 tablespoon water 1 oz semi-sweet chocolate, chopped fine
2 tsp unsweetened cocoa powder
Cooking Preparation of the Recipe:
Preheat oven to 325°F. Arrange ladyfingers in single layer on baking sheet. Toast in oven 10 minutes. Set aside. Whisk yolks with sugar until smooth and thck in medium bowl. Whisk in cream cheese. Fold In whipped cream. Stir kahlua into espresso mixture. combine chopped chocolate and cocoa in another small bowl. Place 2 tablespoons cream cheese mixture in bottom of each of two (12 oz) wine goblets or desert dishes. Top each with 3 ladyfingers, 3 to 4 teaspoons Kahlua Mixture and 1/3 cup cream cheese mixture. Cover each with 1/4 of chocolate mixture, 3 ladyfingers and 3 to 4 teaspoons Kahlua mixture. Top each dessert with 1/2 of the remaining cream cheese mixtures; smooth top. Sprinkle with remaining chocolate mixture. Cover; refrigerate several hours before serving.
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The globe's berry shortcake |
Main Ingredients:
5 cups ( 1.25 L) all-purpose flour
2/3 cup ( 150 mL) granulated sugar
2 tbsp ( 30 mL) baking powder
1-1/2 tsp ( 7 mL) salt
3/4 cup ( 175 mL) vegetable shortening
2 cups ( 500 mL) buttermilk or sour milk (see tip, below)
2 L ( 2 quarts) strawberries or other fresh berries, such as blackberries, raspberries or blueberries
whipped cream (optional)
mint for garnish (optional)
Cooking Preparation of the Recipe:
1. Preheat oven to 375F (190C). (This oven temperature is lower than we usually use for biscuits, but gave the best results.) Measure flour, sugar, baking powder and salt into a large mixing bowl. Stir with a fork until blended. Then, using a pastry blender or two knives, cut shortening into flour mixture until mealy. Make a well in centre and pour in buttermilk or sour milk. Stir just until dry ingredients are moistened. Do not over-mix or biscuits will be tough.
2. Turn dough out onto a lightly floured surface. If using sour milk, heavily flour surface because dough will be sticky. Using lightly floured hands, form dough into a ball, then flatten top. Fold dough in half using a kneading motion. Turn dough and repeat 3 or 4 times. Then, roll with a rolling pin or pat gently with your hand until about 1-1/2 inches (3.5 cm) thick. Cut out biscuits with a 2-1/2-inch- (6-cm-) wide heart-shaped or round cookie cutter. Gather scraps, gently pat out again to 1-1/2 inch (3.5 cm) thickness and cut additional shapes. If you like a sparkling sugar top, lightly brush each biscuit top with milk. Then, sprinkle with a little additional coarse or granulated sugar. Place on ungreased baking sheets. Immediately bake in centre of 375 F (190 C) oven until lightly golden, about 23 to 25 minutes. Using a spatula, transfer biscuits to a cooling rack.
3. Meanwhile, wash berries under cold running water and drain. Remove hulls and thickly slice. Split biscuits in half, horizontally, preferably while warm. Fill with berries and a large dab of whipped cream. Garnish with a sprig of mint and additional berries.
Nutrients per serving
4.9 g protein, 1.7 mg iron, 9.1 g fat, 86.0 mg calcium, 40.5 g carbohydrates, 262.0 calories.
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Easy thai pineapple rice |
Main Ingredients:
1 Fresh pineapple
2 c Cooked rice - cold
1/4 c Baby shrimp
1 Cooked chicken breast half
1/4 c Diced cooked ham
2 Green onions
1/4 c Peas
1 ds Rice wine
Cooking Preparation of the Recipe:
Cut chicken into bite size pieces.
Cut stem from pineapple. Cut pineapple in half. Hollow top and bottom portions of pineapple, set aside. Dice pineapple meat. Reserve 1/4 cup of pineapple meat, save remainder for another dish or dessert.
Heat 2 teaspoons of oil in wok, add rice and stir-fry a minute or two.
Add shrimp, chicken and ham, stir-fry another minute or two. Add peas, sliced green onions (use tops) and pineapple. Stir-fry another minute or two or until all is hot and well blended. Shake in a little rice wine.
While ingredients are being stir-fried, put pineapple, cut side down, over range burner to heat through. Serve rice mixture in pineapple
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Sydney's sinful sundae |
Main Ingredients:
1 cup shredded coconut
4 large scoops vanilla ice cream
1/2 cup Hershey chocolate syrup
whipped cream (in a can)
4 large, ripe strawberries
Cooking Preparation of the Recipe:
1. Preheat the oven to 300 degrees.
2. Spread the coconut over the bottom of the inside of a large oven pan. Shake the pan a little to spread the coconut evenly.
3. Bake the coconut for 25-30 minutes or until the coconut is a light, golden brown. You may have to stir or shake the coconut in the last 10 minutes to help it brown evenly.
4. When the coconut has cooled, pour it onto a plate, or into a large bowl. Roll each scoop of ice cream in the coconut until it is well coated. Press down on the ice cream to help the coconut stick. Put the ice cream into four separate bowls.
5. Heat up the chocolate syrup for 10-15 seconds in the microwave. Pour about two tablespoons over each scoop of ice cream. Try to completely cover the ice cream with chocolate.
6. Spray some whipped cream on the top of each scoop of ice cream.
7. Cut the stems from the strawberries and place one on each serving; upside down on the whipped cream. Serve with a spoon.
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Best swiss almond apple cake |
Main Ingredients:
CAKE
2/3 c Sugar
1/2 c Butter
2 Eggs
2 tb Lemon Juice
2 c Flour
2 ts Baking Powder
1/4 ts Salt
1/4 c Red Raspberry Preserves
3 1/2 c Apples, peeled amp; thinly
Sliced (approx. 4 apples)
TOPPING
1 c Ground Almonds
1/2 c Sugar
1/2 c Dairy Sour Cream
2 Eggs, beaten
2 tb Flour
1 ts Lemom peel, grated
GLAZE
1/4 c Powdered Sugar
1 ts Lemon Juice (1 to 2 ts.)
Cooking Preparation of the Recipe:
1. Heat oven to 375°F. Grease and flour 9 or 10-inch springform pan.
2. In a large bowl, combine 2/3 cup sugar and butter; beat until light and fluffy.
3. Add 2 eggs and 2 tablespoons of lemon juice; beat until well blended.
4. In a small bowl combine 2 cups flour, baking powder, and salt; blend well.
5. Add to egg mixture; beat at low speed until well blended.
6. Spread in prepared pan. Then spoon preserves over batter; carefully spread to cover.
7. Top with apple slices; slightly press into batter.
8. In medium bowl, combine all topping ingredients; blend well and pur over apples.
9. Bake at 350°F. for 55 to 65 minutes or until apples are tender, edges are light golden brown and toothpick inserted in center comes out clean.
10. Cool 10 minutes, then carefully remove sides of pan.
11. In small bowl, blend all glaze ingredients until smooth; drizzle over cake.
Serve warm or cool
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Best swedish spritz (spritsar) cookies |
Main Ingredients:
2 c Sifted all-purpose flour
2 ea Egg yolks
1 ts Almond extract
3/4 c Sugar
1 c Butter
Cooking Preparation of the Recipe:
Sift together flour and sugar onto bread board. Make a well in center and into this drop egg yolks, butter and extract.
Mix into a smooth dough with finger tips. Force through cookie press onto ungreased cookie sheets in O and S shapes.
Bake in moderate oven (375) 8 to 10 minutes.
Yield: 8 dozen spritz.
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Swedish punch and chocolate sweets |
Main Ingredients:
300 ml granulated sugar
2 eggs
300 g coconut butter
100 g cocoa powder
100 ml Swedish arrak punch
Cooking Preparation of the Recipe:
Proceed as follows:
Beat the eggs into the sugar.
Melt the coconut butter, then let it cool until it almost starts to resolidify.
Pour the melted cocnut butter into the egg-and-sugar batter, mix.
Add the cocoa powder and the punch, stir until you get a homogenous mixture.
Pour the mixture onto a wide dish or baking-tin. This should be so large that the resulting layer is not more than 1 cm deep.
Leave it in the refrigerator to solidify. Afterwards, cut it up into small pieces, which can be covered by sprinkles or jimmies for easier handling.
The punch and chocolate sweets must be stored in a cool place. The softening point for the coconut butter-punch mixture is around room temperature.
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Best swedish ammonia cookies |
Main Ingredients:
1 c Butter
1 1/8 c Sugar
2 c Flour; enriched - sifted
1 ts Ammonia salt
1 ts Vanilla
Cooking Preparation of the Recipe:
Cream the butter; add sugar and cream thoroughly, using an electric beater if possible. Beat in the sifted flour, ammonia salt, and vanilla. Put in refrigerator for a few hours, then shape into small balls and bake in a slow oven (300 F).
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Strawberries in a melon sauce |
Main Ingredients:
500-700 g fresh strawberries
1 small sweet melon (500-700 g)
Cooking Preparation of the Recipe:
Proceed as follows:
Cut the melon into halves and deseed them.
Spoon out the fruit meat and purée it in a food processor. Place the resulting "soup" in the refrigerator for at least two hours.
Pour some of the "soup" into a deep plate and place strawberries in it. Serve immediately
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Best stewed plums in honey with cinnamon ice-cream |
Main Ingredients:
ICE-CREAM:
1 dl Milk (1/2 cup)
3 dl Whipping cream (1 1/4 cup)
1/2 x Stick cinnamon
2 ts Ground cinnamon
1 x Vanilla bean, slit open
80 g Granulated sugar (2.75 oz)
3 x Egg yolks
PLUMS:
600 g Fresh plums (1 1/2 lbs)
150 g Granulated sugar (5.25 oz)
7 dl Red wine (3 cups)
1/2 dl Kirsch (1/4 cup)
1 tb Pine kernels
1 tb Pistachio nuts, peeled
2 tb Dark honey
1 dl Cassis (black currant liqueur) (1/2 cup)
1/2 x Lemon, juice
1 Bunch fresh mint leaves
Cooking Preparation of the Recipe:
Ice-cream
In a small saucepan combine milk, cream, cinnamon and vanilla bean, bring to a boil. In a bowl beat egg yolks and sugar until light and lemon-colored. Gradually stir in the hot liquid. Return to pan. Over low heat beat until cream thickens. DO NOT BOIL !! Remove spices, let cool, freeze.
Plums:
Wash, halve and pit the plums. In a saucepan caramelize sugar. Add plums and stir well. Moisten with wine and kirsch. Add pine kernels, pistachio nuts, honey and liqueur. Simmer for 10 minutes. Strain plums, collect juice. Transfer to a small saucepan, add lemon juice and boil sauce down to half its volume. Return plums to sauce and simmer gently for 15 minutes.
Serving:
Arrange plums and sauce in a soup plate. Top with cinnamon ice-cream and garnish with fresh mint. The plums can be served warm as well as cold.
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Easy spritzgeback (spritz cookies) |
Main Ingredients:
1 c Butter, (No Margarine)
2/3 c Confectioners' Sugar
1 Egg, Large
1 Egg Yolk, Large
1 t Almond Or Lemon Extract
2 1/4 c Flour, Unbleached, Unsifted
1/4 t Salt
1/2 t Baking Powder
Cooking Preparation of the Recipe:
Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins.
Makes 4 to 6 dozen cookies.
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Best spicy christmas ornaments |
Main Ingredients:
1 c Applesauce
4 oz Ground cinnamon
1 oz Ground cloves
1 oz Ground nutmeg
1 oz Ground ginger
Cooking Preparation of the Recipe:
Combine everything and blend with your hands until dough is smooth. Add more applesauce if necessary. Divide dough into quarters.
Sprinkle counter with cinnamon and roll out portion of dough to 1/4" thick. Cut with cookie cutters and transfer to cookie sheet. Pierce with skewer to form hole for hanging.
Turn ornaments every 12 hours and examine until they are dry. This takes 3 to 5 days.
When the ornaments lose their scent, dab on oil of cinnamon.
Note: Roll out dough on aluminum foil and move the foil onto the cookie sheet. It will help the ornaments keep their shape.
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Best spanish cheesecake |
Main Ingredients:
CRUST:
1 x None
CHEESECAKE:
1 lb Cream Cheese
2 ea Eggs; Large
1 ts Lemon Rind; Grated
1/2 ts Salt
3 tb Butter
1 1/2 c Sugar; Granulated
1/2 ts Cinnamon; Ground
1/4 c Unbleached Flour
1 x Confectioners' Sugar
Cooking Preparation of the Recipe:
Preheat the oven to 400 degrees F. In a large mixing bowl, cream the cheese, 1 tb of the butter and the sugar. Do not beat. Stir in the eggs, one at a time, beating well after each addition. Add the cinnamon, lemon rind, flour, and salt; blend well. Butter the pan with the remaining 2 tb of butter, using your fingers to spread the butter completely. Pour the mixture into the prepared pan and bake for 12 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake for another 25 to 30 minutes. The knife should come out clean. Cool the cake to room temperature, then sprinkle with confectioners' sugar.
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Southern honey-lime fruit salad |
Main Ingredients:
2 limes
1/4 cup ( 50 mL) liquid honey
1/4 cup ( 50 mL) tequila, rum or bourbon
1/2 tsp ( 2 mL) dry mustard
1/4 tsp ( 1 mL) salt
4 cups ( 1 L) fruit pieces or berries
Cooking Preparation of the Recipe:
1. Squeeze 1/4 cup (50 mL) juice from limes. In a small bowl, whisk juice with honey, tequila, mustard and salt. Place fruit in a large bowl. Pour in dressing and stir until coated. To develop flavours, let sit at room temperature, stirring occasionally, for at least an hour or up to 3 hours. Or cover and refrigerate for up to half a day.
2. Fruit tip: Sturdy fruit such as pineapple chunks, mango or peach slices and firm strawberries hold very well for hours and are a good choice for the base of this salad. If using soft fruit such as melons, bananas, raspberries or blueberries, add them just before serving.
Nutrients per cup
1.1 g protein, 0.5 mg iron, 0.6 g fat, 18.0 mg calcium, 37.9 g carbohydrates, 3.0 g fibre, 146.0 mg sodium, 176.0 calories.
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Real sour cream belgian waffles |
Main Ingredients:
1/4 c butter, melted
1 c milk
1 1/2 tsp vanilla
1 c sour cream
2 eggs
1 tbs baking powder
2 tbs sugar
1 1/2 c flour
Cooking Preparation of the Recipe:
Mix butter, milk, vanilla, sugar, eggs and sour cream. (For the same taste, but lighter waffles, separate eggs, beat whites until stiff and add separately). Add dry ingredients. Heat waffle iron and bake, about 3/4 to 1 cup per waffle.
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Quick snickerdoodles |
Main Ingredients:
1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
Topping
2 tablespoons granulated sugar
1 teaspoon cinnamon
Cooking Preparation of the Recipe:
1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.
2. In another bowl, combine the flour, salt, baking soda, and cream of tartar.
3. Pour the dry ingredients into the wet ingredients and mix well.
4. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.
5. In a small bowl, combine the sugar with the cinnamon for the topping.
6. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies.
7. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.
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Deluxe shir-berinj (rice pudding) |
Main Ingredients:
1/4 lb Rice
1 pt Milk
4 oz Sugar
4 oz Sultanas
Rose water or vanilla
Pistachio nuts
Cooking Preparation of the Recipe:
Wash the rice and spread it out on a flat board to dry. When completely dry, crush to a third of the size of the grain. Boil the milk and allow it to thicken, stirring constantly. When it is reduced to three-quarters of the original quantity, add the rice and cook for a few minutes. Add sugar and sultanas, and cook until you have a thick custard (10 to 15 minutes). Remove from heat and flavor to taste with rose water or vanilla. Sprinkle with pistachio nuts. Serve hot or cold.
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Semlor - almond and whipped cream stuffed buns |
Main Ingredients:
For twelve buns:
50 g yeast
100 g butter
300 ml milk
75 g granulated sugar
1 teaspoon salt
500-550 g all-purpose wheat flour
For the stuffing of six buns:
100 g almond paste
75 ml milk
the crumbs from 6 buns
200 ml whipped cream
Cooking Preparation of the Recipe:
Proceed as follows:
Melt the butter, add the milk and heat to 37 oC (100 oF), add the finely divided yeast and stir.
Add sugar, salt and almost all of the flour. Mix thoroughly and leave it in a warm place for 40 minutes to raise.
Kneed the dough and divide it into 12 parts. Form round buns, kneed them a little and leave them for 30-40 on a baking tray to raise.
Bake them in the oven at 225-250 oC (450 oF) for 5-10 minutes (watch carefully at the end to avoid burning the buns).
Cut off the top of six buns as a lid. Scoop out the crumbs and mix them with the almond paste, the milk and half of the whipped cream until you have a soft paste.
Fill the scooped out buns with the paste, cover with whipped cream and, finally, with the lid. If desired, sprinkle powdery sugar on top.
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Best scotch black bun |
Main Ingredients:
3/4 lb Unsalted Butter; Chilled, *
3 3/4 c Unbleached Flour; PLUS
3 1/3 c Unbleached Flour
1/2 ts Salt
8 tb Ice Water; May Use Up To 10
1/2 c Sugar
1/2 ts Baking Powder
1 ts Cinnamon
1/2 ts Mace
1/8 ts Allspice
1/4 ts Black Pepper; Freshly Ground
3 c Seedless Raisins
3 c White Or Golden Raisins
1/2 c Almonds; Ground
1 1/2 c Almonds; Coarsely Chopped
3 Eggs; Lg
1/2 c Buttermilk or Milk
1 c Brandy
1 Egg;Lg, Beaten
Cooking Preparation of the Recipe:
* The butter, 3 sticks, should be cut into small pieces.
In a medium-sized mixing bowl, combine the butter, 3 3/4 c flour, and 1/4 ts of salt. With your fingers, work the ingredients together until you form small granules that are fairly uniform in size. Sprinkle 8 tb of the ice water over the granules and continue mixing until you can gather the ingredients into a ball. If the dough crumbles, add additional ice water, 1 tb at a time, until a soft ball can be formed. With the flat of your hand, press the dough into a thick cake, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Prepare the filling by sifting the 3 1/2 cups of flour, the sugar, baking powder, spices, and remaining 1/4 ts of salt into a large bowl. Add the freshly ground black pepper, seedless and white or golden raisins, ground and coarsely chopped almonds. Mix thoroughly until all the fruits and nuts are coated well with the dry ingredients. Add the 3 eggs, milk, and brandy mixing well. Preheat the oven to 375 degrees F. and, on a lightly floured surface, roll two-thirds of the chilled pastry to a thickness of 1/4-inch. Gently place a 9 X 3 1/2-inch springform pan on the pastry. With a small sharp knife,cut along the outside of the pan to make a disk.
Line the bottom of the pan with the disk of pastry. Use the remaining pieces of rolled-out pasty to line the sides of the pan, slightly overlapping the pastry on the bottom and letting the pastry extend about 1/2-inch above the top of the form. Spoon the filling into the pan, packing it down firmly and press the excess pastry over the filling. Brush the pastry with a little of the beaten egg. In the same fashion, roll out the remaining pastry into a circle larger than the form. Roll the pastry around the rolling pin to lift it and unroll it on the top of the form. Press the top pastry against the filling and the pastry below to make a tight seal and trim off the excess. Brush the entire top with the beaten egg. Cut a 1-inch round vent in the middle of the bun, and if you like, use the pastry scraps to make leaves. Roll the scraps together and cut out tear drop shapes to resemble leaves. Score the top, with a small sharp knife, to resemble the ribs of the leaves. Brush the undersides of the leaves with the remaining beaten egg to make them adhere to the top of the bun. Then brush the top again with the beaten egg. Bake on a rack in the middle of the oven for 2 to 2 1/2 hours, or until the pastry is a rich golden brown. If the decorations color much faster than the top sheath of pasty, cover them with aluminum foil to reflect the oven heat and retard the browning.
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Rum and orange flapjacks |
Main Ingredients:
2 oranges, juice and finely grated zest (no pith)
100g/3½oz raisins
juice of half a lemon
200g/7oz unsalted butter
100g/3½oz golden syrup
100g/3½oz soft brown sugar
30ml/2tbsp rum
250g/9oz jumbo oats
100g/3½oz plain flour
100g/3½oz pine nuts, toasted
Cooking Preparation of the Recipe:
Put the raisins in a small saucepan over a low heat with the orange juice and bring to a gentle simmer. Remove from the heat but leave in a warm place for the raisins to plump up with the orange juice.
In another, larger pan, place the butter, golden syrup, orange zest, brown sugar, lemon juice and rum. Heat gently, stirring occasionally, until the butter has melted and the sugar has dissolved.
Mix together the oats, flour and toasted pine nuts in large mixing basin. Pour in the melted butter mixture and the raisins, along with any juice left in the pan. Mix everything very thoroughly, being careful to incorporate all the dry ingredients from the bottom and edges of the mixing bowl.
When thoroughly mixed, spread the mixture out in a greased, lined tin, and bake in a moderate oven 160C/325F/Gas 3 for 25-30 minutes, until golden brown. Cut into squares with a knife while still warm and soft, then leave to cool and set.
|
Best rolled buttery lemon cookies |
Main Ingredients:
1/2 c Butter, slightly softened (1 stick)
2/3 c Granulated sugar, plus more for garnishing
1 lg Egg
Finely grated peel (yellow part only) of 1 large
Lemon
1 3/4 c All-purpose or unbleached white flour
1 lg Egg yolk beaten with 1 tablespoon water
For glazing cookies.
Cooking Preparation of the Recipe:
Grease several baking sheets and set aside. With a mixer at medium speed, beat the butter in a large mixer bowl until light and fluffy. Beat in the sugar until well blended and smooth. Beat in the egg and lemon peel. With the mixer at low speed, beat in the flour just until evenly incorporated.
Divide the dough in half. Place each portion between large sheets of waxed paper. Use a rolling pin to roll out the dough to a scant 1/4 inch thick. Check the undersides and smooth out any wrinkles in the waxed paper. Stack the rolled portions on a tray or baking sheet. Refrigerate for about 20 minutes or until cold and firm, but not hard.
Heat the oven to 375F. Working with one chilled portion of dough at a time (keep the other one chilled), peel away a layer of waxed paper. (This makes it easier to lift the cookies from the paper later.) Replace the paper and turn the dough over. Peel of the second layer of paper. Using a 2-inch round or scalloped cutter (or a small juice of sherry glass) cut out the cookies. Use a spatula to carefully lift the cookies from the paper and place them about 1 inch apart on the baking sheets. Reroll the dough scraps between waxed paper; rechill in the refrigerator. Repeat the process with the second portion of dough.
Working with a few cookies at a time, brush the tops with the egg yolk-water mixture using a pastry brush or paper towel. Sprinkle the tops lightly with granulated sugar. Repeat until all of the cookies are garnished.
Bake the cookies for 6 to 9 minutes or until the top is just tinged with brown and slightly darker at the edges. Let cool on the baking sheets for about 2 minutes. Transfer to wire racks and let stand until thoroughly cool. Store airtight for up to a week. Freeze for longer storage.
Makes 50 to 60 cookies.
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