January 12th, 2006 by alice
Tags: Lauchuchen, Leek, Phyllo, Pie
INGREDIENTS
- 8sheetsphyllo pastry
- 1/2cupunsalted butter, melted
-
Filling
- 2tablespoonsunsalted butter
- 3largeleeks, washed, green trimmed off & thinly sliced
- 1/2lbemmenthaler cheese, coarsley grated
- 3eggs, lightly beaten
- 1 1/4cupsmilk
- 1 1/4cupshalf-and-half
- 1tablespoonkirsch
- 1/8teaspoon fresh gratednutmeg
- 1/8teaspoonwhite pepper
- 1/2teaspoonsalt
DIRECTIONS
- Preheat oven to 300°F.
- Butter the bottom& sides of a 9×9x2 inch baking dish.
- Brush one sheet of phyllo with butter, fold in half horizontally and gently press it into the baking dish allowing equal amounts to hang over two sides.
- Brush the bit hanging over the sides generously with butter.
- Butter the second sheet, fold horizontally and place it across the first sheet, (at right angles, over lapping first layer), again let the excess hang over with even amounts on both sides, brush excess with butter each time.
- Continue to butter& alternate the sheets until you have layered all 8 sheets.
- When they are all in the dish roll the excess phyllo under to just cover the edge of the dish forming an edge to the pastry.
- For the filling melt the 2 tbsp of butter in a small pan over medium& saute the leeks until they are golden.
- Place leeks over the bottom of the phyllo shell.
- Sprinkle in the cheese.
- Whisk the eggs,milk, half& half, nutmeg,kirsch, pepper& salt- blend well.
- Pour over the leeks& cheese.
- Bake uncovered for apprx 1 hour or until the custard is set.
- Let it rest for 30 minutes cut into squares& serve.
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January 12th, 2006 by alice
Tags: Buns, Raisin, Rum, Sticky
INGREDIENTS
- 1/4cupdark rum, plus
- 2tablespoonsdark rum, divided
- 1cupraisins
- 1/2cupbutter, divided
- 1 1/2cupspecan halves, divided
- 1cup firmly packedbrown sugar, divided
- 2teaspoonsground cinnamon
- 1/4teaspoonsalt
- 1lbfrozen bread dough, thawed
- 1largeegg, beaten to blend with 1 t. water
- 1/4cupdark corn syrup
DIRECTIONS
- In a bowl, pour 1/4 cup rum over raisins; let stand until slightly plumped, at least 1 hour.
- Butter a 9-inch square springform or regular baking pan.
- In a food processor, whirl 1 cup pecans, 1/4 cup butter, 1/4 cup brown sugar, cinnamon, salt and raisins until finely chopped.
- On a floured surface, with a floured rolling pin, roll bread dough into a 16×8-inch rectangle (if dough springs back let it rest for 5 minutes and try again).
- Spread rum-raisin filling over dough, leaving a 1/2-inch margin bare along one long edge.
- Starting at opposite edge, roll dough around filling into a cylinder; brush egg mixture over the bare edge, then pinch against cylinder to seal.
- Cut off ragged ends, then cut cylinder into 16 equal rounds and space them evenly, cut side down, in the pan.
- Cover with plastic wrap and let stand until doubled, about 40 minutes.
- Uncover and brush rolls lightly with egg mixture; bake in a 350° oven until browned, 25-30 minutes.
- Remove pan rim, or if you’re using a regular pan, invert rolls onto a wire rack then invert again onto a rimmed plate.
- In a 1 1/2-2 quart pan over medium-high heat, combine remaining 3/4 cup brown sugar, 1/4 cup butter and 1/2 cup pecans with corn syrup; stir until mixture is thick and bubbling, 3-5 minutes; stir in remaining 2 tablespoons rum.
- Pour and scrape evenly over warm buns, if excess glaze pools at base, spoon over tops of buns.
- Serve warm.
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January 12th, 2006 by alice
Tags: Bars, Raspberry
INGREDIENTS
- 2 1/4cupsflour
- 1cupsugar
- 1cup choppedpecans
- 1cupbutter or margarine, softened
- 1egg
- 1 (10 ounce)jarraspberry preserves
DIRECTIONS
- Preheat oven to 350 degrees F In a large mixing bowl, combine flour, sugar, pecans, butter& egg.
- Beat at low speed, scraping bowl often, until mixture is crumbly (about 2-3 minutes).
- Reserve 1 1/2 cups crumb mixture; set aside.
- Press remaining crumb mixture on bottom of greased 8- or 9-inch square baking pan.
- Spread preserves to within 1/2 inch of edge.
- Crumble reserved crumb mixture over preserves.
- Bake 40-50 minutes or until lightly browned.
- Cool completely; cut into bars or squares.
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January 12th, 2006 by alice
Tags: Butter, Cookie, Greek, Koulourakia
INGREDIENTS
- 1lbbutteror margarine
- 1 1/2cupssugar
- 2egg yolks, beaten
- 1/4cupmilk
- 1/2teaspoonbaking powder
- 2teaspoonsvanilla
- 4-5cupsflour
- 1/2teaspooncinnamon
- 1teaspoonbaking soda
- sesame seeds
- beatenegg whites
DIRECTIONS
- Preheat oven to 350 degrees F.
- Line cookie sheets with parchment paper; set aside.
- In a large mixing bowl, cream butter& sugar until very light& fluffy.
- Add egg yolks, milk, baking powder, vanilla, cinnamon& baking soda; mix well.
- Gradually add flour, about 1 cup at a time, until dough is no longer sticky (dough should not stick to your hands, but should not be too dry).
- Dough should be easy to handle without chilling.
- Take a 1″ lump of dough, and roll into a 6″ log on work surface.
- Sprinkle a few sesame seeds on work surface; roll log over seeds.
- Form log into a ring or twist; place on parchment-lined cookie sheets.
- Brush each ring or twist with egg white.
- Bake 15-17 minutes or until light golden brown.
- Cool completely on wire rack.
- Store in airtight container.
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January 12th, 2006 by alice
Tags: Crust, Leftovers, Potpie, Stuffing, Turkey, Using
INGREDIENTS
- 2cups diced leftover roastturkey
- 2cups leftoverturkey gravy
- 2 (16 ounce)bagsfrozen mixed vegetables(canned or already cooked works well too)
- 2cups leftoverprepared stuffing(more if desired)
- 1tablespoongarlic powder
- 1teaspoonground sage
- 1teaspoonpepper
- 1teaspoonsalt
- pie crusts (optional)
DIRECTIONS
- Preheat oven to 350 degrees (176 celsius).
- Cook vegetable mix according to package instructions; drain well.
- Mix together turkey, vegetables, garlic powder, sage, salt and pepper in a large bowl.
- If using a bottom pie crust, line a 9 x 13 rectangular cake pan with crust; prick all over and pre-bake until light brown.
- Spoon vegetable and turkey mixture into the 9 x 13 rectangular cake pan.
- Pour gravy over the vegetable/turkey mixture.
- Top with stuffing, spreading evenly over all.
- Bake for 30 minutes or until hot and the stuffing crust is brown and crispy.
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