April 24th, 2007 by alice
Tags: Cake, Chocolate, Fudge, Icing, Ribbon
INGREDIENTS
- 1/4cupmilk
- 1/4cupbutter
- 6ounceschocolate chips
- 1teaspoonvanilla extract
- 2 1/2cupsconfectioners’ sugar
DIRECTIONS
- Combine milk and butter in saucepan; bring to a boil and remove from heat.
- Blend in chocolate.
- Stir in vanilla and sugar.
- Beat until spreading consistency.
- If necesary, thin with a few drops of milk.
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April 24th, 2007 by alice
Tags: Maple, Pecan, Pie, Syrup
INGREDIENTS
- 1 flaky pastypie crust(single)
- 3eggs
- 1cuplight brown sugar, packed
- 1cuppure maple syrup
- 4tablespoonsunsalted butter, melted
- 1/4teaspoonsalt
- 1teaspoonvanilla extract
- 2cupspecans, coarsely chopped
DIRECTIONS
- Maple syrup: Preferred grades are C, B, and A, in that order.
- Lightly grease a ten-inch pie pan and put the pie crust in it.
- Set the oven at 400 degrees to pre-heat.
- Position a rack to the middle.
- In a bowl, beat the eggs until they are combined.
- Add the sugar and mix well.
- Stir in the maple syrup, butter, salt, vanilla, and pecans.
- I’ll frequently microwave the filling at this point just until it’s warm, especially because my maple syrup and eggs are almost always refrigerator-cold.Stir frequently and don’t overheat or the filling will start to set.Warming will allow the filling to set in the oven before the crust gets overcooked.
- Pour the filling into the pie crust and transfer to the oven.
- Bake the pie for 10 minutes.
- Reduce the temparature to 350 and bake for an additional 30-35 minutes or until the filling is set.
- Give the pie a gentle shake; the center should remain firm (note that another ‘zaar member had a problem with the pie being runny - you must bake until the center remains firm when the pie is shaken even if it takes more than 35 minutes).
- Let the pie sit at room temperature to cool completely.
- To make in advance, wrap the cooled pie in plastic wrap, then in heavy-duty aluminum foil (I’ve never actually done this).
- Gently press the foil against the pie.
- Freeze for up to two months.
- Defrost the wrapped pie at room temperature.
- Uncover the pie and warm in a 300-degree oven for ten minutes before serving.
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April 24th, 2007 by alice
Tags: Crust, Flaky, Pasty, Single
INGREDIENTS
- 1 1/4cupsflour
- 1/4teaspoonsalt
- 1/2cupshortening, cold
- 3tablespoonsice water
DIRECTIONS
- Shortening may be: All lard: Most tender and flaky crust All vegetable shortening: Next most tender and flaky Combination of butter and veg.
- or lard: Somewhat tender and flaky, with buttery aroma and taste All butter Least tender and flaky; rich, buttery flavor and aroma If using lard, use 1 tablespoon less lard for every 1/3 cup of shortening in the recipe.
- Sift flour and salt together; place in a medium bowl.
- Divide the shortening in half.
- Cut half of shortening into the flour with fingertops, a pastry blender, two knives, or the paddle attachment of an electric mixer until the mixture resembles coarse meal.
- Then cut in the remaining shortening until the mixture resembles small peas.
- Sprinkle ice water over the mixture; toss with a fork to moisten dough evently.
- Use as few strokes as possilbe and the minimum amount of water needed.
- Gently press dough into a ball.
- Flatten ball slightly with a few strokes with the side of your hand.
- Wrap dough in plastic wrap.
- Refrigerate for at least one hour or up to two or three days.
- May be frozen for one month.
- To roll the dough out: Remove dough from refrigerator and allow to soften slightly before rolling.
- Place dough on a lightly floured surface.
- Sprinkle a little flour on top of dough or rub some flour on the rolling pin.
- Roll dough from the center towards the edges, easing pressure on the rolling pin near the edge of the dough, to form a circle of dough 1/8 inch thick, large enough to extend two inches beyond the rim of the pie plate.
- Lift dough and give a quarter turn after each rolling, re-flouring surfaces as necessary to prevent sticking and tearing.
- Cupping hands slightly, reshape dough into a circle.
- If dough cracks or tears, brush the tear with watre and apply a thin piece of dough to patch it.
- It is better to patch dough the to reroll, because rolling will toughen it.
- To transfer dough into the plate, place rolling pin just to one side of the center of the dough.
- Lightly drape half of the dough over the rolling pin, rest dough across pie plate and infold dough onto plate.
- Fit dough into plate with fingertips or a small ball of dough.
- Trim edge so that it extents 1/2 inch to 1 inch beyond the edge of the pie plate.
- Fold edges of dough under.
- Finish edges.
- Blind-bake or fill and bake.
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April 24th, 2007 by alice
Tags: Apple, Butter, Tzimmes
INGREDIENTS
- 3yams
- 1lbcarrots
- 1 1/4cupsdried fruit
- 2cupswater
- 2cupsapple butter(about 1 jar 16 oz jar.)
- 1/2cuphoney
DIRECTIONS
- Peel Carrots and Yams, chop yams and carrots into large pieces and add to saucepan.
- Add water and put on high heat until boiling.
- After boiling, reduce heat and cover.
- Heat for 10 minutes.
- Cut fruit into smaller pieces and stir into saucepan.
- Heat for another 10 minutes until everything is soft.
- Reduce heat and add Honey and Apple Butter. Stir occasionally until everything is saturated.
- Serve.
- For Thicker Tzimmes, set heat to low, and reduce, stirring occasionally.
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April 24th, 2007 by alice
Tags: Banana, Bars, Coconut, Cookie
INGREDIENTS
- 3cupschocolate cookie crumbsor vanilla cookie crumbs
- 1/2cupbutter, softened
- 2tablespoonssugar
- 1cupchocolate chipsor vanilla chips
- 1 (14 ounce)cansweetened condensed milk
- 2bananas, sliced(not overly ripe)
- 1/2-1cupcoconut
- 2tablespoonsbutter
- 1teaspoonvanilla
- 1/2teaspoonsalt
DIRECTIONS
- Preheat oven to 375° and grease 13 by 9″ pan Mix cookie crumbs,butter and sugar until thoroughly blended& reserve 1/3 of mixture.
- Press the remaining mixture into bottom of baking dish.
- Bake for 8- 10 minutes until lightly browned.
- Remove pan from oven and sprinkle cookie base with chocolate chips and return pan to oven until chocolate chips are shiny, spread evenly and set aside.
- In medium saucepan combine condensed milk, banana, coconut and butter.
- Cook over low heat, stirring constantly until thickened.
- Remove from heat and stir in vanilla extract and salt.
- Spread over cookie crumb base in pan.
- Sprinkle reserved cookie crumb mixture over filling.
- Return to oven for 8-10 minutes until topping is slightly browned.
- Cool thoroughly and cut into bars.
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