Search Results for '("C'

[rottiedogs]

Hot Cross Buns
Submitted by janiebakes on July 10, 2004 at 5:53 pm

DESCRIPTION
Hot Cross Buns

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
1 cup milk
2 TBLS Butter
1 package yeast, active dry or compressed
1/4 cup warm water (lukewarm for compressed yeast)
4 cups all purpose flour
1/3 cup sugar
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
3/4 cup currents
1/4 cup finely diced candied orange peel or citron
2 eggs well beaten
1 egg yolk diluted with 1 teaspoon of water for topping

Lemon Frosting (recipe follows)
1 cup sifted powdered sugar
2 teaspoons lemon juice
1 teaspoon water

Beat until smooth and drizzle on top of buns to form a small cross.

Scald the milk, stir in butter and cool to lukewarm. Dissolve yeast in 1/4 cup warm water, set aside. Combine flour with sugar,salt and spices. Stir currants and orange peel into flour mix. Stir together yeast, cooled milk and eggs. Combine with the flour mixture. Turn out onto lightly floured board and knead until smooth and elastic. Put in greased bowl and let rise until doubled. ( about 1 and 1/2 hours)
Punch down the dough and pinch off 36 pieces and form into smooth round balls. Place balls of dough on a lightly greased baking sheet about 2 inches apart. Brush each bun with the eggyolk and water topping. Let rise until doubled in bulk, about 30 minutes. Bake in a hot oven (400 degrees) for 10 minutes or until lightly browned. Cool on racks for about 5 minutes. Then drizzle frosting on top of each bun to form a small cross. Serve warm.

These buns can be frozen. Let them cool completely without frosting. Wrap and freeze. When ready to serve, Heat the buns in a 400 degree oven for 3 to 5 minutes. Then cool and decorate.

This recipe for Hot Cross Buns comes from the Sunset Cookbook of Breads 1976 edition. I make them every Good Friday. It looks long and complicated but you basically mix all the dry ingredients together and then add all the liquid ones. It mixes up quickly in the stand mixer.

Raisins can be used instead of the currants. I have never used the candied citron or the candied orange peel. Instead I use freshly grated orange or lemon peel.(the microplane grater is wonderful for this) In the Lemon Frosting I use all lemon juice, no water. I bake them on a cookie sheet lined with parchment instead of a greased cookie sheet. I use a pastry bag with a plain small tip to pipe on the cross of frosting. You could use the tip of a knife too but it takes much longer.

[rottiedogs]

Healthy Carrot Soup
Submitted by janiebakes on September 02, 2012 at 7:45 pm

DESCRIPTION
Yummy and easy

SUMMARY

Yield 6 servings Source
Dr. Oz's website
File under Soups, vitamix recipes

INGREDIENTS
Ingredients
2 tbsp extra-virgin olive oil
1 large onion cut into medium dice
1/2 tsp sea salt
2 lbs carrots, peeled and cut into 1/2-in rounds
5 cups of vegetable stock
1/4 cup rolled oats
1 1/2 tsp ginger juice
1 tsp lemon juice
Salt and pepper to taste
Garnish with 2 tsp of dill and dollop of plain yogurt

INSTRUCTIONS
Directions
In a medium-sized pot, heat oil over medium heat. Add onions and salt. Sweat until onions are soft (about 5-8 minutes). Stir often to prevent browning. Add the carrots, cover pot and cook over low heat for 5-6 minutes. Stir to prevent browning. Add stock and oats to pot. Raise the heat and bring to a boil. Reduce heat to low and simmer 25 minutes until carrots are tender. Pour contents of the pot into a blender. Blend the soup until creamy. Add additional stock to desired consistency. Add lemon and ginger juice. Readjust seasonings. Garnish with a dollop of yogurt and dill and serve.

[rottiedogs]

Gluten And Dairy Free Mexican Wedding Cakes
Submitted by janiebakes on November 28, 2007 at 3:27 pm

DESCRIPTION
Gluten and dairy free mexican wedding cakes

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Gluten Free and Dairy Free Mexican Wedding Cakes

3/4 cup palm shortening (see note)
1 egg
2 2/3 cup powdered sugar - divided
1 tsp vanilla
1 cup teff flour- preferably ivory
1 cup sweet rice flour
1/4 tapioca starch
3/4 cup toasted and very finely chopped pecans
1/2 tsp grated lemon zest
3/4 tsp salt

Cooks Notes: Palm shortening is trans fat-free and does not contain soybeans, an allergen for some people. Can be found at health food stores.

Preheat oven to 350 degrees. In a large bowl using an electric mixer on moderately high speed, beat together palm shortening, egg and 2/3 cup powdered sugar until pale, about four minutes. Beat in vanilla, then add teff, rice flour, tapioca starch, pecans, lemon zest and salt and mix at low speed until just combined. Chill covered at least 6 hours.
Let dough stand at room temperature until just pliable, about 15 minutes. Roll dough into 3/4 inch balls and arrange about 2 inches apart on lightly oiled large baking sheets. Sift remaining 2 cups powdered sugar into a large shallow bowl.
Bake in batches in middle of oven until bottoms of cookies are pale golden, 10 to 15 minutes. Immediately transfer hot cookies to powdered sugar, gently rolling to coat well, then transfer to a rack to cool completely. Roll cookies in powdered sugar again when cooled.

Source: Newhouse News Service

[rottiedogs]

Family Circle Chicken Pot Pie
Submitted by janiebakes on May 14, 2007 at 4:42 pm

DESCRIPTION
Family Circle Chicken Pot Pie

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
From Family Circle All Time Favorite recipes, Chicken Potpie

1 lb. small new potatoes, quartered
4 carrots, cut into 1/3 inch thick slices
2 cans (13 1/4 oz. each) lower sodium chicken broth
4 boneless, skinless chicken breast halves (1 lbs. total) cut into 1/2 inch pieces
1 pkg. (10 oz) frozen peas, thawed
1 cup low fat (1 %) milk
1/3 cup AP flour
1/4 cup grated parmesan cheese

Biscuit topping:
2 tbls. butter
1/4 cup chopped onion
2 cups sifted AP Flour
2 tsp. baking soda
1/3 cup solid veg shortening
3/4 cup buttermilk

Simmer potatoes and carrots in broth in a large skillet 15 minutes or until tender. Add chicken; cook 5 minutes. Remove chicken and vegetables with a slotted spoon to a large bowl. Strain broth through a sieve and reserve. Stir peas into chicken and vegetables.

Whisk milk and flour in a small saucepan. Stir in parmesan cheese. Cook over medium heat, stirring, until thickened, 5 minutes. Slowly stir in 1 cup reserved broth. Cook, stirring, until thickenened, 3 minutes. Pour over chicken.

Heat oven to 450. Coat a 13x9x2inch baking dish with nonstick cooking spray. Spoon chicken mixture into dish.

Prepare topping; Melt butter in a small skillet over medium heat. Add onion and saute 5 minutes. Sift together flour, baking powder, salt and baking soda in a bowl. Cut shortening into flour mixture until it resembles coarse meal. Make a well in center; stir in sauteed onion and buttermilk; mix with a fork until dough forms a ball.

Press dough out on a lightly floured surface into a twelve by six rectangle. Fold dough crosswise in half. Press out into a rectangle again. Give dough a quarter turn. Repeat folding and turning 10 times. With a lightly floured rolling pin, roll into a 14x5 rectangle. Cut lengthwise into 1/2 inch wide strips. Arrange strips in crisscross pattern over casserole; trim lengths to fit; tuck ends down into side of dish.

Bake in lower half of heated 450 oven 35 minutes or until topping is lightly browned and filling is bubbly. Let stand 10 minutes before serving.

[rottiedogs]

Cream Cheese Fudge
Submitted by janiebakes on November 30, 2005 at 10:42 am

DESCRIPTION
Cream Cheese Fudge

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
Cream Cheese Fudge

Excellent Fudge without cooking. It's rich, luscious and creamy

1 (3oz) package cream cheese softened
1 Tblsp milk
2 cups confectioners sugar
2 squares unsweetened chocolate melted
1/2 tsp vanilla
1 cup chopped nuts

Combine cream cheese and milk, beat until smooth. Gradually beat in sugar, then blend in melted chocolate. Stir in vanilla. Pour into a buttered 8 inch square pan. Mark in 24 pieces. Chill until firm and then cut. Makes 1 lbs.

From Home Made Candy by the food editors of the Farm Journal

[rottiedogs]

Cotton cakes (fluffly pancakes)
Submitted by janiebakes on March 15, 2008 at 10:42 am

DESCRIPTION
Cotton cakes (fluffly pancakes)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Here is my own recipe for the fluffiest pancakes ever. It has buttermilk and lemon juice for the acid and you beat the eggwhites seperately and combine them with the rest of the batter. I have made them without wheat flour, using oatflour instead. That time they turned out to be a pretty standard pancake fluffy, still plenty light. I can't imagine making these without a stand mixer. A second bowl is great for beating the eggwhites. Otherwise, you can beat them with a hand wisk while the eggyolks and sugar are in the mixer.

Cotton Cakes

4 eggs seperated
1/3 cup of sugar
1 tbl vanilla
1 tbl lemon juice
2 cups buttermilk
2 tsp baking soda
2 cups flour

Mix together the flour and baking soda, set aside. Add vanilla and lemon juice to the buttermilk, set aside. Beat the eggyolks with the sugar until it reaches the ribbon stage. Add the flour mixture and the buttermilk mixture alternating. (1/3 of the flour, 1/2 of the buttermilk, 1/3 flour, 1/2buttermilk, 1/3 flour) There should be no lumps but do not overbeat. Beat the eggwhites until stiff but not dry. Fold into the batter. Scoop 1/4 cup of batter onto a hot griddle, cook until bubbles appear on the top of the pancake, flip, cook second side for 30 seconds or so and remove to a warm plate.

Notes: because these pancakes are so fluffy, it can be tricky to get them cooked completely in the middle. Play with the temperature until it works for you. On my electric stove I start out at Medium/high and drop back to medium.

These pancakes have a lot of protein and are pretty low sugar. You can serve them with maple syrup but I find that too sweet. They are very good with fruit flavored yogurt or applesauce.

• This topic was modified 9 years, 9 months ago by rottiedogs.

[rottiedogs]

Chunky Vegetable Paella
Submitted by janiebakes on June 17, 2011 at 6:35 pm

DESCRIPTION
A good way to get your veggies

SUMMARY
Yield 6 servings File under side dish

INGREDIENTS
Chunky Vegetable Paella

One good pinch saffron
1 eggplant cut into thick chunks (skipped this)
6 tbs olive oil (I used less, just a little in the pan)
1 large onion diced
3 garlic cloves crushed
1 yellow pepper sliced
1 red pepper sliced
2 tsp paprika (smoked paprika would be nice too I think)
1 1/4 cup risotto rice (Trader Joes to the rescue!) (Can use brown rice. adjust cooking time)
2 1/2 cups stock (I used water but chicken or beef stock is good)
1 lb tomatoes skinned and chopped ( I did not skin)
4 oz sliced mushrooms
4 oz green beans cut into bite sized pieces
14 oz can chick peas
salt and ground pepper

INSTRUCTIONS
Put the saffron in a small dish with 3 TBL of hot water, set aside. Sprinkle the eggplant with salt and leave to drain in a colander for 30 minutes. Rinse with water and drain. Set aside. In a large frying pan or paella pan, heat the oil and fry the onion, garlic,peppers and eggplant for 5 minutes, stirring occasionally. Add the paprika and stir again. Mix in the rice, then add the tomatoes, saffron and seasoning. If using fresh green beans, add now. Bring to a boil and simmer uncovered for 15 minutes, uncovered, shaking the pan often and stirring occasionally. You are trying not to turn the rice into mush. Stir in ghe mushrooms, green beans if using frozen ones and the can of chick peas with the liquid. Continue cooking for 10 minutes. Serve hot from the pan.

comments
Submitted by kaf-sub-PEGCLEARY on Mon, 2011-07-04 10:14.
This is delicious! I have vegetarian friends that will love it!
Submitted by --jej on Mon, 2011-07-11 03:22.
janiebakes, have you ever swapped anything else for the mushrooms? Somehow, they just don't make it into our grocery cart (although we do eat things from 'elsewhere' with them). Otherwise, this sounds wonderful!
Submitted by janiebakes on Tue, 2011-07-12 13:16.
I've never subbed anything for the mushrooms but you could just leave them out. I rarely put in the eggplant because there aren't a lot of eggplant eaters here. This is a very forgiving recipe, just add your favorite veggies at a time that will they be cooked but not overcooked.
Good to see you posting jej, so hard to keep up with our OBC friends. Janie
Submitted by --jej on Wed, 2011-07-13 12:15.
needed to delete.
Submitted by --jej on Wed, 2011-07-13 12:12.
Yes, Janie, I was delighted to see you also, and your recipe grabbed me as well. I've not been on for a while, as our church ladies are putting together a new cookbook. We hoped it will bring our recently merged churches together. A lot of work and very time-consuming, with only a couple of weeks left now before it goes to the publishers. We are hoping it will sell, as we got some comments from some of the gals that "we can just go to the web for new recipes when we want them..."
But back to your veggie paella. We don't do eggplant either. Our 9-year-old grandson will be here for about 3 weeks in Aug. and a year or so ago, he declared himself VEGETARIAN!!! I definitely will be making this while he is with us. Thanks again.
jej
Submitted by janiebakes on Wed, 2011-07-13 12:39.
I hope he likes it. With all his allergies, maybe vegetarian eating will be helpful or easier for him. When your cookbook is ready for sale could you let me know. I would love a copy. Yes, there are recipes on the WEB but you can't take them to bed with you for night time reading. 🙂
Submitted by --jej on Thu, 2011-07-14 16:25.
Janie, that is so sweet and generous of you. Our cookbook is going to the publisher in early August, and we are hoping to get it out for Christmas.
As for Ira (not so little DGS anymore), I'm hoping to have him help me do some cooking, and I think this Chunky Veggie Paella will be fun to do. He loves rice, and so with veggies he enjoys, it should work well. His mom put him in a "French Cooking Camp" this summer (last week, I think), and she said he came home with a loaf of French Bread the first day! Haven't heard since what other delicacies he's made. But we'll definitely also be making some French Bread!! I'll want to use Peter R.'s recipe from the BBA unless Ira brings his own recipe with him.
Submitted by --jej on Wed, 2011-07-13 12:14.
Oops!! I can't count! Submitted that twice, evidentally. Tried several times with that edit icon to delete one of them, but it won't see to cooperate...
Submitted by dachshundlady on Sat, 2012-05-05 18:18.
This looks really good. I added it to my recipes. But I have no saffron. And I was JUST at Savory Spice 2 days ago but that's 5 hours away.
Submitted by janiebakes on Mon, 2012-05-07 12:02.
I have made it without the saffron before and didn't really miss it especially when I used the smoked paprika.

[rottiedogs]

Chocolate Lamb or Bunny Cake
Submitted by janiebakes on March 16, 2010 at 1:49 pm

DESCRIPTION
Chocolate Lamb or Bunny Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Preheat oven to 375 degrees

Generously grease inside of molds ( top and bottom halves) with a solid unsalted shortening such as Crisco or Spry.Dust with flour. Pour prepared batter in the bottom half of the mold. ( approx. 3 cups) Place the top of the mold over the bottom half, interlocking seams. Top half is the one with vent hole to let steam escape. Place mold on cookie sheet and bake at 375 for 45 to 55 minutes or until cake tests done. Test with a toothpick through the vent hole. Remove mold from oven. Cool 5 minutes. Turn mold over and carefully remove bottom half of mold. Completely cool cake in top half of mold before standing in upright position.

Trim bottom of cake if surface is not flat. Place a dab of icing on plate and stand mold in upright position. Frost with fluffy icing and decorate with jelly beans, cherries, chocolate chips for eyes and nose.

1/2 cup butter or margarine
1 cup sugar
1 tsp vanilla
2 eggs
2 cups sifted AP flour
1 1/2 tsp baking powder
1 tsp baking soda
3/4 cup buttermilk
2 squares unsweetened chocolate, melted

In mixing bowl cream together shortening, sugar, vanilla and eggs, beating until light and fluffy. Sift together dry ingredients and add to creamed mixture alternating with buttermilk. Add melted chocolate and beat for two minutes. Place batter in prepared mold. Bake as directed.

Though this recipe doesn't call for it, Joy of Cooking recommends tying the two halves together with string before baking.

[rottiedogs]

Caramel Nut Acorns
Submitted by janiebakes on April 12, 2007 at 1:40 pm

DESCRIPTION
caramel nut acorns

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Caramel Nut Acorns

5 C flour
l t baking powder
l lb butter
l l/2 C brown sugar
2 t vanilla
2/3 C chopped walnuts

Topping:
12 oz. caramels
4 Tbl. water
chopped walnuts

Cream butter and sugar. Add vanilla, nuts and dry ingredients. Shape into balls with a melon baller. Place on cookie sheet and bake for 350 degrees for 10-12 minutes. Let cool. Melt 12 OZ bag of caramels in double boiler with 4 T water. Dip cookies into caramel (about l/4 of the cookie should be dipped) then dip cookie into chopped walnuts and let cool on wax paper. Very cute cookie. Makes approx 140, if doubled.

[rottiedogs]

Cake And Frosting For Lamb Mold
Submitted by janiebakes on April 13, 2009 at 11:07 am

DESCRIPTION
cake and frosting for lamb mold

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
CAKE RECIPE FOR THE LAMB, & RABBIT CAKE MOLD:

1/2 C.SHORTENING
1 1/2 C.SUGAR
3 EGGS
1C. MILK
2 1/2 C. FLOUR
4 TSP. BAKING POWDER
1/2 TSP. SALT
1 TSP. VANILLA

CREAM SHORTENING, ADD SUGAR GRADUALLY. CREAM WELL. ADD WELL BEATEN YOLKS AND CREAM AGAIN. ALTERNATELY ADD THE DRY INGREDIENTS, WHICH HAVE BEEN SIFTED TOGETHER, AND THEN MILK TO WHICH THE FLAVORING HAS BEEN ADDED. LASTLY, CAREFULLY FOLD IN BEATEN EGG WHITES. BAKE ON FACE 25 MINUTES AND ON BACK 20 MINUTES. PLACING A TOOTHPICK IN EACH EAR WILL SUPPORT THAT PORTION OF THE CAKE. CUP CAKES CAN BE MADE WITH ANY EXCESS BATTER.

ICING RECIPE FOR THE CAKE MOLD

1 1/2 C. WHITE SUGAR
1 C. WATER
1/4 LB. SHREDDED COCONUT
FLAVORING (VANILLA OR WHAT EVER)
WHITES OF 2 EGGS

BOIL SUGAR AND WATER UNTIL IT THREADS, BEAT WHITES OF 2 EGGS, STIFF, POUR OVER CAKE AND THROW ON THE COCONUT. USE RAISINS FOR THE EYES AND A PIECE OF CANDIED CHERRY OR RAISIN FOR MOUTH.

[rottiedogs]

Buche de Noel
Submitted by janiebakes on August 04, 2004 at 7:15 am

DESCRIPTION
Buche de Noel

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
This recipe comes from my High School French teacher ( Bonjour Monsieur Guittard!) We were to translate the recipe and would get extra credit for baking the cake and bringing it to class.
I only make this cake at Christmas time so I pull out all the stops, use the best butter and chocolate, take time to sift the flour befoe measuring and then sift all the dry ingredients together three times.
Make the cake the day before you need it. Let it cool overnight and frost and decorate the day it will be served. The frosting is very rich and the cake should be served in thin slices. If you use eggs in the frosting, the leftovers must be refrigerated. If you leave out the eggs, room temperature is fine. I usually leave the eggs out.
If you don't have a linen tea towel to roll up the cake you can use a sheet of parchment paper.
There is no salt in this recipe. European baking has two camps about salt in pastries and this recipe comes from the "no salt" camp.

1 cup cake flour
1/4 cup cocoa
1 teaspoon baking powder
3 eggs
1 cup sugar
1/3 water
1 teaspoon vanilla
sifted confectioner's sugar

Preheat oven to 350 degrees. Grease a 9x13 pan, line with parchment paper and grease the paper. Sift the cake flour, cocoa, and baking powder together, set aside. Beat the eggs until stiff and lemon colored. Add the sugar one tablespoon at a time, beating until the mixture is very thick. Stir in the water and vanilla. Gently fold in the flour mixture. Spread the batter in the prepared pan, smoothing it level with a spatula. Bake 15 to 20 minutes or until a toothpick inserted in the middle comes out clean. Do not over bake! Remove pan from the oven. Sift confectioner's sugar onto a linen tea towel. Turn the cake out onto the tea towel and peel off the paper. Roll up at once, rolling the towel with the cake. Let the cake cool.

2 cups confectioner's sugar
2 eggs (optional)
1/4 cup milk
1 or 2 Tablespoon instant espresso powder dissolved in a little hot water.
4 squares unsweetened chocolat melted
1 cup unsalted butter softened

Combine ingredients in the order given. Beat at high speed until well combined. The frosting will change from a dark brown somewhat curdled looking mass to a light brown smooth frosting. It will probably be too soft to spread. Place over a bowl of ice and stir until it is the right consistency or put in the refrigerator until quite firm. Beat lightly until soft.

2 squares of unsweetened chocolate.

Melt the chocolate in the microwave or over hot water and spread it as thinly as possible with a rubber spatula onto a sheet of parchment paper, foil or a Silpat. Put into freezer until very brittle. Bend the paper or foil or Silpat until the chocolate cracks into pieces. I like to break it into long shards. Do this just before you are ready to place the bark onto the cake.

Gently unroll the cake and remove the tea towel. Don't worry if the cake cracks, the frosting will cover it all up. Spread a little frosting over the whole cake and roll it up again. Place seam side down. Now, you can frost it using a star tip making rows from end to end; ( Don't make stars, just pipe out a strip of frosting) or just slather on the frosting and place the chocolate shards on top to resemble bark. Gild the lily and sprinkle confectioner's sugar on top to resemble snow. Meringue mushrooms are tradional decorations for this cake, just scatter on the serving platter. I also make frogs etc out of marizipan and leaves and acorns out of chocolate. You can find molds for these at cake decorating stores.

[rottiedogs]

Boston Cream Pie
Submitted by janiebakes on April 10, 2007 at 7:32 pm

DESCRIPTION
boston cream pie

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This is my father in laws favorite cake and I bake him one every birthday. It is a little involved because you need a cake, some pastry cream and the chocolate glaze. I usually bake the cake and make the pastry cream the day before. Wrap the cake in platic wrap and store at room temperature. Make the pastry cream, let cool until lukewarm, stirring occasionally to keep a skin from forming. Place a piece of plastic wrap directly on top of the pastry cream and refrigerate. Stir gently before using.

Boston Cream Pie
( Four egg cake)

2 2/3cups cake flour (sift before measuring)
2 1/4 tsp double acting baking powder
1 cup unsalted butter
2 cups sugar
1 1/2 tsp vanilla extract
1 cup milk
4 eggs seperated

Have all ingredients at room temp. Cream the butter until soft and add the sugar 1 TBL at a time. Beat in the egg yolks one at a time. Add the vanilla. Sift the flour and baking soda together. Add one third of the flour mixture to the butter/eggs. Add half of the milk. Add one third of the flour, add the other 1/2 cup of milk. Add the last third of the flour. Do not over mix. Beat the egg whites until stiff but not dry. Fold into batter. Divide into 3 9 inch cake pans and bake at 350 degrees for about 30 minutes.
Because I make this cake for a gift I take the time to sift the flour once before measuring and twice with the baking soda. A stand mixer is a real help for creaming the butter and sugar and egg yolks. Unless your kitchen is very warm, it is hard to overbeat the butter and sugar. Once you add the flour though, mix as little as you can get away with. Don't forget to scrape the bottom of the mixing bowl between additions. And don't overbake, you don't want a crisp crust.

Pastry Cream
1/2 cup sugar
1/4 cup flour
2 eggs plus two egg yolks
1 1/2 cups milk or half and half
1 tsp vanilla

Mix the sugar and flour together. Gradually wisk in the milk. Wisk until there are no lumps. Beat the eggs and egg yolks together and wisk into the milk mixture. Heat over a double boiler or low heat stirring all the time until the mixture thickens. Remove from heat add vanilla. Stir to release steam and keep from crusting. Cool completely before using.

Chocolate Glaze
1 Tbl butter
4 oz semisweet or bittersweet chocolate
6 tbl cream
1 1/2 cups confectioner's sugar

Melt the butter and chocolate together. Add cream and beat well. Sift in sugar and mix till smooth.

OK! Put one layer of cake on a plate. Spread pastry cream, top with another layer of cake. You can stop here and do something else with the 3rd cake layer or put on some more pastry cream and top with the last cake layer. Spread the chocolate icing on the top layer only, letting a little dribble down the side of the cake. Enjoy

[rottiedogs]

Black Peppercorn And Romano Cheese Biscotti
Submitted by janiebakes on June 15, 2011 at 11:11 am

DESCRIPTION
cheese biscotti

SUMMARY
Yield 12 slices
Source Terry Parello in the Plain Dealer March 30 2003
File under baking

INGREDIENTS
Black Peppercorn and Romano Cheese Biscotti
1 1/4 cups AP flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup butter softened
1/2 tsp sugar
1/4 cup freshly grated romano cheese ( can also use parmesan or asiago)
2 large eggs room temp
2 TBL water
1 tsp freshly cracked peppercorns or to taste

INSTRUCTIONS
Preheat oven to 350 degrees. Line baking sheet with parchment. Beat butter, sugar and cheese until well combined. Add eggs one at a time beating well after each addition. Add flour, baking powder and salt. Add water and mix well. Stir in pepper. Turn dough out onto the parchment paper. Using oiled hands or a spatula form into a 13 by 2 inch loaf, pat til smooth. Bake for 35 minutes, turning once until golden brown. Cool on a rack. Lower oven temp to 323. Cut biscotti loaf into 3/8th inch slices. Lay slices back on parchment and bake for 15 minutes or until golden brown, turning once. Makes 12

Note, this recipe was developed to be used with a pastry tube instead of forming a loaf and slicing. Need to try it without the added water.

[Italiancook]

Mike and everyone else, below is my grandmother's recipe for white icing that uses cooked flour. It's a tried and true recipe. Easy to make. I use this frequently on chocolate cakes. I can't recall exactly, but I think it makes enough to ice a 2-layer 8" round cake. Can't be overly generous with the filling between layers, though. I usually make sheet cakes in my old timey, smaller pan. But I feel confident this would ice a modern 9" x 13" pan.

FLUFFY WHITE FROSTING

Mix together 2 tablespoon flour & 3/4 cup milk. Cook until thick. Cool. (I cook it until it just reaches the boiling stage, and declare it thick. I do not let it boil. I just want to see the first couple bubbles of boil then remove from heat. I use 1% milk. With whole milk, it may thicken before the boiling stage.)

Cream together 3/8 cup (6 tablespoons) butter (NOT margarine) & 3/8 cup Crisco and 3/4 cup granulated sugar.

Add cooled white sauce & 1 teaspoon vanilla to shortening & sugar. Beat until fluffy.

• This reply was modified 9 years, 9 months ago by Italiancook.
• This reply was modified 9 years, 9 months ago by Italiancook.
• This reply was modified 9 years, 9 months ago by Italiancook.

[rottiedogs]

Apple Pie With Oatmeal Cookie Crust
Submitted by janiebakes on September 09, 2005 at 9:33 am

DESCRIPTION
Apple pie with oatmeal cookie crust

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
This recipe is from Molly Katzen's book , The Enchanted Broccoli Forest. She has a great website (www.molliekatzen.com.) The lemon used in the pie filling is an extra special touch. Please don't leave it out.

1 1/2 cups rolled oats
1/2 cup unbleached white flour
1/4 teasp salt
3/4 teasp cinnamon
3 Tbs brown sugar
1/4 cup minced nuts (optional)
1/2 teasp vanilla
1/2 cup ( 1 stick) butter, melted

6 cups peeled, sliced tart apples
3 TBL fresh lemon juice
1 1/2 teasp cinnamon
1/4 tsp allspice or ground cloves
1/4 tsp nutmeg
1/2 tsp grated lemon rind
3Tbs unbleached white flour
1/4 cup brown sugar or honey
1/2 cup sour cream (optional)
a handful of chopped nuts (optional)

Preheat oven to 375

Combine all the crust ingredients in a medium sized bowl and mix well. Press firmly and evenly into the bottom and sides of a 9 or 10 inch pie pan forming a thick crust. Reserve a handful of the crust mix for topping the pie.

Place the sliced apples in a large bowl. Drizzle with lemon juice, sprinkle with spices and toss. Add the lemon rind, sprinkle with flour and toss again.Garadually add the brown sugar or honey and the optional sour cream as you mix. Put the filling in the unbaked crust. Sprinkle the handful of reserved pie crust mis over the top of the pie, with or without the optional handful of chopped nuts and pat neatly into place.

Bake for 45 to 50 minutes, or until the apples are soft and the crust is nicely browned. Serve hot or warm

I always use the optional nuts, but have never used the sour cream. This recipe fits into an 8 by 8 inch pan too. Double it to fit a 9 by 13 pan.