Dessert

Meringue

Posted Thu, 04/11/2013 - 19:23 by Jon

Preheat oven to 250F, with the rack in the center of the oven.

3 large egg whites
1/4 teaspoon cream of tartar
3/4 cup superfine sugar
1/4 teaspoon pure vanilla extract

Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip, or I often just use two spoons to make the cookies.

Beat the egg whites on low-medium speed until foamy.

Add the cream of tartar and continue to beat the whites until they hold soft peaks.

Your rating: None Average: 3 (1 vote)

Smoky Chocolate Crackers

Posted Sat, 02/09/2013 - 16:19 by Jon

Via http://www.bhg.com/blogs/delish-dish/2013/02/05/dorie-greenspan-behind-t... , see also http://discoveringblog.com/httpdiscoveringblogcom/discoveringsmoked-choc...

ingredients
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons smoked paprika
1 teaspoon salt
3/4 cup unsalted butter, softened
1/3 cup powdered sugar, sifted
3 tablespoons granulated sugar
2 egg whites
1/2 cup finely chopped almonds, toasted

In a medium bowl sift together the flour, cocoa powder, smoked paprika and salt; set aside.

Your rating: None

Gluten-Free Pie Crust

Posted Mon, 12/10/2012 - 21:41 by Audrey

From http://www.seasonalfamily.com/2010/12/gluten-free-almond-flour-pie-crust.html.

2.5 cups almond flower

2 Tbsp sugar
1/2 tsp salt
6 Tbsp melted shortening
~ 2 Tbsp ice water to combine

Combine almond flour, sugar, and salt in a medium sized bowl.
Add in your melted shortening until well combined.
Slowly add in one teaspoon of ice water until a firm ball is formed.
Press dough into pie pan / cooking dish. Smooth out with bottom of a cup or measuring cup until flat like a pie crust.

Your rating: None Average: 4 (1 vote)

Orange Peel Bread

Posted Sun, 12/02/2012 - 10:58 by Jon

Maurine's Orange Peel Bread

Blend together:

1 c. sugar ( a little less if you are using the syrup from the rinds)
2T. butter, melted.

Then add

2 eggs and mix well.

Stir in

3 ¼ c. flour
3 t. baking powder
½ t. salt
1 c. chopped pecans (or more)
candied orange peels (recipe follows)

Mix well then add

1 c. milk, or milk and syrup to measure 1 c. (no more than half syrup)
1 t. vanilla

If the syrup has become solid, put the jar, uncovered, into the microwave for 30 second intervals until thin. Let cool some before adding to milk.

Your rating: None Average: 5 (1 vote)

Basil Citrus Shortbread Cookies

Posted Fri, 06/22/2012 - 19:14 by Audrey

A great, refreshing cookie from Bon Appetit, with some slight modifications:

1 cup all-purpose flour
1/2 cup powdered sugar plus more for pressing cookies
1/2 cup (1stick) chilled unsalted butter, cut into 1/2" cubes
3 tablespoons sliced fresh basil leaves
Zest of one lemon (preferably done on microplane)
Zest of one lime (preferably done on microplane)
Juice of one lemon
1/4 teaspoon kosher salt
Sanding sugar (optional)

Preheat oven to 375°.

Your rating: None Average: 4 (2 votes)

Pound Cake

Posted Tue, 05/08/2012 - 07:26 by Jon

This is Jon's Mom's Sour Cream Cake recipe

1 cup butter (softened)
3 c. sugar
Cream together until well blended.

Sift together in a large bowl:
3 c. flour
¼ t. baking soda
½ t. salt

6 eggs (may be separated, beat egg whites until almost stiff and fold in last) Or just add one whole egg at a time (this is what I do)
1 c. sour cream
1 t. vanilla

Add one egg at a time to butter/sugar and beat well after each.

Your rating: None Average: 4 (2 votes)

Pecan Bars

Posted Tue, 11/08/2011 - 07:30 by Jon

Pecan Bars

¾ cup shortening (half butter, softened ( I use ¼ c. shortening and ½ c. butter)
¾ c. confectioner's sugar
1 ½ c. flour
Cream shortening and sugar together. Blend in flour. Press evenly over the bottom of an ungreased 13x9x2 baking pan. Bake at 350 for 12 to 15 minutes.

2 eggs
1 c. brown sugar, packed
2 T. flour
½ t. baking powder
½ t. salt
½ t. vanilla
1 c. chopped pecans.
Mix and spread over hot baked layer, and bake 20 minutes longer. Cool, and cut into bars, about 3x1 inch.

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Eggnog cheesecake / pumpkin pie bars

Posted Tue, 12/14/2010 - 19:56 by Jon

Preheat oven to 325F . Partially bake a double batch of pie crust spread out in a casserole.

Make a pie filling from this pumpkin pie recipe (or use canned filling with relevant spices/eggs/etc.)

Make the cheesecake layer:
16 oz cream cheese, softened
1/2 cup sugar
1/3 cup eggnog
1 egg
1 tablespoon all-purpose flour
pinch nutmeg (if not already enough in eggnog)

Your rating: None Average: 3.5 (2 votes)

Rugelach

Posted Thu, 10/28/2010 - 20:48 by Audrey

For some reason, I got on a baking kick this week. And I decided to make rugelach. Rugelach is a jewish pastry, sort of. Like all "jewish" foods, its a European thing, brought to America first by Jews, and adopted into Jewish culture. I like them, and I thought I'd try and make them.

All of the recipes sounded a little hard, but it actually turned out to be a snap. I primarily used these two recipes.

Your rating: None Average: 4 (3 votes)

Foams

Posted Wed, 10/20/2010 - 19:51 by Jon

A holding place for all things foam, thanks to my iSi Creative Whip.

First up, a blue cheese foam to top steak with:
1 oz blue cheese (Roquefort)
1 oz cream
1 T milk
blend until perfectly smooth, whip, chill, serve.

Next up, a raita-yogurt foam
1.5 oz raita (yogurt, raita spices, lemon juice)
1.5 oz cream
mix, whip, chill, serve. Great on cucumber slices.

Chimichurri foam
oil/vinegar mix from chimichurri, strained
a tad of Stubbs mopping sauce (or other vinegary BBQ sauce)
apple cider vinegar for volume

Your rating: None Average: 3.5 (2 votes)

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