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Old November 9th, 2009, 04:56 PM   #61
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HEAVEN’S PIE

4 LRG EGG WHITES, ROOM TEMP
2/3 C PLUS 2 TBSP GRANULATED SUGAR
1/3 C CONFECTIONERS’ SUGAR
1 C HEAVY CREAM , CHILLED
½ TSP VANILLA EXTRACT
2 OZ BITTERSWEET CHOCOLATE, FINELY CHOPPED

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch pie plate, with electric mixer on med high speed, whip egg whites until frothy. With mixer running, slowly add 2/4 c granulated sugar and beat until soft peaks form, fold confectioners’ sugar into whipped egg white mixture until just incorporated. Transfer to prepared pie plate and bake until golden, 35 to 40 minutes. Refrigerate until cool. (Pie shell will sink slightly in the center.)
2. In clean bowl, whip cream, vanilla and remaining granulated sugar to stiff peaks. Fold chocolate into whipped cream, Spoon whipped cream mixture over chilled pie shell. Serve
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Old November 10th, 2009, 03:29 AM   #62
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MAPLE AND GINGER COOKIES

1 ½ C ALL PURPOSE FLOUR
1 TSP BAKING SODA
1 TSP GR GOINGER
8 TBSP UNSALTED BUTTER, SOFTENED
1/2 C PKD LIGHT BROWN SUGAR
1 LRG EGG
¼ C MAPLE SYRUP
1 TSP MAPLE EXTTRACT
3 TBSP MINCED CRYSTALLIZED GINGER
¼ C GRANULATED SUGAR

Make dough: Adjust oven racks to upper middle and lower middle positons and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking soda, and gr ginger in bowl. With electric mixer on med high speed, beat butter and brown sugar until light and fluffy, about 2 mintues. Add egg, maple syrup and maple extract and mix until incorporated . Reduce speed to low, add flour mixture and crystallized ginger, and mix until just combined.
COAT WITH SUGAR: Place granulated sugar in bowl. Moisten and with water roll dough into 1 ½ inch balls, then roll in sugar. Place sugared balls 2 inches apart on prepared baking sheets. Using flat bottomed glass, press each ball to ½ inch thickness. Bake until golden 12 to 14 minutes. Cool 5 minutes on sheets, then transfer to wire rack to cool completely.
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Old November 10th, 2009, 04:07 AM   #63
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Oven required...get the adults

STUFFED CHICKEN BREASTS
2 SLICES HEARY WHT. SANDWICH BREAD, TORN INTO PIECES
1 TBSP CHPD FRESH TARRAGON
1 (10 OZ) BOX FRZN SPINACH, THAWED AND SQZD DRY
2/3 C CRUMBLED GOAT CHEESE
2 GARLIC, MINCED
SALT AND PEPPER
4 BONELESS, SKINLESS CHICKEN BREASTS (ABOUT 1 1/2 LBS)
1 ½ TBSP MAYONNAISE

Adjust oven rack to lower-middle position and heat oven to 425 degrees. Pulse bread and 1 tbsp tarragon in food processor until coarsely ground. Combine remaining tarragon, spinach, cheese, garlic, ¼ tsp salt and ¼ tsp pepper in medium size bowl.
Pat chicken dry with paper towels and season with salt and pepper. Using paring knife, cut deep pocket in thickest part of chicken, extending into most of breast.
Spoon spinach mixture into pocket and seal by threading tooth pick through chicken about ½ inch from opening.
Arrange stuffed chicken breasts in 13 by 9-inch baking dish. Brush top of chicken with mayonnaise and top with bread crumb mixture, pressing gently to adhere, bake until crumbs are golden brown and chicken is cooked hthorugh, 20 to 25 mintues. Serve
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Old November 11th, 2009, 03:19 AM   #64
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PEANUT BUTTER DELIGHTS

1 ((17.5 OZ) PKG SUGAR COOKIE MIX
1 CUP PECANS, TOASTED AND CHPD FINE
2 TBSP ALL PURPOSE-FLOUR
8 TBSP UNSALTED BUTTER, MELTED
1 ¼ C HEAVY CRAM
1 C CHUNKY PEANUT BUTTER
1 ( 8 OZ) PKG CREAM CHEESE, SOFTENED
1 C CONFECTIONERS’ SUGAR
1 TSP VANILLA EXTRACT
1 C SEMISWEET CHOCOLATE CHIPS
1. Adjust oven rack to middle posiotin and heat oven to 350 degrees. Grease 12 c mini muffin tin. Combine cookie mix, pecans, and flour in bowl.
2. Slowly stir in butter until mixture resembles wet sand. Press 1 tbsp cookie mixture into bottom and sides of each muffin cup. Bake until golden, about 10 minutes. Cool 20 minutes in tin, then turn out cookies. Repeat with remaining dough.
3. With electirc mixer on med –high speed, beat 1 c cream to stiff peaks, about 2 minutes. In another bowl, beat peanut butter, cream cheese, sugar,and vanilla on med speed until smooth, about 1 minute. Fold in whipped cream.
4. Microwave chocolate and remaining cream in small bowl, stirring occasionally until smooth, about 1 minute. Pour ½ tsp chocolate mixture into each cookie cup, then fill cups with 1 tbsp peanut butter mixture. Drizzle remaining chocolate evenly over cookies and refrigerate until firm, about 1 hour.
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Old December 19th, 2009, 05:38 AM   #65
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SHORTBREAD (GINGER)


Ingredients
1/2 cup old-fashioned rolled oats
1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
1/4 cup cornstarch
2/3 cup (2 2/3 ounces) confectioners' sugar
1/2 teaspoon table salt
1/2 cup chopped crystalized ginger
14 tablespoons (1 3/4 sticks) unsalted butter , cold, cut into 1/8-inch-thick slices
1 tablespoon turbinado sugar

Instructions
1. Adjust oven rack to middle position and heat oven to 450 degrees. Pulse oats in spice grinder or blender until reduced to fine powder, about ten 5-second pulses (you should have ¼ to 1/3 cup oat flour). In bowl of stand mixer fitted with paddle attachment, mix oat flour, all-purpose flour, cornstarch, sugar, salt, and ginger on low speed until combined, about 5 seconds. Add butter to dry ingredients and continue to mix on low speed until dough just forms and pulls away from sides of bowl, 5 to 10 minutes.

2. Place upside-down (grooved edge should be at top) collar of 9- or 9 1/2-inch springform pan on parchment-lined rimmed baking sheet (do not use springform pan bottom). Press dough into collar in even 1/2-inch-thick layer, smoothing top of dough with back of spoon. Place 2-inch biscuit cutter in center of dough and cut out center. Place extracted round alongside springform collar on baking sheet and replace cutter in center of dough. Open springform collar, but leave it in place.

3. Bake shortbread 5 minutes, then reduce oven temperature to 250 degrees. Continue to bake until edges turn pale golden, 10 to 15 minutes longer. Remove baking sheet from oven; turn off oven. Remove springform pan collar; use chef’s knife to score surface of shortbread into 16 even wedges, cutting halfway through shortbread. Using wooden skewer, poke 8 to 10 holes in each wedge. Sprinkle turbinado sugar over surface of shortbread, then return it to oven and prop door open with handle of wooden spoon, leaving 1-inch gap at top. Allow shortbread to dry in turned-off oven until pale golden in center (shortbread should be firm but giving to touch), about 1 hour.

4. Transfer baking sheet to wire rack; cool shortbread to room temperature, at least 2 hours. Cut shortbread at scored marks to separate and serve.
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Old December 19th, 2009, 04:01 PM   #66
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YOU WILL NEED Parents with Frying! spatting grease or such can be a big mess, and hurt

Sopaillias

4 cups all purpose flour
1 Tblsp. sugar
1 Tblsp. baking powder
1 1/2 tsp. salt
1 Tblsp. shortening or lard*
1 1/2 cups warm milk

oil for deep frying

1. mix dry ingredients in large bowl,cut in shortening-
2. add milk all at once and mix to make a workable dough
3. knead for about 5 minutes until smooth-cover with plastic wrap and let set for 15 minutes.
4. roll out to 1/8" thickness and cut into 4" squares or rectangles
5. fry in 375* oil, turning so both sides are evenly brown

Serve warm with honey or sprinkled with a cinnamon sugar mixture. This will make approx. 3 dozen.
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Old December 19th, 2009, 04:03 PM   #67
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Gelatin Pomegranate


Ingredients:

2 cups pomegranate juice, not from concentrate
2 envelopes unflavored gelatin
2 tablespoons sugar
1/2 cup pomegranate seeds
Directions
Place 1/2 cup of the pomegranate juice into a medium mixing bowl and sprinkle the gelatin on top. Set aside.

Place the remaining juice and the sugar into a small saucepan and place over high heat. Bring just to a boil. Remove from the heat and add to the juice and gelatin mixture, stirring to combine. Place the bowl into the refrigerator and chill, just until the mixture begins to set up, approximately 30 to 40 minutes. Remove from the refrigerator and stir in the seeds. Place into a 2 cup mold of your choice or 4 1/2 cup individual molds and chill until set.
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Old December 19th, 2009, 04:06 PM   #68
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lemon & lime confetti Salad

8 3/4 ounce can crushed pineapple
3 tablespoons lemon juice
3 ounce package lime jello
3 ounce package lemon jello
1 1/2 cups boiling water
3 ounce pkg cream cheese
1 cup heavy cream
Drain pineapple: reserve syrup. Combine pineapple syrup, lemon juice and enough water to make 1 1/2 cups liquid. Bring liquid to boiling; remove from heat. Stir in lime jello, until dissolved. Pour into oiled 1 1/2 quart ring mold. Chill until set.
Dissolve lemon jello in 1 1/2 cups boiling water. Cool until thick. Blend softened cream cheese and cream. Fold cream cheese and pineapple into thick lemon gelatin. Pour over lime gelatin in mold. Chill until firm. NOTE: To prevent layers from slipping, after unmolding, scratch surface of lime gelatin before adding the lemon gelatin mixture layer.
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Old December 19th, 2009, 04:15 PM   #69
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Erika's Magic cookie

INGREDIENTS:
1/2 cup butter
1 1/2 cups graham cracker crumbs
1 can (14 ounces) sweetened condensed milk
1 pkg (6 ounces) semisweet chocolate chips
1 can (3 1/2 ounces) flaked coconut, or about 1 1/3 cups
1 cup chopped pecans (and/or white or semi-sweet chocolate chips)
PREPARATION:
Preheat oven to 350°̊.
Melt butter in a 13 x 9-inch baking pan. Sprinkle crumbs evenly over melted butter; pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool magic cookie bars before cutting
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Old December 22nd, 2009, 04:33 PM   #70
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Thai Style Cookies

INGREDIENTS:
1 cup (2 sticks) butter, softened
1 1/4 cups light brown sugar, packed
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon salt
2 large eggs
2 cups flour
1 1/2 teaspoons baking powder
1 cup shredded unsweetened coconut
1 cup candied ginger pieces, diced*
4 cups crispy rice cereal
2 tablepoons sesame seeds, optional
DIRECTIONS:
Preheat oven to 350°F.
In a mixing bowl, beat together butter, sugars, vanilla and salt until light and fluffy. Add eggs one at a time and beat until smooth.
In a separate bowl, whisk together the flour and baking powder. Add the flour mixture to the butter mixture and beat until blended. Stir in coconut, ginger and cereal, mixing until just blended. Using a teaspoon, drop the dough onto parchment-lined cookie sheets about 1/2 inch apart. Sprinkle the top of each cookie with sesame seeds, if desired.
Bake until edges just start to turn golden but centers are still moist, 10 to 12 minutes. Remove to a cooling rack to cool completely.
Store in an airtight container for up to 1 week.
*Candied ginger (also called crystallized ginger) can be found in many supermarket produce or spice sections or in a health or gourmet store.
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Old January 7th, 2010, 10:19 PM   #71
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Food processor and oven required (parent needed)

SHORTBREAD
½ C OLD FAHSIONED ROLLED OATS
1 ½ C UNBLEACHED ALL POUPOSE FLOUR
¼ C CORNSTARCH
2/3 C (2 2/3 OZ) CONFECTIONERS’ SUGAR
1 2/ TSP TABEL SALT
14 TBSP (1 ¾ STICKES) UNSALTED BUTTER, COLD, CUT INTO 1/8 INCH THICK SLICES

1. Adjust oven rack to middle position and heat oven to 450 degrees. Pulse oats in spice grinder or blender until reduced to fine powder, about ten 5 second pulses(you should have ¼ to 1/3 c oat flour). In bowl of stand mixer fitted with paddle attachment mix oat flour, all -purpose flour, cornstarch, sugar and salt on low speed until combined, about 5 seconds. Add butter to dry ingredients and continue to mix on low speed until dough just forms and pulls away from sides of bow, 5 to 10 minutes.
2. Place upside down (grooved edge should be at top) collar of 9-inch spring form pan on parchment-lined rimmed baking sheet (do not use spring form pan bottom). Press dough into collar in even ½ -inch thick layer, smoothing top of dough with back of spoon. Place 2-inch biscuit cutter in center of dough and cut out center. Place extracted round alongside spring form collar on baking sheet and replace cutter in center of dough. Open spring=form collar, but leave it in place.
3.Bake shortbread 5 minutes, then reduce oven temperature to 250 degrees. Continue to bake until edges turn pale golden, 10 to 15 minutes longer. Remove baking sheet form oven; turn off oven. Remove spring form pan collar; use chef’s knife to cutting halfway through shortbread. Using wooden skewer, poke 8 to 10 holes in each wedge. Return shortbread to oven and prop door open with handle of wooden spoon, leaving 2-inch gap at top. Allow shortbread to dry in turned-off oven until pale golden in center (shortbread should be firm but giving to touch), about 1 hour.
Transfer baking sheet to wire rack; cool short-bread to room temperature, at least 2 hours. Cut shortbread at scored marks to separate and serve.


CHOCOLATE DIPPED (PISTACHIO ) SHORTBREAD

FOLLOW RECIPE FOR SHORTBREAD: adding ½ c finely chopped toasted pistachios to dry ingredients in step 1. Bake and cool short-bread as directed. Once shortbread is cool, melt 8 oz finely chopped bittersweet chocolate in small heatproof bowl set over pan of almost-simmering water, stirring once or towice until smooth. Remove from heat; sir in additional 2 oz finely chopped bittersweet chocolate until smooth. Carefully dip base of each wedge in chocolate, allowing chocolate to come halfway up cookie. Scrape off excess with finger and place on parchment-lined rimmed baking sheet. Refrigerate until chocolate sets, about 15 minutes.
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Old January 14th, 2010, 12:09 PM   #72
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stove needed, as well parent

COCONUT DATE RICE KRISPIES BALLS
8 TBSP (1 STICK) UNSALTED BUTTER
3/4 C SUGAR
1 C CHPD DATES
1 LARGE EGG, SLIGHTLY BEATEN
1/4 TSP SALT
1 TSP VANILLA EXTRACT
2 C RICE KRISPIES CEREAL
3/4 C PECANS, TOASTED AND CHPD
1 1/2 C SWTND SHREDDED COCONUT, LIGTHLY TOASTED
1. Melt butter in large pot over med heat. Add sugar, dates, egg, and salt and cook, strring constantly, until sugar is dissolved, about 5 minutes. Off heat stir in vanilla, Rice Krispies, and pecans until incoporated. Let cool.

2. Place coconut in shallow dish. Shape cooled mixture into 1-inch balls, roll in coconut, transfer to parchment lined rimmed baking sheet, and refrigerate until firm, about 15 minutes. Serve. (balls can be stored up to 3 days in an air tight container)
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Old February 20th, 2010, 10:48 PM   #73
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BANANA CAKE
Parents needed Oven time
3 - 4 layer yellow cake with banana fruit frosting

Cake Batter

1 cup butter
2 cups sugar
2-3/4 cups flour (batter may need another 1/4 cup flour)
4 eggs
3 tsp baking powder
1/2 tsp salt
1 cup milk
1-1/2 tsp vanilla

Cake Directions
Cream butter, sugar, eggs, beating after adding eggs. Sift flour, baking powder and salt together. Combine the milk and vanilla. Add dry ingredients and milk alternating with the egg, butter, sugar mixture. Bake at 350 degrees for 30-35 min. For 3 thinner layers, reduce the baking time. Store refrigerated.

Frosting
8-10 ripe bananas
lemon juice
powdered sugar
vanilla

Frosting Directions

Mash bananas and add other ingredients to taste consistency of pudding. Cook on stove for 5 minutes, stirring constantly. Cool thoroughly before frosting the 3 or 4 layer cake.
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Old February 20th, 2010, 10:51 PM   #74
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Strawberry Pie



3 pounds hulled, fresh strawberries (It's about two quarts.)

1 cup sugar
4 TBS cornstarch
Whipped cream to your desire (I usually whip up a pint.)



Bake a deep, 9" pie shell with what ever your favorite recipe. Just make sure you brush the bottom and sides of the crust with beaten egg in the last minute of baking. Cool to room temp.

Pick out 16 - 20 of the choicest berries and set aside.
Mash remaining berries in a large bowl with a pastry blender until juice flows freely. Combine sugar and cornstarch in a separate bowl, mix well to ensure no cornstarch clumps remain (VERY important).

Add berries and sugar and starch mixture to a large 3-4 qt pot and bring to a boil, stirring frequently. Simmer for 10 minutes, continuing to frequently stir (I use a spatula to get down to the bottom).

Arrange remaining berries in pie shell, pour berry mixture over this. Cool to room temp then place in fridge; overnight works best as this gives the flavors opportunity to marry.



Serve with plenty of whipped cream. Enjoy!
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Old February 20th, 2010, 10:52 PM   #75
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SNOW ICE CREAM


Large bowl or big dishpan full of fresh, clean snow
1 can of evaporated milk, or pint carton of half and half, or equivalent amount of heavy cream(about)
granulated sugar, about 1 cup
1 teaspoon vanilla extract


Fill a large mixing bowl or dishpan with fresh, clean snow. Add about 1 cup sugar. With wooden spoon, fold snow together with sugar. Add vanilla extract. Slowly stir in evaporated milk or half and half or heavy cream. Add and stir milk or half and half or heavy cream until snow-sugar mixture takes on the consistency of custard ice cream or unripened homemade freezer ice cream. (It may not require all of the can of milk or carton of half and half or heavy cream to reach this consistency. This is a kind of fly-by-the-seat-of-your-pants recipe and takes only minutes to make.) When snow ice cream reaches this stage, spoon into individual serving bowls and serve immediately.
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Old February 20th, 2010, 10:57 PM   #76
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CHERRY COBBLER

Filling:
2 cans sour pie cherries, undrained
2 cups sugar
1/2 teaspoon cinnamon
4 tablespoons of flour dissolved in 1 cup of water
1/4 teaspoon salt
1 teaspoon vanilla extract

Pastry:
2 1/2 cups flour
1 teaspoon salt
3/4 cup vegetable shortening
2 to 3 tablespoons cold water

Sugar
1 stick butter divided

Butter 15x11x2-inch metal sheet cake pan or glass casserole dish. Make pastry by cutting shortening into sifted flour and salt until mixture resembles coarse meal. Sprinkle 2 to 3 tablespoons cold water, more if needed, into flour mixture to make stiff, pliable dough.



Divide dough into 3 parts with the portion for the bottom crust being slightly larger than the other two portions. Roll the 3 portions out on a lightly floured surface. Pat the large bottom crust into bottom of pan and adjust to fit so that it rests with edges halfway up sides of pan.



In large mixing bowl, mix 2 cans of cherries and their liquid with sugar, 1/4 teaspoon salt, cinnamon, vanilla, and the flour dissolved in water. Pour half of the cherry mixture into the pastry-lined pan.



Add top (middle) crust. If crust is a bit too large and has a few wrinkles in it, so much the better. Tuck to seal with bottom crust, leaving about half the height of the pan available for reserved filling and the final crust. Prick with fork to create steam vents.

Cube half of the stick of butter and liberally dot the crust. Sprinkle with additional sugar. Turn into preheated 400 degree oven and bake for about 25 minutes. Remove from oven.

Pour remaining cherry mixture over the top crust. Cover with third rolled-out pastry. Seal by pressing edges of pie pastry against sides of pan. Prick with fork to make steam vents. Cube remaining 1/2 stick of butter and dot top crust. Sprinkle with sugar.

Return to oven. Bake 10 minutes at 400 degrees. Reduce heat to 350 degrees and bake until top crust is a golden brown. Remove and serve hot or cold. Serve with a side of whipped cream or top with vanilla ice cream, if desired.
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Old April 9th, 2010, 02:07 PM   #77
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(will need mom and dad) oven time, food processor
Apple snack cake
3/4 cup (2 ounces) dried apples, cut into 1/2-inch pieces
1 cup apple cider
11/2 cups (71/2ounces) unbleached all-purpose flour
1 teaspoon baking soda
2/3 cup (43/4ounces) sugar
1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup unsweetened applesauce, at room temperature
1 large egg, at room temperature, lightly beaten
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter,melted and cooled slightly
1 teaspoon vanilla extract
1. Adjust an oven rack to the middle position and heat the oven to 325 degrees. Cut a 16-inch length parchment paper or aluminum foil and fold lengthwise to a 7-inch width. Spray an 8-inch square baking dish with vegetable oil spray and fit the parchment into the dish, pushing it into the corners and up the sides; allow the excess to overhang the edges of the dish.
2. Bring the dried apples and cider to a simmer in a small saucepan over medium heat; cook until the liquid evaporates and the mixture appears dry, about 15 minutes. Cool to room temperature.
3. Whisk the flour and baking soda in a medium bowl to com¬bine; set aside. In a second medium bowl, whisk together the sugar, cinnamon, nutmeg, and cloves. Measure 2 tablespoons of the sugar-spice mixture into a small bowl and set aside for the topping.
4. In a food processor, process the cooled dried-apple mixture and applesauce until smooth, 20 to 30 seconds, scraping down the sides of the bowl as needed; set aside. Whisk the egg and salt in a large bowl to combine. Add the sugar-spice mixture and whisk continu¬ously until well combined and light colored, about 20 seconds. Add the butter in three additions, whisking after each. Add the applesauce mixture and vanilla and whisk to combine. Add the flour mixture to the wet ingredients; using a rubber spatula, fold gently until just combined and evenly moistened.
5. Turn the batter into the prepared pan, smoothing the top with a rubber spatula. Sprinkle the reserved 2 tablespoons sugar-spice mixture evenly over the batter. Bake until a wooden skewer inserted in the center of the cake comes out clean, 35 to 40 minutes. Cool on a wire rack to room temperature, about 2 hours. Run a knife along the cake edges without parchment to release. Remove the cake from the pan by lifting the parchment overhang and transfer to a cut¬ting board. Cut the cake and serve.
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Old April 11th, 2010, 07:46 PM   #78
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WILL NEED MOM AND DAD

Steak Tacos
serves 4 to 6
For a less spicy dish, remove some or all of the ribs and seeds from the jalapeños before chopping them for the marinade. In addition to the toppings suggested below, try serving the tacos with Sweet and Spicy Pickled Onions (recipe follows), thinly sliced radish or cucumber, or salsa.
marinade
1/2 cup packed fresh cilantro leaves
3 medium garlic cloves, roughly chopped
3 medium scallions, roughly chopped (about 1/3 cup)
1 medium jalapeño chile, stemmed and roughly chopped
1/2 teaspoon ground cumin
1/4 cup vegetable oil
1 tablespoon juice from 1 lime
steak
1 flank steak (11/2to 13/4pounds), trimmed of excess fat and cut lengthwise (with the grain) into 4 equal pieces
1 tablespoon kosher salt or 11/2teaspoons table salt
1/2 teaspoon sugar
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
tacos
12 (6-inch) corn tortillas, warmed
Fresh cilantro leaves
Minced white onion
Lime wedges

1. For the marinade: Pulse the cilantro, garlic, scallions, jalapeño, and cumin in a food processor until finely chopped, ten to twelve 1-second pulses, scraping down the sides of the work bowl as necessary. Add the oil and process until the mixture is smooth and resembles pesto, about 15 seconds, scraping down the sides as necessary. Transfer 2 tablespoons of the herb paste to a medium bowl; whisk in the lime juice and set aside.
2. Forthesteak: Using a dinner fork, poke each piece of steak 10 to 12 times on each side. Place in a large baking dish; rub all sides of the steak pieces evenly with the salt and then coat with the remaining herb paste. Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 hour.
3. Scrape the herb paste off the steak and sprinkle all sides of the pieces evenly with the sugar and black pepper. Heat the oil in a 12-inch heavy-bottomed nonstick skillet over medium-high heat until smoking. Place the steak in the skillet and cook until well browned, about 3 minutes. Flip the steak and sear until the sec¬ond side is well browned, 2 to 3 minutes. Using tongs, stand each piece on a cut side and cook, turning as necessary, until all cut sides are well browned and the internal temperature registers 125 to 130 degrees on an instant-read thermometer, 2 to 7 minutes. Transfer the steak to a cutting board and let rest for 5 minutes.
4. Forthetacos: Using a sharp chef’s knife or carving knife, slice the steak pieces against the grain into 1/8-inch-thick pieces. Transfer the sliced steak to the bowl with the herb paste–lime juice mixture and toss to coat. Season with salt. Spoon a small amount of the sliced steak into the center of each warm tortilla and serve immediately, passing the toppings separately.

Sweet and Spicy Pickled Onions

The onions can be refrigerated, tightly covered, for up to 1 week.
1 medium red onion, halved and sliced thin(about 1 1/2cups)
1 cup red wine vinegar
1/3 cup sugar
2 jalapeño chiles, stemmed, seeded,and cut into thin rings
1/4 teaspoon salt
Place the onions in a medium heat-resistant bowl. Bring the vin¬egar, sugar, jalapeños, and salt to a simmer in a small saucepan over medium-high heat, stirring occasionally, until the sugar dissolves. Pour the vinegar mixture over the onions, cover loosely, and let cool to room temperature, about 30 minutes. Once cool, drain and discard the liquid.
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Old April 14th, 2010, 02:24 PM   #79
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Poke Cake "Strawberry"

Serves 12
The top of the cake will look slightly overbaked—this
keeps the crumb from becoming too soggy after
the gelatin is poured on top.
cake
12 tablespoons (1½ sticks) unsalted butter,
softened, plus extra for preparing pan
2¼ cups all-purpose flour,
plus extra for preparing pan
4 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
2 teaspoons vanilla extract
6 large egg whites
1¾ cups sugar
syrup and topping
4 cups frozen strawberries
6 tablespoons sugar
2 tablespoons orange juice
½ cup water
2 tablespoons strawberry-flavored gelatin
2 cups heavy cream

1. For the cake: Adjust oven rack to middle position
and heat oven to 350 degrees. Grease and flour 13
by 9-inch baking pan. Whisk flour, baking powder,
and salt in bowl. Whisk milk, vanilla, and egg whites
in large measuring cup.
2. With electric mixer on medium-high speed, beat
butter and sugar until fluffy, about 2 minutes,
scraping down bowl as necessary. Add flour mixture
and milk mixture alternately, in two batches, beating
after each addition until combined, about 30
seconds each time. Using rubber spatula, give batter
final stir. Scrape into prepared pan and bake until
toothpick inserted in center comes out clean, about
35 minutes. Cool cake completely in pan, at least 1
hour. Once cool, cake can be wrapped in plastic
and kept at room temperature for up to 2 days.
3. For the syrup and topping: Heat 3 cups strawberries,
2 tablespoons sugar, juice, and water in medium
saucepan over medium-low heat. Cover and cook
until strawberries are softened, about 10 minutes.
Strain liquid into bowl, reserving solids, then whisk
gelatin into liquid. Let cool to room temperature, at
least 20 minutes.
4. Meanwhile, poke 50 holes all over top of cake.
Evenly pour cooled liquid over top of cake. Wrap
with plastic wrap and refrigerate until gelatin is set, at
least 3 hours or up to 2 days.
5. Pulse reserved strained strawberries, 2 tablespoons
sugar, and remaining strawberries in food processor
until mixture resembles strawberry jam. Spread
mixture evenly over cake. With electric mixer on
medium-high speed, beat cream with remaining
sugar to soft peaks. Spread cream over strawberries.
Serve. (Cake will keep, refrigerated, for up to 2 days.)
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Old April 14th, 2010, 02:28 PM   #80
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this is a large cake that in the end is the best you've seen and I think you'll agree.
(this takes a while to make, so please make sure you have lots of hands helping, and a large kitchen)

BLACKOUT CAKE


Serves 10 to 12
Be sure to give the pudding and the cake enough
time to cool or you’ll end up with runny pudding
and gummy cake.
pudding
1¼ cups granulated sugar
¼ cup cornstarch
½ teaspoon salt
2 cups half-and-half
1 cup whole milk
6 ounces unsweetened chocolate, chopped
2 teaspoons vanilla extract
cake layers
8 tablespoons (1 stick) unsalted butter,
plus extra for greasing pans
1½ cups all-purpose flour,
plus extra for dusting pans
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup Dutch-processed cocoa
1 cup brewed coffee
1 cup buttermilk
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the pudding:
Whisk sugar, cornstarch, salt,
half-and-half, and milk in large saucepan. Set pan
over medium heat. Add chocolate and whisk
constantly until chocolate melts and mixture begins
to bubble, 2 to 4 minutes. Stir in vanilla and transfer
pudding to large bowl. Place plastic wrap directly on
surface of pudding and refrigerate until cold, at least
4 hours or up to 1 day.
2. For the cake layers: Adjust oven rack to middle
position and heat oven to 325 degrees. Butter
and flour two 8-inch cake pans. Whisk flour, baking
powder, baking soda, and salt in bowl.
3. Melt butter in large saucepan over medium heat. Stir
in cocoa and cook until fragrant, about 1 minute.
Off heat, whisk in coffee, buttermilk, and sugars until
dissolved. Whisk in eggs and vanilla, then slowly whisk
in flour mixture.
4. Divide batter evenly between prepared pans and
bake until toothpick inserted in center comes out
clean, 30 to 35 minutes. Cool layers in pans 15
minutes, then invert onto wire rack. Cool to room
temperature, at least 1 hour.
5. To assemble the cake: Cut each cake in half
horizontally. Crumble one cake layer into medium
crumbs and set aside. Place one cake layer on
serving platter or cardboard round. Spread 1 cup
pudding over cake layer and top with another layer.
Repeat with 1 cup pudding and last cake layer.
Spread remaining pudding evenly over top and
sides of cake. Sprinkle cake crumbs evenly over top
and sides of cake, pressing lightly to adhere crumbs.
Serve. (Cake can be refrigerated for up to 2 days.)
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