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Old November 26th, 2007, 05:36 PM   #21
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Recipe from pastskater:

PEPPERMINT BISCOTTI

1/2 cup crushed peppermint candy
1 teaspoon baking powder
1 cup crushed peppermint candy
2 tablespoons shortening

FROSTING:
3 eggs 3 eggs
1/4 teaspoon salt
3 1/4 cups all-purpose flour 2 teaspoons peppermint extract
2 cups semisweet chocolate chips
3/4 cup butter (no substitutes), softened
3/4 cup sugar


In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking soda and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff).

Divide dough in half. On an ungreased baking sheet, roll each portion into a 12-in. x 2-1/2-in. rectangle. Bake at 350 degrees F for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.

In a microwave safe bowl, melt chocolate chips and shortening; stir until smooth. Dip one end of each cookie in chocolate; roll in candy. Place on waxed paper until set. Store in an airtight container.
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Old November 26th, 2007, 05:42 PM   #22
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From pastskater:

BUTTER CAKE WITH CHANTILLY WHIPPED CREAM

For the Cake:

1 cup (2 sticks) unsalted butter, melted and cooled slightly, plus some for buttering pan
3 large eggs, at room temperature
1 cup granulated sugar, plus some for dusting pan
¼ teaspoon salt
1 vanilla bean, split and seeds scraped, or 1 teaspoon Bourbon Pure vanilla Bean Paste
2 teaspoons Bourbon Pure Vanilla Extract
1 cup all-purpose flour, sifted

For the Whipped Cream:

1 cup very cold heavy whipping cream
3 tablespoons powdered sugar
½ teaspoon Bourbon Pure Vanilla Extract
½ of a vanilla bean, scraped or ¼ teaspoon Bourbon Pure Vanilla Bean Paste

Method:

Preheat oven to 350° F.

1. Butter the bottom of an 8" springform pan. Line the bottom of the pan with parchment paper and butter the paper and the sides of the pan. Dust the buttered with granulated sugar. Set aside.

2. In a stand mixer using the whip/whisk attachment (or in a medium bowl using a hand held electric mixer) beat the eggs and sugar on high speed until thick and pale, about 4-5 minutes. Add the salt, vanilla seeds and vanilla extract. Stir to combine.

3. Re-sift the flour into the egg mixture and fold in using a large rubber spatula. When the flour is almost completely folded into the egg mixture, add the butter and fold gently until fully combined. Pour the batter into the prepared pan and bake in the center of the preheated oven for 35-40 minutes. The top will puff up and fall so that it is level with the edges. Let the cake cool for 7-10 minutes before removing the sides of the pan. If you would like to remove the bottom of the pan as well, you can slip a wide spatula (or two) under the cake (under the parchment) and gently transfer it to a cake plate.

4. When ready to serve, whip the cold whipping cream to soft peaks and add the powdered sugar and Vanilla. Stir to combine. Serve the cake cut into wedges and topped with a dollop of whipped cream. This cake keeps well and is even better the second day.

Serves 6-8
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Old November 26th, 2007, 07:28 PM   #23
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Quote:
Originally posted by pastskater:
Not Diet Friendly...please wait outside

CARMEL DREAM TASSIES

14 oz. pkg. caramels (unwrapped,)
3/4 c. evaporated milk, divided
1/2 c. butter
1/2 c. shortening
2/3 c. sugar
1 tsp. vanilla
Ground nuts

Melt caramels with 1/2 c. milk in microwave or double boiler. Spoon into baked Tassies shells, about 2/3 full.

In a small bowl, blend butter and shortening, mixing well. Set aside for 20 minutes. In another bowl, blend sugar, remaining 1/4 c. milk, and vanilla. Set aside for 20 minutes. Combine the two bowls into a large bowl. Using a mixer, whip on high until cream. Spoon this frosting on top of caramel layer, sprinkle with ground nuts. Makes 4 dozen cookies.

Dough:

6 oz. cream cheese, softened
1 c. butter, softened
2 c. flour
1/2 tsp. salt (opt.)

Mix well. Shape into 48 small balls. Place in tassie pans (miniature cupcake/muffin pans). Press up sides gently. Bake at 350F, until done. Cool and fill. Makes 4 dozen.
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Old November 26th, 2007, 07:29 PM   #24
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Quote:
Originally posted by pastskater:
From pastskater: "Everyone has a version of this cheesecake...so here"

CHOCOLATE-RASPBERRY TRUFFLE CHEESECAKE

2 1/2 c. chocolate wafer crumbs
1/3 c. butter, melted
1/2 cup sugar
8 oz. pkg. semisweet chocolate squares, cut into 1/2" cubes
1/4 c. hot strong coffee
3 (8 oz) pkg. cream cheese, cut into 1" cubes
8 oz. carton sour cream
1 c. sugar, divided
2 eggs
2 T. whipping cream
1 tsp. vanilla extract
1/4 cup Chambord or other raspberry-flavored liqueur

Garnish:
Whipped cream
Fresh mint sprigs

Raspberry Sauce:
10 oz. pkg. frozen raspberries, thawed
2 tsp. cornstarch

Cheesecake: Combine wafer crumbs, butter, and 1/2 c. sugar; blend well. Press on bottom and 1 1/2" up sides of a 9-in spring-foam pan. Set aside.

Position knife blade in food processor bowl; add chocolate cubes, and process until finely ground. With food processor running, pour hot coffee through food chute. Process until chocolate is melted and smooth. Add cream cheese cubes and next 6 ingredients, and process until mixture is smooth, stopping once to scrape down sides of processor bowl. Pour mixture into prepared crust, and bake at 350F for 55 minutes. (Center will still be soft.) Let cheesecake cool to room temperature on a wire rack. Cover and chill at least 8 hours. Carefully remove sides of pan. Place each serving on a pool of Raspberry Sauce. Garnish, if desired, with whipped cream and mint.

Raspberry Sauce: Drain raspberries, reserving juice. Put raspberries through a food mill, and discard seeds. Combine raspberry juice, puree, and cornstarch, stirring until smooth. Cook over medium heat, stirring until smooth and thickened. Let cool. Yield: 3/4 c.
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Old November 26th, 2007, 07:33 PM   #25
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Quote:
Originally posted by pastskater:
for those with left over pumpkin canned or fresh...

PUMPKIN GELATO...easy way

1 quart best quality vanilla ice cream
1-1/2 to 2 cups pumpkin puree
1-1/2 teaspoons ground cinnamon
pinch of ground cloves
pinch of ground ginger
pinch of ground allspice
1 tablespoon pure vanilla extract


Instructions:

1. Let the ice cream soften slightly at room temperature for 10 to 15 minutes. Transfer to a bowl.

2. With an electric mixer, beat ice cream just until creamy.

3. Add the pumpkin, spices and vanilla; blend on low speed until evenly distributed. Working quickly, scrape the ice cream into a freezer proof container. Cover.

4. Refreeze for at least 6 hours before serving.

Makes about 1 quart gelato.
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Old November 26th, 2007, 07:40 PM   #26
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Default Easy Vegan Pumpkin or Squash Pie

Quote:
Recipe originally posted by pastskater
EASY VEGAN PUMPKIN OR SQUASH PIE
Make: One 9-inch pie, 6 servings

I find that the smooth, sweet butternut puree tastes just as good as sugar pumpkin—perhaps even better! Once you’ve got the squash or pumpkin baked, which I do ahead of time, making this nourishing pie is a snap. It contains no eggs or dairy, but no one will notice the difference.

2 cups well-baked and mashed butternut squash
or sugar pumpkin (see Notes)
3/4 cup silken tofu (about half of a 12.3-ounce aseptic package)
1/2 cup natural granulated sugar
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon each
ground nutmeg and ginger)
9-inch good quality graham cracker or whole grain pie crust
Preheat the oven to 350 degrees.

Combine the pumpkin or squash pulp in a food processor with the remaining ingredients (except the crust, of course). Process until velvety smooth.

Pour the mixture into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool to room temperature. cut into 6 or 8 wedges to serve.

NOTES:
To bake butternut squash or sugar pumpkin, halve the squash or pumpkin (you need a really good knife to do so!) and scoop out the seeds and fibers. Place the the halves cut side up in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife. When cool enough to handle, scoop out the pulp and discard the skin. Use any leftover squash or pumpkin pulp for another purpose.

If you want to make this in a hurry, you can use a 16-ounce can of pureed pumpkin—but it won’t taste as good or fresh!
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Old November 26th, 2007, 07:41 PM   #27
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Quote:
Recipe originally posted by pastskater
PEAR AND APPLE CRUMBLE
8 servings

If you'd like an alternative to pumpkin pie, or an additional dessert, here's a good one. It's especially tasty served warm over vanilla frozen yogurt or nondairy dessert.

4 medium bosc pears, cored and thinly sliced
3 Granny Smith apples, peeled, cored, and thinly sliced
2 tablespoons natural granulated sugar
1/3 cup finely chopped almonds
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract

Topping:
1/2 cup whole wheat pastry flour
1/2 cup wheat germ
2 tablespoons natural granulated sugar
1/4 teaspoon cinnamon
2 tablespoons safflower oil
Nondairy vanilla frozen dessert or organic vanilla frozen yogurt, optional

Preheat the oven to 350 degrees.

In a mixing bowl, combine the fruits with the next 5ingredients and stir together until evenly coated. Pour into a lightly oiled 9- by 13-inch baking pan.

In a small bowl, combine the first 4 topping ingredients and toss to coat. Drizzle in the oil and stir until evenly coated. Sprinkle the crumble topping evenly over the fruit mixture. Bake for 35 to 40 minutes, or until the fruits are soft and the topping is golden. If desired, serve warm in bowls over frozen dessert.

okay Jessica I hope this can help you.
Have a Great Thanksgiving...Everyone.
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Old November 26th, 2007, 07:43 PM   #28
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Default Peach and Strawberry Cobbler

Quote:
Recipe originally posted by pastskater:
This is from Vermont

PEACH AND STRAWBERRY COBBLER

Ingredients:

Filling:
4 eggs, beaten
2 cups sugar
4 tablespoons flour
1 teaspoon nutmeg

Topping:
3 cups flour
2 tablespoons sugar
2 tablespoons baking powder
1 tablespoons salt

Instructions:
For Filling: Mix together in a bowl. Then add 14 oz. canned peaches, drained and 2 quarts sliced strawberries to the filling. Mix together and divide in to 2 glass pie bowls.

For Topping: Cut in 2/3 cup soft butter into flour & baking powder until crumbly. Then add 2 beaten eggs and 6 tablespoons milk and stir until moistened. Sprinkle topping over each bowl and bake at 350F for 40-50 minutes.
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Old December 4th, 2007, 12:35 AM   #29
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Berry Fudge
Christmas style


1/4 lb. butter
12 oz. can of evaporated milk
3 1/2 Cups of sugar
1 heaping tablespoon of INSTANT COFFEE
10 oz. Hershey's Raspberry chocolate chips
2 oz. bittersweet chocolate
7 oz. Marshmallow cream
1 tsp. Vanilla
In a heavy saucepan melt the butter. Add evaporated milk, sugar, and coffee.
Bring to a rolling boil, stirring constantly until the temperature reaches 235 degrees. Remove from heat and and raspberry chocolate chips and the bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the marshmallow crème and stir until blended. Stir in the vanilla. Pour into a lightly greased 9 X 13 inch pan.
Cut in bite sized squared when cooled.
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Old December 9th, 2007, 06:11 PM   #30
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CRANBERRY TOPPED LEMON BARS
Cranberry puree
Can be made 1 day ahead of time. Covered and refrigerated. Bring to room temp before using
2-½ c. fresh or frozen cranberries
½ c. water
½ c granulated sugar

CRUST
1 ½ c. unbleached, all-purpose flour
½ c. + 2 Tbsp. confectioners’ sugar, sifted
¾ c unsalted butter, cut into cubes and softened to room temperature.

Filling:
2 large eggs
3/4 c. +2 Tbsp granulated sugar
1/2 tsp baking powder
pinch salt
2 Tbsp grated lemon zest
2 1/2 tbsp fresh lemon juice

Heat oven 350F. For cranberry puree, combine berries and water in small saucepan. Bring to a boil over med-heat. Stir and cook until berries burst and mixture reduces to about ¾ cup, at least 10 minutes. Remove from heat and stir in sugar until it dissolves. Strain through sieve into a medium bowl, pressing to extract as much fruit mixture as possible.

For crust, mix flour and confectioners’ sugar in a medium bowl. With a pastry blender or two forks, cut in butter until mixture resembles coarse crumbs. Press crust evenly into an ungreased 8x 11-inch tart pan with removable bottom and ½ inch up sides of pan. Bake for 18 minutes, then carefully remove pan to a wire rack.

For filling, beat eggs and sugar with an electric mixer until light lemon in color. Add baking powder, salt, lemon zest, and juice. Beat until very light and frothy, about 4 minutes. Pour evenly over partially baked crust.

Return pan to oven and bake until top is set and golden, 15 to 20 minutes. Cool completely on a wire rack.

To spread cranberry puree on top of cooled bars, lightly whip it in a small bowl with a fork. (This makes it easier to spread) Gently spread atop lemon filling in pan. Refrigerate for 30 minutes, and then cut into 16 bars.
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Old December 11th, 2007, 01:56 AM   #31
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CHOCOLATE BANANA SUNDAE

prep 15 min

cook 5 min.
Sauce
2 oz/55g semisweet chocolate
4 tbsp corn syrup
1 tbsp butter
1 tbsp brandy or rum (optional)

Sundae
4 bananas
½ cup heavy cream
8-12 scoops of good-quality vanilla ice cream
generous 5/8 c. slivered or chopped almonds, toasted
grated or flaked chocolate, for sprinkling
4 fan wafer cookies, to serve

1 To make the sauce, break the chocolate into small pieces and place in a heatproof bowl with the syrup and butter. Place the bowl over a pan of hot water and heat until melted, stirring constantly, until well blended. Remove from the heat and stir in the brand or rum, if using.
Peel and slice the bananas. Place the cream in a large bowl and whip until just holding its shape. Place a scoop of ice cream in the bottom of 4 tall sundae dishes, then top with the slices of banana, some sauce a spoonful of cream, and a generous sprinkling of nuts.

Repeat the layers, finishing with a generous spoonful of cream, sprinkled with nuts and a little grated chocolate. Serve with fan water cookies.
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Old December 11th, 2007, 03:31 PM   #32
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STRAWBERRY CHOCOLATE GATEAU
serves 8
prep:25 min, plus 30 minutes cooling
Cook: 30-40 minutes
INGREDIENTS:
butter, for greasing
Sponge;
3 eggs
generous ½ c. golden superfine sugar
½ c. self-rising flour
2 tbsp. unsweetened cocoa

Filling:
generous 1 c. strawberries
1 ¼ c. heavy cream
½ tsp. vanilla extract
1 tbsp. confectioners’ sugar
2 tbsp kirsch
chocolate curls

1. preheat the oven to 375/190c. Grease and line an 81/2-inxh/22cm cake pan. To make the sponge, place the eggs and sugar in a place the eggs and sugar in a bowl and whisk until thick and mousse-like, and a trail is left when the whisk is lifted. Sift the flour and unsweetened cocoa into a separate bowl, then fold into the whisked cake batter. Turn into the pan and bake in the oven for 30-40 minutes, or until the cake springs back when pressed in the center. let stand the pan for 5 minutes, then let cool on a wire rack.

2. Meanwhile, prepare the filling. Set aside 4 strawberries, and hull and slice the remainder. Whip the cream, vanilla extract, and confectioners’ sugar together until thick. Set aside two-thirds of the cream and fold the strawberries into the remainder.

3. Slice the sponge horizontally into 2 layers and sprinkle each layer with 1 tbsp. of Kirsch. Place one layer on a plate and spread over the strawberry cream. Place the other sponge layer on top. Place some of the reserved cream in a pastry bag fitted with a fluted tip and spread the remainder over the top and sides of the cake. Coating the sides with chocolate curls. Pip the cream round the top of the cake. Cut the reserved strawberries in half, keeping the stalks intact, and arrange on the piped cream.
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Old December 11th, 2007, 03:45 PM   #33
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SUNKEN DRUNKEN CHOCOLATE CAKE
cook 45 minutes prep: 15 min, plus 30 mins cooling
serves 8-10

INGREDIENTS
4oz/115g butter, diced
plus extra for greasing
flour, for dusting
5oz/140 g semisweet chocolate,
broken into pieces
2 tbsp. brandy
3/8c. golden superfine sugar
6 eggs, separated
1 ¾ ground almonds
1 ½ c. whipped cream, to decorate
ground cinnamon, for dusting

1. Preheat the oven to 325F/160C. Grease a 9-inch /23cm spring form pan and line the bottom with nonstick parchment paper. Dust the sides with flour. Place the chocolate and brandy in a heatproof bowl and set over a pan of simmering water until the chocolate has melted. Stir until smooth, then let cool slightly.
2. Place the butter in a separate bowl, add the sugar and beat until light and creamy. Add the egg yolks, one at a time, beating well after each addition, then stir in the melted chocolate. Add the ground almonds, and beat in. Place the egg whites in a large, spotlessly clean, grease free bowl and whisk until stiff but not dry. Stir 2 tbsp the whisked egg whites in to the chocolate batter, then carefully fold in the remainder.
3. Spoon the batter into the prepared pan and bake in the oven for 35-40 minutes, or until well risen and just firm to the touch. Let stand in the pan to cool completely. When cold, remove the cake from the pan and peel away the lining paper then transfer to a serving plate. Spoon whipped cream, over the top to decorate and dust with a little cinnamon. Serve, cut into slices.
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Old December 11th, 2007, 09:36 PM   #34
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WHITE CHOCOLATE & PISTACHIO TRUFFLES

cook:5 minutes
prep: 30 min, plus 10 hrs chilling
Makes: 26-30

INGREDIENTS:
3 ½oz/100g white chocolate, broken into pieces
½ oz/15g butter
generous ¼ c. heavy cream
¼ c. shelled unsalted pistachios, finely chopped
Confectioners’ sugar, for coating

1. Place the chocolate, butter and cream in a heat-proof bowl and set over a pan of gently simmering water until melted, without stirring. Remove the bowl from the heat and stir gently, and then stir in the nuts. Let cool, then cover with plastic wrap and let chill in the refrigerator for 8 hours, or overnight.
2. Line a baking sheet with nonstick parchment paper. Take teaspoonfuls of the mixture and roll into balls. Place the truffles on the prepared baking sheet and let chill for 2 hours, or until firm.
Just before serving, roll the truffles in confectioners’ sugar to coat.
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Old December 15th, 2007, 09:30 PM   #35
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Chocolate terrine with orange cream

serrves 10-12
prep: 30 mins, plus 3 hours chilling
Cook: 10 mins


Ingredients:
6 tbsp water
3 tsp powdered gelatin
4oz/115g each of milk, white and semisweet chcolate, broken into pieces
2 c. whipping cream
scant 3/8c. super fine sugar
Orange cream:
2 tbsp. superfine sugar
1 tbsp cornstarch
2 egg yolks
2/3 cup milk
2/3 cup heavy cream
grated rind of 1 orange
1 tbsp cointreau
orange juice (optional)

to decorate:
2/3 c heavy cream, whipped
chocolate-covered coffee beans
orange zest

1. Line a 5-cup/1.2 Liter terrine or loaf pan with plastic wrap. To make the milk chocolate mousse, place 2 tbsp of the water in a heatproof bowl. Sprinkle on 1 tsp of gelatin and let stand of 5 minutes. Set the bowl over a pan of simmering water until the gelatin has dissolved. Cool. Melt the milk chocolate, and cool. Whip one-third of the cream until thick. Whisk 2 of the egg whites in a bowl until stiff but not dry. Whisk 2 of the egg yolks and one third of the sugar in a separate bowl until thick. Stir in the chocolate, dissolved gelatin, and whipped cream. Fold in the whisked egg whites. Pour into the pan. Cover and freeze for 20 minutes, or until set.
2. Make the white chocolate mousse in the same way, pour over the milk chocolate mousse and freeze., Make the semisweet chocolate mousse and freeze. Make the semisweet chocolate mousse and pour on top. Chill for 2 hours, until set.
To make the orange cream stir the sugar, cornstarch, and egg yolks together until smooth. Heat the milk, cream, and orange rind in a pan until almost boiling, then pour over the egg mixture, whisking. Strain back into the pan and heat until thick. Cover and let cool. Stir in the Cointreau. The cream should be runny; if not, stir in a little orange juice. Turn out the terrine. Decorate with cream, coffee beans, and orange zest. Serve with the orange cream


when using plastic wrap make sure to leave extra on sides for coverage in freezer
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Old December 20th, 2007, 12:08 PM   #36
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Apple Fritters

1 C. flour 2 eggs milk
1/2 t. salt 6 sour apples
Beat eggs, add flour, salt and enough milk to make a thin batter. Peel apples, core, but do not quarter. Slice in 1/4 inch slices. Dip in batter and fry in hot lard until light brown. Roll in powdered sugar
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Old December 21st, 2007, 03:30 PM   #37
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oeufs a la neige au chocolat

cook: 15-20 mins
prep: 15 min, plus 2 hrs chilling
serves 6

2 ½ c. milk
1 tsp. vanilla extract
scant ¼ c superfine sugar
2 egg whites
unsweetened cocoa, for dusting

custard

4 tbsp superfine sugar
3 tbsp unsweetened cocoa
4 egg yolks

1. Place the milk, vanilla extract, and 5 tbsp of the sugar in a heavy-bottom pan and stir over low heat until the sugar has dissolved. Simmer gently.
2. Whisk the egg whites in a spotlessly clean, grease free bowl until stiff peaks form. Whisk in 2 tsp of the remaining sugar and continue to whisk until glossy. Gently fold in the rest of the sugar.
3. Drop large spoonfuls of the meringue mixture onto the simmering milk mixture and cook. stirring once, for 4-5 minutes, or until the meringues are firm. Remove with a slotted spoon and let drain on paper towels. Poach the remaining meringues in the same way, then set aside the milk mixture.
4. To make the custard, mix the sugar, cocoa, and egg yolks in the top of the double boiler or in a heatproof bowl. Gradually whisk in the reserved milk mixture. Place over a pan of barely simmering water and cook for 5-10 minutes, whisking constantly, until thickened. Remove from the heat and let cool slightly. Divide the chocolate custard between 6 serving glasses and top with the meringues. Cover and let chill in the refrigerator for at least 2 hours. When ready to serve, dust eh tops of the meringue with cocoa.
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Old December 22nd, 2007, 03:32 PM   #38
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BANANA CHOCOLATE TRIANGELS
easy recipe

1 banana
2 tbsp. semisweet chocolate chips
4 sheets of phyllo pastry dough
measuring 7x 12 inches/18 x 30cm
2 oz/55g, butter, melted

sauce

½ c. light cream
2 oz/55 g semisweet chocolate, broken into pieces

1. Preheat the oven to 350F/180F. peel the banana, place in a bowl, and mash with a fork. stir in the chocolate chips. Cover the phyllo pastry dough sheets with a dish- towel to prevent them drying out. Brush a phyllo rectangle with melted butter and cut lengthwise into 3 strips, 2 ½ inches/6 cm wide.
2. Spoon a little of the banana mixture onto the bottom end of each strip, then fold the corner of the pastry over to enclose it in a triangle. Continue folding along the whole length of the strip to make a triangular pocket. Place on a large baking sheet with the seam underneath. Repeat with the remaining pastry dough and filling. Bake in the oven for 10-12 minutes, or until golden brown.
To make the sauce, place the cream and chocolate in a pan and heat gently until the chocolate has melted. Stir until smooth. Serve the pastries immediately with the sauce.
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Old December 22nd, 2007, 03:45 PM   #39
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CHOCOLATE BOXES

6oz/225g semisweet chocolate
8oz/225g ready made plain or chocolate cake
2 tbsp. apricot jelly
2/3 c heavy cream
1 tbsp. maple syrup
3 ½ oz/100g prepared fresh fruit, such as small strawberries, raspberries, kiwifruit, or red currants

1. Melt the semisweet chocolate, and spread it evenly over a large sheet of parchment paper. Let harden in a cool room.
2. When just set, cut the chocolate into 2-inch/5-cm squares with a sharp knife and carefully remove from the paper. Make sure that your hands are as cool as possible and handle with chocolate as little as possible.
3. Cut the cake into 2 x 2-inch/5-cm cubes, then cut each cube in half. Place the apricot jelly in a pan and heat gently until warm, then brush it over the sides of the cake cubes. Press a chocolate square onto each side of the cake cubes to make 4 chocolate boxes with cake at the bottom. Let chill for 20 minutes.
4. Whip the cream with the maple syrup until just holding its shape, then spoon a little of the mixture into each chocolate box.
Decorate the top of each box with the prepared fruit. If liked, the fruit can be partially dipped into melted chocolate and left to harden before being placed into the boxes.
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Old December 23rd, 2007, 01:11 PM   #40
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APRICOT BON BONS

1 (14 oz.) pkg. flaked coconut
1 (14 oz.) can Eagle Brand milk
1 (10 oz.) bag white coating chocolate
1 (6 oz.) pkg. dried apricots, finely chopped

Combine coconut, apricots, and Eagle Brand in bowl; mix well. Cover with plastic wrap and refrigerate 4 hours or overnight. Roll chilled mixture (1 scant tablespoon) into compact balls. Put balls on waxed paper covered cookie sheet and place in freezer. Melt white chocolate in pan over hot water (don't let water boil -chocolate doesn't work well if too hot). Pick up ball with fork or slotted spoon and dip or roll in chocolate. Place on lined baking sheet and refrigerate.
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