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Old February 10th, 2007, 03:09 PM   #1
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CHOCOLATE SOUR CREAM CAKE

2 OZ. semisweet chocolate
1 cup softened butter(2 sticks)
2 cups sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/4 tsp salt
1 cup sour cream

Preheat oven to 350F. Spray 9x5-inch loaf pan with nonstick cooking spray. Set aside.

Chop chocolate into small pieces, and melt in a double boiler or a small pan set over simmering water. Remove form heat and cool.

Cream butter and sugar until fluffy. Slowly add eggs, beating well after each addition. Stir in vanilla extract and cooled chocolate. Sift flour, cocoa, and salt together. Fold half of flour mixutre into butter mixture. Fold in 1/2 cup of sour cream. fold in remaining flour until all ingredients are incorporated.

Pour into prepared pan and bake for 1 hour, or until toothpick inserted in center of cake comes out clean. Cool in pan. Makes on 9x5-inch cake.
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Old February 10th, 2007, 03:11 PM   #2
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will thought I would add this for it sounded nice on a quiet day of rest. NOT DIET FRIENDLY

MOCHA MOUSSE CHEESECAKE

CRUST
1 cup (4oz) chocolate chip cookie crumbs
2 tbsp salted butter, melted

FILLING:
three 8oz pkgs. cream cheese, softened
1/2 cup white sugar
1/2 cup light brown sugar, packed
1 cup(8oz) sour cream
3 large eggs
1 1/4 cups (7oz) semisweet chocolate chips, melted
1/2 cup coffee, freshly brewed
1 tbsp. pure vanilla extract


GLAZE:
3/4 cup semisweet chocolate
1/4 cup salted butter, softened


Preheat oven 350F.

TO MAKE THE CRUST: Use a blender or a food processor witha metal blade to grind cookies into fine crumbs. Add butter and blend until smooth. Press crust into bottom of a 9-inch springform pan. Refrigerate while preparing mousse.

TO MAKE FILLING: In a large bowl with and electric mixer, beat the cream cheese until very smooth. Add sugars and sour cream, and blend thoroughly. Add eggs, and beat until mixture is smooth. Add melted chocolate, coffee and vanilla, again blending ingredients until smooth. Pour filling into prepared pan, and bake in midddle of oven, crack door 1 inch, and leave cheesecake in oven. 1 hour to set. Then remove from the oven and cool to room temperature.

TO MAKE GLAZE: In a small saucepan melt chocolate and butter over low heat; stir until smooth. Pour glaze over top of cheesecake and smooth with a metal spatula. Refrigerate 3-4 hours or until firm. Cut and Serve
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Old February 10th, 2007, 03:13 PM   #3
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This one is from Spain and it is considered one of my prize style desserts. The restaurant this came from is famous for the old time movie stars having their meals there.


FLAN SOUFFLE' AL MIEL

Eggs
honey
cream
Grand Marnier
pistachio nuts

1. Separate: 4 eggs. Set aside whites and put 4 yolks in top of double boiler.

2. Add: 1/2 cup honey, strained, and 1/4 cup cream. Beat well and let chill.

3. Set top of double boiler over simmering water and stir with wire whisk until thick.

4. Beat the 4 eggs whites until they form stiff peaks. Fold in quickly to the custard. Let chill in refrigerator for several hous.

5. Whip: 3/4 cup cream until stiff, and mix in: 2 tsp Grand Marnier.

Presentation

Serve in Parfait glasses topped wit the flavored whipped cream. Sprinkle chopped pistachio nuts over the cream.
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Old February 10th, 2007, 11:45 PM   #4
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ok
1.) put a piece of chocolate on a gram cracker
2.)put a marshmellow ontop of the chocolate
3.)put another cracker ontop making a sandwich
4.) put it in the microwave for 30 seconds
this is pretty much the only thing i ever cook for myself
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Old February 14th, 2007, 08:10 PM   #5
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Hey Roger,

I hope you don't mind me adding some here and there? Any how here are some more from my other forum.
This sounded too sweet so here goes:

TOFFEE APPLES

Serves 4.

4 firm eating apples
1cup plain (all-purpose flour)
1/2 cup water
1 egg beaten
vegetable oil, for deep-frying, 2 tbsp for the toffee.
1 15g/4oz./1/2 cup granulated sugar


1. Peel and core each apple and cut into eight pieces. Dust each piece of apple with a little of the flour,'

2. Sift the remaining flour into a mixing bowl, then slowly add the cold water and stri well to make a smooth batter.

3. Add the beaten egg and blend well.

4. Heat the oil in a karahi, wok or deep-fryer to a temperature of 375F, or until a cube of bread dropped in the oil browns in about 45 seconds. Dip the apple pieces in the batter and deep-fry for about 3 minutes or until golden. Rremove and drain on kitchen paper. Drain off the oil from the pan.

5. Heat the remaining oil in the pan, add the sugar and stir constantly until the sugar has caraelized. Quickly add the apople pieces and blend well so that each piece of apple is thoroughly coated with the toffee.

6. Dip the apple pieces in cold water to harden before serving.

VARIATIONS:
Try this recipe with bananna or pineapple pieces for a delicious change.
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Old February 14th, 2007, 08:12 PM   #6
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This was a hit with my friends.
CARAMEL-NUT POPCORN

3 quarts of freshly popped popcorn (about 1/2 cup unpopped corn)
2 cups roasted unsalted peanuts
1 cup dark brown sugar
1/2 cup light corn syrup
1/2 cup butter (1 stick)
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon baking soda

Preheat oven to 250 F. Grease a large roasting pan and place popcorn and nuts inside. In a heavy saucepan combine brown sugar, corn syrup, butter and salt. Place over medium heat and stir constantly. Bring to a boil. Boil for about 4 minutes, then remove from stove. Stir in vanilla extract and baking soda. Pour glaze over popcorn from bottom of pan. Allow mixture to cool, then break into bite-sized clumps.
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Old February 14th, 2007, 08:16 PM   #7
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Leave you diet at home for this!



AUTUMN CHEESECAKE

MAKES 12 SERVINGS
Crust:
1 cup macadamia nuts (about 4 oz)
2 tablespoons granulated sugar
1 1/2 tablespoons firmly packed dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice

Cake:
1/2 cup golden raisins
1/4 cup dark rum or rum extract
1/4 cup orange juice
3 oz Cream cheese, softened
1 3/4 cup part-skim ricotta cheese
1/4 cup vanilla yogurt
3/4 cup granulated sugar
3 large eggs, seperated
2 teaspoons grated lemon zest
1/4 cup all-purpose flour
1/8 tsp. salt
1/2 cup dried apricots, diced


GARNISH:
Chopped macadamia nuts(optional)

1. Preheat oven to 325F. Grease bottom annd sides of a 9-inch springform pan.

2. To prepare crust, in a food processor fitted with the metal blade, combine nuts, granulated sugar, brown sugar cinnamon, and allspice. Process until finely ground. Press evenly into bottowm and up sides of prepared pan.

3. To prepare cake, in a saucepan, mix together raisins, rum, and orange juice. Cook over low heat for 5 minutes. Remove from heat; let stand, convered, for 30 minutes. Drain raisins; reserve 2 tablepoons of liquid.

4. Beat cream cheese at medium spped until smooth, 2 minutes. Add ricotta cheese and yogurt; beat until smooth, 5 minutes. Add sugar, egg yolks, reserved liquid, and lemon zest; beat until smooth, 3 minutes.

5. At low speed, beat in flour and salt until smooth, 1 to 2 minutes. Stir in raisins and apricots.

6. Using clean beaters, beat egg whites at high speed until stiff, but not dry, peaks form. Gently fold egg whites into cream cheese mixture. Pour batter gently into prepared pan; smooth top. Place on a baking sheet.

7. Bake cake until edges are light golden brown and slightly puffed, 50 to 60 minutes.

8. Turn off oven. Let cake stand in oven with door slightly open for 1 hours. Transfer pan to wire rack to cool slightly. While cake is still warm, gently run a knife around edges of pan. When cool carefully remove sides of pan.

9. Chill cake for at least 2 hours. Remove from the refrigerator 20 minutes before serving.

Garnish with nuts.
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Old February 14th, 2007, 08:18 PM   #8
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RUM CUSTARD CAKE(ZUPPA INGLESE)

ORANGE CAKE:
4 eggs separated
1 cup each sugar and sifted cake flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoon each hot water and lemon juice
2 teaspoon grated orange peel
1/2 teaspoon cream of tartar

ORANGE-RUM SYRUP
6 tablespoons each sugar and water
1 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1/3 cup light rum

CUSTARD
4 eggs
1/3 cup sugar
1 pint(2 cups) half and half(light cream)
1 1/2 teaspoon light rum
1 cup whipping cream

FROSTING
1/2 cup whipping cream
sugar
Slivered toasted almonds(optional)

Grease and lightly flour a 9 to 10 inch spring-form pan (at least 2 3/4 inches deep). In a large bowl, beat egg yolks until thick and light colored; gradually beat in sugar, beating until thick and pale. Sift flour with baking powder and salt. In a small bowl, combine hot water, lemon juice, and orange peel. add flour mixture to beaten egg yolks alternately with hot water mixture, stirring to blend after each addition.

Using clean beaters, beat egg whites with cream of tartar until soft peaks form. Stir a fourth of the beaten egg whites into flour mixture, then fold in remaining egg whites arefully but thoroughly. Pour batter into prepared pan.

Bake in a 350F oven for 490 to 45 minutes or until cake is golden brown, begins to pull away from sides of pan, and springs back when touched lightly in center. Let cool completely in pan on a wire rack.

To make syrup, combine sugar, water,orange peel, and lemon peel in a small pan over high heat. Bring to a boil, then cook rapidly for 3 minutes. Remove form heat and let cool; blend in the 1/3 cup rum.

To make custard, place eggs, and sugar in top of a double boiler and mix thoroughly. Scald half and half; gradually stir into egg mixture. Place double boilwer over gently simmering water. cook stirring constantly, until custard coats a metal spoon in a velvety smooth layer (10 to 15 minutes). Remove from heat and mix in vanilla. Place top of double boiler into ice water to stop cooking, stir custard frequently until cool. Stir in rum. Whip 1 cup cream until soft peaks form when beaters are lifted . Fold into cooled custard.

To assemble dessert, remove pan side form cake, leaivng cake on base and carefully cut cake horizontally into 3 equal layers, and lift off the top 2 layers. Replace pan sides around pan bottom holding the remaining cake layer.

Drizzle cake bottom layer wiht a third of the syrup, then cover with the a third of the custrad. Carefully place the middle layer of cake on the custard, sprinkle this layer iwth another third of the syrup, then another thrid of the custard. Set top cake in place, sprinkle remaining syrup, pour on remaining custard, and spread evenly. Cover cake llightly to protect top. Refrigerate for at least 6 hours or until next day.

Remove pan sides. Whip the 1/2 cup cream until stiff, sweeten slightly with sugar, and spread on cake sides. Garnish top of cake with nuts if desired.
Cut in wedges.

Makes 10 to 12 servings.
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Old February 14th, 2007, 08:21 PM   #9
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RASPBERRY BARS

15 MINUTES PREPARATION, 30 MINUTES BAKING
MAKES 16 BARS
Bars:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup chilled butter, cut into small pieces
2 large eggs
1 tablespoon milk
1/2 cup raspberry jam

TOPPING:
2/3 cup granulated sugar
1/4 cup butter, melted
2 cups shredded sweetened coconut

1. Preheat oven to 350F. Grease an 8-inch square baking dish.

2. To prepare the bars, in a large bowl, mix together the flour and baking powder.

3.Using a pastry blender or 2 knives, cut the butter into the flour mixture
until coarse crumbs form.

4.Using a wooden spoon, stir eggs, 1 at a time, into the flour mixture. Add the milk and stir until a soft dough forms.

5. Spread dough in the prepared pan, pressing with fingers to cover the bottom evenly. Spread the jam over the dough.

6. To prepare the topping, in a medium bowl, mix together the sugar and melted butter. Stir in the coconut. Spread the topping evenly over the jam layer.

7. Bake until the topping is lightly browned. 30 miutes. transfer the pan to a wire rack to cool completely. Cut into bars.
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Old February 14th, 2007, 08:24 PM   #10
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CARAMEL WALNUT BARS:

MAKES 16 BAR COOKIES

1 1/2 cup unsifted all-purpose flour
1 teaspoon baking powder
1/2 cup butter or margarine(softened)
1 cup granulated sugar
2 egg yolks
2 tablespoons milk
1 teaspoon vanilla extract
2 egg whites
1 cup light brown sugar(packed to measure)
1 cup coarsely chopped walnuts

1.To make preparation easy, be sure to gather together all the ingredients and utensils you will need to complete these bar cookies. Preheat oven to 350F. Using solid vegetable shortening, lightly grease the inside of a 9-by 9 by 2-inch baking pan.

2. Place a piece of waxed paper on a flat surface. Sift four and baking powder over paper to lighten and combine thoroughly; set aside. Put butter and granulated sugar in the large bowl of an electric mixer; beat at high speed until smooth.

3. Add egg yolks to creamed butter mixture, one at a time, beating thoroughly after each addition until mixture is light and fluffy. Reduce mixer speed to low; alternately add flour and milk, beginning and ending with flour, beating until just combined.

4. Add vanilla extract and beat mixutre agian, making sure that all ingredients are thoroughly combined. Using a rubber spatula, scrape the cookie batter into the prepared pan, spreading evenly. Place on center rack in oven and bake for 20 minutes.

5. Meanwhile, beat egg whites in the small bowl of an electric mixer with mixer set at high speed. beat until stiff peaks form when beaters are lifted. With electric mixer running, gradually add brown sugar, beating well after each addition.

6. Scrape meringue from beaters into bowl. Using a rubber spatula, gently fold nuts into brown-sugar meringue. Spread evenly over baked cookie crust; bake 20 minutes longer. Cut into 16 bars while warm; cool completely on wire rack.
________Happy cooking!_________
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Old February 14th, 2007, 09:53 PM   #11
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Hmmm... Sweet recipes ....

Later Ill post Caipirinha and Feijoda. It's not easy to translate the ingredients and the procedure. Brigadeiro is a very sweet dessert Ill post it later too.

Guys, this week I've tryed A&W Root Beer, thats delicious!

And I finally drinked again Dr. Pepper after 12 years. Dr.Pepper is awesome!

I want mooooore!
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Old February 14th, 2007, 10:24 PM   #12
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**CHOCOLATE CREME CAKE**

Ingredients:
1 3/4 cups unsalted butter
1 3/4 cups bittersweet chocolate chips
1 1/4 cups sugar
8 eggs
1/4 teaspoon salt
1 cup heavy cream
cooking spray for pans

Preheat oven to 275 degrees. Melt the butter & chocolate over simmering water in the top half of a double boiler. Whisk in the remaining ingredients. Spray 8-ounce aluminum cups with cooking spray. You may also use muffin tins, but be sure to spray them well with cooking spray. Set the cups in a large pan & pour water in so that it comes about halfway up the sides of the cups. Bake for about 20 minutes or until set. Cool in the pans. Serves 6 people
*Use the best quality chocolate you can find for this dessert. I suggest Valrhona. The best garnishes for this are whipped cream, creme anglaise, creme fraiche or fresh berries of your choice.*
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Old February 14th, 2007, 10:30 PM   #13
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here is a trio of sweets. I will bring forth some from Wisconson, and some from NYC. My Italian friends loves to cook~
ANYONE THAT IS A BIT CONFUSED WITH ANY JUST ASK I WILL HELP YOU FIGURE OUT MY hieroglyphics

This recipe is from the White House.*
*ALMOND FROSTING:

The whites of three eggs, beaten up with three cups of fine, white sugar. Blanch a pound of sweet almonds, pound them in a mortar with a little sugar, until a fine past, then add the whites of eggs, sugar and vanilla extract. Pound a few minutes to thoroughly mix. Cover the cake with a very thick coating of this, set a cool oven to dry, afterwards cover with a plain icing.

*ALMOND CAKE:
One half cupful butter, two cupfuls sugar, four eggs, one-half cupful almonds, blanched- by pouring water on them until skins easily slip off- and cut in fine shreds, one-half teaspoonsful extract bitter almonds, one pint flour, one and one-half teaspoonful baking-powder, one glass brandy, one-half cupful milk. Rub butter and sugar to a smooth white cream; add eggs, one at a time, beating three or four minutes between each. Sift flour and powder together, add to then butter, etc., with almonds, extract of bitter almonds, brandy, and milk; mix into a smooth, medium batter, bake carefully in a rather a hot oven twenty minutes.

ALMOND CRUNCH COOKIES
1/2 CUP Salt butter, softened
3/4 cup white sugar
1 large egg
1/2 tsp. pure almond extract
1/4 cup (1oz) almonds, ground in blender or food processor
1 cup (4oz) sliced almonds
1 cup all-purpose flour
1/4 cup heavy cream
1 cup(6oz) semisweet chocolate chips
2 tsp. light corn syrup

Preheat oven to 350F
In a medium bowl blend butter and sugar with an electric mixer until mixture forms a grainy paste. Scrape down sides of bowl, then add egg and almond extract. Beat at medium speed until light an fluffy.

Add the ground almonds and flour, and blend at low speed just until combined. Do not overmix. form dough into 1 1/2 inch balls and roll in sliced almonds, coating each ball thoroughly.
Place balls on ungreased cookie sheets, 2 inches apart. Bake for 15-18 minutes or until cookies are slightly brown along edges. immediatly transfer cookies to a cool surface covered with waxed paper.

To make chocolate glaze: Scald cream in a small saucepan, then remove from heat. Stir in chocolate chips and corn syrup; cover and let stand for 15 minutes. With smal wire whisk or wooden spoon, gently mix glaze until smooth, being careful not to create bubbles in the chocolate.
When cookies are completely cool, drizzle patterns on them with the warm chocolate glaze or dip half of each cookie into the glaze. Refrigerate the cookies on the waxed paper until the glaze has set - about 10 minutes.

DOUBLE-RICH CHOCOLATE COOKIES
2 1/2 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup unsweetened cocoa powder
1 cup dark brown sugar
3/4 cup white sugar
1 cup salted butter, softened
3 large eggs
2 tsp. vanilla extract
2 cup(12oz) semisweet chocolate chips

Preheat oven 300F:
In a medium bowl combine flour, soda, salt and cocoa powder. Mix well with a wire whisk and set aside.

In a large bowl blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrape down the sides of the bowl, then add eggs and vanilla. Beat at medium speed until light and fluffy.
Add the flour mixture and chocolate chips, and blend at low speed just until combined. Dont overmix.
Drop dough by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inch apart. Bake for 21-23 minutes. Immediately transfer cookies with a spatula to a cool surface.
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Old February 15th, 2007, 07:41 PM   #14
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These are fillings for cakes.

WHIPPED CREAM CAKE

One cup of sugar and two tablespoonfuls of soft butter stirred together; add the yolks of two eggs well-beaten, then add four tablespoonfuls of milk, some flavoring, then the beaten whites of the eggs. Mix a teaspoonful of cream tartar and half a teaspoon of soda in a cup of flour, sift into the cake batter, and stir in lightly. Bake in a small dripping-pan. When the cake is cook, have ready half of a pint of sweet cream sweetened and whipped to a stiff froth, also flavored. Spread it over the cake while fresh. To whip the cream easily, set it on ice before whipping.

APPLE FILLING:
Peel and slice green, tart apples; put them on the fire with sugar to suit; when tender, remove, rub them through a fine sieve, and add a small piece of butter. When cold, use to spread between the layers; cover the cake with plenty of sugar.

PEACH-CREAM FILLING

Cut peaches into thin slices, or chop them and prepare cream by whipping and sweetening. Put a layer of peaches between the layers of cake and pour cream over each layer and over the top. Bananas, strawberries or other fruits may be used in the same way, mashing strawberries and stewing thick with powdered sugar.

CHOCOLATE CREAM FILLING:

Five tablespoonfuls of grated chocolate, enough cream or milk to wet it, one cupful of sugar, one egg, one teaspoonful vanilla flavoring. Stir the ingredients over the fire until thoroughly mixed, having beaten the egg well before adding it; then add the vanilla flavoring after it is removed from the fire.

LEMON JELLY FLLING

Grate the yellow from the rind of two lemons and squeeze out the juice; two cupfuls of sugar, the yolks and whites of two eggs beaten separately. Mix the sugar and yolks, then add the whites, and then the lemons. Now, pour on a cupful of boiling water; stir into this two tablespoonfuls of sifted flour, rubbed smooth in half a cup of water; then add a tablespoonful of melted butter; cook until it thickens, When cold, spread between the layers of cake. Oranges can be used in place of lemons. Another filling of lemon(without cooking) is made of the grated rind and Juice of two lemons, and the whites of two eggs beaten with one cup of sugar.
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Old February 15th, 2007, 07:47 PM   #15
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Here is one from NYC's Gina

**ALMOND CRESCENTS**

INGREDIENTS:
1 cup softened butter
confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 3/4 cups sifted flour
3/4 cup finely chopped almonds
1/4 teaspoon salt

PREPARATION:
Cream butter; gradually beat in 1/2 cup confectioners' sugar. Add 1 teaspoon vanilla, the flour, almonds, and salt. Blend well. Chill. Shape dough into crescents, using about 1/2 tablespoons for each cookie. Place cookies on baking sheets and bake at 300 degrees for 18-20 minutes.
Combine 1 cup confectioners' sugar and 1 teaspoon vanilla. Roll warm cookies in confectioners' sugar mixture.
Makes about 5-6 dozen nut crescent cookies.
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Old February 15th, 2007, 07:48 PM   #16
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With the hot weather approaching soon, here's a little something for everyone to cool down with:

**MANGO SUNDAE**

Ingredients:
1 large ripe mango
1 tablespoon sugar
4-6 tablespoons cashews (optional)
4-6 scoops Tahitian vanilla ice cream

Peel & dice the mango. Puree the mango with the sugar in a blender or food processor. Wash blender. Grind nuts in blender until very fine. Place 2-3 scoops of Tahitian vanilla ice cream in each dish. Top with mango puree & sprinkle with ground cashew nuts. Serves 2 people.


Gina

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Old February 15th, 2007, 07:52 PM   #17
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Of course mine is so unfriendly toward the dieters.

COCONUT CHOCOLATE CANDY BARS ~
1 1/2 cups unsweetened dried shredded coconut
1 (14 ounce) can unsweetened coconut milk, stirred
1/2 cup sugar
2 tablespoons light corn syrup
6 tablespoons unsalted butter
11 ounces bittersweet chocolate, chopped and melted

40 bars Change size or US/metric
Change to: bars US Metric

3 hours 2 hrs prep

Preheat the oven to 350°.
Spread the shredded coconut on a baking sheet and toast until lightly golden, about 4 minutes.
Let cool completely.
In a medium saucepan, combine the coconut milk with the sugar, corn syrup and 4 tablespoons of the butter.
Cook over moderately low heat, stirring frequently, until thick as jam, about 40 minutes.
Remove from the heat and whisk in the remaining 2 tablespoons of butter and the toasted coconut.
Transfer to a bowl and let cool.
Cover a baking sheet with wax paper.
Using an offset spatula, spread half of the melted chocolate on the wax paper in a 10-by-7-inch rectangle.
Refrigerate until firm, about 10 minutes.
Spread the coconut mixture over the chocolate and refrigerate until set, about 10 minutes.
Spread the remaining melted chocolate over the coconut and refrigerate until firm, about 20 minutes.
Trim the edges of the rectangle, then cut into 40 squares.
Cover and refrigerate until serving.
MAKE AHEAD The candy bars can be refrigerated for up to 1 week.


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Old February 15th, 2007, 08:06 PM   #18
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Cashew Snowballs

ACTIVE TIME: 30 MIN
TOTAL TIME: 1 HR 30 MIN
MAKES ABOUT 6 DOZEN COOKIES
You can substitute pecans, walnuts or macadamias for the cashews used here.
ingredients
2 sticks plus 2 tablespoons (9 ounces) unsalted butter, softened
1/2 cup confectioners' sugar, plus more for rolling
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
2 1/4 cups unsalted roasted cashews (11 ounces), finely ground in a food processor
1/2 teaspoon salt


directions
Preheat the oven to 375°. Line 2 large baking sheets and 2 wire racks with parchment paper. In a large bowl, using a handheld electric mixer, beat the butter with 1/2 cup of the confectioners' sugar at medium speed until creamy. Add the vanilla extract. At low speed, beat in the flour, roasted cashews and salt. Scrape the dough onto 4 sheets of plastic wrap and form into 1-inch logs. Wrap the logs and refrigerate until firm, at least 20 minutes.
Cut the logs into 1-inch lengths and roll the lengths into balls. Arrange the balls on the baking sheets about 3/4 inch apart. Bake the cookies in the lower and upper third of the oven for 20 minutes, or until golden and set; shift the baking sheets from top to bottom and front to back halfway through.
Fill a pie plate with about 2 cups of confectioners' sugar. Immediately roll the hot cookies, a few at a time, in the confectioners' sugar to coat; then transfer to the parchment-lined racks to cool completely. Reroll the cooled cookies in the confectioners' sugar and transfer to a plate.
MAKE AHEAD The sugar-coated cookies can be stored between sheets of wax paper in an airtight container for up to 1 week or frozen for up to 1 month. Redust the Cashew Snowball cookies with confectioners' sugar before serving.

NOTES The snowball dough is sweetened with powdery confectioners’ sugar rather than granulated sugar. Always sift confectioners’ sugar before measuring to remove clumps that can throw off measurements.


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Old February 24th, 2007, 12:38 AM   #19
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COCONUT ALMOND CHERRY BARS


The crisp buttery crust of this bar is a tasty contrast to the soft coconut macaroon topping. The layer of cherries in between creates a total sublime flavor sensation.

Yield:
Approximately 24 pieces

Time:
25 minutes to assemble
40-45 minutes to bake
Total time: 65-70 minutes






Crust:
1&1/2 cups flour
1/2 cups, plus 2 tablespoons powdered sugar
1/2 teaspoon salt
10 tablespoons unsalted butter, very chilled, cut into small pieces
Filling:
1/2 cup egg whites, room temperature (about 4 large eggs)
1 teaspoon vanilla extract
1 Box (7 oz. ) Almond Paste, grated
2 cups powdered sugar
1 (14 oz) package sweetened flaked coconut
1 (21 oz) can cherry pie filling

Equipment:
9" X 13" baking dish
Food processor or mixer

Directions:
To prepare crust:

1 Preheat oven to 350°. Spray pan with non-stick cooking spray.
2 Add flour, sugar and salt to food processor fitted with a metal blade. Pulse until mixed. Add butter and pulse until the texture of fine sand.
3 Add mixture to baking dish and shake until crumbs are evenly distributed. With the bottom of a measuring cup firmly press down on crumbs, until solidly packed. Bake for 15 minutes or until firm to the touch.
To prepare filling:

4 While crust is baking, wipe out processor and add egg whites. Mix until doubled in volume and slightly firm. Add extract, Almond Paste and powdered sugar. Mix until smooth. Add coconut flakes and mix until combined. Transfer coconut mix to a bowl.
5 Wipe out food processor and add pie filling. Pulse until cherries are crushed but not pureed. Spread across crust.
6 Drop teaspoons of coconut mixture on top of cherries evenly filling dish. Bake for 25-30 minutes or until top is golden and firm.

ENJOY
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Old November 26th, 2007, 04:16 PM   #20
Kathie Fry
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Default Dessert Recipes

Share your favorite recipes for desserts and sweets here.
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