Повідомлення   [ World ↓ ]
Додому Категорії Найпопулярніші Найостанніші Додавати Український Український
Ім'я користувача:
Пароль:
Забули пароль?
Реєструвати!

  Події     Смішний     Історії     Любити     Рецепти     Роздуми     Наука     Товариство     Contes  

Рецепти » Повідомлення - Сторінка 62
arrow right burnt-butter baby cakes

Burnt-Butter Baby Cakes6 tablespoons unsalted butter1/2 rounded cup slivered almonds1/2 cup granulated sugar3 egg whites1/4 cup plus 2 tablespoons cake flour2 teaspoons dark rum or 1 teaspoon vanilla extractHeat butter in small saucepan over medium heat. Cook, swirling pan occasionally, until butter turns deep brown. Remove saucepan from heat immediately and set aside.Whirl together almonds and sugar in food processor for 1 minutes or until ground. Transfer to clean saucepan. Stir in egg whites. Heat over very low heat, stirring, until mixture is hot to touch and "runny," about 2 minutes. Remove from heat. Stir in flour. Stir in the reserved butter and the rum or vanilla extract until blended. Cover with plastic wrap and chill one hour or up to three days before baking.Preheat oven to 400 degrees F. Grease two mini-muffin tins. Fill each muffin cup with 1 1/2 teaspoons batter. Bake for 12 to 14 minutes, or until tops are crowned and golden. Pry cakes from tins with small knife. While still warm, brush lightly with orange marmalade, if desired. Cool on rack. Store in airtight container up to three days.NOTE: Cakes can be made in standard-size muffin tins. Divide batter evenly among 12 greased muffin cups. Bake at 400 degrees F for 15 minutes.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right black forest cherry cake

Black Forest Cherry Cake1 (18.25 ounce) box chocolate cake mix (no pudding)2 cans cherry pie filling1/4 cup vegetable oil3 eggsWhipped creamPreheat oven to 350 degrees F.Combine cake mix, 1 can pie filling, oil and eggs; beat well with mixer until batter is smooth. Pour into a greased and floured 12-cup Bundt pan. Bake for 45 minutes or until cake is done. Cool in pan 25 minutes; then invert onto rack to finish cooling. Decorate and serve with 1 can of cherry pie filling and whipped cream.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right blueberry cream cheese pound cake

Blueberry Cream Cheese Pound Cake8 ounces cream cheese1 1/2 cups (3 sticks) butter3 cups granulated sugar6 eggs3 cups all-purpose flour1 teaspoon vanilla extract1 teaspoon lemon extract1 cup frozen blueberriesCream together the cream cheese, butter and sugar. Add the eggs, one at a time, beating well after each egg. Add the flour, one-cup at a time, beating well after each cup. Add vanilla and lemon extracts; beat well. Fold in the blueberries. Pour the batter into a greased and floured Bundt pan. Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 50 minutes. Test the cake, and bake a little longer if needed.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right ginger pound cake

Ginger Pound Cake3 cups all-purpose flour, divided 1 tablespoon baking powder 3/4 cup half-and-half 2 teaspoons vanilla extract2 1/4 cups granulated sugar 1 1/2 cups (3 sticks) unsalted butter, at room temperature 6 eggs, at room temperature 1 cup candied ginger, cut into 1/4 inch dicePreheat oven to 350 degrees F. Butter two 9 x 5 1/2 inch loaf pans. Line bottom with wax paper; butter paper. Lightly flour pans and paper.Sift 2 cups flour with baking powder. Combine half-and-half and vanilla extract.Beat sugar and butter in large bowl of electric mixer until light and fluffy, scraping sides as necessary. Reduce speed to low and beat in eggs, one at a time. Blend flour mixture and half-and-half alternately into batter, beginning and ending with flour. Increase speed to high and beat just until smooth.Toss ginger with remaining 1/2 cup flour. Fold into batter. Divide between prepared pans, smoothing tops with spatula. Tap pans lightly on counter top, eliminating air pockets. Bake until cake pulls away from sides of pans and test inserted in centers come out clean about 1 hour.Cool in pans on racks 30 minutes. Un-mold cakes and cool completely on racks. Wrap tightly in plastic and refrigerate overnight before using. Cakes can be refrigerated up to one week or frozen for 1 month.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right oreo cookie pound cake

Oreo Cookie Pound CakeThis cake freezes well and is good cold from the refrigerator.Cake25 Oreo cookies 3 cups all-purpose flour 1 1/2 cups granulated sugar 1 1/4 cups milk 1 cup butter-flavor shortening1 1/2 teaspoons salt 1 teaspoon vanilla extract 4 large eggsChocolate Glaze6 ounces semisweet chocolate chips3 tablespoons butter-flavor shortening1 tablespoon milk 1 tablespoon corn syrupPreheat oven to 350 degrees F. Grease and flour a 9-inch fluted tube pan.Cut each cookie into quarters.Cake: In large bowl, with mixer at low speed, beat flour and remaining ingredients, except cookies. Increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup batter into pan. Gently stir cut-up cookies into remaining batter and spoon into same pan. Bake 50 minutes or until cake springs back when lightly touched with finger (wooden pick test will not work). Cool cake in pan on wire rack for 10 minutes; remove from pan; cool on rack.When cake is cool, prepare Chocolate Glaze. Place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake.Chocolate Glaze: In 1-quart saucepan over low heat, heat chocolate chips, shortening, milk and corn syrup, stirring constantly until melted and smooth.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right Best-Loved Chocolate Cake

Best-Loved Chocolate CakeSource: Better Homes and Garden advertising brochure3/4 cup butter, softened3 eggs2 cups all-purpose flour3/4 cup unsweetened cocoa powder1 teaspoon baking soda3/4 teaspoon baking powder1/2 teaspoon salt2 cups granulated sugar2 teaspoons vanilla extract1 1/2 cups milkChocolate-Sour Cream Frosting (optional)Let butter and eggs stand at room temperature for 30 minutes. Lightly grease bottoms of three 8 x 1 1/2-inch round cake pans. Line bottoms of pans with wax paper. Grease and lightly flour bottoms and sides of pans.In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder and salt; set aside.In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, 1 at a time, b eating after each addition (about 1 minute total). Beat in vanilla extract.Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pans.Bake in a 350 degree F oven for 30 to 35 minutes or until a wooden pick inserted near centers comes out clean. Cool in pan for 10 minutes. Remove from pans. Peel off wax paper. Cool thoroughly on racks.If desired, frost with Chocolate-Sour Cream Frosting; top with white and dark chocolate curls and candied nuts. Cover and store frosted cake in the refrigerator.Chocolate-Sour Cream FrostingMakes about 4 1/2 cups1 (12 ounce) package semisweet chocolate chips1/2 cup butter1 (8 ounce) carton dairy sour cream4 1/2 cups sifted powdered sugar (about 1 pound)In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes.Stir in sour cream. Gradually add powdered sugar, beating until smooth. Frosts tops and sides of three 8-inch cake layers.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right Dark Chocolate Pecan Torte

Dark Chocolate Pecan TorteSource: Hershey?s Chocolate4 ounces unsweetened baking chocolate, broken up1/3 cup butter or margarine1 1/2 cups granulated sugar1 1/2 teaspoons vanilla extract3 eggs, separated1/2 cup all-purpose flour3 tablespoons water3/4 cup pecans, finely chopped1/8 teaspoon cream of tartar1/8 teaspoon saltIn a small microwave safe bowl, place chocolate and butter. Microwave at HIGH (100%) 1 minute or until smooth when stirred. Line bottom of 9-inch springform pan with foil, butter foil and sides of pan. Preheat oven to 350 degrees F.In large mixer bowl, combine chocolate mixture, sugar, and vanilla; beat well. Add egg yolks one at a time, beating well after each addition. Blend in flour and water; beat well. Stir in pecans.In a small mixer bowl beat egg whites, cream of tartar and salt until stiff peaks form, carefully fold into chocolate mixture. Pour batter into prepared pan and bake 45 minutes or until top appears dry. Torte will not test for done in center. Cool one hour.Cover and refrigerate until firm. Remove side of pan and invert onto serving plate, remove bottom of pan. Carefully remove foil. Pour Chocolate Glaze over top and spread evenly over top and sides.Chocolate GlazeIn a small mixer bowl, combine 1 cup confectioners? sugar and 1/2 teaspoon vanilla extract; set aside.In a small microwave safe bowl, place 2 tablespoons butter or margarine, 2 tablespoons water and 1 (1 ounce) square unsweetened chocolate. Microwave on HIGH (100%) for one minute or until smooth when stirred. Add to sugar mixture, beating until smooth. Add hot water, 1 tablespoon at a time, if necessary for desired consistency.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right Chocolate Covered Strawberry Cake

Chocolate Covered Strawberry Cake (T&T)Posted by bettyboop50 at recipegoldmine.comChocoholics rejoice. If you are a true chocoholic you will love the flavors of chocolate and strawberries in every bite. If you want to get fancy with this dessert, before you place the fresh fruit on top of the cakes, pipe some fresh whipped cream *****a rosette**** on top of the cakes and place the fruit on it. ****see my variations of this decadent dessert.1 (10 3/4 ounce) frozen Sara Lee pound cake3 tablespoons strawberry preserves1/2 cup semi-sweet chocolate chips1 cup ready to use chocolate frosting or homemade ganache1 tablespoon strawberry liqueur or amaretto18 fresh medium strawberriesCut pound cake into 1/2-inch thick slices with a serrated knife. ***there should be 12 slices***.Spread 9 slices of pound cake with strawberry preserves ( don't skimp on the preserves, the more the better) top with remaining slices, making a sandwich. Cut each sandwich diagonally to form 2 triangles. You should end up with 18 pieces.IcingCook and stir chocolate pieces over low heat until melted. Add frosting, stirring to combine. Stir in strawberry liqueur, whisking for 1 to 2 minutes longer or until mixture is melted enough to coat cakes. Remove from heat.Place cake triangles - one at a time - on a slotted spatula over a bowl, with a soup ladle, take icing and pour over the triangle cover the top and sides completely, allow icing to drip completely off into bowl. Carefully place on waxed or parchment lined baking sheets. Repeat this until all triangles are completely covered let stand until icing sets approximately 30 minutes.Transfer cakes to a serving platter and place a strawberry on top of each cake.VariationsI have made these using raspberry preserves, raspberry liqueur and fresh raspberries for garnishing.I have also made these using orange marmalade, orange liqueur and orange zest strip.I know any way you make them, you won't be disappointed.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right Ghirardelli Devil's Food Cake with Mocha Buttercream Frosting

Ghirardelli Devil's Food Cake with Mocha Buttercream FrostingPosted by LladyRusty at recipegoldmine.com April 2001Source: Ghirardelli Web SiteBatter2 cups all-purpose flour1 1/2 cups Ghirardelli Sweet Ground Chocolate and Cocoa1 cup granulated sugar1 teaspoon baking soda1/2 teaspoon cream of tartar1/2 teaspoon salt (optional)1 1/2 cups buttermilk1 cup butter, softened4 eggs1 teaspoon pure vanilla extractFrosting4 ounces (1 baking bar) Ghirardelli Unsweetened Chocolate, broken into 1-inch pieces2 teaspoons granulated instant coffee2 tablespoons boiling water2/3 cup butter2 cusp confectioners' sugar1/3 cup milk1 1/2 teaspoons pure vanilla extractPreheat the oven to 350 degrees F.Grease the bottoms of two 8- or 9-inch round cake pans and line with wax paper.In a large mixing bowl, combine the flour, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt. Add 1 cup of the buttermilk and the butter. Beat on medium for 2 minutes.Add the remaining 1/2 cup of buttermilk, the eggs, and the vanilla extract. Divide the batter evenly between the two prepared pans. Bake 30 to 45 minutes, or until a tester comes out clean when inserted into the cake's center.Cool on a wire rack for 10 to 15 minutes. Remove cakes from the pans, discard the wax paper, and transfer them to the wire rack to cool completely.To make the frosting: Melt the chocolate pieces in a double boiler over hot, but not boiling,water. Stir occasionally until the chocolate is smooth. Dissolve the instant coffee granules in the boiling water. Stir the coffee mixture into the chocolate, remove from the heat, and set aside.In a large mixing bowl, beat the butter until fluffy. Gradually add the confectioners' sugar, milk, and vanilla extract, mixing until smooth. Add the melted chocolate and mix until well combined. Frost the cake.Servings: 12

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right German Sweet Chocolate Cake

German Sweet Chocolate Cake4 ounces German chocolate1/2 cup boiling water1 cup butter or margarine2 cups granulated sugar4 egg yolks1 teaspoon vanilla extract2 1/2 cups sifted all-purpose flour1 teaspoon baking soda1 cup buttermilk4 egg whites, stiffly beatenMelt chocolate in boiling water; let cool. Cream butter and sugar; add egg yolks, vanilla extract and chocolate, beating well after each addition. Add flour with baking soda sifted in, alternately with buttermilk. Fold in egg whites. Pour batter into 3 greased and floured 8- or 9-inch cake pans. Bake at 350 degrees F for 30 to 40 minutes. When cool, frost with Coconut Pecan Icing.Coconut Pecan Icing1 cup evaporated milk1 cup granulated sugar4 egg yolks1 teaspoon vanilla extract1 1/3 cups coconut1 cup pecans, choppedCook milk, sugar, egg yolks and vanilla extract until thickened. Add coconut and pecans. Cool, then beat until it is of spreading consistency.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right Pumpkin Cake with Caramel Cream Cheese Frosting

Pumpkin Cake with Caramel Cream Cheese FrostingSource: Betsy Cohen, Baking with BetsyThe smell of pumpkin "anything" baking in the oven reminds me of a cool, crisp Autumn day. Pumpkin Cake with Caramel Cream Cheese Frosting is a great alternative to pumpkin pie at the Thanksgiving dinner table. Another creative way to present the pumpkin cake is at the end of the recipe - Pumpkinettes.Pumpkin Cake8 tablespoons unsalted butter 1 1/4 cups light brown sugar 1/4 cup granulated sugar 2 eggs 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1/2 teaspoon ginger 1/4 teaspoon allspice 1/2 teaspoon cloves 1/2 cup heavy whipping cream 1 cup pumpkin pureeCaramel Cream Cheese Frosting12 tablespoons butter, divided 1/2 cup plus 1 tablespoon light brown sugar 5 tablespoons heavy whipping cream 12 ounces cream cheese 1 teaspoon vanilla extract 1 3/4 cups confectioners' sugar 1 3/4 cups toasted pecan halves, broken into piecesPreheat the oven to 350 degrees F. Grease two 9-inch pans with vegetable shortening/flour mixture. Line the pans with parchment paper and grease the parchment paper as well. Dust the pans with flour and shake out excess flour from pans.Prepare the cake: In a small bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and cloves. Set aside.Cream the butter with both sugars for 3 minutes on medium high speed until light and fluffy, scraping down the bowl periodically. Add the eggs and mix until combined.With the mixer on low speed, add 1/4 cup of the cream then 1/2 of the dry ingredients. Mix in the remaining cream and finally the rest of the dry ingredients.Add the vanilla extract and pumpkin puree. Mix only until smooth.Divide the batter into the pans. Bake in a 350 degree F oven for 30 minutes. Remove pans from the oven and cool on a rack for 10 minutes. Flip pans out onto another cooling rack and then invert cakes to cool completely on a rack.Prepare the frosting: Place 4 tablespoons butter and all of the brown sugar into a small saucepan. Cook over medium heat, stirring constantly. As soon as the mixture begins to boil, turn the stove off and add the cream, stirring until blended. Set aside to cool completely.Once the caramel mixture is cool, cream the remaining 8 tablespoons butter and cream cheese (both should be softened) together in a large mixing bowl on medium high speed until smooth. Add the remaining ingredients and mix until all are blended in.Reserve 1/2 cup of frosting to decorate the top, if desired. Place one of the cake layers on a cake round or plate. Spread 2/3 cups frosting over. Top with the other layer. Use the remaining frosting to frost the top and sides of the cake.Use the palm of your hand to gently apply the toasted pecan pieces to the sides of the cake. If desired, use a #21 star tip to pipe either shells or stars around the top of the cake and a swirl in the center of the cake. Place a toasted pecan half in the middle of the center swirl.Refrigerate until set and enjoy!PumpkinettesPumpkinettes are individual pumpkin cakes that are baked directly in miniature pumpkins. Miniature pumpkins are carved similarly to large pumpkins. Remove the top, scoop out the seeds and excess string and the miniature is ready to be filled with Pumpkin Cake.Follow the directions for the Pumpkin Cake and then carefully spoon the cake into the carved pumpkins. Do not fill higher than the inside rim of the pumpkin. Top the Pumpkinettes with about 1 tablespoon of Streusel Topping (see recipe below).Place the Pumpkinettes on a baking sheet and bake in a preheated 350 degree F oven for 40 minutes. Place the tray on a cooling rack and cool. Serve either warm, room temperature or cold.Streusel Topping6 tablespoons butter, softened 1 cup light brown sugar 1/3 cup all-purpose flourPlace all of the ingredients in a small bowl. Mix it together with your fingers until it is combined.The Pumpkin Cake recipe makes between 19 and 21 Pumpkinettes (depending on the size of the miniature pumpkins). The recipe may be halved without a problem. Should some of the cake flow out over the sides of the pumpkin while in the oven, do not worry about it. Just peel the tasty treats off the side of the pumpkin and enjoy the nosh!

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right the ultimate decadent chocolate cake

The Ultimate Decadent Chocolate Cake16 ounces semi-sweet chocolate, broken into small pieces 3/4 cup butter 1 1/2 cups granulated sugar 10 eggs, separated 1/4 cup Grand Marnier or Kahl?a 1 teaspoon vanilla extract1 teaspoon cream of tartarPreheat the oven to 250 degrees F (yes, 250 is the correct setting!). Butter a springform cake pan. Dust the pan with unsweetened cocoa. Set aside.Melt the chocolate and butter in the top of a double boiler. When melted, slowly add 3/4 cup of sugar and stir until dissolved. Remove from the heat.In a separate bowl, beat the egg yolks until they are a lemon color. Add 1/4 cup of the hot chocolate mixture to the yolks and mix together. Add another 1/4 cup of the chocolate mixture to the eggs and mix. Continue this process until all the egg yolks are blended with the chocolate.Return the chocolate mixture to the double boiler and cooked until slightly thickened. Add the Grand Marnier or Kahl?a and vanilla extract. Mix well.Remove from the heat and allow to cool.Beat the egg whites with an electric mixer, slowly adding half the remaining sugar to the egg whites, and beating until soft peaks are formed. Slowly add the remaining sugar and cream of tartar to the egg whites. Beat until stiff. Gently fold the chocolate mixture into the egg whites.Pour the batter into the springform pan and bake for 3 hours.Remove from the oven and cool. Handle the cake carefully because it can fall slightly. When room temperature, slide a knife around the sides of the springform pan and then remove the sides. Using a large knife, slice between the pan and the cake. Place the cake on a plate. Sprinkle with confectioners' sugar and chocolate shavings.Serve within several hours after removing it from the springform pan.Serves 12.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right brown candy

Brown CandyThis candy is easier to make if two cooks work together ? one to pour and one to stir.6 cups granulated sugar, divided2 cups light cream1/4 teaspoon baking soda1 tablespoon white corn syrup1/4 pound butter1 teaspoon vanilla extract2 pounds pecans, finely choppedCaramelize 2 cups sugar by pouring it into a heavy aluminum or iron skillet and place over low heat. Begin stirring with wooden spoon and keep sugar moving so it will not scorch. It will take over 30 minutes to completely melt this sugar and, at no time let it smoke or cook so fast that it turns dark. It should be about the color of light brown sugar syrupAs soon as sugar has started to heat in the skillet, pour remaining 4 cups of sugar together with cream and corn syrup into a deep heavy kettle and set it over low heat to cook along slowly while melting the sugar in skillet.As soon as all the sugar is melted, begin pouring it into kettle of boiling cream and sugar, keeping it on very slow heat and stirring constantly. The real secret of mixing these ingredients is to pour a stream no larger than a knitting needle and to stir across the bottom of the kettle at all times. Continue cooking and stirring until the mixture forms a firm ball when dropped into cold water or 242 degrees F on a candy thermometer.After this test is made, turn heat off and immediately add the baking soda, stirring vigorously as it foams up. As soon as the baking soda is mixed, add butter, allowing it to melt as stirred. Quit stirring as soon as butter melted, and remove from heat for about 20 minutes, then add vanilla extract and begin heating.Use a wooden spoon and beat until the mixture is thick and heavy, having a dull appearance instead of a glossy sheen. Add broken pecan meats and mix. Turn into greased tin boxes or into greased square pans where it may be cut into squares when cooled slightly.Yields 4 dozen.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right kahlua kisses

Kahlua KissesSource: New Treasury of Christmas Recipes3/4 teaspoon instant coffee powder1/3 cup water1 cup plus 2 tablespoons granulated sugar1/4 cup Kahlua3 egg whites, room temperature1/4 teaspoon cream of tartarDash saltIn heavy 2-quart saucepan, dissolve coffee powder in water. Add 1 cup sugar; stir over low heat until sugar dissolves. Do not allow to boil. Stir in Kahlua. Brush down sides of pan with pastry brush dipped frequently into cold water. Bring mixture to a boil over medium heat. Do not stir. Boil until candy thermometer registers 240 to 242 degrees F, about 15 minutes, adjusting heat if necessary to prevent boiling over. Mixture will be very thick. Remove from heat (temperature will continue to rise).Immediately beat egg whites with cream of tartar and salt until soft peaks form. Add remaining 2 tablespoons sugar; continue beating until stiff peaks form. Gradually beat hot Kahlua syrup into egg whites, beating after each addition to thoroughly mix. Continue beating 4 to 5 minutes or until meringue is very thick, firm and cooled to lukewarm.Line baking sheet with foil, shiny side down. Using pastry bag fitted with large (#6) star tip, pipe meringue into kisses about 1-1/2 inches high onto baking sheet. Set on center rack of 200 degree F oven for 4 hours. Without opening door, turn heat off and let kisses dry in oven 2 more hours or until crisp. Remove from oven; cool completely on pan.Store in airtight container up to 1 week.Makes 2 1/2 dozen.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right Honey Packed Peaches

Honey Packed PeachesMakes 6 pints.2 3/4 cups water, divided1/4 cup lemon juice5 pounds peaches*, peeled, pitted and cut into wedges1 1/4 cups honey2 tablespoons vanilla extract6 small strips lemon zestIn a large bowl, mix 1/4 cup water and lemon juice. Stir fruit in gently, coating all pieces. Set aside. In a small saucepan, bring honey and remaining water to a boil. Remove from heat; stir in vanilla. Cover pan to keep contents hot. Pack fruit gently into 6 hot sterilized pint jars, filling to 1/4 inch from top of jar, and place a piece of lemon zest in each jar. Fill jars with honey mixture up to 1/4 inch from tops. Wipe rims of jars; top with lids. Screw on bands. Place jars on rack in canning kettle of hot water, adding water if necessary to bring water level to 1 inch above tops of jars. Bring water to a rolling boil; boil for 25 minutes. Remove jars carefully and cool on a wire rack.*Apricots or nectarines may be substituted.FYI: Every honey variety has its own unique color and taste. There are approximately 300 varieties of honey in the United States - with flavors that range from delicately sweet to richly bold. In general, the lighter the color of honey, the milder the flavor. Try a light honey such as clover or orange blossom in Honey Packed Peaches and Honey-Lemon Jelly. Experiment with a more robustly flavored honey such as wildflower or avocado when making Strawberry Jam or any of your favorite recipes.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

© 2007 - 2024 :: Bandu2.com. All Rights Reserved - Умови використання -