Ricotta Cheese Italian Cookies
Sunday, December 25, 2022
HAPPY HOLIDAYS & MERRY CHRISTMAS!!
Recently, at small Christmas gathering at my work place. I tasted some yummy cookies I never had before. Found out what it was , googled for recipe (Italian Ricotta Cheese cookies -tq) and here it is.
Check out more cooking ideas for Holidays!
Ingredients:- 1 container whole milk ricotta cheese (15-ounce)
- 2½ cups - all-purpose flour
- 1 tsp - baking powder
- 1 tsp - salt
- 8 tbsp. - (1 stick) unsalted butter, softened
- 2 cups - sugar
- 2 - eggs, at room temperature
- 3 tbsp - lemon juice
- ¼ tsp - lemon zest
- For the glaze: 1½ cups powdered sugar; 3 tbsp. lemon juice & ¼ lemon zested
Method:- Sieve the dry ingrediets (flour, baking powder, and salt) together and keep aside.
- Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing between additions until well incorporated.
- Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.
- Fold in the dry ingredients, small amounts at a time.
- Tightly cover the dough with plastic wrap and refrigerate overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Scoop the dough (about 1 tablespoon for each cookie) onto the baking sheets.
- Bake 10 minutes, until cooked through but still pale. (Note – they go from done to burnt really quick, test with a toothpick at 10 min)
- Remove from the oven and let the cookies rest on the cooling rack. Continue with the remaining dough. Glaze and decorate once the cookies are cooled.
- For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon the glaze onto each cooled cookie and use the back of the spoon to gently spread, add sprinkles to decorate. Let the glaze harden for about 2 hours.
Makes about 40 to 45 cookies.
Labels: Baking, Cookie, Festive Food, Holidays, Sweet
Flan Recipe [ in pressure cooker ]
Sunday, August 21, 2022
Pressure Cooker Flan: If you love flan and dread cooking in oven for over hour and half, you are not alone. But if you are comfortable using a pressure cooker (traditional or electric or instant pot), this is a quick and easy recipe. To be honest, I don't know what I would do with out a pressure cooker. Most of my recipes are prepared using pressure cooker. I grew up watching my mom and everyone in the family using them. My mom used to make flan, custard pudding, caramel bread pudding etc., in pressure cooker, so I knew how to make them in pressure cooker. Actually, I never tried baking them in oven. The time required to prepare in oven discourages me to even try :P
Ingredients:
- 1/2 cup - granulated white sugar
- 2 tbsp. - water
- 2 cups - half-and-half or milk or coconut milk
- 1 14oz can - sweetened condensed milk
- 3 - eggs
- 1 tbsp - vanilla extract
- 1 tsp - dark rum (optional)
- Required equipment: a flan pan or round baking dish.
Method:
- In a small saucepan, heat white sugar over medium heat until all of the sugar has melted and turned amber. Remove from heat and carefully add the 2 tbsp of water (watch out for the steam). Stir until all of the water has mixed in, then pour into your flan mold or round baking dish. Set aside to cool while you make the flan mixture.
- Combine the eggs, half-and-half, condensed milk, and vanilla in a blender. (also add rum if desired) Blend until combined and no streaks remain. Gently pour into your prepared flan mold, then cover.
- Pour 1 cup of water in to your pressure cooker, and let the water come to a boil. Place a trivet or a wire stand in the center.
- Close the flan-mold and seal. If using a baking pan, cover the pan with aluminum foil to seal.
- Carefully place the flan mold/pan on a trivet.
- Close cooker lid. Bring to full pressure on high heat. Reduce heat and cook 12 minutes. [do not put the pressure-weight]
- After time is up, turn off the pressure cooker and allow the pressure to release naturally for another 12 minutes. Remove flan from pressure cooker and uncover (flan should be slightly jiggly in the center, but not watery). Allow to cool completely, then refrigerate for at least 4 hours (preferably overnight) before serving.
- Serve: Run a paring knife around the edge of the cup to loosen the custard. Set a plate on top of the flan-mold/pan, grab both the pan and the plate, and flip them together. Gently tap on the top, and lift the pan off of the flan - tap gently on the plate to unmold if it sticks. Pour rest of the melted caramel from the pan over the flan. Cut the flan, serve, and enjoy!
Makes about 8 servings.
Variations:
- To make an Irish Cream Flan, replace 1/2 cup of half-and-half with 1/2 cup of your favorite brand of Irish Cream and reduce the vanilla extract to 1 teaspoon. Do NOT use milk, or your flan might curdle.
- To make a dulce de leche flan, replace the can of condensed milk with a can of dulce de leche.
Labels: Baking, condensed milk, Desserts, Holidays, Pie, Sweet
Banoffee Pie
Saturday, August 20, 2022
This is my sister's creation. She is into cakes and pies. And why not, she loves western desserts and pastry. When she was in grade school, it was a must that there should be a slice of cake in her lunch box everyday. Well, sometimes, only the cake would be gone, rest of the lunch would came back :P Since she is the youngest in the house, everyone would be worried and fuss around her. She was such a picky eater ... I think, she still is. I know she is going to chase me for mentioning it here. Well! I don't mind, after all what are younger sister for :))
INGREDIENTS:
Pie Base/Crust :
- Digestive biscuits - 20 to 30 ( depending on the size the pie)
- Melted Butter
- Optional: Cinnamon powder
Filling:
- 2 or 3 - Bananas
- 1 tsp - lime/lemon/orange juice
- 2 cups - whipped cream or cold heavy cream
- 2 tbsp. - granulated sugar
- 1 tsp vanilla extract
- 1/2 cup - grated chocolate/shredded coconut/chopped pecans for topping , optional
- Dulce De Leche or ( preparation with Condensed Milk given below) - 200 grams/7 oz Can
METHOD:
Preparing Dulce De Leche:
If you’re able to find store-bought dulce de leche, you don’t have to bother with making an homemade version because, a store-bought one is just as good. I realized that the easiest way to prepare Dulce De Leche is by using pressure cooker. That is when ready Dulce De Leche is not available (like in India)
- Take water in the pressure cooker
- Keep the condensed milk tin upright in the cooker
- Ensure it is completely immersed in the water with at least half inch of water above the tin.
- Close the lid of the cooker and cook
- After 1 whistle, lower the flame and cook for 10 mins (do not overcook, as this will make it thicker, and messy to spread on the pie)
- Allow it to cool down (do not remove the can from cooker until it is completely cooled down, generally, I leave it over night)
- When you open the tin it should look something like this, light brown.
Prepare Crust:
- To make crumbs, pulse biscuits in a food processor until finely ground. You can pulse the sugar along with the biscuits in the food processor.
- In a medium bowl, stir together crumbs, sugar, and melted butter until combined and moistened.
- Using your fingers, press the mixture into the bottom of a 9-inch pie pan and up the sides to form an even layer.
- Cover with plastic wrap and place in the fridge to chill for one hour, until firm (or, optional - for a crispier crust, bake the crust at 350ºF for 5 minutes. Cool before filling).
Banoffee Pie:
- Spread dulce de leche gently on top of the prepared crust and smooth the top.
- Slice bananas thinly.
- Mix and coat banana slices with lime, lemon or orange juice to prevent them from oxidizing and turning black.
- Lay banana slices over the dulce de leche in one even layer.
- Using a mixer fitted with the whisk attachment, whisk together heavy cream, sugar, and vanilla extract on high speed until soft peaks form. Avoid overbeating.
- Spread whipped cream over bananas.
- Garnish with grated chocolate/shredded coconut/chopped pecans.
- Refrigerate for at least 3 hours before serving.
- Pie will keep for up to 3 days in the fridge.
NOTE: If available, use spring-form pan. Make it is easy to remove and cut the pie to serve.
Labels: Banana, condensed milk, Desserts, Holidays, Pie, Sweet
Baklava (Airfryer recipe) made with flaky paratha
Saturday, January 01, 2022
YEAH! THIS IS MY 150th POST. THOUGHT BAKLAVA RECIPE WOULD BE THE RIGHT FIT FOR CELEBRATING THE ACHIEVEMENT :))
Baklava is a Mediterranean sweet dessert made of layers of flaky phyllo pastry filled with crushed nuts and sweetened with honey syrup. Each country/region has their own variations. For me, any of the variation would do :P I do love Mediterranean food ... for two main reasons. One: good vegetarian options on the menu, though I am not vegetarian, I lean towards being one. I should say their chicken recipes, especially the kabobs are yummy. Two: all sorts of desserts, especially Baklava.
The traditional Turkish baklava, aka "Fistikli Baklava" is my favorite. Fistikli Bakalva is a pistachio baklava, typically made of phyllo dough, finely crushed pistachios, butter, and a simple syrup made of sugar, water, and lemon juice. Read more about different baklava here
Inspired by Bhavan's recipe, here is my version of Baklava. Flaky parathas are used instead of phyllo sheets. I used Air-fryer to prepare these baklava. So far I have prepared it three times since I purchased the air-fryer in December 2020. Every time, it has been a big hit and disappeared in no time.
Ingredients:
- 6 - Kawan Flakey Parathas
- 2 tbsp - flour
- 1/2 cup - unsalted melted butter
- For fillings:
- 3 cups - nuts ( Almonds, Pistachios, Walnuts, Pecans - may use any type of nuts or combination of nuts)
- 3 tbsp - brown sugar
- 1/4 tsp - cardamom powder
- 1/4 tsp - cinnamon powder
- 1/8 tsp - nutmeg powder
- For syrup
- 1 cup - Honey (may substitute with Maple syrup or Agave nectar or make with sugar syrup)
- 1 tsp - Rose water / or rose syrup
- 1/4 tsp - cardamom powder
- 2 (3") cinnamon sticks
- 2 Tbsp lemon juice
- 2 strips lemon peel
- 1 teaspoon finely grated orange zest, plus 1 teaspoon orange curls
- 2 cloves (optional)
- For garnish:
- 1/4 cup - chopped Pistachios or save some of the filling mixture.
Method:
- Prepare honey syrup:
- Place the honey and about 2 tablespoon of water in a saucepan and heat on the stove-top. As it warms up, add orange extract, and cinnamon stick, cloves, cardamon powder, lemon juice and peel, orange zest and curls, and rose water/syrup. Stir to mix. Bring to a boil, then lower the heat and let the syrup simmer for about 5 minutes. Turn off the stove and keep aside. NOTE: remove the cinnamon stick, cloves, and orange & lemon peels before pouring the syrup on the baked baklava (Step 13).
- Prepare nut mixture:
- In a food processor, pulse each type of nut separately till they are coarsely ground. Transfer the processed nuts in to a mixing bowl, add brown sugar, cardamom powder, cinnamon powder and nutmeg powder. Mix it all together and keep aside.
- Line your baking pan with a parchment paper. On the parchment paper, dust dry flour. Optional step, but helps to remove baklava from the pan later.
- Take out the Kawan Parathas and let them thaw on the parchment paper. Sprinkle some dry flour on top of the parathas so as to not let it become sticky. Let it thaw for only 7-10 minutes.
- Preheat the air-fryer on high for four minutes.
- Once the parathas are slightly thawed, dust bit of flour and roll one of the parathas to the size of the pan.
- Place one paratha on the bottom of the pan and brush the top with melted butter. Spread about 3-4 tbsp of nuts and sugar mix on the paratha.
- Repeat the above two steps for four more parathas.
- Roll the sixth paratha, place on the top, brush melted butter.
- Using the edge of a sharp knife, cut the paratha layers into shapes you would like.
- Place the pan in the preheated air-fryer and air-fry for about 20 minutes. Note: the time required may deffer from one air-fryer to another. Check after 8 minutes and every 3 minutes to make sure baklava does not get burnt.
- If using oven, bake in preheated oven for about 40 minutes or till golden brown.
- Remove the baked baklava and pour the prepared honey syrup while it is still hot.
- Let baklava stay at room temperature overnight or for 8 hours. Garnish with chopped pistachios before serving.
Labels: Air Fryer, Baking, Desserts, Festive Food, Holidays, Sweet, Traditional Sweet
~ Baklava (Airfryer recipe) made with flaky paratha
~
Posted by Swetha @ 1/01/2022 11:22:00 AM ::
Swetha's Fusion ::
permalink
Christmas fruit Cake / Rum Cake
Tuesday, January 01, 2019
This post is dedicated to Menaka Ajji or 'Ollamma' is what we used to call her with love. She used be our neighbor's sister. We used to wait for her visit as we had few common interests. One, love for cats; two, play board games (though she was our grandma's age), and love for baking .... well she taught us many wonderful baking recipes and we were eager to learn, to bake and of course to eat them. Menaka ajji used to conduct baking classes in Hyderabad and what more could one ask. She was a wonderful lady, time was filled with excitement during her visits, from chasing cats to shopping for ingredients to bake and enjoying our creations with Tea along with lots of talks, jokes and laughs.
Here is one of my favorite cake recipe - Christmas fruit/rum cake I learned from Menaka Ajji. Just like Nilgiris rich plum cake - rich, moist, loaded with dry fruits and nuts....and with good festive spirits. Literally!
Also, thank you Bina, for all the technical (I mean culinary) support for this cake.
Ingredients:
- **150gm =2/3 cup = 5.3 oz
- 150gms - maida / all purpose flour
- 75 gms - sugar for preparing caramel
- 75 gms - sugar pdr for the batter. Brown sugar or molasses may be used as it will result in preferred darker shade of the cake.
- 3 - eggs
- 150gms - butter (room temperature)
- 3/4 tsp - baking powder
- 1 tsp - Vanilla extract/essence
- 3 - cloves /laung
- 3 - cardamom / Elachi
- 3 - cinnamon / daalacheenee
- 1/2 tsp - ginger powder
- 1/2 tsp - caraway seeds / shah jeera
- Liquor - dark rum, brandy, sherry(wine) and/or Vodka - for soaking dry fruits and also used later to flavor the baked cake.
- Liqueur - (optional) Cointreau or Grand Marnier ...anything orange flavor for flavoring the baked cake
- 75 gms - dry fruits : resins, saltines, plums, figs, dates, orange and lemon zests (or candied glazed orange peels), candied cherries (not glazed cherries), Tutti-Frutti (candied colorful usually made of raw papaya) - use whichever is available for you.
- 75 gms - nuts :cashew nuts, walnuts, almonds, pecan (if not all, use which ever you find)
Method:
Preparing the Dry fruits:
- You may start this step almost a month before Christmas. ... or at least a week before. Because you want to make the cake day or two before Christmas.
- Cut candied orange peels and dates into small chunks or pulse couple of time in a food processor. Make sure dry fruits like dates are pitted.
- Put all the dry fruits in a container (which can be covered) or a wide-mouth glass jar. Pour Rum, Brandy, Sherry(or red wine) and/or Vodka, enough to cover all the dry fruits. Some people use only one kind of spirit (rum/brandy/red-wine). Cover and keep in a cool place.
- Every other day, open the jar and stir the content. If needed add more spirit to the mixture as the dry fruits soaks up the liquid.
- NOTE: Virgin Version ;) If you prefer not to use any liquor, you may prepare this cake with fruit juice. Four to five days before you make the cake, soak the dry fruits in fruit juice, grape or orange or combination of both may be used, preferably grape juice. Cover and refrigerate. Stir the content everyday and add more juice as needed. The day of baking or a day before, place the soaked dry fruits and the fresh juice of an orange in a sauce pan. Cover it, place it over a medium heat and allow it to cook until the juice is absorbed. Let it cool to room temperature before adding to the batter.
Preparing Caramel:
- In heavy bottomed metal pan (preferably not a non-stick coated pan), cook the sugar and a tbsp of water on medium high heat. You will find that the sugar will melt and start to change color.
- Swirl the pan once or twice without stirring with a spoon.
- When the sugar caramel turns darker golden brown color, turn off heat and place the vessel near the kitchen sink.
- To stop it from hardening, immediately, pour warm or hot water (a table spoon or two) little by little very carefully into the caramel and stir to mix well and keep aside. WARNING: the hot liquid may splash, be very careful and use caution.
Prepping before making the batter and baking:
- Drain the soaked dry fruits in a strainer and retain the drained spirit for later use.
- Grease the cake pans with butter and line with parchment paper if necessary. Keep aside. I keep mine in refrigerator until the batter is ready
- Lemon and Orange Zest: Use a grater/zester to grate-off the top layer of the fruit skin. Make sure not to go deep to grate the white part which is very bitter.
- Cut nuts in to small pieces and toss in flour. This helps it not to sink to the bottom while baking.
- Take the drained dry fruits and toss it around in flour separating the fruits chunks. You may add fresh lemon and orange zest to this mixture.
- In a food processor or in a mortar, make fine powder of all the spices - cloves, cinnamon, cardamom and caraway seeds.
- Sieve the flour with baking powder. Mix in the ground spice powder to the flour and keep aside.
- You may even add Coco powder and/or instant coffee powder to the flour to get that extra flavor and the desired dark cake color. This is optional, but I have added either or both if available.
- Set the oven to preheat to 180 C or 350 F. (Please refer to the oven manual as each oven works differently)
Preparing the cake batter, baking and final flavoring:
- Separate the yoke and egg-white.
- Beat egg whites until they are stiff, scrape the sides of the bowl often with a rubber spatula. Continue to beat the eggs until the peak stands straight up when the beater is lifted from the mixture. Beat the egg white till fluffy.
- In another large mixing bowl, beat the butter until paste and then gradually add sugar spoon by spoon while whisking.
- Beat the egg yoke with vanilla extract to the butter mixture.
- Add caramel to the mixture while still beating
- To the butter mixture gradually add bit of flour and bit of egg white. Mix using cut and fold method. Keep adding flour and egg white until all are mixed in.
[Cut and fold method or a.k.a fold-in or folding : The lighter mixture is placed on top of the heavier mixture, then the two are combined by passing a flat spatula (usually a rubber or flat wooden spatula) down through the mixture, across the bottom, and up over the top. This process continues until the mixtures are combined. This traps air into bubbles in the mixture, allowing the cake to rise well while baking. This is accomplished by a specific technique of using a spoon to lift the two mixtures together, turning them over using a spatula so they combine.]
- Finally now fold-in the dry fruits and nuts to the batter
- Pour the batter into the greased and lined baking tray/pan.
- Bake for 40 min - 60 min in a preheated oven or until a toothpick inserted to the cake comes out clean.
- Once done, take the cake out and let it cool.
- Invert the cake on a plate. Use a fork or toothpick to make small holes at the hard edges. This is to help the liquid to seep through and moisten the hard edges.
- Slightly warm the saved liquor or make a fresh mix by combining fruit juice with rum or just the warm rum( combined with Liqueur-optional). Use a spoon and spread over the cake as it soaks, turn the cake over and spread the spread the liquid over the cake.
- Cover with a cello /cling-warp and keep aside. May be refrigerate too. Note: do not warp or cover with Aluminium foil.
- Repeat the process couple of more times after 6 - 8 hours gap.
- You may choose to decorate it with frosting. But in our home, we just slice the cake and enjoy as the cake itself is moist, rich and very flavorful with all the dry fruits, nuts and liquor.
Wish you all wonderful Christmas with your family and Friends!
Happy Cooking! Happy Baking! Enjoy!
Don't forget to leave comments below.
Labels: Baking, Cake, Christmas, Holidays, Sweet
Kolache Dough Pastry
Thursday, April 12, 2018
Kolache -Originally a semisweet wedding dessert from Central Europe, The name originates from the Czech, and originally Old Slavonic word kolo meaning "circle", "wheel"(link). This recipe(link2) was shared by one of my colleague who brought homemade Kolache Dough Pastry to our Christmas potluck. I gave it a try with my own twists. It did not turn out as good and soft as my colleagues' but non the less tasted very good. First, I have posted the recipe my colleague shared. My fusion variation is posted in the bottom - when I am short on time and want to eat some KD pastry.
Ingredients:
- 1 cup - warm milk
- 3½ cup - All purpose flour
- 1 - egg
- 1 pkg - dry yeast
- ⅓ cup - sugar
- ⅓ cup - butter, melted
- 1 tsp - salt
Filling:
- 4 cups - Walnuts
- 1¼ cups - sugar - more sugar may be add as per taste
- grind the walnuts with sugar and keep aside for filling.
Method:
- In a cup, put ⅓ cup warm milk and 1 tsp sugar, stir. Add yeast and stir until dissolved. Let it stand and get bubbly.
- Place flour in a large mixing bowl. Make a depression in the center. Add rest of the warm milk, egg, sugar, melted butter, salt and yeast mixture at once, mix and knead until smooth. If the dough still sticks to the side of the bowl, continue adding flour about 2 tbs at a time until the right consistency is reached.
- If the dough still sticks to the side of the bowl, continue adding flour about 2 tbs at a time until the right consistency is reached.
- Lightly grease the dough and cover with plastic wrap. Let rest at room temperature until the dough has doubled in size, about 90 minutes for the dough to rise.
- Meanwhile prepare the filling and baking sheet by lining it with parchment paper.
- Divide the dough into 7 portions, roll out and cover with filling. Roll up; be sure to seal ends and place on cookie sheet with seam side down.
- Put 2 to a cookie sheet, let rise 10-30 more minutes while the own preheats to 350 degrees. Brush the tops lightly with melted butter (and egg white).
- Bake for 20 to 25 minutes at 350 degrees.
- When golden brown remove from oven and place on paper towels or cool rack. Once more brush tops with butter while kolaches are still hot.
My Fusion Version:
Dough: I used ready pie dough for the bread.
Filling: Almonds, dry coconuts, a bit of cashew, brown sugar and regular sugar, and 1/4 tsp cardamom powder.
Confession: Did not mean to spoil the authentic recipe, it's just my previous unsuccessful bread making experiences keeps me away from following the recipe and when short on time. But this is quick and easy version.
Labels: Baking, Christmas, Holidays, Sweet
Rocky Road Fudge
Sunday, November 26, 2017
Chocolate fudge recipe for Holiday season.
Who does not like Rocky Road Fudge, or fudge in general. The well made once are expensive at stores (but worth it). But once I figured out how to make it, I never went to stores for it. Only down side is... you will end up with quite a bit of fudge at home. Better to prepare for a party and love to share. May be prepared in different variations with walnuts, pistachios or cashews instead of marshmallows (in step-6).
Ingredients:
- 1 cup - Sweetened evoprated Condensed Milk
- ¾ cup - Granulated sugar
- 2 tbsp - unsalted butter
- 2 cups - white mini marshmallows
- 1¼ cups - Chocolate chips (I prefer dark chocolate)
- 1 tsp - Vanilla essance
- a pinch of salt.
Method:
- Generously grease an 7in cake pan and keep aside.
- Mix the butter, sugar, evaporated milk and salt in a heavy cooking pan.
- Stir over medium heat until the sugar has dissolved, then bring it to boil.
- Let it boil for 3-5 minutes or until mixture thickens, stirring all the time. (until the mixture reaches 1160C/2400F)
- Remove the pan from the heat and beat in the chocolate chips.
- Once the chocolate blends in, beat in the marshmallows and vanilla essence.
- Scrape the mixture into the prepared cake pan. Press the mixture in to the corners and spread it evenly with a flat spatula.
- If using, sprinkle the nuts over the fudge and press them into the surface so that it won't fall off.
- Cool, then score into squares. Chill, then cut them up to serve.
Try this easy method of making fudge and enjoy it with your family and friends.
Labels: Christmas, condensed milk, Desserts, Holidays, Sweet
Maple Pecan Pie
Thursday, November 23, 2017
Pies are made as desserts during holiday season. My favorite are pumpkin pie, apple pie and pecan pie.
Ingredients:
- 1½ cup - pecan halves toasted
- 3 - eggs ( or ¾ cup applesauce for egg-less pie)
- ⅔ cup - Golden brown sugar, tightly packed
- ⅔ cup - Pure maple syrup
- 3 tbsp - corn syrup
- 6 tbsp - unsalted butter, melted
- ½ tsp - salt.
- 1 unbaked - 9 inch ready piecrust (or prepare one at home. Recipe here)
Method:
- Position the rack in the bottom third of the oven and preheat to 3500F
- Finely chop 1 cup of pecans.
- Whisk the eggs ( or applesauce), brown sugar, and salt until well blended in a medium bowl.
- Stir in both syrups and butter.
- Add chopped pecans to the mixture.
- Pour the mixture into the unbaked piecrust. Spread the mixture evenly.
- Decorate rest of the pecan by arranging them on the top and press them slightly into the mixture.
- Bake until the crust is golden brown and the filling is set. About 35 minutes, depends on the oven.
- Cool completely.
Note: For regular pecan pie, just skip the maple syrup and instead of 3 tbsp, add 1 cup of corn syrup .
Pie may be made a day ahead. Store at cool room temperature.
Labels: Baking, Desserts, Holidays, Pie, Sweet
Happy Halloween! - Pumpkin Dessert
Monday, October 31, 2016
Ingredients :
- 1 large can Pumpkin puree
- 1 can evaporated milk
- 3 eggs
- 1 1/2 tsp nutmeg
- 1 1/2 tsp cinnamon
- 1 1/2 stick butter
- 1 box of Yellow cake mix
Method:
- Combine first 5 ingredients and pour into a 9x13 baking pan.
- Pour a bag of yellow cake mix on top.
- Melt 1 1/2 stick butter and drizzle over the top.
- Heat oven to 350' and bake for 50 min
Labels: Baking, Desserts, Holidays, Sweet
Happy Halloween! Veggan- Pumpkin cookie
Pumpkin cookie
--------------
* Libby Pumpkin Mix 15 oz can
* 1 package spice cake mix
* 1/2 tsp Cinnamon powder
* 1 cup Chocolate chips (semi sweet)
* Nuts
- Mix all the ingredients together into a dough.
- Roll the dough.
- Cut them into shapes with cookie cutter.
- Place the cut cookies on cookie-sheet
- Bake in 350 degree for 10 to 15 mins.
- Enjoy
Labels: Baking, Desserts, Holidays, Sweet
Cocadas -From Bolivia /or/ Macaroons from Italy (Coconut Candies)
Saturday, July 23, 2011
This is my daughter's cooking. She made it for a Spanish class potluck.
Cocadas are lot similar to Macaroons.
Very popular that we have a candy bar in honor -'Almond Joy'
Ingredients:. Grated coconut - 2 2/3 cups
. Sweetened Condensed milk - ¾ cup
. Egg - 1
. Almond extract ( or essence) - ¼ teaspoon
Preparation:1. In a bowl, mix shredded coconut, egg, condensed milk, and almond essence until everything is well mixed.
2. Let rest for two or three minutes.
3. Spread butter on a baking sheet.
4. Using two teaspoons, put small amounts of the mixture in the baking sheet.
5. Bake at medium temperature (European oven: 163 Celsius degrees; American oven: 325 Fahrenheit degrees) for twenty-five minutes or until they are golden, dry and smooth at the same time.
Yields 24 regular-size coconut candies
......yummy
Labels: Baking, condensed milk, Holidays, Sweet
~ Cocadas -From Bolivia /or/ Macaroons from Italy (Coconut Candies)
~
Posted by Swetha @ 7/23/2011 07:22:00 PM ::
Swetha's Fusion ::
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Thanksgiving - Apple Pie
Thursday, November 23, 2006
Apple Pie
For Pie Crust (10inch -double layer)
All-purpose flour (shifted) 3 cups
Shortening 1 cup(Cube)
Water (chilled) 4 Tbsp
Baking Pdr(optional) pinch
Salt 1/2 tsp
For Filling:Apples 4 nos.
Brown Sugar 1/2 cup
Butter 2 tblsp
Cornstarch 1 tblsp.
Salt Pinch
Cinnamon Pdr. 1/4 tsp.
Nutmeg Pdr. A Pinch
Method:1. Sift together flour and salt. Divide shortening in half. Cut in first half till mixture looks like corn meal. Then cut in remaining half of the butter. Gently toss around the mixture to look like breadcrumbs. Keep the mixture in the refrigerator for over 10 mins.
2. Mean while, peel the skin off the apples and slice. Sieve Cornstarch, cinnamon pdr., nutmeg pdr and mix all with little water until no lumps are left. On a low heat, put 2 tblsp butter in a sauce pan, add apple slices, brown sugar and little water. Close the lid and allow the apples to partially cook. Add the salt and cornstarch mixture. Cook for few more minutes.
3. Butter the 10 inch pie pan and lightly dust in with flour. Keep the pan in refrigerator for better results.
4. Take out dough mixture and add little chilled water and knead. Keep in refrigerator for 5 minutes. Divide the dough into two equal parts. Lightly dust the surface with flour. Flatten and roll on part of the dough into 1/8 inch thick and about 12 1/2 inch in diameter. Always roll from the center to the edge of the dough with light strokes. If the edges split, pinch together using fingertips. Gently transfer pastry to the pie plate, fitting loosely on to bottom and sides. Trim to one inch beyond edge and fold under.
5. Preheat the oven 350 F. Fill the cooked apple mixture to the pie plate. Roll the other half of the dough. Slice into 1/2 inch thick strips and drape over filled pie shell in a crisscross pattern; Press the edge with your finger tip. Bake for 45 minutes or until golden brown. Sprinkle the top with Cinnamon.
~ Happy Thanksgiving! ~
- ~ o O o ~ -
Labels: Baking, Holidays, Pie, Sweet
