Dessert
Flan
15/04/08 18:36
Flan
Recipe from Gilda Alfieri
Brown:
10 Tbs Sugar
1 Tbs Water
In a pan until caremell in color.
Coat the bottom and sides of a clear pyrex 1 qt dish.
(You pour the browned sugar/caramel into the dish, and then slowly move the dish around so it gets coated all the way around. As it cools, the caramel will get bunches of cracks.)
Stir together:
2 cans evaporated milk
0.5 Tbs sat
0.b Tbs Vanilla
Beat together:
6 eggs
10 Tbs Sugar
Add egss to milk.
Sift Egg/Milk mixture into the cool, caramel coated pyrex dish.
Place the pyrex bowl into a pan of 1 inch of water.
Place bowl and pan into preheated 350 degree oven for 60 minutes.
After 60 minutes, a knife into the heart of the flan should come out cleanly
Allow to cool and refrigerate.
BTW, we have never "flipped" the flan over. We just cut out slices from the glass bowl, and then spoon the caramel (which will have sunk to the bottom) over our pieces.
Brown:
10 Tbs Sugar
1 Tbs Water
In a pan until caremell in color.
Coat the bottom and sides of a clear pyrex 1 qt dish.
(You pour the browned sugar/caramel into the dish, and then slowly move the dish around so it gets coated all the way around. As it cools, the caramel will get bunches of cracks.)
Stir together:
2 cans evaporated milk
0.5 Tbs sat
0.b Tbs Vanilla
Beat together:
6 eggs
10 Tbs Sugar
Add egss to milk.
Sift Egg/Milk mixture into the cool, caramel coated pyrex dish.
Place the pyrex bowl into a pan of 1 inch of water.
Place bowl and pan into preheated 350 degree oven for 60 minutes.
After 60 minutes, a knife into the heart of the flan should come out cleanly
Allow to cool and refrigerate.
BTW, we have never "flipped" the flan over. We just cut out slices from the glass bowl, and then spoon the caramel (which will have sunk to the bottom) over our pieces.
Bourbon Balls
15/04/08 18:28
2 cups Pecans
5 cups Vanilla Wafers (large box)
2 cups powdered sugar
3 T cocoa
5 T light corn syrup
1 cup bourbon (less if you do not want extremely moist balls)
* grind nuts & vanilla wafers in a blender or Cuisinart.
* mix cocoa & sugar, add to wafers
* add syrup & bourbon
* shape into small balls (the mixture will be moist) and roll into powdered sugar
* let stand for 10-15 minutes and roll in sugar again
makes about 5 dozen
Monkey Cake
20/08/07 17:47
From the kitchen
of Rose Williams
(makes a cinnamon sugar cake treat that you tear apart with your hands)
2 c of sugar
3 t cinnamon
1-1/2 sticks margarine or butter
4 cans of biscuits (not buttermilk)
Mix 1 cup sugar and 2 t cinnamon in a bowl with lid.
Boil 1 cup sugar, 1 t cinnamon, with margarine in a pan, and keep it warm.
Cut 2 cans of biscuits into 1/4's
Put in bowl of dry sugar/cinnamon mixture and shake to coat.
Drop into a nonstick bundt pan.
Cover with half the syrup mixture
Repeat with the other 2 cans of biscuits
Bake at 350F for 45 min and invert immediately
(makes a cinnamon sugar cake treat that you tear apart with your hands)
2 c of sugar
3 t cinnamon
1-1/2 sticks margarine or butter
4 cans of biscuits (not buttermilk)
Mix 1 cup sugar and 2 t cinnamon in a bowl with lid.
Boil 1 cup sugar, 1 t cinnamon, with margarine in a pan, and keep it warm.
Cut 2 cans of biscuits into 1/4's
Put in bowl of dry sugar/cinnamon mixture and shake to coat.
Drop into a nonstick bundt pan.
Cover with half the syrup mixture
Repeat with the other 2 cans of biscuits
Bake at 350F for 45 min and invert immediately
Italian Christmas Butter Cookies
20/08/07 17:38
They are Italian
and Christmassy because that is when my Italian Grandma made
them...
2-1/2 c unbleached flour
1/2 c sugar
1/4 lb butter
2-1/2 t baking powder
2 t vanilla
3 eggs
Mix all together in a large bowl, it should be a fatty/oily dough (due to the butter) not a dry crumbly dough.
Shape into 1/2 inch balls, or roll out a piece and make a sort of S-shaped cookie.
Bake on an ungreased cookie sheet for 15 minutes at 350F
Allow to cool.
Mix confectioner's sugar with just enough lemon juice to make a simple frosting (you don't need a lot of lemon juice). The trick is to get it thin enough to dip the cookie into and have it stick on the cookie and think enough not drip all the way down.
Take a cool cookie, turn it upside down and dip the top of it half way into the sugar/lemon syrup. Place the cookie (frosted side up) on a clean flat surface, and while the sugar/lemon is still wet, put some sprinkles or jimmis.
The lemon juice will eventually evaporate and leave a tangy hard sugar frosting on the cookie.
EAT!
2-1/2 c unbleached flour
1/2 c sugar
1/4 lb butter
2-1/2 t baking powder
2 t vanilla
3 eggs
Mix all together in a large bowl, it should be a fatty/oily dough (due to the butter) not a dry crumbly dough.
Shape into 1/2 inch balls, or roll out a piece and make a sort of S-shaped cookie.
Bake on an ungreased cookie sheet for 15 minutes at 350F
Allow to cool.
Mix confectioner's sugar with just enough lemon juice to make a simple frosting (you don't need a lot of lemon juice). The trick is to get it thin enough to dip the cookie into and have it stick on the cookie and think enough not drip all the way down.
Take a cool cookie, turn it upside down and dip the top of it half way into the sugar/lemon syrup. Place the cookie (frosted side up) on a clean flat surface, and while the sugar/lemon is still wet, put some sprinkles or jimmis.
The lemon juice will eventually evaporate and leave a tangy hard sugar frosting on the cookie.
EAT!
Walnut Crescent Cookies
20/08/07 15:02
Makes 6 dozen
In one bowl cream together:
• 1/2 lb butter or margarine
add
• 5 T regular sugar
• 2 t vanilla
• 1 T cold water
Mix well.
In another bowl sift:
• 2 c flour
• 1/2 t salt
Gradually add to butter mixture, stirring thoroughly.
Add:
1/2 c chopped English Walnuts
Using portions the size of a walnut, shape into crescents. Bake at 325F for 20 min on an UNgreased cookie sheet.
They will not be browned. While hot, roll in powdered sugar.
After cooled: Store in Plastic bags or covered container. These freeze well.
In one bowl cream together:
• 1/2 lb butter or margarine
add
• 5 T regular sugar
• 2 t vanilla
• 1 T cold water
Mix well.
In another bowl sift:
• 2 c flour
• 1/2 t salt
Gradually add to butter mixture, stirring thoroughly.
Add:
1/2 c chopped English Walnuts
Using portions the size of a walnut, shape into crescents. Bake at 325F for 20 min on an UNgreased cookie sheet.
They will not be browned. While hot, roll in powdered sugar.
After cooled: Store in Plastic bags or covered container. These freeze well.
Cream Cheese Pound Cake
20/08/07 14:40
A favorite dessert recipe from my
childhood. This was done in a plane old tube/bunt pan, never in a
"pound cake" mold.
Mix together:
(notes from mom: I beat the eggs first, then add sugar, then corn margarine, cream cheese and vanilla. Add flour 1/2 c at a time, ok.)
• 1/2 lb butter or corn margarine
• 1/2 lb cream cheese (8 oz)
• 2 c sugar
• 2 c Presto cake flour
• 6 eggs
• 1 tsp vanilla
Grease 10" tube/bunt pan
Pour in mixture
Bake at 350F for 1 hour
Mix together:
(notes from mom: I beat the eggs first, then add sugar, then corn margarine, cream cheese and vanilla. Add flour 1/2 c at a time, ok.)
• 1/2 lb butter or corn margarine
• 1/2 lb cream cheese (8 oz)
• 2 c sugar
• 2 c Presto cake flour
• 6 eggs
• 1 tsp vanilla
Grease 10" tube/bunt pan
Pour in mixture
Bake at 350F for 1 hour