1 1/2 cups Flour (NOT Self-rising)
2 Tbs Sugar
1/6 Cup Crisco (Butter Flavor works well)
1/3 Cup Butter
1/3 Cup COLD Water
Mix all dry ingredients together in a bowl. Slowly add water, a tsp or so at a time, blending well between additions. You want the dough to form a rough, crumble consistency that can hold together in balls about the size of peas.
Roll dough out on HIGHLY floured surface. Remember to flour your hands, and rolling pin! Roll to 1/8 - 1/4" thickness, then invert into baking dish. If it breaks apart that is okay! You can use your fingers to gently push pieces in to cover the whole pie pan, or baking dish.
Its now good to fill & bake!
Using the 2 different fats allows them to melt at 2 temps, providing a flakier crust.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Tuesday, November 10, 2009
Tuesday, September 1, 2009
Aliter Dulcia (Sweet Roman Toast)
White Bread
Milk
Olive Oil
Honey
Remove the crusts from the bread and slice it. Dip in milk and saute in olive oil. Sprinkle honey on top and serve.
*This recipe is much like "french toast", but omits the egg so is wonderful for people will allergies to eggs. I've also made it with Soy Milk and it turned out just as good. It is listed as a Roman dessert, though I make it as a breakfast. As found in "De Re Coquinaria" by Apicius.*
Milk
Olive Oil
Honey
Remove the crusts from the bread and slice it. Dip in milk and saute in olive oil. Sprinkle honey on top and serve.
*This recipe is much like "french toast", but omits the egg so is wonderful for people will allergies to eggs. I've also made it with Soy Milk and it turned out just as good. It is listed as a Roman dessert, though I make it as a breakfast. As found in "De Re Coquinaria" by Apicius.*
Tuesday, May 26, 2009
Desert Lumpia
Yes you heard correctly, I said (well typed) dessert lumpia. This is my variation on Turon (banana rolls) that are native to the Philippines.
1 pkg (30 count) Lumpia wrappers
2 bunches bananas (ripe, but not squishy)
1 apple (Gala or another sweet, red cooking apple)
Brown Sugar
water
Pre-heat your oil source (fry daddy, pan with oil in it). Slice each banana into 1/4 inch thick slices. Finely chop the apple. On one lumpia wrapper sprinkle some brown sugar (about 1 Tbs - or to taste). Lay several slices of banana on top (about 5-6 per lumpia should be sufficent). Sprinkle a few apple pieces on top, and then a small amount of brown sugar. Wrap closed, sealing edges with water. Fry for 2-5 minutes, until golden brown. Serve with vanilla ice cream for a great treat.
1 pkg (30 count) Lumpia wrappers
2 bunches bananas (ripe, but not squishy)
1 apple (Gala or another sweet, red cooking apple)
Brown Sugar
water
Pre-heat your oil source (fry daddy, pan with oil in it). Slice each banana into 1/4 inch thick slices. Finely chop the apple. On one lumpia wrapper sprinkle some brown sugar (about 1 Tbs - or to taste). Lay several slices of banana on top (about 5-6 per lumpia should be sufficent). Sprinkle a few apple pieces on top, and then a small amount of brown sugar. Wrap closed, sealing edges with water. Fry for 2-5 minutes, until golden brown. Serve with vanilla ice cream for a great treat.
Tuesday, May 5, 2009
Créme Brûlée With Assorted Cookies
This recipe was featured in the May issue of Texas Monthly. It is from Chef Will Packwood of 7 in Austin.
Créme Brûlée
1/2 vanilla bean
1/2 cup sugar
1 pint cream
1 tablespoon orange zest
8 egg yolks
Preheat the oven to 325 degrees. Split and scrape the vanilla bean and combine with the sugar, cream, and finely chopped orange zest and scald over medium-high heat.
Meanwhile, in a separate bowl, lightly mix the yolks with a wooden or stainless-steel spoon. When the cream is hot, temper the yolks with an equal amount of the hot cream. Add the remaining cream to the yolk mixture and stir to combine. Strain the creme brulee mixture into a clean bowl and place over an ice bath or immediately turn into ramekins.
Pour the custard mixture into 8 four-ounce ramekins and place them in a large roasting pan. Add enough hot water to come halfway up the sides of the custard filled ramekins, wrap the roasting pan loosely with aluminum foil, and place on the center rack of the preheated oven.
Bake the custards for one hour and fifteen minutes, or until custard slightly jiggles when you shake the ramekin. Editor's note: Start watching the custard at the 45-minute mark.
Remove the custards from the water bath and allow them to cool to room temperature. Wrap individually in plastic wrap and allow them to rest in the refrigerator overnight.
When you are ready to serve, pour one tablespoon of granulated sugar over the top of the custard. Shake the ramekin so that the sugar is distributed in a thin even layer. Using a kitchen torch, caramelize the sugar. Allow the custards to rest for one to two minutes. Serve the custards with assorted cookies or mixed berries.
Shortbread Cookies
1/3 cup (3 ounces) almond paste
1 1/2 cups (12 ounces) butter
1 1/4 cups (10 ounces) sugar
2 egg yolks
1/8 cup (1 ounce) amaretto
1 teaspoon orange zest
2 cups (8 ounces) cake flour
2 cups (8 ounces) AP flour
pinch of salt
Editor's note: 8 fluid ounces equals 1 cup (butter, sugar); 4 solid ounces equals 1 cup (flour)
Using a food processor or mixer, thoroughly combine the softened almond paste and softened butter, transfer mixture to a mixer and cream with the sugar.
When butter-sugar mixture is light and fluffy, add the yolks one at a time, combine thoroughly making sure to scrape down the side of the mixing bowl.
Add the amaretto and zest mix to combine, sift flours and salt over mixing bowl and fold lightly to combine, remove shortbread dough from mixing bowl, cover with plastic wrap, and allow dough to rest in cooler for 25 to 30 minutes.
When dough has rested, remove from cooler, unwrap, and roll dough on sugared, cooled work surface to 1/2-inch thickness. Cut dough into five-inch rounds, transfer to a parchment paper lined cookie sheet, and bake until golden brown, about 20 minutes, in a 350-degree oven. Yields approximately 1 1/2 dozen.
Editor's note: Five-inch rounds are pretty large, and the cookies spread slightly while baking. Allow for room when spacing the cookies apart on the baking sheet. A smaller round will produce smaller cookies.
Créme Brûlée
1/2 vanilla bean
1/2 cup sugar
1 pint cream
1 tablespoon orange zest
8 egg yolks
Preheat the oven to 325 degrees. Split and scrape the vanilla bean and combine with the sugar, cream, and finely chopped orange zest and scald over medium-high heat.
Meanwhile, in a separate bowl, lightly mix the yolks with a wooden or stainless-steel spoon. When the cream is hot, temper the yolks with an equal amount of the hot cream. Add the remaining cream to the yolk mixture and stir to combine. Strain the creme brulee mixture into a clean bowl and place over an ice bath or immediately turn into ramekins.
Pour the custard mixture into 8 four-ounce ramekins and place them in a large roasting pan. Add enough hot water to come halfway up the sides of the custard filled ramekins, wrap the roasting pan loosely with aluminum foil, and place on the center rack of the preheated oven.
Bake the custards for one hour and fifteen minutes, or until custard slightly jiggles when you shake the ramekin. Editor's note: Start watching the custard at the 45-minute mark.
Remove the custards from the water bath and allow them to cool to room temperature. Wrap individually in plastic wrap and allow them to rest in the refrigerator overnight.
When you are ready to serve, pour one tablespoon of granulated sugar over the top of the custard. Shake the ramekin so that the sugar is distributed in a thin even layer. Using a kitchen torch, caramelize the sugar. Allow the custards to rest for one to two minutes. Serve the custards with assorted cookies or mixed berries.
Shortbread Cookies
1/3 cup (3 ounces) almond paste
1 1/2 cups (12 ounces) butter
1 1/4 cups (10 ounces) sugar
2 egg yolks
1/8 cup (1 ounce) amaretto
1 teaspoon orange zest
2 cups (8 ounces) cake flour
2 cups (8 ounces) AP flour
pinch of salt
Editor's note: 8 fluid ounces equals 1 cup (butter, sugar); 4 solid ounces equals 1 cup (flour)
Using a food processor or mixer, thoroughly combine the softened almond paste and softened butter, transfer mixture to a mixer and cream with the sugar.
When butter-sugar mixture is light and fluffy, add the yolks one at a time, combine thoroughly making sure to scrape down the side of the mixing bowl.
Add the amaretto and zest mix to combine, sift flours and salt over mixing bowl and fold lightly to combine, remove shortbread dough from mixing bowl, cover with plastic wrap, and allow dough to rest in cooler for 25 to 30 minutes.
When dough has rested, remove from cooler, unwrap, and roll dough on sugared, cooled work surface to 1/2-inch thickness. Cut dough into five-inch rounds, transfer to a parchment paper lined cookie sheet, and bake until golden brown, about 20 minutes, in a 350-degree oven. Yields approximately 1 1/2 dozen.
Editor's note: Five-inch rounds are pretty large, and the cookies spread slightly while baking. Allow for room when spacing the cookies apart on the baking sheet. A smaller round will produce smaller cookies.
Sunday, March 8, 2009
Pan de Tres Leche (3 Milks Cake)
Moist White Cake mix, prepared to package directions
1 can (12 oz) Evaporated Milk
1 can (14 oz) Sweetened, Condensed Milk
1 cup Whole Milk
16oz Heavy Whipping Cream
1 tsp Vanilla Extract
2 Tbs Sugar
Prepare cake mix according to package directions. When cooled completely (30-60 minutes), poke holes in cake with a skewer or chopstick. Beat the milks together, then pour (SLOWLY!) over the cake, allowing it to 'drink' the milk in.
Cream together whipping cream, vanilla and sugar. Spread over cake and store in fridge for several hours (or overnight) to allow the cake to set. Serve with a dusting of powdered cinnamon, bakers chocolate, or thin fruit slices (banana, mango, papaya, etc) if desired.
*Usually you'll only find fruit on the cake for special occasions (births, weddings, etc) or at a snooty restaurant. Most people don't go through the fruiting it if they're just preparing it for a pot-luck, Cinco de Mayo, or family dinner.*
1 can (12 oz) Evaporated Milk
1 can (14 oz) Sweetened, Condensed Milk
1 cup Whole Milk
16oz Heavy Whipping Cream
1 tsp Vanilla Extract
2 Tbs Sugar
Prepare cake mix according to package directions. When cooled completely (30-60 minutes), poke holes in cake with a skewer or chopstick. Beat the milks together, then pour (SLOWLY!) over the cake, allowing it to 'drink' the milk in.
Cream together whipping cream, vanilla and sugar. Spread over cake and store in fridge for several hours (or overnight) to allow the cake to set. Serve with a dusting of powdered cinnamon, bakers chocolate, or thin fruit slices (banana, mango, papaya, etc) if desired.
*Usually you'll only find fruit on the cake for special occasions (births, weddings, etc) or at a snooty restaurant. Most people don't go through the fruiting it if they're just preparing it for a pot-luck, Cinco de Mayo, or family dinner.*
Friday, February 6, 2009
Cannoli
800g (32oz) flour
150g (6oz) lard or oil
4 eggs
1 dl (3 fl oz) Muscatel or white wine
75g (3 oz) sugar
pinch Vanilla
pinch Salt
ricotta cream (12 oz recotta, 6 oz sugar, vanilla - mix and rest 12 hours, add chocolate drops)
candied orange peels, or cherries
Put the flour onto a work surface, making a hollow in the middle and place the oil, sugar, wine and eggs into it. Mix together kneading well until a firm dough forms. Leave to rest, about 1 hour.
Roll dough out so it is very thin, and cut out circles of 10cm (4 inches). Roll circles around 12cm (5 inch) tubes of tin or reed, which has been greased. In a large, deep pan fry the dough circles until golden. Remove and let cool.
When circles are cooled, remove the tubes. Fill with the ricotta cream mixture, dust with confectioner's sugar and garnish with candied orange peel or cherries.
*You can coat the inside of the tubes with melted chocolate before filling if desired.*
150g (6oz) lard or oil
4 eggs
1 dl (3 fl oz) Muscatel or white wine
75g (3 oz) sugar
pinch Vanilla
pinch Salt
ricotta cream (12 oz recotta, 6 oz sugar, vanilla - mix and rest 12 hours, add chocolate drops)
candied orange peels, or cherries
Put the flour onto a work surface, making a hollow in the middle and place the oil, sugar, wine and eggs into it. Mix together kneading well until a firm dough forms. Leave to rest, about 1 hour.
Roll dough out so it is very thin, and cut out circles of 10cm (4 inches). Roll circles around 12cm (5 inch) tubes of tin or reed, which has been greased. In a large, deep pan fry the dough circles until golden. Remove and let cool.
When circles are cooled, remove the tubes. Fill with the ricotta cream mixture, dust with confectioner's sugar and garnish with candied orange peel or cherries.
*You can coat the inside of the tubes with melted chocolate before filling if desired.*
Wednesday, February 4, 2009
Chocolate Pecan Pie
1 cup Sugar
1/3 cups Hershey's Baker Cocoa
3 Eggs, lightly beaten
1 tablespoon Butter or Margarine, melted
1 teaspoon Vanilla
1 1/2 cups Pecans, chopped
3/4 cups Light corn syrup
1 9 inch Pie Crust, unbaked
Pre-heat oven to 350°F. Stir together cocoa and sugar. Add eggs, corn syrup, butter, pecans & vanilla; stir until well blended. Pour into pie crust, and bake for 60 minutes or until set. Cool on wire rack. Garnish with whipped cream if desired. Enjoy!
1/3 cups Hershey's Baker Cocoa
3 Eggs, lightly beaten
1 tablespoon Butter or Margarine, melted
1 teaspoon Vanilla
1 1/2 cups Pecans, chopped
3/4 cups Light corn syrup
1 9 inch Pie Crust, unbaked
Pre-heat oven to 350°F. Stir together cocoa and sugar. Add eggs, corn syrup, butter, pecans & vanilla; stir until well blended. Pour into pie crust, and bake for 60 minutes or until set. Cool on wire rack. Garnish with whipped cream if desired. Enjoy!
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