(Recipe from Hot and Spicey: Red Hot Sizzling Dishes)
14 ounce can evaporated milk
14 ounce can condensed milk
14 once can cocnut milk
freshly grated nutmeg (Of course, pre-grated nutmeg can be substituted)
1 t almond extract
Lemon balm sprigs, lime slices, and shredded coconut, to decorate (optional, although it taste good with some lime squeezed on top when you serve it)
1. Mix first three ingredients together in a freezerproof bowl, then stir in nutmeg and almond extract.
2. Chill in freezer for an hour or two or until the mixture is semi-frozen.
3. Remove from freezer and whisk until the mixture has become fluffy and has doubled in volume.
4. Pour into freezer container, cover, and freeze. Soften slightly before serving. Decorate with optional ingredients.
I haven't tried it with an ice cream-maker, but I'm sure it would be even creamier.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Monday, February 26, 2007
Monday, January 15, 2007
Rugelach
(from Baking Illustrated)
Okay, so this recipe is a bit labor intensive, but I think its yumminess makes it well worth the effort.
dough:
2.25 cups flour
2.5 T sugar
1/2 t salt
2 sticks unsalted butter, cold and cut into 1/4 inch slices
8 oz cream cheese, cut into 1/2 inch chunks
2 T sour cream
filling:
2/3 cup apricot preserves
1 cup raisins, chopped fine
2 cups finelychopped walnuts
1/2 cup sugar
2 T ground cinammon
(other good filling combinations are raspberry-chocolate-walnut, apricot-cherry-cashew, pineapple-coconut, strawberry-white chocolate-macadamia nut, apple-pecan)
glaze:
2 egg yolks
2 T milk
1. put flour, sugar, and salt in a food processor and pulse a few times to mix.
2. sprinkle the butter, cream cheese, and sour cream over the mixture. process in 1 second pulses until the dough comes together in small, uneven pebbles (so that it looks like cottage cheese).
3. press the mixture into a 9x6 inch log, then divide the log into 4 equal portions.
4. roll each portion into a 8x4 inch rectangle (use flour as needed to prevent sticking), and then put the dough between two sheet of plastic wrap and roll into an 11x7 inch rectangle.
5. leave in the plastic wrap and put in the freezer for at least 30 minutes.
6. remove large chunks from preserves, and combine the cinammon and sugar.
7. once the dough has been frozen, take it out of the plastic wrap and cover with preserves, then sprinkle with fruit, walnuts, and then lightly cover with cinammon-sugar mixture.
8. press down mixture and then roll tightly.
9. put back in the freezer for 15 minutes.
10. preheat the oven to 375. mix the egg yolks and milk.
11. after 15 minutes take out the rolls, cut off and discard the uneven ends.
12. cut the logs into about 8 pieces, about 1 inch wide.
13. brush the egg glaze onto the top and side of each and place on a parchment-lined baking sheet about 2 inches apart.
14. bake for 20-23 minutes until golden brown and a bit puffy. let cool for a few minutes.
Okay, so this recipe is a bit labor intensive, but I think its yumminess makes it well worth the effort.
dough:
2.25 cups flour
2.5 T sugar
1/2 t salt
2 sticks unsalted butter, cold and cut into 1/4 inch slices
8 oz cream cheese, cut into 1/2 inch chunks
2 T sour cream
filling:
2/3 cup apricot preserves
1 cup raisins, chopped fine
2 cups finelychopped walnuts
1/2 cup sugar
2 T ground cinammon
(other good filling combinations are raspberry-chocolate-walnut, apricot-cherry-cashew, pineapple-coconut, strawberry-white chocolate-macadamia nut, apple-pecan)
glaze:
2 egg yolks
2 T milk
1. put flour, sugar, and salt in a food processor and pulse a few times to mix.
2. sprinkle the butter, cream cheese, and sour cream over the mixture. process in 1 second pulses until the dough comes together in small, uneven pebbles (so that it looks like cottage cheese).
3. press the mixture into a 9x6 inch log, then divide the log into 4 equal portions.
4. roll each portion into a 8x4 inch rectangle (use flour as needed to prevent sticking), and then put the dough between two sheet of plastic wrap and roll into an 11x7 inch rectangle.
5. leave in the plastic wrap and put in the freezer for at least 30 minutes.
6. remove large chunks from preserves, and combine the cinammon and sugar.
7. once the dough has been frozen, take it out of the plastic wrap and cover with preserves, then sprinkle with fruit, walnuts, and then lightly cover with cinammon-sugar mixture.
8. press down mixture and then roll tightly.
9. put back in the freezer for 15 minutes.
10. preheat the oven to 375. mix the egg yolks and milk.
11. after 15 minutes take out the rolls, cut off and discard the uneven ends.
12. cut the logs into about 8 pieces, about 1 inch wide.
13. brush the egg glaze onto the top and side of each and place on a parchment-lined baking sheet about 2 inches apart.
14. bake for 20-23 minutes until golden brown and a bit puffy. let cool for a few minutes.
Sunday, January 7, 2007
Choco-Dot-Chewies
Source: My Grandma and My Mom
This recipe is in tight competition with the chocolate chip recipe posted by Platypus for my favorite cookie.
Bottom Layer:
1/2 cup packed brown sugar
1/4 cup shortening (I usually use butter)
3 T milk
1 cup flour
1/8 t salt
Top Layer:
3/4 packed brown sugar
1 t vanilla
1/4 t salt
1 cup shredded coconut
1 cup chopped nuts (I use walnut. YUM!).
6 oz chocolate chips
*I have made a vegan version of this recipe that also tastes great. Substitute soy milk for milk. Use a vegan margarine or soy butter for the shortening. Powered egg substitute combined with the appropriate amount of water works fine for the eggs.
1. Preheat oven to 350 degrees and grease a 13"x9" pan.
2. Mix the bottom layer ingredients together until you get a cookie dough (It's really best just to use your hands to work the dough to the right consistency.
3. Press the cookie dough into the bottom of the pan and bake for 10 minutes
4. Beat the eggs.
5. Combine the rest of the top layer ingredients together.
6. Spread top layer on top of hot bottom layer and bake for another 10-15 minutes (the recipe says bake for 20 minutes, but I don't think it ever takes that long.
7. Cut cookie into bars while its still warm.
This recipe is in tight competition with the chocolate chip recipe posted by Platypus for my favorite cookie.
Bottom Layer:
1/2 cup packed brown sugar
1/4 cup shortening (I usually use butter)
3 T milk
1 cup flour
1/8 t salt
Top Layer:
3/4 packed brown sugar
1 t vanilla
1/4 t salt
1 cup shredded coconut
1 cup chopped nuts (I use walnut. YUM!).
6 oz chocolate chips
*I have made a vegan version of this recipe that also tastes great. Substitute soy milk for milk. Use a vegan margarine or soy butter for the shortening. Powered egg substitute combined with the appropriate amount of water works fine for the eggs.
1. Preheat oven to 350 degrees and grease a 13"x9" pan.
2. Mix the bottom layer ingredients together until you get a cookie dough (It's really best just to use your hands to work the dough to the right consistency.
3. Press the cookie dough into the bottom of the pan and bake for 10 minutes
4. Beat the eggs.
5. Combine the rest of the top layer ingredients together.
6. Spread top layer on top of hot bottom layer and bake for another 10-15 minutes (the recipe says bake for 20 minutes, but I don't think it ever takes that long.
7. Cut cookie into bars while its still warm.
Tuesday, January 2, 2007
Banana Bread
(from America's Test Kitchen)
2 cups unbleached all-purpose flour, plus more for dusting the pan
1 1/4 cups walnuts, chopped coarse
3/4 cup sugar
3/4 t baking soda
1/2 t salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
3/4 stick unsalted butter, melted and cooled
1 t vanilla extract
1 cup chocolate chips (optional...cut back on sugar if you add these)
1. Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C) degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.
3. Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl; set aside.
4. Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
5. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)
2 cups unbleached all-purpose flour, plus more for dusting the pan
1 1/4 cups walnuts, chopped coarse
3/4 cup sugar
3/4 t baking soda
1/2 t salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
3/4 stick unsalted butter, melted and cooled
1 t vanilla extract
1 cup chocolate chips (optional...cut back on sugar if you add these)
1. Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C) degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.
3. Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl; set aside.
4. Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
5. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)
Biscotti (and Variations)
(from America's Test Kitchen)
These ones are more buttery, a bit less crunchy, and good for eating on their own.
2 cups unbleached all-purpose flour
1 t baking powder
1/4 t table salt
4 T unsalted butter
1 cup granulated sugar
2 large eggs
½ T vanilla
¾ cup white chocolate chips
¾ cup chopped apricots
¾ cup slivered almonds
Other great fillings include chocolate chips, almonds, whatever you want.
1. Combine flour, baking powder, salt in a small bowl. Preheat oven to 350.
2. Beat butter and sugar together in bowl of electric mixer until light and smooth; add eggs one at a time, then vanilla.
3. Stir in dry ingredients until dough is just combined.
4. Add in chocolate, nuts, and fruit.
5. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion of dough into a rough 13-by-2-inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to smooth it.
6. Bake until loaves are golden and just beginning to crack on top, about 35 minutes.
7. Cool the loaves for 10 minutes; lower oven temperature to 325 degrees. Cut each loaf diagonally into think cookies with a serrated knife. Lay the slices about 1/2-inch apart on the cookie sheet, cut side up, and return them to the oven.
8. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer biscotti to wire rack and cool completely.
(from Moosewood Low-Fat Favorites)
These ones are super crunchy and good for dipping in coffee and tea.
2 cups all-purpose flour
1 cup sugar
1 t baking powder
1/8 t baking soda
1/4 t salt
2 whole eggs, at room temperature
2 egg whites, at room temperature
.5 T almond extract
.5 T vanilla extract
¾ cup slivered almonds
2. In medium bowl, combine flour, baking powder, salt and baking soda.
3. In large bowl, with electric mixer on high speed, combine sugar, eggs, egg whites and extract until well blended.
4. Blend in half of the flour mixture with spatula, then beat with mixer on low speed, then add remaining flour mixture and continue beating until smooth.
5. Add almonds and stir to combine.
6. Divide dough into 2 pieces and spread each onto the center of a prepared baking sheet, smoothing each into a 12 x 2 " strip.
7. Bake until firm and light gold, 25-30 minutes.
8. Lower oven temperature to 300 F; cool cookies on rack 10 minutes.
9. With serrated knife, cut each strip into twenty-four 1/2" slices. Arrange slices on baking sheets, and bake until crisp and light gold, about 35 minutes.
These ones are more buttery, a bit less crunchy, and good for eating on their own.
2 cups unbleached all-purpose flour
1 t baking powder
1/4 t table salt
4 T unsalted butter
1 cup granulated sugar
2 large eggs
½ T vanilla
¾ cup white chocolate chips
¾ cup chopped apricots
¾ cup slivered almonds
Other great fillings include chocolate chips, almonds, whatever you want.
1. Combine flour, baking powder, salt in a small bowl. Preheat oven to 350.
2. Beat butter and sugar together in bowl of electric mixer until light and smooth; add eggs one at a time, then vanilla.
3. Stir in dry ingredients until dough is just combined.
4. Add in chocolate, nuts, and fruit.
5. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion of dough into a rough 13-by-2-inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to smooth it.
6. Bake until loaves are golden and just beginning to crack on top, about 35 minutes.
7. Cool the loaves for 10 minutes; lower oven temperature to 325 degrees. Cut each loaf diagonally into think cookies with a serrated knife. Lay the slices about 1/2-inch apart on the cookie sheet, cut side up, and return them to the oven.
8. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer biscotti to wire rack and cool completely.
(from Moosewood Low-Fat Favorites)
These ones are super crunchy and good for dipping in coffee and tea.
2 cups all-purpose flour
1 cup sugar
1 t baking powder
1/8 t baking soda
1/4 t salt
2 whole eggs, at room temperature
2 egg whites, at room temperature
.5 T almond extract
.5 T vanilla extract
¾ cup slivered almonds
2. In medium bowl, combine flour, baking powder, salt and baking soda.
3. In large bowl, with electric mixer on high speed, combine sugar, eggs, egg whites and extract until well blended.
4. Blend in half of the flour mixture with spatula, then beat with mixer on low speed, then add remaining flour mixture and continue beating until smooth.
5. Add almonds and stir to combine.
6. Divide dough into 2 pieces and spread each onto the center of a prepared baking sheet, smoothing each into a 12 x 2 " strip.
7. Bake until firm and light gold, 25-30 minutes.
8. Lower oven temperature to 300 F; cool cookies on rack 10 minutes.
9. With serrated knife, cut each strip into twenty-four 1/2" slices. Arrange slices on baking sheets, and bake until crisp and light gold, about 35 minutes.
Lemon Squares
(From America's Test Kitchen)
The Crust:
1 3/4 cups unbleached all-purpose flour
2/3 cup confectioners' sugar , plus extra to decorate finished bars
1/4 cup cornstarch
3/4 t table salt
12 T unsalted butter (1 1/2 sticks), at very cool room temperature, cut into 1-inch pieces, plus extra for greasing pan
Lemon Filling:
4 large eggs , beaten lightly
1 1/3 cups granulated sugar
3 T unbleached all-purpose flour
2 t grated lemon zest from 2 large lemons
2/3 cup lemon juice from 3 to 4 large lemons, strained
1/3 cup whole milk
1/8 t table salt
1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly butter a 13-by-9-inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then lay second sheet crosswise over it.
2. Pulse flour, confectioners’ sugar, cornstarch, and salt in food processor fitted with steel blade.
3. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1-second bursts.
4. Sprinkle mixture into lined pan and, following illustration 2, press firmly with fingers into even, 1/4-inch layer over entire pan bottom and about 1/2-inch up sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.
5. For the filling: Meanwhile, whisk eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, milk, and salt to blend well.
6. To finish the bars: Reduce oven temperature to 325 degrees. Stir filling mixture to reblend; pour into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes.
7. Transfer pan to wire rack; cool to near room temperature, at least 30 minutes.
Sprinkle confectioners’ sugar over bars, if desired.
The Crust:
1 3/4 cups unbleached all-purpose flour
2/3 cup confectioners' sugar , plus extra to decorate finished bars
1/4 cup cornstarch
3/4 t table salt
12 T unsalted butter (1 1/2 sticks), at very cool room temperature, cut into 1-inch pieces, plus extra for greasing pan
Lemon Filling:
4 large eggs , beaten lightly
1 1/3 cups granulated sugar
3 T unbleached all-purpose flour
2 t grated lemon zest from 2 large lemons
2/3 cup lemon juice from 3 to 4 large lemons, strained
1/3 cup whole milk
1/8 t table salt
1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly butter a 13-by-9-inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then lay second sheet crosswise over it.
2. Pulse flour, confectioners’ sugar, cornstarch, and salt in food processor fitted with steel blade.
3. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1-second bursts.
4. Sprinkle mixture into lined pan and, following illustration 2, press firmly with fingers into even, 1/4-inch layer over entire pan bottom and about 1/2-inch up sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.
5. For the filling: Meanwhile, whisk eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, milk, and salt to blend well.
6. To finish the bars: Reduce oven temperature to 325 degrees. Stir filling mixture to reblend; pour into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes.
7. Transfer pan to wire rack; cool to near room temperature, at least 30 minutes.
Sprinkle confectioners’ sugar over bars, if desired.
Big and Chewy Chocolate Chip Cookies
(from America's Test Kitchen)
3 1/3 cups flour
¾ t baking soda
½ t salt
1 cup butter, softened
½ cup sugar
1¼ cup packed brown sugar
1 T vanilla extract
2 eggs
2 egg yolks
2 cups (12-ounce package) semi-sweet chocolate chips
1. Preheat oven to 325. Combine flour, baking soda and salt in large bowl.
2. Beat butter, sugar, and brown sugar in large mixer bowl.
3. Beat in eggs, egg yolks, and vanilla.
4. Gradually beat in flour mixture.
5. Stir in morsels.
6. Drop ¼ cup dough, rolled into balls, onto two parchment-lined baking sheets, about 2½ inches apart.
7. Bake at 325 for 17 to 20 minutes, rotating sheets halfway through (until edges are just golden, centers soft and puffy. Take the cookies out when they look a bit undercooked and let them firm up as they cool on the baking sheet.)
8. Let stand for 10 minutes.
3 1/3 cups flour
¾ t baking soda
½ t salt
1 cup butter, softened
½ cup sugar
1¼ cup packed brown sugar
1 T vanilla extract
2 eggs
2 egg yolks
2 cups (12-ounce package) semi-sweet chocolate chips
1. Preheat oven to 325. Combine flour, baking soda and salt in large bowl.
2. Beat butter, sugar, and brown sugar in large mixer bowl.
3. Beat in eggs, egg yolks, and vanilla.
4. Gradually beat in flour mixture.
5. Stir in morsels.
6. Drop ¼ cup dough, rolled into balls, onto two parchment-lined baking sheets, about 2½ inches apart.
7. Bake at 325 for 17 to 20 minutes, rotating sheets halfway through (until edges are just golden, centers soft and puffy. Take the cookies out when they look a bit undercooked and let them firm up as they cool on the baking sheet.)
8. Let stand for 10 minutes.
Lighter New York Cheesecake
(from The Best Light Recipe)
crust:
9 graham crackers
4 T melted butter
1 T sugar
filling:
1 pound 1% cottage cheese
1 pound light cream cheese (philadelphia)
8 oz low-fat yogurt cheese (if you can't find it/make it you can use fat-free sour cream, it just impacts the flavor)
1.5 cups sugar
1/2 t salt
1.5 t lemon zest
1.5 t vanilla
3 large eggs (room temperature)
vegetable oil spray
1. preheat oven to 325. mix crushed graham crackers, butter, and sugar in a bowl. press into a springform pan and bake 10-15 minutes, until just beginning to brown. cool on a wire rack, increase oven to 500.
2. drain cottage cheese for 30 minutes through a cheesecloth (squeeze out extra liquid, it's important for the texture of the cake!)
3. process cottage cheese in a food processor or blender until smooth (about 3 minutes)
4. add cream cheese and yogurt-cheese/sour cream, process until smooth (about 3 minutes)
5. add sugar, salt, lemon zest, vanilla, eggs. process for another 3-5 minutes.
6. pour mixture into cooled crust. bake 10 minutes, then reduce temperature to 200 without opening oven. continue to bake for about 1.5 hours.
7. cool for 2.5-3 hours, running a knife around the edge to loosen the crust.
8. refrigerate at least 3 hours befre serving.
crust:
9 graham crackers
4 T melted butter
1 T sugar
filling:
1 pound 1% cottage cheese
1 pound light cream cheese (philadelphia)
8 oz low-fat yogurt cheese (if you can't find it/make it you can use fat-free sour cream, it just impacts the flavor)
1.5 cups sugar
1/2 t salt
1.5 t lemon zest
1.5 t vanilla
3 large eggs (room temperature)
vegetable oil spray
1. preheat oven to 325. mix crushed graham crackers, butter, and sugar in a bowl. press into a springform pan and bake 10-15 minutes, until just beginning to brown. cool on a wire rack, increase oven to 500.
2. drain cottage cheese for 30 minutes through a cheesecloth (squeeze out extra liquid, it's important for the texture of the cake!)
3. process cottage cheese in a food processor or blender until smooth (about 3 minutes)
4. add cream cheese and yogurt-cheese/sour cream, process until smooth (about 3 minutes)
5. add sugar, salt, lemon zest, vanilla, eggs. process for another 3-5 minutes.
6. pour mixture into cooled crust. bake 10 minutes, then reduce temperature to 200 without opening oven. continue to bake for about 1.5 hours.
7. cool for 2.5-3 hours, running a knife around the edge to loosen the crust.
8. refrigerate at least 3 hours befre serving.
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