Click here for a larger picture of Classic Croissant
12 Servings
Flour French
pastry, flour Butter, brunch Snacks,breakfast party, french baking Flour
1 table spoon st
9 cups leached flour
0.25 cup white or packed wn sugar
2 teaspoons t
1 cup k or more
300 g unsalted ter
2 tablespoons ur for dusting
1
1 tablespoon k
1 tea soon illa essence
Place the yeast, flour, sugar, vanilla, salt and the milk and mix for 2 minutes until forms a soft moist dough. If most of the flour isn''t moistened, add more, a tablespoon at a time until it is moistened and smooth, using up to 4 tablespoons. knead for 10 to 8 minute. Turn the dough out of the bowl onto a floured board, cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. Remove the towel and, using a rolling pin, roll the dough into a 10 by 9-inch rectangle 6-inch thick. Wrap in plastic then cill to overnight. Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 inches. Place it between parchment paper or plastic wrap and set aside. Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15-inch and 1/4-inch thick rectangle. Brush any excess flour off the dough. Place the shorter side of the dough parallel to the front of your body on the work surface. Place the butter in the middle, long-ways. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. Press down lightly with the rolling pin to push all the layers together and make sure they have contact. Continue rolling the laminated (layered) dough to form a new 10 by15-inch rectangle, patching any holes with a dusting of flour where butter may have popped through. Fold into thirds, like a letter, brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first "turn". Wrap well in plastic and chill 1 hour . Do this again three more times marking it accordingly each time and chilling in between each turn. After the fourth turn, you can let the dough chill overnight, or, for 1 hour, or, roll it out to a 13 by 24-inch square that is a little less than 1/4-inch thick and cut out your croissants and shape them. I roll out my dough and cut it with a pizza cutter wheel into 6-inch strips then cut them into triangles, 6 inches wide at the base of the triangle Stretch these triangles again 9 inches long, then Roll the triangles up towards you starting at the wide end and place them 2 inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. In a small bowl, whisk together the egg and milk and brush the croissants with this egg wash. To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment like a proof box. Set aside to proof for 1 1/2 to 2 1/2 hours until puffed up and spongy to the touch. Remove from the oven. Spritz a preheated 425 degree F oven with water, close the door, and get the croissants. Place the croissants in the oven and spritz again, close the door and turn the oven down to 400 degrees F. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake another 5 to 8 minutes until golden brown.
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Showing posts with label Classic. Show all posts
Showing posts with label Classic. Show all posts
Classic Ranger Cookies
These tasty cookies contain rolled oats, dried fruit and coconut. What a classic cookie.
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Classic Belgian Waffles
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12 Servings
Batter Belgian
Belgian Batter Brunch Fall Buttery
1-1/2 C. Warm water 105 - 110 degrees F.
2 1/4 tsp. Active dry st one packet
3 C. Sifted ur
1/4 tsp. t
3 Large s, seperated + 1 egg white
1/3 C. ar
8 T. Unsalted ter melted and cooled
2 tsp. etable oil
2 tsp. illa extract
1-1/2 C. Whole k
Please follow the directions carefully! Heat 1/2 of the water to lukewarm, 105-110 degree F. Dissolve the yeast in the water with a pinch of the sugar from the recipe. Stir a bit. Let stand 5 to 10 minutes, until the mixture starts to foam. Put the flour and salt into a large bowl; stir to blend and set aside. Add the 3 egg yolks and one egg white to the yeast mixture. (Be sure to reserve 3 egg whites for later) Stir to blend. Add the remaining water, milk, melted butter, oil, and vanilla to the yeast mixture and stir until smooth. Now stir the liquid mixture into the reserved flour mixture and beat until the mixture is smooth. Whip your egg whites until stiff peaks form. If you have a solid copper bowl, use that. Making sure that your bowl is clean and that your egg whites have set for 20 minutes before beating is all that is necessary to ensure to best whipped egg whites if using a solid copper bowl. If you don''t have a copper bowl, use a very clean bowl that is chilled. Have your beaters or whisk chilled, and your eggs at room temperature. You may want to add a little cream of tartar for stability. Start beating slowly and increase speed. Stiff peaks will stand up when the beaters or whisk is lifted. Use your egg whites immediately when they are finished. Carefully fold them into the other mixture. Now your batter will need to sit for one hour, stirring every 15 minutes. Please note that this batter grows! Use a very large bowl, and be sure to stir, or you may have an major mess on your hands. After an hour your batter is ready. I believe you need a Belgian Waffle maker to really appreciate how great these are. Try them with strawberries and whipped cream. Even frozen yogurt and chocolate sauce is very good.
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12 Servings
Batter Belgian
Belgian Batter Brunch Fall Buttery
1-1/2 C. Warm water 105 - 110 degrees F.
2 1/4 tsp. Active dry st one packet
3 C. Sifted ur
1/4 tsp. t
3 Large s, seperated + 1 egg white
1/3 C. ar
8 T. Unsalted ter melted and cooled
2 tsp. etable oil
2 tsp. illa extract
1-1/2 C. Whole k
Please follow the directions carefully! Heat 1/2 of the water to lukewarm, 105-110 degree F. Dissolve the yeast in the water with a pinch of the sugar from the recipe. Stir a bit. Let stand 5 to 10 minutes, until the mixture starts to foam. Put the flour and salt into a large bowl; stir to blend and set aside. Add the 3 egg yolks and one egg white to the yeast mixture. (Be sure to reserve 3 egg whites for later) Stir to blend. Add the remaining water, milk, melted butter, oil, and vanilla to the yeast mixture and stir until smooth. Now stir the liquid mixture into the reserved flour mixture and beat until the mixture is smooth. Whip your egg whites until stiff peaks form. If you have a solid copper bowl, use that. Making sure that your bowl is clean and that your egg whites have set for 20 minutes before beating is all that is necessary to ensure to best whipped egg whites if using a solid copper bowl. If you don''t have a copper bowl, use a very clean bowl that is chilled. Have your beaters or whisk chilled, and your eggs at room temperature. You may want to add a little cream of tartar for stability. Start beating slowly and increase speed. Stiff peaks will stand up when the beaters or whisk is lifted. Use your egg whites immediately when they are finished. Carefully fold them into the other mixture. Now your batter will need to sit for one hour, stirring every 15 minutes. Please note that this batter grows! Use a very large bowl, and be sure to stir, or you may have an major mess on your hands. After an hour your batter is ready. I believe you need a Belgian Waffle maker to really appreciate how great these are. Try them with strawberries and whipped cream. Even frozen yogurt and chocolate sauce is very good.
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Classic New York Cheesecake
8 Servings
Cream Cheese Uncategorized
Pies Corn Cream Cheese Cheese Sour cream Cream Butter Ham Lemon
CRUST
16 ham crackers
1/2 Stick ter; softened
1 tb ar
FILLING
5 pk (8-oz) am cheese;
1 3/4 c ar
3 tb -purpose flour
1 ts Grated on peel
1/4 ts t
1/4 ts illa
5 lg s
2 lg yolks
1/4 c r cream
AWBERRY GLAZE
2 pt awberries
1 c Water
1/2 c ar
1 1/2 tb nstarch
3 dr Red d coloring
From: pgl and at;iglou.com (Don Thomas) Date: 27 Feb 1995 05:28:43 -0700 Crust: Add all ingredients into food processor. Blend well. Put in 10" springform pan. Press evenly on bottom and 1/2 up the sides. Filling: Beat cream cheese in large mixing bowl with electric mixer on medium speed until smooth and fluffy, stopping to scrape down sides of bowl occasionally. Gradually add sugar, flour, lemon peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each addition. Scrape down sides once or twice. Mix in sour cream; the mixture will be thin. Pour into crust lined pan. Place on baking sheet. Bake at 500 degree oven for 8 minutes or until top is golden. Reduce temperature to 200 degrees and continue to bake for 1 hour or until center jiggles slightly. Remove to wire rack and cool in draft-free place at room temperature for 3 hours or overnight. Remove sides of springform. Make desired glaze and spread evenly over top of cheescake as directed. Refrigerate until serving. Strawberry Glaze: Slice 1 cup of the berries and place in a medium sized saucepan with the water. Bring to a boil over moderate heat and cook for 2 minutes. Push berries with spoon through a strainer placed over small bowl; scrape bottom of strainer to remove all pulp. Return berries to saucepan and stir sugar and cornstarch. Bring to a boil over moderate heat, stirring constantly, until mixture thickens. Stir in food coloring. Cool to lukewarm. Slice remaining berries in half and arrange in concentric circles over top of cake. Spoon warm glaze over berries, letting some of the glaze drip down the sides of the cake. Refrigerate until set, about 1 hour. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Cream Cheese Uncategorized
Pies Corn Cream Cheese Cheese Sour cream Cream Butter Ham Lemon
CRUST
16 ham crackers
1/2 Stick ter; softened
1 tb ar
FILLING
5 pk (8-oz) am cheese;
1 3/4 c ar
3 tb -purpose flour
1 ts Grated on peel
1/4 ts t
1/4 ts illa
5 lg s
2 lg yolks
1/4 c r cream
AWBERRY GLAZE
2 pt awberries
1 c Water
1/2 c ar
1 1/2 tb nstarch
3 dr Red d coloring
From: pgl and at;iglou.com (Don Thomas) Date: 27 Feb 1995 05:28:43 -0700 Crust: Add all ingredients into food processor. Blend well. Put in 10" springform pan. Press evenly on bottom and 1/2 up the sides. Filling: Beat cream cheese in large mixing bowl with electric mixer on medium speed until smooth and fluffy, stopping to scrape down sides of bowl occasionally. Gradually add sugar, flour, lemon peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each addition. Scrape down sides once or twice. Mix in sour cream; the mixture will be thin. Pour into crust lined pan. Place on baking sheet. Bake at 500 degree oven for 8 minutes or until top is golden. Reduce temperature to 200 degrees and continue to bake for 1 hour or until center jiggles slightly. Remove to wire rack and cool in draft-free place at room temperature for 3 hours or overnight. Remove sides of springform. Make desired glaze and spread evenly over top of cheescake as directed. Refrigerate until serving. Strawberry Glaze: Slice 1 cup of the berries and place in a medium sized saucepan with the water. Bring to a boil over moderate heat and cook for 2 minutes. Push berries with spoon through a strainer placed over small bowl; scrape bottom of strainer to remove all pulp. Return berries to saucepan and stir sugar and cornstarch. Bring to a boil over moderate heat, stirring constantly, until mixture thickens. Stir in food coloring. Cool to lukewarm. Slice remaining berries in half and arrange in concentric circles over top of cake. Spoon warm glaze over berries, letting some of the glaze drip down the sides of the cake. Refrigerate until set, about 1 hour. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Classic New York Cheesecake
8 Servings
Cream Cheese Uncategorized
Pies Corn Cream Cheese Cheese Sour cream Cream Butter Ham Lemon
CRUST
16 ham crackers
1/2 Stick ter; softened
1 tb ar
FILLING
5 pk (8-oz) am cheese;
1 3/4 c ar
3 tb -purpose flour
1 ts Grated on peel
1/4 ts t
1/4 ts illa
5 lg s
2 lg yolks
1/4 c r cream
AWBERRY GLAZE
2 pt awberries
1 c Water
1/2 c ar
1 1/2 tb nstarch
3 dr Red d coloring
From: pgl and at;iglou.com (Don Thomas) Date: 27 Feb 1995 05:28:43 -0700 Crust: Add all ingredients into food processor. Blend well. Put in 10" springform pan. Press evenly on bottom and 1/2 up the sides. Filling: Beat cream cheese in large mixing bowl with electric mixer on medium speed until smooth and fluffy, stopping to scrape down sides of bowl occasionally. Gradually add sugar, flour, lemon peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each addition. Scrape down sides once or twice. Mix in sour cream; the mixture will be thin. Pour into crust lined pan. Place on baking sheet. Bake at 500 degree oven for 8 minutes or until top is golden. Reduce temperature to 200 degrees and continue to bake for 1 hour or until center jiggles slightly. Remove to wire rack and cool in draft-free place at room temperature for 3 hours or overnight. Remove sides of springform. Make desired glaze and spread evenly over top of cheescake as directed. Refrigerate until serving. Strawberry Glaze: Slice 1 cup of the berries and place in a medium sized saucepan with the water. Bring to a boil over moderate heat and cook for 2 minutes. Push berries with spoon through a strainer placed over small bowl; scrape bottom of strainer to remove all pulp. Return berries to saucepan and stir sugar and cornstarch. Bring to a boil over moderate heat, stirring constantly, until mixture thickens. Stir in food coloring. Cool to lukewarm. Slice remaining berries in half and arrange in concentric circles over top of cake. Spoon warm glaze over berries, letting some of the glaze drip down the sides of the cake. Refrigerate until set, about 1 hour. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Cream Cheese Uncategorized
Pies Corn Cream Cheese Cheese Sour cream Cream Butter Ham Lemon
CRUST
16 ham crackers
1/2 Stick ter; softened
1 tb ar
FILLING
5 pk (8-oz) am cheese;
1 3/4 c ar
3 tb -purpose flour
1 ts Grated on peel
1/4 ts t
1/4 ts illa
5 lg s
2 lg yolks
1/4 c r cream
AWBERRY GLAZE
2 pt awberries
1 c Water
1/2 c ar
1 1/2 tb nstarch
3 dr Red d coloring
From: pgl and at;iglou.com (Don Thomas) Date: 27 Feb 1995 05:28:43 -0700 Crust: Add all ingredients into food processor. Blend well. Put in 10" springform pan. Press evenly on bottom and 1/2 up the sides. Filling: Beat cream cheese in large mixing bowl with electric mixer on medium speed until smooth and fluffy, stopping to scrape down sides of bowl occasionally. Gradually add sugar, flour, lemon peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each addition. Scrape down sides once or twice. Mix in sour cream; the mixture will be thin. Pour into crust lined pan. Place on baking sheet. Bake at 500 degree oven for 8 minutes or until top is golden. Reduce temperature to 200 degrees and continue to bake for 1 hour or until center jiggles slightly. Remove to wire rack and cool in draft-free place at room temperature for 3 hours or overnight. Remove sides of springform. Make desired glaze and spread evenly over top of cheescake as directed. Refrigerate until serving. Strawberry Glaze: Slice 1 cup of the berries and place in a medium sized saucepan with the water. Bring to a boil over moderate heat and cook for 2 minutes. Push berries with spoon through a strainer placed over small bowl; scrape bottom of strainer to remove all pulp. Return berries to saucepan and stir sugar and cornstarch. Bring to a boil over moderate heat, stirring constantly, until mixture thickens. Stir in food coloring. Cool to lukewarm. Slice remaining berries in half and arrange in concentric circles over top of cake. Spoon warm glaze over berries, letting some of the glaze drip down the sides of the cake. Refrigerate until set, about 1 hour. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Classic New York Cheesecake
8 Servings
Cream Cheese Uncategorized
Pies Corn Cream Cheese Cheese Sour cream Cream Butter Ham Lemon
CRUST
16 ham crackers
1/2 Stick ter; softened
1 tb ar
FILLING
5 pk (8-oz) am cheese;
1 3/4 c ar
3 tb -purpose flour
1 ts Grated on peel
1/4 ts t
1/4 ts illa
5 lg s
2 lg yolks
1/4 c r cream
AWBERRY GLAZE
2 pt awberries
1 c Water
1/2 c ar
1 1/2 tb nstarch
3 dr Red d coloring
From: pgl and at;iglou.com (Don Thomas) Date: 27 Feb 1995 05:28:43 -0700 Crust: Add all ingredients into food processor. Blend well. Put in 10" springform pan. Press evenly on bottom and 1/2 up the sides. Filling: Beat cream cheese in large mixing bowl with electric mixer on medium speed until smooth and fluffy, stopping to scrape down sides of bowl occasionally. Gradually add sugar, flour, lemon peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each addition. Scrape down sides once or twice. Mix in sour cream; the mixture will be thin. Pour into crust lined pan. Place on baking sheet. Bake at 500 degree oven for 8 minutes or until top is golden. Reduce temperature to 200 degrees and continue to bake for 1 hour or until center jiggles slightly. Remove to wire rack and cool in draft-free place at room temperature for 3 hours or overnight. Remove sides of springform. Make desired glaze and spread evenly over top of cheescake as directed. Refrigerate until serving. Strawberry Glaze: Slice 1 cup of the berries and place in a medium sized saucepan with the water. Bring to a boil over moderate heat and cook for 2 minutes. Push berries with spoon through a strainer placed over small bowl; scrape bottom of strainer to remove all pulp. Return berries to saucepan and stir sugar and cornstarch. Bring to a boil over moderate heat, stirring constantly, until mixture thickens. Stir in food coloring. Cool to lukewarm. Slice remaining berries in half and arrange in concentric circles over top of cake. Spoon warm glaze over berries, letting some of the glaze drip down the sides of the cake. Refrigerate until set, about 1 hour. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Cream Cheese Uncategorized
Pies Corn Cream Cheese Cheese Sour cream Cream Butter Ham Lemon
CRUST
16 ham crackers
1/2 Stick ter; softened
1 tb ar
FILLING
5 pk (8-oz) am cheese;
1 3/4 c ar
3 tb -purpose flour
1 ts Grated on peel
1/4 ts t
1/4 ts illa
5 lg s
2 lg yolks
1/4 c r cream
AWBERRY GLAZE
2 pt awberries
1 c Water
1/2 c ar
1 1/2 tb nstarch
3 dr Red d coloring
From: pgl and at;iglou.com (Don Thomas) Date: 27 Feb 1995 05:28:43 -0700 Crust: Add all ingredients into food processor. Blend well. Put in 10" springform pan. Press evenly on bottom and 1/2 up the sides. Filling: Beat cream cheese in large mixing bowl with electric mixer on medium speed until smooth and fluffy, stopping to scrape down sides of bowl occasionally. Gradually add sugar, flour, lemon peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each addition. Scrape down sides once or twice. Mix in sour cream; the mixture will be thin. Pour into crust lined pan. Place on baking sheet. Bake at 500 degree oven for 8 minutes or until top is golden. Reduce temperature to 200 degrees and continue to bake for 1 hour or until center jiggles slightly. Remove to wire rack and cool in draft-free place at room temperature for 3 hours or overnight. Remove sides of springform. Make desired glaze and spread evenly over top of cheescake as directed. Refrigerate until serving. Strawberry Glaze: Slice 1 cup of the berries and place in a medium sized saucepan with the water. Bring to a boil over moderate heat and cook for 2 minutes. Push berries with spoon through a strainer placed over small bowl; scrape bottom of strainer to remove all pulp. Return berries to saucepan and stir sugar and cornstarch. Bring to a boil over moderate heat, stirring constantly, until mixture thickens. Stir in food coloring. Cool to lukewarm. Slice remaining berries in half and arrange in concentric circles over top of cake. Spoon warm glaze over berries, letting some of the glaze drip down the sides of the cake. Refrigerate until set, about 1 hour. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Classic New York Cheesecake
8 Servings
Cream Cheese Uncategorized
Pies Corn Cream Cheese Cheese Sour cream Cream Butter Ham Lemon
CRUST
16 ham crackers
1/2 Stick ter; softened
1 tb ar
FILLING
5 pk (8-oz) am cheese;
1 3/4 c ar
3 tb -purpose flour
1 ts Grated on peel
1/4 ts t
1/4 ts illa
5 lg s
2 lg yolks
1/4 c r cream
AWBERRY GLAZE
2 pt awberries
1 c Water
1/2 c ar
1 1/2 tb nstarch
3 dr Red d coloring
From: pgl and at;iglou.com (Don Thomas) Date: 27 Feb 1995 05:28:43 -0700 Crust: Add all ingredients into food processor. Blend well. Put in 10" springform pan. Press evenly on bottom and 1/2 up the sides. Filling: Beat cream cheese in large mixing bowl with electric mixer on medium speed until smooth and fluffy, stopping to scrape down sides of bowl occasionally. Gradually add sugar, flour, lemon peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each addition. Scrape down sides once or twice. Mix in sour cream; the mixture will be thin. Pour into crust lined pan. Place on baking sheet. Bake at 500 degree oven for 8 minutes or until top is golden. Reduce temperature to 200 degrees and continue to bake for 1 hour or until center jiggles slightly. Remove to wire rack and cool in draft-free place at room temperature for 3 hours or overnight. Remove sides of springform. Make desired glaze and spread evenly over top of cheescake as directed. Refrigerate until serving. Strawberry Glaze: Slice 1 cup of the berries and place in a medium sized saucepan with the water. Bring to a boil over moderate heat and cook for 2 minutes. Push berries with spoon through a strainer placed over small bowl; scrape bottom of strainer to remove all pulp. Return berries to saucepan and stir sugar and cornstarch. Bring to a boil over moderate heat, stirring constantly, until mixture thickens. Stir in food coloring. Cool to lukewarm. Slice remaining berries in half and arrange in concentric circles over top of cake. Spoon warm glaze over berries, letting some of the glaze drip down the sides of the cake. Refrigerate until set, about 1 hour. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Cream Cheese Uncategorized
Pies Corn Cream Cheese Cheese Sour cream Cream Butter Ham Lemon
CRUST
16 ham crackers
1/2 Stick ter; softened
1 tb ar
FILLING
5 pk (8-oz) am cheese;
1 3/4 c ar
3 tb -purpose flour
1 ts Grated on peel
1/4 ts t
1/4 ts illa
5 lg s
2 lg yolks
1/4 c r cream
AWBERRY GLAZE
2 pt awberries
1 c Water
1/2 c ar
1 1/2 tb nstarch
3 dr Red d coloring
From: pgl and at;iglou.com (Don Thomas) Date: 27 Feb 1995 05:28:43 -0700 Crust: Add all ingredients into food processor. Blend well. Put in 10" springform pan. Press evenly on bottom and 1/2 up the sides. Filling: Beat cream cheese in large mixing bowl with electric mixer on medium speed until smooth and fluffy, stopping to scrape down sides of bowl occasionally. Gradually add sugar, flour, lemon peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each addition. Scrape down sides once or twice. Mix in sour cream; the mixture will be thin. Pour into crust lined pan. Place on baking sheet. Bake at 500 degree oven for 8 minutes or until top is golden. Reduce temperature to 200 degrees and continue to bake for 1 hour or until center jiggles slightly. Remove to wire rack and cool in draft-free place at room temperature for 3 hours or overnight. Remove sides of springform. Make desired glaze and spread evenly over top of cheescake as directed. Refrigerate until serving. Strawberry Glaze: Slice 1 cup of the berries and place in a medium sized saucepan with the water. Bring to a boil over moderate heat and cook for 2 minutes. Push berries with spoon through a strainer placed over small bowl; scrape bottom of strainer to remove all pulp. Return berries to saucepan and stir sugar and cornstarch. Bring to a boil over moderate heat, stirring constantly, until mixture thickens. Stir in food coloring. Cool to lukewarm. Slice remaining berries in half and arrange in concentric circles over top of cake. Spoon warm glaze over berries, letting some of the glaze drip down the sides of the cake. Refrigerate until set, about 1 hour. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Classic New York Cheesecake
8 Servings
Cream Cheese Uncategorized
Pies Corn Cream Cheese Cheese Sour cream Cream Butter Ham Lemon
CRUST
16 ham crackers
1/2 Stick ter; softened
1 tb ar
FILLING
5 pk (8-oz) am cheese;
1 3/4 c ar
3 tb -purpose flour
1 ts Grated on peel
1/4 ts t
1/4 ts illa
5 lg s
2 lg yolks
1/4 c r cream
AWBERRY GLAZE
2 pt awberries
1 c Water
1/2 c ar
1 1/2 tb nstarch
3 dr Red d coloring
From: pgl and at;iglou.com (Don Thomas) Date: 27 Feb 1995 05:28:43 -0700 Crust: Add all ingredients into food processor. Blend well. Put in 10" springform pan. Press evenly on bottom and 1/2 up the sides. Filling: Beat cream cheese in large mixing bowl with electric mixer on medium speed until smooth and fluffy, stopping to scrape down sides of bowl occasionally. Gradually add sugar, flour, lemon peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each addition. Scrape down sides once or twice. Mix in sour cream; the mixture will be thin. Pour into crust lined pan. Place on baking sheet. Bake at 500 degree oven for 8 minutes or until top is golden. Reduce temperature to 200 degrees and continue to bake for 1 hour or until center jiggles slightly. Remove to wire rack and cool in draft-free place at room temperature for 3 hours or overnight. Remove sides of springform. Make desired glaze and spread evenly over top of cheescake as directed. Refrigerate until serving. Strawberry Glaze: Slice 1 cup of the berries and place in a medium sized saucepan with the water. Bring to a boil over moderate heat and cook for 2 minutes. Push berries with spoon through a strainer placed over small bowl; scrape bottom of strainer to remove all pulp. Return berries to saucepan and stir sugar and cornstarch. Bring to a boil over moderate heat, stirring constantly, until mixture thickens. Stir in food coloring. Cool to lukewarm. Slice remaining berries in half and arrange in concentric circles over top of cake. Spoon warm glaze over berries, letting some of the glaze drip down the sides of the cake. Refrigerate until set, about 1 hour. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Cream Cheese Uncategorized
Pies Corn Cream Cheese Cheese Sour cream Cream Butter Ham Lemon
CRUST
16 ham crackers
1/2 Stick ter; softened
1 tb ar
FILLING
5 pk (8-oz) am cheese;
1 3/4 c ar
3 tb -purpose flour
1 ts Grated on peel
1/4 ts t
1/4 ts illa
5 lg s
2 lg yolks
1/4 c r cream
AWBERRY GLAZE
2 pt awberries
1 c Water
1/2 c ar
1 1/2 tb nstarch
3 dr Red d coloring
From: pgl and at;iglou.com (Don Thomas) Date: 27 Feb 1995 05:28:43 -0700 Crust: Add all ingredients into food processor. Blend well. Put in 10" springform pan. Press evenly on bottom and 1/2 up the sides. Filling: Beat cream cheese in large mixing bowl with electric mixer on medium speed until smooth and fluffy, stopping to scrape down sides of bowl occasionally. Gradually add sugar, flour, lemon peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each addition. Scrape down sides once or twice. Mix in sour cream; the mixture will be thin. Pour into crust lined pan. Place on baking sheet. Bake at 500 degree oven for 8 minutes or until top is golden. Reduce temperature to 200 degrees and continue to bake for 1 hour or until center jiggles slightly. Remove to wire rack and cool in draft-free place at room temperature for 3 hours or overnight. Remove sides of springform. Make desired glaze and spread evenly over top of cheescake as directed. Refrigerate until serving. Strawberry Glaze: Slice 1 cup of the berries and place in a medium sized saucepan with the water. Bring to a boil over moderate heat and cook for 2 minutes. Push berries with spoon through a strainer placed over small bowl; scrape bottom of strainer to remove all pulp. Return berries to saucepan and stir sugar and cornstarch. Bring to a boil over moderate heat, stirring constantly, until mixture thickens. Stir in food coloring. Cool to lukewarm. Slice remaining berries in half and arrange in concentric circles over top of cake. Spoon warm glaze over berries, letting some of the glaze drip down the sides of the cake. Refrigerate until set, about 1 hour. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Classic New York Cheesecake
8 Servings
Cream Cheese Uncategorized
Pies Corn Cream Cheese Cheese Sour cream Cream Butter Ham Lemon
CRUST
16 ham crackers
1/2 Stick ter; softened
1 tb ar
FILLING
5 pk (8-oz) am cheese;
1 3/4 c ar
3 tb -purpose flour
1 ts Grated on peel
1/4 ts t
1/4 ts illa
5 lg s
2 lg yolks
1/4 c r cream
AWBERRY GLAZE
2 pt awberries
1 c Water
1/2 c ar
1 1/2 tb nstarch
3 dr Red d coloring
From: pgl and at;iglou.com (Don Thomas) Date: 27 Feb 1995 05:28:43 -0700 Crust: Add all ingredients into food processor. Blend well. Put in 10" springform pan. Press evenly on bottom and 1/2 up the sides. Filling: Beat cream cheese in large mixing bowl with electric mixer on medium speed until smooth and fluffy, stopping to scrape down sides of bowl occasionally. Gradually add sugar, flour, lemon peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each addition. Scrape down sides once or twice. Mix in sour cream; the mixture will be thin. Pour into crust lined pan. Place on baking sheet. Bake at 500 degree oven for 8 minutes or until top is golden. Reduce temperature to 200 degrees and continue to bake for 1 hour or until center jiggles slightly. Remove to wire rack and cool in draft-free place at room temperature for 3 hours or overnight. Remove sides of springform. Make desired glaze and spread evenly over top of cheescake as directed. Refrigerate until serving. Strawberry Glaze: Slice 1 cup of the berries and place in a medium sized saucepan with the water. Bring to a boil over moderate heat and cook for 2 minutes. Push berries with spoon through a strainer placed over small bowl; scrape bottom of strainer to remove all pulp. Return berries to saucepan and stir sugar and cornstarch. Bring to a boil over moderate heat, stirring constantly, until mixture thickens. Stir in food coloring. Cool to lukewarm. Slice remaining berries in half and arrange in concentric circles over top of cake. Spoon warm glaze over berries, letting some of the glaze drip down the sides of the cake. Refrigerate until set, about 1 hour. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Cream Cheese Uncategorized
Pies Corn Cream Cheese Cheese Sour cream Cream Butter Ham Lemon
CRUST
16 ham crackers
1/2 Stick ter; softened
1 tb ar
FILLING
5 pk (8-oz) am cheese;
1 3/4 c ar
3 tb -purpose flour
1 ts Grated on peel
1/4 ts t
1/4 ts illa
5 lg s
2 lg yolks
1/4 c r cream
AWBERRY GLAZE
2 pt awberries
1 c Water
1/2 c ar
1 1/2 tb nstarch
3 dr Red d coloring
From: pgl and at;iglou.com (Don Thomas) Date: 27 Feb 1995 05:28:43 -0700 Crust: Add all ingredients into food processor. Blend well. Put in 10" springform pan. Press evenly on bottom and 1/2 up the sides. Filling: Beat cream cheese in large mixing bowl with electric mixer on medium speed until smooth and fluffy, stopping to scrape down sides of bowl occasionally. Gradually add sugar, flour, lemon peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each addition. Scrape down sides once or twice. Mix in sour cream; the mixture will be thin. Pour into crust lined pan. Place on baking sheet. Bake at 500 degree oven for 8 minutes or until top is golden. Reduce temperature to 200 degrees and continue to bake for 1 hour or until center jiggles slightly. Remove to wire rack and cool in draft-free place at room temperature for 3 hours or overnight. Remove sides of springform. Make desired glaze and spread evenly over top of cheescake as directed. Refrigerate until serving. Strawberry Glaze: Slice 1 cup of the berries and place in a medium sized saucepan with the water. Bring to a boil over moderate heat and cook for 2 minutes. Push berries with spoon through a strainer placed over small bowl; scrape bottom of strainer to remove all pulp. Return berries to saucepan and stir sugar and cornstarch. Bring to a boil over moderate heat, stirring constantly, until mixture thickens. Stir in food coloring. Cool to lukewarm. Slice remaining berries in half and arrange in concentric circles over top of cake. Spoon warm glaze over berries, letting some of the glaze drip down the sides of the cake. Refrigerate until set, about 1 hour. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Classic Tuna Noodle Casserole
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8 Servings
Tuna American
Kid Friendly Winter Fall Bake Advance Easy Main Dish Easy Cleanup Quick Pantry American Tuna Dinner
1 package Extra Wide Noodles
2/3 cup Frozen s optional
2/3 cup Grated Cheese any combination of monterey jack, colby, ddar
1 can (12 oz) am of Mushroom Soup
1 can (16 oz) Tuna ined
1 can (12 oz) hrooms sliced or mushroom caps
Salt and per to taste
Preheat oven to 350 degrees. Boil water in a large stockpot. Into the rapidly boiling water, cook the egg noodles for exactly 6 minutes. Rinse briefly in cold water to cool, and drain thoroughly. Place into a large bowl, along with cream of mushroom soup, cheese, peas, tuna, and mushrooms. Mix gently but thoroughly. (Optional) with a vegetable-oil dampened paper towel, lightly oil a casserole dish to prevent later sticking. Bake casserole, covered, in 350-degree oven for 45-55 minutes. (Optionally, top with seasoned breadcrumbs and cook another 10 minutes uncovered.)
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8 Servings
Tuna American
Kid Friendly Winter Fall Bake Advance Easy Main Dish Easy Cleanup Quick Pantry American Tuna Dinner
1 package Extra Wide Noodles
2/3 cup Frozen s optional
2/3 cup Grated Cheese any combination of monterey jack, colby, ddar
1 can (12 oz) am of Mushroom Soup
1 can (16 oz) Tuna ined
1 can (12 oz) hrooms sliced or mushroom caps
Salt and per to taste
Preheat oven to 350 degrees. Boil water in a large stockpot. Into the rapidly boiling water, cook the egg noodles for exactly 6 minutes. Rinse briefly in cold water to cool, and drain thoroughly. Place into a large bowl, along with cream of mushroom soup, cheese, peas, tuna, and mushrooms. Mix gently but thoroughly. (Optional) with a vegetable-oil dampened paper towel, lightly oil a casserole dish to prevent later sticking. Bake casserole, covered, in 350-degree oven for 45-55 minutes. (Optionally, top with seasoned breadcrumbs and cook another 10 minutes uncovered.)
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Classic Creamed Spinach
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4 Servings
Spinach
American-South
Saute Bake Advance Spinach Boil Nutmeg Shallots Garlic Milk Vegetables Side Dish American-South
2 pounds fresh nach, washed
2 tablespoons unsalted ter
2 llots, minced
2 cloves lic, minced
1 tablespoon -purpose flour
1/4 teaspoon meg, freshly grated
Pinch of enne pepper
3/4 cup whole k, warmed
Coarse t, to taste
Fresh ground ck pepper, to taste
2 tablespoons migiano-Reggiano cheese, freshly grated (optional)
Remove tough stems of spinach. Bring a large pot of salted water to boil. Add the spinach and cook for 2 minutes. Transfer to a colander and drain. Using the back of a large spoon, press spinach to release as much water as possible, then chop coarsely. Using a medium saute pan over medium heat, heat the butter. Saute shallots until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Using a wooden spoon, add the flour and cook, stirring, 3 minutes. Slowly add warm milk and simmer, whisking, 3 to 4 minutes to thicken. Whisk in cheese (if using) and nutmeg, season with salt and pepper. Add spinach and cook, stirring, until heated through, about 2 minutes..
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4 Servings
Spinach
American-South
Saute Bake Advance Spinach Boil Nutmeg Shallots Garlic Milk Vegetables Side Dish American-South
2 pounds fresh nach, washed
2 tablespoons unsalted ter
2 llots, minced
2 cloves lic, minced
1 tablespoon -purpose flour
1/4 teaspoon meg, freshly grated
Pinch of enne pepper
3/4 cup whole k, warmed
Coarse t, to taste
Fresh ground ck pepper, to taste
2 tablespoons migiano-Reggiano cheese, freshly grated (optional)
Remove tough stems of spinach. Bring a large pot of salted water to boil. Add the spinach and cook for 2 minutes. Transfer to a colander and drain. Using the back of a large spoon, press spinach to release as much water as possible, then chop coarsely. Using a medium saute pan over medium heat, heat the butter. Saute shallots until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Using a wooden spoon, add the flour and cook, stirring, 3 minutes. Slowly add warm milk and simmer, whisking, 3 to 4 minutes to thicken. Whisk in cheese (if using) and nutmeg, season with salt and pepper. Add spinach and cook, stirring, until heated through, about 2 minutes..
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