NationStates Jolt Archive

Because I need some new ideas.


A couple of my favourites:


Tiramisu

- 3 eggs
- 125 gr (1/2 cup) sugar
- 500 gr (2 cups) Mascarpone
- 125 ml (4.2 fl. oz.) heavy cream
- cocoa powder
- cold, strong coffee /espresso
- coffee liqueur

Mix egg yolks and sugar until foamy; add Mascarpone.
beat heavy cream and gently fold in; beat egg whites and gently fold in;

Spoon layer of cream mixture into flat bowl.

Cover cream with ladyfingers that have been drizzled with or quickly soaked in strong, cold coffee and coffee liqueur.

Add more layers of cream and nicely soggy ladyfingers, finish off with cocoa powder.



Apple Crisp

- 5 cups sliced, peeled apples
- 1 tablespoon sugar (less or leave out altogether depending on kind of apple)
- 1/2 cup (120 gr) packed brown sugar
- 1/4 cup (60 gr) flour
- 1/4 teaspoon each ground nutmeg, cinnamon, allspice
- 1/4 cup (60 gr) butter, cut in small pieces

1.) Place apples in casserole dish and toss with sugar
2.) In a medium bowl combine brown sugar, flour, spices and butter until you have a sort of lumpy dough; sprinkle over apples
3.) Bake at 375°F (190-200°C) for 30-35 minutes until topping is golden. Serve warm with ice cream. Makes 6 servings.



I also have a really yummy Mousse au Chocolat recipe but I don't feel like converting chocolate bars into those silly ounces... Bah.

Apple Crumble and Custard

Take two parts Apple Crumble
Place one part Custard on top (heated as preferred by recipient)

Eat

Apple Crumble and Custard

Take two parts Apple Crumble
Place one part Custard on top (heated as preferred by recipient)

Eat

Oh please, did you really think I'd let you get away this easily? Nuh-uh.

a) Where's the recipe for your apple crumble?
b) What exactly is custard? I've always wondered.

Because I need some new ideas.


A couple of my favourites:


Tiramisu

- 3 eggs
- 125 gr (1/2 cup) sugar
- 500 gr (2 cups) Mascarpone
- 125 ml (4.2 fl. oz.) heavy cream
- cocoa powder
- cold, strong coffee /espresso
- coffee liqueur

Mix egg yolks and sugar until foamy; add Mascarpone.
beat heavy cream and gently fold in; beat egg whites and gently fold in;

Spoon layer of cream mixture into flat bowl.

Cover cream with ladyfingers that have been drizzled with or quickly soaked in strong, cold coffee and coffee liqueur.

Add more layers of cream and nicely soggy ladyfingers, finish off with cocoa powder.

.
This is one of those words that has no image for me. Like 'Pomeranian.'

Take some sand, add some boulders.... oh, dessert...

Oh please, did you really think I'd let you get away this easily? Nuh-uh.

a) Where's the recipe for your apple crumble?
In a book called Fast Cakes, a repository for all things great and good. It has recipes for all kinds of desserts, not just cakes. Has some vegan stuff in, some recipes for biscuits etc.
b) What exactly is custard? I've always wondered.
Hmm. Well what we usually call custard here in the UK is essentially cornflour with vanilla essence, which originated in World War II and has lived on ever since.

http://upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Bird%27s-Custard.jpg/800px-Bird%27s-Custard.jpg

Very nice indeed.


The 'original' custard is crème anglaise, a completely different beast entirely, which one uses for curd tarts and such.

But anyway, this is wartime custard I'm referring to here.

This is one of those words that has no image for me. Like 'Pomeranian.'
Tiramisu:

http://www.lebensbaum.de/__we_thumbs__/1003_15_Tiramisu1.jpg

Pomeranian:

http://www.grizzlyrun.com/Files/Images/Image_Gallery/Pomeranian_picture.jpg

Try not to confuse the two.

Tiramisu:

http://www.lebensbaum.de/__we_thumbs__/1003_15_Tiramisu1.jpg

Pomeranian:

http://www.grizzlyrun.com/Files/Images/Image_Gallery/Pomeranian_picture.jpg

Try not to confuse the two.

They do seem similar...



(that dog looks like what happens to cartoon dogs if they accidentally end up in the drier....

In a book :rolleyes::p

Hmm. Well what we usually call custard here in the UK is essentially cornflour with vanilla essence, which originated in World War II and has lived on ever since.

http://upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Bird%27s-Custard.jpg/800px-Bird%27s-Custard.jpg

Very nice indeed.


The 'original' custard is crème anglaise, a completely different beast entirely, which one uses for curd tarts and such.
But anyway, this is wartime custard I'm referring to here.
So, basically, it's lots of different things and I shall stay unknowing until I go to England and try it. The dictionary translates it as egg cream or caramel pudding or vanilla sauce or vanilla pudding. Really helpful...

Pineapple pie:

Crust:

150 g / 5.3 oz butter
1 dl / ½ cup sugar
3 dl / 1½ cup flour
1 teaspoon baking soda

Filling:

1 egg
2 dl / 1 cup crème fraiche
1 dl / ½ cup sugar
1 teaspoon vanilla sugar
1 can crushed pineapple

Mix the sugar, butter, flour and baking soda into a dough and line a pie dish with it. Mix the egg, crème fraiche, sugar and vanilla sugar. Drain the crushed pineapple thoroughly and add it to the mix. Put the filling on the crust (which should thus not be pre-baked) and bake the pie in the oven at 170ºC/325ºF for 40 minutes.

The pie is best served cold with vanilla ice cream or custard.

:rolleyes::p
OK, here's a rough version from memory :

- Get some apples
- Cut apples up and hit them with a rolling pin for a bit
- Apple smashing stage complete, put apples in the bottom of a Pyrex (tm) bowl

- Get some margarine, flour and sugar
- Mash together a bit
- Mashing stage complete, put mixture on top of apples

- Put in hot oven
- Leave for a bit
- Get out of oven
- Leave for 3 seconds
- Burn mouth, cry
- Pour custard on top
- Burn mouth slightly less, eat
So, basically, it's lots of different things and I shall stay unknowing until I go to England and try it. The dictionary translates it as egg cream or caramel pudding or vanilla sauce or vanilla pudding. Really helpful...
It's essentially a vanilla sauce, but with added yellow.

Pineapple pie:

Crust:

150 g / 5.3 oz butter
1 dl / ½ cup sugar
3 dl / 1½ cup flour
1 teaspoon baking soda

Filling:

1 egg
2 dl / 1 cup crème fraiche
1 dl / ½ cup sugar
1 teaspoon vanilla sugar
1 can crushed pineapple

Mix the sugar, butter, flour and baking soda into a dough and line a pie dish with it. Mix the egg, crème fraiche, sugar and vanilla sugar. Drain the crushed pineapple thoroughly and add it to the mix. Put the filling on the crust (which should thus not be pre-baked) and bake the pie in the oven at 170ºC/325ºF for 40 minutes.

The pie is best served cold with vanilla ice cream or custard.
Sounds good! Not vegan, though. And we don't even have pre-baked pie shells here. Does Sweden have those?

OK, here's a rough version from memory :

-snip-
Nice. :P

It's essentially a vanilla sauce, but with added yellow.
Mmmmmhhhh, yellow! Delicious!

Sounds good! Not vegan, though.

It is easily converted to vegan standards by replacing the butter with non-dairy margarine, the crème fraiche with vegan sour cream and if one serves it with a tofu-based ice-cream.

And we don't even have pre-baked pie shells here. Does Sweden have those?

Yes, but I did not instruct you to use one. I said that the crust you were making yourself shouldn't be pre-baked by you.

Sounds good! Not vegan, though. And we don't even have pre-baked pie shells here. Does Sweden have those?
I think that the far more important question is "does Fass prefer his custard hot or cold?"

Nice. :P
Yeah, it really is.

I looked on Google Images for picture of apple crumble, and it seems like most peoples' efforts are made of Terrible Fail, so don't take that for insipiration.

You want something with a slightly browned top, with mushy-ish apples, and a nice, even texture. One can add some oats into the mixture to replace some of the flour, that works quite nicely, too.
Mmmmmhhhh, yellow! Delicious!
Damn right :p

I looked on Google Images for picture of apple crumble, and it seems like most peoples' efforts are made of Terrible Fail, so don't take that for insipiration.

You want something with a slightly browned top, with mushy-ish apples, and a nice, even texture. One can add some oats into the mixture to replace some of the flour, that works quite nicely, too.
You mean something like, oh, maybe the thing mentioned in the OP? Maybe? Just maybe?

You mean something like, oh, maybe the thing mentioned in the OP? Maybe? Just maybe?
Err a bit, yeah.

:rolleyes::p


So, basically, it's lots of different things and I shall stay unknowing until I go to England and try it. The dictionary translates it as egg cream or caramel pudding or vanilla sauce or vanilla pudding. Really helpful...

That dictionary definition sounds right but doesn't help in the least, i'd describe custard as; a sort of runny yellow yoghurt (doesn't have same chemicals in it but texture is similar). usually put on cakes, personally i don't like it that much but it's okay.
England? custard hmm okay, there'l be plenty of traffic jams waiting for you.

That dictionary definition sounds right but doesn't help in the least, i'd describe custard as; a sort of runny yellow yoghurt (doesn't have same chemicals in it but texture is similar). usually put on cakes, personally i don't like it that much but it's okay.
I actually ate custard pie once in the US but that still didn't mean I knew what it was.

2 egg whites
1/2 tsp cream of tardar
6 tbsp sugar
4 tbsp sugar
1 cup coconut

Step 1: Separate eggwhites. Add to a medium sized mixing bowl. Beat on medium speed for one minute.

Step 2: Add cream of tardar and sugar gradually. Then beat untill thick and foamy, aproxximitly one to two minutes. Fold in coconut. Spoon onto ungreased cookie sheet. bake for twelve to fifteen minutes on 350.

INGREDIENTS

* 2 cups sugar
* 1 cup sour cream
* 1/8 teaspoon salt
* 1 cup peanut butter (almond butter works fine if you are allergic to peanuts)
* 1 teaspoon vanilla extract


DIRECTIONS

1. In a heavy saucepan, combine the sugar, sour cream and salt; bring to a boil. Cover and simmer for 5 minutes. Uncover and cook over medium heat until a candy thermometer reads 238 degrees F (soft-ball stage). Remove from the heat; stir in peanut butter and vanilla. With a wooden spoon, beat until thick and creamy, about 5 minutes. Transfer to a buttered 8-in. square dish. Cool and cut into squares. Store in the refrigerator.

2 egg whites
1/2 tsp cream of tardar
6 tbsp sugar
4 tbsp sugar
1 cup coconut
?

?

That's how the retarded teacher wrote the recipe. I think you add them both at the beginning and end of mixing. I don't know, just use 10 tbsp sugar.

INGREDIENTS

* 2 cups sugar
* 1 cup sour cream
* 1/8 teaspoon salt
* 1 cup peanut butter (almond butter works fine if you are allergic to peanuts)
* 1 teaspoon vanilla extract


DIRECTIONS

1. In a heavy saucepan, combine the sugar, sour cream and salt; bring to a boil. Cover and simmer for 5 minutes. Uncover and cook over medium heat until a candy thermometer reads 238 degrees F (soft-ball stage). Remove from the heat; stir in peanut butter and vanilla. With a wooden spoon, beat until thick and creamy, about 5 minutes. Transfer to a buttered 8-in. square dish. Cool and cut into squares. Store in the refrigerator.
Sounds yummy. What are they called? How long do they keep? Like cookies?
And can it be done without a candy thermometer? 'Cause that exceeds my kitchen belongings by faaaaaaaaaaar.

That's how the retarded teacher wrote the recipe. I think you add them both at the beginning and end of mixing. I don't know, just use 10 tbsp sugar.:p

Sounds yummy. What are they called? How long do they keep? Like cookies?
And can it be done without a candy thermometer? 'Cause that exceeds my kitchen belongings by faaaaaaaaaaar.

sorry, it's peanut butter fudge, it's, kinda smushy...

uh....it keeps about 5 minutes before everyone eats it, I haven't had a batch last long enough to know how long it keeps.

look up soft ball stage if it gets there the temp is probably right on.

look up soft ball stage if it gets there the temp is probably right on.I didn't even know that was an actual term. Looked it up now, though.

Courtesy of Deep Kimchi back when he had some other name... I know egg nog isn't dessert, but this is GOOD!

DO NOT BUY STORE EGGNOG - YOU WILL BE SORRY.

make it this way...

You'll need

1 Dozen eggs (separated into yolks and whites)
1 1/2 cups sugar, divided into two equal parts
1 1/2 cups dark rum
4 1/2 cups whole milk
4 1/2 cups cognac
3 cups heavy whipping cream (in two equal parts)
Ground nutmeg

Separate eggs into yolks and whites in separate bowls. I put the whites into the mixer and the yolks into another bowl.

Beat egg-yolks with 1/2 of sugar, set aside.

Beat egg-whites until stiff, then mix in other 1/2 of sugar.

Poor the yolks into the whites and mix together slowly.

Stir in dark rum slowly

Stir in milk slowly

Stir in cognac slowly

Stir in 1/2 of cream slowly

Whip rest (1/2) of cream and fold in carefully.

Serve at room temperature by ladling the eggnog into cups and sprinkle nutmeg on the top. Try to get some of the foam and some of the liquid (if not fully mixed) in each cup.

The only thing I do differently is to serve it with a little ground cinnamon sprinkled on top.

Courtesy of Deep Kimchi back when he had some other name... I know egg nog isn't dessert, but this is GOOD!

The only thing I do differently is to serve it with a little ground cinnamon sprinkled on top.
Never had egg nogg before and wow, didn't know it had that many eggs nor that much alcohol.

For the custard thing, it's pretty much a thickened mix of eggs and milk/cream...the usual custard dessert is cream, egg yolk, vanilla, flour, sugar. Custards do also include egg nog, quiche, ice cream bases, cheesecakes, flan, pumpkin pie

Now, something to cook...hm...
how about the worlds easiest apple fritters?
Vegetable oil (to fry)
4 red or golden delicious apples
2 tsp lemon juice
2 cups pancake mix (any brand, but I usually use bisquick)
1 1/2 cups water
1/2 tsp ground nutmeg
confectioners sugar

heat 1 inch oil over medium-medium high heat. To test for proper temperature, put a 1" cube of bread in and count to 40. Bread should turn golden brown. (Hey, some of us don't own thermometers ;) )
Core apples and cut into 1/4" slices to make rings. Spritz lemon juice on to prevent browning.
Mix pancake batter, water, nutmeg. Coat rings in batter, then fry to golden brown (usually about 3 minutes). Drain on newspaper or cooling rack.
Sprinkle with confectioners sugar

For the custard thing, it's pretty much a thickened mix of eggs and milk/cream...the usual custard dessert is cream, egg yolk, vanilla, flour, sugar. Custards do also include egg nog, quiche, ice cream bases, cheesecakes, flan, pumpkin pie

Now, something to cook...hm...
how about the worlds easiest apple fritters?
Vegetable oil (to fry)
4 red or golden delicious apples
2 tsp lemon juice
2 cups pancake mix (any brand, but I usually use bisquick)
1 1/2 cups water
1/2 tsp ground nutmeg
confectioners sugar

heat 1 inch oil over medium-medium high heat. To test for proper temperature, put a 1" cube of bread in and count to 40. Bread should turn golden brown. (Hey, some of us don't own thermometers ;) )
Core apples and cut into 1/4" slices to make rings. Spritz lemon juice on to prevent browning.
Mix pancake batter, water, nutmeg. Coat rings in batter, then fry to golden brown (usually about 3 minutes). Drain on newspaper or cooling rack.
Sprinkle with confectioners sugar
Yum! I love apple fritters (called apple pancakes here) but I've never made them myself.

Yum! I love apple fritters (called apple pancakes here) but I've never made them myself.

those are really good and really simple. Mom has a recipe for a more involved version probably a little closer to a real "fritter".

Apple pancakes around here are the same kinda thing as blueberry or chocolate chip pancakes...but equally delicious

I didn't even know that was an actual term. Looked it up now, though.

candy making term *nod* only housewives from the 1950's and pastry chefs know it........I am neither, but I do like making candy.

Oreo cookies and milk! Easy to remember, easy to make, tastes great.

i got this recipe off a tv show the other day and made it. it was yummy right out of the oven and yummy when eating the last piece a few days later

yes its like a pineapple upsidedown cake but with pears and gingerbread.

i didnt have any cardamom and it was kinda expensive in the store so i just ditched it and used a bit more cinnamon.

i melted the sugar/butter in a seperate pan then poured it into the cake pan. cook it til the sugar fully melts and then work fast--it cools to a brittle state (that doesnt matter when you put the pears and cake batter on top of it.)


Caramelized Pear Upside-Down Gingerbread
(Serves 9)
"In this recipe, sugar is mixed with butter for flavor. Rather than letting the sugar cook undisturbed to prevent crystallization, the butter-sugar mixture is stirred occasionally until it becomes light brown," says Tori.

8 Tbs. (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
2 firm but ripe, large pears, such as Comice or Anjou, peeled, cored and cut lengthwise into1/8-inch slices
1 3/4 cups unbleached all-purpose flour
1 1/2 tsp. baking soda
2 tsp. ground ginger
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 Tbs. peeled and finely chopped fresh ginger
1/3 cup firmly packed dark brown sugar
1 egg, at room temperature, lightly beaten
3/4 cup light molasses
3/4 cup milk, at room temperature

In an 8-inch square, heavy aluminum cake pan placed over medium heat, melt 2 Tbs. of the butter. Add the granulated sugar and cook, stirring occasionally, until the sugar melts and turns light brown, 5 to 7 minutes. Arrange the pear slices in the pan in 4 overlapping rows. Set aside.

Preheat an oven to 350 degrees F.

Over a sheet of waxed paper, sift together the flour, baking soda, ground ginger, cardamom, cinnamon and salt. Stir in the fresh ginger. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the remaining 6 Tbs. (3/4 stick) butter until creamy. Add the brown sugar and beat until the mixture is pale and fluffy. Slowly drizzle in the egg, beating each addition until incorporated before continuing. Beat in the molasses.

Reduce the speed to medium-low and add the flour mixture in 3 additions, alternating with the milk and beginning and ending with the flour. Beat just until combined. Pour the batter on top of the pears and spread it evenly to the edge of the pan. Bake until the top of the cake is puffed, 35 to 40 minutes. Transfer the pan to a wire rack and let cool for 10 minutes.

Run a table knife around the edge of the pan and shake it to make sure the cake is not sticking. (If it is, set the pan over low heat and heat for 1 to 2 minutes, gently shaking it until the cake is free.) Place a serving plate upside down on the pan. Wearing oven mitts, invert the plate and pan together. Lift off the pan. Dislodge any pear slices that stick to the pan and arrange them on top of the cake. Serve at room temperature.

Caramelized Pear Upside-Down Gingerbread
Yeah, I would make the butter/sugar extra, too.
Do you think one could leave out the tablespoon of fresh ginger? I'm not a big fan of ginger at all (the powdered one would be okay).

Never had egg nogg before and wow, didn't know it had that many eggs nor that much alcohol.
I think you could lighten up on the booze a little, but it does make the drink a lot more fun at holiday parties.

Yeah, I would make the butter/sugar extra, too.
Do you think one could leave out the tablespoon of fresh ginger? I'm not a big fan of ginger at all (the powdered one would be okay).

im a huge fan of ginger!

yeah you could. im thinking....increase the powdered ginger to 1 tablespoon (since dried is more concentrated)

or just leave the fresh out out and add a teaspoon of allspice.

or replace it all with 2 tsp of allspice

and add a bit more cinnamon.

do y'all have the equivalent of pillbury crescent rolls (uncooked unsweetened dinner rolls that come in a can)?

i have an amazingly good and easy recipe for mini cinnamon rolls that uses pillsbury rolls as a base.

do y'all have the equivalent of pillbury crescent rolls (uncooked unsweetened dinner rolls that come in a can)?

i have an amazingly good and easy recipe for mini cinnamon rolls that uses pillsbury rolls as a base.

That reminds me...my mom used to take uncooked pie crust, cinnamon, brown sugar, butter, and rasins, and make rolls or strips. Man, those were good....

That reminds me...my mom used to take uncooked pie crust, cinnamon, brown sugar, butter, and rasins, and make rolls or strips. Man, those were good....

my mother used to make something like that

they were AWFUL.

I think you could lighten up on the booze a little, but it does make the drink a lot more fun at holiday parties.
I wasn't complaining, just expressing surprise. ;P

im a huge fan of ginger!

yeah you could. im thinking....increase the powdered ginger to 1 tablespoon (since dried is more concentrated)

or just leave the fresh out out and add a teaspoon of allspice.

or replace it all with 2 tsp of allspice

and add a bit more cinnamon.
Allspice sounds good! And more cinnamon is always good.

do y'all have the equivalent of pillbury crescent rolls (uncooked unsweetened dinner rolls that come in a can)?

i have an amazingly good and easy recipe for mini cinnamon rolls that uses pillsbury rolls as a base.
I'm not entirely sure we have them, we used to have something like it but I haven't looked for it in years. But post the recipe anyway, an easy recipe for cinnamon rolls sounds like something everyone should have.
(Just to make sure: Crescent rolls are just normal round dinner rolls? Because I always thought the "crescent" referred to them being shaped like a croissant or something.)

my mother used to make something like that

they were AWFUL.

You know what that means...

My mommy loves me more than your mommy loves you!


No...I'm not having a moment (day...lifetime) of immaturity...

Let's have a Mommy-Off!


Here's a divine looking recipe for chocolate cake I found here (http://orangette.blogspot.com/2004/08/and-then-cake-came-forth.html)today. Scroll down for pic; I pasted the recipe:

7 ounces (200 grams) best-quality dark chocolate
7 ounces (200 grams) unsalted European-style butter (the high-butterfat kind, such as Lurpak or Beurre d’Isigny), cut into ½-inch cubes
1 1/3 cup (250 grams) granulated sugar
5 large eggs
1 Tbs unbleached all-purpose flour

Preheat the oven to 375 degrees Fahrenheit, and butter an 8-inch round cake pan. Line the base of the pan with parchment, and butter the parchment too.

Finely chop the chocolate (a serrated bread knife does an outstanding job of this) and melt it gently with the butter in a double boiler or in the microwave, stirring regularly to combine. Add the sugar to the chocolate-butter mixture, stirring well, and set aside to cool for a few moments. Then add the eggs one by one, stirring well after each addition, and then add the flour. The batter should be smooth, dark, and utterly gorgeous.

Pour batter into the buttered cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is shiny and a bit crackly-looking. (I usually set the timer for 20 minutes initially, and then I check the cake every two minutes thereafter until it’s done. At 20 minutes, it’s usually quite jiggly in the center. You’ll know it’s done when it jiggles only slightly, if at all.) Let the cake cool in its pan on a rack for 10 minutes; then carefully turn the cake out of the pan and revert it, so that the crackly side is facing upward. Allow to cool completely. The cake will deflate slightly as it cools.

Serve in wedges at room temperature with a loose dollop of ever-so-slightly sweetened whipped cream.

Note: This cake is even better on the second day, so consider making it the day before serving.

You know what that means...

My mommy loves me more than your mommy loves you!


No...I'm not having a moment (day...lifetime) of immaturity...

lol

or it means that your mom is a better cook.

Cinnamon rolls

2 tubes pillbury refigerated dinner rolls (enough to make 16 dinner rolls)

3/4 cup light brown sugar, packed

6 tbps unsalted butter, softened

2 tsp cinnamon (i substitute allspice)

1/4 tsp nutmeg

detube the dough. unoll it into sheets and gently separate each sheet into 4 rectangles. now you have a total of 8 rectangles

cream the sugar, butter, cinnomon and nutmeg until smooth.

spread each rectangle with the sugar-butter mixutre and roll up like a jelly roll (or like an area rug) starting with the short end. chill for at least 1/2 hour (i dont chill)

preheat the overn to 375 degrees F

cut each roll of dough into 6 equal slices. place these slices--which now miraculously have become rolls themselves--close together in a 9X13 inch baking pan (i use a 10x10 glass pan) they wont quite fill it, so make the pan a fake edge out of aluminum foil to tuck up next to the last row of rolls and keep them from getting all loose and sloppy.

bake for 20-25 minues. they should all be well browned.

it makes 48 tiny cinnamon rolls.

lol

or it means that your mom is a better cook.

But that's no fun!
Tho, she did tell me to stop calling and grow up earlier today for the fourth "MAAAAAAAAAHHHM! I DON'T WANT TO WRITE MY PAPER! I'M SICK! COME MAKE ME DINNER!" call...

b) What exactly is custard? I've always wondered.

*preps*

*preps*

Oh my.

Oh my.

What, you didn't see that coming?
So you're our boy on the island, it would appear.

a) Where's the recipe for your apple crumble?

Ironic you should ask; Apple Crumble = Applr Crisp, depending on your location. And both = Divinty.

I think my special truffles and salmon rolls recipe would get me into trouble in here. It involves special butter, special seeds, special mushroom,... and regular smoked salmon (...mmm, sweet ash).

Instead hows about:

Apples and Oranges Surprise.

6 ounces Jello (large package) (lemon flavored)
16 ounces Water (boiling)
6 ounces Apple Juice (cold)
10 ounces Vodka (... SURPRISE!)

Mousse au Lebkuchen (personal invention and all-time christmas favourite)

1 small bottle of cream (about 250ml)
half a bar of chocolate, broken down into chunks (the more cacao content the better)
2 Lebkuchen (without the base)

First whip the cream until it's nice and stiff. Melt the chocolate either over hot water or in the microwave, then pour it onto the cream and stir in carefully. Break up the Lebkuchen and grind them really fine (I usually use the blender for this, you need some sort of Lebkuchen-powder).
Stir the powder in with the cream and the chocolate. Taste the mixture, if needs be add some sugar.
Put it in the fridge for about 1-2 hours, it'll be a lovely sweet mousse.

Cinnamon rolls
That ain't cinnamon rolls, now THESE puppies...

Cinnamon Rolls
Ingredients:
120 ml warm water (45oC)
120 ml warm milk (45oC)
1 egg (large)
75 g unsalted butter, softened
65 g white sugar
6 g salt
470 g flour
6 g dry yeast
55 g unsalted butter, softened
145 g brown sugar
9 g ground cinnamon

Frosting
112 g cream cheese, softened
55 g butter, softened
25 g sugar powder
3 ml vanilla extract
8 ml milk

Directions

1. Pour water and milk into large bowl. Add sugar, stir to dissolve.
2. Add yeast and proof for 20 minutes or until golden, creamy foam forms.
3. Add 75 g butter and salt and mix gently. Add slightly beaten egg and flour cup by cup, stirring. Dough should be slightly tacky and non-liquid.
4. Turn dough out onto lightly floured surface and knead 7 or 8 times. Dough should be rubbery and slightly sticky. Form into dough ball and place in a large greased bowl, turning once to coat. Cover with DAMP towel and leave to rise for 45 minutes in warm place.
5. Test dough to see if it has doubled by quickly sticking in two fingers 2 cm in and removing them. If dough is slow to fill in impression, it is ready. If not, wait some more.
6. Punch dough down and turn out onto floured surface.
7. Roll dough out into a 43 x 25 cm rectangle. Spread with 55 g butter. In a small bowl, mix brown sugar and cinnamon together and sprinkle over dough.
8. Roll dough into a jelly roll shape beginning with the long side. Slice into 16 2.5 cm slices and place on buttered cooking sheet about 2.5 inches apart. Cover with DAMP towel and allow to rise for one hour in a warm place. 10 minutes before ending the rising, preheat oven to 200oC.
9. Place in preheated oven for 12 to 15 minutes or until tops are golden brown.
10. 10 minutes before rolls are done, mix together cream cheese, softened butter, sugar powder, vanilla, and milk. Remove rolls from oven and top with frosting.

I know egg nog isn't dessert, but this is GOOD!

I'm sure it is a dessert. :)

Cherries Jubilee
1/4 cup water
1/4 cup brown sugar

1 tablespoon orange juice
1 tablespoon lemon juice
¼ teaspoon orange rind
¼ teaspoon lemon rind
1 teaspoon butter

1 1/2 lbs fresh cherries, pitted
Kirschwasser
Vanilla ice cream

Mix the water and sugar in a frypan and stir over medium heat until sugar has dissolved and mixture comes to the boil - boil for 2 to 3 minutes, or until syrup thickens slightly.

Add the juice and rinds and bring it back up to a boil. Add melt in the butter.

Put in the cherries and cook gently for about 5 minutes, spooning the syrup over them.

While that's cooking, in a separate pan, warm the Kirschwasser.

Put the cherries on the ice cream, and then torch the Kirschwasser and
pour over cherries and ice cream.

That ain't cinnamon rolls, now THESE puppies...


Bet you can't buy those at the local Japanese bakery. There was a big chain that I remember from my deployed days. Is the Anderson bakery still around? We used to visit Hiroshima just to go to the Daiichi department store and the Anderson bakery. And to watch the Carp play baseball.

I share with you now the two great traditional holiday deserts of my family. Use these recipes well.

Chocolate Bourbon Pecan Pie

1/2 cup white sugar
1/2 cup brown sugar
1/4 cup (1/2 stick) butter
3 eggs
3/4/cup dark corn syrup (or light, your call)
1 tsp. vanilla
1/4 tsp. salt
1 Tbsp flour
1 cup pecans plus 24 nice pecan halves
1/2 sup chocolate chips
3 tablespoons bourbon
1 unbaked deep dish 9" pie shell, frozen (or make your own pie crust if you are daring)

Preheat the oven to 375

Cream the sugars and butter. Add eggs, corn syrup, vanilla, salt
and flour. Add chopped pecans, chocolate ships and bourbon. Pour into the
frozen pie shell and arrange the nice pecan halves along the edge and in
the center for a decorative touch. Or eat them. Bake to
40-50 minutes (depends on how hot your oven is). You just don't want the pecans on the top to burn. Cool, or refrigerate before serving to keep from being runny when
you serve.


Grandma Beckman's Christmas cookies

2 sticks butter (1 cup)
1 1/2 cups white sugar
2 eggs
2 tsp. vanilla
3 1/2 cups flour
1 tsp baking powder
1/2 tsp salt

Cream the butter and sugar together, beat in the eggs and vanilla.
Sift dry ingredients together and add to the yummy stuff. Chill the dough
at least four hours. I make it way in advance and chill it forever. Roll
it out to about 3/16 or 1/8" thickness and go nuts with the cookie cutters.
Bake on cookie sheets in a 400 degree oven for 6-8 minutes and decorate
when cooled. I might sometimes bake them at 350 if I forget to check the
recipe and I think no one noticed, they just take longer.
The icing is powdered sugar, butter, milk and vanilla in
whatever creative combination strikes you. With colors and baggies and
little bowls. I just start melting and mixing and tasting, and then we have
fun.

That ain't cinnamon rolls, now THESE puppies...


yes but my recipe uses 5 ingredients and takes half an hour from start to finish

yours uses 15 ingredients and takes hours

and mine is good enough to serve on christmas morning. while yours is probably also that good, who wants to take that much time if they dont have to?

Mousse au Lebkuchen (personal invention and all-time christmas favourite).

This I'll try. TY!

yes but my recipe uses 5 ingredients and takes half an hour from start to finish

yours uses 15 ingredients and takes hours

and mine is good enough to serve on christmas morning. while yours is probably also that good, who wants to take that much time if they dont have to?
Good point. When our kids were growing up, Christmas breakfast was always as simple as it could be. Maybe as difficult as waffles. Usually more like biscuits -- Southern style, of course.

For the uninitiated, that means with <peanut> butter and syrup mixed together, then the biscuits are used to sop it up.

Cinnamon rolls
- snip -
Those sound great. And so easy even I can't screw them up. I hope. <<

Ironic you should ask; Apple Crumble = Applr Crisp, depending on your location. And both = Divinty.
ORLY? You don't think that might be why I asked for specifically his recipe in the assumption that it might differ from my own and why I, after only a more than general one was forthcoming, gently pointed out that I had already posted a detailed one in the OP? Whatever happened to your reading comprehension? Tsk.

Apples and Oranges Surprise.

6 ounces Jello (large package) (lemon flavored)
16 ounces Water (boiling)
6 ounces Apple Juice (cold)
10 ounces Vodka (... SURPRISE!)
Is the absence of oranges part of the surprise?

Mousse au Lebkuchen (personal invention and all-time christmas favourite)

- snip-
Mmh. Now I only have to come up with a way to make Lebkuchen dust without a mixer.

That ain't cinnamon rolls, now THESE puppies...

- snip -
Heh, I still have this one saved as part of an earlier recipe thread and it still stymies me every time I see it. How the hell did those crazy measurements come about? "6 g dry yeast"? "8 ml milk"?

Cherries Jubilee

- snip-
Mmhh, these sound really good, too. I'll have to try these, esp. after I've had only middling success with hot raspberry sauce (too sour or too sweet...).

I share with you now the two great traditional holiday deserts of my family. Use these recipes well.

Chocolate Bourbon Pecan Pie
- snip -

Grandma Beckman's Christmas cookies

- snip -
*honours family recipes*
I think the day I manage an actual pecan pie I'll have to take a picture of it and post it here. It might not even be difficult for all I know but it sure always looks very accomplished. Even more so with the chocolate and bourbon. Yum.

yes but my recipe uses 5 ingredients and takes half an hour from start to finish

yours uses 15 ingredients and takes hours

and mine is good enough to serve on christmas morning. while yours is probably also that good, who wants to take that much time if they dont have to?
*heh* Because in Japan, if I want good cinnamon rolls without going to Tokyo, I have to use the 15 ingredients and the few hours. :p It'd be nice if I had ready made dough, but I don't even have access to Bisquick so all my cooking is now pretty much done from scratch.

They are SO worth it though.

Bet you can't buy those at the local Japanese bakery. There was a big chain that I remember from my deployed days. Is the Anderson bakery still around? We used to visit Hiroshima just to go to the Daiichi department store and the Anderson bakery. And to watch the Carp play baseball.
Couldn't really say, the two times I've stopped by Hiroshima I've always gone to the Sunshine Bakery in the station, they are really good.

Heh, I still have this one saved as part of an earlier recipe thread and it still stymies me every time I see it. How the hell did those crazy measurements come about? "6 g dry yeast"? "8 ml milk"?
:p Japan uses the metric system to cook with, and it took me about a year to get used to it too after 25 years of good ol' fashioned cups, tablespoons, and the like.

I'm cooking bilingually now though with mixing US standard with metric as I follow various recipes. ;)

Icebox cake

Step 1: Take a box of graham crackers )the rectangular ones), and place a layer of them in the bottom of a pan or dish (my mom always used to use a clear baking dish, approximately 13x9).

Step 2: Cook Jello cook and serve chocolate pudding per the instructions. Pour a layer onto the graham cracker layer layed out in in the previous step (the amount of pudding needed will depend on how thick you make the layers).

Step 3: Immediately after, place another layer of graham crackers on top of the pudding.

Step 4: repeat steps 2 & 3 until you reach the top of the pan or dish.

Step 5: refrigerate until cold

Step 6: enjoy

My wife is hypoglycemic and I don't have the heart to eat fancy deserts in front of her, nor the constitution to consume artificial sweeteners, so I come up with things like this.

I can't be too specific as I tend to measure as I go, but the instructions here should suffice if you're interested.

Pear torte with raspberry topping.

For the pastry just use any pie crust recipe, but substitute apple juice for water and leave out the sugar. Then trim into single-serve pie tins or oven-proof ramekins.

For the filling, peel and half two pears. Melt a pat of butter in a skillet and then place all four halves, flat-side down, once the bottom of the skillet is covered with melted butter.

Brown both sides of the pears and then add about half a cup of apple juice and cover.

Let the pears stew for a bit until soft, then scoop the pears out and core them with a spoon (they should be soft enough that everything comes out easily.) Then chop them into chunks and spoon them into the pastry cups.

Then add a handful of frozen raspberries to the simmering apple juice in the skillet. Stir them around until there is no discernible texture then add a splash of ruby port (the berries are a bit tart without it) and then add a few more berries and take the mixture off the heat once the new berries have thawed, but are still recognizable. Spoon that mixture onto the pears.

Bake at 425 for about 30 minutes, but keep checking (I don't use a timer because I don't know exactly how long it takes.)

Serve with a scoop of vanilla ice cream.

If you aren't too picky about sugar you might want to use ready made pie crusts. When I'm baking these for anyone but my wife I use single-serving cheesecake crusts. This means that they only need a few minutes under the broiler to thicken the filling instead of actual baking.

b) What exactly is custard? I've always wondered.

An English desert cream made with milk, egg yolks, and sugar.

I never cared for it growing up. I always wondered why anyone would eat that bland yellow goo when they could have ice cream or chocolate cake.

Then in a fit of nostalgia I decided to make my own, not from instant. It was soooo good that I wasn't even the slightest bit disappointed by the complete failure of the cake I was making to go with it. I just poured the custard into an over-sized martini glass and sat eating it through Doctor Who asking if life got any better. Then I decided that it would be better if my wife wasn't hypoglycemic and I served it to her in a different fashion.

I don't make it anymore though because you end up with about three times the egg whites that end up in the garbage than you do custard. I tried to make meringue with the egg whites, but it keeps collapsing on me. And I can't abide the waste.

Brownies (AKA fat pills)

1 cup cocoa
1 1/4 cup flour
pinch salt
1 tsp baking powder
2 cups sugar
4 eggs
1 tsp vanilla

Mix flour, baking powder and salt. Set aside.
Melt butter over low heat. Remove from heat. Add cocoa. Add sugar, eggs and vanilla. Then add flour mixture. Bake at 375 until done. Enjoy

(Add nuts if you're one of those weirdos who likes nuts)

dddrrroooooooooooooooooooooooll

Is the absence of oranges part of the surprise?




Probably due from certain effects of said dessert.

Redneck Banana Pudding.

1 box of vanilla wafers
2-3 Bananas, peeled and sliced.
1 box of vanilla pudding (not instant) prepared according to directions on box.

Layer vanilla wafers, pudding and bananas until you run out. Chill. Eat.

Chocolate Covered Peanut Butter Balls

Ingredients
18 oz. - chunky peanut butter
2 - sticks of butter
1 lb - powdered sugar
2 cups - graham cracker crumbs
1 lb - dipping chocolate

Preparation

Mix all ingredients except chocolate together in a large mixing bowl. Form into walnut-sized balls and refrigerate overnight.

Melt chocolate over stove and dip balls into chocolate (use tongs!), refigerate.

Makes 70-90 balls.

---

You can use regular peanut butter instead of chunky, but I find that chunky holds together better when dipping them in the chocolate.

Mmh. Now I only have to come up with a way to make Lebkuchen dust without a mixer.



Just leave them out overnight to dry them out, and then chop them. Once they're dry, they crumble easily.

Whatever happened to your reading comprehension? Tsk.
Dunno, though I'm fairly sure I heard something clonk when I typed that post and never wondered what it could be.

Just leave them out overnight to dry them out, and then chop them. Once they're dry, they crumble easily.

I had thought about letting them dry, putting them in a Gefrierbeutel and running a Lego/Duplo car or, failing possession of that, one of those massage balls or whatever over it..?

I had thought about letting them dry, putting them in a Gefrierbeutel and running a Lego/Duplo car or, failing possession of that, one of those massage balls or whatever over it..?

Should work just fine. :)
It doesn't really matter if they're a little chunky, you'll just have a mousse with a little textrue. It's just that I like them as fine as possible.

:p Japan uses the metric system to cook with, and it took me about a year to get used to it too after 25 years of good ol' fashioned cups, tablespoons, and the like.
But, see, I can see converting ounces and cups - but spoons? Or do the spoons in Japan all come in wacky sizes?
Seriously, though - do you still have the American measurements for the rolls? Because converting the 6g and 8ml into something more tangible would strongly increase the chances of me trying to make them.

Icebox cake

- snip -
Redneck Banana Pudding.

- snip -
Huh, I've never made something out of pudding with cookies/wavers. Sounds easy enough, I shall try it out.


Pear torte with raspberry topping.

- snip -
I don't have ramekins or single pie dishes, but I guess that would also work for one big pie. Maybe with more filling or something, but should still taste just as good.

I don't make it anymore though because you end up with about three times the egg whites that end up in the garbage than you do custard. I tried to make meringue with the egg whites, but it keeps collapsing on me. And I can't abide the waste.
Ha! I have the perfect solution for left-over egg whites:
Angel Food Cake (http://allrecipes.com/Recipe/Heavenly-Angel-Food-Cake/Detail.aspx). 12 egg whites gone with just a single cake. I've never actually eaten it, but I remember from volunteering in a soup kitchen in the US that at one point people started bringing in big jars of left-over egg yolk because apparently it was angel food cake season or something.
It has sugar, though, so that sucks for your wife.

Brownies (AKA fat pills)

- snip -
Hehehe, fat pills. You know I'll just them anyway. <<

Probably due from certain effects of said dessert.
Probably.

Chocolate Covered Peanut Butter Balls

- snip -
Yum! I like peanut butter-chocolate candy but we don't really have it here. So now I can make my own. Excellent.

Just leave them out overnight to dry them out, and then chop them. Once they're dry, they crumble easily.
Yeah, I thought about it, and I think leaving them to dry a bit and then simply grating them on a grater would be the best idea.

I'm not a good enough cook to have ever tried cooking Sussex Pond Pudding (http://thefoody.com/pudding/sussexpondpudding.html) for myself, but I can still very fondly remember my mother (whose family had Sussex ancestry) making & giving us a version of it -- possibly from a family recipe -- two or three times during my childhood...
:) :) :)

But, see, I can see converting ounces and cups - but spoons? Or do the spoons in Japan all come in wacky sizes?
Well, mine come in 15ml, 5ml, and 2.5ml. :D

Seriously, though - do you still have the American measurements for the rolls? Because converting the 6g and 8ml into something more tangible would strongly increase the chances of me trying to make them.
How's this (After digging to find the original American version):

1/2 cup warm water (110 degrees F)
1/2 cup warm milk (110 degrees F)
1 egg
1/3 cup unsalted butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup unsalted butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon

Frosting
1/2 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk

Oven temp should be 400 F, everything else is the same.

I'm not a good enough cook to have ever tried cooking Sussex Pond Pudding (http://thefoody.com/pudding/sussexpondpudding.html) for myself, but I can still very fondly remember my mother (whose family had Sussex ancestry) making & giving us a version of it -- possibly from a family recipe -- two or three times during my childhood...
:) :) :)
I've read the recipe a good 5 times now and I still don't have the slightest concept of that dish. And not only because they forgot the word "lemon" in line 6.
Weirdest. Dessert. Ever. *nod*

Edit: I image-googled it and, well, what can I say... turns out I did have a concept after all, I just didn't believe I could possibly be right:

http://www.edp24.co.uk/Content/Leisure/Recipes/img/Dessert/SussexPond.jpg
How's this (After digging to find the original American version):
- snip -
Perfect! Thanks for digging for it! :) Now I can choose and pick the measurements from the two recipes.

I got a dessert recipe. It's called 'Snickers Bar'.

Ingredients: 1 (one) Snickers Bar.

Directions: Open Snickers Bar.

Serves 1 (one).

















I can't cook...

This reminds me of the few times I tried making desserts collectively with friends.

One time, we decided to make what were supposed to be little cream cakes, but we deliberately replaced all the liquids with beer. When the recipe told us to add water, we added beer. When the recipe told us to add milk, we added beer. When the recipe told us to boil water, we boiled beer.

The result was... interesting.

It also taught us a very important lesson in life: NEVER boil beer.

I can't cook...
NO WAI!

This reminds me of the few times I tried making desserts collectively with friends.

One time, we decided to make what were supposed to be little cream cakes, but we deliberately replaced all the liquids with beer. When the recipe told us to add water, we added beer. When the recipe told us to add milk, we added beer. When the recipe told us to boil water, we boiled beer.

The result was... interesting.

It also taught us a very important lesson in life: NEVER boil beer.
Ack. ><

Ingredients: 1 (one) Snickers Bar.

Directions: Open Snickers Bar.

Serves 1 (one)

Whoa, whoa, what now? What kind of Snickers bars do they sell in [insert your country of origin] that they serve one? My approximation of German snicker bars is that they serve, say, 1/8th of a person - if said person isn't hungry.

Honestly, now. But don't get me started on the so-called serving sizes..