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Reply
| | From:  Genie· (Original Message) | Sent: 11/13/2007 3:55 AM |
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Reply
| | | From: Genie· | Sent: 6/17/2008 6:31 PM |
Eggnog Tarts
1 3/4 cups fine graham-cracker crumbs
1 1/3 cups sugar
1/2 cup soft butter
1 envelope unflavored gelatin
1 3/4 cups milk
4 eggs, separated
1/2 teaspoon salt
1 tablespoon cornstarch
1/4 cup rum
2 tablespoons whisky
Grated nutmeg
1 cup heavy cream, whipped
1/2 cup chopped candied fruit
Mix crumbs with 1/3 cup sugar and butter. Using back of spoon, press firmly on bottom and sides of 8 tart pans. Bake in preheated moderate oven (350F) for 5 minutes. Chill. Sprinkle gelatin on 1/4 cup milk and let stand for 5 minutes. Scald remaining milk in top part of double boiler over boiling water. Beat egg yolks; blend in 1/2 cup sugar, the salt, and cornstarch; add hot milk slowly, stirring constantly. Return to double boiler and cook over simmering water, stirring constantly, for 5 minutes, or until mixture coats spoon. Remove from heat; add soaked gelatin and stir
until dissolved. Chill until mixture begins to set. Stir in rum, whisky, and grated nutmeg to taste. Beat egg whites until stiff; gradually beat in remaining sugar; fold in custard mixture. Pour into lined tart pans. Chill tarts until almost set; then top with remaining custard; chill until set. Garnish with whipped cream and bits of candied fruit. Makes 8 tarts.
Note: For crust for 9-inch pie, use 1 1/2 cups graham-cracker crumbs, 1/4 cup sugar, and 1/3 cup butter. Use same amount of filling as for 8 tarts. | |
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Reply
| | | From: Genie· | Sent: 6/17/2008 6:32 PM |
| CHOCOLATE CARAMEL TART
Here's a candy-bar-like tart that has all the appeal of a New Orleans praline or a chocolate Turtle; this dessert version is minus the nuts.
For crust1 cup all purpose flour 3 tablespoons sugar 1 teaspoon grated lemon peel 1/8 teaspoon salt 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces 1 large egg yolk 1/2 teaspoon vanilla extract For chocolate filling
3/4 cup whipping cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped For caramel filling
3/4 cup sugar
1/3 cup water
1/3 cup whipping cream
5 tablespoons unsalted butter
1/2 teaspoon vanilla extract
Pinch of salt Make crust:
Blend flour, sugar, lemon eel and slat in processor 5 seconds. Add butter, yolk and vanilla and process until large moist clumps form. Gather dough into ball; knead briefly to combine well. Flatten into disk. Wrap in plastic; chill until firm enough to roll, about 30 minutes. Preheat oven to 400°F. Roll out dough between sheets of plastic wrap to 11- to 12-inch round. Peel off top sheet of plastic. Turn dough over; press into 9-inch-diameter tart pan with removable bottom. Peel off plastic. Fold in any excess dough, forming double-thick sides. Pierce crust all over with fork. Freeze 15 minutes. Bake crust 10 minutes. Using back side of fork, press crust flat if bottom bubbles. continue to bake until crust id golden, about 10 minutes (crust sides may shrink slightly.) Transfer to rack and cool. Make chocolate filling:
Bring cream to boil in heavy small saucepan and whisk until smooth. Spread 1 cup chocolate filling in prepared crust. Refrigerate until firm, about 45 minutes. reserve remaining filling in saucepan. Make caramel filling:
stir sugar and 1/3 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil until syrup is amber color, brushing down sides with wet pastry brush and swirling pan occasionally, about 8 minutes. Remove from heat. Add cream, butter, vanilla and salt (mixture will bubble up). Return pan to very low heat; stir until caramel is smooth and color deepens, about 5 minutes. Refrigerate uncovered until cold but not firm, about 20 minutes. Spoon caramel filling over chocolate filling. Pipe of drizzle reserved chocolate filling decoratively over cararmel (if chocolate is too firm to pour, warm slightly over low heat). Refrigerate tart until caramel is firm, at least 1 hour. (Can be made 2 days ahead. Cover keep chilled.)
Serves 12.
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Reply
| | | From: Genie· | Sent: 6/17/2008 6:33 PM |
Cranberry Tart-higadigsThis stunning red tart is the perfect centerpiece for a holiday tea. You can make the tart dough OR you can make a perfectly fine shell using a Pillsbury All-Ready Pie Crust. The filling is a snap to prepare, and you can make this 1-day before serving. Keep it chilled until 1/2 hour before your party. List of Ingredients
· One 10-inch tart shell, baked and cooled. [recipe follows]
· 2 envelopes unflavored gelatin
· 1/2 cup cold water
· Two 12 ounce packages of fresh cranberries
· 2 cups sugar
· 1 cup red currant jelly
· 2 TBSP. Kirsch or Brandy Instructions
Rinse and drain the cranberries and remove any blemished berries. In a small bowl, soften the gelatin in the cold water. In a 3-quart heavy-bottomed saucepan, combine the berries, sugar, jelly and Kirsch (or brandy) and cook over LOW heat for 10 minutes, just until the cranberries are softened. Remove from the heat and let cool 5 minutes. Stir in the gelatin and cool completely. Pour into the tart shell and chill until firm. Keep chilled until 1/2 hour before serving. · TART DOUGH:
· 1/2 cup (1 stick) unsalted butter, softened but still firm
· 1/4 cup sugar
· 1/4 tsp. salt
· 2 egg yolks, lightly beaten
· 1 1/4 cup flour
· 2 tsp. vanilla Instructions
To prepare the dough:
In the bowl of a mixer combine the flour, sugar and salt. Cut the butter into pieces, and mix it into the flour on low speed, until the butter is the size of small peas. Combine the eggs and vanilla and add to the dough with the mixer running. Stop mixing just when the dough begins to come together. Knead gently into a ball and flatten into a disk. Wrap in plastic and chill for at least 1 hour. Remove for 20 minutes before rolling. Roll out into a 14 inch round, and line a 10 inch tart pan with a removable bottom, making sure the sides are thick enough to stand up. Chill for 30 minutes. Line the tart shell with parchment paper and fill with pie weights (dry beans). Bake at 350 degrees for 10 minutes. Remove the pie weights and parchment, and bake 5 - 10 minutes more, until the bottom of the tart shell is browned. Cool. |
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Reply
| | | From: Genie· | Sent: 6/17/2008 6:34 PM |
Cranberry Pecan Praline Tart - Genie
For the chocolate-coconut crust:
13 T. (6 1/2 oz.) butter
1/2 c. plus 1 T. sugar
1 egg
1 egg yolk
1/2 t. vanilla
2 1/4 c. unsifted pastry flour
1/3 c. cocoa
Pinch salt
2 T. shredded coconut, toasted
For the cranberry topping:
2 c. fresh cranberries
1/4 c. sugar
For the nut filling:
2 eggs
1/2 c. sugar
4 T. (2 oz.) butter, melted
1/2 T. all-purpose flour
Pinch salt
1/2 t. vanilla
1/2 c. corn syrup
1 1/2 c. pecans, toasted and roughly chopped to the size of peas
1/2 c. shredded coconut, toasted
To make the crust: In the bowl of an electric mixer, cream the butter and sugar. Add the egg and the yolk, mixing well after each addition. Add the vanilla and mix in. Add the flour, sifted cocoa and salt. Mix until just combined. Mix in the coconut. Form into a large patty, cover with plastic wrap and refrigerate.
To make the cranberry topping: In a saucepan, cook the cranberries with the sugar over medium heat just until the sugar dissolves, but the cranberries are still whole. Set aside.
To make the nut filling: In a large bowl, mix the eggs with a whisk. Add the sugar, melted butter, flour, salt, vanilla and corn syrup. Stir in the pecans and coconut.
To assemble the tart: Use a 9 1/2-by-1-inch tart pan with a removable bottom. Spray the pan with nonstick spray. Roll the chocolate dough with a little flour to 1/8-inch thick. Press the pastry into the pan and refrigerate for 30 minutes.
Prebake the tart shell in a 350-degree oven for 7 minutes. Remove from the oven and pour in the nut filling. It should come to just below the top of the shell. Sprinkle the cranberries evenly on the top.
Bake at 350 degrees for 15-20 minutes. The tart should look a little like Jell-O in the middle and set around the edges. The restaurant serves each slice of tart with a spoonful of creme fraiche sweetened with a little sugar. Makes 1 tart (serves 8). |
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Reply
| | | From: Genie· | Sent: 6/17/2008 6:34 PM |
Cranberry Almond Tart-ChadsAngel 1 1/4 Cup Sugar, divided 1 Cup Finely Chopped Toasted Slivered Almonds 1 Cup All-Purpose Flour 1/2 Cup Butter 1 Egg 1 tsp. Vanilla Extract 1 Envelope Unflavored Gelatin 1/4 Cup Water 1 12 oz. Pkg. Fresh or Frozen Cranberries 1/2 Cup Red Currant Jelly Whipped Cream and Additional Chopped Almonds, optional In a bowl, combine 1/4 cup sugar, almonds and flour. Cut in the butter until crumbly. Beat egg and vanilla; add to flour mixture and stir until moistened. Cover and chill for 30 minutes. Coat fingers in flour and press mixture into the bottom and 1 1/2 inches up the sides of a greased 9 inch spring-form pan. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool. Meanwhile, soften gelatin in water; set aside. In a saucepan, cook cranberries, jelly and remaining sugar over medium-low heat until berried pop. Remove from the heat; stir in gelatin until dissolved. Cool; pour into crust. Chill at least 4 hours. Garnish with whipped cream and almonds, if desired. Yield: 8 to 10 servings. |
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Reply
| | | From: Genie· | Sent: 6/25/2008 6:44 PM |
Pink Peppermint Chiffon Pie Ingredients - 1 cup crushed chocolate wafers (16 wafers)
- 2 tablespoons margarine, melted
- 1 tablespoon sugar
- 3 cups tiny marshmallows
- 2/3 cup fat-free milk
- 1/2 teaspoon peppermint extract
- 4 drops red food coloring (optional)
- 2 egg whites
- 3 tablespoons sugar
- 1/2 of an 8-ounce container reduced-fat frozen whipped dessert topping, thawed
- Fresh mint leaves (optional)
Directions 1. For crumb crust, in a bowl stir together crushed wafers, margarine, and 1 tablespoon sugar with a fork. Press mixture into the bottom and up the sides of a 9-inch pie plate. Bake in a 375 degree F oven for 5 minutes. Cool. 2. For filling, in medium saucepan combine marshmallows and milk. Cook and stir over medium heat until marshmallows are melted. Remove from heat. Stir in peppermint extract and red food coloring, if desired. Pour into a metal bowl. Chill until mixture begins to thicken, stirring occasionally. 3. Remove the peppermint mixture from the refrigerator (it will continue to set). In a medium mixing bowl immediately beat the egg whites with an electric mixer at medium speed until soft peaks form (tips curl). Gradually add the 3 tablespoons sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). 4. When peppermint mixture is partially set (consistency of unbeaten egg whites), fold in the egg white mixture. Fold in the thawed dessert topping. If necessary, chill the filling about 30 minutes or until it mounds when spooned. Spoon the filling into the crumb crust. Cover and chill for 4 to 24 hours or until set. If desired, garnish with additional dessert topping and mint leaves. Makes 8 servings. | |
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Reply
| | | From: Genie· | Sent: 6/25/2008 8:24 PM |
Peppermint Chiffon Pie 32 chocolate wafer cookies
6 tablespoons butter -- softened
1 package instant white chocolate or vanilla pudding and pie filling (4 serving size)
1 1/2 cups milk
3 drops red food coloring
1/4 teaspoon peppermint extract
2 1/2 cups frozen nondairy whipped topping -- thawed
6 red-and-white mint candies Finely crush cookies. Measure 1 1/2 cups into medium-size bowl, reserving remaining crumbs. Stir in butter; blend well. Press mixture over bottom and up sides of 9-inch pie plate. Place pudding and pie filling in large bowl. Whisk in milk, food coloring and peppermint extract. Fold in whipped topping. Pour one third of mixture into pie shell. Layer with remaining cookie crumbs. Top with remaining filling. Refrigerate at least 1 hour or until set. Unwrap and crush the mint candies. Sprinkle around the edge of the pie. Serve chilled. Makes: 8 servings. Source of Recipe: Family Circle Holiday Cakes & Cookies, 1999 | |
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Reply
| | | From: Genie· | Sent: 9/6/2008 2:40 AM |
| Eggnog Chiffon Pie
Crust:
1-1/3 cups graham cracker crumbs (1 package, 10
boards)
1 cup shelled pecans, finely ground
1/2 cup (1 stick) butter, melted
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt
Filling:
2/3 cup sugar
1 packet unflavored gelatin
1/8 teaspoon salt
1/2 cup water
3 egg yolks, lightly beaten
2 tablespoons white rum
2 tablespoons brandy
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons powdered egg whites (see Note),
dissolved in 6 tablespoons warm water
1 cup heavy cream
Garnish:
1/2 cup shelled pecan halves (about 26 halves)
2 ounces semisweet chocolate, melted
Heat oven to 375 degrees F.
Crust: In large bowl, stir together crumbs, pecans,
butter, nutmeg, cloves and salt until mixture is
evenly moistened. Press mixture over bottom and up
sides of 9-inch glass pie plate. Bake in 375 degree F
oven for 12 to 13 minutes or until lightly browned.
Transfer pie plate to wire rack; let cool completely.
Filling: In medium-size heavy-bottomed saucepan, stir
together 1/3 cup of the sugar, gelatin and salt. Stir
in the water and egg yolks. Cook over medium heat,
stirring constantly to prevent eggs cooking on bottom
and side of pan, until slightly thickened and
temperature registers 160 degrees F on instant-read
thermometer, about 8 minutes. Immediately strain
through fine-mesh sieve into large bowl. Stir in rum,
brandy, vanilla, nutmeg and cloves. Set aside.
In clean bowl with clean beaters, beat powdered egg
white mixture on medium speed until foamy. Gradually
beat in remaining 1/3 cup sugar on medium-high.
Continue to beat until stiff but glossy peaks form.
Set aside. In large bowl, beat the heavy cream on
medium-high speed until soft peaks form.
Place bowl containing gelatin mixture in larger bowl
filled with ice water. Stir with whisk until mixture
mounds slightly, about 2 minutes. Quickly stir
one-quarter of egg whites into gelatin mixture to
lighten. Gently fold in remaining beaten whites, then
fold in whipped cream. Pour into cooled pie shell.
Cover with inverted large bowl; refrigerate for at
least 3 hours or overnight.
Garnish: Dip one end of each pecan into melted
chocolate. Place on waxed paper-lined baking pan. Let
dry. Reserve 16 dipped pecans. Place remaining dipped
pecans in food processor; pulse until coarsely ground.
To serve, sprinkle ground pecans around edge of pie;
decorate with reserved dipped pecans.
Makes 8 servings.
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