Recipes(Hoilday and other ) and Recipe sites

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Postby Roby » Thu Jan 27, 2011 4:49 pm

http://www.foodnetwork.com/recipes/paul ... index.html




Apple Strudel:

* 1/4 cup bourbon or apple juice
* 1/2 cup golden raisins
* 2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
* 1/2 lemon, juiced
* 1 tablespoon lemon zest, finely chopped
* 1 teaspoon ground cinnamon, plus more for sprinkling
* 1/2 cup brown sugar, packed
* 1/2 cup crushed shortbread cookies
* 1/4 cup chopped pecans
* 2 tablespoons butter, cut into pieces
* 5 sheets phyllo dough from 1 pound package of frozen dough
* 2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
* 1 tablespoon granulated sugar
* Confectioners' sugar
* Caramel sauce, purchased

Glaze:

* 2 cups confectioners' sugar
* 3 1/2 tablespoons milk

For the Strudel:
Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.

Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.

Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.

Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar. Pass warm caramel sauce, to drizzle over the strudel.

For the Glaze:

Mix ingredients thoroughly.

*Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Postby Roby » Thu Jan 27, 2011 4:59 pm

Chocolate-Pear Strudel


4 large Pears,
peeled, cored,
thinly sliced
3/4 cup chopped pecan (nuts)
1/2 cup mini chocolate chips
1/4 cup-plus- 3 tablespoons sugar
7 tablespoons butter,melted
8 sheets of fillo dough
(thawed if frozen)
confectioners sugar




preheat oven to 350F .
(Reserve 1 Tbsp sugar and 1 Tbsp butter)

Combine pears, pecans, chocolate chips and 1/4 cup sugar.
Place fillo dough on work surface.
Cover fillo with wax paper and place damp paper towels over it.

1) Line baking sheet with foil, and top with 1 sheet of fillo
Brush fillo with some melted butter Sprinkle with some sugar,
and repeat layering with remaining fillo, butter and sugar.

2) Spoon filling on top leaving about a 2 inch border
along the edges. Fold the side ends over the filling.

3) Starting with filled LONG side, and using the foil underneath, roll
up the strudel until all of it is rolled neatly. (use the foil only to lift the strudel)

4) Place strudel with the seam (opening) upside down on the baking sheet that you have lined with foil before. Brush with the reserved butter, sprinkle with the reserved sugar.

Bake for 50 minutes or until golden brown, and sprinkle with
confectionery sugar after it has cooled.
Roby

"Per raro che sia, il vero amore e' meno raro della vera amicizia."



"As rare as true love is, it is not as rare as true friendship."

- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Postby Roby » Thu Jan 27, 2011 5:46 pm

From Rossella .....This is her favorite

Torta di Mele Cremosa

INGREDIENTI
1 kg. di mele sbucciate e tagliate a fettine
100 g. di burro
100 g. di zucchero
150 g. di farina
2 uova
1 cucchiaino di lievito
1 pizzico di sale
250 g. di yogurt

Montate le uova con lo zucchero,fino a quando saranno gonfie e spumose; aggiungete poi il burro morbido, la farina setacciata con il lievito e, infine, lo yogurt.

Versate nella teglia (24-26cm) imburrata e infarinata, coprire con le mele tagliate a dadini e cospargete di zucchero e con qualche ciuffetto di burro.

Cuocete in forno preriscaldato a 180° per 40 minuti; coprite con un foglio di alluminio e proseguite la cottura per un’altra mezz’ora.
Roby

"Per raro che sia, il vero amore e' meno raro della vera amicizia."



"As rare as true love is, it is not as rare as true friendship."

- François de La Rochefoucauld

groche
Posts: 1
Joined: Wed Sep 10, 2014 9:04 am

Re: Recipes(Hoilday and other ) and Recipe sites

Postby groche » Wed Sep 10, 2014 9:10 am

Hi

I found this recipe...

Florentine Cookies

2/3 c flour
1/4 c sugar
3 1/2 tablespoon butter
1 tbsp cream
2 1/3 tablespoon honey
4-5 oz almonds or hazelnuts
3.5 oz chopped orange peel
1/4 c cherries
3.5 oz chocolate

Steps:
- Melt butter, cream, honey and sugar over low heat.
- Remove from heat & add flour, orange peel, nuts & cherries.
- On a sheet of baking paper, place a tablespoon of mixture then flatten. Keep repeating until you have used all of the batter.
- Bake in a medium-cool oven for 6-8 minutes then let cool on rack.
- Meanwhile, melt the chocolate and drizzle over each cookie.


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