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New Book out!!

November 23, 2010

One of our lovely members has just had a book published. It is a fabulous read.

Check it out!
https://www.createspace.com/3489323

Cheeseburger Quiche

September 22, 2009

Prep Time: 30 minutes, plus chilling and cooling
Bake Time: 55 minutes

Makes 8 servings

1 cup all-purpose flour
1 teaspoon granulated sugar
¼  teaspoon salt
6 tablespoons ( ¾ stick) chilled
butter, cut into small pieces
3 tablespoons ice water

Filling and Topping:
4 teaspoons olive oil
12 ounces lean ground beef
¼  cup catsup
¼  teaspoon salt
¼  teaspoon dried oregano
1/8  teaspoon black pepper
1 large onion, thinly sliced
2 large cloves garlic, finely
chopped  
¾  cup milk
¾  cup heavy cream
2 large eggs
½ cup shredded Monterey Jack
cheese (about 2 ounces)
½ cup shredded Cheddar cheese
(about 2 ounces)

Garnish:
Sprig of fresh oregano

1. In a medium bowl, mix together flour, sugar, and salt. Using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form.

2. Add ice water, 1 tablespoon at a time, tossing with a fork until a dough forms. Shape dough into a disk, wrap in plastic wrap, and chill for 4 hours or overnight.

3. Preheat oven to 3500 F.

4. On a floured surface, using a floured rolling pin, roll dough into an 11-inch round.

5. Fit dough into a 9-inch quiche pan or tart pan with a removable bottom. Trim excess dough, leaving a 1-inch overhang. Fold edges under; make a fluted edge.

6. Pierce dough several times with a fork. Line with aluminum foil; fill with pie weights or dried beans.

7. Bake crust for 15 minutes. Remove foil and weights. Bake crust until golden, 10 minutes more. Transfer pan to a wire rack to cool.

8. To prepare filling, in a large skillet, heat 2 teaspoons oil over medium heat. Add beef; cook, stirring frequently, until browned, 4 minutes. Stir in catsup, salt, oregano, and pepper. Transfer beef mixture to a plate. Wipe skillet clean.

9. Heat remaining oil in skillet. Add onion and garlic; cook, stirring frequently, until just golden, 10 minutes.

10. Mix together milk, cream, and eggs. Spread beef mixture evenly in prepared crust. Cover with onion mixture. Pour milk mixture over onion mixture. Sprinkle cheese evenly over filling.

11. Bake quiche until golden and set, 30 minutes. Transfer pan to a wire rack to cool slightly. Garnish with oregano sprig. 

Rich Chocolate Sponge Cake

September 17, 2009

Brown sugar and cream cheese give this chocolate cake an unusual richness and flavor.

Prep Time: 45 minutes plus cooling
Baking Time: 45-50 minutes

 
Makes 8 servings

4 tablespoons unsweetened
cocoa powder
2/3 cup milk
2 packages (3 ounces each)
cream cheese, softened
1/3 cup (2/3 stick) butter, softened
1 ¼  cups firmly packed light brown
sugar
2 large eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
2 teaspoons baking powder

Garnish:
Confectioners’sugar

1. Preheat oven to 3500 F. Grease a decorative 6-cup cake mold.

 

2. In a saucepan, mix together cocoa powder and milk over low heat, stirring occasionally, until mixture is smooth and bubbles
appear around edges of pan. Cool completely.

 

3. Beat together cream cheese and butter at medium speed until blended and smooth. At high speed, beat in brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla.

 

4. Mix together flour and baking powder. At low speed, alternately beat flour mixture and cocoamixture into cream cheese mixture. Spoon batter into prepared pan; smooth top.

 

5. Bake cake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.

 

6. Transfer pan to a wire rack to cool for 10 minutes. Turn cake out onto rack to cool completely. Dust with confectioners’ sugar.

Baking Tips

This cake can also be baked in a 6-cup fluted tube pan or a 9-inch round baking pan. Bake for 40 to 45 minutes.

Espresso Tiramisu

September 16, 2009

Flavored with espresso and brandy, this dessert lives up to its name-Italian for “pick-meup.”

Prep Time: 30 minutes
Baking Time: 30 minutes

Makes 12 servings  

1 cup cake flour
½ teaspoon baking powder
¼ teaspoon salt
4 large eggs, separated
¾ cup plus 2 tablespoons
granulated sugar
2 tablespoons brandy or water
½ teaspoon grated lemon zest
Pinch of instant espresso powder
 
Syrup:
¼ cup water
3 tablespoons granulated sugar
 
Filling:
2 packages (8 ounces each)
cream cheese, softened
1½ cups confectionerssugar
1½ cups heavy cream  
2 tablespoons brandy or water
1 tablespoon instant espresso powder
 
Garnish:
Unsweetened cocoa powder

 
1. Preheat oven to 3500 F. Grease a 9-inch springform pan. Dust with flour; tap out excess.

2. Mix together flour, baking powder, and salt.

3. Beat egg yolks and ¾ cup of sugar at medium speed until thick and lemon colored. Beat in brandy, lemon zest, and espresso powder until well combined.

4. Using clean beaters, beat egg whites at high speed until foamy. Gradually beat in remaining sugar until stiff, but not dry, peaks
form. Alternately fold flour mixture and egg whites into yolk mixture. Spoon batter into prepared pan.

5. Bake cake until a toothpick inserted in center comes out clean, 30 minutes. Transfer pan to a wire rack to cool for 20 minutes. Remove sides of pan; cool cake completely.

6. Invert cake onto a serving plate. Using a serrated knife, cut cake horizontally in half.

7. To prepare syrup, in a saucepan, bring water and sugar to a boil; boil for 1 minute. Brush syrup over cut sides of cake layers.

8. To prepare filling, beat cream cheese and confectioners’ sugar at medium speed until creamy. Beat in heavy cream, brandy, and espresso powder until thick and well combined.

9. Spread one-third of filling over syrup on 1 cake layer. Top with remaining layer, syrup-side down. Spread remaining filling over top and sides of cake. Dust with cocoa powder. Chill until ready to serve. 

Blitz Torte

September 15, 2009

Prep Time: 40  minutes preparation plus cooling
Baking Time:  25-30 minutes

 

Makes 8 servings

1 cup sifted cake flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup solid vegetable shortening
1 ½ cups plus 1 tablespoon
granulated sugar
4 large eggs, separated
3 tablespoons milk
1 teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon cream of tartar
2 teaspoons ground cinnamon
½ cup sliced almonds (2 ounces)

Filling:  
1 teaspoon instant espresso powder  
1 tablespoon vanilla extract
¼ cup granulated sugar
2 tablespoons allpurpose flour
2 tablespoons cornstarch
3 large egg yolks
1 cup hot milk
1 tablespoon coffee extract
4 ounces (4 squares) semisweet
chocolate, coarsely chopped

Garnish:
½ cup sliced almonds (2 ounces)

 

 1. Preheat oven to 3500 F. Grease two 8-inch round cake pans. Line with waxed paper.

 2. Sift together flour, baking powder, and salt.

 3. Beat together shortening and ½ cup sugar at medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in milk, vanilla, and almond extract. At low speed, beat in flour mixture until just smooth. (Do not overbeat.)

 4. Pour batter evenly into prepared pans; smooth tops.

 5. Using clean beaters, beat egg whites at high speed until foamy. Add cream of tartar; beat until soft peaks form. Beat in ¾ cup sugar until stiff, but not dry, peaks form.

 6. Spread meringue evenly over batter. Sprinkle with remaining sugar, cinnamon, and nuts.

 7. Bake cakes until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer pans to wire racks to cool slightly.

8. Loosen cakes by running a metal spatula around sides of pans. Turn cakes out onto racks. Remove waxed paper. Invert cakes immediately.

 9. To prepare filling, dissolve espresso powder in vanilla.

 10. Mix together sugar, flour, cornstarch, egg yolks, and espresso mixture.

11. In the top of a double boiler set over simmering (not boiling) water, heat egg mixture and milk, stirring constantly, until thick
enough to coat back of a spoon, 10 minutes. Remove from heat. Stir in coffee extract. Cool.

 12. Place 1 cake layer on a serving plate. Spread filling over top. Sprinkle with chocolate. Place second cake layer on top. Sprinkle with nuts.

Chocolate-Frosted Nut Rings

September 12, 2009

Prep Time:  15 minutes, 30 minutes chilling 
Bake Time: 8-10 minutes

ChocolateFrostedNutRings

 

Makes 15 rings

1 cup all-purpose flour

½ cup sugar

½  teaspoon vanilla extract

½ egg, slightly beaten

¼ cup butter or margarine

Filling:

16 ounces almond paste

1 large egg white

2 tablespoons cognac, optional

Topping:

¾ cup chopped walnuts or filberts,

toasted

3 squares semi-sweet chocolate,

melted

¼  cup shredded coconut, optional

 

1. To prepare dough, in the work bowl of a food processor fitted with the metal blade, combine the flour, sugar, vanilla, egg and butter. Process until mixture is smooth, about 30 seconds. Shape dough into disc, wrap in plastic wrap and chill in refrigerator for 30 minutes.  

 

2.  To prepare filling, in the work bowl of a food processor, crumble the almond paste. Add egg white and cognac. Process until smooth, about 20 seconds.

 

3. Preheat oven to 350°F. Lightly grease a baking sheet.

 

4. Turn chilled dough out onto a floured work surface. Using a lightly floured rolling pin, roll dough out to ¼ -inch thickness. Using a 3-inch round doughnut cutter, cut dough into rings.

 

5. Place rings 2 inches apart on prepared baking sheet. Bake until firm, about 5 minutes. Transfer sheet to wire rack; cool rings on sheet.

 

6. Using a spoon or a pastry bag, spread filling over rings. Sprinkle with nuts.

 

7. Bake rounds for an additional 10 minutes. Using a large metal spatula, transfer pastries to a wire rack to cook completely.

 

8. Drizzle melted chocolate over the tops of the cooled pastries. Sprinkle with coconut. Store pastries in a cool, dry place.

 

 

Baking Tips:

Almond paste provides a sweet, light flavor to the filling of these pastries. A prepackaged mixture of ground almonds, sugar and liquid sweetener, almond paste is available in the baking section of most supermarkets.

Individual Rum Babas

September 12, 2009

Prep Time: 20 minutes plus rising, cooling, and standing
Bake Time: 15-20 minutes

IndividualRumBabas

Makes 6 servings

 

2 packages active dry yeast
4 teaspoons confectioners’ sugar 
3 tablespoons warm milk
(105°-115° F.) 
1 cup aIl-purpose flour 
1/8  teaspoon salt 
1/4 cup (1/2 stick) butter, melted and
cooled 
2 large eggs 
1/3  cup dried currants or raisins
 

Syrup :
1/4  cup water 
1/4 cup hone
1/4 cup dark rum
or ½ teaspoon rum extract
 

Topping and Garnish:
Fresh raspberries
Sliced peaches
Sprigs of fresh mint
Whipped cream (optional)

1. Grease 6 individual ring molds or standard size muffin-pan cups.

2. In a large bowl, dissolve yeast and 1 teaspoon confectioners’ sugar in warm milk. Let stand until foamy, 5 to 10 minutes.

3. Sift together flour and salt. At low speed, beat flour mixture into yeast mixture. Beat in remaining confectioners’ sugar and melted butter. Add eggs, 1 at a time, beating well after each addition. Stir in currants.

4. Pour batter evenly into prepared molds. Place molds on a baking sheet. Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 hour.

5. Preheat oven to 4000 F.

6. Bake pastries until golden and tops spring back when lightly pressed, 15 to 20 minutes.

7. Transfer molds to a wire rack to cool for 5 minutes. Turn pastries out onto rack to cool completely.

8. To prepare syrup, in a saucepan over high heat, bring water, honey, and rum to a boil. Remove from heat.

9. Prick pastries with a toothpick. Spoon syrup over pastries. Let stand for 1 hour.

10. To top, spoon raspberries over pastries. Garnish with peach slices and mint sprigs.1. Grease 6 individual ring molds or standard size muffin-pan cups.

2. In a large bowl, dissolve yeast and 1 teaspoon confectioners’ sugar in warm milk. Let stand until foamy, 5 to 10 minutes.

3. Sift together flour and salt. At low speed, beat flour mixture into yeast mixture. Beat in remaining confectioners’ sugar and melted butter. Add eggs, 1 at a time, beating well after each addition. Stir in currants.

4. Pour batter evenly into prepared molds. Place molds on a baking sheet. Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 hour.

5. Preheat oven to 4000 F.

6. Bake pastries until golden and tops spring back when lightly pressed, 15 to 20 minutes.

7. Transfer molds to a wire rack to cool for 5 minutes. Turn pastries out onto rack to cool completely.

8. To prepare syrup, in a saucepan over high heat, bring water, honey, and rum to a boil. Remove from heat.

9. Prick pastries with a toothpick. Spoon syrup over pastries. Let stand for 1 hour.

10. To top, spoon raspberries over pastries. Garnish with peach slices and mint sprigs. 

 

Baking Tips :
Use any assorted fruit in the babas. Try fresh pineapple, mango, bananas, blueberries, strawberries, or blackberries.

Serve each baba garnished with fruit and a flavored whipped cream.