Good recipe.......?!
I need a good recipe for Christmas. It needs to be milk free and tasty. Does anyone out there either know a good recipe to share, or a good website?
Thank You!
Answers: Hi,
I need a good recipe for Christmas. It needs to be milk free and tasty. Does anyone out there either know a good recipe to share, or a good website?
Thank You!
christmas bread pudding
1 cup white sugar
1 1/2 cups water
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 teaspoon vanilla extract
6 slices white bread, toasted and cut into cubes
1 cup raisins
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C.) Grease a 2 quart casserole dish. Set aside.
In a medium saucepan, heat sugar until it liquefies. Insert a candy thermometer and cook sugar without stirring until it reaches 320 degrees F (160 degrees C). It will be a clear, amber colored syrup.
Add the water, cinnamon and cloves. Bring to a boil, reduce heat, and simmer. Stir in vanilla.
Layer in prepared casserole dish: half the toast, half the raisins, half the nuts, half the syrup, Repeat layers. Bake uncovered for 30 minutes. Serve warm.
How about some gingerbread men?
1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.
cinnamon palmiers
1 1/4 cups all-purpose flour
1 teaspoon salt
1 1/2 sticks unsalted butter, frozen
5 to 6 tablespoons ice water
1 cup sugar
2 teaspoons cinnamon
Preparation
Stir together flour and salt in a chilled large metal bowl. Coarsely grate frozen butter into flour, gently tossing to coat butter.
Drizzle 5 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated. Test mixture by gently squeezing a small handful: When dough has the proper texture, it will hold together without crumbling apart. If necessary, add another tablespoon water, stirring until just incorporated, and test again. (Do not overwork dough or add too much water, or pastry will be tough; dough will be lumpy and streaky.)
Form dough into a 5-inch square, then chill, wrapped in plastic wrap, until firm, at least 30 minutes.
Roll out dough on a floured surface with a floured rolling pin into a 15- by 8-inch rectangle (with a short side nearest you). Brush off excess flour and fold dough into thirds like a letter. Rewrap dough and chill until firm, at least 30 minutes.
Arrange dough with a short side nearest you on a floured surface and repeat rolling out, folding, and chilling 2 more times. Brush off any excess flour, then halve dough crosswise with a sharp knife and chill, wrapped separately in plastic wrap, at least 1 hour.
Stir together sugar and cinnamon, then generously sprinkle a clean work surface with some of cinnamon sugar and place 1 piece of chilled dough on top. Quickly roll out into a 16- by 12-inch rectangle (1/8 to 1/16 inch thick; if dough becomes too soft, chill on a baking sheet until firm). Trim edges with a sharp knife. Sprinkle top of dough evenly with some cinnamon sugar to cover completely, brushing off any excess. Fold 2 opposite long sides of pastry so they meet in center. Fold in same sides of pastry in same manner, then fold one half over the other (like a book) and press gently with a rolling pin to flatten slightly, forming a long rectangular log. Sprinkle with additional cinnamon sugar if dough is sticky.
Chill on a baking sheet, uncovered, until firm, at least 30 minutes and up to 2 hours. Meanwhile, repeat with remaining piece of dough and cinnamon sugar.
Preheat oven to 425°F with rack in middle. Line a large baking sheet with parchment paper.
Cut 1 log of dough crosswise into 1/4-inch-thick slices with a sharp knife and arrange slices, cut sides down, 1 1/2 inches apart on baking sheet. Bake until puffed and golden around edges, 7 to 9 minutes. Remove from oven and turn palmiers over with a spatula. (If palmiers begin to unroll, gently press to reshape when cooled slightly.) Continue baking until golden all over and sugar is caramelized, 3 to 5 minutes more. Transfer as done (palmiers may not bake evenly) to a rack and cool. Make more cookies on cooled baking sheet lined with fresh parchment.
Cook's notes:
? Dough, without cinnamon sugar, can be chilled, wrapped well, up to 2 days or frozen up to 1 month (thaw in refrigerator).
? Cookies keep in an airtight container at room temperature 4 days. If desired, palmiers can be recrisped in a 300°F oven until heated through, about 5 minutes.
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doughnut-hole croquembouche
About 70 doughnut holes of any flavor
Assorted candy decorations such as M&M's, Red Hots, licorice balls, and silver dragées
1/4 cup corn syrup with 1 teaspoon water stirred in
Purchased or homemade chocolate or caramel sauce (optional)
Special equipment: Clear tape, 18-inch-tall Styrofoam cone (available at floral shops and craft stores), waxed or parchment paper or aluminum foil in color similar to doughnuts, cake-decorating turntable (optional), about 70 toothpicks, thimble, cloth leaves (available at floral shops and craft stores)
Preparation
Using tape, cover cone with paper. Place cone on turntable if using.
Arrange 1 ring doughnut holes around base of cone, placing as closely together as possible. Insert toothpick through each doughnut hole into cone to attach doughnut hole to cone, leaving end of toothpick sticking out (you'll push it in later with thimble).
Attach second ring of doughnut holes above first, again packing tightly and staggering so doughnut holes in second ring are not directly above doughnut holes in first ring.
Continue in same manner to attach remaining doughnut holes. For top tiers, if desired, slice off small amount of each doughnut hole on side facing toward cone to make shape more tapering. Finish covering cone with 1 doughnut hole attached to top of cone.
Using thimble, push in toothpicks until not visible.
Decorate by pushing candies and leaves into gaps between doughnut holes. If candies won't adhere, dip in corn syrup-water mixtur before attaching.
If desired, drizzle with chocolate or caramel sauce. Croquembouche keeps, covered loosely with aluminum foil and refrigerated, 2 to 3 days.
Test-kitchen tip: Shredded coconut on a platter around the croquembouche can give the feeling of snow. For a healthier option, substitute round cherry tomatoes or cherries for the doughnut holes.
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orange cardamom cookies
2 1/2 cups all-purpose flour
1 1/2 tablespoons grated orange zest
1 1/2 teaspoons ground cardamom
1 teaspoon salt
2 sticks (1/2 pound) unsalted butter, softened
3/4 cup sugar
1 large egg yolk
2 tablespoons heavy cream
Equipment: a 3-inch round or 2 3/4-inch square cookie cutter
Garnish: citrus icing (optional); food coloring (optional); decorative sugar (optional)
Preparation
Make dough:
Whisk together flour, zest, cardamom, and salt.
Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in 3 batches just until a dough forms. Quarter dough and form each piece into a 6-inch disk, then chill, wrapped separately in plastic wrap, until firm, 2 to 3 hours.
Cut and bake cookies:
Preheat oven to 350°F with rack in middle.
Roll out 1 piece of dough between sheets of parchment paper into an 11-inch round (1/8 inch thick). Slide dough in parchment onto a tray and chill until firm, about 15 minutes.
Cut out as many cookies as possible with cookie cutter (chill dough again if necessary), reserving and chilling scraps. Transfer cookies to a parchment- lined large baking sheet, arranging them 1 inch apart.
Bake until edges are golden-brown, 9 to 12 minutes. Cool on baking sheet 5 minutes, then slide cookies, still on parchment, onto a rack to cool completely.
Make more cookies with remaining dough and scraps (reroll only once) on cooled freshly lined baking sheets.
If icing cookies and coloring icing, transfer small batches to small bowls, 1 for each color, and tint with food coloring. Spoon each color of icing into separate sealable bags, pressing out excess air, and snip an 1/8-inch opening in 1 bottom corner of each bag. Pipe icing onto a plate to test consistency. If too thick, thin a small batch with a few drops of orange juice.
Decoratively pipe icing onto cookies, then sprinkle with decorative sugar (if using) and let dry completely, about 1 hour (depending on humidity).
Cook's notes:
? To make three-dimensional cookies, start with cut (but not baked) cookies on lined baking sheet. Make a 1 1/2-inch-long notch (1/3 inch wide) in each cookie, cutting toward center. If you want to make the cookies into ornaments, punch out a small hole (for string or ribbon to go through) on each side of notch on half of cookies using a piping tip with a 1/4-inch round opening. Bake and cool as directed. To make sure pairs of cookies fit, interlock cookies (one cookie with holes and one without) at notches to form sphere- or cube-like shapes. If necessary, carefully trim notches with a small sharp knife. If desired, ice unassembled cookies, avoiding middle portion near notch. Tie string or ribbon (if using) through holes of cookies and interlock.
? Using a pastry bag fitted with a piping tip results in cleaner lines of icing.
? Dough can be chilled up to 2 days.
? Cookies (not interlocked) keep, layered between sheets of parchment if iced, in an airtight container at room temperature 1 week.
citrus icing
1/2 cup fresh orange juice, strained
1 teaspoon fresh lemon juice, strained
1 (1-pound) box confectioners sugar
4 teaspoons powdered egg whites (not reconstituted) such as Just Whites
Preparation
Beat together all ingredients in a large bowl with an electric mixer at medium speed until just combined, about 1 minute.
At high speed, continue to beat until icing is thick and holds soft peaks, about 3 minutes in a stand mixer or 10 with a handheld. If not using immediately, cover surface with a dampened paper towel, then cover bowl tightly with plastic wrap.
Cooks' note: Icing can be made 1 day ahead and chilled, its surface covered with a dampened paper towel and bowl covered tightly with plastic wrap.
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pistachio torrone
1 1/2 cups clover or other mild honey
1 1/2 cups sugar
1/2 cup water
3 large egg whites
1/4 teaspoon salt
1 1/2 teaspoons orange-flower water
3/4 teaspoon pure almond extract
2 1/2 cups salted roasted shelled pistachios (5 ounces)
1 tablespoon cornstarch plus additional for kneading
Equipment: an 8-inch square metal baking pan; a candy thermometer; a heavy-duty stand mixer fitted with whisk attachment; edible wafer paper
Preparation
Oil baking pan, then line bottom and sides with pieces of edible wafer paper, trimming it to fit.
Heat honey, sugar, and water in a 5-quart heavy pot over low heat, stirring, until sugar has dissolved, then bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, stirring occasionally, until it registers 310 to 315°F (upper end of hard-crack stage).
When thermometer reaches 300°F, start beating egg whites with salt in mixer, beating until they hold soft peaks. Remove syrup from heat and let stand until bubbles dissipate.
With mixer at low speed, slowly pour hot syrup into whites in a thin stream down side of bowl. Increase speed to high and beat until mixture has cooled to warm (mixture will rise, then fall), about 20 minutes. Add flower water and almond extract and beat 1 minute more. Stir in pistachios.
Sprinkle a work surface with cornstarch (1 tablespoon), then spoon torrone mixture onto cornstarch and gently knead a few times with hands dipped in cornstarch.
Pat torrone mixture into baking pan and top with a square of wafer paper, trimming to fit. Let stand at room temperature at least 8 hours.
Run a sharp thin knife around edges of pan, then invert torrone onto a cutting board. Leaving wafer paper on, trim ends and cut torrone into 1-inch-wide strips. Wrap each torrone strip in parchment paper. (If desired, cut each strip into 2-inch rectangles.)
Cooks' note: Torrone keeps in an airtight container in a dry place at cool room temperature 2 weeks.
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cranberry almond crostata
For pastry dough
1/8 cup whole raw almonds (1/4 pound), toasted and cooled
2 cups all-purpose flour, divided
1 1/4 sticks unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg, lightly beaten, divided
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
2 teaspoons grated lemon zest
1/2 teaspoon salt
For filling and assembly
2 1/2 cups fresh or frozen cranberries (10 ounces)
1/4 cup fresh orange juice
1/2 cup sweet orange marmalade
1/2 cup packed light brown sugar
1 tablespoon granulated sugar
Equipment: a 9-inch springform pan; a pastry wheel or pizza cutter
Make dough:
Pulse almonds with 1/4 cup flour until finely ground (be careful not to grind to a paste).
Beat together butter and brown sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Reserve 1 tablespoon beaten egg, chilled, for egg wash and beat remaining egg into butter mixture, then add vanilla and almond extracts, beating well. At low speed, mix in almond mixture, zest, salt, and remaining 1 3/4 cups flour until mixture just forms a dough.
Halve dough and form each half into a 5- to 6-inch disk. Wrap disks separately in plastic wrap and chill until firm, at least 30 minutes.
Make filling:
Bring cranberries, orange juice, marmalade, brown sugar, and 1/4 teaspoon salt to a boil in a heavy medium pot, stirring, then simmer, uncovered, until some of cranberries burst and mixture is slightly thickened, about 5 minutes. Cool filling quickly by spreading it in a shallow baking pan and chilling until lukewarm, about 15 minutes.
Bake crostata:
Preheat oven to 375°F with a foil-lined large baking sheet on middle rack. Generously butter springform pan.
Roll out 1 piece of dough between sheets of parchment paper into a 12-inch round (dough will be very tender). Remove top sheet of paper and invert dough into springform pan. (Dough will tear easily but can be patched together with your fingers.) Press dough over bottom and up side of pan, trimming dough to reach 1/2 inch up side of pan. Chill shell.
Roll out remaining dough into a 12-inch round in same manner. Remove top sheet of paper, then cut dough into 10 (1/3-inch-wide) strips with pastry wheel and slide (still on wax paper) onto a tray. Freeze strips until firm, about 10 minutes.
Spread filling in chilled shell and arrange 5 strips 1 inch apart on filling. Arrange remaining 5 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. Trim edges of all strips flush with edge of shell. Brush lattice top with reserved beaten egg and sprinkle crostata with granulated sugar.
Bake crostata in pan on hot baking sheet until pastry is golden and filling is bubbling, 50 to 60 minutes. (If pastry is too brown after 30 minutes, loosely cover crostata with foil.) Cool crostata completely in pan on a rack, 1 1/2 to 2 hours (to allow juices to thicken).
Cooks' note: Crostata is best the day it is baked but can be made 1 day ahead and cooled completely, then kept, covered with foil, at room temperature.
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almond-pear galette
Pastry
1 1/4 cups all-purpose flour, plus extra for rolling and dusting
2 tablespoons sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
5 tablespoons butter, cut into 1/2-inch cubes and frozen
1/4 cup plus 2 tablespoon cultured buttermilk
1/4 teaspoon pure almond extract
Cream
1 large egg white
3 tablespoon confectioners' sugar
3 tablespoon finely ground almonds
2 teaspoon melted butter
1/4 teaspoon pure almond extract
Filling
3 firm, ripe pears, such as Anjou or Bartlett
2 tablespoon fresh lemon juice
1 1/2 teaspoons grated lemon zest
3 sheets parchment paper
1/4 cup granulated sugar
1/4 teaspoon cinnamon
2 teaspoons butter, cut into small bits
Confectioners' sugar for dusting
Preparation
Pastry
Pulse flour, sugar, baking powder, salt, and baking soda in a food processor 30 seconds to combine. Add butter. Pulse until butter pieces are the size of peas. Add buttermilk and almond extract; pulse until dough just comes together. Form dough into a disk, dusting lightly with flour. Cover in plastic wrap or wax paper and refrigerate 1 hour.
Cream
Whisk egg white and confectioners' sugar in a bowl until frothy, about 1 minute. Add almonds, butter and almond extract. Whisk. Refrigerate.
Filling
Peel and core pears, then cut into slices about 1/4 inch thick; toss in a bowl with lemon juice and zest.
Galette
Heat oven to 400°F. Lightly dust a sheet of parchment paper with flour; place dough on top and lightly dust with flour; top with another sheet of parchment and roll out dough into a circle about 12 inches in diameter. Peel off top layer of parchment. Invert dough onto a baking sheet lined with third sheet of parchment. Trim around edges of dough. Spread cream over dough, leaving a 1-inch border. Arrange pear slices in concentric circles over cream. Sprinkle with sugar and cinnamon. Fold edges of dough over pears, crimping dough to enclose ends of pears. Evenly scatter bits of butter over top of filling. Bake 20 to 25 minutes or until pears are tender and crust is golden. (Cover top with a sheet of foil if it begins to overbrown.) Remove; cover edges of tart with foil. Heat broiler. Glaze top of pears under broiler, about 6 inches from heat, 1 minute or until pears are golden brown. Cool on baking sheet 5 minutes. Transfer (on parchment) to rack to cool completely. Dust with confectioners' sugar.
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