Have you a recipe with Jam preserve Please?!
ThanksWww@FoodAQ@Com
Answers:
Here is one !.!.!.!.!.!.!.!. = )
Jam and Bread Pudding
1 loaf brioche, sliced 1/2-inch thick
3/4 cup plus 3 tablespoons strawberry preserves
4 large eggs
1/2 cup sugar
2 1/2 cups plus 1 tablespoon whole milk
1 teaspoon vanilla extract
6 tablespoons unsalted butter, melted
3/4 cup confectioners' sugar
Fresh strawberries, for garnish
Preheat the oven to 375 degrees F!.
Butter a 9 by 13-inch glass baking dish!. Arrange half of the brioche along the bottom of the dish, and cut or tear the slices to fit!. Spread 3/4 cup of the jam on top and cover with the remaining bread!.
Whisk the eggs, sugar, 2 1/2 cups of the milk, and the vanilla together; pour over the bread!. Press to soak and brush the top with 4 tablespoons of the melted butter!. Cover with foil and bake for 15 minutes!. Remove the foil and continue baking for 15 minutes longer or until the pudding is set!. Remove from the oven!.
Preheat the broiler!. In a bowl, whisk the remaining 1 tablespoon of milk with the confectioners' sugar!. Stir in the remaining melted butter and jam until the mixture is smooth!. Spread the mixture over the top of the pudding, place under the broiler, and broil until the glaze is golden!. Serve hot or warm, garnished with fresh strawberries!.Www@FoodAQ@Com
Jam and Bread Pudding
1 loaf brioche, sliced 1/2-inch thick
3/4 cup plus 3 tablespoons strawberry preserves
4 large eggs
1/2 cup sugar
2 1/2 cups plus 1 tablespoon whole milk
1 teaspoon vanilla extract
6 tablespoons unsalted butter, melted
3/4 cup confectioners' sugar
Fresh strawberries, for garnish
Preheat the oven to 375 degrees F!.
Butter a 9 by 13-inch glass baking dish!. Arrange half of the brioche along the bottom of the dish, and cut or tear the slices to fit!. Spread 3/4 cup of the jam on top and cover with the remaining bread!.
Whisk the eggs, sugar, 2 1/2 cups of the milk, and the vanilla together; pour over the bread!. Press to soak and brush the top with 4 tablespoons of the melted butter!. Cover with foil and bake for 15 minutes!. Remove the foil and continue baking for 15 minutes longer or until the pudding is set!. Remove from the oven!.
Preheat the broiler!. In a bowl, whisk the remaining 1 tablespoon of milk with the confectioners' sugar!. Stir in the remaining melted butter and jam until the mixture is smooth!. Spread the mixture over the top of the pudding, place under the broiler, and broil until the glaze is golden!. Serve hot or warm, garnished with fresh strawberries!.Www@FoodAQ@Com
Thumbprint Cookies Recipe
1/2 cup (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg, separated
1/2 teaspoon pure vanilla extract
1 cup (140 grams) all purpose flour
1/8 teaspoon salt
3/4 cup (100 grams) hazelnuts, almonds, pecans or walnuts, toasted and finely chopped (See Note)
1/2 cup jam
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven!. Line a baking sheet with parchment paper!.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (2-3 minutes)!. Add the egg yolk and vanilla extract and beat until combined!.
In a separate bowl, whisk together the flour and salt!. Add the flour mixture to the batter and beat just until combined!. (If the batter is too soft to roll into balls, refrigerate for about 30 minutes!.)
In a small bowl, whisk the egg white until frothy!. Place the chopped nuts on a plate!. Roll the dough into 1 inch (2!.54 cm) balls!. Taking one ball of dough at a time, dip first into the egg white and then lightly roll into the nuts!. Place on the prepared baking sheet spacing about 1 inch (2!.54 cm) apart!. Using your thumb or end of a wooden spoon, make a indentation into the center of each cookie and fill with about 1/4 - 1/2 teaspoon of jam!.
Bake for about 13-15 minutes, or until cookies are set and the nuts have nicely browned!. Remove from oven and place on wire rack to cool!.
Note: To toast the nuts!. Spread nuts on a baking sheet and bake in a 350 degree F (180 degree C) oven for 8-10 minutes (almonds, pecans and walnuts)!. The nuts are done when they are light golden-brown in color and fragrant!. Toast the hazelnuts for about 15 minutes or until fragrant and the outer skins begin to flake!. Remove from oven and place the hot nuts in a dish towel!. Roll up the towel and let the nuts sit (steam) for a few minutes then rub the nuts in the towel briskly to remove the skins!. Let cool completely!. Once the nuts have cooled, place them in your food processor and process until finely chopped!. Alternatively, you could chop them by hand!.
Note: If you are planning to store these cookies, I like to bake them without the jam!. Just reduce the baking time by a few minutes!. These cookies can be stored for about a week!. Fill the cookies will jam the same day as serving!.
Makes about 20 cookiesWww@FoodAQ@Com
1/2 cup (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg, separated
1/2 teaspoon pure vanilla extract
1 cup (140 grams) all purpose flour
1/8 teaspoon salt
3/4 cup (100 grams) hazelnuts, almonds, pecans or walnuts, toasted and finely chopped (See Note)
1/2 cup jam
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven!. Line a baking sheet with parchment paper!.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (2-3 minutes)!. Add the egg yolk and vanilla extract and beat until combined!.
In a separate bowl, whisk together the flour and salt!. Add the flour mixture to the batter and beat just until combined!. (If the batter is too soft to roll into balls, refrigerate for about 30 minutes!.)
In a small bowl, whisk the egg white until frothy!. Place the chopped nuts on a plate!. Roll the dough into 1 inch (2!.54 cm) balls!. Taking one ball of dough at a time, dip first into the egg white and then lightly roll into the nuts!. Place on the prepared baking sheet spacing about 1 inch (2!.54 cm) apart!. Using your thumb or end of a wooden spoon, make a indentation into the center of each cookie and fill with about 1/4 - 1/2 teaspoon of jam!.
Bake for about 13-15 minutes, or until cookies are set and the nuts have nicely browned!. Remove from oven and place on wire rack to cool!.
Note: To toast the nuts!. Spread nuts on a baking sheet and bake in a 350 degree F (180 degree C) oven for 8-10 minutes (almonds, pecans and walnuts)!. The nuts are done when they are light golden-brown in color and fragrant!. Toast the hazelnuts for about 15 minutes or until fragrant and the outer skins begin to flake!. Remove from oven and place the hot nuts in a dish towel!. Roll up the towel and let the nuts sit (steam) for a few minutes then rub the nuts in the towel briskly to remove the skins!. Let cool completely!. Once the nuts have cooled, place them in your food processor and process until finely chopped!. Alternatively, you could chop them by hand!.
Note: If you are planning to store these cookies, I like to bake them without the jam!. Just reduce the baking time by a few minutes!. These cookies can be stored for about a week!. Fill the cookies will jam the same day as serving!.
Makes about 20 cookiesWww@FoodAQ@Com
Noodle Kugel is wonderful for a noodle-pudding like dish from Eastern Europe--many variations, and this is one I have used:
Kugel
Kugel is another dish that encompasses several different things, and the relationship between them is hard to define!. The word "kugel" is generally translated as "pudding," although it does not mean pudding in the Jell-O brand dairy dessert sense; more in the sense of bread pudding!.
The word "kugel" is pronounced "koo-gel" (
with the "oo" in "book"; not to rhyme with "google")
or "ki-gel," depending on where your grandmother
comes from!.
Kugel can be either a side dish or a dessert!. As a side dish, it is a casserole of potatoes, eggs and onions!.
As a desert, it is usually made with noodles and
various fruits and nuts in an egg-based pudding!.
Kugel made with noodles is called lokshen kugel!.
Below is my recipe for a noodle kugel!.
* 3 eggs
* 1/4 cup melted margarine or butter
* 1/4 cup sugar
* 1/2 tsp!. cinnamon
* 1/2 lb!. wide noodles
* 1/4 cup raisins
* 1/4 cup almonds
1/2 cup grape conserve or preserves (or other fruit!)
* 1/2 cup chopped apples
Beat the eggs thoroughly in a large mixing bowl!. Add the butter, sugar and cinnamon beat until thoroughly blended!. Cook the noodles and rinse them in cold water!. Do not drain them too thoroughly!. Put the noodles into the egg mixture and stir until the noodles are coated with the mixture!. Let them sit in the refrigerator for about 15-30 minutes, so the noodles absorb some of the egg mixture!. Stir again!.
Put about half of the egg-noodle mixture into a casserole dish!. Put the raisins, conserve, almonds and apples on top!. Put the remaining egg-noodle mixture on top of that!.
Bake for about 30-45 minutes at 350 degrees, until the egg part is firm and the noodles on top are crispy!.
Can be served warm or cold!.Www@FoodAQ@Com
Kugel
Kugel is another dish that encompasses several different things, and the relationship between them is hard to define!. The word "kugel" is generally translated as "pudding," although it does not mean pudding in the Jell-O brand dairy dessert sense; more in the sense of bread pudding!.
The word "kugel" is pronounced "koo-gel" (
with the "oo" in "book"; not to rhyme with "google")
or "ki-gel," depending on where your grandmother
comes from!.
Kugel can be either a side dish or a dessert!. As a side dish, it is a casserole of potatoes, eggs and onions!.
As a desert, it is usually made with noodles and
various fruits and nuts in an egg-based pudding!.
Kugel made with noodles is called lokshen kugel!.
Below is my recipe for a noodle kugel!.
* 3 eggs
* 1/4 cup melted margarine or butter
* 1/4 cup sugar
* 1/2 tsp!. cinnamon
* 1/2 lb!. wide noodles
* 1/4 cup raisins
* 1/4 cup almonds
1/2 cup grape conserve or preserves (or other fruit!)
* 1/2 cup chopped apples
Beat the eggs thoroughly in a large mixing bowl!. Add the butter, sugar and cinnamon beat until thoroughly blended!. Cook the noodles and rinse them in cold water!. Do not drain them too thoroughly!. Put the noodles into the egg mixture and stir until the noodles are coated with the mixture!. Let them sit in the refrigerator for about 15-30 minutes, so the noodles absorb some of the egg mixture!. Stir again!.
Put about half of the egg-noodle mixture into a casserole dish!. Put the raisins, conserve, almonds and apples on top!. Put the remaining egg-noodle mixture on top of that!.
Bake for about 30-45 minutes at 350 degrees, until the egg part is firm and the noodles on top are crispy!.
Can be served warm or cold!.Www@FoodAQ@Com