Foreign Desserts?!
Can someone please give me some recipes for desserts like cookies, bars, etc!. that AREN'T from the US!. I want something different!. also, it CAN'T be anything that has to be refrigerated! Thanks!Www@FoodAQ@Com
Answers:
Here are a few that my family loves! Most handed down to me!. Hope you enjoy!
Wainachsrollen --German, over 100yrs old recipe
INGREDIENTS
1 cup butter, melted
1 cup lard, melted
1 cup white sugar
1 cup packed brown sugar
3 egg
4 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoon ground cinnamon
8 ounces chopped almonds
DIRECTIONS
In a large bowl, stir together the melted butter, melted lard, white sugar, brown sugar, and eggs!. Mix until well blended!. Stir in the flour, baking soda, salt and cinnamon!. Roll the dough into 2 logs about 2 1/2 inches in diameter; refrigerate overnight!.
Preheat oven to 350 degrees F (175 degrees C)!. Let the dough logs thaw for about 5 minutes!.
Slice dough into slices about 1/4 inch thick!. Bake in the preheated oven for 8 to 10 minutes!. Alternative: You can use a cookie stamp, mold or press for these cookies-after you have chilled the dough, roll out the dough to 1/2" thick and press down on the down to 1/4" thickness!.
Berliner Kranzer -- German
INGREDIENTS
1 cup white sugar
3/4 cup butter
3/4 cup shortening
2 eggs
3 teaspoons orange zest
4 cups sifted all-purpose flour
1 egg white
2 teaspoons white sugar
3/4 cup candied citron peel
24 red candied cherries
DIRECTIONS
Cream together 1 cup sugar with butter or margarine, and shortening!. Beat in 2 eggs and add orange peel!.
Sift flour and gradually blend into sugar mixture!. Dough should hold together and not be crumbly!.
Take a walnut sized piece of dough, and roll in palms of hand to create a 4 to 6 inch rope!. Bring ends together to form a circle, and fold ends over each other!. Brush with a mixture made from beaten egg white and 2 teaspoons sugar; this makes a glossy finish!. Add green citron slices for "leaves" and 1/2 red citron cherry for" berry" - use to decorate at the knot!.
Bake at 400 degrees F (205 degrees C) on ungreased cookie sheets for 10 to 12 minutes!. Bake only until cookies are light brown on bottom - just barely baked!.
Haselnussmakronen -- German
INGREDIENTS
2 teaspoons butter, softened
2 egg whites
3/4 cup white sugar
1 1/2 cups hazelnuts - blanched, skinned and ground
6 tablespoons unsweetened cocoa powder
2 teaspoons lemon zest
1 pinch salt
2 teaspoon vanilla extract
DIRECTIONS
Combine the ground nuts, cocoa, lemon peel, salt, and vanilla in a small bowl!.
In a large bowl, beat the egg whites until they foam and thicken slightly!. Sprinkle the sugar over them, and continue to beat until whites form stiff, unwavering peaks on the beater when lifted out of the bowl!. Gently fold the nut mixture into the whites until thoroughly combined!.
Coat a large baking sheet with 2 teaspoons softened butter!. Drop the dough by tablespoons onto the prepared baking sheet, spacing them about an inch apart!. Let the cookies rest at room temperature for 1 hour before baking!.
Preheat the oven to 300 degrees F (150 degrees C)!. Place the cookies in the middle of the oven; bake for 30 minutes, or until they are firm!. With a spatula, carefully transfer the cookies to a rack to cool!.
Traditional Springerle--very traditional German cookies
INGREDIENTS
1 1/2 tablespoons crushed anise seeds
3 1/2 cups all-purpose flour
1 teaspoon baking powder
4 eggs
2 cups sugar
1/2 teaspoon vanilla extract
1/4 cup confectioners' sugar
DIRECTIONS
Lightly grease 4 cookie sheets!. Sprinkle with anise seeds!. Set aside until needed!.
Mix the flour and baking powder together in a bowl until well blended!. Place the eggs, sugar, and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes!. Slowly stir in the flour mixture until a thick dough forms!.
Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick!. Lightly sift confectioners' sugar over the dough!. Place springerle molds onto the dough; press down hard and evenly until the mold's design registers in the dough!. Remove the mold!. Use a small knife to cut around each cookie, and place on prepared cookie sheets!. Repeat, until all dough has been used!. Cover the cookies with a lightweight cotton cloth, and allow to dry 8 hours, or overnight!.
Preheat oven to 250 degrees F (120 degrees C)!.
Bake cookies in preheated oven until tops are pale brown and set, 25 to 30 minutes!. Cool on a rack!. Store in an airtight container!.
Scottish Shortbread --over 85yrs old recipe
INGREDIENTS
1 pound unsalted butter
5 cups all-purpose flour
1 cup white sugar
DIRECTIONS
Preheat oven to 350 degrees F (180 degrees C)!.
Cream butter and sugar with mixer!. Add flour and mix with a wooden spoon!. Use hands to thoroughly mix!.
Press into a jelly roll pan!. Prick to bottom all over with a fork being sure the fork hits the bottom and the pricks are close together!.
Bake for 10 minutes!. Reduce the heat to 300 and continue to bake for 40 minutes more!. Wait 2 minutes then cut into finger size bars!. Cool thoroughly in pan!.
Burrebrede-- A medieval Scottish shortbread recipe!.
INGREDIENTS
1/2 cup superfine sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
3/4 teaspoon ground allspice
1/2 teaspoon salt
3 cups unbleached all-purpose flour
1 cup butter, softened
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C)!.
In a medium bowl, stir together the sugar, cinnamon, cardamom, ginger, allspice and salt!. Divide into two equal parts, and set one aside!. Add the flour and butter to the other half, and stir until blended!. It should be slightly grainy!.
Press the dough evenly into an 8 inch square pan!. Cut into 1x2 inch pieces using a knife, and prick with the tines of a fork!. This will keep the shortbread from warping while baking!. Sprinkle the reserved sugar and spice liberally over the top, brushing into all of the cuts and holes!.
Bake for 25 to 30 minutes in the preheated oven, or until firm and golden at the edges!. Do not brown!. Cool completely in the pan, and break into pieces along the lines to serve!.
Tipperary Biscuits-- a traditional Scottish cookie
INGREDIENTS
1/2 cup butter, softened
1/2 cup white sugar
2 eggs
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon allspice
1 tablespoon ground cinnamon
1/2 cup butter, softened
1/8 teaspoon salt
3 cups sifted confectioners' sugar
1/4 cup milk, or as needed
1 1/2 teaspoons vanilla extract
1 cup strawberry jam
1 (10 ounce) jar maraschino cherries, drained
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C)!.
In a large bowl or bowl of a stand mixer, cream together 1/2 cup of butter and white sugar until smooth!. Beat in the eggs one a time, mixing well after each one!. Combine the flour, baking powder, allspice and cinnamon; stir into the batter until blended!. The dough will be very stiff!.
Roll the dough out on a lightly floured surface to 1/8 to 1/4 inch thickness!. Cut into circles using a juice glass or cookie cutter!. Place 2 inches apart onto ungreased baking sheets!.
Bake for 10 minutes in the preheated oven, or until the edges start to brown lightly!. Cool cookies on wire racks for at least 15 minutes!.
While cookies cool, make the frosting!. Beat the butter and salt together until soft, then gradually mix in the confectioners' sugar and vanilla until smooth and light!.
Spread strawberry jam onto one side of a cookie, then top with another cookie to make a jam sandwich!. Spread frosting on top, and place a maraschino cherry half in the center before the frosting sets!. Repeat with the remaining cookies!.
Madeleines-- French
INGREDIENTS
2 eggs
1/2 teaspoon vanilla extract
2 teaspoon lemon zest or orange
1 cup confectioners' sugar
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/2 cup butter, melted and cooled
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C)!. Grease and flour twenty-four 3-inch Madeleine molds!.
In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes!. Gradually beat in the confectioners' sugar!. Beat for 5 to 7 minutes or until thick and satiny!.
Sift together the flour and baking powder!. Sift one-fourth of the flour mixture over the egg mixture, gently fold in!. Fold in the remaining flour by fourths!. Then fold in the melted and cooled butter!. Spoon batter into the prepared molds, filling 3/4 full!.
Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until the edges are golden and the top s spring back!. Cool in molds on a rack for 1 minute!. Loosen cookies with a knife!. Invert cookies onto a rack and cool!. Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate!. Store in an airtight container!.
Pepparkakor-- Swedish
INGREDIENTS
8 ounces butter
1 1/2 cups white sugar
1 tablespoon light corn syrup
1 egg
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground cloves
1/4 cup orange juice
2 teaspoons orange zest
DIRECTIONS
Preheat oven to 400 degrees F (190 degrees C)!.
In a large bowl, cream the butter and sugar!. Stir in egg, corn syrup, orange juice, and orange zest!. Sift together the flour, baking soda, cinnamon, ginger, and cloves; stir into the creamed mixture until combined!.
Roll dough out to 1/8 inch thickness, and cut into shapes with cookie cutters!. Bake for 8 to 10 minutes in the preheated oven!. Cool cookies on wire racks!.Www@FoodAQ@Com
Wainachsrollen --German, over 100yrs old recipe
INGREDIENTS
1 cup butter, melted
1 cup lard, melted
1 cup white sugar
1 cup packed brown sugar
3 egg
4 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoon ground cinnamon
8 ounces chopped almonds
DIRECTIONS
In a large bowl, stir together the melted butter, melted lard, white sugar, brown sugar, and eggs!. Mix until well blended!. Stir in the flour, baking soda, salt and cinnamon!. Roll the dough into 2 logs about 2 1/2 inches in diameter; refrigerate overnight!.
Preheat oven to 350 degrees F (175 degrees C)!. Let the dough logs thaw for about 5 minutes!.
Slice dough into slices about 1/4 inch thick!. Bake in the preheated oven for 8 to 10 minutes!. Alternative: You can use a cookie stamp, mold or press for these cookies-after you have chilled the dough, roll out the dough to 1/2" thick and press down on the down to 1/4" thickness!.
Berliner Kranzer -- German
INGREDIENTS
1 cup white sugar
3/4 cup butter
3/4 cup shortening
2 eggs
3 teaspoons orange zest
4 cups sifted all-purpose flour
1 egg white
2 teaspoons white sugar
3/4 cup candied citron peel
24 red candied cherries
DIRECTIONS
Cream together 1 cup sugar with butter or margarine, and shortening!. Beat in 2 eggs and add orange peel!.
Sift flour and gradually blend into sugar mixture!. Dough should hold together and not be crumbly!.
Take a walnut sized piece of dough, and roll in palms of hand to create a 4 to 6 inch rope!. Bring ends together to form a circle, and fold ends over each other!. Brush with a mixture made from beaten egg white and 2 teaspoons sugar; this makes a glossy finish!. Add green citron slices for "leaves" and 1/2 red citron cherry for" berry" - use to decorate at the knot!.
Bake at 400 degrees F (205 degrees C) on ungreased cookie sheets for 10 to 12 minutes!. Bake only until cookies are light brown on bottom - just barely baked!.
Haselnussmakronen -- German
INGREDIENTS
2 teaspoons butter, softened
2 egg whites
3/4 cup white sugar
1 1/2 cups hazelnuts - blanched, skinned and ground
6 tablespoons unsweetened cocoa powder
2 teaspoons lemon zest
1 pinch salt
2 teaspoon vanilla extract
DIRECTIONS
Combine the ground nuts, cocoa, lemon peel, salt, and vanilla in a small bowl!.
In a large bowl, beat the egg whites until they foam and thicken slightly!. Sprinkle the sugar over them, and continue to beat until whites form stiff, unwavering peaks on the beater when lifted out of the bowl!. Gently fold the nut mixture into the whites until thoroughly combined!.
Coat a large baking sheet with 2 teaspoons softened butter!. Drop the dough by tablespoons onto the prepared baking sheet, spacing them about an inch apart!. Let the cookies rest at room temperature for 1 hour before baking!.
Preheat the oven to 300 degrees F (150 degrees C)!. Place the cookies in the middle of the oven; bake for 30 minutes, or until they are firm!. With a spatula, carefully transfer the cookies to a rack to cool!.
Traditional Springerle--very traditional German cookies
INGREDIENTS
1 1/2 tablespoons crushed anise seeds
3 1/2 cups all-purpose flour
1 teaspoon baking powder
4 eggs
2 cups sugar
1/2 teaspoon vanilla extract
1/4 cup confectioners' sugar
DIRECTIONS
Lightly grease 4 cookie sheets!. Sprinkle with anise seeds!. Set aside until needed!.
Mix the flour and baking powder together in a bowl until well blended!. Place the eggs, sugar, and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes!. Slowly stir in the flour mixture until a thick dough forms!.
Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick!. Lightly sift confectioners' sugar over the dough!. Place springerle molds onto the dough; press down hard and evenly until the mold's design registers in the dough!. Remove the mold!. Use a small knife to cut around each cookie, and place on prepared cookie sheets!. Repeat, until all dough has been used!. Cover the cookies with a lightweight cotton cloth, and allow to dry 8 hours, or overnight!.
Preheat oven to 250 degrees F (120 degrees C)!.
Bake cookies in preheated oven until tops are pale brown and set, 25 to 30 minutes!. Cool on a rack!. Store in an airtight container!.
Scottish Shortbread --over 85yrs old recipe
INGREDIENTS
1 pound unsalted butter
5 cups all-purpose flour
1 cup white sugar
DIRECTIONS
Preheat oven to 350 degrees F (180 degrees C)!.
Cream butter and sugar with mixer!. Add flour and mix with a wooden spoon!. Use hands to thoroughly mix!.
Press into a jelly roll pan!. Prick to bottom all over with a fork being sure the fork hits the bottom and the pricks are close together!.
Bake for 10 minutes!. Reduce the heat to 300 and continue to bake for 40 minutes more!. Wait 2 minutes then cut into finger size bars!. Cool thoroughly in pan!.
Burrebrede-- A medieval Scottish shortbread recipe!.
INGREDIENTS
1/2 cup superfine sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
3/4 teaspoon ground allspice
1/2 teaspoon salt
3 cups unbleached all-purpose flour
1 cup butter, softened
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C)!.
In a medium bowl, stir together the sugar, cinnamon, cardamom, ginger, allspice and salt!. Divide into two equal parts, and set one aside!. Add the flour and butter to the other half, and stir until blended!. It should be slightly grainy!.
Press the dough evenly into an 8 inch square pan!. Cut into 1x2 inch pieces using a knife, and prick with the tines of a fork!. This will keep the shortbread from warping while baking!. Sprinkle the reserved sugar and spice liberally over the top, brushing into all of the cuts and holes!.
Bake for 25 to 30 minutes in the preheated oven, or until firm and golden at the edges!. Do not brown!. Cool completely in the pan, and break into pieces along the lines to serve!.
Tipperary Biscuits-- a traditional Scottish cookie
INGREDIENTS
1/2 cup butter, softened
1/2 cup white sugar
2 eggs
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon allspice
1 tablespoon ground cinnamon
1/2 cup butter, softened
1/8 teaspoon salt
3 cups sifted confectioners' sugar
1/4 cup milk, or as needed
1 1/2 teaspoons vanilla extract
1 cup strawberry jam
1 (10 ounce) jar maraschino cherries, drained
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C)!.
In a large bowl or bowl of a stand mixer, cream together 1/2 cup of butter and white sugar until smooth!. Beat in the eggs one a time, mixing well after each one!. Combine the flour, baking powder, allspice and cinnamon; stir into the batter until blended!. The dough will be very stiff!.
Roll the dough out on a lightly floured surface to 1/8 to 1/4 inch thickness!. Cut into circles using a juice glass or cookie cutter!. Place 2 inches apart onto ungreased baking sheets!.
Bake for 10 minutes in the preheated oven, or until the edges start to brown lightly!. Cool cookies on wire racks for at least 15 minutes!.
While cookies cool, make the frosting!. Beat the butter and salt together until soft, then gradually mix in the confectioners' sugar and vanilla until smooth and light!.
Spread strawberry jam onto one side of a cookie, then top with another cookie to make a jam sandwich!. Spread frosting on top, and place a maraschino cherry half in the center before the frosting sets!. Repeat with the remaining cookies!.
Madeleines-- French
INGREDIENTS
2 eggs
1/2 teaspoon vanilla extract
2 teaspoon lemon zest or orange
1 cup confectioners' sugar
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/2 cup butter, melted and cooled
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C)!. Grease and flour twenty-four 3-inch Madeleine molds!.
In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes!. Gradually beat in the confectioners' sugar!. Beat for 5 to 7 minutes or until thick and satiny!.
Sift together the flour and baking powder!. Sift one-fourth of the flour mixture over the egg mixture, gently fold in!. Fold in the remaining flour by fourths!. Then fold in the melted and cooled butter!. Spoon batter into the prepared molds, filling 3/4 full!.
Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until the edges are golden and the top s spring back!. Cool in molds on a rack for 1 minute!. Loosen cookies with a knife!. Invert cookies onto a rack and cool!. Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate!. Store in an airtight container!.
Pepparkakor-- Swedish
INGREDIENTS
8 ounces butter
1 1/2 cups white sugar
1 tablespoon light corn syrup
1 egg
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground cloves
1/4 cup orange juice
2 teaspoons orange zest
DIRECTIONS
Preheat oven to 400 degrees F (190 degrees C)!.
In a large bowl, cream the butter and sugar!. Stir in egg, corn syrup, orange juice, and orange zest!. Sift together the flour, baking soda, cinnamon, ginger, and cloves; stir into the creamed mixture until combined!.
Roll dough out to 1/8 inch thickness, and cut into shapes with cookie cutters!. Bake for 8 to 10 minutes in the preheated oven!. Cool cookies on wire racks!.Www@FoodAQ@Com
These cookies are yummy and need no refrigeration:
Mexican Wedding Cookies
INGREDIENTS
* 1 cup butter
* 1/2 cup white sugar
* 2 teaspoons vanilla extract
* 2 teaspoons water
* 2 cups all-purpose flour
* 1 cup chopped almonds
* 1/2 cup confectioners' sugar
DIRECTIONS
1!. In a medium bowl, cream the butter and sugar!. Stir in vanilla and water!. Add the flour and almonds, mix until blended!. Cover and chill for 3 hours!.
2!. Preheat oven to 325 degrees!.
3!. Shape dough into balls or crescents!. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven!. Remove from pan to cool on wire racks!. When cookies are cool, roll in confectioners' sugar!. Store at room temperature in an airtight container!.Www@FoodAQ@Com
Mexican Wedding Cookies
INGREDIENTS
* 1 cup butter
* 1/2 cup white sugar
* 2 teaspoons vanilla extract
* 2 teaspoons water
* 2 cups all-purpose flour
* 1 cup chopped almonds
* 1/2 cup confectioners' sugar
DIRECTIONS
1!. In a medium bowl, cream the butter and sugar!. Stir in vanilla and water!. Add the flour and almonds, mix until blended!. Cover and chill for 3 hours!.
2!. Preheat oven to 325 degrees!.
3!. Shape dough into balls or crescents!. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven!. Remove from pan to cool on wire racks!. When cookies are cool, roll in confectioners' sugar!. Store at room temperature in an airtight container!.Www@FoodAQ@Com
Apple Baklava
Apples give a distinctive twist to this traditional Greek dessert!. Sauteing them first to let the water evaporate ensures a crisp crust!.
6 Golden Delicious apples
6 Granny Smith apples
2 tablespoons unsalted butter
6 tablespoons granulated sugar
1/2 teaspoon cinnamon
Nut Mixture
2 1/2 cups walnuts, chopped
1/2 cup granulated sugar
1/2 teaspoon grated lemon peel
1/2 teaspoon cinnamon
24 sheets phyllo dough
1/2 cup unsalted butter, melted
2 tablespoons plain dry bread crumbs
2 tablespoons honey
Apple Layer: Peel and slice apples!. Melt butter in Dutch oven over high heat!. Add apples, sugar and cinnamon; cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20 minutes!. Cool!.
Nut Mixture: Combine all ingredients in small bowl!.
Preheat oven to 400 degrees F!.
Trim phyllo sheets to 13 x 9-inch rectangles; cover with plastic wrap!. Brush a 13 x 9-inch metal baking pan with butter!. Place 1 phyllo sheet in pan and brush with some of the melted butter (keep remaining phyllo covered)!. Layer 5 more phyllo sheets on top, brushing each with butter!. Spread 2 cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter!. Spread apple mixture on top; repeat layering with 6 more phyllo sheets and butter!. Sprinkle remaining nut mixture on top; sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter!. With sharp knife, cut lengthwise through pastry and filling into 1 1/2 inch-wide strips, then cut diagonally at 2-inch intervals to make diamonds!.
Bake 35 to 40 minutes or until golden!. Drizzle honey on top and bake 5 minutes more!. Cool in pan on wire rack!.
Serve warm or at room temperature with whipped or ice cream!.Www@FoodAQ@Com
Apples give a distinctive twist to this traditional Greek dessert!. Sauteing them first to let the water evaporate ensures a crisp crust!.
6 Golden Delicious apples
6 Granny Smith apples
2 tablespoons unsalted butter
6 tablespoons granulated sugar
1/2 teaspoon cinnamon
Nut Mixture
2 1/2 cups walnuts, chopped
1/2 cup granulated sugar
1/2 teaspoon grated lemon peel
1/2 teaspoon cinnamon
24 sheets phyllo dough
1/2 cup unsalted butter, melted
2 tablespoons plain dry bread crumbs
2 tablespoons honey
Apple Layer: Peel and slice apples!. Melt butter in Dutch oven over high heat!. Add apples, sugar and cinnamon; cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20 minutes!. Cool!.
Nut Mixture: Combine all ingredients in small bowl!.
Preheat oven to 400 degrees F!.
Trim phyllo sheets to 13 x 9-inch rectangles; cover with plastic wrap!. Brush a 13 x 9-inch metal baking pan with butter!. Place 1 phyllo sheet in pan and brush with some of the melted butter (keep remaining phyllo covered)!. Layer 5 more phyllo sheets on top, brushing each with butter!. Spread 2 cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter!. Spread apple mixture on top; repeat layering with 6 more phyllo sheets and butter!. Sprinkle remaining nut mixture on top; sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter!. With sharp knife, cut lengthwise through pastry and filling into 1 1/2 inch-wide strips, then cut diagonally at 2-inch intervals to make diamonds!.
Bake 35 to 40 minutes or until golden!. Drizzle honey on top and bake 5 minutes more!. Cool in pan on wire rack!.
Serve warm or at room temperature with whipped or ice cream!.Www@FoodAQ@Com
Sweet Mung Bean Soup Recipe
(Che Dau Xanh)
In Hue, Vietnam, sweet soups are a great favorite!. In the restaurants and parks along the Perfume River, people pause for a while to enjoy a bowl of sweet soup made with different sorts of bean, rice, tapioca, bananas or even lotus seeds with root vegetables such as taro!. This recipe is for the classic favorite made with the traditional mung beans, che dau xanh!. On a chilly day, it has the same warming and comforting effect as a bowl of porridge!.
Ingredients : Serves 4-6
225 g
500 ml
50 g
Skinned split mung beans, soaked in water for 3 hours and drained
Coconut milk
Caster (superfine) sugar
Toasted coconut shavings (optional), to serve
Method :
Put the mung beans in a pan and pour in 500 ml water!.
Bring the water to the boil, stirring constantly, then reduce the heat and simmer until all the water has been absorbed!.
Press the beans through a sieve, or puree them in a blender!.
In a heavy pan, heat the coconut milk with the sugar, stirring until the sugar has dissolved!.
Gently stir in the pureed mung beans, making sure the soup is thoroughly mixed and heated through!.
Serve hot in warmed bowls sprinkled with toasted coconut shavings, if liked!.
Mung Beans
Be sure to buy the bright yellow, peeled, split mung beans for this soup rather than the whole green ones!. If you do buy the whole green ones, they will need to be peeled before cooking, which is a dull and time-consuming task!.Www@FoodAQ@Com
(Che Dau Xanh)
In Hue, Vietnam, sweet soups are a great favorite!. In the restaurants and parks along the Perfume River, people pause for a while to enjoy a bowl of sweet soup made with different sorts of bean, rice, tapioca, bananas or even lotus seeds with root vegetables such as taro!. This recipe is for the classic favorite made with the traditional mung beans, che dau xanh!. On a chilly day, it has the same warming and comforting effect as a bowl of porridge!.
Ingredients : Serves 4-6
225 g
500 ml
50 g
Skinned split mung beans, soaked in water for 3 hours and drained
Coconut milk
Caster (superfine) sugar
Toasted coconut shavings (optional), to serve
Method :
Put the mung beans in a pan and pour in 500 ml water!.
Bring the water to the boil, stirring constantly, then reduce the heat and simmer until all the water has been absorbed!.
Press the beans through a sieve, or puree them in a blender!.
In a heavy pan, heat the coconut milk with the sugar, stirring until the sugar has dissolved!.
Gently stir in the pureed mung beans, making sure the soup is thoroughly mixed and heated through!.
Serve hot in warmed bowls sprinkled with toasted coconut shavings, if liked!.
Mung Beans
Be sure to buy the bright yellow, peeled, split mung beans for this soup rather than the whole green ones!. If you do buy the whole green ones, they will need to be peeled before cooking, which is a dull and time-consuming task!.Www@FoodAQ@Com
IGerman Apple Cake
NGREDIENTS (Nutrition)
2 eggs
1 cup vegetable oil
2 cups white sugar
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon vanilla extract
4 cups apples - peeled, cored and diced
1/2 cup chopped walnuts
2 (3 ounce) packages cream cheese
3 tablespoons butter, softened
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Grease and four a 9x13 inch pan!. In a medium bowl, mix together flour, baking soda, cinnamon and salt!. Set aside!.
In a large bowl, combine eggs, oil and sugar!. Beat until foamy!. Add flour mixture and beat well!. Add vanilla and stir in chopped apples and walnuts!. Pour into a 9x13 inch pan!.
Bake for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean!. Allow cake to cool, then spread with cream cheese frosting!.
To make the frosting: In a medium bowl, combine cream cheese, softened butter, confectioners sugar and 1 teaspoon vanilla!. Beat until smooth, then spread on cake!.Www@FoodAQ@Com
NGREDIENTS (Nutrition)
2 eggs
1 cup vegetable oil
2 cups white sugar
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon vanilla extract
4 cups apples - peeled, cored and diced
1/2 cup chopped walnuts
2 (3 ounce) packages cream cheese
3 tablespoons butter, softened
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Grease and four a 9x13 inch pan!. In a medium bowl, mix together flour, baking soda, cinnamon and salt!. Set aside!.
In a large bowl, combine eggs, oil and sugar!. Beat until foamy!. Add flour mixture and beat well!. Add vanilla and stir in chopped apples and walnuts!. Pour into a 9x13 inch pan!.
Bake for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean!. Allow cake to cool, then spread with cream cheese frosting!.
To make the frosting: In a medium bowl, combine cream cheese, softened butter, confectioners sugar and 1 teaspoon vanilla!. Beat until smooth, then spread on cake!.Www@FoodAQ@Com
From my heart and my Restaurant "TABLES"
This is a recipe I created when remembering my travels in Italy!. It's simple and beyond delicious!
Triple-Chocolate Biscotti
Yield: 4 Dozen
1 1/2 c Hazelnuts
2 2/3 c Unbleached all-purpose flour
1 c cocoa powder
1 1/2 ts Baking soda
1/4 ts Salt
2 c Sugar
1 1/2 tb Finely ground dark-roast Coffee beans or instant Espresso powder
2/3 c Tollhouse chips
5 lg Eggs
1 1/2 ts Vanilla extract
12 oz White chocolate
Heat the oven to 325 degrees!. Toast the hazelnuts on a baking sheet for 10 to 15minutes, until they emit a nutty aroma but haen't turned dark brown inside!. If they still have skins, cover the nuts with a dishtowel or paper towels for a few minutes after you take them out of the oven, and then rub the nuts with the towel to remove the skins!. Set aside to cool!. Put the flour, cocoa powder, baking soda, salt, sugar, and ground coffee beans into the bowl of an electric mixer fitted with a paddle!. Combine these ingredients on medium-low speed and then toss in the nuts and chocolate chips!. In a separate bowl, lightly whisk together the eggs and vanilla extract!. With the mixer running on low speed, slowly add the egg mixture to the mixing bowl and mix until the dough comes together!. Remove the bowl from the mixer and mix in any remaining dry ingredients from the bottom by hand!. Form the dough making four logs!. Bake the logs at 325 degrees for 30 to 35 minutes until the sides are firm, the tops are cracked, and the dough inside the cracks no longer looks wet!. Remove the baking sheet from the oven and reduce the temperature to 300 degrees!. Let the logs cool on the baking sheet for at least 10 minutes before slicing!. Cut the logs on a slight diagonal into 3/4-inch-thick slices!. Place the biscotti flat on the baking sheet and dry them in the oven for about 25 minutes, until the biscotti offer resistance when pressed!. Transfer the biscotti to a rack to cool!. While the biscotti are cooling, chop the white chocolate and melt it in a microwave on low power or in a double boiler over simmering water!. With a knife, spread white chocolate on one cut side to each cooled biscotti!. Put the chocolate on one cut side of each cooled biscotti!. Put the biscotti, white-chocolate side down, on a parchment-lined baking sheet!. Allow the chocolate to harden!. Peel the biscotti from the parchment and store in an airtight container!.Www@FoodAQ@Com
This is a recipe I created when remembering my travels in Italy!. It's simple and beyond delicious!
Triple-Chocolate Biscotti
Yield: 4 Dozen
1 1/2 c Hazelnuts
2 2/3 c Unbleached all-purpose flour
1 c cocoa powder
1 1/2 ts Baking soda
1/4 ts Salt
2 c Sugar
1 1/2 tb Finely ground dark-roast Coffee beans or instant Espresso powder
2/3 c Tollhouse chips
5 lg Eggs
1 1/2 ts Vanilla extract
12 oz White chocolate
Heat the oven to 325 degrees!. Toast the hazelnuts on a baking sheet for 10 to 15minutes, until they emit a nutty aroma but haen't turned dark brown inside!. If they still have skins, cover the nuts with a dishtowel or paper towels for a few minutes after you take them out of the oven, and then rub the nuts with the towel to remove the skins!. Set aside to cool!. Put the flour, cocoa powder, baking soda, salt, sugar, and ground coffee beans into the bowl of an electric mixer fitted with a paddle!. Combine these ingredients on medium-low speed and then toss in the nuts and chocolate chips!. In a separate bowl, lightly whisk together the eggs and vanilla extract!. With the mixer running on low speed, slowly add the egg mixture to the mixing bowl and mix until the dough comes together!. Remove the bowl from the mixer and mix in any remaining dry ingredients from the bottom by hand!. Form the dough making four logs!. Bake the logs at 325 degrees for 30 to 35 minutes until the sides are firm, the tops are cracked, and the dough inside the cracks no longer looks wet!. Remove the baking sheet from the oven and reduce the temperature to 300 degrees!. Let the logs cool on the baking sheet for at least 10 minutes before slicing!. Cut the logs on a slight diagonal into 3/4-inch-thick slices!. Place the biscotti flat on the baking sheet and dry them in the oven for about 25 minutes, until the biscotti offer resistance when pressed!. Transfer the biscotti to a rack to cool!. While the biscotti are cooling, chop the white chocolate and melt it in a microwave on low power or in a double boiler over simmering water!. With a knife, spread white chocolate on one cut side to each cooled biscotti!. Put the chocolate on one cut side of each cooled biscotti!. Put the biscotti, white-chocolate side down, on a parchment-lined baking sheet!. Allow the chocolate to harden!. Peel the biscotti from the parchment and store in an airtight container!.Www@FoodAQ@Com
Pavlova
4 egg whites
1 tsp!. vanilla
1 tsp!. white vinegar
1 tsp!. cornstarch
1 C!. powdered sugar
1 C whipped cream
strawberries
kiwis
Beat egg whites to stiff peaks!. Gradually add sugar!. Slowly add vanilla, cornstarch, and vinegar!. Beat to stiff peaks!. Pour onto a wax paper lined cookie sheet!. Form a smooth, round 9" diameter mound with a medium dip in the center!. Bake at 250 for 1 hour!. Turn off oven and let cool inside!. Do not try to take it out yet!. Once cold take it out and put the whipped cream in the mound and spread out!. Decorate with the fruit on top and store in a cool place but do NOT put it in the fridge!.Www@FoodAQ@Com
4 egg whites
1 tsp!. vanilla
1 tsp!. white vinegar
1 tsp!. cornstarch
1 C!. powdered sugar
1 C whipped cream
strawberries
kiwis
Beat egg whites to stiff peaks!. Gradually add sugar!. Slowly add vanilla, cornstarch, and vinegar!. Beat to stiff peaks!. Pour onto a wax paper lined cookie sheet!. Form a smooth, round 9" diameter mound with a medium dip in the center!. Bake at 250 for 1 hour!. Turn off oven and let cool inside!. Do not try to take it out yet!. Once cold take it out and put the whipped cream in the mound and spread out!. Decorate with the fruit on top and store in a cool place but do NOT put it in the fridge!.Www@FoodAQ@Com
These are australian desserts =]
http://fooddownunder!.com/cgi-bin/search!.!.!.!.Www@FoodAQ@Com
http://fooddownunder!.com/cgi-bin/search!.!.!.!.Www@FoodAQ@Com