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2 scoops vanilla ice cream
2 bananas split lengthwise
2 tablespoons honey
1 tablespoon olive oil
2 tablespoons sliced almonds
1 tablespoon rum
1 tablespoon orange juice
1/2 teaspoon parmesan cheese
1/2 teaspoon cinnamon
2 tablespoons banana liquor
In a copper pan, heat the olive oil and honey to a boil. Add a few drops of orange
juice, the almonds and cinnamon. Add banana, parmesan cheese, and banana liquor. Over high
heat, cook the mixture until the sauce is reduced and thickened. Place banana around the
ice cream on serving plate. Pour rum in to the pan and flame it. Pout the sauce with the
flame over the ice cream and bananas. Serve.
1/2 cup soft butter
1/4 cup packed brown sugar
1/2 teaspoon vanilla
1 cup (6 oz) semisweet chocolate
Pieces melted
1 cup all-purpose flour
Preheat oven to 350ºf. In a medium bowl, beat together butter, brown sugar, and
vanilla until light and fluffy. Beat in melted chocolate. Add flour, blending well. Press
dough evenly into an ungreased 8 or 9 in. Spring form pan. Impress edge of dough with the
tines of a fork. Prick surface evenly all over with fork tines. Bake 45 to 50 minutes of
until set and almost firm to touch. While warm, cut into 10 wedges. Cool in pan.
Christ-Stollen (Dresdner
Weihnachts-Stollen) — Our Friends in Germany
See Christoph and Christine's Web page here.
batter:
1 kg flour
80 g yeast, crumbled
1 teaspoon sugar
250 ml lukewarm milk
1 teaspoon salt
500 g liquid butter
1 teaspoon salt
500 g liquid butter (you can diversify the fat with particular butter - schmaltz,
pork-schmaltz and/or margarine until max 1000 g.)
2 egg yolks
grated skin of 2 lemons
200 g sultana (up to 400 g)
150 g currant soaked in (you can change until 300 g ) 2 tablespoonful Rum
75 g candied orange peel
75 g candied lemon peel (cut in small cubes)
250 g splits of almond (or grated almonds) (max 400 g - no marzipan )
Powdered Sugar
Sift flour in a dish and make a hollow. Add yeast and sugar and about half of milk
(maybe half pint). Mix and wait for 15 minutes.
Add salt, butter, yolks, and lemon peel, plus remainder of milk. Knead a batter. Let
rest 15 minutes again... Add sultana, currents, rum, candied orange and lemon peel and
almonds. Knead.
And now two ways for the baking process:
1. Form the batter like a bolt about. 3 - 5 in. high. Place on good greased bakery tin,
wait 20 minutes. Bake it one hour with 190 - 200 dg Celsius. After baking ( still hot )
spread with about 100 g liquid butter and liberally apply powdered-sugar.
2. Put the batter on a baking tin in a thin surface 1/2 in. high. Bake it in the same
matter, spread liquid butter and sprinkle crystal sugar. Cut rectangular/triangular
handheld pieces.
1 cup white Karo syrup 6 eggs
1 box (bag) coconut
2 cups sugar
1 tablespoon melted butter
Mix all ingredients. Pour into 2 unbaked pie shells. Preheat oven to 350. Bake till
done, about 1 hour (30 minutes uncovered, 30 minutes with foil laid over top).
(a) 3/4 lb. Butter (3 sticks)
(b) 1 1/2 cups sugar
(c) 4 eggs well beaten
(d) 1 teaspoon vanilla or almond extract
(e) 1 teaspoon ammonium carbonate (Hertson salt), obtain from pharmacist
(f) 3 1/2 cups sifted flour
(g) 1 cup chopped almonds
Cream a & b ....add c & d......sift e & f.....and add to above.. Add
g...should be consistency of cookie dough..pat dough in lightly greased 15 x 18 pan for 30
minutes at 375ºf. When almost done remove and cut into 1 x 2 inch slices.
** return to oven till light brown 5 to 10 minutes.
**glaze with 1 egg yoke and water if desired. Best after 3 weeks in air tight container.
1 cup slivered blanched almonds
1 cup sugar
3 cups flour
1/3 cup oil
3 eggs
2 tablespoons grated lemon peel
1 tablespoon baking powder
1 teaspoon vanilla
3/4 teaspoon salt
3/4 teaspoon almond extract
Preheat oven to 350 F. Spread almonds evenly in jelly roll pan. Bake 15 minutes till lightly brown, stirring occasionally. Meanwhile grease large cookie sheet. In a large bowl mix sugar, 1 cup flour and remaining ingredients. Mix at low speed, mix till well mixed while scraping the sides of bowl. Mixture will be thick. With wooden spoon, stir in almonds and 1 3/4 cups flour. Turn dough to well floured surface and knead 3 minutes till smooth. The last 1/4 cup flour will be kneaded in during this step. Divide dough into 3 pieces. Shape each into a roll about 6 x 2 1/2 inches. place on cookie sheet and bake for 25 minutes or until lightly browned. With a metal spatula remove to cutting board, being careful not to break the roll. With a bread knife, slice crosswise into 1 1/2 slices. Return to the cookie sheet cut side down. Bake for 15 minutes till golden, turning once. Remove to wire racks to cool. Store in a tightly covered container. Makes about 3 1/2 dozen.
1 rounding tablespoon cornstarch
4 cups milk (may include cream)
3 tablespoons uncooked rice
1/2 to 1/3 cup sugar(to taste)
Pinch of salt
1 teaspoon vanilla
Combine the cornstarch with a small quantity of the milk and set aside
Heat the milk in a saucepan. Add the rice. Bring to a gentle boil and cook for about 15
minutes, stirring frequently. Add the sugar and salt; stir to dissolve. Lower heat and
simmer, uncovered, for 30 minutes, whisking occasionally. Increase the heat and stir in
the cornstarch. Bring to a boil, stirring constantly, and cook for about 5 minutes, until
thickened. Remove from heat and add vanilla. Makes about 8 servings. ***will not be as
thick as a custard pudding***
1 cup butter room temperature
1/4 cup powdered sugar
1/4 granulated sugar
1 teaspoon vanilla
1/3 cup rice flour
1 2/3 cup all purpose flour. Preheat oven to 325ºf. Brush a 10 inch stoneware shortbread
mold or an 8 of 9 inch spring form pan with melted butter. In a large bowl beat together
butter, powdered sugar, granulated sugar and vanilla until light and fluffy. Add rice
flour and all-purpose flour. Using your hands, work mixture together until smooth and no
longer crumbly. Do not over work. Pat dough evenly into buttered mold or pan. Bake 35 to
45 minutes or until light golden and still somewhat springy to the touch. Cool 15 minutes
in mold; then gently loosen shortbread by running knife around edge of mold. Invert mold.
If using spring form pan do not invert; cool in pan on rack. While warm cut shortbread
into 8 wedges. |