1 1/2 c sugar
3/4 c butter, melted
2 eggs
2 tsp almond extract
1/2 tsp vanilla extract
pinch salt
1 1/2 c flour
2 TBSP sliced almonds
2 tsp sugar (for topping)
Preheat oven to 350 degrees. Mix sugar, butter, eggs, almond extract, vanilla extract, salt, and flour. Pour into greased 9-inch cake pan (or spring-form pan). Sprinkle top of batter with sliced almonds and 2 tsp of sugar. Bake at 350 degrees for 35-40 minutes.
Tuesday, January 26, 2016
Caramel Custard
For caramel:
1/2 c. sugar
Heat sugar in heavy saucepan, stirring often, over medium heat until sugar melts and becomes golden brown. Divide syrup among six 6-oz custard cups. Tilt to cover bottom of cups, let cool/harden while you prepare the custard. Place custard cups in a 9"x13" inch pan.
For custard:
3 large eggs, slightly beaten
1/3 c sugar
1 tsp vanilla
dash salt
2 1/2 c very warm milk
Heat oven to 350 degrees. Mix eggs, sugar, vanilla, and salt in a medium bowl. Gradually stir in milk. Pour into six 6-oz custard cups (cups should be in a 9"x13" pan). Pour very hot water into pan to within 1/2 inch of top of custard cups. Bake 45 minutes until knife inserted halfway between center and edge comes out clean. Remove cups from water. Can serve warm, or chilled. Immediately refrigerate any leftover custard.
TIP: begin boiling water in a kettle as you heat the sugar to make the caramel, so you will have very hot water to use in the pan when baking.
TIP: use a 4 cup measuring cup to mix up the custard ingredients - this makes it easy to pour into the custard cups.
TIP: I heat the milk for 2 minutes in our microwave and it ends up very warm - times in microwave may vary depending on your individual microwave
1/2 c. sugar
Heat sugar in heavy saucepan, stirring often, over medium heat until sugar melts and becomes golden brown. Divide syrup among six 6-oz custard cups. Tilt to cover bottom of cups, let cool/harden while you prepare the custard. Place custard cups in a 9"x13" inch pan.
For custard:
3 large eggs, slightly beaten
1/3 c sugar
1 tsp vanilla
dash salt
2 1/2 c very warm milk
Heat oven to 350 degrees. Mix eggs, sugar, vanilla, and salt in a medium bowl. Gradually stir in milk. Pour into six 6-oz custard cups (cups should be in a 9"x13" pan). Pour very hot water into pan to within 1/2 inch of top of custard cups. Bake 45 minutes until knife inserted halfway between center and edge comes out clean. Remove cups from water. Can serve warm, or chilled. Immediately refrigerate any leftover custard.
TIP: begin boiling water in a kettle as you heat the sugar to make the caramel, so you will have very hot water to use in the pan when baking.
TIP: use a 4 cup measuring cup to mix up the custard ingredients - this makes it easy to pour into the custard cups.
TIP: I heat the milk for 2 minutes in our microwave and it ends up very warm - times in microwave may vary depending on your individual microwave
Pancakes
1 large egg
3/4 c milk
1 c flour
1 TBSP sugar (white or brown)
2 TBSP vegetable oil
3 tsp baking powder
1/4 tsp salt
Oil or shortening for the griddle
Beat egg until fluffy. Stir in remaining ingredients (except oil or shortening for the griddle) until smooth. Cook on griddle over medium heat (375 degrees) until puffed and dry around the edges. Flip and cook the other side until golden brown.
3/4 c milk
1 c flour
1 TBSP sugar (white or brown)
2 TBSP vegetable oil
3 tsp baking powder
1/4 tsp salt
Oil or shortening for the griddle
Beat egg until fluffy. Stir in remaining ingredients (except oil or shortening for the griddle) until smooth. Cook on griddle over medium heat (375 degrees) until puffed and dry around the edges. Flip and cook the other side until golden brown.
Strawberry Rhubarb Pie
2 9-inch unbaked pie crusts
1 c sugar
1/2 c flour
1 lb rhubarb (about 3 large stalks)
2 pints of strawberries
2 TBSP butter
1 egg yolk
Sugar for sprinkling on top
Combine sugar, flour, rhubarb and strawberries. Pour into unbaked pie crust. Dot with 2 TBSP of butter cut into small pieces. Top with second pie crust. Cut several slits in the top crust. Brush crust with egg yolk and sprinkle with sugar. Bake at 425 for 15 minutes, reduce temperature to 375 and bake for 45 more minutes.
1 c sugar
1/2 c flour
1 lb rhubarb (about 3 large stalks)
2 pints of strawberries
2 TBSP butter
1 egg yolk
Sugar for sprinkling on top
Combine sugar, flour, rhubarb and strawberries. Pour into unbaked pie crust. Dot with 2 TBSP of butter cut into small pieces. Top with second pie crust. Cut several slits in the top crust. Brush crust with egg yolk and sprinkle with sugar. Bake at 425 for 15 minutes, reduce temperature to 375 and bake for 45 more minutes.
Apple Pie with Crumble Topping
Apple pie:
1 9-inch unbaked pie crust
6-8 medium apples (I prefer Granny Smith)
1/2 c. sugar
1-2 tsp cinnamon
1/2 tsp nutmeg
2 TBSP flour
1/4 tsp vanilla
Mix apples, sugar cinnamon, nutmeg, flour, and vanilla. Let sit 5-10 minutes. Pour into unbaked pie crust. Top with crumble topping (below). Bake at 400 degrees for 50-55 minutes.
Crumble topping:
1/4 c. butter
1/4 c. packed brown sugar
1/2 c. flour
Mix flour and brown sugar. Cut butter into flour/sugar mixture until crumbly. Sprinkle topping over pie. Bake at 400 degrees for 50-55 minutes.
TIP: place pie plate on a cookie sheet when baking to prevent apple filling from running over the sides and ending up on the bottom of the oven.
1 9-inch unbaked pie crust
6-8 medium apples (I prefer Granny Smith)
1/2 c. sugar
1-2 tsp cinnamon
1/2 tsp nutmeg
2 TBSP flour
1/4 tsp vanilla
Mix apples, sugar cinnamon, nutmeg, flour, and vanilla. Let sit 5-10 minutes. Pour into unbaked pie crust. Top with crumble topping (below). Bake at 400 degrees for 50-55 minutes.
Crumble topping:
1/4 c. butter
1/4 c. packed brown sugar
1/2 c. flour
Mix flour and brown sugar. Cut butter into flour/sugar mixture until crumbly. Sprinkle topping over pie. Bake at 400 degrees for 50-55 minutes.
TIP: place pie plate on a cookie sheet when baking to prevent apple filling from running over the sides and ending up on the bottom of the oven.
Pie Crust
For Two 9-inch pie crusts:
2 1/2 c flour
1 tsp salt
1 c shortening (or unsalted butter)
4 TBSP water
3 tsp vinegar
1 egg, beaten
optional - a little cinnamon
Mix flour and salt. Cut in shortening/butter until pea-sized lumps are formed. Gradually stir in water, vinegar, and egg and stir just until dough forms a ball. Roll out on floured cutting board.
For pre-baked pie crust, bake at 475 degrees for 8-10 minutes until light golden brown.
2 1/2 c flour
1 tsp salt
1 c shortening (or unsalted butter)
4 TBSP water
3 tsp vinegar
1 egg, beaten
optional - a little cinnamon
Mix flour and salt. Cut in shortening/butter until pea-sized lumps are formed. Gradually stir in water, vinegar, and egg and stir just until dough forms a ball. Roll out on floured cutting board.
For pre-baked pie crust, bake at 475 degrees for 8-10 minutes until light golden brown.
Fruit Mousse with Fruit Gel Topping
Fruit mousse:
2 c fresh or frozen (defrosted) fruit
1 packet (1/4 oz) plain gelatin
3 TBSP lemon juice
1/2 c sugar
2 c cold heavy whipping cream
2 TBSP sugar
Put lemon juice in small bowl and sprinkle gelatin on top. Let sit at least 3 minutes. Blend fruit in blender until smooth. Strain through fine mesh strainer into a small saucepan (use spatula to push through strainer to get all of the liquid out). You should end up with about 1 cup of liquid. Heat fruit liquid and 1/2 cup of sugar until sugar is dissolved. Add gelatin/lemon juice mixture and mix about 1 minute until gelatin is dissolved. Remove from heat and let cool to room temperature (at least 20 min). Once fruit mixture is cooled. Whip the whipping cream and 2 TBSP sugar until firm peaks are formed. Gently fold the cooled fruit mixture into the whipped cream. Place in pie pan or small custard cups and chill in refrigerator until set (about 2 hours).
Fruit gel topping:
2 c fresh or frozen (defrosted) fruit
1/4 c sugar
1 1/4 tsp gelatin
1 1/2 TBSP lemon juice (or water, or brandy)
Put lemon juice in a small bowl and sprinkle gelatin on top. Let sit at least 3 minutes. Blend fruit in blender until smooth. Strain through fine mesh strainer into a small saucepan (use spatula to push through strainer to get all of the liquid out). You should end up with about 1 cup of liquid. Heat fruit liquid and 1/4 cup of sugar until sugar is dissolved. Add gelatin/lemon juice mixture and mix about 1 minute until gelatin is dissolved. Remove from heat and let cool to room temperature (15-20 min). Pour over the prepared mousse and chill in refrigerator until set (about 2 more hours). Garnish with fresh fruit, if desired.
2 c fresh or frozen (defrosted) fruit
1 packet (1/4 oz) plain gelatin
3 TBSP lemon juice
1/2 c sugar
2 c cold heavy whipping cream
2 TBSP sugar
Put lemon juice in small bowl and sprinkle gelatin on top. Let sit at least 3 minutes. Blend fruit in blender until smooth. Strain through fine mesh strainer into a small saucepan (use spatula to push through strainer to get all of the liquid out). You should end up with about 1 cup of liquid. Heat fruit liquid and 1/2 cup of sugar until sugar is dissolved. Add gelatin/lemon juice mixture and mix about 1 minute until gelatin is dissolved. Remove from heat and let cool to room temperature (at least 20 min). Once fruit mixture is cooled. Whip the whipping cream and 2 TBSP sugar until firm peaks are formed. Gently fold the cooled fruit mixture into the whipped cream. Place in pie pan or small custard cups and chill in refrigerator until set (about 2 hours).
Fruit gel topping:
2 c fresh or frozen (defrosted) fruit
1/4 c sugar
1 1/4 tsp gelatin
1 1/2 TBSP lemon juice (or water, or brandy)
Put lemon juice in a small bowl and sprinkle gelatin on top. Let sit at least 3 minutes. Blend fruit in blender until smooth. Strain through fine mesh strainer into a small saucepan (use spatula to push through strainer to get all of the liquid out). You should end up with about 1 cup of liquid. Heat fruit liquid and 1/4 cup of sugar until sugar is dissolved. Add gelatin/lemon juice mixture and mix about 1 minute until gelatin is dissolved. Remove from heat and let cool to room temperature (15-20 min). Pour over the prepared mousse and chill in refrigerator until set (about 2 more hours). Garnish with fresh fruit, if desired.
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