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Tuesday, October 19, 2010 Help me win Come on over to http://www.facebook.com/apps/application.php?id=102826613108300&v=wall after November 1 and tell them April Kofler sent you to help me win. after November 1 and tell them April Kofler sent you to help me win. Chinese Chicken Salad. We have a place we eat in Scotts Valley that has the best Chinese Chicken Salad I have ever had. I figured it was time to start playing around and trying to come up with a recipe for a great tasting Chicken salad. This does not taste like theirs but it is still really good. 3 tablespoons hoisin sauce2 tablespoons peanut butter 1 teaspoons Splenda brown sugar 3/4 teaspoon hot chile paste 1 teaspoon grated fresh ginger 3 tablespoons rice wine vinegar, if the dressing is to thick add a little more. 1 tablespoon sesame oil 1 pound skinless, boneless chicken breast halves 16 (3.5 inch square) wonton wrappers,shredded 2 cups romaine lettuce - torn, washed and dried 2 Cups chopped cabbage 1 bunch green onions, chopped 1/4 cup chopped fresh cilantro To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil. Grill or broil chicken until cooked, cool and slice. Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray, arrange shredded wontons in a single layer and bake 20 minutes or until golden brown. Cool. In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve Friday, October 15, 2010 Dutch Apple I entered this pie in a farmers Market Apple Pie bake off and it won 2nd place. There where about 30 pies there all together. 1 (9 inch) pie shell 5 cups apples - peeled, cored and sliced 2 tablespoons all-purpose flour 2/3 cup white sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 2 tablespoons butter 3/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/2 cup packed brown sugar 3/4 cup rolled oats 1/2 cup butter Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer. To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated. Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal. Bake in preheated oven for 10 minutes. While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar and oats. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top. Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning. Apple Cream Pie 1/2 cup white sugar 1/2 cup milk 1/2 cup heavy cream 1/4 cup butter 2 tablespoons cornstarch 2 tablespoons milk 1 teaspoon vanilla extract 2 tart apples - peeled, cored and sliced 1 tablespoon all-purpose flour 1/4 teaspoon ground cinnamon 1 (15 ounce) package pastry for double-crust pie I made a home made crust and I will post that recipe on my page also. 1/2 cup confectioners' sugar 1 tablespoon milk 1/4 teaspoon vanilla extract 1 tablespoon butter, softened In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly. Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well. Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust. Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes. In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better). Apple Pear Pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour1/4 cup water 1/2 cup white sugar 1/2 cup packed brown sugar 4 Granny Smith apples - peeled, cored and sliced 4 Pears, peeled, cored and sliced Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Place the bottom crust in your pan. Fill with apples and pears, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft Almond Joy Cookies I love Almond Joy candy bars that is why I don't buy them. :o) Well when I seen this recipe I knew I had to make it. Now I am not sure how wise I was to make it today since I am on a detox and can't even eat the dough off my fingers. So I will let my family be the judge. Two of my boys hate nuts and one of the pretty much dislikes everything. But my youngest tried it and he is one who does not like nuts and seemed to like it. I asked him and he said it was good. Well I want to hear GREAT! But I guess I will take good. I am also taking them to the ladies who are apart of the Mom's in a sports group we run for our kids and I will see how they like it. So I will post the results later. 1 1/2 cups white sugar 1 1/2 cups brown sugar 4 eggs 3 teaspoons vanilla 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 5 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almonds Pre-heat oven to 375 F. Lightly grease cookie sheets. Combine dry ingredients, set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Ingredients: 1 cup butter 1 1/2 cups white sugar 1 1/2 cups brown sugar 4 eggs 3 teaspoons vanilla 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 5 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almondsInstructions: Pre-heat oven to 375° F. Lightly grease cookie sheets. Combine dry ingredients, set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. 1 1/2 cups white sugar 1 1/2 cups brown sugar 4 eggs 3 teaspoons vanilla 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 5 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almonds Pre-heat oven to 375 F. Lightly grease cookie sheets. Combine dry ingredients, set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Ingredients: 1 cup butter 1 1/2 cups white sugar 1 1/2 cups brown sugar 4 eggs 3 teaspoons vanilla 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 5 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almondsInstructions: Pre-heat oven to 375° F. Lightly grease cookie sheets. Combine dry ingredients, set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Tuesday, October 12, 2010 Apple Donuts Jacob has been bugging me for days to make donuts, ok months so I thought these would be something good to make for October. I will post a picture later. 1/4 cup shortening 1 cup sugar 3 eggs 1 teaspoon vanilla extract 5 cups all-purpose flour 3 teaspoons baking powder2 teaspoons salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 cup buttermilk 1 cup grated peeled apples Oil for deep-fat frying BROWNED BUTTER FROSTING: 1/2 cup packed brown sugar 3 tablespoons butter 1/4 cup heavy whipping cream 1-3/4 cups confectioners' sugar Colored sprinkles In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg and mace; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in apples. Cover and refrigerate for at least 2 hours. On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. In a small saucepan, bring brown sugar and butter to a boil. Cook and stir for 1 minute or until slightly thickened. Pour into a small bowl; let stand for 10 minutes. Add cream; beat until smooth. Gradually add confectioners' sugar, 1/4 cup at a time, beating well after each addition until frosting achieves desired consistency. Frost doughnuts; top with sprinkles. Yield: 22 doughnuts. I rolled some in cinnamon sugar mixture also Pumpkin Cookies 1 cup softened butter 1/2 cup white sugar 1/2 cup brown sugar 1 egg 2 teaspoon vanilla1 (15 oz) can pumpkin 2 cups AP flour1 1/2 tsp cinnamon 1 tsp nutmeg 1/2 tsp cloves 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 1 (12 oz) bag white chocolate chips Frosting: 1/2 cup light brown sugar (packed) 3 T. butter 1/4 cup milk 2 cups sifted powdered sugar Preheat to 350 Cream butter and both sugars with mixer. Beat in egg, vanilla and pumpkin. Combine dry ingredients and slowly add to butter mixture. Mix until combined. Stir in white chips. Drop by rounded teaspoonfuls onto parchment lined baking sheet. (Batter will be sticky) Bake approx 12 minutes until egdes are slightly golden. Let sit on baking sheet for at least 2 minutes and then transfer to wire rack to cool. For frosting, combine brown sugar and butter in small saucepan over medium heat. Bring to a boil and continue cooking 1 minute. Remove from heat and cool for 10 minutes. Mixture will slightly thicken. With hand mixer beat in milk until smooth. Slowly add in powdered sugar until spreadable consistency. ( I used all 2 cups). Spread approx 1 teaspoon on each cookie. Makes approx 3 1/2 - 4 dozen. Store in airtight container for up to 3 days. Creamy Bacon Carbonara I have been busy adding stuff to my facebook food blog that I have let this one kind of fall to the side. So I am going to try and get caught up on adding everything I have been making on here. This is really good. My husband hates pasta and he really liked this one. He liked it so much that when he came home from work he ate a lot more. Next time I make this I will add chicken and asparagus and see how it goes over. 2 eggs1/4 c. Heavy Cream Parmesan Fresh diced Parsley or dried flakes (Basil would be good also) salt Red Pepper flakes (I doubled the sauce recipe, and it was perfect) 1/2 lb. bacon 1 small onion, chopped (opt.) 3 mushrooms sliced (opt.)1/2 lb. pasta Beat the eggs, cream, Parmesan, parsley, salt and red pepper together in a bowl. I just used a fork. Fry the bacon until crisp, then crumble and set aside. With 1-2 TBS bacon grease, saute the onion and mushrooms until the onions are translucent and golden. Drain the pasta and while still warm, add to the onions and mushrooms. Pour cream mixture into the pasta, and stir over low heat for one to two minutes. (**I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked, add a bit if you need it). Don't do this on high heat or you will make scrambled eggs. Serve with additional Parmesan, Pumpkin Scones 2 cups flour 7 T sugar 1 T baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves 1/2 tsp ginger 8 T cold butter 1/2 c solid pumpkin 3 T milk 1 large egg Icing 1 cup powder sugar 2 T heavy cream 1/4 tsp cinnamon 1/4 tsp nutmeg 1/8 tsp cloves 1/8 tsp ground ginger Preheat oven to 425 Line cookie sheet with parchment paper,have 2 year old grandson combine flour, sugar, baking powder, salt and spices in a large bowl. Cut in butter until mixture is crumbly with no chunks. In another bowl, whisk together pumpkin, milk and egg. Fold wet ingredients into dry ingredients to form a ball. Pat dough onto parchment paper into a 1" thick disk, score top with knife. Bake for 15 minutes scones should begin to turn light brown. Let cook on rack. Make icing by mixing all icing ingredients together and apply to cool scone. Pumpkin Spce Marshmallows makes about 50 1" marshmallows 3 (1/4 ounce) envelopes unflavored gelatin 1/2 cup cold water 2 cups sugar 2/3 cup corn syrup 1/4 cup water 1/2 cup pumpkin puree 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon salt about 1/2 sleeve graham crackers Line a 9x13 pan with plastic wrap and spray it uniformly with cooking spray. Set aside. Put the 1/2 cup cold water and the 3 envelopes of gelatin in the bowl of a stand mixer. Allow to sit and bloom for 10 minutes. Meanwhile, combine the sugar, corn syrup and water in a saucepan over medium-high heat. Bring to a boil. Once it has started boiling, do not stir. Bring to 250F, or until a small amount of syrup dropped in a glass of cold water forms a rigid ball. In a separate bowl, combine the pumpkin, cinnamon, ginger, nutmeg and allspice. Mix well. Attach the mixing bowl to a stand mixer fitted with the wire whip attachment and start the mixer on low speed. Carefully pour the boiling sugar mixture down the side of the mixing bowl. Increase the speed to medium high and add the salt. Mix until stiff, shiny and white, about 5 to 12 minutes. Scrape down the sides of the mixing bowl occasionally with a rubber spatula. Remove the bowl from the mixer and fold in the pumpkin mixture until combined. Return the bowl to the mixer and mix for an additional 3 minutes. You can test to see if it is ready if you dip a spatula in the mixture and it should form a continuous ribbon off the spatula into the bowl. Pour the mixture into the prepared pan. Let it sit at room temperature for at least 8 hours. Put the graham crackers in a food processor and process until you have very fine crumbs. Lay a piece of waxed paper on the counter and spread out about half of the crumbs. Turn the marshmallow pan over onto the crumbs and remove the plastic wrap. Cut the marshmallows into squares about 1" x 1". Place the remaining crumbs in a bowl and dip the individual marshmallows in the graham cracker crumbs until all sides are covered. The marshmallows are best eaten fresh, but can be kept in an airtight container or about a week or in the freezer for a month. Tuesday, October 5, 2010 Whoopie Pies with a special filling So I was looking at a blog post from my facebook page and seen these marshmallow's and thought they sounded really good. Well, I also want to make Whoopie pies because I have never made them before "Gasp!" out of everything I have made I just never got around to making these. So my brain started turning (if you knew my brain anymore you would really gasp) so I thought why not make Pumpkin Whoopie pies with marshmallow filling. So that is just what I did and they are a huge hit. Cookies: 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/2 cup butter, softened 1 1/4 cups granulated sugar 2 large eggs, at room temperature, lightly beaten 1 cup LIBBY'S® 100% Pure Pumpkin 1 teaspoon vanilla extract Filling recipe below For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping tablespoons onto prepared baking sheets. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely. I got this Pumpkin recipe from http://www.tasteandtellblog.com/ I am going to list the while recipe here and then tell you what I did. I think the recipe is so good everyone needs to make it just for marshmallows. makes about 50 1" marshmallows 3 (1/4 ounce) envelopes unflavored gelatin 1/2 cup cold water 2 cups sugar 2/3 cup corn syrup 1/4 cup water 1/2 cup pumpkin puree 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon salt about 1/2 sleeve graham crackers Put the 1/2 cup cold water and the 3 envelopes of gelatin in the bowl of a stand mixer. Allow to sit and bloom for 10 minutes. Meanwhile, combine the sugar, corn syrup and water in a saucepan over medium-high heat. Bring to a boil. Once it has started boiling, do not stir. Bring to 250F, or until a small amount of syrup dropped in a glass of cold water forms a rigid ball. In a separate bowl, combine the pumpkin, cinnamon, ginger, nutmeg and allspice. Mix well. Attach the mixing bowl to a stand mixer fitted with the wire whip attachment and start the mixer on low speed. Carefully pour the boiling sugar mixture down the side of the mixing bowl. Increase the speed to medium high and add the salt. Mix until stiff, shiny and white, about 5 to 12 minutes. Scrape down the sides of the mixing bowl occasionally with a rubber spatula. Remove the bowl from the mixer and fold in the pumpkin mixture until combined. Return the bowl to the mixer and mix for an additional 3 minutes. You can test to see if it is ready if you dip a spatula in the mixture and it should form a continuous ribbon off the spatula into the bowl. Pour the mixture into the prepared pan. Let it sit at room temperature for at least 8 hours. Put the graham crackers in a food processor and process until you have very fine crumbs. Lay a piece of waxed paper on the counter and spread out about half of the crumbs. Turn the marshmallow pan over onto the crumbs and remove the plastic wrap. Cut the marshmallows into squares about 1" x 1". Place the remaining crumbs in a bowl and dip the individual marshmallows in the graham cracker crumbs until all sides are covered. The marshmallows are best eaten fresh, but can be kept in an airtight container or about a week or in the freezer for a month. I followed the direction almost to a T but I missed the 1/4 water that was listed and it worked out good for these, I also beat it about five minutes more at the end, so 8 minutes on high not three on medium high. Anyhow make all your cookies first, then your marshmallows allow this to set up a little otherwise it will pour off the sides, not to much though. I hate to admit this but I am on a diet and cannot eat them but I did lick the marshmallow off my finger at the end and it was sooooooo good. Sunday, October 3, 2010 Caramel Macchiato Thumbprint Cookies: 2 t. instant espresso coffee powder 1 T. hot water 1 pouch Betty Crocker sugar cookie mix 1/4 C. all-purpose flour 1/2 C. butter – melted 2 t. vanilla 1 egg 18 caramels – unwrapped 2 T. milk 1/2 C. semisweet chocolate chips 1 t. shortening (I left this out and just mixed milk with the chocolates before melting) Heat oven to 375°F. In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms. Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes. In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth. Drizzle chocolate over cookies. Let stand about 30 minutes or until chocolate is set. Source: Betty Crocker 1 T. hot water 1 pouch Betty Crocker sugar cookie mix 1/4 C. all-purpose flour 1/2 C. butter – melted 2 t. vanilla 1 egg 18 caramels – unwrapped 2 T. milk 1/2 C. semisweet chocolate chips 1 t. shortening (I left this out and just mixed milk with the chocolates before melting) Heat oven to 375°F. In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms. Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes. In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth. Drizzle chocolate over cookies. Let stand about 30 minutes or until chocolate is set. Source: Betty Crocker Pumpkin Coffee Cake: I got this from one of the blogs I belong to, Nutmeg Nanny 1/2 cup butter, softened 1 1/2 cups sugar 15 oz can pumpkin 3 large eggs 2 1/2 cups flour 2 teaspoons baking powder 1 tablespoon cinnamon 1 1/2 teaspoons ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon salt Streusel Topping: (I tripled this) 1/4 cup flour 1/4 cup sugar 1/4 cup light brown sugar, packed 1/2 teaspoon cinnamon 2 tablespoons butter, melted 1/3 cup walnuts, chopped Preheat the oven to 350°F. Spray the inside of a tube or bundt pan with nonstick spray; set aside. In a large mixing bowl, beat the butter and sugar on medium speed until well blended. Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. Pour the batter into the prepared pan. Prepare the streusel topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and walnuts. Sprinkle the streusel over the cake batter. Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn’t stick when removing it. Invert the cake onto a plate. Then invert the cake onto another plate, so that the streusel is on the top. Cool completely. Cover and store at room temperature. (For two round cakes: coat two 8-inch rounds with non-stick spray and place a circle of parchment in the bottom. Divide the batter between the two pans, top with the streusel (x3) and bake for approximately 35 minutes, until a toothpick comes out clean.) Not So Humble Brown Butter Icing: 1 1/2 tablespoons unsalted butter 1 1/2 cups of powdered sugar whole milk In a small saucepan, heat the butter over medium low heat until fragrant and the butter solids are golden brown. Pour the butter into the sugar and combine with a whisk. Continue to mix, adding one tablespoon of milk at a time until you have a pourable icing. Drizzle over the cooled cake, then abandon all dignity and begin stuffing chunks of it into your mouth. Source: Not So Humble Pie Now onto the prize! The winner of this months event will win Premium Bourbon Madagascar Vanilla Beans! Who wouldn’t want a few extra beans for their kitchen? They add awesome flavor to just about any baked good…yum! 1/2 cup butter, softened 1 1/2 cups sugar 15 oz can pumpkin 3 large eggs 2 1/2 cups flour 2 teaspoons baking powder 1 tablespoon cinnamon 1 1/2 teaspoons ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon salt Streusel Topping: (I tripled this) 1/4 cup flour 1/4 cup sugar 1/4 cup light brown sugar, packed 1/2 teaspoon cinnamon 2 tablespoons butter, melted 1/3 cup walnuts, chopped Preheat the oven to 350°F. Spray the inside of a tube or bundt pan with nonstick spray; set aside. In a large mixing bowl, beat the butter and sugar on medium speed until well blended. Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. Pour the batter into the prepared pan. Prepare the streusel topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and walnuts. Sprinkle the streusel over the cake batter. Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn’t stick when removing it. Invert the cake onto a plate. Then invert the cake onto another plate, so that the streusel is on the top. Cool completely. Cover and store at room temperature. (For two round cakes: coat two 8-inch rounds with non-stick spray and place a circle of parchment in the bottom. Divide the batter between the two pans, top with the streusel (x3) and bake for approximately 35 minutes, until a toothpick comes out clean.) Not So Humble Brown Butter Icing: 1 1/2 tablespoons unsalted butter 1 1/2 cups of powdered sugar whole milk In a small saucepan, heat the butter over medium low heat until fragrant and the butter solids are golden brown. Pour the butter into the sugar and combine with a whisk. Continue to mix, adding one tablespoon of milk at a time until you have a pourable icing. Drizzle over the cooled cake, then abandon all dignity and begin stuffing chunks of it into your mouth. Source: Not So Humble Pie Now onto the prize! The winner of this months event will win Premium Bourbon Madagascar Vanilla Beans! Who wouldn’t want a few extra beans for their kitchen? They add awesome flavor to just about any baked good…yum! Pumpkin Scones 2 cups flour 7 T sugar 1 T baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves 1/2 tsp ginger 8 T cold butter1/2 c solid pumpkin 3 T milk 1 large egg Icing 1 cup powder sugar 2 T heavy cream 1/4 tsp cinnamon 1/4 tsp nutmeg 1/8 tsp cloves 1/8 tsp ground ginger Preheat oven to 425 Line cookie sheet with parchment paper,have 2 year old grandson combine flour, sugar, baking powder, salt and spices in a large bowl. Cut in butter until mixture is crumbly with no chunks. In another bowl, whisk together pumpkin, milk and egg. Fold wet ingredients into dry ingredients to form a ball. Pat dough onto parchment paper into a 1" thick disk, score top with knife. Bake for 15 minutes scones should begin to turn light brown. Let cook on rack. Make icing by mixing all icing ingredients together and apply to cool scone. Subscribe to: Posts (Atom)
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THURSDAYSCOOKING ponedjeljak, 15. listopada 2012. Ledena torta od bijele čokolade i browniesa Ova torta nije bila baš moj izbor za isprobati. Sestra ju je pokušala napraviti ali joj baš nije uspjela pa mi je proslijedila recept da vidim u čemu je stvar. Recept je bio malo nedorečen i najblaže rečeno meni u potpunosti nelogičan. U originalnom receptu se navodi da se browniesi ispeku u četvrtastom kalupu, ohlade, narežu na kocke i onda namrve na dno kalupa za tortu. Na kraju se na namrvljevene browniese izlije krema. Ja sam preskočila taj korak mrvljenja browniesa i ispekla sam ih u okruglom kalupu za tortu. To mi je i mučilo sestru, naime sa namrvljenim browniesima na dnu torte jednostavno nije mogla odrezati lijepu šnitu torte. Torta je ukusna, krema od bijele čokolade izuzetno paše sa gorkastim, čokoladom bogatim browniesima. RECEPT: ZA TIJESTO: 175 g badema 150 g maslaca 300 g čokolade sa visokim udjelom kakaa 150 g smeđeg šećera 3 jaja 110 g brašna 3 žlice kakaa 1/2 žličice soli ZA KREMU: 400 g bijele čokolade 750 ml slatkog vrhnja ZA UKRAS: kakao Prvo napravite browniese: grubo nasjeckajte bademe. Rastopite maslac, čokoladu i smeđi šećer na jako laganoj vatri uz stalno miješanje dok ne dobijete glatku smjesu. Maknite sa vatre, umiješajte jaja, brašno, kakao, sol i sjeckane bademe. Smjesu ulite u kalup za torte obložen masnim papirom. Poravnajte površinu i stavite peći u pećnicu prethodno zagrijanu na 180 C 20 minuta /znam da se čini kao vrlo kratko pečenje ali ukoliko ćete peći biskvit duže biti će izuzetno tvrd). Izvadite iz pećnice i ohladite. Za kremu čokoladu razlomite na manje komadiće i dodajte 250 ml slatkog vrhnja. Zdjelu sa čokoladom i slatkim vrhnjem stavite na paru pa zagrijavajte uz stalno miješanje dok ne dobijete glatki kremu. Maknite sa pare i ostavite kremu da se ohladi. Ostatak od 500 ml slatkog vrhnja istucite u čvrsti šlag pa u njega umiješajte čokoladnu kremu. Ohlađeni brownie biskvit stavite na tanjur na kojem ćete poslužiti tortu i oko njega stavite obruč od kalupa za tortu. Na tako pripremljenu tortu izlite kremu od bijele čokolade i zagladite površine. Stavite u hladnjak da se krema stisne. Prije posluživanja odstranite obruč od kalupa i tortu ukrasite sa malo kakaa. Verzija za ispis petak, 12. listopada 2012. Fbi rukavice-Parfe Dunja U tijeku je igra za rujan i listopad a pod istragom je Dunjin blog Parfe Dunja. Dunja na blogu ima krasnih recepata i uvijek me iznenadi uporabom namirnica na neke nove i meni sasvim nepoznate načine. Dunja radi i prekrasne stvari od stakla i keramike pa ako niste vidjeli do sada svako ih pogledajte ovdje. Od Dunjinih recepata ja sam odabrala sljedeće; JAPANSKO MLIJEČNO PECIVO Ova peciva želim isprobati već neko vrijemo zbog svih epiteta koji su mu pripisivali. I zaista je takvo, meko, izdašno ma jednostavno prefino. RECEPT: STARTER: 100 g vode skuhati sa 20 g brašna. Kuhati do 65 C, ne treba baš prokuhati. Ohladiti prekriveno plastičnom folijom da se ne napravi korica. TIJESTO: 350 g brašna 1 suhi kvasac 1 žličica soli 1 žličica šećera 150 g mlijeka 30 g rastopljenog maslaca 1 jaje za premaz sjemenke crnog kima za posip Pomiješati sve sastojke dodati starter pa umijesiti tijesto. Dobiveno tijesto pokriti čistom krpom i ostaviti da stoji na toplom mjestu da se udvostruči, otprilike 2 sata. Nakon 2 sata tijesto razdijeliti na 8 jednakih komada. Svaki komad razvaljati i zarolati u oblik peciva i složiti ih u kalup za kruh. Ponovno ostaviti da se diže pokriveno jedan sat. Prije pečenja premazati izmučenim jajetom i posipati sjemenkama crnog kima. Peći u pećnici prethodno zagrijanoj na 200 C 25 minuta. Verzija za ispis KOLAČ OD ŠLJIVA I ČOKOLADE Jako fino, pravi kasno ljetno-jesenski kolač. RECEPT: 4 jaja 1 žumanjak 200 g šećera 100 g maslaca 100 g brašna 60 g kakaa 100 g mljevenih badema 1 žličica praška za pecivo prstohvat soli 500 g očišćenih šljiva + 2 žlice šećera Očišćene šljive skuhati sa 2 žlice šećera i 1 dl vode. Kuhati na srednje jakoj vatri dok se smjesa ne ugusti, da bude kao džem. Četvrtasti kalup dimenzija 20 x 30 cm obložiti papirom za pečenje. Pećnicu zagrijati na 180 C. U zdjelu staviti jaja, šećer i žumanjak pa mikserom miješati dok ne dobijete svijetlu pjenastu smjesu. U posudi nad parom otopiti maslac i čokoladu. Brašno prosijati sa kakaom, praškom za pecivo i soli. U smjesu jaja prvo umiješati otopljenu čokoladu sa maslacem, pa dodati prosijanu smjesu brašna i na kraju ohlađene šljive. Sve dobro pomiješati i izliti u pripremljeni kalup. Zagladiti površinu i staviti u prethodno zagrijanu pećnicu: kolač peći 30-ak minuta. Ohladiti. Prije posluživanja narezati po želji i posipati sa malo šećera u prahu. Verzija za ispis KESTEN TIRAMISU Najbolja preporuka za ovaj kolač je moja prijateljica koja inače ne voli kolače sa kestenom. Ja sam joj ponudila ovaj kolač a ona je odbila. Druga prijateljica koja je zajedno sa njom došla kod mene na kavu glasno je mljackala i uživala u kolača. Ova skeptična prema kestenu se odvažila i probala tiramisu. Komentar je bio: Ja inače ne volim kolače sa kestenom, ali kada ih ti napraviš onda su mi jako fini. Recept koji slijedi pretrpio je moje neke manje izmjene. Izbacila sam žumanjke jer sam ga radila dan prije konzumacije pa čisto da budem sigurna a i šlag u prahu zamijenila sam slatkim vrhnjem. RECEPT: ZA KREMU: 250 g mascarponea 2 žlice šećera u prahu 250 ml slatkog vrhnja 250 g očišćenog i propasiranog kestena 1 kutija piškota ZA UMAKANJE PIŠKOTA: 1 dcl vode 0,5 dcl ruma 1 žlica kakaa 1 žlica šećera U posudu staviti slatko vrhnje, mascarpone i šećer pa sve dobro izmiksati mikserom. Dodati kesten i miksati dok ne dobijete čvrstu kremu. Zatim pripremiti tekućinu za umakanje piškota, pomiješati vodu , rum, kakao i šećer. Na tanjur za posluživanje staviti obruč kalupa za torte ( ja sam koristila mali, promjera 20 cm). Piškote umakati u pripremljeni umak i gusto ih slagati unutar obruča. Na namočene piškote rasporediti polovicu kreme. Ponovno složiti red piškota prethodno umočenih u umak. Rasporediti ostatak kreme s time da malo kreme odvojite pa je stavite sa strane za ukrašavanje. Zagladite površinu torte a ostatak kreme ukrasno naštrcajte na tortu. Ohladite. Prije posluživanja odstranite obruč kalupa za torte. Verzija za ispis TORTA OD JABUKA I KREM SIRA SA ČOKOLADOM Imala sam malo problema prilikom realizacije ovoga recepta. Prošla sam centar grada uzduž i poprijeko da pronađem Philadelphia sir sa Milkom. Nakon bezuspješne potrage kupila sam ABC sir i u njega umiješala rastopljenu Milka čokoladu. Moja krema od čokolade i sira, kao što se vidi je malo svjetlija nego u originalu ali je svejedno vrlo ukusan. RECEPT: TIJESTO: 220 g maslaca 450 g brašna 2 žumanjka 120 g šećera malo mlijeka ZA NADJEV OD JABUKA: 1 kg jabuka 100 g šećera sok i korica jednog limuna 1 žlica gustina NADJEV OD SIRA: 400 g ABC sira 100 g mliječne čokolade Milka 2 jaja 200 g punomasnog kiselog vrhnja 100 g šećera 1 žlica gustina Od brašna,maslaca, žumanjaka, šećera i malo mlijeka umijesiti tijesto. Tijesto umotati u prozirnu foliju i staviti ga u hladnjak. Jabuke oprati i očistiti pa ih narezati na male kockice. Dinstati ih na laganoj vatri sa šećerom i limunovim sokom dok ne omekšaju. Ohladiti ih pa umiješati naribanu koricu limuna i gustin. Čokoladu otopiti na pari. Mikserom umutiti sir i šećer, dodati jedno po jedno jaje , kiselo vrhnje, gustin i rastopljenu čokoladu. Pećnicu zagrijati na 160 C.Okrugli kalup za tortu namastiti i pobrašniti. Tijesto razvaljati pa njime obložiti pripremljen kalup za tortu. Na tijesto staviti jabuke i poravnati površinu.Na jabuke staviti kremu od sira i poravnati površinu. Ako vam je ostalo tijesta možete ga nadrobiti po kremi od sira. Staviti kolač u pećnicu i peći 90 minuta. Nakon 90 minuta testirati jeli kolač pečen drvenim štapićem. Ohladiti prije posluživanja. Verzija za ispis ponedjeljak, 8. listopada 2012. Torta od kave i čokolade Obožavam kombinaciju kave i čokolade. Vraća me u djetinjstvo, u lijena nedjeljna poslijepodneva na kavicu nakon ručka. Ručak je gotov, tanjuri su maknuti sa stola i tata kuha kavu. Ne ove nesove koje danas pijemo nego onu pravu tursku kavu. Cijela kuća je mirisala. Mi klinci nismo smjeli piti kavu tjerali su nas rečenicama da će nam narasti rep ili brkovi. Ali smo zato mogli dobiti onu jednu malu čokoladicu, sjećate se onih Kraševih pojedinačno omotanih veličine kockice čokolade. Uglavnom smjeli smo tu čokoladicu "tunkati" u kavu. Najbolja stvar ikada, vruća kava otopi čokoladicu i daje joj onaj poseban okus zabranjene kave. Takva je i ova torta, uz hrskavost podloge od riže jednostavno je predobra. RECEPT: Kora: 100 g šećera 300 g rižinih pahuljica, zgnječenih 30 g tamne čokolade, nasjeckane Krema: 2 žličice instant kave 0,5 l mlijeka 2 listića želatine 3 žlice škrobnog brašna 85 g tamne čokolade, nasjeckane 60 g smeđeg šećera 2 žličice ruma Glazura: 250 ml slatkog vrhnja 3 žličice smeđeg šećera 3 žlićice instant kave 3 žličice ruma Za ukras: malo čokolade Za koru: kalup za tortu premažite sa malo maslaca pa ga stavite sa strane. Šećer stavite u tavicu sa debelim dnom pa stavite na vatru i kuhajte dok ne dobijete zlatni karamel. Maknite sa vatre, umiješajte rižine pahuljice i odmah smjesu izlijte u prethodno pripremljeni kalup za tortu. Izravnajte tako da dobijete koru jednake debljine. Toplu koru posipajte nasjeckanom čokoladom tako da se rastopi. Stavite u hladnjak tako da se čokolada stvrdne. Za kremu: namočite želatinu u hladnu vodu. Rastopite instant kavu u 2 žlice mlijeka. 4 dl mlijeka i smeđi šećer ulite u lonac i stavite na vatru da zakipi. Preostalih 1 dl mlijeka pomiješajte sa škrobnim brašnom pa ulijte u kipuće mlijeko. Smanjite vatru pa kuhajte uz stalno miješanje dok se smijesa ne zgusne. Maknite sa vatre pa umiješajte nasjeckanu čokoladu, otopljenu instant kavu, rum i nabubrenu želatinu. Ostavie smjesu da se malo prohladi pa je izlijte na prethodno pripremljenu koru. Zagladite površinu kreme pa je stavite u hladnjak na nekoliko sati da se sasvim stisne. Za glazuru: slatko vrhnje sa smeđim šećerom istucite u čvrsti šlag. rastopite instant kavu u rumu pa umiješajte u šlag. Dobivenu glazuru premažite na ohlađenu tortu. prije posluživanja tortu ukrasite čokoladnim strugotinama. Verzija za ispis petak, 5. listopada 2012. Monte torta Uvijek volim isprobati recepte koji "oponašaju" neke kupovne slastice. Tako već u svojoj zbirci provjerenih recepata imam Kinder milch schnitte i Ferrero Rocher i toliko sam oduševljena njima da sam uvjerena da su bolji od originala. Međutim ova mote torta me baš i nije uvjerila. Recept sam pronašla na internetu i prva nelogičnost na koju sam naišla su orasi u tijestu. Mislim orasi, pa sasvim je jasno da u Monte idu lješnjaci. Dobro možda neka vrsta E lješnjaka ali ipak. Tako da sam odmah u startu orahe prekrižila i upotrijebila tostirane lješnjake. Prvi puta kada sam radila tortu ovaj gornji čokoladni sloj je bio malo prerijedak za moj ukus tako da sam sljedeći puta kada sam radila tortu povećala količinu čokolade. Recept u nastavku je prilagođen mom ukusu, sadrži lješnjake i veću količinu čokolade. Torta je sve u svemu vrlo ukusna ali neće mi zamijeniti Monte iz trgovine. Izgleda da ima nešto i u tim omrženim E-ovima. RECEPT: Za biskvit: 5 žumanjak 5 žlica šećera 5 žlica tostiranih i mljevenih lješnjaka 5 žlica oštrog brašna 1 pecilni prašak 5 bjelanjaka Za bijelu kremu: 7 dl mlijeka 5 žlica šećera srž mahune vanilije 6 žlica oštrog brašna 200 g maslaca Za crnu kremu: 5 dl slatkog vrhnja 300 g čokolade Za biskvit;bjelanjke mikserom izmiksajte u čvrsti snijeg pa ih stavite sa strane. U drugoj posudi pjenasto izmiješajte žumanjke sa šećerom. U pjenastu smjesu dodajte lješnjake, brašno i prašak za pecivo. Izmiješajte. Na kraju lagano umiješajte snijeg od bjelanjaka. Biskvit izlite u prethodno namašćen i pobrašnjen kalup za torte. Pecite u pećnici zagrijanoj na 180 C 15-20 minuta.Ohladite. Za kremu; odvojite 2 dl mlijeka pa u njega umiješajte brašno. Ostalih 5 dl mlijeka pomiješajte sa šećerom i srži mahune vanilije pa stavite kuhati na vatru dok ne provrije. U kipuće mlijeko umiješajte smjesu mlijeka i brašna. Smanjite vatru pa kuhajte uz stalno miješanje dok se smjesa ne zgusne. Ohladite.Pjenasto izmiksajte omekšali maslac pa ga pomiješajte sa ohlađemom kremom. Na tanjur za posluživanje stavite ohlađeni biskvit a oko njega obruč kalupa za torte. Bijelu kremu izlite na biskvit, izravnajte površinu pa stavite u hladnjak. Za crnu kremu:u slatko vrhnje dodajte izlomljenu čokoladu pa kuhati na laganoj vatri dok se čokolada ne rastopi. Maknite sa vatre , pričekajte nekih 10-ak minuta da se krema malo ohladi. Prelite preko bijele kreme pa vratite u hladnjak da se ohladi. Prije posluživanja odstranite rub kalupa za torte. Verzija za ispis ponedjeljak, 1. listopada 2012. Pita od jogurta Znate kako svatko od nas ima neku kombinaciju hrane koju voli jesti a ostali ljudi gledaju u čudu i nikako im nije privlačna. nekoliko kombinacija kojih se u ovom trenutku mogu sjetiti su mlinci sa majonezom ili kajgana sa ketchupom. Dakle te dvije kombinacije su mu apsolutno nezamislive i u krajnju ruku čine mi se potpuno nejestive. Moja neobična kombinacije hrane i nije kombinacija nego jednostavno obožavam jesti sirovo prhko tijesto. Ne znam zašto ali jednostavno to mi je neopisivo ukusno. Ovo navođenje neobičnih kombinacija i nije poanta današnjeg posta. Naime poanta je ljudska zaboravljivost. Često kuham po sasvim novim receptima i isprobavam nove stvari. Princip po kojem radim ja da izvažem ili pripremim sve sastojke koji su mi potrebni u receptu a zatim još jednom provjerim jesam li stavila sve sastojke. Ova pita od jogurta je kolač koji sam radila sto puta i recept znam napamet tako da se nisam ni potrudila pogledati ga a kamoli još i provjeriti jesam li stavila sve potrebne sastojke. Ali zato sam čim sam zamijesila tijesto otkinula komadić da se zasladim. Na moje iznenađenje osjetila sam da sam zaboravila staviti šećer u tijesto. Ovoga puta mi je neobična ljubav prema sirovom tijestu bila više nego dobrodošla jer me spasila od, ne bih baš rekla upropaštenog, ali ne baš ukusnog kolača. RECEPT: TIJESTO: 250 g brašna 170 g margarina 100 g šećera 1 pecilni prašak 1 vanilin šećer 4 žumanjka NADJEV: 150 g šećera 3 čašice jogurta 2 čašice kiselog vrhnja 5 žlica oštrog brašna 4 bjelanjka Na radnu površinu prosijte brašno sa pecilnim praškom. Dodajte šećer, vanilin šećer, žumanjke i omekšali margarin. Umijesite glatko tijesto. Tijesto podijelite na dva djela;jedan veći dio otprilike 2/3 tijesta a drugi manji otprilike 1/3 tijesta. Manji dio tijesta umotajte u prozirnu foliju pa ga stavite u zamrzivač. Ostatak tijesta tanko razvaljajte pa ga stavite u namašćen i pobrašnjen lim od pećnice. Tijesto lagano nabockajte vilicom. Stavite sa strane dok pripremite nadjev. Bjelanjke istucite u čvrsti snijeg. U drugoj zdjeli izmiješajte jogurt, kiselo vrhnje, oštro brašno i šećer. Pomiješajte obje smjese pa dobiveni nadjev izlite na prethodno pripremljeno tijesto. Izvadite ostatak tijesta iz zamrzivača pa tako smrznutog naribajte na nadjev. Pecite u pećnici zagrijanoj na 180 C 35-40 minuta do zlatno žute boje. Verzija za ispis četvrtak, 27. rujna 2012. Daring Bakers Challenge September 2011- Empanadas September Daring Bakers Challenge was hosted by Patri from Asi Son Las Cocas and she challenge everyone to make empanadas. We were given two dough recipes to choose from and freedom to fill our empanadas with what ever we want. Instead of one big empanada I made four small ones. I filled mine with some caned tuna and homemade tomato jam. With glass of yogurt it made great breakfast. RECIPE: For the dough: 200 g flour 100 ml warm water 20 ml olive oil 8 g dry yeast 1/2 teaspoon salt 1/2 teaspoon hot paprika For the filling: 100 g canned tuna 5 tablespoons of tomato jam pinch of salt 1 teaspoon chopped fresh rosemary Shift the flour into a bowl, make a well in the middle and add all the ingredients. Mix with a wooden spoon until all the ingredients have been incorporated. Turn dough onto your counter and knead for 8 minutes. Make a ball and allow to rise covered with a cloth for about half an hour before using. Once risen, turn the dough into a floured counter. Oil four small pie tins and dust some flour in them. Cut dough in two equal pieces. Spread one part of the dough using a rolling pin. Put dough in tins. Prepare the filling. With fork tear tuna into small chunks add tomato jam, salt and rosemary and mix till all ingredients are incorporated. Roll out the rest of dough and cover empanadas. Put into oven preheated to 180 C and bake for 25 minutes. Allow empanadas to cool a bit before serving. Printable version ponedjeljak, 24. rujna 2012. Torta od šljiva i naranči i pomoć Ovdje sada uskačete vi i pomoć iz naslova. Ne, ne morate donirati lovu nego mi treba preporuka za stativ. Ja sam počela nešto istraživati po internetu ali ima cijela jedna šuma stativa i totalno sam se pogubila u svemu tome. Trebaju mi vaše preporuke i savjeti na što pripaziti prilikom kupnje istog. Puno vam hvala unaprijed. Sada još recept: recept sam vidjela kod Ane Ugarković u vrijeme dok je još imala emisiju svakodnevno na tv. Prije neki dan mi je papirić sa receptom ispao iz kuharice dok sam tražila nešto sasvim drugo. Imala sam malo problema sa detektiranjem mojeg šrakopisa, mislim da i sami znate na što liči recept koji ste zapisali gledajući pripremu neke hrane na tv-u. Jedina zamjerka ovoj torti je ta što je izrazito slatka, tako da ću sljedeći puta zasigurno smanjiti količinu šećera. Recept u nastavku sadrži punu količinu šećera pa ako niste baš ljubitelji izrazito slatkih kolača smanjite mu količinu. RECEPT: 500 g šljiva 1 naranča 50 g šećera 1 štapić vanilije 150g maslaca 150 g šećera 2 jaja 85 g brašna 1 žličica praška za pecivo 100 g oguljenih i mljevenih badema Za posip: 1 naranča 30 g maslaca 25 g smeđeg šećera 50 g badema u listićima Pećnicu zagrijati na 180 C. Šljive prerezati na polovice i izvaditi im koštice pa ih staviti u vatrostalnu posudu sa 50 g šećera, naribanom koricom i iscijeđenim sokom naranče. Dodajte još srž mahune vanilije pa sve dobro pomiješajte i stavite peći u pećnicu 20 minuta. Pečene šljive ostavite da se ohlade. Kalup za tortu obložite papirom za pečenje. Miksajte maslac sa šećerom dok smjesa ne postane pjenasta. Umiješajte jedno po jedno jaje. Prosijati brašno sa praškom za pecivo. U smjesu jaja umiješati smjesu brašna i mljevene bademe. Uliti smjesu u kalup i na nju rasporediti šljive zajedno sa sokom koji su pustile za vrijeme pečenja. Peći u pećnici 30 minuta. Za posip rastopiti maslac na laganoj vatri pa u njega umiješati šećer, bademe u listićima i naribanu koricu limuna. Nakon 30 minuta pečenja na tijesto sa šljivama posipati pripremljeni posip pa sve zajedno vratiti u pećnicu kojoj ste temperaturu smanjili na 160 C. Pecite tortu još 20 minuta. Poslužite mlako. Verzija za ispis