Text 14429, 79 rader
Skriven 2008-09-30 09:23:00 av bill swisher (1:124/311)
Ärende: AB 9 & 10 of 41
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pecan Macaroons
 Categories: Abfarr, Ffbb, Cookies
      Yield: 60 Servings
 
      3 ea Egg, white, large
     14 oz Sugar
 12 1/2 oz Pecans, finely ground
      1 ts Vanilla extract
 
  Preheat oven to 350 degrees.
  
  Place the egg whites in the bowl of a stand mixer with the whisk
  attachment.  Whisk on low speed for 2 to 3 minutes, until the egg
  whites begin to foam.  Gradually add the sugar over 2 minutes.
  Increase the speed to high and whisk for another 10 minutes.  This
  seems like a really long time, but it's not.  Fold in the pecans and
  vanilla.  Using a 2-tablespoon-size ice cream scoop, scoop the
  mixture onto parchment-lined half sheet pans. Bake for 14 to 17
  minutes for a chewy macaroon and 17 to 20 minutes for a crisp
  macaroon.  Rotate the pans 180 degrees halfway through the baking.
  The macaroons should be just brown around the edges. Remove the pan
  from the oven and place directly on a wet towel set on a heatproof
  surface.  Let the cookies cool completely before removing from the
  pan.
  
  From:  St. Joseph's Plantation
  :      Vacherie, Louisiana
  
  Recipe from: Alton Brown
  :            Feasting on Asphalt - The River Run
  :            Stewart, Tabori & Chang
  :            ISBN:  978-1-58479-681-7
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Riz Au Lait
 Categories: Abfarr, Ffbb, Dessert
      Yield: 8 Servings
 
    1/2 c  Rice, white, uncooked
      1 qt Milk, whole
      2 c  Water
      1 c  Sugar
      4 ea Egg, yolk, large
    1/2 ts Salt, kosher
      1 ts Vanilla extract
      1 ts Cinnamon
 
  In a 4-quart saucepan, combine the rice, milk, and water.  Place over
  medium heat, cover, and bring to a simmer.  Lower the heat and simmer
  for 45 minutes, stirring occasionally.  Keep an eye on this, as the
  milk has a tendency to boil over.  The rice should be fully cooked
  and soft.  Remove from the heat.
  
  When the rice is done, place the sugar and egg yolks in a medium
  mixing bowl and whisk to combine.  Slowly add small amounts of the
  rice mixture to the egg mixture, whisking constantly.  Once you have
  added half of the rice mixture to the egg and sugar, return this to
  the saucepan and place over low heat.  Add the salt and vanilla and
  cook for 2 minutes whisking constantly.  Remove from the heat and
  ladle the pudding into 8 (8-ounce) ramekins.  Sprinkle the top of
  each with a little cinnamon.
  
  From:  St. Joseph's Plantation
  :      Vacherie, Louisiana
  
  Recipe from: Alton Brown
  :            Feasting on Asphalt - The River Run
  :            Stewart, Tabori & Chang
  :            ISBN:  978-1-58479-681-7
 
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