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Skriven 2014-02-20 07:23:02 av Dave Drum (1:261/38)
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Ärende: Mexican #3
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate Dulce De Leche Bars
 Categories: Cookies, Latino, Chocolate
      Yield: 24 servings

MMMMM----------------------SHORTBREAD CRUST---------------------------
    1/4 lb Unsalted butter; softened
    1/3 c  Packed light brown sugar
    1/2 ts Pure vanilla extract
    1/2 ts Salt
      1 c  All-purpose flour

MMMMM------------------CHOCOLATE DULCE DE LECHE-----------------------
      1 c  Heavy cream
      1 c  Dulce de leche
      4 lg Egg yolks
      5 oz 60%-cacao bittersweet
           - chocolate; fine chopped

  Fudgy cookies go Latin with an infusion of dulce de leche,
  a sweet milk caramel similar to cajeta and arequipe. These
  cool treats are happily portable on their crisp shortbread
  crusts.

  Make shortbread crust: Preheat oven to 375°F with rack in
  middle. Butter a shallow 9- to 9 1/2-inch square baking pan
  (1 to 1 1/2 inches deep). Line bottom and 2 sides with
  parchment paper, leaving an overhang. Butter parchment.

  Blend together butter, brown sugar, vanilla, and salt in
  a bowl with a fork. Sift in flour and blend with fork until
  a soft dough forms.

  Spread dough evenly in baking pan using an offset spatula or
  back of a spoon, then prick all over with fork.

  Bake until golden, 15 to 20 minutes, then cool completely in
  pan on a rack, about 30 minutes.

  Make chocolate dulce de leche: Bring cream and dulce de leche
  to a simmer in a small heavy sauce pan, stirring with a wooden
  spoon until dulce de leche has dissolved.

  Whisk together yolks in a bowl, then slowly whisk in hot
  cream mixture.

  Return to pan and cook over medium heat, stirring constantly,
  until pan is visible in tracks of spoon and mixture registers
  170°F on an instant-read thermometer. Remove from heat and
  whisk in chocolate until melted.

  Make bars: Pour chocolate mixture over cooled shortbread and
  chill, uncovered, until cold and set, about 2 hours.

  Run a small knife around edges to loosen, then transfer to
  a cutting board using parchment.

  Cut with a hot clean knife (dip in hot water and wipe clean
  between cuts) into 24 bars. Chill until ready to serve.

  Cooks' note: Chocolate dulce de leche bars can be chilled
  in an airtight container up to 1 day.

  by Shelley Wiseman

  Gourmet | July 2008

  Makes 24 bars

  Meal Master Format by Dave Drum - 19 July 2008

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sopapillas
 Categories: Latino, Desserts, Breads, Spices
      Yield: 6 servings

      1 lb Frozen white bread dough
           Oil
           Confectioners' sugar
           Sugar
           Ground cinnamon
           Honey
           Butter

  Thaw bread dough according to package directions. Pour oil
  to a depth of 3 inches in a Dutch oven or deep-fryer and
  heat to 375øF. Tear off lumps of dough 3/4-inch in diameter,
  stretch thin and drop into hot oil.

  Cook in small batches, turning, for about 1-1/2 minutes or
  until sopapillas are well browned. Drain on paper towels.
  Serve hot or reheat on baking sheet in a 375øF oven for
  about 5 minutes.

  Sprinkle with powdered sugar, cinnamon sugar or serve with
  honey and butter.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 14 September 2010

  Uncle Dirty Dave's Archives

MMMMM

... To kill bacteria cook your turkey until an inserted thermometer melts.

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