Text 10186, 155 rader
Skriven 2014-02-22 06:36:36 av Dave Drum (1:261/38)
     Kommentar till en text av Fred A Ball
Ärende: Monster Cookies #3
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Apricot-Rosemary Streusel Bars
 Categories: Desserts, Cookies, Fruits, Herbs, Nuts
      Yield: 32 servings

      3 c  All-purpose flour
      1 c  Granulated sugar
      2 ts Snipped fresh rosemary
      1 ts Baking powder
      1 ts Salt
      1 c  Cold butter; cut up
     30 oz (2 cans) unpeeled apricot
           - halves in light syrup
    3/4 c  Granulated sugar
      2 tb Cornstarch
    1/3 c  Water
      2 tb Butter
    1/4 ts Salt
    1/3 c  Pine nuts
      1 c  Powdered sugar
    1/4 ts Vanilla
      2 tb Milk; as needed

  Preheat oven to 350øF/175øC. Line a 13x9x2-inch baking pan
  with foil, extending the foil over the edges of the pan.
  Lightly grease foil; set pan aside.

  For crust, in a large bowl stir together flour, the 1 cup
  sugar, rosemary, the baking powder, and the 1 teaspoon
  salt. Using a pastry blender, cut in the 1 cup butter
  until mixture resembles coarse crumbs. Reserve 1 1/2 cups
  of the flour mixture. Press the remaining flour mixture
  into the bottom of the prepared pan. Bake for 10 to 12
  minutes or until set. Set aside.

  Meanwhile, drain apricots, reserving 1/4 cup of the
  liquid. In a medium saucepan combine the reserved liquid,
  the drained apricots, the 3/4 cup sugar, the cornstarch,
  water, the 2 tablespoons butter, and the 1/4 teaspoon
  salt. Cook and stir over medium heat until mixture is
  thick and bubbly; cook and stir for 1 minute more. Spoon
  apricot mixture evenly over crust in pan. Combine reserved
  flour mixture and the pine nuts; sprinkle over apricot
  mixture.

  Bake about 30 minutes or until filling is bubbly around
  the edges and topping is light brown. Cool in pan on a
  wire rack.

  For icing, in a small bowl stir together the powdered
  sugar, vanilla, and 1 tablespoon of the milk. Stir in
  additional milk, 1 teaspoon at a time, to make a smooth
  drizzling consistency. Drizzle over uncut bars. Let stand
  until set. Use foil to lift uncut bars out of pan.
  Transfer to a cutting board. Cut into bars.

  From the Test Kitchen - To Store: Place bars in a single
  layer in an airtight container; cover. Store in the
  refrigerator for up to 3 days or freeze for up to 3
  months.

  Yield: 32 bars

  Better Homes & Gardens | January 2013

  MM Format by Dave Drum - 08 January 2013

  Uncle Dirty Dave's Archives

MMMMM

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

      Title: Chocolate Blooms
 Categories: Cookies, Fruits, Nuts, Desserts, Snacks
      Yield: 56 servings

    1/2 c  Shortening
    1/4 c  Butter; softened
      1 c  Packed brown sugar
    1/2 ts Baking powder
    1/4 ts Salt
      1 lg Egg
      1 ts Vanilla
  1 1/2 c  All-purpose flour
    3/4 c  Dutch-processed cocoa
           - powder
      1 c  Miniature semisweet
           - chocolate pieces
    3/4 c  Fine chopped almonds
           Fresh small raspberries;
           - (opt)

MMMMM---------------------RASPBERRY GANACHE--------------------------
      6 oz Chopped (70 percent cocoa)
           - dark chocolate
    1/3 c  Whipping cream
      1 tb Seedless raspberry jam
      1 tb Raspberry liqueur (opt)

  In a small microwave-safe bowl combine chopped (70 percent
  cocoa) dark chocolate, whipping cream, and jam, if
  desired. Microwave on 100 percent power (high) for 1
  minute. Stir until melted. If desired, add 1 tablespoon
  raspberry liqueur. Stir until smooth. Let stand until
  slightly thickened (about 15 minutes). Set aside.

  Makes 1 cup.

  Preheat oven to 350øF/175øC. In a large bowl, beat
  shortening and butter with an electric mixer on medium to
  high speed for 30 seconds. Add brown sugar, baking powder,
  and salt; beat until combined. Beat in egg and vanilla;
  beat until combined.

  In a small bowl, whisk together flour and cocoa powder.
  Beat as much of the flour mixture into the butter mixture
  as you can with mixer. Stir in any remaining flour
  mixture. Stir in chocolate pieces. Shape dough into 1-inch
  balls. If desired, roll balls in chopped almonds. Place
  balls 1-1/2 inches apart on an ungreased cookie sheet.
  Press thumb into the center of each ball to make an
  indent.

  Bake in the preheated oven for 8 to 10 minutes or until
  edges are set. Immediately use the rounded side of a
  1-teaspoon measure to press down the center of each
  cookie. Transfer cookies to wire racks to cool. Spoon
  Raspberry Ganache into center of each cookie. Let stand
  1-1/2 to 2 hours or chill about 15 minutes or until set.
  If desired, garnish each cookie with a fresh raspberry.

  Makes about 56 cookies.

  From the Test Kitchen: Layer plain cookies between waxed
  paper in an airtight container; cover. Store at room
  temperature for up to 3 days or freeze for up to 3 months.
  Thaw cookies, if frozen, before serving. Or, store filled
  cookies in an airtight container in the refrigerator for
  up to 2 days.

  Better Homes & Gardens | February 2013

  MM Format by Dave Drum - 12 February 2013

  Uncle Dirty Dave's Archives

MMMMM


... Eating with a knife and fork is like making love through an interpreter.

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