Text 11271, 165 rader
Skriven 2014-03-24 05:17:00 av Dave Drum (74662.cooking)
     Kommentar till en text av Fred A Ball
Ärende: More Cookies #1
=======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Anise-Scented Fig & Date Swirls
 Categories: Cookies, Fruits, Desserts
      Yield: 3 servings
 
      1 c  Firm packed dried figs
      1 c  Firm packed pitted dates
    1/3 c  Water
    1/2 c  + 2 tb granulated refined
           - sugar
  1 3/4 c  All-purpose flour
      1 tb Ground anise seeds
    1/4 ts Baking powder
    1/4 ts Baking soda
    1/4 ts Salt
    1/2 c  Unsalted butter; softened
      4 oz Cream cheese
      1 ts Vanilla
      1 lg Egg yolk
    1/4 c  Granulated raw sugar
 
  It’s hard to think of a more festive stocking stuffer than
  these, which swirl a gooey, sticky fruit filling with a
  slightly tangy cookie. If the dough becomes too soft while
  rolling, chill until firm.
  
  In a blender purée figs and dates with water and 2
  tablespoons refined sugar. In a bowl, whisk together
  flour, anise, baking powder, baking soda, and salt. In
  another bowl with an electric mixer beat together butter,
  cream cheese, and remaining 1/2 cup refined sugar until
  light and fluffy. Add vanilla, yolk, and flour mixture and
  beat until a dough forms. Form dough into a disk. Chill
  dough, wrapped in wax paper, 1 hour, or until firm enough
  to handle.
  
  On a lightly floured sheet of wax paper with a floured
  rolling pin roll out dough into a 13 by 10 inch
  rectangle, about 1/3 inch thick. Drop fig mixture by
  spoonfuls onto dough and gently spread an even layer over
  dough. Starting with a long side, roll dough jelly-roll
  fashion into a 13-inch log, using wax paper as a guide.
  Roll log in raw sugar to coat. Chill log, wrapped in wax
  paper, 4 hours, or until firm.
  
  Preheat oven to 350øF/175øC and lightly butter 2 baking
  sheets.
  
  Cut log into 1/3" thick rounds and arrange about 2" apart
  on baking sheets. Bake cookies in batches in middle of
  oven until pale golden, about 13 minutes, and transfer to
  racks to cool.
  
  Makes about 36 cookies.
  
  This is just one of Gourmet’s Favorite Cookies: 1941-2008.
  
  September 1996 | Gourmet
  
  MM Format by Dave Drum - 07 May 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grasshopper Squares
 Categories: Cookies, Chocolate, Desserts, Booze
      Yield: 6 servings
 
MMMMM-----------------------BROWNIE LAYER----------------------------
    3/4 c  Unsalted butter
 10 1/2 oz Fine-quality bittersweet
           Chocolate; fine chopped
  1 1/2 c  Packed light brown sugar
      3 lg Eggs; lightly beaten
  1 1/4 ts Vanilla
    3/4 c  All-purpose flour
    1/4 c  + 2 tb unsweetened Dutch
           - process cocoa powder
    3/4 ts Salt

MMMMM------------------------MINT GANACHE-----------------------------
    1/2 c  Heavy cream
     10 oz Fine-quality white
           - chocolate; chopped
      2 tb Green crème de menthe
      1 ts Peppermint extract

MMMMM---------------------CHOCOLATE GANACHE--------------------------
      1 c  Heavy cream
     10 oz Fine-quality bittersweet
           - chocolate; fine chopped
 
  Special equipment: an offset spatula
  
  These squares practically explode in the mouth with silky,
  fudgy chocolate and cool mint ganache.
  
  Make brownie layer: Put oven rack in middle position and
  preheat oven to 375øF/190øC. Lightly butter a 13" X 9"
  baking pan and line with 2 crisscrossed sheets of foil,
  leaving a 2 inch overhang on all sides. Butter foil.
  
  Melt butter and chocolate with brown sugar in a 3-quart
  heavy saucepan over moderate heat, stirring occasionally,
  until smooth. Remove from heat. Whisk in eggs and vanilla
  until combined. Whisk in flour, cocoa, and salt until just
  combined.
  
  Spread batter evenly in baking pan and bake until set and
  a wooden pick inserted in center comes out with moist
  crumbs adhering, about 20 minutes. Cool completely in pan
  on a rack, about 1 1/2 hours.
  
  Make mint ganache: Bring cream to a simmer in a 2 to 3
  quart saucepan and remove from heat. Pour over white
  chocolate in a bowl. Let stand 1 minute, then whisk until
  smooth. Stir in crème de menthe and extract and chill,
  covered, stirring occasionally, until thick, about 1 hour.
  
  Make chocolate ganache: Bring cream to a simmer in a 2 to
  3 quart saucepan and remove from heat. Pour over
  bittersweet chocolate in a bowl. Let stand 1 minute, then
  whisk until smooth. Chill, covered, stirring occasionally,
  until thick, about 30 minutes.
  
  Assemble layers: Spread mint ganache over top of cooled
  brownie in a thin even layer using offset spatula, then
  chill until firm but still slightly sticky, about 30
  minutes.
  
  Spread chocolate ganache over mint and chill until firm,
  about 2 hours.
   
  Lift dessert out of pan using foil overhang. Run a heavy
  knife under hot water and wipe dry, then trim edges of
  dessert (1/4 inch off each side). Cut dessert into squares
  and peel from foil.
  
  Cooks' notes: Squares keep, layered between sheets of wax
  paper or parchment, chilled in an airtight container 3
  weeks.
  
  We recommend Droste unsweetened cocoa and Lindt
  bittersweet chocolate for this particular recipe.
  
  Recipe by Gina Marie Miraglia Eriquez
  
  December 2005 | Gourmet
  
  Makes about 6 dozen cookies
  
  MM Format by Dave Drum - 07 May 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A man is rich in ratio to the number of things he can afford to let alone.
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