Text 11642, 172 rader
Skriven 2014-04-01 08:37:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Fred A Ball
Ärende: Squirrel Bait #3
========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate-Pistachio SablOs
 Categories: Cookies, Snacks, Chocolate, Nuts
      Yield: 96 servings
 
  2 1/2 c  All-purpose flour
    1/2 c  Unsweetened cocoa powder
    3/4 ts Kosher salt
    1/2 ts Baking soda
  1 1/2 c  Unsalted butter; room temp
  1 1/2 c  (lightly packed) light brown
           - sugar
      1 ts Vanilla extract
      1 lg Egg white
      5 oz Bitter or semisweet
           - chocolate; chopped
      1 c  Unsalted, shelled raw
           - pistachios; coarse chopped
           Flaky sea salt (such as
           - Maldon)
 
  Whisk flour, cocoa powder, kosher salt, and baking soda in
  a medium bowl. Using an electric mixer on high speed, beat
  butter, brown sugar, and vanilla until light and fluffy,
  about 4 minutes. Reduce speed to low and gradually add dry
  ingredients; mix just to combine, then mix in egg white.
  Fold in chocolate and pistachios.
  
  Divide dough into 4 pieces. Roll each piece into an
  8"-long log about 1 1/2" in diameter, pushing dough
  together if it feels crumbly. Wrap tightly in parchment
  paper and chill until firm, at least 4 hours. (The colder
  your dough, the easier it will be to slice.)
  
  Place racks in lower and upper thirds of oven; preheat to
  350oF/175oC.
  
  Working with 1 log of dough at a time and using a serrated
  knife, cut logs into 1/4" thick rounds and transfer to 2
  parchment-lined baking sheets, spacing 1/2" apart.
  
  Sprinkle cookies with sea salt and bake, rotating baking
  sheets halfway through, until set around edges and centers
  look dry, 10-12 minutes. Transfer to wire racks and let
  cool.
  
  MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze
  instead of chilling. Slice frozen logs into rounds just
  before baking.
  
  Master the Dough Log
  
  Divide dough into 4 pieces. Place each piece in the center
  of a sheet of parchment paper and form into a log, about
  8" long and 1 1/2" in diameter.
  
  Just like you'd roll up a poster, wrap the parchment
  around the log, smoothing the paper and pressing out air
  with your hands. Twist the ends of the parchment tightly
  to compact the dough log.
  
  After wrapping, roll log on a flat surface to create a
  tight cylinder. Let chill at least 1 hour before slicing
  and baking, or wrap tightly in plastic if freezing.
  
  by Alison Roman
  
  Bon AppOtit  | December 2013
  
  Makes about 8 dozen
  
  MM Format by Dave Drum - 21 December 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramelized-Apple And Pecan Pie
 Categories: Pies, Desserts, Fruit, Nuts, Pastry
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
      2 c  All purpose flour
      1 tb Sugar
    3/4 ts Salt
     10 tb Chilled unsalted butter; in
           - 1/2" cubes
      5 tb (about) chilled orange
           - juice; divided
      1 lg Egg white; beaten to blend

MMMMM---------------------------APPLES--------------------------------
  1 1/2 c  (packed) golden brown sugar
    3/4 c  Unsalted butter; diced
      3    Albemarle Pippin or Fuji
           - apples; peeled, quartered,
           - cored

MMMMM--------------------------FILLING-------------------------------
    3/4 c  Sugar
      2 tb All purpose flour
    1/2 ts Salt
      4 lg Eggs
    1/4 c  Light corn syrup
      2 ts Vanilla extract
  1 1/2 c  Coarse chopped pecans;
           - toasted
 
  This dessert is a pecan pie-apple pie hybrid.
  
  FOR CRUST: Blend flour, sugar, and salt in processor 5 sec.
  Add butter. Using on/off turns, blend until butter is reduced
  to small pea-size pieces. Add 4 tablespoons orange juice.
  Blend, using on/off turns, until moist clumps form, adding
  more juice by teaspoonfuls if dough is dry. Gather dough in
  ball; flatten into disk. Wrap in plastic and chill at least
  1 hour.
  
  DO AHEAD:  Can be made 1 day ahead. Keep chilled.
  
  Roll out dough on floured surface to 14-inch round. Transfer
  to 10" glass pie dish. Cut off all but 1/2" dough overhang.
  Fold dough edge under and crimp decoratively, forming high-
  standing rim. Freeze 10 minutes.
  
  DO AHEAD: Can be made 1 day ahead.Cover and refrigerate crust.
  
  Brush inside of crust with enough beaten egg white to coat.
  
  FOR APPLES: Preheat oven to 350oF/175oC. Whisk brown sugar
  and butter in large ovenproof skillet over medium heat until
  butter melts, sugar dissolves, and mixture comes to boil.
  Boil 1 minute, whisking constantly. Remove from heat. Arrange
  apples, rounded side down, in syrup. Bake 15 minutes; turn
  over. Bake until just tender, about 20 min longer. Transfer
  apples to paper towels to cool slightly. Whisk syrup in
  skillet until smooth. Cool slightly and reserve. Maintain
  oven temperature.
  
  FOR FILLING: Mix sugar, flour, and salt in small bowl. Place
  eggs in medium bowl. Gradually whisk in reserved syrup from
  apples. Add corn syrup, vanilla, and sugar mix; whisk until
  smooth. Stir in pecans. Pour filling into crust. Arrange
  apples, rounded side up, atop filling.
  
  Bake pie until filling is set in center, covering edges with
  foil if browning too quickly, about 1 hour 20 minutes. Transfer
  to rack and cool completely.
  
  DO AHEAD: Can be made 1 day ahead. Cover loosely with foil and
  let stand at room temperature.
  
  by Nancy Oakes and Pamela Mazzola
  
  Bon AppOtit | November 2008
  
  Yield: Makes 10 servings
  
  Meal Master Format by Dave Drum - 20 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A little lemon juice makes everything taste better. - Virginia S. Burleigh
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)