Text 12595, 108 rader
Skriven 2014-04-26 04:06:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av FRED A BALL
Ärende: Bake Shop #1
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tarte Tatin
 Categories: Fruits, Pastry, Pies, Desserts
      Yield: 6 servings
 
    3/4 c  + 1 tb granulated sugar
      2 tb Cider vinegar
      1    Vanilla bean; split
           - lengthwise
      4 tb Unsalted butter; in bits
      2 lb Apples; peeled, cored,
           - quartered
      1    Sheet frozen all-butter puff
           - pastry; thawed
 
  TIP: Choose a firm apple that stands up to baking without
  collapsing, such as Braeburn, Cortland, Golden Delicious,
  or a combination.
  
  Preheat the oven to 425øF/220øC. In a heavy-bottom 10"
  ovenproof or cast-iron skillet, stir together the 3/4 cup
  sugar and the vinegar. Scrape the vanilla seeds into the
  skillet (save the vanilla bean for another use). Heat over
  medium heat, stirring until the sugar is thoroughly
  dissolved. Cook over medium heat, without stirring, for 5
  minutes, or until the mixture is amber in color (like a
  brown paper bag). Remove from the heat. Add 2 tablespoons
  of the butter and swirl until the butter has melted. Let
  cool for 10 minutes.
  
  Carefully arrange the apples over the sugar mixture in
  concentric circles, being careful not to touch the hot
  sugar mixture. Dot with the remaining 2 tablespoons
  butter.
  
  Place the puff pastry over the apples and tuck the sides
  down around the apples. Sprinkle the 1 tablespoon sugar
  over the dough. Bake for 25 minutes, or until the crust is
  golden brown and crisp and the pan juices are bubbling.
  Let cool in the pan for 10 minutes, then carefully invert
  onto a rimmed cake plate to serve.
  
  by Brent Ridge and Josh Kilmer-Purcell and Sandy Gluck;
  The Beekman 1802 Heirloom Dessert Cookbook
  
  Epicurious | October 2013
  
  Yield: Serves 8
  
  MM Format by Dave Drum - 21 December 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cool Whip Key Lime Pie
 Categories: Pies, Citrus, Pastry
      Yield: 6 servings
 
    1/4 c  Water; boiling
    1/3 oz Pkg lime flavored gelatin
      2 ts Lime juice
     12 oz (2 containers) key lime pie
           Flavored yogurt
     16 oz (2 containers) COOL WHIP
           - Whipped Topping
      1    Prepared graham cracker
           - crust
           Green food coloring (opt)
           Lime for curls (opt)
 
  Whisk lime gelatin into boiling water and stir until
  dissolved.
  
  Add lime juice.
  
  Once the gelatin mixture has cooled, add the key lime pie
  yogurt.
  
  Add a 8 oz container of COOL WHIP and green food coloring,
  if desired.
  
  Spoon mixture into graham cracker crust and smooth out.
  
  Place in the refrigerator to set for at least 2 hours.
  
  To make a lime curl, cut a thin slice of a lime and then
  cut off the green part of the peel.
  
  Put slices of pie onto plates, top with a dollop of COOL
  WHIP from the second container and add the lime curl.
  
  Adapted from Taste Of Home
  
  FROM: http://www.recipelion.com
  
  MM Format by Dave Drum - 07 June 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

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