Text 9196, 154 rader
Skriven 2014-01-26 05:47:00 av Dave Drum (1:18/200.0)
   Kommentar till text 9149 av Fred A Ball (1:123/140)
Ärende: Say, sweetie (2 formulae
================================
FRED A Said to DAVE DRUM about Cherries

FA> DD*>I got a lot of good sweet-stuff recipes - even if I ain't
FA> DD*>s'posed to indulge. Here's the lost recipe again.
FA> DD*>      Title: Queen Anne Style Chocolate Covered Cherries

FA> Thanks Dave, Got it this time!!!  VBG

FA> I would like to see more of the good sweet stuff recipes!!  As I am
FA> not a fan of hot stuff (peppers).  About all I can stand are bell
FA> peppers and a small amount of paprika.

How sweet you wanna get? Let's start with sweet-tart and one of my 
favourites (pie plant) done in various ways ....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhubarb-Ginger Fool
 Categories: Five, Dairy, Fruits, Desserts
      Yield: 6 servings
 
      2 lb Rhubarb
  1 1/4 c  Sugar
      2 tb Chopped candied ginger
      2 tb Fresh grated ginger
      2 c  Heavy cream
 
  Trim the ends of the rhubarb and, if the stalks are more
  than 1 inch thick, cut them in half lengthwise. Cut the
  stalks into 1-inch-long pieces.
  
  In a stainless-steel pan with a tight-fitting lid, combine
  the rhubarb, sugar, candied ginger, and fresh ginger.
  (There's no need to add water; though it will look dry at
  first, the rhubarb will release enough water to cook without
  scorching.) Cook over low heat until the rhubarb is tender
  and falling apart, about 30 minutes. Refrigerate until well
  chilled.
  
  Whip the cream until it holds soft peaks. Gently fold in the
  chilled rhubarb mixture until well combined. Spoon into
  serving glasses or bowls and chill until ready to serve.
  
  For a smoother texture, puree the stewed rhubarb in a food
  processor before chilling it.
  
  Fine Cooking Magazine | May 2011
  
  MM Format by Dave Drum - 22 May 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhubarb-Raspberry-Apple Pie
 Categories: Pies, Pastry, Fruits, Desserts
      Yield: 6 servings
 
      2 c  All-purpose flour
    1/2 ts Salt
    2/3 c  Shortening
      7 tb Cold water; as needed
  1 1/4 c  Sugar
      3 tb Cornstarch
      2 tb All-purpose flour
      4 c  Chopped rhubarb
      2 c  Fresh raspberries
      1 md Cooking apple; peeled,
           - shredded
      2 tb Milk
      3 tb Sugar (opt)
 
  In a medium bowl stir together the 2 cups all-purpose flour
  and salt. Using a pastry blender or two knives, cut in the
  shortening until pieces are pea-size. Sprinkle 1 tablespoon
  cold water over part of the mixture; gently toss with a
  fork. Push moistened dough to sides of bowl. Repeat, using 1
  tablespoon cold water at a time, until all of the dough is
  moistened. Divide dough in half. Form each half into a ball.
  
  On a lightly floured surface, roll half of the pastry into a
  12-inch circle. Line a 9-inch pie plate with pastry. Trim
  pastry 1/2 inch beyond edge of pie plate. Fold under extra
  pastry. Line pastry with double thickness of foil. Bake in a
  450oF/230oC oven for 8 minutes. Remove foil. Bake for 5 to
  6 minutes more or until golden brown. Cool on a wire rack.
  On a lightly floured surface, roll remaining pastry into a
  12" circle. Using a 2- to 3-inch cutter, cut pastry into
  desired shapes. Cover cutouts loosely; set aside.
  
  Meanwhile, in a large saucepan stir together the sugar,
  cornstarch, and 2 tablespoons flour. Stir in rhubarb,
  raspberries, and apple. Cook over low heat, stirring
  frequently, until fruit begins to juice out. Increase heat
  to medium. Cook and stir over medium heat until thickened
  and bubbly.
  
  Transfer to the baked pie shell. Brush edge of pie with
  milk. Place pastry cutouts over fruit filling and around the
  edge of the pie. Brush pastry cutouts with milk and, if
  desired, sprinkle with sugar. Bake in a 375oF/190oC oven
  about 25 minutes or until pastry is golden brown. Cool on a
  wire rack.
  
  Makes 8 servings.
  
  For a Double-Crust Pie For a conventional pie with a filling
  that doesn't require precooking, line pie plate with half of
  the pastry, as directed above, except do not trim pastry or
  fold under. Omit the prebaking step. Set pie plate aside.
  
  Roll out second half of pastry; cover with waxed paper and
  set aside.
  
  To prepare filling, omit the cornstarch and reduce the
  raspberries to 1 cup. In a large mixing bowl stir together
  the sugar and, if using fresh rhubarb, 6 tablespoons of
  all-purpose flour. (If using frozen rhubarb, increase the
  all-purpose flour to 1/2 cup.) Stir in the rhubarb,
  raspberries, and apple.
  
  Transfer filling to the pastry-lined plate. Trim pastry even
  with rim of pie plate. Cut slits in top crust; place crust
  over filling. Fold top crust under bottom crust; flute edge
  as desired. Cover edges with foil.
  
  Bake in a 375oF/190oC oven for 25 minutes. Remove foil; bake
  20 to 25 minutes more or until top is golden and fruit is
  tender. Cool on a wire rack.
  
  Make-Ahead Tip: Bake pie up to 8 hours before serving.
  
  Better Homes & Gardens | May 2011
  
  MM Format by Dave Drum - 22 May 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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... Two wrongs don't make a right, but they make a good excuse. Thomas Szasz



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