Text 9234, 175 rader
Skriven 2014-01-28 06:39:04 av Dave Drum (1:18/200.0)
   Kommentar till text 9215 av Fred A Ball (1:123/140)
Ärende: 3rd Set
===============
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baklava
 Categories: Candy, Nuts, Pastry
      Yield: 48 servings
 
  3 1/2 c  Walnuts; chopped
    1/2 c  Sugar
      1 ts Ground cinnamon
    1/2 ts Ground cardamom
    1/4 ts Ground cloves
      1 lb Package phyllo sheets;
           - thawed
  1 1/2 c  Butter; melted

MMMMM---------------------------SYRUP--------------------------------
      2 c  + 2 tb sugar
  1 1/2 c  Water
    1/2 c  Honey
    1/4    Lemon; peel only
      1    Clove
 
  Preheat the oven to 375oF/190oC.
  
  Mix together the walnuts, sugar, and spices and set aside.
  
  As you work, keep the sheets of phyllo covered with plastic wrap to
  keep them from drying out. Place 1 sheet of phyllo on the bottom of a
  jelly roll pan (12" X 16"). Brush the dough lightly with melted
  butter. Repeat this process until there are 8 sheets of phyllo
  in the pan.
  
  Sprinkle one-third of the nut mixture onto the phyllo sheets.
  
  Place 4 more sheets of phyllo on top of the nuts, brushing melted
  butter between each sheet.
  
  Place another one-third of the nut mixture on the dough.
  
  Layer the remaining sheets of phyllo on top of the nuts, brushing
  melted butter in between each sheet. Brush the top sheet with butter
  as well.
  
  Trim the edges so that they do not stand above the level of the dough.
  
  Cut the pastry into 2-inch squares, making sure not to slice through
  the bottom layer of phyllo dough. Leaving the bottom layer uncut will
  allow the syrup to soak in more efficiently.
  
  Bake at 375oF/190oC for 25-30 minutes or until the top layer of the 
  phyllo takes on a light golden brown color.
  
  While the dough bakes prepare the syrup. Combine all of the
  ingredients and bring to a boil. Remove the clove and lemon peel.
  
  Remove the pan from the oven and immediately pour hot syrup over the
  baklava.
  
  Before serving allow the baklava to stand at room temperature until
  cooled. Slice through the bottom layer of phyllo dough and serve.
  
  by The Culinary Institute of America; Gourmet Meals in Minutes
  
  Epicurious | July 2009
  
  Yield: Makes 48 (2" X 2") pieces
  
  MM Format by Dave Drum - 17 August 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Monster Pops
 Categories: Snacks, Cakes, Candy
      Yield: 48 servings
 
     48    Uncoated Basic Cake Balls;
           - chilled
     64 oz Purple candy coating
     48    Paper lollipop sticks
           White candy writer
           Chocolate jimmies
           Blue edible-ink pen
           Black edible-ink pen

MMMMM-------------------------EQUIPMENT------------------------------
           Deep, microwave-safe plastic
           - bowl
           Styrofoam block
           Large squeeze bottle
 
  Kids will get a kick out of these cake pops. Let them help
  and make messy monsters.
  
  To decorate: Have the cake balls chilled and in the
  refrigerator.
  
  Melt the purple candy coating in a microwave-safe plastic
  
  bowl, following the instructions on the package. The coating
  should be about 3" deep for easier dipping. (I usually work
  with about 16 ounces of coating at a time.)
  
  When you are ready to dip, remove a few cake balls at a time
  from the refrigerator, keeping the rest chilled.
  
  One at a time, dip about 1/2" of the tip of a lollipop
  stick in the melted candy coating, and insert the stick
  straight into a cake ball, pushing it no more than halfway
  through. Dip the cake pop into the melted coating, and tap
  off any excess coating. Hold the pop over the bowl in one
  hand, and tap your wrist gently with your other hand. If you
  use the hand holding the cake pop to shake off excess
  coating, the force of the movement will be too strong and
  could cause the cake ball to loosen or fly off the lollipop
  stick. Tapping the wrist holding the cake pop absorbs some
  of the impact. The excess coating will fall off, but you
  will need to rotate the lollipop stick so the coating
  doesn't build up on one side, making it too heavy on that
  side. If too much coating starts to build up at the base of
  the stick, simply use your finger to wipe it off, spinning
  the lollipop stick at the same time. This can happen if the
  coating is too thin or too hot. It's not as hard as it
  sounds; it just takes a little practice.
  
  Let dry in a Styrofoam block.
  
  Pour the remaining purple coating into a large squeeze
  bottle, and pipe random, drizzled lines all around the
  monster head. Let dry completely in the Styrofoam block.
  
  On some of the pops, pipe two small white circles with a
  candy writer for the eyes, and insert 2 chocolate jimmies
  before the coating sets.
  
  On the remaining pops, pipe a single large, white circle.
  Let dry completely and draw a large blue circle inside the
  white circle, using a blue edible-ink pen. With a black
  edible-ink pen, outline the circle and draw a pupil to
  finish the eye.
  
  Let dry completely.
  
  Note: You can also use melted white candy coating for the
  eyes.
  
  by Bakerella; Cake Pops: Tips, Tricks, and Recipes for More
  than 40 Irresistible Mini Treats
  
  Epicurious | October 2010
  
  Yield: Makes 48 pops
  
  MM Format by Dave Drum - 28 October 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

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

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