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Ingredients 1/2 c. Finely chopped almonds 1 1/2 c. Sugar 4 oz. Butter, melted 4 Eggs 4 oz. Bitter chocolate, melted 1 1/2 Tsp. Almond extract 2 c. Flour 1 c. Corn meal 1 Tsp. Salt (optional) 1/2 Tsp. Baking powder 1 c. Milk Chocolate Almond Pound Cake Directions This recipe came from the echo in my early days on it. I didn't record who posted it. Preheat oven to 350 degrees. Generously grease a 12 c. Bundt pan. Coat sides with almonds. In a large bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each egg. Stir in chocolate and almond extract. Combine flour, corn meal, salt and baking powder. Add alternately with milk to chocolate mixture, mixing at low speed until well blended. Spoon into pan. Bake 50-60 minutes. Cool 10 minutes. remove from pan and cool on rack. Serves 16 *Ellen*
Ingredients Butter, for greasing the pie dish 5 medium Granny Smith apples, peeled, cored and quartered (about 2 1/2 pounds) 1 cup coarsely grated sharp white Cheddar (4 ounces) 2/3 cup dark brown sugar 2 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature 1 tablespoon all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg 1/4 teaspoon kosher salt Two 9-inch-diameter, unroll-and-bake refrigerated pie crusts 1 egg white, beaten until frothy Directions Position an oven rack on the bottom third of the oven and preheat to 400 degrees F. Butter the sides and bottom of a 9-inch-diameter glass or ceramic pie dish. Cut the apple quarters into 3 wedges. Mix the apples, cheese, sugar, butter, flour, cinnamon, nutmeg and salt in a medium bowl. Unroll one crust and place in the buttered pie dish. Brush the inside of the crust with some of the egg white to coat. Pour the apple filling into the crust. Unroll the second crust and place on top of the filling. Pinch the edge of the top crust and the edge of the bottom crust together to seal. Fold the double edge under and crimp, making a decorative edge. Brush the top of the pie with more of the egg white. Cut several slits in the top crust to allow steam to escape. Bake the pie until the crust is deep golden and the filling is bubbling through the slits, about 1 hour. Cover the edges of the pie with foil if the crust browns too quickly. Cool the pie for about 20 minutes before serving.
Ingredients Pie Dough: 3 cups all-purpose flour 2 teaspoons kosher salt 2 teaspoons sugar 1 cup (2 sticks) unsalted butter, very cold, cut into 16 pieces 1/4 cup lard, very cold, cut into 4 pieces 8 to 12 tablespoons ice water Directions Whisk the flour with the salt and sugar in a large bowl. Toss half the butter and lard in the flour to coat, then use a pastry blender or knives or your fingers to cut in the fats until pea sized or a bit smaller. Toss the rest of the butter and lard into the mixture, then cut in again until the mixture resembles coarse meal with some larger chunks of fat throughout. Use your finger to draw a trench down the center of the mixture, and sprinkle about 2 tablespoons of the water down the trench and around the outside of the flour. Toss the flour with the water using your fingers or a rubber spatula. Repeat until the dough comes together in shaggy chunks. Turn the dough onto a lightly floured board and use the heel of your hand to smear pieces of dough away from you. Gather the dough together with a pastry scraper and press into a large disk. Wrap tightly and refrigerate a few hours before using. On a lightly floured surface, roll the dough just slightly thicker than 1/8-inch. Cut out 5-inch circles, place on parchment on a baking sheet, and chill while you prepare the filling.
Beer Bread
Ingredients: 1 package active dry yeast 1/4 cup warm water 1 cup beer, room temperature 1 tbsp cream cheese 1 tbsp sugar 1-1/2 tsp salt 3 cups bread flour Preparation: In small bowl, mix water and yeast. Stir until yeast is dissolved. In large bowl, add beer, cream cheese, sugar, and salt. Pour in yeast and stir. Mix in 2-1/2 cups flour. Turn out onto floured board and knead in the remaining half cup of flour or until the dough is soft and smooth. Put dough in greased bowl and turn dough so that the top is greased. Cover and let rise in warm place for about 60 minutes, or until double in size. Punch down dough with your fist. Turn dough out onto floured board and knead for about 1 minute. Preheat oven 375 degrees F. Form dough into 1 loaf. Put into buttered bread pan. Cover and let rise until double in size, about 30 minutes. Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown. Turn out bread and let cool on a rack or dishtowel.
Soldier Buttons
Ingredients 2 cups all-purpose flour 1 cup butter, softened 1 cup confectioners' sugar 1 egg 1 teaspoon vanilla extract 1/4 cup strawberry preserves Directions 1. Mix together flour, confectioners' sugar, butter or margarine, egg, and vanilla. 2. Shape dough with your hands to 1 1/2 inch rounds, and place on greased cookie sheets. Press your finger in the middle, and fill each hole with jam. 3. Bake at 350 degrees F (175 degrees C) for 12 minutes, or until the bottoms are lightly browned.