It was a cream puff...molded into a ring. The after it was baked, was filled with (I think) a coffee flavored whipped cream. It may have been homemade whipped cream because it was heavy and not light and fluffly like coolwhip. I know how to make the cream puff. I need the filling recipe. It was NOT pudding. THANKS!!!
Also,
This is Breast Cancer awareness month...and some of us in other sections made our avatars to reflect it and our support. Would you consider this as well????...let's make everyone aware of this and see how supportive (and pink) we can be!!!In search of this recipe for a long while can you help?
In a medium bowl, combine half of an 8-ounce carton low-fat vanilla yogurt, 2 tablespoons unsweetened cocoa powder, and 1 teaspoon instant coffee crystals. Fold in half of an 8-ounce container thawed light whipped dessert topping. Cover and chill until serving time.
In search of this recipe for a long while can you help?
you know if i knew how i would tell you!
you need to use your rock spoon and bowl Wilma lol
Thursday, January 7, 2010
I am searching for a recipe that has ice cream and raspberry in layers?
Raspberry Ice Cream Pie
1 baked pie shell
2 Tbsp cornstarch
2 Tbsp raspberry flavored liqueur
1 cup red raspberry syrup
1-1/2 quarts vanilla ice cream
4 egg whites
1/4 tsp cream of tarter
1/4 tsp salt
1/2 cup sugar
In a small saucepan, combine cornstarch and raspberry liqueur. Stir in syrup. Cool, stirring constantly until mixture thickens and bubbles for three minutes. Remove from heat and cool completely.
Alternately, layer the raspberry sauce and ice cream into the cooled pie shell in several layers. Begin by drizzling a layer of sauce onto the pie shell, layer with ice cream, then sauce, etc. (Note: You may want to reserve some sauce to drizzle over top of baked meringue before serving) End with an ice cream layer. Press down slightly on all layers. Freeze while making meringue.
To make meringue, beat egg whites with cream of tartar and salt, until foamy. Beat in sugar, 1 tablespoon at a time until meringue stands in firm peaks.
Remove pie from freezer and top with meringue, being sure to cover ice cream completely. Be sure to seal at edges of pastry.Freeze until serving time.
When time to serve, preheat oven to 475F.
Remove pie from freezer and bake three minutes or until meringue is a delicate brown.
If desired, drizzle with remaining sauce. Cut into wedges and serve.
Enjoy! ~-~I am searching for a recipe that has ice cream and raspberry in layers?
first you must mack a grape if you know Wat is it,then you put you flavor of cream with raspberries ,or strawberry's and roll them up
1 baked pie shell
2 Tbsp cornstarch
2 Tbsp raspberry flavored liqueur
1 cup red raspberry syrup
1-1/2 quarts vanilla ice cream
4 egg whites
1/4 tsp cream of tarter
1/4 tsp salt
1/2 cup sugar
In a small saucepan, combine cornstarch and raspberry liqueur. Stir in syrup. Cool, stirring constantly until mixture thickens and bubbles for three minutes. Remove from heat and cool completely.
Alternately, layer the raspberry sauce and ice cream into the cooled pie shell in several layers. Begin by drizzling a layer of sauce onto the pie shell, layer with ice cream, then sauce, etc. (Note: You may want to reserve some sauce to drizzle over top of baked meringue before serving) End with an ice cream layer. Press down slightly on all layers. Freeze while making meringue.
To make meringue, beat egg whites with cream of tartar and salt, until foamy. Beat in sugar, 1 tablespoon at a time until meringue stands in firm peaks.
Remove pie from freezer and top with meringue, being sure to cover ice cream completely. Be sure to seal at edges of pastry.Freeze until serving time.
When time to serve, preheat oven to 475F.
Remove pie from freezer and bake three minutes or until meringue is a delicate brown.
If desired, drizzle with remaining sauce. Cut into wedges and serve.
Enjoy! ~-~I am searching for a recipe that has ice cream and raspberry in layers?
first you must mack a grape if you know Wat is it,then you put you flavor of cream with raspberries ,or strawberry's and roll them up
Searching for soup recipe with whole corn tortillas?
I was in a mexican restaurant in Santa Fe and had a very delicious soup. It was a creamy white/yellowish - not a tomato base, cheesy, and had whole corn tortillas - not shredded. The name of it was in Spanish and the menu mentioned it being a local recipe. Anyone know what recipe this is??Searching for soup recipe with whole corn tortillas?
There are a lot of recipes on foodnetwork.com, and there are quite a few that are not tomato based. Most do have the tortilla strips, but you could always use whole ones instead. I had a chicken flavored one that was creamy at Texas Roadhouse and it was delicious!
There are also a few on copykat.com. Hope you find what you want!Searching for soup recipe with whole corn tortillas?
Look on ';Foodnetwork.com';
There are a lot of recipes on foodnetwork.com, and there are quite a few that are not tomato based. Most do have the tortilla strips, but you could always use whole ones instead. I had a chicken flavored one that was creamy at Texas Roadhouse and it was delicious!
There are also a few on copykat.com. Hope you find what you want!Searching for soup recipe with whole corn tortillas?
Look on ';Foodnetwork.com';
Been searching for a pickled onion recipe that is close to ';Garner's Old Fashioned Pickled Onions';. Help?
Ive tried 3 different recipes now and none of them have turned out even close to theirs.
I live in Canada and it is very hard to buy them here!
One store that I know of and its very far.Been searching for a pickled onion recipe that is close to ';Garner's Old Fashioned Pickled Onions';. Help?
the secret is half malt vinegar and half water plus sugar for sweetness .add to jars when the liquid is mixed ,you must sterilise the jars first.Been searching for a pickled onion recipe that is close to ';Garner's Old Fashioned Pickled Onions';. Help?
My father-in-law makes his own and always adds some whole chilli peppers to the jar of vinegar as well as the usual pickling spices. They taste just like Garners which, by the way, you can get really easily over here in the UK but they are the most expensive brand I have seen!
INGREDIENTS
2 small red onions
1/2 cup cider vinegar
1/4 cup sugar
1 teaspoon salt
DIRECTIONS
Preheat an outdoor grill for high heat and lightly oil grate.
Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.
Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.
Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.
Pickled Onions
Makes about 4 lb.(2kg) pickle
Description/Notes:
Try this recipe for pickled onions and you'll never buy shop ones again
Ingredients:
4 lb. (2kg) pickling onions
one and a half pounds (675g) salt
2 pints (one and a quarter litres) white vinegar
2 teaspoons (10ml) salt
2 teaspoons (10ml) ground ginger
one and a half teaspoons allspice berries
one and a hlaf teaspoons (cloves
2 inch (5cm) cinnamon stick
6 peppercorns
Cooking Instructions:
Put the unpeeled onions in a large bowl and sprinkle over the salt
Cover with water, cover and set aside for 2 days, stirring occasionally
Drain and peel the onions
Cover with boiling water, set aside for 3 minutes, then drain again
Repeat the process twice more, then pack the onions into hot, sterilized jars
Put all the remaining ingredients into a saucepan and bring slowly to the boil
Simmer for 10 minutes, then strain over the onions to within half an inch (1.25cm) of top
Seal and label jars
I use spiced vinegar, the onions are put in dry salt overnight, next day the onions are washed free of the salt, dried with a towel, put in jar, then covered in the cold vinegar and stored.
This may sound flippant but if possible you should just look on the label of the product that you want to recreate for the list of ingredients but failing that you could try the website of the company in question to see whether they list their product range and glean the info this way.
I used to own an independant pickling company in Norfolk, England and I can tell you that many large manufacturers use something called Spirit vinegar which is the cheapest available. It is a very concentrated acid that has to be diluted but I believe, if memory serves me that this particular company use a good malt vinegar. The process isn't very complicated. Just peel and salt the onions (a good small pickling onion about the size of a conker) overnight then wash and rinse before putting in a jar then pour heated, spiced (peppercorns, allspice, a bayleaf) malt vinegar over the top to cover before placing the screwtop on. I know that some people will use cold vinegar but if you want a firm seal to the lid, the hot vinegar will create a vacuum as it cools and pull the lid down slightly. Then just put your jar/jars in a dark place for a few weeks or until you can't stand the wait any longer. You could also put some pre-salted garlic cloves in or even a few dried red chillies for extra oomph. And if you know anyone that wants to set up a chutney/pickling firm near you, I need a job and would love to come to Canada!.
I live in Canada and it is very hard to buy them here!
One store that I know of and its very far.Been searching for a pickled onion recipe that is close to ';Garner's Old Fashioned Pickled Onions';. Help?
the secret is half malt vinegar and half water plus sugar for sweetness .add to jars when the liquid is mixed ,you must sterilise the jars first.Been searching for a pickled onion recipe that is close to ';Garner's Old Fashioned Pickled Onions';. Help?
My father-in-law makes his own and always adds some whole chilli peppers to the jar of vinegar as well as the usual pickling spices. They taste just like Garners which, by the way, you can get really easily over here in the UK but they are the most expensive brand I have seen!
INGREDIENTS
2 small red onions
1/2 cup cider vinegar
1/4 cup sugar
1 teaspoon salt
DIRECTIONS
Preheat an outdoor grill for high heat and lightly oil grate.
Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.
Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.
Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.
Pickled Onions
Makes about 4 lb.(2kg) pickle
Description/Notes:
Try this recipe for pickled onions and you'll never buy shop ones again
Ingredients:
4 lb. (2kg) pickling onions
one and a half pounds (675g) salt
2 pints (one and a quarter litres) white vinegar
2 teaspoons (10ml) salt
2 teaspoons (10ml) ground ginger
one and a half teaspoons allspice berries
one and a hlaf teaspoons (cloves
2 inch (5cm) cinnamon stick
6 peppercorns
Cooking Instructions:
Put the unpeeled onions in a large bowl and sprinkle over the salt
Cover with water, cover and set aside for 2 days, stirring occasionally
Drain and peel the onions
Cover with boiling water, set aside for 3 minutes, then drain again
Repeat the process twice more, then pack the onions into hot, sterilized jars
Put all the remaining ingredients into a saucepan and bring slowly to the boil
Simmer for 10 minutes, then strain over the onions to within half an inch (1.25cm) of top
Seal and label jars
I use spiced vinegar, the onions are put in dry salt overnight, next day the onions are washed free of the salt, dried with a towel, put in jar, then covered in the cold vinegar and stored.
This may sound flippant but if possible you should just look on the label of the product that you want to recreate for the list of ingredients but failing that you could try the website of the company in question to see whether they list their product range and glean the info this way.
I used to own an independant pickling company in Norfolk, England and I can tell you that many large manufacturers use something called Spirit vinegar which is the cheapest available. It is a very concentrated acid that has to be diluted but I believe, if memory serves me that this particular company use a good malt vinegar. The process isn't very complicated. Just peel and salt the onions (a good small pickling onion about the size of a conker) overnight then wash and rinse before putting in a jar then pour heated, spiced (peppercorns, allspice, a bayleaf) malt vinegar over the top to cover before placing the screwtop on. I know that some people will use cold vinegar but if you want a firm seal to the lid, the hot vinegar will create a vacuum as it cools and pull the lid down slightly. Then just put your jar/jars in a dark place for a few weeks or until you can't stand the wait any longer. You could also put some pre-salted garlic cloves in or even a few dried red chillies for extra oomph. And if you know anyone that wants to set up a chutney/pickling firm near you, I need a job and would love to come to Canada!.
I am searching for the recipe for a shot called Morphine Drip.?
I found several ways to make it while searching for it online and I decided to poll you guys. I read one recipe and it said butterscotch Schnapps, vodka and 151. I read another that said butterscotch Schnapps, Amaretto, and 151. I also read that on one of the websites that you light it on fire but wouldn't that burn off the 151? Anyone know how it is made?I am searching for the recipe for a shot called Morphine Drip.?
1/2 oz amaretto almond liqueur
1/2 oz butterscotch schnapps
1 splash Bacardi庐 151 rum
Pour 1/2 shot butterscotch schnapps into shot glass. Top with 1/2 shot of amaretto, splash with 151 rum and light on fire. Put out fire and drink.I am searching for the recipe for a shot called Morphine Drip.?
Here's a recipe for the morphine drip shot.
http://www.liquorlive.com/drinks.php?opt鈥?/a>
Be careful...it's a potent drink!
http://www.eatdrinkordie.com/videos/ffc0鈥?/a>
1/2 oz amaretto almond liqueur
1/2 oz butterscotch schnapps
1 splash Bacardi庐 151 rum
Pour 1/2 shot butterscotch schnapps into shot glass. Top with 1/2 shot of amaretto, splash with 151 rum and light on fire. Put out fire and drink.I am searching for the recipe for a shot called Morphine Drip.?
Here's a recipe for the morphine drip shot.
http://www.liquorlive.com/drinks.php?opt鈥?/a>
Be careful...it's a potent drink!
http://www.eatdrinkordie.com/videos/ffc0鈥?/a>
My has been searching for my German Grandmothers recipe?
For a not roll? It is pecans and walnuts rolled with a pecan pie type of filling. I don't remember it and my Grandmother has since passed away. I would love to find a similar recipe for her for Christmas.My has been searching for my German Grandmothers recipe?
If it's not a roll, why are you asking?My has been searching for my German Grandmothers recipe?
It sounds like a modified version of cinnamon buns.
Pecan Cinnamon Rolls
Ingredients: 1package (1/4 ounce) active dry yeast
1cup warm water (105掳 to 115掳F)
1/2cup plus 2 tablespoons honey, divided
1/3cup nonfat dry milk powder
1egg, lightly beaten
1-1/2cups bread flour
1teaspoon salt
3tablespoons butter, melted and cooled
1cup whole-wheat pastry flour
1to 1-1/2 cups oat flour or barley flour
1/2cup chopped pecans
3tablespoons butter, softened
1/4cup firmly packed light brown sugar
2teaspoons ground cinnamon
Preparation: 1.Sprinkle yeast over water in large bowl; stir to dissolve. Add 2 tablespoons honey, milk powder and egg; stir. Add bread flour, a little at a time, stirring briskly with large spoon after each addition. Beat mixture 100 times or until very smooth, using spoon to stretch mixture up to incorporate air. Let dough rest, covered, 10 to 15 minutes.
2.Fold in salt and 3 tablespoons melted butter into dough. (Do not cut or tear dough, as this will lessen elasticity and rising ability.) Sprinkle dough with remaining flours, 1 cup at a time, folding wet mixture from side of bowl over top of flours. Continue folding in flour until dough is thick and heavy and does not stick to side of bowl. Turn dough out onto lightly floured surface. Scrape bowl clean; add scrapings to dough.
3.Knead dough with floured hands 10 to 15 minutes or until smooth and elastic, adding small amounts of flour as needed to prevent sticking. Shape dough into ball; place in large greased bowl. Turn over to grease surface. Cover with clean, damp towel. Let rise in warm, draft-free place about 1 hour or until doubled in size.
4.Meanwhile, spread remaining 1/2 cup honey evenly in bottom of 9-inch square baking pan; sprinkle with pecans. Set aside.
5.Turn dough out onto lightly floured surface. Punch down dough. Shape into 1/4-inch-thick rectangle; spread with 3 tablespoons softened butter. Sprinkle with brown sugar and cinnamon. Roll up into log; cut into 9 equal pieces. Place rolls, cut sides down, in pan. Cover with clean, damp towel; let rise 20 to 30 minutes.
6.Preheat oven to 350掳F. Bake about 30 minutes or until golden brown and rolls sound hollow when tapped. Cool slightly; invert onto serving plate.
NUT ROLL 1 - These are individual rolls with a rich nut filling.
INGREDIENTS
1 cup white sugar
1/4 teaspoon salt
1 cup butter
3 eggs
1/2 pint sour cream
1 ounce active dry yeast
1/2 cup warm milk
1 teaspoon white sugar
7 cups all-purpose flour
2 1/2 pounds ground walnuts
1 1/4 cups melted butter
2 cups white sugar
1 teaspoon vanilla extract (optional)
1 teaspoon ground cinnamon
2 egg whites
DIRECTIONS
In a large bowl, mix together 1 cup white sugar, 1/4 teaspoon salt, 1 cup melted butter, and 3 eggs. Mix and add 1/2 pint sour cream. Mix together yeast with warm milk and 1 teaspoon sugar. Add to mixture. Add flour. Mix and knead. Divide dough into 7 equal parts.
To Make Filling: Melt 1 cup plus 3 tablespoons butter. Add 2 cups sugar and stir to dissolve. Add to ground walnuts and mix until coated. Add ground cinnamon and vanilla extract to taste, if desired. Divide filling into 7 equal amounts.
Roll each dough ball into rectangle. Spread slightly beaten egg white on top of dough. Spread equal amounts of filling on top of each rectangle. Roll in edges and spread edges with egg whites to seal. Then roll length wise. Brush tops with egg whites.
Bake in a 350 degrees F (175 degrees C) preheated oven for 30 minutes or until lightly brown. Cool. These freeze well.
Nut Roll 2- this is baked in a long roll like a jelly roll with the nut filling inside. Then after baking you glaze and slice to serve. All directions are here.
Ingredients
1/2 cup warm water
1 cake or square of yeast
1 cup milk
3/4 cup butter
4 egg yolks
1/2 cup sugar
pinch salt
8 1/2 cups shifted flour
Filling:
1 lb walnuts and 1 lb pecans ground very fine
1 cup honey
1/2 cup sugar
1 tsp. vanilla
Preparation
1) Mix 1/2 cup warm water with 1 cake or square yeast %26gt;%26gt; let stand.
2) Using a small pot: heat 1 cup milk %26amp; 3/4 cup butter to luke warm.
3) In a mixing bowl put 4 egg yolks %26amp; 1/2 cup sugar and mix well. 4) Add a pinch of salt, then add the dissolved yeast to the above ingredients.
5) Mix gradually with 8 1/2 cups sifted flour.
6) Mix well, then let rise till double in size.
7) Divide into 5 parts.
8) Roll each piece into a very thin round like pie, and add the filling to each rolled round or piece of dough.
Filling
Mix 2 lbs. walnuts ground very fine, 1 cup honey, 1/2 cup sugar, 1 tsp vanilla add enough milk to make a paste thick enough to spread on rolls or the pieces of dough.
Roll up like a jelly roll, place on cookie sheet. Bake in a 350 degree oven for 45 min. Then while warm rub with melted butter on the top and spread powdered sugar over the top. When completely cooled wrap in aluminum foil. If not ready for serving, may freeze very well. Ready to serve - slice and serve - warm is great!
Nicely worded question. Well done.
The closest thing I can think of would be potica. It's a yeast egg dough with a ground nut and honey filling that's rolled up.
I have one but I bake mostly by eye so it would be hard to tell you. Try these from allrecipes
Olga's Potica
Submitted by: Christine
Rated: 4 out of 5 by 11 members Yields: 24 servings
';An incredible sweet and yummy Slovenian treat. This recipe was handed down from my great aunt Olga. This recipe can use anywhere from 1 to 2 cups of raisins, the amount is purely up to your taste.';
INGREDIENTS:
1 1/2 teaspoons active dry
yeast
1/4 cup milk, lukewarm
1 teaspoon white sugar
3 tablespoons all-purpose flour
1 cup butter
4 tablespoons white sugar
6 egg yolks 5 cups all-purpose flour
1 teaspoon salt
1 1/3 cups milk
1 cup butter, melted
12 ounces honey
2 cups raisins
1 1/2 pounds chopped walnuts
1 pinch ground cinnamon
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one large baking sheet.
2. Dissolve yeast in 4 tablespoons lukewarm milk. Add 1 teaspoon sugar and 3 tablespoons flour. Stir well and set aside.
3. Cream 1 cup butter with 4 tablespoons sugar. Add egg yolks, one at a time. Add yeast mixture and mix well.
4. Add 5 cups sifted flour, salt and 1 1/3 cup milk and beat well. Beat dough for 10 minutes or until bubbles form. Cover with flour and let rise 2 hours.
5. Cut dough in half and roll out each half as thin as possible on floured board. Spread each half with melted butter, honey, raisins, walnuts and douse with cinnamon.
6. Roll up like jelly roll, place on baking sheet, allow to rise and bake for one hour.
Potica
Submitted by: Vicky Bryant
Rated: 4 out of 5 by 5 members Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 3 Hours
Yields: 30 servings
';A Slovenian recipe for a marvelous yeast bread, this one jelly-rolls around a heavenly filling of chopped nuts, honey, butter, cinnamon and raisins.';
INGREDIENTS:
1 1/2 teaspoons active dry
yeast
1/4 cup white sugar
1/4 cup milk, lukewarm
1 cup butter, softened
6 egg yolks
1 1/3 cups milk 5 cups all-purpose flour
1 teaspoon salt
1 cup butter, melted
1 cup honey
1 1/2 cups raisins
1 1/2 cups chopped walnuts
1 tablespoon ground cinnamon
DIRECTIONS:
1. In a small mixing bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in warm milk. Mix well, and let stand until creamy, about 10 minutes.
2. In a large mixing bowl cream the butter with the remaining sugar. Add the egg yolks one at a time, beating well after each addition. Add the yeast mixture, remaining milk, 4 cups of flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Lightly grease one or two cookie sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and roll Out to 1/4 to 1/2 inch thickness. Spread each piece with melted butter, honey, raisins, walnuts and cinnamon. Roll each piece up like a jelly roll and pinch the ends. Place seam side down onto the prepared baking sheets. Let rise until double in volume. Preheat oven to 350 degrees F (175 degrees C).
4. Bake at 350 degrees F (175 degrees C) for about 60 minutes or until the top is golden brown.
Hope these help.skins be
If it's not a roll, why are you asking?My has been searching for my German Grandmothers recipe?
It sounds like a modified version of cinnamon buns.
Pecan Cinnamon Rolls
Ingredients: 1package (1/4 ounce) active dry yeast
1cup warm water (105掳 to 115掳F)
1/2cup plus 2 tablespoons honey, divided
1/3cup nonfat dry milk powder
1egg, lightly beaten
1-1/2cups bread flour
1teaspoon salt
3tablespoons butter, melted and cooled
1cup whole-wheat pastry flour
1to 1-1/2 cups oat flour or barley flour
1/2cup chopped pecans
3tablespoons butter, softened
1/4cup firmly packed light brown sugar
2teaspoons ground cinnamon
Preparation: 1.Sprinkle yeast over water in large bowl; stir to dissolve. Add 2 tablespoons honey, milk powder and egg; stir. Add bread flour, a little at a time, stirring briskly with large spoon after each addition. Beat mixture 100 times or until very smooth, using spoon to stretch mixture up to incorporate air. Let dough rest, covered, 10 to 15 minutes.
2.Fold in salt and 3 tablespoons melted butter into dough. (Do not cut or tear dough, as this will lessen elasticity and rising ability.) Sprinkle dough with remaining flours, 1 cup at a time, folding wet mixture from side of bowl over top of flours. Continue folding in flour until dough is thick and heavy and does not stick to side of bowl. Turn dough out onto lightly floured surface. Scrape bowl clean; add scrapings to dough.
3.Knead dough with floured hands 10 to 15 minutes or until smooth and elastic, adding small amounts of flour as needed to prevent sticking. Shape dough into ball; place in large greased bowl. Turn over to grease surface. Cover with clean, damp towel. Let rise in warm, draft-free place about 1 hour or until doubled in size.
4.Meanwhile, spread remaining 1/2 cup honey evenly in bottom of 9-inch square baking pan; sprinkle with pecans. Set aside.
5.Turn dough out onto lightly floured surface. Punch down dough. Shape into 1/4-inch-thick rectangle; spread with 3 tablespoons softened butter. Sprinkle with brown sugar and cinnamon. Roll up into log; cut into 9 equal pieces. Place rolls, cut sides down, in pan. Cover with clean, damp towel; let rise 20 to 30 minutes.
6.Preheat oven to 350掳F. Bake about 30 minutes or until golden brown and rolls sound hollow when tapped. Cool slightly; invert onto serving plate.
NUT ROLL 1 - These are individual rolls with a rich nut filling.
INGREDIENTS
1 cup white sugar
1/4 teaspoon salt
1 cup butter
3 eggs
1/2 pint sour cream
1 ounce active dry yeast
1/2 cup warm milk
1 teaspoon white sugar
7 cups all-purpose flour
2 1/2 pounds ground walnuts
1 1/4 cups melted butter
2 cups white sugar
1 teaspoon vanilla extract (optional)
1 teaspoon ground cinnamon
2 egg whites
DIRECTIONS
In a large bowl, mix together 1 cup white sugar, 1/4 teaspoon salt, 1 cup melted butter, and 3 eggs. Mix and add 1/2 pint sour cream. Mix together yeast with warm milk and 1 teaspoon sugar. Add to mixture. Add flour. Mix and knead. Divide dough into 7 equal parts.
To Make Filling: Melt 1 cup plus 3 tablespoons butter. Add 2 cups sugar and stir to dissolve. Add to ground walnuts and mix until coated. Add ground cinnamon and vanilla extract to taste, if desired. Divide filling into 7 equal amounts.
Roll each dough ball into rectangle. Spread slightly beaten egg white on top of dough. Spread equal amounts of filling on top of each rectangle. Roll in edges and spread edges with egg whites to seal. Then roll length wise. Brush tops with egg whites.
Bake in a 350 degrees F (175 degrees C) preheated oven for 30 minutes or until lightly brown. Cool. These freeze well.
Nut Roll 2- this is baked in a long roll like a jelly roll with the nut filling inside. Then after baking you glaze and slice to serve. All directions are here.
Ingredients
1/2 cup warm water
1 cake or square of yeast
1 cup milk
3/4 cup butter
4 egg yolks
1/2 cup sugar
pinch salt
8 1/2 cups shifted flour
Filling:
1 lb walnuts and 1 lb pecans ground very fine
1 cup honey
1/2 cup sugar
1 tsp. vanilla
Preparation
1) Mix 1/2 cup warm water with 1 cake or square yeast %26gt;%26gt; let stand.
2) Using a small pot: heat 1 cup milk %26amp; 3/4 cup butter to luke warm.
3) In a mixing bowl put 4 egg yolks %26amp; 1/2 cup sugar and mix well. 4) Add a pinch of salt, then add the dissolved yeast to the above ingredients.
5) Mix gradually with 8 1/2 cups sifted flour.
6) Mix well, then let rise till double in size.
7) Divide into 5 parts.
8) Roll each piece into a very thin round like pie, and add the filling to each rolled round or piece of dough.
Filling
Mix 2 lbs. walnuts ground very fine, 1 cup honey, 1/2 cup sugar, 1 tsp vanilla add enough milk to make a paste thick enough to spread on rolls or the pieces of dough.
Roll up like a jelly roll, place on cookie sheet. Bake in a 350 degree oven for 45 min. Then while warm rub with melted butter on the top and spread powdered sugar over the top. When completely cooled wrap in aluminum foil. If not ready for serving, may freeze very well. Ready to serve - slice and serve - warm is great!
Nicely worded question. Well done.
The closest thing I can think of would be potica. It's a yeast egg dough with a ground nut and honey filling that's rolled up.
I have one but I bake mostly by eye so it would be hard to tell you. Try these from allrecipes
Olga's Potica
Submitted by: Christine
Rated: 4 out of 5 by 11 members Yields: 24 servings
';An incredible sweet and yummy Slovenian treat. This recipe was handed down from my great aunt Olga. This recipe can use anywhere from 1 to 2 cups of raisins, the amount is purely up to your taste.';
INGREDIENTS:
1 1/2 teaspoons active dry
yeast
1/4 cup milk, lukewarm
1 teaspoon white sugar
3 tablespoons all-purpose flour
1 cup butter
4 tablespoons white sugar
6 egg yolks 5 cups all-purpose flour
1 teaspoon salt
1 1/3 cups milk
1 cup butter, melted
12 ounces honey
2 cups raisins
1 1/2 pounds chopped walnuts
1 pinch ground cinnamon
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one large baking sheet.
2. Dissolve yeast in 4 tablespoons lukewarm milk. Add 1 teaspoon sugar and 3 tablespoons flour. Stir well and set aside.
3. Cream 1 cup butter with 4 tablespoons sugar. Add egg yolks, one at a time. Add yeast mixture and mix well.
4. Add 5 cups sifted flour, salt and 1 1/3 cup milk and beat well. Beat dough for 10 minutes or until bubbles form. Cover with flour and let rise 2 hours.
5. Cut dough in half and roll out each half as thin as possible on floured board. Spread each half with melted butter, honey, raisins, walnuts and douse with cinnamon.
6. Roll up like jelly roll, place on baking sheet, allow to rise and bake for one hour.
Potica
Submitted by: Vicky Bryant
Rated: 4 out of 5 by 5 members Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 3 Hours
Yields: 30 servings
';A Slovenian recipe for a marvelous yeast bread, this one jelly-rolls around a heavenly filling of chopped nuts, honey, butter, cinnamon and raisins.';
INGREDIENTS:
1 1/2 teaspoons active dry
yeast
1/4 cup white sugar
1/4 cup milk, lukewarm
1 cup butter, softened
6 egg yolks
1 1/3 cups milk 5 cups all-purpose flour
1 teaspoon salt
1 cup butter, melted
1 cup honey
1 1/2 cups raisins
1 1/2 cups chopped walnuts
1 tablespoon ground cinnamon
DIRECTIONS:
1. In a small mixing bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in warm milk. Mix well, and let stand until creamy, about 10 minutes.
2. In a large mixing bowl cream the butter with the remaining sugar. Add the egg yolks one at a time, beating well after each addition. Add the yeast mixture, remaining milk, 4 cups of flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Lightly grease one or two cookie sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and roll Out to 1/4 to 1/2 inch thickness. Spread each piece with melted butter, honey, raisins, walnuts and cinnamon. Roll each piece up like a jelly roll and pinch the ends. Place seam side down onto the prepared baking sheets. Let rise until double in volume. Preheat oven to 350 degrees F (175 degrees C).
4. Bake at 350 degrees F (175 degrees C) for about 60 minutes or until the top is golden brown.
Hope these help.
I am searching for a good fruitcake recipe,?
That includes walnut kernals rasins dates,citrans and marcieno cherries,and What spices should be used in it?I am searching for a good fruitcake recipe,?
Ummm...a good fruitcake recipe...that sould like a contradiction to me. Have you ever tasted it....it is the worst thing I have ever eaten.I am searching for a good fruitcake recipe,?
I soak all my mixed dried fruit in a drop of rum and cut up my unsalted mixed nuts make it up like a plain sponge cake but add the rumed fruit and nuts with glace cherries and sliced coconuts and i add nutmeg, cinnamon, mixed spice,
You can add mixed spices. Instead of buying all those dried fruits I use sultanas and a good dollop of Robinsons mincemeat and occassionally chopped walnuts. Tastes a bit like Christmas cake.
i make gumdrop fruit cake
i just don't add all the fruits that it called for and leave out the black ones
Gumdrop Fruitcake
4 lbs golden raisins or dark raisins
6 lbs coloured candy sugared gumdrops
1 lb Crisco shortening
2 cups brown sugar
12 large eggs (seperated)
4 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon grated nutmeg
1/2 cup whole milk
Chop fruit, gumdrops.
Sift flour, baking soda.
Pour one cup over the chopped gumdrops and raisins.
Cream crisco, sugar, and egg yolks, well.
Mix liquid alternating with the dry ingredients.
Add the gumdrop mixture.
Beat the egg white until stiff.
Fold egg whites beaten into the cake batter.
Line 6 loaf pans with foil.
Bake in preheated oven 2 1/2 hours- 3 hours at 275 degrees F.
Remove from oven and let cool.
Rewrap cooled cakes in the same foil from the pans then double wrap in saran wrap.
When left for two weeks, foil will come away very easy.
Note glazed cherries may be used as part of the raisins or gumdrops.
But a total of 10 pounds fruit should be used.
(i tried this one be for it worth a trie if you want something diffent)
Have you ever tried Dundee Cake? It si quite delicious, and here is may favorite recipe:
http://www.gourmet-food-revolution.com/f鈥?/a>
I am one of the few that actually likes fruit cake,,,,I have made this one...and it was quite good....but a lot of work....I simply buy them now....Claxton has a very nice one
INGREDIENTS
* 8 ounces diced candied orange peel
* 8 ounces diced citron
* 8 ounces diced pineapple
* 8 ounces diced fruitcake mixed fruit
* 4 ounces whole red candied cherries
* 4 ounces whole green candied cherries
* 1 cup currants
* 1 cup golden or dark raisins
* 1 cup chopped dates
* 1/2 cup orange juice
* 1/2 cup brandy or good bourbon
* 3 1/2 cups all-purpose flour
* 1 1/2 teaspoons ground cinnamon
* 2 teaspoons ground nutmeg
* 1/4 teaspoon ground cloves
* 1/2 teaspoon ground allspice
* 1/2 teaspoon ground mace
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup plus 6 tablespoons butter, room temperature
* 2 cups brown sugar, firmly packed
* 5 eggs, separated
* 1/2 cup molasses
PREPARATION:
This batter is quite heavy, but a heavy-duty stand mixer can handle it.
Mix the fruit in a large bowl with the orange juice and brandy. Stir gently and set aside to marinate for a few hours.
Generously butter bottom and sides of two 9 x 5 x 3-inch loaf pans and line them with parchment paper.
Butter the paper thoroughly. You can use brown paper for this if you don't have parchment paper.
Sift the flour with the spices twice. Add the baking powder and salt and sift again.
Put the butter into a large mixing bowl and cream until smooth. Add sugar; using an electric mixer, cream until light and fluffy. Beat the egg yolks slightly and then add them to the bowl. Mix the batter well before you start to add the flour and spice mixture. Stir the batter as you add the flour, a little at a time, stirring well after each addition. When the flour is thoroughly incorporated, add the molasses and stir. Finally, stir in the fruit, along with any soaking liquid left in the bowl.
Put the egg whites in a stainless steel or glass bowl and beat with a clean beater to stiff peaks. Fold them into the batter thoroughly and then spoon the batter into the prepared pans. Cover loosely with a clean cloth and let the batter sit overnight in a cool place to mellow.
On the next day, heat the oven to 250掳. Place the fruitcake on the middle rack of the oven and bake for 3 1/2 to 4 hours. After 1 1/2 hours, cover the pan with a piece of brown paper (do not use foil) or set the pan in a paper bag and return it to the oven.
When the cake has baked for 3 1/2 hours, test the with a toothpick or cake tester. If the tester comes out of the center of the cake clean, the cake is done. Leave the cake in the pan and set on wire rack to cool.
When the cakes are completely cooled, turn out of the pans, leaving the paper lining on the cake. Wrap the cake with parchment, then foil, and pack the cake in a tin. Homemade fruitcakes need air, so punch a few holes in the lid of the tin or set the cover loosely on the tin.
Set the tin in a cool, undisturbed place, and every 3 or 4 days before Christmas, open the foil and drizzle a small amount of bourbon or brandy over the cake. The liquor will keep the cake most and flavorful and help preserve it as well.
you ask the impossible
Ummm...a good fruitcake recipe...that sould like a contradiction to me. Have you ever tasted it....it is the worst thing I have ever eaten.I am searching for a good fruitcake recipe,?
I soak all my mixed dried fruit in a drop of rum and cut up my unsalted mixed nuts make it up like a plain sponge cake but add the rumed fruit and nuts with glace cherries and sliced coconuts and i add nutmeg, cinnamon, mixed spice,
You can add mixed spices. Instead of buying all those dried fruits I use sultanas and a good dollop of Robinsons mincemeat and occassionally chopped walnuts. Tastes a bit like Christmas cake.
i make gumdrop fruit cake
i just don't add all the fruits that it called for and leave out the black ones
Gumdrop Fruitcake
4 lbs golden raisins or dark raisins
6 lbs coloured candy sugared gumdrops
1 lb Crisco shortening
2 cups brown sugar
12 large eggs (seperated)
4 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon grated nutmeg
1/2 cup whole milk
Chop fruit, gumdrops.
Sift flour, baking soda.
Pour one cup over the chopped gumdrops and raisins.
Cream crisco, sugar, and egg yolks, well.
Mix liquid alternating with the dry ingredients.
Add the gumdrop mixture.
Beat the egg white until stiff.
Fold egg whites beaten into the cake batter.
Line 6 loaf pans with foil.
Bake in preheated oven 2 1/2 hours- 3 hours at 275 degrees F.
Remove from oven and let cool.
Rewrap cooled cakes in the same foil from the pans then double wrap in saran wrap.
When left for two weeks, foil will come away very easy.
Note glazed cherries may be used as part of the raisins or gumdrops.
But a total of 10 pounds fruit should be used.
(i tried this one be for it worth a trie if you want something diffent)
Have you ever tried Dundee Cake? It si quite delicious, and here is may favorite recipe:
http://www.gourmet-food-revolution.com/f鈥?/a>
I am one of the few that actually likes fruit cake,,,,I have made this one...and it was quite good....but a lot of work....I simply buy them now....Claxton has a very nice one
INGREDIENTS
* 8 ounces diced candied orange peel
* 8 ounces diced citron
* 8 ounces diced pineapple
* 8 ounces diced fruitcake mixed fruit
* 4 ounces whole red candied cherries
* 4 ounces whole green candied cherries
* 1 cup currants
* 1 cup golden or dark raisins
* 1 cup chopped dates
* 1/2 cup orange juice
* 1/2 cup brandy or good bourbon
* 3 1/2 cups all-purpose flour
* 1 1/2 teaspoons ground cinnamon
* 2 teaspoons ground nutmeg
* 1/4 teaspoon ground cloves
* 1/2 teaspoon ground allspice
* 1/2 teaspoon ground mace
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup plus 6 tablespoons butter, room temperature
* 2 cups brown sugar, firmly packed
* 5 eggs, separated
* 1/2 cup molasses
PREPARATION:
This batter is quite heavy, but a heavy-duty stand mixer can handle it.
Mix the fruit in a large bowl with the orange juice and brandy. Stir gently and set aside to marinate for a few hours.
Generously butter bottom and sides of two 9 x 5 x 3-inch loaf pans and line them with parchment paper.
Butter the paper thoroughly. You can use brown paper for this if you don't have parchment paper.
Sift the flour with the spices twice. Add the baking powder and salt and sift again.
Put the butter into a large mixing bowl and cream until smooth. Add sugar; using an electric mixer, cream until light and fluffy. Beat the egg yolks slightly and then add them to the bowl. Mix the batter well before you start to add the flour and spice mixture. Stir the batter as you add the flour, a little at a time, stirring well after each addition. When the flour is thoroughly incorporated, add the molasses and stir. Finally, stir in the fruit, along with any soaking liquid left in the bowl.
Put the egg whites in a stainless steel or glass bowl and beat with a clean beater to stiff peaks. Fold them into the batter thoroughly and then spoon the batter into the prepared pans. Cover loosely with a clean cloth and let the batter sit overnight in a cool place to mellow.
On the next day, heat the oven to 250掳. Place the fruitcake on the middle rack of the oven and bake for 3 1/2 to 4 hours. After 1 1/2 hours, cover the pan with a piece of brown paper (do not use foil) or set the pan in a paper bag and return it to the oven.
When the cake has baked for 3 1/2 hours, test the with a toothpick or cake tester. If the tester comes out of the center of the cake clean, the cake is done. Leave the cake in the pan and set on wire rack to cool.
When the cakes are completely cooled, turn out of the pans, leaving the paper lining on the cake. Wrap the cake with parchment, then foil, and pack the cake in a tin. Homemade fruitcakes need air, so punch a few holes in the lid of the tin or set the cover loosely on the tin.
Set the tin in a cool, undisturbed place, and every 3 or 4 days before Christmas, open the foil and drizzle a small amount of bourbon or brandy over the cake. The liquor will keep the cake most and flavorful and help preserve it as well.
you ask the impossible
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