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Recipes
Pumpkin Torte
By maredan
1. Preheat oven to 350 degrees (180 degrees celsius)
- 3 1/2 cups (525g) flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cardamom
- 1/2 cup (110g) vegetable oil
- 1 stick (112g) unsalted butter, melted
- 1 cup (200g) brown sugar
- 2 cups (400g) granulated sugar
- 4 eggs
- 1 15 ounce (400g) pumpkin puree
- 2/3 cup (80g) sour cream
- 1 teaspoon pure vanilla extract
Crunchy Chocolate Chestnut Cake
By maredan
Directions Cake With the rack in the middle position, preheat the oven to 170 °C (325 °F)
- Cake
- 1/2 cup Ground almonds
- 1/2 cup All-purpose flour
- 1/4 cup Icing Sugar
- 2 Egg whites
- 1/2 Granulated sugar
- Chocolate-Chestnut Icing
- 4 ounces Semisweet chocolate, chopped
- 1/4 cup Unsalted butter
- 1/4 cup 35% Cream
- 3 cans 250-g cans chestnut crème (see note), about 560 ml (2 1/4 cups) in all
- Chocolate-Almond Discs
- 8 ounces Semisweet chocolate, chopped
- 1/2 cup Almond butter
- 2 cups Corn flakes
- 250 grams (8-oz) block of milk chocolate for making shavings
- 24 Chocolate-filled rolled wafer cookies
- 1 Decorative ribbon
Baked Apples
By maredan
Directions 1. With the rack in the middle position, preheat the oven to 200°C (400°F)
- 1 * 1 cup quick-cooking oats
- 1/2 * 1/2 cup sliced blanched almonds
- 1/2 * 1/2 cup brown sugar
- 1/2 * 1/2 cup semi-salted butter, softened
- 1/4 * 1/4 teaspoon ground cinnamon
- 6 * 6 apples
Baby Cherry Pies
By maredan
Directions For the Crust 1
- For the Crust
- 2-1/2 * 2-1/2 all purpose flour
- 1/2 * 1/2 teaspoon fine salt
- 1/2 * 1/2 cup cold unsalted butter
- 1/2 * 1/2 cup vegetable shortening
- 2 * 2 tablespoons fresh lemon juice
- 1/4 * 1/4 cup ice cold water
- For the Cherry Filling
- 6 * 6 cups pitted tart cherries
- 1-1/2 * 1-1/2 cups sugar
- * dash ground cinnamon
- 4 * 4 tablespoons cornstarch
- 1 * 1 egg mixed with 2 tbsp (25 ml) cold water, for brushing
- * sugar and cinnamon for sprinkling
Lemon Meringue Ice Cream Cake
By maredan
Line the base of a 20cm round springform cake tin with greaseproof paper
- bought slab of Madeira cake
- 8 meringue nests
- 500ml tub crème fraîche
- jar of good quality lemon curd
- red summer berries to decorate
Salt and Savoury Biscuits
By maredan
Directions 1. Toppings (crushed dill seed; or crushed fennel seed and crushed coriander seed with 5spice; or pa...
- 2/3 * 2/3 cup butter
- 1 * 1 teaspoon sugar
- 1/2 * 1/2 teaspoon salt
- 2 * 2 cups flour
- 1 * 1 egg
- 2 to 3 * 2 to 3 tablespoons cold water
Pignoli Cookies
By maredan
Put almond past, sugar, powdered sugar, cinammon, honey and vanilla in bowl and beat low-medium speed until mixutre
- 2 1/2 c almond paste ( 1 pound, 9 oz)
- 1 1/4 c sugar
- 1/2 c powdered sugar
- 1 tsp cinammon
- 1 tbsp honey
- 1 tsp vanilla
- 5 egg whites
- 5 c pine nuts
Pumpkin Mousse
By maredan
Directions For the mousse, stir the rum and gelatine together in a cup and let soften five minutes
- 1 tablespoon rum
- 1 teaspoon gelatine
- 1 1/4 cups heavy cream
- 1 teaspoon vanilla
- 1/3 cup caster sugar
- 1 1/4 cups puréed pumpkin or butternut squash
- 3/4 cup heavy cream (for the sauce)
- 4 ounces chocolate (for the sauce)
Vanilla Bean Shortbread Cookies
By maredan
1. In the bowl of an electric mixer, cream the butter and sugar until smooth
- vanilla bean sandwich cookies
- 2 sticks (226g) unsalted butter at room temperature
- 2/3 cup (125g) sugar
- seeds scraped from 1 vanilla bean (save the pod to stick in vanilla sugar or a tall bottle of vanilla extract)
- 1/2 teaspoon kosher salt
- 2 cups (300g) unbleached all-purpose flour
- 1/2 cup (70g) strawberry lemonade curd (recipe follows)
- strawberry lemonade curd
- zest of 3 lemons
- 5 tablespoons unsalted butter
- 1 cup (190g) granulated sugar
- 3 large eggs
- juice of 3 lemons (about 1/3 cup, or 80 mL)
- Pulp from 1/2 cup frozen strawberries, thawed, and pressed through a sieve (about 1/4 cup, or 60g)
- pinch of salt
Oatmeal Bars
By maredan
Pre-heat oven to 375C. Coat pan with nonstick cooking spray; set aside In small bowl whisk flour, baking powder a...
- 1 c flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1 c brown sugar
- 3/4 c (1 1/2 sticks) butter, room temp
- 1 tsp vanilla
- 1/4 c milk
- 2 c quick oats
- 1 1/4 c semisweet chocolate chips