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Recipes
Streusel Coffeecake - Southern Living
By norsegal8
Step 1 Preheat oven to 350°
- 1/2 cup butter, softened
- 1 (8-oz.) package cream cheese, softened
- 1 1/4 cups sugar
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Crumb Topping
- Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup coarsely chopped pecans
- 1/4 cup butter
Apricot Frangipane Tart - Mary Berry
By norsegal8
Directions Preheat the oven to 350F
- For the pastry
- 225 g (8oz) plain flour
- 100 g (3 1/2oz) butter, cubed
- 50 g (1 3/4oz) caster sugar
- 1 free-range egg
- For the almond filling
- 175 g (6oz) butter
- 175 g (6oz) caster sugar
- 4 free-range eggs
- 175 g (6oz) ground almonds
- 1 tsp almond extract
- 200 g (7oz) apricot jam
- For the decoration
- 8 ripe apricots, halved and stoned
- 4 tbsp apricot jam
- 15 g (1/2oz) flaked almonds, toasted
French Silk Pie
By norsegal8
Step 1 In a food processor, pulse the 1 1/4 cups of flour with 1/4 teaspoon of salt
- 1 1/4 cups all-purpose flour, plus more for dusting
- Kosher salt
- 1 stick cold unsalted butter, cubed
- 1/4 cup ice water
- 2 cups plus 2 tablespoons heavy cream, chilled
- 6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish
- 2 cups whole milk
- 1/4 cup plus 2 teaspoon granulated sugar
- 3 large egg yolks
- 1/4 cup packed dark brown sugar
- 1/4 cup cornstarch
- 1 teaspoon unsweetened cocoa powder
- 1 ounce unsweetened chocolate, finely chopped
- 1 teaspoon pure vanilla extract
Blini with Smoked Salmon
By norsegal8
2004, Barefoot in Paris, All Rights Reserved
- 1/3 cup buckwheat flour
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 3/4 cup plus 2 tablespoons milk
- 1 extra-large egg
- 1/4 pound (1 stick) unsalted butter, clarified, divided
- 1/2 pound smoked salmon, thinly sliced
- 1/4 cup creme fraiche or sour cream
- Fresh dill sprig, for garnish
Spanische Windtorte - Mary Berry
By norsegal8
Directions Line 3 large baking trays with baking parchment
- For the French meringue shell:
- 8 large free-range egg whites
- 1/2 tsp cream of tartar
- 475 g (1 lb 1 oz) caster sugar
- For the fondant violets:
- 25 g (1 oz) dusky lavender ready-to-roll icing
- 25 g (1 oz) deep purple ready-to-roll icing
- 10 g (1/4 oz) yellow ready-to-roll icing
- For the Swiss meringue decoration:
- 4 large free-range egg whites
- 250 g (9 oz) caster sugar
- For the filling:
- 600 ml (20 fl oz) double cream
- 50 g (1 3/4 oz) icing sugar, plus extra for dusting
- 1 tsp orange blossom water
- 400 g (14 oz) strawberries, roughly chopped
- 200 g (7 oz) raspberries
Southeast Asian Marinade for Steaks
By norsegal8
1. Combine soy, oil, sugar, fish sauce, curry paste, ginger, and garlic in medium bowl
- 1/3 cup soy sauce
- 1/3 cup vegetable oil
- 2 tablespoons dark brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons red curry paste
- 2 tablespoons grated fresh ginger
- 4 medium cloves garlic, minced or pressed through garlic press (about 4 teaspoons)
- 2 tablespoons fresh lime juice
Latkes
By norsegal8
Preheat the oven to 325 degrees
- 3 lb. large russet potatoes
- 1 lb. Vidalia onions
- 2 large eggs
- 1/4 cup plain dried bread crumbs
- 3 1/2 teaspoons kosher salt
- 2 teaspoons baking powder
- 1/4 teaspoon pepper
- 2 tablespoons chicken fat (optional)
- 2 - 4 tablespoons (or more) vegetable oil
- applesauce
- sour cream
Scalloped Pineapple
By norsegal8
Preheat the oven to 350 degrees
- 1 large can crushed pineapple plus juice
- 3/4 cup sugar
- 2 eggs, beaten
- 1/4 cup water
- 2 Tbsp. corn starch
- cinnamon
Latte Pound Cake
By norsegal8
Serve this moist pound cake with fresh mixed berries for a quick and easy dessert
- 5 tablespoons instant coffee or instant espresso coffee
- 1/2 cup hot milk
- 1 1/2 cups sugar
- 1 1/2 cups unsalted butter, at room temperature
- 4 eggs
- 2 2/3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped walnuts
Triple Chocolate Chunk Pecan Pie - ATK
By norsegal8
If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250-degree oven for about twenty minutes
- Pie Shell
- 1 1/4 cups unbleached all-purpose flour, plus extra for dough and rolling surface
- 2 tablespoons confectioners' sugar
- 1/2 teaspoon table salt
- 8 tablespoons unsalted butter, chilled, cut into 1/4 -inch pieces
- 2 tablespoons vegetable shortening, frozen, cut into small pieces
- 1 large egg white, chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4 cup
- 1 large egg yolk, beaten with 1/8 teaspoon water
- Filling
- 3 tablespoons unsalted butter, cut into 1-inch pieces
- 3/4 cup dark brown sugar
- 1/2 teaspoon table salt
- 2 large eggs
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 cup whole pecans (4 ounces), toasted and chopped into small pieces
- 2 ounces white chocolate, chopped into 1/4-inch pieces
- 2 ounces milk chocolate, chopped into 1/4-inch pieces
- 2 ounces semisweet chocolate, chopped into 1/4-inch pieces