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Recipes
Chocolate and Nutella Babka-Breads Bakery
By Grandmax4
1. Make the syrup: Add sugar and water to a pot set over medium-high heat and bring to a boil
- For the syrup:
- 1/2 cup sugar
- 2/3 cup water
- For the dough:
- 3/4 cup whole milk
- 1 1/2 packets (10 grams) active dry yeast
- 2 1/2 cups bread flour, sifted, plus more for dusting work surface
- 2 1/2 cups pastry flour, sifted
- 2 large eggs
- 1/2 cup plus 1 tablespoon sugar
- 1 teaspoon vanilla
- 1/4 teaspoon kosher salt
- 1 stick unsalted butter, at room temperature
- For the chocolate filling:
- 30 ounces Nutella
- 1 cup semisweet chocolate chips
Swiss Chard, Raisin, and Pine Nut Tart
By Grandmax4
Bring raisins and water to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour
- 1/2 cup golden raisins
- 1 cup water
- 2 pounds green Swiss chard, stems and center ribs discarded
- 1 large egg
- 1/2 cup heavy cream
- 1 1/2 tablespoons granulated sugar
- 1/2 teaspoon finely grated fresh orange zest
- 1/3 cup pine nuts (1 1/2 ounces), toasted
- Pastry dough for a double-crust
- 2 teaspoons confectioners sugar
- Special equipment: an 11- by 8- by 1-inch rectangular tart pan with a removable bottom
SOUR CREAM COFFEE CAKE WITH BROWN SUGAR-PECAN STREUSEL
By Grandmax4
1. For the streusel: In food processor, process flour, granulated sugar, 1/4 cup dark brown sugar, and cinnamon unt...
- Streusel
- 3/4 cup unbleached all-purpose flour (3 3/4 ounces)
- 3/4 cup granulated sugar (5 1/4 ounces)
- 1/2 cup packed dark brown sugar (3 1/2 ounces)
- 2 tablespoons ground cinnamon
- 2 tablespoons unsalted butter -- cold, cut into 2 pieces
- 1 cup pecans -- chopped
- Cake
- 12 tablespoons unsalted butter (1 1/2 sticks) -- softened but still cool, cut into 1/2-inch cubes, plus 2 tablespoons softened butter for greasing pan
- 4 large eggs
- 1 1/2 cups sour cream
- 1 tablespoon vanilla extract
- 2 1/4 cups unbleached all-purpose flour (11 1/2 ounces)
- 1 1/4 cups granulated sugar (8 3/4 ounces)
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon table salt
Salmon Wellington Recipe | Yummly
By Grandmax4
Melt the butter and squeeze in lemon juice and add crushed garlic
- 1 pound butter
- 1 to 2 lemons, juiced
- 2 to 3 garlic cloves, crushed
- 2 boxes puff pastry
- 1 (4 to5 pound) salmon fillet
- 1 medium can asparagus spears, drained or 1 bunch fresh asparagus, cooked al dente
- 1 medium can artichoke hearts, drained
- 3 tablespoons capers in brine, drained
POMEGRANATE JELLY
By Grandmax4
Combine pomegranate and lemon juice with sugar in a large, stainless steel saucepan
- 2 cups pomegranate juice
- 3 3/4 cups white sugar
- 1 lemons -- juiced
- 1 container liquid pectin -- (6 fluid ounce)
SPINACH AND CHEESE STUFFED TOMATOES
By Grandmax4
Wash and dry the tomatoes and cut off their tops
- 8 ripe red tomatoes -- the best you can find
- Salt for draining tomatoes
- 3 tbsp. olive oil
- 1 cup finely chopped yellow onions
- 10 oz. frozen spinach -- defrosted, drained and squeezed dry
- Salt and freshly ground black pepper to taste
- Nutmeg -- to taste
- 1 cup cottage cheese
- 2 egg yolks
- 1/2 cup toasted pine nuts -- opt.
- 1/4 cup grated imported Parmesan cheese -- plus additional cheese to top tomatoes
- 1/2 cup chopped Italian parsley
Mornay Sauce
By Grandmax4
Named after the Duke of Mornay this is a great sauce to serve over Florentine Eggs at brunch or any light dish
- 2 1/2 tbsp. unsalted butter
- 1 1/2 tbsp. unbleached allpurpose
- flour
- 1 cup skim milk, heated
- 1 oz Gruyère cheese, coarsely
- grated
- pinch of nutmeg
Cocktail Wieners
By Grandmax4
"A sweet and savory treat for any get-together that will sure be a crowd pleaser
- 1 cup barbeque sauce
- 3/4 cup grape jelly
- 2 (16 ounce) packages cocktail sausages (such as Lit'l Smokies®)
ALMOND CRISP
By Grandmax4
Bake in prepared loaf pan 300 degrees 45-50 min
- 4 eggs
- 1/2 c sugar
- 1 1/2 c flour
- 1 c blanched whole almonds (in a little flour)
- 1 1/2 tsp almond extract
- 1 pinch salt
STRAWBERRY JAM
By Grandmax4
Sterilize canning jars and lids
- 3 lb. Ripe Strawberries (4 1/2 Pints) -- rinsed and hulled
- 4 cups sugar
- 1/3 cup fresh lemon juice
- Special equipment: 4 half-pint canning jars with lids