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Recipes
Apple Roses
By Grandmax4
- Bake at 400F. for about 45 minutes, or until the pastry is well browned
- 1 large red apple
- 2 pieces rectangular puff pastry, rolled less than 1/8-inch thick, about 3” wide by 12 to 14” long
- melted butter as needed
- cinnamon sugar as needed (1/4 cup sugar with 1 tsp cinnamon)
- powdered sugar, optional
STRUDEL (RECIPE COURTESY OF HOFBACKSTUBE SCHÖNBRUNN)
By Grandmax4
Dough Mix all ingredients to a soft dough until the dough loses from hands and table
- Dough
- 250 Grams Flour Type 700 (bread Flour)
- 2 Grams Salt
- 1 Egg
- 100 Grams lukewarm water
- 20 Grams Oil
- Butter-Breadcrumbs
- 100 Grams breadcrumbs
- 50 Grams Butter -- Heat the butter in the pan. Add the breadcrumbs and roast them until they take on a gold-brown shine.
- Cinnamon Sugar
- 140 Grams sugar
- 10 Grams Cinnamon -- Mix the Ingredients.
- Filling
- Butter-breadcrumbs & Cinnamon Sugar From Above
- 170 Grams Raisins
- 1 shot rum -- Soak raisins in rum 24 hours
- 10 Grams Lemon Juice
- 1100 Grams Peeled Sour Apples (8) -- cored & Sliced
- Mix All Ingredients Well.
ZUCCHINI-PINEAPPLE BREAD
By Grandmax4
Preheat oven to 350ºF. Mix eggs and oil
- 5 eggs -- beaten until frothy
- 1 1/4 cups vegetable oil
- 2 1/2 cups sugar
- 1 tablespoon vanilla extract
- 3 1/2 cups flour
- 1 cup toasted wheat germ
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 tablespoon baking soda
- 1/2 teaspoon baking powder
- 3 cups shredded zucchini
- 1 cup crushed pineapple -- drained
Low-Fat Banana Bread
By Grandmax4
Here, buttermilk replaces nearly all of the oil
- 2 large eggs
- 3/4 cup sugar
- 1 cup smashed ripe bananas (about 3 medium)
- 1/3 cup buttermilk
- 1 tablespoon vegetable oil
- 1 tablespoon vanilla extract
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Balsamic Roasted Vegetables
By Grandmax4
Whisk vinegar and mustard in medium bowl
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves -- pressed
- 2 teaspoons finely chopped fresh thyme
- 1 teaspoon finely chopped fresh basil
- 2 large red onions -- halved, thinly sliced
- 1 yellow bell pepper -- cut into 1/2-inch-wide strips
- 1 red bell pepper -- cut into 1/2-inch-wide strips
- 1 orange bell pepper -- cut into 1/2-inch-wide strips
- 1 1 pound eggplant -- quartered lengthwise, cut crosswise into 1/2-inch slices
- 1/2 pound yellow squash (about 2 medium) -- cut into 1/3-inch-thick rounds
- 1/2 pound zucchini (about 2 medium) -- cut into 1/3-inch-thick rounds
- Coarse kosher salt
Veal Shank with Balsamic Onions and White Beans
By Grandmax4
Heat dutch oven over medium heat
- 2 large onions, halved, sliced
- 1 tablespoon sugar
- 2 teaspoons dried thyme, crumbled
- 1 1/2 cups dry white wine
- 3 tablespoons balsamic vinegar*
- 4 medium veal shanks (about 1 3/4 pounds), well trimmed
- 2 cups canned unsalted chicken broth
- 1 14 1/2-ounce can Italian stewed tomatoes
- 4 large garlic cloves, pressed
- 1 teaspoon dried crushed red pepper
- 1 15-ounce can Great Northern white beans, undrained
- 1/4 cup sliced fresh basil
- Balsamic vinegar is available at specialty foods stores, Italian markets and some supermarkets.
Asparagus and caramelised onion tart
By Grandmax4
To caramelise the onions, warm the oil in a frying pan and begin cooking the sliced onion on a low-medium heat with...
- 1 tablespoon olive oil
- 2 large white onions, sliced
- 1 pinch salt
- 2 teaspoons balsamic vinegar
- 2 teaspoons brown sugar
- 1 sheet puff pastry
- 1 tablespoon melted butter
- 75 g cream cheese
- 75 g mascarpone cheese
- zest of 1/2 lemon
- cracked black pepper, to taste
- 1 bunch asparagus, trimmed
- 1 tablespoon grated Parmesan cheese
APRICOT AND AMARETTO CONSERVE
By Grandmax4
1. Halve the apricots and remove the stones
- 1 1/2 Pounds Apricot
- 1 1/2 Pounds Sugar
- 1/4 Pint Water
- 3 Tablespoons Amaratto
HABANERO GOLD (JELLY)
By Grandmax4
1. in large stainless steel saucepan, combine apricots and vinegar
- 1/3 cup finely sliced dried apricots
- 3/4 cup white vinegar
- 1/4 cup red onion -- finely chopped
- 1/4 cup red bell pepper -- finely chopped
- 1/4 cup Habanero chiles or jalepeno chiles -- finely chopped
- 3 cups granulated sugar
- 1 pouch Bernardin Liquid Pectin
Spinach & Cheese Casserole
By Grandmax4
Preheat oven to 350 degrees
- 2 packages frozen spinach -- (10 ounce) thawed
- 1 onions -- chopped
- 2 garlic cloves -- minced
- 8 tablespoons butter -- melted
- 6 eggs -- beaten
- 16 ounces low fat cottage cheese ( approx. 2 cups)
- 2 tablespoons all-purpose flour
- 1 lb low-fat sharp cheddar cheese -- grated ( approx. 4 cups)
- salt and pepper