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Recipes
Classic Key Lime Pie
By SMSchreiber
Directions: To make the pastry, in the bowl of a food processor, combine the flour, salt and sugar and pulse once ...
- Ingredients:
- For the pastry:
- 1 1/4 * 1 1/4 cups all-purpose flour
- 1/4 * 1/4 tsp. salt
- 1 * 1 tsp. sugar
- 6 * 6 Tbs. (3/4 stick) cold unsalted butter, cut into
- 1 -inch pieces
- 1/4 * 1/4 cup shortening
- 2 to 3 * 2 to 3 Tbs. ice water, or as needed
- For the lime curd:
- 3 * 3 eggs
- 5 * 5 egg yolks
- 1/2 * 1/2 cup sugar
- 3 * 3 Tbs. milk
- * Pinch of salt
- 1/2 * 1/2 cup Key lime juice
- 8 * 8 Tbs. (1 stick) softened unsalted butter, cut
- into 1-inch pieces
- For the meringue:
- 4 * 4 egg whites
- 1/2 * 1/2 tsp. vanilla extract
- 1/4 * 1/4 tsp. cream of tartar
- 1/3 * 1/3 cup sugar
CANDY - Coffee Toffee Bark
By SMSchreiber
The freshly ground coffee intensifies the flavor of the finished candy, and the toffee lends crunch
- 8 oz. white chocolate, finely chopped
- 2 tsp. freshly ground fine-grind coffee
- 1/2 cup chopped plain English toffee or English
- toffee bits (not chocolate covered)
- 1/3 cup chopped chocolate-covered English
- toffee
Cobbler Dough
By SMSchreiber
Directions: In a food processor, combine the flour, sugar and salt and pulse just to combine
- Ingredients:
- 1 1/4 * 1 1/4 cups unbleached all-purpose flour
- 1/3 * 1/3 cup sugar
- 1/4 * 1/4 tsp. salt
- 7 * 7 Tbs. cold unsalted butter, cut into 1/4-inch
- cubes
- 1 * 1 egg yolk
- 1 * 1 tsp. vanilla extract
- 2 * 2 Tbs. very cold water
THE FRENCH CROISSANT
By SMSchreiber
Sprinkle 3 Tbsp flour over butter and blend together on the work surface
- • 3 Tbs Flour
- • 3 sticks Butter (3/4 pound) or Margarine, equally divided and softened at room temperature
- • 4 Cups All-purpose Flour, approximately
- • 2 tsp Salt
- • 2 Tbsp Sugar
- • 2 packages Dry Yeast
- • 1/4 cup Warm Water
- • 1-1/2 cups Milk, warmed to 80 degrees F to 90 degrees F (27 degrees C to 32 degrees C)
- • 1/2 cup Half-and-Half, warmed
- • 1 Egg
- • 1 Tbsp water
Crepes with Lemon Zabaglione
By SMSchreiber
A light and ethereal foamy custard, zabaglione is made by whisking together egg yolks, sugar and Marsala wine
- Ingredients:
- For the crepes:
- 1 1/4 * 1 1/4 cups milk
- 1 * 1 cup all-purpose flour
- 3 * 3 eggs
- 2 * 2 Tbs. unsalted butter, melted
- 1 * 1 Tbs. sugar
- 1/4 * 1/4 tsp. salt
- For the zabaglione:
- 4 * 4 egg yolks
- * Zest of 1/2 lemon
- 1/3 * 1/3 cup sugar
- 1/3 * 1/3 cup Marsala wine
- 1/2 * 1/2 cup heavy cream, whipped to soft
- peaks (optional)
- 1 * 1 tsp. unsalted butter, plus more as needed
- * Assorted fresh berries for garnish (optional)
Cherry Almond Brie
By SMSchreiber
1. Remove Brie from its wrappers and cut in half horizontally
- 1 wheel (15-ounce) Brie
- 1 (21-ounce) can COMSTOCK® or WILDERNESS® More Fruit Cherry Filling
- 1 tablespoon Amaretto liqueur
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon fresh lemon zest
- 1/4 cup toasted sliced almonds
- 1 loaf French bread cut into thin slices or assorted crackers
Granola
By SMSchreiber
Preheat oven to 350 degrees F
- 3 1/2 cups oats
- 1/3 cup butter, melted
- 1/3 cup honey
- 1/3 cup wheat germ (if desired)
- 1/4 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- 1 cup chopped mixed dried fruit
- 1/2 cup chopped nuts (if desired)
Granola 2
By SMSchreiber
Spread oats on a cookie sheet and bake at 350 degrees F for 10 minutes
- 4 cups oats
- 1 cup coconut
- 1 cup nuts
- 3/4 cup wheat germ
- 1/2 cup honey
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
- 1 cup raisins (optional)
- 1 cup dry cereal (optional)
- 8 ounces dried fruit (optional)
- Mini marshmallows (optional)
Great Granola
By SMSchreiber
Preheat oven to 350 degrees F
- 5 cups rolled oats
- 1/2 cup wheat germ
- 1/2 cup wheat bran
- 1/4 cup sunflower seeds
- 1/4 cup sesame seeds
- 1/4 cup walnuts
- 2 teaspoons cinnamon
- 1/2 cup honey
- 1/2 cup apple or pineapple juice
- 2 tablespoons vegetable oil
- 1 cup chopped assorted dried fruit such
- as apricots, raisins, figs or apples
Peanut Butter Granola
By SMSchreiber
Pour boiling water over raisins to cover; let stand 10 minutes; drain
- 1 cup raisins
- 2/3 cup creamy peanut butter
- 2/3 cup honey
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 4 cups oatmeal
- 1/2 cup dried figs, snipped
- 1 cup shelled peanuts