Hklbrries' profile page
Recipes
Pear Frangipane
By Hklbrries
Hmmmm. A French dessert served at the most American of holidays? Puritans and purists might call it culinary here...
- Pastry:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons cold, unsalted butter, cut into small pieces
- 2 tablespoons ice water
- Frangipane:
- 6 tablespoons butter
- 2/3 cup granulated sugar
- 3/4 cup ground almonds
- 2 teaspoons all-purpose flour
- 1 teaspoon cornstarch
- 1 egg
- 1 egg white
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 soft, ripe pears, peeled, cut in half lengthwise and cored
Chocolate Berry Pavlova
By Hklbrries
Preheat oven to 250 F. Line a baking sheet with parchment paper
- 2 tsp cornstarch
- 2 tbsp cocoa powder
- 6 egg whites
- Pinch of salt
- 1 1/4 cups superfine white sugar
- 1 tsp white vinegar
- 1/2 tsp almond extract
- 3 cups heavy cream
- 4 tbsp powdered sugar
- 2 tsp vanilla extract
- 3 cups assorted fresh berries (if large, sliced)
- Fresh mint leaves, to garnish (optional)
Gumdrop Cookies
By Hklbrries
"My mother used to make these at Christmas time each year
- 1 cup shortening
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups sifted flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups quick oats
- 1 cup coconut
- 1 cup gumdrops (try to find small drops that are not spicy, or cut large gumdrops into pieces)
The Jumpy Monkey
By Hklbrries
"Don't knock it until you've tried it
- 1/2 cup (4 ounces) brewed espresso, at room temperature
- 1/2 cup (4 ounces) cream of coconut
- 1 ripe banana
- 2 scoops vanilla ice cream
- 1/4 cup (2 ounces) rum (preferably dark rum)
- 8 to 10 ice cubes, shredded
- 2 tbsp coconut, sweetened
- Nutmeg, to garnish
Apple and Stilton Strudel
By Hklbrries
Preheat oven to 375 F. Butter a 12-inch square baking sheet
- 1 pound fresh apples, peeled, cored and diced
- Juice of 1 lemon
- 1 teaspoon dried thyme
- 1/2 teaspoon freshly grated nutmeg
- 8 ounces Stilton or Roquefort cheese
- 3/4 cup roasted chopped walnuts
- Freshly ground black pepper
- 4 large sheets frozen phyllo pastry, thawed
- 1/2 cup unsalted butter, melted
- 3/4 cup dry bread crumbs
Oatmeal Applesauce Cake with Cream Cheese Frosting
By Hklbrries
Preheat oven to 350 F. Grease and flour two (9-inch) round cake pans
- Cream Cheese Frosting:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups oatmeal (uncooked)
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground cloves
- 1 tsp baking powder
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 4 eggs
- 1 cup applesauce
- 3/4 cup milk
- 1 1/2 cups raisins
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 2 pounds confectioners' sugar
- 1 tsp vanilla extract
Slow Roasted Tomatoes
By Hklbrries
Slow Roasted Tomatoes From “Local Flavors” by Deborah Madison
- 1 1/2 pounds paste tomatoes
- 2 to 3 tablespoons olive oil
- Sea salt
- Freshly ground black pepper
- 1 teaspoon chopped oregano, thyme or marjoram
- 1 garlic clove minced
Spiced Italian Plums
By Hklbrries
Prepare canner, jars and lids
- 6 to 10 pounds plums (see note)
- 2 quarts water
- 2 cups organic cane sugar
- 8 whole cloves
- 2 cinnamon sticks
- Zest from two oranges
Nostalgic Apple Pie
By Hklbrries
Preheat oven to 425 F. Place 1 crust in a 9-inch pie pan
- Pastry dough for 2-crust (9-inch) pie
- 7 cups cored, peeled, thinly sliced baking apples
- 1 cup Splenda sweetener, granulated
- 3 tbsp cornstarch
- 3/4 tsp ground cinnamon
- 1/4 tsp grated nutmeg
- 1/8 tsp salt
Basic Baked Apples
By Hklbrries
Using melon baller, core apples to within 1/4-inch of bottom
- 4 large tart apples
- 1/2 cup granulated sugar, brown sugar (packed), honey or maple syrup
- 1 tsp ground cinnamon
- 1 tsp butter, optional
- 1 cup water