Cherry pie, cherry red cake is one of the dishes in North America is considered "traditional". But this sweet, known worldwide, was often the subject of reinterpretations outside from the territory of States. Today there are a very tasty, which is adding 70 GR almond flour to the recipe.
In addition to this you will need: 280gr base of white flour, 70 GR of icing sugar, butter, 175gr 1 large yolk; for the filling 2 tablespoons almond flakes, 1 tablespoon of cornstarch, 500gr mature cherry. Prior to joining the ingredients turn oven to 200° C, so that it is ready to welcome the cake when you bake.
Mix in mixer the two flours with salt and powdered sugar, add the softened butter and fragmented. With motor running, add the egg yolk, formerly "stretched" with two teaspoons of cold water and let it go until it is all well mixed. Formed a ball, mash lightly, cover with foil and put everything in the fridge for a quarter of an hour.
Passed 15 minute put it back on the countertop and divide the ball into two pieces of slightly different sizes. Your with a rolling pin on a floured surface to a thickness of 7-8 mm, and then place the smaller disk based Pan, lifting flaps of dough in excess. Sprinkle almond flakes on the base and cover everything with an emulsion of corn starch, sugar and cherries.
19.3.13
10.1.13
Recipe for Pizza Dough Easy
The biga is a mixture ranging pre-dough mix added to the dough as much as 30%. In the dough to give more taste, more alveolation more crispness and greater extensibility. Many of you might know him as inevitably swell. You try to prepare your biga or inevitably swell before making homemade pizza: the end result will be softer, fluffy and tasty, but above all more digestible.
Biga pre-dough mix recipe
INGREDIENTS
Flour
water
Brewer's yeast
TIME AND SERVINGS
Prep time: 18 hours
Serves 10 people
Category: pizzas, Focaccia
Once prepared the biga pre-dough mix, we can prepare the dough for our pizza directly by adding it to the ingredients we use normally to make pizza .... Let's see how:
Basic recipe for pizza dough with biga
INGREDIENTS
Flour
water
biga
Brewer's yeast
Salt
extra virgin olive oil
TIME AND SERVINGS
Preparation time: 10 minutes
Serves 8 people
Category: pizzas, Focaccia
Biga pre-dough mix recipe
INGREDIENTS
Flour
water
Brewer's yeast
TIME AND SERVINGS
Prep time: 18 hours
Serves 10 people
Category: pizzas, Focaccia
Once prepared the biga pre-dough mix, we can prepare the dough for our pizza directly by adding it to the ingredients we use normally to make pizza .... Let's see how:
Basic recipe for pizza dough with biga
INGREDIENTS
Flour
water
biga
Brewer's yeast
Salt
extra virgin olive oil
TIME AND SERVINGS
Preparation time: 10 minutes
Serves 8 people
Category: pizzas, Focaccia
28.11.12
Pizza with Meat Recipe
Ingredients:
Pizza dough.
Tomato.
Mozzarella and grated emmental cheese.
Minced meat.
Red and green peppers.
Realization:
First place the dough in a pan and make some holes with a fork to prevent the formation of embossing on it, then pour a layer of tomato and add the mozzarella. We put the dough baked to precook for 15 minutes at 180 degrees.
On the other hand sliced red peppers and green (the amount to everyone's taste) and the FRY in the Pan then add the minced meat and we do it (not passes nothing if not quite done, because then it finishes do in the oven) Finally we add a little tomato.
We remove the dough from the oven and add the meat, finally we ended up baking the pizza so we put it another 10 minutes, take her off and then spread the grated cheese on top for Gratin 5 minutes more.
Pizza dough.
Tomato.
Mozzarella and grated emmental cheese.
Minced meat.
Red and green peppers.
Realization:
First place the dough in a pan and make some holes with a fork to prevent the formation of embossing on it, then pour a layer of tomato and add the mozzarella. We put the dough baked to precook for 15 minutes at 180 degrees.
On the other hand sliced red peppers and green (the amount to everyone's taste) and the FRY in the Pan then add the minced meat and we do it (not passes nothing if not quite done, because then it finishes do in the oven) Finally we add a little tomato.
We remove the dough from the oven and add the meat, finally we ended up baking the pizza so we put it another 10 minutes, take her off and then spread the grated cheese on top for Gratin 5 minutes more.
26.6.12
Vegetarian Pizza Recipe
Ingredients Pizza Dough (2-3 servings)
125 Gr flour
37 Ml water
Olive 25 ml oil
13 Ml white wine
10 G yeast fresh or 1/2 normal yeast sachet
Salt pellizquito
You pinch TSP. sugar
For the preparation of the dough pre-start:
Mix in a bowl with water, white wine and oil and add the sugar and yeast and mix until its complete dissolution. Agregams now the flour and salt, and mix. We put on a surface when I already have a more compact texture, and work it with hands until a homogeneous mass. Once it is well kneaded, gets back into the bowl, and cover with a clean cloth and let stand for 30 minutes.
We go again with the mass....Flattened with the roller on the basis, rectangular shape such as the Inbox (or round if you want more traditional pizza type), and put them on the tray from the oven (with baking paper or aluminum on the tray). To transport the base and it is not broken, we can go by wrapping it on the roller, and carried a tray.
Pizza ingredients
1/2 Courgette
5-6 Tomato Cherry
1/2 Onion
Mushroom
Cheese pizza
Fried tomato
Oregano
Now that you have now how to prepare the dough, and ingredients that are, I will explain step by step images.
125 Gr flour
37 Ml water
Olive 25 ml oil
13 Ml white wine
10 G yeast fresh or 1/2 normal yeast sachet
Salt pellizquito
You pinch TSP. sugar
For the preparation of the dough pre-start:
Mix in a bowl with water, white wine and oil and add the sugar and yeast and mix until its complete dissolution. Agregams now the flour and salt, and mix. We put on a surface when I already have a more compact texture, and work it with hands until a homogeneous mass. Once it is well kneaded, gets back into the bowl, and cover with a clean cloth and let stand for 30 minutes.
We go again with the mass....Flattened with the roller on the basis, rectangular shape such as the Inbox (or round if you want more traditional pizza type), and put them on the tray from the oven (with baking paper or aluminum on the tray). To transport the base and it is not broken, we can go by wrapping it on the roller, and carried a tray.
Pizza ingredients
1/2 Courgette
5-6 Tomato Cherry
1/2 Onion
Mushroom
Cheese pizza
Fried tomato
Oregano
Now that you have now how to prepare the dough, and ingredients that are, I will explain step by step images.
28.2.09
Best Apple Pie Recipe: Company Apple Pie Recipe
If you need a classic apple pie recipe, then this is it. It’s easy and fun making homemade apple pie and this recipe is bound to be a favorite.
3/4 cup white sugar
2 tablespoons flour
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tart apples, peeled, cored and sliced
2 tablespoons butter
2 tablespoons whiskey or vanilla extract
2 (9-inch) unbaked pie crusts
Directions
Preheat oven to 450 degrees.
Prepare pie crust and put bottom layer of crust into a 9-inch pie pan.
In a small bowl, mix together the sugar, flour, salt, cinnamon and nutmeg. Place sliced apples in a large bowl and sprinkle with the sugar mixture. Toss mixture until apples are completely coated. Spoon apples into the pie crust.
Dot the apples with butter or margarine and sprinkle the whiskey/vanilla on top. Put on the top layer pie crust and crimp closed. Make several slits in top of crust to vent.
Bake for 10 minutes. Lower oven temperature to 350 degrees and bake for another 40 minutes.
=> Homemade Apple Pie Recipe: Classic American Apple Pie
Americans love their apple pie and this is a great recipe for any occasion. It’s especially good served diner style - warm with a scoop of vanilla ice cream.
1/3 cup packed light brown sugar
1/3 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1/3 teaspoon ground cinnamon
7 1/2 cups apples, peeled, cored and sliced
1 cup raisins
2 (9-inch) unbaked pie crusts
1 egg
Directions
Preheat oven to 425 degrees.
Spray a deep dish pie pan with cooking spray.
In a bowl, combine white sugar, light brown sugar, flour, lemon, cinnamon; mix well. Add the apples and raisins. Stir until well coated.
Spoon apple mixture into the pie crust. Place second layer of crust on top of filling. Seal the edges.
Beat the egg and lightly glaze top of pie crust with egg mixture. Sprinkle a little sugar on top.
Bake 35 to 40 minutes, until golden brown. Cool on wire rack for 30 minutes before serving.
=> Dutch Apple Pie Recipe: Easy Dutch Apple Pie Recipe
This homemade apple pie is topped off with a sweetly spiced crumble topping that is oh so good.
1 (9-inch) unbaked pie crust
Pie Filling
2 1/2 cups apples, peeled, cored and sliced
1/2 cup sugar
3/4 cup flour
1/2 teaspoon apple pie spice
1 oz. butter, melted
1 tablespoon lemon juice
Streusel Topping
1 1/3 tablespoon dry milk
2/3 cup flour
1/2 teaspoon apple pie spice
1/4 pound light brown sugar, lightly packed
2 tablespoons hard butter
Directions
Preheat oven to 375 degrees.
In a small bowl, combine sugar, flour and apple pie spice. Add dry mixture to apples and toss to coat apples well. Add in the melted butter and lemon juice; stir well. Spoon apple mixture into pie shell.
To make streusel topping, combine dry milk, flour, apple pie spice and brown sugar in a bowl. Cut hard butter into mixture with a fork; mix until well combined. Sprinkle topping over pie filling until completely covered.
Bake 10 minutes. Reduce oven temperature to 300 degrees and bake an additional 25 minutes. Serve with ice cream or cheese.
=> Fried Pie Recipe: Fried Apple Pie Recipe
Forget those fast food versions, this is the real thing. These mini pies are great to pack with lunches.
2 cups all purpose flour
1/2 cup shortening
1 teaspoon salt
1/2 cup cold water
2 apples, peeled, cored and diced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1 cup vegetable oil
Directions
In a saucepan, combine apples, sugar and cinnamon. Cook over low heat. Cook apples until they are soft and tender. Mash with a fork to form a thick applesauce.
In a bowl, sift the flour and salt together. Cut in the shortening. Add water and mix with a fork. Create a ball of dough and roll out to 1/8-inch thick on a floured board. With a cookie cutter, cut out 4-inch round pieces.
In the center of each dough round, spoon 1 heaping tablespoon of apple mixture. Moisten the edges with cold water and fold. Press edges closed with a fork.
In a large skillet, heat oil on medium high heat. Fry pies a few at a time for 2 to 3 minutes on each side, until golden brown. Drain pies on paper towels. Sprinkle with confectioners sugar.
=> Apple Pie Filling Recipe: Anytime Apple Pie Filling Recipe
Here’s a basic apple pie filling to use whenever you need to make a scrumptious homemade dessert.
18 cups apples, thinly sliced
3 tablespoons lemon juice
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
10 cups water
Directions
In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well and bring to a boil. Boil for 2 minutes, stirring constantly.
Add in the apples and return pot to a boil. Reduce heat, cover and simmer until apples are tender (about 6 to 8 minutes). Cool for 30 minutes.
Ladle filling into five freezer containers, leave 1/2-inch space at the top. Cool at room temperature for 1 to 1 1/2 hours.
Seal containers and freeze. Pie filling can be stored in freezer for up to 12 months.
3/4 cup white sugar
2 tablespoons flour
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tart apples, peeled, cored and sliced
2 tablespoons butter
2 tablespoons whiskey or vanilla extract
2 (9-inch) unbaked pie crusts
Directions
Preheat oven to 450 degrees.
Prepare pie crust and put bottom layer of crust into a 9-inch pie pan.
In a small bowl, mix together the sugar, flour, salt, cinnamon and nutmeg. Place sliced apples in a large bowl and sprinkle with the sugar mixture. Toss mixture until apples are completely coated. Spoon apples into the pie crust.
Dot the apples with butter or margarine and sprinkle the whiskey/vanilla on top. Put on the top layer pie crust and crimp closed. Make several slits in top of crust to vent.
Bake for 10 minutes. Lower oven temperature to 350 degrees and bake for another 40 minutes.
=> Homemade Apple Pie Recipe: Classic American Apple Pie
Americans love their apple pie and this is a great recipe for any occasion. It’s especially good served diner style - warm with a scoop of vanilla ice cream.
1/3 cup packed light brown sugar
1/3 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1/3 teaspoon ground cinnamon
7 1/2 cups apples, peeled, cored and sliced
1 cup raisins
2 (9-inch) unbaked pie crusts
1 egg
Directions
Preheat oven to 425 degrees.
Spray a deep dish pie pan with cooking spray.
In a bowl, combine white sugar, light brown sugar, flour, lemon, cinnamon; mix well. Add the apples and raisins. Stir until well coated.
Spoon apple mixture into the pie crust. Place second layer of crust on top of filling. Seal the edges.
Beat the egg and lightly glaze top of pie crust with egg mixture. Sprinkle a little sugar on top.
Bake 35 to 40 minutes, until golden brown. Cool on wire rack for 30 minutes before serving.
=> Dutch Apple Pie Recipe: Easy Dutch Apple Pie Recipe
This homemade apple pie is topped off with a sweetly spiced crumble topping that is oh so good.
1 (9-inch) unbaked pie crust
Pie Filling
2 1/2 cups apples, peeled, cored and sliced
1/2 cup sugar
3/4 cup flour
1/2 teaspoon apple pie spice
1 oz. butter, melted
1 tablespoon lemon juice
Streusel Topping
1 1/3 tablespoon dry milk
2/3 cup flour
1/2 teaspoon apple pie spice
1/4 pound light brown sugar, lightly packed
2 tablespoons hard butter
Directions
Preheat oven to 375 degrees.
In a small bowl, combine sugar, flour and apple pie spice. Add dry mixture to apples and toss to coat apples well. Add in the melted butter and lemon juice; stir well. Spoon apple mixture into pie shell.
To make streusel topping, combine dry milk, flour, apple pie spice and brown sugar in a bowl. Cut hard butter into mixture with a fork; mix until well combined. Sprinkle topping over pie filling until completely covered.
Bake 10 minutes. Reduce oven temperature to 300 degrees and bake an additional 25 minutes. Serve with ice cream or cheese.
=> Fried Pie Recipe: Fried Apple Pie Recipe
Forget those fast food versions, this is the real thing. These mini pies are great to pack with lunches.
2 cups all purpose flour
1/2 cup shortening
1 teaspoon salt
1/2 cup cold water
2 apples, peeled, cored and diced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1 cup vegetable oil
Directions
In a saucepan, combine apples, sugar and cinnamon. Cook over low heat. Cook apples until they are soft and tender. Mash with a fork to form a thick applesauce.
In a bowl, sift the flour and salt together. Cut in the shortening. Add water and mix with a fork. Create a ball of dough and roll out to 1/8-inch thick on a floured board. With a cookie cutter, cut out 4-inch round pieces.
In the center of each dough round, spoon 1 heaping tablespoon of apple mixture. Moisten the edges with cold water and fold. Press edges closed with a fork.
In a large skillet, heat oil on medium high heat. Fry pies a few at a time for 2 to 3 minutes on each side, until golden brown. Drain pies on paper towels. Sprinkle with confectioners sugar.
=> Apple Pie Filling Recipe: Anytime Apple Pie Filling Recipe
Here’s a basic apple pie filling to use whenever you need to make a scrumptious homemade dessert.
18 cups apples, thinly sliced
3 tablespoons lemon juice
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
10 cups water
Directions
In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well and bring to a boil. Boil for 2 minutes, stirring constantly.
Add in the apples and return pot to a boil. Reduce heat, cover and simmer until apples are tender (about 6 to 8 minutes). Cool for 30 minutes.
Ladle filling into five freezer containers, leave 1/2-inch space at the top. Cool at room temperature for 1 to 1 1/2 hours.
Seal containers and freeze. Pie filling can be stored in freezer for up to 12 months.
20.2.09
What's Thanksgiving Without Pumpkin Pie?
Pumpkin pie is standard fare at most Thanksgiving feasts. Many of us look forward to eating it for dessert once a year. However, if you are tired of that thick, sweet piece of pie at the end of this already-filling meal, consider these interesting alternatives.
Pumpkin is a very nutritious fruit -- not a vegetable as most of us believe. Its scientific name is "cucurbita maxima," which reflects the possibility of its "maximum" size. In fact, The World Pumpkin Federation reports the largest pumpkin ever grown weighed more than 1,000 pounds! There are about 26 varieties of pumpkin, ranging in color from bright orange to pale yellow and green.
You can find pumpkin mixed into soups, salads, main dishes, desserts (other than pies) and even drinks. Here are a few different ideas to get your culinary juices flowing: pumpkin soup, pumpkin ravioli, pumpkin-chicken chili, pumpkin risotto, pumpkin ice cream, pumpkin muffins, scones, cookies, bars and breads, pumpkin butter, pumpkin-pecan cheesecake, pumpkin beer, pumpkin fudge,and pumpkin creme brulee. Recipes for these and many other pumpkin dishes are plentiful and readily available at your favorite online recipe site when you put "pumpkin" in the search box provided by the site.
And, if you want to start a new pumpkin tradition, roasted pumpkin seeds are easy-to--make and not as time-consuming as baking a pumpkin pie. It is a fun multi-generational activity which can be enjoyed by children all the way up to senior citizens as your Thanksgiving Day unfolds. Here are step-by-step directions: Rinse the seeds in cold water and remove the pulp and fibers, then drain and blot dry. Coat pumpkin seeds with melted butter or vegetable oil and sprinkle lightly with salt or your favorite seasoning. Spread them on a baking sheet and roast at 300 degrees Fahrenheit for 20-30 minutes or until golden brown. One four pound pumpkin will yield approximately two cups of seeds.
If you roast some of the seeds and plant others, next year you will have your very own pumpkin patch. Then you can select from pumpkins you have grown for use in recipes, thereby starting another tradition for you and your family!
Pumpkin is a very nutritious fruit -- not a vegetable as most of us believe. Its scientific name is "cucurbita maxima," which reflects the possibility of its "maximum" size. In fact, The World Pumpkin Federation reports the largest pumpkin ever grown weighed more than 1,000 pounds! There are about 26 varieties of pumpkin, ranging in color from bright orange to pale yellow and green.
You can find pumpkin mixed into soups, salads, main dishes, desserts (other than pies) and even drinks. Here are a few different ideas to get your culinary juices flowing: pumpkin soup, pumpkin ravioli, pumpkin-chicken chili, pumpkin risotto, pumpkin ice cream, pumpkin muffins, scones, cookies, bars and breads, pumpkin butter, pumpkin-pecan cheesecake, pumpkin beer, pumpkin fudge,and pumpkin creme brulee. Recipes for these and many other pumpkin dishes are plentiful and readily available at your favorite online recipe site when you put "pumpkin" in the search box provided by the site.
And, if you want to start a new pumpkin tradition, roasted pumpkin seeds are easy-to--make and not as time-consuming as baking a pumpkin pie. It is a fun multi-generational activity which can be enjoyed by children all the way up to senior citizens as your Thanksgiving Day unfolds. Here are step-by-step directions: Rinse the seeds in cold water and remove the pulp and fibers, then drain and blot dry. Coat pumpkin seeds with melted butter or vegetable oil and sprinkle lightly with salt or your favorite seasoning. Spread them on a baking sheet and roast at 300 degrees Fahrenheit for 20-30 minutes or until golden brown. One four pound pumpkin will yield approximately two cups of seeds.
If you roast some of the seeds and plant others, next year you will have your very own pumpkin patch. Then you can select from pumpkins you have grown for use in recipes, thereby starting another tradition for you and your family!
10.2.09
Easy-Breezy Lemon Meringue Pie
Lemon Meringue Pie seems to say warm weather, maybe because it's as yellow as sunshine and has clouds of sweet meringue. Simple to love, it was a real challenge to make until now.
Here's a recipe that's quick and easy but still has that homemade flavor you crave. Starting with a lemon bar mix gives it a luscious citrus flavor, while eggs and sugar make it taste so fresh and rich. And the crust? Golden, buttery and sweet.
Serve the pie warm from the oven for oohs and ahs, or for easy Lemon Meringue Bars, just make the recipe in an 8-inch square pan and serve chilled.
Lemon Meringue Pie
Lemon Pie:
1 package Krusteaz Lemon Bar Mix (1 pouch each lemon filling mix and complete crust)
3 whole eggs
1/3 cup water
Meringue:
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Preheat oven to 350ฐF.
For Lemon Pie: Press full pouch of complete crust firmly into bottom of lightly greased 9-inch pie pan or 8x8-inch pan. Bake 8 minutes (crust will be pale). In medium bowl, whisk full pouch lemon filling mix, water and whole eggs together until well-blended. Pour over hot crust. Bake 22-26 minutes or until center does not jiggle when shaken and top begins to brown.
For Meringue: Using an electric mixer, beat egg whites and cream of tartar on medium speed until frothy. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff glossy peaks form. Spread over baked pie. Return to oven; bake an additional 10-15 minutes or until light golden brown. Serve pie warm, or chill if served as a bar.
Makes 1 pie or 16, 2-inch bars.
Here's a recipe that's quick and easy but still has that homemade flavor you crave. Starting with a lemon bar mix gives it a luscious citrus flavor, while eggs and sugar make it taste so fresh and rich. And the crust? Golden, buttery and sweet.
Serve the pie warm from the oven for oohs and ahs, or for easy Lemon Meringue Bars, just make the recipe in an 8-inch square pan and serve chilled.
Lemon Meringue Pie
Lemon Pie:
1 package Krusteaz Lemon Bar Mix (1 pouch each lemon filling mix and complete crust)
3 whole eggs
1/3 cup water
Meringue:
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Preheat oven to 350ฐF.
For Lemon Pie: Press full pouch of complete crust firmly into bottom of lightly greased 9-inch pie pan or 8x8-inch pan. Bake 8 minutes (crust will be pale). In medium bowl, whisk full pouch lemon filling mix, water and whole eggs together until well-blended. Pour over hot crust. Bake 22-26 minutes or until center does not jiggle when shaken and top begins to brown.
For Meringue: Using an electric mixer, beat egg whites and cream of tartar on medium speed until frothy. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff glossy peaks form. Spread over baked pie. Return to oven; bake an additional 10-15 minutes or until light golden brown. Serve pie warm, or chill if served as a bar.
Makes 1 pie or 16, 2-inch bars.
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