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14 June 2008 @ 05:56 pm
Recipes!  
Look look, an update twice in one day! I'm stepping it up!

Although this isn't really an update. It's a chance for me to a) finally use the tagging system and b) keep an easily accessible copy of all these things that I (mostly) have never made before but want to keep in mind for future opportunities and will inevitably lose in their original form if not copied down again.


Hamantaschen



Filling*
1 package (500 grams) pitted prunes, stewed
1 cup shelled walnuts or other nuts
½ teaspoon cinnamon
1 tablespoon sugar
1 tablespoon lemon juice


Chop the prunes and nuts. Add cinnamon, sugar, and lemon juice. Mix thoroughly and set aside.

*Prune butter or apple butter can be substituted for prune-nut filling.

Dough
½ cup butter or margarine, softened
¾ cup sugar
3 egg yolks
1 cup sour cream
3 cups flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon vanilla
½ teaspoon grated orange rind


Cream together the butter and sugar. Beat the egg yolks in a separate bowl and add to the butter-sugar mixture. Add the sour cream. Mix well.

In a large bowl, sift together the flour, baking powder, and baking soda. Add the dry ingredients to the butter-sugar mixture. Then add the vanilla and grated orange peel. Mix well.

On a floured board, roll out the dough about three millimeters thick. If the dough is too sticky, cover and refrigerate for several hours before rolling out. Cut into eight-centimeter circles with a cookie cutter or a drinking glass turned upside-down. Place a teaspoon of filling in the center of each circle. Draw up two sides of the circle and pinch them together. Draw up the third side and together with the other two sides to form a triangle, leaving the center open. Place the hamantaschen on greased baking sheets. Bake about 20 minutes at 175ºC until lightly browned.

[source: Highlights for Children magazine, March 1999]


The Gingerbread Man



Ingredients*
8 teaspoons butter or margarine, softened
½ cup brown sugar, firmly packed
½ cup molasses
1 egg
2½ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon powdered ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon ground allspice


In a large mixing bowl, cream together the butter and sugar, then beat in the molasses and egg.

In a separate bowl, stir together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and allspice. Add these dry ingredients to the wet mixture, and beat them all together until the dough is completely combined. Cover it with plastic wrap or a kitchen towel, and chill in the refrigerator for one hour.

Preheat the oven to 375ºF (190ºC), and grease the baking sheets.

Roll the dough to a 1/2-centimeter thickness. Cut the dough with cookie cutters and place the cutout figures on the greased baking sheets. Bake about 7 minutes. Remove the baking sheets from the oven.

While biscuits are warm, press in raisins or candies. Remove to racks to cool.

Once the ginger figures have cooled, add frosting and other decorations.

[source: Highlights for Children magazine, December 1999]

*Instead of allspice and molasses, 1 pkg. instant butterscotch pudding mix can be used to substitute


Pretzels



Ingredients

1 tablespoon dry yeast
½ cup warm water
1 teaspoon honey
1 teaspoon salt
1½ cups flour (plus enough to sprinkle on the cutting board)
melted butter
coarse salt


In a large bowl, dissolve the yeast in the warm water for about five minutes.

Add honey and salt.

Add flour and stir until thick, not runny.

Sprinkle cutting board with flour. Empty mixture from bowl onto board and knead with hands for a few minutes.

Roll long pieces and form letters and shapes.

Put some melted butter on the pretzel and sprinkle with coarse salt.

Place on a greased baking sheet. Bake for 14 minutes at 424ºF (220ºC).

[source: Highlights for Children, April 1999]
 
 
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