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• View topic - Favourite Recipes
Page 4 of 5

PostPosted: Wed May 10, 2006 5:10 pm
by WaywardSoul
Is this even close, slyragz?


Ingredients

For the macaroons:


1/3 cup or 3 ounces pistachios


3/4 cup confectioners' sugar


2 large egg whites


1 tbsp sugar




For the buttercream:


1/4 cup or 2 ounces pistachios


1 2/3 cups confectioners' sugar


1/2 cup unsalted butter, softened


2 baking sheets, lined with parchment paper




Preparation


Preheat the oven to 350°F.

Grind the pistachios in a food processor along with the confectioners' sugar (this stops them turning into an oily mess), until as fine as dust. Whisk the egg whites until fairly stiff, but not dry, sprinkle the sugar over and whisk until very stiff. Fold the whites into the pistachio-sugar dust, and combine gently. Pipe small rounds onto your lined baking sheet, using a plain 1/2-inch nozzle. Let them sit for about 10 minutes to form a skin. Then put in the oven and cook for 10-12 minutes: they should be set, but not dried out.

Remove from the oven and let cool, still on their sheets, while you get on with the filling. This is simple work: grind the nuts and confectioners' sugar in the processoor as before; then cream the butter and continue creaming as you add the nut dust. Make sure you have a well-combined soft buttercream. Then simply sandwich the macaroons together.

PostPosted: Wed May 10, 2006 5:15 pm
by slyragz
I pulled that one from a google search, and it seems to be missing the almond/cherry flavor that you get with spumoni ice cream, which is what they really reminded me of.


God, I'm drooling.

Thanks for the help. Believe me, if---no, when I figure it out, I will definitely put it out here.

PostPosted: Wed May 10, 2006 5:29 pm
by WaywardSoul
I might be stating the obvious, but did you try asking the folks at Mike's?

Maybe use the recipe I posted, adding a teaspoon or so of almond and cherry extract in the filling?

Please share if you figure it out.
Baking is a hobby of mine and I'd be intersted in trying these as a step up from my standard chocolate-dipped, coconut macaroons.

PostPosted: Sat May 13, 2006 5:12 pm
by Mbwun
Slyragz,

I can't help with the recipe, but I have put out some enquiries on a couple of other message boards I contribute to. One of them is a cooking forum populated by both professional and amateur cooks. Here's a link to it for anyone who might have some cooking-related questions they're looking for answers to:

http://www.cheftalk.com/forums/index.ph ... 1a034766da

PostPosted: Sat May 13, 2006 8:17 pm
by Mbwun

PostPosted: Sun May 14, 2006 4:42 pm
by slyragz

PostPosted: Sun May 14, 2006 9:07 pm
by Mbwun

PostPosted: Mon Jul 10, 2006 11:44 pm
by SqueezeRLZ

PostPosted: Tue Jul 11, 2006 4:26 am
by Slade

PostPosted: Sat Oct 06, 2007 1:50 pm
by Bombz Away
Ooh recipe pages - love em

Heres an easy one for carrot cake

1 Cup self raising flour
1 Teaspoon Bicarbonate of Soda
½ Teaspoon ground Cinnamon
½ Teaspoon ground Cloves
1 Cup firmly packed Brown Sugar
1½ Cups finely grated Carrot
½ Cup Sultanas
½ Cup finely chopped Glace Ginger
½ Cup finely chopped Walnuts
²/³ Cup Vegetable Oil
2 Eggs lightly Beaten


For the cream cheese frosting

60g packaged cream cheese
1 Teaspoon grated Lemon Rind
30g Soft Butter
1½ Cups Icing Sugar


Method

Grease a 15cm x 25cm Loaf pan, line base with paper; Grease paper.
Sift flour, soda and spices into bowl
Stir in Sugar, Carrot, Sultanas, Ginger and nuts.
Stir in combined oil and eggs, beat with an electric mixer on medium speed for 5 minutes
Pour into prepared pan, bake in moderately slow oven for about 1 hour, or until cooked when tested.
Stand for 5 minutes, turn onto wire rack to cool.

Frosting: Beat softened butter, cheese and rind in a small bowl with an electric mixer until smooth. Beat in sifted icing sugar.


Spread cold cake with frosting.

Enjoy!

PostPosted: Mon Oct 08, 2007 3:21 pm
by Mbwun
Had a nice Thanksgiving dinner last night. We didn't eat until after 7 because my new brother-in-law didn't get off work until 7. My sister brought her fantastic pepper salad, and she finally - finally - finally remembered to bring the recipe. So I thought I'd post it for you guys:



1 - 14oz can green beans (drained)
1 - 12oz can kernel corn (drained)
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup each of any other colour bell pepper you would like
1 cup sliced celery
1/2 cup sliced green onion

Dressing:

1/2 cup sugar
1/2 cup apple cider vinegar
1/4 cup salad oil
1/2 tsp salt
1/2 tsp pepper

Mix together and pour over vegetables. Refrigerate.

note:

If you double the vegetables, you don't need to double the dressing.

Chicken Fajita Lasagna

PostPosted: Tue Oct 09, 2007 2:36 am
by ALWFTW

PostPosted: Tue May 06, 2008 7:02 pm
by slyragz
Went to a Kiwanis dinner last night. Catered and they had prepared this dish. I would have never thought to pair these spices with these veggies, but it was incredibly good.

So, of course, I walked back into the kitchen and coaxed the recipe from the caterer.

Spicy roasted veggies

4-5 carrots (peeled and diagonally cut into bite size chunks)
1 lb fresh green beans
palm-full of cumin
couple pinches of chili powder
kosher salt
splash or two of ev olive oil

parboil veggies. preheat oven to 325. drain veggies. toss veggies with olive oil and spices. roast about 20-30 minutes.

is that too easy or what?

PostPosted: Mon May 16, 2011 7:21 pm
by Baidhnobas

PostPosted: Sun Nov 20, 2011 8:16 pm
by Mbwun