She was a robot? She was a ROBOT? (mithrigil) wrote in and_cupcakes, @ 2008-05-04 19:30:00 |
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*edited by animarelicfrom life experience. Sorry about that!
Pictures: Sheffiesharpe's version
Basch fon Ronsenburg Pear Pie
for double-crust:
2 1/4 cups flour
1 1/4 teaspoons salt
1 cup butter, sliced thin
water
Sift the flour and salt. Cut in the butter until the mixture is like cornmeal. Drip cold water on it and mix until it gathers.
Separate the crust in halves. Roll one into a disc of about 1/6” thickness. Drape this one into a buttered pie pan. Poke several thin holes in the bottom and sides with a fork.
Roll the other flat and cut it into 1 1/4” strips.
for pie:
3/4 cup dark brown sugar
3 tablespoons flour
dash salt
teaspoon cinnamon
5 cups peeled and sliced Bosc pears
1 tablespoon melted butter, room temperature
1/2 cup white wine
Mix the sugar, flour, salt and cinnamon.
Toss the sugar mixture with the pears and arrange in the lower crust. Pour the butter and wine over the fruit.
Weave a lattice crust for the top. Brush with butter.
Bake at 450 F for ten minutes. Reduce to 350 F and bake another forty. Fran Marzipan Shape marzipan into fruit forms. Dip them in honey. Roll them in appropriately-colored sugar, if you wish. The Dread Pirate Rat’s-Bane’s Cookie Cake Oven to 350 F. Grease and flour a couple of round cake pans. You’ll need four, but two used twice should be okay. 1 cup dark brown sugar 3/4 cup white sugar 1 cup butter Mix thoroughly until fluffy. 2 eggs 1 1/2 teapsoons vanilla Beat these in until it all looks the same. dash salt dash cinnamon 2 teaspoons baking powder 1 3/4 cups flour Put all this in at once and mix until it’s stable. It’ll be sticky. 3 cups oats Mix this all in too. You might need to put in extra flour if it’s still too sticky. 1 1/2 cups of chocolate candy This too. Spread the batter in the pans and make it level. Remember you’re making four, so. You could divide it first. Bake the layers for about 20, 25 minutes. Test them to make sure they don’t come apart when you take them out of the pans. They should be chewy but not stuck. Let them cool in the pans, then take them out carefully and let them sit in the fridge. The fun part—one layer at a time, cover it with whipped cream and more of the candies until you’ve stacked all four like a real cake. Then you can write on the top whatever you’re supposed to. Or you can use icing instead of whipped cream. Or both. Maybe both. But lots of it, because if you use too little the cookies absorb it all and it looks like you didn’t use any. Or! Or you could use ice cream and freeze the cake. But only if your freezer has room in it. And you have to serve it cold. Oh, and when you’re finished you should put more decorations on it. And jimmies. The round ones. not the waxy ones you put on ice cream. Unless the cake is an ice cream cake now. Then I guess its okay. Penelo Pineapple Custard Tarts You’ll need to grease six mini-tart pans. Or you could make one big one. But it’s more fun when everyone gets a little one of her own, I think. Crust is— 1/2 cup sugar 1/2 cup butter 1 egg 2 cups flour Mix the sugar and butter together first, then add in the egg and the flour. Once it’s all smooth, spread it out in the bottom of the pans, or the pan. Flat is good. The oven’s at 425 degrees. Bake the pans for six to eight minutes, maybe ten if you’re just using the one big one. The Filling is— 1/2 cup sugar 1/4 cup cornstarch 2 1/4 cups milk (you can use fat-free if you have to, but it’s better to use 2% or higher) 2 egg yolks 1/2 teaspoon almond extract Put the sugar and cornstarch in a saucepan, then stir in the milk until it’s dissolved. Cook this over medium-high eat until it’s all bubbly. Remove it from the heat, stir some of it into the egg yolks, and then stir the mixed yolks back into the main mixture. Put it all back on the heat and keep stirring, it should only be another to minutes. Once it’s off the heat, put the almond extract in. The crusts should be cool by now, so you can pour the custard over it and wait until it’s set. Then you just cover it with fresh pineapple. And sometimes I like to put a swirl of whipped cream on each tart and then a cherry. So they’re right-side up! Her Majesty’s Royal Nut Cakes Dough: 1 cup whole milk 1/4 cup butter 2 packages active dry yeast 2/3 cup water, about 110 F 1/2 cup white sugar 1 1/2 teaspoons salt dash cinnamon 1/2 teaspoon ground ginger 5 1/2 cups flour, at least Scald the milk. Stir in the butter after, when it is removed from the heat. While that is cooling, dissolve the yeast in the warm water and proof for ten minutes. Add the milk to the yeast after. Stir in the salt, sugar, and spices until uniform, then add in the flour in increments. Once the dough has pulled together, spend at least a quarter of an hour kneading it. Then let it rise in an oiled bowl for two hours at least. [Make the filling during this time.] Once the bulk of the dough has doubled, punch it down and halve it. Filling: 1 cup white sugar 1 1/2 teaspoons ground ginger 1 teaspoon cinnamon 2/3 cup chopped pistachios 2/3 cup chopped pecans 2/3 cup diced Turkish apricots 1/2 cup melted butter Combine it all until thoroughly mixed. Roll out each round of dough to about 10” by 16”, then slice each in half. Spread these quarters with the filling, evenly, and leave an inch for sealing. Then roll out each so thay they remain lengthwise, like jelly-rolls. Twist two of the ropes together, then roll into a ring and flush the sides. Do the same with the other two. Brush the tops with melted butter or egg-whites. Bake the cakes at 375 F for half an hour. Glaze: 3 tablespoons apricot nectar confectioner’s sugar Mix until liquid and uniform. When the cakes are cool, pour the glaze over them. The cakes are best garnished with candied ginger. His Excellency the Emperor Larsa Ferrinas Solidor Parfait In large individual parfait glasses, layer in the following order: dark chocolate crumbled cake slivered strawberries lemon buttercream blanched slivered filberts Repeat thrice. Pour over the parfait enough champagne to fill the gaps. Top with a decorative spiral of the lemon buttercream. Garnish with a strawberry. Gabranth Brownies 1 cup shortening 3 tablespoons dark unsweetened cocoa powder 1 1/2 cup white sugar 3 eggs 1 1/2 teaspoon vanilla extract several finely chopped jalapenos (as many as you can take) bittersweet chocolate chips (same) dash cinnamon 1 teaspoon chili powder 3/4 cup flour 1 Preheat oven to 350 degrees F. Grease a 13x9. 2 Melt shortening and cocoa in the top of a double boiler over low heat. Stir occasionally until shortening is melted. Remove from heat. Stir in sugar, eggs and vanilla until well blended. Add the jalapenos, chocolate, and spices. Slowly add in flour and mix well. Spread batter evenly in pan. 3 Bake 30 minutes, or until toothpick inserted in the center of brownies comes out clean. Frosting: 1 cup butter, softened 3/4 cup unsweetened cocoa powder 1 pinch salt 5 tablespoons boiling water 2 1/4 cups confectioners' sugar 1 In a large bowl, cream the butter. Add in cocoa, salt and boiling water, stirring until smooth. 2 Add powdered sugar and beat until frosting reaches a spreadable consistency. If frosting seems too thick, add water. If it seems too thin, add powdered sugar. Vossler York Azelas Cheesecake --
Best warm.
Vanilla ice cream.
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Pictures: Cadence_Zero's version
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INGREDIENTS:
2 cups crushed chocolate graham crackers
1/2 cup white sugar
1/2 cup butter, melted
5 (8 ounce) packages cream cheese, softened
5 eggs
2 egg yolks
2 cups white sugar
1/4 cup all-purpose flour
1/2 cup heavy whipping cream
dark melting chocolate
blackberries
DIRECTIONS:
Must be prepared a day in advance of serving.
Preheat oven to 400 degrees F (200 degrees C).
Mix the chocolate grahams, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of a farking huge springform pan. Bake for fifteen minutes to set.
In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth and room temperature. Add the remaining cups of white sugar, the flour and the heavy cream. Blend until uniform. Pour batter into prepared pan.
Bake at 400 degrees F for 10 minutes, then turn oven temperature down to 250 degrees F and continue baking for 50 minutes, or until filling is set. This may actually take a while longer, depending on your oven. Test it with a quick stab--if the blade comes out dry, or nothing leaks from the wound, you're fine. Let the cheesecake cool, then refrigerate.
In the meantime, melt the chocolate. Set aside a bunch of wax paper, and dribble the chocolate onto it in whatever designs you desire. Once the chocolate is spent, freeze it.
When the cake is good and cold, decorate it with blackberries and the chocolate designs. Serve with or without handmade whipped cream.
Pictures: Sister_Coyote's version
Viki's version