Hello! I have some pies's recipes.... I think this is very simply and delicious: ingredients: 1/2 Kg apples 2 eggs 200 g sugar (7.05 oz) 200 g flour (7.05 oz) 100 g potato flour (3.53) 1 lemon a little milk a little powder cinnamon. 1 packet of baking powder Butter and breadcrumbs (or flour) for the cake tin. Butter the cake tin and sprinkle of breadcrumbs. Wash,peel, remove the core and thinly slice the apples. In a bowl slam eggs with 150g of sugar (5.29 oz), add flour, potato flour, grated rind of lemon, milk, half of apples and for the last baking powder. Stir until mixture is well blended. Pour all in the cake tin. Garnish the top with apple's slices remained, alternating with a spoon of sugar and a pinches of cinnamon. Put cake tin in the hot oven for 40 mins a 200ðc. Tell me if you like it.

Profiteroles Here's one that uses a food processor Copyright, 2004, Barefoot in Paris, Barefoot Contessa 1 cup milk 1/4 pound (1 stick) unsalted butter Pinch kosher salt 1 cup all-purpose flour 4 extra-large eggs 1/2 cup heavy cream 12 ounces semisweet chocolate chips 2 tablespoons honey 2 tablespoons prepared coffee Good vanilla ice cream (recommended: Haagen-Dazs), for serving Preheat the oven to 425 degrees F. Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick. Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool. For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside. For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.

I've really gotten into marmalade once I tasted the Murcotts from my brother's trees and thought it was a good time to learn to make marmalade. So last year I tried several recipes and did some research on what the prevailing wisdom was for marmalade. I had some successes and some failures; I took a canning class two months ago and the instructor quickly determined the reason for the failures. Here are some websites, recipes, and some notes from my experience. Recipe with pectin: http://www.pickyourown.org/marmalade.php http://canningusa.com/IfICanYouCan/TechniqueMakingMarmalade.htm Anna's Orange Marmalade Recipe source: Ina Garten This is SO easy, but it's time consuming. I love it because it candies the rind and it's not bitter at all. Also, you can change up this recipe with different kinds of citrus. 4 large oranges 2 lemons 8 cups water 8 cups sugar Wash citrus and cut in half from "pole to pole". Cut citrus in very thin slices, being sure to remove the seeds. Place citrus slices and any juice in a heavy-bottomed sauce pot. Add 8 cups of water and bring citrus & water to a boil. Remove from heat and add sugar; stir till dissolved. Place lid on sauce pot and leave citrus mixture to sit over night. The next day, bring citrus mixture back to a boil; reduce temperature and simmer uncovered for 2 hours, stirring regularly. After 2 hours, bring back up to a steady boil, stirring continually, for *30 minutes or until reaching gel stage. Ladle mixture into prepared jars and process in a BWB for 10 minutes. * Sometimes it doesn't take the exact 30 minutes at the end to come to gel stage. I guess it just depends on the water content of the fruit, moisture in the air, etc. I've had mine gel at 20 minutes or less, so just use good judgment. Orange Marmalade 2 cups thinly sliced orange rind 1 quart chopped orange pulp 1 cup thinly sliced lemons about 1 1/2 lemons 1 1/2 quarts water or orange juice Collect seeds as they contain pectin and cook with pulp 5 cups sugar 1. Add water to fruit (oranges, lemons, rinds) and simmer 5 minutes. 2. Cover and let stand 12-18 hours in a cool place. 3. Cook rapidly until peel is tender, about 1 hour. 4. Measure fruit and liquid. 5. Alternate sugar with each cup of fruit mixture. 6. Bring slowly to a boil, stirring until sugar dissolves. 7. Cook rapidly, about 25 minutes. 8. When mixture begins to thicken, stir occasionally to prevent sticking. 9. Pour hot into hot jars, leaving 1/4 inch head space. 10. Adjust caps. 11. Process 10 minutes in boiling water bath. 12. Yield: about 7 half pints. Also notice that you have to leave the fruit sit 12-18 hours so be sure to time this so it'll be ready to start cooking when you are. I started mine on Saturday night and made marmalade on Sunday afternoon after I came home from the farm. Instructions: Water Sugar Makes about 18 jelly glasses. Scrub cut in halves remove seeds and slice into very small pieces. Measure the fruit and juice and add 3 times the amount of water. Soak for 12 hours. Simmer for about 20 minutes. Let stand again for 12 hours. For every cup of fruit and juice add 3/4 cup sugar. Cook ingredients in small quantities about 4-6 cups at a time until they form a jelly. Check by the sheet test with a spoon or use a thermometer 8 degrees F above the boiling point of water for your altitude. Pour into prepared jars seal and process.

Check the Cooking forum, which is much more active than this one.