Peach kuchen?
9 years ago
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LOOKING for: a cake called......'Furstakaga'?
Comments (4)THE ARISTO-CAKE, FYRSTEKAKE (www.fromnorway.net) At first this cake might seem a little daunting, it requires grinding hazelnuts or almonds, but after that it is as easy as -cake. To make an easier version of the cake, but just as delicious, substitute the hazel filling with a layer of jam or applesauce. 1 large or 2 small 250 grams flour 125grams butter or margarine 125 grams sugar 2 tsp. baking powder 1 egg Almond Filling 200 grams almonds 200 grams powdered sugar 1/2 tsp. cinnamon 1/2 tsp. cardamom 1 large boiled potato, cold 1 egg hite Crumble butter and flour together. Add the sugar, baking powder and then egg. Put 1/3 of the dough to the side, with the rest press it evenly out in a cake for, with a bit up the sides. Spread the almond filling out over the dough. Roll the remaining dough out to about 1/4 inch thickness and the cut into 1-inch strips. Lay half of the strips over the almond filling in one direction and the other half perpendicularly over them. Brush egg white.And bake for approximately 50 minutes at 350 degrees Fahrenheit. Almond Filling Grind almonds and mix together with the cooked potato. Add the powdered sugar and spices. If the mixture is too dry 1 tlb of water can be added....See MoreRegional Desserts
Comments (81)Annie, I always thought the batter poured over the fruit was a more recent method. My mother made a bottom crust AND a top crust. The crust was always my favorite part of any pie, cobbler or not. No wonder bread is my favorite food. And..your thought about raising chickens being a factor in the egg custard is probably right. My Dad died when I was only 9. We had to move to a smaller place, and although we continued to live in the country we didn't have cows, but did raise chickens and at least one hog a year. I'm lovin' this thread...brings back a lot of good memories. That makes me think of something else. Did any of you all ever have fried raisin pies? I can remember coming home from school and smellin' those pies before I ever got in the door! jude...See MoreI'll share my recipes, if you'll share yours - March 22, 2010
Comments (5)I just saw this recipe on Tasty Kitchen--a Pioneer Woman's recipe web site. I have no intentions of making these, just thought I'd share. Seems like a lot of work to go through to have a major heart attack! BACON SALTED CARAMEL BROWNIES Â2 slices Bacon ½ cups Heavy Cream Â2 cups Sugar, Divided Â14 Tablespoons Salted Butter, Divided Â6 ounces, weight Chocolate Chips ¼ cups Dutch Process Cocoa Powder Â3 whole Eggs Â2 teaspoons Vanilla Extract Â1 cup Flour Preparation Instructions In a small saucepan, fry two slices of bacon until crisp (I find itÂs easiest to do this when the bacon is cut in half). Remove the bacon and set aside, reserving the bacon grease in the pan. Add cream to the hot pan and let cool. When bacon is cool, crumble or chop finely. In a larger pan, heat 1 cup of the sugar over high heat until the mixture is liquid and a deep amber color (watch it carefully toward the end to make sure it doesnÂt burn). When the sugar is perfectly caramel-colored, all at once add 6 tablespoons of the butter and the cooled bacon cream, and stir until the butter is melted (the mixture will foam up when you add the cream; thatÂs why a larger pan is essential). Add the chopped bacon and let the mixture cool thoroughly. Preheat the oven to 350 degrees. Line an 8-inch square pan with two sheets of aluminum foil that cover the bottom and sides of the pan. Grease the foil with butter or a little BakerÂs Joy. In a large microwaveable bowl, melt the remaining 8 tablespoons butter and the chocolate together in the microwave. Start with 30 seconds, and stir thoroughly, then microwave for 10 seconds at a time, stirring between each bout of nuking, until the chocolate is melted and incorporated into the butter. (You can also melt them together over the stove.) Add the cocoa and whisk until smooth, then add in the eggs, one at a time, and the remaining 1 cup sugar, vanilla and finally the flour. Stir only until combined. Scrape half of the batter into the prepared pan. Then drop about a third of the bacon caramel, evenly spaced, over the brownie batter in the pan. It doesnÂt have to cover the whole batter, but should be in splotches. Spread the remaining brownie batter over the top, then drop spoonfuls of the remaining caramel sauce over the top of the brownies and swirl. Bake for 35 to 45 minutes, but err on the side of underbaking. Remove from the oven and cool completely. The caramel will be pretty gooey still, so you might want to wait to cut these until just prior to serving, and/or store in the refrigerator. Cut into small pieces and enjoy the gooey, salted caramel bacon goodness....See MoreWhat's for Dinner - Sunday, July 20?
Comments (10)Had a very special cookout at the home of our friends who used to live in Beaufort, SC (we were friends of mine there, too) and some mutual friends who still live there and are visiting for a few days. They brought several pounds of fresh shrimp and live blue crabs. Oh my. A big pot of Frogmore Stew (aka Lowcountry shrimp boil) was cooked up (shrimp, fresh sweet corn pieces, chunks of smoked sausage, Old Bay) and another of the crabs. I still have my outdoor propane stand and huge stainless pot from my lowcountry days and it was well employeed. We also had a big crunchy salad, angel biscuits and rolls, slaw, sliced tomatoes, peach kuchen, ice cream, ginger cookies, watermelon. Everybody will be here for supper. I'll be cooking a few things today and the chicken is marinating....See More
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