Marhta Teahan: Go to this site:http://allrecipes.comYou can search for any recipe and get many choices. The recipes have ratings so it can help you decide which one you want to make. You'll love it. It's like one big community cookbook.
Arnulfo Seegars: Sweet Pastry Crust:1 1/2 cups (210 grams) all purpose flour1/8 teaspoon salt 1/2 cup (113 grams) unsalted butter, room temperature1/4 cup (50 grams) granulated white sugar 1 large egg, lightly beaten Lemon Curd:3 large eggs 1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice) 3/4 cup (150 grams) granulated white sugar 4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces1 tablespoon (4 grams) lemon zest Meringue:4 large egg whites1/2 cup plus 2 tablespoons (130 grams) white granulated sugar1/2 teaspoon cream of tartarLemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lem! on which consists of both the yellow zest and white membrane (pith).TIPS:Always remove the zest first before halving and squeezing the lemon. Thin, smooth skinned lemons at room temperature yield the most juice. Thick, bumpy textured cold lemons give the maximum amount of zest. Use a fine strainer to remove the seeds and pulp from the juice. Sweet Pastry Crust: In a separate bowl, sift or whisk together the flour and salt. Set aside. Place the butter in your mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Don't over mix or the butter will separate and lighten in color. Add flour mixture all at once and mix just until it forms a ball. Don't overwork or pastry will be hard when baked. Flatten dough into disk, cover with plastic wrap, and refrigerate for about 30 minutes or until firm. Have ready an 8 - 9 inch (20 - 23 cm) tart pan with removable bottom. On a lightly floured surfa! ce, roll out the pastry into an 11 - 12 inch (28 - 30 cm) circ! le that is about 1/8 inch (3 mm) thick. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be about an inch larger than pan. When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan. Never pull pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. With a thumb up movement, again press dough into pan. Roll rolling pin over top! again to get rid of any extra pastry. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten in the flour. Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights, rice or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake the crust for 20 to 25 minutes or until the crust is dry and lightly golden brown. For Lemon Curd: While the crust is baking make the Lemon Curd. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, whisking constantly (to prevent it from curdling), until the mixture becomes pale in color and quite thick (like a hollandaise sauce or sour cream) (160 degrees F or 71 degrees C on! a thermometer). This will take about 10 minutes. Remove from heat an! d immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest. Immediately pour the lemon curd into the baked crust and smooth the top.Reduce the oven temperature to 350 degrees F (177 degrees C). Bake the tart for about 10 minutes or until the lemon curd is firm but still a little wobbly in the center. Do not let it brown or burn. For Meringue: In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the sugar and continue to whip until stiff peaks form. Using a spoon, place dollops of the meringue over the entire surface of the hot lemon curd, starting at the outside edge of the tart. (Make sure the meringue comes right up to the crust and there are no gaps between the crust and the lemon curd.) Then, with the back of your spoon, ge! ntly press down on the meringue to get rid of any air pockets and to make sure all the lemon curd is covered with the meringue. If desired, swirl the meringue making a few decorative peaks. Return the tart to the oven and bake for about 10 to 15 minutes or until the meringue has nicely browned.Remove from oven and place on a wire rack to cool, away from any drafts. When cool, serve or else cover and refrigerate.Serves 6 - 8...Show more
Brittanie Zakutney: Dominican Cake Submitted by: Alicia Alvarez Average Rating: ***Ingredients2 cups of wheat flour2 tsp. of vanilla extract1/2 cup of orange juice2 cups of butter2 cups of sugar2 tsp. baking soda3 eggsless than a 1/3 of a lemon peel. 1 can of condensed milkDirectionsBoil the condensed milk for approximately 2 hours. The condensed milk will be the caramel for the middle of the cake.Mixed the butter and sugar until it is creamy. Add the eggs one by one. Slowly add the orange juice, the vanilla and the lemon peel.Slowly! add the flour to the mixing. Mix until the flour is creamy .Take a rou! nd pan and butter it all around with a little bit of wheat flour. Pour the mixing into the pan and put the oven to 220c. Let it cook for 1 1/2 hour. Let the cake coolTo make the frosting: you will need 5 egg whites and 1 cup of sugar. Mix until the frosting is very thick. Put the caramel in the middle of the cake, then decorate it with the frosting.Makes 8 servings --------------------------------------------------------------------------------Rate this Recipe: Excellent Very Good Good...Show more
Cyndy Grimes: Easy Fudge.This recipe probably came from Eagle Brand or Nestle, I can't remember which one. So I'll give credit to both. It is probably the easiest recipe in the world, thus the name! For an even more indulgent version, use chocolate flavored sweetened condensed milk.INGREDIENTS: * 12 oz. pkg. semisweet chocolate chips * 14 oz. can sweetened condensed milkPREPARATION:Place chips and milk in microwave safe bowl. Microwave on medium power for 2-3 minute! s, stirring after 2 minutes. Microwave, stirring at 1 minutes intervals, until chips are melted and mixture is smooth and thick.Pour into greased 8" square pan and cool. You can also melt the chips and milk in a heavy saucepan over low heat....Show more
Star Gollnick: Hot Fudge Ice Cream Bar DessertWest "This is an incredibly easy rich and satisfying ice cream dessert made with ice cream sandwiches and fudge sauce. This keeps in the freezer very well and can be eaten straight from the freezer."Original recipe yield: 1 - 9x13 inch dish INGREDIENTS1 (16 ounce) can chocolate syrup 3/4 cup peanut butter 19 ice cream sandwiches 1 (12 ounce) container frozen whipped topping, thawed 1 cup salted peanuts DIRECTIONSPour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature. Line the bottom of a 9x13 inch dish with a layer of ice cre! am sandwiches. Spread half the whipped topping over the sandwiches. Spo! on half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve....Show more
Zulema Baccam: Go to Foodnetwork.com You can get any desert that strikes your fancy. I love this recipe. Bananas Foster6 tablespoons unsalted butter 1 cup light brown sugar, packed 6 ripe bananas, peeled, sliced lengthwise and halved 1/4 cup banana liqueur 1/2 cup dark rum 1/2 teaspoon ground cinnamon 1 pint vanilla ice creamMelt the butter in a large skillet over medium-low heat. Add the brown sugar and stir until the sugar completely dissolves, about 2 minutes. Lay the bananas in the pan and cook on both sides until they become slightly soft and begin to brown, about 3 minutes. Remove the pan from the heat and add the banana liqueur and then the rum and cinnamon. Tip the pan slightly and carefully ignite the alcohol with a long kitchen match or kitchen lighter to flambe. Put the pan back on the heat and shake it back an! d forth basting the bananas, until the flame dies out. Divide the ice cream among dessert bowls. Gently lift the bananas from the pan and place 2 pieces on the ice cream. Spoon the sauce over the ice cream and serve immediately....Show more
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