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Archive for the ‘Desserts’ Category

Mascarpone Berry Bruschetta

01 Jun

Brought to us by Jason

1 loaf baked French Bread, cut into about 20 slices
melted butter
¼ cup superfine sugar
2 tsp. ground cinnamon
1 (8 oz.) carton mascarpone
assorted berries, stems removed, rinsed, drained
honey
———
Lightly brush both sides of each bread slice with melted butter.
In small bowl, completely combine sugar and cinnamon; sprinkle over both sides of each bread slice. Bake in a preheated 375 degree oven until crisp (about 10 mins), turning halfway through; cool.
To serve: Spread each bread slice with mascarpone; top with berries, drizzle with honey.

Source: Kowalski’s

 
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Posted in Desserts, Two Ways

 

Cake “Napoleon”

01 Mar

Brought to us by Paul

Cake
500 g flour
250 g margarine
1 ea egg
1 tb vinegar

Icing
1 c sugar
0,5 l milk
2 ea eggs
2 tb flour
200 g butter
vanilla

———

Icing: Mix sugar, eggs, flour and then pour over milk. Cook on low heat, stirring regularly, until dense. When icing cools down a little, add butter and vanilla.
Dough: cut margarine into small pieces and toss with flour until smooth. Mix egg, vinegar in 1 cup of water and add it to flour.
Knead the dough until elastic and smooth. Divide the dough into 8 parts and put in the fridge for 40-60 minutes.
Preheat oven to 350. Roll out every part very thin, put in a baking form, cut out remains, pierce with a fork and bake in a preheated oven until light golden. Bake the remains of dough until golden colour.
Spread the icing on every shortcake and on the top. Crumb the dough remains and sprinkle all the cake with them. Puy in a fridge at least for a couple of hours.
This is the ‘basic’ recipe – others use different fillings, like raspberry jam, or use a conventional outer icing with decorations.

Source: RussianFoods.com

 
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Posted in Desserts, Russian

 

Vinegar Pie

01 Jan

Brought to us by John

A basic pie pastry, blind-baked in a 9-inch pie pan and cooled

For the filling
2 cups water
1/2 cup all-purpose flour
2 cups sugar
2 eggs, beaten until frothy
6 tablespoons apple cider vinegar
2 teaspoons Limoncello, or other lemon-flavored liqueur, or lemon extract

For the meringue
3 egg whites
3 tablespoons sugar

—–

Preheat the oven to 350 degrees F.

In a heavy 2-quart saucepan, bring the water to a boil. In a small bowl, combine the flour and sugar, tossing with a fork to blend. Add the flour-sugar mixture to boiling water and cook, whisking often, until thickened, about 6 minutes. Remove from heat and slowly add the eggs, whisking vigorously. Return to medium-low heat and cook, whisking, until velvety smooth, about 3 minutes. Add the vinegar and lemon extract and whisk just to blend.

Pour into the cooled pastry shell and prepare the meringue.

For Meringue:

Beat the whites until stiff, add 4 tablespoons sugar, then spread over pie.
Brown meringue lightly by placing the pie under a broiler for a very short amount of time.

Refrigerate until set, about 3 hours.

Source: Food Network.com

 
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Posted in Desserts, Pioneer

 
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