Melon Gelatin

Ingredients:

2 1/2 cups apple juice

1 cup orange melon small balls

1 cup green melon small balls
1 1/2 cups Ginger Ale
2 tbsp unflavored gelatin
1 teaspoon lemon juice

Preparation:

Warm up the apple juice.
Dissolve the unflavored gelatin in it.

Add the Ginger Ale and the lemon juice.
Let cool for 1 hour.

Dry the melon small balls with an absorvente paper.
Add them to the gelatin.

Drain it on a round bowl (for 6 cups.)
Let cool until he is firm.


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May 7th, 2007 | Category: apple dessert, apples, cooking, dessert, food, gelatin, gelatin dessert, ginger ale, lemon, lemon dessert, melon, melon dessert, prescriptions, recipes | Leave a comment

Kugelhoff

Ingredients:

4 cups flour
1 tbsp instantaneous yeast
1/3 cup warm milk
2/3 cup sugar
1 tsp salt
4 eggs
2 tbsp licor
Lemon rind
3 oz butter at room temperature

Stuffed:
3 apples
2/3 cup orange jelly
2/3 cup chopped nuts
1 tbsp cinnamon
1 tsp ginger
2/3 cup cake pieces

Varnish:
1 egg
2 oz butter

Preparation:

Stuffed:
Combine the ingredients and set aside.

Place in a table the flour, the yeast, the salt and the sugar and mix.
Form a volcano.
Place it in the center the milk, the lemon rind and the eggs.
Be gathering the flour and knead.
Incorporate butter.
Form a smooth mass kneading about five minutes.
Let duplicate the size at least for two hours.

Stretch the mass in rectangular form.
Varnish it with the egg and butter.
Place the filling all by the mass and coil it.

Cut it in pieces and accommodate it superposed in a greased chimeny mold.
Let grow for two hours covered.

Bake at 175ºC (350ªF)

Let cool.
Dust it with sugar.


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April 24th, 2007 | Category: apple dessert, apples, cake, cinnamon, cinnamon dessert, cooking, food, ginger, guaro, kugelhoff, licor, nut, nuts dessert, pastry shop, pie, prescriptions, recipes | Leave a comment

Cinnamon and Figs Rolls

Ingredients:

2 tbsp dry yeast
1/2 cup warm water
1 cup warm bitter milk
3-4 cups flour
115 g butter
2 eggs

Stuffed:
5 sweetened figs
1/2 cup brown sugar
1 tbsp cinnamon
2 apples
2 tbsp flour

Sauce:
250 ml of heavy cream
1/2 sugar cup
5 drops of caramel essence

Preparation:

Sauce:
Mix the heavy cream with the sugar and the essence until dissolving the sugar.

Pastry:
Place the flour with the yeast in the beater.
Add all the dry ingredients and the egg.
Add the water.
Mix at low speed for 2 minutes.
Increase the speed and stir for 3 more minutes until sharpening the mass.

Place it in a greased tray.
Let ferment for 45 minutes until duplicating its size.

Rolls:
Stretch the pastry in rectangular form.
Place a cinnamon layer, one of brown sugar, one of apple and one of pricked figs.
Coil and cut small rolls of about 5 cm.

Place it in a tray and cover with the sauce.
Varnish with egg.
Let duplicate its size for 25 minutes.

Bake at 210º (425ªF) until gilding.


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April 23rd, 2007 | Category: apple dessert, apple roll, apples, cinnamon, cinnamon dessert, cinnamon roll, cooking, dessert, fig dessert, fig roll, figs, food, pastry, prescriptions, recipes, rolls | Leave a comment
 
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