Chilled Dough For 10 Inch Flan Ring As Described Recipes

Steps:

• Whip cream until stiff and set aside.
• Soften gelatin in rum, then set over warm water until liquid
• Beat egg yolks with sugar until thick and pale in color. Beat in gelatin-rum mixture.
• Fold whipped cream, chestnuts and hazelnuts into yolk mixture.
• Turn mousse into cooled pie shell, mounding it toward the center.
• Prepare chocolate curls slowly and carefully by drawing a swivel-bladed vegetable peeler across the brand flat surface of the chocolate, which should shave off in long curls. Sprinkle curls generously over top of the pie and then sprinkle with confectioners' sugar.

Steps:

• Roll our dough on lightly floured board with lightly floured rolling pin. It should be about 12 inches in diameter and one-quarter-inch thick.
• Line 10-inch flan ring or pine plate with dough, pressing it down firmly and crimping edges. Set aside.
• Peel, core and dice seven apples, reserving the other three.
• Saute apples in butter with sugar for 7 or 8 minutes or until apples are a pale golden brown and moisture evaporates. Stir gently to prevent scorching, but do not overmix or apples will become mushy.
• Stir in lemon rind, crushed hazelnuts and marmalade. Cool filling for about 10 minutes.
• Perheat oven to 350 degrees.
• Peel and core remaining three apples and slice very thinly.
• Turn cooled filling into unbaked pie shell, spreading it evenly. Arrange sliced apples in overlapping rows to cover top of pie.
• Sprinkle lightly with melted butter and honey, and bake for 35 to 40 minutes, or until deep golden brown. Sprinkle with a little honey once or twice during baking, to help browning.
• If after 25 minutes, apples are done but not brown, sprinkle confectioners' sugar on top and slide tart under the broiler for a minute or two, or until glazed.
• Melt apricot jam and mix in applejack or Calvados; brush onto baked pie. Arrange a ring of almonds around rim of tart, is desired.

Steps:

• Preheat over to 350 degrees.
• Roll out chilled dough on a lightly floured board using a lightly floured rolling pin. It should be about 12 inches in diameter and one-quarter-inch thick.
• Line an ungreased 10-inch flat ring or pie plate with dough, pressing dough down firmly and crimping edges. Prick the bottom of the dough generously with a fork. Let rest 20 minutes.
• Line pie shell with aluminum foil and half fill with dried beans.
• Bake for 20 to 25 minutes, or until light golden brown. Remove beans and foil. Set crust aside to cool for at least 30 minutes before filling.
• To prepare filling, beat egg yolks with sugar until mixture is fairly thick and pale. Stir in chunks of butter; add lemon juice and rind.
• In a heavy saucepan, cook mixture over very low heat, stirring constantly with a wire whisk until thick and smooth - about eight minutes. Cool thoroughly.
• Preheat over to 450 degrees.
• Pour cooled filling into cooled pie crust.
• Beat egg whites with salt until frothy. Gradually beat in sugar and cream of tarter until mixture stands in stiff but shiny peaks.
• With a spatula, spread meringue over the filling and out to the edge of the crust, reserving about one-half cup for the basket-weave decoration, which is optional. When meringue is smoothly spread, place reserved portion in a pastry bag, and using a fine tube, with a one-eight-inch opening, pipe out one row of stripes, then criss-cross that with a second.
• Bake in upper third of preheated oven for about five minutes, or until meringue is golden brown. Decorate around edges with half slices of lemon, as shown.

Steps:

• Preheat oven to 375 degrees.
• Peel and hollow out cores of quinces, being careful not to pierce bottom of fruit.
• Sprinkle each with lemon juice as you go.
• Stand quinces in buttered gratin dish.
• Mix together to a cream 2/3 cup sugar, 1/2 cup butter and 3 generous tablespoons heavy cream.
• Stuff quinces with mixture; if some is left, add halfway through cooking.
• Top each quince with sprinkling of sugar.
• Bake 1 hour or until quinces are tender.

Steps:

• Let butter and cream soften at room temperature. Cream them together until thoroughly blended; beat in sour cream.
• Stir in salt, sugar and the egg.
• Gradually beat in flour, adding just enough to make a dough that will stick together. Form a ball, wrap in waxed paper and chill overnight.
• Before rolling out dough, prepare filling by blending prune jam with remaining ingredients. Set aside.
• Divide dough in half; place one half in the refrigerator while you roll the first. Place a sheet of waxed paper on the counter top or pastry board and place the first half of the dough on it. Top with a second sheet of waxed paper. Using a rolling pin, roll dough between sheets of waxed paper, turning the dough over with the paper so it is rolled on both sides and lifting the sheets of paper between every two or three rollings. Dough should be about 1/8-inch thick.
• Roll the second half of the dough in the same way.
• Using a 3 1/2- to 4-inch round cookie cutter, cut circles from the rolled out dough. Place a well-rounded teaspoon of prune filling in the center of each circle.
• Moisten the edges of each circle with a little cold water and shape triangles; be sure to pinch the three corner seams tightly closed.
• Arrange hamantaschen on cookie sheets and place in refrigerator for 30 minutes to an hour before baking.
• Preheat oven to 400 degrees. Bake hamantaschen for about 15 minutes or until bottoms and tops are golden brown.

Steps:

• Preheat oven to 350 degrees.
• Roll dough to a rectangle on a floured board using a lightly floured rolling pin. Dough should be between one-eight and one-quarter-inch thick. Lift dough onto an unbuttered cookie sheet.
• Score half of the sheet of dough in two to two-and-one-half-inch squares, using a sharp knife but not cutting through the dough.
• Bake in the middle of the oven until golden brown - about 30 minutes.
• While dough is still hot, cut scored section from unscored.
• Spread a thin layer of jam onto warm, unscored rectangle of crust. Lay scored section over jam as when making a sandwich.
• Beat egg white with confectioners' sugar, adding enough sugar to make a thin white past that can be piped from a pastry bag, through a tube that has a three-eighth-inch opening.
• Pipe icing in waffle pattern over scored squares. Cut through squares into individual sandwich cookies and dust with confectioners' sugar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small nonstick saucepan, heat the sugar over medium heat. Shake and swirl occasionally to distribute sugar until it is dissolved and begins to brown. Lift the pan over the heat source (4 to 6 inches) and continue to brown the sugar until it becomes a dark golden brown. You may slightly stir while cooking, but continually stirring causes the sugar to crystallize. Pour caramelized sugar into a 1 1/2 quart casserole dish or a large loaf pan, and swirl to coat the bottom of the pan evenly.
• In a blender, combine sweetened condensed milk, cream, milk, eggs and vanilla. Blend on high for one minute. Pour over the caramelized sugar.
• Place the filled casserole dish into a larger pan and add 1 inch of HOT water to the outer pan. Bake in preheated oven for 50 to 60 minutes, or until set.

Steps:

• Mix warm water, yeast, and 1 pinch of sugar in a large bowl, and let stand until the yeast begins to foam and form a creamy layer, about 5 minutes. Stir in milk, 1/3 cup sugar, salt, vanilla extract, eggs, and 1/3 cup vegetable oil until the sugar has dissolved. Mix in about half the whole-wheat flour, and stir until the dough is too stiff to add more flour. Turn the dough out onto a floured surface, and knead in more flour until the dough is no longer sticky. Knead until smooth and elastic, about 10 minutes. Form the dough into a ball, place into an oiled bowl, and cover. Let rise until the dough has doubled in size, about 1 hour.
• Punch down the dough, knead a few times to reshape it, and pinch off a piece of dough about the size of an egg. Roll the dough ball out into an oval shape about 1/4 inch thick. Place finished fried dough on a cloth and cover while you finish rolling out the pastries.
• Heat oil in a deep-fryer or large, deep skillet to 375 degrees F (190 degrees C). Oil should be at least 4 inches deep. Combine 2 cups of sugar with cinnamon to taste in a shallow dish or pie plate, and set aside.
• Gently lower the pastries, one at a time, into the hot oil, and fry 1 to 2 minutes per side until golden brown. Blot excess oil from fried pastries with paper towels; gently press each pastry into the cinnamon sugar while still warm. Shake off excess sugar.

Steps:

• Combine sugar and butter in a mixing bowl or in the bowl of an electric mixer.
• Using the flat paddle of medium speed, or a wooden spoon if you are doing this by hand, blend butter and sugar until no granules of sugar show. It is not necessary for the mixture to be fluffy and it should remain light in color. Add and stir in lightly the salt, egg and vanilla.
• Add flour in thirds, stirring in with paddle or spoon. Add just enough to make a dough that forms a mass and that is very soft but not sticky. The color should be pale yellow. If overmixed, the dough will look dark and greasy.
• Gather dough in a ball, wrap in waxed paper or plastic wrap and chill for at least one hour and preferably three or four hours. Follow instructions for rolling and baking dough with each recipe.