FLORENTINE CUPCAKES
This is one of ten cupcake recipes in the April 2006 issue of the Australian magazine 'super food ideas'. Also posted are Recipe #159665 and Recipe #159780, and I have just posted Recipe #160054.
Provided by bluemoon downunder
Categories Dessert
Time 40m
Yield 12 Florentine Cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C and line a 12-hole 2-tablespoon capacity flat-based patty pan with paper cases.
- Using an hand electric mixer, cream the butter and caster sugar until it is pale and creamy; add the egg and beat until the ingredients are well-combined; sift the flour over the butter mixture and stir gently to combine; stir in the cream; two-thirds fill each paper case with the mixture and smooth the surface.
- The Florentine Topping: Combine the butter, brown sugar and cream in a heatproof, microwave-safe bowl; microwave, uncovered, on high for 1 minutes or until smooth; stir in the flour, almonds, apricots and cherries and spoon the topping over the cupcakes.
- Bake for 20 minutes or until the tops are golden; allow to completely cool in the pan; then transfer to a serving plate.
- Spoon the melted chocolate into a snap-lock bag, seal and snip off 1 corner. Drizzle the melted chocolate over the cakes and serve.
Nutrition Facts : Calories 116.8, Fat 8.4, SaturatedFat 4.4, Cholesterol 30.7, Sodium 100.4, Carbohydrate 10, Fiber 1.2, Sugar 4.1, Protein 2.3
EGGS FLORENTINE CUPS
I'm always looking for creative ways to use up the baby spinach I have in my fridge. I'm also a fanatic about making sure my children get a nutritious breakfast. So I make these up the night before, bake them in the morning and breakfast is done! If there are any leftovers, I reheat them for a quick lunch or dinner. -Jan Charles, Greeneville, TN
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Press ham slices into 6 greased foil muffin cup liners; set aside., In a large skillet, saute onions in butter until tender. Add spinach; cook 3-4 minutes longer or until wilted. Divide spinach mixture among ham cups. Top each with 1 tablespoon of cream, 1 teaspoon of cheese and a dash of salt and pepper. Break 1 egg into each cup., Bake until eggs are set, 15-17 minutes.
Nutrition Facts : Calories 148 calories, Fat 9g fat (4g saturated fat), Cholesterol 209mg cholesterol, Sodium 690mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
FLORENTINES (ITALY)
These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 5 dozen 3-inch Florentines, or 2 1/2 dozen 6-inch Florentine
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
- Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.
- Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.
- Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
- Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.
- Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
- For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.
- For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.
EASY FLORENTINE EGG CUPS
At your next brunch, try this super-simple take on a classic. All you have to do is layer bread, spinach, and eggs in a muffin tin, then bake until the bread is toasted and the yolks are perfectly runny.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Makes 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Using a sharp knife, cut off bread crusts. Brush both sides of bread slices with butter. Gently press one slice into each cup of a standard muffin tin. Place 1 tablespoon spinach in each bread cup, then crack an egg into each; season with salt and pepper.
- Bake until whites are set and yolks are still soft, 15 to 20 minutes. Serve.
QUICHE FLORENTINE
A recipe for quiche Florentine from my mother. Leftovers can be held several days in refrigerator and reheated.
Provided by Anonymous
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Prick pie shell with a fork.
- Bake in the preheated oven until lightly golden, 6 to 8 minutes. Remove and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
- Bring a small pot of water to a boil. Add spinach and cook until heated through and dark green, about 5 minutes. Drain well and let cool.
- Combine Swiss cheese and flour in a bag. Seal and shake until cheese is coated.
- Whisk milk, eggs, salt, pepper, and nutmeg together in a large bowl. Stir in spinach and flour-coated Swiss cheese. Pour into the cooled pie shell.
- Bake in the preheated oven until middle is set, 50 to 60 minutes. Cool slightly before slicing and serving.
Nutrition Facts : Calories 276.9 calories, Carbohydrate 16.5 g, Cholesterol 96.5 mg, Fat 17.5 g, Fiber 1.9 g, Protein 13.9 g, SaturatedFat 7.6 g, Sodium 382.2 mg, Sugar 2.3 g
FLORENTINES
Categories Cookies Chocolate Nut Dessert Bake Christmas Tree Nut Almond Party Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 2 dozen cookies
Number Of Ingredients 6
Steps:
- In a saucepan, mix together 1/2 cup each of heavy cream and sugar and 3 tablespoons butter and bring the mixture to a boil. Remove it from the heat and stir in 1 1/4 cups finely chopped almonds, 3/4 cup finely chopped candied orange peel, and 1/3 cup flour. Drop the batter from a tablespoon into mounds about 3 inches apart on oiled and lightly floured cookie sheets and flatten each cookie with a wet spatula. Bake the cookies in a moderate oven (350°F) for about 10 minutes. Remove them from the oven and let them stand for about 5 minutes. Remove the cookies to a wire rack, let them cool completely, and spread them with chocolate glaze. Chill them.
- Chocolate Glaze
- Melt 1 ounce each of unsweetened chocolate and sweet cooking chocolate over simmering water. Add 2 tablespoons butter and 1 teaspoon honey and stir the glaze until the butter is melted. For an easier glaze, use melted bittersweet chocolate.
FLORENTINES - FIORENTINE (FLORENTINE COOKIES)
My husband Mike makes these fabulous flat (no-flour) Italian cookies every year for the holidays, and they're absolutely heavenly! These cookies are an excellent addition to food gifts, as they will keep for a long time. Silpat baking sheets are very helpful when making these little gems.
Provided by Julesong
Categories Drop Cookies
Time 20m
Yield 20 cookies
Number Of Ingredients 10
Steps:
- Finely chop walnuts, almonds, raisins, orange and lemon peel, cherries, and ginger.
- Melt butter in a saucepan, then add sugar and stir over low heat until sugar is dissolved.
- Bring to a boil and let it boil for 1 minute without stirring (until just turning light golden).
- Remove from heat and mix well with cream and fruit-nut mixture.
- Spoon heaped teaspoonfuls onto greased cookie sheet (if you have a Silpat, use it!), leaving plenty of space for spreading- try only doing four at a time until you see how large they spread.
- Bake at 300 degrees F for 10 minutes or until golden brown.
- Let cool on cookie sheet for 1 minute before carefully removing with spatula.
- Melt chocolate in double boiler or microwave and spread thinly on flat side of cookies.
FLORENTINES
Candy cookies? These sweet chocolate-orange cookies are so luscious and chewy, they taste just like candy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h55m
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Generously grease and flour cookie sheet.
- Stir whipping cream and sugar together until well blended. Stir in almonds, orange peel and flour. Dough will be very thin.
- Drop by scant teaspoonfuls onto cookie sheet. Flatten with knife or spatula.
- Bake 10 to 12 minutes or just until cookies brown lightly around edges. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
- Melt chocolate bars over low heat. Turn cookies over; spread with chocolate. Allow to dry 8 hours at room temperature or until chocolate becomes firm. Store in covered container or in refrigerator.
Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 0 mg
FLORENTINES
Enjoy these classic florentines at Christmas time. Jewelled with cherries and pistachios and coated in chocolate, these biscuits are the perfect festive gift
Provided by Katy Gilhooly
Time 45m
Yield Makes 20
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
- Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
- Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.
Nutrition Facts : Calories 138 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
FLORENTINE CREPE CUPS
Easy homemade crepes form the quick crust for these tempting brunch cups from Kaye Whiteman of Charleston, West Virginia. The flavorful filling includes spinach, mushrooms and bacon.
Provided by Taste of Home
Time 1h5m
Yield 6 servings (12 crepe cups).
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the flour, salt, eggs and milk until smooth. Heat a lightly greased 8-in. nonstick skillet; add 3 tablespoons of batter. Lift and tilt pan to evenly coat bottom. Cook for 1-2 minutes or until top appears dry. Place in a greased muffin cup. Repeat with the remaining batter., In a large bowl, combine the filling ingredients. Place 1/4 cup in each crepe cup. Bake, uncovered, at 350° for 30 minutes or until eggs are completely set.
Nutrition Facts : Calories 495 calories, Fat 37g fat (12g saturated fat), Cholesterol 262mg cholesterol, Sodium 985mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
FLORENTINE COOKIES
Super easy Florentine cookies sandwiched with melted chocolate.
Provided by Dawnsigkap
Categories World Cuisine Recipes European Italian
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil.
- Melt butter in a large saucepan. Remove from heat and mix in oats, sugar, flour, corn syrup, milk, vanilla, and salt until well combined. Drop by level teaspoonfuls 3 inches apart onto the prepared cookie sheets. Spread cookies out thin with a rubber spatula.
- Bake in the preheated oven until golden brown, 5 to 7 minutes. Cool on the cookie sheets.
- Meanwhile, place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes.
- Peel foil from cookies. Spread melted chocolate on 1/2 of the cookies. Top with the remaining cookies.
Nutrition Facts : Calories 160.1 calories, Carbohydrate 22.6 g, Cholesterol 13.8 mg, Fat 7.7 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 4.6 g, Sodium 62.9 mg, Sugar 12.4 g
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