RASPBERRY BEIGNETS WITH VANILLA DIPPING SAUCE
Provided by Alex Guarnaschelli
Categories dessert
Time 3h50m
Yield approximately 24 beignets
Number Of Ingredients 20
Steps:
- In a medium bowl, stir together the yeast and the water. Set aside to proof.
- After 10 minutes, stir in the all-purpose flour, cover with plastic, set aside in a warm place and let it double in size.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar, 8 to 10 minutes. Add the eggs, with the mixer on low speed, one by one. When the mix is smooth, add the vanilla and salt. Stir to blend. Add the bread flour and mix on low speed until fully incorporated.
- Change the electric mixer attachment to a dough hook. Continue mixing the dough until it becomes a ball. Then, stir in the yeast mixture until thoroughly incorporated. Put the dough in a bowl, cover with plastic and allow to proof, 1 hour to 1 hour 30 minutes.
- Lightly flour a cool surface and roll the dough out to about 1 1/2-inch thickness. Cut rounds of dough with a cutter and turn them onto a floured baking sheet to rest, 20 to 30 minutes, before frying.
- Heat the oil in a large pot to 365 to 370 degrees F. Drop the beignets in the hot fat and cook until golden brown on both sides, 3 to 4 minutes. Remove them from the oil with a slotted spoon. Poke the pastry tip into the side of each beignet to inject some of the raspberry jam into the center of each and roll in the granulated sugar. Serve immediately with Vanilla Dipping Sauce.
- In a medium saucepan, bring the cream and milk to a simmer and add the vanilla beans.
- In a medium bowl, whisk together the egg yolks and sugar until they become a pale yellow color, 3 to 5 minutes. When the milk/cream simmers, pour it gently over the egg yolks and whisk to blend. Pour the entire mixture back into the pot and cook, stirring with a wooden spoon, until the mixture thickens slightly, 5 to 8 minutes. The sauce should register about 170 degrees F on a thermometer and still be smooth. Strain into a bowl, stir in the vanilla and allow to cool slightly before refrigerating.
VANILLA & RASPBERRY PROTEIN BISCUITS
A simple recipe made for my brother on his protein craze, designed as an alternative way of consuming protein whilst also being a yummy and healthy option! (well at least healthier than normal biscuits) Created 20th April 2014.
Provided by JF_Muted
Categories Baking
Time 30m
Yield 1 batch, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180 degrees, fan-bake/force.
- In a medium bowl, beat the egg, essence, butter, brown sugar, and rice malt syrup until combined.
- Mix in with a wooden spoon the bicarbonate of soda, flour and protein powder until a thick dough has formed.
- Carefully fold the raspberries into the dough.
- On a small tray with baking paper place the dough in slightly flattened balls.
- Cook in the oven for 15 minutes or until golden brown on top.
Nutrition Facts : Calories 54.8, Fat 3.4, SaturatedFat 2, Cholesterol 19.7, Sodium 45.7, Carbohydrate 5.2, Fiber 0.3, Sugar 3.4, Protein 0.9
RASPBERRY SWIRLS
My mother-in-law shared the recipe for these old-fashioned cookies. Swirls of raspberry jam give them a yummy Yuletide twist. -Marcia Hostetter, Canton, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 dozen.
Number Of Ingredients 11
Steps:
- Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill at least 2 hours. , Divide dough in half. On a lightly floured surface, roll each half into a 12x9-in. rectangle. Combine the jam, coconut and pecans; spread over rectangles. Carefully roll up, starting with the long ends, into tight jelly rolls. Wrap in plastic. Refrigerate overnight or freeze for 2-3 hours. , Preheat oven to 375°. Cut into 1/4-in. slices; place on greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool cookies on wire racks.
Nutrition Facts : Calories 141 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 112mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
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