2015年02月24日

Parmesan Grissini

This recipe has been tested by Country Living
These savory nibbles strike the perfect balance between crunchy and chewy. Bundled in wax paper and sealed with gold stickers, they become even more tempting. (Wax paper, $7.38 for 75-foot roll; amazon.com. Stickers, $4.99 for roll of 100; sticker.com).

By Annie Rigg



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Nutritional Information


Calories--
Total Fat--
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--
parmesan grissini

Catherine Gratwicke

Yields: 25 to 30 grissini

Oven Temp: 400

Ingredients
U.S. Metric Conversion chart

2 2/3 cup(s) bread flour
3 teaspoon(s) active dry yeast
1 teaspoon(s) sea salt
1 teaspoon(s) crushed fennel seeds
1/4 teaspoon(s) crushed red pepper
3 tablespoon(s) olive oil
1 cup(s) warmed milk
1/4 cup(s) (about 1 ounce) finely grated Parmesan

Directions

In a bowl, combine bread flour, dry yeast, sea salt, fennel seeds, and red pepper; make a well in the middle.
Pour olive oil and warmed milk in well. Stir until dough vitamin b
comes together. Add Parmesan and mix until incorporated.
Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Shape dough into a ball and return to bowl. Cover with plastic wrap; set in a warm, draft-free place; and let rise until doubled in size, about 1 hour.
Lightly flour work surface again, then turn dough out and knead lightly for 1 minute. Using a rolling pin, roll dough into a 12- by 15-inch rectangle about 1/4 inch thick. Using a sharp knife, cut dough into strips just under 1/2 inch wide. Lightly flour hands, then Touch Overlay
quickly roll strips until they're slightly rounded.
Transfer to a parchment-lined baking sheet, leaving space between each strip. Set aside to rise again, 15 to 20 minutes. Meanwhile, preheat oven to 400 degrees F. Bake in batches on middle shelf until golden brown, 15 to 20 minutes, flipping breadsticks halfway through. Let cool completely.
  


Posted by れあ at 11:29Comments(0)

2015年02月17日

Crumb Topping

The perfect pie topping for a fruity crisp.

By Woman's Day Kitchen

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Nutritional Information


Calories--
Total Fat--
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--
crumb topping

Steve Giralt; food styling by Vivian Lui; prop styling by Erin Swift

Yields: 1 batch topping (about 2 cups)

Total Time: 5 min

Prep Time: 5 min

Ingredients
U.S. Metric Conversion chart

1 cup(s) all-purpose flour
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) kosher salt
1/2 cup(s) (1 stick) cold unsalted butter, cut into small pieces electric motor ac
1/2 cup(s) old-fashioned rolled oats
1/4 cup(s) turbinado sugar (such as Sugar in the Raw)

Directions

In a large bowl, whisk together the flour, cinnamon,Travel Agency Hong Kong and salt. Add the butter; rub the mixture between fingers until coarse crumbs form.
Toss with the oats and sugar and squeeze the crumble between your hands to form small clumps. Cover and chill for at least 20 minutes or up to 5 days.
When ready to use, spoon over the filling, breaking business bank account requirement up any very large pieces and bake until the fruit filling is tender and the top is golden brown, 60 to 75 minutes.
  


Posted by れあ at 12:22Comments(0)

2015年02月03日

No-Bake Mocha Roll

Rich, creamy and surprisingly simple—it only takes a half-hour to prep—this recipe layers store-bought poundcake with a generous slathering of chocolate- and coffee-flavored custard.

By Woman's Day Kitchen

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Nutritional Information


Calories258
Total Fat15g
Saturated Fat8g
Cholesterol76mg
Sodium100mg
Total Carbohydrate30g
Dietary Fiber0
Sugarsn/a
Protein3g
Calcium--

Jaccqueline Hopkins

Serves: 14

Total Time: 3 hr

Prep Time: 30 min

Ingredients
U.S. Metric Conversion chart

1 10.75-oz store-bought frozen poundcake, brought to room temperature
2 large egg yolks
1/2 cup(s) sugar
2 tablespoon(s) cornstarch
1 1/3 cup(s) whole milk
1/4 cup(s) instant coffee
6 ounce(s) semisweet chocolate chips
3/4 cup(s) heavy cream
14 chocolate-covered coffee beans ac motor


Directions

Using a long knife, trim the crust off the poundcake so cake resembles a brick (you won't need the crust). Cut cake lengthwise into 6 equal slices. Place slices, long sides touching, side by side on a sheet of wax paper on work surface. Top with wax paper.
With a rolling pin, roll slices into a rectangle, roughly 12 1/2" x 9 1/2" (slices should fuse together). If cake cracks, patch with crumbs (from ends) while rolling. Slide, still between wax paper, onto a flat baking sheet; set aside.
Whisk the yolks in a medium bowl, set aside. In a medium saucepan, whisk together the sugar and cornstarch. Whisk in the milk and bring to a boil. Boil, whisking constantly for 1 minute. Remove from heat.
Gradually whisk half the milk-sugar mixture into the yolks. food tour hong kong Add the entire yolk mixture to the saucepan and cook over medium heat, stirring often, until the mixture thickens, 10 to 12 minutes.
Remove from heat and add the coffee and chocolate chips. Stir until coffee dissolves and chips melt. Transfer 1/2 cup of the custard mixture to a small bowl and cover with plastic, pressing the plastic directly against the surface; refrigerate.
Remove the wax paper from top of the cake. Spread the remaining custard evenly over the cake, leaving a 1/4-in border all the way around. Place a piece of wax paper directly on the chocolate custard-covered poundcake (to keep it from forming a skin). Refrigerate until chilled, about 30 minutes
Meanwhile, using an electric mixer, beat the cream in a large bowl until stiff peaks form. Fold in the reserved 1/2 cup chocolate custard; refrigerate until read to use.
Have ready a serving surface (see tip). Carefully lift wax paper off custard. Using wax paper under cake as an aid, roll up cake from a long side, jelly roll--style. Gently roll onto serving platter.
Scrape 1/3 cup of the reserved whipped cream mixture into iaas resealable plastic bag; set aside. Frost the cake with the remaining whipped cream mixture.
Snip tip off corner of bag of reserved whipped cream and pipe 14 large dots down length of cake. Place a chocolate coffee bean on each. Refrigerate until frosting is firm, at least 2 hours or cover loosely with plastic and refrigerate for up to 2 days.

  


Posted by れあ at 11:48Comments(0)