Search results
A Touch Of Sugar Cookbook Recipes - Yahoo Recipe Search
Food.comIn the UK, we have a famous old rhyme and ditty that goes like this...."Apple pie without cheese, is like a kiss without a squeeze"!! This is my traditional English double crust apple pie WITH a kiss that HAS a squeeze - the CHEESE! Don't worry if you are not a cheese lover, (is there anyone out there who is NOT a cheese lover???) as this pie has the cheese on the SIDE - so you can have your apple pie with cheese or without, it's up to you! This is a tried and tested old family recipe and is based on the pastry and pie recipes in the Be-Ro cookbook. It is wonderful eaten hot with cream, custard or ice cream, as well as with the cheese; and it is an absolute must for lunch boxes and picnics! An interesting historical note - English Apple Pie in one form or another, goes right back to the time of Chaucer in the 12th century. Apple pie should have meltingly crisp and VERY short pastry with layers of spiced apples, preferably Bramley apples, in the middle. If you have a pie funnel, such as a black bird pie funnel - use that for a really traditional touch, as well as directing the steam out of the pie! I have a mixed spice mixture posted on zaar, Recipe #266688. I also have a spiced apple pie sugar posted, Recipe #219453. Replace this for the cup of sugar and the mixed spice listed in this recipe, and omit the lemon rind.Food NetworkI have a perfectly justifiable weakness for any recipe that comes to me passed on through someone else's family. This is not just sentimentality; I hope not even sentimentality, actually, since I have always been contemptuously convinced that sentimentality is the refuge of those without proper emotions. Yes, I do infer meaning from the food that has been passed down generations and then entrusted to me, but think about it: the recipes that last, do so for a reason. And on top of all that, there is my entrancement with culinary Americana. I just hear the word meatloaf and I feel all old world, European irony and corruption seep from me as I will myself into a Thomas Hart Benton painting. And then I eat it: the dream is dispelled and all I'm left with is a mouthful of compacted, slab-shaped sawdust and major, major disappointment. So now you understand why I am so particularly excited about this recipe. It makes meatloaf taste like I always dreamt it should. Even though this is indeed Ed's Mother's Meatloaf, the recipe as is printed below is my adaptation of it. My father-in-law always used to tell a story about asking his mother for instructions on making pickles. "How much vinegar do I need?" he asked. "Enough", she answered. Ed's mother's recipe takes a similar approach; I have added contemporary touches, such as being precise about measurements. But for all that, cooking can never be truly precise: bacon will weigh more or less, depending on how thickly or thinly it is sliced, for example. And there are many other similar examples: no cookbook could ever be long enough to contain all possible variants for any one recipe. But what follows are reliable guidelines, you can be sure of that. I do implore you, if you can, to get your meat from a butcher. I have made this recipe quite a few times, comparing mincemeat that comes from the butcher and mincemeat that comes from various supermarkets and there is no getting round the fact that freshly minced butcher's meat is what makes the meatloaf melting (that, and the onions, but the onions alone can't do it). The difficulty with supermarket mince is not just the dryness as you eat, but the correlation which is that the meatloaf has a crumblier texture, making it harder to slice. I am happy just to have the juices that drip from the meatloaf as it cooks as far as gravy goes, and not least because the whole point of this meatloaf for me is that I can count on a good half of it to eat cold in sandwiches for the rest of the week. (And you must be aware, it is my duty to make you aware, that a high-sided roasting tin makes for more juices than a shallow one.) But if you wanted to make enough gravy to cover the whole shebang hot, then either make an onion gravy and pour the meat juices in at the end or fashion a quick stovetop BBQ gravy. By that, I mean just get out a saucepan, put in it 1.76 ounces/50g dark muscovado sugar, 4.23 ounces/125ml beef stock, 4 tablespoons each of Dijon mustard, soy sauce, tomato paste or puree and redcurrant jelly and 1 tablespoon red wine vinegar, to taste. Warm and whisk and pour into a jug to serve. Ed instructed me to eat kasha with this, which is I imagine how his mother served it, but I really feel that if you haven't grown up on kasha - a kind of buckwheat polenta - then you will all too easily fail to see its charm. I can't see any argument against mashed potato, save the lazy one, but I don't mind going cross-cultural and making up a panful of polenta; I use the instant kind, but replace the water that the packet instructions advise with chicken stock. And as with the beef stock needed for the gravy suggested above, I am happy for this to be bought rather than homemade.Food52The first time I saw the recipe for Baked Hot Chocolate in The Essence of Chocolate cookbook by John Scharffenberger and Robert Steinberg, I was hooked on the concept. I loved the whimsical touch of baking the cakes in coffee mugs, and then topping with a big dollop of whipped cream. For chocolate lovers, it’s a combination of three great desserts in one – the top layer is crisp and cake-like, the middle layer a warm chocolate pudding, and the bottom layer a thick and gooey version of hot chocolate. I decided to create my own version but instead of a flourless dessert, I wanted a little more structure. I accomplished this by adding equal parts of almond and cake flour – just enough to add some texture and flavor without compromising its three-layer nature. I also decided to change up the technique of adding the eggs. The original recipe calls for incorporating whole eggs, but akin to making a soufflé, I opted for separating the eggs so I could beat the egg whites to stiff peaks and fold them into the chocolate mixture. I also substituted confectioners’ sugar for granulated sugar, thinking that the former just makes more sense. Probably the biggest deviation of all – and the one that I love the most – is the addition of orange zest and star anise. I tinkered around with the quantities, landing on what I feel is the perfect amount to add interest but not overwhelm the chocolate. And whatever you do, DO NOT skip the step of making the cocoa-star anise whipped cream, which I based off of Nancy Silverton’s Genius Whipped Cream recipe (on this site). I not only recommend putting a big dollop on top but serving the rest on the side so you can keep adding more.Food and WineThis milky, silky, delicate flan, topped with an almost-burnt caramel sauce, was created by Jeff Koehler, an American living in Barcelona, who co-wrote a Catalan cookbook. Koehler's unconventional touch—infusing the custard with a hint of cinnamon and lemon—is a nod to the influence of Moorish flavors on Spanish culture.When adding the warm milk to the egg mixture, be sure to add it slowly, whisking constantly, so the eggs don't curdle.Plus: More Dessert Recipes and TipsFood52I woke up this morning pretty excited to lounge around. The most pressing obligation being decorating the Christmas tree. Not a bad day to look forward to. As I lay in bed scrolling through my email, my Food52 email caught my eye…Brown Butter Blondies by DashandBella (Phyllis Grant). This got me out of bed, stat. I hadn’t made blondies since we were living in Beijing and then I was making Martha Stewart’s recipe…from her Cookies cookbook. Love this cookbook, it’s amazing. The below recipe is a marriage between the two referenced above. I added some Tai Tai flair…a little fresh-brewed espresso, some caramel and a healthy throw of coarse sea salt at the end. It is a SWEET BOMB. If you don’t like super sweet stuff, just keep on moving. This is the perfect my-hormones-are-raging-and-nothing-will-satisfy-my-salt-sweet-chocolate-caramel-craving. But these will. I might be a little obsessed with salted caramel right now. { Blondie Update } I’ve made these quite a few times since I posted this recipe (on my blog) and I’ve decided to amend it. I adjusted the flour and the brown sugar adding a touch more flour and a touch less brown sugar. I also increased the bake time to 45 minutes. I’ve included all the adjustments in the recipe below. Really make sure you let them cool in the pan. They’ll finish their cooking in there and they actually taste better when cooled. One final note…I decided I like sprinkling with the coarse salt as soon as the Blondies get out of the oven rather than before. Otherwise it melts into the caramel while they’re cooking and I like to see the little crystals sparkling on top. The last time I made these I used Recchiuti Burnt Caramel Sauce on the top…sublime. Look it up. Buy some. Eat it. Now. Without haste. These are so dang tasty, I really want everyone to have the same Blondie experience that I did. Let me know how they work for you! Rebecca @ DH xoFood.comI've been making this recipe for at least 20 years now. I never noted where the recipe came from, but it would have been a magazine or one of my mother or grandmother's old cookbooks. I'm guessing on how many "normal" sized gingerbread men this will make, as I've only ever had a gigantic 9 or 10 inch tall cutter. Generally, I'll make a batch and then put one giant gingerbread boy on each cookie platter I'll be delivering to friends or family. :) The prep time includes refrigerating the dough before rolling out. Update: I've added a bit more spice than the original recipe, thanks to Diana's review. I posted the recipe for her to try and I appreciate her feedback on it. I also used whole cloves, allspice and nutmeg that I ground myself with a mortar and pestle or grated on a zester (nutmeg). I think the fresh ground flavors really made a nice touch.Food.comThis recipe came from the cookbook "365 Favorite Brand Name Slow Cooker Recipes and more". I don't add salt because of the soy sauce, but if you are a real salt lover, you may want to add just a touch of salt.Food.comChocoholics rejoice! This rich dessert is all-out decadent, while looking oh so elegant. Sure to impress! Easy to make, but you need to allow for some chilling/cooling time (not included in times above). Can substitute strawberries for raspberries. In fact, put some chocolate covered strawberries on top for a really nice touch. Recipe is from the one of those supermarket aisle mini cookbooks called Better Homes and Gardens Ultimate Chocolate Desserts.Bon AppetitThe secret behind many great breads is something called a preferment, a portion of the dough that ferments separately from (and for more time than) the rest of the ingredients. A preferment increases the strength of your dough (improving its final crumb structure) and contributes to aroma and flavor. In baker Bryan Ford’s cookbook New World Sourdough, the preferment is a sourdough starter; in this recipe, however, his preferment is the lower-maintenance poolish—a mixture of flour, water, and active dry yeast that grows overnight. Mix the poolish with more flour, water, and yeast as well as a touch of olive oil, sugar, and salt, and you get a resilient, flavorful dough that can be used in a nearly infinite number of ways. This is an instance when you really do need a kitchen scale—Ford encourages all bakers, especially beginners, to use one. The master dough can also be scaled up or down as desired.
