Search Results: Apple Pie

APPLE PIE

APPLE PIE 

 

INGREDIENTS:

 

2 lbs. Granny Smith or Pippin Apples          Pastry for Double Crust Pie

1 tsp. Lemon Juice

½ – ¾ cup Brown Sugar

2 Tbsps. Cornstarch

½ tsp. Cinnamon

 

DIRECTIONS:

             Baked Apple Pie 

 

  1. Peel and core the Apples; cut in half then slice into ¼” slices.

 

  1. Place in a large mixing bowl; sprinkle with the Lemon Juice, then gently combine with the Sugar, Cornstarch and Cinnamon.

 

  1. Roll out half the Pastry and line a 9” pie pan, allowing the dough to hang over the sides.

 

  1. Fill the pastry with the Apples, and then roll out the other half of the dough.

 

  1. Fit over the top, trim and crimp the edges; slash the top crust to allow for steam venting.

 

  1. Bake at 450 degrees for 15 minutes on bottom oven rack; lower oven to 375 degrees and move pie to middle of oven. Bake another 15 minutes.

 

  1. Brush top crust with beaten egg; sprinkle with coarse sugar if desired, then bake for another 15 minutes or until the crust is golden brown.

 

  1. Serve warm or cold.

 

Yield – 1 – 9 inch pie (4-6 servings)

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Posted by Admin Test - 2022/10/02 at 5:02 PM

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NATIONAL APPLE PIE DAY

December 3rd is ‘National Apple Pie Day’.  Everyone know that there is nothing more American than Apple Pie, but where did the origin of Apple Pie come from?  There is more than one school of thought in that direction, but the American Apple Pie probably has its origins in England, where pie making is an old art.  The original settlers from England probably brought their recipes with them and used them here.  Germany and Austria are also known for using apples in baked goods and could be that the origin goes back to Germany which was in existance before England.

Wherever and from whoever that Apple Pie originated from it really doens’t matter.  Apple is ours now.  The best Apple Pies are made from Green Apples, preferably Granny Smith, although Golden delicious are preferred some.  I like the crispness and tartness of Granny’s, however the Pippin is also a good apple to make pies from.  In addition a home grown variety specially developed for the Southern California are is the ‘Beverly Hills Apple’.  In mid-summer the Apples are green and tart and are very good for baking.  As the summer lengthens, if the apples are left on the tree they gain a lot of red color and become much sweeter, somewhat like a fuji apple.   Amazingly, they are still good for eating at this stage.  Our one tree produces at least 200 lbs. of apples every year and our freezer is continually stocked with Apple Pie,

 

Just Picked ‘Beverly Hills Apples’

When you bake an Apple Pie, the filling should be heaped into the crust, making it look like a mountain.  The reason for this is that the apples shrink when baked and if you don’t have a lot of apple in your pie, it will look flat and sad when it is done.  Some people like to cook their apples before putting them into a pie, but I prefer my apples to have some texture and crispness to them.  I do not like mush apples and I am sure that most people don’t either.

Some Apples contain a lot of moisture and when the pie is baked, the filling and/or crust may come out soggy.  The way to prevent this from happening is to mix your sliced Apples with the Spice and flour (thickener) mixture and then let it stand for about half an hour.  Then pour the Apples into a colander placed over a saucepan.  Let as much moisture drain out as possible.  Next bring the drained liquid to a boil, reduce the heat to low and then cook, stirring constantly until the mixture has thickened.  Once it has thickened, return the sliced Apples and the thickened liquid to the original bowl and gently mix until all the apples are coated with the thickened liquid.  This will insure that you do not have a soggy pie.

Apple Pie is great for breakfast and can be eaten as is or topped with Heavy Cream, Whipped Cream, Ice Cream or Cheddar Cheese.  Whichever way you do it, you pie is going to taste good.  If you eat it with Cheese, it is good to warm the pie with the Cheese on top so that it just starts to melt.  Yummy!

Apple Pie Slice with Melted Cheese

 

Make yourself and or your family an Apple Pie for ‘National Apple Pie Day’ or for any day!  For a variation on Apple Pie, try my Apple Tart Recipe.  /baked-goods/pies-pastry/73-2/

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Posted by sylveee - 2012/12/03 at 12:16 AM

Categories: Baking, Breakfast Ideas, Dessert Ideas, Main, National Food Days, Pastry   Tags: , , , , , ,

APPLE SEASON

Autumn has arrived and with it comes Apple Season.  Apples are good just to eat out of hand but they are also delicious in many different kinds of recipes starting Caramel Apples and Apple Sauce and then going on to numerous baked goods.

In preparation for using Apples in baked goods it is best to pick Apples that are not quite ripe and have few or no bruises.  (Bruised areas can be cut out but if an Apple is extremely bruised it is best not to use it.  Even though the skin is most likely to be removed, I still like to wash before peeling.  Wash them in cold water and place in a colander so the excess water will drip out.  Then dry your Apples before peeling them.  Before peeling the Apples have a large bowl of cold water ready and add the juice of one lemon to the water.  This will help prevent browning of the peeled Apple.  After the skin is removed, cut the Apples in half and remove the cores.  Return each Apple to the Water as the cores are removed.  Next, depending on the intended use of the Apple either quarter or slice them.  Suggestions are below.

 

APPLE SECTIONING SUGGESTION:

 

BAKED APPLES – cored and left whole

PIES – Peeled, cored and then sliced into Eighths

TURNOVERS – Peeled, cored and then sliced into Eighths

APPLE SAUCE – Peeled, cored and shredded

COOKIES – Peeled, cored and shredded

 

 

You can find many Apple Recipes right here at Sylveeeskitchen.com.  Below you will find the links to these recipes.

 

 

                       

 

                                                                  Apple Kuchen

 

 

 

 

 

 

 

 

 

               Apple Bread

 

                 Apple Pie

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Posted by Admin Test - 2022/10/03 at 3:01 PM

Categories: Baking, Bread, Cales, Main, Pastry   Tags: , ,

Apple Kuchen

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DOUGH:                                                                      FILLING:

1 Cup All-Purpose Flour                                               4 large Apples

2 tsps. Baking Powder                                                ½ cup Sugar

¼ cup Sugar                                                              2 tsps. Cinnamon

¼ cup Butter, softened                                               2 Tbsps. Butter

1 Egg

2 Tbsps. Water

 

  1. Combine the Flour, Baking Powder and the Sugar.
  2. Cut in the Butter with a pastry blender or rub it in with your fingers.
  3. Add the Egg and Water and mix them in with a fork. (If necessary, you may use your hands to mix the Dough until it is smooth, but not sticky)
  4. Cover the Dough and place in the refrigerator while you prepare the Apples.
  5. Adjust the oven rack to the middle position and preheat the oven to 350 degrees.
  6. Core and peel the Apples; slice ¼” thick or use the 6mm blade in the Food Processor.
  7. Take half of dough and roll on floured surface to the size of pan. (10 x 10”)
  8. Place dough in pan.
  9. Spread apple slices evenly over surface.
  10. Cover apples with 1/2 cup of Sugar and about 2 tsps. of Cinnamon.
  11. Cut the 2 Tbsps. Butter into small pieces and place evenly over apple mixture. 12. Roll out second half of dough and lay over the top of apples.
  12. Press sides together.Sprinkle top with coarse Sugar and bake at 350° for 35 minutes or until the crust is golden brown.
  13. Serve with warm Vanilla Sauce.

 

 

 

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Posted by Admin Test - 2019/11/10 at 9:44 AM

Categories:   Tags:

PINEAPPLE BAKLAVA

 

 

 

 

 

 

INGREDIENTS:

8 oz. Cream Cheese, softened                                    12 sheets of Phyllo Pastry, thawed

1 cup Ricotta Cheese                                                  ½ cup Butter, melted

½ cup Sugar

2 large Egg Yolks

Zest of 1 Lemon

1 (20 oz.) can crushed Pineapple                                ½ cup Sugar

(packed in juice)

 

DIRECTIONS:

 

  1. Preheat oven to 350 degrees. Butter a 13 x 9” glass or Pyrex® baking dish.

 

  1. Mix together, the Cream and Ricotta Cheese, the ½ cup Sugar, Egg Yolks and Lemon Zest.
  2. Drain the can of Pineapple, reserving 1/3 cup of the juice.
  3. Stir the Pineapple into the Cheese mixture.

 

  1. On a sheet of parchment, unfold the Phyllo sheets so that they lie flat. Cover with plastic wrap and a damp towel to prevent the pastry from drying out.

 

  1. Place 6 Phyllo sheets in the prepared pan; brush each sheet with melted Butter.
  2. Spoon the filling evenly over the pastry; smooth out the top.
  3. Layer the remaining Phyllo sheets over the filling; brush each sheet with melted Butter.
  4. Fold any loose edges of the Phyllo down and butter well.
  5. Bake Baklava until golden (about 45 minutes); transfer pan to a wire rack to cool.
  6. While the Baklava is cooling, bring the 1/3 cup of Pineapple Juice to a boil;

Add the remaining ½ cup Sugar and bring back to a boil.  Stir once and remove from the heat.

  1. Brush the Pineapple Juice Syrup over the top layer of Phyllo; cut diagonally across the pastry to form diamond shaped pieces.
  2. Serve immediately.

Yield:  about 24 pieces.

 

 

 

 

 

 

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Posted by sylveee - 2018/07/24 at 7:38 PM

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GINGERBREAD APPLESAUCE CAKE – Culinary Makeovers

Here we go again!  Remember the Gingerbread Waffles made from the leftover pieces of Gingerbread Houses?  Well, with only a 2 person Household, you can only eat Gingerbread Waffles so many days in a row and since I hate to throw good food away, I did it again!  I decided to make cookies with the Waffle Batter and wouldn’t you know, I did not think about putting extra sugar into it – Waffles don’t need a lot of sugar since you usually pour syrup on them or top with sweetened fruit and when we tasted the cookies – uh oh!  They tasted like Gingerbread Biscuits – not very palatable –  so instead of throwing the cookies away, I just dried them out and pulverized them again just like I did with the leftover House pieces.  I then used my Zucchini Bread Recipe as a guide and made a delicious moist Gingerbread Applesauce Cake with Raisins.  This was a delicious and satisfying Breakfast Delight!

 

So here is how I made the Gingerbread/Applesauce Cake.  The recipe can be adapted for use without the leftover Gingerbread pieces.  Just let me know and I will change it for whoever would like it.

 

Pictured below are the cookies – i left them uncovered for a couple of hours to dry them out – they were a moist cookies and would have been really good with some sugar and maybe some raisins added to them.

 

Gingerbread Waffle Cookies

 Gingerbread Waffle Cookies

 

Place the cookies in your Food Processor and chop them up, using the PULSE BUTTON at first;  once they are broken up, then turn it on and run just until they are a fine crumb – not more than a couple of seconds at a time.

 

Measure the crumbs – if you do not have 2 cups of crumbs, adjust the other ingredients accordingly

 

 

  • Gingerbread Crumbs

     Gingerbread Crumbs

    The remaining ingredients that you are going to need are:

     

    1 cup All-Purpose Flour

    1/2 tsp. Salt

    1/2 tsp. Baking Soda

    1 tsp. ground Cinnamon

    1/2 tsp. ground Ginger

    1/4 tsp. ground Cloves (optional)

    3 large Eggs

    1/2 cup Butter, melted

    1 tsp. Vanilla

    1 cup Brown Sugar

    1 cup Applesauce

    1/2 cup Raisins

     

    The Applesauce pictured below was homemade chunky Applesauce

     

     

     

    Applesauce

      Applesauce

     

    This cake was all made in the Food Processor, but if you don’t have one or prefer not use it, you can do this with a Portable Mixer, Standing Mixer, or even with hand implements.

    Once you have your crumbs, Applesauce and Rasins prepared and measured, begin making your cake.

    • Adjust the oven rack to the middle position and heat to 350 degrees.
    • Butter, or spray an 8 or 9″ round or square pan and set aside.
    • Combine the Flour, Salt, Baking Soda and Spices in a medium size bowl.
    • Place the Eggs in the Food Processor and run until they are well mixed.
    • Add the Brown Sugar, Butter and Vanilla and mix again.
    • Add the Applesauce and Pulse until it is well distributed.
    • Add the Flour Mixture and run until well – mixed.  (DO NOT OVERMIX!)
    • Add the Raisins and pulse, just until they are distributed throughout the batter.
    • Pour the mixture into the prepared pan;  tap lightly to level and then bake for 45 minutes or until a pick inserted in the middle comes out clean.
    • Allow the cake to cool on a wire rack before inverting onto a serving platter.
    Baked Cake

      Baked Cake

     

    Serve warm or at room temperature with Vanilla Ice Cream or top with a Cream Cheese Frosting.

     

    Cake Portion with Ice Cream

     Cake Portion with Ice Cream

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    Posted by Admin Test - 2016/01/19 at 9:58 PM

    Categories: Baking, Cookies, Dessert Ideas, GINGERBREAD HOUSES, Main   Tags: , , , , , ,

    WHAT TO DO WITH THOSE EXCESS APPLES #2

     

     

     

     

     

     

     

     

     

     

     

    Apple Bread & Muffins:  Use the Apple Bread Recipe to make Muffins as well as Bread

     

    Apple Bread

    Apple Bread

     

     

    Baked Apple Muffins

    Baked Apple Muffins

     

    Pies:  Apple Pies can be made as a Double Crust Pie or as a French Apple Tart

     

    Apple Pie

    Apple Pie

     

     

    Apple Pie Slice with Chees

    Apple Pie Slice with Cheese

     

     

     

     

     

     

     

     

     

     

     

    Apple Sauce:  the Apple Sauce pictured is not a true Apple Sauce.  The Apples have been juliened, not pureed.  This gives more texture and flavor.  This version of Apple Sauce is good as a condiment with Ice Cream, Cereal or on top of cake.  To make the Sauce, peel and seed the Apples and then cut into Juiien strips.  If you have a food processor, use the 6 x 6 Julienne Blade to cut them.  Place Julienne Apples in a saucepan that is large enough to hold them along with Brown Sugar (minimum amount), some Water or Apple Juice and cook until the Apples give up their moisture and the resulting mixture is of the viscosity that you want.  If you do a large quantity pack into sterilized canning jars and seal with caps and rings.  Place in a kettle and cover with water to at least 1″ over the tops of the jars and bring to a boil.  Boil for 5 minutes.  Carefully remove from the pot and turn upside down on a clean dish towel.  Turning the jars upside down will insure that the lids will seal.  If you use a pot with a rack inside that can be lifted out, this will be the safest way to remove the jars from the hot water.  Let stand upside down until cool.  Turn right side up and tighten the lids.  Store in a cool dry place.  Apple Sauce is great with Pork, Poultry and Seafood dishes.

     

    Apple Sauce

    Apple Sauce

     

    Tarts:  An easy way to make delicious, beautiful tarts is to have on hand some Puff Pastry Sheets.  Peel and slice your Apples and then place on Puff Pastry that has been cut into a circle or square, whichever you prefer.  Place the prepared Puff Pastry on a baking sheet – if you have Silpat, use that or just put the pastry on the ungreased baking sheet.

    Layer the Apples on the Puff Pastry, being sure to leave about 1″ uncovered all the way around.

    Sprinkle a little Sugar and Cinnamon on top of the Apples.  Bake at 400 degrees for 20-25 minutes or until the edges have puffed up to form a rim and are a nice dark golden brown.

    Remove from the oven and brush the Apples with Jelly that has been heated to melt it down to make it brushable.

    Once the Jelly has set up, your tarts are ready to serve.

     

    Large Apple Tart

    9″ Apple Tart

     

     

    Apple Turnovers

    Apple Turnovers

    Apple Turnovers

     

     

    Use your Apples for eating, baking or cooking.  Have fun and enjoy!

     

     

     

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    Posted by Admin Test - 2015/10/08 at 10:20 PM

    Categories: Baking, Bread, Cooking for Kids, Family Fun, Food as Gifts, Fruit, Holiday Ideas, Main, Pastry   Tags: , , , ,

    WHAT TO DO WITH THOSE EXCESS APPLES #1

     

     

     

     

     

     

     

     

     

    Do you have an Apple Tree that is a mass producer?  Or do you have friends with Apples that they are trying to get rid of?  If the answer to either question is yes, then here is what you can do with them.  If the answer is no and you need to purchase apples, you can still use the recipes below.  For convenience the recipes are listed in alphabetical order.

     Apple-Cookies

     

    Apple Cookies

    Apple Cookies

     

     

    Apple Braid

    Apple Braid

     

     

     

     

     

     

     

     

     

     

    Apple Braid

     

    To make the Apple Braid you will need Puff Pastry Sheets – Sliced Apples as prepared for Apple Turnovers, a Baking Sheet and a knife.

    1. Peel, slice and dress the Apples as for the Turnovers.
    2. Lay out a large sheet of Puff Pastry (alternatively use Pie Crust) on a pastry board.
    3. Arrange the prepared Apples down the middle of the Pastry leaving about 2 inches at either end.
    4. As pictured, cut the exposed pastry into 2″ strips.
    5. Lap each piece over the middle, working from side to side.  Fold in the ends so that the Apples are completely covered.
    6. Transfer to a baking pan  that has been covered with baking parchment or a silpat sheet.
    7. Preheat the oven to 400 degrees.  While the oven is heating, brush the Pastry with a beaten Egg White and then sprinkle with Demarara Sugar.  (Coarse, brown Sugar)
    8. Bake on the lower shelf of the oven for 25 minutes or until the pastry has puffed up and is a dark golden brown.
    9. Remove from the oven and allow to cool before transferring to a serving platter or cutting board.
    10. To serve, cut into pieces at least 2 inches long.  Best when eaten warm and is very good with Vanilla Ice Cream or Whipped Cream.

     

    Apple Prep

    (1) Apple Prep

    Puff Pastry on Board

    (2) Puff Pastry on Board

     

     

     

     

    Apples down the Center and Pastry Cut

    (3 & 4) Apples down the Center and Pastry Cut

    Finishing the Braid

    (5) Finishing the Braid

    Baked Braid

    Baked Braid

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    Posted by Admin Test - 2015/10/06 at 1:56 PM

    Categories: Baking, Dessert Ideas, Fruit, Main, Pastry   Tags: , , ,

    NATIONAL APPLE MONTH

    October is ‘National Apple Month’ so I decided to look up and see how many different kinds of Apples there are.  Wow, I did not expect to find the number I did – there are literally dozens and maybe hundreds – the only letter in the Alphabet that does not bear the name of an Apple is  ”X”.  There are numerous kinds of Apples for each and every letter, however most of us are familiar with only a small number of them.

     The most common Apples are the Red and Golden Delicious, Gala, Fuji, Pippins and Granny Smith.  The best for eating are the Delicious, of course and the Gala and Fuji.  The best for baking are Granny Smith and Pippins.  The last two are not terribly sweet and have a firm flesh which lends them well to baked goods such as pies and pastries.  For cooking and Applesauce the Winesap and Gravensteins are excellent.  

    My favorite use for Apples is to make Pie and of course, there is nothing as American as ‘Apple Pie’. I also love Apple Turnovers made with Puff Pastry.  Puff Pastry is a pain to make but you can purchase frozen Puff Pastry Sheets which work very well.  You can also use Pie Crust or even Yeast Dough for your Turnovers Shells.

    There are also many other ways in which we can use Apples and so I am going to explore some of them here and reference several really great recipes.  The first one is for Apple Bread – what a good way to use up those Apples from your tree or even the ones you bought.   You can even use Applesauce.  Try the referenced recipe. This recipe makes two to three loaves, depending on the size of the pans you use.  You can also make Muffins from the same recipe.  If there is too much for your family to consume at one time, these loaves freeze well or you can share them with your friends.  www.sylveeeskitchen.com/recipes/baked-goods/breads/apple-bread/

    Apple Pie can be made in various ways – there are French Apple Pies with a streusel topping and then there are the traditional ‘American’ type Apple Pies with both a bottom and a top crust.  The referenced recipe is for a French Apple Pie  which always easy to make because there is only a bottom crust and you don’t have to worry about getting the top crust to fit and look beautiful.  www.sylveeeskitchen.com/recipes/baked-goods/pies-pastry/

    Apple Turnovers are absolutely my favorite way to go!  You can eat them out of hand without utensils;  they are good for Breakfasts on the Go  or for snacks or Desserts.     You can use Puff Pastry or Pie Crust or any of your favorite pastry doughs.

    www.sylveeeskitchen.com/recipes/baked-goods/pies-pastry/apple-turnovers/

    Apple Brown Betty is an old fashioned dish which can also be used for dessert or for Breakfast.  There is no Pie Crust to worry about, just a cumbly topping.  It is fast and easy to make and is great with Vanilla Ice Cream or Whipped Cream on top.  www.sylveeeskitchen.com/recipes/deserts/apple-brown-betty/

    Caramel Apples are one of my favorite ways to eat Apples.  I love Apples and I love Caramel and nothing goes better together than Apples and Caramel.  And since Halloween is this Month what better treat than Caramel Apples to share with the kids.  This recipe is simple to make and the Apples are fun to eat.  The best Apples to use for Caramel Apples are Granny Smith or Golden Delicious.  Pippins are also good, but make sure that they are somewhat ripe or they will be to tart to eat, even with the Caramel.  www.sylveeeskitchen.com/recipes/halloween-recipes/caramel-apples/

    Remember, October is ‘National Apple Month’ and there is no better time to buy and eat Apples than now.  Even better is if you can pick your own, either from your own trees or nearby orchards.  Play around and experiment – Apples are a wondrous fruit and don’t forget ‘An Apple A Day Keeps the Doctor Away’.  Try a different Apple Recipe for the Month of October – ‘National Apple Month’.  And another reason for eating and using them now is that later on, the Apples you buy will all have been in cold storage which makes them mealy and less tasty.  So take advantage of ‘National Apple Month.  

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    Posted by sylveee - 2014/10/04 at 10:53 AM

    Categories: Baking, Baking Tidbits, Bread, Main, Pastry   Tags: , , , , , , , , , ,

    Pineapple-Macadamia Shortbread Cookies

    INGREDIENTS:

     

    ½ cup Granulated Sugar                             1 whole Egg, beaten

    2  2/3  cups All-Purpose Flour                      Dried Pineapple Bits

    1 cup chopped Macadamia Nuts*                 Turbinado Sugar

    ½ cup unsalted Butter

     

    DIRECTIONS:

     

    1. Adjust oven racks to positions 2 & 4 and preheat oven to 250 degrees.
    2. Line 2 cookie sheets with Silpat® sheets.
    3. Combine the Sugar, Flour and chopped Macadamia Nuts in a medium mixing bowl
    4. Cut the Butter into pieces and rub into the Flour mixture with your fingertips until the mixture begins to blend together.  (this may be done in a food processor)
    5. Stir in the Egg and then knead the mixture into a soft dough.
    6. Cover a rolling pin with a stockinette and lightly rub flour into the stockinette.
    7. Lightly flour the Silpat® sheets;  divide the Dough in half and roll out each half on the prepared pans to approximately 3/8” thickness.
    8. Cut out with a square cookie cutter as closely together as possible.  Each cookie should share a side with another cookie.  (Do not separate the cookies until after baking – instructions below)
    9. Press several Pineapple Bits into each cookie and then sprinkle with the Demarara Sugar.
    10. Bake 45 minutes or until a pale golden color;  bake 3-5 minutes longer at 375 or until the desired color is achieved.
    11. Cool for 5 minutes and then cut along the previously cut lines.  Continue cooling until completely cool.
    12. Store in airtight container.

     

    Yield – 16 Cookies

     

    *   To chop the Macadamia Nuts, use a food processor fitted with the                                     chopping  blade.  Add  1-2 Tablespoons of the recipes Sugar before chopping                        and  use the Pulse Button.

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    Posted by sylveee - 2013/09/04 at 10:55 AM

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