Topic: Desserts, sweets, puddings, cakes and others things sweet.

[xtopave]

Panqueque con Dulce de Leche

It's basically a cr?pe filled with creme caramel very popular in my country. With this recipe you can get aprox 16 cr?pes but it depends on the size of the pan. They're really easy to make but they take some time bc you do it one at a time.

Ingredients:

For the batter:

2 eggs
220g wheat flour
1/2 liter milk
30g butter
1 spoon of rum/Grand Marnier/whisky/etc

(Same recipe without the liquor works for manicotti or other savoury recipes)

For the filling:

1/2 kg Dulce de Leche (or maybe Nutella if you don't have/like dulce de leche)

Preparation:

Put the eggs in a bowl, whip them well with a whisk and add half the flour. Keep beating and when it's uniform add half the milk and all the butter that has to be very soft but not really melt. Add the rest of the flour and the rest of the milk beating till the batter is uniform and smooth. It's quite liquid, btw. Cover the bowl and let it rest in the fridge for at least 15 min. (You can keep it in  the fridge longer, even for a day or more. It'll separate but if you whip it it's OK again).
Now you'll need a small teflon frying pan (it's easier with a cr?pe pan but not absolutely necessary) that you'll heat on medium heat. I add a little butter to the pan when I do the 1st one but for the rest it isn't necessary. Add batter to cover the bottom of the pan moving the pan in circles to cover all the bottom. Don't try to make them too thin bc they're going to break when you flip them but not too thick either. When the panqueque starts to dry in the edges it's time to flip it. Use a not so big teflon spatula and shake the pan to see if the panqueque isn't stick to the bottom. (Or you can go crazy and flip it in the air. It's something entertaining to do with the kids on a Sunday afternoon. Even if you break a few you can eat them anyway). Keep in mind the 2nd side cooks faster. Stack them on a pile to keep them warm and moist. You can keep them in the fridge for a couple of days.
Then it's time to put dulce de leche on them, roll them up and eat!
Or you can put the filled panqueques in a bigger frying pan, add rum or Grand Marnier or something like that, sprinkle them with sugar and heat. You can served them flamb? but that's for experts, not for me!

[Skadi]

^ I've always been too chicken to try to make crepes Pancakes I can handle.. I think I'd fail at crepes. In a pinch I've bought ready made ones in the cold section at my grocers

The easiest dessert I know how to make -

 

Key Lime Pie 

Ingredients
5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
3.Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

I make this all the time in the summer. I like it better then lemon meringue. Although.. I kind of like the way lemon meringue pie is made with traditional pie crust.. so, I might subsitute pie crust for graham cracker crust this coming summer. But a pre made store bought graham cracker crust makes making this really fast to make. I normally don't even keep a recipe handy.. I just know the basic ingredients needed to have on hand, then follow the directions on the key lime juice bottle.

[smokester]

I just know this is going to be my most favouritestest thread on the forum.

[mishca09]

Lemon Bars

this isnt my own recipe but they are delicious

Lemon Bars
Adapted from The Barefoot Contessa Cookbook

These are bold and tart lemon bars, ones I feel are best in smaller doses than Ina Garten suggests. I?ve made a few changes to the recipe?increased the salt in the crust, reduced the sugar in the lemon filling and an encouragement to grease your pan, as mine were all but cemented into their non-stick pan. For those of you who like the 1:1 crust to lemon layer ratio, use the second option.

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the full-size lemon layer:
6 extra-large eggs at room temperature
2 1/2 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour

Confectioners? sugar, for dusting

[Or] for a thinner lemon layer:

4 extra-large eggs at room temperature
1 2/3 cups granulated sugar
1 tablespoon + 1 teaspoon grated lemon zest (3 to 4 lemons)
2/3 cup freshly squeezed lemon juice
2/3 cup flour

Confectioners? sugar, for dusting

Preheat the oven to 350?F and grease a 9 by 13 by 2-inch baking sheet.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes (less if you are using the thinner topping), or about five minutes beyond the point where the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners? sugar.

[Skadi]

The only acceptable waffle recipe ever is Alton Brown's recipe. They're crisp on the outside, and airy on the inside. All other waffle recipes blow. The only thing I don't follow is sometimes I don't use 1/2 whole wheat.. I just use all all-purpose.

I cook waffles for holiday brunch, breakfast for dinner, and use them with ice cream for a dessert. I like them best with fruit and powdered sugar.. but warm maple syrup is good too. If I'm in the mood I double the batch and freeze left overs. Then they can be heated straight from the freezer in the toaster.

I think the waffle iron I use is retired (VillaWare Uno Classic) .. I assume there's be an acceptable replacement. Mine's built well, so I expect it to last -



Basic Waffle - Alton Brown

Prep Time:15 min
Inactive Prep Time:5 min
Cook Time:10 min
Level:Easy
Serves:approximately 6 (8-inch round) waffles.
Ingredients
?4 3/4 ounces all-purpose flour, approximately 1 cup
?4 3/4 ounces whole-wheat flour, approximately 1 cup
?1/2 teaspoon baking soda
?1 teaspoon baking powder
?1 teaspoon salt
?3 tablespoons sugar
?3 whole eggs, beaten
?2 ounces unsalted butter, melted
?16 ounces buttermilk, room temperature
?Vegetable spray, for waffle iron
Directions
Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

.

[goldshirt*9]

to be boring
i enjoy plain cheesecake , no topping or anything else.
as i have stated before as a ex baker / confectioner i got so fed up making cakes etc etc i
no longer eat any

[mishca09]

apple sauce and salt is yummmy

[Skadi]

to be boring
i enjoy plain cheesecake , no topping or anything else.
as i have stated before as a ex baker / confectioner i got so fed up making cakes etc etc i
no longer eat any

I like cheesecake plain also. Everyone else I know likes all the fancy versions.

apple sauce and salt is yummmy

 

sometimes I sprinkle cinnamon sugar on mine...

althiugh, I know people who eat salt, or pepper, or salt and pepper on melon.. so, it makes sense..

[xtopave]

In my country is quite common to eat melon with salt or melon with prosciutto. But mainly as an entr?e of course and not for dessert.

[ohcheap1]

In my country is quite common to eat melon with salt

This is how I was raised as well. But have since changed my method. As long as the melon is in season I dont need the salt. I was tasty though. I had my Girl Scouts try it one time when we were camping I thought they were going to kill me!! They thought it was a cruel trick.

[goldshirt*9]

In my country is quite common to eat melon with salt or melon with prosciutto. But mainly as an entr?e of course and not for dessert.

yuck , salt 

[subvinorosa]

Watermelon with a sprinkling of salt is good.  Melons/cantaloupes balls is awesome with condensed milk.  I have a sweet tooth but I no longer bake so I can't think of any recipes to share yet.

[hmed2390]

Plain cheese cake is the best Goldshirt.

I've actually never had any other kind of cheesecake until more recently.

[goldshirt*9]

Plain cheese cake is the best Goldshirt.

I've actually never had any other kind of cheesecake until more recently.

well said 

[subvinorosa]

Yema is something we all love.  When I make these, I roll mine in sugar.  I found this recipe online and it's similar to what I do so...

Kids love helping out when I make this.  Don't wait for it to cool too much; it will harden and can't be shaped much.  Instead of rolling in sugar, you can also dip this in caramelized sugar instead.  There are occasions when I like that better.

Have fun!

Oh yeah, don't use a non-stick pan.  And keep stirring.

http://panlasangpinoy.com/2009/11/19/filipino-dessert-sweet-custard-candy-yema-balls-recipe/

[xtopave]

That makes me wish I have condensed milk at home!! Sounds delicious, subvinorosa.

And that brought to my mind a typical Brazilian sweet that's also easy to make called Beijinhos de coco (Coconut kisses)

1 can condensed milk
150g grated coconut
2 spoons unsalted butter
Granulated sugar

Put the condensed milk, the coconut and the butter in a pan on medium heat and stir until the mixture becomes consistent and it unsticks from the pan. Let it cool down, make little balls and roll them in granulated sugar (or more grated coconut). Typically they're decorated with a clove. Unlike subvinorosa's yemas I think these are best cold.

[Skadi]

so do they harden chewy like taffy?

[xtopave]

Beijinhos are softer than that and they're not... elastic for a lack of a better word.

[subvinorosa]

The yema can harden if cooked long enough.  Generally though, it's soft and chewy.  Some cook it to harden like candy, others like me, prefer it soft.  And I never make yema with just one can.  That's nowhere going to be enough.

Xtopave, what sort of grated coconut?  Dry or will fresh grated coconut do?

[xtopave]

Xtopave, what sort of grated coconut?  Dry or will fresh grated coconut do?

I've never done it with fresh grated coconut and I imagine that would give too much moisture. But I wonder if adding an egg yolk (much like in yema) could work when using fresh grated coconut.

[subvinorosa]

I'll give it a try one of these days.  The kids like the sweet stuff a lot.  Thankfully, our skinny genes are keeping them, well, skinny.  At least for now.

[6pairsofshoes]

Jamarama.

I am about to process the last of 30 pounds of apricots.  I made alot of jam and I'm about to make more.  When I'm finished with these, I have a couple batches of italian prune plums that are waiting to be processed.  Anybody ever work with these?  People give me fruit and I cook it and put it into jars.

That apricot jam is really tasty and such a great color.  It smells so nice when it cooks.  There is a great deal of standing around and stirring involved.  My parakeet really likes the sound that the canning jars make as they are being sterilized.  They clank in the pot while they boil.  He sings and sings.  This is encouraging.

[xtopave]

I am about to process the last of 30 pounds of apricots.
That apricot jam is really tasty and such a great color.

Yuuuummmm!!

italian prune plums that are waiting to be processed.  Anybody ever work with these?

I've never made jam with those but they're quite common here. They're not very juicy and the pit comes out really easy so I imagine you'll have less work than with other kinds of plums. Good luck!

[6pairsofshoes]

They are not juicy, no.  Nor are they very sweet.

I had weird jam day.  First the apricots had fermented, but they still made a palatable jam, only I had to add more sugar than normal.  The prune plums were difficult too, because they didn't have lots of flavor, so I had to add more sugar than usual with cinnamon and star anise to give it some character.  It's a beautiful color, but I'm not sure it's up to snuff with the other jams.  I went to several french recipe sites and they had recommendations similar to what I used.

[xtopave]

The prune plums were difficult too, because they didn't have lots of flavor, so I had to add more sugar than usual with cinnamon and star anise to give it some character.

I'm willing to bet it tastes fantastic.

They are not juicy, no.  Nor are they very sweet.

They're generally less tart and sweeter than other plums but unfortunately every once in a while you come by fruit that doesn't have much flavor.
I always buy at the same greengrocer so when I ask the vendor how good is something he doesn't lie to me. Much. 

My mom's lemon tree is full of lemons. I've never used them other than for juice or lemon pie. Do you have a recipe for a lemon jam or something like that, 6p.
Btw, I've made candied orange peels the other day. I should have gave away part of them cause I'm eating, and eating... 

[6pairsofshoes]

These are plums that I obtained from a neighbor's tree.  They ranged from quite ripe to just barely, but they had a beautiful smell before I cut them.  They weren't very sweet to begin with.  I added sugar, lemon juice, cinnamon and star anise.  It's a great color.  I'm highly critical of my skills, so often jams I deem a disaster are actually good the next day.  I'll let you know when we have breakfast.

Lemons can be used to make lemon curd or marmalade.  I've made lemon marmalade with plain lemons but you can cut the fruit with strawberries or other sweeter fruits.

Here's an excellent recipe I got from the bbc website:  If you don't put this up in canning jars (it keeps for at least 6 months after putting in sterilized canning jars and subjecting them to a hot water bath), you need to refrigerate it because of the eggs.

And one important tip:  cream the butter and sugar together first before adding any lemon zest or juice.  This way it won't curdle.  If it does  you have to run it through a strainer which is not fun.


Lemon Curd
by Burrastow House Hotel

Makes 4-6 jars

4 lemons, rind and juice
4 eggs
110g/4oz butter
450g/1lb sugar (c. 2 cups)
Method

1. Grate rind of lemons and squeeze out juice. Put sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water. Stir with a wooden spoon until thick and curd coats the back of the spoon. Pour into warm sterile jars, cover, seal and label. Refrigerate.

For citrus marmalades, you need to slice the fruit thinly after cutting into quarters or eighths.  Then let it soak overnight in a pan with enough water to cover so it floats freely.  The 2nd day bring to a boil and let it cook until the rinds are tender.  Let it sit overnight.  The 3rd day, measure it.  You will want to add up to an equal amount of sugar, but begin with a few cups shy of the overall volume.  Then add it as it cooks to taste.  You should keep a small plate or saucer in the freezer.  When the marmalade begins to reach 220 degrees fahrenheit, or it begins to sheet off the spoon (you have to stir it pretty regularly/I use a large silicone spatula to keep scraping the bottom of the pot to insure it doesn't stick) drop a teaspoon on the freezer plate, and put it back into the freezer for a couple of minutes.  It should wrinkle when pushed if it's ready, and if you drag a finger through the drop, the jam should remain separated into two separate areas instead of running back together.

[xtopave]

Thank you 6p!! I'll try those when I can.