BOOK CATEGORIES

Stories For Kids Poems

Nonfictions Plays

Fairy Tales Fables

LINKS

Free Classified Website Without Registration Free Classified Website Daniel Company

Home Learning Kitchen Desserts - Pork Pies

Famous Authors (View All Authors)

Post by :ThatsmyQueue Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3614

Click below to download : Desserts - Pork Pies (Format : PDF)

Desserts - Pork Pies

Pastry:
1 cup of butter
4 tbsp of icing sugar
2 cups of flour

Preheat oven to 425° F.

Combine butter, icing sugar and flour. Knead until well blended and press small amount of dough into small tart or muffin pans. Bake in a 425 degree oven for 10 minutes.

Filling:
2 cups of chopped dates
1 and 1/2 cups of brown sugar
1 cup of water
lemon juice to taste

Simmer filling ingredients until soft. Cool before filling shells. Ice with a "dab" of butter or penuche icing.

Penuche Frosting:
1 1/2 cups of dark brown sugar
3/4 cup of granulated sugar
1/8 tsp. salt
1/2 cup of milk
3tbsp butter
1 1/2 tbsp. corn syrup
1 1/2 tsp vanilla

Mix all ingredients except vanilla, boil for just one minute. Cool, add vanilla and beat until thick enough to spread.

You will have enough to fill and frost an 8or9 inch two-layer cake. More then enough for your needs so I usually use rest on cookies.

If you like this book please share to your friends :

NEXT BOOKS

Desserts - Pumpkin Creme Brulee Tart

Pumpkin Creme Brulee Tart SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 146 1 cup all-purpose flour, divided 3-1/2 tablespoons ice water 1 teaspoon sugar 1/4 teaspoon salt 3 tablespoons vegetable shortening Vegetable cooking spray 1 cup unsweetened canned pumpkin 1 cup whole milk 1/3 cup sugar 3/4 teaspoon vanilla extract 1/2 teaspoon pumpkin pie spice 1/4 teaspoon butter-flavored extract Dash of salt 2 eggs, lightly beaten 2 egg whites, lightly beaten 1/4 cup firmly packed brown sugar Combine 1/4 cup flour and ice water, stirring with a wire whisk until well-blended; set aside. Combine remaining flour, sugar,

PREVIOUS BOOKS

Desserts - Pecan Chiffon Tarts

1/3 cup Brown sugar 1 envelope (1 Tablespoon) unflavored gelatin 1/2 teaspoon salt 4 beaten egg yolks 3/4 cup milk 1 teaspoon vanilla 4 egg whites 1/3 cup brown sugar Butter-browned Pecans (recipe below)8 (4 inch) baked tart shells, cooled In top of double boiler, combine 1/3-cup brown sugar, gelatin and salt. Add egg yolks and milk. Cook and stir over hot, not boiling, water until mixture is slightly thick. Remove from heat; add vanilla. Chill, stirring occasionally, until mixture mounds slightly when spooned. Beat egg whites until soft peaks form. Gradually add 1/3-cup brown sugar,

NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS

Please consider making a donation of $1,$5,$100 or whatever you can to protect and sustain Fullonlinebooks.

Desserts - Pork Pies

Desserts - Pumpkin Creme Brulee Tart

Desserts - Pecan Chiffon Tarts