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Full Online Book HomeLearning KitchenFruit - Cherry - Cherry Triangles
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Fruit - Cherry -  Cherry Triangles Post by :Empire Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2041

Click below to download : Fruit - Cherry - Cherry Triangles (Format : PDF)

Fruit - Cherry - Cherry Triangles

3/4 cup sugar
5 tablespoons cornstarch
1/4 teaspoon salt
2 cans water-packed cherries (17-oz. each)
1 tablespoon unsalted butter
Few drops of red food coloring (optional)

2/3 cup milk (scaleded and cooled to lukewarm)
1 package active dry yeast
1 cup unsalted butter (2 sticks)
2 1/2 cups all-purpose flour
4 egg yolks -- lightly beaten

1/4 cup unsalted butter (1/2 stick)
1/2 teaspoon vanilla
2 tablespoons heavy cream
1 1/2 cups confectioners' sugar

For filling: In a medium saucepan, combine the sugar with the cornstarch and salt.
Drain the cherries, reserving 1 cup of the liquid. Whisk the reserved cherry juice into the saucepan. Heat to boiling, reduce the heat, and simmer until the mixture is thick, about 4 minutes. Do not overcook. Add the butter, cherries and food coloring, if using. Cool, stirring occasionally.

Preheat oven to 350 F.

For pastry: In a small bowl, combine the milk and the yeast. In another bowl, cut the butter into the flour with a knife. Blend with a pastry blender until the mixture has the texture of coarse crumbs. Stir in the milk mixture and the egg yolks. Mix thoroughly.

Transfer the dough to a lightly floured board and knead about 10 times (turns). Divide the dough in half. Roll out one half to fit an 11-1/2 x 17-1/2-inch jellyroll pan, and place it in the pan. Spread the cooled cherry mixture over the surface of the dough.

Roll out second half of the dough and place it over the top of the cherry filling. Pinch edges together. Let stand in a warm place for 15 minutes. Bake the pastry on middle rack of the oven until golden brown and firm to the touch, 45 to 55 minutes. Cool on a rack for 10 minutes.

For icing: In a large bowl, beat the butter with vanilla and cream. Add the sugar and beat until smooth. Spread over partially cooled pastry. Cool completely. Cut into 3-inch squares, then cut the squares in half diagonally.

Makes 48 triangles
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Fruit - Cherry Tuscan Salad Fruit - Cherry Tuscan Salad

Fruit - Cherry Tuscan Salad
6 cups cubed (3/4 inch), day-old Italian bread 1/3 cup olive oil 1/4 cup red-wine vinegar 4 cloves garlic, minced 1/2 teaspoon salt, or to taste 1/4 teaspoon coarsely ground pepper, or to taste 2 cups pitted Northwest sweet cherries 2 cups sliced red bell peppers 2 cups sliced yellow or green bell peppers 1/2 cup julienned fresh basil 1/4 cup sliced ripe olives 3 tablespoons drained capers

Fruit - Cherry -  Cherry Tiramisu Fruit - Cherry - Cherry Tiramisu

Fruit - Cherry -  Cherry Tiramisu
1 cup ricotta cheese 1 cup confectioners' sugar 1/4 cup sour cream 1/4 cup coffee liqueur 1 1/2 cups shortbread cookie crumbs -- about 30 2" cookies 1 can cherry filling and topping -- (21-ounce) Grated chocolate -- for garnish; optional Fresh mint leaves -- for garnish; optional Combine ricotta cheese, confectioners' sugar, sour cream and coffee liqueur in a large mixing bowl; mix well. Set aside. In the container of an electric blender or food processor, process cookies, in small batches, until finely crushed. Remove 6 cherries from cherry filling; reserve for garnish. To assemble dessert, spoon 2 tablespoons ricotta