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Full Online Book HomeLearning KitchenPastries - Slice Judy's Lemon-marshmallow Slice
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Pastries - Slice Judy's Lemon-marshmallow Slice Post by :onesonek Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3531

Click below to download : Pastries - Slice Judy's Lemon-marshmallow Slice (Format : PDF)

Pastries - Slice Judy's Lemon-marshmallow Slice

Biscuit Pastry Base:
90 Gms. (3 ozs.) butter -- at room temperature
90 Gms. (3 ozs.) sugar
180 Gms. (6 ozs.) self-raising flour
2 Tablespoons water
1/2 teaspoon vanilla
Quantity of Lemon Curd

Preheat oven to 350° F.
Cream butter and sugar. Add vanilla and water. Beat until light and fluffy. Add flour and mix well. Press into a greased Lamington tin. (*)

Bake in a 180ºC (350ºF) oven for 15 - 20 minutes. Allow to cool.

Spread liberally with Lemon Curd. Cover with marshmallow and chill. Cut into fingers and serve.

1 cup sugar
1 cup water
4 teaspoons unflavoured gelatine
1/2 teaspoon vanilla
2 teaspoons lemon juice

Place sugar, gelatine and water in a saucepan. Boil for 10 minutes. Allow to cool. Add vanilla and lemon juice. Mix in well. Beat until thick and fluffy. Pour over the lemon curd. Chill and serve.

(*) A Jelly Roll pan can be substituted for a Lamington tin.

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Pastries - Lebanese Kataifi Bashta Pastries - Lebanese Kataifi Bashta

Pastries - Lebanese Kataifi Bashta
Oranage Blossom Syrup (make first): 3 cups sugar 1 1/2 cups water 2 tablespoons orange blossom water (if you can't find this use lemon juice) Combine all ingredients, bring to a boil, stirring frequently. Reduce heat, simmer to a medium syrup--or a candy thermometer reaches 212-218. Remove from heat. Cool. Kataifi Bashta: 8 egg yolks 1 1/2 cups sugar 6 cups warm milk 6 tablespoons cornstarch 1 cup whipping cream 1 tablespoon vanilla 12 filo pastry sheets 1/2 cup unsalted butter, melted Preheat oven to 350 degrees F. Lightly butter a 13x9 baking pan. Set aside. Combine egg yolks and sugar

Pastries - Pastry -  Filo By Pepe Pastries - Pastry - Filo By Pepe

Pastries - Pastry -  Filo By Pepe
Before starting to make filo, there are a few things that you must remember. To make a pound of filo allow yourself 2 hours, especially if it is your first time making it. Now for a few tip that should help you. 1. Avoid making filo on a rainy or humid day. On days like this filo takes longer to dry and much harder to work with. 2. Use the best quality unbleached flour you find. The better the flour the better the results. 3. You will need a large working surface, but you must be able to reach the center