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- 1 cup plus 1 tbsp flour
- 1 tsp baking powder
- 3/4 cup chopped dates (or more if you wish)
- 1 tsp baking soda
- 4 tbsps soft butter
- 3/4 cup sugar
- 1 egg
- 1 tsp vanilla
Butter a 10″ round or square pan.
Put the dates in a bown and add 1-1/4 cups boiling water along with the baking soda. Set aside. Continue reading
2 cups milk
1/2 cup yellow corn meal
1 large egg
1/4 tsp salt
1/2 cup dark molasses
1/2 tsp grated fresh ginger
1 cinnamon stick
1 vanilla bean
Pour milk into a saucepan and add the ginger, cinnamon and vanilla. Bring to a simmer but do not boil.
In a bowl combine the cornmeal and 1 cup water and mix well. Add the egg and salt and mix well.
Strain the milk, removing the vanilla and any ginger pieces. Pour milk back into the pan and add the cornmeal
mixture along with the molasses.
Cook over medium heat until thick but do not boil.
Pour into a well buttered 2 quart pan. Bake at 300 degrees for abut 1 hours until mixture is set
Remove – serve warm with either whipped cream or vanilla ice cream
1/2 cup sugar
1 tbsps water
1 tbsps lemon juice
1 cup milk
2 oz semisweet choc
2 eggs plus 2 egg yolks
In a small saucepan, combine 1/4 cup sugar, water and juice. Heat over medium while the mixture bubbles,
until it begins to turn a light amber brown. Immediately divide among 4 ramekins and swirl to coat.
Works fast as this stuff hardens quickly.
In another saucepan, heat the milk and chocolate until the chocolate in melted. Remove and cool slightly.
In a mixture, beat the eggs, the yolks, the remaining 1/4 cup of sugar until thickened and smooth. Pour
the chocolate mixture into the eggs – slowly to temper – and mix well. Skim as much “foam” off the top of
the mixture as you can and then pour the mixture evenly into the cups. Put into a baking dish and pour
boiling water halfway up the sides of the ramekins. Bake at 350 degrees for about 30 minutes until set.
Remove from oven and then remove the ramekins from the water bath and cool slightly.
To unmold, run a knife around the sides and invert onto a plate – may be served warm or cold.
10 oz frozen strawberries in syrup – drained – reserve both strawberries and syrup
Put the strawberries in a food processor and pulse 3-4 times
In a small saucepan, mix the syrup with 1 tbsps gelatin and heat 2-3 minutes until gelatin is dissolved
Add the syrup to the strawberries in the food processor and process 3-4 times
In a cold mixer bowl, put 1 cup heavy cream and beat till soft peaks
Fold the cream into the strawberry mixture. Spoon in individual serving cups and refrigerate at least
2-3 hours until set. Decorate as desired and enjoy!
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Sticky buns are a dessert or breakfast sweet roll that generally consist of rolled pieces of leavened dough — sometimes containing brown sugar or cinnamon — which are then compressed together to form a … Wikipedia
- 1/3 cup milk
- 2-1/2 tsp yeast
- 3-1/2 cups flour
- 1/3 cup sugar
- 1-1/2 tsp ssalt
- 5 large eggs
- 1/2 lb butter
Heat milk to 100 degrees. Sprinkle yeast over and set aside for 10 minutes to proof. Continue reading
Click image to view video.
A Kolach is a type of pastry that holds a dollop of fruit, rimmed by a puffy pillow of supple dough. Originating as a semisweet wedding dessert from Central Europe, they have become popular in parts of the United States. Wikipedia
- 1-1/2 stick butter
- 3/4 cup milk
- 1/4 cup water
- 1 tsp vanilla
Put butter and milk into a cup and melt till warm but not hot. Add the water and vanilla. Set aside.