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12-01-99 – Off Topic Recipes (4)

jackiepgh (09:16:36) : Honey-Hazelnut Spread

1 cup Oregon hazelnut kernels
1 cup whipped honey (12 ounces)

Place hazelnuts in a single layer in a 9- to 10-inch wide pan and bake in a 350º oven until golden throughout (cut one in half to check color) 10 to 12 minutes. Let nuts cool. To remove skins, place nuts in a clean towel and rub gently to loosen peel. The nuts do not need to be completely skinned. Place nuts in a food processor or blender. Whirl, pulse on and off, just until finely chopped; do not whirl into a paste. In a bowl, combine honey and nuts; mix to blend. Serve, or pack into small containers and cover. Store in cool place up to 1 month.

Source:Dundee Hazelnuts & The Oregon Hazelnut Industry
S(Internet address):http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org
Yield:1 1/2 cups

jackiepgh (09:13:59) : Lemon Strawberry Napoleon Triangles

1 17 1/4-ounce package Pepperidge Farm™ Frozen Puff Pastry Sheets
(2 sheets)
2 tablespoons sugar
1/3 cup prepared lemon curd
3 cups sweetened whipped cream or whipped topping
3 tablespoons strawberry fruit spread or preserves
2 tablespoons water
3 1/2 cups sliced fresh strawberries

Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400ºF.
Unfold pastry on lightly floured surface. Roll each sheet into 1 4- by 12-inch rectangle. Sprinkle each sheet with 1 tablespoon sugar. Place on baking sheets. Place a wire rack on top of each pastry. Bake 15 minutes or until golden. Remove wire racks. Remove from baking sheets and cool on wire racks.
Cut each pastry sheet crosswise diagonally forming an X; then cut in half lengthwise and crosswise, making 16 triangles in all.
In medium bowl gently fold lemon curd into whipped cream. Set aside. In small saucepan over medium-high heat, heat fruit spread and water, stirring constantly. Stir in strawberries. Remove from heat.
Spread each of 8 pastry triangles with about 1/3 cup lemon mixture and top with about 1/4 cup strawberries. Cover with remaining pastry triangles. Serve with remaining strawberries.

TIP: For 3 cups sweetened whipped cream, in chilled bowl beat 1 1/2 cups heavy cream, 3 tablespoons sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.

Source: Pepperidge Farms
Yield:8 napoleons
T(Thaw time):0:30

NOTES : Nancy Silverton's specialty is Napoleon Triangles-a do-ahead dessert that is popular at husband Mark Peel's restaurant Campanile, located next door to her bakery. She rolls out the puff pastry, places it on a baking sheet, sprinkles granulated sugar on top and then weighs it down with a wire rack during baking to make it thinner and crisper than usual. Right before serving, Silverton either cuts the golden pastry into triangles or breaks it into shards, then layers it with fruit and cream. Lemon Strawberry Napoleon Triangles is the perfect solution for a spectacular party dessert.

mrdjxfour:ky (09:01:26) :

GLORIO COOKIES (OREO COOKIES) - GLORIA PITZER

--------------------------COOKIE--------------------------
18 oz Devils food cake mix
2 tb Water
2 tb Cooking oil
1/4 c Bitter cocoa powder

--------------------------FILLING--------------------------
1 Envelope unflavored gelatin
1/4 c Cold water
1 c Crisco
1 ts Vanilla
1 lb Powdered sugar +1 cup

Mix up cookies take small balls roll them in your
hands place in cookie sheet bake 350 for 10 to 15
minutes let cool and put in filling.

From: Donahue Show with Gloria Pitzer Posted by:
Diana Lewis (VGWN37A) - Prodigy Reposted by: Debbie
Carlson - Cooking Echo

KellyWA (08:18:46) : VERY EASY BREAD BOWLS

Cut one can of Pillsbury french loaf bread into thirds.

Bend and pinch together at the ends. Follow the package directions.

This works great, especially when you are in a hurry.

BREAD BOWLS

You can use any bread recipe you want. For example::

Dissolve 2 packets of active yeast (4 1/2 t) in warm
(~ body temp) water. Add one cup of all purpose flour and one
cup of wheat flour. Mix until smooth.

Keep adding flour (alternating all purpose and
wheat) and mixing until very hard to mix. (about 2-3 cups) Turn out on a floured board.

Knead until flour is smooth and not sticky - you will
need to add more flour - another 1 1/2 - 2 cups, try to divide evenly
between all purpose and whole wheat.

Roll the kneaded dough into a ball. Put in a lightly
oiled bowl and turn to coat the whole surface with oil. Cover and
let rise in a warm place until doubles (1 to 1 1/2 hours). Then punch
down. Let rest 10 minutes. Divide into 4-6 smaller balls, and put them
on cookie sheets.

Flatten the balls into disks and let rise for about
another hour.

If desired, brush with egg white. Cook at 375 for
40-50 minutes. Bread should sound hollow when thumped.
Remove from oven and let cool.

You will have 4-6 round loaves. Cut a circle
out of the top of each loaf, and remove that piece of
crust. You will have a thick crust bread with a circle of exposed
softer bread. Smush down the inner part (you can scoop out the bread if
you want or leave the bread to soak up the gravy).