Hooray For Sweets

[kira423 1]

Two Crust Pastry DoughYou will need this for quite a few recipes2 cups all purpose flower, be sure to have a little extra for dusting1 teaspoon salt2/3 cup veg. shorting4-6 tablespoons cold waterCombine flour and salt in a large bowl. cut the shorting into the flour mixture with a fork until the mixture is "crumbly" Add water a little at atime until dough is moist enought to form a balldivide dough in half and shape into balls. on a floured surface flaten the dough into a disk, with a floured rolling pin roll the dough about 2 inches larger than you pie platefold the dough into quarters and place in pie plate. Unfold within the plate pressing it to the bottom and sides. trim over hanging edges.Add you fillingroll and fold second crust the same as above cut a 1 inch slit through the dough so steam can escape. Place on top of the filling and unroll and pinch to seal.Blueberry PiePastry dough (found above)3 pints blueberries1/2 cup sugar1/2 cup all purpose flour1/2 teaspoon cinnamon1/8 teaspoon salt1 tablespoon butter/canola oil blendPreheat over to 425In a large bowl combine berries sugar flour cinnamon and salt, toss to coatSpoon into the pastry dough. Dot with butter**Make sure you put the top crust on**Cover edges loosley with foil.. Place on a baking sheet and bake for 30 minutesRemove the foil and bake for 15-20 minutes more or untill crust is golden and the juices bubble thru the slits.Angel Food Cupcakes6 large egg whites, warmed to room temp3/4 teaspoon cream of tarter1/8 teaspoon salt1/2 cup sugar1/2 teaspoon vanilla extract1/4 tespoon almond extract1/2 cup all purpose flour, sifterPreheat oven to 375With a hand mixer beat egg white cream of tartar and salt in a mixing bowl until soft peaks form. Add sugar 2 tablespoons at a time and beat until stiff peaks form. With a spatuala fold in the vanilla and almond extracts Add flour 1/4 cup at a timeLine a muffin pan with paper baking cups. Fill them 2/3 of the way full. Bake 10-12 minutes, or untill golden and the cake spring back up when it is touched.Cool on a wire rack and serve :)Thats all for now, my hands hurt from the typing >.<Please Comment, and post in the poll for what I shall post next!

[kira423 1]

Creme caramel6 eggs6 tablespoons sugar4 cups cold milk1 teaspoon vanilla essenceBeat eggs and sugar slightly. Pour in milk, stirring continuously with a wooden spoon.Stir in vanilla essence. Pour mixture into a pudding basin or ovenproof dish, lined with caramel. Bake in a moderate oven over another tin with 2 to 3cm of boiling water for about 1 hour. Remove from oven. Cool completely before turning out. Strudel pastry3 cups flour1 egg1 tablespoon oilpinch of salt1 teaspoon vinegarwarm water, as requiredSift flour over the worktop. Make a well in the center. Add the egg, oil, salt, vinegar and warm water to the dry ingredients and work with your hands to form a smooth dough. Knead firmly and knock the dough against the table twenty times. Shape it into a ball, put it in a bowl and cover with a kitchen cloth. Set aside to stand for 30 minutes in a warm place.Roll out the pastry over a floured table cloth until it gets as thin as a sheet of paper. Air for some minutes before filling. Strudel pastry (see above)2 lbs Granny Smith apples1 cup semolina? cup ground almonds3 1/2 tablespooons butter, melted3 tablespoons rum? teaspoon ground cinnamon3 tablespoons sugar1 cup raisinsCook semolina and almonds in butter until golden. Spread evenly over the strudel pastry without reaching the edges. Peel, core and slice apples. Place them in a bowl and mix in rum, cinnamon, sugar and raisins. Arrange apple mixture over the pastry. Roll up from the longest edge and carefully place roll onto a greased baking sheet. Brush with milk and bake for about 40 minutes in a moderate oven. Serve hot or warm, sprinkled with bakers sugar. Have fun with this and enjoy

[mahesh2k 0]

umm. Have to taste those creme caramels. It'll surely turn out to be tasty i think.