Submit your food art or found food art photos to firstname.lastname@example.org!
Submitted by JamiSings
|3 c. flour||½ c. almonds, finely ground|
|1½ tsp baking powder||¼ tsp salt|
|½ c. sugar||Zest of one lemon|
|½ lb. unsalted butter or margarine||1 egg|
|2 tbsp cold water||1 tbsp lemon juice|
|1 egg white, beaten|
Poppy Seed Filling Ingredients
|4 oz. poppy seeds||½ c. milk|
|1 tbs unsalted butter or margarine||¼ c. seedless raisins, plumped|
|¼ c. toasted walnuts, pecans, or almonds||1 tbsp honey|
|½ tsp vanilla extract|
- Preheat oven to 350°F.
- Combine all filling ingredients in a bowl & blend thoroughly. Set aside.
- In a large bowl combine the flour, almonds, baking powder, salt, sugar, & lemon zest. Blend or cut in the butter until the mixture resembles very fine crumbs.
- In a small bowl beat the egg, water, & lemon juice until well blended. Add to the flour mixture & beat until completely blended & the mixture begins to form a dough. Do not overmix.
- Transfer to a floured board & knead the dough into a ball. Divide the ball into 6 or 7 equal portions for easier handling. Flatten each portion with the palms of your hands & roll it out to ¼” thick. With a scalloped cookie cutter, cut into 3½” rounds.
- Place 1 heaping tsp of filling in the center of each round. Fold the edges of the dough toward the center to form a triangle, leaving a bit of the filling visible in the center. Pinch the edges to seal them.
- Place the hamantaschen on a lightly greased foil-like baking sheet & brush with the egg white. Bake for 20 minutes or until lightly browned. Transfer to racks to cool.
Submitted by jen LUVS REVIEWS
|18 vanilla wafer cookies||1 c. almonds, toasted|
|4 ½ tbsp unsalted butter, melted|
|4 oz. imported white chocolate, chopped||1 8oz. packages of cream cheese, room temp|
|2/3 c. sugar||2 tsp vanilla extract|
|¾ tsp grated lemon peel||2 large eggs|
|¾ c. fresh raspberries or frozen unsweetened, thawed, drained|
|1 8oz. container sour cream||3 tbsp sugar|
|½ tsp vanilla extract||2½ pint baskets raspberries|
|½ c. seedless raspberry jam|
- Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet.
- Set 8″x2″ bottomless heart-shaped cake pan atop foil. (If unavailable, use 8″ spring form pan; omit foil.)
- Wrap foil around outside & 1″ up sides of pan. Butter foil & pan. Finely grind cookies & almonds in processor.
- Add butter & blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom & 2″ up sides of pan.
- Bake until golden, about 10 minutes.
- Cool. Maintain oven temperature.
- Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water.
- Using electric mixer, beat cream cheese, sugar, vanilla & peel in large bowl until smooth.
- Add eggs 1 at a time, beating just until combined. Beat in white chocolate.
- Spoon half of batter into crust. Top with ¾ c. berries. Spoon remaining batter over.
- Bake until edges of cake are set but center 3″ still moves when cake is shaken, about 45 minutes.
- Cool 20 minutes. Maintain oven temperature.
- Using fingertips, press down gently on edges of cheesecake to flatten slightly.
- Whisk sour cream, sugar & vanilla in bowl. Spoon over cake, spreading to edge of pan.
- Bake 5 minutes. Transfer cake in pan to rack.
- Run small knife around sides of cake. Cool completely.
- Chill cake overnight. Fold down foil along sides of pan.
- Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil.
- Cover cake with berries.
- Bring jam to simmer in small saucepan, stirring often.
- Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)
Submitted by Ruth
|¼ c. good instant coffee||5½ oz. unsalted butter|
|¾ c. soft dark brown sugar||2 eggs, lightly beaten|
|1/3 c. ground almonds||1½ c. self-rising flour|
|¼ unsweetened cocoa powder||¾ c. water|
Kahlua Cream Ingredients
|2 tsp espresso coffee powder||2 tbsp super fine (castor) sugar|
|¼ c. Kahlua (recipe calls for ½, I use ¾)||10½ fl oz. cream, lightly whipped|
- Combine coffee & water in a small heatproof bowl (or mug). Allow to stand for 10 minutes.
- Preheat over to 350°F. Lightly grease a deep 8″ round cake pan.
- Beat butter & sugar in a large bowl with electric mixer until light & creamy. add the eggs one at a time, mixing thoroughly after each.
- Add the ground almonds. Using a metal spoon, fold in the sifted flour & cocoa alternately with the coffee mix. Stir until just combined & the mixture is smooth.
- Carefully spoon the mixture into the cake pan & smooth the surface.
- Bake for 30 minutes, or until toothpick comes out clean. Leave in pan for 15 minutes to cool before turning onto a wire rack.
- Cream the butter, mix the powdered sugar & crushed mints together, add to butter. Add milk & Rumpleminz. Beat until fluffy. If frosting is too thick you can add more milk or Rumple.
- When cake is done, put filling between the two layers.
Kahlua Cream Directions
- Combine everything in a small saucepan & stir over low heat until coffee dissolves.
- Serve cake warm covered with Kahlua cream.
Submitted by serenityn0w
|1-2 tsp crushed dried red pepper||¾ tsp ground turmeric|
|¾ tsp ground ginger||¾ tsp ground cinnamon|
|½ c. tsp salt||2 lbs. well trimmed, boneless leg of lamb, cut into|
|2 tbsp olive oil or cooking oil||1″-1½” pieces|
|2 large onions, chopped||3 cloves garlic, minced|
|1 14 oz. can beef broth||1 tbsp cornstarch|
|2 tbsp cold water||1 c. pitted dates|
|1 c. dried apricots||Hot cooked couscous or rice|
|¼ c. toasted slivered almonds||Orange peel curl (optional)|
- In a shallow mixing bowl combine crushed red pepper, turmeric, ginger, cinnamon, & salt. Coat meat with seasoning mixture.
- In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 3½ or 4 qt. electric slow cooker. Add onions & garlic; stir to combine. Pour beef broth over all.
- Cover & cook on low-heat setting for 7-9 hours or on high-heat setting for 3½-4½ hours or until meat is tender.
- Skim fat from the surface of the juices in the slow cooker. Stir cornstarch into the cold water; stir into crockery cooker.
- Add dates & apricots; stir to combine. If using low-heat setting, turn to high-heat setting. Cover & cook for 30 minutes more or until mixture is slightly thickened & bubbly.
- To serve, spoon stew atop hot couscous or rice. Top with almonds. If desired, garnish with orange peel curls.