Ciocolata de casa

Ingrediente:

• 1 esenta de rom
• 4 linguri cacao
• 500 g lapte de nuca de cocos pudra
• 1 pachet margarina
• 1 pahar cu apa (200 ml)
• 500 g zahar tos.

Mod de preparare:
Zaharul se pune la topit intr-un vas cu apa, la foc mic. Dupa zece minute de fierbere se adauga pachetul de margarina si se amesteca pana la omogenizare. Se ia vasul de pe foc si se adauga laptele pudra cernut, cacao si esenta de rom. Se amesteca cu mixerul pana se obtine o pasta. Continutul se pune la racit pe o folie, intr-un vas.

Roll'em thin cookies

Ingredients:

* 2 eggs
* 2 cups sugar
* 1 cup lard or margarine
* 1 cup cream
* 5 tsp baking powder
* 1 tsp baking soda
* 1 tsp vanilla
* 1/4 tsp salt
* enough flour to make a soft dough

Mix everything - roll out (about 1/8 in thick), cut cookies, bake at 375 for about 5 minutes (or until golden).

Filling:

* 1/2 cup sugar
* 1 1/8 cup milk
* 1/2 cup butter
* 1 egg beaten

Mix and cook together for 2 minutes. Cool off.

Add:

* 1/2 tsp vanilla
* 1 1/2 cup cookie crumbs (from the freshly baked cookies)
* 1/2 cup coconut

Put filling between 2 cookies and place them in a sealed container for a day. They will become nice and soft.

Enjoy!

Helia's BRETON BRITTLE

Ingredients:
28 Dare Breton Crackers
1 cup Packed brown sugar
1 cup Butter
1 pk (300g) Semi-sweet Chocolate Chips
1/3 cup Chopped nuts (or sprinkles for more fun)

Preparations:

Completely line 13x9-inch (3.5L) baking pan with foil. Arrange a single layer of crackers over bottom of pan. Arrange a second layer of crackers to cover spaces between crackers in first layer. (It will be necessary to break some crackers in half so that the entire bottom of pan is covered.)

In medium saucepan combine sugar and butter. Cook and stir over medium heat until mixture comes to a boil. Remove from heat; pour evenly over crackers in pan. Bake in 400F (200C) oven 5 minutes. Remove from oven; sprinkle with chocolate chips. When chips are soft, spread over top. Sprinkle with nuts. Chill until chocolate is set. Break into pieces to serve. Store in refrigerator.

Yields: 1 pan

Perfect Flaky Pie Crust

Perfect Flaky Pie Crust for the Holidays

Pie Crust Recipes Tips 101:

• All purpose flour works best. Whole wheat makes a heartier crust, but it can also come out gummy and tough.
• Any solid shortening will do, except all butter. Crisco® Zero Trans Fat Shortening is great way to cut the trans fat from your diet.
• Pie pans can be disposable aluminum, glass Pyrex, or Grandma's favorite embossed tin. Do not spray or grease the pie pan.
• Rolling pins can be a Grandma's wood rolling pin, or the newest stainless steel. It doesn't matter as long as you keep it coated with flour as you work the pie crust.
• The pastry blender is a handy gadget usually made of stainless steel. It has a handle attached to 5 or 6 sharp thin blades that cut through the shortening and dough. Much like using two knives, it is quicker and less messy with the same results.
  

Flaky Pie Crust Recipe

• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 1 cup solid vegetable shortening
• 3/4 cup cool water (more or less) not cold
  

1st Step:

• Measure flour and salt into a large bowl making a well in the middle. Put shortening into the well.
• Coat both hands with flour well. Being careful not to touch the shortening, break up the shortening into chunks.
• This is an important step. Do not let the heat of your hands melt the shortening. The least amount of contact with the shortening the better.
• With both hands, work the shortening into the flour using a circular, rubbing motion, always keeping contact with the flour, not the shortening, pick up more flour and shortening as you go. Always keep the shortening in the middle of the flour.
• It should look like a small peas, with the shortening being totally incorporated into the flour.
  

2nd Step:

• Pour half the water in, gathering it into a ball. Continue adding the water until it comes together in a soft ball of dough. You may need more or less water depending on the humidity. Do NOT knead the dough as in bread making.
• Work the dough as little as you have to, just enough to keep it formed in a ball.
• Divide the dough into 3 or 4 equal portions.
• Cover the dough and refrigerate it for later, or use now.
  

3rd Step:

• Take a handful of flour and throw/sprinkle it down on a counter top. Put the ball of dough in the middle of the flour.
• Coat your rolling pin with flour. Start rolling the dough with the pin, turning the dough to get a round shape. This may take several passes over the dough, turning this way and that. Flip the dough over carefully, adding flour to your surface as needed. Finish rolling on this side to make a circle that is 4" bigger than your pan.
• Fold the dough in half, place it in the pan unfolding to fit. Trim if necessary, but not too much. You want to have enough to fold the edges under.
• Fold the edges under, turning the pan and pressing the edge as you go.
• You now have a choice as to how you want to finish the crust. If you are making an open pie as in pumpkin or pecan, press the edges down with a fork to seal the edge and give it a nice pattern.
• Or, you can crimp the edges using your thumb and forefinger of your left hand and the forefinger of your right hand, and go around the edge of the pie making a v-shaped pattern, all the while keeping the edge slightly higher than the pie pan.
  

Makes 3-4, 8 or 9 inch crusts

Crema de zahar ars

Specific: romanesc
Timp preparare: mediu
Nr. portii: 8
Calorii: 550 cal.

Crema de zahar ars este unul dintre deserturile cele mai usor de preparat. Nu ai nevoie decat de zahar, 1 litru de lapte, 6 oua si o ora la dispozitie. Ma rog, ti-ar mai trebui si putina rabdare pana cand crema de zahar ars se raceste. Nu de alta, dar daca o consumi calda, nu este gustoasa si indigesta.

Ingrediente
6 oua
200 g de zahar
1 litru de lapte
zahar vanilat

Mod de preparare
Se topeste zaharul intr-o cratita;

Se ia apoi o alta cratita in care vom prepara crema de zahar ars si peretii ei se tapeaza cu zaharul topit, astfel incat zaharul sa acopere uniform peretii cratitei;

Se lasa apoi cratita sa se raceasca;

Se pune laptele la incalzit la foc mic;

Se bat ouale spuma impreuna cu zaharul vanilat;

Se pune la incalzit cuptorul;

Cand a fiert laptele se iau ouale batute spuma si se amesteca cu laptele cald;

Se pune amestecul creat astfel peste zaharul topit in cratita;

Se ia acum cratita cu zaharul topit si cu amestecul si se pune intr-o alta cratita mai mare care sa o cuprinda in care se pune apa si se pun cele doua cratite in cuptor;

Se tine la cuptor pana atunci cand incepe sa prinda o culoare maronie compozitia;

Se scoate de la cuptor si se lasa apoi la racit;

Se serveste rece de la frigider;

Crema de zahar ars se poate orna si cu frisca, dupa preferinta.


[din Gastronomie.ro]

 

Cicolata de casa (de pe web)

Ingrediente:

• 800g zahar
• 500g lapte praf (simplu - fara chimicale, vitamine etc. altfel va avea gust de medicament)
• 100g cacao olandeza
• 1 pachet unt (200g)

Mod de preparare:

800 g zahar + 250g apa se pun la fiert la foc mic si se amesteca si cind incepe sa fiarba se mai fierbe timp de 10 minute si se amesteca pina cind se dizolva zaharul. Separat se amesteca lapte praf + cacao si pe urma unt (mesteci cu lingura de lemn), dupa care se toarna siropul (zahar+apa) fiebinte peste si se amesteca. Cind e gata se toarna intr-o tava plata peste celofan ca sa nu se lipeasca - cam 2-3 cm.

Budinca cu branza dulce

Are probabil milioane de calorii, dar este extrm de yummy!

Ingrediente:

• 1 kg branza dulce
  
• 6 oua
  
• 12 lg zahar
  
• 1/4 kg smantana
  
• 100 g unt topit
  
• 2-3 lg faina
  
• 3 lg lapte praf
  
• stafide
  
• mirodenii
  
• zahar vanilat 4 pachetele
  

Pregatirea:

Se incalzeste cuptorul la 300-325F

Se amesteca branza cu smantana, zaharul, untul topit, galbenusurile, faina si aromele
Se bat albusurile si se adauga in compozitie.
Se tapeteaza o cratita suficient de mare (4 kg) si se toarna compozitia in ea.
Se unge pe deasupra cu un ou batut.

Se pune in cuptor aproximativ o ora.

Salam de biscuiti (de acasa)

Ingrediente:

• 1/2 kg biscuiti
• 1/4 kg zahar
• 1 cana lapte
• 2 lg cacao
• 1 pachet unt

Mod de preparare:

Se fierb zaharul, laptele si cacaoa, pana se topeste zaharul. Se adauga rahat , nuca macinata, 1untul, eventual lapte, daca nu s-a legat. Se pun peste biscuitii rupti si se amesteca bine.

Se face un rulou pe o foaie de celofan uda si se da la frig.

Halvita

Timp de preparare: 50 min (complexitate redusa)
Ingrediente:

• 1 pahar zahar
• 1 pahar miere
• 5 albusuri
• 1 lamiie sau portocala
• 150 g nuci
• 2 blaturi din comert
  

Mod de preparare

Se toarna mierea si putina apa peste zahar in cratita in care se va lucra.
Se pune la foc potrivit si se bate pina se topeste.
Se amesteca cu albusurile batute spuma si se continua sa se bata la foc pina se ingroasa.
Se adauga nuci intregi, zeama de lamiie, coaja de portocala si se rastoarna peste un blat din comert.
Se intinde repede cu un cutit in mod egal pe toata suprafata, se asaza al doilea blat si se pune o greutate deasupra.
Se taie bucati cind inca este caldut.

Salam de biscuiti

Ingrediente

• 450 g biscuiti
• 110 g unt
• 125 ml lapte
• 2-6 linguri zahar
• 3 linguri cacao
• 60 g rahat
• 50 g nuci
• 5 curmale
• 5 smochine (optional)
• 3 linguri stafide
• 1/2 lingurita esenta de vanilie
• 1 lingurita esenta de rom
• folie de plastic sau o punga curata
  

Mod de preparare

1. Biscuitii se rup bucatele si se pun intr-un castron. Se face un sos la foc mic din lapte, zahar si cacao. Se lasa cat sa se topeasca zaharul. Cand s-a mai racit (sa nu fie foarte fierbinte) se adauga untul. Acest amestec se poate face si in cuptorul cu microunde. Cantitatea de zahar depinde de cat de dulci sunt biscuitii si rahatul. La biscuitii „populari” si rahatul romanesc se pot pune toate cele 6 linguri de zahar. Daca folositi biscuiti gen digestive si rahat mult mai dulce chiar si 2 linguri de zahar pot fi arhisuficiente. Puteti pune mai putin zahar, apoi gusta compozitia si daca vi se pare ca mai are nevoie de zahar, puneti zahar pudra.
2. Cand s-a mai racit sosul se adauga esentele. Intre timp se taie bucatele rahatul, curmalele, nucile.
3. In castronul cu biscuiti se pune sosul caldut si se amesteca repede ca sa se incorporeze. Se adauga rahatul, curmalele, nucile, stafidele, smochinele amestecandu-se usor. Daca vi se pare sfaramicioasa compozitia mai incalziti putin lapte si adaugati-l in compozitie.
4. Se rupe o bucata de folie de 40-50 de cm si se intinde pe masa. Se poate tapeta cu cacao cernuta in prealabil. Se pune ametecul de-a lungul foliei, pe mijloc. Se ruleaza si se da la frigider pana a 2-a zi. Daca pare prea moale nu va speriati. Untul se va intari si veti obtine un salam „inchegat”.

Enjoy!!

Gabe’s Puff Pastry Dessert (Cremshnit)

Ingredients:

• 1 package Presidents Choice Butter Puff Pastry (contains 2 sheets of puff pastry)


• 2 135g packages Jello Vanilla cooked pudding & pie filling


• 2 pieces of Bakers white chocolate chopped


• 6 cups of 2% Milk


• 3 cups sliced fresh strawberries (you can add more or decrease the fruit depending on personal preference but make sure it is fresh. Do not use frozen berries as it will make things watery)


• 2 tbsp. icing sugar

Directions:

• Thaw Puff Pastry according to package directions. Cook both sheets on a flat cookie sheet at 350F for approximately 20 minutes or until they start to have a pale golden colour. Cool for several hours or overnight at room temperature. (do not refrigerate)
  
  Notes: I have found that cooling overnight gives me the best results. (the puff pastry stays crunchier) If I try to make this recipe all in one day, the pastry becomes soggy. My suggestion is that if you must make it the same day, make the pastry in the morning and don’t put it together until late in the day.



• Follow the directions on the Jello Vanilla package. While the pudding is cooling, drop the chopped white chocolate into the mixture and stir until melted and mixed in. Let the pie filling cool to room temperature. This will take about 3 hours.



• Once you have waited for Puff Pastry and Vanilla Pie filling to be cooled as per above, you are ready to put this together.





• Decide which puff piece looks the nicest so you know which one to use as your top 2 layers.


• Carefully (use a large sharp knife) to slice both puff pastry pieces in half (horizontally). Follow the seam on the side if you can.


• Decide now which plate you are going to serve this on as it will be difficult to move this once it is done. Place the bottom piece of a pastry on the plate and drop spoonfuls of the pudding on this layer. (keep in mind that you have 3 layers to fill so divide your pudding accordingly) Gently spread your pudding.


• Place a layer of sliced strawberries throughout this layer. (you don’t just have to use strawberries – I’ve done it with a mix of strawberries, blueberries and blackberries and it is quite nice).


• Place your top layer to that piece of puff pastry and repeat the pudding and strawberry step again. Continue to repeat until you have placed the top layer on your dessert.





• The finishing touches – using a sifter, shake the icing sugar over the top layer. It looks nice just like this but if you want more, melt some chocolate and drip it onto this layer to form an abstract design. Refrigerate for a couple of hours before serving.
  

**Try something different: One other slight twist to the above:

Don’t add the white chocolate chunks when the pudding is cooling. Just let it cool to room temperature. Once it is at room temperature, add about 4 big spoons of cool whip or more if you like and stir well. (I never really measure the cool whip amount.) Then you can continue making the dessert as above. This gives it a slightly different taste. I haven’t had complaints on either version…

Enjoy your dessert!!

Donna's butter tarts (HGC)

Filling

Cream together:

• 1 cup packed brown sugar


• 1/3 cup butter

Add:

• 1 egg


• 2 tbs cream or milk


• 1 teaspoon vanilla


• 1/2 cup raisins rinsed in hot water

Tart pastry

Cream together:

• 2 cups all purpose flour


• 
  
• 1 cup Crisco shortening

Add:

• 1/2 cup cold water

And work together to form pastry.

Icing

If you want to make the icing, just buy icing sugar and mix it up with butter(or marg) and milk (or water). I do about one cup of icing sugar to 1 tablespoon of butter and however much milk is necessary to make it the right consistency. Add colouring in very small drips as its easy to make things too bright! An electric mixer makes things very easy.