Bars, Sweet Pastries and other little delights

Discussion in 'Five Star Kitchen' started by sister herb, Nov 6, 2015.

  1. sister herb
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    Caramel Turtle Bars

    [​IMG]

    For the crust:
    • Non-stick cooking spray, vegetable oil, or melted butter for the pan
    • 7 oz. (14 Tbs.) unsalted butter, melted and cooled to just warm
    • 1/2 cup packed light brown sugar
    • 1/2 tsp. table salt
    • 9 oz. (2 cups) unbleached allpurpose flour

    For the caramel topping:

    • 2 cups pecan halves, toasted and coarsely chopped
    • 1 cup packed light brown sugar
    • 3/4 cup heavy cream
    • 4 oz. (1/2 cup) unsalted butter, cut into chunks
    • 1/2 cup light corn syrup
    • 1/4 tsp. table salt
    For the ganache:
    • 6 Tbs. heavy cream
    • 2 oz. good-quality bittersweet chocolate, finely chopped (about 1/2 cup)
    Make the shortbread crust:

    Line a straight-sided 13x9-inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal. Lightly coat the sides of the foil (not the bottom) with nonstick cooking spray, oil, or melted butter to prevent the caramel from sticking.

    In a medium bowl, stir together the butter, brown sugar, and salt. Stir in the flour to make a stiff dough.

    Press the mixture evenly into the bottom of the prepared pan. Prick the dough all over with a fork.

    Refrigerate the pan for 30 minutes (or freeze for 5 to 7 minutes), until the dough is firm.

    Meanwhile, position a rack near the center of the oven and heat the oven to 325°F.

    Bake the dough for 20 minutes, and then decrease the oven temperature to 300°F and bake until the crust is golden all over and completely set, about 15 more minutes.

    Make the topping:


    Sprinkle the pecans evenly over the crust.

    In a heavy medium saucepan, bring the brown sugar, cream, butter, corn syrup, and salt to a boil over medium-high heat, stirring until all the ingredients are melted and smooth. Let the mixture continue to boil, without stirring, until a candy thermometer registers 240°F, about 6 more minutes. Turn off the heat and immediately (but carefully) pour the caramel evenly over the prepared crust. Let the bars cool completely, about 2 hours, before garnishing with the ganache.

    Make the ganache:


    Put the chocolate in a small heat proof bowl. In a small saucepan, bring the heavy cream to a boil. Remove from the heat and pour over the chocolate. Let sit for 3 minutes. Stir gently with a rubber spatula until combined and smooth.

    Fill a plastic zip-top baggie with the ganache, snip the tip off a corner, and drizzle the ganache decoratively over the caramel bars (you don’t have to use all the ganache; keep the extra in the fridge for 5 days). Let the ganache set for 30 minutes to an hour. Carefully lift the bars from the pan using the foil sides and transfer them to a cutting board. Separate the foil from the bars by sliding a spatula between them. Cut the bars into 1-1/2-inch squares. They will keep at room temperature for 1 week.

    Source: http://www.finecooking.com/recipes/caramel-turtle-bars.aspx?nterms=52514,128785
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  2. sister herb
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    Basic Swiss Roll

    [​IMG]

    4 eggs
    1,5 dl sugar
    0,75 dl potato flour
    1 dl wheat flour
    1 tsp baking powder
    1 tsp vanilla sugar

    2 dl curd*
    1 tsp vanilla sugar
    1/2 dl strawberry jam

    2 dl cream

    Whisk the eggs and sugar in a bowl until pale and fluffy.
    Add the flour and spoon the mixture into the tin with baking paper (greaseproof paper). Bake in the oven +200 C for 7-10 minutes, or until light and springy to the touch.
    Remove from the oven. Put the baking paper (greaseproof paper) on the table. Place the pie plate on top of it and remove it from the paper carefully.
    For the filling, spread the jam onto the pie plate and roll it.
    Keep in the fridge few hour to the next day. Decorate as you like (I used whipped cream and slices of satsuma plus few strawberries and chocolate candies).

    *Note: Filling the swiss roll with curd isn´t necessary if you prefer some other fillings. Use instead of it more jam (1,5 dl) or what ever you like.
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  3. Cariad
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    Heavy cream? I'm thinking that is like the double cream, (the one that is bad for you ;) ) not sure I've seen corn syrup in the shops where I am, I wonder if maple syrup or just ordinary syrup would do the same.
  4. sister herb
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    I am not sure about all those different English names of creams. We here have mostly two different creams (whipped cream and non-whipped cream) and some other cream products like sour cream. Here is something about heavy cream:

    http://www.finecooking.com/articles/heavy-cream-vs-whipping-cream.aspx

    I would use whipped cream in this recipe.

    Syrups... Corn syrup is not commonly used in here (Finland), it´s very rare. We usually use common syrup (to me it means as light or dark molasses).

    Corn syrup is an invert sugar, which means that it prevents sugar crystals from forming. Microscopically, sugar has jagged edges and when you melt it, sugar liquefies. But if you keep cooking it to a syrup, those jagged edged-fellas want to re-attach themselves to others. Corn syrup acts as interfering agent, which ‘interfere’ with that process. Honey, agave, and the like, don’t have the same properties.
    Corn syrup is a food syrup which is made from the starch of maize (called corn in some countries) and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor.

    Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species.

    As pure maple syrup is loaded with antioxidants and essential vitamins and minerals, it´s surely healthier than corn syrup.
  5. Cariad
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    Single cream is like a pouring cream, double cream is thicker and when whipped it's is heavier than whipping cream, we also have whipping cream which is a kind in between. Then there is the real bad boy... Clotted cream... It's like a heart attack waiting to happen!! Very thick, almost like soft butter and it has a golden crust on top. It is very popular in the West Country, Cornwall and Devon and mostly eaten on scones and Jam. There is some debate among people about should the cream or jam go on the scone first.

    I think maple syrup may work in this recipe instead of corn syrup.
  6. sister herb
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    Thank you for the presentation of the creams. We haven´t here anything what could to be similar like this clotted cream (maybe it´s only good thing if it´s the dear friend of heart attack). The sour cream (smetana) includes most fat, still only 42%. But I think it´s not similar and it´s not used for this kind of sweet things.

    Hmm... maple syrup. It too isn´t commonly used here.
  7. Cariad
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    Never mind if you can't get clotted cream. It's easy to make your own if you want to be brave. Maybe tiny quantity. ;) I tried to post a recipe but have problem I will try another time.
  8. sister herb
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    Marmalade filled pastries

    [​IMG]

    (filled with plum marmalade)

    Dough:
    250 g butter
    250 g smooth, soft quark
    250 g flour
    1 - 2 egg yolks

    or:
    frozen puff pastry sheets (This is what I use - easier and faster way - suitable for the lazy bakers)

    Filling:
    plum, apple or apricot marmalade (make sure that your jam or marmalade is ovenproof)

    Preparing the pastry dough:
    The dough may be prepared a couple of days in advance. Formed into a flat square, store the dough in refrigerator, wrapped in plastic. The dough may also be frozen, in which case let it thaw wrapped in refrigerator overnight before use.

    Bring the butter to room temperature. Mix the quark with a fork until smooth. Blend the softened butter thoroughly with the quark by hand. You can use a fork, a spoon or your clean hands. Add the flour, stirring gently. Mix just enough to get the ingredients blended. Shape the dough into a flat square, wrap it in plastic wrap and place in refrigerator to harden.

    Forming the pastries:
    Unwrap the dough and divide it into two parts, as this makes the handling and rolling of it easier. Wrap the other part in plastic and place back in refrigerator.

    Dust a parchment paper lightly with flour, place the other half of dough on it, dust it lightly with flour and top with another parchment paper. Roll out the dough into a square approximately 5 mm thick.

    At this stage, you can fold the dough into three layers similarly to puff pastry and roll it out again, then repeat the folding and rolling once more, as this will produce pastries with a flakier texture.

    Peel off the upper parchment paper carefully. Trim the edges of the dough and cut it with a pastry wheel into equal-sized squares, about 8 × 8 cm in size.

    Place approximately 1 tablespoon (or less) of marmalade in the middle of each square. Fold every second tip of the slit corners towards the centre to form a pinwheel-shape and press the tips together firmly.

    Take the second part of the dough and the leftover pieces and repeat the rolling and cutting process. If the dough warms up and gets too sticky to handle, place it in refrigerator for a while.

    [​IMG]
    (filled with plum marmalade)

    Details on forming and filling:

    Slit the corners:
    [​IMG]

    Place filling in the centre:
    [​IMG]

    Lift every second tip, pinch together firmly:
    [​IMG]

    Press down towards the centre:
    [​IMG]

    Baking the pastries:
    Slide the parchment paper with the formed pastries on a baking sheet, cover loosely with plastic and place in a cool place for about 15 to 30 minutes to firm up, while you warm up the oven to 200 - 225 C.

    Brush the top surface of the pastries lightly with egg yolk and bake for about 10 - 15 minutes or until they are golden brown and slightly puffed.

    Let the pastries cool down a bit on a wire rack and, if preferred, sift some icing sugar on them just before serving. Serve the pastries with tea or coffee.

    [​IMG]
    (filled with apple marmalade, decorated with cherries)
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  9. sister herb
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    Cookie Crumb Muffins

    [​IMG]

    Ingredients:
    - 200 g margarine or butter
    - 2 dl sugar
    - 2 eggs
    - 2 dl wheat flour
    - 1 tsp baking powder
    - 1 tsp ground cardamom
    - 2 dl sweet bread crumbs (e.g. crumbled biscuits)
    - 2 dl ground almonds (appr. 80 g)
    - 1 dl single cream
    - solid raspberry jam

    To moisten:
    - 2 dl water
    - 1 dl sugar

    Topping:
    solid raspberry jam or marmelade

    Icing:
    - 1 dl icing sugar
    - 2 tsp water or lemon juice

    Preheat the oven to 200°C.

    Grind the almonds and combine them with the bread crumbs. Cream the butter or margarine and sugar together. Add one egg at a time, beating the mixture well after each egg. Combine the flour and baking powder and stir into the mixture.

    Add the cardemom, bread crumbs and almonds and finally the cream. Mix lightly but do not unnecessarily stir the mixture. Grease a muffin mould and put a equal amount of the mixture into the hollows. Leave room for the mixture to raise in the hollows. Using a floured fingertip, press a hole in the middle of each muffin. Place about half a teaspoonful of jam or marmelade on each muffin. Bake in the middle of the oven for about 15 minutes.

    Boil the water and melt the sugar in it. Moisten the baked muffins with the liquid. When the muffins are still hot, add another half a teaspoonful of jam in the middle. Let the muffins cool.

    Combine the icing sugar and water or lemon juice in a small bowl. Pour the liquid icing around the jam.
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  10. Peter_502
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    You are SO COOL!!!!! My wife and I are going to try to make these sometime, baking and cooking new things is something we both enjoy doing! Thanks for these recipes!
  11. sister herb
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    You are welcome. I too love to try new foods in my kitchen (Official TTI Chef you see ;) ).

    Original name of these muffins is "Runeberg´s muffins", they got name from Finnish poet, Johan Ludvig Runeberg (1804 - 1877) and are traditional food serving specially at 5th of February what we are calling as "Day of Runeberg" as it was his birthday. Story tells these kind of muffins were his favourites what he ate every day at breakfast.

    This is an old recipe from the time when people didn´t waste nothing still useful food in the kitchen - not even bread or cookie crumbs.
  12. Haimi
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    Omg i want some please.
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  13. Haimi
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    It looks making you hungry then whats about its taste!
  14. sister herb
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    That´s the reason why cook books have so nice pictures. To make you try... :p
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  15. Haimi
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    And maybe you're the book's author? :p
  16. sister herb
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    Maybe I need to make a recipe blog. With all those yummy pictures. ;)
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    That's a nice idea especially if it's gonna be a halal food, and ofc enshallah it's gonna be.
  18. sister herb
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  19. sister herb
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    And again plum marmalade filled puff pastries - they came from the oven just at the right time for the afternoon coffee break:

    [​IMG]
  20. sister herb
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    I have been too busy because of works to make much in the kitchen - last weekend´s treat:

    [​IMG]

    Pancakes with strawberry jam.
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