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    You are in: Home / Community Forums / Breads & Baking / Look at this!
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    Look at this!

    Red Apple Guy
    Wed Jun 26, 2013 8:20 am
    Forum Host
    Saw this on Pinterest http://duonosirzaidimu.wordpress.com/2013/05/26/kakavos-keksas-su-kriausemis/

    I'd like to see the recipe in English.

    Red Apple Guy
    Wed Jun 26, 2013 9:52 am
    Forum Host
    duonyte, you could do a much better job than Google's translator, but here is what it spit out:

    180 g unsalted butter, softened
    150 grams of brown sugar
    tablespoon vanilla sugar
    200 grams of flour
    2 tablespoons of cocoa
    a teaspoon of baking powder
    100 ml cream
    3 eggs
    pinch of salt
    3 small pears

    Egg Whisk the whites with the salt until stiff. Beat the butter, half the sugar and vanilla sugar until pale and creamy. Unscrew the yolks with the remaining sugar until fluffy and fold into the butter mixture.

    Mix the flour with the baking powder, cocoa butter and place in a mass. Idem pour the cream and stir. Finally, gently fold in whites. You get quite a thick, hard shaken off from the spoon, the dough.

    Apply a rectangular baking dish with baking paper. Sukrėsk lower part of the dough, flatten. One next to the other Arrange washed, drained pears sukrėsk remaining batter.

    Up to 170-degree preheated oven Bake for about an hour or until the center of cake staring knife pulled it neaplipusį dough.

    KEKS Cool in pan - hot it's pretty fragile. Sprinkle with icing sugar. Eat with ice cream.

    PS
    Pears try to choose the shorter - evenly cooked, and the tip does not burn. Peel and seed cut is required. If there has been a large pear, the baking tin can held by the shovel them horizontally.
    duonyte
    Fri Jun 28, 2013 10:25 am
    Forum Host
    Just saw this post, this is just adorable. I'll tweak the google translation for you in a bit.
    duonyte
    Fri Jun 28, 2013 10:41 am
    Forum Host
    180 g unsalted butter, softened
    150 grams of brown sugar
    1 tablespoon vanilla sugar
    200 grams of flour
    2 tablespoons of cocoa
    1 teaspoon of baking powder
    100 ml cream
    3 eggs
    pinch of salt
    3 small pears

    Whisk the egg whites with the salt until stiff.
    Cream the butter, half the sugar and vanilla sugar until pale and creamy.
    Beat the egg yolks with the remaining sugar until fluffy and fold into the butter mixture.

    Mix the flour with the baking powder and cocoa butter, and combine with the butter/sugar/egg batter.
    Pour in the cream and combine.
    Finally, gently fold in the beaten egg whites. The batter should be rather thick, sticking to a spoon.
    Line a rectangular pan with parchment paper. (Like a loaf pan, but perhaps a bit longer).
    Take some of the batter (less than half - perhaps a third - not precisely stated) and spread it evenly on the bottom.
    Place the pears upright and next to each other down the length of the pan.
    Drop in the rest of the batter around the pears..

    Preheat oven to 170 deg Celsius.
    Bake for about an hour or until a knife poked into the middle of the cake comes out clean.
    Cool the cake in the pan, as it's pretty fragile while hot. Sprinkle with icing sugar. Eat with ice cream.

    Note: Try to choose pears that are stubby, not elongated. That way the tops won't burn and the rest will cook more evenly. You don't need to peel and core the pears (although I think coring might be nicer, but that's me). If your pears are too big, lay them down horizontally rather than standing them up.

    Apparently this was originally published in the online women's magazine, moteris.lt .
    PaulO in MA
    Fri Jun 28, 2013 1:44 pm
    Food.com Groupie
    Going to put on a pot of coffee and look through old cookbooks to see if I can find anything like it. Gives me something to do while doing the laundry. icon_biggrin.gif
    Red Apple Guy
    Fri Jun 28, 2013 2:18 pm
    Forum Host
    Thanks duonyte. That's great. It makes a lot more sense now.

    Hey Paul. how have you been?
    PaulO in MA
    Fri Jun 28, 2013 2:25 pm
    Food.com Groupie
    Well, thank you, aside from the summer cold I had at the start of the week. And, my wife will tell you that I, like most guys, am a big baby when I am sick. icon_biggrin.gif

    Finally made coffee today. That is something I can't stand when I have a sore throat.

    Threw together chicken soup for a couple of nights this past week.

    Didn't even watch the Bruins' game Monday night.

    Haven't baked anything new in ages. Were going to make the following lemon chess tarts for a church dinner at Nan's church last Saturday. Don't have a suitable tart pan, though.

    Lemon Chess Tarts

    The Southern All Pork Cookbook. Oxmoore House, Birmingham, AL, 1984. (Mansfield, CT; April 6, 2013)


    1 ½ cups sugar
    3 eggs beaten
    3 tablespoons butter or margarine, melted
    1 ½ tablespoons lemon rind
    1 ½ teaspoons lemon juice
    ¼ teaspoon salt
    15 (2 ¾-inch) tart shells, unbaked

    Combine first six ingredients; mix well. Spoon mixture into tart shells. Bake at 350 °F for 35 minutes or until lightly browned. Yield: 15 tarts.


    Last edited by PaulO in MA on Fri Jun 28, 2013 2:29 pm, edited 1 time in total
    PaulO in MA
    Fri Jun 28, 2013 2:28 pm
    Food.com Groupie
    Nan made these instead.

    Tart Lemon Squares

    Farm Journal’s County Fair Cookbook. Every Recipe a Blue Ribbon Winner. Garden City, New York: Doubleday & Co., Inc., 1975.

    A Grand Champion winner at a country fair in Wisconsin.

    1 c. sifted flour
    ¼ c. confectioners’ sugar
    1/8 tsp. salt
    ½ c. butter or regular margarine
    1 c. sugar
    2 Tblsp. flour
    ½ tsp. baking powder
    1/8 tsp. salt
    2 eggs, slightly beaten
    2 Tblsp. lemon juice
    1 tsp. grated lemon rind
    Lemon Glaze (recipe follows)

    Combine 1 c. flour, confectioners’ sugar, and 1/8 tsp. salt. Cut in butter until mixture is crumbly. Press mixture into greased 11 x 7 x 1 ½-inch pan. Bake in 325° oven 15 minutes.

    Combine sugar, 2 Tblsp. flour, baking powder, 1/8 tsp. salt, eggs, lemon juice, and lemon rind; mix thoroughly. Spread evenly over baked crust.

    Bake in 325° oven 25 minutes. Cool in pan on rack. Spread with Lemon Glaze. Cut in 1 ¼-inch squares. Makes 2 ½ dozen.

    Lemon Glaze: Combine ½ c. sifted confectioners’ sugar, 1 Tblsp. lemon juice, 1 Tblsp. melted butter or regular margarine and 1 drop yellow food color. Blend until smooth.

    Comment: 1 1/4-in. squares? Yeah, right.
    icon_biggrin.gif
    Red Apple Guy
    Fri Jun 28, 2013 2:55 pm
    Forum Host
    I agree. Yeah, right.
    Stop sending e-mails when someone replies
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