This baked brie puff pastry is rich, creamy, and dessert-like. It always disappears. I'm always asked for the recipe. Raspberry preserves goes great in this as well. Bringing in 2012 I made this using Recipe #463563!
My good Italian friend,Emily shared this wonderful recipe with me. I love it because it so much lower in fat content compared the other recipe but still has that rich flavour.Also the answer to a crême brulé.
This recipe always WOW's guests when you bring on the dessert as the presentation makes it look fantastic. It looks like a lot of hard work to make but (keep this to yourself as our secret) it's so easy! Recipe originally came from a very old 1920's recipe book, and over the years I've tweaked the recipe to suit myself. It's never been a failure yet!
A great kiwi friend's Mum's recipe... Oooohhh it's impossible to only have one piece :) I have no idea where she got the recipe, but all the stirring is definitely worth it! Original. boiling time was 8 min, and it *sometimes* wouldn't set, I've increased it to 10 minutes and never had it fail (and I get asked to make this every time there's a family party) Enjoy !
Another recipe from the family cookbooks that I inherited from my Mother and my Grandmother. I can almost smell these baking when I close my eyes and think of Gran. A "memory" recipe as well as a yummy treat. If you make these into very little balls, about the size of an oversized marble or a gobstopper then you will get the cookies as shown in my photograph, and the centers will be ever so slightly chewy. These are traditionally a very hard crisp biscuit (cookie) made for dunking into tea or coffee, and the bigger you make the balls the crunchier the end result.
Usually I store these in an airtight container to keep them crisp, but if you made some of these crunchier and you want them REALLY chewy after all, just leave some out of the container for a while and hey presto... divine which ever way you prefer them. ZWT REGION: New Zealand.
Delicious plain pikelets with a cinnamon applesauce. The sauce is a bit different because of the slicing of the apples. One or two pikelets makes a very nice dessert with a spoonful of vanilla ice cream!
If using non hydrogenated margarine for the pancakes and sauce, such as Becel, use a little less because of the higher moisture content. Recipe altered from Apple & Pear Australia Ltd.
Most dogs love peanut butter. You can cut these into bone shapes, people shapes, or simply shape like cookies. I have changed the name of this recipe due to the review from DogAndCatDoc. Please read the review before making. Thank you DogAndCatDoc for your review.
This is among the most typical of Gascon desserts; it is not overly sweet. The classic uses a labor-intensive, eggy dough; this version is greatly simplified by the use of phyllo dough. You need to start the day before, because the apples should soak in Armagnac for about a day (the marinating time is NOT included in the prep time).
My Auntie Barbara made this all through my childhood and it's a sure family favourite. Finally I got the recipe from her and now hubby and family and our friends ask for it all the time. :) Looks impressive, easy to make, and yummy, what more needs saying? Enjoy! P.S. I have added step-by-step photos for this recipe to help people know how the Danish should look at each stage of making, I hope that it helps and inspires.
NOTE: Almond extract is stronger than almond essence, so be careful as to which you have and adjust any extract quantity according to your preference for almond.