Strawberry Pie

Shortbread Crust:

1 cup (130 grams) all purpose flour

1/3 cup (35 grams) confectioners (powdered or icing) sugar

1/8 teaspoon salt

1/2 cup (114 grams) cold unsalted butter, cut into pieces

Filling:

12 ounce bag (340 grams) frozen unsweetened raspberries

1/4 cup (60 ml) cold water

1 package (1/4 ounce) (7 grams) unflavored gelatin

3/4 cup (150 grams) granulated white sugar

2 tablespoons seedless blackberry or raspberry jam

4 cups (about 2 pounds) (900 grams) fresh strawberries

1 1/2 teaspoons fresh lemon juice

Garnish:

Softly whipped cream

Read more: http://www.joyofbaking.com

Chocolate Butter Cake

Chocolate Cake:

4 ounces (120 grams) unsweetened chocolate, chopped

1/3 cup (30 grams) unsweetened cocoa powder (not Dutch-processed)

1 cup (240 ml) boiling water

2 1/4 cups (295 grams) all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

2 cups (400 grams) granulated white sugar

3 large eggs

2 teaspoons pure vanilla extract

1 cup (240 ml) milk

Frosting:

5 ounces (140 grams) unsweetened chocolate, chopped

1/3 cup (80 ml) milk

1/2 cup (113 grams) unsalted butter, softened and cut into pieces

4 cups (1 pound) (454 grams) confectioners (powdered or icing) sugar, sifted to remove lumps

1/8 teaspoon salt

2 teaspoons pure vanilla extract

Blueberry Pie

Ingredients

• Crust:
• 1 1/2  cups  all-purpose flour, divided
• 1/2  cup  ice water
• 1 1/2  teaspoons  sugar
• 1/4  teaspoon  salt
• 4 1/2  tablespoons  vegetable shortening
• Cooking spray
• Filling:
• 1  cup  sugar, divided
• 3 1/2  tablespoons  cornstarch
• 1/8  teaspoon  salt
• 6  cups  fresh blueberries
• 1 1/2  tablespoons  butter or stick margarine, melted
• 3/4  teaspoon  vanilla extract

Preparation

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 1/4 cups flour, 1 1/2 teaspoons sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist. Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both portions of dough 10 minutes. Working with larger portion of dough, remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap.

To prepare the filling, combine 3/4 cup plus 3 tablespoons sugar, cornstarch, and 1/8 teaspoon salt in a bowl, and sprinkle over blueberries. Toss gently. Stir in butter and vanilla. Spoon blueberry mixture into crust.

Preheat oven to 375°.

Remove top sheet of plastic wrap from remaining dough. Cut dough into 6 (1 1/2-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap; arrange in a lattice design over blueberry mixture. Seal dough strips to edge of crust. Place pie on a baking sheet covered with foil. Sprinkle lattice with 1 tablespoon sugar.

Bake at 375° for 1 hour and 15 minutes or until crust is browned and filling is bubbly. Cool on a wire rack.

Apple Pie Tested Recipe

CRUST (recipe makes one double crust):

2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water

• Measure the flour, sugar and salt togetherl.  Stir to combine.
• Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife.  Don't over mix them.
• Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
• Turn the dough onto a lightly floured surface, knead it together, then divide in half.  
• Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
• Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
• Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
• Add filling (see below)
• Roll out the second ball of dough and cover top.  Use a fork or your fingers to pinch the edges together.  cut a couple slits in the top.

FILLING

1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine

• Heat oven to 425 degrees.
• Peel, core and slice the apples.  Try to keep the size of the slices even.
• Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
• Stir in apples.
• Pour into pastry-lined pie plate.
• Dot with margarine.
• Cover with top crust and seal the edges. Cut slits in the top. 
• OPTIONAL:  Cover edge with 3-inch strip of aluminum foil to prevent too much browning.
  • Remove foil during last 15 minutes of baking.
• Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

 

Black Forest Egg White

Cake Ingredients:  
- 300 grams egg whites
- 1 / 2 teaspoon salt
- 150 grams sugar
- 1 / 2 tbsp emulsifier (SP / TBM)
- 150 grams cake flour
- 30 grams of cocoa powder
- 1 / 2 teaspoon baking powder
- 100 grams of margarine, melted
- 1 / 2 teaspoon brown paste

Contents Ingredients:
- 150 m water
- 10 grams of dark cherry jam
- 1 / 2 tbsp flour maiena and 1 / 2 tbsp water, dissolved

Syrup Ingredients (stir until dissolved):
- 1 tablespoon granulated sugar
- 2 tablespoons hot water
- 1 / 2 tsp Essen

Toping Ingredients:
- 300 grams of butter cream
- 150 grams dark cooking chocolate, grated coarse


Directions:

1. Cake: Beat ptih eggs, salt, sand and emulsifier GLA until fluffy. Enter the flour, cocoa powder and baking powder as she sifted and mix evenly.
2. Add magarin melt and brown a little pasta, stirring gently.
3. Pour in baking pan 20 cm diameter spherical height 7 cm which dialas paper thin sown bread and wheat flour.
4. Oven 35 minutes with a fire under temperature of 180 ° C until cooked.
5. 3 Split cake. Set aside.
6. Content: boiled water, not cherry jam and cornstarch solution, stirring frequently, until thickened.
7. Take a piece of cakr. Spread syrup. Spread butter cream. Lightly spoon the contents on it. Cover with cake. Apply sorup. Apply a thin layer of butter cream. Topical content. Cover again with the cake.
8. Rub the entire surface of cake with butercream. Sprinkle shaved chocolate cooking.

For 16 pieces

Bolu Hongkong Brown Rice Flour

Ingredient:
- 4 egg yolks -
- 30 grams of refined sugar -
- 1 tsp emulsifier (SP / TBM) -
- 4 egg whites -
- 1 / 4 teaspoon salt -
- 50 grams gulapasir -
- 30 grams of low-protein flour -
- 50 grams of rice flour -
- 20 grams of cocoa powder -
- 1 / 2 teaspoon baking powder -
- 75 grams of margarine, dilelhkan -
- 1 / 2 teaspoon brown paste -

Method:

1. Beat the egg yolks, caster sugar and emulsifier until half fluffy. Set aside.
2. Beat the egg whites and salt until fluffy half. Add caster sugar a little as she whipped until fluffy.
3. Enter the beaten yolks elur while whipped at medium speed until fluffy. Add flour, rice flour, cocoa powder, and     baking powder as she sifted and stirred slowly.
4. Enter melt margarine and chocolate pasta a little bit, stirring gently.
5. Pour in tall paper cup.
6. Oven 25 minutes under temperature of 180 oC fire until cooked.

For 10 pieces

Grilled beef ribs (Steak Iga Bakar)

 Ingredient:
1 recipe boiled beef ribs

Spice Rub:
5 cloves garlic
10 pcs red onion
2 red chilli
½ teaspoon salt
1 tsp coriander
1 tsp brown sugar
3 btr hazelnut
1 cm ginger
1 cm kencur
3 tablespoons oil

Steak Sauce:
2 tablespoons oil
10 pcs red onion, puree
5 cloves garlic, crushed
50 g onion, chopped
25 gr flour
250 ml broth soup
125 ml water stew curry
100 ml tomato sauce
25 ml soy sauce
1 teaspoon salt
1 tsp pepper

Complement:
150 g French fries
100 gr hive bean

Directions:
1. Spice Rub: blend all ingredients. Stir fry ground ingredients until fragrant and cooked. Remove and set aside.
2. Sauce: heat oil, saute onion, garlic and onion until fragrant. Stir together flour, add broth and curry cooking water, cook until thick. Add tomato sauce, soy sauce, salt, pepper and stir well.
3. Brush the ribs with spices, grilled over coals until lightly browned. Serve ribs with sauce and complement.

For 6 People

Black Pepper Steak

Make a delicious steak ala hotel was not difficult. Origin of meat selection is correct, appropriate processing techniques and the right spices, the steak itself was made in restaurant menus will be as good. Here's black pepper steak recipe, taste this seteak special because the spicy touch of black pepper. Recipes / Kitchen Test / photo: Budi Sutomo

Ingredients:
800 g of beef has in / sirloin
1 tsp black pepper, crushed
1 tablespoon soy sauce
2 tablespoons butter
Steak Sauce:
150 ml beef broth
2 tablespoons fresh liquid milk
2 tablespoons BBQ sauce
1 tbsp tomato sauce
½ tsp sugar
1 tsp plain flour
½ tsp nutmeg powder
40 tablespoons minced onion
1 teaspoon ground black pepper
1 tbsp butter / margarine
1 tsp fine salt
Setup Vegetables: boiled then stir-fry with a little butter, pepper and salt:
100 g carrots, diced
100 g green beans, diced
Directions:

1. Cut the meat against the fiber with each weighing 250 g. Soak in a solution of soy sauce, pepper and salt. Let the spices infuse for 30 minutes.
2. Heat the butter in a non-stick griddle. Fried seteak while inverted until cooked. Lift. Serve hot with vegetables and sauces complement the setup.
3. Sauce: Heat butter, saute onion until fragrant. Add flour and stir well. Pour sauce broth and other ingredients. Cook, stirring constantly until sauce boils and thickens texture. Lift.
4. Presentation: Arrange steak pieces in a serving dish, pour the steak sauce and serve with vegetables setup.

Makes 4 portions
Processing Steak Tips
Steak for maximum results, consider the following tips;

1. Whatever the flesh try to cut a way against vein / fiber so that the meat is not tough.
2. If the steak is served in big chunks, soak in longer seasoning for seasoning permeate the meat and berries pengempuk (papain powder) for the texture of meat is not tough.
3. Choose meats such as sirloin or part terlunak topside steak for maximum results. Select meat imports because it is more tender.
4. Never cook a steak for too long because the texture of meat will only see the loss of fluid. Sweet taste and juicy texture typical of meat is also reduced if you cook too long.
5. If meat is stored in the freezer, Layukan overnight in the refrigerator for the meat more tender and easily processed.
6. Steak maturity level there are several kinds, such as:
   

• Very Rare: 225 gr cooked meat 1 minute each side. At this level, the outside of the meat changes color, while the inside is still raw.
• Rare: for every 225 grams of meat, cooked 2 minutes each side. The color pink surface, is it raw and bloody.
• Medium: 225 gr of meat cooked 3-4 minutes each side. The exterior of brown, pink it is almost cooked.
• Well done: 225 gr cooked meat 5 minutes each side. Cooked meat, steak For fans of the maturity level is not recommended because the meat loses delicious.

Recipes for Grilled Lamb

Grilled Lamb Recipe
5 pounds boned lamb roast
4 tablespoons minced garlic
2 teaspoons ground cinnamon
1 tablespoon ground allspice
1 cup fresh mint leaves, torn
1/4 cup extra virgin olive oil
1. Prepare a grill.

2. Place lamb in a 13 x 9-inch microwave-safe baking dish.
3. In a small bowl, mix together garlic, cinnamon, allspice, mint and olive oil. Spread evenly over the lamb. Cover and microwave on medium for about 20 minutes, or until the internal temperature reaches 110° to 120°F.
4. Remove the lamb to a grill and cook on medium-high until the surface blackens and the meat is tender (a meat thermometer should register 155° for medium). Let stand for at least 10 minutes before carving. Makes 10 servings.

Lime Basted Lamb Kebabs Recipe
3/4 cup lime juice
1/3 cup granulated sugar
1/4 cup extra virgin olive oil
1/4 cup chopped fresh cilantro leaves
1 teaspoon crushed dried rosemary
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds lamb, cut into 1-inch cubes
1 (16-ounce) package frozen pearl onions
4 peaches, pitted and quartered
8 (10-inch) bamboo skewers
1. In a large plastic bag or bowl with a lid, combine lime juice,
sugar, olive oil, cilantro, rosemary, garlic, salt and pepper.
Remove 1/2 cup marinade; set aside for basting. Add lamb and
onions; close plastic bag or place lid on securely. Refrigerate for
30 minutes, turning the bag or stirring every 10 minutes.
2. Preheat grill.
3. Remove lamb and onions from marinade. Thread lamb, onions
and peaches onto 8 skewers. Grill for 10 to 15 minutes, or until
done, basting with reserved marinade. Serve hot.
Minted Lamb Kebabs Recipe
1 (12-ounce) jar mint jelly, divided use
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon ground black pepper
1 pound boneless leg of lamb, cut into cubes
2 zucchini, cut into 1-inch thick slices
1 red bell pepper, cut into 1-inch pieces
1 onion, cut in wedges
8 mushrooms
1. Combine 1/2 cup jelly, rosemary and black pepper in small
saucepan. Cook over low heat until jelly is melted. Cool;
transfer to medium bowl. Add lamb; cover and refrigerate for 2
hours.
2. Preheat grill or broiler.
3. Thread lamb and vegetables alternately on skewers. Grill or
broil to desired degree, brushing with remaining jelly and
turning skewers frequently.
Persian Lamb Kebabs Recipe
1/2 cup vegetable oil
1/4 cup lemon juice
2 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
6 bay leaves
2 pounds lamb, cubed
4 tomatoes, cut in large chunks
2 green bell peppers, seeded and cut in large chunks
2 eggplants, cut in large chunks
1. Combine oil, lemon juice, garlic, salt, pepper and bay leaves in
a medium bowl. Add lamb and marinate for 4 to 5 hours in the
refrigerator, turning once to coat meat.
2. Prepare grill for cooking.
3. Thread lamb and bay leaves, alternating with tomatoes, bell
peppers, and eggplant onto skewers. Brush with marinade. Grill
over medium-high heat until lamb is brown and cooked through,
about 5 minutes on each side. Serve hot.

Recipes for Asian Beef Kabobs

Asian Beef Kabobs Recipe
1 1/2 pounds boneless sirloin steak, cut into 1-inch cubes
1/2 cup soy sauce
1/2 cup vegetable oil
1/2 cup rice wine vinegar
2 tablespoons sesame seeds
2 tablespoons sugar
6 garlic cloves, finely minced
1 teaspoon sesame oil*
2/3 teaspoon red pepper flakes
2 ears corn, husked
2 small zucchini
4 large green onions
Wooden skewers, soaked several minutes in water

1. Place steak cubes in plastic zip-lock style bag.
2. Whisk soy sauce, oil, vinegar, sesame seeds, sugar, garlic,
sesame oil and red pepper flakes in a small bowl. Reserve half to
use as dipping sauce. Add remaining marinade to plastic bag.
Seal; turn bag to coat meat well. Refrigerate 4 to 6 hours.
3. Prepare outdoor grill with medium-hot coals, or heat gas grill to
medium-hot.
4. Meanwhile, cut corn and zucchini into 1-inch pieces. Cut each
green onion into 3 pieces, each piece about 1 1/2-inches long.
5. Cook corn in boiling water to cover for 2 to 3 minutes. Drain
off water.
6. Thread meat cubes onto skewers, alternating meat pieces with
corn, zucchini and green onions. Brush once with marinade from
plastic bag.
7. Grill kebabs, covered, turning occasionally, 12 minutes or until
vegetables are cooked and meat thermometer inserted in meat
registers 145*F (60*C) for medium-rare. Serve with reserved
marinade for dipping and hot cooked rice, if desired.
Makes 6 servings.

Breaded lamb chops with grilled vegetables and polenta BBQ recipe

 

 

This family-style recipe embodies the splendour of home cooking: simple, yet oh so tasty.

Ingredients

For the vegetables

• 1 14-oz can artichoke hearts
  
• 4 plum tomatoes, cut in half
  
• 2 baby eggplants, cut in half
  
• 1 small onion, divided into four wedges
  
• 1/4 cup olive oil
  
• 1 teaspoon kosher salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 1 teaspoon fresh thyme
  
• 1 teaspoon white balsamic vinegar
  
• Juice of 1 lemon
  
• 1/2 cup chicken broth
  

For the polenta

• 3 cups chicken broth
  
• 2 tablespoons butter
  
• 3/4 cup instant polenta
  
• 1/2 cup sour cream
  
  

For the chops

• 1/2 cup bread crumbs
  
• 1/2 teaspoon kosher salt
  
• 1/4 teaspoon fresh ground pepper
  
• 8 lamb chops, about 1-1/2" thick
  

Method

• To make the vegetables: In a large bowl, combine artichokes, tomatoes, eggplant, and onion with the olive oil, salt, pepper, thyme, vinegar, and lemon juice. Let marinate at room temperature for 15 minutes.
  
• Remove vegetables from the bowl, shaking off excess marinade. Grill over Direct Medium heat for 6 minutes, turning once halfway through grilling time. Remove from grill and chop roughly. Put vegetables in a medium saucepan and add the chicken broth. Simmer over medium heat for 15 minutes. Remove from heat and keep warm.
  
• To prepare the polenta: In a medium saucepan, combine chicken broth and butter; bring to a boil. Add polenta and stir well. Reduce heat and simmer for 12 minutes, covered. Remove from heat and stir in sour cream.
  
• To grill the chops: In a small bowl, mix together the bread crumbs, salt, and pepper. Roll each lamb chop in the breadcrumb mixture. Grill chops over Direct Medium heat for 9 minutes for medium-rare, turning once halfway through grilling time. Serve with creamy polenta and grilled vegetables.

Makes 4 servings.

Barbecue Butterflied Leg of Lamb

Barbecue Butterflied Leg of Lamb Recipe
2 cups prepared barbecue sauce
Approximately 6 pounds leg of lamb, boned and butterflied
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
1. In a non-metal pan, spread prepared barbecue sauce over boned,
butterflied lamb, Season with garlic powder, pepper, and salt.
Cover and refrigerate overnight, turning twice.
2. Grill 8 to 10-inch from hot coals in pan for about 2 1/4 to 2 1/2
hours, turning often and basting with the sauce often.
Makes 12 servings.

Grilled Sandwiches Recipes

Sandwiches or sandwich Indonesian language is the food in the form of two slices of bread a pinch of meat, vegetables, cheese or a variety of friends eating the bread and sauce usually flavored or so it feels better. Various types of bread can be used for sandwiches and depended on the content, the surface of the bread is usually dioles little mayonnaise, butter, margarine or olive oil that functions as an adhesive and flavor enhancer.
In a country with a population who are not eating rice, sandwiches are usually taken to school or to the office in a box called the lunchbox or in a brown paper bag called a brown bag (sandwich bags) to be enjoyed as lunch.
Suitable for breakfast, for lunch, especially for children who are still in school. Way too easy, and serve it fast enough. For the filling can be kreasikan according to taste.

Fuel Sandwich Bread Ingredients:

    * 8 sheets of white bread.
    * 2 tablespoons margarine, to spread.
Bread Sandwich Filling Materials Fuel:

    * 250 grams of canned tuna. / Can be replaced with cingcang beef or chicken or sausage
    * 2 hard boiled eggs, peeled, finely chopped.
    * 4 slices of cheese.
Sandwich Sauce Ingredients:

    * 5 tablespoons mayonnaise.
    * 2 tablespoons of tomato sauce.
    * 2 tablespoons sweetened condensed milk.
    * ¼ teaspoon pepper powder.
    * ¼ teaspoon salt.
Supplementary Material Sandwich:

    * Leaf lettuce, sliced tomato, sliced onion.
How to Make Sandwich Bread Fuel:

1. Print bread into interesting shapes (eg dinosaurs), then bake until browned.
2. Make the sauce: Mix mayonnaise with tomato sauce and sweetened condensed milk. Mix well and set aside.
3. Make it: Mix the tuna and chopped egg. Then mix with the sauce. Mix well.
4. Take a piece of bread, spread with margarine. Put lettuce, sliced onions, mix the contents, tomatoes, cheese slices and cover again with the bread. Serve.

 

To 4 pieces.

How to Make Soft White Sandwich Bread

 

This Amish White Bread recipe is simple and makes perfect sandwich bread!

How to Make Soft White Sandwich Bread

This recipe makes a sweet, soft white bread that's perfect for sandwiches, toast, rolls, or just on it's own! Wheat flour can be substituted, if you prefer for an equally as yummy wheat bread!

Instructions

Things You'll Need:

• 2 cups warm water (110 degrees)
• 2/3 cups white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

1. 1
   
   Using a large bowl, dissolve the sugar in the warm water. After the sugar is dissolved, stir in the yeast, and allow the mixture to proof until yeast resembles a creamy foam.
2. 2
   
   Into the yeast mixture, add the salt and the oil. Gradually mix in the flour, only one cup at a time. On a lightly floured surface, knead the dough until smooth and place in a well oiled bowl, turning the dough to coat. Cover the bowl with a damp cloth and allow to rise until doubled in bulk. This usually takes about one hour.
3. 3
   
   After the dough has finished rising, knead for a few minutes, and divide in half. If you have a scale, weigh out the pieces to ensure even baking. Shape each piece of dough into loaf shape, and place into two well oiled 9 by 5 inch loaf pans. Allow the dough to rise for thirty more minutes, or until dough has risen about one inch above the pans.
4. 4
   Bake the loaves at 350 degrees for about thirty minutes, until golden brown on top.