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Interesting Video About One Plated Tart
Rustic Strawberry Tart
Cinnabon Rolls and Hot Browns
Cinnabon Rolls
Ingredients
ROLLS
1/2 cup warm water
2 packages dry yeast
2 tablespoons sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine, melted
2 eggs
1 teaspoon salt
6 cups flour
CREAM CHEESE FROSTING
8 oz. cream cheese
1/2 cup margarine
1 teaspoon vanilla
3 cups confectioner's sugar
1 tablespoon milk
To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well. Then add yeast mixture. Blend.
Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. Then roll out on floured board to 34 x 21" size.
Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teas. cinnamon.
Sprinkle over top. Roll up very tightly. With knife, put a notch every 2". Cut with thread or knife. Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down on each roll. Cover and let rise until double again. Bake at 350F for 15−20 minutes. Remove when they start to turn golden.
Avoid overbaking this recipe.
Frost warm rolls with the Cream Cheese Frosting.
Makes about 20 very large rolls.
Hot Browns
Ingredients
1/3 cup butter or margarine, plus 1 tablespoon
2 eggs, well beaten
1 medium onion, chopped
1/3 cup flour
sliced cooked turkey or chicken
3 cups hot milk
1/4 pound American Cheese
Optional Toppings: Cooked Bacon, Parmesan Cheese, Paprika,Tomato Slices
Preparation
Melt butter in 2 quart pan over medium heat. Add onion and cook until soft. Add flour and blend to make a smooth paste. Add milk; stir and cook until thick and smooth. Stir in egg quickly or it will scramble and then add the cheese slices and remaining butter. Continue to cook, stirring often until it almost boils.
DO NOT LET IT BOIL.
Remove from heat and put a piece of wax paper in the pan on top of the sauce so a skin does not form. Sauce also thickens as it stands. Allow to sit for about 30 minutes.
To assemble: Toast 8 pieces of bread. Put 1 piece of toast in the middle of an oven proof plate. Put other piece, that has been cut on diagonal, on either side. Put meat on bread. Pour sauce over. Put bacon, parmesan cheese and paprika on top (if desired) Bake in oven at 400F for 5 minutes or so until it begins to bubble.
Serve at once.
Add tomato slices if desired.
About the Author
I have spent the last 10 years enjoying cooking food as much as I have sharing it with others, and hope that you enjoy my recipes. BBQ, be it American or Korean, is probably my favorite, and you would do well to visit Barbecue Party where you will find a superb selection of easy to prepare, free, barbecue recipes. While you are there, why not take a look at their handy barbecue sauce recipes section.
how do you make a cherry bakewell tart?
i need to make one about the size of a plate (a giant one)
please see the photo here to give you an idea of the type i need to make.
like this but bigger : http://www.phovoir-images.com/watermark.php?i=68095
help help help
This recipe is MONEY! For cupcakes, or pie.
Ingredients
* 1 cup milk
* 1/4 cup sugar
* 1 lemon, zested
* 3 egg yolks, plus 1 yolk
* 1 tablespoon vanilla extract
* 1 tablespoon cornstarch
* 1 recipe basic pastry dough, recipe follows
* 8 ounces sour cherry jam
* 1 tablespoon confectioners' sugar
Directions
Preheat the oven to 350 degrees F. In a saucepan, combine the milk, sugar and lemon zest and bring to a boil. In a medium-sized bowl, combine 3 egg yolks, the vanilla, and the cornstarch and whisk well to combine. Add the hot milk in a stream, whisking constantly. Return this mixture to the pan and cook over a low flame for 10 minutes, stirring constantly.
Roll out the pastry dough, reserving a piece the size of a baby's fist. Line an 8-inch tart pan with the dough. Cover the bottom with half the cooked cream mixture, then spread the jam over that. Add the remaining cream mixture. Roll out the reserved dough to form a top for the tart, and gently lay it over the tart, pinching the edges. Brush the top with the remaining egg yolk and bake 45 minutes. Let cool, then sprinkle with confectioners' sugar.
Pastry Dough:
* 2 cups flour, plus additional for rolling out pastry
* 1/2 teaspoon salt
* 1 cup confectioners' sugar
* 3/4 cup butter, cut into small cubes and chilled
* 1 egg, plus 1 yolk
* 2 tablespoons vanilla extract
In a medium bowl, combine the flour, salt, and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs. In a small bowl, combine the egg, the yolk, and the vanilla, and stir this mixture into the flour mixture with a fork until it just comes together. Turn the mixture onto a floured board and gently work the mixture until a dough is formed. Press the dough into a disc shape about 4 inches across, wrap tightly in plastic wrap and freeze for 15 minutes.
*If you're making cupcakes, turn your cupcake tray upside down, spray each cylinder with can of vegetable spray, cut rounds with a greased glass (about the same size as openings of cupcake wells) bake @ 350 about 12 minutes.Once cooled, take the cupcake bases out, spray inside of wells and place them on the right side of your cupcake pan, fill w/cherry mixture...proceed with baking method *above. Topping : whip heavy cream with confectioners sugar till fluffy. Top w/ cherry.
Cherry tarts to perfection! Enjoy 
)
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