Chilled Dough For 10 Inch Flan Ring As Described Recipes

CHILLED DOUGH FOR 10-INCH FLAN RING (AS DESCRIBED.)

Steps:

• Preheat over to 350 degrees.
• Roll out chilled dough on a lightly floured board using a lightly floured rolling pin. It should be about 12 inches in diameter and one-quarter-inch thick.
• Line an ungreased 10-inch flat ring or pie plate with dough, pressing dough down firmly and crimping edges. Prick the bottom of the dough generously with a fork. Let rest 20 minutes.
• Line pie shell with aluminum foil and half fill with dried beans.
• Bake for 20 to 25 minutes, or until light golden brown. Remove beans and foil. Set crust aside to cool for at least 30 minutes before filling.
• To prepare filling, beat egg yolks with sugar until mixture is fairly thick and pale. Stir in chunks of butter; add lemon juice and rind.
• In a heavy saucepan, cook mixture over very low heat, stirring constantly with a wire whisk until thick and smooth - about eight minutes. Cool thoroughly.
• Preheat over to 450 degrees.
• Pour cooled filling into cooled pie crust.
• Beat egg whites with salt until frothy. Gradually beat in sugar and cream of tarter until mixture stands in stiff but shiny peaks.
• With a spatula, spread meringue over the filling and out to the edge of the crust, reserving about one-half cup for the basket-weave decoration, which is optional. When meringue is smoothly spread, place reserved portion in a pastry bag, and using a fine tube, with a one-eight-inch opening, pipe out one row of stripes, then criss-cross that with a second.
• Bake in upper third of preheated oven for about five minutes, or until meringue is golden brown. Decorate around edges with half slices of lemon, as shown.

THERA'S CANADIAN FRIED DOUGH

Steps:

• Mix warm water, yeast, and 1 pinch of sugar in a large bowl, and let stand until the yeast begins to foam and form a creamy layer, about 5 minutes. Stir in milk, 1/3 cup sugar, salt, vanilla extract, eggs, and 1/3 cup vegetable oil until the sugar has dissolved. Mix in about half the whole-wheat flour, and stir until the dough is too stiff to add more flour. Turn the dough out onto a floured surface, and knead in more flour until the dough is no longer sticky. Knead until smooth and elastic, about 10 minutes. Form the dough into a ball, place into an oiled bowl, and cover. Let rise until the dough has doubled in size, about 1 hour.
• Punch down the dough, knead a few times to reshape it, and pinch off a piece of dough about the size of an egg. Roll the dough ball out into an oval shape about 1/4 inch thick. Place finished fried dough on a cloth and cover while you finish rolling out the pastries.
• Heat oil in a deep-fryer or large, deep skillet to 375 degrees F (190 degrees C). Oil should be at least 4 inches deep. Combine 2 cups of sugar with cinnamon to taste in a shallow dish or pie plate, and set aside.
• Gently lower the pastries, one at a time, into the hot oil, and fry 1 to 2 minutes per side until golden brown. Blot excess oil from fried pastries with paper towels; gently press each pastry into the cinnamon sugar while still warm. Shake off excess sugar.

CHOCOLATE CHESTNUT MOUSSE TART

Steps:

• Whip cream until stiff and set aside.
• Soften gelatin in rum, then set over warm water until liquid
• Beat egg yolks with sugar until thick and pale in color. Beat in gelatin-rum mixture.
• Fold whipped cream, chestnuts and hazelnuts into yolk mixture.
• Turn mousse into cooled pie shell, mounding it toward the center.
• Prepare chocolate curls slowly and carefully by drawing a swivel-bladed vegetable peeler across the brand flat surface of the chocolate, which should shave off in long curls. Sprinkle curls generously over top of the pie and then sprinkle with confectioners' sugar.

HAMANTASCHEN

Steps:

• Let butter and cream soften at room temperature. Cream them together until thoroughly blended; beat in sour cream.
• Stir in salt, sugar and the egg.
• Gradually beat in flour, adding just enough to make a dough that will stick together. Form a ball, wrap in waxed paper and chill overnight.
• Before rolling out dough, prepare filling by blending prune jam with remaining ingredients. Set aside.
• Divide dough in half; place one half in the refrigerator while you roll the first. Place a sheet of waxed paper on the counter top or pastry board and place the first half of the dough on it. Top with a second sheet of waxed paper. Using a rolling pin, roll dough between sheets of waxed paper, turning the dough over with the paper so it is rolled on both sides and lifting the sheets of paper between every two or three rollings. Dough should be about 1/8-inch thick.
• Roll the second half of the dough in the same way.
• Using a 3 1/2- to 4-inch round cookie cutter, cut circles from the rolled out dough. Place a well-rounded teaspoon of prune filling in the center of each circle.
• Moisten the edges of each circle with a little cold water and shape triangles; be sure to pinch the three corner seams tightly closed.
• Arrange hamantaschen on cookie sheets and place in refrigerator for 30 minutes to an hour before baking.
• Preheat oven to 400 degrees. Bake hamantaschen for about 15 minutes or until bottoms and tops are golden brown.

THE PERFECT FLAN

Steps:

• Position rack in center of oven and preheat to 350°F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes.
• Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan.
• Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins.
• Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.)
• To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.

BAKED QUINCE, FRENCH STYLE

Steps:

• Preheat oven to 375 degrees.
• Peel and hollow out cores of quinces, being careful not to pierce bottom of fruit.
• Sprinkle each with lemon juice as you go.
• Stand quinces in buttered gratin dish.
• Mix together to a cream 2/3 cup sugar, 1/2 cup butter and 3 generous tablespoons heavy cream.
• Stuff quinces with mixture; if some is left, add halfway through cooking.
• Top each quince with sprinkling of sugar.
• Bake 1 hour or until quinces are tender.