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Cranberry Tart Pie

Gifts aren’t the only thing to bring to family get-togethers this season. This Cranberry Tart Pie is gorgeous, easy to make, and egg’ceptionally delicious.

INGREDIENTS:

CRUST:

½ cup butter, softened
¼ cup confectioners sugar
1 tsp orange zest
¼ tsp orange juice (fresh or boxed)
1 cup All-purpose flour
1/8 tsp kosher salt

FILLING:

12 oz fresh or frozen cranberries, about 3 cups
½ tsp orange zest
¼ cup orange juice (fresh or boxed)
5 egg yolks
½ cup granulated sugar
½ tsp vanilla extract
4 Tbsp unsalted butter, cold and diced

MERINGUE:

5 egg whites
1 cup granulated sugar
¼ tsp cream of tartar
¼ tsp kosher salt
1 tsp vanilla extract

DIRECTIONS:

1.) Preheat the oven to 400° F. In a medium sized bowl combine the butter and confectioners sugar and mix with a rubber spatula to combine evenly. Add in the orange zest and juice and mix again. Add in the flour and salt and mix until an even dough forms. It should not be sticky. Press the dough into an 8” tart pan that has a removable base.

2.) Poke holes all around the dough with a fork, then place it in the refrigerator to chill for 20 mins. Bake for 12 mins until the edges are golden brown and the middle is set.

3.) Meanwhile, make the cranberry curd. In a small pot, combine the cranberries, zest, and orange juice. Bring the mixture to a bowl, then to a simmer until the berries start to pop and release their juices, about 10 mins. Strain the mixture, pressing down as much as you can to save as much as the juice. Don’t forget to scrape the bottom of the strainer. You should have about 1 cup of strained cranberries when you are done.

4.) Separate the eggs, keeping the egg whites (do not discard!). Combine the egg yolks with the sugar in a small bowl and mix until combined.

5.) Add the strained cranberries, yolk mixture, and vanilla to a saucepan, and stir continuously on low-medium heat until the mixture has thickened, about 10 mins. Do not raise the heat to speed this up or else it will cook the eggs. The mixture is done when it has thickened and can coat the back of a spoon without trailing off.

6.) Add the cold diced butter into the saucepan, and stir until melted. Strain the mixture again, discarding the solids. Take the curd off the heat and cool for 10 mins.

7.) Lower the oven to 325° F and pour the curd into the crust. Bake for 10 minutes until set.

8.) While the curd is baking, make the Swiss meringue. Heat an inch of water in a small pot and bring it to a simmer. In the bowl of a hand or stand mixer, add the egg whites and sugar. Place the bowl over the simmering pot (the bottom should not be touching the water) and whisk continuously until the egg whites are white and foamy and the sugar has dissolved, about 5-8 minutes.

9.) With the whip attachment, whip the egg whites on high speed, adding in the cream of tartar, salt, and vanilla as you go. Whip until stiff peaks form, about 8-10 minutes. They should be super white and glossy.

10.) When the tart has cooled, scoop the meringue on top and either torch with a kitchen torch or broil for 3-5 minutes, checking very carefully to make sure it doesn’t burn.

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Nutcracker’s Salted Caramel Pecan Bars

Nutcracker’s Salted Caramel Pecan Bars are a quick and easy recipe that anyone would love to find underneath the tree. These nutty bunches of joy spread holiday cheer with flavorful ingredients like chopped pecans, caramel candies, light brown sugar and vanilla extract. And once you add the 2 large EGGS, you’ll be giving the gift of incredible taste.

INGREDIENTS:

3/4 cup + 2 Tbsp. unsalted butter, softened and divided
1/2 cup sugar
1 3/4 cup all-purpose flour
18 caramel candies (individually wrapped)
2 Tbsp. milk
1/4 cup light brown sugar
2 large eggs
1/2 tsp. vanilla extract
1/8 tsp. salt
1 cup chopped pecans
pinch of kosher or sea salt (to serve)

DIRECTIONS:

1.) Preheat oven to 350°F. Prepare a 9”x13” baking dish with aluminum foil, leaving an overhang on the edges for easy removal.

2.) In a medium bowl, use an electric hand mixer to cream together ¾ cup butter and sugar. Add flour and mix until combined.

3.) Firmly press mixture into the prepared baking dish. Bake 15-20 minutes, until edges are just starting to brown.

4.) Meanwhile, in a small saucepan over low heat, add caramels, milk and 2 tablespoons butter. Cook until caramels are smooth and melted. Allow to cool slightly.

5.) In a medium bowl, combine brown sugar, eggs, vanilla and salt. Gradually mix in the caramel mixture, then stir in pecans. Pour filling over warm crust.

6.) Bake 25-30 minutes, until filling is set. Allow to cool completely; then, refrigerate 1-4 hours.

7.) Sprinkle with flaky salt and serve. Refrigerate leftovers up to 3 days.

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Apple Cinnamon Noodle Kugel

Is it a casserole, or is it a pudding? We’ll leave it up to you.

INGREDIENTS:

12 oz. wide egg noodles
16 oz. cottage cheese
16 oz. sour cream
6 eggs
1/3 cup melted unsalted butter + extra for greasing
1/2 cup light brown sugar
1 tsp vanilla extract
2 tsp cinnamon
1/2 tsp salt
1 1/2 cups peeled/chopped honeycrisp apple
1/2 cup raw unsalted chopped pecans

For Topping
1 tbsp. sugar
1/2 tsp cinnamon

DIRECTIONS:

1.) Preheat oven to 350ºF and lightly grease a 9X13 casserole dish with butter. Cook noodles according to package directions in salted boiling water until tender but still slightly firm, about 5 minutes. Drain noodles and return to pot.

2.) While noodles boil, combine cottage cheese, sour cream, eggs, butter, brown sugar, vanilla extract, cinnamon and salt in a large bowl and mix well.

3.) Pour custard mixture over noodles in pot and add chopped apple and pecans. Stir well. Pour mixture into prepared dish. Sprinkle with sugar and cinnamon. Bake on second rack of oven for 20 minutes. Rotate kugel and bake an additional 20 minutes, until custard is set and top is golden brown. Cover loosely with aluminum foil if top starts to brown too quickly.

4.) Cool kugel at room temperature for 20 minutes before slicing.

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