Apple pie I

Δοσολογία:

Stuffing:
6 apples
1/2 cup sugar
1/4 cup lemon juice
2 tablespoons water, boil for 15 mins & then add

2 tblspoons water & 3 tblspoons cornflour
1 teaspoon cinnamon  & 1/2 teaspoon crushed glover
and leave aside.

Dow:
3 1/2 cups flour
1 vanilla
3 tablespoons sugar
2 teaspoons baking powder
1/2 cup margarine
1/2 cup oil
1/2 cup white wine

Bake  50′ at  170C

Ice tea

Makes a small (2 litre pitcher) full

3 regular sized tea bags (I used Lipton, but your favourite kind will do)
2 cups very hot or boiling water
1/2 to 3/4 cup granulated sugar
As much ice as you can fit in the pitcher

Put the tea bags into the pitcher. Pour the hot water on top. Let steep for about 7 to 10 minutes – I usually get distracted and the tea ends up steeping much longer than I intended it to. Take the tea bags out – don’t squeeze them. Well, you can if you want but the theory is that if you squeeze the tea bags the tea will be bitter. I’ve never actually tried it because I’ve been too intimidated by the thought of bitter tea … the power of the collective conscious hard at work. At any rate — take the bags out. Add the sugar to the hot water and stir well to make sure the sugar dissolves. Fill the pitcher with ice, and let it sit for about 20 minutes. The hot water will melt enough of the ice to dilute the tea and it will cool down quickly. If you save your tea bags then you can add another cup of hot water to them, add another 1/4 cup sugar and add that back into the first pitcher later in the day if you think it’s getting too dilute. I personally haven’t had the tea sitting around long enough for that to happen, but in theory it could. Enjoy!

Artisan bread

Δοσολογία:

3 cups tap water at 40 degrees C
1½  tsp salt
2  tsp active dry yeast
6  cups all-purpose unbleached white flour
Wood or plastic mixing bowl (don’t use metal)

Place a pizza stone on the low rack of the oven and a broiler tray in the top rack, leaving enough room for the bread to rise.
Twenty minutes after shaping the loaf, turn on oven to 230 degrees C.
Have 1½ cups of water ready.
When oven is throughly hot, about 20 minutes later, slash the top of the loaf in a diagonal pattern, to enable rising, and slide off the board and into oven.
Quickly pour water into the broiler tray.
The loaf is finished when the crust is a deep brown color and hard, about 30 minutes.
Remove and cool completely on a rack.

video

Devil’s Food κέικ #2

Δοσολογία:

1/2 cup butter
3 ounces unsweetened chocolate
2 cups white sugar
2 eggs
1 cup water
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup milk
1 teaspoon distilled white vinegar

Preheat oven to 350 degrees F (175 degrees C).
Lightly grease and flour one 9×13″ pan OR two 9″ rounds.
In small pan melt the butter with the unsweetened chocolate.
Set aside to cool slightly.
Cream together the sugar and the eggs until light in color
Add chocolate mixture to the eggs and temper mixture by beating well.
Add 1 cup boiled water (still warm) and blend well.
Mixture will be very liquid.
Mix together the flour, baking soda and salt.
Add to chocolate mixture and blend well.
Mix together the vinegar and the milk.
Stir into chocolate batter.
Pour into prepared pan(s).
Bake for 30 minutes OR until toothpick inserted comes out clean.

Pancakes American style

Δοσολογία:

1 cup four
1 tsp each baking powder and baking soda
2-3 tbsp sugar
1/2 tsp salt
2-3 tbsp. veg. oil
1 egg
a dash of vanilla or other flavouring (optional),
and enough milk to make it into a good batter (that means start with 1/2 cup or so)

Devil’s Food κέικ

Δοσολογία:

3/4  cup unsweetened cocoa
1  1/3  cups granulated sugar
1  1/4  cups milk, scalded
2  cups cake flour, sifted or stirred before measuring
1  1/4  teaspoons baking soda
1  teaspoon salt
2/3  cup shortening
3  eggs
1  1/4  teaspoons vanilla extract

Grease two 9-inch layer cake pans and line bottoms with wax paper. Grease wax paper. Sift the cocoa with 1/3 cup sugar; pour into the milk gradually; stir until well blended. Set aside to cool. Sift together flour, remaining 1 cup sugar, soda, and salt. Add shortening and half of the cooled cocoa and milk mixture. Beat at medium speed of an electric hand-held mixer. Add eggs, vanilla, and remaining cocoa and milk mixture. continue beating for about 2 minutes, scraping bowl with a spatula occasionally. Pour into prepared pans. Bake at 180°C  for 25 to 30 minutes. Cool in the pans for 5 minutes; turn out on racks and peel off paper. Cool and frost devil’s food cake as desired.

Κοτοπόδαρα American style

Δοσολογία:

1 φακελάκι τριμμένη φυγανιά (180γρ)
1 κουταλιά της σούπας αλάτι
1.5 κουταλιά της σούπα πάπρικα (γλυκιά)
1 κουταλάκι του γλυκού πιπέρι
4 κοτοπόδαρα (πλήρη)

Χωρίζουμε τα κοτοπόδαρα στα 2 τμήματα (drum & leg), αλείφουμε με σπορέλαιο, πανάρουμε στο μίγμα.

185οC  για  45 λεπτά (αέρα)

Αμερικάνικα Chocolate-chip (σκληρά)

Δοσολογία:

500γρ (375)  αλεύρι
340γρ (250)  ΒΙΤΑΜ
440γρ (220)  καφέ ζάχαρη
200γρ (100)  ζάχαρη
2 (1)  κρόκοι αβγών
2 (1) αβγά
βανίλιες/αλάτι

Χτυπάμε & ψήνουμε.

165οC  15-17 λεπτά (170οC  12 λεπτά )

Κουλουράκια βανίλιας (πλεξούδες)

Δοσολογία:

1 πακέτο  ΒΙΤΑΜ
1 φλυτζάνι ζάχαρη (3/4 για λιγότερο γλυκά)
800γρ  αλεύρι σκληρό
3 κουτ. γλυκού  μπέικεν πάουντερ
3 κρόκοι αβγών
3 βανίλιες
1/2 γλυτζάνι χλιαρό γάλα

Χτυπάμε το βιτάμ να ασπρίσει, προσθέτουμε τη ζάχαρη, ξαναχτυπάμε να ασπρίσει, προσθέτουμε τους κρόκους και τις βανίλιες και ξαναχτυπάμε.
Αλλάζουμε χτυπητήρια στο μίξερ και προσθέτουμε το αλεύρι και αφού αναμείξουμε, προσθέτουμε το γάλα και ξανα-αναμειγνύουμε.

Φούρνος στους 180οC, από 15 έως 17 λεπτά, περίπου 19 κουλουράκια

Παγωτό φράουλα

Δοσολογία:

800γρ  φράουλες
600γρ  κρέμα γάλακτος
250γρ  ζάχαρη
60γρ  γλυκόζη
4  κρόκοι αυγών
3  βανίλιες

Χτυπάμε τη ζάχαρη με τους κρόκους και τις βανίλιες, προσθέτουμε τη μισή κρέμα και ξαναχτυπάμε.
Ζεσταίνουμε την υπόλοιπη κρέμα μέχρι το σημείο βρασμού και προσθέτουμε λίγο-λίγο στο παραπάνω μίγμα.
Προσθέτουμε τις λιωμένες φράουλες.
Καταψύχουμε σε μπωλ, ανακατεύοντας ανά 20 λεπτά στην αρχή, ανά 15 μετά, για περίπου 2.5 ώρες.