Tasty Food Recipes

LEMON TART - Bestrecipe005

LEMON TART – Bestrecipe005



Ingredients

Crust

Lemon Curd Filling

  •  2 large eggs plus 2 egg yolks (or 3
    whole eggs)
  •  3/4 cup (150 g/5.3 oz) granulated sugar
  •  1 tablespoon lemon zest
  •  1/2 cup (120 ml) freshly squeezed lemon
    juice (2-3 lemons for both zest and juice)
  •  2 tablespoons heavy cream , optional
  •  1/2 cup (1 stick/115 g) unsalted butter, cut
    into small pieces

Instructions

  1. To make the lemon curd: In a medium heatproof bowl,
    place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to
    combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook
    on moderate heat, whisking constantly, until mixture becomes thick (mine was
    ready in 10 minutes, but it can take up to 20). If you have a thermometer, it
    should register 170°F/75°C; otherwise, it should coat the back of a wooden
    spoon and leave a clear pass if you run your finger through it. The curd will thicken
    more once cooled.
  2. Remove from heat and immediately strain mixture through a
    sieve. Add butter, a few cubes at a time, and whisk until completely melted and
    incorporated, and mixture is smooth. Take your time with it—the whisking makes
    for an airy and light texture. Allow to cool to room temperature before filling
    the tart. (Lemon curd can be kept in an airtight container in the fridge for up
    to a week, or can be frozen for up to 2 months. To thaw, place overnight in the
    fridge. Whisk the mixture to smoothen it before using.)
  3. Fill the tart shell with lemon curd, then refrigerate for at
    least 4 hours until chilled. Serve with berries and whipped cream if you like.
    The tart is rich, so cut your servings small.

Base Recipe adapted from this SITE





Coffee Cake Donuts with Vanilla Glaze

Coffee Cake Donuts with Vanilla Glaze – Bestrecipe005



Ingredients

For the crumb topping:

  • 1/4 stick cold unsalted butter, cut into tiny cubes
  • 1/4 cup granulated sugar
  • 3 and 1/2 tablespoons all-purpose flour
  • 1/4 teaspoon cinnamon

For the donuts:

  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup full-fat sour cream
  • 2 1/2 tablespoons unsalted butter, melted
  • 1 large egg, at room temperature

For the vanilla glaze:

  • 1/2 cup confectioners’ sugar
  • 1/2 tablespoon whole milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees (F). Spray a 6 mold donut pan
    with non-stick baking spray; set aside.

For the crumb topping:

  1. In a small bowl combine the sugar, the flour, and cinnamon.
    Add in the butter cubes and quickly work them into the mixture until it
    resembles a coarse meal; chill the topping in the freezer while making the
    donut batter.

For the donuts:

  1. In a large bowl whisk together the dry ingredients. In a
    separate bowl whisk together the wet ingredients. Gently fold the wet mixture
    into the dry mixture – don’t over mix!
  2. Spoon or pipe the batter into the prepared doughnut pan.
    Divide crumb topping evenly among donut tops, then bake for 10-11 minutes, or
    until the doughnuts spring back when lightly pressed. Allow doughnuts to cool
    for 10 minutes in the pan before gently lifting them out and transferring to a
    wire rack to cool for a few more minutes.

For the glaze:

  1. In a small bowl whisk together the confectioners’ sugar,
    milk, and vanilla. Drizzle over donuts and serve at once.

Base Recipe adapted from this SITE





SIMPLE FLUFFY SOUR CREAM PANCAKES

INGREDIENTS

  • 1½ cup all-purpose flour
  • 1 cup milk
  • ½ cup sour cream
  • 1 egg, slightly beaten
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

INSTRUCTIONS

  1. Whisk together the egg, sugar, milk, sour cream, butter and
    vanilla extract.
  2. Combine the flour, baking powder, baking soda and salt in an
    separate bowl.
  3. Add the flour mixture to the liquid mixture and whisk
    together until no large clumps remain. Let the batter sit for 15 minutes. You
    can even refrigerate it overnight and cook the next morning.
  4. Heat a nonstick pan on medium/low heat. Spray with oil or
    melt a dab of butter in the pan. Add the batter and cook for about 2 minutes on
    each side.
  5. Serve immediately. Garnish with fresh fruit or just a simple
    drizzle of sticky maple syrup!

 Base Recipe adapted from this SITE


Salted Caramel Cookies - Bestrecipe005

Salted Caramel Cookies – Bestrecipe005



INGREDIENTS

Cookies

  • 3 cups all-purpose flour*
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 cup unsalted butter, softened
  • 1/3 cup vegetable oil
  • 2/3 cup Dixie
    Crystals Light Brown Sugar, packed
  • 1/2 cup Dixie
    Crystals Confectioners Powdered Sugar
  • 1 egg, room temperature
  • 1 tablespoon milk
  • 1 tablespoon vanilla

Caramel Topping

  • 2 bags (10.5 oz) Werther’s Chewy Caramels, unwrapped
  • 2 tablespoons milk
  • 2 teaspoons salt
  • Flaky sea salt, for garnish

DIRECTIONS

  1. Preheat oven to 350°F. Line two baking sheets with parchment
    paper or silicone baking mat.1
  2. In a medium bowl, whisk together flour, salt, baking soda,
    and cream of tartar, set aside.2
  3. In a larger bowl, beat butter, oil, brown sugar, and
    powdered sugar until smooth. Add egg, milk and vanilla, beating until well
    combined.3
  4. Gradually add dry ingredients into wet ingredients, beating
    until just combined.4
  5. Using your hands, roll two heaping tablespoons of dough to
    create large golf ball side dough ball.5
  6. Place on prepared cookie sheets, leaving 2 inches between
    cookies. Using a small buttered measuring cup (I use a 1/8 cup measuring cup),
    gently press in the center of the cookie to create an indent in the center.6
  7. Bake for 8 to 10 minutes. The cookies will not look cooked
    all the way, they will stay very light in color, but they are done.7
  8. Remove from oven and let cookies rest on baking sheet for 5
    minutes. Then transfer to a wire rack to cool completely.8
  9. Caramel Topping: In a microwave-safe bowl, microwave caramels
    and milk for 30 seconds and stir. Continue microwaving in 15-second intervals
    until completely melted. Add in salt, stir well.9
  10. Pour or drizzle the caramel into the indents in the cooled
    cookies. Sprinkle the tops with flaky sea salt before caramel begins to harden.10
  11. Allow caramel to re-harden before moving cookies. Store in
    an airtight container for up to a week.

Base Recipe adapted from this SITE





Chocolate Chip Snowball Cookies - Bestrecipe005

Chocolate Chip Snowball Cookies – Bestrecipe005



Ingredients

  • 1 1/2 cups unsalted
    butter softened (340g)
  • ¾ cup powdered sugar 105g
  • 1 Tablespoon vanilla extract
  • 3/4 teaspoon salt
  • 3 cups all-purpose (plain) flour (375g)
  • 2 cups mini chocolate chips
  • Additional powdered sugar for dusting

Instructions

  1. Preheat oven to 375F (190C) and line a cookie sheet with
    parchment paper*.
  2. Place butter in the bowl of a stand mixer (or you can use a
    large bowl and an electric mixer) and beat until creamy.
  3. Add powdered sugar, vanilla extract, and salt, and beat
    again (start on low speed and then increase to high) until the mixture is
    creamy and well-combined.
  4. Gradually add all-purpose flour until ingredients are well
    incorporated (be sure to scrape down the sides and bottom of the bowl!). 
  5. Add mini chocolate chips and use a spatula or your mixer on
    low speed to stir them into your cookie dough (dough will be stiff).
  6. Scoop cookie dough by approximately 1 Tablespoon and roll
    between your hands to form a smooth ball. Transfer to prepared baking sheet and
    place cookie dough balls at least 1″ apart.
  7. Bake on 375F (190C) for 10-12 minutes or until bottom edges
    are just beginning to turn light golden brown.
  8. Remove from oven and sprinkle/sift powdered sugar overtop
    cookies while they are still warm.
  9. Allow to cool and enjoy!

Base Recipe adapted from this SITE