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Time Less than 1 Minute 1-10 Minutes 10-30 Minutes 30-60 Minutes 60+ Minutes |
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Cooked by: Chef / Ethnicity: French cuisine / Last Modified: 3/24/2004 / Base: Other / Difficulty: Difficult / Preparation Time: 30-60 Minutes / Number of Servings: 12 |
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Directions: 1. Make Basic Pie Crust.
2. Melt butter and chocolate in 2-quart saucepan over low heat, stirring occasionally; remove from heat. Stir together sugar and cornstarch; stir into chocolate mixture.
3. Beat eggs with electric mixer on medium speed until thick and lemon colored; stir into chocolate mixture. Cook over medium heat 5 minutes, stirring constantly, until thick and glossy. Stir in vanilla. Cool 10 minutes, stirring occasionally.
4. Beat heavy whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Gently stir chocolate mixture into whipped cream; spread in pie crust. Cover and freeze about 4 hours or until firm. Garnish with whipped cream and Chocolate Leaves. Immediately freeze any remaining pie.
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Basic Pie Crust
326/625 Pound(s) flour, white 869/10000 Ounce(s) salt 2 74/95 Ounce(s) shortening |
Directions:
1. Heat oven to 475 F. 2. Mix flour and salt in medium bowl. 3. Cut in shortening (1/3 cup + 1 Tablespoon), using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water (2-3 tablespoons total), 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). 4. Gather pastry into a ball. Shape into flattened round on lightly floured surface. 5. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. 6. Fold pastry into fourths; place in pie plate. 7. Unfo ld and ease into plate, pressing firmly against bottom and side. 8. Trim overhanging edge of pastry 1 inch from rim of pie plate. 9. Fold and roll pastry under, even with plate; flute as desired. 10. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack. |
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Use French/crusty mode; otherwise; standard/white bread mode.
Hope you enjoy it. Remember that you were warned when your mouth
starts yelling "Fire!"
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He Sourdough french toast 1 - Preheat pan to medium high heat.
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Success Hints
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To develop the crisp crust that French bread is famous for, turn the
machine off and reset it after the first knead cycle is completed.
This gives the bead extra kneadint time and results in a crisp crus Double wonderful french toast Lay one slice of bread on the work surface. Use a table knife to spread it
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Start.
1.5 teaspoons salt is not enough
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Oven french fries Preheat oven to 350F. Peel potatoes and slice for French fries. Lay out on paper towel, pat dry. Potatoes should be as dry as possible. Put potatoes in a large bowl and drizzle with oil, tossing to coat evenly. Lay in a single layer on a large baking shee French toast with dulce de leche Mix cream, eggs, brandy, vanilla bean, orange zest, and sugar in a large bowl. Add bread and let soak in the fridge overnight. Before serving, heat butter in a large saute pan. Drain the bread and add to the pan, sauteing until golden on each side and coo Stuffed french toast BEAT eggs, milk and sugar with fork in 9-inch pie plate or 8-inch square baking dish until well blended.
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2. Place Everything in Slow Cooker
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Quatre-epices
Author: Jerry Predika
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Dissolve sugar in water in heavy pan over medium heat. Bring to the
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In a shallow bowl, whisk egg, milk, and almond extract. Add sugar substitute, flour, nutmeg, and salt; whisk until smooth.
Add 2 sliced of bread and let soag 30 seconds per Mcdonald's french fries Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup and
hot water. Make sure the sugar is dissolved.
Using a french fry slicer, cut the peeled potatoes into shoestrings. The
potatoes should be 1/4 x 1/4 inch thickness, and about 4-6&qu Christmas eggnog french toast In a shallow bowl, mix the eggnog, and and cinnamon. stirring well. Slice the croissants lengthwise. Melt one tablespoon of butter in a skillet or on a griddle. Dip 1 croissant half in the batter and place in the griddle. Repeat with the remaining halves |
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