Pie recipes.Pie of the Lady Baltimore
Pie recipes. Pie of the Lady Baltimore
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INGREDIENTS
3 glasses of flour
4 h. l. baking powder
175 g of butter
1,5 glasses of sugar
4 proteins
1 glass of milk
1 tsp. almond essence
3/4 tsp. salts
butter for greasing
For egg white cream:
3 egg white
3 glasses of sugar
1/2 tsp. white wine vinegar
1/4 tsp. almond essence
salt pinch
For a nut and fruit stuffing:
2 glasses of halves of walnuts
10 fruits of a dry fig
raisin handful
cognac
For syrup:
1 glass of sugar
2 tablespoons of the Amaretto liqueur
WAY OF PREPARATION
1.
For a nut and fruit stuffing crush nuts and a fig, add raisin, fill in with cognac and leave to be drawn on 2–3 h.
2.
For cake layers sift flour with a baking powder and salt.Butter pound with a glass of sugar until white. Alternating, enter in butter 1/4 of flour mix, then 1/3 milks and so on, so far flour mix and milk won't end. Add almond essence and also knead to uniformity.
3.
Beat whites with salt in foam, continue to shake up, gradually adding 1/2 glasses of sugar, to the brilliant resistant foam. Enter whites into dough and it is accurate rake mix from top to down, to uniformity.
4.
Divide dough into 3 parts. In the buttered demountable to form with a diameter of 22-24 cm consistently bake 3 cake layers in warmed to 350 F. to an oven. Bake each cake layer to golden color about 30 min. Then get from ovens, leave for 5 min. in shape, then take out and cool on a metal lattice.
5.
For syrup, stirring slowly, you will boil 1/2 glasses of water with sugar also you cook 6–7 min. Add Amaretto and alcohol, filtered from mix for a nut and fruit stuffing.
Impregnate the cooled-down cake layers with hot syrup.
6.
For protein cream shake up the whites in strong foam in to heat resisting deep ware. In a pan with a thick bottom fill in sugar with 1 glass of water, add wine vinegar.
You cook syrup on weak fire at continuous stirring about 20 min., so far from it at a spoon not thin caramel threads will be extended. Ready thin stream pour in hot syrup in whipped whites at continuous stirring, having at the same time added salt and almond essence. After all syrup is it is entered into whites, continue to shake up 2-3 more min.
7.
Divide proteinaceous cream into 2 parts. Mix one with mix of nuts and fruit – will turn out nut and fruit stuffing. On a dish lay out the first cake layer, cover it
half of a nut and fruit stuffing. From above lay out the second cake layer, cover it remained nut and fruit stuffing. Put the third cake layer, miss the mark a pie from above and with sides proteinaceous cream. Leave in the refrigerator for 4–6 h.
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Bon appetit! Pie recipes.
The Saddest Meal Anthony Bourdain Ever Ate | CONAN on TBS
While Anthony cops to an occasional KFC fix, nothing could be worse than his airport meal at Johnny Rockets.
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The Saddest Meal Anthony Bourdain Ever Ate | CONAN on TBS
Is that thing REAL????????
Eggnog Recipe | How to Make Eggnog
This homemade eggnog is thick, creamy, rich, delicious and pretty easy to make! Tastes much better then store bought. Perfect drunk for Christmas and holiday season.
Printable recipe + tips:
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Makes 4 large servings or 6 medium
Ingredients:
2 cups (480ml) Milk
1 cup (240ml) Heavy cream
6 Egg yolks
1/2 cup (100g) Sugar
Pinch Salt
1 teaspoon Vanilla extract
1/4 cup (60ml) Cognac/Whisky/bourbon/rum (optional)
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Cloves
Directions:
1. In a large bowl whisk egg yolks and sugar until light, thick and fluffy. Set aside.
2. In a saucepan, combine milk, heavy cream, salt, cinnamon, cloves and nutmeg. Bring to a simmer.
3. Temper the eggs by slowly adding the hot milk mixture into the eggs, whisking constantly while pouring the hot milk mixture.
4. Pour the mixture back into the saucepan. Cook over low heat, stirring frequently with a wooden, until the mixture begins to thicken slightly, and coats the back of the spoon or until it reaches about 160F (70C). It will thicken more as it cools.
5. Remove from heat, stir in vanilla extract and liquor. Strain the mixture through a fine mesh strainer.
6. Pour the eggnog into pitcher, bottle or other container and chill in the fridge until ready to serve (at least 2 hours).
7. When ready to serve, pour into a glass with ice cubes, sprinkle some grated nutmeg and cinnamon.
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That's a coconut cake!
From The Simpsons episode 19 from season 8, Gradeschool Confidential. This content is owned and/or licensed by Fox.
New Year Cake - American Lady Baltimore Cake
Lady Baltimore cake is a glamorous American classic that, while certainly delicious at any time of year, is tailor made for serving during the hot, humid days of the spring and summer. Fluffy layers of vanilla chiffon cake sandwich a filling of toasted nuts and sweet fruits, and then the entire thing is wrapped in an ethereal Southern confection known as “boiled icing”—a misnomer that seriously undersells the fact that it’s a light-as-air pillow of fresh vanilla marshmallow.