Recipes on a Budget

"Affordable Recipes for All"

Almond Butter Spritz Cookies

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1/4 lb almond paste
1-1/4 cups confectioners’ sugar
3 cups sifted cake flour
1/2 cup eggs (2 large eggs and 1 yolk, usually)
1/2 lb (2 sticks) unsalted butter, softened

 

Set racks on the top and lower thirds of the oven and heat to 325 degrees.

Line cookies sheets or jelly roll pans with parchment paper or foil.

In a bowl, soften the almond paste with confectioners’ sugar and half the eggs.

Beat in butter gradually, then gradually add remaining eggs.  Cream all the ingredients until light, about 2 to 3 minutes.

Add the cake flour all at once and mix until well-blended.  Do not over mix.

Fill pastry bag.  Pipe half-inch shapes onto prepared pans with a half-inch star tube.

Bake for about 15 minutes, until golden and firm.

Cool cookies on the pans.

 

Yield:  about 72 2-inch cookies

 

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10/14/2013 Posted by | Cookies | Leave a comment

Watermelon Slice Dessert

Watermelon Sorbet:
6 cups watermelon juice
1/3 cup lemon juice
2-1/2 cups sugar
Dessert:
1 quart lime sherbet
1 quart vanilla ice cream
Mini chocolate chips

Make Sorbet:

To make watermelon juice, puree chunks of seeded watermelon in blender until liquified.  In large bowl, stir watermelon juice, lemon juice and sugar together until sugar is dissolved.  Pour mixture into ice cream maker and freeze according to manufacturer’s instructions.  Store in covered container in freezer or use to make watermelon slice dessert.

Make Watermelon Slice Dessert:

Spread 1 quart lime sherbet around the edge and up sides of a 9-inch springform pan (bottom will be empty).  Cover with plastic wrap and freeze until firm, about 1 hour.  Spoon 1 quart vanilla ice cream in layer over sherbet and refreeze for 30 minutes.  Then spoon watermelon sorbet straight from ice cream maker into center of pan.  Smooth even with “rind.”  Decorate with chocolate chip “seeds,” cover with plastic and freeze several hours or overnight.

To serve, carefully remove sides of springform pan and slice into wedges.

Yield:  12 slices watermelon dessert (8 cups sorbet)

 

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04/14/2013 Posted by | Ice Cream | Leave a comment

Peach Crisp

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1-1/3 cups peeled and sliced peaches
2 tsp lime or lemon juice
2 Tbsp brown sugar
  pinch Cinnamon
2 Tbsp flour
1 Tbsp sugar
1 Tbsp butter
2 Tbsp chopped nuts
    Heavy Cream or vanilla ice cream (optional)

 

Heat oven to 350°.

Toss together peaches, citrus juice, brown sugar and pinch of cinnamon.  Put into small buttered 2-cup baking dish.

Combine flour and sugar, then cut in butter with pastry blender, 2 knives or your fingers.  Butter should be in pea-sized pieces.  Sprinkle over peaches, then sprinkle with nuts.

Bake in oven for 35 to 45 minutes, or until peaches are cooked through, juices are bubbling and topping is slightly browned.

Serve plain or topped with cream or ice cream to taste.

 

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05/19/2012 Posted by | Dessert | Leave a comment