Latest topics
» Daily song
Deserts     Empty12th April 2016, 8:33 am by Alina

» What diet are you on at the moment?
Deserts     Empty8th April 2016, 9:36 am by Alina

» funny videos
Deserts     Empty31st July 2015, 9:41 am by Alina

» Home exercises for legs
Deserts     Empty29th July 2015, 3:18 pm by Alina

» healthy main course
Deserts     Empty29th July 2015, 3:14 pm by Alina

» Motivational Quotes
Deserts     Empty29th July 2015, 2:51 pm by Alina

» Tips: Eating healthy
Deserts     Empty29th July 2015, 2:22 pm by Alina

» Movies recommendations
Deserts     Empty28th July 2015, 1:57 pm by Alina

» Fun hour!
Deserts     Empty20th July 2015, 9:24 am by Alina

July 2019

Calendar Calendar

RSS feeds



Go down

Deserts     Empty Deserts

Post by Alina on 14th November 2014, 7:56 am

Cranberry-Almond Oatmeal Cookies

Deserts     L651139772


   1 cup canned pumpkin
   1 cup brown sugar
   2 eggs
   1tsp vanilla
   1.5 cups whole wheat flour
   1 tsp baking soda
   1 tsp cinnamon
   .5 tsp salt
   3 cups oatmeal
   1 cup dried cranberries (craisins)
   .5 cup almonds

-Heat oven to 350 degrees
-Beat together pumpkin and sugar
-Add eggs and vanilla, beat well
-Add flour, baking soda, cinnamon salt ; mix
-Stir in oats, craisins and almonds
-Drop rounded spoonfuls onto ungreased cookie sheet
-Bake 10-12 mins.
-Let cool one minute


Posts : 999
Points : 1107
Join date : 2014-06-20

View user profile

Back to top Go down

Deserts     Empty Re: Deserts

Post by Alina on 14th November 2014, 10:18 am

Cranberry-Orange Creme Brulee

Deserts     L465553040

Minutes to Prepare: 10
Minutes to Cook: 30
Number of Servings: 8


Cranberry Compote:
2 cups fresh or frozen cranberries
1 orange, zested and juiced(divided)
1 tablespoon sugar
1/2 cup water

1 cup skim milk
1 cup half and half
4 whole eggs
1/4 cup sugar

Sugar crust:
4 teaspoons sugar


Follow this recipe as written--custards are tricky, and eliminating ingredients or making swaps could yield a rubbery texture.

Prepare the cranberry compote.
Place the cranberries, 1 tablespoon of the orange zest, the sugar and water in saucepan set over moderate heat. Simmer for 15 minutes, remove from heat and allow to cool.
Preheat the oven to 325 degrees.
Place the milk, half and half, and two teaspoons of orange zest in a small saucepan set over moderate heat, and bring to a simmer.
While the dairy mixture is heating up, whisk together the eggs, one tablespoon of orange juice, and sugar in a medium bowl.
When the dairy mixture reaches a simmer, remove from heat and strain through a fine mesh strainer into egg mixture, whisking to combine.
Place 2 tablespoons of compote into the bottom of 8 ramekins or small, ovenproof teacups.
Carefully pour 1/2 cup of custard over the compote in each dish. Fill a large baking pan (9x13") or two medium size pans 1/3 way up with hot water to create a water bath (often called a bain-marie). Set the filled cups into the baking pans. Bake 26-28 minutes, until the custard is slightly set around the sides of the dishes. Remove the pan(s) from the oven and transfer to a sheet tray. Once the dishes are slightly cooled, cover each one with plastic wrap and place in refrigerator for 4 hours and up to 2 days.

NOTE: Allow the ramekins to come to room temperature before placing under the broiler.

Sprinkle each cup with 1/2 teaspoon of sugar. Place under the broiler with the door ajar (timing will vary greatly by variety of oven, distance from the heat, etc.) or use a kitchen torch to brown sugar. Cool slightly before serving.


Posts : 999
Points : 1107
Join date : 2014-06-20

View user profile

Back to top Go down

Back to top

Permissions in this forum:
You cannot reply to topics in this forum