Ping to the Recipe Thread
(I’ll list the last threads recipes later on)
http://www.freerepublic.com/focus/f-chat/3099302/posts
One question for the group: I've heard that may do not recommend using a convection oven for baking pies..you don't get enough "bottom heat" for the crust. Any thoughts?
And a very Merry Christmas and best wishes for a Joyous, Healthy, and Happy New Year to all my FFFs ( Fellow FReeper Foodies!!!)
Getting ready to try this recipe for the first time later today. I had them in Austria a few years ago and they’re super yummy with Nutella so I hope this recipe recreates the goodness.
The Kaiser Semmel (Emperor Roll) is a staple in the lands of the former Austro-Hungarian Empire (1526-1918). It was named in honor of the Habsburg Emperor who ruled much of central Europe at the time. It has become so ubiquitous as to be what people generally mean when they ask for a roll. Called Houska in the Czech Republic, Semmel in Austria and Zsemle (Or Csaszarzsemle “Imperial Roll”) in Hungary, it is a light fluffy roll with a hard crust.
5 cups flour
1 1/2 cups warm water
2 packets yeast
1/2 cup (1 stick) butter, softened
1 tsp salt
1-2 tsp sugar
1 egg plus 1 egg white, beaten
A little warm milk, as needed
Preheat oven to 400 degrees. Add sugar and yeast to water and mix well. Let stand at least 10 minutes until it foams up. If it doesn’t your yeast is bad. Meanwhile sift together the flour and salt. Add the yeast-water mixture and stir together or use a mixer. Add the eggs and butter slowly. Add milk as necessary to make a workable dough. Knead on a floured board for several minutes. Place in a greased bowl, cover with a tea towel and leave in a warm place for 1 hour. Turn dough out on the board and knead for a few more minutes and set back in the bowl to rise for another hour. Shape into balls and place (slightly flattened) on baking sheets (It should make 10-12 rolls). True Austrian bakers fold the dough over several times to get its signature star pattern, but I just make five radiating cuts with a knife. Let stand for 20-30 minutes. Meanwhile, just before baking place a pan with warm water on the bottom rack of your oven. This will create the steam that makes these rolls crunchy on the outside. In addition, you may want to brush them with egg before baking. Alternatively, spritz them with water during baking. Bake for 20-25 minutes until they are golden brown.
I’ve never eaten these, but am going to make some today. as soon as I recover frome eating salmon stuffed with lobster..ugh..
From one of my favorite recipe websites,
What’s Cooking America, courtesy of LInda Stradley
http://whatscookingamerica.net/Cookie/NanaimoBars.htm
Nanaimo Bar - Original Nanaimo Bar Recipe
I have slightly adapted this recipe to make it easier to follow. The ingredients are the same as the original recipe.
Recipe Type: Cookies, Christmas Cookie, Chocolate
Cuisine: British Columbia
Yields: 1 (8-inch by 8-inch) pan
Prep time: 30 min
Bottom Layer - Crust Base:
1 egg, beaten
1/2 cup unsalted butter, room temperature
1/4 cup granulated sugar
5 tablespoons unsweetened unsweetened cocoa
1 1/4 cups graham cracker/wafer crumbs
1/2 cup finely-chopped almonds or pecans
1 cup sweetened coconut flakes
Custard Filling - Second Layer:
1/2 cup unsalted butter, room temperature
2 tablespoons plus 2 teaspoons heavy cream
2 tablespoons vanilla custard powder (Bird’s Custard Powder is preferred)*
2 cups powdered (confectioners’ sugar)
* Bird’s Custard Powder is widely available in the UK and Canada. However, it is harder to find in other areas of the world. If you are unable to find it, you could substitute instant vanilla pudding or corn starch. It’s not quite the same, but it is a good substitute.
Chocolate Topping - Top Layer:
4 squares (1 ounce each) semi-sweet chocolate or 4 ounces semi-sweet chocolate chips
2 tablespoons unsalted butter
Preparation of Nanaimo Bars:
Line a 8-inch by 8-inch square baking dish or pan with either plastic wrap or aluminum foil. The original recipe does not call for lining the pan, but believe me, this makes for a must neater and easier removal of the finished bars.
Bottom Layer - Crust Base:
Place the beaten egg in a small bowl; set aside.
In a heavy saucepan over low heat, melt the butter, sugar, and cocoa. Whisk a small amount of the hot melted mixture into the egg. Return the egg mixture to the pan, whisking constantly. Cook and stir until mixture reaches 160 degrees F. on your cooking thermometer and begins to thicken. Remove from heat.
Stir in the graham cracker crumbs, almond or pecans, and coconut. Press the cracker mixture firmly into the prepared baking dish or pan. Set aside.
Custard Filling - Second Layer:
In a large bowl of your electric mixer, cream together the butter, cream, custard powder, and powdered sugar until well blended. Spread over the Crust Base. Refrigerate at least 15 minutes or until set.
Chocolate Topping - Top Layer:
In a large saucepan over low heat, melt together the chocolate and butter. Remove from heat and pour the chocolate mixture over the chilled Custard Filling. Refrigerator at least 1 hour or until set.
Nanaimo Bars may be stored in the refrigerator, covered up to 1 month.
Served chilled.