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This is not just a book of masterful recipes, tips, techniques, and meticulously detailed, easy-to-follow instructions. It is an extravagant paean to decadent desserts. Filled with luscious creations and lavish artistry-Chocolate Swan Truffles, Enchanted Forest Torte-this definitive guide to working with chocolate is unusual because it is written with beginners in mind. A cooking teacher with decades of experience, Elaine Gonzalez has devised innovative techniques to put the art of working with chocolate within everyone's reach.
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Blue ribbon recipes is the very best of recipes from state fairs around the country. From cakes, cookies, breads to jelly's and main dishes.
Here are some great blue ribbon recipes to prepare at home:
1. Thyme For Biscuits
Ingredients:
- 2 1/4 c Red Band all purpose flour
- 1 T sugar
- 3 t baking powder
- 3/8 t garlic salt
- 1/2 t basil, crushed
- 1 t thyme, crushed
- 1/2 c butter
- 1/3 c Parmesan cheese, Shredded
- 4 T dried tomatoes, drained and
- snipped
- 1/4 c sour cream
- 1/2 c milk
Directions:
- Pour 3/4 cup boiling water over 10 pieces of dried tomatoes.
- Let sit for minutes to dehydrate.
- Stir together flour, sugar, baking powder, garlic salt, basil and thyme.
- Using a pastry blender, cut in butter until aggregate resembles tasteless crumbs.
- Stir in cheese and tomatoes.
- Make a well in the town of the dry mixture.
- Add sour cream and milk all at once. Stir just until moistened.
- Turn dough out onto lightly floured board.
- Flour top and knead 2 or 3 times. Lightly roll out ¾ inch thick. Cut with biscuit cutter.
- Place on ungreased baking dish.
- Bake at 425 degrees for 12-15 minutes or until lightly brown.
2. 1776 Coffee Cake
Ingredients:
- 1 c water, Warm
- 2 T yeast, or 2 packages
- 1/2 c sugar
- 1/8 t mace
- 1 c scalded milk
- 1 c lard, Melted
- 1 T salt
- 3 eggs, beaten
- 7 c flour, about
- Butter, softened
- Cinnamon & sugar, mixed together blueberries & cherries decorations
Powered Sugar Icing
- 1 t vanilla
- lb powdered sugar
- 5 T hot milk
- 1/2 t lemon flavoring
- 2 T white shortening (Crisco)
Directions:
Put the yeast in the water & set aside.
- Put sugar, mace, milk, melted lard, salt & eggs in a large mixing bowl.
- Add yeast aggregate and about 7 cups of flour.
- Mix all ingredients together & work to a level dough.
- Let rise until double.
- Roll out on board 1/2" inch thick, spread with butter, sprinkle with cinnamon & sugar.
- Cut in strips one inch wide. Twist them as you place in a round 8" greased pan. Let rise about 40 minutes.
- Bake 18-20 minutes at 375 degrees or until golden brown.
- Ice with Powdered Sugar icing.
- Decorate with red cherries & blueberries and to with a flag in the center.
Powered Sugar Icing:
Combine all ingredients, beat one minute, add more milk if needed to make it spread easily.
3. 1986 Winner Praline Cookies
Ingredients:
- 1/2 cup butter
- 1 1/2 cup brown sugar, Packed
- 1 egg
- 1 /2 c
- 1 t vanilla
- 1cup pecans, Chopped
Directions:
Preparation time: 25 minutes Baking time: 10 to 12 minutes
- Heat oven to 350 degrees.
- Cream butter, sugar and egg. Stir in flour, vanilla and pecans.
- Mix well by hand. Shape into balls about the size of walnuts, place on cookie sheets and flatten to about 1/8 inch.
- Bake 10 to 12 minutes, or until brown.
- remove from oven and allow it to cool fully and harden.
Yield: 36 servings
Blue Ribbon State Fair Recipes - Some Award Winning RecipesHow to Make Chocolate Truffles Video Clips. Duration : 2.47 Mins.
I never concept I'd be writing an record on the "downsizing" of desserts. When it comes to my love affair with all things sweet, my motto has all the time been "the bigger the better". I also try to live by Ernestine Ulmer's celebrated motto: "Life is Uncertain, Eat dessert First". Unfortunately it doesn't all the time work out that way, and like most people, I was taught that dessert first was not the allowable order of things. I'm sure those of you who share my passion for sweet endings can tell to the expectation and excitement that builds after dinner, eagerly waiting for the server to return to dazzle us with the dessert offerings, even if we're full and we know we can't perhaps quit it and even if we know we shouldn't for assorted condition reasons. But what's a meal without dessert? So we try to talk whomever we're with into sharing, but if we can't, we either feel guilty ordering one for ourselves or deprived if we go without. Long ago, it was thought about inappropriate dining etiquette to order food to share, but in this day and age, it's an standard norm.
Size does matter, especially in the world of desserts, and small is big these days. According to the National cafeteria Association, "bite-size desserts ranked number one on their list of hot food trends for 2007", and there are any factors driving this trend; the most foremost being consumer-demand. "Desserts are the last opportunity to make a good impression", said administrative Pastry Chef Randy Sebastian of the Rio Hotel. "Diners want a collection of smaller sweets these days and it's hip to make pastry look like an appetizer; the size is exquisite for sharing or ideal for one". Chefs and restaurateurs want their guests to leave on a sweet note but they don't want them skimping on evening meal to save room. The new religious doctrine is to entice guests into ordering wee portions rather than have them refuse dessert all together. Tiny plates equal big profits which supports the law that a few bites are better than none. This way of "desserting" gives the diner an opportunity to feel more of the last policy on the menu while expanding the restaurant's lowest line.
As the trend moves away from the "super-size me" mentality toward better eating, the demand for "healthy" desserts has increased, and while this may sound like an oxymoron, with much of the population involved about their diets, scaled-back sweets are the wave of the future. Today's diners have worldlier palettes, and in spite of the incredible shrinking dessert, the health-conscious crowd does not want to compromise on taste. Desserts made with chocolate are still the most popular, and dark chocolate, with its myriad condition benefits, reigns supreme. Restaurants are menuing mini mouth-watering morsels made of premium-rich dark chocolate infused with fresh seasonal fruits and natural and authentic ingredients. For those who feel the urge to splurge, itty-bitty restorative bites allow for more indulgence with less guilt.
Executive Chef and Co-Owner, Matthew Silverman of Vintner Grill, the trendy American cafeteria settled in the upscale neighborhood of Summerlin, is Big on wee desserts. "Vintner Grill has partnered with Vosges Haut-Chocolat to contribute a dessert gift that is small, yet provides a truly unique feel for your taste buds", said Silverman. "Vintner Grill is the only cafeteria in the world to offer Vosges' exotic chocolate truffles, as is, or paired with cheese and wine. The reason I like the Vosges' pairing is that even if you have had adequate to eat, you can still get your "sweets" without over indulging. I also think that featuring this type of dessert plays into the current trend of salutary food proportions. It's the perception of size because 'how bad could something that small undoubtedly be for me?' "
Comfort desserts are popping up on menus across the country and have come to be an foremost part to the downsizing trend. Old favorites such as cupcakes, biscotti, bread pudding and brownies appeal to population of all ages not only because of their size but because they are well-known and fun and the smell and taste can evoke fond memories of the past. Chefs are adding flair to the well-known by taking these customary and somewhat ordinary desserts and production them into spectacular, creations with frosting, fillings, creams and sauces or fresh fruit combinations. It's a new twist on the old classics.
For those who prefer to end their culinary sojourn with a taste of the exotic and eclectic, eating ethnic is in. Since diners are savvier, more sophisticated and adventurous, they are willing to try foods with good mouth-feel and unexpected flavor combinations such as Olive Oil Ice Cream, Cheesecake Tempura, Habanero Sorbet and Green Tea Tiramisu. These innovative concepts are fusions of culture and cuisine, the "neologism" of desserts; combining one or two ingredients, spices or liqueurs into an existing dessert to originate a new and unusual treat such as the Chili and Wasabi Chocolate Cake. One of the most spirited and spirited ways to feel culinary ethnicity is through the foods indigenous to that culture and tiny temptations of ethnic-infused desserts are influencing cafeteria menus across the country.
Sorbets, ice creams and gelatos are as favorite as ever. wee scoops of these menu mainstays have big taste and add diversity when used in blend with sweets such as cookies, cakes, and pies. administrative Chef-Owners Georg and Eva Paulussen, from Wild Truffles connoisseur Café, a 5-star, 5-diamond performance in Summerlin's Boca Park, have miniaturized some of their dessert offerings. "Portion control and sharing started with appetizers, then entrees and now the trend has moved into desserts", said Chef Georg. "People have gone away from the large desserts because they are too heavy and one big piece can be overbearing. A lot of wee desserts have more eye appeal and make a beautiful presentation. We still serve the customary desserts, but our most requested is the Gelato Bar. Even if you're full, there's all the time room for Gelato. We highlight a "taster" of five to eight small espresso size cups of different light and fluffy Gelatos with accompanying garnishes such as fresh berries and whipped cream. We find that our guests want an assortment with confident tastes and textures they can share, or they can originate an private plate of wee desserts from our selection of pralines, truffles and chocolate covered strawberries. Versatility and flexibility and simplicity and creativity are spectacular, ways to keep the menu fresh and your customers arrival back for more".
Dining out has come to be a global obsession and it can add an enjoyable facet to any lifestyle. In a world filled with excitingly diverse eateries, diners have unlimited choices where to spend their time and money. Instead of an ordinary meal, they can find a sensory-pleasing dining experience. What separates a cafeteria from its competition is the menu, and nowadays, it's often the dessert menu. When it comes to desserts, big is not necessarily better, and with the collection of pint-size portions being dished up across the nation, there is no need for whatever to suffer from dessert deprivation. It's the guiltless satisfaction phenomenon...not only can you have your cake but now you can eat it too!
Downsizing - The expected Shrinking sweetmeattruffles Video Clips. Duration : 1.13 Mins.So you've arrived in Paris, but not sure where to start. Put on your walking shoes, buy a carnet of Metro tickets and you're good to go.
I've visited Paris every year for the last four years and this is my definitive list of things to do, places to go and along the way, habitancy to see.
The choice of colors is something a bride considers first when planning her wedding. Will she go for dramatic hues or softer shades. How about a pairing of both? If you are a bride who already loves pink then you might consider a pink and black wedding. These two shades are not only beautiful but compliment each other in a dramatic way as well. Now that I have your attention, let's scrutinize some options on how your wedding will look.
Wedding Attire -
You will first want to rule on a bridal gown and wedding apparel for your bridesmaids. Brides usually go for a former white or ivory gown, but have you considered a pink wedding gown, maybe with black trim or a black sash, no dear bride, I'm not talking goth, remember, these colors would be quite favorable for second time nearby brides. If you have your heart set on former white then you might ponder carrying a bouquet of hot pink roses or eye catching pink gerber daisies festooned with black ribbons. consider pinning a dainty butterfly or dragonfly among your bouquet flowers. For your bridesmaids, dress them up in hot pink gowns embellished with black velvet or satin sashes. Grooms men will indubitably turn heads when they wear black tails or tux set off with hot pink roses or carnations as boutonnieres.
Wedding Accessories and Favors -
Guest books, candles, memory books and garters can all be found in lovely pink shades. For wedding favors, you might consider flower seed wedding favors, pink orchid gel candles, soap roses, or chocolate truffles contained in black boxes and tied off with dramatic pink ribbons or pink rose or daisy decor. This all depends on the flowers you have prime of course.
Wedding Reception Decor -
Using black and pink in your reception can be fun. First, send off invitations in hot pink envelopes with black seals. Drape tables in pink and black table cloths, scatter sparkling black and pink crystals over tables for a dramatic and eye popping succeed and set off with pink flowers in tall black vases.
Cocktails and Bar - If you want to try something indubitably neat, surround your dance floor and bar in a hot pink mist. Serve your guests a signature cocktail with pink fruit juice mixed with liqueur, top off with tiny pink and black umbrellas. This can be served along with traditionals drinks of pina colodas, Margaritas, rum and coke, whiskey and Tom Collins. Your choices are unlimited.
Now that you have some great ideas for a pink and black themed wedding remember, have fun and give it all you've got.
Elegant Traditions - Planning a Pink and Black Color Themed WeddingHow to make Chocolate Truffle by Crumb Boss Video Clips. Duration : 4.87 Mins.We've all encountered both milk and dark chocolate in stores, and we've probably all eaten some of each. We know that the milk types tends to be softer and sweeter than dark, but we might not know much more. If you've been wondering what the real difference in the middle of the two, as well as all the other kinds out there, here are the basic facts.
We discovered that we could cut off cocoa and butter from a processed bean. These substances are combined in dissimilar ways to give us the dissimilar kinds of chocolate: milk, dark, and white. Technically, white ones isn't absolutely chocolate, however. It contains only sugar and cocoa butter, not cocoa solids.
Unsweetened ones are made of pure chocolate liquor mixed with a fat - normally cocoa butter. It's also called baking or bitter choco. The flavor of this is strong, but it's not normally eaten on its own. Instead, it is is used for production cookies, brownies, cakes and similar foods.
Dark chocolate is made from cocoa solids or liquor to which fat and sugar have been added. normally it must have its fats from the liquor, and its often very high in attentiveness - 65% or more. This is my personal favorite. Also tasting great to me I know in determined quantities there could be health benefits to eating them.
Milk chocos are made similarly to dark ones, but it uses less cocoa and adds milk powder or condensed milk, too. The process of production solid chocolate using condensed milk was perfected in the 1870s. This is the most coarse type used in everyday candy bars.
Semi-sweet types are used mostly for cooking (such as in chocolate chip cookies). It's a low sugar type of dark chocolate.
Bittersweet types are similar to semi-sweet, but uses more cocoa butter and less sugar. It's interchangeable in baking, but higher percentages normally indicate a less sweet chocolate.
Couverture has a high cocoa butter content. These kinds include high percentages as well as a high total fat content.
The powders is made by removing practically all of the cocoa butter from the liquor and allowing the solids to dry. They're then ground. There are two main types of powder - natural, which is more acidic, and dutch process.
Compound ones refers to cocoa combined with vegetable fats like palm oil. Not a true chocolate, this is part of "chocolatey coatings" and "choco flavored confections". Some white types are also made without cocoa butter and fall into this category.
What's the divergence in the middle of Milk Chocolate and Dark Chocolate?How to make Chocolate Truffle by Crumb Boss Tube. Duration : 4.87 Mins.
