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Apple Strudel
Aug 30th, 2009 by sovicki

Ingredients
1 ¼ cups apple juice
2 tablespoons cornstarch
1 ½ pound Granny Smith apples, peeled, cored and
sliced ¼ inch thick (5 cups)
½ cup dark seedless raisins
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/3 cup chopped pecans
4 sheets phyllo dough
1/3 cup melted butter
3 tablespoons fine dry breadcrumbs
Confectioners’ sugar, for garnish
Vanilla ice cream, for garnish

 

Directions
1. In a small bowl, create a slurry by combining ¼ cup of the apple juice with 2 tablespoons of cornstarch; mix until smooth and set aside.

2. In a large saucepan over medium heat, cook the apples with the remaining apple juice, and the raisins, sugar and cinnamon until the apples are tender, 8 to 10 minutes. Stir the cornstarch slurry (it may have settled) and add to the apple mixture, stirring constantly until smooth and lump free. Simmer 1 minute, stirring constantly. Remove from
the heat and cool. Stir in the pecans, cover and chill.

3. Preheat the over to 450 degrees F. Line a baking sheet with parchment paper.

4. Lay out one phyllo sheet on a clean, flat, lightly floured surface. Brush with melted butter and sprinkle with 1 tablespoon of dry bread crumbs. Repeate this procedure with two more layers of phyllo, butter and crumbs. Top with the fourth sheet of phyllo. Spread the apple filling evenly onto phyllo surface, leaving a ½ inch clean edge on all
sides. Roll into a log, folding edges at each end beneath the log, and brush with melted butter. Carefully place the strudel on the prepared baking sheet, seam side down. Bake the strudel for 15 to 18 minutes, or until golden brown. Remove from the oven and cool for 15 minutes before cutting into 2-inch slices and sprinkling with confectioners’ sugar just before serving. Serve plain or with ice cream.

Recipe courtesy of The Berghoff Family Cookbook By Carlyn Berghoff and Jan Berghoff with Nancy Ross Ryan

My modification:
Instead of using the breadcrumbs, I used dried cake crumbs from my Indonesian Spice Cake.
For a low fat version, substitute the butter layering with Egg Whites and Virgin Olive Oil.

Nine Alternate Uses for Dryer Sheets
Aug 19th, 2009 by sovicki

by Rosa Golijan

Dryer sheets give your laundry that so-fresh-you’ll-sneeze scent, but they also keep bugs away, make stuffy hotel rooms and second hand smoke more tolerable, save on vacuum filters, and have more creative uses than your spam box has investment proposals.

Photo by admiller

Around the House (And Garage)

Photo by wili_hybrid

We know that you can keep shoes smelling nice and clean pots and pans with dryer sheets, but there are plenty of other uses for them around the house:

GregoryAmymon‘s trick doesn’t leave the laundry room, but it definitely makes life less sticky:

If you’ve ever gunked up your dryer with gum, you can use your dryer sheets to clean it up really fast. Just put a little water on one and scrub the gum away. It works like a charm.

Don’t throw away used dryer sheets! According to gelgels, they’re great for preventing purses and bags from losing their shape while in the closet (not to mention that your accessories would be left with a fresh scent when you take them out):

I save dryer sheets and use them to stuff purses that I’m not using so they keep their structure

Whether you have an old vacuum and can’t find replacement filters for it or whether you’re just trying to save a buck, se7a7n7 has a trick for you:

I used a few to replace air filters on a used vacuum that I bought and they worked perfectly. Just fold the sheet to the size you need, use more sheets depending on the thickness you need.

lindsayk keeps her trashcans from smelling up the place:

Dryer sheets are great. I haven’t needed one in my closet, but I have placed them in the bottom of trash cans before.

Bugs seem to torture the paint on your car, especially in the summers. xTeddyx has a solution:

Dryer sheets are great for getting bugs off the front of your car. Take one and get it damp with the hose. then use it as a sponge to get the dried guts off.

In the Great Outdoors

When you get out of the house, remember MargotTurco‘s tip on how to keep even those dreaded “no-see-ums” away:

Dryer sheets are also good for repelling biting insects. When the bugs are intolerable, our camping club tucks dryer sheets in the tops of socks and the back of hats or collars (leave most of the sheet hanging out). The no-see-ums and skeeters will keep their distance. You look sort of goofy, but hanging out around the campfire in the evenings is much more enjoyable without the blood-suckers pestering you…

QueenieEscardadente seconds the insect-repelling idea, but doesn’t think that the dryer sheets need to be tucked into clothing:

My uncle is an avid hunter/fisherman, etc. He has said for years to rub a dryer sheet all over yourself to keep bugs away.
I figure it’s way better than using that gross bug spray. You can smell nice and not have bug bites.

As with most anecdotal evidence your mileage may vary, but various citizens of the ‘net swear by the dryer-sheet-as-insect-repellent trick.

On the Road

Photo by tomeppy

Travel a lot? Dryer sheets can make trips more comfortable by making your smelly hotel room more tolerable with Anthonylitz‘s tip:

In the past I traveled a lot for business. We would put dryer sheets in the air conditioner vent when the hotel room smelled.
Example: You know when you open the door to the hotel room for the first time, the AC has been off and there is a ‘nice’ mildew smell?

TheFu also keeps the laundry room staple on hand when traveling, but not just for the room:

I use dryer sheets in my luggage to keep clothes smelling fresh even if I’m forced to wear them 2-3 days while traveling. Obviously, soiled clothes go into a 13 gallon kitchen bag to keep the smell away from the “freshening” clothes.

And Everywhere Else

Your millage may vary with jcrockerman‘s tip, but maybe it’ll leave non-smokers around you suffering less:

More on dryer sheets. Put some in an empty toilet paper roll… and use it as a smoke filter. If your roommate doesn’t like the smell of cigarette smoke or other natural supplements in cigarette form..just blow the smoke into the roll and the house will smell like fresh laundry.

Did we miss your favorite alternate use for dryer sheets? Do you use another common household item in uncommon ways? Tell us all about it in the comments and you might spot your tip in a round up like this one or even in the Tips Box.

Laundry Tips
Aug 6th, 2009 by sovicki

Bleeding of Colors: Your red shirt got mixed in with other clothes and ruined them? First off, DON’T DRY THEM! Wash again with regular detergent and color-safe bleach. If that didn’t work, Rit®, the makers of clothes dye, makes a color remover that works wonders and doesn’t cost much. To prevent bleeding in the first place, wash in cold water; I also use a cup of salt OR a scoop of Oxi Clean® with every load.
Blood on Clothes: Pour hydrogen peroxide on blood and rinse with cold water. If some blood remains, repeat. (Submitted by Michele Dutcher)
Burn / Scorch Marks: If the fabric is washable, brush it gently with a soft brush or dry sponge to remove loose carbon particles. Then, wash the fabric with regular detergent and color-safe bleach. This will permanently weaken the fabric even more than the scorch has, but the scorch may no longer be noticeable.
Burnt Stuff on Iron: Rub iron with aluminum foil to remove burnt on starch, etc.
Deodorant Stains on the Underarms of Washable Shirts: Sponge on white vinegar (or soak stain in it); wait 30 minutes. Launder shirts in the hottest water safe for the fabric. Using an enzyme detergent or a detergent with bleach alternative check care labels to be sure this is okay). I sometimes put liquid laundry detergent right on the area, leave it for five to ten minutes, then wash. To prevent: Let deodorant dry before dressing. And don’t let stains sit! Apply prewash spray or liquid detergent ASAP, then launder. Every third or fourth washing, use the hottest water safe for the shirts.
Down Comforters / Jackets: These can, indeed, be washed rather than dry cleaned. Any stains, such as the grime on the cuffs of a jacket, should be spot-cleaned with a pre-treater, then rinsed with water. Wash the item in the gentle cycle with mild detergent. The key is to ensure the down is rinsed extremely well. Then, place in the dryer rather than line drying. This allows the feathers to plump up again. Place large knotted towels or tennis balls in the dryer with it to help fluff the down. The only caution is, if the item has weak seams or fragile fabric it could “explode” and leave you with only down. If there are stains remaining, place it (on a blanket) outdoors in full sunshine for a day or two. This often helps. If not, at least your comforter will have that outdoor fresh smell. (Submitted by Koilaf and michelle6802)
Dryer Tip: Include a few tennis balls in each dryer cycle. The tennis balls not only cut drying time by 25% – 50%, but also fluff the clothes to a delicate softness, and towels with be especially fluffy. (Submitted by a site visitor)
Fabric Softener: I have been using an old dish towel as a fabric softener sheet. I pour a couple of capfuls of Downey on it and throw it in the dryer. It has taken over a year to go thru a bottle of (small) Downey fabric softener. I add more Downey about every 15 loads or just when I notice a little static. It helps to use a towel that is distinct from the other laundry. I use a pink towel, which is a one of a kind in our house. (Submitted by a site visitor)
Fading: Turn dark clothes inside out and wash in the coolest water possible; dry on lowest heat. For all-black clothes and linens, throw in a box of black Rit® dye every 8-10 washes or so to keep black clothes black.
Foggy Mirrors and Glass: Spray a generous amount of good ol’ fashioned shaving cream (not gel) onto the mirror or window and rub in with a clean cloth. Use a new clean cloth until all streaks are gone. This will prevent fogging as long as you don’t wipe or clean the glass.
Gasoline On Clothing: Gasoline is an oil based product, therefore, use another oil based product to pull out the odor (which is left because all the gas oil has not been removed yet). You can use any kind of oil that normally washes out of clothing, like baby oil. Put some of the oil into the washer along with the clothes, let it swish around for a while, then put in the detergent and all should come out okay. Be sure not to use a dryer to dry these clothes, as it could cause a fire.
General Stain Removal for Clothing: Read the label! If it says dry-clean only, dry-clean it. If it’s washable, try cleaning fluid, spot remover, or petroleum-based pre-wash spray. Place garment stain side down on paper towels and dab cleaner on stain using a terry-cloth towel or scrub brush. Check paper towels underneath and move frequently so there’s always a clean area under the stain to absorb soil. Let area dry and check it. If stain remains, treat with prewash spray and launder. Before drying, check again. Still visible? Repeat steps.
Glitter on Clothing: That new sparkly shirt shedding glitter all over the place? Spray with aerosol hair spray to make it stay put. Wash separately from other clothes, or at least wash it inside out if you must wash with other articles of clothing.
Grease Stains: Sprinkle a generous amount of cornstarch or baby powder over the grease stain, allow it to sit for a couple of minutes, then brush the powder off. The powder absorbs the grease and it brushes off with the powder.
Gum On Clothing: Use egg whites to remove gum on clothing. Brush egg white onto gum with a toothbrush. Let sit for 15 minutes and then launder on the items normally.
Ink Stains: The best way I have found to get out ink stains is to put rubbing alcohol on the stain – it disappears! This must be done before washing. (Submitted by Darvin Mossing)
Laundry Basket Freshener: Place a fabric softener sheet in the bottom of your laundry basket (remember to change it weekly.) You can also simply sprinkle some baking soda in the bottom of your basket and that will help absorb the odors as well.
Linen Closet: In the linen closet, place cotton balls that have been sprayed with your favorite scent. Once they are dry, place them in corners and on the shelves.
Lint: Keep lint off dark clothes by not washing them with towels, washcloths, dishrags, etc. This is where a majority of the lint comes from and it’s just easier to eliminate them. (Submitted by michelle6802) Another way to get lint to stay off clothes in the washer is to add 1 cup distilled white vinegar to the load with the detergent.
Lipstick: Use petroleum jelly for removing lipstick stains. Another possibility is to rub in a little vegetable shortening and then launder as normal.
Mildew Stains: Shake or brush the item to remove loose growth. Presoak in cold water. Wash in hot water with heavy duty detergent. For whites, add 1/2 cup bleach. If colored, use color-safe bleach. If staining remains on white items, repeat washing before drying. Dry thoroughly; heat and sun tend to kill mildew.
Mothball Alternative: A better idea than using mothballs is to take your leftover soap slivers and put them in a vented plastic bag. You place the bag with seasonal clothes before packing them away. Not only will the scent prevent them from moth harm but also they’ll smell great when you pull them out. I especially like this for sweaters, which can be difficult to remove the odor of mothballs from. Using soap you simply have a clean smell rather than the smell of an attic.
Mothball Odors: This odor is a hard one to get rid of. Your first step is ventilation – air out larger items outside for a day or two; for clothes, fluff in the dryer with fabric softener sheets for a couple of hours. Odor removers such as Febreeze® may help. If an entire room or closet is affected, place trays of activated charcoal (available in pet supply stores) in the corners of the rooms to absorb the smell.
Panty Hose / Nylons: To stop a run in panty hose, dab nail polish over the run; clear polish is best, for obvious reasons, but any color will do. To strengthen nylons, spray with aerosol hair spray when you first put them on.
Perspiration Stains/Odor: Soak the stained shirt in equal parts ammonia and water and add a few Tbls. of liquid dish soap overnight. Then, wash the shirts as usual.
Rust and Mineral Stains: Add 1 cup of bottled lemon juice in the wash to remove discoloration from cotton laundry.
Soiled Shirt Collars: Take a small paintbrush and brush hair shampoo into soiled shirt collars before laundering. Shampoo is made to dissolve body oils.
Spaghetti Stains: Wet the fabric and then sprinkle with powdered dish detergent. Scrub gently with a toothbrush. Rinse the item and launder normally.
Sour Smelling Towels: Whenever possible, always use bleach when washing towels. If this is not possible (for colored towels), pour a cup of white vinegar or 1/4 cup Febreeze® into the washer with the towels and detergent. Never overload the washer with too many towels (or clothes, for that matter), as they will not have room to agitate and clean thoroughly. Never let a washed, wet load of laundry of any kind sit in the washer for long; dry as soon as possible. For a towel you are currently using, hang it in a fashion that will allow it to dry completely between uses; if thrown on the floor in a ball or folded over a towel bar, it can quickly mildew and the smell is hard to get rid of.
Travel Saver: Whenever you travel carry along a stain pretreatment stick. Taking the time to use it on stains before they set ensures that they will wash out when you get home.

White-Out / Liquid Paper and Permanent Marker Stains: Dab some sunscreen over the stain and rub off with a paper towel. Repeat until stain is gone.

Yellowed / Grayed Whites: Rit®, the makers of clothes dye, makes a white-wash that works well for bleachable and non-bleachable clothing that has yellowed or grayed. You can also hang yellowed clothes out to dry whenever possible to reduce the yellow.

Zippers: To make a zipper slide up and down more smoothly, rub a bar of soap over the teeth.

Cleaning Tips
Aug 6th, 2009 by sovicki

Ant Repellant: To keep ants out of the house, find where the ants are entering the house and sprinkle a “barrier” of cinnamon or any type of ground pepper to block their way. The spices are too hot for the ants to cross. (Submitted By: Tony & Sherry Lorsung) Cucumber peels have the same effect.

Bathroom Odors: Place an opened box of baking soda OR an open container of activated charcoal behind the toilet to absorb bathroom odors.

Blood Stains: Soak the stain in hydrogen peroxide, wash (don’t dry), and repeat if necessary. This tip works especially well for caret and clothes.

Carpet Stains: Baby wipes are miracle-workers on carpet stains, from motor oil to blood, they remove almost anything!

Candle Holders: To prevent the wax from melting and sticking to the inside of a votive candle holder, pour a bit of water in the holder, then place the candle on top. If you’re reading this tip too late, and there’s already wax stuck inside your candle holder, pop it in the freezer for an hour. The wax will chip right off.

Candle Wax: To remove wax from carpeting or other fabric, first scrape away any excess. Then, place a brown paper bag over the wax and run a warm iron over the bag. The wax will melt right into the bag! Continue moving the bag around as you pick up the wax so you are always using a clean section. If a little grease stain remains on carpet, sprinkle with baking soda and allow to sit overnight before vacuuming, which will remove the grease residue. If colored wax leaves a stain on carpet, blot with spot remover or carpet cleaner, following label directions.

Cast Iron Pans: To gently and effectively clean your cast iron skillets after most uses, wipe out excess food with a dry paper towel, then sprinkle salt inside the pan. Wipe clean with a clean, dry paper towel. The salt acts as an abrasive to scratch off any stuck-on particles of food without using soap and water, which can remove your seasoning. For stubborn stuck-on food, use a putty knife to scrape it off. You may, however, need to reseason the pan after doing this.

Chimney: To keep your chimney clean, throw a handful of salt on the fire.

Chrome: To remove rust from chrome, wipe it with aluminum foil dipped in Coke®. To polish chrome, use a crumbled up piece of aluminum foil and rub.

Cloudy Drinking Glasses: Soak them for an hour or longer in slightly warm white vinegar. Then, use a nylon-net or plastic dish scrubber to remove film. Still there? The damage may be etching (tiny scratches that occur in the dishwasher) and is permanent, sorry to say. To avoid this altogether, hand-wash your best glasses.

Coffee Grinder: Grind up a cup or so of rice in a coffee grinder to clean the grinder and sharpen its blades.

Copper: To polish copper, rub an ample amount of catsup on the copper and let it stand for 5 minutes. Rinse off the catsup with hot water and dry to find an incredible shine.

Crayon on Walls or Washable Wallpaper: Spray with WD-40®, then gently wipe, using a paper towel or clean cloth. If the mark is stubborn, sprinkle a little baking soda on a damp sponge and gently rub in a circular motion. If the WD-40® leaves a residue, gently wipe off with a sponge soaked in soapy water; rinse clean; blot dry. Another method is to use a hair dryer – it heats the wax and wipes away instantly. If the color remains, like red usually does, wet a cloth with bleach and wipe.

Deodorize dishes, pans, cutting boards or utensils with pungent odors by adding 1/4 cup of lemon juice to your dishwater.

Dishwashers: To clean mineral deposits from the inside of your dishwasher, pour in a container of Tang® Drink Mix and run the dishwasher (don’t put dishes in the dishwasher for this load).

Fireplace Soot Odor: In the Spring, when you’re fireplace will be out of commission for a while, clean out the ashes, then fill the fireplace with crumpled newspapers (non-glossy pages). Leave the newspapers for a couple of days, then discard.

Fish or Spoiled Food Odor: Place a bowl of white vinegar on the counter for a few hours. The odor will disappear for good.

Freshen a Garbage Disposal: Sprinkle baking soda in it along with a few drops dish-washing liquid. Scrub with a brush (a new toilet brush works great), getting under the rubber gasket and all around the inside. Then, turn on water and let the disposal run to flush thoroughly. For a fresh citrus scent, throw in a few cut up lemons or limes and run them through, too, using lots of water.

Freshen Laundry Basket: Place a fabric softener sheet in the bottom of your laundry basket (remember to change it weekly.) You can also simply sprinkle some baking soda in the bottom of your basket and that will help absorb the odors as well.

Freshen Linen Closet: In the linen closet place cotton balls that have been sprayed with your favorite scent. Once they are dry place them in corners and on the shelves.

George Foreman Grills: After removing the cooked food from the grill, place a paper towel soaked in water on each of the 2 cooking surfaces. Unplug the appliance, allow it to sit for 5-30 minutes (while you eat), then use the paper towels to effortlessly wipe out the grease and food particles.

Ink Stains: The best way I have found to get out ink stains is to put rubbing alcohol on the stain – it disappears! This must be done before washing. (Submitted by Darvin Mossing) For ink on the wall, wipe with bleach and it will disappear.

Kitty Litter: To keep cat litter fresh smelling, mix baby powder in with the litter.

Microwave Filth: Food splatters all over the inside of your microwave and cooks itself on after time. To easily remove this mess, place a sponge soaked in water in the microwave. Cook on high heat for 2 minutes, then allow it to sit without opening the microwave door, for 5 minutes. The filth is now ready to be wiped right off – no scrubbing – and your sponge is right there!

Microwave Odors: Keep a cup of baking soda in the microwave between uses to keep potatoes from smelling like bacon or other unusual combinations!

Mothball Substitute: Take your leftover soap slivers and put them in a vented plastic bag. You place the bag with seasonal clothes before packing them away. Not only will the scent prevent them from moth harm, but also they’ll smell great when you pull them out.

Odor-free Car: Place a few briquettes of charcoal under the seat of your car to absorb odors and keep it smelling fresh. (submitted by NIKEITA) Make sure to use the type without the starting fluid on them or your car will smell of fuel.

Paint on Carpet: Spray with Windex® and wipe clean. (Submitted by Richard Power)

Permanent Marker on Carpet: Dab a washcloth soaked in rubbing alcohol onto the marker stain. Do not rub it – just blot it – rotating the cloth to a clean spot every time.

Pet Urine on Carpet: First, blot up what you can with paper towels. Then, with warm, soapy water and a clean cloth, blot the area clean; rinse with clean water; blot until dry. Next, combine 1/3 cup white vinegar with 2/3 cup water and dab it on stain; rinse with clean water; blot until dry. Once the area is totally dry (at least 24 hours), sprinkle entire carpet with baking soda or rug deodorizer; vacuum after a few hours.

Photos Stuck Together: With a hair dryer on low, slowly melt them apart.

Roach Problem: Combine equal parts boric acid (a powder sold in hardware stores and drugstores) and sugar, mix well. Sprinkle in crevices and, if building or remodeling, between walls before putting up plaster board. Put the powder in jar lids; place lids behind the fridge and under sinks. Caution: Keep mixture away from children and pets.

Shower Doors: I have clear glass shower doors. I have tried everything from CLR®, to Comet®, to Clorox® – you name it, I’ve tried it. Today I decided to try something different. I found a bottle of Resolve® spot remover for carpet and fabric. I figured “Why not? I have tried everything else.” All I did was spray the Resolve® on the shower and with no effort ran a dish sponge over it and rinsed and every bit of the soap scum came off. (Submitted by Angela Cook)

Smashed Down Carpet: To make the carpet stand back up after moving a piece of furniture, place an ice cube on the spot. As it melts, the piles will go back up.

Smelly Cooking Hands: Simply rub your hands over a stainless steel utensil under running water. This works especially well for the odor of garlic, onions or fish.

Smelly Shoes: Simply fill a tube sock with kitty litter, baking soda, or tea leaves; tie the end closed; and place the filled socks in the shoes when you’re not wearing them. These sachets can be used over and over in any kind of shoe.

Sour Sponge: Soak the sponge in lemon juice and rinse it out. This will remove the odor for good but keep in mind that it is important to either dispose of, bleach, or run your sponge through your dishwasher regularly to keep bacteria from growing.

Stains in Plastic Storage Containers: Use a baking soda paste (baking soda and water) and rub into the stain. You can then rinse with vinegar (optional) and wash normally. Another method is to place container outside on a nice sunny day and the sun actually bleaches the stain out. To avoid stains in the first place, spray container with cooking spray before putting things in it that stain i.e. spaghetti sauce.

Stickers, Decals, and Glue: To remove them from furniture, glass, plastic, etc. saturate with vegetable oil and rub off.

Stuck-On Food in Pots, Pans, and Crockpots: Fill the pan with water and place a fabric softener sheet in the water. Allow the pan to soak overnight. The food will wipe right out!

Stovetops: To prevent grease and grime from sticking to your stove top, making it easy to clean, rub it down with car wax on occasion. (submitted by NIKEITA)

Tarnished Silverware: Line a cake pan with aluminum foil. Fill with water and add 1 Tbls. of baking soda per 2 cups of water. Heat to 150 degrees. Lay silverware in pan, touching aluminum foil. Watch the stains disappear!

Trash Bag Idea: Save money on trash bags by reusing plastic grocery bags. Use them in all your trash cans. To keep them from slipping down, affix a plastic, self-adhesive hook to both sides of the inside of the trash can. Hang the shopping bag from the hooks.

White Heat Marks and Water Rings on Wood Furniture: If the wood has a good finish (don’t try on bare wood), mix equal parts of baking soda and regular white, non-gel toothpaste. Lightly dampen corner of a clean, soft white cloth with water and dip into the paste. With circular motion gently buff the marks for a few minutes. Wipe area clean, and buff to a shine. Follow with furniture polish. (If rings remain after buffing five minutes or so, they may have penetrated the wood; you might have to refinish the piece). If that doesn’t work, dip a cloth in vegetable oil, then in cigarette ashes, then rub it over the mark. Another method is to rub real mayonnaise onto the stain, allow to sit overnight, then wipe with a dry towel.

Window Cleaner: This is the perfect window cleaner! In a gallon jug: 1/2 bottle of rubbing alcohol, 2 Tbls. Prell Shampoo, fill jug to the top with water. The rubbing alcohol prevents streaks and the shampoo cuts the dirt. I swear by it. It will last a long time and is very inexpensive.

Homemade XO Sauce
Aug 6th, 2009 by sovicki

自制XO酱
作者:老恐龙

XO酱的用途很多,可以用来炒素食,海鲜,炒饭,炒面。沾饺子吃(比较奢侈)。

李锦鸡的XO酱比较好,就是价格很贵。
但还是自己做的好。

用来炒制XO酱的材料很多,我多次试验后,去掉了火腿和咸鱼(咸鱼德国没有),加入了香矛,制成后的酱非常好吃。
我每次做的很多,因为还要分给朋友吃。嘿嘿,他们吃的比我自己吃的还多。

在用量上可以适量加减的。

XO酱材料:干贝600克,海米250克,用热水发好。沥干。蚝油300克。红葱头400克,蒜头500克,香茅2枝,新鲜尖椒适量(按自己口味),

海米跺碎,干贝用手搓成丝,新鲜尖椒跺碎,香茅切成几段,红葱头,大蒜,分别跺碎或

用机器打碎(不可太碎)。

油1。5-2 L 烧温热, 放入香茅,碎红葱头,炸至葱头微黄(等葱头都漂在油上就好了)。

再放入蒜末和尖椒继续炸,要炸到蒜末微黄时,再加入海米,干贝继续炒制,材料不要一

下子都倒进去, 因为有水分, 油会扑出来的, 所以要慢慢加入。

炒15-20分钟,等锅里的材料都没有水份时,加入蚝油,继续炒5分钟就好了。

等凉后就可以装瓶密封了,装的时候,酱的上面最好是油,这样就不容易坏了。

找个漂亮的小瓶子装好,包在玻璃纸里,系个丝带,就是最好的礼品了,很受欢迎的。

Ingredient name in Chinese and English
Aug 6th, 2009 by sovicki

url: http://www.geocities.jp/momi619jp/index.htm

各式食材中英文对照

麵粉/中筋麵粉 Plain flour /all-purpose flour
低筋麵粉/低根粉 cake flour / soft flour / weak flour / low protein flour
高筋麵粉/筋麵/根麵/高根粉 gluten flour/strong flour/bread flour/baker’s flour/high protein flour
全麥麵粉 whole wheat flour
澄麵粉/澄粉/澄麵 non-glutinous flour / wheat flour / wheat starch
自發麵粉 self- raising flour
粗玉米豆粉 polenta / yellow cornmeal
粟粉/粟米粉/玉米粉/玉米澱粉 corn flour / cornstarch
生粉/太白粉/地瓜粉 potato starch / potato flour
樹薯粉/木薯粉/茨粉/菱粉/泰國生粉/太白粉/地瓜粉 Tapioca starch / tapioca flour
蕃薯粉/地瓜粉 sweet potato flour
馬蹄粉 water chestnut flour
葛粉 arrowroot flour
臭粉/胺粉/阿摩尼亞粉/嗅粉 powdered baking ammonia / carbonate of ammonia / ammonia bicarbonate / ammonia carbonate / hartshorn
發粉/泡打粉/泡大粉/速發粉/蛋糕發粉 baking powder
蘇打粉/小蘇打/梳打粉/小梳打/食粉/重曹 baking soda / bicarb ofsoda
塔塔粉/他他粉 cream of tartar
卡士達粉/蛋黃粉/吉士粉/吉時粉/ custard powder
卡士達/克林姆/奶皇餡/蛋奶餡 custard / pastry cream
蛋白粉 egg white powder?
粘米粉/黏米粉/在來米粉/在萊米粉/再來米粉 rice flour
糕仔粉 cooked rice flour
糯米粉 glutinous rice flour / sweet rice flour
鳳片粉/熟糯米粉/糕粉/加工糕粉 fried sweet rice flour / fried glutinous rice flour
綠豆粉 mung bean flour / tepung hun kwee
小麥胚芽/麥芽粉 wheat germ
小麥蛋白/麵筋粉 wheat gluten
鹼水/(木見)水 alkaline water/lye water/potassium carbonate
白?alum
硼砂 borax
石膏 gypsum
酵母/酒餅 yeast/ibu roti
麵包/麵飽 bread
土司麵包/吐司 toast
麵包糠/麵包屑 breadcrumbs
香草豆/香草莢/香草片/香子蘭莢 vanilla bean/vanilla pod
香草精/雲尼拉香精/凡尼拉香精 vanilla extract/vanilla essence
香草粉 vanilla powder
班蘭粉/香蘭粉 ground pandan/ground screwpine leaves/serbok daun pandan
班蘭精/香蘭精 pandan paste/pasta pandan
玫瑰露/玫瑰露精 rosewater/rosewater essence essence
杏仁粉 almond flour/almond mieal
皮屑 grated zest/grated rind
海苔粉 ground seaweed
黑蔗糖漿/糖蜜/甘蔗糖蜜 molasses
金黃糖漿 golden syrup
楓糖漿/楓樹糖漿/楓糖 maple syrup
玉米糖漿 corn syrup/karo syrup
葡萄糖漿 glucose syrup
麥芽糖漿 barley maltsyrup/maltsyrup
麥芽糖 maltose/malt sugar
焦糖 carmael
果糖 Efructos
乳糖 lactose
轉化糖 invert sugar
日式糙米糖漿 amazake
綿花糖霜 marshmallow cream cream
冰糖 ROCK sugar
椰糖/爪哇紅糖 palm sugar/gula malacca
黃砂糖 brown sugar
紅糖?/黑糖? dark brown sugar
紅糖?/黑糖? muscovado sugar
金砂糖? demerara sugar
原蔗糖 raw sugar/raw cane sugar/unrefined cane sugar
白砂糖/粗砂糖 white sugar/refined sugar/refined cane sugar/coarse granulated sugar
細砂糖/幼砂糖 castor sugar
糖粉 icing sugar/confectioners’ sugar
糖霜/點綴霜 icing/frosting
蜜葉糖/甜葉菊 stevia/honey leaf
代糖/阿斯巴甜 aspartame/sweetener/sugar substitute
牛油忌廉 butter cream
什色糖珠 HUNDREDS & THOUSANDS
巧克力米/朱古力米 chocolate vermicelli
巧克力削/朱古力削 chocolate curls
巧克力珠/朱古力珠 choc bits/chocolate chips
椰絲/椰茸/椰子粉 desiccated coconut/shredded coconut
涼粉/仙草 grass jelly
果子凍/果凍粉/(口者)喱 jelly
魚膠粉/吉利丁/明膠 gelatine sheets/powdered gelatine
大菜/大菜絲/菜燕/燕菜精/洋菜/洋菜粉/瓊脂 agar agar powder
食用色素 food colouring
牛油/奶油 butter
瑪珈琳/瑪琪琳/乳瑪琳/雅瑪琳/人造奶油/菜油 margarine
起酥油/起酥瑪琪琳 pastry margarine / oleo margarine
豬油/白油/大油/板油? lard / cooking fat
酥油/雪白奶油 shortening
硬化椰子油 copha
烤油? dripping
淡忌廉 light cream/coffee cream/table cream
鮮奶油/忌廉/鮮忌廉 cream/whipping cream
包括﹕
1 light whipping cream
2 heavy whipping cream/heavy cream/thickened cream
3 double cream/pure cream
酸奶油/酸忌廉/酸奶酪?/酸乳酪? sour cream
酸奶 buttermilk
牛奶/鮮奶/鮮乳 milk
奶粉 powdered milk / milk powder
花奶/淡奶/奶水/蒸發奶/蒸發奶水 evaporated milk
煉奶 condensedmilk/sweetened condensed milk
起士/起司/芝士/乳酪/奶酪/乾酪/乳餅 cheese
起司粉 powdered cheese
奶油起司/芝士忌廉/奶油乳酪/凝脂乳酪 cream cheese
瑪斯卡波尼起司/馬司卡膨起司/馬斯卡波涅起司/義大利乳酪 mascarpone cheese
優格/乳果/酸奶酪?/酸乳酪? yoghurt
優酪乳 yoghurt drink/drinking yoghurt
黃豆 soy bean
紅豆 red bean/adzuki bean
紅豆沙/烏豆沙 red bean paste
綠豆 mung bean
綠豆片 split mung bean
薏米 pearl barley
沙莪粒/西米/小茨丸 pearl sago/pearl tapioca
蓮藕 lotus root
蓮蓉 lotus paste
紅棗 chinese red dates
蜜棗 preserved red dates
棗泥 red date paste
龍眼乾/龍眼肉/桂圓/圓肉dried longan
葡萄乾 raisin
柿餅 dried persimmon
桃脯 dried peach
杏脯 dried apricot
蘋果脯/蘋果乾 dried apple
陳皮 dried orange peel/dried tangerine peel
百合 dried lily bulb
蜜漬櫻桃/露桃/車梨子 glace cherry/candied cherry
蜜漬鳳梨 glace pineapple/candied pineapple
腰子豆/腰果/腰果仁/介壽果 cashew nut
花生 peanut
瓜子/南瓜子 pepitas / dried pumpkin seeds
崧子/松子仁 pine nut
栗子 chestnut
栗蓉 chestnut puree / chestnut paste
核桃/核桃仁/合桃/胡桃 walnut
杏仁/杏仁片/扁桃 almond
北杏/苦杏仁 apricot kernel / chinese almond / bitter almond
南杏 apricot kernel
榛果/榛仁 hazelnut / filbert / cobnut
開心果/阿月渾子 pistachio
堅果/澳洲堅果/夏威夷果/澳洲胡桃/澳洲栗/澳洲核桃/昆士蘭龍眼/昆士蘭栗macadamia / california nut
山胡桃/胡桃 pecan
石鼓仔/馬加拉/油桐子 candlenut / buah keras
白果/銀杏 ginkgo nut
檳榔 betel
芝麻 sesame seed
蓮子 lotus seed
罌粟子 poppy seed
亞答子 atap seed
法式吐司 french toast
裸麥麵包 rye bread
派/批 pie
塔/撻 tart
凍派/凍批 cream pie
蛋塔 egg tart / custard tart
法式蛋塔 quiche lorraine
戚風蛋糕 chiffon cake
海綿蛋糕 sponge cake
泡芙 choux pastry / puff
瑪琳/焗蛋泡 meringue
蛋蜜乳 eggnog
可麗餅 Ecrepe
煎餅/熱餅/薄烤餅 pancake
厚鬆餅 pikelet / hotcake
墨西哥麵餅 tortillas
曲奇 cookies
慕斯/慕思 mousse
布甸/布丁 pudding
司康/比司吉 scones
舒芙蕾 souffles
洋芋塊 hash brown
英式鬆餅/瑪芬麵包 english muffin
鬆糕/瑪芬 american muffin
格子鬆餅 waffle
蕃茄醬: ketchup
水蜜桃罐頭: peaches in syrup
切片水蜜桃罐頭: sliced peaches in syrup
綜合水果罐頭: cocktail fruit in syrup
蘇打餅干: saltine crackers
白醋: rice vinegar (工研醋)
烏醋: black vinggar
辣椒醬: chili sauce
牛頭牌沙荼醬: bull head barbecue sauce/Chinese barbecue sauce
抹荼粉: green tea powder
餛鈍皮: wonton wrapper/wonton skins
水餃皮: dumpling wrapper / dumpling skins /gyoza wrapper.
春捲皮: spring roll wrapper , egg roll wrapper……
黑木耳: dried black fungus
燒海苔: roasted seaweed sushi nori
蝦米: dried shrimp
鹹蛋黃: salted egg yolk
杏桃果膠 apricot glaze
薑粉 ginger powder
耐烤巧克力豆 choc bits(澳洲的英文名) / chocolate chips(美國、加拿大的英文名?)
洋梨 pear
杏桃 apricot
無花果乾 dried fig
手指餅乾 sponge fingers / ladyfingers / savoiardi(義大利名)
蕃茄醬 tomato sauce(普通甜的)
蕃茄醬 tomato paste(義大利料理用的)
白醋 white vinegar(西洋料理用的)
豆辦醬 chilli bean sauce
XO醬 XO sauce
桂圓 dried longan
黑木耳 black fungus / wood ear fungus
燒海苔 toasted nori seaweed
板海苔 nori seaweed / dried sea laver
南乳 fermented red beancurd
雜糧預拌粉 multi-grain flour
威化餅乾 wafer biscuit
幼糖 caster sugar
軟化牛油 soft butter
麵粉 plain flour
玉米粉 ( 太白粉) cornflour
自發麵粉 self-raising flour
乾椰絲 dessicated coconut
葡萄乾dried currant
糖份混合物 icing sugar mixture

Best Desserts in Seattle
Aug 6th, 2009 by sovicki

Seattle’s Best Desserts

By Andrea Delimont , Cynthia Nims , Ginny Morey , Sara Dickerman

Be sure to leave room for dessert? Who are we kidding? In a city nearly dribbling delicious ice creams and heady with the scent of artisan chocolates, finding something sweet has never been easier—or more sinfully satisfying. We’ve licked our spoons eagerly at the highest-end eateries, the most irresistible bakeries and the humblest holes-in-the-wall, searching high and low for full-fat goodies, sky-high cakes and chewy, gooey cookies (tough research, we know). And boy, did we find the best of them.

A WALK ON THE DARK SIDE: BEST CHOCOLATE DESSERTS

As any serious chocoholic will tell you, a little too much chocolate is just about right. Luckily, our fair city is blessed with a seemingly endless array of the darkest, most wickedly scrumptious offerings, and we’ve savored every morsel!

Restaurant Dessert of the Year
Chocolate Covered Chocolate ($12) at Canlis restaurant
Creator: Pastry chef Neil Robertson
Why we love it: We adore the chocolate blackout of it all. While we have a tendency to yawn when we see another molten cake, Robertson executes the new-school classic perfectly with Cacao Barry 64 percent Guayaquil chocolate—dark and deep, but not too acidic—and then pairs it with a lollipop of chocolate ice cream that’s covered in a chocolate shell and dipped in the crumbs of homemade chocolate cookies.
Best Updated Retro Cake: Triple Layer chocolate cake at Bakery Nouveau
($4.50/slice) We don’t know if this chocolate-chocolate cake is better than your nana’s, but the retro-luxe triple-layer cake with thick, rich ganache frosting and a lighter bittersweet chocolate mousse filling is a surefire contender.
Most Valuable Chocolate Truffle: Gold-flecked bittersweet truffle at Cadeaux Chocolates ($2 each) A tiny edible gold flake adorns the almost-too-pretty-to-eat dark chocolate truffle from Seattle-based Cadeaux. Melt-in-your-mouth smooth and deliciously rich, one is never enough.
Most Decadent Fusion of Chocolate and Coffee: Deathcake Royale from Cupcake Royale ($6.65)
This intense cupcake-on-steroids made with Theo dark chocolate, and a combo of chocolate cake, espresso-infused ganache and flourless chocolate cake—all enrobed in more ganache—is only in stores around Valentine’s Day, but Seattle magazine readers can custom order for pickup on November 26.
Fieriest Truffle: Chocolat Moderne’s Sesame Shichimi Praline ($2.25 each) The dainty beauty of this shichimi (Japanese seven-spice blend) praline packs a deliciously fiery punch with an underlying note of caramelized orange zest. (Pssst—Queen Anne’s Chocolopolis is the only place in the city to sample this upscale New York line.)
Best-Excuse-to-Eat-the-Whole-Box Truffle: Theo’s Earl Grey Tea ganache ($2 each) Velvety ganache laced with the distinct fragrance of bergamot orange is just one reason to surrender to this box of truffles. A double whammy of antioxidants never tasted so good!
Prettiest Chocolate Gem: Red Wine Rosewater chocolate tart at Dahlia Bakery ($5.95) Each perfectly
crisp chocolate tart shell is filled with smooth, dark ganache and then crowned with a sweetly sugared rose petal for a darling, picture-perfect treat.
Best Chocolate-Chocolate Cookie: Chocolate truffle cookie at Dahlia Bakery ($2.50) Dahlia Bakery is generally a sunny place, but its chocolate truffle cookie takes you to chocolate’s dark heart: It’s a brownie-like cookie, studded with small slabs of bittersweet chocolate. We won’t tell if you need a glass of milk to handle its fudgy punch.
Best Deep, Dark and Delicious Dessert: Mousse au Chocolat at Cremant ($9) With a bit of magic, someone in Cremant’s kitchen takes rich, dark bars of bittersweet chocolate and transforms them into big bowls of fluffy, deeply delicious chocolate mousse. Order two—this dessert will have everyone clamoring for spoons!
Best Rainy-Day Sweet: Chocolate cranberry pound cake at Macrina ($3.65/slice) The chocolate cranberry cake makes an occasional appearance in Macrina’s gloriously overstuffed pastry case—an indulgently generous slice is the perfect soul-satisfying treat on a rainy Seattle day.
So good!

A PIECE OF CAKE

Whether your tastes lean toward that perfectly simple old-fashioned white cake, chocolate cake or the fantastically constructed custom cakes dreamed up by Seattle’s best bakers, we have your cake—and you can eat it, too!

Best Custom Cake: The Phoenix cake at Bakery Nouveau ($5.50/individual size, $38 for 8 inch) This intricate, three-layer creation of caramel, pear and chocolate mousse sandwiched between sheets of chocolate sponge cake and surrounded by thin tiles of chocolate, was specially created for Seattle magazine food columnist Lorna Yee’s recent wedding by head baker William Leaman.
Tastiest Tropical Treat:
Hawaiian haupia and guava cake at Hiroki ($5/slice) Light as air and not too sweet, this treat with thickened coconut milk sports a sponge-cake bottom, a creamy white haupia middle, and a thin, tangy top layer of pinkish guava goo. Yum.
Best Steamed Cake:
Banana cake with savory coconut sauce at Monsoon ($6) The irresistible cake, which gets its moist texture from a quick steam in banana leaves, is embellished with pillowy mounds of slightly salty coconut cream—the quintessential foil to this barely sweet dessert.
Best White Cake with a Twist: Cassata cake at Columbia City Bakery ($4/slice, $45 whole) • Transport yourself (if only for a moment) to the fragrant hillsides of Sicily with a cassata cake. Two layers of white cake are brushed with Marsala wine, bedecked with an orange flower-scented ricotta filling and encased in a thin sheet of almond paste.
Best Fall Fruit Cake: Pear, hazelnut and thyme at Canlis ($11/slice) • This almond brown-butter pear cake languishes in a sweet pool of spiced dessert-wine poaching liquid; the house-made thyme ice cream that caps it off is the consummate accompaniment.
Best Tea Party Cake: Almond cake at North Hill Bakery ($32/whole) • The unassuming simplicity of this moist almond buttercream cake is an appealing choice for a crowd—even those who claim to have no sweet tooth will happily indulge.
Best Hong Kong–style Cake in the ID: Chestnut cream cake at Cake House My Favorite ($26/whole) • A generous smear of chestnut purée is cradled between layers of soft white sponge cake, simply adorned with whipped cream. (Turns out this cake is their baker’s favorite, too!)
Nuttiest Cake: Pistachio financièrs at Spur Gastropub ($13/slice) • The intensely buttery, warm-from-the-oven financière takes the cake on a dessert plate that also features a subtle foie gras ice cream, elderflower gelée, and Rainier cherries.


BEST BIRTHDAY CAKES

Sure, you can get a birthday, graduation or retirement cake at Costco and feed a crowd, but a step up in price is worth it to get a taste of these irresistible cakes

Affordable and Elegant: Both the coconut cake and the carrot cake at Whole Foods are our top picks for quality cakes without the sticker shock. (8-inch cake for $27, serves 10–12.)
More Bang for Your Buck: Macrina’s Mom’s Chocolate Cake has that retro-elegance that’s perfect for a dinner party. (25-inch cake for $60, serves 20–25.)
Completely Splurge-worthy: Iska Pallis of Cake is garnering raves for her winsome flavor combinations—try the orange blueberry, with layers of moist orange cake, white chocolate Bavarian mousse, orange curd and organic blueberries. ($60, serves 8–10.)

HEY THERE, CUPCAKE!

Cupcake parlors are sprouting up all over town, tempting us with little cakes topped with billowy frostings in the creamiest, dreamiest of flavors. But when a craving hits, we make a beeline for Trophy, which creams the competition by baking their beauties every hour! Located in the south end, Tacoma’s Hello Cupcake’s sweet temptations are irresistible with pretty toppings that put a finishing touch on moist cakes and decadent frostings. In fact we liked ’em so much, we couldn’t pick just, um, six.

Chocolate mint cupcake at Trophy ($2.99)
Many chocolate cakes disappoint with underwhelming flavor, but not these dark beauties. Each cupcake is topped with creamy mint buttercream flecked with chocolate sprinkles and adorned with a green mint wafer.
Chocolate graham cracker with toasted marshmallow at Trophy ($3.50)
Yup, you guessed it: This cupcake tastes a lot like a S’more, right down to the perfectly browned Swiss meringue topping. Glowing embers not required.
Chai Cardamom cupcake at Trophy ($2.99)
Imbued with an exotic, subtly spicy, cinnamony flavor, these cupcakes are a delicious departure from your standard vanilla or chocolate combo.
Carrot cupcake with cream cheese frosting at Hello Cupcake ($1.95)
With just the right balance of spices, this carrot cupcake is the most delicious way to get in an extra veggie serving for the day. (We kid, we kid!)
The Hummingbird cupcake at Trophy ($2.99)
Made with coconut, banana and pineapple and adorned with a lavish portion of tangy cream cheese frosting, this little hummer wins points for its tender crumb and moist texture.
Red velvet cupcake at Trophy ($2.99)
This classic Southern favorite is a slightly tangy, moist, cocoa-flavored cake with a generous swoop of cream cheese frosting.
Lemon cupcake with various frostings at Trophy ($2.99)
Citrus lovers: Sink your teeth into Trophy’s moist, dense-crumb lemon cupcake with lemon butter cream, or, for a kiss of the tropics, try it with coconut cream frosting and shaved coconut sprinkles. The sweetest-tasting version is strawberry-frosted.
Mocha cupcake with coffee butter cream at Hello Cupcake ($1.95)
The dark chocolate cake portion of this cupcake is tasty, but it’s the pronounced espresso flavor in the decadent icing that makes this treat sensational.

SWEET STACK: A BAKER’S DOZEN OF SEATTLE’S TASTIEST COOKIES

Best in Show: Chocolate chip cookie at DeLaurenti
DeLaurenti makes the purest expression of this classic in town: big and beefy with large chocolate chips ($1.75). If your timing is
right (around 11 a.m.), you can get one still warm and gooey from the oven.
Best Nut Cookie: Brutti ma buoni at Café Juanita
Brutti ma buoni translates roughly to “ugly but yummy,” but these staples, served on cookie plates ($8 for a cookie assortment including this one) aren’t even all that ugly. They are dense and bumpy with fragrant Holmquist orchard hazelnuts, but also a little bit chewy.
Best Madeleine: Chocolate madeleines at Lark
Whether a madeleine is a cookie or a cake might be a matter of debate, but there is little doubt as to the happiest way to eat them: chocolaty and straight from the oven ($8/order of 20).
Best Butter Cookie: Scottish oat cake at Macrina Bakery
It takes a good bakery to make a cookie as plain as this ($1.10) so delicious. The diamond-shaped crisp is thin, flaky and just right for tea.
Best Texture in a Cookie: Chocolate macaroon at Honoré
With a perfect meringue-like chewy texture and a deep, oozing chocolate ganache filling, this Ballard newcomer’s soft chocolate macaroons ($1.75) have already earned “best in Seattle” status.
Best Crumble: Russian tea cookie at Café Besalu
Fragility is strength in a Russian tea cookie ($1.35), and these are so tender they practically quiver. They collapse in your mouth into an airy cloud of confectioner’s sugar and buttery pecans.
Best Use of Peanut Butter: Peanut butter sandwich cookies at Dahlia Bakery
Nutter Butters are a fantastic concept—peanut butter cookie, peanut butter filling—but if you’ve always found them a little disappointing, restore your faith with this ultra-intense cookie ($2).
Best Tea Cookie: Black sesame tea cookie at Fresh Flours
This buttery cookie (75 cents) is an ideal dipping shortbread—not too sweet and almost effervescent with tiny, nutty-tasting black seeds.
Best Grown-up Cookie: Chocolate ginger cookie at Volunteer Park Café & Marketplace
Dark and brooding among the kid-friendly classic cookies here, this cookie ($1.75) offers the grown-up heat of freshly grated ginger in perfect balance with dark chocolate chunks.
Best Morning Cookie: Cornmeal cherry cookie at Seattle Art Museum’s Taste Restaurant • Chubby as a muffin top, this buttery but not-too-sweet cookie ($2) is a great morning snack; perfect with a cup of coffee beneath the hanging cars in the museum’s lobby.
Best Kids’ Cookie: The super chips at Columbia City Bakery
They might look puny, but these little chocolate chip cookies (75 cents) are packed with almost double the chocolate chips (and none of the nuts) as the bakery’s Columbia Chip cookies.
Best Sugar Cookie: Lemon Crunch cookie at Sugar Bakery & Café
A really good sugar cookie is hard to find, but this one ($1.95) is a star. Chewy-tender and vibrant with oodles of lemon zest, it gets its all-important crunch from sparkling briolettes of coarse sugar.
Best Over-the-Top Cookie:
The Redmond crisp at Pomegranate Bistro • Oatmeal cookies may seem wholesome, but this crisp ($1.75) is as racy as they come—lots of butter and brown sugar for a smooth taste, while cornflakes and pecans add texture and tang.
Best Prepacked Grocery Store Cookies: Chewy Molasses Ginger
You can’t always get to your favorite bakery, and for that we’re grateful to local packaged-cookie maker Cougar Mountain for making the best grocery store cookies we know, including a classic ginger molasses ($3.99/box of 8) that is always chewy and tender.

THE COOLEST OF THE COOL

Nothing brings out the kid in us quite like ice cream, from a drippy,
rich sundae to more upscale end-of-the-meal offerings

Handheld dessert of the year: Molly Moon’s sundae with salted caramel ice cream and Dana’s hot fudge sauce ($4)
Creators: Molly Moon Neitzel (left) and Dana Cree
Why we love it: With her very neighborly ice cream shop, Neitzel, who in her previous career combined music promotion with political organizing, has led the charge here for organic, gourmet ice cream. The opening of her picture-perfect shop—and her mainstreaming of flavors like balsamic strawberry, Vivace coffee and honey lavender—was far and away the biggest sweet development this year. But mostly, we love that the sweet-creamy-salty-bittersweet combination reminds us of our favorite childhood candy bars, but tastes much better.
What to look for next: Cree, formerly pastry chef at ultramodern Veil, is working on packaging her magical ice cream toppings—vanilla-bean caramel, butterscotch, hot fudge and seasonal fruit compotes—a retail line that Neitzel is helping her develop.
Most Delicious Restaurant Ice Cream: Housemade malt ice cream at Lark ($8/scoop)
The not-too-sweet, musky, deeply flavored after-dinner treat brings out the malted-milk-ball-loving kid in you.
Best Restaurant-quality Ice Cream Not in a Restaurant: Poco Carretto Gelato ($3/scoop)
Holly Smith, chef/owner of Café Juanita, began spreading gelato and sorbetto joy this summer at a few area farmers’ markets, including Columbia City and Bellevue. The intense, almost bitter burnt-sugar gelato—an early signature flavor—ups the bar on caramelized sugar from here on out. The two carts should be sighted this winter as well, at year-round markets, scooping out decadent treats to sustain shoppers.
Most Unusual Ice Cream Dessert: Cream cheese sorbet at Tilth ($7)
It is impossible to pass up this intriguing dessert constructed of tangy cream cheese sorbet with naturally sweet fresh carrot juice, candied walnuts and golden raisins: carrot cake taken apart and creatively put back together.
Best Old-Fashioned Ice Cream Parlor: Snoqualmie Gourmet
Think friendly and inviting: a black-and-white tile floor, cozy fireplace, an old-fashioned table and dozens of ice cream flavors ($3.25/scoop) to choose from (all made on site), served up however you like them: in dishes, cones or yummy sundaes (plain or with brownie, choice of toppings).
Best Ice Cream Sundae: Double chocolate sundae at Steelhead Diner ($9.95)
A chocolate lover’s treat, this shareable sundae comes generously endowed with brownies, Snickers ice cream from Olympic Mountain, chocolate sauce and decadent unsweetened real whipped cream.
Most Stylish Ice Cream Parlor: Mora Iced Creamery
A contemporary counterpoint to the classic homespun ice cream parlor, Mora serves incredibly smooth, velvety treats with bold but balanced flavor. Their ice creams, including eggy-rich sabayon with a whisper of Marsala, and brightly flavored sorbets (zippy mojito is rave worthy) are made with Old World style to suit modern tastes.
Best Profiteroles: Profiteroles with honey rosemary ice cream at Trellis ($7)
The choux puffs are perfect browned domes, and the chocolate and caramel sauce luxurious and silky, but what really makes these profiteroles shine is the honey rosemary ice cream, a signature flavor made by Olympic Mountain Ice Cream, that fills the choux shells.
Tastiest Ice Cream on a Stick: Whidbey Island ice cream bars ($3)
Their old-fashioned ice cream bars—sold from a cart at area farmers’ markets, including Ballard on Sundays and Wallingford on Wednesdays—come in a surprising array of flavors: dark cherry, mint and intriguingly tasty chocolate chardonnay among them, all hand-dipped in a rich Guittard dark chocolate.
Best Use of English Royalty in Ice Cream: Earl Grey ice cream sandwich at Dinette ($7)
Here’s an ice cream sandwich that stands out because it’s more about the ice cream—a lush creamy concoction that has subtle flavoring from Earl Grey tea—than about the cookie, though the crisp gingersnap is a worthy partner.
Most Elegant Ice Cream Cake: Torte
gelato at Gelatiamo ($30, serves 8–10 people)
Ramp up your image of “ice cream cake” a bit. This version layers two of Gelatiamo’s 16 luscious flavors on house-made Italian sponge cake that gets a little drizzle of rum. Plan ahead to customize the combo, or take a chance on what’s available from the twirling case in the shop.
Most Decadent Ice Cream Float: Stout float at Pike Brewing Company ($6.50)
You’ll have to show your ID for this savory-meets-sweet grown-up float, using Pike’s XXXXX Extra Stout with your choice of vanilla or chocolate gelato (from nearby Gelatiamo). Pike also serves up a framboise float, using a raspberry Lambic ale.

BEST DESSERTS FOR YOUR INNER CHILD

Sweets that satisfy the ooey, gooey, sticky, icky, chocolate-sauce-dripping, caramel-loving kid in you

Best Sticky Sweet Puffed Rice Treat: Krispettes at Caroline’s Desserts ($4.29)
We go weak in the knees for the marshmallow goodness, especially this extra-thick buttery version of a classic American indulgence. Some varieties come studded with chocolate, nuts and even mint patties, but for sheer nostalgia, reach for the lavish but minimalist Not-So-Plain-Jayne, studded simply with miniature marshmallows.
Best Excuse Not to Act Your Age: Peanut butter and jelly confection at Theo ($2)
What goes together better than PB&J? Add chocolate to the mix and this perfect truffle is sure to please, whatever your age.
Best Chocolate-Almond Toffee: Pete’s Perfect Toffee ($10/half pound)
It’s virtually impossible to eat just one piece, topped with a layer of either milk or dark chocolate, with chopped almonds and pecans. Available at several area farmers’ markets or by direct order.
Tastiest Mom-n-Pop Lollypops: See’s Candies’ butterscotch lollypops (60 cents)
The hard, square caramel candies on a stick—which also come in a delicious caffé latté version—are a reminder of a simpler time, when one of these was a reward for good behavior.
Nuttiest Goodness: Bag O’Rocher at Salty’s ($12)
A visit to Salty’s isn’t complete without their signature bite-
size stacks of caramelized slivered almonds dipped in chocolate, with enough tantalizing salt and crunch to keep you diving in for more.
Best Grown-up Caramel: Fran’s Chocolates’ smoked salt caramels ($11.50 for seven truffles)
Much hoopla has been made about Fran’s salt caramels, and for good reason: Her chewy-rich caramels, with a careful sprinkle of just enough salt, are nothing short of wonderful.
Best Way to Blow Your Calorie Budget: Fried chocolate truffle sundae at Elliott’s Oyster House ($8)
The most jaw-dropping indulgence at Elliott’s isn’t an oyster—it’s this treat of dark ganache, coated with graham-cracker-almond crumbs and deep-fried, served with vanilla ice cream in a praline cup and topped with chocolate and caramel-rum sauces and toasted almonds.
Best Salty/Sweet Combo: Salted caramel at Bakery Nouveau ($1)
Yes, salted caramels have become ubiquitous, but the ones that continue to hold our fancy are these dainty little squares. Perfectly tempered, exquisitely thin chocolate shells house the liquid gold.


LEMONHEADS

For people passionate about citrus, only the tangiest contenders will suffice. These options deliver bursts of lemon flavor so vivid that just thinking about them puts sunshine on the back of your tongue

Most Marvelous Lemon Bar: Lemon bar at Columbia City Bakery ($2.25)
This ne plus ultra of lemon bars boasts a generously high ratio of tart yellow curd to thin, buttery-crisp crust, finished
with an opaque layer of confectioner’s sugar. It’s even better with
black coffee.
Most Lemony Slice: Lemon tea bread at Blackbird Bakery ($2.60)
A lot of flavor is packed into the easily transported cake, made in loaf form and served in generous slices. The glaze imparts extra tart-sweetness, so save the top for last.
Best Lemon-Chocolate Combo: Lemon Rivoli at Salty’s ($8.95)
Named for the ultrachic street in Paris, the multifaceted “Rivoli,” hazelnut dacquoise topped with hazelnut mousse, chocolate sponge cake and lemon cream, is garnished with lemon curd, raspberries and a bright yellow lemon macaroon.
Richest Lemon Ice Cream: Lemon bar ice cream at Mora Iced Creamery ($3.59/scoop)
The seasonal lemon ice cream bar is two treats in one. It’s got eye-rollingly creamy mouthfeel, loads of lemon flavor and bits of moist crust for texture.
Most Delectable Lemon Tart: Signature lemon meringue tart at Dahlia Bakery ($5.95)
Cradled in each golden-brown tart shell is Dahlia’s signature lemon curd (only available in the summer), festooned with a burnished wisp of Italian meringue.
Most Satisfying Lemon Pie: Sour cream lemon pie at B & O Espresso ($6.50/slice)
A longstanding favorite, this pie renders a heavenly tart tang, edged with just enough whipped cream to tease; get an extra dollop on the side.
Most Intense Blast of Lemon: Affogato al limoncello at Tidbit Bistro ($9)
Devout lemonheads: Get thee to Tidbit pronto for tart lemon gelato molded around a creamy limoncello center, encased in vibrant lemon meringue sprinkles, drowned in a shot of limoncello liqueur. (Also available sans booze…but why?)
Best Lemon Triple Threat: Meyer lemon pound cake at Elliott’s Oyster House ($7)
A mini Bundt-shaped pound cake is infused with Meyer lemon juice, accompanied by Olympic Mountain lemon ice cream and, on the side, a boat of warm Meyer lemon curd so sweet-tarterrific, it’ll curl your toes.

BEST FRUITY AND NUTTY DESSERTS

‘Tis the season for pastry chefs to turn to richer flavors:

Apples, pears, nuts and spice fuel a slew of holiday desserts

Cranberry Pumpkin cheesecake at Macrina Bakery ($30 whole)
You get two fall flavors for the price of one from Leslie Mackie’s gently spiced pumpkin cheesecake, topped with a zingy, jewel-toned layer of fresh cranberry compote.
Musician’s tart at the Harvest Vine ($7.50)
Every year, co-owner and pastry chef Carolin Messier de Jiménez brings out these tarts, which feature a crunchy-gooey mix of caramel and nuts—walnuts, pistachios, hazelnuts, almonds and pine nuts—atop a sinuous layer of date and fig purée.
Crespelle with compote or gianduja at Café Juanita ($9)
Chef Holly Smith regularly serves chestnut-flour crepes called crespelle filled with either quince compote or gianduja (think Nutella, but made with higher-quality chocolate and hazelnuts).
Tarte tatin at Campagne ($9)
There’s more than one way to make an apple pie, and this French classic is a knockout: caramelized apples baked underneath a puff pastry crust. Come serving time, the whole affair is inverted to show off the glossy apples and it is served with sweetened crème fraîche.
Holiday cookies at Café Besalu ($1.50–$1.75)
Besalu’s masterful baker, James Miller, who did some of his training in Switzerland, brings in a ringer—a retired Swiss baker—to help him craft his spiced holiday cookies (available in late November, call ahead). Together they create hard-to-find classics, such as anise-scented springerle, spiced chocolate Basel brunsli and leckerli with its minced candied citrus peel.
Apple and quince pie at Betty ($8)
Pastry chef Brittany Bardeleben has a knack for distilling a season’s essence with no-nonsense clarity: Take her double-crusted pie made with Washington apples and fragrant quince, which she serves with homemade vanilla bean ice cream.
Sweet potato pie at Café Flora ($7.50)
This Southern classic gets a vegan twist, with a whole wheat flour crust, candied pecans and vegan pear ice cream. A tad healthy, a whole lot tasty.
Pecan Pie at Tilth ($8)
Maria Hines is not afraid to use good booze in her baking. She spikes her miniature pecan pies with plenty of Woodford Kentucky bourbon and then serves them up with ice cream made from local Fresh Breeze cream, Skagit Ranch eggs and yet more of the craft-distilled whiskey.


CREAMY AND DREAMY

Luscious, scrumptious and smooth, these creamy desserts hit our sweet spot

Most A-Peeling Banana Cream Pie: Yama-Nana pie at Yama ($8.95)
In an Oreo crust, Yama’s multilayered, not-too-sweet, mountain-high version alternates sliced bananas (eight per pie!) with dense cream, served with house-made caramel sauce, topped with chopped macadamias, chocolate sauce and more caramel. Bananarific.
Best Dessert with a Jolt: Filomena’s tiramisu at Tutta Bella ($8)
Served in deep square bowls and big enough for two (or more), this is an espresso lover’s version of the classic “pick me up” dessert: layers of ladyfingers soaked in heady coffee and slathered with soft, cloud-like mascarpone cream.
Quirkiest Pudding: Joule Box at Joule ($6)
The unique “Joule Box” tops heavenly coconut-milk tapioca pudding with zingy grapefruit segments and shreds of opal basil for a supremely fresh take on dessert.
Coconuttiest Confection: Triple coconut cream pie at Dahlia Bakery ($5.95/slice)
Many make the pilgrimage to Dahlia just to taste the famed coconut cream pie, and it’s still a knockout: a coconut-laden crust, luscious coconut cream and a bouffant pouf of toasted coconut and white chocolate shavings.
Best Caramel Custard: Flan de caramel at Salvadorean Bakery ($3/serving)
Caramel fairly oozes from this perfect flan. The custard is rich with eggs and cream, and baked until just set yet still wobbly beneath a shiny, burnished caramel glaze.
Best Traditional French Pastry: Mille feuilles at Le Fournil ($2.95)
Napoleons served here are called “mille feuilles” (thousand leaves), but whether you choose the traditional or the seasonal raspberry or chocolate, the layers of puff pastry and cream topped with icing are perfect to the last forkful.
Best Rice Pudding: Gateau de riz at Le Pichet ($6)
The gateau de riz is rice pudding gone one better: It’s been baked until softly firm in a caramelized dish that gives the exterior of each portion a sweet amber glaze. Coupled with whatever fruit is in season, it’s timelessly comforting.
Best Cheesecake with Flair: Caramel cheesecake at The Confectional ($4/slice)
Dense and creamy with a crown of salty, buttery caramel, this miniature caramel cheesecake is richer than rich and just the right size for a personal indulgence.
Supplest Flan: Espresso flan at the Harvest Vine ($6)
Unlike a lot of stiff, too-eggy flans, this one is quivering perfection, and beautifully flavored, too. Come the cold months, you’re likely to find a version of orange-scented espresso flan jiggling atop a dark chocolate base.
Most Perfect Bread Pudding: Bread pudding at Sweet & Savory ($2.60/slice)
Mount Baker’s country French bakery is home to the best no-frills brioche bread pudding around. Baked ’til brown around the edges in a deep cast-iron pan, the soft, eggy middle is pure heaven.
Heavenliest Cloud: Grand Marnier soufflé at Canlis ($14)
This Grand Marnier soufflé is a triumph, so evenly creamy and light on the tongue, with a perfect balance of orange liqueur flavor and vanilla crème anglaise. It takes extra time, so order in advance.
Best Boozy-Creamy Dessert: Zabaglione with fruit at La Medusa ($7)
Frequently appearing on the dessert menu, this silky, creamy, eggy, sweet Marsala-imbued zabaglione is topped with fresh berries in summer, dried fruit compote in cooler months, and is often accompanied by a cookie for dipping.
Best Cheesecake You’d Never Guess Was One: Torta di formaggio al balsamico invecchiato at Barolo ($7)
The lightest, fluffiest, most uncheesecake-like cheesecake in town is this balsamic-infused mascarpone cheesecake. Rich and creamy but not at all dense, every heavenly bite is like a soft, smooth, sweet cloud.
Best Classic Cheesecake: New York cheesecake at Hiroki ($4/slice)
The humble Tangletown bakery is famed for Asian-tinged desserts. But its version of this classic, with an intensely cream cheesy middle and perfect graham cracker crust, is even more irresistible.
Most Grownup Pudding: Malt pot de crème at Restaurant Zoë ($9)
Malt—this year’s “it” flavor in desserts—gives this smooth dessert an earthy, roasted flavor. Partnered with bite-size peanut butter brownies, it’s a sophisticated version of two childhood favorites.

Best Desserts Directory

A clip-and-save guide to locating sweets mentioned in this issue

B & O Espresso
Capitol Hill, 204 Belmont Ave. E 206.322.5028
Bakery Nouveau
West Seattle,
4737 California Ave. SW; 206.923.0534
Barolo
South Lake Union,
1940 Westlake Ave.; 206.770.9000
Betty Restaurant & Bar
Queen Anne,1507 Queen Anne Ave. N; 206.352.3773
Blackbird Bakery
Bainbridge Island, 210 Winslow Way E; 206.780.1322
Cadeaux Chocolates
By appointment only; 206.310.1142
Café Besalu
Ballard, 5909 24th Ave. NW; 206.789.1463
Café Flora
Madison Valley, 2901 E Madison; 206.325.9100
Café Juanita
Kirkland, 9702 NE 120th Place; 425.823.1505
Cake
By appointment only; 206.274.7516
Cake House My Favorite
International District, 620 S Weller St.; 206.223.2766
Campagne Restaurant
Pike Place Market, 86 Pine St.; 206.728.2800
Canlis
Queen Anne, 2576 Aurora Ave. N; 206.283.3313
Caroline’s Desserts
By appointment only; 425.883.3850
Chocolopolis
Queen Anne, 1527 Queen Anne Ave. N; 206.282.0776
Columbia City Bakery
Columbia City, 4865 Rainier Ave. S; 206.722.9138
Cupcake Royale
Ballard, 2052 NW Market St., 206.782.9557; Madrona, 1101 34th Ave., 206.709.4497; West Seattle, 4556 California Ave SW, 206.932.2971
Cremant
Madrona, 1423 34th Ave.; 206.322.4600
Dahlia Bakery
Downtown, 2001 Fourth Ave.; 206.441.4540
DeLaurenti Specialty Food & Wine
Pike Place Market, 1435 First Ave.; 206.622.0141
Dinette
Capitol Hill, 1514 E Olive Way; 206.328.2282
Elliott’s Oyster House
Waterfront, 1201 Alaskan Way, Pier 56; 206.623.4340
Essential Baking Company
Madison Valley, 2719 E Madison St., 206.328.0078; Wallingford, 1604 N 34th St., 206.545.0444
Fran’s Chocolates
Bellevue, 10036 Main St., 425.453.1698; Downtown, 1325 First Ave.; University Village, 2626 NE University Village St., 206.528.9969
Fresh Flours
Phinney Ridge, 6015 Phinney Ave.; 206.297.3300
Gelatiamo
Downtown, 1400 Third Ave.; 206.467.9563
The Harvest Vine
Madison Valley, 2701 E Madison St.; 206.320.9771
Hello Cupcake
Tacoma, 1740 Pacific Ave.; 253.383.7772
Hiroki
Green Lake/Tangletown, 2224 N 56th St.; 206.547.4128
Honoré
Ballard, 1413 NW 70th St.; 206.706.4035
Joule
Wallingford, 1913 N 45th St.; 206.632.1913
La Medusa
Columbia City, 4857 Rainier Ave. S; 206.723.2192
Lark
Capitol Hill, 926 12th Ave.; 206.323.5275
Le Fournil, Ltd.
Eastlake, 3230 Eastlake Ave. E; 206.328.6523
Le Pichet
Belltown, 1933 First Ave.; 206.256.1499
Macrina
Belltown, 2408 First Ave., 206.448.4032; Queen Anne, 615 W McGraw, 206.283.5900; Vashon Island, 19603 Vashon Way SW, 206.567.4133
Molly Moon’s Homemade Ice Cream
Wallingford, 1622½ N 45th St.; 206.547.5105
Monsoon Restaurant
Capitol Hill, 615 19th Ave. E; 206.325.2111
Mora Iced Creamery
Bainbridge Island, 139 Madrone Lane; 206.855.8822
North Hill Bakery
Capitol Hill, 518 15th Ave. E; 206.325.9007
Pike Brewing Company
Pike Place Market, 1415 First Ave.; 206.622.6044
Poco Carretto Gelato
Various locations; 425.823.1505 (Café Juanita)
Pomegranate Bistro
Redmond, 18005 NE 68th St.; 425.556.5972
Restaurant Zoë
Belltown, 2137 Second Ave.; 206.256.2060
Salty’s on Alki
West Seattle, 1936 Harbor Ave. SW; 206.937.1600
Salvadorean Bakery
White Center, 1719 SW Roxbury St.; 206.762.4064
SAM Taste Restaurant
Downtown, 1300 First Ave.; 206.903.5291
See’s Candies
Downtown, 1518 Fourth Ave.; 206.325.9100
Simply Desserts
Fremont, 3421 Fremont Ave. N; 206.633.2671
Snoqualmie Gourmet Ice Cream Parlor
Maltby, 21106 86th Ave. SE; 360.668.8535
Spur Gastropub
Belltown, 113 Blanchard St.; 206.728.6706
Steelhead Diner
Pike Place Market, 95 Pine St.; 206.625.0129
Sugar Bakery and Café
First Hill, 1014 Madison St.; 206.749.4105
Sweet & Savory
Mount Baker, 1418 31st Ave. S; 206.325.3900
The Confectional
Pike Place Market, 1530 Pike Place; 206.282.4422

Theo Chocolate
Fremont, 3400 Phinney Ave. N; 206.632.5100

Tidbit Bistro
Capitol Hill, 2359 10th Ave. E; 206.323.0840
Tilth
Wallingford, 1411 N 45th St.; 206.633.0801
Trellis
Kirkland, 220 Kirkland Ave.; 425.284.5900
Trophy Cupcakes & Party
Wallingford, 1815 N 45th St., Suite 209; 206.632.7020
Tutta Bella
Columbia City, 4918 Rainier Ave. A, 206.721.350; Stone Way, 4411 Stone Way N, 206.633.3800; Westlake, 2200 Westlake, Suite 122, 206.624.4422
Volunteer Park Café & Marketplace
Capitol Hill, 1501 17th Ave. E; 206.328.3155
Whidbey Island Ice Cream Company
Select farmers’ markets, plus regional retail outlets; 360.321.6049
Whole Foods
Various locations, including
South Lake Union, 2210 Westlake Ave.; 206.621.9700
Yama at the Galleria
Bellevue, 550 106th Ave. NE; 425.453.4007
Oatmeal Raisin Cookies
Aug 6th, 2009 by sovicki

PREP TIME      15 Min
COOK TIME      10 Min
READY IN      1 Hr
Original recipe yield 4 dozen

INGREDIENTS
3/4 cup butter, softened
3/4 cup white sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 3/4 cups rolled oats
1 cup raisins

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Tiramisu
Aug 6th, 2009 by sovicki

Ingredients:

  • 4 eggs, separated
  • 1/2 cup sugar
  • 16 oz (room temp) Mascarpone cheese
  • 2 cups strong espresso coffee
  • 2 tbs Marsala wine
  • 1/2 pint organic heavy cream
  • 1 package Crunchy Lady fingers
  • 3 tbsp Kahlua or Amaretto

Instructions:

  1. Combine 4 egg yolks and sugar in a bowl and whisk over a pot of simmering water to create a double boiler. Whisk until mixture reaches the ribbon stage WITHOUT making scrambled eggs.
  2. Whisk or beat heavy cream until very thick and stiff, set aside.
  3. Whisk or beat the egg whites until you have semi-stiff peaks, set aside.
  4. Whisk Mascarpone cheese and heavy cream into egg and sugar mixture until well combined. Slowly fold in the egg whites to create an airy mixture, set aside.
  5. Add Marsala wine, Kahula or Amaretto to the strong coffee then carefully and quickly soak each lady finger then arrange one layer in your serving dish. Note: don’t soak it for too long
  6. Top with some of the cream mixture. Add second layer of lady fingers, top with more cream mixture then shaved dark chocolate. Refrigerate for at least 4 hours before serving.

This makes 2 8X8 baking dish.

Coconut Bread
Aug 6th, 2009 by sovicki

椰蓉扭纹大吐司

◎12兩土司模

材料:

A:

高粉1+ 2/3 cup
細砂糖 2 tsp
速溶酵母 1 tsp
鮮奶 1/2 cup
動物性鮮奶油 1/3 cup
蛋 1个
奶油1tbsp

B:

蛋白1个
細砂糖 1/4 cup
鹽 1/8 tsp
速溶酵母 1/2 tsp
奶粉 1/3 cup

C:

奶油 1tbsp

准备椰蓉馅:

  1. 将3tbs软化黄油搅拌均匀,加入50克糖(1/4cup)拌匀后加入1个鸡蛋搅拌。
  2. 加入椰蓉拌匀后再加入50ML(3tbs)牛奶搅拌均匀。

做法:

1. 第1次攪拌:將A料入缸选择dough功能(90分钟)
2. 第2次攪拌:將發好的A料+B料打至有Q性, 再加入C料打至麵團出現薄膜即可
3. 延續發酵10分鐘
4. 分割,滾圓→再鬆弛15分鐘
5. 桿捲入模
6. 最後發酵至9分滿,入爐。
7. 烤溫: 不帶蓋160℃/180℃共約30~35分鐘; 帶蓋190℃/200℃共約30~35分鐘。