Indian Doughnuts: Gulab Jabun

TOTAL TIME:1 hr

Prep: 25 min

Inactive Prep: 15 min

Cook: 20 min

YIELD:12 doughnuts

LEVEL:Intermediate

Ingredients

Syrup

5 cups sugar

4 cups water

8 green cardamom pods

8 cloves

2 star anise

• Doughnuts
• 3 cups dry milk powder
• 1 cup all-purpose flour

• 1/2 teaspoon baking soda
• 1 3/4 cups whipping cream
• 1/2 cup grapeseed oil, for frying

Directions

For the syrup: Put the sugar, water, cardamom pods, cloves, and star anise in a medium-size saucepan and bring to a boil. Turn the heat to low and simmer until the sugar has dissolved and the syrup is slightly thickened, about 25 minutes. Let the syrup cool slightly.

For the doughnuts: Mix the dry milk powder, all-purpose flour, and baking soda together in a large bowl and then slowly stir in the whipping cream until a loose dough is formed.

Oil your hands, and then divide and form the dough into balls about the size of golf balls. Heat the oil over very low heat in a high-sided saute pan and carefully begin to add the balls. Fry the doughnuts slowly until they are golden on all sides, about 2 to 3 minutes per doughnut. Be careful not to burn them. Put the doughnuts into the syrup and let them sit for at least 15 minutes. Remove the doughnuts from the syrup and serve warm or cold.

Russian Cherry Teacakes

TOTAL TIME:1 hr 40 min

Prep: 20 min

Inactive Prep:1 hr

Cook: 20 min

YIELD:4 dozen

LEVEL:Easy

Ingredients

• 1 cup unsalted butter
• 1/2 cup confectioners' sugar, plus more for rolling
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped pecans
• 1/2 cup candied glace cherries, chopped

Directions

Cream the butter, sugar, and vanilla thoroughly. Sift together the flour and salt, add to the butter, and mix. Fold in the nuts and cherries and chill the dough for 1 hour.

Preheat the oven to 400 degrees F.

Roll the dough into 1-inch balls and place on an ungreased cookie sheet (they do not spread as they bake). Bake until set but do not brown, about 10 minutes.

While still warm but set, roll the cookies in confectioners' sugar and cool. Roll in confectioners' sugar again and bake again for 10 to 12 minutes.

French Macaroons

TOTAL TIME:1 hr

Prep: 25 min

Inactive Prep:--

Cook: 35 min

YIELD:6 to 8 servings

LEVEL: Easy

Ingredients

1 1/2 cups confectioners' sugar

7/8 cups almond flour

1/2 cup egg whites

2 tablespoons sugar

3 drops food coloring

1/4 cup water

EASY BUTTERCREAM:

• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup confectioners' sugar
• 1 tablespoon hot water

• 1 teaspoon instant coffee
• 1/4 teaspoon vanilla extract

Directions

Preheat oven to 300 degrees F.Stir together the confectioners' sugar and almond flour and sift it through a tammie or very open mesh strainer. In a mixer with a whip attachment, whip the whites until frothy. Add the sugar (and food coloring if using) and whip until stiff. Add 1/3 of the almond mixture and fold part way in. Add another 1/3 and fold partway in. Add final 1/3 and fold in leaving a few specks of egg whites. It will look like deflated marshmallow. Place a pastry bag with a close pin holding it shut in a tall round container folding the edge over the rim of the container to fill it easily. Pipe dots of meringue at each corner to stick down some parchment paper on a sheet pan. Pipe rows of kisses 1-inch each (size of a quarter) one half inch apart. Bake about 17 minutes until very light brown. Pour 1/4 cup water under the parchment paper at both ends of the sheet to steam them loose. Let cool and peel off.Easy Buttercream: In a mixer with a whip attachment whip the butter very well, scraping the bowl often until it's light and fluffy. Add the confectioners' sugar and mix on low. Drizzle in the flavorings with the hot water. Chill up to a week until ready to use, then bring to room temperature.Pipe macaroons with buttercream and make little sandwiches. Keep in a covered box chilled.

Mexican Chocolate Frozen Bananas

TOTAL TIME: 40 min

 

Prep: 10 min

 

Inactive Prep: 25 min

 

Cook: 5 min

 

YIELD:12 bananas

 

Ingredients

9 ounces semisweet chocolate, finely chopped

1 tablespoon ground cinnamon

1 tablespoon vegetable oil

6 medium bananas, peeled and halved crosswise

2 cups toasted flaked coconut

Special Equipment: 12 craft or wooden pop sticks

 

Directions

Combine chocolate, cinnamon, and oil in a medium heatproof bowl and set over a pot of simmering water. Stir until mixture is evenly melted and smooth, about 5 minutes. Set aside to slightly cool and thicken, about 3 minutes.Meanwhile, line a baking sheet with aluminum foil, parchment paper, or a silicone baking mat and insert sticks lengthwise into the center of each banana. Place toasted coconut in a shallow plate.When chocolate is ready, tilt the bowl, and, working one at a time, dip the bananas evenly into the chocolate mixture. Tilt and turn to coat the banana evenly. Tilt banana so excess chocolate can drip back into the bowl.When chocolate is just set, roll banana in the toasted coconut and transfer to the prepared baking sheet. Repeat to coat all the bananas. Place bananas in freezer to set up, at least 20 minutes.

German Fried Rolled Potato Dumplings (Schupfnudeln) with Orange-Vanilla Sugar

TOTAL TIME:1 hr 35 min

 

Prep: 30 min

 

Inactive Prep: 15 min

 

Cook: 50 min

 

YIELD:10 servings

 

LEVEL:Easy

Ingredients

• 1 1/2 pounds russet potatoes (3 medium)
• Zest of 3 oranges, finely minced
• 1 cup granulated sugar
• 1 vanilla bean, scraped

• 1/2 cup all-purpose flour, plus extra for dusting
• 1/2 teaspoon kosher salt
• 1 large egg, beaten
• Vegetable oil, for frying

 

Directions

Fill a large saucepan with cold water and add the potatoes. Bring to a boil over medium-high heat, and then lower to a simmer and cook until a fork easily pierces through the potatoes, about 30 minutes. Drain in a colander and cool slightly.

While the potatoes are cooling, make the orange-vanilla sugar. Put the orange zest on a microwave-safe paper-towel-lined plate and microwave in 30-second intervals until the zest is dry and almost brittle, 3 to 4 minutes total. Transfer to a food processor with the sugar and vanilla bean and grind until the sugar is slightly powdery with bits of vanilla bean and orange zest throughout. Pour into a large mixing bowl.

When the potatoes are cool enough to handle, peel and cut into 1-inch chunks. Run the potatoes through a ricer into a large mixing bowl, and then stir in the flour, salt and egg. Knead well to form a smooth dough.

Turn out the dough onto a lightly-floured surface and roll into a 10-by-8-inch 1/2-inch-thick rectangle. Cut the dough in half lengthwise using a bench scraper, and then cut across the dough widthwise into 1/2-inch sections to produce 34 rectangles. Roll the rectangles into 6-inch-long dumplings with tapered ends using your hands. Transfer to a parchment-lined flour-dusted baking sheet and let the dumplings rest at room temperature for 15 minutes.

Meanwhile, fill a large Dutch oven with 2 inches of oil and bring to 375 degrees F over medium-high heat. Fry the dumplings in small batches until very golden brown and crispy, 4 to 5 minutes, and then transfer to a paper-towel-lined baking sheet to drain. Toss the hot dumplings in the orange-vanilla sugar to coat and serve immediately.

Cook's Note: Keep the leftover orange-vanilla sugar in an airtight container and use it in place of regular sugar in other desserts.

Spanish Flan

"Delicious Spanish flan, everyone will love it!"






Prep Time:20 Min
Cook Time:1 Hr
Ready In:1 Hr 20 Min


Original Recipe Yield 1 - 9 inch round

Ingredients

1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract

Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.

3.In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.

4.Bake in preheated oven 60 minutes. Let cool completely.

5.To serve, carefully invert on serving plate with edges when completely cool.

Irish Ginger Snaps

"I really liked these and so will your kids and family. Easy to make and taste fantastic"





Prep Time:10 Min
Cook Time:6 Min
Ready In:20 Min

Original Recipe Yield 2 - 3 dozen

Ingredients

1 cup white sugar
1 egg
1/4 teaspoon salt
3/4 cup shortening
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon

Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.Cream sugar, egg, salt and shortening together. Add flour, baking soda and spices. Mix well. Roll teaspoonfuls of dough into balls and roll the balls in sugar.

3.Bake at 350 degrees F (175 degrees C) for 5 to 6 minutes.

Brazilian Brigadeiro

"There is a great Brazilian sweet that is like a bonbon and extremely scrumptious and delicious called brigadeiro! This is a great type of sweet that is loved here in Brazil! Try it! You can make it in the microwave too, just remember to stir every minute."


Prep Time:10 Min
Cook Time:10 Min
Ready In:45 Min

Original Recipe Yield 20 servings

Ingredients

3 tablespoons unsweetened cocoa
1 tablespoon butter
1 (14 ounce) can sweetened condensed milk

Directions

1.In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes.

2.Remove from heat and let rest until cool enough to handle.

3.Form into small balls and eat at once or chill until serving. Accent with Chocolate sprinkels.

Brazilian Peanut Fudge

"You can make this easy fudge-like sweet using salted peanuts if you like. This will give it a slightly salty bite which is common in Brazil."




Original Recipe Yield 12 servings

Ingredients

1 (8 ounce) jar roasted peanuts, skins removed
1 (8 ounce) package tea biscuits (such as Marie Biscuits)
2 tablespoons white sugar
1 (14 ounce) can sweetened condensed milk

Directions

1.Line a 9-inch square dish with waxed paper.

2.Pulse the peanuts and biscuits together in a food processor until the mixture resembles coarse flour. Add the sugar and pulse to mix. Pour the sweetened, condensed milk into the mixture and process until the mixture forms a ball that pulls away from the sides of the food processor bowl.

3.Transfer the mixture to the prepared dish and press with your hands into an even layer. Allow to sit at least 15 minutes, up to overnight. Remove from the dish and cut into squares to serve. Store in air-tight containers between uses.

Austrian Vanille Kipferl

"This recipe is known in America as almond crescents. I converted the measurements and translated this recipe that has been in my family for generations. It's an Austrian Christmas cookie."



Original Recipe Yield 3 dozen

Ingredients

2 cups all-purpose flour
1/3 cup white sugar
3/4 cup ground almonds
1 cup unsalted butter
1/2 whole vanilla bean

Directions

1.Preheat oven to 325 degrees F (170 degrees C).

2.Mix dry ingredients. Cut in butter with pastry blender, then quickly knead into a dough.

3.Shape dough into logs and cut off 1/2 inch pieces. Shape each piece into a crescent and place on a non-stick paper lined cookie sheet.

4.Bake approximately 8 to 10 minutes. Cool 1 minute and carefully roll in vanilla sugar. (To make vanilla sugar, blend 1/2 vanilla bean with 1 cup of sugar, sieve). Tip: vanilla sugar comes out like powered sugar, to make it stick to the cookie better, I mix it with regular sugar.

Sacher Torte

"This is pretty darn close to the original classic dessert produced by the Sacher Hotel in Vienna, Austria. It is a dense - not too sweet - apricot and chocolate concoction. It is a lot of work but WELL worth the effort!"





Prep Time:1 Hr
Cook Time:1 Hr
Ready In:5 Hrs

Original Recipe Yield 1 - 9 inch cake

Ingredients

Cake:
4 ounces semi sweet chocolate (chopped)
1/2 cup butter, softened
1/4 cup confectioners' sugar
2 teaspoons confectioners' sugar
6 eggs, separated
1/2 cup white sugar
2 tablespoons white sugar
1 cup cake flour

Filling:
1/4 cup water
1/4 cup white sugar
3 tablespoons dark rum, divided
1 (12 ounce) jar apricot preserves
1 tablespoon water

Icing:
9 ounces semisweet chocolate, chopped
3 ounces heavy cream

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch springform pan; place a circle of parchment paper inside, and butter that as well.

2.Melt 4 ounces of chocolate in a metal bowl placed over gently simmering water. Stir frequently until melted, then remove from the heat and let cool slightly.

3.Beat the butter together with confectioners' sugar until creamy. Mix in the melted chocolate, then beat in the egg yolks, one at a time. In a clean bowl, beat egg whites with white sugar until stiff and glossy. Fold into chocolate mixture, then fold in cake flour, until incorporated. Pour into prepared springform pan, and smooth the top.

4.Bake in the preheated oven until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry, about 45 minutes. Cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. Allow cake to cool completely on the base of the pan. When cool, remove from pan, and remove parchment paper; slice cake in half horizontally.

5.Bring 1/4 cup water and sugar to a boil in a small saucepan. When the sugar has dissolved and the syrup is clear, remove from heat and stir in 2 tablespoons rum. Brush 1/3 of the syrup onto the cut side of the cake bottom.

6.Puree the apricot preserves with 1 tablespoon of water until smooth. Bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. Stir in remaining rum, then spread 1/3 of the jam mixture onto the cut side of the cake bottom. Place the top of the cake onto the bottom. Brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready.

7.To make the icing, melt 9 ounces of chocolate over a double boiler or in the microwave until smooth. Bring the cream to a simmer in a small saucepan, then stir into melted chocolate. Cool slightly, stirring often, until the chocolate reaches a spreadable consistency.

8.Set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. Pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack. Cool cake to room temperature, then carefully remove from the cooling rack using a spatula. Transfer to a dessert plate and store in the refrigerator. Allow cake to come to room temperature before serving.

Austrian Potato Plum Dumplings

"Sweet dark plums are wrapped in a potato dough, and boiled before rolling in sweetened toasted bread crumbs. As a seasonal dish these delicious dessert dumplings are perfect for us every fall. These take some time to make, but to me, they're well worth the effort."

Prep Time:35 Min
Cook Time:20 Min
Ready In:2 Hrs 55 Min


Original Recipe Yield 12 dumplings

Ingredients

4 large russet potatoes
1/2 teaspoon salt
1 tablespoon butter, softened
2 eggs, beaten
1/4 cup farina
1 cup all-purpose flour, or as needed

12 Italian prune plums
12 cubes white sugar

1/2 cup butter, melted
1/4 cup white sugar
1 cup dry bread crumbs

additional melted butter and sugar for garnish (optional)

Directions

1.Scrub potatoes, and place them into a large pot with enough water to cover. bring to a boil, and cook until tender, about 40 minutes. Drain, and cool. When potatoes are cool enough to handle, peel, and press through a ricer into a large bowl. Set aside to cool. This part of the process can be done as much as one day in advance.

2.In a large bowl, mix together the prepared potatoes, salt, egg, and 1 tablespoon of butter until well blended. Gradually stir in the farina, and then the flour. If dough is still wet, more flour can be mixed in. Turn dough out onto a floured surface, and knead until smooth, about 5 to 10 minutes.

3.Split open each plum where it cracks, and remove the pit. Replace each pit with a sugar cube, and close.

4.On a floured surface, roll out the dough to 1/4 inch thickness. Cut into twelve 3
inch squares. Place one plum into each square, and bring the corners around to the top. Pinch together all of the seams to seal.

5.Bring a large pot of water to a slow boil. Place about 4 dumplings into the water at a time. Once they float to the surface, continue to cook them for about 5 more minutes. Transfer cooked dumplings to a covered bowl, and keep warm.

6.Melt the remaining 1/2 cup of butter in a small skillet over medium heat. Stir in bread crumbs, and 1/4 cup of sugar. Continue to cook and stir until browned. Remove the bread crumbs to a plate, and roll warm dumplings in the mixture until entirely coated. To serve, place a dumpling or two on a plate, sprinkle with a little sugar and a little extra melted butter, if desired.

Brazilian Passion Fruit Mousse (Maracuja)

"This is Brazilian favorite (and an old family recipe), and takes no cooking at all. It's a little tart and tangy for those of you who don't like your desserts to be too sweet."




Prep Time:15 Min
Cook Time:1 Hr
Ready In:1 Hr 15 Min

Original Recipe Yield 6 servings

Ingredients
8 passion fruits
1 tablespoon white sugar
1 (14 ounce) can sweetened condensed milk
2 cups cream

Directions

1.Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk.

2.In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.

Swiss BaumKuchen (Layered Treecake)

"A true Swiss Baumkuchen is almost impossible to make at home. It requires a rotating spit, and almost a gallon of batter, and loads of time. This is a smaller version, although it too takes time. The results taste a little like a Kit-Kat bar. The many layers will remind you of the famous Dobostorte."


What to Drink? Port or Coffee

Prep Time: 30 Min

Cook Time: 40 Min

Ready In: 1 Hr 30 Min

Original Recipe Yield 1 -9 inch square cake

Ingredients
7/8 cup unsalted butter, softened
1 cup sifted confectioners' sugar
7/8 cup cornstarch
5 1/2 ounces almond paste
1 1/2 teaspoons vanilla extract
1 pinch salt
2 egg yolks
6 egg whites
3/4 cup white sugar
3/4 cup all-purpose flour
9 (1 ounce) squares semisweet chocolate
2 1/2 teaspoons vegetable oil

Directions

1. Butter a 9 inch square metal pan. Place a sheet of parchment paper in the bottom. Butter the parchment, and flour the whole pan. Position the rack of the oven to the lowest level, and preheat the broiler.

2. In a large bowl, cream the butter or margarine until light and fluffy. Add in the almond paste in small chunks; beat until smooth. Add the confectioners' sugar, cornstarch, vanilla, and salt. Beat in the yolks one at a time, beating well after each addition. Beat until smooth.

3. In another bowl, beat the egg whites to soft peaks. Add in the sugar slowly while continuing to beat the meringue to stiff, glossy peaks. Fold the meringue into the yolk mixture. Sift the flour over this, and fold in.

4. Spoon a small amount of batter onto the parchment in the baking pan. With a pastry brush, paint the batter on. You want to cover the paper completely, but have a thin layer. Place under the broiler, and cook until light brown; this should take about 1 to 2 minutes. Brush another layer of the batter over the cake, and place under the broiler. Continue on in this way until all of the batter is used. Cool completely. Turn the cake out of the pan, and trim the edges clean.

5. In a double boiler, combine the chocolate and the oil. Heat until the chocolate is smooth. With a pastry brush, brush one side of the trimmed cake with some chocolate. Don't make it too thick. Allow this to harden. Turn the cake over, and brush the other side. Allow the cake to set. Cut the cake into 6 narrow strips, each about 1-1/2 inches wide. Brush the sides and top with the glaze, and allow to set. Store in the refrigerator, but serve at room temperature.