Biscuit
Mere Mortal
I'm just a biscuit of love...lol BOOK love, that is.
Posts: 106
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Post by Biscuit on Apr 24, 2008 23:54:45 GMT -5
Man oh man. I am going to gain 100 pounds! I'm writing ever one of these down. I loooooove cheese.
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Post by Starlit Rogue on Apr 25, 2008 0:26:26 GMT -5
I like that oreo recipe. XD Might have to make that soon. XD
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Post by mouse on Apr 25, 2008 2:33:36 GMT -5
Butter between every layer does work well, the problem is peeling it apart sometimes.. I see your Spanikopita and raise you Tiropita. I have the opposite problem. If I don't butter every sheet they end up not sticking and coming part. Well I see your Tiropita and raise you Galaktoboureko. Something for dessert Galaktoboureko 6 c whole milk 1 c semolina flour 3 1/2 tbs cornstarch 1 c white sugar 1/4 tsp salt 6 eggs 1/2 c white sugar 1 tsp vanilla extract 3/4 c butter, melted 12 sheets phyllo dough 1 c water 1 c white sugar Preheat the oven to 350 degrees F Pour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm. In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla. Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool. Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down. Bake for 40 to 45 minutes, until the top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the refrigerator up to a week. Substituting Semolina: Per cup: 1 cup durham wheat flour OR 1 cup spelt or Kamut flour*Side note* Simple Sugar: Equal parts sugar and water. Warm in a pot over fire until sugar completely dissolves. Keep warm or refrigerate. This is great for when there are people in the house that can't or don't like sugar in their drinks. Set this on the side and mix it in when you want your drink sweeten without all the sugar crystals floating in your cup.
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Post by deathlynx on Apr 25, 2008 19:54:08 GMT -5
lol...I might have to pull out Efgelemeno...need to find my cookbook first
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Biscuit
Mere Mortal
I'm just a biscuit of love...lol BOOK love, that is.
Posts: 106
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Post by Biscuit on Apr 26, 2008 8:24:52 GMT -5
The cheesecake came out delicious!! Me, husband, and the kids finished it off last night (and I saved a small piece for breakfast this morning) At first I was a little nervous, but after refrigerating it, it firmed right up. It seemed a little gooshy when I took it out of the oven. My husband said that it was the best he's ever eaten. Hugs and thanks Mouse!!!
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Post by mouse on Apr 26, 2008 13:26:47 GMT -5
I'm glad you liked it! Yeah when it first comes out of the oven it seems a little gooy and too jiggly but as it cools it firms back up.
Congrats on your status change too!
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Biscuit
Mere Mortal
I'm just a biscuit of love...lol BOOK love, that is.
Posts: 106
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Post by Biscuit on Apr 26, 2008 15:03:24 GMT -5
Thanks sweetie!! I just noticed I'm an Initiate now!!!
WHOOOO!
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Post by mouse on Apr 26, 2008 17:40:10 GMT -5
I'm going to make The 4 Chocolate Cheesecake tonight. I'll take pics of it and post them here.
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Post by deathlynx on Apr 27, 2008 2:53:01 GMT -5
Speaking of food, I get to go Greek today! It's Orthadox Easter so my family (and that's in the Greek/Mediterainian meaning of the word) is going out for dinner...of course to a Greek Restaraunt...
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Post by ailishsmom on Apr 27, 2008 11:02:45 GMT -5
ooh, lucky you! I love Greek food, except for the lamb. Have some extra tzatziki for me!
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Post by mouse on Apr 28, 2008 2:12:12 GMT -5
One 4 chocolate CheeseCake: I know; No curls but I didn't have the patience to make them when my fiance was eating them. I posted more pics on the recipe.
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Post by scraggles on Apr 28, 2008 11:45:41 GMT -5
Greek food! Yummy.
When I was a little kid, we actually went to Greece. Don't remember much, but I recall adoring a particular pastry that I've never seen anywhere since. (Guess it's hard to make)
In retrospect, it seems a lot like shredded up phyllo dough, cooked sort of like baklava, with syrup. I seem to remember two rather similar styles, one sort of like itty bitty haystacks, the other more like little rounds that had been sliced off a log.
I didn't cook back then, so all I have to go on is vague memories, but oh, it was good.
Baklava's fine, but this other stuff had a different flavor and texture profile somehow, that my memory just doesn't define in words.
Does this sound familiar to anyone? I'm guessing it would be the sort of thing you might find in an actual pastry shop, because it seems a bit labor intensive.
Guess I'll have to go back to Greece someday?
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Post by Starlit Rogue on Apr 28, 2008 13:37:57 GMT -5
I'll have to post the muffin recipe I used the other day! I just had one earlier and YUM! Black berry muffins... very yummy.
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Post by deathlynx on Apr 28, 2008 15:30:06 GMT -5
The name of the desert is Kataifi Scraggles...All my life I've referred to it as "Hairy Baklava" much to the amused agreement of my family...It's also my favorite desert...
I had Spanikopita, Teropita, Calamari, Saganaki, Lamb Suvlaki, and Galataburico yesterday...Yum!
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Post by Starlit Rogue on Apr 29, 2008 0:07:56 GMT -5
Oh! Does anyone have some good mexican food recipes? Our family loves mexican food.
Mouse, have you ever been to Ixtapa? There's one in Everett/Lake Stevens and another in... crap... what was it again...
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