Resep e Bunda

Lemon Heart Cookies

noreply@blogger.com (Unknown) — Thu, 1 Mar 2012 15:00:00 -0800

The Lemon Heart Cookies Recipe Not just for Christmas Preparation time: about 45 minutes * without refrigeration time Cooking time: about 10 minutes per cookie sheet Durability: 2-3 weeks in tightly sealed cans

Approximately 100 pieces

For the dough:
250 g wheat flour
* 1 tsp Dr. Oetker Backin
* 100 g powdered sugar
* 1 package Dr. Oetker Finesse grated lemon peel
* 150g butter or margarine
* 1 egg white (Size M)

For spreading and topping:
1 egg yolk (size M)
* 1 tablespoon cold water
* 2 tablespoons granulated sugar

For the cast:
150g icing sugar 2-3 tbsp lemon juice *

Method:
For the pastry flour with baking powder and powdered sugar in a mixing bowl.

Add remaining ingredients and whisk with dough hook to work with first briefly at the lowest, well then at the highest level. Then knead on a lightly floured work surface briefly into a dough. Place the dough in cling film wrapped at least 2 hours in the refrigerator.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

Roll out the dough portions thick on a floured work surface about 3 mm. With a heart cookie cutter (diameter 4-5 cm) cut out.

The scraps together again knead, roll out again and cut out more hearts - so many times until the dough is used up. The hearts on baking sheet (greased, lined with baking paper) set.

For spreading and dusting Whisk egg yolk with water. Spread half the cookies and sprinkle with coarse sugar.

The baking sheets sequentially sliding (along with hot air) in the preheated oven. The heart of lemon bake about 10 minutes per baking sheet .

The lemon hearts with the baking paper from the baking sheets to cool on cake racks and take leave.

Mix for casting the powdered sugar with lemon juice so much that a thicker casting is produced. The cast on the spot without paint decorating sugar and allow to dry.

Lemon Heart Cookies

Oatmeal Raisin Cookies

noreply@blogger.com (Unknown) — Thu, 1 Mar 2012 14:54:00 -0800

The Oatmeal Raisin Cookies Recipe Made quickly Preparation time: 25 minutes * without soaking Cooking time: 13-15 minutes per baking sheet Keeps for about 3 weeks in tightly sealed cans

Approximately 16 pieces

To prepare:
100g raisins

For the dough:
250g butter, softened
* 150 * 80 g brown sugar white sugar
* 1 package Dr. Oetker Bourbon vanilla sugar
* 1 level tsp gem. Cinnamon
* 2 eggs (size M)
* 180 g flour
* ½ level tsp Dr. Oetker Backin
* 150 g soft oatmeal

Method:
give the raisins in a small bowl and fill with warm water. Soak the raisins for about 10 minutes.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

beat the butter in a mixing bowl with electric mixer with whisk at the highest level in about 2 minutes until fluffy.

Both types of sugar with vanilla sugar and cinnamon. The sugar-cinnamon mixture to the butter. The ingredients are about 2 minutes to beat.

Stir in the eggs one by one. The raisins Drain well and stir briefly.

Mix flour with baking powder and oatmeal. The flour-oatmeal mixture into 2 portions over medium heat just below the butter mixture stirring.

Place the dough in large piles on apricot baking sheets (greased, lined with baking paper) set.

It can be a lot of distance between the Teighäufchen. The baking sheets sequentially sliding (along with hot air) in the preheated oven. The oatmeal-raisin cookies bake for 13-15 minutes per baking sheet.

The oatmeal-raisin cookies with the parchment paper from baking sheets to cool on cake racks and take leave.

Tip: If you like it a bit more varied, replace the raisins with dried cranberries or dried sour cherries.

Oatmeal Raisin Cookies

Knuspertannen

noreply@blogger.com (Unknown) — Thu, 1 Mar 2012 14:44:00 -0800

The Knuspertannen Recipe For a white fairy tale forest Preparation time: 50 minutes without cooling time Keeps for about 3 weeks in tightly sealed cans

Approximately 15 pieces

To prepare:
Baking paper
* 1 kg of sugar

For Knuspertannen:
50 g butter * 50 g
* 60 g sugar 200 g grated coconut
* Crunchy muesli with fruit-less sugar
* 400 g white chocolate
* 2 tablespoons powdered sugar for dusting

Method:
forms to Preparing for the Fir 15 sheets (each 19 x 19 cm) made of parchment paper cut.

Form the arches of each tapered cones. It must be closed, the tips as close as possible. The bags together with a staple gun firmly plow management. The tips bend easily. The bags upright in a bowl filled with sugar, so that they can not fall over.

for the Knuspertannen Melt butter in a frying pan over medium heat.

Sugar, coconut flakes and muesli and add, stirring gently brown. The granola mixture on a tray or baking sheet (lined with baking paper) and allow to cool to distribute.

chop the chocolate finely and melt in a saucepan over low heat in a water bath under stirring.

Stir in the cereal mixture. The chocolate mixture with a teaspoon of filling carefully into the paper bag. Here, the chocolate mass may press gently with a spoon handle to tip into the bag.

the bowl with the Knuspertannen about 30 minutes in the refrigerator. Then wrap the Knuspertannen carefully from the bag.

The Knuspertannen with icing sugar and decorative, such as a fairy tale forest damage.

Tip: For delicious Knusperpralinen you can give the chocolate mixture into small ramekins and make silicon such as described in the refrigerator.

Knuspertannen

Walnut Streusel dollars

noreply@blogger.com (Unknown) — Thu, 1 Mar 2012 14:41:00 -0800

The Walnut Streusel dollars Recipe Deliciously crisp Preparation time: 25 minutes * Cooking time: about 20 minutes per cookie sheet Keeps for about 3 weeks in tightly sealed cans

Approximately 25 pieces

To prepare:
100g walnuts

For Streuselteig:
300 g wheat flour
* 1 level tsp Dr. Oetker Backin
* 250g cold butter
* 200 g brown sugar
* 100g white sugar
* 1 package Dr. Oetker Bourbon vanilla sugar
* 1 pinch salt
* 2 egg yolks (size M)
* 100 g rolled oats
* 2 nuclei according to level tsp. Cardamom

Method:
To prepare the walnuts coarsely chop.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

mix the dough for flour with baking powder in a mixing bowl. Butter cut into small cubes and add.

Both types of sugar, vanilla sugar, salt, egg yolks, walnuts, oatmeal and add cardamom also. The ingredients with electric mixer with dough hook on lowest first briefly, then processed at the highest level of coarse crumbs.

A round cookie cutter (Ø 7 cm) on a baking sheet (greased, lined with baking paper) position. 1-2 heaped tablespoons Streuselteig in the pot and lightly press down. The cookie cutter apart. Shape the remaining Streuselteig in the same manner Streuseltaler, but might use a second baking tray.

the baking sheets in succession move (along with hot air) in the preheated oven. The walnut crumble dollars for approximately 20 minutes per baking sheet .

The Walnut Streusel cakes with the baking paper from the baking sheets to cool on cake racks and take leave.

Tip: A fruity Streuseltaler get when you mix another 50 g of dried cranberries into the batter.

Walnut Streusel dollars

Jumbo oats Nut Thaler

noreply@blogger.com (Unknown) — Thu, 1 Mar 2012 14:35:00 -0800

The Jumbo oats Nut Thaler Recipe Enjoy with a cup of green tea Preparation time: 30 minutes * Cooking time: 13-15 minutes per baking sheet Keeps for about 3 weeks in tightly sealed cans

About 14 pieces

To prepare:
50 g cashew nuts
* 50 whole hazelnuts
* g 50 g whole almonds

For the dough:
125g butter, softened
* 1 teaspoon gem. Ginger
* 150g sugar
* 1 package Dr. Oetker Bourbon vanilla sugar
* 2 eggs (size S) or 1 ½ eggs (size M)
* 100 g flour
* 50 g whole wheat flour
* ½ level tsp salt
* 1 teaspoon bicarbonate of soda
* 150 g soft oatmeal

Method:
to prepare cashews, hazelnuts and almonds chop into small pieces.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

For the pastry butter, ginger, sugar and vanilla sugar in a mixing bowl with electric mixer with whisk for 6-8 minutes in white foamy. Stir in the eggs and beat the dough for another 2 minutes.

Both types of flour with salt and baking soda mix, giving the butter-egg-foam and stir with a spoon. Cashew nuts with hazelnuts, almonds and oatmeal mix and fold into the batter.

from the dough with a tablespoon of 14 equal-sized clusters on baking sheet (greased, lined with baking paper) set. It can be a lot of distance between the piles. The Teighäufchen with a spoon flatten and possibly a little reshaping.

the baking sheets in succession move (along with hot air) in the preheated oven. The oat-nut dollars bake 13-15 minutes per baking sheet.

The oat-nut cakes with the baking paper from the baking sheets to cool on cake racks and pull can.

Jumbo oats Nut Thaler

Christmas decorations Cookies

noreply@blogger.com (Unknown) — Thu, 1 Mar 2012 14:21:00 -0800

The Christmas decorations Cookies Recipe Almost too good to nibble on Preparation time: 60 minutes * without refrigeration time Cooking time: about 10 minutes per cookie sheet Keeps for about 4 weeks in tightly sealed cans

Approximately 24 pieces

For the dough:
250 g flour
* 100 g acc. Hazelnuts
* ½ tsp acc.
* 100 g sugar cinnamon
* 1 pinch salt
* 200 g butter
* ½ egg (size M)

To garnish:
½ egg (size M)
* 3-4 tablespoons milk
* 50 g * 50 g peeled cherries, halved almonds
* 20 g * 20 g chopped pistachio hazelnuts

Method:
For the dough with flour, hazelnuts and cinnamon in a mixing bowl.

Add remaining ingredients and whisk with dough hook to work with first briefly at the lowest, well then at the highest level. Then knead on a lightly floured work surface briefly into a dough.

Place the dough in cling film wrapped set 1-2 hours in the refrigerator.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air is about 160 ° C.

Knead the dough briefly and roll out on lightly floured surface about ½ inch thick.

Cut out with cookie cutters arbitrary patterns (diameter about 7 cm). For each cookie with a Lochtülle (about ½ inch diameter) poke a hole for hanging.

the scraps back together knead, roll out again and cut out other motives - several times until the dough is used up. The cookies on baking sheets (greased, lined with baking paper) set. This leave enough space between the cookies.

to Garnish half the egg with the milk devious. The cookies spread with the eggs milk and top with cherries, almonds, pistachios and hazelnuts.

the baking sheets in succession move (along with hot air) in the preheated oven. The cookies bake about 10 minutes per baking sheet .

the cookies with the parchment paper from baking sheets to cool on cake racks and pull can.

Christmas decorations Cookies

Pumpkin and carrot pile

noreply@blogger.com (Unknown) — Thu, 1 Mar 2012 14:14:00 -0800

The Pumpkin and carrot pile Recipe Polynuclear Knuspergenuss Preparation time: 45 minutes, with no cooling or rest period * Cooking time: about 10 minutes per cookie sheet Keeps for about 2 weeks in tightly sealed cans

Approximately 45 pieces

For the dough:
200g peeled carrots
* 200 g sugar
* 1 pinch salt
* 1 egg (size M)
* 120 g * 100 g oatmeal multinucleated shelled pumpkin seeds
* 80g gem. Almonds

Method:
grate the carrots for the dough on a coarse grater.

caramelize until golden brown in a pan 3 tablespoons of the sugar over medium heat, stirring well.

Add remaining sugar gradually and caramelize until golden brown, stirring well also. The grated carrots into 3 portions move sequentially in the caramel. The sugar and carrot mass simmer until the sugar has dissolved again. Then pour into a bowl and let cool.

Add the salt and the egg to the sugar and carrot and stir ground. Oatmeal, pumpkin seeds and almonds Fold in the Möhrenteig. The dough rest for about 20 minutes.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

The Möhrenteig with 2 teaspoons of dough on baking sheets in (greased, lined with baking paper) set. The baking sheets sequentially sliding (along with hot air) in the preheated oven. The pumpkin and carrot pile of about 10 minutes until each baking sheet .

The pumpkin and carrot with a pile of baking paper on baking sheets to cool on cake racks and take leave.

Tip: You can replace the pumpkin seeds by the same amount of sunflower seeds, sliced almonds or sliced hazelnuts.

Pumpkin and carrot pile

Sunflower and pumpkin seed Knusperchen

noreply@blogger.com (Unknown) — Thu, 1 Mar 2012 13:58:00 -0800

The Sunflower and pumpkin seed Knusperchen Recipe The crunch and crack Preparation time: 20 minutes * without cooling time Cooking time: about 12 minutes Keeps for about 2 weeks in tightly sealed cans

Approximately 48 pieces

For the masses of granules:
40 g butter
* 1 organic lemon (untreated, unwaxed)
* 170 g * 100 g sunflower seeds pumpkin seeds
* 120g sugar
* 20 g wheat flour
* 1 egg yolk (size M)

Method:
melt to cool the grain mass for the butter and let cool. Wash lemon hot, dry and finely grate the peel. Cut the lemon in half and squeeze out the juice.

Preheat the oven. Top and bottom heat: about 200 ° C, hot air: about 180 ° C.

with pumpkin seeds sunflower seeds, lemon zest, sugar and flour. Stir in the melted butter, 2-3 tablespoons lemon juice and egg yolks.

the grain mass on a baking sheet (30 x 40 cm, greased, lined with baking paper) and spread evenly to give with a spoon.

the baking tray in the preheated oven slide. The grain board about 12 minutes.

place the baking sheet to a wire rack. The grains plate to cool slightly, then while still warm cut into squares with a serrated knife (about 5 x 5 cm). The sunflower and pumpkin seed-Knusperchen to cool.

Tip: The cake with grated chocolate or chopped lukewarm white chocolate (photo) Sprinkle.

Sunflower and pumpkin seed Knusperchen

Apple cookies

noreply@blogger.com (Unknown) — Thu, 1 Mar 2012 13:47:00 -0800

The Apple cookies Recipe Seductively fruity Preparation time: 1 ½ hours, without Teiggeh and cooling time * Cooking time: about 12 minutes per cookie sheet Durability: about 1 week in tightly sealed cans

Approximately 50 pieces

For the dough:
500 g flour
* 200 g sugar
* 1 package dried yeast, Dr. Oetker
* 100 ml lukewarm water 1 pinch salt
* 2 egg yolks (size M)
* 270 g soft butter or margarine
* some wheat flour

For the filling:
1 tart apple (about 150 g)
* 50 grams of dried apple rings
* ½ packs of Dr. Oetker Finesse grated lemon peel
* 120g apple or quince jelly
* 70 g butter

For the cast:
40g butter 140g caster sugar
* 2 tablespoons lemon juice
* something * green and red food color

For dusting:
powdered sugar

Method:
For the dough 100 g flour with 50 g of dried yeast and sugar mix, add water. Mix the ingredients. The dough covered in a warm place about 45 minutes.

Add remaining flour, remaining sugar, salt, egg yolks and butter or margarine to the dough and hand mixer with a dough hook to work with first briefly at the lowest, well then at the highest level.

Put the dough on a lightly floured surface, knead well for about 5 minutes. Place the dough in cling film wrapped at least 2 hours in the refrigerator.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

of the dough on lightly floured surface and knead again briefly, then roll out in portions, about 2 mm thick. You use a cookie cutter (about 6 cm diameter) cut out apples on baking sheet (greased, lined with baking paper). The scraps of apples processed further.

the baking sheets in succession move (along with hot air) in the preheated oven. Cookies bake about 12 minutes per baking sheet can be drawn with the baking paper from the baking sheets to cool on cake racks.

peel and finely grate the apple filling. Finely chop the apple slices, cook with Apfelraspeln, lemon jelly and stirring in about 5 minutes on a thick mass, let cool slightly. Mash with the butter. Half of the cookies on the bottom brush with the apple mix. The remaining biscuits on top and press gently.

melted butter for the cast. Powdered sugar with lemon juice and melted butter until smooth.

A quarter turn green, put it in a freezer bag. Seal the bag, cut a small corner. One sheet and a stick spray on the spot. Rest of cast red color and paint on the cheeks as a cookie. Can be cast, dust with powdered sugar.

Apple cookies

Shortbread cookies with coconut

noreply@blogger.com (Unknown) — Thu, 1 Mar 2012 13:41:00 -0800

The Shortbread cookies with coconut Recipe Taste not just for Christmas Preparation time: 60 minutes * without refrigeration time Cooking time: about 11 minutes per cookie sheet Keeps for about 3 weeks in tightly sealed cans

Approximately 200 pieces

For the dough:
625 g butter, softened
* 500g sugar
* 2 packs of Dr. Oetker vanilla sugar
* 2 eggs (size M)
* 1 level tsp salt
* 1 kg of wheat flour
* 2 packs of Dr. Oetker Backin
* 125g grated coconut

Method:
stir the batter for butter in a large mixing bowl with electric mixer with whisk at the highest level of smooth.

Gradually stir in sugar, vanilla sugar, eggs and salt. As long as the stirring until a bound mass has formed.

flour with baking powder, two thirds of them in portions with stirring over medium heat.

Remaining flour mixture and the grated coconut with a hand mixer with dough hook at medium speed with work. The dough wrapped in plastic wrap overnight in the refrigerator.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

Divide the dough into portions. The portions of dough through a meat grinder with a special purpose press, cut into pieces of any length and as bars, rings and other custom shapes to baking sheets (greased, lined with baking paper) set.

the baking sheets in succession move (along with hot air 3 baking sheets) in the preheated oven. The biscuits bake about 11 minutes per baking sheet.

the biscuits to the baking paper from the baking sheets to cool on cake racks and take leave.

Hint: For dark Spritzgebäck a third of the dough with a mixture of 20 g sifted cocoa powder and 20 grams of sugar dough. Dip the ends of the spray biscuits in melted chocolate. Use a shortbread cookie with hazelnuts 800 g flour and 200 g ground hazelnuts. You can easily halve the recipe.

Shortbread cookies with coconut Recipe

Cherry Brittle Squares

noreply@blogger.com (Unknown) — Thu, 1 Mar 2012 13:36:00 -0800

The Cherry Brittle Squares Recipe for Christmas & fruity Preparation time: 40 minutes * without refrigeration time Cooking time: 10-15 minutes pastry board, about 10 minutes Brittle Durability: about 1 week in tightly sealed cans

About 32 pieces

For the dough:
100 g flour
* ½ level tsp Dr. Oetker Backin
* 75 g butter or margarine
* 75 g sugar
* 1 level tsp allspice
* 100 g peeled, acc. Almonds
* 2 tablespoons milk

For glaze:
3 tablespoons cherry jelly

For Krokantbelag:
100g dried cherries (pitted sweetened)
* 100g butter
* 100g sugar
* 40g runny honey
* 100 g whipping cream (at least 30% fat)
* 200 g chopped almonds

Method:
mix the dough for flour and baking powder into a mixing bowl.

Add remaining ingredients and whisk with dough hook to work with first briefly at the lowest, well then at the highest level. Then knead on a lightly floured work surface briefly into a dough. Place the dough in cling film wrapped around 30 minutes in the refrigerator.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

Place the dough on a baking sheet (greased) with a size of about 20 x 40 cm roll. Prick the pastry several times with a fork. The baking tray in the preheated oven slide. The pastry sheet bake for 10-15 minutes.

place the baking sheet on a wire rack. The cake plate solve immediately from the baking sheet, but leave it to cool.

For spreading the jelly in a small saucepan. The cake plate spread with it.

Krokantbelag chop the cherries for the coarse. Butter, sugar and honey in a frying pan until stirring, until mixture is lightly browned. Pour in the cream. As long stir until the sugar has dissolved.

Add the almonds and the Kirschstückchen. The ingredients boil while stirring, to allow an attached mass is obtained.

A back frame (20 x 40 cm) on a baking sheet (covered with parchment paper) position. The crispy pour in and smooth out. The baking tray in the preheated oven slide. The crispy at the same oven temperature about 10 minutes until golden brown.

place the baking sheet to a wire rack. The crispy allow to cool on the baking sheet. The back frame and remove.

the pastry into squares and Krokantplatte respectively (each about 5 x 5 cm) cut. The Krokantquadrate to put bread smeared with jelly and squares lightly.

Cherry Brittle Squares Recipe

Cranberry Bars

noreply@blogger.com (Unknown) — Thu, 1 Mar 2012 13:32:00 -0800

The Cranberry Bars Recipe is an Original & easy Preparation time: 40 minutes * without refrigeration time Cooking time: about 20 minutes per cookie sheet Keeps for about 3 weeks in tightly sealed cans

About 25-30 piece

For the dough:
125 g flour
* ½ level tsp Dr. Oetker Backin
* 25 g sugar * 1 egg yolk (size M)
* 75 g butter or margarine

For the topping:
50 g soft butter
* 25 g sugar
* 1 package Dr. Oetker vanilla sugar
* 1 egg white (Size M)
* 100 g peeled, acc.
* 1 teaspoon almond flour
* 75 g dried cranberries * 50
* 2-3 tablespoons almonds gestiftelte g of liquid honey

Method:
mix the dough for flour and baking powder into a mixing bowl.

Add remaining ingredients and whisk with dough hook to work with first briefly at the lowest, well then at the highest level. Then knead on a lightly floured work surface briefly into a dough. If it sticks, wrapped it in plastic wrap for a while in the refrigerator.

Roll out the dough on lightly floured surface into a square (24 x 24 cm). The Teigquadrat into 3 strips (8 x 24 cm) overlap. The strips of dough with a little distance on baking sheets (greased, lined with baking paper) set.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

For the topping, mix butter with sugar and vanilla sugar with electric mixer with whisk until foamy. The egg white stir briefly. The ground almonds with the flour mix and stir well short.

the mass into a pastry bag with small star tip. The mass at the edges and the center of each dough strip into spool in long strips.

Mix the cranberries with the julienned almonds and honey.

The mass of a teaspoon in the interstices of the injected mass distribution. The baking sheets sequentially sliding (along with hot air) in the preheated oven. The cranberry bars for approximately 20 minutes per baking sheet .

The cranberry bars with the baking paper from the baking sheets to cool on cake racks and take leave. Then cut the cranberry bars with a serrated knife, about 3 cm wide bars.

Cranberry Bars Recipe

Seabuckthorn sections

noreply@blogger.com (Unknown) — Thu, 1 Mar 2012 13:26:00 -0800

The Seabuckthorn sections Recipe Preparation time: 25 minutes without drying time * Dry or Baking time: 25-30 minutes Keeps for about 2 weeks in tightly sealed cans

Approximately 64 pieces

For Eischneemasse:
2 egg whites (size M)
* 160 g of finely granulated sugar
* 1 tablespoon lemon juice
* 1 pack Dr. Oetker Bourbon vanilla sugar
* 200 g peeled, acc. Almonds * 3 * 4 tablespoons sea buckthorn square wafers (10 x 16 cm)

Method:
beat the egg whites with electric mixer for Eischneemasse with whisk at the highest level of stiffness. The snow must be such that a knife cut remains visible. Gradually beat in the sugar and beat until the meringue stands out strongly.

lemon juice, vanilla sugar, almonds and gently stir in sea buckthorn berries on the lowest level.

Coat the wafers as thick as a finger with the Eischneemasse. The Oblates cuts about 10 hours, preferably overnight, allow to dry.

Preheat the oven. Top and bottom heat: 140 ° C, hot air: 120 ° C.

each wafer samples with a wet serrated knife first of all along, and then cut crosswise into 8 strips times, so that result from each wafer sections 16 small sections.

The slices on a baking sheet (covered with parchment paper) place. The baking tray in the preheated oven slide. The sea buckthorn-sections for 25-30 minutes longer to dry than bake.

The sea buckthorn-sections with the baking paper from the baking sheets to cool on cake racks and take leave.

Tip: Stir 2 tablespoons for decorating sea buckthorn berries smooth, pour into a freezer bag and cut a small tip. The slices before baking, sprinkle with sea buckthorn.

Seabuckthorn sections Recipe

Busserl

noreply@blogger.com (Unknown) — Thu, 1 Mar 2012 13:13:00 -0800

The Busserl Recipe is a Light and airy temptation Preparation time: 30 minutes * Cooking time: 25-30 minutes per baking sheet Keeps for about 2 weeks in tightly sealed cans

Approximately 50 pieces

To prepare:
150 g acc. Hazelnuts
* 100g plain chocolate (minimum 50% cocoa content)

For Eischneemasse:
3 egg whites (M size)
* 120g caster sugar
* 1 package Dr. Oetker Bourbon vanilla sugar

Method:
to prepare the hazelnuts in a frying pan while turning golden brown and place on a plate. Finely grate the chocolate.

Preheat the oven. Top and bottom heat: about 140 ° C, hot air: about 120 ° C.

beat egg whites with electric mixer for Eischneemasse with whisk at the highest level of stiffness.

The snow must be such that a knife cut remains visible. Little by little icing sugar with vanilla sugar and beat to beat until the meringue stands out strongly. The prepared hazelnuts and carefully fold in the chocolate.

The Eischneemasse with 2 teaspoons into walnut-sized dough on baking sheets (greased, lined with baking paper) set. This leave enough distance between the Eischneehäufchen.

the baking sheets in succession move (along with hot air) in the preheated oven. The Busserl bake 25-30 minutes per baking sheet.

The Busserl with the baking paper from the baking sheets to cool on cake racks and take leave.

Busserl Recipe

Meringue hearts

noreply@blogger.com (Unknown) — Thu, 1 Mar 2012 13:03:00 -0800

The Meringue hearts Recipe is a delicate and sweet as sugar Preparation time: 35 minutes without rest and cool down * Dry Time: 1 ½ hours depending on baking sheet Keeps for about 4 weeks in tightly sealed cans

Approximately 25 pieces

For the meringue:
3 egg whites (size M)
* 1 pinch salt
* 150 g sugar
* 40g caster sugar
* 1 package Dr. Oetker vanilla sugar
* 10 g corn starch
* a few drops of yellow and red food coloring
* 1 tablespoon large silver sprinkles
* 1 tablespoon small , silver sugar pearls

Method:
beat egg whites for the meringue with a hand mixer with whisk with salt at the highest level of stiffness. The snow must be such that a knife cut remains visible. Gradually beat in the sugar and beat until the meringue stands out strongly.

mix powdered sugar with vanilla sugar and beat briefly. Finally, the starch is also suppressed shortly. The meringue into 3 portions.

color with a yellow and a portion of meringue with red food color. To draw a few drops of food color in each case carefully with a spatula under each meringue.

Preheat the oven. Top and bottom heat: about 90 ° C, hot air: about 80 ° C.

a serving of each meringue into a piping bag with star tip fill (about 1 cm diameter).

The meringue as heart (7-8 cm diameter) onto baking sheet (greased, lined with baking paper) spray. The heart of meringue, sprinkle with sugar pearls.

the baking sheets in succession move (along with hot air) in the preheated oven. Dry the meringues for about 1 ½ hours each heart cookie sheet can be.

The meringue hearts with the baking paper from the baking sheets to cool on cake racks and take leave.

Tip: You can (cm Ø 7-8) using a heart-cutter hearts prefigure the back of the baking paper as a stencil. This allows the heart aufspritzen even later.

Meringue hearts Recipe

Russian bread God July 24

noreply@blogger.com (Unknown) — Thu, 1 Mar 2012 12:53:00 -0800

The Russian bread Recipe Preparation time: 50 minutes * without drying time Cooking time: 10-12 minutes depending on oven tray Keeps for about 4 weeks in tightly sealed cans

Approximately 45 pieces

For Eischneemasse:
2 egg whites (size M)
* 1 pinch salt
* 120 g powdered sugar
* 80 g wheat flour
* 2 tablespoons sifted cocoa powder 2 tablespoons chocolate chips to sprinkle maybe
* maybe food Spray in Gold

Method:
beat the egg whites with salt for the Eischneemasse with hand mixer with whisk at the highest level of stiffness.

The snow must be such that a knife cut remains visible. Gradually add the icing sugar and beat to beat until the meringue stands out strongly.

mix the flour with the cocoa to give to the Eischneemasse and fold gently with a spatula.

The Eischneemasse into a piping bag with Lochtülle (about 1 cm diameter) and fill in letters and / or inject numbers (about 5 cm high) (greased, lined with baking paper) on baking sheets. The Russian bread, sprinkle with chocolate chips as desired and allow to dry about 1 hour at room temperature.

Preheat the oven. Top and bottom heat: about 160 ° C, hot air is about 140 ° C.

the baking sheets in succession move (along with hot air) in the preheated oven. Russian bread bake 10-12 minutes per baking sheet .

The Russian bread with baking paper from the baking sheets to cool on cake racks and take leave.

sprinkle to taste the cooled Russian bread from about 15 cm away with a golden food spray.

Russian bread Recipe

Cedar bread

noreply@blogger.com (Unknown) — Thu, 1 Mar 2012 12:44:00 -0800

The Cedar bread Recipe Preparation time: 45 minutes * without cooling time Cooking time: about 30 minutes per cookie sheet Keeps for about 2 weeks in tightly sealed cans

Approximately 50 pieces

For the dough:
2 egg whites (M size)
* 250g caster sugar
* 1 package Dr. Oetker vanilla sugar
* 1 teaspoon lemon juice
* 1 pack Dr. Oetker Finesse grated lemon peel
* 400 g peeled, acc. Almonds
powdered sugar for rolling

For the cast:
150g icing sugar 2-3 tbsp lemon juice *

Method:
preheat the oven. Top and bottom heat: about 130 ° C, hot air: about 110 ° C.

beat egg whites with electric mixer for the batter with whisk at the highest level of stiffness.

The snow must be such that a knife cut remains visible. Icing sugar with vanilla sugar, mix suppressed gradually and beat until the meringue stands out strongly.

Stir in lemon juice, and half-cup of almonds. Of the remaining almonds so much under the egg whites and almond mass, knead the dough barely sticks.

Roll out the dough onto a work surface dusted with powdered sugar about 1 cm thick. Cut out with cookie cutters crescents. The scraps may again knead, roll out again and cut out another half-moons - until the dough is used up.

the crescents on baking sheet (covered with parchment paper) place. The baking sheets sequentially sliding (along with hot air) in the preheated oven. The cedar bread bake about 30 minutes per baking sheet .

The cedar bread with baking paper from the baking sheets to cool on cake racks and take leave.

Mix powdered sugar with lemon juice for the cast to a thick, spreadable casting. The cedar bread knife with a broad brush over. The cast can be determined.

Tip: To roll out, you can use instead of the icing sugar and the remaining almonds.

Cedar bread Recipe

Anislaiberl

noreply@blogger.com (Unknown) — Thu, 1 Mar 2012 12:37:00 -0800

The Anislaiberl Recipe Preparation time: 40 minutes without resting and cooling * Baking time: 12-14 minutes per baking sheet Durability: 2-3 weeks in tightly sealed cans

Approximately 60 pieces

For the dough:
Aniseed * 2 egg whites 10 g (size M)
* 150 g sugar
* 2 egg yolks (size M)
* 150 g flour

For the filling:
120g plain chocolate (minimum 50% cocoa content)
* 100 g whipping cream (at least 30% fat)
* 20 ml Pernod

Method:
for the dough to the Aniseed coarsely chop and set aside.

Egg in a mixing bowl with electric mixer with whisk at the highest level until stiff. The snow must be such that a knife cut remains visible. Gradually beat in sugar and beat until the meringue stands out strongly.

add the egg yolks and beat briefly. Last flour and aniseed with a spatula fold in gently.

Place the dough in a piping bag with Lochtülle (diameter approximately 1-1 ½ inches) fill.

The dough as flat spots (diameter about 3 cm) onto baking sheet (greased, lined with baking paper) spray. This leave enough distance between the dots. The dry Anislaiberl then 3-4 hours at room temperature.

Preheat the oven. Top and bottom heat: about 160 ° C, hot air: about 140 ° C.

the baking sheets in succession move (along with hot air) in the preheated oven. The Anislaiberl bake 12-14 minutes per baking sheet.

The Anislaiberl with the baking paper from the baking sheets to cool on cake racks and take leave.

For the filling, chop the chocolate in the meantime into small pieces. Whip the cream in a saucepan and bring to a boil. Remove the pan from the heat and melt the chocolate while stirring.

The chocolate and cream in a large mixing bowl mass fill. Add the Pernod. The ingredients set up with a hand blender. The chocolate-cream to cool down.

The chocolate cream filling in a freezer bag. The bag tightly and cut off a corner about ½ inch thick. Half of the Anislaiberl on the back, each with a spot spray filling and cover with the remaining Anislaiberln and press lightly.

Tip: The simmer covered Anislaiberl before consumption by pulling at least 8 hours.

Anislaiberl Recipe

Ausstechkekse

noreply@blogger.com (Unknown) — Thu, 1 Mar 2012 12:33:00 -0800

The Ausstechkekse Recipe Preparation time: 35 minutes * without refrigeration time Cooking time: about 12 minutes per cookie sheet Keeps for about 3 weeks in tightly sealed cans

Approximately 55 pieces

For the dough:
150 g wheat flour
* 1 tsp Dr. Oetker Backin
* 50 g sugar
* 1 package Dr. Oetker vanilla sugar
* 100 g butter or margarine

To garnish:
powdered sugar for dusting and for casting
* something * lemon juice food coloring in various colors, some chocolate sprinkles and colored sugar and platelet-*-beads
* chopped, toasted almonds

Method:
mix the dough for flour and baking powder into a mixing bowl.

Add remaining ingredients and whisk with dough hook to work with first briefly at the lowest, well then at the highest level. Then knead on a lightly floured work surface briefly into a dough. If it sticks, wrapped it in plastic wrap for a while in the refrigerator.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

Roll out the dough portions on lightly floured surface about ½ inch thick. Cut out with sharp-molds from any subject.

The scraps together again knead, roll out again and cut out other motives - several times until the dough is used up. The Teigplätzchen on baking sheet (covered with parchment paper) place.

the baking sheets in succession move (along with hot air) in the preheated oven. The cookies bake about 12 minutes per baking sheet .

the cookies with the parchment paper from baking sheets to cool on cake racks and pull can.

to Garnish the cookies and decorate as desired garnish.

The cookies with icing sugar, for example, with powdered sugar glaze - possibly dyed with food color - Brush and pearls, with chocolate sprinkles, platelet-, colored sprinkles or sprinkle chopped, toasted almonds.

Ausstechkekse Recipe

St. Gallen Walnut Biberli

noreply@blogger.com (Unknown) — Thu, 1 Mar 2012 12:12:00 -0800

The St. Gallen Walnut Biberli Recipe Preparation time: 50 minutes * without refrigeration time Cooking time: about 12 minutes per cookie sheet Keeps for about 6 weeks in well-sealed cans

Approximately 60 pieces

For the dough:
150 g of liquid honey
* 130 g sugar syrup (sugar beet)
* 1 egg (size M)
* 380 g flour
* 1 * 2 level tsp Dr. Oetker Backin level tsp gem. Cinnamon
* 1 pinch gem. Carnations

For the filling:
* 100 g walnuts 200 g marzipan raw mass
* 3 tablespoons rum
* 50 ml of milk for brushing

Method:
batter for the honey, sugar syrup and egg in a mixing bowl with electric mixer with whisk stir well.

Flour with baking powder, cinnamon and cloves, mix the honey to give ground. The ingredients with electric mixer with dough hook on lowest heat until a smooth dough. Place the dough in cling film wrapped at least 1 hour in the refrigerator.

chop the walnuts finely For the filling. The marzipan with walnuts and rum knead. Walnut marzipan into 3 equal portions to share. Each serving of marzipan into a rod (each about 35 cm in length) shape.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

Knead the dough briefly and roll out on a lightly floured work surface into a rectangle (about 28 x 35 cm). The Teigrechteck 2 times cut lengthwise (each about 9 cm x 35 cm) and thin brush with milk.

In each case, a walnut marzipan pole on the strips of dough and roll up. Form the poles of 50 cm long rolls.

Cut with a knife, 2-3 cm large triangles from the rolls and place (covered with parchment paper) onto baking sheets. It can be some distance between the Teigdreiecken. The triangles Brush with milk.

the baking sheets in succession move (along with hot air) in the preheated oven. The walnut-Biberli bake about 12 minutes per baking sheet .

The Biberli with the baking paper from the baking sheets to cool on cake racks and take leave.

St. Gallen Walnut Biberli Recipe

RESEP AYAM BUMBU RUJAK NIKMAT

noreply@blogger.com (Unknown) — Wed, 11 Jan 2012 06:30:00 -0800

Resep Ayam Bumbu Rujak Enak Nikmat Pilihan Menu 2012.

Bahan :

Ayam (paha atas)
Apel
Telur
Selada
Bawang Bombay
Daun salam
Wortel
Tomat
Jeruk nipis
Daun bawang
Mentega
Lemon
Jeruk
Tepung terigu
Merica
Mangga
Garam
Gula pasir
Santan
Madu
Bawang putih
Cabe
Kecap asin
Tempe
Nasi

Cara Membuat Ayam Bumbu Rujak Enak :

Nyalakan api dan masak air hingga mendidih
Potong ayam menjadi dua bagian dan rebus
Masukkan garam, jeruk nipis, merica, daun salam
Angkat ayam dan potong jangan terlalu besar
Bumbui ayam dengan bawang putih dan cabe
Nyalakan kompor dan lelehkan mentega
Masukkan bawang putih, garam, merica, gula, ayam, dan cabe
Masukkan apel yang sudah dipotong-potong, wortel, kecap dan madu 4 sendok
Masukkan perasan lemon
Masukkan tomat dan bawang Bombay yang sudah dipotong-potong
Tambahkan garam, merica dan gula
Potong tempe
Siapkan mangkuk 1 : isi dengan tepung terigu
Siapkan mangkuk 2 : isi dengan telur, merica, garam, bawang putih dan perasan lemon
Masukkan tempe ke mangkuk 1, lalu mangkuk 2, lalu ke mangkuk 1 lagi
Siapkan kompor dan lelehkan mentega
Goreng tempe
Siapkan garnish : selada
Hidangkan ayam di tengah dan nasi di pinggir

RESEP ES OYEN 2012

noreply@blogger.com (Unknown) — Wed, 11 Jan 2012 05:22:00 -0800

Resep Es Oyen 2012

Bahan :

sirup gula
gula pasir 300 gr
garam ½ sdk
air 500 ml
cincau hitam (dipotong dadu)
melon (dipotong dadu)
nanas (dipotong panjang)
mangga (dipotong dadu)
kelapa muda (dikerok daging buahnya)
es batu
susu kental manis

Cara Membuat Es Oyen 2012 :

campur sirup gula, gula pasir, garam dan air, rebus sampai mendidih dan gula larut. Angkat dan dinginkan
masukkan cincau hitam, melon, nanas, mangga, kelapa muda, es batu dan susu kental manis di mangkuk. Tambah es batu secukupnya lalu siram dengan air gula dan susu kental manis
sajikan dalam keadaan dingin

RESEP SERUNDENG BUMBU PECEL ENAK

noreply@blogger.com (Unknown) — Wed, 11 Jan 2012 05:05:00 -0800

Resep Serundeng Bumbu Pecel Enak Pilihan Kreasimasakan.blogspot.com 11 Januari 2012.

Bahan :
Bahan serundeng :

bawang putih 5 siung
bawang merah 3 siung
lengkuas ½ sdk
garam 1 sdk
merica hitam 1 sdk
gula jawa 1
asam jawa 3-5 sdk
kelapa parut 1
santan kelapa 3 sdk
kacang goreng ¼ kg
ketumbar ¼ sendok
gula palem

Bahan pecel :

kangkung
kubis
wortel
tauge
kacang panjang

Cara Membuat Pecel Enak :

bahan pecel direbus setengah matang, angkat lalu diatur di piring

Cara membuat Serundeng Pecel Enak :

semua bahan selain kelapa parut, gula jawa, kacang diblender
siapkan kompor dengan minyak sedikit
gula jawa dihaluskan dengan air panas
masak bahan dari blender
masukkan gula jawa dan kelapa parut, masak hingga warna coklat
angkat dan sajikan di atas gendar bersama pecel

Cara Membuat Bumbu Pecel Enak :

bumbu kacang diberi air panas lalu aduk hingga rata. Tambahkan lombok, bawang putih, dan jeruk nipis.

RESEP MINANG ITIAK SAMBAL HIJAU KHAS KOTO GADANG

noreply@blogger.com (Unknown) — Sun, 8 Jan 2012 00:54:00 -0800

Resep Itiak Sambal Hijau Koto Gadang Sedaap (Ala Minang) Sumatera Barat Lamo indak Basuo. Takana Jo Kampuang.

Bahan :

Saikua itiak aia / itik sarati ( nan alah di dabiah nan jo di baka bulu2 aluihnyo sarato kalua minyaknyo, basuah jo aia angek) nan mudo ,
sarai sabatang,
sipadeh jo langkueh duo ons,
bawang merah giliang 2 ons,
bawang putiah 2.5 ons,
lado mudo sapampek kilo (digiliang tangan),
kulik manih snek,
marica sabungkuih ketek,
daun kunik jo daun salam,
katumba snek, (kreasimasakan.blogspot.com)
garam( bara katuju),
minyak goreng ka panumih bumbu

Cara Membuat Itiak Sambal Hijau Koto Gadang Enak :

Tumihkan sagalo bawang jo sipadeh langkueh, masuakan sagalo daun, kiro-kiro alah harun baunyo masuakkan lado mudo nan lah bagiliang tadi, marica giliang, katumba, tumih sampai ilang sanga lado cako, kalau lah masak lado cako,
masuakkan itiak nan alah dikuduang ketek2 sarato kulik manih saketek pa harum/ pailang anyia, mamasaknyo diunyai2 apinyo jan gadang bana. tunggu sampai dagiang lunak/ ampuak (30 minik). Sajikan. Tambuah Ciek Da !

RESEP SAMBAL BE KEPITING

noreply@blogger.com (Unknown) — Sun, 8 Jan 2012 00:14:00 -0800

Resep Sambal Be Kepiting

Bahan :

1 kaleng kepiting buang airnya
4 sdm sambal ulek
3 siung bawang merah
1 siung bawang putih
1/2 cm blok terasi
1/2 sdt ketumbar bubuk
1/2 sdt jahe bubuk
1/4 sdt kunyit bubuk
4 buah kemiri (sangrai)
1 buah tomat
1 cm blok asam jawa
1 lbr daun salam
1 buah serai memarkan
garam dan gula secukupnya

Caranya Membuat Sambal Be Kepiting :

Haluskan semua bumbu be pasih, kecuali asam, daun salam dan sere.
Tumis bahan dengan minyak hingga wangi, lalu masukkan gula dan garam.
Masukkan kepitingnya, aduk rata, masak hingga air menyusut (kepiting ini banyak airnya walau sudah dibuang airnya dari kaleng).
Angkat dan siap disajikan bersama menu santapan lainnya.