7347 dough tashen Recipes

dough, butter, flour, sugar, sour cream, tea spoon backing powder, eggs white, sugar, walnut, glaze, sour cream, cacao powder, sugar

loaves frozen white bread dough (or 1 recipe of white bread dough or 1 recipe of wheat bread dough) or 2 loaves frozen whole wheat bread dough (or 1 recipe of white bread dough or 1 recipe of wheat bread dough), commercial bratwursts, cornmeal, garlic cloves, shortening , to grease pans with

bread flour (for water roux starter ), water (for roux starter ), bread flour (for dough), sugar (for dough), salt (for dough), active dry yeast (for dough), egg (for dough), water, warmed (for dough), butter (for dough), unsalted butter (for topping ), icing sugar (for topping ), egg (for topping ), dried milk (for topping ), bread flour (for topping ), egg yolk (for brushing )

how to wrap a tamale, time required : 2 minutes per tamale, how, sort the husks, go through the corn husks removing any debris. separate the larger usable pieces from the smaller bits and pieces. save the smaller pieces for later., soak the husks, place the husks into a large bowl. cover husks with warm water. set a heavy item (like a heavy bowl) on top of the husks to keep them submerged., prepare the husks, husks from the water and pat dry. place into a covered dish or a large plastic bag to prevent from drying out. use only the larger and medium sized husks for the tamales. the smaller ones can be used later for ties or patches. when looking at the husk, they have a narrow end, a broad end, and 2 long sides., adding the dough, lay a husk on a flat surface. place 1-2 tbsp of dough onto the husk. when spreading the dough , leave a space of about 4 inches from the narrow end of the husk and about 2 inches from the other end. spread the dough to the edge of 1 of the long sides and 2 inches away from the other long side. try to keep the dough approximately 1/4 to a 1/2 inch thick., spread about a tbsp of filling down the center of the dough ., folding, locate the long side with a 2 inch space with no masa. fold that over, slightly overlapping the other side so the edges of the dough meet. wrap the extra husk around the back., then fold the broad end over the top and then the longer narrow end over the broad end., tying, create strips of husk by cutting or tearing 1/4 inch lengths off of some of the smaller or unusable husks. use these to tie across the middle of the tamale to hold the flaps down., steaming, tamales upright in a steamer. you can buy large steamers made just for this purpose. you may have something else you can use to create the same effect. the key is to have a small amount of boiling water on the bottom of the pot and a colander or mesh of some sort to keep the tamales away from the water., steam for about 90 minutes

dough mix for 30 ciarduna, flour - 3 cups, sugar, strutto* (click here for defintion), vanila, active yeast, ammonia baking powder* (ammonium bicarbonate ), homogenized milk as needed for kneading dough preperation, crushed almonds (roast in oven whole - chill, and then blend finely when cooled), icing sugar (when decorating the tops of the ciarduna s)

dough, butter; softened, sugar, tablesp. freshly-grated orange peel, teasps. vanilla extract, teasp. baking powder, egg, flour, icing, sugar, tablesp. fresh, finely-grated orange peel, tablesps. fresh orange juice, orange-colored sugar

dough, warm milk, sugar, salt, crumbled yeast cake, egg, butter softened, flour, butter, chopped nuts, icing, confectionary sugar, milk or as needed

dough, unbleached all-purpose flour (7 1/2 oz), wondra flour or pillsbury shake and blend instant flour (2 1/2 oz), salt, sugar, cold unsalted butter , cut into 5/8-inch cubes (1 1/2 sticks), ice water, apple filling, apples (3-4 medium or 4-5 small), see note above, unsalted butter , cut into 1/4-inch pieces, sugar, apricot preserves, water

dough : 2 cups sifted flour, salt, butter (2 sticks), cream cheese (softened ), filling: 2 eggs, light brown sugar (packed), melted butter, coarselt chpped walnuts or pecans, vanilla

dough, all purpose flour, salt, butter, sugar, juice and grated rind of 1 lemon, egg yolks, beaten, cold water, apples, cored , pared and cut into eighths, sugar, cinnamon, egg yolk, cream

dough, all-purpose flour, approximately, eggs yolks, room temperature, egg, room temperature, salt, grated lemon or orange peel, light rum , if desired, butter, softened, all-purpose flour, milk, egg yolks, sugar, salt, vanilla, light rum , if desired, cherry preserves, egg, beaten , to glaze

dough, unsalted butter (2 sticks), softened but still cool, light brown sugar, light rum, all-purpose flour , sifted, unsalted butter (2 sticks), melted, walnuts , finely ground, granulated sugar, ground cinnamon

dough, flour, margarine (softened ), cream cheese (softened to room temperature ), margarine, eggs, beaten, vanilla, brown sugar, walnuts or pecans (chopped fine in food processor)

dough, cream cheese, flour, butter (blue bonnett works best mom says *softened*), brown sugar, doz. eggs (large eggs if possible if not mediums will work.), chopped walnuts ( peanuts and pecans will work just as well also. finely chop which ever nutz u prefer.)

dough ..., butter or margarine, softened, creamy peanut butter, sugar, light brown sugar, egg, vanilla extract, all-purpose flour, baking soda, salt, fudge filling ..., milk chocolate chips, semi-sweet chocolate chips, sweetened condensed milk, vanilla extract, chopped nuts or peanut butter chips, or any topping you choose

dough for two-crust pie, unbaked, sugar, king arthur unbleached all-purpose flour, ground nutmeg, butter, water, white vinegar

cookies (polish bows) - chruscik, egg yolks, tb sour cream, tb rum, ts vanilla, confectioners sugar, flour (sifted), ts baking powder, ts salt, tb sugar, oil for deep frying, beat the egg yolks with the sugar until well combined. add sour cream, rum and vanilla and mix until smooth. sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time. on a heavily floured surface knead the dough vigorously, punching and squeezing as much flour into it as it will take until the dough is no longer sticky (1/2 hour). separate dough into several portions and roll very thin. turn the dough and loosen often when rolling. the dough should look like parchment paper that you can see through. cut dough into strips approx. 1 1/2 inches wide, 4 inches long. make slit closer to 1 end and bring the longer end through the slit. heat oil to 375 degrees and fry quickly (only a few seconds) until golden not brown. turn only once. drain on paper towels. dust with confectioners sugar. makes 8 dozen.