Food recipes
Bondepige Med Slor (Veiled Country Lass) Recipe
Bondepige Med Slor (Veiled Country Lass) Recipe Ingredients: butter, without salt bread crumbs, dry, grated, plain sugars, granulated candies, semisweet chocolate butter, without salt applesauce, canned, unsweetened,...
Bondepige Med Slor (Veiled Country Lass) Recipe
Ingredients:
butter, without salt
bread crumbs, dry, grated, plain
sugars, granulated
candies, semisweet chocolate
butter, without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
butter, without salt
cream, fluid, heavy whipping
jams and preserves, apricot
Directions:
*Note : fine, dry bread crumbs made from dark rye or possibly pumpernickel bread
Heat the first amount of butter in a large heavy pan over medium heat.
When the foam subsides stir in the bread crumbs and the sugar.
Reduce the heat to low and continue to stir and cook till proportionately browned and the bread crumbs are dry and crisp.
Remove the pan from the heat and stir in the grated chocolate; mix and stir till the chocolate is completely melted and incorporated.
Set aside to cold for a while.
Heat the oven to 375F.
Lightly grease a shallow 1-qt pudding mold, souffle dish or possibly cake pan with the 1 Tbsp.
of softened butter.
Cover the bottom of the dish with a 1/2-inch layer of the toasted bread crumbs.
Spoon a thick layer of the applesauce over the crumbs, then add in another layer of crumbs.
Continue alternating layers of crumbs and applesauce finishing with a layer of crumbs.
Dot the final crumb layer with the 1/4-inch bits of butter.
Bake for 25 min on the middle rack of the oven; cold to room temperature.
Just before serving, whip the heavy cream till it holds its shape and pipe or possibly spread the top of the cake with it.
Decorate with dabs of the jam if you like.
Serves 4 to 6.
Ingredients:
butter, without salt
bread crumbs, dry, grated, plain
sugars, granulated
candies, semisweet chocolate
butter, without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
butter, without salt
cream, fluid, heavy whipping
jams and preserves, apricot
Directions:
*Note : fine, dry bread crumbs made from dark rye or possibly pumpernickel bread
Heat the first amount of butter in a large heavy pan over medium heat.
When the foam subsides stir in the bread crumbs and the sugar.
Reduce the heat to low and continue to stir and cook till proportionately browned and the bread crumbs are dry and crisp.
Remove the pan from the heat and stir in the grated chocolate; mix and stir till the chocolate is completely melted and incorporated.
Set aside to cold for a while.
Heat the oven to 375F.
Lightly grease a shallow 1-qt pudding mold, souffle dish or possibly cake pan with the 1 Tbsp.
of softened butter.
Cover the bottom of the dish with a 1/2-inch layer of the toasted bread crumbs.
Spoon a thick layer of the applesauce over the crumbs, then add in another layer of crumbs.
Continue alternating layers of crumbs and applesauce finishing with a layer of crumbs.
Dot the final crumb layer with the 1/4-inch bits of butter.
Bake for 25 min on the middle rack of the oven; cold to room temperature.
Just before serving, whip the heavy cream till it holds its shape and pipe or possibly spread the top of the cake with it.
Decorate with dabs of the jam if you like.
Serves 4 to 6.