Kathryn's Comments

Topic

Desserts

Recipe

French Vanilla Ice Cream

Prep Time: 30 minutes Cook Time: 8-24 hours cook time: 30 minutes Servings: Yield: about 1 quart Ingredients 1 cup whole milk 2 cups heavy cream 3/4 cup white sugar pinch of salt 4 to 6 large egg yolks 1 tsp. pure vanilla extract Directions Put the container the

Black Bottom Pie

Difficulty: Medium Ingredients Crust: 30 vanilla wafers (140g), crushed 1/2 cup (70g) pecans, chopped 1/3 cup butter, melted French Silk Filling: 1 1/2 ounces bittersweet chocolate, melted 1/4 cup butter 1/3 cup sugar pinch salt 1/2 teaspoon vanilla 1 egg Bavarian Cream Filling: 3/

Best Carrot Cake

Servings: 1 3-layer cake Source: Gary Hayes Ingredients Cake: 2 cups sugar ¾ cup buttermilk ¾ cup vegetable oil 3 plus one egg yolk eggs beaten 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda ½ teaspoon salt 2 teaspoons ground cinnamon 2 cups grated carrots 1 cup chopped walnuts

Joconde

Source: Joe Pastry Ingredients 6 egg whites room temperature 1 ounce granulated sugar 8 ounces blanched almonds ground to powder in a food processor 8 ounces powdered sugar sifted 6 large eggs room temperature 2½ ounces all-purpose flour 1½ ounces clarified butter, melted Description The main difference between joconde and

Chocolate Almond Shortbread

Servings: About 80 2-inch cookies Source: Adapted from Bo Friberg/The Professional Pastry Chef Ingredients 2 eggs 200 grams almond paste broken into lumps (7 oz package) 14 ounces unsalted butter at room temperature 200 grams granulated sugar ¼ teaspoon baking soda ½ teaspoon vanilla extract 510 grams bread flour 1 cup

Sweet Tart Dough

Servings: Serves: 4 22cm Source: Desserts by Pierre Herme Ingredients 10 ounces (285g) (2½ sticks) unsalted butter, at room temperature 1½ cups (150g) powdered sugar sifted ½ cup (100g) finely ground almond powder lightly packed. (I use a food processor to make this from slivered almonds) ½ teaspoon salt ½ teaspoon vanilla bean

Classic Vanilla Buttercream Frosting

Servings: 2.5 cups Source: Savory Sweet Life Ingredients 1 cup unsalted butter softened, like ice cream 4 cups confectioners sugar sifted (450g) ¼ teaspoon table salt 1 tablespoon vanilla extract 4 tablespoons milk or heavy cream Directions Beat butter for a few minutes with a mixer with the paddle attachment

Vanilla Wafers

Servings: 70 cookies Source: Alton Brown, adapted Ingredients 200 grams flour ¾ teaspoon baking powder ½ teaspoon kosher salt 1 stick unsalted butter, room temperature 100 grams sugar 1 large egg, room temperature 2 tablespoons vanilla extract 1 tablespoon whole milk Directions Position 1 oven rack in the top third of the

Hollander Tart

Cook Time: 30 to 35 minutes Servings: 1 pie Source: Odense Almond Paste Ingredients 1 recipe of sweet tart dough 10 ounces apricot preserves 1 roll almond paste cut in small pieces ½ cup granulated sugar 1/2 cup unsalted butter, at room temperature (1 stick) 3 eggs at room temperature

Foolproof Pie Dough

Servings: Serves: double crust for 9" pie Source: Cooks Illustrated Ingredients 215g unbleached all-purpose flour, plus 140g unbleached all-purpose flour 1 teaspoon table salt 2 tablespoons sugar 12 tablespoons cold unsalted butter 1½ sticks, cut into ¼-inch slices ½ cup chilled solid vegetable shortening cut into four pieces ¼ cup vodka