| Baking
Almond Paste
and Marzipan
Molded to form
flowers, stems, leaves, and other shapes, or rolled out into sheets to
decorate cakes and pastries
Almond Paste
(1 lb.)
2 cups very finely ground blanched almonds
2 1/4 cups sifted confectioners sugar
1-2 egg whites, beaten until foamy
Fondant (optional) *fondant= sticky white icing
Procedure:
Combine Almonds and Sugar in Bowl and stir well.
Gradually stir in egg whites to moisen almond mix. Rol into a ball, knead
until smooth.
Expires: Wrapped and Refriderated Almond Paste
will last for approx 1 week.
Marzipan (1 3/4 lbs.)
2 cups sugar
3/4 cups water
3 1/2 cups finely ground blanched almonds
2 egg whites, beaten till foamy
Confectioners sugar for dusting
Procedure:
Combine sugar and water in a sauce pan. Cook
to 240 F (softball stage).
Remove from heat, stir until cloudy, then stir
in almonds
Stir in egg whites and cook over low heat until
mixture firms slightly. Knead till pliable.
Expires: Wrapped well and Refriderated Marzipan
will last for approx 1 month.
Breads,
Desserts, Appetizers, Entrees
Muffins
Plain Muffin Mix
12 cups white flour
4 T baking powder
2 1/2 cups softened butter
4 cups sugar
8 eggs
4 cups milk
Pies
American
Apple Pie
--------------
1/4
cup light brown sugar
1/4
cup granulate sugar
1
tbs all-purpose flour
1
tsp grated lemon peel
1/4
tsp cinnamon
1/4
tsp nutmeg
6
medium (approx 2lbs.) apples (granny smith), cored, peeled, and sliced
thin
1
cup dark raisins
Procedure
Preheat
oven to 425 degrees, spray pie tin with vegetable oil or cooking spray,
mix all dry ingredients, add remaining ingredients, fill pie crust and
bake till piecrust is golden (approx 35-40 minutes)
1 unbaked
pie crust
Pie
Crust Glaze (helps pie tops brown up nicely)
1
large egg (beaten)
1
tsp granulated suger
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