Latest Filling Recipes

Strata

This is always a favorite for holidays, family, special ocassions. I like to serve it with a variety of sweet and regular breads. There is no wrong way to make this. After the eggs and milk, the rest you create. Have fun and enjoy!

Neerday Steak Pie

The way we dine on Ne'erday (New Year's Day) in Scotland! We usually buy these from the butcher's - at least, from those who are still allowed to make their own pies on the premises. Bought pies usually come in the familiar foil dish we call an 'ashet', (from the French word 'assiette' for 'plate'), usually without pastry on the bottom, but just the meat and gravy topped with (usually) a puff pastry lid. The trouble is, you can't be sure what you're getting in terms of meat content. The only way to be sure is to make your own at home, using good-quality beef. It's all right to use ready-made pastry, if you haven't the time or inclination to make your own. Traditionally a Scottish steak pie contains only beef and gravy, but the pie police won't arrest you if you add mushrooms and/or kidney! But then it won't be Scottish! I've added some of these variations below. Heavily adapted from several recipes, notably those of Alastair Hendy and Delia Smith.

Slightly Soused Seeded Sourdough

Whole grain cereal, sunflower seeds and dried fruit get a tad tipsy on Grand Marnier before being kneaded into a whole wheat and rye sourdough and baked to crispy perfection! Raisin bread just won't seem the same anymore. I was inspired by a Wild Yeast recipe I saw http://www.wildyeastblog.com/2 009/12/06/fruit-and-nut/ for a fruit and nut studded sourdough loaf taken from the book "Bread Matters". Since I had a ton of random ingredients to use up and a starter to refresh anyway, I modified Susan's ingredients but kept her basic method to create this delicious, hearty loaf.

Black Bean Tamale Soup

Working on liquidy foods for my post-wisdom teeth removal, I threw this together for a couple day's worth of dinners!

Walnut Filling For Cookies Or Strudel Hungarian

Who can best tell the tale than the cook herself: ..."Walnuts grow in abundance in Hungary. Walnuts are used in most nut studel recipes, kipfels, and nut cookies. The baked in a recipe walnut flavor is very different from the toasted walnut flavor. It is a more delicate and buttery flavor that lends itself to Hungarian pastries. You can never have enough walnuts on hand. Be sure you buy fresh walnuts, they can go rancid if old. Store them in the freezer or refrigerator. Always taste your walnut before using them in a recipe. You can avoid a disaster if they are rancid. This is the same filling for Walnut Strudel but halved. Regards, June Meyer."

Banana Cream Cake With Strawberry Cream Filling

Banana Cream Cake with Strawberry Cream Filling.

Franfurter Kranz Frankfurt Crown Cake

This is German influence cake. The Frankfurter Kranz (or Frankfurt Crown Cake) is a cake speciality from Frankfurt am Main. Shaped like a crown in a ring shape, it is filled with buttercream (and also possibly jam or jelly) and topped with caramel-covered brittle nuts, called Krokant.

Italian Pastry Cream Recipe - Crema Pasticcera

All the messages from the Spam folder] Trash [Emptyall the messages from the Trash folder] Search Shortcuts My Photos My Attachments My Folders [Adda new folder - Edit folders] Agora Financia... Appetizers (165) Awsome Custard... Awsome Salads Baking Tools a... (7) Balloons (4) Bar-B-Que (158) Beverages (172) Boysenberry (36) Bread Pudding (67) Breads and Don... (495) Breakfast (546) Brownies (90) Business (3) cake decoratin... (66) Cake Frostings... (192) Cakes (1150) Candy (221) Character Mode... (3) Cheesecakes (510) Chef Neil Perr... (20) Chicken Wings (56) Chinese (228) Cisco (3) Coffee (24) Computer Futur... Computer Stuff (30) Cookie Decorat... (30) Cookie Recipes... (1) Cookies (852) Cream Custards... (516) Crusts (126) Cupcakes Like ... (122) Dessert Bottom... (16) Desserts (242) Dim Sum (45) Divorce Stuff (2) European Gastr... Flavors of Mex... (21) Food and Wine ... (61) French Cooking (16) French Pastrie... (123) French Pastry ... (20) FuckFace (3) German Cooking (18) German Dessert... (55) Ghiradelli (27) Godiva Recipes (45) Great Holiday ... (19) Great Soups (13) greatchefs.com (34) Guamainian Foo... (12) Heritage Recip... (38) Holiday Meal I... (44) Ice Cream (661) In Search Of t... (111) International ... (173) Investments (21) Italian Cookie... (164) Italian Cookin... (204) Italian Desser... (251) Jams (2) Japanese Culin... (56) Japanese Desse... (87) Korean Recipes (5) KoreanBarbque (97) Kurlow Main Ingredien... (7) Make Again But... Make it again ... (1) Marshmello (35) Mexican (55) Mousse (88) NMAP LINUX NMAP SOLARIS NMAP Windows Olive Garden (19) Pasta Includes... (11) Pies (453) Piping (14) Poach Eggs and... (9) Real Estate Recipe Toss Ou... (2) Recipes (669) Restaurant Rec... (155) SaladsNVeggies (269) SaucesFruitMea... (161) SCFF (53) Scicily - Ital... (18) Seafood (448) Secret Copycat... (32) Security (17) Side Dishes (51) SMC (5) Souffle (34) Soups and Stew... (207) sponge cake (143) Sucky Ingredie... The Cellar Clu... (51) Torani (87) Tortes and Tri... (281) Travel (47) Tried Receipes... Under 30 minut... (2) Vintage Recipe... (14) Where is MY Oa... (13) Wholesome Good... Go to Previous message | Go to Next message | Back to Messages Mark as Unread | Print Flag this message Italian Pastry Cream Recipe - Crema Pasticcera Recipe Monday, December 14, 2009 11:05 AM From: This sender is DomainKeys verified "irene rodriguez" Add sender to Contacts To: tiger_rodrigu1966@yahoo.comCrema pasticcera, pastry cream, is one of the basic ingredients used in Italian pastries and cakes: it's the creamy custardy filling of the layer cake, or the cream you find in your morning pastry, or the creamy base of your pudding. In short, Italian desserts wouldn't be quite the same without it.

Chocolate Pastry Cream

Chocolate pastry cream can be used in profiteroles, or cream puffs, Napoleons, éclairs, tarts, and Génoise cake. This one is especially good piped into tart shells and topped with raspberries and try an extraordinary whip cream topping. Finally, try drizzling the combination of a raspberry sauce and chocolate sauce, sparingly of course.

Grandma Jerger Kipfels Or Horseshoes

..."Kipfels or Kifflies were always present at any family gathering, be it a birthday, shower, anniversary, wedding or just a get together. They are made from a rich dough. Every family had their own recipe which was handed down through the generations. You could always identify whose Kipfels you were eating, either by dough flavor, fillings which contained either poppy seed, prune, apricot, cinnamon and chopped walnuts or cream cheese, or by topping or shape. There was always an underlying competition among the women as to who’s Kipfels were best. They are not large, but big enough for three or four bites. Kipfels would be stacked into pyramids. They were served with coffee after a large meal. You always had room for two or three. These are Eastern European in origin. They have their roots in Austria, Hungary, Serbia, Croatia, Yugoslavia, Romania and Turkey. There are hundreds of variations. Regards, June Meyer."