[CHRISTMAS-RECIPE] Re: ISO RECIPE FOR GALLETTS

Thank you! We DO like them. I also like them as you can sub some of the
flour for ww flour and there's less crust for being diabetic. Those carbs are
terrible for the blood sugar readings. Galettes are "forgiving" for subbing
ingredients. :)

~ Shar ~
Life is unsure, always eat your dessert first. ~Anon

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[CHRISTMAS-RECIPE] Aunt Joanie's Toffee Bars

Aunt Joanie's Toffee Bars

"The New Great American Writers Cookbook", Author: Dean Faulkner Wells


1 cup butter
1 cup packed brown sugar
1 egg yolk
1 tsp. vanilla
2 cups flour
1 (8-oz.) bar milk chocolate (Hershey's works best)
1/2 cup nuts, chopped

Preheat oven to 300 degrees. Mix the first four ingredients. Add flour. Spread in a greased 13 x 10-inch pan.

Bake 20 to 25 minutes. Melt chocolate on top of the stove and spread over the bars while warm. Sprinkle with nuts. Cut into bars.


from the Dec. 2003 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook



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[CHRISTMAS-RECIPE] Raspberry Stirred Custard

Raspberry Stirred Custard

Prep: 5 min Cook: 10 min

Ingredients
1 cup raspberries
1/3 cup granulated sugar
2 Tbs cornstarch
1/4 tsp salt
2 cup half and half
1/2 tsp vanilla extract
4 tsp packed brown sugar

Procedure
1. Divide raspberries evenly among 4 individual serving bowls.

2. Mix granulated sugar, cornstarch and salt in 2-quart saucepan. Stir in half-and-half. Heat to boiling over medium heat, stirring frequently. Stir in vanilla.

3. Spoon custard over raspberries. Sprinkle with brown sugar. Serve warm or cool. Store covered in refrigerator.


Source: "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Servings

 
Enjoy!
Connie W.


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Re: [CHRISTMAS-RECIPE] Re: ISO RECIPE FOR GALLETTS

You are very welcome. Let us know how you like them!

 

Connie W.



>________________________________
> From: "SMQHS@aol.com" <SMQHS@aol.com>
>To: CHRISTMAS-RECIPE@yahoogroups.com
>Sent: Monday, August 13, 2012 12:50 PM
>Subject: [CHRISTMAS-RECIPE] Re: ISO RECIPE FOR GALLETTS
>
>
> 
>Connie, THANK YOU THANK YOU THANK YOU!!!!
>
>~ Shar ~
>
>[Non-text portions of this message have been removed]
>
>
>
>
>

[Non-text portions of this message have been removed]



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[CHRISTMAS-RECIPE] Re: ISO RECIPE FOR GALLETTS

Connie, THANK YOU THANK YOU THANK YOU!!!!

~ Shar ~

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[CHRISTMAS-RECIPE] Apple Galette With Orange - {galette De Pommes a L'orange} and Pastry Crust Dough - {pate Sucree}

Apple Galette With Orange - {galette De Pommes a L'orange}

Serving Size : 8


1/4 cup unsalted butter - (1/2 stick)
2/3 cup sugar
1/2 vanilla bean -- split lengthwise
2 teaspoons grated orange peel
6 cups coarsely-grated peeled Golden Delicious
apples - (abt 3 lbs)
3 tablespoons honey
Pastry Crust Dough -- (see recipe below)
= (2 dough disks)
1 egg -- beaten for glaze

Melt butter in heavy large pot over medium heat. Add sugar; stir until
mixture turns deep golden, about 8 minutes. Scrape in seeds from
vanilla bean; add bean and orange peel. Stir 1 minute. Add apples.
Reduce heat to medium-low; cook until mixture is thick, golden and
reduced to 2 1/4 cups, stirring often, about 40 minutes. Mix in honey.
Cool to room temperature. Discard vanilla bean. (Can be made 1 day
ahead. Cover; chill.)

Preheat oven to 375 degrees. Roll out 1 dough disk on floured surface
to 12-inch round. Transfer crust to 9-inch-diameter tart pan with
removable bottom. Trim dough overhang to 1/2 inch. Fold overhang in
and press, forming double-thick sides. Spread filling evenly in crust.

Roll out second dough disk on floured surface to 12-inch round. Cut
into fourteen 3/4-inch-wide strips. Arrange seven strips diagonally
atop filling, trimming ends of strips at tart pan edges. Form lattice
by placing seven dough strips diagonally atop first seven strips; trim
ends of strips at tart pan edges. Brush lattice with egg glaze.

Bake galette until crust is golden, about 55 minutes. Cool on rack. Serve slightly warm or at room temperature.

This recipe yields 8 servings.

Comments: A country-style fruit tart with a lattice top.

Source:
"Bon Appétit, May 1999"
S(Formatted for MC6):
"03-21-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -

NOTES : Recipe from the article "Desserts: Sweet Traditions" by Jeanne Thiel Kelley


================================================================

Pastry Crust Dough - {pate Sucree}


2 cups unbleached all-purpose flour
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon grated orange peel
1 cup unsalted butter - (2 sticks) -- chilled, and
cut into 1/2" pieces
3 large egg yolks -- beaten to blend

Mix first 4 ingredients in large bowl. Add butter; rub in with
fingertips until mixture resembles coarse meal. Add yolks; mix with
fork until dough begins to clump together. Shape dough into 2 balls for Apple Galette or 1 ball for Apricot Tart. Flatten ball(s) into disk(s); wrap in plastic. Chill 30 minutes. (Can
be made 2 days ahead. Keep chilled. Let dough soften slightly at room
temperature before rolling out.)

This recipe yields plenty of dough for the  "Apple
Galette With Orange".

Source:
"Bon Appétit, May 1999"


NOTES : Recipe from the article "Desserts: Sweet Traditions" by Jeanne Thiel Kelley

 
Enjoy!
Connie W.


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[CHRISTMAS-RECIPE] Harvest Galette

Harvest Galette

Comments
The squash and onion mixtures can be cooked in advance and refrigerated for up to three days. Assemble the galette just before baking.

Ingredients
1 ounce unsalted butter -- (2 tablespoons)
1 tablespoon honey
1 delicata squash -- (1 1/4 pounds) cut into 1/2-inch-thick rounds and seeded
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 onion -- thinly sliced (2 cups)
1 large disk Pate Brisee
All-purpose flour -- for surface
1 pound fresh ricotta cheese
2 large eggs
1 large egg -- lightly beaten, for egg wash
10 fresh sage -- leaves

Procedure
1. Preheat oven to 450 degrees. Melt butter with honey in a small saucepan over medium heat. Arrange squash rounds in a single layer on a rimmed baking sheet, and brush both cut sides with butter-honey mixture. Season with salt and pepper on both sides. Roast until squash rounds are browned on bottoms, about 15 minutes. Remove from oven. Reduce heat to 375 degrees.

2. Meanwhile, heat oil in a large saute pan over medium heat. Add onion, and cook, stirring occasionally, until caramelized, about 20 minutes.

3. Turn out pate brisee onto a lightly floured surface. Roll dough into a 16-inch round, about 1/4 inch thick. Refrigerate for 15 minutes.

4. Stir together ricotta and 2 eggs in a medium bowl. Season with salt and pepper.

5. Spread ricotta mixture over dough, leaving a 1-inch border. Top with onions and squash rounds. Sprinkle with sage leaves, and season with pepper. Fold dough over edge of filling to form a crust. Brush crust with egg wash. Bake until golden brown, 50 to 60 minutes. Serve warm.

Servings
Servings: 12
Yield: Makes one 15-inch galette Serves 12

Nutrition Facts
Nutrition (per serving): 120 calories, 80 calories from fat, 9.1g total fat, 47.8mg cholesterol, 59.9mg sodium, 75.1mg potassium, 4.4g carbohydrates, <1g fiber, 2g sugar, 5.5g protein.

Recipe Type
Food, Fall, Onions, Pate brisee, Ricotta, Squash

Source
Author: Martha Stewart Living, November 2009
Source: Martha Stewart
Web Page: http://www.marthastewart.com/317275/harvest-galette

Additional info:

Delicata squash (Cucurbita pepo) is a winter squash with distinctive longitudinal dark green stripes on a yellow or cream colored background and sweet, orange-yellow flesh. It is also known as the peanut squash, Bohemian squash, or sweet potato squash. Although considered a winter squash, delicata squash belongs to the same species as all types of summer squash (including pattypan squash, zucchini and yellow crookneck squash).
 
The following website defines Pate Brisee and provides a recipe as well.  The Joy of Baking (http://www.joyofbaking.com/PateBrisee.html).

Enjoy!
Connie W.


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[CHRISTMAS-RECIPE] Christmas Galette

Christmas Galette

Comments
This tart takes the best flavors of fruitcake and combines them in a balance of sweet, tangy, and buttery.



Ingredients

Crust
1 1/2 cups all purpose flour
2 tablespoons sugar
3/4 teaspoon salt
10 tablespoons chilled unsalted butter -- (1 1/4 sticks) cut into 1/2-inch cubes
2 tablespoons chilled nonhydrogenated solid vegetable shortening -- cut into 1/2-inch cubes
2 tablespoons ice water -- (or more)


Filling
3 medium Granny Smith apples -- (1 1/4 pounds total)  (about 4 cups) peeled, cored, cut into 1/2-inch cubes
2 firm but ripe medium Anjou or Bartlett pears -- (about 18 ounces)  (about 2 1/2 cups) peeled, cored, cut into 1/2-inch cubes
1 cup assorted moist plump dried fruit -- (such as raisins, cherries, and diced apricots)
7 tablespoons orange marmalade -- divided
4 tablespoons sugar -- divided
1 teaspoon finely grated peeled fresh ginger
3/4 teaspoon ground ginger
Nonstick vegetable oil spray
Vanilla ice cream or sweetened whipped cream

Procedure
1. Mix flour, sugar, and salt in processor. Add butter and shortening; pulse until coarse meal forms. Add 2 tablespoons ice water; pulse until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk and wrap in plastic. Chill 2 hours. DO AHEAD Can be made 1 day ahead. Keep chilled. Let stand at room temperature 30 minutes before continuing.

2. Preheat oven to 425°F. Mix apples, pears, dried fruit, 3 tablespoons marmalade, 3 tablespoons sugar, fresh ginger, and ground ginger in large bowl to coat.

3. Roll crust out between 2 large sheets of waxed paper to 13-inch round. Place sheet of parchment on rimless baking sheet; spray parchment with nonstick spray. Remove top sheet of waxed paper from crust. Invert crust onto parchment, then peel off second sheet of waxed paper. Spoon filling onto crust, leaving 2-inch border around edges. Fold crust border up and over filling, folding and pleating occasionally.

4. Brush crust edges lightly with water. Sprinkle damp crust with remaining 1 tablespoon sugar.

5. Bake galette 50 minutes. Reduce heat to 400°F. Loosely cover filling with small sheet of foil. Bake until crust is deep golden and filling is tender, about 20 minutes longer. Slide knife or offset spatula under galette to loosen from parchment. Cool galette slightly on sheet on rack.

6. Heat remaining 4 tablespoons marmalade and 1 tablespoon water in small saucepan over medium heat, stirring often, until marmalade melts. Spoon marmalade glaze over filling.

7. Serve galette warm or at room temperature with vanilla ice cream or sweetened whipped cream.

Servings
Servings: 12
Yield: 10 to 12 servings

Nutrition Facts
Nutrition (per serving): 257 calories, 87 calories from fat, 9.9g total fat, 29.2mg cholesterol, 179.6mg sodium, 86.4mg potassium, 40.4g carbohydrates, <1g fiber, 13.7g sugar, 2.4g protein.

Recipe Type
how to bake, , pie recipes, , christmas food, , desserts, , easy recipes


Source
Author: Photograph by Laura Letinksy
Source: Bon Appetit
Web Page: http://www.bonappetit.com/recipes/2008/12/christmas_galette
Copyright: December 2008

 
Enjoy!
Connie W.


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[CHRISTMAS-RECIPE] Apple and Cranberry Galette

Apple and Cranberry Galette

Comments
This beautiful open-faced pastry glistens with scarlet cranberries nestled among golden apple slices. Filled with already-simmered fruit, the galette bakes quickly and evenly.

Ingredients
For the pastry:
1 3/4 cups all-purpose flour
6 Tbs white cornmeal
2 tsp sugar
3/4 tsp salt
12 Tbs (1 1/2 sticks) cold unsalted butter, cut into chunks
6 Tbs sour cream
1/2 cup ice water
For the filling:
8 large Granny Smith apples, about 4 lb. total
1/2 cup sugar
1/2 cup water
3 Tbs honey
3 Tbs fresh lemon juice
1/2 tsp ground cinnamon
1 1/2 cups fresh cranberries
2 Tbs unsalted butter, cut into thin slices
Sugar for dusting (optional)

Procedure
1. To make the pastry, in a food processor, combine the flour, cornmeal, sugar and salt. Scatter the chunks of butter over the top and pulse for a few seconds until the butter pieces are the size of small peas. In a small bowl, whisk together the sour cream and ice water. Drizzle the mixture over the dough and pulse for a few seconds until the dough is smooth and clings together. Pat the dough into a ball, wrap in plastic wrap and refrigerate for 20 minutes.

2. Meanwhile, to make the fruit filling, peel, core and slice the apples. In a large fry pan over medium heat, combine the sugar, water, honey, lemon juice and cinnamon and heat, stirring, until the sugar dissolves. Stir in the apple slices and simmer until opaque, 5 to 7 minutes. Using a slotted spoon, transfer the apple slices to a bowl and let cool slightly.

3. Add the cranberries to the juices in the fry pan and simmer until they start to pop, about 2 minutes. Transfer the cranberries to the bowl with the apples. Increase the heat to medium-high, boil the juices until reduced slightly and spoon over the fruit.

4. Position 2 racks in the middle of the oven and preheat to 400°F.

5. Divide the ball of chilled pastry dough in half. On a lightly floured work surface, roll out each half into a round about 12 inches in diameter. Fold each pastry round in half, transfer to separate baking sheets or pizza pans and unfold. Divide the fruit filling equally between the pastry rounds and spread it in an even layer, leaving a 1 1/2-inch border uncovered. Fold the border over the fruit, pleating the edges to form a broad rim. Lay thin slices of butter over the exposed fruit.

6. Bake the galettes, switching the pans between the racks and rotating them 180 degrees at the midway point, until the pastry is golden brown and the apples are tender, 35 to 40 minutes.

7. Transfer the pans to wire racks and let the galettes cool completely on the pans. Cover and store at room temperature until ready to serve. Sprinkle with sugar just before serving. Makes two 9-inch galettes.

Servings
Servings: 10

Nutrition Facts
Nutrition (per serving): 207 calories, 36 calories from fat, 4.2g total fat, 9.9mg cholesterol, 266.4mg sodium, 70.5mg potassium, 40.3g carbohydrates, 1.8g fiber, 17.3g sugar, 3.1g protein.

Recipe Type
Breakfast

Source
Author: Lou Seibert Pappas
Source: Adapted from Williams-Sonoma, Thanksgiving Entertaining,by Lou Seibert Pappas (Simon & Schuster, 2005 ).

 
Enjoy!
Connie W.


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Re: [CHRISTMAS-RECIPE] ISO RECIPE FOR GALLETTS

I have a number of recipes for galette. I post them individually to make it easier to copy.

 
Enjoy!
Connie W.



>________________________________
> From: Penny <pennymccumbers@aol.com>
>To: CHRISTMAS-RECIPE@yahoogroups.com
>Sent: Wednesday, August 1, 2012 8:15 PM
>Subject: [CHRISTMAS-RECIPE] ISO RECIPE FOR GALLETTS
>
>
> 
>I know Christmas is not for month's away but I am starting early getting my recipes together. Does any one have a recipe for Galletts. I recently got a waffle iron and going to put in to good use.
>
>
>
>
>

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[CHRISTMAS-RECIPE] ISO RECIPE FOR GALLETTS

I know Christmas is not for month's away but I am starting early getting my recipes together. Does any one have a recipe for Galletts. I recently got a waffle iron and going to put in to good use.



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