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Kourabiedes - Greek Butter Cookies Recipe

June 10, 2010 by dataentry2  
Filed under Dessert, Easy, Easy International Food Recipes, Easy Recipes, New International Food Recipe, New International Recipes

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greek cookie recipeA nice light Greek Dessert Recipe. The kids will love you for this delightful treat. These cookies are traditionally served at celebrations.

Ingredients to make Greek Butter Cookies Recipe:

4 Sticks Sweet, Unsalted Butter
½ cup powdered sugar
1 egg yolk
1 tsp. vanilla extract
5 cups flour

Instructions to make Greek Butter Cookies Recipe:

Melt butter in microwave on high in large microwave safe dish for thirty seconds. It doesn’t need to be completely melted. Pour melted butter into large mixing bowl and beat on high speed with a hand mixer until creamy in texture. Add powdered sugar and beat on low until sugar is mixed in and then move to high speed.

Beat on high for about a minute. Add egg yolk and vanilla extract and beat until well blended. Set mixer to medium and beat in flour until well mixed.

Mixture will be crumbly and eventually start to collect together.Preheat oven to 350. Roll dough into a 1 to a 1 ½ inch ball and flatten slightly with your hand. Place on ungreased cookie sheet an inch apart. Bake 15-20 minutes at 350 until cookie has a slight golden color.

Let cool completely on cookie sheet. Using a flour sifter, place extra powdered sugar in it and shake over the cooled cookies. I serve them in baking cups - it makes it a lot easier.

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Quick Crepes

July 13, 2009 by Firehouse Chef  
Filed under Buffet, Cooking Videos, Dessert, Easy, Microwave, New International Food Video, fried

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Quick Crepes - This fabulous, French inspired dessert recipe, is as quick and easy as it is delicious and pretty. Serve it to your next guests, and don’t feel bad about not telling them how secretly simple this International dessert really is.

 

How To Make Quick Crepes Video

Image Source: Jaime Walsh

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Chocolate Amaretti Cheesecake

June 30, 2009 by Firehouse Chef  
Filed under Baked, Boiled

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  Chocolate Amaretti Cheesecake - If you love the rich, creamy texture of cheesecake, then this Italian version is a “must try”. Big chunks of delectable amaretti, are grinded and added to melted chocolate, to create the base of this unique, International recipe for cheesecake, then the creamy cheesecake filling is put on top of that! Mmm, can you say “out of this world”?

Prep Time: 30 mins
Cook Time: 45 mins
Main Ingredient: Chocolate, Cheesecake
Difficulty Level: 3

Ingredients to make Chcolate Amaretti Cheesecake

CRUST:
7 oz Amaretti (see note)
2 Tbsp granulated sugar
1 oz unsweetened chocolate,1 sqare
5 Tbsp sweet butter

FILLING
6 oz semisweet chocolate
7 oz Amaretti
4 oz almond paste
1/3 cup Amaretto liqueur
1 1/2 lb cream cheese
1/4 cup granulated sugar at room temperature
4 eggs (large or extra-large)
1/2 cup heavy cream

Directions to make Chocolate Amaretti Cheesecake

Step 1:(CRUST) Butter the sides only (not the bottom) of a 9-inch spring-form pan (2 1/2-3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl. Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don’t wash the double boiler; you’ll be using it again in a minute.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer. Refrigerate while you prepare the filling.
Step 2:(FILLING) Adjust rack 1/3 up from the bottom of the oven and preheat to 350 deg. F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool. Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed, and set aside.
Step 3:the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix. Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don’t worry if the mixture comes almost to the top; it won’t run over.) Bake 45 minutes. It will seem soft and not done, but don’t bake any more; it will become firm when chilled.
Step 4:NOTES Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you’re going to grind some of the wafers and break the others into chunks, it doesn’t matter which size you start with.

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