Category — Pastry

5 oz flour
3,5 oz butter at room temperature
a pinch of salt
0,5 oz sugar
1 dl milk

7,5 dl milk
2,5 oz sugar
2 packets vanilla sugar
4,5 oz rice
2 eggs

DOUGH:
Sieve the flour. Make a hole in the flour and put the softened butter in it. Add a pinch of salt and 0,5 oz sugar. Knead into a dough and slowly add 10 dl milk, keep kneading. Cover the dough with a cloth. Rest in the refrigerator for one hour.

RICE MIXTURE:
Mix the rest of the milk (7,5 dl) with 2,5 oz sugar, 2 packets vanilla sugar and the rice. Warm this mixture on low heat until the rice is done. Leave to cool for a while and mix with the eggs – use a mixer.

Roll out the dough with a rolling pin – it should fit a cake tin of about 9,5 inches diameter. Grease the cake tin and put in the dough. Divide the rice pudding over it.

Place everything in a preheated oven (180°C) for 25 – 35 minutes, until the pie is golden brown. Let the rice pie cool before serving.

crust
1 tablespoon soft butter
200 gram chocolate wafer cookies, finely crushed
1/3 cup butter, melted

Brush sides of 10 inch springform pan with soft butter to within 1/2 inch from top of pan. Combine wafer crumbs and melted butter. Press mixture evenly over the bottom and up sides to within 1/2 inch of the topof pan. Refrigerate while preparing filling.

filling
750 gram cream cheese, softened
1 cup sugar
2 tbsp sifted unsweetened cocoa
pinch of salt
4 large eggs
1/3 cup hazelnut liqueur
1 lb bittersweet chocolate, melted
1/2 cup sour cream

Beat softened cream cheese, sugar, cocoa and salt until blended and smooth. Beat in eggs one at a time. Beat in liqueur, then melted chocolate. Blend in sour cream. Pour into prepared pan, smooth top. Bake at 350F for 45-55 minutes or just until center is barely set. Cool completely on wire rack, then refrigerate overnight. Can be refrigerated for 3 days or can be held in freezer for up to 1 month.

topping
1 cup sour cream
bittersweet chocolate curls
icing sugar

To serve: run sharp knife around edge of cake to loosen. Remove pan rim. Spread top of cake with sour cream. Arrange chocolate curls on top. Sieve icing sugar over curls. Makes about 16 servings.
Source: my Fidonet collection.

3/4 c flour, all-purpose
1/8 t salt
1 egg – slightly beaten
1 tb vegetable oil
1 t rum
1/2 cup light beer
vegetable oil for frying
2 egg whites
4 medium apples
1/2 c sugar, powdered
Sift flour and salt into a large bowl. Stir in egg, 1 tb oil and rum. Gradually beat in enough beer to make a medium-thick batter similiar to thickness of whipping cream. Cover bowl – let stand 1 hour.

Heat oil for deep frying to 350F. Immediately before cooking fritters, beat egg whites until stiff and glossy. Use a wooden spoon to fold beaten egg whites into batter.

Peel and core apples – cut into 1/4 inch crosswise slices. Dip in batter, 2-3 at a time, covering completely. Lower into hot oil – fry until golden brown on both sides. Drain on paper towels – keep warm. Repeat until all slices are battered and fried.

Remarks: 24 fritters.

Source: Fidonet – Author unknown.

125 g – 4,4 oz. butter
125 g – 4,4 oz. sugar
125 g – 4,4 oz. peeled, roasted and chopped almonds
750 g – 26,25 oz. flour
3 egg whites, beaten stiff
3 egg yolks
25 g – 0,9 oz. vanilla sugar

Mix the butter with the sugar and the vanilla to a fluffy mass. Add the egg yolks one by one, then add the almonds. Continue by adding the flour and end by folding in the beaten egg whites.

Butter a pastry tin, dust it with flour, pour in the mixture and bake the pie in the middle of a preheated oven (175° C – 355° F) until it is golden.

Yields 1 pie.

Source: my collection, my translation