Room For Dessert Pastries
Recipes: cake, pies, cheesecake, cookies, bread & more
Almond Crisp-Tart
Almond Crisp-Tart Recipe
(Croccante)
Ingredients
- Sweet almonds, four and a half ounces.
- Granulated sugar, three and a half ounces.
Preparation
- Skin the almonds, divide the two parts and cut each part into small pieces. Put these almonds so cut at the fire and dry them until they take a yellowish color, but do not toast.
- Meanwhile put the sugar on the fire in a saucepan and, when it is perfectly melted, pour the almonds hot and already slightly browned. Now… Continue reading
Macaroon Recipe
Making Macaroons 
Ingredients
- Powdered sugar, ten and a half ounces.
- Sweet almonds, three ounces.
- Bitter almonds, one ounce.
- Two whites of egg.
Preparing Macaroons
- Skin the almonds and dry them in the sun or on the fire, then chop and grind very fine with one white of egg poured in various times.
- Put half of the sugar aside, stirring and kneading with your hand.
- Pour everything in a large bowl and, always mixing, add half of the other white of… Continue reading
Peanut Brittle Deluxe
Peanut Brittle Deluxe Recipe
Peanut Brittle Deluxe Ingredients
- 2 cup sugar
- 1 cup dark corn syrup
- 1/4 cup water
- 1 1/2 cup salted peanuts
- 2 tbsp. butter
- 1 tsp. vanilla
- 2 tsp. soda
Baking Tip:
Candy thermometers are delicate instruments. Don’t plunge your candy thermometer directly into boiling liquid. Instead, place your candy thermometer in a pan of water and slowly bring to a boil. Once the boiling point is reached, you may use to measure temperature of your candy.… Continue reading
Old-Fashioned Lemon Sours
Lemon Sours Recipe
These were always one of my favorites growing up! I used to look forward to our church’s Fall Harvest Festival every year because I knew there would be a big plate of these delicious lemon sours sitting there. It’s been years since I’ve had them but when I found this recipe in a box of old recipes, I had to make them. They’re even better then I remember as a child.
Lemon Sours Ingredients
- 1 cup sifted… Continue reading