Traditionally it was used as a spread for scones but today it is used as a filling for tarts, pies, and cakes. What I like about Lemon Curd is that it does not use exotic ingredients; just eggs, sugar, lemon juice, lemon zest, and unsalted butter. It is similar to a lemon filling or custard in that it is cooked on the stove but yet it does not contain a thickener such as cornstarch (corn flour). We are going to cook the curd in a stainless steel bowl placed over a saucepan of simmering water (a double boiler). This method does take a little longer, but it helps prevent the eggs from curdling which gives the curd all those annoying little specks of cooked egg. Now, lemon curd has to be made with fresh lemons. Rum Balls Recipe With Picture. Rum Balls: To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven.
Put the pecans on a baking sheet and bake for about 8 minutes, or until lightly browned and fragrant. Let cool completely and then chop the nuts finely with a knife or place the nuts in your food processor and pulse until finely chopped. Transfer to a large bowl. Process the vanilla wafer cookies in the food processor until finely ground. Add the crumbs to the finely chopped pecans. Then roll the rum balls in confectioners sugar, finely chopped nuts, or cocoa powder. Can be stored in an airtight container in the refrigerator for several weeks. Makes about 40 rum balls. View comments on this recipe on YouTube Reference: Lovegren, Sylvia. Peanut Butter Balls (Buckeyes) Recipe With Picture. Peanut Butter Balls: Line two baking sheets with parchment or wax paper.
Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20-30 seconds). Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a stiff dough (add more sugar if necessary). Roll the dough into 1 inch (2.5 cm) round balls. Place on the cookie sheets and refrigerate until firm (several hours or even overnight). You can also place the peanut butter balls in the freezer and freeze until firm (I find this makes it easier to dip them in the melted chocolate). Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water.
Note: If you want to make Buckeyes: place a toothpick into each peanut butter ball and dip, one ball at a time, into the melted chocolate, leaving the top quarter of each ball undipped. References: Jones, David. Chocolate Truffles Recipe. Chocolate Truffles: Place the chopped chocolate in a medium sized heatproof bowl.
Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. Place your coatings for the truffles on a plate. Makes 30 small truffles. To Toast Nuts: Preheat oven to 350 degrees F (177 degrees C) and bake nuts (pecans, walnuts or almonds) about 8 - 10 minutes or until brown and fragrant. View comments on this recipe on YouTube References:
Basic Chocolate Pudding. 1.
Combine all ingredients in a blender or a food processor or whisk thoroughly and blend well, making sure there are no lumps. Pour into an 8-cup measure or a 2 1/2 quart soufflé dish. Cover tightly with microwave plastic wrap. Cook at 100% until the pudding boils in a microwave oven, 4 minutes to 4 minutes 30 seconds.