The Birkett Mills » dessert

Buckwheat Walnut Bars

admin — Tue, 22 Sep 2009 18:20:21 +0000

Crust:

Grease a 9 x 12 baking pan. Preheat oven to 350°.
Mix confectioners sugar, flour, buckwheat flour, salt & cinnamon.
Add butter – cut in with a fork or pastry blender. Mix till fine crumbs form. Pat into the baking pan. Bake for 20 min., then remove from oven.

Topping:

Melt butter. Mix in remaining ingredients. Spread over crust.
Put in the oven and bake for 25 to 30 min. longer. Cool completely.

Pear Tart Supreme

admin — Tue, 22 Sep 2009 18:06:21 +0000

Combine flours, sugar, and salt. Cut in butter or shortening with pastry blender until particles are pea-size.
Combine lemon juice, milk, and egg yolk. Sprinkle over flour mixture, toss with fork until all flour is moistened and dough forms. Gather dough in ball. Press (or roll) dough into 12-inch tart shell. (Pie pan or individual tart shells can be substituted). Prick bottom and sides of pastry with fork; chill.
Brush with lightly beaten egg white. Bake at 475° for 12-14 minutes or until lightly browned. Cool before filling.
In wide pan or skillet, bring 1 cup water, sugar, and lemon juice to boil.
Peel, core, and halve pears. Place halves cut side down in single layer in boiling liquid. Spoon liquid over pears, cover, reduce heat, and simmer 5-8 minutes or until pears are poached but firm.
Remove pears; drain on paper towels. Combine cornstarch with 1 tbsp. water. Add to poaching liquid. Bring to boil, cooking until thickened and clear, stirring constantly; cool.
Whip cream cheese and add thickened pear syrup. Spread on bottom of baked tart shell. Arrange pears cut side down over filling.
Melt chocolate and butter in small saucepan (or microwave), stirring until smooth. Drizzle over pears. Chill.

Deluxe Buckwheat Almond Cake

admin — Tue, 22 Sep 2009 15:36:13 +0000

Oil bottom of 9 x 1-1/2 inch round cake pan and line with waxed paper. Finely grind almonds in food processor, blender or nut-chopper.

In large bowl, cream butter and 6 tablespoons sugar. Beat in yolks, one at a time. Stir in vanilla and almonds.

In medium bowl, beat egg whites and salt to soft peaks; gradually add remaining sugar, beating until soft, glossy peaks form. Lightly fold 1/4 beaten whites into batter. Sift 1/4 flour over batter; combine lightly. Alternately add remaining whites and flour in this manner.

Pour batter into pan. Bake at 350° for 30 minutes or until tester inserted into center comes out clean. Cool on rack 10 minutes; remove from pan.

When cool, slice horizontally into 2 layers. Place bottom layer, cut side up, on plate; spread with preserves. Top with remaining layer, cut side down. Place doily on top; sprinkle with confectioners’ sugar; remove doily.

Creamy “I can’t believe it’s not rice” Pudding

admin — Tue, 22 Sep 2009 15:07:21 +0000

Follow cooking instructions on the box for foolproof fluffy formula #2, using water as the cooking liquid and omitting salt and pepper.

Beat together eggs, milk and honey until well-blended; add vanilla extract, cinnamon, lemon peel, nutmeg and rum.

In a large bowl, combine groats, apple, raisins and milk-egg mixture; mix thoroughly. Spread pudding into buttered 8-inch square pan.

Bake at 350°F for 25-30 minutes, stirring every 5 minutes. Remove from oven, let cool 15 minutes, then stir in sour cream.

Serve warm or cold, garnished with whipped cream and chopped nuts and/or fresh fruit.

Applesauce Kasha Cookies

admin — Tue, 11 Aug 2009 14:59:15 +0000

Sift together flour, soda, baking powder, salt and spices; set aside.

In large mixing bowl, cream butter and brown sugar until light and fluffy, then beat in egg and applesauce. Slowly stir in flour mixture; mix well. Add oats, raisins and kasha.

Drop mixture by teaspoons onto greased baking sheets. Bake at 375° for 10 minutes or until golden brown.

Crispy Sugar Cookies

admin — Tue, 11 Aug 2009 14:26:52 +0000

In mixer bowl, cream butter and sugar; beat in eggs and vanilla. Stir or sift flour and baking powder, add along with kasha to form a fairly firm dough. Chill one hour or until dough is stiff enough to roll. On lightly floured board, roll dough 1/4-inch or thinner. Cut with cookie cutters. Place on ungreased baking sheets. Bake at 375° for 6-8 minutes or until edges begin to brown. Decorate or leave plain.

1-2-3 Sunshine Orange Pudding

admin — Tue, 11 Aug 2009 14:12:18 +0000

In a heavy-bottomed saucepan, combine juice, water and buckwheat. Cook covered over low heat, stirring occasionally, for approximately 45 minutes or until buckwheat granules are tender and translucent and have absorbed most of the liquid.

Remove from heat and gradually stir in sweetener to taste (about ¼ to 1/3 cup sugar).

Serve at room temperature or chilled with fresh fruit.