Re: perfect gf Valentine's Day Treats

[Guest guest]

Can you clarify one sentence for me?

You write, "

·

Place the rimmed baking sheets

on a wire rack and let cool about 2 minutes; transfer cookies to another rack

to cool completely. "

Do I remove the cookies from the baking sheets before transfer to another rack to cook completely? Or, is a baking sheet transferred?

Thanks.

-----Original Message-----

From: TrVerb <TrVerb@...>

< >

Sent: Mon, Feb 14, 2011 12:05 pm

Subject: [ ] perfect gf Valentine's Day Treats

I just made these two (naturally gluten-free) easy-to-make recipes and I can vouch for their absolute deliciousness! I can't wait to share them with my husband and children tonight -- though it is going to be hard for me to stop snacking on the cookies. Just fyi, I made the almond wafers two ways -- with slivered almonds, as is called for in the recipe; and with pecan pieces. Both turned out really well. (Recipes from the Chronicle, Flo Braker, 1/30/11)

Happy Valentine's Day!

Tristan

Chocolate Pots de Creme

Serves 6

Thanks to Gayle Pirie and of San Francisco's Foreign Cinema for sharing this recipe. You can make these up to three days before serving.

3 ounces bittersweet chocolate, such as Guittard, Ghirardelli or Tcho,1/2 cup whole milk3/4 cup heavy cream3 large egg yolks1/4 to 1/3 cup sugar, depending on taste-- Whipped cream, for garnish, if desired

Instructions: Preheat the oven to 300°. Grate chocolate or use a serrated knife to "shave" chocolate into fine pieces; place in a small bowl and set aside.

Heat the milk and cream in a medium saucepan over medium heat until you see small bubbles form along the edges of the pan. While stirring, slowly pour the heated milk-cream mixture over the chocolate and stir to melt the chocolate and blend thoroughly. Set the mixture aside to cool slightly.

In a medium-size bowl, gently combine the egg yolks and sugar with a wooden spoon until the sugar is dissolved. Do not create too many bubbles as you mix; they will be hard to settle. Slowly pour the chocolate mixture into the egg yolk mixture, stirring constantly. Pour through a fine-mesh sieve into a large glass measuring cup.

Arrange six 1/2-cup (4 ounces) ramekins or custard cups in a deep baking dish or roasting pan. Divide the chocolate mixture evenly among the ramekins (approximately 1/4 to 1/3 cup in each). Use a toothpick to pop any residual bubbles on the surface, if necessary.

Fill the pan with hot water to reach about halfway up the sides of the ramekins, and cover loosely with foil to prevent a skin from forming on the creams. Bake until the creams are firm at the edges but still quiver in the center when gently shaken, about 15-20 minutes. Don't overbake, or the chocolate cream will be grainy.

Remove the pan from the oven and immediately but carefully remove the ramekins from the water. Allow to cool completely before covering and refrigerating for at least 2 hours or overnight to set. Serve chilled, dolloped with whipped cream, if desired.

Per serving: 244 calories, 3 g protein, 20 g carbohydrate, 18 g fat (10 g saturated), 150 mg cholesterol, 29 mg sodium, 0 g fiber.

Naomi's Almond Wafers

Makes about 3 dozen

I have these on hand at all times for unexpected company, get-well gifts or to accompany a cup of tea at a neighbor's.

2 large egg whites3/4 cup powdered sugar (spoon and sweep)1/8 teaspoon salt1/2 teaspoon pure almond extract1/2 teaspoon pure vanilla extract3 cups (10 1/2 ounces) almond slices, blanched or natural

Instructions: Center a rack in the oven and preheat the oven to 350°. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.

Place the egg whites in a large bowl; add the powdered sugar and salt, and whisk the ingredients together just until the sugar is incorporated. Stir in the almond and vanilla extracts. Add the almonds and toss the ingredients with a rubber spatula until the nuts are evenly coated.

Working in batches, scoop 1-tablespoon clusters of the mixture (just slightly mounded), onto the prepared baking sheets. Flatten the mounds with the tines of a fork until the cookies are thin, fairly wafer-like and spaced at least 1/2-inch apart.

Bake until the cookies are amber-gold in color and the undersides are not moist or sticky, about 13 to 15 minutes.

Place the rimmed baking sheets on a wire rack and let cool about 2 minutes; transfer cookies to another rack to cool completely. Allow sheets to cool slightly before continuing with the next batch.

Store at room temperature in an airtight container for up to 1 week.

Per cookie: 59 calories, 2 g protein, 4 g carbohydrate, 4 g fat (0 g saturated), 0 mg cholesterol, 11 mg sodium, 1 g fiber.

Sent from my tin can and string. Please excuse mumbling and static.