__GILDA LESTER
Number Of Ingredients 1
Steps:
- Earlier this century the traditional woman's work really was never done. Each week required a full day of baking, of washing and of ironing. Few would return to those days, but it did leave space for quiet family interaction that many feel is unfortunately missing from modern life. "My grandmother had a hearth oven, which she used to bake bread for the week," Gilda Lester recalls. "I helped her, and she always saved a small piece of dough for a pizza for me. I wouldn't give up those days with my grandmother for anything. I helped start the fire, then when the embers had smoldered for just the right amount of time, we cleared the oven for the loaves of bread. Most of my recipes are in my head. They are things that my grandmother, and then my mother, passed on to me."From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
__ELLA SCHULZ
Number Of Ingredients 1
Steps:
- Pillsbury staffers love to notify finalists, for the happiness that accompanies the news is often profound. "There I was," Ella Schulz says, "ill, feeling lonely, my famous sense of humor pretty frayed at the edges. I made up a recipe, just one, scribbled it on a piece of paper...and forgot about it. I really was too miserable to remember anything but my troubles. Then one Sunday, I came home from church and the phone rang! Of course, the BakeOff® Contest was like a dream. . . Now whenever I have a setback, I always remember my happiness at the Bake-Off®."From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
DOLESTER MILES'S LEMON MERINGUE TART
The celebrated pastry chef Dolester Miles learned to bake in a small town called Bessemer, outside Birmingham, Ala. She took the tastes of desserts passed down from her mother and her aunt, and re-worked them with the techniques she has picked up in her more than 30 years at the Birmingham restaurants Highlands Bar & Grill, Chez Fonfon and Bottega. This lemon meringue tart, reminiscent of a Southern icebox cake but with a French feel, is a perfect example. She stirs in white chocolate to give the curd a luscious mouth feel, and finishes it with a drift of soft Swiss meringue toasted with a blowtorch. A few seconds under the broiler will work, too. She cautions cooks never to take their eyes off the tart during that final step. "It'll get away from you fast," she said.
Provided by Kim Severson
Categories pies and tarts, dessert
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- In the bowl of a food processor, place flour, confectioners' sugar and salt, and quickly pulse to combine. Add butter and pulse until the mixture resembles coarse bread crumbs, then add egg yolks and pulse until the dough comes together. Form the dough into a disc, wrap in plastic and chill for at least 1 hour.
- Heat oven to 350 degrees.
- Roll out dough on a lightly floured surface to a thickness of 1/8 inch, then transfer it into a 9 1/2-inch tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, then trim it by rolling your rolling pin over the top of the tart pan edge. Pierce crust all over with a fork and freeze for 30 minutes. Remove from freezer, place tart pan on a baking sheet, and bake for about 20 minutes until golden. Remove tart from baking sheet and let pan cool slightly on a rack.
- Meanwhile, prepare the filling: Separate the eggs, saving 3 of the whites to use in the meringue. In a small saucepan, stir together 1/2 cup/101 grams sugar, the lemon zest and juice and the egg yolks. Cook over medium heat, whisking constantly, until quite warm. Stir in butter and continue to cook, whisking to prevent burning, for about 7 to 10 minutes or until the mixture becomes thick. Remove from heat and stir in the white chocolate until it melts into the mixture.
- Pour lemon mixture through a fine-mesh strainer into a medium bowl and use a spatula to press until just the solids remain. Discard the solids. Spoon mixture into the prepared tart shell and chill for 4 hours.
- Make the meringue: Set up a double boiler and bring the water in the bottom pan to a boil over medium-high heat. Combine the 3 egg whites with 3/4 cup/151 grams sugar in the top of the double boiler and whisk constantly until the sugar has dissolved and the mixture is hot.
- Pour the meringue mixture into the bowl of a stand mixer fitted with the whisk attachment. Whip at medium-high speed for about 2 minutes then increase speed to high and whip for about 4 to 6 minutes more or until the mixture is stiff. Spoon meringue over tart and spread with an offset spatula.
- Using a kitchen torch, brown the meringue lightly, holding the torch about 2 inches away from the tart. Alternatively, place tart under a preheated broiler with the oven rack placed 8 inches from the heat source. Broil 30 to 45 seconds, watching carefully so the meringue turns golden brown and does not burn. Remove tart ring and serve immediately.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 21 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 115 milligrams, Sugar 34 grams, TransFat 1 gram
__ELLA RITA HELFRICH
Number Of Ingredients 1
Steps:
- Did someone invent birthday candles? Christmas trees? Jack-o'-lanterns? If someone did, that someone deserves applause for introducing a whole lot of happiness into a whole bunch of lives.And who came up with taffy apples? Chocolate truffles? Pecan pralines? No one knows, but we know for sure that someone did invent the Tunnel of Fudge Cake, and that someone was Ella Rita Helfrich. She spent days of "trial-and-error baking" to come up with the distinctive treat, and her cake has become an American classic, one which hundreds of thousands of people make for their special celebrations.From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
LESTER'S CHICKEN SPICE RUB
A delicious Chicken Spice Rub recipe from the Lester's cook book. Although I prefer chicken skewers over the barbecue, you can certainly slow cook in a crock pot or even do a beer can chicken. You can use it in a shaker, less the oil of course, or infuse it into oil for a rub
Provided by David L.
Categories Chicken Breast
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- mix ingredients in a bowl.
- rub on chicken.
- cook chicken until thermometer reads 170 F° (temperature is key to great chicken).
Nutrition Facts : Calories 1563.3, Fat 113.7, SaturatedFat 31.3, Cholesterol 487.6, Sodium 7442.7, Carbohydrate 12.8, Fiber 3.8, Sugar 1.1, Protein 117.4
__GILBERT (GIL) SOUCY
Number Of Ingredients 1
Steps:
- A good number of the men who come to the Bake-Off® Contest do so from the army, or from a similar situation in which they've been cooking for their coworkers. Firefighter Gil Soucy works "saving lives, saving homes, saving and helping my brother firefighters." But when times are quiet, Gil doesn't let them stay that way, spicing things up by cooking for the firemen at his station and trying new dishes on them. "It makes for great fun. One time I made some venison, telling them it was steak. It came out good, and I never told them what it was." His fellow firefighters may not always appreciate Gil's mischief, but they always come running when a lively dish like Bean Picadillo Tortillas is served.From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
__GILDA LESTER
Number Of Ingredients 1
Steps:
- Earlier this century the traditional woman's work really was never done. Each week required a full day of baking, of washing and of ironing. Few would return to those days, but it did leave space for quiet family interaction that many feel is unfortunately missing from modern life. "My grandmother had a hearth oven, which she used to bake bread for the week," Gilda Lester recalls. "I helped her, and she always saved a small piece of dough for a pizza for me. I wouldn't give up those days with my grandmother for anything. I helped start the fire, then when the embers had smoldered for just the right amount of time, we cleared the oven for the loaves of bread. Most of my recipes are in my head. They are things that my grandmother, and then my mother, passed on to me."From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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