Beehives

BEEHIVE COOKIES (CZECH TRADITIONAL VCELI ULY)



Beehive Cookies (Czech Traditional Vceli Uly) image

These traditional Czech no-bake filled cookies are usually made around Christmastime. They're made with a wooden or plastic beehive mold, but it's possible to use a walnut shell as well. Coat them with ganache, powdered sugar, or cocoa. To enhance the flavor, make the cookies two or three days in advance.

Recipe From allrecipes.com

Provided by Sonya M. Shafer

Categories     World Cuisine Recipes     European     Eastern European     Czech

Time 2h

Yield 24

Number Of Ingredients 14

3 ⅓ cups vanilla wafer cookies, crushed
2 tablespoons water
1 ¾ cups confectioners' sugar
⅓ cup butter, room temperature
¼ cup rum
3 tablespoons unsweetened cocoa powder
½ cup butter, room temperature
¾ cup confectioners' sugar
2 tablespoons rum, or to taste
1 tablespoon sweetened condensed milk
1 egg yolk
¼ cup unsweetened cocoa powder, for dusting
¼ cup confectioners' sugar, for dusting
24 vanilla wafer cookies
Calories273.2 calories
Carbohydrate37.1 g
Cholesterol25.7 mg
Fat12.9 g
Fiber1.1 g
Protein1.9 g
SaturatedFat5.8 g
Sodium142.1 mg
Sugar14 g

Steps:

  • Combine the cookie crumbs, water, 1 3/4 cups confectioners' sugar, 1/3 cup butter, 1/4 cup rum, and cocoa powder. Work the mixture into a smooth dough, wrap it in plastic, and refrigerate for 1 hour or until firm.
  • Beat the 1/2 cup butter with 3/4 cup confectioners' sugar. Mix in 2 tablespoons of rum, sweetened condensed milk, and egg yolk.
  • Grease a beehive mold or a walnut shell and coat it with cocoa or confectioners' sugar. Divide the chilled dough into balls to fit the size of your mold. Roll the balls in cocoa or sugar. Push the dough into the mold and make a hollow in the center.
  • Use a pastry bag or sandwich bag with the corner snipped off to pipe the filling in the cookie shell. Cover the filling with a vanilla wafer (the beehive "base"), and carefully remove the mold. Repeat with the remaining cookies. Store beehives in a cool place. Flavor will improve for 2 or 3 days.

PEACH BEEHIVES WITH HARD SAUCE



Peach Beehives with Hard Sauce image

These wonderful beehives melt in your mouth! Make sure each peach is completely wrapped and sealed in the pie dough strips. This way the peach skin practically dissolves during baking. This dessert is delicious, rich and different, a treat your family and company will enjoy.

Recipe From allrecipes.com

Provided by Linda B. II

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 55m

Yield 4

Number Of Ingredients 8

4 small ripe peaches, washed and dried
1 (9 inch) prepared, unbaked pie crust, thawed
¼ cup butter
½ cup confectioners' sugar
1 teaspoon vanilla extract
¼ teaspoon ground allspice
1 pinch salt
¼ cup heavy cream
Calories444.2 calories
Carbohydrate36.6 g
Cholesterol50.9 mg
Fat32 g
Fiber1.7 g
Protein3.2 g
SaturatedFat14.4 g
Sodium321.8 mg
Sugar15.4 g

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease the bottom of a shallow baking pan.
  • Unroll the prepared pie crust onto a lightly floured surface, and cut into 1/2 inch wide strips. Place peach stem side down, and wrap strips of dough--over-lapping rows--around the fruit so it's completely covered. For ease, twirl the peach while holding the pastry in place and overlap rows. When completely wrapped, the peach will resemble a beehive. Make sure the entire peach is covered and sealed inside the crust. Repeat with remaining peaches. Arrange the wrapped peaches in a shallow baking pan.
  • Bake peaches in preheated oven until crust turns golden brown, 35 to 40 minutes.
  • Meanwhile, cream butter with 1/4 cup confectioners' sugar in a mixing bowl until light and fluffy. Beat in the vanilla extract, allspice, salt, and heavy cream until well blended. Stir in the remaining 1/4 cup confectioners' sugar.
  • To serve, place baked peaches in serving bowls. Slice each peach in half and remove the pits. Spoon hard sauce over the peach halves.

LEMON MERINGUE BEEHIVES



Lemon Meringue Beehives image

Recipe From foodnetwork.com

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 24 servings

Number Of Ingredients 12

4 tablespoons cold unsalted butter, cut into small pieces
1 cup flour
1/4 teaspoon salt
1/4 cup creme fraiche
1 egg yolk
3 eggs
3/4 cup sugar
1 1/2 lemons, zested
1/2 cup fresh lemon juice (from about 3 lemons)
6 tablespoons cold unsalted butter
1/2 cup egg whites (from about 4 eggs)
1/2 cup sugar
Calories127 calorie
Fat7 grams
SaturatedFat4 grams
Cholesterol47 milligrams
Sodium44 milligrams
Carbohydrate15 grams
Protein2 grams
Sugar11 grams

Steps:

  • Pastry Bases: Mix the butter, flour, and salt until sandy in a mixer fitted with a paddle attachment. In a separate bowl, blend the yolk and creme fraiche. Add to the flour mixture and mix until barely combined. Form into a disk, wrap, and refrigerate at least 2 hours or up to 3 days.
  • Lemon Curd: Bring 2 inches of water to a simmer in a saucepan. Whip the eggs and sugar until light and fluffy in a mixer fitted with a whisk attachment. Add the lemon zest and juice and place the bowl over the simmering water (without letting the bowl touch the water; pour some out if needed). Cook until thickened, whisking occasionally, about 20 minutes. Remove from the heat and whisk in the butter. Let cool to room temperature, cover, and freeze overnight or up to 3 days.
  • Heat the oven to 375 degrees F. Flour a work surface and roll out the dough to 1/8-inch thick. Prick all over with a fork then cut out 2-inch rounds. Transfer to the cookie sheet. Bake until light golden brown, 10 to 15 minutes and let cool. (The whole recipe can be made up to this point up to 3 days in advance.)
  • Up to 6 hours before serving, assemble the dessert. Arrange the pastry rounds in a pan that will fit in your freezer (use two, if needed). Use a small ice cream scoop to place a ball or scoop of frozen lemon curd (it won't be frozen solid) onto each round. Place back in the freezer while you make the meringue.
  • Meringue: Whip the egg whites until foamy, then add the sugar and continue whipping until stiff and glossy. Transfer to your pastry bag. Pipe meringue around the base of each pastry round, spiraling around and up the lemon curd ball and gradually enclosing the top to create a beehive. Fire up your kitchen torch and brown until lightly browned all over. Return to the freezer until ready to serve, up to 4 hours.

LEMON MERINGUE BEEHIVES



Lemon Meringue Beehives image

Recipe From foodnetwork.com

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 24 servings

Number Of Ingredients 12

4 tablespoons cold unsalted butter, cut into small pieces
1 cup flour
1/4 teaspoon salt
1/4 cup creme fraiche
1 egg yolk
3 eggs
3/4 cup sugar
1 1/2 lemons, zested
1/2 cup fresh lemon juice (from about 3 lemons)
6 tablespoons cold unsalted butter
1/2 cup egg whites (from about 4 eggs)*
1/2 cup sugar

Steps:

  • Pastry Bases: Mix the butter, flour, and salt until sandy in a mixer fitted with a paddle attachment. In a separate bowl, blend the yolk and creme fraiche. Add to the flour mixture and mix until barely combined. Form into a disk, wrap, and refrigerate at least 2 hours or up to 3 days.
  • Lemon Curd: Bring 2 inches of water to a simmer in a saucepan. Whip the eggs and sugar until light and fluffy in a mixer fitted with a whisk attachment. Add the lemon zest and juice and place the bowl over the simmering water (without letting the bowl touch the water; pour some out if needed). Cook until thickened, whisking occasionally, about 20 minutes. Remove from the heat and whisk in the butter. Let cool to room temperature, cover, and freeze overnight or up to 3 days.
  • Heat the oven to 375 degrees F. Flour a work surface and roll out the dough to 1/8-inch thick. Prick all over with a fork then cut out 2-inch rounds. Transfer to the cookie sheet. Bake until light golden brown, 10 to 15 minutes and let cool. (The whole recipe can be made up to this point up to 3 days in advance.)
  • Up to 6 hours before serving, assemble the dessert. Arrange the pastry rounds in a pan that will fit in your freezer (use two, if needed). Use a small ice cream scoop to place a ball or scoop of frozen lemon curd (it won't be frozen solid) onto each round. Place back in the freezer while you make the meringue. Meringue: Whip the egg whites until foamy, then add the sugar and continue whipping until stiff and glossy. Transfer to your pastry bag. Pipe meringue around the base of each pastry round, spiraling around and up the lemon curd ball and gradually enclosing the top to create a beehive. Fire up your kitchen torch and brown until lightly browned all over. Return to the freezer until ready to serve, up to 4 hours.

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