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Last week’s cheapest, easiest pie crust and Viennese strudel update (different flavors…)


Update! ©copyright2013owpp

Update!
©copyright2013owpp


Last week I posted an apple crumble crust cheap and easy which you can look up here… https://oawritingspoemspaintings.wordpress.com/2013/04/15/apple-pie-cheapest-easiest-and-fastest-crust-recipe-with-the-simplest-of-ingredients-obviously-100-natural/

Today, I will give you an update… My different flavors to that dough recipe which I thought was my ingenuity 🙂 but Wikipedia is the correct source of information, so I looked it up there to check if my ideas were just mine and that’s what I came up with…

©copyright2013owpp

©copyright2013owpp

The best-known strudels are Apfelstrudel (German for apple strudel) and Topfenstrudel (with sweet soft quark cheese, in German Topfen cheese), followed by the Millirahmstrudel (Milk-cream strudel, Milchrahmstrudel). Other strudel types include sour cherry (Weichselstrudel), sweet cherry, nut filled (Nussstrudel), Apricot Strudel, Plum Strudel, poppy seed strudel (Mohnstrudel), and raisin strudel.[7] There are also savory strudels incorporating spinach, cabbage, pumpkin, and sauerkraut,[8] and versions containing meat fillings like the (Lungenstrudel) or (Fleischstrudel).
The only thing that changes is the baking time which goes down to 1 or 1.30 hrs versus the 2 to 2.15 hrs for the apple pie which has a much bigger amount of dough. I nevertheless check in between to make sure it does not over bake.

I put this time on the rolled out dough a different filling of, carob or cacao powder for the nonsensitive, a lot of raisins to get it sweet with less natural sweetener, a big spoon of rice syrup or honey or even sugar for those who use that, in other rolls I will add poppy seeds to all those ingredients…

I have tried all kinds of different nuts with raisins which is just heavenly, but that was about twenty years ago today I find them harder to digest, nevertheless it can occasionally be a good idea. Almond powder can be good too with natural sweetener or sugar.

Some will have cinnamon, raisins, 1 big spoon of rice syrup and a dash of oil…

You can innovate… Be the master of your own creation and risk different flavors or just follow the so many different ideas we got here from Wikipedia 🙂

Good luck with it and most importantly have loads of fun. It’ll taste much better that way. Let me know whatever the outcome is and all the more if it’s a big humoristic flop, the best ideas have been created that way!

Monte Carlo ” adapted ” easy biscuit recipe 100% natural!


©copyright2013owpp

©copyright2013owpp

Hi everyone!

This recipe is, as the tittle specifies, adapted.
Meaning, I transfer it to my ” natural-sugar-language ” which is quite intricate, to say the least 🙂
It needs a lot of perseverance, stubbornness and space for trial and error.
It took me three batches to get to it, but some prefer the first, which had the disadvantage of loosing
it’s shape in the oven ( the pyramid fell but it was crunchier ) so, I’ll give you the two recipes.

P.S There’s no coconut in, for the coconut sensitive, no margarine or butter only oil which does less,
long term damage. I got good feedback from my family but let me know, your comments are important!

©copyright2013owpp

©copyright2013owpp

Ingredients
————

1. 3/4 cup oil ( olive, sesame or other )
2. 3 Tbsp ( heaped ) Rice syrup ( or 2 Tbsp sugar )
3. 3 1/2 cup Spelt flour ( or any other )
4. 3 Tbsp cornflour
5. 1 tsp baking powder
6. 1 egg ( only if using sugar!! )
7. 2-3 Tbsp whiskey or rum ( optional )

Method
——–

Mix it all together by hand, shape it, in the shapes your heart desires and put in oven ( on baking sheet obviously )
at 150 Degrees Celsius = 302 Degrees Fahrenheit for 20 mn, in a preheated oven.
For decoration you can stick a clove on the top of the pyramid or sprinkle cinnamon before you put in oven.

The flatter & crunchier ©copyright2013owpp

The flatter & crunchier
©copyright2013owpp

This is the first batch recipe, it is crunchier but flat.
The recipe has just a slight difference in the quantities,
nevertheless, it has own specific distinction.

Ready for the oven ©copyright2013owpp

Ready for the oven
©copyright2013owpp

Ingredients
————

1. 1 cup oil
2. 3 Tbsp ( heaped ) Rice syrup ( or 2 Tbsp sugar )
3. 3 1/2 Tbsp ( heaped ) cornflour
4. 3 1/2 cup flour
5. 1 tsp baking powder
6. 1 egg ( for the sugar users only! )

Method
——

Same as above, but on 180 Degrees Celsius = 356 Degrees Fahrenheit
for 10-15 mn, Check after 10, in a preheated oven.

Freshly backed! ©copyright2013owpp

Freshly backed!
©copyright2013owpp