PETIT FOURS RECIPE | LAND O’LAKES
Petits Fours are dainty icing-coated mini cakes that add a special touch to showers, open houses, or teas. This easy recipe is impressive and beautiful!
Provided by Land O'Lakes
Categories Cake Sweet Baking Dessert
Total Time 2 hours 2 minutes
Prep Time 2 hours 0 minutes
Yield 48 petit fours
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
- Combine flour, baking powder and salt in bowl. Set aside.
- Beat sugar and butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg white at a time, beating well after each addition. Add almond flavoring; mix well. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
- Pour batter into prepared pan. Bake 30-35 minutes or until toothpick inserted near center comes out clean. Cool in pan on cooling racks 10 minutes. Loosen edge of cake by running knife around inside edge. Carefully remove cake from pan; cool completely.
- Trim edges from cake; cut cake into 48 (1 1/2-inch square) pieces.
- Combine sugar, cream of tartar and water in 3-quart saucepan. Cook over medium heat, stirring occasionally, 12-14 minutes or until mixture comes to a full boil. Cover; boil 3 minutes. Uncover; continue cooking 15-20 minutes or until candy thermometer reaches 228°F to 234°F, or small amount of mixture dropped into ice water forms a 2-inch soft thread. Remove from heat; cool to 110°F (about 1 hour) or until bottom of pan is slightly warm to touch. (Do not stir.) Stir in powdered sugar, 1 teaspoon almond extract and food color, if desired.
- Place cooling rack over waxed paper. Place 1 cake piece on fork; drizzle icing over top and sides of cake, making sure each side is covered. Place onto rack; let stand until icing is set. (If icing becomes too thick, reheat over low heat 2-3 minutes or until thin consistency and easy to drizzle.)
- Garnish each petit four with candy flowers or frosting flowers, if desired.
Nutrition Facts : Calories 100 calories, FatContent 2 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 1 milligrams, SodiumContent 40 milligrams, CarbohydrateContent 21 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
UNCLE BILL'S BAKED TURKEY BREAST AND THIGHS RECIPE - FOOD.COM
I developed and cooked this recipe for 140 persons for Christmas two years ago at a Special Fund Raising Function and it was a tremendous hit with everyone. The dill weed gives the turkey a most delightful flavor.
Total Time 1 hours 25 minutes
Prep Time 10 minutes
Cook Time 1 hours 15 minutes
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Prepare a large enough roasting pan with a metal rack to accomodate both turkey portions in a single layer.
- Place the turkey on the rack.
- Pour olive oil over the turkey portions to coat.
- Sprinkle with granulated garlic powder, black pepper, seasoning salt and dried dill weed.
- Pour 1 cup of water into the bottom of the pan.
- Cover the roasting pan tightly with aluminum foil.
- Place roasting pan on middle rack and bake in preheated 425 F oven for 30 minutes.
- Reduce oven heat to 350 F and continue to bake for another 45 minutes.
- At this point, check for doneness by cutting into the breast and thighs to make sure that there is no pink showing and the juices flow clear. You may also insert a meat thermometer into the thickest portion of the breast or thigh and it should read between 175 F - 180°F Do not overcook.
- You may have to remove the turkey breast before the thighs as the thighs take a bit longer to cook.
- When turkey is done, remove from oven, tent and let sit for about 15 minutes before carving.
- You may also wish to use only turkey breast.
- As an added option, you may wish to place some medium size, whole, peeled onions on the rack to bake.
- These are always good served with butter along with the turkey.
Nutrition Facts : Calories 528.8, FatContent 18.5, SaturatedFatContent 4.4, CholesterolContent 247.8, SodiumContent 240.2, CarbohydrateContent 0.6, FiberContent 0.1, SugarContent 0.1, ProteinContent 84.7
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