الاخوات المترجمات وخصوصا عسل وقشطه مع التحيه

وينك ياعسوله ترجمين باللغه اللى نفهمها مو لغة قوقل نبى ترجمه نبى نطبخ حلويات غير شبعنا من الهريسه والبسبوسه وعش النحل والنمل والخرفان ههههههههههههههههههههه:32: نبى نغير الطعم والشكل للاسف ماعرف انجليزى ثقافتى فرنسيه :44: لا والله داجه ثقافة مطبخ هههههههههه بس ترا مانى دبه الحمدالله بس الحلى لا يقاوم ترجمن يبنات خلنا نستفيد الله يجزاكم خير



3. Line and grease the pan ahead of time.
4. Chill cheesecake as directed, top with the praline sauce, and refrigerate for up to four days before serving. All you have to do is take the cheesecake out of the refrigerator and serve.
Side note: If you want your pecans extra crunchy, however, do not make the praline sauce until you are ready to serve the cheesecake (You could probably get away with up to two hours ahead though). Also remember that the praline sauce needs to cool for 15 minutes before pouring over the cake.



Pumpkin Praline Cheesecake (The Pastry Queen by Rebecca Rather)
Ginger Crust:

• 2 cups crushed gingersnap cookies (about 40 cookies)
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup sugar
• 1 tablespoon ground cinnamon

Pumpkin Filling:

• 3 (8 ounce) packages cream cheese, at room temperature
• 1 1/3 cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pure pumpkin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger

Praline Topping:

• 1 cup pecans
• 1/2 cup firmly packed light brown sugar
• 3/4 cup heavy whipping cream
• 1 tablespoon unsalted butter
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt

To make the crust: Line the bottom of a 9 or 10-inch springform pan with parchment paper and coat with cooking spray. In a large bowl, stir together the melted butter with the crushed gingersnaps, sugar, and cinnamon. Press into the bottom of the prepared pan, working some of it up the sides, if desired.

Preheat the oven to 350 degrees F.
To make the filling: Using a mixer fitted with a paddle attachment, beat the cream cheese in a large bowl on medium-high speed about 1 minute, until fluffy. Add the sugar and beat until smooth, about 1 minute. Add the eggs, one at a time, beating on medium-high for 20 seconds after each addition. Add the vanilla, pumpkin, cinnamon, nutmeg, and ginger; beat on medium speed about 1 minute, until incorporated.
Pour the filling over the crust. Tear off a large sheet of foil and place the springform pan in the center, carefully folding up the sides. This prevents the waterbath (waterbaths prevent cracks) from seeping into your cheesecake and making the crust soggy. Put the wrapped springform pan into a larger baking pan and set it on the center rack of the oven. Pour enough boiling water into the larger pan to reach halfway up the sides of the springform pan (this is a waterbath).

Bake about 1 hour, until the filling is set and golden brown on top. It should barely jiggle when the pan is gently slid. Cool the cheesecake on a rack about 30 minutes, then remove from waterbath and chill for several hours or overnight. Remove the cheesecake from the springform pan and set it on a serving plate. Make sure the plate is large enough to hold any of the praline sauce that drips over the top.
To make the praline topping: Preheat the oven to 350 degrees F. Arrange the pecans in a single layer and toast them for 7-9 minutes, until golden brown and aromatic. Coarsely chop the nuts. Stir together the brown sugar, cream, and butter in a saucepan over medium heat. Boil the mixture for about 1 1/2 minutes, adjusting the heat to make sure it does not boil over. Do not stir. Remove the pan from the heat and stir in the vanilla, salt, and pecans. Cool the topping for at least 15 minutes before pouring over the top of the chilled cheesecake. Serve immediately or cover and chill until ready to serve. The cheesecake will keep, well wrapped in the refrigerator for 3 to 4 days.
Yield: 14 to 16 servings

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Sweet Tart Dough (Makes one 10- or 11-inch tart crust or one 9-inch pie crust):

• 1 1/2 cups all-purpose flour
• 1/4 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons (3/4 stick) cold unsalted butter, cut into 8 pieces
• 1 large egg
• 1 large egg yolk
• 1 tablespoon water

Combine the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with the metal blade. Pulse several times to mix. Add the butter and pulse repeatedly until the butter is finely mixed into the ingredients- you do not want any visible pieces of butter (this is a soft crumbed crust, not a flaky crust).
Add the egg, egg yolk, and water. Pulse repeatedly until the dough forms a ball. Invert the food processor bowl over a floured work surface to turn out the dough. Carefully remove the blade and transfer any dough on it to the work surface. Form the dough into a disk about 1/2 inch thick. Wrap the dough in plastic and refrigerate for at least an hour.

After chilling, the dough can be rolled out on floured work surface until it is a 1/8 inch thick circle. Carefully fold the dough into quarters, place in tart pan, and unfold to fit (this eliminates any stretching of the dough). Press the dough into the pan and sides. It is now ready for the filling.

Filling:

• 1 1/2 cups canned unsweetened pumpkin puree
• 3 large eggs
• 2/3 cup sugar, plus extra for sprinkling
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 3/4 cup buttermilk
• 3/4 cup pecan pieces, coarsely chopped

Set a rack on the lowest level of the oven and preheat it to 350 degrees F. For the filling, place the pumpkin in a bowl and whisk in the eggs. Whisk in the 2/3 cup sugar, then the salt, cinnamon, ginger, nutmeg, and buttermilk. Pour the filling into the crust and sprinkle the top with pecans and sugar.

Bake the tart until the dough is baked through and the filling is set, 30-35 minutes. Cool the tart on a rack. Keep the tart at a cool room temperature, loosely wrapped in plastic, on the day it is baked. Wrap and refrigerate leftovers and bring them to room temperature before serving again.
Yield: One 10-or 11-inch tart, about 10 servings.


Cinnamon Whipped Cream (The Modern Baker by Nick Malgieri)

• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon

Just before serving, combine the cream, sugar, and cinnamon. Whip until a soft peak forms.

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