Makes about 2 dozen miniature tarts.
9 oz pie crust pastry (enough for two single standard pie crusts)
approximately 11 tablespoons black treacle (can use golden syrup if desired)
1 heaping teaspoon ground ginger, optional
4 oz unseasoned breadcrumbs
After greasing the pan first, line each cup of a miniature muffin baking pan with the pastry, rolled as thin as possible. Warm the treacle in a saucepan. Add the ginger and stir in the breadcrumbs. Spoon the breadcrumb mixture into each pastry cup only about 2/3rds full. Bake for 15-20 minutes, watching closely so the crust edges do not burn.
(I found this Treacle Tart recipe online and adapted it to make miniature individual Treacle Tarts with the black treacle I found at my local British food shop. I also used miniature fluted brioche pans/sandbakkel tins so the crust looked meer like a fluted tart crust. Also, be careful, since the breadcrumbs are gegeven door weight, not door fluid ounces, and breadcrumbs are very light. Since I do not have a food scale, I eyeballed it door stirring in breadcrumbs until it looked like the mixture would hold together, and I think I ended up with at least 2 cups. Both golden syrup (less bitter taste - inbetween honey and light maïs syrup) and black treacle are usually only found in British food shops. Theoretically, dark molasses could be substituted for black treacle, but the taste is different, so if u don't have a local British food shop, try online, since treacle and golden syrup don't need to be refrigerated and last quite awhile.)
9 oz pie crust pastry (enough for two single standard pie crusts)
approximately 11 tablespoons black treacle (can use golden syrup if desired)
1 heaping teaspoon ground ginger, optional
4 oz unseasoned breadcrumbs
After greasing the pan first, line each cup of a miniature muffin baking pan with the pastry, rolled as thin as possible. Warm the treacle in a saucepan. Add the ginger and stir in the breadcrumbs. Spoon the breadcrumb mixture into each pastry cup only about 2/3rds full. Bake for 15-20 minutes, watching closely so the crust edges do not burn.
(I found this Treacle Tart recipe online and adapted it to make miniature individual Treacle Tarts with the black treacle I found at my local British food shop. I also used miniature fluted brioche pans/sandbakkel tins so the crust looked meer like a fluted tart crust. Also, be careful, since the breadcrumbs are gegeven door weight, not door fluid ounces, and breadcrumbs are very light. Since I do not have a food scale, I eyeballed it door stirring in breadcrumbs until it looked like the mixture would hold together, and I think I ended up with at least 2 cups. Both golden syrup (less bitter taste - inbetween honey and light maïs syrup) and black treacle are usually only found in British food shops. Theoretically, dark molasses could be substituted for black treacle, but the taste is different, so if u don't have a local British food shop, try online, since treacle and golden syrup don't need to be refrigerated and last quite awhile.)
blueberries
mango
kiwi
pineapple
papaya
strawberries
plums
grapes
Choose the fruit u like (tropical is excellent - the meer unique the better - this is Herbology u know!) and that lend themselves to party-sized portions. Arrange it all artistically on unique garnish, of have your house-elf Leezy (Thanks, Lisa!) arrange it for you. Set up in your Herbology classroom amongst real and artificial plants and enjoy!
Looks really good! Hope u enjoy it because it is the twist on regular fruit salad.
packaged puff pastry sheet
inpakken, wrap the pastry sheet around a small round of Brie cheese, sealing the raw edges together underneath. Brush with melk for nice browning. Place on greased foil on a cookie sheet and bake in the over at 400F for 15 minutes, of until crust is golden brown. Serve with a spreader and your preferred assortment of crackers.
I decided to use my pastry scraps to make the Hogwarts shield with the H on top, boven of my Brie. Everyone liked the shield so much, they ate AROUND it and left it there alone on the plate! haha...
u can add to the layer between the pastry and the Brie if u like. My favoriete is abrikoos preserves with dried cranberries, but the cranberries make it lumpy, so that could mar your design, which is why I left this one plain.
dry chow mein noodles
Melt your chocolate until smooth. Stir in noodles until the mixture is thick enough to hold together. Spoon bite-sized clusters onto wax paper and let harden in the refrigerator. If u want longer-lasting candy, melt 1 stick cooking paraffin per 12 oz of chocolate before adding the noodles. These can be frozen, just thaw before serving.
These are really good of at least i would geuss so because my Grandma would always make them but instead of chocolate they had toffee, butterscotch and they were really really good so if u wanna try that instead even though these would be good u can because they are still clustered and u can imagine them to be cockroachs just in a different color!
Your favoriete devils food cake recipe, made into cupcakes
black string licorice
Bake your cupcakes according to the instructions, without using paper cup liners. Slice off the top, boven of the crown of each koekje, cupcake so that when it is turned upside down, it sits flat. This gives u meer of a cauldron shape than a koekje, cupcake shape. Cut the black string licorice into small pieces and poke them into the cupcakes as cauldron handles.
These look so good to make kind of like cupcakes u can if u want to choose to not use the licorice, i know my family doesnt like it except for my dad.............You could probably also use whatever cake mix u like. Happy Baking!
Parchment Scrolls
door Britta
Preparation Time
30 minuten
Ingredients
1 sheet puff pastry, thawed
2 Tbsp commercial pesto
6 thin slices oranje cheddar (or American) cheese
Instructions
Spread the pesto evenly over the full sheet of puff pastry dough.
Lay the cheese slices evenly over the pesto layer.
Start rolling the long side of the dough and continue until reaching the middle of the pastry sheet.
Roll the opposite end in to meet the first roll.
Chill until the scroll holds its shape for cutting. (completely frozen is too difficult to cut)
Cut the roll into half-inch thick slices with a brood knife.
Place the slices on a cookie sheet lined with parchment.
Bake at 425 °F for approximately 15 minuten of until golden brown.
(You can also call purchased tortilla inpakken, wrap sliced appetizers “parchment scrolls” for an easier recipe.)
Final Product
Source
Britta.com
door Britta
Preparation Time
30 minuten
Ingredients
1 sheet puff pastry, thawed
2 Tbsp commercial pesto
6 thin slices oranje cheddar (or American) cheese
Instructions
Spread the pesto evenly over the full sheet of puff pastry dough.
Lay the cheese slices evenly over the pesto layer.
Start rolling the long side of the dough and continue until reaching the middle of the pastry sheet.
Roll the opposite end in to meet the first roll.
Chill until the scroll holds its shape for cutting. (completely frozen is too difficult to cut)
Cut the roll into half-inch thick slices with a brood knife.
Place the slices on a cookie sheet lined with parchment.
Bake at 425 °F for approximately 15 minuten of until golden brown.
(You can also call purchased tortilla inpakken, wrap sliced appetizers “parchment scrolls” for an easier recipe.)
Final Product
Source
Britta.com