Fijian Mud Pie

Ingredients

For the crust

30 Famous Amos Chocolate Wafer Cookies (2 packages)
4 tablespoons butter, melted



For the filling

1/3 cup Nutella
1/2 cup shredded unsweetened coconut, divided
2 pints McConnell's Dutch Chocolate ice cream, slightly softened





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Directions

For the crust

Preheat oven to 350.

First crush your cookies, I put them in my Cuisnart and pulsed until I have uniform fine crumbs. Mix cookie crumbs with the melted butter and press into tart pan. I use my hands first and then finish with a cup to push the crust up along the edges.

Bake at 350 for 20 minutes. Allow crust to cool before moving on.

For the filling

Heat Nutella in the microwave for about 20 seconds, just to loosen it up a little. Then pour Nutella in and spread in an even layer using a spatula. Next, sprinkle 1/4 cup of the unsweetened coconut.

When your ice cream is softened enough to spread around, use an offset spatula to smear it all around with an offset spatula to create an even layer. Sprinkle with the other 1/2 cup of unsweetened coconut.  Place tart pan on plate or cookie sheet and stick in the freezer for at least two hours, if you have it in there overnight, cover it. When ready to serve, lift bottom out of tart pan and place on cake plate. Cut into wedges and serve.

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Maamoul - Middle Eastern cuisine

Ingredients

1 lb. (500 g) plain white flour (up to a quarter of the flour may be replaced with fine semolina)
2 tbsp. white sugar
½ lb. (250 g) unsalted butter (Normandy butter is best)
1-2 tbsp. rose water or orange flower water
2 tbsp. water or milk
icing sugar
pinch of salt (optional)
baking powder (optional)

Pistachio filling

Mix ½ lb. (250 g) finely chopped pistachios with a somewhat smaller weight of sugar and 1 tbsp. rose water. (Some people use ground almonds, with or without green food colouring, instead of pistachios.)

Walnut filling

Mix ½ lb. (250 g) finely chopped walnuts with a somewhat smaller weight of sugar and 1 tbsp. cinnamon.

Date filling

Chop 1 lb. (500 g) stoneless dates, and bring to the boil with half a teacup of water, squashing the mixture against the side of the pan with a wooden spoon until approximately uniform in consistency. Blend with an electric chopper if desired. One variant is to add some butter to the mixture as it cooks. Allow to cool.

Equipment

Ma'amoul may be made in special wooden moulds. These should be oiled and wiped, then dusted with flour before use (and after every three to four balls, to prevent sticking). There are three shapes of mould. The flattish circular shape is used for date ma’amoul; the round domed shape for walnut ma’amoul; the long oval for pistachio ma’amoul.

Some families do not use moulds, but have special crimping tweezers for making patterns on the top of the pastry. Alternatively, a fork may be used.




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O Snap Bar

INGREDIENTS

GINGERSNAP COOKIE:
4 ounces all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 ounces brown sugar
1 ounce canola oil
1 tablespoon molasses

O SNAP BAR:
1 1/4 pounds white chocolate

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Orange blossom Honey Madeleines

INGREDIENTS

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon kosher salt
2 large eggs
1/3 cup sugar
2 tablespoons orange blossom honey
2 teaspoons vanilla extract
1/2 teaspoon finely grated orange zest
5 tablespoons unsalted butter, melted, cooled, plus more for molds
Special equipment: One 16-cookie madeleine pan with 3x2" molds

PREPARATION

Sift flour, baking powder, and salt into a medium bowl. Using an electric mixer, beat eggs and sugar in a large bowl until pale yellow and thick, about 4 minutes. Beat in honey, vanilla, and orange zest. Gently fold in dry ingredients. Add 5 tablespoons melted butter; gently fold into batter. Press plastic wrap directly onto surface of batter; chill for at least 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Position a rack in center of oven; preheat to 400°F. Lightly brush madeleine molds with butter. Place pan on a baking sheet. Drop 1 scant tablespoon batter into each mold. Bake until golden and a tester inserted into center comes out clean, about 10 minutes.

Remove pan from oven, invert, and quickly knock madeleines out of pan. Serve warm on their own or with Ginger-Yogurt Mousse with Pistachio Meringue .

Chocolate Chip Madeleines

INGREDIENTS

10 tablespoons unsalted butter, plus extra for greasing
2 tablespoons of your favorite honey
3 extra-large free-range eggs
2/3 cup superfine sugar
1 cup self-rising flour, plus extra for dusting
3 1/2 oz dark (70% cocoa solids) chocolate, chopped into very small pieces
PREPARATION

Melt the butter and honey in a small saucepan and simmer until syrupy—about 8 minutes. Pour into a bowl and set aside to cool. Don't worry if the mixture splits slightly.

Using an electric stand or hand-held mixer, whisk the eggs and sugar together for around 8 minutes or until the mixture has tripled in volume.

Fold in the flour then the butter mixture and leave until cold. Stir the chopped chocolate into the cake mixture. Rest in the fridge for a couple of hours.

Preheat the oven to 375°F. Butter and flour the madeleine molds. Put a teaspoonful of mixture into each mold and bake for about 15 minutes or until just firm to the touch and golden brown.