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I must be on a roll...

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Monique  Send Monique a private message!




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Posted on Thursday, February 24, 2005 - 07:59 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

thing..

One of our favorite last minute desserts has a story..Hope you're not surprised:)



I was hired 23 yrs ago by a fabulous woman who became a sort of mentor to me.. She was german and had many german friends and loved food..

When she passed away one May.. her son who loved her to bits decided to do a Celebration Of her life in her beloved garden..He came down from Ottawa wis his wife and children a few weeks before and I came to see them..we planted all her beloved impatiens around her birch tree in the back.This lady made me love gardening and classical music..
Anyway that day her son and DIL offered me a dessert prepared by one of her favorite friends..Eddie..is the name I remember ..I loved this..I like dry desserts that are cookie like but rich..

Anyway at the celebration of life I met her friend Eddie and asked for the scrumptious delicate recipe I had tasted..I jotted it down many moons ago..I continue to make it and I ALWAYS think of Rosemarie.(And Eddie)


Eddie's Almond Roll.









250 grams of cold butter
375 grams of flour
125 grams of sugar
1 packet of vanilla Sugar

Mix and mound all..make a well add egg..
Let rest..Knead a bit ..roll out..Until you would almost see the tupperware writing:)



In a seperate bowl mix
200 grams of ground almonds
100 grams of sugar
1 egg white
a dash of almond extract
enough Rose water to make a paste..

Spread paste on dough..roll up..



Make slits.. brush with egg yolk..
Bake at 375 degrees for ap 45 mins..
It makes a long roll and is such a nice treat with tea or coffee.
Even nice slivers are a good portion.Delicate.

Monique Quebec Zone 5
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Posted on Thursday, February 24, 2005 - 09:01 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Another treat for both the eyes and the palette! Looks absolutely delicious, Monique!

Lulubelle, zone 5, Quebec, Canada
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Posted on Thursday, February 24, 2005 - 09:31 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Lulubelle wrote on Thursday, February 24, 2005 - 03:01 pm:

Another treat for both the eyes and the palette! Looks absolutely delicious, Monique!


Couldn't have said it better.

I've never heard of rose water.
Love that cineria (that's what it is, right?) but what's that sticking out of it?

Arlene Zone 7 Long Island, NY
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Posted on Friday, February 25, 2005 - 12:21 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

That sounds heavenly Monique. Yummmmmmmmmmmm. I've added that to my recipe file. Thank you for sharing.

Yes, a roll.... :-)

Rosemary - CT, Zone "5"
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Posted on Friday, February 25, 2005 - 12:35 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Yes but being German she would of called it "Rolle." Almond is just one way you can make this but my favorite rolle is made with "solo pastry filling." There is cherry, apricot-plum if you can find this brand try it. My MIL makes this for us several time a year.

Ej So.Cal. Zone 10a Click to hear a voice greeting from Ej
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Posted on Friday, February 25, 2005 - 01:18 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Plantynut wrote on Thursday, February 24, 2005 - 03:31 pm:

Love that cineria (that's what it is, right?) but what's that sticking out of it?



That's it A.. A little clay bird is sticking out.

Ej wrote on Thursday, February 24, 2005 - 06:35 pm:

There is cherry, apricot-plum if you can find this brand try it.


Next US field trip:)
Thanks for the tip.

Monique Quebec Zone 5
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Posted on Friday, February 25, 2005 - 10:11 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

What a beautiful dessert Monique! I bet it is fabulous. I would definitely also try the poppy seed (Solo) as well. :)

SunnyDay2Day mid-Michigan Zone 5
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Posted on Friday, February 25, 2005 - 03:09 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Oh, how delicious it looks! I'm making the shopping list right now.

SusanQ - Zone 4b-5b Wisconsin
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Posted on Friday, February 25, 2005 - 09:15 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I found all the ingredients today and some Solo
apricot filling so I might try one of each tomorrow!

SusanQ - Zone 4b-5b Wisconsin
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Posted on Friday, February 25, 2005 - 10:00 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I hope I find solo..Why does it sound like a secret agent in a show I watched? :)Or was it Hans Solo?
Let me know!!!
Dust with icing sugar..and I add more than a touch of almond extract:)

Monique Quebec Zone 5
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Posted on Sunday, February 27, 2005 - 01:40 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

What did I do wrong, Monique?????
They turned out flat as a pancake and way too brown
even before the end of the suggested cooking time.
I converted all the grams accurately I'm sure.

SusanQ - Zone 4b-5b Wisconsin
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Posted on Sunday, February 27, 2005 - 02:52 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Hmmm..They?I don't know Susan..Too bad..I hate when that happens..Like the Xmas mice:)
It's worked all ways for me..converted and not ..by weight..
It's not high..It's like a bakery's poppy seed roll..Maybe3 inches at it's highest.
Is it edible?
We need to get together:)

Monique Quebec Zone 5
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Posted on Sunday, February 27, 2005 - 03:19 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

By 'they' I mean I split the dough in half and made one with almond paste and one
with Solo apricot filling. The dough was difficult to work with so perhaps not enough
flour was used. The flavor was good but they were only about 1 inch thick when they were
done baking. I had to throw out the ends because they were too hard. I noticed in your
recipe that an egg was not mentioned in the ingredients but in the instructions for making
the pastry you said to make a well for the egg so I used one whole egg - was that right?
How much flour do you use (in cups)?

SusanQ - Zone 4b-5b Wisconsin
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Posted on Sunday, February 27, 2005 - 07:00 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Yes one whole egg is added in the well..

Almost like pasta:)

2 1/4 cups-2 1/2 cups of flour..I wonder if diving the dough in half if it was enough;)
You know my big cutting board..like EJ's I noticed..the dough was rolled out that much..very easy to roll out.I have a marble rollin pin..what do you have?
DD came for lunch..loved it..she had forgotten I guess!

Monique Quebec Zone 5
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Posted on Monday, February 28, 2005 - 01:58 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I made the whole recipe, Monique, but just tried to make two smaller rolls with two fillings.

I think the amount of flour was definitely the problem! I used an online converter and it told
me that 375 grams of flour was about 1.65 cups not 2-1/4 or 2-1/2 as you just mentioned!
Maybe I'd better have you convert all the ingredients before I try again :)

SusanQ - Zone 4b-5b Wisconsin
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Posted on Monday, February 28, 2005 - 10:18 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I'll post what I have when I come home ..K?

J did the conversions for me..date 1999..
I will post exactly that.
I'm so sorry it didn't work out for you.Everything I have tried of yours has:) No fair.

Monique Quebec Zone 5
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Posted on Tuesday, March 01, 2005 - 12:40 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Here is my page exactly:)
Plant Forum




In my type of instructions..I wrote it down as she told me ..
All in grams ..then added the other proportions.(J gave me the conversions off the top of his head..)

PS You can make your own vanilla sugar I do..It's nice to make a lot at a time..It gets better with age.

Monique Quebec Zone 5
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Posted on Tuesday, March 01, 2005 - 01:51 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Thanks again, Monique! I will try again - next weekend. I loved the flavors.
When I have the pastry right it will be delightful! I love all the filling possibilities.
I know now that the flour was the problem. Thank you for a wonderful recipe!

SusanQ - Zone 4b-5b Wisconsin
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Posted on Tuesday, March 01, 2005 - 10:49 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post