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400 recettes de gratins by Héloïse Martel

By Héloïse Martel

Economiques, réconfortants, inventifs et tellement délicieux...

L'hiver est là, avec ses longues soirées, mais aussi avec ses bons plats réconfortants, qui embaument l. a. maison. C'est l. a. saison idéale pour les gratins, de l'entrée au dessert.
four hundred recettes, des plus simples aux plus raffinées : gratin familial de macaronis fondants sous une croûte dorée, gratin somptueux de langoustines dans une sauce onctueuse, traditionnel comme le gratin dauphinois, ou plus inattendu comme le gratin de figues à los angeles cassonade et au vin doux...

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Extra resources for 400 recettes de gratins

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Stir in pecans and chocolate morsels. Shape dough into 1 1/2-inch balls. Mix 1/3 cup sugar and 1 teaspoon grated orange peel. Roll balls in sugar mixture. Place about 3 inches apart on ungreased cookie sheet. Flatten to about 1/2-inch thickness with bottom of glass. Bake 9 to 11 minutes or until set. Cool slightly; remove from cookie sheet. Cool on wire rack. The Big Book Of Cookies Page 46 Chocolate-Peanut Butter No-Bakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 (6 ounce) package semisweet chocolate chips (1 cup) 1/4 cup light corn syrup 1/4 cup peanut butter 2 tablespoons milk 1 teaspoon vanilla 2 cups quick-cooking oats 1 cup peanuts Cover cookie sheet with waxed paper.

Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely. Spread about 1/2 teaspoon raspberry jam on bottom of whole heart cookies; top with cut-out heart cookie. Drizzle with melted chocolate. Let stand until chocolate is firm. The Big Book Of Cookies Page 36 Chocolate Mini-Chippers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup granulated sugar 1/4 cup packed brown sugar 1/4 cup butter or margarine -- softened 1 teaspoon vanilla 1 egg white OR 2 tablespoons fat-free cholesterol-free egg product 1/2 cup all-purpose flour 1/2 cup whole wheat flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup miniature semisweet chocolate chips Heat oven to 375º.

Fold in almond extract and coconut. Drop mixture by teaspoonfuls about 1 inch apart onto cookie sheet. Place 1 cherry piece on each cookie. Bake 20 to 25 minutes or just until edges are light brown. Cool 10 minutes; remove from foil to wire rack.

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