Cat c15 thin spacer plate

Cat c15 thin spacer plate

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Cat c15 thin spacer plate: 8.7 × 8.7 cm

Cat c1 thin spacer plate: 8.7 × 10.3 cm

Kiwi: 8.7 × 9 cm

Pekoe tea: 4 × 4 cm, 4 × 5 cm



A sweet filling is the perfect counterpoint to savory toppings, especially in combination with creamy custards. For a more elegant presentation, use a lattice design, and fill the lattice with a sweet custard. Try chocolate mousse, raspberry ice cream, or sweet pastry. Use sweet pastry, such as pie dough or strudel dough, instead of premade piecrusts. You can also try filling the pies with any fruit compote or jam, in a combination that complements the crust.

A sweet, tart filling usually has higher sugar content than a savory filling, but if you can live without using refined sugar, try a pastry crust or a fruit compote, either with or without the addition of sugar. If your filling is savory, use a nut crust or a pastry crust filled with fruit.

A filling should not contn any fat or dry products. Instead, use fruit, nuts, or seeds, which have a higher nutritional value and a lower calorie content than dry products.

A pie baked in a hot oven has the same taste as other baked goods. Use a hot oven to prevent the filling from becoming loose and runny. Keep in mind that a hot oven will make a crust more crunchy. For a slightly sweeter taste, bake at slightly lower temperature, or, better still, bake in a cold oven.

The oven temperatures listed in the recipes are for when the crust is fully cooked.

Piecrust with nuts and/or dried fruit

MAKES: 1 pie (9-inch diameter)


COOKING TIME: 40 minutes

2½ cups almond meal, flour, or ground walnuts

1/3 cup finely chopped walnuts

2 tablespoons sugar

½ teaspoon salt

1 egg

1 teaspoon vanilla extract

1 tablespoon oil, plus extra for oiling and flaking

2 tablespoons boiling water

1 tablespoon cold water

1 tablespoon flour

1 Preheat the oven to 425°F. Oil a 9-inch pie pan and line it with parchment paper or aluminum foil. Sprinkle the piecrust with the almond meal, flour, sugar, and salt and roll it out to 1/8-inch thickness.

2 Line the crust with the walnuts and sugar and bake it for 15 minutes. Reduce the heat to 375°F and return the crust to the oven.

3 In a medium bowl, whisk the egg with the vanilla, oil, boiling water, and 1 tablespoon cold water. Pour this mixture over the crust. Return to the oven and bake for 25 to 30 minutes until golden and firm.

4 Meanwhile, add the remning cold water and flour to the bowl of an electric stand mixer and mix on low speed for 2 to 3 minutes until smooth. Pour the dough onto the hot crust, dot with walnuts, and bake for 15 minutes. Reduce the heat to 350°F and bake for 15 minutes more until the crust is firm and golden. Transfer to a cooling rack and let cool completely. Serve as soon as it has cooled.

PER SERVING (1/8 OF RECIPE): 240 calories, 11 g protein, 29 g carbohydrates, 4 g fat, <,1 g saturated fat, 0 mg cholesterol, 0 mg sodium, 3 g fiber, 15 g sugar.

Almond Crumble

MAKES: 4 servings

PREPARATION TIME: 20 minutes (plus chilling)

COOKING TIME: 20 minutes

1 tablespoon plus 2 teaspoons butter, room temperature

¾ cup whole almonds

1 tablespoon sugar

¼ cup rolled oats

¼ cup all-purpose flour

1 tablespoon brown sugar

1/8 teaspoon cinnamon

¼ cup unsalted butter

2/3 cup unsweetened coconut flakes

¾ cup golden rsins

1 Preheat the oven to 350°F. In a food processor, process the butter and almonds with the sugar until the nuts are chopped into very fine crumbs. Transfer to a medium bowl. Stir in the oats, flour, brown sugar, and cinnamon.

2 Press the mixture into the bottom of an 8-inch square pan. Bake for 8 minutes. Reduce the heat to 325°F and in a small saucepan melt the butter over medium-low heat. Let the butter slightly cool, then pour it into the pan. Sprinkle the coconut over the top. Bake for 10 minutes, or until the coconut is lightly browned. Let cool completely, then cut into 16 squares and serve.

3 Store in an rtight contner at room temperature for up to 4 days.


248 calories, 19.3 g total fat, 9.6 g saturated fat, 1.6 g carbohydrate, 1.4 g protein, 2.8 g fiber, 42 mg sodium


MAKES: 8 servings

PREPARATION TIME: 15 minutes (plus chilling)

COOKING TIME: 1½ hours

1 box (1-ounce size) gluten-free flour blend

3/4 cup sugar

1/8 teaspoon salt

¼ cup cornstarch

1 teaspoon ground cinnamon

1 cup cold water

1 (10-ounce) contner frozen small-diced russet potatoes

1 (8-ounce) contner frozen buttermilk pie mix

Preheat the oven to 350°F. Grease an 8-inch square glass pie pan.

Whisk together the flour, sugar, salt, cornstarch, and cinnamon. Make a well in the center.

Add the cold water and mix until a soft dough forms.

Turn out the dough onto a lightly floured work surface. Roll out the dough to a 10-inch round. Press the dough into the prepared pan.

Add the potatoes and top with the pie filling. Pour in any excess liquid from the box of pie mix. Using a butter knife, cut any r pockets and smooth the surface of the pie.

Place the pie on a rimmed baking sheet and bake for 1½ hours, or until a knife inserted in the center comes out clean.

SERVES 8 to 10



The addition of almond flour and a handful of fresh basil makes these gluten-free tacos perfect for your next tlgate party. In the unlikely event that gluten-free flours and tacos don't go together, these tacos have been featured on _The Dr. Oz Show_ , _Good Morning America_ , and _The Chew_.


1½ cups blanched almond flour

1 cup sorghum flour

2 tablespoons tapioca flour

½ cup arrowroot starch

1 cup cold water

2 tablespoons canola oil

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon cumin powder

1 teaspoon ground coriander

1 teaspoon kosher salt

1 (10-ounce)

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