Browsed by
Category: Desserts & Fruit

Vanilla Orange Sugared Cranberries

Vanilla Orange Sugared Cranberries

Vanilla Orange Scented Cranberries3 ¾ cups sugar, divided
1 ¾ cups water
1 tsp. vanilla extract
2 tsp. orange extract or grand mariner
1- 12 oz. bag of fresh cranberries (about 3 cups)

Combine 2 ½ cups of sugar, water, vanilla, and orange extract in a sauce pan. Heat over medium until the sugar has completely dissolved—but not boiling. Pour in the cranberries and stir. The hot syrup will loosen the skin, saturate the berries and adhere to the berries over time. Cover the cranberries with a small plate to keep them mostly submerged. Then cover the pan and place it in the refrigerator overnight. Place the remaining 1 ¼ cup of sugar in a rimmed dish. Strain the cranberries and place them in the sugar. Shake until they are completely coated. Carefully transfer them to a baking sheet to dry—about an hour. Once the sugar coating is hard, place them in an air-tight container and keep in a cool spot for up to a week!

Pumpkin Pie Pop Tarts

Pumpkin Pie Pop Tarts

pumpkin-pie-pop-tarts-edit-srgb2 cups + 2 T. all-purpose flour, plus more for rolling
1 tsp. salt
1 tsp. granulated sugar
1 cup unsalted butter, cold and diced into 1/2-inch cubes
4 – 5 T. ice water

1 cup pumpkin puree
1/4 cup (2 oz) cream cheese, softened slightly (just don’t melt)
2 T. granulated sugar
2 T. packed light-brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. of nutmeg
1/8 tsp. allspice
1 pinch salt
1 large egg yolk
1/2 tsp. vanilla extract
Icing
1 cup powdered sugar
2 T. half and half, plus more as needed
1/4 tsp. vanilla extract

For the crust: In a food processor pulse together flour, salt and granulated sugar. Add butter and pulse mixture until resembles coarse meal (it won’t really come together in pieces much at this point, so don’t over-process, just pulse until butter is no longer in large pieces). Add 4 T. water and pulse several times, if it doesn’t come together in clumps add remaining 1 T. water. Drop mixture onto a clean surface, gather dough into a ball then divide into two portions. Shape each portion into about a 5-inch disk. Cover each with plastic wrap and chill 1 hour. Meanwhile prepare filling.

For the pumpkin pie filling: To a mixing bowl, add cream cheese, granulated sugar and brown sugar. Using a rubber spatula, stir mixture to blend, while running spatula against bowl to smooth any lumps. Lay pumpkin puree on several layers of paper towels. Wrap and press to soak some of the excess moisture from pumpkin, until you have 3/4 cup pumpkin puree. Add reduced pumpkin puree to cream cheese mixture along with cinnamon, ginger, nutmeg, allspice and salt and stir. Mix in egg yolk and vanilla extract. Cover bowl and chill until ready to assemble pop tarts.

To assemble pop tarts: Line two large, rimmed baking sheets with parchment paper or Silpats. Working with 1 chilled disk of dough at a time (keep other in fridge to chill), roll dough out onto a floured surface to about 13 by 11-inch rectangle (when edges start to crack a little when rolling, seal them and continue rolling), then trim edges to get a 12 by 10-inch rectangle (to even the edges). Then cut into eight 5 by 3-inch rectangles (cut in half through the longness then three cuts through the opposite). Arrange 4 of the rectangles, spaced evenly apart on prepared baking sheet. Spread a slightly heaping 1 1/2 T. of pumpkin pie filling evenly down the center of each rectangle, leaving about a 3/4-inch rim on all sides uncoated. Dampen fingertips with water and run along uncoated edges of pop tarts. Top each with another rectangle, then seal edges with your fingertips, then reseal with a fork (I didn’t seal with the fork, I just did a double seal with my fingertips because I wanted them to look more like the real thing). Poke the top center of each tart 3 times with a fork. Cover and transfer to freezer to chill at least 2 hours or up to one week. Repeat process with remaining disk of dough. After chilling, position one oven rack near top third of the oven and a second oven rack near bottom third of the oven. Preheat oven to 375 degrees. Bake frozen tarts until golden, rotating racks once halfway through baking, about 25 – 30 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely before icing.

For the icing: In a mixing bowl whisk together all icing ingredients well then add more half and half about 1/2 tsp. at a time to reach desired consistency. Spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides. Sprinkle tops with sprinkles if desired and allow glaze to set at room temperature. Store in an airtight container.

Mexican Fruit Salad

Mexican Fruit Salad

Mexican Fruit SaladMexican Fruit Salad

When you buy Mexican fruit salad on the street, it’s assembled right then. The fruit is put in whatever container the vendor uses, most often a cardboard french fries kind of cup. Then lime juice is squeezed over it and salt and chili powder sprinkled on top. When you make it at home, assemble it at the last minute like this—the salt begins leeching juice from the fruit right away.

A quick note about this recipe. I’m usually very careful about giving specific ingredients, measurements and instructions. This time, I’m not even giving you the number of servings. Consider this more a guide than a legitimate recipe. But don’t let that deter you. Making this is brainlessly easy, and you will love the results. It’s delicious and healthy as a snack, and it makes a wonderful side for just about any kind of grilled meat, poultry or fish.

Mexican Fruit Salad with Chili Powder

Choose 1, 2, 3 or more fruits and/or vegetables—here are some that work well:
mango
pineapple [see Kitchen Notes]
watermelon
cantaloupe or other melon
cucumber or fresh pickles [see Kitchen Notes]
jicama [see Kitchen Notes]

lime juice
chili powder [see Kitchen Notes]
salt, to taste

Prepare the fruit. Slice up the fruits [and vegetables, if you’re using them]. For the salad you see here, I used pineapple, mango, watermelon and cucumber. Slice them into big chunks and spears—this is street food, often eaten with your fingers. You can make the salad ahead, up to this point, and chill the fruit until you’re ready to serve.

Assemble the salad. Place the fruit in a large, shallow bowl. Squeeze lime juice over it [for a generous salad for two, I used the juice of one lime]. Season generously with salt and chili powder. Stir gently with a rubber spatula to avoid damaging fruit and taste. You’ll probably want to add more chili powder; keep adding, stirring and tasting until you pick up the flavor of the chili powder and a little heat. Add as much chili powder as you and your dinner guests can comfortably take—that’s a key part of this salad’s charm. Serve immediately.

Kitchen Notes

First, a couple of quick general notes. There are countless variations on this theme. Coconut was one ingredient that turned up on occasion, as was lemon juice, but some recipes warned that the latter would be overly tart. I agree. A couple of fruits that were called out as not working well in this dish were bananas and berries. Feel free to experiment.

Picking a pineapple. This was the surprise hit of the version we made. Here is Marion’s no fail tip for picking a nice, ripe pineapple: Pull on one of the leaves at the top. If it pulls out easily, the pineapple is ripe. Period.

Cucumbers: Peel or no peel? Cucumbers add a particularly nice palate cleansing taste. The cucumber I used was relatively thin skinned and not waxed, so I didn’t peel it—the skin added an extra crunch and a nice dark green to the salad. If the skin is waxed, or if it tastes bitter [sample heavily as you make this salad], peel it. If you can find “fresh pickles”—also referred to as pickling cucumbers, smaller than salad cucumbers or, well, cucumbers—these work well in this salad. They can also be served alone with the lime juice, salt and chili powder as a refreshing salad or side dish.

What the heck is jicama? Pronounced hee-kah-ma, it is often referred to as the Mexican potato, according to Epicuirous.com. It is a large, bulbous root vegetable with “a thin brown skin and white crunchy flesh. Its sweet, nutty flavor is good both raw and cooked. Jícama is available from November through May and can be purchased in Mexican markets and most large supermarkets.” It is a particularly popular ingredient for Mexican fruit salad.

Chili powder, pure and simple. Every recipe had a different opinion on chili powder. Some advocated mixes meant strictly for fruit and found in Mexican markets. I’m sure it’s wonderful, but the brands vary and so do their sodium levels—and other ingredients, for that matter. One source called for grinding your own chiles; if you can find them, this sounds like a great idea. But honestly, I say go for the best pure chili powder you can find. Make sure it doesn’t contain cumin or other flavorings and you’ll do fine.

Grilled Peach, Watermelon and Blackberry Salad with Mascarpone Honey Dressing, Toasted Almonds and Mint

Grilled Peach, Watermelon and Blackberry Salad with Mascarpone Honey Dressing, Toasted Almonds and Mint

Grilled Peach, Watermelon and Blackberry Salad with Mascarpone Honey Dressing, Toasted Almonds and Mint1 C. mascarpone cheese (or vanilla yogurt, drained)
2 T. honey, plus 2 T. for drizzling
1 T. fresh lemon juice

Combine mascarpone, 2 T. honey and lemon juice in a small bowl and mix until smooth.

4 peaches, halved and pitted (yellow peaches make the salad more colorful)
2 T. vegetable oil
8 wedges seedless Watermelon
1 pint blackberries or blueberries
1/2 C. toasted sliced or slivered almonds
1/4 C. Mint, chiffonade, plus a few sprigs for garnish
Zest of one lemon

Preheat a gas or charcoal grill (or heat a grill pan on your stove). Brush the peach halves on both sides with oil and grill cut-side down until golden brown and caramelized, 3-4 minutes. Turn over and grill 1-2 minutes more. Arrange all the fruit on a large platter, or in a large bowl. Spoon small portions of mascarpone honey dressing evenly around the fruit. Drizzle top of fruit with honey, and sprinkle with toasted almonds and mint chiffonade. Garnish with lemon zest and a few mint sprigs.

Blueberry Mousse

Blueberry Mousse

Blueberry Mousse

3 eggs

2 pints blueberries

4 T. honey

2 T. kirsch

1/4 tsp. salt

3T. cornstarch

1/2 pint heavy cream

 

Separate eggs, cover containers tightly and allow to come to room temperature. Wash blueberries (reserve some for garnish) and place in a saucepan along with honey, kirsch and salt. Cover and cook 10-15 minutes over low heat. Take out some hot liquid and mix with cornstarch until smooth. Return to blueberry mixture and mix thoroughly. Beat a spoonful of hot blueberries into egg yolks, then return to blueberries and beat for 2 minutes. Cool to room temperature. Beat egg whites until stiff. Fold into blueberries and chill for 1 to 1 1/2 hours. Whip cream until firm. Fold into chilled mixture and refrigerate until set (2 hours). Garnish with reserved blueberries.

Raspberry Lemon Pudding Cakes

Raspberry Lemon Pudding Cakes

rasp2 large eggs, separated
1/2 cup granulated sugar
3 tablespoons flour
2 tablespoons melted butter
Finely shredded zest of 1 lemon
3 tablespoons fresh lemon juice
1 cup low-fat (1%) milk
1/8 teaspoon cream of tartar
2 2/3 cups (12 oz.) raspberries, divided
Powdered sugar

Preheat oven to 350°. Set 6 ramekins (2/3 cup size) in a 9- by 13-in. baking pan. In a medium bowl, whisk together egg yolks and granulated sugar until thick and creamy. Whisk in flour, butter, lemon zest and juice, and milk until blended. In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted. Stir one-quarter of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of raspberries. Spoon batter into ramekins. Pour enough hot tap water into baking pan to come 1 in. up sides of ramekins. Bake until cake layers are set and tops are golden, 30 to 35 minutes. Remove ramekins from water; let cool at least 30 minutes. Serve with more berries on top and a dusting of powdered sugar. Make ahead: Chill airtight up to 1 day; pudding layer will become more distinct

Berry Pudding Cake

Berry Pudding Cake

berry2 cups fresh blueberries, rinsed
2 cups fresh raspberries, rinsed
1 1/4 cups granulated sugar
4 large eggs
1 tablespoon olive oil
1 tablespoon grated orange peel
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar

In a 9- by 13-inch baking dish, mix blueberries and raspberries with 1/4 cup granulated sugar. Spread level. In a bowl, whisk eggs, olive oil, orange peel, vanilla, and remaining 1 cup granulated sugar. Stir in flour, baking powder, and salt until just combined. Pour batter evenly over berry mixture and gently spread to cover berries. Bake cake in a 350° regular or convection oven until top springs back slightly when gently pressed in the center, 28 to 35 minutes. Let cool at least 10 minutes; serve warm or cool. Sprinkle with powdered sugar just before serving, and scoop portions onto plates.

Raspberry Mousse

Raspberry Mousse

mousse¼ cup cold water
½ cup boiling water
2 teaspoons gelatin
1 tablespoon lemon juice
¼ cup sugar
1 cup fresh raspberries
2 cups heavy cream
1 vanilla bean

In a small saucepan, add cold water. Mix in gelatin and allow to sit for 5 minutes. Stir in boiling water, vanilla bean, sugar, lemon juice, and raspberries. Bring to boil on medium heat. Turn down the heat to low and boil for 5 minutes. Pour mixture into a Vitamix or food processor and blend until smooth. (This reduces the raspberry seeds.) Allow to cool 10 minutes. In a large bowl, add whipping cream and beat with an electric mixer until stiff peaks form. Fold in the raspberry mixture and allow to cool in the refrigerator for 1 hour.

Fruit Jellies

Fruit Jellies

fruit-jellies-su-xCooking-oil spray
1 1/3 cups citrus juice (pasteurized orange or pink grapefruit; or fresh blood orange, lime, or lemon), strained
3 cups granulated sugar
6 ounces liquid pectin, such as Certo (you’ll need two 3-oz. packs)
2 tablespoons fresh lemon juice
Coarse sugar (such as Hain Organic); or use granulated

Line an 8-in. square baking pan with microwave-safe plastic wrap, pressing it up sides and leaving a 1-in. overhang. Spray plastic wrap with cooking spray. Pour citrus juice and granulated sugar into a 6-qt. pot and stir to combine. Clip a candy thermometer to inside of pan. Cook over medium-high heat, stirring constantly and slowly, until mixture registers 238° (just before the soft-ball stage, when it will harden), about 20 minutes. Add pectin and cook 1 minute more, stirring constantly. Remove from heat, stir in lemon juice, and immediately pour into prepared pan. Let set until cool and firm, about 1 1/2 hours. Lift from pan using plastic wrap and cut into 1-in. squares, circles, 3/4- by 1 1/4-in. rectangles, or 3/4- by 2-in. half-moons. Dip in coarse sugar. Store in an airtight container up to 1 week, dipping again right before wrapping if necessary (particularly with the more acidic flavors like lime, lemon, and grapefruit, which tend to get a little weepy). Box it: Crystal clear boxes, from $6.2 5/25; clearbags.com

Mandarin Orange Cake

Mandarin Orange Cake

128682 C. flour
2 C. sugar
1/2 tsp. salt
2 tsp. baking soda
2 eggs
2 tsp. vanilla
2 cans mandarin oranges, drained
1 C. finely chopped nuts
Topping:
bring to a boil:
2 C. brown sugar
4 T. butter
6 T. milk

Sift dry ingredients. Add remaining ingredients. Beat 3 minutes with mixer. Pour into greased and floured 9×13 pan. Bake at 350 for 30 minutes. Test for doneness with toothpick inserted in center. Prick holes in cake with fork. Pour topping on hot cake. Serve with cool-whip.

Blistering Brittle

Blistering Brittle

5411 T. butter or margarine, melted
1 T. Green Jalapeño Pepper Sauce
1/2 tsp. ground allspice
1 1/2 C. dry roasted peanuts
1 C. sugar
1/2 C. light corn syrup
1/2 C. water

Lightly coat a spatula and large baking sheet with cooking spray; set aside. Combine butter, TABASCO® Green Sauce and allspice in a large bowl and mix well. Add peanuts and toss well. Combine sugar, corn syrup and water in a 2-quart microwavable bowl; stir with a wooden spoon until well mixed. Microwave, uncovered, on HIGH (100%) for 3 minutes. Remove from microwave and stir thoroughly. Stir in peanut mixture. Cover bowl tightly with microwavable plastic wrap; cook on HIGH for 12 to 15 minutes or until peanuts and syrup are amber colored. Remove bowl from microwave. Pierce plastic with tip of sharp knife and uncover carefully. Pour mixture onto greased baking sheet and let harden. When cool, break into pieces.

Tart Cherry Sorbet

Tart Cherry Sorbet

Tart-Cherry-Sorbet-21-2 pounds frozen tart cherry juice – pure tart cherry juice frozen in ice cube trays
3/4-1 cup simple syrup*
1/4 cup lemon juice (1 lemon squeezed)
pinch of salt

In the large work bowl with the large chopping blade, dump in the frozen tart cherry juice cubes, simple syrup, lemon juice and salt. Pulse 10 times, using long pulses. After scraping the bowl, process until smooth, about two minutes. It only took 20 seconds for the frozen cherry juice. Eat immediately or place in a container and place in the freezer.

Notes: Simple Syrup is equal amounts of sugar and water boiled together until the sugar has completely dissolve, creating a sweet syrup. Allow to fully cool before using.

The real, the original, the authentic Nestle Toll House Cookies

The real, the original, the authentic Nestle Toll House Cookies

cookies2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened (butter flavored Crisco or oleo margarine)
¾ cup granulated [white] sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)

Ccombine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. If possible, refrigerate the dough up to 36 hours at this time. The longer it is refrigerated, the better the result. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Composed Fruit Salad with Ginger-Lime Syrup

Composed Fruit Salad with Ginger-Lime Syrup

fruitMost fruit salads are served as chunky mixes — appealing to the mouth, yes, but less so to the eye. With a stylish green-and-gold palette, this composed salad is an elegant alternative. A zingy ginger-lime syrup to pour on top makes the flavors sing.

Water
Sugar
Fresh Ginger
Limes
Fresh Fruit: Choose from mangoes, yellow watermelon, cantaloupe, honeydew melon, nectarines, golden raspberries, yellow and green kiwi fruit, green grapes, and golden plums.

In a 1- to 1 ½-quart pan, combine 1 ½ C. water, 1 C. sugar, 10 slices unpeeled fresh ginger (each about the size of a quarter), and 5 slices (¼-in. thick) lime. Simmer until liquid is infused with ginger flavor, about 7 minutes. Remove from heat. Stir in 2 T. fresh lime juice; strain and cool. On a platter, arrange 3 quarts sliced or chopped fruit. Pour syrup into a bowl or glass; garnish with 3 lime slices. Serve with fruit.

Raspberry Crème Fraîche Tart with Lavender Honey

Raspberry Crème Fraîche Tart with Lavender Honey

2354941 1/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 large egg

4 oz cream cheese, softened
1/4 cup Crème Fraîche
3 1/2 tablespoons lavender honey
4 cups raspberries (18 ounces)

9-inch fluted round tart pan (1 inch deep) with a removable bottom
Heavy-duty foil
Pie weights or raw rice
Accompaniment: warm lavender honey

Pulse together all crust ingredients in a food processor just until mixture resembles coarse crumbs. Put tart pan on a baking sheet and press dough evenly onto bottom and up side of tart pan with your fingertips. Chill shell, covered, on baking sheet until firm, about 30 minutes. Put oven rack in middle position and preheat oven to 350°F. Line shell with a buttered sheet of heavy-duty foil (buttered side down) and fill shell one third of the way up with pie weights. Bake (on sheet) until edge is pale golden, 20 to 25 minutes. Carefully remove pie weights and foil, then bake until edge and bottom are golden, about 20 minutes more. Cool completely in pan on a rack. Beat cream cheese in a bowl with a handheld electric mixer at high speed until smooth, then add Crème Fraîche and 1 1/2 tablespoons honey and beat until combined well. Spread filling evenly in shell, then top with raspberries. Heat remaining 2 tablespoons honey in a very small saucepan over moderately low heat, stirring constantly, until liquefied, then drizzle over raspberries. Serve with additional melted honey on the side. Tart shell can be made 1 day ahead and cooled completely, uncovered, then kept (in pan), wrapped in plastic wrap, at cool room temperature. Filling can be made 1 day ahead and chilled, covered. Bring to cool room temperature before assembling tart, 1 hour.

Glazed Brunch Apples

Glazed Brunch Apples

FNM_120112-Glazed-Apples-Recipe_s4x3_jpg_rend_sni12col_landscape

Core 2 apples and trim the tops and bottoms, then cut into thick rings. Heat 2 tablespoons butter in a large skillet over medium heat. Add the apple rings and cook 4 to 5 minutes per side. Add 1/4 cup pomegranate juice, 1 tablespoon sugar and a pinch of salt; simmer, turning, until the apples are glazed, 3 to 4 minutes. If making ahead, let cool, then refrigerate overnight; reheat in the microwave.

Lacy Cookies

Lacy Cookies

lacy cookies1/2 C. brown sugar
2 T. butter
1 tsp. vanilla extract
2 T. milk (I used 1 percent, but I think you could use any kind of milk you have in your fridge, including cream)
1/4 C. date honey (or regular honey)
1/3 C. all-purpose flour
1/2 C. almonds; coarsely ground
1/2 tsp. cinnamon
1 heaping tsp orange; zested
1/2 C. dark chocolate (for dipping)

Tips: 1) You must follow the order here. I have accidentally added the almond mixture at the wrong stage and the cookies will not spread. 2) Cool your tray with water each time you remove it from the oven (it will not warp your tray) or get three trays handy because if you drop your batter onto a heated tray the cookies will start to spread instantly and will be oddly-shaped. 3) If you end up with any oddly shaped ones, just take some scissors and cut the edges before the cookies have completely cooled down.

Let’s begin! Preheat your oven to 350 F and line two baking trays with parchment paper; set aside. Bring the butter, sugar, milk, vanilla, and honey to a boil, stirring continuously. Once it reaches a rolling boil, wait one minute and then remove from the heat. Now, grab a bowl and mix the flour, almonds, cinnamon and orange zest together, slowly adding them to the wet mixture and making sure everything is incorporated well. Let sit for about 20 minutes or until the mixture is cool enough to be handled, even though you won’t be handling it. If the mixture is stiff when you return to it, warm it up over a low flame for a minute or two. Drop teaspoon-sized balls onto your parchment paper, leaving about three inches space between each of the cookies because they will spread a lot. Create a double-boiler to melt the chocolate or melt it in the microwave. Leave them to cook for 6-8 minutes. If you want them more like toffee brittle leave them in on the longer end. I like mine slightly chewy in the center and crispy on the outside. Once the centers are bubbling and they are a goldeny-brown color, remove them from the oven. Immediately remove the parchment paper from the tray and let them cool on the counter. After about three-five more minutes, you’ll be able to remove them from the parchment paper without a problem. Any sooner and they’ll still be soft and likely tear. Once you’re able to remove them from the parchment, you can wrap however many you want around the stick of a wooden spoon and create a flute. You can also fold them to create a bowl for ice cream, which I would have done if I hadn’t eaten the rest of the ice cream a few days ago…OR you can teaspoon chocolate onto the flat side of a cookie and sandwich it with another, which is my preference. Place them in the fridge for about 15 minutes to get the chocolate hard. Enjoy!

Quick Strawberry Watermelon Sorbet

Quick Strawberry Watermelon Sorbet

open-uri20150722-16-1jogjun1/2 cup Cold water
5 cups Seedless watermelon, cut into chunks then frozen
1 1/4 cup Frozen strawberries
3/4 cup Sweetener that measures like sugar (or sweetener to taste)
2 T. Lemon juice (or according to taste)

Place all of the ingredients in a blender or food processor, and blend until smooth. (This may take a few times of scraping down the sides of the blender, and possibly a few extra tablespoons of water of water.)

Yield: 4 servings
Calories: 72
Fat: 0g
Fiber: 2g

Apple Chunk Cake

Apple Chunk Cake

1 1pc07 fresh apple cake/4 cup sugar
1/4 cup vegetable oil
2 egg
2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
4 cups apple (diced, chunks)
1/4 cup applesauce
2 cups apple (sliced, to place on cake)

Preheat oven to 350° F. In a large bowl, mix sugar, oil and eggs together. Beat well. In a separate bowl, combine flour, salt, cinnamon, and baking soda. Add to egg batter and mix well. Add apple chunks and applesauce to the batter. Stir to combine. Coat a baking pan with vegetable oil spray, and pour in batter. Bake until done, about 1 hour. Place apple slices on top of apple cake and serve.

Yield: 12 servings
Calories: 240
Fat: 6g
Fiber: 2g

Jack-O-Lantern Pie

Jack-O-Lantern Pie

Crexps159642_UH2464847C03_16_2bust:
1 3/4 c. flour
1/3 c. sugar
1/2 tsp. Salt
1/2 tsp. Ground cinnamon
1/2 tsp. Pumpkin spice
2/3 c. butter
4 – 6 T. Cold water

Filling:
1 c. cooked pumpkin
3/4 c. sugar
Pinch of salt
2 eggs
1 c. milk
1 T. Flour

Stir flour, sugar, salt, cinnamon and pumpkin spice in a bowl together using a fork. Cut butter into mixture until a crumbly texture. Add water, 1 T. at a time until moistened. Form dough ball in your hands. Place in a slightly floured surface and roll into a circle. Place on a pie plate, removing excess from rim using a knife. Save excess. Crimp piecrust around the edge.

Put all ingredients into a blender and blend thoroughly. Pour into piecrust. Sprinkle with cinnamon if you wish. Bake at 400 degrees for 25 – 35 minutes or until set (middle will shake just slightly). Decorate pie with baked cut outs when first taken out of the oven. Cool on wire rack.

Decoration: Using the remaining piecrust, form a small dough ball. Roll out on slightly floured surface, into a circle. Cut shapes to decorate your pie. Brush pieces with egg wash. If you wish, brush on yellow food coloring and sprinkle with cinnamon sugar. Prick shapes with tip of fork. Place cut outs on a piece of foil and bake beside pie until golden brown. When pie is finished baking, gently press the baked shapes onto pie.

Fig Preserves with Root 80 Proof Spirits

Fig Preserves with Root 80 Proof Spirits

8 cups fresh figsfigpreserves1edited
3 cups water
1 tablespoon baking soda
1 1/2 cups sugar
Zest 1 lemon
2 tablespoons fresh lemon juice
1/2 cup ROOT 80 Proof Spirits (optional)

Put figs in a large bowl, mix 2 cups water with baking soda in a large measuring cup. Pour soda water mixture over figs, press figs into water to remove debris then rinse with cold water. Cut figs into small pieces. In a large stockpot add figs, sugar, lemon zest, lemon juice, and 1 cup remaining water. Cook over medium high heat for 15-20 minutes, stirring occasionally. Remove pot from heat, puree mixture with an immersion blender until smooth. Return to heat, bring to a boil and cook for 10 minutes. Remove pot from heat and process hot mixture again with immersion blender until thick and creamy (resembles very thick applesauce). Add 1/2 cup ROOT 80 Proof Spirits, stir to blend. Return to heat and cook additional 10 minutes, stirring constantly. Ladle hot preserves into sterilized jars, cover jars with cleaned lids and rims, process in a hot water bath for 15 minutes. Allow preserves to cool, store in a dry dark place.

Lemon Fluff

Lemon Fluff

e718bce3bbae6bd5aaa49c16a9704b761 box Lemon Jell-o (3 Ounces)
1-¾ cup Very Hot Water
¼ cups Lemon Juice
1 cup Sugar
1 can Evaporated Milk (12 Ounces), Chilled
2-½ cups Vanilla Wafers, Crushed

Combine the Jell-o, hot water, lemon juice, and sugar in a mixing bowl and stir until Jell-o is dissolved. Chill till partially set, about 1 hour. Just before Jell-o is set, pour the chilled evaporated milk into a large mixing bowl and whip until stiff peaks form. Fold together with Jell-o mixture. Pour 2 cups of vanilla wafer crumbs into the bottom of a 13 x 9 inch pan. Top with Jell-o mixture, then sprinkle with remaining vanilla wafer crumbs. Chill until set; a minimum of two hours, but best if allowed to chill at least 4 hours.

Southern Cranberry Salad

Southern Cranberry Salad

1 (3-o355275-cooked-cranberry-saladunce) package strawberry or cherry gelatin
1 cup boiling water
1 (16-ounce) can whole berry cranberry sauce
2 (11-ounce) cans mandarin oranges, drained
1 (8-ounce) can crushed pineapple, drained

Place the gelatin in a large bowl and pour in boiling water. Stir with a fork until gelatin is dissolved. Add the cranberry sauce, mandarin oranges and pineapple; stir until well blended. Pour into bowl or mold; cover with plastic wrap. Chill at least 3 hours, preferably overnight. If molded, sit mold in 1 inch of hot water briefly. Run a sharp knife around the edges, and then shake to loosen the salad. Invert onto platter

Mini Pear Galettes

Mini Pear Galettes

3 cups4320-Apple-Pear-Galette-PM all-purpose flour
1/3 cup sugar
1/4 tsp. salt
2/3 cup cold unsalted butter, cut into cubes
1/3 cup ice water, strained
1 cup pear preserves
2 egg yolks
1/4 cup heavy cream
1 T. sugar
1/4 cup sliced almonds

Combine flour, sugar, and salt in a food processor, and pulse to mix. Add butter, and pulse until mixture resembles coarse crumbs. With machine running on medium speed, slowly add water until dough comes together and forms a ball. Remove dough and wrap with plastic wrap. Refrigerate for 2 to 4 hours. Preheat oven to 350°. Line 2 baking sheets with parchment paper; set aside. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 4-inch cutter, cut rounds from dough. Gather scraps and roll once more, cutting more rounds. Place about 1 T. of pear preserves onto the center of each round. Using your hands, roll the edge of the dough inward, overlapping in a circular pattern. Whisk together egg yolks and heavy cream in a small bowl. Place galettes on prepared baking sheet. Brush each galette with egg mixture. Evenly sprinkle with sugar and almonds. Bake for 35 to 40 minutes, or until golden brown.

Lemon Butter Cookies

Lemon Butter Cookies

1 1/4 sticks sofLemonButterCookiestened unsalted butter
1/2 cup sugar
1 large egg at room temperature
1 1/2 tsp. lemon zest
1/2 tsp. vanilla extract
2 cups sifted all-purpose flour
2 T. toasted almond flour
1 cup confectioners’ sugar
3 T. ground freeze-dried raspberries (optional)

In a large bowl and using an electric mixer at medium-high speed, beat butter and sugar together until light and fluffy, about 5 minutes. Beat in egg, lemon zest, and vanilla extract; scrape down sides of bowl. In a small bowl, combine all-purpose flour and almond flour. Slowly add flours to butter mixture, beating until dough just comes together. Remove dough from bowl, shape into a disk, wrap tightly with plastic wrap, and refrigerate for 2 hours. Preheat oven to 350°. Line 2 baking sheets with parchment paper; set aside. On a lightly floured surface, roll dough to just thinner than 1/4 inch. Using various sizes of heart-shaped cutters, cut about 3 dozen cookies, rerolling dough only once, if necessary. Carefully transfer cookies to baking sheets; bake for 7 to 10 minutes, or until edges just turn golden. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. In a small bowl, sift together confectioners’ sugar and ground raspberries, if desired. Dust cookies lightly with sugar.

Baked Apple Chips

Baked Apple Chips

2 cupAppleChips1s sugar
1 cup water
1/4 cup honey
1/4 cup plus 4 T. fresh lemon juice, divided
1 medium red apple
1 medium Granny Smith apple
1 medium yellow apple

Preheat oven to 200˚. Line 2 rimmed baking sheets with silicone baking mats or parchment paper; set aside. In a large non-stick sauté pan over medium-high heat, combine the sugar, water, honey, and 1/4 cup lemon juice. Bring mixture to a boil, and cook until sugar is dissolved. Remove pan from heat, and cool mixture to room temperature. Fill a large bowl with cool water, and add the remaining 2 T. lemon juice. Cut the apples crosswise into very thin round slices (about 1/16-inch thick) with a manual V-slicer; after slicing each apple, place slices in the water-lemon juice mixture. Remove apple slices from water, and dry with a clean kitchen towel. Dip apple slices, a few at a time, in the cooled syrup, and let sit for 10 minutes. Remove, letting excess syrup drip off, then place slices on the prepared baking sheets; repeat with remaining apples. Bake for 1 hour, or until apples are dry. Turn oven off, and leave apples in the oven for an additional hour. Carefully remove apple slices from the baking sheets, and store in an airtight container for up to 1 week.

Pear Tarte Tartin

Pear Tarte Tartin

1/2Pear-Tarte-Tatin-1 cup sugar
1/4 cup water
2 T. unsalted butter
1/2 vanilla bean, split lengthwise and scraped, seeds reserved
1/2 tsp. fresh grated ginger
1/4 tsp. ground cinnamon
1/8 tsp. ground cardamom
1/8 tsp. salt
16 Forelle pears, halved, stems and seeds removed
1/2 (17.3-ounce) package puff pastry, thawed
2 cups heavy whipping cream, chilled
1/3 cup confectioners’ sugar

Preheat oven to 375˚. In a small saucepan over medium-high heat, combine the sugar and water. Cook until mixture turns dark amber in color, about 8 minutes. Remove from heat; whisk in the butter, vanilla-bean seeds, ginger, cinnamon, cardamom, and salt. Place 4 pear halves into each of 4 (4-inch) square tart pans, cut side down; pour syrup over pears. Bake for 10 to 18 minutes, or until pears are soft and syrup is thick. Let cool for 10 minutes. On a lightly floured surface, roll out puff pastry sheet, and cut into quarters. Place each pastry square atop pears, tucking edges of dough between pears and sides of pan. Bake for 15 to 20 minutes, or until pastry is golden brown. Cool for 10 minutes. In a medium bowl, whisk together the cream and confectioners’ sugar until soft peaks form. Set aside. Invert a plate over each tart pan. Using a potholder to protect your hands, carefully invert the tarts onto the plates. Serve warm with whipped cream.

Apple Crumb Cakes with Calvados Crème Anglaise

Apple Crumb Cakes with Calvados Crème Anglaise

3Apple-Crumb-Cake-Recipe 2/3 cups all-purpose flour, divided
1 2/3 cups firmly packed light brown sugar, divided
2 tsp. ground cinnamon, divided
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground nutmeg
1 cup buttermilk
1 tsp. vanilla extract
1 cup unsweetened applesauce
1/4 cup unsalted butter, melted and divided
2 eggs, lightly beaten
2 egg whites, lightly beaten
2/3 cup sliced almonds
2/3 cup quick-cooking oats
1 recipe Calvados Crème Anglaise

Preheat oven to 350Ëš. Line the wells of a 12-well square muffin pan with paper liners, or spray with nonstick cooking spray with flour. In a large bowl, combine 3 cups flour, 1 cup brown sugar, 1 tsp. cinnamon, baking powder, baking soda, salt, and nutmeg; whisk to combine. In a medium bowl, combine the buttermilk, vanilla extract, applesauce, 2 T. melted butter, eggs, and egg whites. Whisk to blend. Make a well in the center of the flour mixture, then pour the milk mixture into the well. Stir until dry ingredients are just moist. Spoon the batter into the prepared pan. In a separate medium bowl, combine the almonds, oats, remaining 2/3 cup flour, remaining 2/3 cup brown sugar, remaining 1 tsp. cinnamon, and remaining 2 T. melted butter. Stir with a fork until mixture is crumbly. Sprinkle mixture evenly over top of batter in pan. Bake for 15 to 20 minutes, or until a wooden pick inserted near the center comes out clean. Cool cakes in pan for 15 minutes; transfer to wire racks to cool completely or serve warm. Remove paper liners before serving; serve with Calvados Crème Anglaise.

Calvados Crème Anglaise

2 cups half-and-half
1/2 cup sugar
1/4 cup Calvados
1/2 vanilla bean, split lengthwise and split, seeds removed and reserved
1/8 tsp. salt
6 large egg yolks, lightly beaten

In a medium saucepan over medium heat, whisk together the half-and-half, sugar, Calvados, vanilla bean, and salt. Cook, whisking often, until mixture just begins to boil; immediately remove from heat. In a medium bowl, lightly whisk the egg yolks. Using a ladle, slowly stream about 1 cup of the hot half-and-half mixture into the egg yolks, whisking constantly; repeat. Return the yolk-half-and-half mixture to the saucepan and cook over medium heat until mixture is thick enough to coat the back of a wooden spoon, or until mixture registers 170 on an instant-read thermometer. Remove from heat; using a fine-mesh sieve, strain the mixture into a stainless steel bowl set in an ice bath. Discard vanilla bean and any solids. Stir until mixture comes to room temperature. Cover the surface of the crème anglaise with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours.

Tootsie Rolls

Tootsie Rolls

1 Cup Sugar
1/2 Cup light corn syrup
2 Tablespoons shortening
4 teaspoons cocoa
2 Tablespoons evaporated milk
1/2 teaspoon vanilla

In a bowl, combine sugar, shortening and cocoa. Mix well, and pour into a saucepan. Bring to a boil, and then simmer until temperature reaches 275 degrees (you will need a candy thermometer). Allow to cool for about ten minutes; add the evaporated milk and vanilla. Use an electric mixer to beat until very thick. Scrape candy onto a lightly greased cookie sheet and allow to cool. When cool, mold pieces into desired size and shape.

Lemon Blueberry Cake with Cream Cheese Frosting

Lemon Blueberry Cake with Cream Cheese Frosting

48048ba3bdb8e7df815b1c126fdaea8a1 1/2 cups cake flour
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp. baking soda
3/4 tsp. salt
2 cups granulated sugar
1 cup unsalted butter, softened
1 T. lemon zest
4 large eggs
2 tsp. lemon extract
1/2 tsp. vanilla extract
3/4 cup + 2 T. milk
1/4 cup + 2 T. sour cream
2 T. fresh lemon juice
2 1/2 cups fresh blueberries, at room temperature, rinsed and drained well

Cream Cheese Frosting
12 oz. cream cheese, softened (1 1/2 pkg.)
3/4 cup unsalted butter, softened
1 tsp vanilla extract
1/4 tsp. lemon extract*
3 cups powdered sugar
Blueberries and lemon slices, for garnish (optional)
Preheat oven to 350 degrees. Butter 3 9-inch round baking pans and line the bottom of each with a round of parchment paper. Butter parchment paper and lightly dust pan with flour, shaking out excess. Sift cake flour into a mixing bowl. Add all-purpose flour, baking powder, baking soda and salt and whisk for 30 seconds, set aside. In the bowl of an electric stand mixer, fitted with the paddle attachment (if you don’t have the paddle attachment that constantly scrapes sides of the bowl while mixing, then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl), whip together butter, granulated sugar and lemon zest until mixture is pale and fluffy. In a 2 cup liquid measuring cup, measure out milk then stir in sour cream and lemon juice, let rest 3 minutes. Meanwhile, mix eggs into butter mixture one a time, then stir in lemon extract and vanilla extract. Toss blueberries with 3 T. of the flour mixture. Working in three separate batches, beginning and ending with remaining flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the milk mixture and mixing just until combined after each addition. Gently fold in blueberries. Divide mixture evenly among prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 24 – 27 minutes. Cool in baking pans about 20 – 30 minute then invert onto wire racks to cool completely. Once cool, frost with cream cheese frosting and decorate with blueberries and lemon slices if desired. Store in an airtight container.

Cream Cheese Frosting: In the bowl of an electric stand mixer fitter with the paddle attachment, whip butter until pale and fluffy. Add cream cheese and mix until smooth and fluffy. Add vanilla and lemon extract and powdered sugar and blend several minutes longer until smooth and fluffy (if frosting seems slightly runny, you can chill it for a bit before frosting cake). *Omit lemon extract if making this cream cheese frosting for a different recipe. This frosting is good on so many different kinds of cake!

Salted Caramel Dulce de Leche Cheesecake Bars

Salted Caramel Dulce de Leche Cheesecake Bars

salted2 1/4 C. graham cracker crumbs (from about 17 whole graham crackers)

2 T. sugar
1/4 tsp. ground cinnamon
10 T. butter, melted

3 8-oz. packages cream cheese, room temperature
1 C. sugar
3 large eggs
1/2 C. dulce de leche
2 tsp. vanilla extract

2/3 C. dulce de leche
2-3 T. heavy whipping cream

10 caramel chews
Fleur de sel

Preheat oven to 350°F (175°C). Coat 13x9x2-inch metal baking pan coated with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack. Blend the cream cheese and sugar together until smooth and creamy, about 1 minute. Add the eggs 1 at a time, blending for 3 to 5 seconds each time until incorporated. Add in the dulce de leche and vanilla and blend until just mixed – about 10 seconds. Spread the batter evenly over the cooled crust and bake until the cheesecake mixture is just set in center and the edges are puffed and slightly cracked, about 38 minutes. Transfer to rack and cool completely. Once the cheesecake bar is cooled, pour 2/3 C. dulce de leche sauce and a the 3 T. of whipping cream in a glass measuring C.. Microwave at 10 second intervals stirring between each interval. Do this until the mixture is smooth and combined. Next, take about 10 caramel chews and heat them in the microwave for 15-20 seconds until just melted. Quickly dump the melted caramel chews into the dulce de leche mixture and stir continuously until combined. The consistency should be pourable, but not too liquid. You want the caramel topping to be soft and gooey, but not too runny that is pours down the side of your bar once you cut it. Cover and chill until ready to serve. Lastly – (and this is the best part!) when you’re ready to serve the bars sprinkle the caramel glaze lightly with some fleur de sel.

Pie Fries

Pie Fries

pfriesCut pie crust into strips w/ fluted pastry wheel. Brush w/ melted butter. Sprinkle w/ cinnamon sugar. Bake at 375 about 15 minutes. Eat “as is” or dip into jam, pie filling or frosting

 

Jam Straws

Jam Straws

jamstraws1 package puff pastry (2 sheets)
1/4 C. seedless raspberry jam
Flour for dusting
Powdered sugar for sprinkling

Preheat oven to 400 degrees. Line two cookie sheets with parchment and set aside. Allow puff pastry to thaw as directed on the package. Dust work surface with flour and lightly dust rolling pin with flour. Roll out puff pastry until about 2″ larger on each side. Cut crosswise into two rectangles. Heat 1/4 C. of jam in microwave for15-20 seconds, just enough to loosen the consistency. With a pastry brush, coat one piece of puff pastry with half the jam. Cover jam-coated piece with the remaining plain piece of puff pastry and gently roll together with rolling pin – not too hard, or your jam will squish out. Slice into long strips and twist, then place on parchment lined pan. Bake for 15 minutes or until golden brown. Let cool before removing from the pan. Sprinkle generously with powdered sugar. Repeat process with second sheet of puff pastry. Very pretty served in colorful paper cones

Orange, Lemon and Lime Citrus Cookies

Orange, Lemon and Lime Citrus Cookies

Chewy, sugar coated cookies with orange, lemon and lime zest!

Cookiestack-1024x6853/4 cup unsalted butter, softened
1 1/2 cup granulated sugar, divided
1 egg
2 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 orange, zested
1 lemon, zested
1 lime, zested

In a small bowl, zest all the citrus. Remove about 2 tsp of zest and place in a separate bowl. Add 1/2 cup granulated sugar to the 2 tsp of zest. Combine with a fork and set aside. In a mixing bowl, add butter and remaining 1 cup sugar. Beat for 1-2 minutes. Add egg and beat until combined. Add flour, baking powder and baking soda. Beat until combined. Slowly add in zest. Line a baking sheet with parchment paper. Roll cookies into 3/4-1inch balls. Then roll them in the sugar/zest mixture, coating generously. Place ball on cookie sheet and repeat. Using a flat bottom of a cup, press the ball slightly to form a disc. Repeat for all balls. I then pressed a little extra sugar on the tops of the cookies at this point (totally optional). Bake in a 350 degree oven for 10-12 minutes. Remove and cool on wire rack. Store in a covered container for up to a week. ENJOY.

Easy Lemon Burst Cookies

Easy Lemon Burst Cookies

lemoncookies1 box lemon cake mix
1 egg
1-8 oz container of cool whip
1/2 c. powdered sugar for coating

Mix together cake mix, egg, and cool whip until well combined. Put the powdered sugar in a separate bowl. With a cookie scoop, or spoon, spoon your batter into the powdered sugar and roll it around to coat. Put it on a parchment paper lined baking sheet and bake on 350 for 10-12 minutes.

Minted Stone Fruit Salad with Ginger-Lime Syrup

Minted Stone Fruit Salad with Ginger-Lime Syrup

OLYMPUS DIGITAL CAMERA

1 cup water
1/2 cup sugar
1/2 cup sliced fresh ginger, left unpeeled
3 ripe peaches, sliced
3 ripe plums, sliced
3 ripe nectarines, sliced
1/4 cup fresh lime juice, from 2 limes
1 tablespoon chopped fresh mint

Bring water, sugar and ginger to a boil in a small saucepan. Turn heat down to low and simmer for 10 minutes. Strain through a fine sieve into shallow bowl and let cool in refrigerator. Combine sliced fruits in a shallow serving bowl. Add cold ginger syrup, fresh lime juice and mint. Stir to combine. Cover and chill for 45 minutes – 1 hour.

Vanilla Sugar Palmiers

Vanilla Sugar Palmiers

vanillapalmiers1/2 cup vanilla sugar
1/8 teaspoon kosher salt
1 sheet puff pastry
Preheat the oven to 425 degrees F.

Combine the sugar and kosher salt. Evenly sprinkle 1/4 cup of the sugar/salt mixture on a clean working surface. Unfold a puff pastry onto the sugar and sprinkle the remaining 1/4 cup of the sugar mixture on top, spreading it evenly on the puff pastry. With a rolling pin, roll the dough until it’s 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half, like closing a book. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Bake for around 6 minutes, or until the bottom is caramelized and brown; then turn with a spatula and bake another 3 to 5 minutes, until both sides are caramelized. Cool on a wiring rack. Note: You probably will have some sugar left on the board after rolling the puff pastry and that’s okay.

Greek Honey and Cheese Pie (Melopita)

Greek Honey and Cheese Pie (Melopita)

4melopita 1/2 T. sugar, divided into 3 1/2 and 1 T.
2 extra large eggs
2 T. flour
4 1/2 T. honey, preferably wild flower
1 T. lemon juice
1 T. brandy
18 oz soft mizithra cheese or ricotta
1 tsp. cinnamon

Pre-heat oven to 350-deg F. Butter a 10 inch ceramic pie dish or tart pan. Beat 3 1/2 T. sugar and eggs in a large bowl until creamy, about 3 minutes. Beat in flour. Add honey and beat until well combined. Add lemon juice and brandy and mix to combine. Add cheese to bowl and beat until mixture has blended, about 2 minutes. Pour batter into prepared baking dish and bake until golden and just firm in the middle, 30 minutes. Sprinkle warm cake with extra 1 T. sugar and cinnamon.

An Even Better Snickerdoodle!

An Even Better Snickerdoodle!

6ba526a281fb7e66308097a4949dbb3a1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar

For rolling:
2 tablespoons granulated sugar
1 teaspoon cinnamon

In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth. In another bowl, combine the flour, salt, baking soda, and cream of tartar. Pour the dry ingredients into the wet ingredients and mix well. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator. In a small bowl, combine the sugar with the cinnamon for the topping. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.

Galaktoboureko

Galaktoboureko

Galaktoboureko-Greek-Custard-Pie-with-Syrup16 cups milk
1 cup fine semolina
¾ cup sugar
3 eggs
1 teaspoon vanilla
Lemon rind from 1 lemon, finely grated
1 package phyllo (about 10-14 sheets)
2 sticks (1 cup) + 1 Tablespoon unsalted butter

Citrus Syrup:
1 cup water
1 1/2 cups sugar
½ teaspoon vanilla
Lemon juice from ½ a lemon, about ¼ cup

Put milk, ½ cup sugar, vanilla, semolina and 1 Tablespoon butter in a sauce pan on medium heat. When it starts heating, keep stirring until it becomes thick like pudding. Take it off the fire and let it cool for 5-10 minutes. Beat eggs with the rest (1/4 cup) of the sugar and stir it in to milk mixture. Stir the lemon peel in. To make the pie, the phyllo should be room temperature or slightly cooler. Open the package right before using it so the sheets do not get too dry. Melt two sticks of butter and start by brushing the butter on the bottom of your pan. In Greece, they use a large round pan about 16 inches in diameter. I used a lasagna dish, which works well (about 10 x 13 x 2). If you only have a traditional 9 x 13, you may not fit all the custard in the dish. Lay down about 5-6 sheets phyllo or half of your package. Lightly press the sheets into the sides and corner and let the edges overlap on top. You will fold them over later. Do not skimp on the butter! You should use half on the bottom layers and half on the top. Pour the slightly cooled custard on the bottom sheets and spread to the sides. Then layer another sheet on top. Continue brushing butter between layers until you have used all the phyllo, approximately 6 sheets on bottom and 6 on top. Then, brush butter on the overlapping sides and roll the edges down creating a “rim” around the edge of the pan. Liberally brush the top and the edge with the rest of your butter. Bake for 1 hour at 375 degrees or until the top is light brown all over. While the pie is baking make the syrup by boiling the sugar, water and juice together for about 5 minutes. When you remove the pie from the oven, let it cool for about 15 minutes. Then, pour the syrup over the entire pie. Over time, it will seep in to the pie. Wait at least an hour before serving. Store the pie in the refrigerator for up to 3 days and continue to enjoy!