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Category: Desserts & Fruit

Homemade Pistachio Pudding

Homemade Pistachio Pudding

1/2 unnamedcup salted pistachio nuts
1/3 cup granulated sugar
2 tablespoons water

2 cups whole milk
2 large egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
Pinch of salt
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, softened
1/2 cup pistachio nuts, chopped

Place pistachios in the bowl of a food processor. Pulse until the nuts are in small bits. Add the sugar and water, and blend until relatively smooth. Spoon Pistachio Paste into a medium saucepan. Add the milk and whisk over medium heat. Heat milk and pistachio until steamy and hot. While milk is heating, whisk together granulated sugar, egg yolks, cornstarch and pinch of salt. Mixture will be thick. Keep whisking until it’s smooth. Pour about 1/2 cup of the steaming pistachio milk into the sugar and egg mixture. Whisk together. Add another half cup of hot milk and whisk to incorporate. Return the milky egg mixture into the saucepan over medium heat. Heat pudding mixture over medium heat until thick and bubbly. Whisk almost constantly. Boil for 1 minute, or until thickened. Remove from heat and stir in butter and vanilla extract, until butter is melted. Pass cooked pudding through a fine mesh strainer set over a medium bowl. Spoon into small ramekins, place plastic wrap over the individual puddings (so the plastic touches the top of the pudding), and refrigerate for at least 4 hours, or overnight. Garnish with chopped pistachios.

Grilled Plums with Spiced Vanilla Cream

Grilled Plums with Spiced Vanilla Cream

10 medium Plums, sliced

2 tsp. Sugar

2 tsp. Lemon Juice

1 ½ tsp. Butter

¾ C. nonfat Vanilla Frozen Yogurt, softened

8oz. lowfat Vanilla Yogurt

½ tsp. Allspice

¼ tsp. Cinnamon

Lemon Zest

 

Place plums on the bottom half of a large sheet of foil. Sprinkle evenly with sugar and lemon juice. Dot with butter. Fold upper half of foil over plums and seal. Place grill rack over medium-hot coals. Place plum packet on rack and grill 5-8 minutes or until hot. Combine frozen yogurt and next 3 ingredients in a small bowl; stir well. Remove plums from foil and transfer to serving bowls. Top evenly with yogurt mixture. Garnish with lemon zest and serve immediately.

4th of July Brownie Stars

4th of July Brownie Stars

brownies

Your Favorite Brownie Recipe, cooked and cooled

Cut into star shape with cookie cutter

Decorate with white frosting and top with red, white, and blue sprinkles.

Vintage Jam Tarts

Vintage Jam Tarts

jam_tarts_recipe11 C. finely-ground cornmeal

1 C. whole wheat pastry flour

2 C. all-purpose flour

1 1/2 tsp. finely ground sea salt

2 T. baking powder

3 T. sugar

1 C. unsalted butter, chilled, and cut into 1/4-inch chunks

1 1/2+ C. milk

1 egg, just the egg white

1/3 C. jam (any flavor(s) you like)

 

Preheat your oven to 425 degrees. Into a large bowl, or preferably, a food processor add the cornmeal, flours, salt, baking powder, sugar. To the dry ingredients add the butter. Using a pastry cutter or 30-35 quick pulses of the food processor, blend the mixture until it resembles tiny, sandy pebbles. Dump the mixture into a medium owl, add 1 1/2 C. of milk and with a fork stir just until everything is combined. You are going to roll out the dough, so if it is too wet, stir in a couple extra T. of flour, if it is too dry stir in an extra T. or two of milk. You don’t want to overwork the dough, or your tarts will be tough, so stir only as much as you have to. Dump the dough out onto a well-floured surface, pull it together into one large mound, and roll out until it is about 1/3-inch thick. Pat with more flour if things get sticky – sticky dough is your enemy in this recipe. Cut the biscuit dough with a medium cutter (the one I used was about 2-inches across), then cut half the rounds with a slightly smaller cutter, so each has a hole in the center. Brush the large rounds with a bit of egg white – this will give the tarts that nice golden color. Place the outer rings on top, brush those with the egg white, and fill with a bit of jam. Place the tarts on a rimmed baking sheet and bake for 10-13 minutes – larger tarts will need to bake longer. The rimmed baking sheet is important to use because these tarts tend to have a bit of runoff, and you want to prevent a mess in your oven.

 

Pistachio & Cranberry Cookies

Pistachio & Cranberry Cookies

recipe-image-legacy-id--816531_11175g Butter, softened
85g Golden Caster Sugar
½ tsp. Vanilla
225g Plain Flour
75g Pistachios
75g Dried Cranberries

Mix butter, sugar and vanilla with a wooden spoon, stir in the flour, then tip in the pistachios and cranberries. You might need to use your hands. Bring together as a dough. Divide in half and shape each half into a log about 5cm across. Wrap in cling film, then chill for at least 1 hour. Heat oven to 180C. Slice dough into 1cm thick rounds, place on a baking parchment and bake for 12-15 minutes. Cool completely on tray.

Microwave Caramels

Microwave Caramels

microwave-caramels-edit+text21/2 cup unsalted butter (don’t use salted it will splatter like crazy)

1/2 cup light corn syrup

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1/2 cup sweetened condensed milk

1/8 tsp. salt

3/4 tsp. vanilla extract

Maldon sea salt or fleur de sel (optional)

 

Butter an 8 by 8-inch baking dish. Place butter in a large microwave safe bowl (not anything plastic, something micro safe glass or ceramic), heat in microwave until melted. To bowl with butter, add corn syrup, granulated sugar, brown sugar, sweetened condensed milk and salt and whisk mixture very well. Return to microwave and cook mixture on HIGH power for 6 to 7 minutes (I recommend taking it out around 6 and testing either with a candy thermometer which should register between 238 – 242 degrees or placing a small spoon of the caramel in a bowl of ice water then remove it from the water and it should have formed a small pliable ball – nothing too soft or too hard. If it needs a little more time return to microwave and heat in 20 second increments. Mine was done at 6 minutes 20 seconds but will vary slightly based on the wattage of your microwave and the size of the bowl you use). Using hot pads, carefully remove bowl from microwave. Add in vanilla extract and mix well. Pour mixture into prepared baking dish. Sprinkle top lightly with Maldon sea salt or fleur de sel. Place in refrigerator until set, about 20 – 30 minutes. Cut into rectangular pieces (I cut into rows slightly less than 1/2-inch then cut each row into three) and wrap in cut rectangles of wax paper.

Everybody Loves Chocolate Pudding

Everybody Loves Chocolate Pudding

14_08_nutrition_choco1 egg

3 tablespoons cornstarch

1/4 cup light agave nectar

2 tablespoons unsweetened cocoa powder

1 teaspoon vanilla extract

Pinch of salt

2 cups milk, preferably 1 percent

1 1/2 ounces finely chopped bittersweet chocolate

 

In a small bowl, whisk together the egg, cornstarch, agave nectar, cocoa powder, vanilla, and salt. In a medium saucepan, heat the milk over medium heat. When tiny bubbles appear all around the edge of the pan, add the chocolate, whisking constantly, until melted and smooth, about 1 minute. Remove from the heat. Scoop up about 1/3 cup of the heated chocolate milk and slowly drizzle it into the egg mixture, whisking constantly, until smooth, about 30 seconds. Then slowly drizzle the egg-chocolate milk mixture back into the saucepan, whisking constantly, about 30 seconds. Be careful not to combine the hot liquid with the raw egg too quickly, or it may result in scrambled chocolate eggs, not chocolate pudding! Return the saucepan to medium-high heat and cook for 1 to 2 minutes, stirring constantly with a wooden spoon, until the pudding thickens enough that a defined line remains when you run the spoon through the center. Transfer the pudding to a medium bowl, cover, and refrigerate until chilled, about 2 hours. If desired, lay a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming on the top. Pack into 5 small containers and store in the refrigerator for up to 3 days.

Kids’ Favorite Chocolate Fondue

Kids’ Favorite Chocolate Fondue

1/2 cup whipping (35%) cream

8 oz. semisweet chocolate, chopped

1 T. candy sprinkles

14_08_groceries_choco

In the top of a double boiler over hot (not boiling) water, heat cream until warm. Add chocolate, stirring constantly until melted and smooth. Remove from heat and transfer immediately to dessert fondue pot over candle flame. Add sprinkles just before serving. Spear a piece of fruit or cake with fondue fork and dip in fondue. Serve with: Strawberries, banana slices, orange sections, pear wedges, apple wedges, vanilla wafers, sponge cake cubes, marshmallows, maraschino cherries.

Raspberry Fondue

Raspberry Fondue

114_08_groceries_rasp4 oz. frozen raspberries in light syrup, thawed

2 T. cornstarch

2 T. cold water

In a sieve over a bowl, drain raspberries, reserving 1 cup syrup. In another bowl, whisk together cornstarch and water until dissolved. In a saucepan over medium heat, warm reserved syrup for about 3 minutes. Add dissolved cornstarch and continue heating for 2 minutes or until thickened. Remove from heat. Stir in raspberries; mix well. Transfer immediately to dessert fondue pot over candle flame. Spear a piece of fruit or cake with fondue fork and dip in fondue. Serve with: Chocolate cupcake cubes, ladyfingers, shortbread cookies, scone cubes.

Melopita

Melopita

melopitaFor the Filling:

1 lb. soft Myzithra or Ricotta cheese
3 eggs, lightly beaten
1/2 cup honey
zest of one lemon, grated
3 T. flour
1/4 cup sugar
Ground cinnamon and more honey for serving

For the crust: (You can also substitute a prepared pie shell)

1 1/4 cup all-purpose flour
1/3 cup sugar
1/4 tsp. salt
1 egg yolk
1 tsp. vanilla extract
1 T. brandy or cognac
2 T. ice water
8 T. (1 stick) unsalted butter, cut in to 1/4 inch pieces

Preheat the oven to 350 degrees.

To make crust in Food Processor: Add flour, sugar, and salt to the bowl. Pulse a few times to mix. Add chilled butter pieces and process until crumbly, like wet sand. Add egg yolk, vanilla, brandy, and 1 T. ice water. Process until dough pulls together and forms a ball away from the sides. Add an additional T. of water if it seems too dry. Turn out on to a lightly floured surface and flatten dough in to a round disk. Chill dough while you prepare the filling.

To make the crust by hand: In a large mixing bowl, add flour, sugar, and salt. Mix to combine. Add the butter pieces and using two forks or a pastry blender, cut the butter in to the flour. (You can also use your hands for this.) The mixture should resemble coarse sand when the butter is incorporated fully. Add egg yolk, vanilla, brandy, and water and mix to incorporate, kneading dough into a smooth ball. Flatten in to a round disk and chill while mixing the filling.

Make the Filling: To a medium sized bowl add Myzithra or Ricotta cheese, eggs, honey, lemon zest, flour, and sugar. Mix well until all ingredients are combined.

Using a rolling pin, roll out your dough to the approximate size of your baking pan. I use a 10-inch tart circle with a removable bottom. You can substitute a spring form pan, a round cake pan, or even a pie dish. Lightly grease the pan’s bottom and sides. Your dough should be large enough to push up the sides of your pan. The easiest way to transfer the dough from the counter to the pan is to roll it back on to your rolling pin and then unroll it over the pan.
Press the dough in to the sides and bottom of the pan. Add filling and bake in a preheated 350 degree oven until the filling sets (it won’t jiggle in the center) and it begins to turn a golden brown color. Baking times will vary according to the size you choose to make. For a 10-inch tart, it should take around 40 minutes. A deeper, 9-inch pie plate could take up to 50 minutes. Be sure to monitor your pie after 35 minutes of baking time. Serve on a plate drizzled with honey and sprinkle with ground cinnamon.

Melopita Honey Cake

Melopita Honey Cake

2 eggs
3 ½ T. Sugar
2 tablespoons all-purpose flour
4 ½ T. Honey
1 tablespoon lemon juice
1 tablespoon brandy
1 lb. 2 oz. soft mizithra or ricotta cheese (try half ricotta and ½ mascarpone)
1 tablespoon sugar, extra
1 heaped teaspoon ground cinnamon

Preheat the oven to 350 degrees F (180 C, gas 4). Butter and flour a 10 inch ovenproof round ceramic dish. Put the eggs and sugar into a bowl and beat using electric beaters until voluminous, creamy and thick. Beat in the flour. Add the honey, lemon juice and brandy, and tip in the mizithra. Whisk well until its thick, creamy and ribbony. Scrape into the baking dish and rock it to distribute evenly. Bake until a bit golden, about 30 minutes. Scatter the extra sugar and sieve the cinnamon over. Serve at room temperature or cover and refrigerate as it is also good cold.

Lemon Brownies

Lemon Brownies

71fd79811d18334b319a477a72420319¾ C flour
¾ C sugar
¼ t salt
½ cup butter, softened
2 eggs
1 Tablespoon of Lemon juice
Zest from ½ of a lemon
Lemon Glaze:
½ C powdered sugar
1 T lemon juice
Zest from ½ lemon

Preheat oven to 350 degrees. Line an 8×8 inch pan with aluminum foil or parchment paper for easy removal. In a large bowl or using a stand mixer, whisk together the flour, sugar, and salt. Mix in the softened butter. In another bowl, whisk together the eggs, lemon juice and zest. Add to the large bowl and mix well. Pour into the 8×8 inch prepared pan and bake for 25 minutes. Remove and let cool. To make the glaze: Whisk together the powdered sugar, lemon juice, and zest from the other half of the lemon. Pour over the top of the cooled lemon brownies.

Starbucks Lemon Loaf

Starbucks Lemon Loaf

1 1/2 c. flour

1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

3 eggs at room temp.

1 c. sugar

2 T. butter softened

1 t. vanilla

2 t. lemon extract

1/3 c. fresh lemon juice

1/2 c. oil

Zest of one lemon

Glaze

1 c. powdered sugar

2 T. milk

1/2 t. lemon extract

Juice of 1/4 lemon

 lemonloaf

Preheat oven to 350. Prepare 9 x 5 loaf pan or 6 mini pans. In a large bowl combine flour, baking soda, baking powder and salt. In a medium bowl combine eggs, sugar, butter, vanilla and lemon extracts, and lemon juice with a mixer. Scrape bottom to make sure all is combined. Pour dry ingredients into wet ingredients and blend until smooth, scraping sides and bottom of bowl. Add oil and lemon zest. Mix well. Pour into prepared loaf pan(s) and bake for 45 min. (9 x 5) or 25 min. (minis.) Insert toothpick to test…it must come out clean. Remove from oven and let set 3 minutes. Prepare glaze; whisk to combine. Remove bread from pan(s) onto wire rack. Make sure and put a cookie sheet under the rack. Pour glaze over bread. Cool completely on rack.

 

Pan measurements

mini = 2 1/2 in. x 4 in.

small = 3 in. x 5 1/2 in.

large = 9 in. x 5 in.

Nestle Toll House Chocolate Chip Cookie Recipe

Nestle Toll House Chocolate Chip Cookie Recipe

The real, the original, the authentic Nestle Toll House

144813lrg2 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.

Raspberry Ribbon Pie

Raspberry Ribbon Pie

b65ecb0ff2041d0535ad97de3e5c8e0a1 cup vanilla wafer crumbs (about 29 wafers)
1/4 cup butter, melted
1 package (3 ounces) raspberry gelatin
1 cup boiling water
1/4 cup sugar
1 cup fresh raspberries
1 tablespoon lemon juice
1 package (3 ounces) cream cheese, softened
1/3 cup confectioners’ sugar
1 teaspoon vanilla extract
Dash of salt
1 cup heavy whipping cream

In a small bowl, combine wafer crumbs and butter; press into bottom and sides of 9-in pie plate. Bake at 350 degrees for 10 minutes or until golden brown. Dissolve gelatin in boiling water. Add the sugar, raspberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours. In a mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Add vanilla and salt. In another mixing bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture. Spread 3/4 cup over bottom of crust. Spread 3/4 cup raspberry mixture over the top; repeat layers. Refrigerate for 8 hours or overnight before serving. Refrigerate leftovers.

Lemon Bars with Rhubarb Topping

Lemon Bars with Rhubarb Topping

20638e16e3588b0a7fa8fee65e0cf97dCrust:

8 T. butter
1/4 cup sugar
1/2 tsp salt
2 tsp vanilla extract
2 1/2 cups all-purpose flour or pastry flour
2 large eggs

Filling:

8 T. butter, melted
1 1/4 cups sugar
2 T. cornmeal
2 T. cornstarch
1/2 tsp salt
4 large eggs
1/2 cup fresh lemon juice (2-3 large lemons)

Rhubarb Sauce:

2 pints strawberries
2 cups diced rhubarb (4-5 medium stalks)
Pinch of salt
1 cup sugar
3 T. cornstarch dissolved in 1/4 cup water
Few drops of red food coloring (0ptional)
Preheat the oven to 350. To make the crust: in a medium-sized mixing bowl, cream the butter until fluffy. Add the sugar, salt and vanilla and beat well. Stir in the flour and eggs, mixing until well blended. Lightly grease a 10 x 15 inch jelly roll pan. Press the dough into the pan. Prick the dough all over with a fork. Bake the crust for 8 minutes. To make the lemon filling: In a medium-sized mixing bowl, whisk together the melted butter, sugar, cornmeal, cornstarch, salt, eggs, and lemon juice. Spread over the crust. Return it to the oven and bake for an additional 25-28 minutes, until the top is lightly browned on the top and edges. If you just want lemon bars, cool them completely and dust with confectioners sugar before cutting into squares.

Strawberry-Rhubarb Topping: To make the glaze, rinse the strawberries and rhubarb. Dice about 1 cup of the strawberries. Place the rhubarb, diced strawberries, salt and 1/2 cup of the sugar in a small saucepan. Over low heat, stirring constantly, bring the mixture to a boil. Add the remaining sugar and the cornstarch dissolved in the water, return the mixture to a boil, then remove it from the heat. Let the mixture cool slightly. Add a few drops of red food coloring, if desired. Dice the remaining berries and mix with the glaze, then spread over the filling.

Lemon Crinkle Cookies

Lemon Crinkle Cookies

2842½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
â…› teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Apple Cardamom Cakelets

Apple Cardamom Cakelets

cakelets~18 cardamom pods

150 grams (1 1/4 cups) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon coarse salt, plus an additional pinch for the topping

150 grams (1 1/3 sticks) butter, softened to room temperature

150 grams (2/3 cup) granulated sugar, plus an additional 3 tablespoons for sanding the tops

3 eggs

3 crisp apples, peeled, cored, and thinly sliced

 

To prepare, preheat your oven to 350° Fahrenheit. Grease and flour your baking dish(es), and set aside. Bash the cardamom pods and pick out the seeds, then grind to bits with a mortar and pestle. Sift together the flour, baking powder, and salt, and set aside.  In a stand mixer or large bowl, cream together the butter and sugar until light and fluffy. One by one, beat in the eggs. Add the sifted flour mixture and half the cardamom, folding gently until combined (don’t over mix).  Spread the batter into your prepared pan(s) — it’s thick, so an offset spatula or finger is helpful. Take the apple slices, and place on top — you can fan them artfully, or just sort of place them upright like stegosaurus plates and let them slump as they will. Mix the reserved 3 tablespoons sugar with the reserved cardamom, along with a pinch of salt, and generously sprinkle this mixture over the top.  Transfer to the oven immediately, and bake until the exposed cake is starting to turn golden, ~25-35 minutes, depending on cake size and various variables. Serve warm, with tea and friends and music.

Skinny Peanut Butter-Yogurt Dip

Skinny Peanut Butter-Yogurt Dip

skinnydip½ cup Greek yogurt, fat free, plain
¼ cup natural peanut butter, crunchy recommended
Combine all the ingredients in a small bowl, refrigerate until ready to eat. Serve with your favorite fruit or veggie.

Serving Size: 2 T.
Calories: 40
Fat: 3g
Fiber: 0g

Rhubarb Custard Tart

Rhubarb Custard Tart

rubarb1 sweet tart crust, unbaked

1 1/4 lb. rhubarb, washed and sliced in 1/2″ pieces (or long thin batons if you want a more dramatic presentation)

1/2 cup + 2 T. sugar, separated

2 T. flour

1 pinch salt

1 cup half and half

3 eggs

1/2 tsp. vanilla

 

In a large bowl, toss the rhubarb with 2 T. of the sugar until it’s evenly coated. Transfer the sugary rhubarb to a colander over the bowl, and let sit at least 2 hours to allow liquid to drip out. Overnight is fine too. Preheat the oven to 375 degrees. Roll out the crust and fit it into a 9″ tart pan, prick a few times with a fork, and place in the refrigerator to chill while the oven is preheating. Whisk together the remaining 1/2 cup sugar with the flour and salt. Add a bit of half and half, whisking until it’s a well-combined sludge. Add the remaining half and half, eggs, and vanilla, whisking until just combined. Remove the crust from the refrigerator. Press on the rhubarb to expel any last bits of liquid, and scatter evenly (more or less) over the crust. Give the custard another whisk to re-mix, and pour gently over the rhubarb. Place in the oven. Bake until the custard no longer jiggles in the center and is just beginning to brown, about 30-45 minutes. The filling will puff dramatically (but will settle back down as it cools). Remove from the oven and let cool a bit before serving.

Spiced Pear and Cranberry Pocket Pies

Spiced Pear and Cranberry Pocket Pies

Although I used pear and cranberry to fill these pies, you could really tuck almost any fruit or savory filling you want inside. The key is to keep the liquid level low, so that the bottom layer of dough doesn’t become soggy during or after baking. Let your imagination run wild!

IMG_1719_crop1 1/4 cup all-purpose flour
1/4 tsp salt
1 stick of butter, cold, and cut into 1/2-inch cubes
4-5 tablespoons of ice cold water

3/4 lb. (for me this was 2) sweet, ripe pears; I used Red Bartlett
1/2 cup orange-flavored dried cranberries from Trader Joes (or, plain dried cranberries plus zest from one orange)
1/2 tsp cinnamon
1/8 tsp ground cloves
1 1/2 tsp vanilla extract
1 T. flour

2 T. brown sugar
1 egg, lightly beaten with 1 tsp water
1/4 cup milk

First make dough. In a food processor, add the flour and salt and pulse just once or twice to mix. Add in all the cubes of butter, and pulse until it is all incorporated and the mixture resembles coarse, dry sand (just a minute or so). Add 4 tablespoons of the ice cold water, and pulse just until the dough comes together (only a few times). Squeeze and a bit of the dough between your fingertips: If it doesn’t hold together, add more ice water 1/2 tablespoon at a time until it is soft and sticks together. I find 4 tablespoons is usually perfect for me. Turn out dough onto a lightly floured surface and work with your hands for only a minute or two to evenly distribute butter (remember, keep this quick so the heat from your hands doesn’t warm the butter in the dough). Roll dough into a ball, then flatten into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour. Meanwhile, make the filling. Peel and mince the pears, then mix with the remaining ingredients in a medium bowl. Let fruit sit for 15 minutes to macerate. To make pies, preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Dust a clean surface with flour, and roll out the dough very thinly (the thinner the better). Use a round cutter, or the rim of a drinking glass, to cut 3-3 1/2 inch rounds from the dough. (The dough should make 12 rounds (for 6 pies) but you will need to re-roll the dough at least once or twice to cut them all out.) Place one round on the parchment-lined baking sheet, and carefully place about 2 heaping tablespoons of filling in the center of the round, making sure to leave the edges clean. Lightly brush the edges with the beaten egg, then top with a second dough round; press the edges together gently with your fingertips, then press completely together using the tines of a fork. Use a sharp knife to make a few slits in the top for venting. Repeat for the remaining pie rounds. Just before baking, brush the top of each pocket pie with a little bit of milk, then bake at 375 degrees Fahrenheit for approximately 25-27 minutes, or until tops are golden brown. Remove from the oven and allow to cool on the baking sheet for a few minutes, then transfer to a cooling rack.

Twisted Cookies with Rolled-In Sugar

Twisted Cookies with Rolled-In Sugar

Twisted-Cookies-102 ¼ teaspoons Active Dry Yeast (1 pkg) (NOT Rapid Rise, Pizza Crust or Bread Machine)
¼ cup warm water (100 – 110 degrees F)
½ teaspoon sugar
3 ½ cups all-purpose flour
1 ¼ teaspoon kosher salt
1 cup salted butter (2 sticks), chilled, cut into tablespoon-size pieces
2 large eggs
½ cup sour cream
1 teaspoon vanilla

1 ½ cups sugar
2 teaspoons vanilla

Preheat the oven to 375 degrees F. Line 1 cookie sheet with foil. Double pan to bake. In a warm medium bowl, combine water, yeast and sugar. Proof until frothy, about 10 minutes. In a separate large bowl, mix together the flour and salt. Cut butter into flour until rice-size with two knives or pastry cutter. In the medium bowl, mix eggs, sour cream and vanilla into the yeast mixture. Pour the egg mixture into the large bowl with the flour. Stir thoroughly with a fork to make a dough. Divide the dough into 2 patties, wrap each in plastic, and refrigerate a minimum of 4 hours or overnight. Place patties side by side, not stacked to assure even cooling. My patties were 18.5 oz each. In a medium bowl, thoroughly mix together the sugar and vanilla until evenly distributed. Cover the bowl with a plate or plastic wrap so the sugar doesn’t dry out. On a dry surface, place ½ of the vanilla sugar. Place one patty of dough on the vanilla sugar (leaving the other patty in the refrigerator) and roll into a 16 x 8-inch rectangle. Scoop up all the sugar from around the edges and spread evenly over top of dough. With the long edge toward you, fold both edges toward the center, making 3 equal layers. Turn one quarter around and roll into a 16 x 8-inch rectangle. Scoop up any extra sugar and smooth onto the dough. Do not discard any of the vanilla sugar. Use it all. Fold and roll into a 16 x 8-inch rectangle 2 more times. The dough should be about 1/4-inch thick. Trim the edges slightly with a sharp knife to as perfect a rectangle as possible. With the knife, cut the dough the long way into eight 1-inch wide strips. Cut each 16 x 1-inch strip into 4 equal pieces, each 4 inches long. Twist half (16) of the 4 x 1-inch strips 2 times, over-twisting to stretch the dough in the middle. Place on an ungreased cookie sheet. Make sure the dough twist lies flat on the sheet. You may need to fan out the layers on the ends somewhat to make sure each is touching the sheet. Press down a little to help it adhere. Double pan. Bake at 375 degrees F, 15 – 20 minutes or until a rich golden brown. With a spatula, remove from sheet immediately before the caramelized sugar hardens and sticks to the foil. Cool on a rack. Discard foil on cookie sheet and replace with new foil. Repeat with remaining 16 dough strips. Start over with the second dough ball and remaining half of sugar.

Note: Store in airtight container at room temperature for 3 days. Freeze in ziplock freezer bag for 2 weeks. Defrost at room temperature with top of bag unzipped, so that moisture can evaporate and not melt sugar or make cookies soggy. When room temperature is achieved, re-zip bag.

Apple Cookies in a Jar

Apple Cookies in a Jar

Apple Cookies8 oz. almond paste {marzipan}

1 cup of butter, softened

1/4 cup granulated sugar

1/4 cup confectioner’s sugar

1 egg

2 tsp vanilla

2 tsp almond emulsion or extract

2 1/2 cups all-purpose flour

1/4 tsp salt

Americolor tulip red gel color

Whole cloves

 

Soften the almond paste in the microwave. About 20 seconds should do. Combine the butter and almond paste and beat until well combined. Add both sugars and beat until fluffy. Add the egg and vanilla and enough of the gel paste to tint the mixture red. Finally sift together the flour and salt and add it to the creamed mixture, mixing until a soft dough forms. If the dough is not dark enough, add more coloring.  At this point, use a small cookie scoop {1 1/2 teaspoon size} to make little balls. Drop them onto a parchment-lined cookie sheet. Use your thumb to make a light impression on top of the cookie, and then insert a clove as the stem.  Chill for one hour.  After chilling, bake at 350 degrees for 10-12 minutes.

 

I used a #66 leaf tip from Wilton and stiff-ish green RI to add tiny little leaves.

Apple Cider Caramels

Apple Cider Caramels

caramels2 cup high-quality apple cider
1 cup heavy cream or whipping cream, divided
1 tsp. ground cinnamon
Pinch nutmeg
1/4 tsp. allspice
1 1/2 cup sugar
1/3 cup light corn syrup
1/2 cup real butter, cubed

Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. Keep an eye on it…it might try to run away. Set aside to cool. Line an 8″ square pan with parchment paper, making sure to leave about 1″ hanging over the edges for easy removal. Coat with a bit of vegetable oil and set aside.  In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside. In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees. Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees. Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. I covered the top of the pan loosely with saran wrap and left it out overnight. You could cut the caramels into 1/2″ squares and wrap each caramel in wax paper, but I’m lazy so I cut the caramel into 1/2″ logs, which meant that I had exponentially fewer pieces to individually wrap. Store in an airtight container or in the refrigerator for up to 2 weeks, but I can guarantee that they won’t last that long. These things are delicious!

Rhubarb Cornmeal Tart

Rhubarb Cornmeal Tart

1 1/2 C. flour

3/4 C. powdered sugar

1 stick (1/4 lb.) butter

1 egg

1 1/2 C. milk

1 tsp. cinnamon

1/3 C. sugar

1/3 C. white cornmeal or semolina

2 egg yolks (or 1 egg)

 

Rhubarb stalks

1/2 C. sugar plus 2 T.

 

For the pastry crust: Combine the flour and powdered sugar in a large bowl. Cut the butter into small pieces and add to the bowl, crumble the mixture together with your fingertips until it resembles coarse meal. Stir in the egg until the mixture just comes together (you could also make the dough in a food processor). Turn the dough out and knead just to make a ball. Flatten it into an ovular disk, wrap it in plastic wrap and chill briefly, half an hour to an hour. Roll the dough out and fit it into a rectangular tart pan (or a round 8″ pan). Cover and place in the fridge or freezer to chill thoroughly. For the cornmeal cream: Combine the milk, cinnamon, sugar, and cornmeal in a saucepan and bring to a boil, whisking constantly to prevent lumps. Lower the heat and simmer the mixture, stirring, for 3-4 minutes, until thickened and no longer gritty. Remove the saucepan from the heat and let cool slightly. Stir in the egg yolks until well combined. Press a piece of plastic wrap directly onto the surface of the mixture and set aside or refrigerate until ready to use. Blind bake the tart shell: Preheat the oven to 350. Place baking paper and pastry weights inside the chilled tart shell. Bake the pastry for 15 minutes, then remove the weights and paper and bake another 5-10 minutes, until the pastry is dry and just golden on the edges. Remove and allow to cool slightly. Bake the tart: Spread the cornmeal cream inside the blind-baked tart shell. Slice the rhubarb and layer it over the cornmeal cream, placing the pieces close together. Sprinkle the 1/2 C. sugar over the rhubarb. Cover the tart with foil and bake in a 350 degree oven for 20 minutes, then remove the foil and bake another 15-20 minutes, until the rhubarb is tender. Sprinkle the remaining 2 tablespoons of sugar over the tart and, using the broiler or a blowtorch, briefly caramelize the sugar. Serve warm or at room temperature.

 

 

Yield:

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Pineapple Whip

Pineapple Whip

1 fresh pineapple, peeled, cored and chopped

1 cup almond milk

1 tablespoon honey optional

To get started, you’ll want to freeze the pineapple chunks. The frozen pineapple reached the 6.5 – 7 cup mark on my blender pitcher. Combine the frozen pineapple with the almond milk and honey, then blend until a frozen sorbet texture is achieved.

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Wine Poached Pears

Wine Poached Pears

pears1 bottle Riesling Wine

5 Pears (Red pears are best if in season)

1 cup Water

1/2 cup Sugar

1/4 cup Pear Ginger Preserves

1/2 Vanilla bean, split

Zest of 1 orange

 

Halve the pears. With a spoon, scoop out cores and discard. Slice pears to desired thickness. In a large saucepan, combine Riesling, water, sugar, preserves, and orange zest. Scrape inside of vanilla bean into mixture, also adding in the remaining bean. Bring to a boil, stirring to dissolve sugar. Add in pears and simmer until tender, about 10 minutes. Transfer pears to a plate. Take vanilla bean out of liquid. Boil the poaching liquid over high heat until reduced to 1 cup and syrupy, about 15 minutes. Serve pears and syrup over Classic Shortbread cookies.

Holiday Cheesecake Presents

Holiday Cheesecake Presents

presents1 1/2 cups graham cracker crumbs

1/3 cup butter or margarine, melted

3 tablespoons sugar

3 packages cream cheese, softened

3/4 cup sugar

1 teaspoon vanilla

3 eggs

 

Mix crumbs, butter and 3 tablespoons sugar, press onto bottom of 13″x9″ baking pan.  Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended.  Pour over crust.  Bake at 350 degrees for 30 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or overnight.  Cut into bars.  Decorate bars with decorator gels and sprinkles to resemble presents.  Store leftover bars in refrigerator.

 

Yield:

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Chocolate Ginger Pinecone Cookies

Chocolate Ginger Pinecone Cookies

pinecone2½ c. flour

½ c. cocoa

1 tsp. cinnamon

½ tsp. each ginger, nutmeg, salt, baking powder and baking soda

¼ tsp. ground cloves

¾ c. unsalted butter, softened

¾ c. dark brown sugar

1 egg

½ c. dark molasses

1 tbsp. grated peeled fresh ginger

Sanding sugar or white frosting

 

Whisk together flour, cocoa, spices, salt, baking powder and baking soda. Cream butter and brown sugar. Add egg, molasses and grated ginger. Stir in flour mixture. Halve dough. Secure in plastic wrap. Chill 1 hour. Roll each on lightly floured surface to ¼-inch thickness. Cut into shapes. Bake at 325 for 12 minutes until cookies are firm. Cool. Decorate as desired.

 

Yield:

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Candy Cane Kiss Cookies

Candy Cane Kiss Cookies

Candy-Cane-Kiss-Cookies1

1 c. butter (softened)
2½c. flour
2c. sugar
¾ c. cocoa powder
2t. vanilla
1t. baking soda
2 eggs
½ t. salt
¼ t. peppermint extract
1/4c. sugar (to roll balls in)

Preheat oven to 350 degrees. Cream butter and sugar together until fluffy, then add eggs, vanilla, & peppermint and mix well. Sift dry ingredients.  Add to batter and mix to blend. Roll dough into teaspoon size balls and roll the balls in a bit of sugar to coat them.   Place rolls onto an un-greased cookie sheet.  Bake at 350 degrees for 8 minutes.  Let cookies cool just a bit then push candy cane kisses in center (can leave out peppermint extract and replace with other kisses if desired).

Blueberry, Mango, and Jicama Salsa

Blueberry, Mango, and Jicama Salsa

salsa1 pint blueberries, cleaned

1 mango, peeled and diced into 1/2-inch pieces

1 jicama (8 ounces), peeled and diced into 1/2-inch pieces

2 T. sugar

1 jalapeño chili (red or green), seeded and minced

2 T. fresh mint, finely chopped

1 T. balsamic vinegar

 

Combine all ingredients in a stainless steel or glass bowl. Let stand for 30 minutes. Serve over grilled or poached chicken or fish.

 

Cranberry Orange Pound Cake

Cranberry Orange Pound Cake

pound3/4   cup butter, softened

3/4   cup granulated sugar

3   eggs

2   tablespoons orange juice

1   teaspoon vanilla

1 1/2   cups all-purpose flour

1   teaspoon baking powder

1/4   teaspoon salt

3/4   cup sweetened dried cranberries

1   tablespoon grated orange peel

2   tablespoons coarse or granulated sugar

 

Heat oven to 350°F. Grease and flour 9×5-inch loaf pan. In large bowl, beat butter and 3/4 cup granulated sugar with electric mixer on medium speed 3 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. Add orange juice and vanilla; beat 30 seconds or until well blended.  Add flour, baking powder and salt; beat on low speed 30 seconds or just until blended. With spoon, fold in cranberries and orange peel. Spoon batter into pan. Sprinkle with coarse sugar.  Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.

Triple Citrus Cake

Triple Citrus Cake

8 oz. lime yogurt

4 eggs

3/4 C. sugar

1 tsp. vanilla

1/2 C. grapeseed oil

Zest of 2 lemons, minced

1 1/2 C. flour

2 tsp. baking powder

1/2 tsp. salt

1 C. powdered sugar

2 tsp. orange juice

 

Whisk flour, baking powder and salt. Set aside. With an electric mixer, beat yogurt, eggs, sugar, vanilla and oil until combined. Switch to a spatula and fold in flour mixture until incorporated. Coat a 9 x 5 loaf pan with floured baking spray (or use parchment paper coated with baking spray as well) and pour in batter. Smooth evenly. Bake in a preheated oven at 350 degrees for 40-50 minutes or until a cake tester comes out clean. Allow cake to cool at least an hour. When cake is cool, move to a serving plate or cake platter. Mix powdered sugar with orange juice until smooth and drizzle the glaze over cake.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Vanilla Coconut Rice Pudding

Vanilla Coconut Rice Pudding

3/4 cup whole basmati rice
2 cups coconut milk
4 cups whole milk
3 cinnamon sticks
1/4 teaspoon cardamom green powder
1/8 teaspoon cloves powder
1/4 teaspoon star anise powder
1/4 teaspoon cinnamon powder
1 vanilla bean, split lengthwise
Pinch Kosher salt
5 tablespoon sugar
1/4 cup raisins
Ripe mango slices, for garnish

Combine the milk, coconut milk, and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean and spices. Bring the milk to a boil. Reduce the heat to medium; cover and simmer until the rice is tender, stirring frequently, about 30 minutes. Mix in the sugar. Discard the vanilla bean and cinnamon sticks. Simmer uncovered for 5-8 minutes.
Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled and garnish with mango slices.

Tofu Blackberry Creme Brulee

Tofu Blackberry Creme Brulee

2 C blueberries (and 1/4 c extra for topping)

8 oz Silken tofu

1 tbsp maple syrup

1/2 tsp vanilla extract

1/2 C mixed nuts

1/2 C soft brown sugar

 

In a blender, mix 2 cups blueberries with tofu, syrup, and vanilla. Pour the mixture into four individual bowls. Top with the mixed nuts and a few blueberries. Chill for 1 hour. Heat the brown sugar in a small saucepan and cook until it dissolves. Pour it on top of each bowl and chill for another hour.

 

 

Yield:

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Candy Corn Cheesecake Mousse

Candy Corn Cheesecake Mousse

candycorn

1 package (8 oz.) cream cheese

1/2 cup powdered sugar

1/4 cup milk or cream

1 teaspoon vanilla

1 small container (8 oz.) Cool Whip, thawed

orange and yellow food color

candy corn (for garnish)

 

Beat cream cheese in the bowl of an electric mixer until fully smooth.  Slowly add powdered sugar, then milk (or cream).  Add vanilla.  Continue mixing.  Beat about 1 minute on medium to medium-high speed.  Fold cool whip into cream cheese mixture, and stir until fully combined. Scoop about 1/3 of the Cheesecake Mousse into a bowl, and color orange.  Color another third of the mixture yellow.  Leave the remaining third white.  One color at a time (starting with yellow), scoop mixture into a piping bag or large ziplock bag, and squeeze a layer of the Cheesecake Mousse into small dessert dishes of your choice.  Repeat with orange and then white Mousse. Refrigerate 30 minutes (or up to 1 day) before serving.  Garnish with candy corn if desired. Recipe yields 4 moderate servings or 6-8 mini servings.

Libby’s Pumpkin Cheesecake

Libby’s Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs

1/3 cup butter

1/4 cup granulated sugar

3 (8 ounce) packages cream cheese

1 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs

1 (15 ounce) can LIBBY’S 100% Pure Pumpkin

2/3 cup NESTLE® CARNATION® Evaporated Milk

2 tablespoons cornstarch

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 (16 ounce) container sour cream

1/3 cup granulated sugar

1 teaspoon vanilla extract

 

PREHEAT oven to 350 degrees F. COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes. BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. BAKE for 55 to 60 minutes or until edge is set but center still moves slightly. COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

Iced Lemon Pistachio Cookies

Iced Lemon Pistachio Cookies

Cookies 1/2 cup butter, softened 1/2 cup granulated sugar 1/2 cup powdered sugar 1 egg 1/2 cup vegetable oil 1 tsp. fresh grated lemon peel 2 1/4 cups all-purpose flour 1/2 tsp. baking soda 1/2 tsp. cream of tartar 1/4 tsp. salt 3 tbsp. granulated sugar (I used about 2 tbsp.)

Topping 2 cups powdered sugar 3 to 4 tablespoons fresh lemon juice 1/2 cup coarsely chopped pistachio nuts

IcedLemonPistachio

1. In large bowl, beat butter, granulated sugar, and powdered sugar with electric mixer on medium speed until light and fluffy. Beat in egg, oil, and lemon peel until well blended. On low speed, beat in flour, baking soda, cream of tartar, and salt until well blended. Cover with plastic wrap; refrigerate 2 hours for easier handling.

2. Heat oven to 325°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Dip bottom of small glass into 3 tablespoons sugar; press on cookies to make about 2 inches in diameter.

3. Bake 9 to 11 minutes or until edges begin to set and cookies are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.

4. Meanwhile, in small bowl, mix 2 cups powdered sugar and enough lemon juice until smooth and spreadable. Spread frosting on cookies. Sprinkle nuts on frosting before it sets

makes 5 dozen cookies 1 cookie: 90 calories, 4g fat, 11g carbs, 0g fiber, 1g protein

Pumpkin Bars with Cream Cheese Icing

Pumpkin Bars with Cream Cheese Icing

4 eggs

1-1/2 C. sugar

1 C. oil

1 can of pumpkin (16 oz.)

2 C. flour

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

Walnuts and raisins (optional)

 pumpkin bars 2

Preheat oven to 325°. Beat eggs, sugar, oil, and pumpkin until light and fluffy. Combine dry ingredients and add to pumpkin mixture. Place in greased 13×9 pan and bake at 325 for 40 minutes. Cool and frost with cream cheese frosting.

 

Cream Cheese Frosting

 

3 oz. cream cheese (softened)

1 stick margarine (softened)

1 tsp. vanilla

2 C. confectioners’ sugar

 

Cream all the above ingredients, gradually adding sugar a little at a time.

 

Yield:

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Pistachio & Lemon Bites

Pistachio & Lemon Bites

12 T. unsalted butter (1-1/2 sticks of butter), at room temperature

3 T. superfine sugar (also called fruit sugar)

1/2 C. pistachios (shelled and unsalted), chopped (not too finely)

1 tsp. vanilla extract

2-1/4 C. all-purpose flour

1 T. finely grated lemon rind

icing sugar (for dusting)

 

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Combine the butter and sugar in the bowl of a stand mixer (using the paddle attachment) and mix on high speed until very light and fluffy (5 minutes). Add the pistachios and vanilla extract and mix on high speed for an additional 2 minutes. Add the flour and lemon rind and mix on low speed until the dough begins to come together. Roll tablespoons of dough into balls and place on the baking sheets.  Bake for 15 minutes. The cookies should be lightly golden. If not, bake for a few minutes more. Remove from the oven and let sit for about 5 minutes before rolling in icing sugar.

 

 

Yield:

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