If you love all things
sugar
this {Pageturner Ecookbook} is for you

285 recipes
Almond crisps with glazed almonds
Almond pie crust
Almond tuiles
Angel food cake
Annelise lemon cookies
Apple au gratin with apricot
Apple betty
Apple blueberry crisp
Apple cake
Apple cake with hot butterscotch sauce
Apple cheese crisp
Apple coffee cake
Apple cranberry crisp
Apple crunch
Apple mousse grand marnier
Apple pudding
Apple-cranberry crumble pie
Apple-oatmeal crisp with irish whiskey cream
Apricot crumble
Apricot frangipane tart
Apricot preserves
Apricot sorbet
Apricot-orange shortbread bars
Armagnac toffee sauce
Baked alaska snow balls
Baked pears
Banana cake
Banana cakes with rum sauce
Banana flax bread
Banana muffins
Banana nut cake
Blackberry mousse terrine
Blueberry basic pie filling
Blueberry butter
Blueberry cobbler
Blueberry cream cheese pie
Blueberry crisp
Blueberry pie
Blueberry port sauce
Blueberry streusel cake
Blueberry streusel cake #2
Blueberry supreme
Bourbon chocolate cake
Butterscotch coffee squares
Candied grapefruit peel
Caramel custard
Carrot cake
Carrot muffins
Champagne sorbet
Cherry pie crumb bars
Chipits cookies
Chocolate angel food cake
Chocolate brownie cookies
Chocolate cake sheila
Chocolate cheesecake
Chocolate creme caramel
Chocolate Crinkle Cookies
Chocolate mousse cake
Chocolate mousse with honey popcorn
Chocolate pecan pie
Chocolate pie with raspberries
Chocolate pudding with coffee sauce
Chocolate raspberry ice cream
Chocolate sauce
Chocolate shortcakes cookies
Chocolate-dipped macadamia cookies
Chocolate-orange sorbet
Choconut chippers
Christmas mince pies
Cinnamon apple stuffed challah
Cinnamon rolls version 1
Cinnamon rolls version 2
Classic cheesecake
Coconut crispies
Coconut ice cream with mango sauce
Coconut kisses
Cold smoked seal loin
Cookie christmas tree
Country apple pie
Cranberry orange crunch muffins
Cranberry pear phyllo tart
Cranberry shortbread
Cranberry strawberry and raspberry crisp
Cranberry walnut cake
Cranberry walnut pie
Cranberry walnut tart
Cream cheese and wild blueberry pound cake
Crême brulée with cherries
Creme de menthe cheesecake
Crumble top cranberry bars
Custard cream
Dark apple spice cake
Date and nut squares
Double apple cake
Double chocolate chip cookies
Dutch apple pie
Easter bunny cake
Easy blueberry crunch
Espresso chocolate chip cookies
Festive shortbreads
Figs tart
Flambeed bananas
Flamed apples
Floating island
Fluffy strawberry sherbet
French apple tart
Fresh blueberry pie
Fresh ricotta
Fried banana wontons with custard sauce
Frozen lime cream pie
Fruit cobbler
Fruit sorbet
Fudge sauce
Galette des rois frangipane
Genoise cake with grand marnier berries and mascarpone whipped cream
Ginger molasses cookies big and soft
Ginger snaps
Gingerbread and cranberry torte
Gingerbread house
Gingersnap cookies
Glazed holiday stars
Glazed molasses cookies
Graham cracker crust
Grapefruit Alaska
Grapefruit fondue
Gum paste - pastillage
Holiday biscotti
Hot spiced blueberry sauce
Irish coffee pie
Irish cream cheesecake
Irish cream sandwiches
Irish shortbreads
Irish whiskey cake
Italian Christmas pastries
Jelly-filled pears in puff pastry with caramel sauce
Key lime tart in sugar cookie crust
Kiwi sorbet
Lacy almond-orange cookies
Lady fingers
Lady fingers in pyjamas
Lemon and lime squares with pistachio crust
Lemon bars
Lemon cream tart
Lemon curd
Lemon krumkake
Lemon lavender cookies
Lemon meringue bites
Lemon meringue pie
Lemon meringue pie tart
Lemon mousse
Lemon or lime mousse
Lemon pound cake
Lemon shortbread coconut squares
Lemon snow pudding
Lemon sorbet
Lemon sorbet in lemon shells
Lemon squares
Lemon squares
Lemon tart #1
Lemon trifle
Lemon yummy dessert
Lemon-glazed candied-ginger cookies
Lemon-scented blueberry sauce
Lime meltaways
Lime mousse
Madeleines
Mango sorbet
Mango soufflé
Maple apple and bluebery crisp
Maple wafers
Maple walnut ice cream
marionberry pie
Marshmallows
Meringue apple tart
Meringue baked apples
Meringue roulade with praline whipped cream
Meringue-strawberry
Meringues
Meringues with ginger ice cream and chocolate sauce
Morning glory muffins
Nanaimo bars
Never fail pie crust
New york-style cheesecake with chocolate crust
No Bake chocolate cookies
Oatmeal lace cookies
Oatmeal pie
Oeufs a la neige
Old fashion rice crispies chocolate cookies
Old fashioned gingerbread cake
Old fashioned oatmeal cookies
Olive oil pumpkin bread
Orange chiffon cake with orange fluff icing
Orange mousse
Orange mousse cake with grand marnier
Orange pound cake
Orange prune nut loaf
Orange sherbet
Orange-cranberry topping
Palmiers
Pamplemousse pie
Pate sablée
Pâte sucrée
Peach cobbler #2
Peach crisp
Peach ice cream
Peach melba
Peanut butter and mint chocolate chips
Peanut butter coconut pudding
Pear and almond cream tart
Pear cake with walnut streusel
Pecan crescents
Peppermint meringues with chocolate filling
perfect white cake
Plum frangipane tart
Plum pudding
Plum raspberry sorbet
Poached pears in red wine
Poached pears with spiced caramel sauce
Pogne de romans
Pork spareribs
Praline lace cookies
Prune ice cream with armagnac
Prune kumquat sticky pudding with armagnac toffee sauce
Prune soufflés
Pudding diplomate
Pumpkin cheesecake
Pumpkin pie-pumpkin-shaped
Quick and easy pie crust
Raspberry crême brulée
Raspberry squares
Raspberry-apricot pie with hazelnut streusel topping
Refrigerator blueberry muffins
Rhubarb compote
Rhubarb crisp
Rhubarb crumb bars
Rhubarb ice cream
Rich vanilla ice cream
Royal icing
Rum-broiled grapefruit
Russian Tea Cakes
Saint-honoré
Salted butter caramel
Scotch shortbread
Shamrock Four-Leaf clovers cookie
shortbread cookies with Nutella
Sicilian cannoli
Simple granola
Smoked salmon bagelettes
Snickerdoodles
Soft and chewy ginger molasses cookies
Souffléed crêpes with cointreau
Southern pecan pie
Spanish olive oil tortas - tortas de aceite
Spiced pumpkin bread
Spicy poached peaches
Sriracha sauce
Strawberry daiquiri sorbet
Strawberry delight
Strawberry linzertorte
Strawberry napoleons with caramel sauce
Strawberry rhubarb crumble bars
Strawberry-blueberry jam
Strawberry-orange sherbet
Streusel pumpkin bread
Sugar cookies
Swedish ginger cookies
Tangerine jelly
Tangerine soufflés
Tarte tatin
Thai sweet chilli sauce
The stars shortbread cookies
Tofu coffee pudding
Traou mad shortbreads
Vanilla custards
Vanilla wafers
Vietnamese dipping fish sauce
Walnut crescents
Walnut raspberry brownies
Walnut white chocolate snowball cookies
Watermelon sorbet
Wild blueberry flan
Wild blueberry preserves
Wild game pastrami
Wine jelly
Yeast donuts

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A hamburger consists of a cooked patty of ground meat, seafood, or vegetarian foods, usually placed between two slices of a bread roll. Hamburgers are often served with lettuce, bacon, tomato, onion, pickles, cheese, and condiments such as mustard, mayonnaise, ketchup, and relish. There are many types of burgers with significant variations.

Almond crisps with glazed almonds

Serves: 10

Preparation time: 30 minutes

Cooking time:10 minutes

Ingredients

Glazed almonds:
1 1/2 teaspoons unsalted butter
3/4 cup slivered almonds
1 1/2 teaspoons Amaretto liqueur

Dough:
1 cup all-purpose flour
pinch of salt
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1 small egg, room temperature
2 teaspoons Amaretto liqueur

sugar for top
powdered sugar ( optional )

preparation

Preheat oven to 350 degrees.
For glazed almonds:
Melt butter in heavy small skillet over medium heat.
Add almonds and amaretto and stir until almonds are golden brown, about 5 minutes.
Cool on paper towels.
For dough:
Lightly grease 2 large baking sheets. Sift 1 cup flour with salt into small bowl.
Using electric mixer, cream butter with 1/2 cup sugar in large bowl until light and fluffy.
Blend egg and Amaretto. Add flour and mix until dough binds. (Dough will be sticky).
Divide dough in 30 pieces. Roll each between palms in balls, dusting hands with flour if necessary. Set on baking sheets, spacing 2 -inches apart.
Fill small bowl with water.
Mound sugar on plate. Dip bottom of 2 1/2 -inch round glass into water then into sugar. Press glass onto one dough ball, flattening into 2 1/2 to 3 -inch round.
Repeat with remaining dough. Sprinkle rounds lightly with sugar. Gently press several glazed almond slivers into each round in flower pattern.
Bake until edges of cookies are golden brown, 8-10 minutes. Cool on rack. Just before serving, dust cookies with powdered sugar if desired.

Almond pie crust

Serves: 8

Preparation time: 15 minutes

Cooking time:15 minutes

Ingredients

3/4 cup flour
1/4 cup sliced almonds
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons chilled butter
1 tablespoon cold water

preparation

Preheat oven to 425 degrees.
Blend first 4 ingredients in food processor until nuts are finely ground.
Cut butter into pieces and add to flour mixture. Process until it resembles coarse meal.
Add enough water and blend until dough clumps together. Wrap in plastic and chill for 20 minutes.
Roll out and transfer to tart pan with removable bottom. Freeze crust 30 minutes.
Bake crust for about 15 minutes. Cool, Reduce oven to 325 degrees. Bake crust until lightly brown.
Use pie crust for fresh fruit tarts or meringue tarts
Spoon vanilla custard in bottom of crust, cover with fresh fruit, and glaze.

Almond tuiles

Serves: 6

Preparation time: 20 minutes

Cooking time:12 minutes

Tuiles means 'tiles' like old fashioned curved roof tiles, in French.

Ingredients

1 cup (4 ounces by weight) sliced almonds
1/2 cup (4 ounces by weight) superfine sugar
1 tablespoon flour
2 egg whites
1 egg
1 1/2 ounces melted butter
2 ounces sliced almonds

preparation

Preheat oven to 350 degrees.
Combine the almonds, sugar, and flour in a food processor. Mix to a coarse powder.
Add the egg whites, egg, and melted butter. Stir well. The mixture should have a medium light consistency.
Grease a cookie sheet, and spoon the batter onto the cookie sheet, the equivalent of a teaspoon, spacing the cookies 3 inches apart. Sprinkle sliced almonds on each cookie.
Bake for about 10 minutes or until golden brown. Use a spatula to loosen the almond cookies.
Place the hot cookies in a ring mold or a rolling pin to give them a curved shape.
As they cool, they become crisp. Store in a cookie tin.

Angel food cake

Serves: 12

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

1 1/2 cups confectioner's sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (1 3/4 cups) (at room temperature)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice
1 1/2 teaspoons cream of tartar

preparation

Preheat oven to 350 degrees F.

Sift half of the sugar with the salt and the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar.
After 2 minutes, slowly add the sifted reserved sugar, beating continuously at medium speed.
Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into a 10-inch (4L) ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan.

Annelise lemon cookies

Serves: 6

Preparation time: 10 minutes

Cooking time:15 minutes

Ingredients

1/2 cup soft butter
1/4 cup sugar
1 egg yolk
2 teaspoons lemon juice
1 cup flour
1/3 cup raspberry jam

preparation

Preheat oven to 350 degrees.
Cream butter and sugar. Add egg yolk and lemon juice. Beat. Mix in flour to form a ball.
Shape dough into small balls. Arrange on baking sheet. Using a teaspoon, make a small crater in each ball.
Bake for 12 to 15 minutes .Cool cookies on rack.
Fill holes with jam.
**An alternate method is to dip cookie dough balls into egg white and ground nut before baking.

Apple au gratin with apricot

Serves: 6

Preparation time: 20 minutes

Cooking time:25 minutes

Ingredients

2 pounds baking apples
2 tablespoons dark rum
3 tablespoons sugar
1/2 cup apricot preserves
2 teaspoons sugar

preparation

Preheat oven to 350 degrees.
Peel apples. Core, and cut into thin round slices.
Combine rum and sugar. Pour over apples. Let stand a hour.
Spread apricot preserves over bottom of an 8-inch round baking dish.
Arrange apple slices on top. Save juice.
Sprinkle apples with sugar.
Bake until soft and brown. Cool.
Heat liquid, pour over apples. Serve warm.

Apple betty

Serves: 8

Preparation time: 20 minutes

Cooking time:50 minutes

Ingredients

6 cups apples, peeled and sliced, (granny smith or McIntosh)
1 cup Graham cracker crumbs
3/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/2 cup orange juice
Topping:
1/2 cup Graham cracker crumbs
1/4 cup dark brown sugar
1 teaspoon cinnamon
4 teaspoon melted butter
1 teaspoon vanilla extract

preparation

Preheat oven to 350 degrees.
In a mixing bowl, combine baking apples, Graham cracker crumbs,
dark brown sugar, cinnamon, and orange juice.
Arrange as a mount in a buttered baking dish.
Topping:
Combine Graham cracker crumbs, bread crumbs, dark brown sugar,
melted butter, and vanilla. Spread over apples.
Bake 40 to 50 minutes. Test center for doneness.
Serve with whipped cream or ice cream.

Apple blueberry crisp

Serves: 8

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

8

6 cups fresh blueberries
4 cups sliced peeled green apples
3/4 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice

Spoon in an oven proof casserole dish.

Topping:
1/2 cup flour
1 1/4 cups brown sugar
1/2 cup quick oatmeal
1/2 cup melted butter
1/4 teaspoon vanilla

preparation

Preheat oven to 350 degrees.
In a mixing bowl, combine the blueberries, apples, sugar,
cornstarch and lemon juice.
Spoon in an oven proof casserole dish.
Topping:
Combine the dough and crumble by hand over fruit.
Bake 25 to 30 minutes or until topping is golden brown
and apples are tender.
Serve warm with cream or ice cream.

Apple cake

Serves: 10

Preparation time: 25 minutes

Cooking time:1 hour 10 minutes

Ingredients

1 1/4 cups oil
2 cups sugar
2 eggs beaten
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla
3 large apples, grated
1 cup nuts, chopped

preparation

Preheat oven to 350 degrees.
Grease and flour a large tube pan.
In a mixing bowl, mix first 3 ingredients well.
Add dry ingredients, then apples, nuts and vanilla.
Pour batter into prepared pan and bake for 1 hour and 15 minutes,
or until skewer inserted in center comes out clean.
Cool in pan on rack for 15 minutes.
Remove from pan and cool completely on rack.

Apple cake with hot butterscotch sauce

Serves: 12

Preparation time: 25 minutes

Cooking time:45 minutes

Ingredients

1 1/4 cups chopped dates
1/2 cup Calvados or apple cider
3/4 cup unsalted butter
1 1/2 cups packed brown sugar
2 eggs
2 1/2 cups grated peeled apples
3 cups flour
4 teaspoons cinnamon
1 tablespoon baking soda
1 teaspoon nutmeg
1/2 teaspoon ground cloves

Hot Butterscotch Sauce

Makes 2 ½ cups

1 cup granulated sugar
3/4 cup corn syrup
1/3 cup butter
1 1/3 cups light cream
1 1/2 teaspoons vanilla

preparation

Preheat oven to 350 degrees.
Grease a 13x9-inch cake pan. Heat dates and Calvados, covered until bubbly; simmer for 1 minute. Let cool.
Cream butter and sugar until fluffy.
Beat in eggs, one at a time: stir in apples and date mixture. In separate bowl, sift together flour, cinnamon, baking soda, nutmeg and cloves; gently stir into apple batter just until mixed. Spread evenly in prepared pan.
Bake for 40 to 45 minutes or until cake springs back when lightly touched in centre.
Serve cake warm with Hot Butterscotch Sauce. Recipe adapted from Canada Living October 1990 Georgian Bay restaurant The Spike & Spoon.

Hot Butterscotch Sauce

In saucepan, bring sugar, syrup and butter to boil; stirring; boil for 3 minutes. Stir in cream and bring back to boil. Remove from heat; add vanilla.

Apple cheese crisp

Serves: 4

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

3 tablespoons grated sharp cheddar cheese
1 cup brown sugar
1/4 teaspoon grated nutmeg
1/3 cup soft butter
1/3 cup flour
5 large tart apples
1/3 cup cider

preparation

Preheat oven to 350 degrees.
In a mixing bowl, combine grated sharp cheddar cheese,
brown sugar, nutmeg, soft butter and flour.
Peel, core and slice large tart apples. Arrange in a buttered pie dish.
Pour cider over apples. Crumble flour mixture over.
Bake for 40 minutes or until apples are soft.

Apple coffee cake

Preparation time: 25 minutes

Cooking time:50 minutes

Ingredients

For topping:
3 tablespoons granulated sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1 tablespoon melted butter
1/2 cup chopped pecans
Batter:
2 cups flour
1 1/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs
1 cup sour cream
1/4 cup shortening
1 cup peeled grated apple

preparation

In a mixing bowl, combine the topping ingredients, mix well and set aside.
Preheat oven to 350 degrees.
In a large mixing bowl, combine flour, sugar, baking powder,
baking soda, salt, cinnamon and nutmeg.
Beat eggs, sour cream, and melted shortening in a small bowl.
Stir into dry ingredients and mix just until blended. Stir in apple.
Spread evenly in a greased 9-inch-square pan. Sprinkle topping over batter.
Bake for 45 to 50 minutes. Serve warm or at room temperature.

Apple cranberry crisp

Serves: 10

Preparation time: 30 minutes

Cooking time:50 minutes

Ingredients

Topping:
1 1/4 cups quick cooking rolled oats
1 cup packed dark brown sugar
3/4 cup flour
1 teaspoon ground cinnamon
1 teaspoon ground cardamon
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup sliced almonds
4 pounds tart apples, peeled, quartered, cored and sliced
3 cups cranberries
2/3 cup granulated sugar
1 tablespoon flour
vanilla ice cream

preparation

Preheat oven to 375 degrees.
Butter a 13-by-9-by-2 inch baking dish or a 3-quart baking dish, 2-inch deep. In a bowl, combine the oats, brown sugar, flour, 1/2 teaspoon cinnamon, 1/2 teaspoon cardamon, and salt.
Add butter and mix all ingredients until crumbly. Mix in the almonds. In a large bowl, combine apples, cranberries and granulated sugar. Mix in 1 tablespoon flour and remaining cinnamon and cardamon. Mix well. Transfer to the prepared dish.
Spread the oat mixture evenly over fruit. Bake until the topping is golden brown and the apples are tender, about 50 minutes.
Serve warm or at room temperature with ice cream.

Apple crunch

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

For butter crunch:
1/2 cup butter, melted
2 teaspoons brown sugar
1/2 cup flour
1/2 cup chopped walnuts
For apple mixture:
6 apples
1 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1/4 cup melted butter

preparation

Preheat oven to 400 degrees.
Butter crunch:
Combine ingredients of the butter crunch in a mixing bowl.
Spread one half over bottom of 8 by 8- inch baking pan.
Bake until light brown, about 15 minutes.
Apple mixture:
Peel, core and slice apples. In a large mixing bowl, combine apples,
brown sugar, flour, cinnamon and melted butter.
Spoon apple mixture over butter crunch .
Bake at 350 degrees until apples are cooked and tender.
Sprinkle remaining crunch on top. Bake to brown topping, about 10 minutes.
Serve at room temperature.

Apple mousse grand marnier

Serves: 6

Preparation time: 30 minutes

Cooking time:30 minutes

Ingredients

8 large golden delicious
2 tablespoons sugar
4 egg whites
1/2 teaspoon cream of tartar
3 tablespoons sugar
4 teaspoons Grand Marnier
1/2 cup sugar
1 teaspoon lemon juice

For custard cream:
1/2 cup sugar
4 egg yolks
1 cup milk, scalded
1 teaspoon vanilla

preparation

Preheat oven to 350 degrees.
Peel, core, and slice apples. Cook in saucepan to make a purée. Add sugar.
Cook till dry and thick. Cool mixture.
Beat egg whites and cream of tartar in an electric mixer.
When firm, add sugar and continue beating for 1 more minute at medium speed.
Fold in apple mixture. Add Grand Marnier.
Make a caramel with sugar, a little water and lemon juice.
Pour in a soufflé mold. Pour apple mix in mold.
Bake in waterbath for 30 minutes. Unmold mousse on a serving plate.
Serve with custard cream.
Custard:
Mix sugar and egg yolks till creamy. Gradually whisk in boiling milk.
Add vanilla. Heat in a saucepan and stir with a wooden spoon over low heat till thick.
Do not allow to boil. Strain and cool.

Apple pudding

Serves: 8

Preparation time: 25 minutes

Cooking time:45 minutes

Ingredients

9 large tart apples
1/4 cup apple juice
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon grated nutmeg
1/2 cup dark brown sugar
1 teaspoon lemon rind
1 teaspoon butter

Topping:
1 3/4 cups flour
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
6 teaspoons cold butter
1 cup milk
1 egg

preparation

Preheat oven to 375 degrees.
Butter a 9 by 13 inch baking dish. Peel large tart apples.
Core and slice. Layer slices in bottom of dish.
In a bowl, combine apple juice, maple syrup, ground cinnamon,
ground cloves, grated nutmeg, dark brown sugar, and lemon rind.
Pour the mixture over apples. Dot the surface with butter.
Topping:
In a mixing bowl, combine flour, sugar, baking powder, salt, cinnamon.
Add cold butter and process to a coarse meal.
Stir in milk. Drop dough onto apple filling.
Brush with a beaten egg.
Bake 40 to 45 minutes or until soft in the center.

Apple-cranberry crumble pie

Serves: 8

Preparation time: 25 minutes

Cooking time:1 hour 10 minutes

Ingredients

1 cup flour
1/2 cup packed golden brown sugar
1/3 cup oatmeal (not instant)
3/4 teaspoon cinnamon
1/2 cup chilled unsalted butter, cut into small pieces
4 large Granny Smith apples, peeled, cut into pieces
1 16-ounce can whole cranberry sauce
3/4 cup sugar
1 teaspoon cornstarch
1 9-inch deep dish frozen pie shell, unthawed

preparation

Preheat oven to 350 degrees.
For topping:
Mix first 4 ingredients. Add butter, mix until mixture resembles coarse cornmeal.
For filling:
Place baking sheet in oven. Toss apples, cranberry sauce, sugar and cornstarch until well blended.
Transfer apple-cranberry filling to frozen pie shell, mounding in centre.
Sprinkle topping over pie. Set pie on baking sheet in oven. Bake until apples are tender, juices bubble thickly and crust is golden, about 1 hour 10 minutes.
Serve warm with whipped cream or vanilla ice cream.

Apple-oatmeal crisp with irish whiskey cream

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

1 stick cold unsalted butter, cut into pieces
2 pounds Rome Beauty or Winesap apples, peeled, cored and sliced
2 tablespoons fresh lemon juice
1 cup packed light brown sugar
1 cup all-purpose flour
2 tablespoons Irish whiskey
1 teaspoon cinnamon
1/4 teaspoon cardamom Pinch salt
1/4 cup Irish oatmeal
1/4 cup toasted, chopped walnut pieces

Irish Whiskey Cream:
1 cup heavy cream
1 tablespoon sugar
2 tablespoons Irish whiskey

preparation

Preheat the oven to 375 degrees F.
Lightly butter an 11 by 7-inch baking pan and set aside.
In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add the apples, lemon juice, 1/2-cup of the brown sugar and 1 tablespoon of the flour. Stir well, and cook for 5 minutes. Add the whiskey, cinnamon, cardamom and salt, stir well, and cook for 1 minute. Remove from the heat. In a large bowl combine the remaining flour, oatmeal and remaining 1/2-cup sugar. Add the remaining 5 tablespoons of butter, and with your fingers or a pastry blender, work the mixture until it resembles coarse crumbs. Add the walnuts and mix well.
Place the apple mixture in the greased pan and sprinkle the crumb mixture evenly over the top. Bake until golden brown and bubbly, about 35 to 40 minutes. Serve hot with the Irish Whiskey Cream.
Irish Whiskey Cream:
Whip the cream until it begins to form soft peaks. Add the sugar and whiskey and beat until stiff peaks form. Cover and chill until needed.

Apricot crumble

Serves: 6

Preparation time: 25 minutes

Cooking time:25 minutes

Ingredients

2 cups sliced fresh apricots
1 cup graham-cracker crumbs
1 tablespoon lemon juice
1/2 cup brown sugar
2 tablespoon melted butter
light cream or ice cream

preparation

Preheat oven to 350 degrees.
Combine brown sugar, graham-cracker crumbs, melted butter and lemon juice.
Blend gently with sliced apricots.
Spread in shallow buttered baking dish.
Bake for 25 minutes. Serve with light cream or ice cream.

Apricot frangipane tart

Serves: 6

Preparation time: 30 minutes

Cooking time:50 minutes

Ingredients

1 recipe Pate sablée

For the frangipane:

6 tablespoons butter
1/2 cup icing sugar
1/2 cup almond flour
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 tablespoons flour

12 small apricots, (2 lb) halved and pitted
Confectioners' sugar, for garnish

preparation

Preheat oven to 375 degrees F.
Recipe of Pate sablée

Beat butter and icing sugar until pale and creamy. Beat in egg. Add almond flour, and beat until just combined. (Frangipane can be refrigerated in an airtight container up to 1 week.)

Spoon frangipane into cooled tart shell, and smooth with a spatula. Let stand for 10 minutes. Bake until set, about 15 minutes. Let cool.

Prepare an ice-water bath. Bring a pan of water to a boil. Lightly score bottoms of apricots. Add apricots to boiling water, and blanch to loosen skins, about 1 minute. Using a slotted spoon, transfer to ice-water bath to stop the cooking, about 1 minute. Remove apricots, and gently peel. Cut in quarter, and remove pits.
Arrange apricots in concentric circles, sitting upright with the cut side on a slight angle.
Bake until browned, about 50 minutes. Let cool.
Remove the tart ring; dust with icing sugar and serve.

Apricot preserves

Serves: 12

Preparation time: 30 minutes

Cooking time:30 minutes

Ingredients

2 pounds apricots, pitted
3 tablespoons lemon juice
1 pound sugar
4 ounces whole blanched peeled almonds

preparation

Cut each apricot into 8 slices.
In a mixing bowl, combine the unpeeled apricots, lemon juice and sugar. Cover and set aside for 12 hours.
Transfer apricot mixture to a pot, and bring to a boil. Simmer for 25 minutes.
Remove the foamy top while cooking. Remove the fruit from the syrup with a skimmer and transfer to a bowl. Set aside.
Boil the syrup until thickened. Add reserved apricots and almonds to syrup. Cook over low heat for 5 minutes while gently stirring the preserves.
Allow to cool before transfering to jars

Apricot sorbet

Serves: 6

Preparation time: 1 hour

Ingredients

8 apricots, pitted
1/2 cup sugar
1/2 cup water
1/4 cup orange juice
2 tablespoons lemon juice
mint sprigs as garnish

preparation

In medium saucepan, combine apricots, sugar, water, orange and lemon juice over high heat. Bring to boil.
Reduce heat to medium; simmer, covered, 15 minutes or until apricots are very soft. Let cool slightly, then spoon into food processor; process until smooth. Cool in a mixing bowl. Freeze in an ice cream maker until firm enough to scoop. Spoon into serving bowl; garnish with mint.

Apricot-orange shortbread bars

Serves: 10

Preparation time: 20 minutes

Cooking time:1 hour

The bars have a base of shortbread and are filled with apricot jam with Grand Marnier, and almonds
Can be prepared ahead. Store in single layer in airtight container at room temperature up to 4 days or freeze up to 2 weeks.

Ingredients

1 1/2 cups apricot preserves
3 tablespoons orange liqueur (such as Grand Marnier)
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 teaspoon almond extract
2 cups all purpose flour
1/4 teaspoon salt
2 oz (1/4 cup) almond paste, crumbled
1/2 cup sliced almonds, divided

preparation

Preheat oven to 325°F.
Butter a 9 by 9 by 2-inch metal baking pan; line bottom and sides of pan with parchment paper, extending over sides. Butter parchment. Mix preserves and orange liqueur in small bowl; set aside.
Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in almond extract. Add flour and salt; beat just until blended. Transfer 1 cup of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form. Mix in 1/4 cup sliced almonds; set aside for topping.
Press remaining dough evenly onto bottom of prepared pan. Spread preserves mixture evenly over. Using fingertips, coarsely crumble topping over preserves, then sprinkle 1/4 cup almonds over. Press topping lightly into preserves.
Bake shortbread until top and crust edges are golden brown, about 1 hour. Cool completely in pan on rack. Using parchment paper as aid, lift shortbread from pan. Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 small bar cookies.

Armagnac toffee sauce

Serves: 8

Preparation time:5 minutes

Cooking time:5 minutes

This recipe originally accompanied
Prune Kumquat Sticky Pudding with Armagnac Toffee Sauce .

Ingredients

1 1/2 cups heavy cream
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup packed light brown sugar
3 tablespoons Armagnac

preparation

In a heavy saucepan simmer cream with butter and brown sugar, stirring, 3 to 4 minutes, or until slightly thickened. Remove pan from heat and stir in Armagnac. Sauce keeps, covered and chilled, 1 week. Reheat sauce before serving.

Baked alaska snow balls

Serves: 6

Preparation time: 20 minutes

Cooking time:12 minutes

Ingredients

1 recipe Fudge sauce
1 recipe chocolate sauce
1 recipe Meringue

1 pint coffee or maple walnut ice cream

preparation

scoop 6 1/3-cup balls of ice cream onto a plate lined with film wrap and freeze.

For the wafer crumb crust:

1 1/4 cups finely ground chocolate wafers
1 teaspoon confectioners' sugar
5 teaspoons unsalted butter, melted

Preheat oven to 350 degrees.
Process the wafers and sugar to a powder. Transfer to a bowl. Stir in the melted butter.
Spoon 3 tablespoons of the crumb into the center of 6 3-inch fluted round tartlet pans. Press the crumbs firmly and evenly on the bottom and up the sides of the pans. The crusts should be about 1/4 inch thick.
Place the crusts on a baking sheet and bake for 10 minutes. Transfer to a rack and cool. (can be made a day ahead.)

To assemble:
Preheat oven to 500 degrees. Slip the tartlet shells out of their pans and place on a baking sheet lined with parchment paper. Place an ice cream ball in the center of each tartlet. Freeze.

To serve, spoon 2 to 3 tablespoons fudge sauce onto each of 6 warm dessert plates. Drizzle with chocolate sauce.
Prepare the meringue. Spoon meringue in a pastry bag fitted with a large #5 star tube, pipe and completely cover the ice cream with meringue.
Bake for one minute to brown meringue. Watch carefully.

Baked pears

Serves: 8

Preparation time: 20 minutes

Cooking time:15 minutes

Ingredients

8 ripe pears
1 cup light brown sugar
3 tablespoons butter
1/2 cup dark rum
1 cup sour cream

preparation

Peel pears, quarter, and core. Place in a round baking dish.
Sprinkle brown sugar on top.
Dot with butter. Pour rum in bottom of dish. Cover with foil Bake at 350 degrees for 15 minutes.
Remove foil, baste and bake until pears are cooked and tender. Serve with a dollop of sour cream.

Banana cake

Serves: 16

Preparation time: 20 minutes

Cooking time:50 minutes

Ingredients

1/2 cup shortening
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup yogurt
2 1/4 cups flour, all purpose
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups banana, mashed

preparation

Preheat oven to 350 degrees.
Cream shortening and sugar.
Beat in the eggs vanilla and yogurt.
Crush the bananas. Sift the remaining dry ingredients. Add to batter. Mix in the bananas.
Grease and flour 2 (9-inch by 3-inch) loaf pans.
Bake for 40 to 50 minutes.
A cake tester inserted in center of cake should come out clean.

Banana cakes with rum sauce

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

6 1/2 tablespoons unsalted butter, softened
1/2 cup self rising flour
1 teaspoon baking soda
2/3 cup light brown sugar
2 large eggs
3 large ripe bananas, mashed
Sauce:
7 tablespoons unsalted butter
1/2 cup sugar
1/4 cup dark rum
1/4 cup water

preparation

Preheat oven to 350 degrees.
Generously butter six 4-ounce ramekins with 2 tablespoons of the butter.
Make the Cakes:
Mix the flour with the baking soda. In another bowl, beat the remaining 4 1/2 tablespoons butter until creamy. Add the brown sugar and beat until light and fluffy.
Add the eggs, one at a time, and beat just until incorporated. Beat in the mashed bananas.
Using a large spatula, fold the dry ingredients into the batter until incorporated. Spoon the mixture into the ramekins and set them in a baking pan. Carefully pour enough hot water into the pan to reach halfway up the sides of the ramekins. Bake for 40 minutes, or until the cakes are firm but spring back when pressed lightly with your finger.
Remove the pan from the oven and with tongs transfer the ramekins to a rack; let cool slightly. Run a sharp knife around the sides of the cakes, then invert them onto a wire rack to cool while you prepare the sauce.
Make the Sauce:
In a saucepan, combine the butter with the sugar, rum and water and bring to a boil, stirring constantly to dissolve the sugar. Remove from the heat. Spoon some of the sauce onto dessert plates.
Set the cakes on the sauce, spoon the rest of the sauce on top and serve. Serve with a few candied pecans on top of each cake.

Banana flax bread

Serves: 10

Preparation time: 15 minutes

Cooking time:55 minutes

This recipe is adapted from The Foodie Physician.

Ingredients

1 ½ cups mashed, very ripe banana (3-4 bananas)
1/3 cup reduced fat vanilla Greek yogurt
2 large eggs
¼ cup safflower or other neutral-flavored oil
½ teaspoon vanilla
2/3 cup coconut sugar or light brown sugar
¾ cup all purpose flour
¾ cup white whole wheat flour
1/3 cup ground flaxseed
1 ½ teaspoons baking soda
½ teaspoon cinnamon
¼ teaspoon salt
½ cup chopped pecans or walnuts (optional)

preparation

1. Preheat oven to 350°F. Mix the bananas, yogurt, eggs, oil, and vanilla together in the bowl of a stand mixer until combined. Add the sugar and continue to mix until combined.
2. Whisk the flours, flaxseed, baking soda, cinnamon, and salt together in a medium bowl. Add the dry ingredients to the wet ingredients in the mixer and beat until just combined (do not over-mix). Stir the nuts into the batter.
3. Pour the batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake in the oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool for 10 minutes in the pan on a wire rack. Remove the bread and cool completely on wire rack.

Banana muffins

Serves: 12

Preparation time: 15 minutes

Cooking time:25 minutes

Ingredients

1 1/2 cups flour
1/2 cup wheat germ
1/2 cup sugar
1 tablespoon baking powder
3 medium mashed bananas
1/2 cup milk
1/4 cup vegetable oil
1 egg

preparation

Preheat oven to 400 degrees.
Grease the muffin pans, or line with paper baking cups. Combine flour, wheat germ, sugar, and baking powder. Add combined remaining ingredients, mixing until dry ingredients are moistened.
Fill prepared muffin cups 3/4 full. Bake 20 to 25 minutes or until light golden brown.

Banana nut cake

Serves: 12

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

2 1/4 cups cake flour
1 2/3 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup shortening
2/3 cup buttermilk
3 eggs
1 1/4 cups banana, mashed
2/3 cup walnuts, chopped

preparation

Preheat oven to 350 degrees.
Grease and flour baking pans, one (13-inch by 9-inch by 2-inch) or two 9-inch, or 3 8-inch round layer pans.
Combine all ingredients in a mixing bowl. Beat 3 minutes scraping bowl occasionally.
Pour into pans. Bake 35 to 40 minutes.
If desired, frost with cream cheese frosting.

Blackberry mousse terrine

Serves: 10

Preparation time: 40 minutes

Cooking time:10 minutes

Ingredients

5 ½ cups blackberries or raspberries
2 teaspoons lemon juice
1 1/4 cups sugar
3 eggs
1 egg yolk
1/2 light sour cream
1 1/2 whipping cream

preparation

Reserve 1/2 cup berries for garnish.
In food processor or blender, purée remaining berries. Press through sieve into bowl to remove seeds and make about 2 cups. Stir in lemon juice.
In top of heatproof bowl over simmering water, stir 1 cup of the purée with 1 cup of the sugar. Add eggs and egg yolk; whisk for about 10 minutes or until thick enough to leave trail after whisk is pulled through the bowl. Let cool to room temperature. Fold in sour cream.
Whip cream until firm; fold into purée mixture. Pour into plastic wrap-lined 9x5-inch loaf pan; cover with plastic wrap.
Freeze for at least 8 hours or until solid. In food processor or blender, blend reserved purée and remaining sugar until sugar is dissolved. Uncover terrine and loosen at ends using hot knife; invert onto platter. Remove pan and plastic wrap. Slice using hot dry knife. Pool sauce onto plates; top with terrine. Garnish with reserved berries.

Blueberry basic pie filling

Serves: 8

Preparation time: 15 minutes

Cooking time:35 minutes

Ingredients

4 cups blueberries
1 cup sugar
1/3 cup cornstarch
1/4 cup lemon juice

preparation

Mix blueberries, sugar and lemon juice in a heavy saucepan.
Bring to boil, stirring frequently. Mix cornstarch with enough water to make a paste. Pour into the berry mixture, stirring constantly until thick. Cool.
The mixture can be cooled and stored orpPour into unbaked pie shell and bake at 400 degrees for about 35 minutes or until crust is golden.

Blueberry butter

Serves: 8

Preparation time: 10 minutes

Ingredients

2 sticks sweet butter, softened
1/2 cup fresh blueberries, chopped
3 tablespoons powdered sugar
1 tablespoon lemon juice

preparation

Combine all ingredients in blender.
Whip until light. This is great on pancakes, waffles

Blueberry cobbler

Serves: 6

Preparation time: 15 minutes

Cooking time:30 minutes

"Cobble up" means to put together in a hurry.

Ingredients

½ cup sugar
1 teaspoon cornstarch
4 cups fresh blueberries
1 teaspoon lemon juice

Biscuit topping:
1 large egg
3 tablespoons melted butter, melted and cooled
1/4 cup heavy cream
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
vanilla ice cream (optional)

preparation

Preheat oven to 400 degrees.
Combine sugar and cornstarch in a bowl. Blend in blueberries and lemon juice. Arrange into ungreased 2-quart casserole. Set aside.
Combine egg, melted butter, and cream in a bowl; Whisk and set aside.
Biscuit topping:
Combine in a bowl, flour, sugar, and baking powder. Make a well in center of dry ingredients, and put egg mixture into well. Mix dry and wet ingredients and work dough until just mixed together. Drop dough by spoonfuls onto fruit, spreading evenly over the surface. Bake 25 to 30 minutes or until biscuit topping is golden brown. Serve warm with ice cream.

Blueberry cream cheese pie

Serves: 8

Preparation time: 25 minutes

Cooking time:20 minutes

Ingredients

Shell:
1-1/4 cups graham cracker crumbs
1/2 cup brown sugar
1/2 cup finely chopped pecans
1/2 cup melted butter
Filling:
1-(8 ounce) package cream cheese, softened
1/2 cup sugar
2 eggs, beaten
Topping:
4 cups blueberries
1 cup sugar
2 tablespoons cornstarch
1 teaspoon. lemon juice
whipped cream (optional)

preparation

For shell:
Combine cracker crumbs, brown sugar, nuts and butter; press into a 9-inch pie pan. For filling:
Combine cream cheese, sugar and eggs. Mix thoroughly and pour over shell. Bake for 20 minutes at 350 degrees. Cool.
For topping:
Mix topping ingredients and cook over medium heat, stirring constantly until mixture thickens. Cool. Top pie with cooled topping and serve with whipped cream, if desired.

Blueberry crisp

Serves: 10

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

9 cups fresh blueberries
3/4 cup sugar
3 tablespoons flour
1 teaspoon lemon juice

For topping:
1 cup flour
1 cup quick oatmeal
½ cup brown sugar
½ cup melted butter
¼ teaspoon vanilla

preparation

Preheat oven to 350 degrees.
Combine the sugar, flour and lemon juice in a mixing bowl.
Blend in the fruit. Spoon in an oven proof casserole dish.
Mix the topping ingredients by hand in a mixing bowl.
Sprinkle over fruit.
Bake 25 to 30 minutes or until topping is golden brown.
Serve warm with cream or ice cream.

Blueberry pie

Serves: 8

Preparation time:20 minutes

Cooking time:45 minutes

Ingredients

Double Crust Pie Dough
Makes enough pastry for 1 2-crust pie

Ingredients:
2 1/3 cups All-purpose flour
4 tsp Granulated sugar
1 tsp Salt
1 cup Cool unsalted butter, cut into small pieces
1 Large egg, directly from the fridge
2 tbsp Cold water
2 tsp White vinegar or lemon juice

Cooked Blueberry Filling:
4 cups fresh or frozen blueberries
1 medium apple, peeled and coarsely grated
1 cup sugar
1 Tbsp lemon or lime juice
1 tsp lemon or lime zest
¼ tsp ground cinnamon
2 ½ Tbsp cornstarch
Assembly:
1 recipe Double crust pie dough
1 egg mixed with 2 Tbsp water, for brushing
Turbinado or granulated sugar, for sprinkling

preparation

Directions for Double Crust Pie Dough:
Combine the flour, sugar and salt. Cut butter into small pieces (you can pull the butter from the fridge 30 minutes before adding) and add to the flour, mixing it in until the dough is a rough, crumbly texture.
Whisk the egg, water and vinegar or lemon juice and add it all at once, mixing until dough comes together. Shape dough into 2 logs or discs, wrap them in plastic and chill for at least one hour before rolling.
The pie dough can be frozen for up to 6 months and thawed in the refrigerator.

For the filling, bring the blueberries, apple, sugar, citrus juice, zest and cinnamon up to a simmer over medium heat, stirring occasionally, cooking until the blueberries are soft and tender, about 10 minutes. Whisk the cornstarch with a few tablespoons of cold water and add this to the blueberry filling, stirring and returning to a simmer until the filling has thickened and is glossy. Set aside to cool to room temperature. If making ahead, store the filling chilled, but bring it up to room temperature before baking into a pie.

Preheat the oven to 400 F. Pull out the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk of dough into a circle just less than ¼-inch thick. Dust a 9-inch pie plate with flour and line the plate with the pastry, leaving the edges untrimmed. Spoon the blueberry filling into the crust.

Roll out the second disk of pastry slightly thinner than the bottom crust, about 1/8 - inch, but into more of a square shape. Use a knife or pastry wheel to cut long strips about ½ -inch wide (you should have between 12 and 18 strips). Lay half of the strips over the blueberry pie filling, leaving a ½ -inch between them. Gently lift alternating strip of pastry, folding them halfway back. Place a new strip of pastry perpendicular against where the strips are folded back, then fold those very pieces over the newly laid strip. Now lift the opposite alternating strips and fold them back as far as they can go (to the edge of that newly laid strip) and place a second perpendicular strip beside it. Repeat this technique moving toward one side of the pie shell, and then repeat towards the other side, until the top has a complete lattice top. Trim away the excess pastry and pinch the edges to create a fluted design. Brush the lattice top with the egg wash and sprinkle with sugar.

Bake the pie for 10 minutes at 400 F, then reduce the oven temperature to 375 F and cook for about another 40 minutes, until the pastry is golden brown. Cool the pie to room temperature and then chill until ready to serve.

Blueberry port sauce

Serves: 6

Preparation time: 5 minutes

Cooking time:10 minutes

Ingredients

2 cups fresh or frozen blueberies
1/3 cup sugar
1/3 cup ruby Port wine
1 stick cinnamon

preparation

Bring blueberries, sugar, port and cinnamon to simmer over medium heat, stirring; simmer for about 10 minutes or until slightly thickened.
Pour into heat proof container. Let cool.
Refrigerate.
Tip: Serve over angel food cake, mascarpone or fresh ricotta cheese or ice cream.

Blueberry streusel cake

Serves: 8

Preparation time: 30 minutes

Cooking time:1 hour 10 minutes

Ingredients

For cake:
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup butter, soft
1 cup sugar
3 eggs
2 cups sour cream
2 teaspoons vanilla

For streusel mixture:
3/4 cup light brown sugar
3/4 cup walnuts, chopped
1 teaspoon cinnamon
2 cups blueberries

preparation

Preheat oven at 375 degrees.
Butter and flour a 10-inch tube pan. Combine flour, baking powder, soda, and salt. Set aside.
Cream butter and sugar till light. Add eggs, one at the time, mixing well after each addition. Add flour mixture to batter alternately with sour cream and vanilla.
Combine streusel ingredients. Set aside ½ cup. Toss remaining with blueberries. Spread batter in pan. Sprinkle with half of the blueberry mixture. Then spread of the batter and sprinkle with remaining blueberries.
Top with remaining batter. Sprinkle reserved mixture over batter. Bake 60 to 65 minutes. Cool 10 minutes. Remove from pan.

Blueberry streusel cake #2

Serves: 10

Preparation time: 20 minutes

Cooking time:45 minutes

Ingredients

2 cups fresh blueberries
1/4 cup sugar
1-1/2 cups flour, sifted
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup salad oil
2 tablespoons milk

Streusel:
3/4 cup sugar
2 tablespoons flour
1/4 teaspoon salt
2 tablespoons butter

preparation

Preheat oven to 450 degrees.
Sprinkle 1/4 cup of sugar over berries; set aside. Mix our, sugar and salt. Combine salad oil and milk in a small bowl and whip with fork. Pour over flour mixture. Mix with fork until moist.
Turn into a greased 8-inch by 8-inch by 2-inch cake pan. Press dough into pan, building up edges about one inch deep. Spread berries over the dough.
Streusel:
Mix sugar, flour and salt together. Cut in butter until crumbly. Sprinkle over fruit. Bake for 40 to 45 minutes.

Blueberry supreme

Serves: 8

Preparation time: 30 minutes

Cooking time:15 minutes

Ingredients

One recipe Quick and easy pie crust
8 ounces cream cheese, softened
3 eggs
1 1/2 cups sugar
1 teaspoon vanilla extract
1 pound blueberries
1 tablespoon cornstarch
1 cup sugar
garnish with whipped cream

preparation

Preheat oven to 375 degrees.
In a mixing bowl, beat cream cheese, eggs, sugar and vanilla until smooth and creamy.
Pour into crust. Bake for 15 minutes.
In a medium saucepan, combine blueberries, cornstarch and sugar.
Cook over low heat until thick and bubbly. Spread over pie crust. Chill. Decorate top with whipped cream.

Bourbon chocolate cake

Serves: 12

Preparation time:15 minutes

Cooking time:40 minutes

Delicious and rich chocolate cake. Definitely worth to splurge on good chocolate!
This mousse-like cake really does melt in your mouth. It can be baked up to a day before serving and stored lightly wrapped at room temperature.

Ingredients

11 oz. semisweet good quality chocolate, chopped
6 oz. (12 Tbs.) unsalted butter
6 large eggs, separated, at room temperature
3/4 cup packed light brown sugar
1 oz. (1/4 cup) all-purpose flour
1/4 cup bourbon
1 tsp. pure vanilla extract
1/2 tsp. kosher salt

For serving:
1 cup heavy cream
1 to 2 Tbs. granulated sugar
Confectioners’ sugar for dusting

preparation

Position an oven rack on the middle rung and heat the oven to 350°F.

Butter a 9×3-inch round cake pan. Line the bottom of the pan with a round of parchment and butter the parchment. Set the cake pan in a roasting pan large enough to accommodate it.

Melt the chocolate and butter over a double boiler. Remove from the heat and let cool slightly.
With an electric mixer (a stand mixer with the whip attachment or a hand mixer), beat the egg yolks with the brown sugar on medium speed until very pale, thick, and fluffy, about 3 minutes. Reduce the speed, add the chocolate mixture, and mix just to combine. Add the flour, mixing just to combine and scraping the bowl as needed. Blend in the bourbon and vanilla. Transfer to a large mixing bowl and set aside.
In a clean mixing bowl with clean beaters, beat the egg whites with the salt on high speed until they hold soft peaks, 1 to 2 minutes. With a rubber spatula, fold one-third of the egg whites into the chocolate mixture to lighten it, and then gently fold in the remaining whites. Scrape the batter into the prepared cake pan.
Set the roasting pan on the oven rack and add enough warm tap water to come halfway up the sides of the cake pan. Bake until the top feels set, 40 to 45 minutes. Remove the cake pan from the water bath and run a paring knife around the inside of the pan (or the inside of the parchment collar) to loosen the cake and then let the cake cool completely in the cake pan on a rack. When the cake is completely cool, loosen the sides once more with a paring knife. Cover the cake with a serving plate and invert the cake onto the plate. The bottom of the cake is now the top. Peel off the parchment. (Don’t worry if the surface looks a little ragged; you’ll be dusting with confectioners’ sugar).

To serve: In a chilled bowl, beat the cream and sugar to medium-soft peaks. Dust the top of the cake with confectioners’ sugar, slice, and serve each slice with the whipped cream.

Butterscotch coffee squares

Serves: 12

Preparation time:20 minutes

Cooking time:35 minutes

Ingredients

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoons cinnamon
1 14-ounce package butterscotch morsels
1 1/2 cups shortening
1 cup firmly packed brown sugar
1 egg
1/2 cup boiling water
1 teaspoon instant coffee
1/2 cup chopped pecans

preparation

In small bowl, combine flour, baking powder, baking soda, salt, and cinnamon; set aside. In large bowl, combine shortening and sugar. Add egg and beat well. In measuring cup, combine boiling water and instant coffee. Gradually blend in flour mixture alternately with dissolved coffee. Stir in butterscotch morsels and 1/2 cup chopped nuts. Spread in greased and floured 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 30-35 minutes. Cool. Cut into 2 inch squares.

Candied grapefruit peel

Serves: 8

Preparation time: 25 minutes

Cooking time:15 minutes

Ingredients

1 large grapefruit
3/4 cup sugar
1/2 cup water and peel

preparation

Remove the yellow part of the peel of one grapefruit with a vegetable peeler. Cut into 1/16-inch -wide strips.
In a small saucepan, combine sugar and water and grapefruit strips. Bring mixture to a boil; reduce heat, cover and simmer for 15 minutes.
Drain the grapefruit peel and spread it on wax paper. Cool 10 minutes, sprinkle with 3 tablespoons granulated sugar, toss to coat completely. Let peel dry overnight.

Caramel custard

Serves: 8

Preparation time: 30 minutes

Cooking time:30 minutes

Ingredients

FOR THE CARAMEL:
3/4 cup sugar
2 ounces water

FOR THE CUSTARD:
6 large eggs
1 cup sugar
1 teaspoon vanilla
1 quart boiling milk

preparation

CARAMEL: Combine the sugar and water in a thick bottom medium saucepan. Boil over high heat until sugar starts to caramelized and turns golden brown. Add 1 tablespoon water or more to thin the caramel. Pour caramel in a ring mold or other appropriate oven-proof individual molds.
CUSTARD: Beat the eggs and sugar in a mixing bowl. Slowly pour in the boiling milk. Stir in the vanilla. Strain the custard mix through a fine strainer. Pour into the caramelized mold. Bake in a water bath at 350 F 30 minutes for a ring mold, 20 minutes. for individual molds. Refrigerate caramel custard for until cold. Unmold on a platter or plates. I garnish the caramel custard with fresh fruit, oranges, strawberries, peaches, or raspberries.

Carrot cake

Serves: 12

Preparation time: 30 minutes

Cooking time:45 minutes

Ingredients

4 eggs
1 cup light brown sugar
3/4 cup canola oil
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups carrot, shredded
1/2 cup crushed pineapple, drained
1/4 cup walnuts, chopped

preparation

Preheat oven to 350 degrees F. In an electric mixer, beat eggs well. Add sugar, oil, flour, soda, salt, baking powder and cinnamon.
Add carrots, pineapple and nuts.
Pour into well greased 9 inch square pan.
Bake 40 45 minutes. Frost with a vanilla cream icing or a cream cheese frosting.

Carrot muffins

Serves: 12

Preparation time: 20 minutes

Cooking time:25 minutes

Ingredients

1/2 cup oil
1 cup dark brown sugar
2 beaten eggs
1 1/2 cups shredded carrots
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup buttermilk
1/4 cup honey

preparation

Preheat oven to 350 degrees.
Beat eggs, add sugar, honey, oil and carrots. Mix well. Add dry ingredients along with buttermilk.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Transfer muffins on a rack to cool.

Champagne sorbet

Serves: 10

Preparation time: 30 minutes

Cooking time:10 minutes

Ingredients

1 quart water
1 pound sugar
2 ounces lemon juice

For meringue:
4 ounces sugar
1/4 cup water
4 egg whites
6 ounces champagne

preparation

In a medium saucepan, combine the water, sugar, and lemon juice. Bring to boil. Cool in a mixing bowl. Freeze in an ice cream maker. When almost set, spoon in the meringue, (see recipe below) and 3 ounces of Champagne, and continue churning in the ice cream maker until creamy and set.

Meringue:
Boil water and sugar to a temperature of 230 F to 240 F.
Beat egg whites in an electric mixing bowl until medium firm. Slowly, add the hot sugar while continuing to beat the whites, and beat until cool.
Serve in chilled champagne glasses. Pour remaining Champagne over sorbet.

Cherry pie crumb bars

Serves: 8

Preparation time:20 minutes

Cooking time:35 minutes

Ingredients

½ cup Unsalted Butter Melted (cooled to room temperature)
½ cup Granulated Sugar
1 ½ cups All-Purpose Flour
½ teaspoon Baking Soda
½ teaspoon Baking Powder
¼ teaspoon Salt
2 cups Fresh Cherries (pitted, each sliced in half)
1 tablespoon Cornstarch
1 tablespoon Lemon Juice
1 teaspoon Granulated Sugar

preparation

Preheat oven to 375℉.
Line a square 8" baking pan with parchment paper. Butter the sides and bottom of lined pan. Set aside.
In a medium mixing bowl, stir together cherries, cornstarch and lemon juice.
2 cups fresh cherries,1 Tablespoon cornstarch,1 Tablespoon lemon juice.

In a large mixing bowl, stir together melted butter and sugar.
½ cup unsalted butter melted,½ cup granulated sugar
Add flour, baking soda, baking powder and salt and stir with a fork until the mixture resembles crumbs.
1 ½ cup all-purpose flour,½ teaspoon baking soda,½ teaspoon baking powder,¼ teaspoon salt
Reserve ¾ cup of mixture.

Press remaining crumb mixture into the bottom of prepared pan.
Spread cherry filling over the crust.
Sprinkle remaining crumb mixture over cherries.

Sprinkle sugar over crumb topping.
1 teaspoon granulated sugar
Bake bars for about 25 minutes OR until the top is golden.
Cool completely before cutting.

Chipits cookies

Serves: 20

Preparation time: 15 minutes

Cooking time:12 minutes

Ingredients

1 cup shortening
1 cup brown sugar, firmly packed
1/2 cup white sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups miniature semi-sweet chocolate chips
1 cup chopped walnuts (optional)

preparation

Preheat oven to 375 degrees.
Cream shortening, brown sugar and white sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt.
Gradually blend into creamed mixture. Stir in the chocolate chips and nuts (optional).
Drop from small spoon onto ungreased cookie sheet. Bake for 10 to 12 minutes.

Chocolate angel food cake

Serves: 8

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

1/3 cup superfine sugar
1/2 cup cocoa powder
1/3 cup cake flour
1/4 teaspoon salt
8 large egg whites, at room temperature
1 teaspoon cream of tartar
1 teaspoon white vinegar
2/3 cup superfine sugar

preparation

Preheat oven to 350 degrees.
Sift sugar, cocoa, flour and salt together in a bowl.
Beat egg whites, cream of tartar and vinegar until medium stiff. Add the sugar, 1 tablespoon at the time. Beat until soft peaks form.
Fold in the dry ingredients.
Spoon into a 10-cup angel food cake pan. Smooth the top. Tap the pan on work surface to release any air pockets.
Bake about 35 minutes. Test the center of cake with a tester.
Invert cake to cool for an hour. Loosen cake with a thin spatula or a knife. Unmold and cover with egg white frosting. Decorate with chocolate shavings.

Chocolate brownie cookies

Serves: 12

Preparation time: 25 minutes

Cooking time:9 minutes

Ingredients

1/4 cup all-purpose flour (yes, this is the correct amount!)
1/4 tsp baking powder
1/8 tsp salt
2 large eggs
2/3 cup granulated sugar
1/2 tbsp brewed espresso (or you can use reconstituted espresso powder)
1 tsp vanilla extract
2 tbsp unsalted butter
5 oz extra-bittersweet chocolate (70% or higher), chopped
2 oz unsweetened chocolate, chopped
3/4 cup mini chocolate chips

preparation

Preheat oven to 375°F. Line 2 baking sheets with parchment paper.

In a small bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick. (This will help add body to the batter because there is so little flour in the recipe.)

While the eggs are whipping, place the butter in the top of a double boiler, or in a small metal bowl suspended over a pot of simmering (not boiling) water, and scatter the extra-bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from over the water and stir the chocolate and butter until smooth.

Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.

Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheets.

Chocolate cake sheila

Serves: 10

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

1 3/4 cups flour
2 cups sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water

preparation

Preheat oven to 350 degrees.
Grease and flour 2 9-inch cake pans.
Combine dry ingredients in a mixing bowl. Add remaining ingredients except the water.
Beat with an electric mixer for 2 to 3 minutes. Stir in the water. Pour batter in cake mold.
Bake 40 minutes or until center is set and dry. Use a cake tester.

Chocolate cheesecake

Serves: 16

Preparation time:30 minutes

Cooking time:55 minutes

Recipe by Philadelphia Original Brick Cream Cheese.

Ingredients

18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted and cooled
3 eggs
1-1/2 cups sliced fresh strawberries

preparation

Heat oven to 325°F.
Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 45 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate cheesecake 4 hours. Top with strawberries just before serving.

Chocolate creme caramel

Serves: 8

Preparation time: 30 minutes

Cooking time:35 minutes

Ingredients

For caramel:
1/2 cup sugar
1/4 cup water

for custard:
6 ounces semisweet chocolate
2 cups milk
1 teaspoon vanilla extract
3 eggs
2 egg yolks
1/2 cup sugar

preparation

For caramel:
In a saucepan, combine 1/2 cup sugar and 1/4 cup water. When golden brown, carefully add 1/3 cup water to thin down. For custard: Preheat oven to 325 degrees.
Pour into 8 6-ounce ramekins to coat the bottom of the dishes evenly. Place the ramekins in a baking pan large enough to hold them without touching. Bring the milk to a boil in a medium saucepan. Pour in a mixing bowl. Add the chocolate and vanilla, and stir to melt.
In a large bowl, whisk the eggs and yolks with 1/2 cup sugar. Gradually whisk in the milk chocolate. Put through a strainer, then pour in the ramekins. Pour enough hot water into the pan to reach about half way up the sides of the ramekins. Bake for 30 to 35 minutes or until custards are just set in center. Transfer the ramekins to a rack to cool. Cover and refrigerate 3 hours or more.
To serve, run a knife around each custard, dip in hot water for about 2 minutes. Invert custards onto plates. Scrape bottom of ramekin molds and spoon caramel over the custard.

Chocolate Crinkle Cookies

Serves: 12

Preparation time: 20 minutes

Cooking time:12 minutes

Ingredients

1/2 cup confectioners' sugar
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room
temperature
1 1/4 cups sugar
2 eggs
1/2 teaspoon vanilla extract

preparation

Note: Using a heaping teasspoon of the dough you get 48 cookies.

Preheat an oven to 350°F. Grease 2 baking sheets with butter.
Put the confectioners' sugar into a bowl and set aside.
In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.

Turn off the mixer and add the flour mixture. Beat on low speed just until blended.
To form the cookies, using a teaspoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your hand. Roll the dough into a ball. Roll the ball in the confectioners' sugar until covered. Place 1 1/2 inches apart on prepared cookie sheets.
Bake about 12 minutes until tops are puffed and crackled.
(Do not over bake. Cookies are soft when hot but firm and chewy when cool. ) Remove to rack to cool. Store tightly covered up to 3 weeks with wax paper between layers.

Chocolate mousse cake

Serves: 12

Preparation time: 30 minutes

Cooking time:40 minutes

Makes 1 12-inch cake or 2 9-inch cake
To make 2 8-inch cakes, use half of the recipe
Fill the cake layers with Chocolate mousse filling and glaze top with Ganache

Ingredients

1 cup unsweetened cocoa
2 cups boiling water
1 cup butter, softened
2 1/2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon baking powder

preparation

Preheat oven at 350 degrees.
Mix cocoa in boiling water. Cool. Sift dry ingredients.
Beat soft butter with sugar. Add eggs one at the time. Add cocoa mix and flour mix to butter mixture.
Blend at low speed while alternating cocoa and flour. Mix until batter is smooth, scraping edges and bottom of bowl with a spatula.
Line the bottom of one 12-inch cake pan or 2 9-inch pans with parchment.
Grease and flour. Pour batter in mold. Bake 30 to 40 minutes until center is cooked. Cool 10 minutes. Unmold on a rack. Cut in layers.
Fill with the chocolate mousse filling recipe.

Chocolate mousse with honey popcorn

Serves: 6

Preparation time: 30 minutes

Cooking time:15 minutes

A fun dessert for children.

Ingredients

For the honey popcorn:
1/4 cup popcorn kernels
1/2 cup sugar
2 teaspoons honey
2 teaspoons corn syrup
3 teaspoons water

For the chocolate mousse:
8 ounces Swiss milk chocolate
2 1/2 teaspoons vegetable oil
1 cup heavy cream

preparation

For the honey popcorn:
Pop the corn in a microwave oven. Combine the sugar, honey, corn syrup, and water in a heavy-bottom saucepan. Cook over medium heat until the sugar is caramelized to a light brown color.
Add to popcorn and stir to coat. Spread popcorn onto wax paper to cool. When cool, break the honey popcorn into small pieces.
For the chocolate mousse:
Microwave the chocolate with the oil for about 2 minutes to melt. Whisk in 1/4 cup of the cream. Whip the remaining cream to a medium peak. Fold into the chocolate mixture. Fold 3/4 of the honey popcorn into the mousse. Garnish with the remaining popcorn. Refrigerate for several hours.

Chocolate pecan pie

Serves: 8

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

1 9-inch Quick and easy pie crust

1/2 cup semi sweet chocolate, melted
2/3 cup white corn syrup
1/3 cup sugar
3 eggs
3/4 cup pecans, coarsely chopped

preparation

Preheat oven at 400 degrees.
In a large bowl, thoroughly combine melted chocolate, corn syrup, sugar and eggs. Stir in the pecans.
Pour mixture into pie shell. Bake for 10 minutes.
Reduce temperature to 350 degrees, and bake 20 minutes longer.
Cool then chill. Slice and serve with ice cream and Satin chocolate sauce.

Chocolate pie with raspberries

Serves: 8

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

200 grams (7 oz) of dark chocolate
150 ml (6 oz) cream
PATE SABLEE, baked (see recipe)
150 grams (5 oz) fresh raspberries
Icing sugar

preparation

Prepare the PATE SABLEE crust, baked (see recipe)

Melt the dark chocolate in a water bath, then add the liquid cream while mixing vigorously to obtain a smooth and unctuous ganache.

Pour this preparation onto the precooked pie bottom, then allow to cool.

Arrange the fresh raspberries on top and sprinkle with a icing sugar.

Chocolate pudding with coffee sauce

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

2 tablespoons chopped pecans or walnuts
1 cup flour
1/3 cup sugar
1/4 cup cocoa, sifted
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup skim milk
1 large egg, lightly beaten
2 teaspoons walnut or canola oil
2 teaspoons vanilla
1 1/3 cups strong brewed coffee
3/4 cup brown sugar
confectioner's sugar for dusting

preparation

Preheat oven to 375 degrees.
Coat 6 ramekins or custard cups ( about 1 1/4 cup capacity) lightly oil and set on baking sheet.
Spread nuts in pie plate and bake about 10 minutes, until fragrant. Stir together flour, sugar, cocoa, baking powder and salt.
In measuring cup, stir together milk, egg,oil and vanilla. Add to the dry ingredients and stir just until combined.
Divide the batter among ramekins. Mix together coffee and brown sugar.. pour about 1/6 of the coffee over each dessert.
Sprinkle with reserved toasted nuts.
Bake for 15 to 20 minutes, or until tops spring back when touched lightly. Cool 5 minutes. Sprinkle with confectioner's sugar.

Chocolate raspberry ice cream

Serves: 6

Preparation time: 1 hour

Cooking time:10 minutes

Ingredients

4 ounces unsweetened chocolate
1 cup milk
2 eggs
1 cup sugar
1 teaspoon vanilla
1 cup cream
1/2 pint raspberries
1/4 cup sugar

preparation

In a heavy saucepan, combine chocolate and milk. Heat over very low heat and stir until chocolate is fully dissolved into the milk. Remove from heat and cool.
Beat eggs and sugar until fluffy. Add cream and vanilla and beat more. Add chocolate mixture, beat thoroughly, and chill until cold.
Mash the raspberries with the sugar, cover, and refrigerate. When chocolate mixture is cold, freeze it in your ice cream maker.
When the ice cream is thick and smooth, add the raspberry mixture. Continue churning until ice cream is set and creamy. Finish freezing and enjoy

Chocolate sauce

Serves: 8

Preparation time: 10 minutes

Cooking time:10 minutes

Store the chocolate sauce in a covered container in the refrigerator for up to 10 days. Rewarm before serving.

Ingredients

1 cup (250 ml) water
1/2 cup (100 g) sugar
1/2 cup (160 g) light corn syrup or agave nectar
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 ounces (55 g) bittersweet or semisweet chocolate, finely chopped

preparation

In a medium saucepan, whisk together the water, sugar, corn syrup (or agave), and cocoa powder.

Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.

Let the Chocolate Sauce stand for a few hours before serving.

Chocolate shortcakes cookies

Serves: 8

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

2 cups all purpose flour
1/2 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
chilled whipping cream
melted unsalted butter
additional sugar

preparation

Preheat oven to 325 degrees.
Sift flour, sugar, cocoa, baking powder, baking soda and salt into large bowl. Mix in chocolate chips.
Mix in just enough chilled cream to form dough that will be firm enough to roll out.
Turn out dough onto well floured work surface. Using well floured hands, pat out dough to 3/4 inch thick rectangle, frequently sliding long knife under dough to prevent sticking.
With floured 2 inch round star shaped cookie cutter, cut out shortcakes. Gather dough pieces; pat out to 3/4 inch thick rectangle and cut out additional cookies
Brush shortcakes with butter, sprinkle with additional sugar. Arrange shortcakes sugared side down on 2 heavy large baking sheets. Brush tops with butter and sprinkle with sugar. Bake until firm about 20 minutes.
Transfer shortcakes to racks and cool.
(Can be made 1 day ahead. Cover, let stand at room temperature.)

Chocolate-dipped macadamia cookies

Serves: 8

Preparation time: 20 minutes

Cooking time:15 minutes

Ingredients

1/2 cup (4 oz) unsalted butter, room temperature
1/3 cup confectioners' sugar
1 large egg yolk
2 tablespoons finely grated lemon zest plus 1/2 teaspoon lemon juice
1/8 teaspoon coarse salt
1/2 cup macadamia nuts, toasted and finely ground
1 cup all-purpose flour (spooned and leveled)
5 ounces bittersweet chocolate, chopped

preparation

Preheat oven to 350 degrees with racks in upper and lower thirds.
In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy, 2 minutes.
Add egg yolk, lemon zest and juice, and salt and beat until combined; beat in nuts. With mixer on low, add flour and beat just until combined, 2 minutes.
Form dough into a 4 1/2-inch-long log, wrap in plastic, and freeze until firm, 30 minutes. Cut into 1/4-inch slices, transfer to two parchment-lined baking sheets, and freeze 5 minutes.
Bake until golden at edges, 14 minutes, rotating sheets halfway through. Let cookies cool completely on wire racks.
Melt chocolate. Dip half of each cookie into chocolate; transfer to parchment-lined baking sheets. Chill until set, 10 minutes.

Chocolate-orange sorbet

Serves: 6

Preparation time: 2 hours

Cooking time:5 minutes

Ingredients

1/4 cup sugar
3/4 cup unsweetened cocoa
1 1/2 cups water
2 ounces bittersweet chocolate, chopped
2/3 cup fresh orange juice
2 tablespoons light corn syrup
2 teaspoons grated orange zest

preparation

Combine sugar and cocoa. Whisk in water. Bring to boil in a saucepan, whisking constantly for 3 to 4 minutes.
Reduce heat, and add remaining ingredients. Stir to melt chocolate. Refrigerate 1 hour or more.
Make sorbet in an ice cream maker.

Choconut chippers

Serves: 24

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

3/4 cup sugar
3/4 cup firmly packed brown sugar
1/4 cup oil
1 teaspoon vanilla
2 egg whites or 1 whole egg
1 (5-oz) pkg. chocolate fudge pudding and pie filling mix (6-serving size; not instant)
1 (8-oz.) container dairy sour cream
2 cups all-purpose flour
1 1/2 cups rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped pecans
1 (12 oz.) pkg. (2 cups) semi-sweet chocolate chips

preparation

Heat oven to 375 degrees. Grease cookie sheets. In large bowl, combine sugar, brown sugar, oil, vanilla, egg whites, pudding mix and sour cream at low speed until moistened; beat 2 minutes at medium speed. Add flour, rolled oats, baking soda and salt; mix at low speed until blended.
Blend in pecans and chocolate chips.
(Tip: If dough is too soft, cover with plastic wrap and refrigerate about 1 hour, or stir in an additional 1/4 cup flour for easier handling.)
Drop by rounded tablespoonfuls 2 inches apart onto greased cookie sheets.
Bake at 375 degrees for 6 to 7 minutes or until set. Do not overbake. Cool 1 minute; remove from cookie sheets.

Christmas mince pies

Serves: 24

Preparation time: 1 hour

Cooking time:25 minutes

Mince pies can be made ahead, frozen and reheated as required.
Fruit mince will keep for months in an airtight container in refrigerator. The flavors will intensify the longer it is left before using.

Ingredients

300g (2 cups) plain flour
1/4 tsp baking powder
6 1/2 oz 185g unsalted butter, chopped
55g (1/4 cup) sugar, plus extra for sprinkling
2 egg yolks
1-2 tbsp lemon juice
1 egg white, whisked

for the cranberry studded mince- makes about 600ml / 2½ cups

2 oz - 60 ml brandy, rum or ruby port
2 1/2 oz - 75 grams soft dark brown sugar
11 oz - 300 grams cranberries, chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
3 oz - 75 grams currants
3 oz - 75 grams raisins
1 oz -30 grams dried cranberries
finely grated zest and juice of 1 clementine
2 tbsp brandy
3 drops almond extract
½ teaspoon vanilla extract
2 tablespoons honey

preparation

Preheat oven to 375 F - 190°C .
Sift flour and baking powder into a bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir in the sugar. Add egg yolks and enough lemon juice to bring ingredients together to form a dough.
Knead dough gently on a lightly floured surface until smooth. Halve, wrap in plastic wrap and chill for at least 30 minutes. Roll out one pastry half between 2 sheets of baking paper until 1/4 inch or less, 3-5mm thick. Using a 2 1/2 inch (6.5cm) fluted round cutter, cut out 12 rounds, reserving leftover pastry. Place rounds into one of the prepared pans. Spoon 2 teaspoons of fruit mince into each. Repeat with second pastry half and fruit mince.
Re-roll scraps of pastry and cut into small stars. Top each pie with a star. Brush with egg white and sprinkle with extra sugar. Bake for 20-25 minutes or until golden. Leave to cool completely in pans. Serve warm or at room temperature.

Make the mince fruit in advance.
In a large pan, dissolve the sugar in the brandy, rum or ruby port over a gentle heat. Add the chopped cranberries and stir. Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine. Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan.
Remove from the heat and allow to cool a little. Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste.

Cinnamon apple stuffed challah

Serves: 12

Preparation time: 20 minutes

Cooking time:35 minutes

Ingredients

1 envelope instant yeast
2½ cups bread flour
½ cup warm water (100 degrees)
2 eggs for the dough and 1 egg for an egg wash
¼ cup vegetable oil
1 teaspoon vanilla extract
2 teaspoons cinnamon, divided
¼ cup plus 1 teaspoon sugar, divided
1 teaspoon salt
2 apples, washed, peeled, and diced into ½ inch pieces (I used Golden Delicious)

preparation

Whisk yeast and ½ cup of flour with warm water (100 degrees) into a slurry. Let it sit for 10 minutes until puffy.
Mix in two eggs, oil, vanilla, 1 teaspoon cinnamon, ¼ cup sugar, and salt into the yeast until all mixed.
Then add the rest of the flour, and mix with your hands into a shaggy ball.
Knead dough for about 10 minutes until smooth; add more water if it is tough or flour if it is sticky.
Put the dough in a clean and warm bowl and cover with plastic wrap. Let it ferment (rise) in a warm place for one hour until puffy.
Peel and dice your apples into ½ inch pieces and mix with 1 teaspoon cinnamon and 1 teaspoon sugar.
Once dough is ready, divide into three sections and roll each one out into a flat piece on parchment paper. Sprinkle some apples at one end and roll up the long way making sure to avoid air bubbles.
Repeat with other dough balls.
Braid up the strands starting in the middle, and put your challah on a sheet pan lined with parchment paper.
Cover with plastic wrap and ferment (rise) another hour and a half until it has tripled in size.
Preheat oven to 350°F.
Make an egg wash with the last egg, use pastry brush to brush it on the loaf, and bake for 35 minutes until golden brown.
Serve with honey!

Cinnamon rolls version 1

Serves: 12

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

1/2 cup shortening
3/4 cup brown sugar
1 egg
3/4 cup milk
1/2 teaspoon baking soda
2 teaspoons cream of tartar
2 1/2 cups flour

Filling:
1 cup brown sugar
1 teaspoon cinnamon or more if you like
1/2 cup melted butter

Glaze:
1 1/2 cups confectioners' sugar
3 or 4 tablespoons of milk.

preparation

Cream shortening, sugar and egg. Add the dry ingredients and milk alternately.
To assemble the cinnamon rolls:
On a lightly floured surface, use a rolling pin to flatten the dough into as large a rectangle as possible (until the dough is about 1/8 inch to 1/4 thick).
Soften the butter and spread evenly over surface of dough. Sprinkle the cinnamon sugar mixture on the melted butter.
Starting with the longer side (it is a rectangle, so pick one of the longer sides) roll the rectangle into a tube. Pinch the edges to seal.
With a sharp knife, slice the tube into 1 inch thick slices.
Place on a non-stick cookie sheet (or a cookie sheet coated with baking spray).
Bake the rolls at 400°F until golden brown. Allow to cool for a few minutes then transfer on a rack to cool.
Glaze:
Cinnamon rolls are wonderful if treated with this glaze:
Mix 1 1/2 cups confectioners' sugar with 3 or 4 tablespoons of milk.
Drizzle on cinnamon rolls after they have cooled for about 5 minutes.

Cinnamon rolls version 2

Serves: 12

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

Makes 12

2 cups flour
4 teaspoons baking powder
1/2 cup shortening
1 teaspoon salt
1 1/4 cups milk
5 tablespoons soft butter
1 cup dark brown sugar
1 tablespoon cinnamon powder

preparation

In a mixing bowl, combine flour, baking powder and salt. Add shortening and mix with a spoon. Add milk. Stir mixture to form a ball. Roll out on a floured surface into 9 by 16-inch rectangle.
Spread butter over surface of dough. Sprinkle brown sugar and cinnamon over butter.
Roll up dough on a floured surface into a cylinder. Cut into 12 even rounds.
Place into greased muffin tins. Bake at 350 degrees 15 to 20 minutes or until golden brown.
Remove onto cookie rack to cool. Store and seal in a cookie tin.

Classic cheesecake

Serves: 16

Preparation time:20 minutes

Cooking time:55 minutes

Reduce oven temperature to 300 degrees F if using a dark nonstick springform pan.

Top with fresh fruit just before serving.

Ingredients

1 ½ cups Graham Cracker Crumbs or Oreos/ginger snaps cookies
3 tablespoons sugar
⅓ cup butter or margarine, melted

Filling:
4 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup sugar
2 Tbsp lemon juice
1/2 cup sour cream or Greek yogurt
1 teaspoon vanilla
4 eggs

preparation

Heat oven to 325°F.
Mix graham crumbs or Oreos or ginger snaps cookies , 3 Tbsp. sugar and butter; press onto bottom and sides of a 9-inch springform pan.
Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Mix in lemon juice and sour cream or Greek yogurt. Pour over crust.
Bake 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake.

Coconut crispies

Serves: 8

Preparation time: 15 minutes

Cooking time:15 minutes

Ingredients

1 cup shortening
1/2 cup brown sugar
1 cup white sugar
1 egg
1 cup oatmeal
1 cup flakes coconut
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

preparation

Preheat oven to 350 degrees.
Cream shortening with brown and white sugars.
Add egg and mix well.
Combine all dry ingredients and add to the shortening mixture. Spoon the equivalent of 1 teaspoon on greased cookie sheet.
Bake for 12-15 minutes. Transfer cookies on a rack and cool.

Coconut ice cream with mango sauce

Serves: 6

Preparation time: 1 hour

Ingredients

Ice Cream:
1-inch piece of vanilla bean split lenghtwise
14 ounce can unsweetened coconut milk
2 cups milk
2/3 cup sugar
1 teaspoon vanilla
1/2 cup sweetened shredded coconut
1/4 cup rum (optional)

Mango sauce:
2 very ripe mangoes, peeled
4 tablespoons sugar
3 tablespoons fresh lime juice

preparation

Scrape the vanilla bean into a bowl. Whisk in the milk, sugar and vanilla, and rum. Pour mixture into ice cream maker, add coconut and freeze according to manufacturer's instructions.
To serve, alternate layers of small scoops of ice cream and mango sauce in parfait glasses, or simply spoon sauce over ice cream.

Mango sauce:

Cut first mango into 1/4-inch dice. Coarsely chop the second mango and put in food processor. Add the sugar and lime juice and puree until smooth. Scrape puree into bowl and add the diced mango. Sauce may be refrigerated for one week.

Coconut kisses

Serves: 10

Preparation time: 20 minutes

Cooking time:15 minutes

Ingredients

5 egg whites
1 tablespoon sugar
1 1/2 cups confectioners' sugar
2 1/2 cups sweetened coconut flakes
1 teaspoon grated lemon zest
1 teaspoon all-purpose flour

preparation

Preheat oven to 350 degrees.
Whisk the egg whites until frothy. Add the sugar and whisk until stiff but not dry.
Fold in the confectioners' sugar, coconut and lemon zest. Place in a double boiler or in a metal bowl over barely simmering water. Stir constantly until the mixture is hot.
Stir in the flour.
Line two baking sheets with parchment paper. Using heaping teaspoons full of the batter; spoon the cookies onto the baking sheets, placing them 2 inches apart.
Bake until the cookies are golden brown, about 15 minutes. Transfer to a rack to cool.

Cold smoked seal loin

Serves: 12

Preparation time:30 minutes

Cooking time:8 hours

Todd Perrin is the celebrated owner and head chef of the Mallard Cottage restaurant in St. John’s Newfoundland, Canada. He was also a contestant on Top Chef Canada, where he once cooked seal.

Ingredients

8 seal loins, trimmed of all fat
For the brine:
8 litres water
2 cups apple cider
1 cup apple cider vinegar
2 cups salt
2 cups brown sugar
6 Bay leaves
Bunch fresh thyme
Combine all and bring to simmer. While brine is heating, dry roast the following dry spices:
3 TBS black peppercorns
3 TBS mustard seed
5 TBS coriander seed
3 TBS fennel seed
1 TBS dried chilies

preparation

Brine:
Combine all and bring to simmer. While brine is heating, dry roast the dry spices

Add all spices to simmering brine and continue to simmer for 1.5 hours. Cool.
Cover loins with brine in non-reactive container and leave in refrigerator approximately 12-16 hours.
Remove from brine, pat dry and leave in refrigerator for further 6 hours on drying rack, uncovered.
Cold smoke, six to eight hours. Wood of choice – I like alder.
Remove from smoker, and place in 500F oven for 5 minutes. Remove from oven and cool. Chill in refrigerator. Slice thinly and serve, carpaccio style.

Cookie christmas tree

Serves: 10

Preparation time: 1 hour 20 minutes

Cooking time:30 minutes

This edible centerpiece is a great family project. Have each person decorate some of the cookies and then assemble into your own personalized masterpiece.

Ingredients

3/4 cup slivered almonds
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon almond extract
Frosting
3 cups powdered sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk

preparation

Place almonds into food processor bowl fitted with metal blade. Cover; process until finely ground. Combine almonds, flour and salt in bowl; set aside.

Combine 1 cup butter and sugar in bowl; beat until light and fluffy. Add egg, 1 teaspoon vanilla, lemon zest and almond extract. Continue beating, scraping bowl occasionally, until well mixed. Add flour mixture; beat at low speed until well mixed.

Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap, refrigerate at least 2 hours or until firm.

Heat oven to 350°F. Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/4 inch thickness. Cut out 3 each of 6 graduated sizes of star-shaped cookie cutters (18 cookies total). Bake similar sizes of cookies together on ungreased cookie sheet 8-12 minutes or until edges are just beginning to brown. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.

Combine powdered sugar and 1/3 cup butter in bowl; beat at low speed until well mixed. Add 1 1/2 teaspoons vanilla and enough milk for desired frosting consistency.

Frost and decorate 1 large cookie as desired. Secure decorated cookie to serving platter with 1 teaspoon frosting. Place about 1 teaspoon icing in center of cookie. Repeat frosting as desired, decorating and securing same size cookie on top, turning it slightly so points of star are offset from previous cookie. Repeat, continuing to stack cookies in graduated sizes, reserving 1 small cookie. Stand reserved small cookie up to form tree topper, securing with frosting.

Country apple pie

Serves: 8

Preparation time: 30 minutes

Cooking time:45 minutes

Ingredients

1 9-inch pie crust, fully cooked
1 pound apples
1/2 cup sugar
1 teaspoon flour
1/4 cup molasses
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt

Topping:
1/2 cup graham cracker crumbs
4 teaspoons melted butter
2 teaspoons brown sugar

preparation

Preheat oven to 375 degrees Peel and core apples.
Cut into wedges. Stew in 1/4 cup water.
In a large bowl, combine sugar, flour, molasses, cinnamon,
nutmeg and salt. Add apples.
Spoon in pie shell.
Combine the topping ingredients in a bowl.
Sprinkle evenly over the pie.
Bake for 40-45 minutes.

Cranberry orange crunch muffins

Serves: 6

Preparation time: 30 minutes

Cooking time:25 minutes

Ingredients

Batter
2 cups (8 7/8 ounces) all-purpose flour
1/3 cup (2 3/8 ounces) sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1/4 cup (1 3/4 ounces) vegetable oil
3/4 cup (6 ounces) milk
1/4 cup (2 ounces) orange juice
1/8 teaspoon orange oil OR 1/2 teaspoon grated orange peel
1 cup (4 1/4 ounces) dried sweetened cranberries, or coarsely chopped fresh or frozen cranberries (for a slightly "tarter" muffin)
Topping
1/4 cup (7/8 ounce) finely chopped walnuts or pecans
1/4 cup (1 3/4 ounces) brown sugar, dark or light, firmly packed
1/2 teaspoon cinnamon

preparation

Batter:
In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt.
In a separate bowl, or in a large measuring cup, whisk together the egg, oil, milk, orange juice, and orange oil or peel. Gently and thoroughly mix the wet ingredients into the dry ingredients.
Using a muffin or cookie scoop, or a 1/4-cup measure, pour the batter into 12 lightly greased muffin cups, filling them about 3/4 full. Topping:
Combine all of the topping ingredients. Sprinkle a scant 1 tablespoon of topping over the batter in each muffin cup.
Baking:
Bake the muffins in a preheated 400¡F oven for 20 minutes, or until they're nicely domed and a cake tester inserted into the center of one comes out clean.
Remove the muffins from the oven, and run a knife around the edge of each one to separate it from the pan.
Carefully tilt each muffin in its cup so steam doesn't collect underneath as they cool.
After about 5 minutes, transfer them to a rack to cool completely

Cranberry pear phyllo tart

Serves: 12

Preparation time: 1 hour 30 minutes

Cooking time:50 minutes

Ingredients

9 sheets phyllo
1/2 cup melted butter
1/3 cup sugar

Filling:
3 cups cranberries
4 pears, peeled, cored and diced
1 cup golden raisins
1 cup sugar
1/2 cup orange juice
1 teaspoon cornstarch
1 teaspoon grated orange rind

For garnish:
phyllo flowers and frosted cranberries

preparation

Filling:
Set aside 1/4 cup of the cranberries for garnish. Combine cranberries, pears, raisins, sugar and orange juice. Bring to boil; cook, covered, over medium heat, stirring occasionally, until pears are almost tender and cranberries pop.
Combine cornstarch with 1 tablespoon cold water; stir into fruit mixture. Cook for about 1 minute. or until thickened. Remove from heat; stir in orange rind. Let cool.
Arrange 1 sheet phyllo on work surface. Brush lightly with butter.
Place in lightly butter 10-inch tart pan with removable bottom, letting excess hang over edge. Sprinkle with 2 teaspoons of the sugar. Brush second sheet with butter, place on first, rotating a quarter turn.
Sprinkle with another 2 teaspoons sugar.
Layer with 2 more sheets, brushing each sheet with butter, sprinkling with sugar and rotating so not aligned with layers below.
Spread filing over phyllo crust. Fold pastry edges over top.
Layer remaining phyllo on top, rotating, buttering and sprinkling with sugar.
Gently fold top pastry under bottom.
Using knife, cut vents in top of pastry.
Tart can be prepared up to this point and refrigerated covered for up to 4 hours.
Bake in 400 degree oven 30-35 minutes until pastry is crisp and golden. Remove from oven; let stand for 10 minutes in pan on rack.
Remove from pan; slide onto serving platter.
Garnish:
Top with phyllo flowers. Scatter Frosted Cranberries on top and around side.
Top with orange rind, and mint (if using) Serve warm. For garnish: Phyllo flowers:
Arrange 2 stacks of phyllo pastry on work surface. cut out six-4 inch circles; wet center of 1 circle with water; top with second circle. Pinch centres together to make flower shapes. Spray with non-stick cooking spray; place in small muffin cups.
Sprinkle with 1/2 teaspoons sugar.
Repeat with remaining circles.
Bake in 400 degree oven until golden.
Frosted Cranberries:
In bowl, lightly beat 1 egg white until frothy. Pour 1/4 cup sugar in shallow bowl. Dip reserved cranberries, a few at a time, in egg white; remove with slotted spoon.
Roll in sugar until coated. Place on paper towel; let dry at room temperature for 1 hour.

Cranberry shortbread

Serves: 12

Preparation time:15 minutes

Cooking time:8 minutes

Delicious, tender, buttery shortbread.

When storing a log of cookie dough in the fridge or freezer, put it in a plastic tube or the empty paper towel roll that you've cut down the middle. It helps to keep the round shape and prevents the flat side you might get after it rests for awhile.

Ingredients

1 cup butter, room temperature
1 cup icing sugar, sifted
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
1/2 cup dried cranberries

preparation

With an electric or stand mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in cranberries
Divide dough in half; place each half on a sheet of foil plastic wrap. Gently roll each into a 1 1/2-inch-diameter log. It will be about 12 inches long. Wrap tightly in the plastic wrap, and refrigerate until firm, 1 to 1 1/2 hours.
Preheat oven to 350 degrees. Unwrap logs; with a serrated knife, slice dough 1/4 inch thick Arrange slices, about 1 inch apart, on baking sheets.
Bake until lightly golden around the edges, 6 to 8 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

Cranberry strawberry and raspberry crisp

Serves: 8

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

2 cups cranberries
2 cups strawberries, sliced
2 cups raspberries
1 cup sugar
1 1/2 tablespoons cornstarch
3/4 cup oatmeal
1/3 cup brown sugar
1/4 cup butter
1/2 cup flour

preparation

Preheat oven to 350 degrees.
Cook the cranberries for 2-3 minutes with half the sugar.
Cook the strawberries with the other half cup of sugar. Add 1 tablespoon of cornstarch and the raspberries.
Take out a half cup of the juice from the berry mixture and mix with remaining 1/2 tablespoon of cornstarch.
Stir into the fruit mixture. Place into oval baking dish.
Combine filling ingredients until crumbly.
Sprinkle over berries. Bake until golden brown for 20 to 25 minutes.

Cranberry walnut cake

Serves: 6

Preparation time: 25 minutes

Cooking time:45 minutes

Ingredients

1 1/2 cups fresh or frozen cranberries
1/4 cup brown sugar, chopped
1 teaspoon cornstarch
1/2 cup chopped walnuts
1 egg
1/2 cup white sugar
1/2 cup all-purpose flour
1/3 cup melted butter
Vanilla ice cream

preparation

1. Preheat oven to 325 degrees F (165 degrees C.)
2. Butter a 9 inch cake pan. Combine the cranberries, brown sugar, walnuts and cornstarch in a bowl. Layer the cranberies mixture on the bottom of cake pan.
3. In a large bowl, beat egg. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter. Blend well and pour over cranberries.
4. Bake in the preheated oven for 45 minutes, or until golden brown. Allow the cake to cool at room temperature for 10 minutes then invert on a serving platter.
5. Serve warm with vanilla ice cream.

Cranberry walnut pie

Serves: 8

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

2 cups cranberries, chopped (I use a bag of Ocean Spray fresh cranberries)
½ cup walnuts, toasted and chopped
1 ¼ cups sugar, divided
2 large eggs
¾ cup (1 ½ sticks) unsalted butter, melted and cooled
1 cup flour
¼ tsp salt
¼ tsp almond extract

preparation

Preheat the oven to 350º. Butter the bottom and up the sides of a 10” pie plate.
Spread the chopped cranberries and walnuts over the bottom of the pie plate. Sprinkle the mixture with ¼ cup of sugar.
Whisk the flour, salt, and remaining 1 cup of sugar in a large bowl. Beat in melted butter. Add eggs, one at a time, and mix until smooth. Stir in the almond extract. Do not overmix.
Pour batter on top of the cranberry/walnut mixture and bake for 40 minutes, or until the top is puffed and just beginning to turn a golden. Cool completely on a wire rack.

Cranberry walnut tart

Serves: 12

Preparation time: 50 minutes

Cooking time:1 hour

Ingredients

For crust:
1 1/3 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
4 ounces cold butter
1 large egg yolk
1 1/2 tablespoons ice cold water

For filling:
3 large eggs
2/3 cup brown sugar
2/3 cup light corn syrup
2 ounces melted butter
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cups cranberries, coarsely chopped
1 cup chopped walnuts

preparation

Preheat oven at 425 degrees.
Make shell:
In a mixing bowl, blend together the flour, sugar, and salt, add cut up butter, and mix to form a coarse meal. Add egg yolk and water, and mix to form the dough into a ball. Chill the dough for 30 minutes.
Roll dough out thinly to fit into a 10-inch round tart pan with a removable bottom.
Line the shell with foil, fill bottom of shell with rice or dry beans. Bake for 15 minutes. Remove foil and rice. Cool.
In a mixing bowl, beat together the eggs, sugar, syrup, butter, salt, and vanilla.
Stir in the cranberries and walnuts. Pour mixture in shell, and bake at 350 degrees for 40 to 45 minutes to form a golden crust on top.
Cool tart, remove rim of the pan, and slide tart onto a serving platter.

Cream cheese and wild blueberry pound cake

Serves: 10

Preparation time: 15 minutes

Cooking time:1 hour

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 ounces cream cheese, at room temperature or thick Greek yogurt
4 ounces (1/2 cup) unsalted butter, softened
1 1/2 cups sugar
4 large eggs, at room temperature
1 teaspoon vanilla
1 teaspoon grated lemon zest
1 cup wild blueberries

preparation

Heat the oven to 325 degrees.
Spray a loaf pan that's about 8x5x3 inches with a nonstick coating. Combine together the flour, baking power, and salt until well blended.
With an electric mixer, beat the cream cheese and butter until pale. Sprinkle in the sugar and beat well until slightly fluffy. Scrape the sides of the bowl well. Add the eggs one at a time beating well until blended. With the mixer on low, add the flour, vanilla and lemon zest and mix well. Fold in the blueberries.
Transfer the batter into the loaf pan and bake until the cake is golden brown, and a toothpick comes out clean when inserted in the center of the cake, about an hour.
Let the cake cool for about 15 minutes and then invert the pan on a cake rack and tap to release cake. Cool completely on a rack before serving.

Crême brulée with cherries

Serves: 5

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

2 cups heavy cream
5 egg yolks
1/2 cup sugar
1 teaspoon vanilla extract
1 cup pitted cherries, cooked *
1/2 cup dark brown sugar

preparation

Preheat oven to 350 degrees.
In a medium saucepan, bring the cream to a boil.
In a mixing bowl, beat the sugar and egg yolks until thick and creamy. Gradually stir in the cream. Pour into a saucepan with a thick bottom. Heat over low heat until thick while stirring continuously. DO NOT BOIL. Add vanilla and strain.
Divide cherries evenly between 6 ramequin dishes. Pour custard into cups. Place cups with custard in a pan containing boiling water and bake until center of custard is medium firm. Cool at room temperature for an hour.
Sprinkle brown sugar on top and place under the broiler to brown or use a torch to brown sugar. Serve cold.
* I also use, stewed apricots and peaches for this rich dessert.

Creme de menthe cheesecake

Serves: 16

Preparation time: 20 minutes

Cooking time:55 minutes

This rich, creamy cheesecake with crème de menthe and mint candies will impress everyone. You can even make it a day ahead!

Ingredients

Crust Ingredients:
2 cups finely crushed chocolate graham crackers
1/2 cup butter, melted

Filling Ingredients:
1 cup sugar 3 (8-ounce) packages cream cheese, softened
4 eggs
1/3 cup green or white creme de menthe liqueur*
1 (4.67-ounce) package creme de menthe chocolate mint candy thins, chopped (reserve 6 for garnish)
1 teaspoon all-purpose flour
Whipped Heavy Cream, if desired

preparation

Heat oven to 375°F. Stir together all crust ingredients in large bowl until mixture resembles coarse crumbs. Press onto bottom and 1 inch up side of lightly greased 9-inch springform pan; set aside.
Combine sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. (DO NOT OVER BEAT.) Stir in liqueur by hand. Stir together 1/2 cup chopped mints and 1 teaspoon flour in small bowl; gently stir into cream cheese mixture.
Pour filling onto crust. Sprinkle with remaining chopped mints. Bake for 45 to 55 minutes or until firm to touch. (Cheesecake surface may be slightly cracked.) Loosen side of cheesecake by running knife around inside of pan. Cool 1 hour. Cover; refrigerate at least 3 hours.
Garnish top of cheesecake with whipped cream and top with reserved mints, if desired. Store refrigerated.
*Substitute 1 teaspoon peppermint extract plus 6 drops green food color.

Crumble top cranberry bars

Serves: 12

Preparation time: 25 minutes

Cooking time:40 minutes

Cranberry bars are a festive and can be served year-round.
A variety of dried fruits, such as cherries, blueberries etc., can be substituted for the cranberries.

Ingredients

Crust
1 1/2 cups uncooked quick cooking oats
1/2 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup butter, softened
1 teaspoon vanilla

Filling
1 cup sour cream
1/4 cup sugar
1 egg yolk
2 teaspoons freshly grated lemon zest
1 teaspoon vanilla
1 cup sweetened dried cranberries
Topping
1/3 cup coarsely chopped pecans

preparation

Heat oven to 350°F. Spray 9-inch square baking pan with no-stick cooking spray; set aside.

Combine oats, 1/2 cup sugar, flour and salt in large bowl; stir until well mixed. Cut in butter and vanilla with pastry blender or fork until mixture resembles coarse crumbs. Place 1 cup crust mixture into small bowl; set aside.

Press remaining crust mixture into prepared pan. Bake 15-18 minutes or until edges are just beginning to brown.

Meanwhile, combine sour cream, 1/4 cup sugar, egg yolk, lemon zest and vanilla in small bowl; stir until well mixed. Stir in cranberries. Spread filling mixture over hot, partially baked crust.

Stir pecans into reserved crust mixture; sprinkle over cranberry mixture, lightly pressing down onto filling. Bake 35-40 minutes or until edges are golden brown. Cool 30 minutes; refrigerate 2 hours. Cut into bars.

Custard cream

Serves: 8

Preparation time: 15 minutes

Cooking time:8 minutes

Ingredients

6 large egg yolks
2/3 cup sugar
1 teaspoon cornstarch
1 teaspoon vanilla
2 cups hot milk
2 tablespoons dark rum or Grand Marnier

preparation

In mixing bowl, combine the egg yolks, sugar and cornstarch and whisk with a wire whisk until the mixture turns into a lemon color. Add the vanilla and blend well.
In a saucepan, bring the milk to a boil. Gradually pour over egg mixture while whisking. Transfer to a saucepan, heat and whisk until thick. The custard should not boil.
Pour the custard through a fine strainer into a mixing bowl. Cool to room temperature, stirring occasionally to maintain smoothness.
Add rum or Grand Marnier. Cover and refrigerate until ready to use.

Dark apple spice cake

Serves: 16

Preparation time: 35 minutes

Cooking time:1 hour 15 minutes

Ingredients

1 large egg plus
2 whites
2 cups sugar
3/4 cup canola oil plus extra for preparing pan
2 cups all purpose white flour
2/3 cup whole-wheat pastry flour
3 tablespoons unsweetened cocoa powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground allspice
3 cups fresh apples, peeled
2 teaspoons baking soda
1 cup raisins
1/2 cup chopped pecans
Granulated or confectioners sugar for dusting cake (optional) Caramel Sauce. Recipe follows.

Caramel Sauce

Makes 1 1/2 cups

1 cup sugar
1 tablespoon butter
3/4 cup evaporated skim milk
1 teaspoon molasses
1/2 teaspoon vanilla

preparation

Preheat oven to 350 degrees. Brush oil over the inside of a 10-inch bundt pan. Dust with flour and tap out the excess.
In a mixing bowl, whish together eggs, sugar and oil. In another bowl, stir together flours, cocoa, salt, cinnamon and allspice.
Using a rubber spatula or a wooden spoon, add the dry ingredients to the oil mixture alternately with the grated apples. Dissolve baking soda 1/4 cup hot water and stir into the batter. Stir in the raisins and nuts. The batter will be thick.
Spoon the batter into the prepared pan and bake for about 1 hour 10 minutes, or until the top springs back when touched lightly and a cake tester inserted in the center comes out clean.
Cool on a wire rack for 10 minutes before unmolding from the pan. Let cool. Sprinkle with sugar or serve with caramel sauce.
Caramel sauce:
In small heavy-bottomed pot, combine sugar and 1/2 cup water. Bring to a boil over medium-high heat, stirring occasionally. Cook, without stirring, for about 15 minutes, or until the syrup turns amber. (Take care not to burn it.)
Remove from heat and cool 2 minutes. Using a wooden spoon, stir in butter. Gradually stir in milk. Return to the heat and cook, stirring, for about 1 minute, or until caramel has dissolved. Stir in molasses and vanilla.
Serve warm. ( The sauce can be cooled, then stored, covered, in the refrigerator for up to 5 days. Warm slightly before serving.)

Date and nut squares

Serves: 12

Preparation time: 15 minutes

Cooking time:45 minutes

Ingredients

3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon baking powder
1 heaping tablespoon flour
1 cup dates, chopped
1 cup walnuts, chopped

preparation

Preheat oven to 325 degrees.
In a large mixing bowl, combine the sugar, eggs, baking powder and flour. Mix well.
Stir in the dates and walnuts.
Pour the mixture in a greased 8-by-8 inch pan.
Bake for 45 minutes. Cool.
Cut up into small squares. May be served with whipped cream.

Double apple cake

Serves: 10

Preparation time: 25 minutes

Cooking time:40 minutes

Ingredients

2 Granny Smith apples
2/3 cup packed brown sugar
1/4 cup butter, softened
1 egg
1/4 cup low-fat plain yogurt
1 teaspoon vanilla
1 2/3 cups sifted cake and pastry flour
1 1/2 teaspoons ginger
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
2/3 cup applesauce

Topping:
3 tablespoons packed brown sugar
2 teaspoons water
1/2 teaspoon cinnamon

preparation

Preheat oven to 350 degrees.
Peel, core and thinly slice apples. Beat sugar and butter until crumbly.
Beat in egg. Beat in yogurt and vanilla.
Combine flour, ginger, baking powder, baking soda and salt;
fold into butter mixture alternately with apple sauce.
Spoon in lightly greased 9-inch springform pan.
Arrange apples in overlapping concentric circles on top.
Topping:
Combine sugar, water and cinnamon; brush over apples.
Bake for 40 minutes or until cake tester comes out clean.
Let cool in pan on rack for 5 minutes. Remove side of pan;
let cool completely.

Double chocolate chip cookies

Serves: 8

Preparation time: 15 minutes

Cooking time:14 minutes

Ingredients

1 3/4 cups flour
1/4 teaspoon baking soda
1 cup soft butter
1 teaspoon vanilla extract
1 cup white sugar
1/2 cup dark brown sugar
1 egg
1/3 cup unsweetened cocoa
2 teaspoons milk
1 cup chopped walnuts (optional)
2 cups semi sweet chocolate chips

preparation

Preheat oven at 350 degrees.
Combine flour and baking soda and set aside. In a mixer, cream butter, vanilla, sugars, and beat until fluffy.
Beat in egg. At low speed, beat in cocoa and milk. Mix in walnuts (optional) and chocolate chips.
Drop by rounded teaspoonfuls about 2 inches apart onto non-stick or foil-lined baking sheets.
Bake for 12 to 14 minutes. Remove from oven and cool slightly before transferring to a rack.

Dutch apple pie

Serves: 8

Preparation time: 1 hour

Cooking time:1 hour

Ingredients

Pie Crust
1¼ cups all-purpose flour, plus more for rolling out the dough
½ teaspoon salt
1 tablespoon sugar
3 tablespoons vegetable shortening or butter , chilled
4 tablespoons cold unsalted butter, cubed
4-5 tablespoons ice water

Apple Filling
5 large Granny Smith apples (about 2½ pounds)
4 large McIntosh apples (about 2 pounds)
¼ cup granulated sugar
½ teaspoon ground cinnamon
Pinch of salt
2 tablespoons unsalted butter
½ cup heavy cream

Streusel Topping
1¼ cups all-purpose flour
1/3 cup light brown sugar
1/3 cup granulated sugar
7 tablespoons unsalted butter, melted

preparation

1. For the pie crust: Process the flour, salt and sugar in a food processor until combined. Add the shortening or butter and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Sprinkle 4 tablespoons of the ice water over the mixture. Continue to pulse until the mixture comes together in a loose ball. Flatten the dough into a disk, wrap in plastic and refrigerate for at least 1 hour, or up to 2 days.

Note: If you do not have a food processor, use this method to make the pie dough: In a large bowl, whisk together the flour, sugar and salt. Scatter the shortening and butter over the dry ingredients and, using a pastry blender or your fingers, work the fat into the flour mixture until it looks like coarse sand. Then sprinkle the water over the mixture and use a fork to incorporate until it is evenly moistened and the dough will hold together when pinched between your fingers.

2. Remove the dough from the refrigerator. Roll the dough on a lightly floured work surface to a 12-inch circle. Transfer the dough to a 9-inch pie plate. Ease the dough into the pan corners. Trim the dough edges to extend about ½ inch beyond the rim of the pan. Fold the overhang under itself; flute the dough or press the tines of a fork against the dough to flatten it against the rim of the pie plate. Refrigerate the dough-lined pie plate until firm, about 40 minutes, then freeze until very cold, about 20 minutes.

3. Adjust an oven rack to the lower-middle position and hat the oven to 375 degrees F. Remove the dough-lined pie plate from the freeze, press a doubled 12-inch piece of heavy-duty foil inside the pie shell, and fold the edges of the foil to shield the fluted edge; distribute 2 cups ceramic or metal pie weights over the foil. Bake, leaving the foil and weights in place until the dough looks dry and is light in color, 25 to 30 minutes. Carefully remove the foil and weights. Continue baking until deep golden brown, about 12 minutes more. Transfer to a wire rack and increase the oven temperature to 425 degrees F.

4. For the apple filling: Peel, quarter, and core the apples; slice each quarter crosswise into pieces ¼ inch thick. Toss the apples, sugar, cinnamon, and salt in a large bowl to combine. Heat the butter in a large Dutch oven (or pot) over high heat until foaming subsides; add the apples and toss to coat. Reduce the hat to medium-high and cook, covered, stirring occasionally, until the Granny Smith apple slices are tender and the McIntosh apple slices are softened and beginning to break down, about 10 minutes.

5. Set a large colander over a large bowl; transfer the cooked apples to the colander. Shake the colander and toss the apples to drain off as much juice as possible. Bring the drained juice and the cram to a boil in the now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes. Transfer the apples to the prebaked pie shell; pour the reduced juice mixture over and smooth with a rubber spatula.

6. For the streusel topping: Combine the flour and sugars in a medium bowl; drizzle with the melted butter and toss with a fork until evenly moistened and the mixture forms many large chunks with pea-sized pieces mixed throughout. Sprinkle the streusel evenly over the pie filling. Set the pie plate on a baking sheet and bake until the streusel topping is deep golden brown, 10 to 20 minutes. Cool on a wire rack to room temperature and serve.

Easter bunny cake

Serves: 8

Preparation time: 1 hour

Cooking time:35 minutes

Ingredients

1 package Yellow Cake
1 cup water
1/3 cup Vegetable Oil
3 large eggs

Butter Cream Frosting (recipe below)
2 cups coconut
Red licorice strips
Jelly beans

Butter Cream Frosting
4 cups powdered sugar
1/3 cup unsalted butter
1 1/2 teaspoons vanilla extract
5 to 6 tablespoons milk

1. In the bowl of an electric mixer combine powdered sugar, shortening and vanilla. Slowly blend in milk to desired consistency.
2. Beat on high for 5 minutes, or until smooth and creamy.

preparation

1. HEAT oven to 350°F.
Prepare cake according to package directions using the water, oil and eggs.
Pour into two 8-inch round cake pans. Bake as directed. Cool for 10 to 15 minutes before removing from pan. Cool completely.

TURN one cooled cake layer upside down. See image sketch for details:
Mark center of cake with toothpick. Measure about 2-inches in from two sides of cake lining up the toothpicks. Using the tip of a sharp knife, lightly draw a 2-inch wide x 6-inch long oval, football shape, to make the ears. Cut with a serrated knife. The middle part of the layer will be the "bow tie" for the bunny.
easter_cake_sketch

PLACE whole cake layer in center of large tray. Place ears and bow tie, rounded side up, to make bunny. Frost entire surface and sides of cake, connecting the pieces together with frosting. Sprinkle with coconut. Cut licorice pieces for mouth and whiskers. Cut jelly beans in half for eyes, nose and bow tie.
TIP To make green "grass" around bunny, toss an additional 1/2 cup coconut with a few drops of green food coloring until desired color. Place around base of bunny.

Easy blueberry crunch

Serves: 8

Preparation time: 10 minutes

Cooking time:45 minutes

Ingredients

4 cups fresh blueberries
1 cup firmly packed brown sugar
3/4 cup flour
3/4 cup quick oatmeal
1/2 cup butter melted

preparation

Preheat oven to 350 degrees.
Place blueberries in a 2 quart baking dish; spread out evenly.
Combine remaining ingredients and sprinkle over blueberries.
Bake for 45 minutes.

Espresso chocolate chip cookies

Serves: 12

Preparation time: 15 minutes

Cooking time:14 minutes

Ingredients

2 1/4 cups all purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/3 teaspoon salt
1 1/3 cups golden brown sugar
1 cup unsalted butter, softened
1 large egg
4 teaspoons instant espresso powder
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 cup walnuts, toasted, chopped

preparation

Preheat oven to 350 degrees.
Grease two cookie sheets. Blend together flour, cinnamon, baking soda and salt.
Beat, butter, sugar, egg, espresso powder and vanilla until well blended. Mix in dry ingredients.
Stir in chocolate chips and walnuts. Drop dough by rounded tablespoonfuls onto prepared sheets, spacing well apart.
Bake cookies until brown on top, about 14 minutes.

Festive shortbreads

Serves: 8

Preparation time: 15 minutes

Cooking time:25 minutes

Ingredients

1 cup soft unsalted butter
3/4 cup sugar
1 egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
2/3 cup cornstarch
1/4 teaspoon salt

preparation

Preheat oven to 325 degrees .
Using an electric table-top or hand mixer, cream the butter and sugar until fluffy.
Beat in the egg and vanilla. Gradually add the dry ingredients and form a ball with the dough.
Chill for 2 to 3 hours. Shape dough into 1-inch balls. Place on cookie sheet.
Press ball with a cookie stamp to form a design. Bake 20 to 25 minutes . Cookies should not brown.
Cool on wire rack. Decorate cookies with frosting piped through a pastry tube.
Store in air-tight container in a cool place.

Figs tart

Serves: 8

Preparation time: 25 minutes

Cooking time:25 minutes

Ingredients

1 pound puff pastry dough
2 pounds fresh figs
1 cup sugar
1/4 cup butter
8 4-inch round tart molds
Garnish with whipped cream

preparation

Roll the dough to 1/4-inch thickness.
Cut 8 5-inch pastry circles, and line molds with the circles. Prick dough with a fork and chill for 30 minutes.
Preheat the oven to 425 degrees.
Cut the figs in 3/8 inch slices. Arrange the slices slightly overlapping on the pastry rounds so that they just reach the edge of the pastry.
Sprinkle 2 tablespoons sugar evenly over each tart and dot the top with butter.
Bake until the pastry is thoroughly browned and the surface of the figs is lightly caramelized, 20 25 minutes.
Serve warm with whipped cream.

Flambeed bananas

Serves: 4

Preparation time: 15 minutes

Cooking time:10 minutes

Ingredients

1/3 cup dark brown sugar
2 teaspoons butter
1 teaspoon lemon juice
1/2 cup dark rum or bourbon
4 medium bananas, peeled and cut in halves
2 teaspoons butter
1/4 cup toasted sliced almonds

preparation

In a saucepan, combine the sugar, butter, and lemon juice.
Heat to melt butter. Add 1/4 cup rum.
Fry the bananas in butter until golden brown. Pour sauce over, and cook until tender.
Arrange bananas on a serving dish. Heat remaining rum. Ignite and pour over bananas.
Sprinkle with toasted almonds. Serve with rum and raisin ice cream, or cinnamon ice cream.

Flamed apples

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

Ingredients

4 large apples
1 ounce butter
4 teaspoons sugar
2 teaspoons apricot preserves
4 teaspoons Calvados or brandy
Vanilla ice cream

preparation

Peel, core, and cut apples into small wedges.
Melt the butter in a large frying pan. Add apples with the sugar.
Sauté until sugar starts to caramelize.
Mix in the apricot preserves.
Continue cooking for a minute, then add the Calvados or brandy.
Ignite and serve with vanilla ice cream.

Floating island

Serves: 8

Preparation time: 30 minutes

Cooking time:8 minutes

The floating island is a molded meringue baked in the oven. When unmolded onto a serving dish, the meringue becomes an island floating on the custard cream

Ingredients

1 tablespoon butter, soft
6 egg whites
1 teaspoon white vinegar
1 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 teaspoon cornstarch
3 cups custard cream
1/2 cup sliced almonds, toasted
1 cup sliced fresh strawberries (optional)

preparation

Butter a 10-cup fluted tube pan or a 10-cup soufflé molds.
Preheat oven to 350 degrees.
In the mixing bowl of an electric mixer, combine the egg whites with cream of tartar and vinegar and beat at high speed until soft peaks form, about 1 minute. Continue beating, and gradually add the sugar, vanilla and cornstarch. Beat until very stiff, about 2 minutes. Spoon the meringue mixture into the prepared mold. Smooth the top of mold with a spatula. Place the mold in a baking pan containing hot water. Place the pan on the bottom rack of the oven and bake for 15 minutes.
The meringue will rise like a souffle above the top of the mold.
Remove pan from the oven. Allow the meringue to cool in the mold for 5 minutes. Unmold meringue on a deep platter surrounded by custard cream. Sprinkle floating island with toasted almonds, and decorate with sliced strawberries.

Fluffy strawberry sherbet

Serves: 8

Preparation time: 1 hour

Cooking time:10 minutes

Ingredients

1/2 cup water
3/4 cup sugar
3 egg whites
3 cups strawberries
1 tablespoon lemon juice

preparation

Combine the water and sugar in a saucepan. Dissolve the sugar over medium heat. Boil the sugar until it reaches the soft ball stage, 238 degree F. To test without a thermometer, put a drop of syrup in cold water. If it forms a soft ball, the syrup is ready.
While making the syrup, beat the egg whites in a metal bowl, until they begin to foam.
Slowly pour in the hot syrup and continue beating for about 10 minutes or until mixture is cool.
Clean the strawberries, hull and puree them with the lemon juice. Gently fold in the egg white mixture then pour in an ice cream maker and freeze until creamy.

French apple tart

Serves: 8

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

Serves 8

1 recipe never-fail pie crust
1 cup thick apple sauce
5 large baking apples
2 ounces melted butter
1/3 cup sugar
1/2 cup apricot jam
1 tablespoon kirsch or water

preparation

Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 10-inch shallow flan pan with a removable ring.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin.
Freeze any leftover dough for future use.
Preheat oven to 425 degrees. Peel and core the apples. Slice into very thin slices.
Cover and spread pie crust with apple sauce. Arrange sliced apples over apple sauce.
Brush apples with butter and sprinkle sugar over apples. Bake the tart at the lowest rack for 30 to 40 minutes or until apples are tender and golden brown.
Remove the tart from the pan and transfer to a rack. In a small saucepan, melt apricot jam with Kirsch or water.
Strain apricot over apple. Spread evenly to form a glaze. Serve at room temperature.

Fresh blueberry pie

Serves: 8

Preparation time: 20 minutes

Cooking time:50 minutes

Ingredients

1 (9 inch) unbaked pie shell
1/3 cup flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
4-1/2 cups fresh blueberries
1 tablespoon lemon juice
1/2 cup firmly packed brown sugar
1 cup flour
1/2 cup margarine or butter

preparation

Preheat oven to 425 degrees.
Combine flour, 1/2 cup sugar, cinnamon and blueberries. Mix well and put into pie shell. Drizzle top with lemon juice.
Combine 1/2 cup brown sugar and flour. Cut in butter until mixture resembles coarse meal. Spread topping over berries.
Bake for 30 minutes at 425 degrees, then cover with foil and continue baking for 20 minutes more.

Fresh ricotta

Serves: 8

Preparation time: 30 minutes

Cooking time:10 minutes

Ingredients

4 cups whole milk
1 cup 35 per cent cream
½ tsp salt
3 tbsp freshly squeezed lemon juice

Crusty bread
Extra-virgin olive oil

preparation

1. Stir milk, cream and salt in a large saucepan. Bring to a simmer over medium-high heat, stirring occasionally to avoid scorching. This will take about 10 minutes. Remove from heat. Stir in lemon juice. Let stand, without stirring, for 5 to 8 minutes until mixture separates.

2. Line a colander with 5 layers of cheesecloth. Place lined colander over a bowl so excess liquid can drain. Pour mixture into lined colander and let stand for 1 hour. Transfer ricotta to a serving dish or container. If making ahead, ricotta will keep well, covered and refrigerated, for up to 3 days. Serve with crusty bread and drizzle with extra-virgin olive oil.

Fried banana wontons with custard sauce

Serves: 8

Preparation time: 20 minutes

Cooking time:10 minutes

This is a dessert version of classic fried savory ravioli, dressed up with custard sauce.

Ingredients

3/4 cup finely chopped peeled ripe bananas
1/4 cup golden brown sugar (packed)
1/4 cup graham cracker crumbs
2 tablespoons finely chopped walnuts
2 tablespoons finely chopped pecans
16 wonton wrappers
1 large egg, beaten to blend
vegetable oil (for frying)
Powdered sugar (optional)
Serve with Vanilla Custard Sauce

preparation

Gently mix bananas, brown sugar, graham cracker crumbs, walnuts and pecans in medium bowl (do not mash bananas).
Lay wonton wrappers on work surface and brush edges with egg. Spoon 1 1/2 heaping teaspoons banana filling into center of each wrapper.
Fold wrappers diagonally over filling. Press edges to seal. Place on baking sheet lined with plastic wrap. (Ravioli can be prepared 6 hours ahead.
Cover with plastic and refrigerate.) Add enough oil to heavy large skillet to reach depth of 2 inches.
Heat over medium heat to 350 F. Working in batches, add ravioli; cook until golden brown, about 45 seconds per side.
Using slotted spoon, transfer to paper towels; drain.
Arrange ravioli on serving plate and dust with powdered sugar, if desired. Serve with Vanilla Custard Sauce.

Frozen lime cream pie

Serves: 8

Preparation time: 25 minutes

Cooking time:15 minutes

Ingredients

1 9-inch pie crust, fully cooked
4 egg yolks
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon grated lime rind
1/3 cup fresh lime juice
4 egg whites
1/4 cup sugar
1/2 cup heavy cream

preparation

In a medium mixing bowl, combine egg yolks, sugar, salt, lime rind, and juice. Cook over a double boiler until thickened. Cool thoroughly. Chill.
Whip egg whites until light and fluffy. Add sugar.
Continue beating until firm. Fold into the egg yolks mixture. Whip the cream until stiff. Fold into mixture.
Fill crust. Freeze until firm.

Fruit cobbler

Serves: 6

Preparation time:20 minutes

Cooking time:1 hour

Because this is served in the skillet in which it was made, it's better to make the cobbler the same day it will be served.

Ingredients

4 tablespoons (1/2 stick) unsalted butter
4 cups fresh or defrosted fruit, such as blackberries, peaches, raspberries, blueberries, plums, cherries or apricots
1 cup sugar, or more as needed1 cup flour
2 teaspoons baking powder
Pinch fine salt
1 cup whole milk
1 teaspoon pure vanilla extract

preparation

Preheat the oven to 350 degrees.
Place the butter in a large (10- to 12-inch) cast-iron skillet (you could also use a metal or ceramic casserole or gratin pan) and place in the oven so the butter melts; this should take 5 to 7 minutes.
Meanwhile, place the fruit in a mixing bowl. Use a potato masher to mash it just enough so that the pieces release some of their juices. If the fruit is tart, sprinkle a little sugar on top.
Whisk together the flour, baking powder and salt in a medium bowl. Add the cup of sugar, the milk and vanilla extract, stirring to form a smooth batter.
Remove the skillet from the oven. Carefully pour the melted butter from the skillet into the batter, stirring to combine, then pour the batter all at once into the skillet (it should begin to puff and set around the edges). Add the fruit and its juices to the center of the batter.
Bake for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the crumb comes out mostly clean. Serve warm, straight from the skillet.

Fruit sorbet

Serves: 8

Preparation time: 1 hour

Cooking time:10 minutes

Ingredients

2 cups water
10 ounces sugar
1 ounce lemon juice
2 cups fruit pulp and juice (apricot, kumquat, lemon, orange, peaches, pears, pineapple, raspberry, strawberries, tangerine)

preparation

In a medium saucepan, combine the water and sugar. Bring to a boil. Add lemon juice and fruit pulp.
Refrigerate until cold. Churn in an ice-cream machine.

Fudge sauce

Serves: 12

Preparation time: 15 minutes

Cooking time:10 minutes

Ingredients

1 cup brown sugar
1/4 cup butter
1/2 teaspoon vanilla extract
1/4 cup light cream (half and half)
3/4 cup heavy cream

preparation

In a medium pot, combine the brown sugar, butter, vanilla, and cream. Bring to boil on high heat for 2 minutes.
Add the heavy cream. Bring to boil, simmer for 8 minutes. Keeps well refrigerated for a week.

Galette des rois frangipane

Serves: 6

Preparation time: 30 minutes

Cooking time:30 minutes

This is traditionally eaten around Epiphany in France, where you can get it in all bakeries. A small porcelaine figure (the 'fève') is placed in the frangipane and the person who gets it becomes king and wears a paper crown

Ingredients

1 pound puff pastry

Filling
4 ounces ground almonds
4 ounces icing sugar
4 ounces butter at room temperature
4 large eggs
2 oz flour
1 tablespoon dark rum
1/4 cup slivered almonds

1 fève (optional)

preparation

For the filling: Combine the ground almonds, sugar and butter until smooth.
Add three of the eggs, flour and rum: mix until combined.
Stir in slivered almonds.
Preheat oven 375°F (190°C).

To assemble, divide the dough into two equal parts.
Roll out one part to form a 10 inch circle and place on a baking sheet.
Spread the filling on the pastry leaving a rim, about half an inch wide, all the way around. Put in a porcelaine figure (feve) if you have one. Brush the rim with egg.
Roll out the rest of the dough to form a 9 inch circle. Place on top of the filling.
Pinch together the pastry at the edges, making sure that it is well sealed. Brush the top with the remaining egg. Make a few slits in the center of the pastry.
Bake in preheated oven for about 30 minutes.
Serve warm.

Genoise cake with grand marnier berries and mascarpone whipped cream

Serves: 10

Preparation time: 30 minutes

Cooking time:30 minutes

Ingredients

Genoise Cake:
- 1 1/4 cups sifted cake flour
- 1/4 cup sugar
- 1/3 cup unsalted butter, preferably clarified
- 6 large eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
Grand Marnier Berries:
- 1 lb strawberries, sliced
- 1/3 cup Grand Marnier®
Mascarpone Whipped Cream:
- 1 1/2 cups heavy whipping cream
- 1 (8-oz) package mascarpone, softened with 1 tbsp of cream
- 1/4 cup powdered sugar
- 2 teaspoons orange zest

preparation

For cake: Grease and flour the bottom(s) of two 9x2-inch pans or one 9-inch springform pan; line with wax or parchment paper. Sift together cake flour and 1/4 cup sugar twice; set aside. Melt butter in a small saucepan; off the heat and let sit for 4 minutes. Once cooled, remove the film from the top; carefully pour into a heatproof bowl, leaving the solids behind - set aside.

Whisk the eggs and 3/4 cup sugar in a large heatproof bowl; set over a pot of barely simmering water - whisk constantly until the mixture is warm to the touch (about 110 degrees F). Remove the bowl from the heat and beat on high speed until the mixture is lemony-colored, has tripled in volume. - like a continuous flat ribbon when dropped from a spoon (5 minutes in a heavy-duty mixer with the whisk attachment, 10 - 15 minutes with a hand-held mixer).

In 3 additions, sift the flour mixture over the top and fold in very gently with a rubber spatula. If the butter has become to solid, reheat briefly and transfer to a medium bowl. Fold about 1 1/2 cups of the egg mixture into the butter until completely incorporated, along with the vanilla extract. Bake until the cake begins to pull away from the sides of the pan(s) and the top springs back when lightly pressed, about 15 minutes in cake pans, 30 minutes in a springform pan. Let cool in the pan(s) on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan(s); remove the side of the springform pan, if using. Invert the cake and remove the paper liner(s). Let cool right side up on the rack.

For berries: While the cake is baking, place the berries in a glass bowl and pour Grand Marnier on top. Allow 30 to 40 minutes for the berries to macerate and thaw.

For the mascarpone whipped cream: whip the heavy cream in a large metal bowl, then (using the same hand mixer), whip the mascarpone, sugar and orange zest into a smaller separate bowl. Fold mascarpone into the whipped cream.

Slice the cake into 3 layers. spoon berries with juice between cakes layers, then spread over whipped cream. Decorate top with mascarpone whipped cream.

Ginger molasses cookies big and soft

Preparation time: 20 minutes

Cooking time:12 minutes

Ingredients

2 1/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice (optional)
1/2 teaspoon clove (optional)
3/4 cup unsalted butter, softened
1 cup dark brown sugar
1 extra-large egg
1/4 cup regular unsulphured molasses
granulated sugar (for coating cookie dough before baking)
vegetable oil cooking spray (for coating) (optional)

preparation

Heat oven to 375 degrees with the rack in the center. Line 2 baking sheets with parchment paper. Set aside. Sift flour, baking soda, salt, cinnamon, ginger, allspice, and cloves into a medium bowl. Set aside. Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled. Scrape the sides with a rubber spatula several times while mixing.

Mix in the flour mixture on low speed. The batter will be rather stiff. Place some granulated sugar on a small plate or saucer. Use a 1/4 cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough. (Spray the cup or scoop with the optional non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.

Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes. Bake for 12 minutes, or until the cookies have spread and are firm to the touch. Rotate the sheet 180 degrees halfway through the baking time. Remove from the oven and let the cookies cool on the baking sheet.

Note: This dough can be frozen for slice-and- bake cookies. Just roll into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil. Can be stored in the freezer up to 6 months.

Ginger snaps

Serves: 24

Preparation time: 20 minutes

Cooking time:12 minutes

Ingredients

1 cup molasses
1 cup shortening
1 tablespoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 egg
1 teaspoon salt
1/2 cup sugar
3 1/2 cups flour

preparation

Combine molasses, shortening, and baking soda in saucepan. Bring to boil. Cool mixture.
Add the remaining ingredients. Knead well on a working surface. Chill dough for a few hours or more, or freeze dough in several small batches.
Roll very thin,(1/8-inch thick) with a rolling pin. Cut with a 2-inch round cutter. Bake in preheated oven at 350 degrees for 12 minutes.

Gingerbread and cranberry torte

Serves: 8

Preparation time: 20 minutes

Cooking time:45 minutes

Ingredients

2/3 cup unsalted butter, softened
1/2 cup sugar
1/3 cup molasses
1 large egg
1 1/2 cups all purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground clove
2/3 cup sour cream
1/2 cup whole berry cranberry sauce
confectioners' sugar

preparation

Preheat oven to 350 degrees. Grease and flour a 10-inch round cake pan with removable sides.
In bowl of an electric mixer, beat butter and sugar until creamy. Add molasses, egg, until well blended. In a small bowl, combine flour, ground ginger, baking powder, baking soda, cinnamon, salt and ground clove. Add flour mixture to butter mixture, alternating with sour cream. Spread batter in pan.
Drop spoonfuls of cranberry sauce on batter. Bake cake 40 to 45 minutes or until center of cake is firm. Cool in pan for 10 minutes.
Remove from pan. Sift confectioners' sugar around edge of cake.

Gingerbread house

Serves: 1

Preparation time: 1 hour 15 minutes

Cooking time:15 minutes

Ingredients

1/2 cup (1 stick) butter, at room temperature
1/2 cup dark brown sugar
1/4 cup light molasses or dark corn syrup
1 tablespoon cinnamon
1 tablespoon ground ginger
1 1/2 teaspoons ground cloves
1 teaspoon baking soda
2 cups all-purpose flour
2 tablespoons water
For assemblage and decoration:

Melted white chocolate or Royal Icing (recipe follows)
Gumdrops, licorice and peppermint, as desired
Directions
Gingerbread House:

preparation

In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm.

Preheat oven to 375 degrees F.

Cut paper patterns for the gingerbread house:

Two rectangles 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.

Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.

Bake at 375 degrees F for about 15 minutes until dough feels firm.

Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.

Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.

Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes).

Glue the two roof pieces to the pitched roof line of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house.
Continue decorating the house, glueing on gumdrops, licorice and peppermint, as desired.

Royal Icing:
1 pound (3-3/4 cups) powdered sugar, sifted if lumpy
2 large egg whites
1 teaspoon cream of tartar
1 teaspoon almond extract, vanilla or lemon juice
Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.

Gingersnap cookies

Serves: 18

Preparation time: 15 minutes

Cooking time:12 minutes

The recipe for these ultra thin ginger snaps originated from the restaurant Chez Panisse
Note that slicing the frozen cookie dough as thin as possible, the thinner the cookie, the crispier it will be, and including the 1/8 of a teaspoon of ground black pepper that the recipe calls for. Black pepper is an odd ingredient to add to a cookie.

Ingredients

8 oz unsalted butter
1 1/4 cup + 2 Tbsp. granulated sugar
1/2 teaspoon vanilla extract
2 small eggs or 1 1/2 large eggs
1/3 cup molasses
3 cups all-purpose flour
2 1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoon cinnamon
2 1/2 teaspoon ground ginger
1/8 teaspoon finely ground black pepper

preparation

Cream butter until soft; add sugar, and beat until light and fluffy. Add vanilla and eggs, and beat until fluffy. Add molasses and beat until well-mixed.

Sift the dry ingredients; add to the mixture, 1/3 at a time. Mix only until the dry ingredients become incorporated.

Line a 9" x 5" loaf pan with plastic wrap, so that some hangs over the outsides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs. Freeze until very firm.

Unwrap and remove dough from the pan. Slice brick into thin slices, no more than 1/8". Place on a parchment or Silpat-lined sheetpan (space at least an inch apart) and bake at 350 degrees until the edges turn dark brown, 7-12 minutes. Check the oven for doneness after 7 minutes.

Glazed holiday stars

Serves: 12

Preparation time: 30 minutes

Cooking time:15 minutes

Ingredients

1 1/4 cups unsalted butter, softened
1 cup white sugar
2 egg yolks
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon baking powder
pinch of salt

For the glaze:
2 tablespoons light cream
2/3 cup icing sugar
1/2 cup thick raspberry jam

preparation

In the bowl of an electric mixer, cream butter and sugar. Beat in egg yolks and vanilla until fluffy.
In another mixing bowl, combine flour, baking powder and salt; blend into creamed mixture until well-blended.
Gather dough into a ball and divide into two flat rounds. Wrap each in plastic and refrigerate at least an hour or up to one day. Dough can be frozen for up to two weeks.
Preheat oven to 350 degrees (180 degrees C). Roll out dough on floured work surface to a thickness of about 1/4 inch. Using a 3-inch star cookie cutter, cut out cookies and place on parchment-lined baking sheets.
(Gather scraps of dough, chill and roll again). Using a small 1-inch star cookie cutter, cut centers out of half of the cookies. Bake cookies 13 to 15 minutes or until lightly golden around the edges. Transfer cookies to rack.
To make glaze, mix cream and sugar in a bowl until smooth and creamy.
Dip the warm cookies with the cut-out center into glaze or use a brush to glaze. Sandwich 2 glazed cookies together. Let icing set for one hour.
Melt raspberry jam. Cool. Place a small star cutter in center of sandwiched cookies. Pour about 1/2 teaspoon of the raspberry in each cookie center. Let set util firm.

Store cookies in covered container, separating layers with waxed paper, no more than 1 day at room temperature or up to 2 weeks in the freezer.

Glazed molasses cookies

Serves: 12

Preparation time: 15 minutes

Cooking time:12 minutes

Ingredients

1/2 cup shortening
1/2 cup lightly packed brown sugar
1 egg
1/4 cup molasses
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1/2 cup raisins

For glaze:
1 tablespoon soft butter
1 cup icing sugar
5 teaspoons cream
1/2 vanilla

preparation

Preheat oven to 350 degrees.
Cream together shortening and brown sugar. Add egg and molasses. Beat well. Blend and sift together flour, baking soda, salt, ginger, and cinnamon.
Add to creamed mixture and combine thoroughly. Fold in the chopped walnuts and raisins.
Drop teaspoonfuls onto greased baking sheets. Bake for about 12 minutes.
While the cookies are slightly warm, glaze with a mixture of butter, icing sugar, cream and vanilla.

Graham cracker crust

Serves: 8

Preparation time: 10 minutes

Cooking time:8 minutes

Ingredients

1 1/4 cups Graham cracker crumbs
1 tablespoon sugar
1/3 cup butter, melted

preparation

Combine crumbs and sugar in medium-sized bowl. Stir in melted butter until thoroughly blended.
Pack mixture firmly into pan and press firmly to bottom and sides bringing crumbs evenly up to rim.
Preheat oven to 350 degrees. Bake for 8 minutes.
Cool, chill and fill and use according to recipe.

Grapefruit Alaska

Serves: 4

Preparation time: 25 minutes

Cooking time:2 minutes

Ingredients

2 large ruby red grapefruit
2 teaspoons grenadine syrup
2 egg whites
1/4 teaspoon cream of tartar
2 teaspoon sugar
2 cups raspberry sorbet

preparation

Preheat oven at 500 degrees.
Cut the grapefruit in halves crosswise. Cut off the sections, and discard the membranes from grapefruit. Chill shells upside down on a baking tray.
In a mixing bowl, combine the grapefruit sections with the grenadine. Chill for 30 minutes Strain grapefruit sections and save 2 tablespoons of the grenadine juice.
In an electric mixer, combine the egg whites with the cream of tartar. Beat the egg whites until light and fluffy, then stir in the grenadine juice and sugar.
Continue beating until meringue is thick and firm.
Scoop the raspberry sorbet into the grapefruit shells, filling the shells half way.
Arrange the grapefruit sections on top of sorbet.
Spread meringue over the grapefruit, sealing well at edges of shells.
Bake for about a minute in oven, or until golden brown

Grapefruit fondue

Serves: 6

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

2 large grapefruit
3 tablespoons sugar
3 tablespoons Galliano
1 tablespoon cornstarch
3 tablespoons heavy cream
1 cantaloupe or honeydew melon cut into balls

preparation

Finely grate enough peel from the grapefruits to yield one tablespoon.
Squeeze juice from both grapefruit. Put sugar, Galliano and cornstarch into a saucepan and blend smoothly together. Stir in the grapefruit juice and peel, then bring to the boil, stirring all the time, and simmer for one minute.
Remove from the heat, stir in the cream and pour into fondue pot. Garnish with a sprig of mint and serve warm with the melon balls and other fruit to dip.

Gum paste - pastillage

Serves: 24

Preparation time:15 minutes

Keep the pastillage in a sealed bag as it dries rapidly

Ingredients

2 packets unflavored gelatin I used Knox gelatin
1/3 cup water
6 cups powdered sugar lightly spooned into cup
1/4 tsp cream of tartar
2 tbsp corn syrup

preparation

Combine the powdered sugar and the cream of tartar in a mixing bowl.
Place the water into a 2 cup heatproof glass and sprinkle the gelatin. Let it stand until the gelatin blooms (about 5 minutes), then place in the microwave for about 2 minutes. Stir until the gelatin is dissolved. Then add the corn syrup and continue to stir until no lumps appear.
Make a well in the center of the powdered sugar and add the gelatin mixture. Mix slowly until everything is incorporated. Turn off the mixer and knead by hand for a few minutes. If it is too dry add a few drops of water and continue to knead. When the pastillage is pliable, wrap in plastic and place into a zip lock bag. You should be able to use immediately.
To make the pastillage workable heat small pieces in the microwave for 10 seconds or less. Be careful, if you heat it up too much it will become soft and sticky and/or too hot. If this happens, just let it sit for a few minutes.

Holiday biscotti

Serves: 8

Preparation time: 25 minutes

Cooking time:55 minutes

Recipe courtesy Giada De Laurentiis

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish

preparation

Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Hot spiced blueberry sauce

Serves: 6

Preparation time: 5 minutes

Cooking time:5 minutes

Ingredients

1 cup blueberries
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

preparation

Combine blueberries, sugar, cinnamon and nutmeg in a saucepan.
Bring to boiling point. Boil 5 minutes, stirring occasionally.
Serve hot.
Delicious on ice cream or Blueberry Gingerbread.

Irish coffee pie

Serves: 8

Preparation time: 20 minutes

Cooking time:20 minutes

Bring the luck of the Irish into your home with this Irish coffee flavored pie.

Ingredients

Crust Ingredients:
1/2 cup graham cracker crumbs
1/3 cup all-purpose flour
1/4 cup butter, softened
2 tablespoons firmly packed brown sugar

Filling Ingredients:
3 1/4 cups miniature marshmallows
1/4 cup milk
2 tablespoons sugar
2 teaspoons instant coffee granules or
1/4 cup strong espresso coffe
2 tablespoons Irish whiskey
1 1/2 cups heavy whipping cream, whipped
Garnish Ingredients:
chocolate shavings or whipped cream, sweetened, if desired

preparation

Heat oven to 350°F. Combine all crust ingredients in medium bowl. Press onto bottom and up sides of 9-inch pie pan. Bake for 7 to 10 minutes or until lightly browned. Cool completely.
Combine marshmallows, milk, sugar and coffee granules in 2-quart saucepan. Cook over low heat, stirring constantly, until marshmallows are melted (10 to 12 minutes). Pour into large bowl; cool completely. Stir Irish whiskey into cooled marshmallow mixture; gently stir in whipped cream. Pour into cooled crust. Refrigerate until set (4 hours or overnight).
Garnish with chocolate shavings or sweetened whipped cream, if desired.

Irish cream cheesecake

Serves: 12

Preparation time: 20 minutes

Cooking time:50 minutes

Ingredients

Crust:
1 cup wafer crumbs
1/2 cup pecans, chopped
1/4 cup sugar
1/4 cup butter, melted

Filling:
3 8-ounces cream cheese, softened
3/4 cup sugar
3 eggs
1/3 cup Irish cream
3 ounces white chocolate, melted

Topping:
whipped cream
chocolate shavings

preparation

Preheat oven at 325 degrees.
CRUST:
Combine wafer crumbs, pecans, sugar, and butter. Press mixture onto bottom of 2 inch by 9 inch springform pan. Chill.
FILLING:
In an electric mixer, beat cheese and sugar until smooth. Beat in eggs one at the time, until just blended. Beat in liqueur and white chocolate. Pour into pan. Bake 50 min. or until center is just set. Remove from oven and run knife around sides of pan to prevent cracking. Cool.
TOPPING:
Top cheesecake with whipped cream and chocolate shavings if desired.

Irish cream sandwiches

Preparation time: 20 minutes

Cooking time:8 minutes

Ingredients

3/4 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa
1/4 teaspoon salt
1 1/2 cups powdered sugar
1/4 cup butter, softened
2 to 3 teaspoons Irish cream liqueur**

Topping ingredients:
Powdered sugar, if desired

preparation

Combine 3/4 cup butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cocoa and salt.
Beat until well mixed. Divide dough in half; shape each half on lightly floured surface into 8-inch long square log with 1 1/2-inch sides.
Wrap in plastic food wrap; refrigerate until firm (2 hours or overnight).
Heat oven to 325°F. Cut logs into 1/4-inch square slices with sharp, serrated knife. Place squares 1 inch apart onto ungreased cookie sheets.
Bake for 6 to 8 minutes or until set.
Combine powdered sugar and 1/4 cup butter in small bowl. Beat at low speed, adding enough liqueur for desired spreading consistency.
Spread about 1 teaspoon filling on cookie, top with second cookie. Press together gently. Sprinkle with powdered sugar, if desired.
**Substitute 2 to 3 teaspoons very strong brewed coffee.

TIP: Make sure not to slice the cookie dough too thick or the cookies will not be crisp.

Make Ahead: Prepare cookies as directed; cool completely. Freeze in airtight container up to 1 month. When ready to use, thaw cookies completely. Prepare filling and assemble cookie sandwiches as directed.

Irish shortbreads

Serves: 12

Preparation time: 15 minutes

Cooking time:40 minutes

melt-in-your-mouth Christmas or St. Patrick's Day treat.

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup plus 1 tablespoon confectioners' sugar
2 1/2 cups all-purpose flour, plus more for work surface

preparation

Preheat oven to 300 degrees. Line two baking sheets with parchment paper; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With the mixer on low, slowly add flour. Continue mixing until dough comes together to form a ball.

Transfer dough to a lightly floured work surface; roll out dough to about 1/4-inch thickness, dusting rolling pin with flour as necessary to prevent sticking.
Here are 2 methods to form the cookies:
Method 1
Using a 2 1/4-inch round, fluted cutter, cut out dough. Transfer to prepared baking sheet, spacing about 1 inch apart. Gather up any scraps, gently re-roll, and repeat cutting process. Take care not to overwork dough.
Transfer baking sheet to oven and bake until shortbread just begins to turn golden, about 30 minutes. Transfer cookies to a wire rack to cool. Shortbread may be stored in an airtight container for up to 3 days.

Method 2
Knead well and divide dough into 2 equal portions. Press into 2 ungreased 8-inch round tart pans with removable bottom.
Bake 30-40 minutes or until golden.
Remove from oven, sprinkle lightly with sugar; cut into pie-shaped wedges. Store in airtight containers.

Irish whiskey cake

Serves: 16

Preparation time:15 minutes

Cooking time:1 hour 30 minutes

Based on a recipe from Downey's restaurant in Philadelphia.

Note: Since Meg Downey shared this adaptation of the family recipe in 1982, most boxed cake mixes have been reformulated to yield moister (pudding-in-the-mix type) cakes. For that reason, the original amount of pudding mix has been reduced by half.

Ingredients

one 18.5-ounce package yellow cake mix
1 (3 5/8-ounce) box vanilla instant pudding mix (see note)
1/2 cup whole or low-fat milk
1/2 cup vegetable oil
1 cup Irish whiskey
4 large eggs, lightly beaten
1 cup (4 ounces) coarsely chopped black walnuts
FOR THE GLAZE
4 ounces (1 stick) unsalted butter
1 cup sugar
1 cup Irish whiskey
1 tablespoon water

preparation

For the cake: Preheat the oven to 325 degrees. Lightly grease a 10-inch tube pan, preferably nonstick, or bundt pan with nonstick cooking oil spray.

Combine the cake and pudding mixes in a small bowl.

Combine the milk, oil and whiskey in the bowl of a stand mixer or hand-held electric mixer; beat on low speed until mixed well. Add the dry ingredients and beat until smooth, then add the beaten eggs in several additions until well combined. Increase the speed to medium and beat for 2 minutes until slightly thickend. Turn off the motor and add the walnuts, stirring by hand. Pour into the prepared pan and bake for 75 to 90 minutes, being careful not to let it get too brown. Transfer to a wire rack to cool in the pan.

For the glaze: Melt the butter in a medium saucepan over medium heat. Add the sugar, whiskey and water, stirring until the sugar has dissolved. Pour one-third of the glaze over the hot cake in the pan. Let cool on the wire rack for 1 hour, then remove from the pan and invert so the cake is upside down on a plate; pour one-third of the glaze over the cooled cake, then cover tightly with plastic wrap and refrigerate for 3 days. The next day, unwrap the cake, invert onto a second plate and pour half of the remaining glaze over the cake; recover tightly with plastic wrap; this process allows the glaze to flavor the cake evenly. On the next day, repeat the process, using the remaining glaze.

Italian Christmas pastries

Serves: 12

Preparation time: 15 minutes

Cooking time:20 minutes

These Italian pastries are known world wide by different names, but same recipe.

Italy: cenci, wanda, gnocchi, pasta frolla
France: bugnes
Poland: krusciki
Spain: Pastel
Japan: Karinto

Ingredients

2 cups flour
2 eggs
2 egg yolks
2 teaspoons dark rum
1/8 teaspoon salt
oil for frying
icing sugar

preparation

Combine all the ingredients. Knead 10 minutes. Refrigerate 1 hour. Roll out small pieces of dough until paper thin.
Use pasta maker if available. It is easier.
Cut into pieces of about 3 -inches long of various shapes.

Preheat oil to 375°; fry cookies until golden brown, about 1 minute per side. Drain on paper towels. Sprinkle with confectioners' sugar. Cookies are best served the same day.

Jelly-filled pears in puff pastry with caramel sauce

Serves: 4

Preparation time: 40 minutes

Cooking time:30 minutes

Ingredients

For the sauce:
1 1/3 cups sugar
1/2 cup water
1 cup whipping cream
1 teaspoon Calvados
Pears:
4 small bartlet pears, peeled (About 5 oz each)
4 teaspoons red currant jelly
1 pound puff pastry sheets
1 egg yolk, beaten for glaze
Vanilla ice cream (optional)

preparation

For the sauce:
Stir sugar and water in a saucepan over medium heat until sugar dissolves.
Increase heat and boil until syrup turns deep-amber color. Remove from heat.
Carefully stir in cream (mixture will bubble vigorously). Cool. Stir in calvados. (can be made 1 or 2 days ahead.) Cover and chill.
For pears:
Cut off top of 1½ inches from stem end of the pears and reserve.
Core each pear through top, leaving bottom intact. Spoon 1 teaspoon jelly into hole of each pear. Replace stem end.
Roll out puff pastry about ¼ inch thick. Cut out 4 8-inch rounds and 4 2-inch rounds.
Place pear in center of each 8-inch pastry round. Gather pastry around each pear and pinch pastry to hold in place. Brush pastry with egg glaze.
Make hole in center of each 2-inch pastry round. Fit 1 round over stem of each pear to form top.
Press firmly against pastry bottom to seal.
Brush pastry top with egg glaze. Cut out 4 small leaves from pastry scraps. Brush with egg and place 1 leaf just below stem of each pear.
Refrigerate for 1 hour. Preheat oven to 400 degrees. Butter baking sheet.
Place pears on sheet and bake until pastry is golden brown, about 25 min.
Rewarm caramel sauce, stirring frequently. Spoon sauce over 4 plates.
Place hot pear in center of each plate. Serve with scoops of vanilla ice cream if desired.

Key lime tart in sugar cookie crust

Serves: 12

Preparation time: 30 minutes

Cooking time:30 minutes

Use key limes for traditional flavor in this refreshing dessert.

Ingredients

Crust Ingredients:
1/3 cup sugar
1/2 cup butter, softened
1 1/4 cups all-purpose flour
1 tablespoon freshly grated key lime peel*
2 tablespoons milk
1 teaspoon vanilla

Filling ingredients:
1 cup sugar
2/3 cup key lime juice*
1 tablespoon freshly grated key lime peel*
2 eggs
4 egg yolks
6 tablespoons Butter

garnish ingredients:
1 cup whipping cream
2 teaspoons freshly grated key lime peel*

preparation

Heat oven to 400°F. Combine 1/3 cup sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, 1 tablespoon lime peel, milk and vanilla. Beat until well mixed. Press onto bottom and up sides of greased 10-inch tart or quiche pan. Bake for 15 to 20 minutes or until light golden brown. Cool completely.
Meanwhile, combine 1 cup sugar, lime juice and 1 tablespoon lime peel in 2-quart saucepan. Cook over medium heat until sugar is dissolved (1 to 2 minutes). Reduce heat to low.
Beat eggs and egg yolks in small bowl with wire whisk. Stir small amount of hot sugar mixture into egg mixture using wire whisk. Gradually stir egg mixture into hot sugar mixture. Continue cooking, stirring constantly, until mixture is thickened (6 to 8 minutes).
Remove from heat. Stir in 6 tablespoons butter, 1 tablespoon at a time, with wire whisk. Cool 15 minutes.
Pour cooled filling into crust; smooth top. Cover; refrigerate at least 2 hours.
Just before serving, beat whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form (2 to 3 minutes). Place whipped cream in pastry bag fitted with large star tip. Pipe whipped cream onto tart; sprinkle with 2 teaspoons lime peel. *Substitute regular lime peel and lime juice. TIP: To get the most juice from limes, grate limes first. Then microwave limes on HIGH for 30 to 45 seconds to warm slightly before juicing. If additional Key lime juice is needed, add bottled Key lime juice.

Kiwi sorbet

Serves: 8

Preparation time: 45 minutes

Cooking time:10 minutes

Ingredients

8 kiwis
1/2 cup sugar
1/2 cup water
2 tablespoons lemon juice

preparation

Peel kiwis. Puree in a food processor. Combine water and sugar. Heat in a saucepan until sugar is dissolved. Cool the syrup. Add the lemon juice and kiwi puree.
Pour the mixture in an ice cream maker and freeze 15 to 20 minutes. Serve with kiwi slices or other color contrasting fruit if desired.

Lacy almond-orange cookies

Serves: 8

Preparation time: 15 minutes

Cooking time:8 minutes,

Anise seeds add a hint of licorice to these pretty lace crispy cookies made of ground almonds. Orange zest adds a citrus aroma.
Recipe adapted from Everyday Food.

Ingredients

1/2 cup blanched slivered almonds
3/4 teaspoon anise or fennel seed
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
3 tablespoons honey
1/2 teaspoon coarse salt
1/4 cup all-purpose flour (spooned and leveled)
1 tablespoon finely grated orange zest

preparation

Preheat oven to 375 degrees, with racks in middle and lower thirds. Line two baking sheets with parchment paper.
In a food processor, pulse almonds and anise seed until coarsely ground. Transfer mixture to a small saucepan. Add butter, sugar, honey, and salt. Bring to a boil over medium-high, stirring once to combine ingredients as butter melts. Boil 1 minute; remove from heat. Stir in flour and zest. Working quickly, drop batter by teaspoonfuls, 2 1/2 inches apart, on sheets.
Bake until golden brown, 6 to 8 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.

Lady fingers

Serves: 10

Preparation time: 10 minutes

Cooking time:8 minutes

Ladyfingers are oval finger-shaped cookies or cakes that are also known around the world as
Boudoir biscuits,
sponge biscuits,
sponge fingers,
Naples biscuits,
Savoy biscuits (Savoiardi) and
biscuits a la cuiller.

Ingredients

Serves 6

4 ounces sugar
5 egg yolks
1/2 teaspoon vanilla
5 egg whites
1/2 teaspoon cream of tartar
3 ounces fine sugar
1/2 cup sifted flour
5 tablespoons cornstarch

preparation

Preheat oven to 375 degrees.
Sift the flour with cornstarch.
Beat the sugar with the egg yolks until smooth. Add the vanilla. Beat until light and creamy.
Beat the egg whites with cream of tartar. Gradually add the 3 ounces fine sugar until egg whites are stiff. Fold into egg yolks mixture, alternating egg whites and flour.
Put mixture in pastry bag fitted with a medium plain tube.
Pipe mixture onto a greased and floured baking sheet forming 3-inch long fingers.
Bake 8-10 minutes Cool on rack.

Rothschilds:
Follow the lady fingers recipe.
Just before baking, sprinkle lady fingers with ground almonds. Bake as described above.
When cool, dip and coat the top of lady fingers in tempered sweet chocolate.

Lady fingers in pyjamas

Serves: 6

Preparation time: 30 minutes

Cooking time:10 minutes

Small bananas wrapped in French crepes.
A French carribbean recipe known as TI FIGUES EN PYJAMAS

Ingredients

12 tiny bananas
2 tablespoons brown sugar
1/2 cup dark rum
12 small crepes
1 teaspoon butter
2 teaspoons brown sugar
1 cup chocolate sauce

preparation

Preheat oven to 400 degrees.
Peel the bananas. Saute in butter until evenly brown but firm. Sprinkle brown sugar over bananas. Continue cooking to make a caramel with the sugar. Pour dark rum over the bananas. Ignite the rum. Transfer the bananas to a platter. Save the cooking juice.
Roll each banana in a small crepe. Cut the ends of crepes extending beyond the bananas.
Butter an oven-proof baking dish. Line the banana crepes in the dish. Sprinkle with brown sugar.
Bake for 10 minutes. Arrange the bananas in a serving platter. Combine the chocolate sauce with the pan juice. Serve with the banana crepes

Lemon and lime squares with pistachio crust

Serves: 8

Preparation time:20 minutes

Cooking time:2 hours 15 minutes

You may accompany the squares with a raspberry coulis.

Ingredients

4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
2/3 cup shelled pistachios
1 cup (4 ounces) graham-cracker crumbs
1/4 cup sugar
1 tablespoons grated lime zest
FOR THE FILLING
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/4 cup fresh lime juice
1/4 cup fresh lemon juice

preparation

Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
In a food processor, finely chop pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
In a large bowl, whisk together egg yolks and condensed milk. Add lime and lemon juices; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

Lemon bars

Serves: 12

Preparation time: 30 minutes

Cooking time:55 minutes

Ingredients

For the crust:
1/2 pound unsalted butter at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioners’ sugar, for dusting

preparation

Preheat the oven to 350 degrees.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners’ sugar.

Lemon cream tart

Serves: 10

Preparation time: 20 minutes

Cooking time:50 minutes

Ingredients

8 ounces soft cream cheese
1/3 cup sugar
1 teaspoon lemon juice
1 egg
1/4 cup sugar
2 teaspoons flour
3/4 cup light corn syrup
1/3 cup lemon juice
2 teaspoons melted margarine
1 teaspoon grated lemon peel
2 eggs, beaten
1 10-inch pie crust

preparation

Preheat oven at 375 degrees.
Line the pie crust in a 10-inch tart pan with removable bottom. Press in bottom and sides of pan.
Combine cream cheese and sugar. Add lemon juice and egg. Beat until smooth. Spread over crust.
Combine sugar, flour, corn syrup, lemon juice, margarine, and lemon peel. Mix well. Add beaten eggs.
Carefully pour over cream cheese mixture. Bake 40 50 minutes or until crust is golden brown. Cool completely.
Remove from pan and refrigerate.

Lemon curd

Serves: 10

Preparation time: 15 minutes

Cooking time:12 minutes

Ingredients

1/2 cup butter
1 1/2 cups sugar
1 tablespoon grated lemon rind
4 eggs
1 cup lemon juice

preparation

Melt butter in a double boiler. Add sugar, grated lemon rind, lemon juice. Stir to melt sugar.
Beat eggs in a mixing bowl until frothy.
Mix into lemon mixture. Return to double boiler, and cook and stir until thick. Ladle into jars, cover, and cool to room temperature. Refrigerate.

Lemon krumkake

Serves: 6

Preparation time: 10 minutes

Cooking time:20 minutes

Ingredients

3 eggs
1/2 cup sugar
1/2 cup melted butter
1/2 cup flour
1 teaspoon lemon extract

preparation

Beat eggs and sugar until light and creamy. Stir in the remaining ingredients until smooth.
Cook on pizzelli machine to form wafers, or while wafer is hot, shape into cup over a glass or similar container.

Lemon lavender cookies

Serves: 12

Preparation time: 40 minutes

Cooking time:10 minutes

Ingredients

2 tsp. dried French lavender buds
3 cups flour
2 tsp. fresh grated lemon peel
1/2 tsp. salt
1 Tbsp lemon juice
1/2 tsp. vanilla
1 cup butter, softened
2 cups powdered sugar
1-2 Tbsp. water, as needed

Frosting:

4 Tbsp. well softened butter
1 cup powdered sugar
1 Tbsp. milk or cream
1/4 tsp. vanilla
1/2 tsp. dried French lavender buds, crushed

preparation

In a spice grinder or mortar and pestle, grind up the flowers for batter until a fine powder. Set aside.

Preheat oven to 350˚. Whip the butter until creamy, then add the sugar and whip until light and fluffy. Add the vanilla, lemon juice, lemon zest, lavender and mix well. With the mixer on low, add the flour and salt until well combined. Add the water, a little at a time, until the dough is just able to be shaped into two 12 " long log, about 3" in diameter. Wrap the logs in parchment, and chill for 2 hours or longer, or freeze over night.

Prepare the frosting before baking. Whip the butter until creamy, then whip in the sugar. As you are whipping it, add the vanilla and milk/cream until smooth, thick and creamy. You may need more than the tablespoon to get it to the right consistency. Add the crushed lavender flowers and mix well. Set aside.

Line baking sheets with parchment or wax paper. Slice up the cookie log into 1/4 inch slices with a serrated knife. Place them on a cookie sheet, a couple inches apart. Bake about 8 min. or so, just until the edges are starting to brown. Let cool on the baking sheets, then transfer them to a cooling rack. Once completely cool, frost with a thin layer of frosting.
You may wish to use a few extra crushed buds for garnish on top. Store the cookies in an airtight container between sheets of parchment paper.

Lemon meringue bites

Serves: 12

Preparation time: 30 minutes

Cooking time:15 minutes

Ingredients

For lemon curd
3/4 stick (6 tablespoons) unsalted butter
1 tablespoon finely grated fresh lemon zest
1/2 cup fresh lemon juice
1/2 cup sugar
3 large eggs
12 tartlet shells
For meringue
3 large egg whites
1/2 teaspoon cream of tartar
3/4 cup confectioner's sugar

preparation

Make lemon curd:
Cut butter into pieces and in a heavy saucepan cook with zest, lemon juice, and sugar over moderate heat, stirring, until sugar is dissolved and mixture just comes to a simmer.
In a bowl whisk together eggs and whisk in lemon mixture until combined well.
Transfer lemon curd to pan and heat over moderate heat, whisking constantly, until it just begins to simmer. Pour lemon curd through a fine sieve into a bowl and cool slightly.
Chill lemon curd, its surface covered with plastic wrap, at least 2 hours, or until cold, and up to 3 days.
Fill tartlet shells in baking cups with lemon curd. Chill tartlets, covered, 1 hour. Preheat oven to 400°F.
Make meringue:
In a bowl with an electric mixer beat whites and cream of tartar until they hold soft peaks. Gradually add sugar, beating until meringue holds stiff peaks.
Transfer meringue to a pastry bag fitted with 1/2-inch plain tip and pipe meringue 2 inches high onto each tartlet, completely covering lemon curd.
Bake tartlets in middle of oven 3 minutes, or until meringue tips are just browned, and cool in cups on racks.
Chill tartlets in airtight containers at least 2 hours, or until cold, and up to 1 day.
Keep tartlets chilled until ready to serve.

Lemon meringue pie

Serves: 8

Preparation time: 40 minutes

Cooking time:30 minutes

Ingredients

1 recipe Never Fail Pie Crust

1 cup sugar
3 tablespoons corn starch
1 1/2 cups cold water
3 eggs, separated
grated rind of 1 lemon
1/2 cup lemon juice
1 tablespoon butter
1/3 cup sugar

preparation

Pie crust:
Preheat oven to 375 degrees.
Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use.
Line crust with foil or parchment paper and weight with beans or pie weights.
Bake at 400 degrees until edge is light golden brown, about 20 minutes. Remove the beans and foil, and continue cooking until bottom is dry, about 5 minutes. Cool to room temperature.
In 2-quart saucepan stir together 1 cup sugar and corn starch. Gradually stir in water until smooth. Stir in egg yolks. Whisking constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in lemon rind, lemon juice, and butter.
Turn into pastry shell. In an electric beater, whisk egg whites at high speed until foamy.
Gradually beat in sugar and continue beating to form stiff peaks. Spread some meringue around edge of filling first, touching crust all around, then fill in center.
Bake in 325 F oven about 10 minutes or until lightly browned. Cool.

Lemon meringue pie tart

Serves: 6

Preparation time:20 minutes

Cooking time:30 minutes

A towering lemon meringue pie to wow guests at the table.

Ingredients

For the pastry

3 oz (90 g) unsalted butter
2 tbsp (20 g) ground almonds (almond meal)
1/2 cup (50 g) icing (confectioners’) sugar
2 large eggs
5 oz (150 g) plain (all-purpose) flour
1/2 tsp salt

For the lemon custard

1 leaf (sheet) gelatine
3 unwaxed lemons
3 eggs
70 g caster (superfine) sugar
4 oz (120 g) unsalted butter

For the Italian meringue
230 g caster (superfine) sugar
2 tbsp water
1 lemon, juice only
4 egg whites

preparation

First make the pastry. In a bowl, soften the butter with a spatula. In a mixer with a paddle (flat beater) attachment, beat the softened butter, ground almonds (almond meal) and icing (confectioners’) sugar until smooth.

Then add the eggs, one at a time, while beating. Incorporate the flour and salt. Mix the pastry dough until crumbly.

Form the dough into a ball, wrap in clingfilm (plastic wrap) and rest overnight in the refrigerator.

Make the lemon custard. Soften the gelatine in a bowl of cold water for 5 minutes. Zest two of the lemons and squeeze all three. In a bowl, beat the eggs with a fork.

Combine the lemon juice, sugar and butter in a pan and bring to the boil. Gradually add the eggs, incorporating with a whisk. Cook over a low heat until the mixture comes to a gentle boil.

Pour the mixture into a bowl. Squeeze the gelatine and incorporate. Add the lemon zest. Use an immersion blender to mix well. Put into an airtight container and rest overnight in the refrigerator.

Preheat the oven to 175°C/350°F/gas mark 4.

Roll out the pastry dough into a 6-mm/1/4-inch-thick disc. Grease a tart pan with butter and line with the pastry. Bake in the preheated oven for 15 minutes.

Make the Italian meringue. Dissolve the sugar into 2 tablespoons of water and the lemon juice in a pan over a low heat.

Bring to the boil and cook until the mixture reads 120°C/250°F on a cooking thermometer. If you don’t have a cooking thermometer, put a little of the syrup in a spoon and let one drop fall into a glass of cold water. If it forms a small, soft ball, the syrup is ready.

In a grease-free bowl, whisk the egg whites to stiff peaks. Pour the syrup in a thin stream into the meringue while whisking until the mixture cools.

Fill the pastry case (shell) with the lemon custard. Use a plastic spatula to cover the tart with meringue, creating a dome in the centre. Caramelise with a chef's blowtorch.

Chill in the refrigerator for 1 hour before serving.

Lemon mousse

Serves: 8

Preparation time: 20 minutes

Ingredients

1 envelop unflavored gelatin
1 tablespoon cold water
1 teaspoon grated lemon rind
1 cup lemon or lime juice, freshly squeezed, and strained
1/3 cup sugar
1 cup heavy cream or 1 1/2 cups Cool Whip
1 tablespoon sugar

preparation

Soften gelatin in water. Set aside for 5 minutes. Heat over low heat to dissolve. In a mixing bowl, combine the lime rind, juice and sugar. Stir until sugar is dissolved. Add gelatin. Cool mixture but do not set. Beat the cream with the sugar until stiff. Fold into the lime mixture. Spoon into crystal glasses or molds.

Lemon or lime mousse

Serves: 8

Preparation time: 35 minutes

Ingredients

preparation

Lemon pound cake

Serves: 12

Preparation time:20 minutes

Cooking time:1 hour 30 minutes

Very moist pound cake that comes out right each and every time. To make super fine sugar, mix regular granulated sugar in a blender until fine.

Ingredients

3 1⁄2 cups cake flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
1 1⁄2 cups unsalted butter, room temperature
2 1⁄4 cups super fine sugar
6 large eggs
1 cup whole milk
1 tablespoon lemon zest, finely grated
1 teaspoon lemon extract
1 teaspoon pure vanilla extract

FOR THE HOT SYRUP TOPPING
1⁄2 cup granulated sugar (Yes, this much more!)
2 teaspoons lemon zest, finely grated (Yes, this much more!)
1⁄2 cup lemon juice, freshly squeezed

preparation

FOR THE CAKE:
Making sure there is a rack in the middle of the oven.
Preheat oven to 300 degrees F, then butter and flour a 10" (12-cup) Bundt pan.

Sift flour, baking powder and salt together TWICE.
In a large bowl and with an electric mixer on medium speed, beat butter until light & fluffy.
Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, and continue beating until light & fluffy.
Add the eggs, one at a time, beating well after each addition.
Reduce speed to low and add flour mixture alternately with the milk, in batches, beginning & ending with the flour.
Stir in 1 tablespoon of the zest & both extracts.
Transfer batter to prepared pan and smooth top with a rubber spatula, and bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.
Remove from oven and let cool in the pan on a wire rack for 15 minutes.

FOR THE HOT SYRUP TOPPING:
Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons lemon zest & lemon juice to a boil, stirring until sugar has dissolved.
Turn cake out onto the rack and brush the hot syrup over the hot cake.
Let brushed cake cool to room temperature, then cut into wedges

Lemon shortbread coconut squares

Serves: 12

Preparation time: 15 minutes

Cooking time:50 minutes

Ingredients

1 cup all-purpose flour
1 cup sweetened shredded coconut
1/2 cup sifted icing sugar
1/2 cup unsalted butter, at room temperature
6 eggs
1 cup freshly squeezed lemon juice, from about 4 lemons
1/2 cup all-purpose flour
2 1/2 cups granulated sugar

preparation

1. For base, preheat oven to 350F (180C). Lightly butter bottom and sides of a 9x13-in. (3-L) baking dish. In a large bowl, stir 1 cup (250 mL) flour with coconut and icing sugar until mixed. Cut in butter using your fingers or a pastry blender until mixture resembles coarse crumbs. Turn into prepared baking dish and press evenly over bottom. Base will be thin. Bake in centre of oven just until crust starts to turn golden. Do not overcook. . Remove from oven and set on a heatproof surface. Then reduce oven to 325F (160C).
2. For filling, in a large bowl, whisk eggs with lemon juice. Stir flour with sugar, then whisk into egg mixture. Pour over hot baked crust. Make sure oven is reduced to 325 F (160 C), then bake in centre of oven until filling is set when pan is jiggled, 30 to 35 min. Cool on a rack. Cut into 2-in. (5-cm) squares just before serving.

Lemon snow pudding

Serves: 6

Preparation time: 20 minutes

Ingredients

1 envelop unflavored gelatin
1/4 cup cold water
1 cup boiling water
1/2 cup fresh lemon juice
1/2 cup sugar
4 egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar
1/2 cup toasted almonds
raspberry sauce

preparation

Dissolve gelatin in cold water. Add the boiling water and lemon juice. Stir in sugar and blend well until completely dissolved. Chill until mixture starts to jell.
Beat egg whites with cream of tartar to form soft peaks, and gradually add sugar while beating to firm peaks.
Fold into the jellied mixture. Pour in ring mold, decorative molds or individual molds.
Chill until set. Unmold and sprinkle with almonds.
Serve with raspberry sauce.

Lemon sorbet

Serves: 8

Preparation time: 1 hour

Cooking time:5 minutes

Ingredients

1 cup water
1 cup sugar
3/4 cup lemon juice
5 tablespoons lemon zest

preparation

In a medium saucepan, Heat the water and sugar until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Add the lemon juice and lemon zest to the sugar syrup. Chill the mixture.
Freeze the mixture in an ice cream machine, according to the manufacturer's instructions.

Lemon sorbet in lemon shells

Serves: 8

Preparation time: 1 hour

Cooking time:5 minutes

Ingredients

LEMON CUPS:
8 large uniform lemons

LEMON SORBET:
1/3 cup lemon zest
1 cup strained fresh lemon juice - from lemons used for cups
1 1/2 cups sugar
1 1/2 cups water

In a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil; boil 2 minute. Remove from heat, cool, and strain.

Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE:
Can be prepared 2 to 3 days in advance. Cover and keep frozen.

preparation

Cut off the top 1/3 of the lemon (not the stem end) and reserve for the 'cap'.
Hollow out each lemon by using a grapefruit knife just inside the rind and circling the flesh (being careful not to puncture the lemon). Remove juice and flesh and put it in your juicer.
Make a slight shallow cut on the bottom of each lemon shells (being careful not to cut through to the inside of the lemon). This will make them sit straight and not fall over when placed on a plate.
Freeze the shells at least one hour or overnight. Then fill with sorbet and freeze again. this sorbet can be made ahead and will keep several days in the freezer. The frozen shell will prevent the sorbet from melting too quickly when you serve it.

LEMON SORBET:

In a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil; boil 2 minute. Remove from heat, cool, and strain.

Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE:
Can be prepared 2 to 3 days in advance. Cover and keep frozen.

Lemon squares

Serves: 12

Preparation time: 35 minutes

Cooking time:45 minutes

Ingredients

1 cup all purpose flour
1/2 cup butter, softened
1/4 cup confectioner's sugar

For filling:

3 eggs
1 cup granulated sugar
1/4 cup flour
1/4 teaspoon salt
2 teaspoons grated lemon peel
1/2 cup lemon juice

preparation

Preheat oven to 350 degrees.
In a medium bowl, mix flour, butter and confectioners sugar. Press evenly in ungreased 8x8x2 inches pan, building up 1/2-inch edges.
Bake 20 minutes.
In a mixing bowl, beat remaining filling ingredients until light and fluffy, about 3 minutes.
Pour over warm crust. Bake about 25 minutes or until center is firm. Cool. Sprinkle with confectioners sugar. Cut into 25 1-1/2-inch squares.

Lemon squares

Serves: 8

Preparation time: 20 minutes

Cooking time:25 minutes

Ingredients

1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 tbsps lemon zest
2 tbsps lemon juice
3/4 cup granulated sugar
1/4 teaspoon sea salt

For the tart lemon glaze:
4 tbsps lemon juice
8 tsps lemon zest
1 rounded cup powdered sugar

preparation

1. Preheat the oven to 350 degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
9. Filter the powdered sugar and whisk with lemon zest and juice.
10. Spread 1/2 the glaze over the brownies with a rubber spatula and let glaze set.
11. Spread 1/2 the glaze over the bars, and let it set.
12. Cut into bars and serve.

Lemon tart #1

Serves: 8

Preparation time: 25 minutes

Cooking time:20 minutes

Ingredients

1 recipe
never fail pie crust
1 package unflavored gelatin
1/4 cup water
1 teaspoon grated lemon rind
1/2 cup lemon juice
1 cup sugar
6 large egg whites
1/4 teaspoon cream of tartar
1 cup non dairy dessert topping

preparation

Pie crust:
Preheat oven to 375 degrees. Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use. Cover pie shell with foil and dry beans or rice, and bake for 10 minutes. Remove inside of pie shell and foil, and continue baking at 350 degrees until golden brown.
Soften gelatin in water. Add lemon rind, juice and sugar. Heat to dissolve gelatin. Cool mixture but do not set.
Beat egg whites with cream of tartar in an electric mixer. Fold egg whites in gelatin mixture.
Fold in the non dairy dessert topping. Transfer into the tart shell. Chill to set. Garnish with lemon slices and lemon grated rind.

Lemon trifle

Serves: 10

Preparation time: 25 minutes

Cooking time:12 minutes

Ingredients

1 envelope unflavored gelatin
6 ounces lemon juice
6 eggs
1 1/2 cups sugar
16 ounces angel food cake
1 cup heavy cream

preparation

Dissolve gelatin in lemon juice. Let stand for 5 minutes. Beat egg yolks until thick and lemon colored. Combine egg yolks, half of the sugar and gelatin mixture in a saucepan. Cook over low heat and stir to thicken. Set aside to cool. Beat egg whites to form soft peaks. Add remaining sugar and continue to beat until peaks are stiff and glossy. Fold lemon mixture into egg whites. Whip the cream until medium stiff. Fold gently into lemon mixture. Cut angel food cake into 1" pieces and fold into lemon dessert. Spoon into serving dish and chill to set.

Lemon yummy dessert

Serves: 8

Preparation time: 40 minutes

Cooking time:45 minutes

Ingredients

FOR THE MERINGUE:

4 egg whites
1/2 teaspoon cream of tartar
1/2 cup confectioner's sugar

In the bowl of an electric mixer, whip egg whites with cream of tartar until they are frothy and form soft peaks. Whip until stiff. Slowly add sugar and continue whipping until they are glossy and form stiff peaks.
Place in a 9-inch by 13-inch greased and floured pan. Bake 45 min. at 245 degrees. When lightly browned, turn off oven and leave the meringue to dry in oven for about one half hour.

FOR THE LEMON FILLING

1 cup white sugar
1 cup water
2 tablespoons butter
4 tablespoons cornstarch
6 tablespoons lemon juice
1 teaspoon grated lemon peel
3 egg yolks
2 tablespoons milk

FOR THE TOPPING
1 pint heavy cream
3 tablespoons white sugar
1 teaspoon vanilla

preparation

FOR THE MERINGUE:

In the bowl of an electric mixer, whip egg whites with cream of tartar until they are frothy and form soft peaks. Whip until stiff. Slowly add sugar and continue whipping until they are glossy and form stiff peaks.
Place in a 9-inch by 13-inch greased and floured pan. Bake 45 min. at 245 degrees. When lightly browned, turn off oven and leave the meringue to dry in oven for about one half hour.

FOR THE LEMON FILLING

Combine sugar, water and butter. Heat until sugar dissolves. Add cornstarch blended with cold water. Cook until clear. Add lemon juice and peel. Add egg yolks which have been beaten with milk. Stir constantly till mixture bubbles.
Remove from heat and cool. Cover while cooling to prevent too much thickening on surface.

FOR THE TOPPING

Whip heavy cream with sugar and vanilla until stiff. Spread about a 1/3 of whipped cream on meringue layer. Spread lemon filling on whipped cream, then place remaining whipped cream on lemon filling. Refrigerate overnight.
* Cool whip can be used

Lemon-glazed candied-ginger cookies

Serves: 12

Preparation time: 20 minutes

Cooking time:14 minutes

Source : adapted from Martha Stewart.com

Ingredients

2 cups all-purpose flour, plus more for surface
1/2 teaspoon baking powder
Salt
6 ounces (3/4 cup) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup finely chopped candied ginger
1 large egg
2 tablespoons pure vanilla extract
4 cups confectioners' sugar
2 tablespoons finely grated lemon zest
2 teaspoons fresh lemon juice
2 tablespoons honey
1/3 cup water

preparation

Sift flour, baking powder, and 3/4 teaspoon salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger, and beat for 2 minutes.
Beat in egg and vanilla until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.

Shape dough into two 1-inch-thick disks. Wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 3 days).

Preheat oven to 350 degrees. Roll out 1 disk on a lightly floured surface to inch thickness, and cut out 2-inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.

Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)

Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes. (Glazed cookies can be stored overnight.)

Lemon-scented blueberry sauce

Serves: 8

Preparation time: 5 minutes

Cooking time:5 minutes

Use to top ice cream, warm pancakes, cheesecake

Ingredients

1 pound fresh or frozen blueberries
1/2 cup sugar
3 teaspoons fresh lemon juice
2 teaspoons cornstarch
1 1/2 teaspoons grated lemon peel

preparation

Combine all ingredients in a heavy medium saucepan. Stir over medium heat until cornstarch dissolves.
Boil until thickened, stirring occasionally, about 4 minutes. Cover and refrigerate until cold. ( can be made 3 days ahead; keep chilled.

Lime meltaways

Serves: 12

Preparation time: 15 minutes

Cooking time:13 minutes

These cookies are perfect with margaritas or with a cup of tea.

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter at room temperature
1 cup powdered sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt

preparation

Put butter and 1/3 cup confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.

Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.

Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter. Refrigerate logs until cold and firm, at least 1 hour.

Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm (but not piping hot), toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

Lime mousse

Serves: 8

Preparation time: 15 minutes

Ingredients

1 envelop unflavored gelatin
1/4 cup cold water
1 teaspoon grated lime rind
1 cup lime juice, freshly squeezed, and strained
1/2 cup sugar
1 cup heavy cream OR 1 1/2 cups Cool Whip
1 tablespoon sugar

preparation

Soften gelatin in cold water. Stir to mix and set aside for 5 minutes.
Heat over low heat or over a double boiler to dissolve. The melted liquid should be clear.
In a mixing bowl, combine the lime rind, juice and sugar. Stir until sugar is dissolved. Stir in the gelatin. Cool mixture until lightly thickened but do not set.
Beat the cream with the sugar until stiff. Fold cream OR Cool Whip into the lime mixture. Spoon into crystal glasses or molds.
Serve with TANGERINE JELLY

Madeleines

Serves: 12

Preparation time: 20 minutes

Cooking time:15 minutes

Ingredients

1 cup sugar
3 eggs
grated zest of 1 lemon
1 teaspoon lemon juice
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon vanilla extract
5 ounces unsalted butter, softened
1/3 cup milk

for the madeleine molds:
softened butter and flour

preparation

Preheat oven to 375 degrees.
Brush the Madeleine molds with the softened butter. Dust with flour, then invert the mold to remove any excess of flour.
In the bowl of an electric mixer, combine the sugar and eggs and beat with a whisk until creamy.
Add the lemon zest, flour and baking powder, and vanilla and whisk until blended.
Beat in the softened butter and then the milk. Set the mixture aside for 10 minutes.
Spoon the batter into the molds, filling each mold to the rim. Bake the madeleines for 12 to 15 minutes.
Unmold onto a cake rack and let cool.
Madeleines can be stored up to a week in an airtight container.

Mango sorbet

Serves: 6

Preparation time: 15 minutes

Cooking time:5 minutes

Ingredients

4 ripe mangoes
1/2 cup sugar
1/2 cup water
1 tablespoon lemon juice

preparation

Peel and pit mangoes; save pulp and puree in a blender.
Combine sugar and water in a saucepan. Heat until sugar is dissolved.
Cool syrup. Add lemon juice and mango pulp. Strain the mixture through a fine sieve.
Pour into an ice cream maker and freeze for 15 to 20 minutes or until creamy.

Mango soufflé

Serves: 6

Preparation time: 30 minutes

Cooking time:15 minutes

Filled with intense tropical flavors, this light soufflé gives the best results with ripe mangoes.

Ingredients

6 1 1/4-cup soufflé molds
For the molds
2 teaspoons butter
2 teaspoons sugar

2 medium mangos ( 1 1/2 cups puree)
1/2 cup sugar
1 teaspoon lemon juice
4 egg yolks
4 egg whites
1/2 teaspoon cream of tartar
3/4 cup confectioner's sugar

preparation

Preheat oven to 375 degrees. Butter the soufflé molds. Sprinkle the bottom and sides of molds with sugar; shake out excess. Place dishes on a baking sheet. Do not touch the inside.
Choose ripe mangos, full of flavor. Peel and slice all the pulp into a mixing bowl. discard the pits.
Puree the mango pulp in a food processor. Whisk in the sugar and lemon juice. Pour the mixture in a saucepan, and stew over medium heat until thick. Cool the mango and transfer to a mixing bowl. Cool for 10 minutes Stir in the egg yolks.
In an electric mixing bowl, whip the egg whites with the cream of tartar. When they reach a soft peaks, gradually add the confectioners sugar, and continue beating until the whites are firm and fluffy.
Fold the egg whites into the mango mixture.
Fill the mold with the soufflé mixture. Smooth the top with a spatula. Bake 12 to 15 minutes.
Sprinkle with powdered sugar. Serve at once. Serve with a coconut custard cream.

Maple apple and bluebery crisp

Serves: 6

Preparation time: 30 minutes

Cooking time:1 hour

Ingredients

6 cups sliced peeled apples
2 cups blueberries
1/4 cup white sugar
2 tablespoons flour
1 tablespoon lemon juice
1/4 teaspoon cinnamon

Topping:
1/2 cup packed brown sugar
1/2 cup flour
1/2 cup rolled oats
1/2 teaspoon cinnamon
1/3 cup maple syrup
2 tablespoons butter, melted

preparation

Preheat oven to 350 degrees.
Toss apples, blueberries, sugar, flour, lemon juice and cinnamon;
spread in 8-inch square baking dish.
Topping:
Combine brown sugar, flour, rolled oats and cinnamon.
Pour in maple syrup and butter; toss until moistened.
Sprinkle over fruit.
Bake for 1 hour or until golden and fruit is fork tender.
Let cool on rack for 15 minutes.

Maple wafers

Serves: 16

Preparation time: 15 minutes

Cooking time:10 minutes

Ingredients

1/4 cup shortening
1/2 cup melted butter, cooled
3/4 cup light brown sugar
1 egg
1 teaspoon maple extract
1/2 cup all purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda

preparation

Preheat oven to 350 degrees.
In the bowl of an electric mixer, combine shortening, butter, sugar, egg and maple extract.
Beat until thick and creamy. Combine the flour, cream of tartar and baking soda, and beat into the creamy mixture until smooth.
Using a teaspoon, spoon a teaspoonful onto a buttered baking sheet. Press with a wet glass bottom.
Bake for 8 to 10 minutes. Cool and transfer to a rack.

Maple walnut ice cream

Serves: 8

Preparation time: 1 hour

Cooking time:6 minutes

Ingredients

4 ounces sugar
7 egg yolks
2 cups milk
1/2 cup maple syrup
1 teaspoon maple extract
1/2 cup finely chopped walnuts

preparation

Combine sugar and egg yolks in a mixer. Whisk until mixture is white. Boil the milk, and pour over egg yolk mixture while stirring continuously.
Transfer to a saucepan, and slowly heat to thicken while stirring with a wooden spoon and scraping the bottom of saucepan. Do not boil. Strain ice cream mixture into a bowl. Add remaining ingredients, and cool.
Pour into an ice cream maker, and freeze.

marionberry pie

Serves: 8

Preparation time:15 minutes

Cooking time:1 hour 25 minutes

Marionberries, a type of blackberry hybrid developed by the USDA Agricultural Research Service and Oregon State University, are glossy, black-purple, conical berries with a somewhat tart flavor (though sweeter than the traditional blackberry). The voluminous annual early summer crop results in abundant marionberry pies, jams, jellies and more sweet-tart concoctions. Once the cooked berries have turned a reddish color, you'll know your pie is done, complete with a sweet crumb topping to balance the berries' tartness.

Ingredients

1 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 cup shortening
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 teaspoon apple cider vinegar
3 to 4 tablespoons ice water

Filling:
5 1/2 cups marionberries (if marionberries are not available, blackberries can be used)
3/4 cup granulated sugar
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 cup cornstarch

Topping:
3/4 cup all-purpose flour
1/4 cup light brown sugar
1/4 cup granulated sugar
Pinch kosher salt
5 tablespoons unsalted butter, cold, cut into small pieces

Vanilla ice cream, for serving

preparation

For the crust:
Put the flour, granulated sugar and salt in the bowl of a food processor. Pulse a couple of times to mix. Add the shortening and pulse to combine. Add the butter and pulse until the mixture is coarse and a few pieces of butter are still visible. Add the apple cider vinegar and 2 tablespoons ice water. Pulse to combine. Add more water, 1 tablespoon at a time, until the dough just comes together. Shape into a disk, wrap in plastic and refrigerate 1 hour or overnight.
Roll the dough on a lightly floured surface about 11 inches in diameter and 1/8-inch thick, to fit a 9-inch pie plate. Place in the pie pan, trim and decoratively crimp the edges. Refrigerate while preparing the filling.
For the filling:
Preheat the oven to 400 degrees F. In a medium saucepan over medium heat, combine 1 cup marionberries with the granulated sugar, lemon zest and lemon juice. Bring to a simmer and cook until the berries begin to burst and the mixture is saucy, 5 to 10 minutes, depending on the ripeness of the fruit. Allow to cool slightly. Combine the remaining 4 1/2 cups marionberries with the cornstarch in a large bowl. Add the cooled marionberry mixture to the bowl and gently fold them in.
For the topping:
Combine the flour, brown sugar, granulated sugar and salt. Cut in the butter pieces using a pastry blender or your hands to form large crumbs.
Pour the filling into the prepared pie shell. Sprinkle the crumbs over the filling.
Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden brown and the filling is thick, dark red and bubbly, 50 minutes to 1 hour. Cool completely before slicing. Serve with a scoop of vanilla ice cream.

Recipe courtesy of Treva Chadwell

Marshmallows

Serves: 12

Preparation time: 30 minutes

Cooking time:15 minutes

Ingredients

2 cups sliced almonds
1 1/2 teaspoons cornstarch
1 1/2 teaspoons confectioners' sugar
melted butter for brushing pan
2 envelopes unflavored gelatin
1/3 cup orange juice
3 large egg whites
1 1/4 cups granulated sugar
2 teaspoons corn syrup
1/2 cup water
1/8 teaspoon salt
1 teaspoon vanilla

preparation

Preheat oven to 350 degrees.
Toast almonds until brown. Let cool and crush. In a bowl, mix cornstarch and confectioners' sugar.
Butter a 13 by 9 by 2 inch baking pan. Dust the pan with cornstarch mixture.
Coat the bottom of pan with cup crushed almonds. In a small bowl, sprinkle gelatin with juice. Set aside.
In a heavy saucepan, combine sugar, corn syrup, and water. Boil to a temperature of 230 degrees.
Continue boiling, and start beating egg whites. When foamy, add salt, and continue beating until syrup reaches 245 degrees. Pour syrup in gelatin. Whisk to dissolve. Gradually pour hot syrup over egg whites while beating at high speed. Add vanilla.
Spread meringue in pan. Smooth surface. Let cool in a dry place until set, at least 2 hours.
Sprinkle work surface with remaining almonds. Loosen edges of pan, and unmold onto nuts.
Cut into 12 even pieces. Dry on rack for 2 to 3 hours. Keeps a week in airtight container.
Variations:
You may omit almonds, increase the sugar-corn starch mix by 1/4 cup. Substitute lemon juice for orange juice. Or use toasted coconut.

Meringue apple tart

Serves: 8

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

1 9-inch unbaked pie shell
3 pounds apples, peeled, cored, and sliced
1 teaspoon butter, in small pieces
1/2 teaspoon cinnamon
4 egg whites
1/2 teaspoon cream of tartar
6 ounces powdered sugar

preparation

Preheat oven to 350 degrees.
Fill the pie shell with apple slices. Scatter dots of butter over apples.
Sprinkle with cinnamon. Bake until apples are cooked.
Beat egg whites with cream of tartar until medium stiff.
Continue beating and gradually add the sugar. Beat until firm.
Cover pie with meringue. Bake until meringue is golden brown.
Cool. Serve at room temperature.
I like it with cinnamon ice cream.

Meringue baked apples

Serves: 4

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

4 large baking apples
2 ounces butter
3 ounces sugar
3 egg whites
4 ounces powdered sugar

preparation

Preheat oven to 350 degrees.
Peel, and core the apples leaving the stem end closed.
Cream the butter with sugar.
Fill cavity of apples with butter mixture. Arrange in a baking dish.
Bake until apple are tender.
Beat the egg whites with cream of tartar until medium firm.
Gradually, add the sugar and continue beating until stiff.
Coat the apples with meringue.
Bake till brown, about 5 to 7 minutes. Serve hot or cold.

Meringue roulade with praline whipped cream

Serves: 8

Preparation time:1 hour 15 minutes

Cooking time:30 minutes

The filling can also be a lemon curd and whipped cream

Ingredients

meringue
• Baking spray
• 1 tablespoon confectioners’ sugar
• 4 large egg whites, at room temperature
• Pinch of cream of tartar
• 1 cup plus 2 tablespoons granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon cornstarch
• 3/4 teaspoon freshly grated nutmeg
• Scant 1/4 teaspoon kosher salt
• 3/4 teaspoon finely grated orange zest
cocoa swirl
• 2 teaspoons espresso powder or instant coffee
• 2 teaspoon unsweetened cocoa powder
• 1 1/2 teaspoon pure vanilla extract
walnut praline
• 1/2 cup walnuts
• 1/4 cup granulated sugar
• 1 teaspoon corn syrup
whipped cream
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 2 tablespoons grated bittersweet chocolate
Blackberries and pomegranate seeds, for garnish (optional)

preparation

1. Make the meringue Preheat the oven to 400°. Grease a 9-by-13-inch metal baking pan with baking spray. Line the pan with parchment paper, leaving 1 inch of overhang on the short sides. Grease the parchment with baking spray and dust with the confectioners’ sugar.
2. In the bowl of a stand mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until frothy, about 2 minutes. With the machine on, slowly beat in the granulated sugar, 1 tablespoon at a time. Increase the speed to medium-high and beat until the meringue is shiny and tripled in volume and stiff peaks form, about 10 minutes. In a small bowl, mix the cinnamon with the cornstarch, nutmeg and salt. Sift the cinnamon mixture over the meringue, then add the orange zest. Fold until well combined. Spread the meringue evenly in the prepared baking pan.
3. Make the cocoa swirl In a small bowl, combine the espresso powder, cocoa and vanilla with 2 teaspoons of water and mix well. Spoon small dots of the cocoa mixture all over the top of the meringue. Using a skewer or a bread knife, swirl the dots decoratively. Reduce the oven temperature to 350° and bake the meringue for about 25 minutes, until puffed and cooked through. Transfer to a rack to cool completely.
4.Meanwhile, make the walnut praline. Line a baking sheet with parchment paper. Spread the walnuts in a pie plate and toast in the oven for about 10 minutes, until golden. Let cool, then chop into 1/2-inch pieces.
5. In a small saucepan, combine the granulated sugar, corn syrup and 2 tablespoons of water and bring to a simmer, brushing down the side of the pan with a wet pastry brush. Cook over moderately low heat, swirling the pan, until an amber caramel forms, about 10 minutes. Stir in the walnuts, then scrape the praline onto the prepared baking sheet and spread in an even layer. Let cool completely, then chop into 1/2-inch pieces.
6. Make the whipped cream In a medium bowl, using a hand mixer, beat the cream with the vanilla at medium speed until medium peaks form.
7. Assemble the roulade Gently invert the meringue onto a parchment paper–lined work surface with the long side facing you and peel the parchment off the meringue. Spread the whipped cream all over the meringue, leaving a 1-inch border. Sprinkle the walnut praline over the whipped cream, then scatter the grated chocolate on top. Starting at the long side, roll up the meringue to form a log. Transfer to a platter and refrigerate until chilled, at least 3 hours or up to 1 day. Serve garnished with blackberries and pomegranate seeds, if desired.
Make Ahead
The baked meringue and walnut praline can be stored separately at room temperature overnight.

Meringue-strawberry

Serves: 8

Preparation time: 20 minutes

Cooking time:15 minutes

Ingredients

1 cup sugar
3 ounces water
1 cup strawberry puree, strained
5 egg whites

preparation

In a heavy bottom saucepan, boil water and sugar to 270 degrees. Stir in the strawberry puree, and boil to 245 degrees.
Beat egg whites until light. Gradually pour the hot sugar mix while mixing at high speed. Continue beating until cool.
Use for: meringue pies, as cake filling, or soufflé glacés

Meringues

Serves: 12

Preparation time: 30 minutes

Cooking time:2 hours

Ingredients

6 egg whites
1 teaspoon white vinegar
1 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 teaspoon cornstarch

preparation

In the mixing bowl of an electric mixer, combine the egg whites with cream of tartar and vinegar and beat at high speed until soft peaks form, about 1 minute.
Continue beating, and gradually add the sugar, vanilla and cornstarch. Beat until very stiff, about 2 minutes.
Spoon the meringue mixture into a pastry bag fitted with a star tube.Line a baking sheet with foil or parchment paper.
Dust with confectioners' sugar.
Pipe meringue onto the prepared baking sheet. Use a variety of shapes while piping meringues.
Dust with confectioners' sugar. Place meringues in a 150 degree oven to dry, about 2 to 3 hours.
Store in a sealed container away from humidity. They keep for a week to 10 days.

Meringues with ginger ice cream and chocolate sauce

Serves: 6

Preparation time: 30 minutes

Cooking time:1 hour 30 minutes

Ingredients

1 1-inch piece ginger root
2/3 cup sugar
2 cups whipping cream

Meringues:
5 egg whites
1/4 teaspoon cream of tartar
1 1/4 cups sugar
pinch of salt

SATIN CHOCOLATE SAUCE:
8 ounces semi-sweet chocolate
1/2 cup corn syrup
1/4 cup milk
2 teaspoons butter

preparation

Meringues:

Grease and flour 17x11-inch jelly roll pan or line with parchment paper. Beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar and salt until stiff and glossy. Pipe or spoon meringues, about 1/2 inch high, into 8 individual circles.
Bake in 250 degree oven for 1 1/2 hours or until light golden. Turn off oven; let stand in oven for 1 hour.
In food processor fitted with metal blade or in blender, blend ginger with sugar. Whip cream until soft peaks form; gradually beat in half of the ginger sugar until firm. Break two of the meringues in small pieces; fold into whipped cream. Pack into airtight container and freeze for 4 hours or until set, or for up to 5 days.
Let ice cream soften in refrigerator for about 20 minutes before using.

SATIN CHOCOLATE SAUCE:
Combine chocolate, corn syrup, remaining ginger sugar and milk in a saucepan. Heat over medium heat until melted, while stirring constantly.
Remove from heat and stir in the butter.
Stores well for up to a month in refrigerator.

To assemble, place meringues on individual plates; top with scoops of ice cream and drizzle with chocolate sauce.

Morning glory muffins

Serves: 12

Preparation time:20 minutes

Cooking time:30 minutes

Ingredients

2/3 cup raisins
2 cups Whole Wheat Flour, spooned and leveled
1 cup plus 2 tablespoons light brown sugar, packed
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
2 cups peeled and grated carrots
1 large tart apple, such as Granny Smith, peeled, cored and grated
1/2 cup shredded coconut, unsweetened
2/3 cup chopped walnuts
1/3 cup wheat germ
3 large eggs
2/3 cup vegetable oil
2 teaspoons vanilla extract
1/4 cup orange juice

preparation

Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin or line the 12-cup muffin tin with paper cups.
In a small bowl, cover the raisins with hot water. Set them aside to soak while you assemble the rest of the recipe.
In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger and salt.
Stir in the carrots, apple, coconut, walnuts, and wheat germ.
In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened.
Drain the raisins, squeezing out any excess water with your hands, and stir them in.
Divide the batter among the wells of the prepared pan. They will be very full.
Bake the muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.
Remove the muffins from the oven and let cool in the pan on a rack for about 5 minutes. Turn the muffins out onto the rack to cool completely. Cover and store at room temperature for several days, or freeze for longer storage.

Nanaimo bars

Serves: 12

Preparation time: 20 minutes

Cooking time:8 minutes

The Nanaimo bar is a dessert item of Canada origin popular across North America. It is a bar dessert which requires no baking and is named after the west coast city of Nanaimo, British Columbia.

Ingredients

bottom layer
1/2 cup butter
1/4 cup sugar
5 tablespoons cocoa
1 egg, beaten
1 3/4 cups Graham crackers crumbs
3/4 cup fine coconut
1/2 cup finely chopped walnuts

second layer
1/2 cup butter
3 tablespoons milk
2 tablespoons instant vanilla custard powder
2 cups icing sugar

third layer
2/3 cup semisweet chocolate
2 tablespoons butter

preparation

bottom layer:
Melt butter, sugar, and cocoa in a heavy saucepan.
Add beaten egg and stir to cook and thicken. Remove from heat . Stir in crumbs, coconut and walnuts.
Press firmly into ungreased 9 by 9 inch pan.
Second layer:
Cream butter, milk, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.
Third layer:
Melt chips and butter over low heat. Cool. When cool but still runny, spread over second layer. Chill in refrigerator. Cut into 36 squares.

Never fail pie crust

Serves: 6

Preparation time: 15 minutes

Ingredients

1 pound (3 1/4 cups) all purpose flour
1/2 pound (11/2 cups) shortening
1 teaspoon light brown sugar
1 teaspoon salt
1 teaspoon white vinegar
1 beaten egg
4 tablespoons cold water

preparation

In a large bowl, mix together flour, and shortening.
In a small bowl, combine the sugar, salt, vinegar, egg, and water.
Blend all ingredients to form a ball. Add more water if necessary.
Chill dough and use as needed.

New york-style cheesecake with chocolate crust

Serves: 16

Preparation time:30 minutes

Cooking time:1 hour 15 minutes

For 1 10-inch cake.

This recipe for New York-style cheesecake, adapted from "Martha Stewart's Baking Handbook," makes a smooth and creamy dessert that everyone will love.

Ingredients

6 tablespoons unsalted butter, room temperature, plus more for pans
One 9-ounce package chocolate wafer cookies, finely crushed (about 2 cups)
2 ¼ cups sugar
3 tablespoons sugar
3 pounds (six 8-ounce packages) cream cheese, room temperature
½ cup all-purpose flour
1 cup sour cream, room temperature
1 ½ teaspoons pure vanilla extract
5 large eggs
4 blood oranges
2 tablespoons orange liqueur

preparation

Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tablespoons butter in a small saucepan over medium heat. Place crushed wafer cookies and 3 tablespoons sugar in a large bowl; stir until well combined. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.

Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.

Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

Slice the top and bottom of 1 orange with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Repeat with remaining oranges. Pour in liqueur and toss to combine. Serve over cheesecake.

No Bake chocolate cookies

Serves: 8

Preparation time: 10 minutes

Cooking time:5 minutes

Fun and easy to make with my kids Enjoy eating and baking them.

Ingredients

2 cups white sugar
1/2 cup half and half or 15% cream
1/2 cup butter
1 teaspoon vanilla
pinch salt
1/2 cup cocoa powder
1 cup coconut flakes
2 cups quick oatmeal

preparation

In a thick bottom saucepan, combine sugar, cream, butter, vanilla and salt. Bring to a boil. Let boil for 3 minutes.
Stir in the cocoa powder.
Remove from heat and mix in the coconut and oatmeal.
Line a buttered cookie sheet with spoonfuls of the mixture.
Refrigerate. Store cookies in an airtight container in the refrigerator.

Oatmeal lace cookies

Serves: 10

Preparation time: 20 minutes

Cooking time:10 minutes

These crunchy cookies are wonderful on their own or when paired with your favorite ice cream.
Light and crisp oatmeal cookies make a pleasant alternative to heavier treats. Dip them in melted chocolate for a decadent, lacy crunch.
* see more comments below

Ingredients

1/2 cup all-purpose flour 6 1/2 tablespoons or (2 oz or 60 gr by weight)
1/2 cup sugar
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup quick oats (NOT old fashioned)
1/3 cup melted unsalted butter, at room temperature
2 tbsp. heavy cream
2 tbsp. light corn syrup
1 tbsp. vanilla extract

preparation

1. Heat oven to 350°, 177 degrees C., gas 4.
Whisk together flour, sugar, baking powder, and salt in a bowl; add oats, butter, cream, corn syrup, and vanilla, and mix until evenly combined.
2. Using a 1⁄4-tsp. measuring spoon, drop balls of dough 4 inches apart onto parchment paper-lined baking sheets or a Non-Stick Silicone Baking Mat. Press the dough to a 1 1/2-inch round shape. Bake until spread and lightly browned, about 10 minutes. Let stand for a minute until firm enough to remove from baking sheet. Cool on rack.
*
The Oatmeal lace cookies recipe is one well researched by our team @wefacecook.com. The recipe is accurate. Be advised that many of the recipes 5 millions+ on google are mostly a guess evaluation and have not been tested giving disappointing results. For example, if you try those recipes made with ground almonds found on well-travelled sites, you will surely get “rock-tooth-braking” cookies. Others just do not produce the real lace cookies effect.
We have tracked the origin of the recipe. It is Scottish and arrived in Canada Gaspé Coast in Québec with the immigrants.
Follow the recipe as explained (accuracy in the measurement of flour is very important); and you will be happy with the results. Moreover, The cookies can be shaped into cups, and rolled into circular/round tubes.

Oatmeal pie

Serves: 8

Preparation time: 25 minutes

Cooking time:40 minutes

Ingredients

1 recipe Never fail pie crust
1/2 cup chopped walnuts
3 eggs
2/3 cup sugar
1 cup dark corn syrup
1/3 cup melted butter
1/4 teaspoon salt
1 cup old fashion oatmeal

preparation

Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 8-inch pie pan. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use. Preheat oven at 375 degrees.
Place chopped walnuts in pie shell bottom.
Mix all other ingredients and pour into shell.
Bake for 40 minutes.

Oeufs a la neige

Serves: 10

Preparation time:30 minutes

Cooking time:3 minutes

light snowy egg meringues served with custard sauce and fresh fruit.

Ingredients

6 egg whites
1 teaspoon white vinegar
1 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 cups boiling water
1 recipe custard cream, cold
for garnish:
strawberries, raspberries, blueberries

preparation

Preheat oven to 350 degrees. In the mixing bowl of an electric mixer, combine the egg whites with cream of tartar and vinegar and beat at high speed until soft peaks form, about 1 minute. Continue beating, and gradually add the sugar, vanilla and cornstarch. Beat until very stiff, about 2 minutes.

Spoon the meringue in a large pastry bag fitted with a star tube. Pipe 3 inch high mounts on waxed paper. Pick with a wet spatula and drop in a baking pan containing the hot water. Place in the oven for 2 to 3 minutes. Lift each meringue and set aside on a baking sheet. Spoon 2 or more tablespoons of custard in shallow dessert plates. Top each plate with oeuf á la neige. Decorate with fruit. Serve.

Old fashion rice crispies chocolate cookies

Serves: 8

Preparation time: 15 minutes

Cooking time:10 minutes

Ingredients

1/2 cup butter, softened
3/4 cup dark brown sugar
1 egg
1 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups rice crispies
1/2 cup chocolate chips

preparation

Preheat oven to 350 degrees.
In the bowl of an electric mixer, cream together, butter and sugar. Beat in the egg.
Combine flour, salt and baking soda. Gradually mix into the creamy mixture.
Stir in rice crispies and chocolate chips. Spoon mixture into a pastry bag fitted with a plain tip.
Squeeze onto a cookie sheet about one inch apart.
Bake for 10 minutes. Transfer onto a rack and cool.

Old fashioned gingerbread cake

Serves: 8

Preparation time:15 minutes

Cooking time:55 minutes

This recipe has stood the test of time, is trusted by generations of bakers, and it couldn’t be simpler to make. Enjoy this old fashioned gingerbread cake while it’s warm, with caramel sauce poured over, or vanilla ice cream (or both). It’s also delicious plain or with butter.
This recipe is adapted from crosbys.com

Ingredients

2 cups flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
2 teaspoon ginger
1 teaspoon cinnamon
1/2 cup soft butter
3/4 cup Crosby’s Fancy Molasses
1 egg
1 cup boiling water

For the Molasses Caramel Sauce

1/2 cup butter
1/2 cup lightly packed brown sugar
3 Tbsp. Crosby’s Fancy Molasses
1 cup plus 3 tbsp. 35% cream (whipping cream)
1 tsp. pure vanilla

preparation

Preheat oven to 350 F
Grease and flour an 8”x 8” square pan (or line the pan with parchment paper.) *
Sift together dry ingredients in a large bowl.
Add the butter, molasses and egg and beat for two minutes.
Add the boiling water.
Beat for another two minutes and turn into prepared pan.
Bake 50-55 minutes, or until cake springs back when lightly touched.
Molasses Caramel Sauce

Over medium heat, melt the butter, brown sugar and molasses in a heavy bottom medium size pot. (The pot needs to be tall enough to allow for foaming.)
When the mixture is incorporated, slowly add the cream.
Boil for 5 minutes.
Remove from the heat and stir in the vanilla.

Old fashioned oatmeal cookies

Serves: 10

Preparation time: 25 minutes

Cooking time:15 minutes

Ingredients

1 1/2 cups old fashioned oats
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup light-brown sugar
2 large eggs
2 tsp vanilla extract

Icing (optional)
2 cups powdered sugar
3 Tbsp milk

preparation

Preheat oven to 350 degrees. Pour oats into a food processor and pulse until partially ground, about 15 seconds. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground oats, for 30 seconds.
In the bowl of an electric stand mixer, fitted with the paddle attachment, whip butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 3 - 4 minutes. Add in eggs one at a time, mixing until combined after each addition. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined (scrape bottom and sides of bowl as needed). Allow cookie dough to rest 10 minutes at room temperature.
Scoop dough out about 2 Tbsp at a time and drop onto a silpat or parchment paper lined baking sheet. Bake in preheated oven 11 - 15 minutes. Allow cookies to rest on baking sheet several minutes before transferring to a wire rack to cool completely.

In a mixing bowl whisk together powdered sugar and milk and spread icing over cookies. Return to wire rack and allow icing to set. Store in an airtight container at room temperature.

Olive oil pumpkin bread

Serves: 8

Preparation time:15 minutes

Cooking time:50 minutes

Soft, moist and simple to make, this no fuss pumpkin olive oil bread is completely inviting!

Ingredients

Cooking spray
3-1/4 oz. (3/4 cup) whole wheat flour
3 oz. (2/3 cup) unbleached all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
1/4 tsp. table salt
1/2 cup packed light brown sugar
2 large eggs
1 cup canned pumpkin purée
1/3 cup light olive oil
1/3 cup honey
2 Tbs. unsalted pumpkin seeds

preparation

• Preheat the oven to 325ºF. Grease a 9×5-inch loaf pan with nonstick spray and set aside.
• In a large bowl, whisk together the whole wheat flour, all-purpose flour, cinnamon, nutmeg, baking soda, baking powder and salt.
• In a medium bowl, whisk together the brown sugar, eggs until well combined. Add in the olive oil, pumpkin puree and honey and whisk again until well combined.
• Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined (don’t over-mix!). Transfer the batter to the prepared pan and spread evenly with a spatula. Sprinkle with the pumpkin seeds pressing down lightly.
• Bake for about 45 to 50 minutes, or until a cake tester inserted into the middle comes out clean. (If the bread begins to brown too much before it is fully baked, lay a piece of aluminum foil on top)
• Set the pan on a wire rack and allow to cool for 15 minutes and then transfer the bread to a rack to cool completely before slicing.
Original recipe inspired from The Taunton Press and fine cooking

Orange chiffon cake with orange fluff icing

Serves: 12

Preparation time: 35 minutes

Cooking time:1 hour

Ingredients

2 cups all cakeflour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 egg yolks
1/4 cup water
3/4 cup orange juice
1 teaspoon orange rind, grated
1 teaspoon vanilla
1 cup egg whites
1/2 cup sugar
1/2 teaspoon cream of tartar

ORANGE FLUFF ICING

1 cup sugar
1/2 cup egg whites
1 teaspoon grated orange rind
1/4 cup orange juice
1 teaspoon cornstarch

preparation

Preheat oven to 325 degrees.
In a large mixing bowl, blend flour, 1 cup sugar, baking powder and salt. Add oil, egg yolks, water, orange juice, rind, and vanilla. Mix until smooth.
Beat egg whites with cream of tartar. Gradually add sugar, and beat to form soft peaks. Fold egg whites into batter.
Pour into a 10-inch ungreased tube pan. Bake for about 1 hour. Test with a cake tester. Invert until cold. Loosen cake with knife. Unmold. Cover with orange fluff icing.

ORANGE FLUFF ICING

Place all ingredients in a mixing bowl.
Beat with a whisk over adouble boiler until peaks start to form.
Remove from heat, beat for 2 to 3 more minutes or icing is at a spreadable consistency.
Cover chiffon cake.

Orange mousse

Serves: 8

Preparation time: 25 minutes

Cooking time:12 minutes

Ingredients

3/4 cup sugar
1/4 cup water
3 egg yolks
1 envelop unflavored gelatin
1/4 cup cold water
1 cup fresh orange juice
1/2 cup heavy cream
for garnish: orange sections and raspberries

preparation

In a heavy bottom saucepan, combine the sugar and water. Boil to a temperature 230 degrees.
Use a candy thermometer to monitor the temperature of the syrup.
Beat egg yolks in an electric mixer until creamy. Gradually add the hot sugar while whisking at high speed.
Beat until light, creamy, and cool.
In a small bowl, dissolve gelatin in water. Set aside for 5 minutes.
Heat to dissolve gelatin. Stir into orange juice. Combine orange juice with egg yolk mixture. In an electric mixer, whip the cream until medium stiff.
Fold into orange mixture. Pour into individual molds. Chill for 2 hours or until set.
To unmold, dip each mold in warm water. Invert on dessert plates. Garnish each plate with orange sections and raspberries.

Orange mousse cake with grand marnier

Serves: 10

Preparation time:75 minutes

Cooking time:10 minutes

Ingredients

1 recipe Grand Marnier orange mousse
1 recipe almond genoise cake
2 large seedless oranges
1 cup water
1 cup sugar
1/2 cup sugar
1/2 cup water
3 tablespoons Grand Marnier
1/4 cup apricot jam
1 ounce sweet chocolate

preparation

Slice oranges thinly.
Boil water and sugar. Steep oranges in cold syrup for an hour.
Make Grand Marnier syrup with remaining sugar, water, and Grand marnier. Cool.
Slice genoise into 2 layers.
Line a 9 inch springform pan with wax paper and arrange sliced oranges on paper. Save a few slices. Spoon 1/2 mousse into pan.
Top with a genoise half. Brush with 1/2 of syrup. Press orange slices into sides of pan, rounded sides down.
Spread remaining mousse over cake.
Top with other genoise. Brush with syrup. Refrigerate 4 hours.
Invert cake on platter. Heat and release pan sides. Peel off wax paper. Brush with top with melted apricot, and decorate with chocolate.

Orange pound cake

Serves: 12

Preparation time: 25 minutes

Cooking time:55 minutes

Ingredients

2 tablespoons grated orange peel
1 cup fresh orange juice
1 3/4 cups sugar
1 cup butter
3 cups cake flour
1 teaspoon baking powder
3/4 teaspoon vanilla
1/2 teaspoon baking soda
4 eggs
For the candied oranges:
2 cups water
3/4 cup sugar
2 large oranges (navel or tangelos)

preparation

Preheat oven to 350 degrees.
Grease and flour a 10 inch Bundt pan or tube pan.
Grate 2 tablespoons of orange peel and combine with 1 cup fresh orange juice.
In an electric mixer, beat the sugar and butter until light and fluffy.
Add remaining ingredients at low speed including orange peel and juice.
Spoon batter into pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 10minutes.
Remove from pan. Cool completely on rack. Transfer to a serving tray.
Note:
This cake can also be baked in 2 8-inch by 4-inch loaf pans, or mini loaves cakes pans. Baking time will vary, about 35 to 40 minutes for mini loaves.
Candied oranges:
Combine water and sugar in a 4 quart saucepan.
Bring to a boil. Wash and slice oranges across into 1/4-inch slices.
Add to syrup, and boil or medium-high heat until syrup starts to thicken, about 15 minutes.
Cool syrup for 5 minutes, and carefully arrange orange slices on top of cake.
Pour syrup over. Keeps for 2 to 3 days, covered, or freeze for up to 1 month.

Orange prune nut loaf

Serves: 10

Preparation time: 40 minutes

Cooking time:45 minutes

Ingredients

1 medium orange, unpeeled
1/2 cup orange juice
2 cups all-purpose flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup prunes, chopped
1 cup walnuts, chopped
1 egg
2 teaspoons butter, melted
1/2 teaspoon vanilla

preparation

Preheat oven to 350 degrees.
Wash orange, and coarsely chop in a meat grinder or blender. Add to orange juice.
Combine flour, sugar, baking powder, baking soda, and salt. Stir in the chopped cooked prunes and the chopped walnuts.
Beat together orange mixture, egg, butter, and vanilla. Add to dry ingredients and beat for about half a minute.
Turn into greased 9-inch by 5-inch by 3-inch loaf pan, or 3 mini loaves.
Bake at 350 degrees for 60 to 65 minutes for loaf pan or about 40 minutes for mini loaf pans.

Orange sherbet

Serves: 6

Preparation time: 1 hour

Ingredients

1/4 cup cold water
1 teaspoon unflavored gelatin
3/4 cup boiling water
3/4 cup sugar
2 1/4 tablespoons grated orange zest
1/2 cup orange juice
1/4 cup lemon juice
1 egg yolk, beaten
1/2 cup heavy cream
3 tablespoons sugar
1 pinch salt
1 egg white

preparation

Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand 5 minutes.
In a medium bowl, stir together boiling water, 3/4 cup sugar and soaked gelatin. Stir until gelatin and sugar are dissolved.
Stir in orange zest, orange juice, lemon juice and egg yolk. Set aside. In a large bowl, whip cream with 3 tablespoons sugar and salt until stiff peaks form.
In a separate bowl, whip egg white until stiff. Fold into whipped cream. Stir in juice mixture a little at a time.
Pour in an ice cream maker and process according to manufacturer's instructions.

Orange-cranberry topping

Serves: 6

Preparation time: 10 minutes

Cooking time:15 minutes

This topping is excellent on hot biscuits or fresh bread. Refrigerated, it will keep for about one week.

Ingredients

2 medium pears or apples, peeled, cored, and sliced
1 1/2 cups fresh cranberries
1/2 cup orange juice
1 teaspoon orange zest
1/2 cup water
3/4 to 1 cup organic or raw sugar
1 to 2 tablespoons Brandy (optional)

preparation

In a medium saucepan combine pears or apples, cranberries, orange juice, zest, and water. Bring to a boil and simmer for about 5 minutes or until fruit is tender.
Purée in a blender until smooth. Return to pan and add sugar and brandy, if desired.
Cook on medium-low, stirring frequently, until very thick.
Once the "topping" begins to thicken, stir constantly so mixture doesn't burn. Cool before serving.

Palmiers

Serves: 8

Preparation time: 15 minutes

Cooking time:20 minutes

Also known as Pig's ears or elephant ears (over-sized palmiers).

Ingredients

1 pound puff pastry dough (2 rectangle sheets)
1 tablespoon soft butter
1/2 cup superfine sugar

preparation

Thaw the puff pastry if frozen. Roll one sheet of dough on a lightly floured work surface to 1/4-inch thick. Spread butter over surface of pastry.
Sprinkle with one half of the sugar. Roll second pastry sheet to the same size as first. Place on top of first. Sprinkle remaining sugar over whole surface.
Fold as sketched bringing the ends to within 3/4 inch of each other. Repeat this folding as shown.
Slice into 1/4-inch- thick "palm leaves". Put leaves on an ungreased baking sheet. Bake in a preheated 375 degree oven for 15 minutes. Turn cookies over with a spatula.
Continue baking until golden brown. Transfer palmiers on a rack to cool. Store in an airtight container.

Pamplemousse pie

Serves: 6

Preparation time: 40 minutes

Ingredients

1 9-inch Graham cracker crumb crust, baked
2 red ruby grapefruit
1 cup grapefruit juice
1 envelop unflavored gelatin
2 egg whites
1/2 cup sugar
8 ounces cream cheese
3/4 cup sour cream

preparation

Peel one grapefruit, cutting away all rind. Remove sections; set aside for garnish.
In a saucepan, soften gelatin in one half of the juice. Dissolve over low heat. Set aside. Pour remaining juice in a blender. Add one half of the sugar, sour cream and cream cheese. Beat until smooth. Blend in the gelatin. Chill until slightly thickened.
Beat egg whites until stiff and gradually add the remaining sugar. Fold into gelatin mixture.
Pour into crust. Chill and garnish with grapefruit sections.

Pate sablée

Serves: 8

Preparation time: 10 minutes

Cooking time:30 minutes

The French often use this classic crust for tarts. The Pâte Sablée is rich and crumbly, (Sablé is the French word for sandy).
If the dough feels too firm when you're ready to roll it out, let it stand at room temperature for a few minutes. If, on the other hand, the dough becomes soft and sticky while rolling, don't hesitate to re-chill it until it becomes easier to work with. Better to rechill than to add too much flour, which will damage the delicate, crisp texture of the dough.
Bake the tart shell in a 9- to 9 ½-inch tart pan with a removable bottom and fluted sides about 1 to 1 1/8 inches high.

Ingredients

8 ounces (2 sticks) unsalted butter, softened
3/4 cup confectioners' sugar
4 teaspoons pure vanilla extract
2 cups all purpose flour
1 teaspoon salt

preparation

1. Put butter and sugar in the bowl of an electric mixer fitted with the flat paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes; mix in vanilla. Add the flour and the salt, and mix on medium-low speed until just combined and crumbly, about 15 seconds (do not overmix).
Pat the dough into a disk, and wrap in plastic. Refrigerate for at least 1 hour and up to 2 days, or freeze up to 1 month.

2. Unwrap dough; lightly flour large sheet of parchment paper or plastic wrap and place dough in center. Roll out dough and line tart pan. Freeze dough 30 minutes.
3. Meanwhile, adjust one oven rack to upper-middle position and other rack to lower-middle position; heat oven to 375 degrees. Place chilled tart shell on cookie sheet; press 12-inch square of foil inside tart shell and fill with metal or ceramic pie weights.
Bake on lower rack 30 minutes, rotating halfway through baking time. Carefully remove foil and weights by gathering edges of foil and pulling up and out.
Transfer cookie sheet with tart shell to upper rack and continue to bake until shell is golden brown, about 5 minutes longer.
Use this tart shell for fruit tarts, and pies that do not require baking as the shell is already cooked.

Pâte sucrée

Serves: 8

Preparation time: 10 minutes

Cooking time:30 minutes

The French often use this classic crust for tarts. The sweet pastry pie crust known as Pâte Sucrée is light and crisp. If the dough feels too firm when you're ready to roll it out, let it stand at room temperature for a few minutes. If, on the other hand, the dough becomes soft and sticky while rolling, don't hesitate to rechill it until it becomes easier to work with. Better to rechill than to add too much flour, which will damage the delicate, crisp texture of the dough.
Bake the tart shell in a 9- to 9 ½-inch tart pan with a removable bottom and fluted sides about 1 to 1 1/8 inches high.

Ingredients

1 large egg yolk
1 tablespoon cold cream
1/2 teaspoon vanilla extract
1 tablespoon unbleached all-purpose flour for dusting
1/4 cup sugar
1/4 teaspoon table salt
4 ounces, 1 stick cold unsalted butter cut into small pieces
1 1/4 cups unbleached all-purpose flour

preparation

1. Whisk together yolk, cream, and vanilla in small bowl; set aside. Pulse to combine 1 1/4 cups flour, sugar, and salt in bowl of food processor fitted with steel blade. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resembles coarse meal, about fifteen 1-second pulses. With machine running, add egg mixture and process until dough just comes together, about 25 seconds. Turn dough onto sheet of plastic wrap and press into 6-inch disk. Wrap in plastic and refrigerate at least 2 hours, or freeze up to 1 month.
2. Unwrap dough; lightly flour large sheet of parchment paper or plastic wrap and place dough in center. Roll out dough and line tart pan. Freeze dough 30 minutes.
3. Meanwhile, adjust one oven rack to upper-middle position and other rack to lower-middle position; heat oven to 375 degrees. Place chilled tart shell on cookie sheet; press 12-inch square of foil inside tart shell and fill with metal or ceramic pie weights. Bake on lower rack 30 minutes, rotating halfway through baking time. Carefully remove foil and weights by gathering edges of foil and pulling up and out. Transfer cookie sheet with tart shell to upper rack and continue to bake until shell is golden brown, about 5 minutes longer.
Use this tart shell for fruit tarts, and pies that do not require baking as the shell is already cooked.

Peach cobbler #2

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

"Cobble up" means to put together in a hurry.

Ingredients

1/2 cup sugar
1 teaspoon cornstarch
1/4 teaspoon cinnamon
4 cups sliced fresh peaches, peeled
1 teaspoon lemon juice

For biscuit topping:
1 cup flour
1 teaspoon sugar
3 teaspoons baking powder
1/2 cup shortening
1/2 cup milk

preparation

Prehet oven at 400 degrees.
Blend sugar, cornstarch, and cinnamon in a medium saucepan. Stir in peaches and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Pour into ungreased 2-quart casserole. Keep fruit mixer hot in oven while preparing biscuit topping.
For biscuit topping:
Combine in a bowl, flour, sugar, and baking powder. Add shortening and milk. Cut through 6 times; mix until dough forms a ball. Drop dough by 6 spoonfuls onto hot fruit.
Bake 25 to 30 minutes or until biscuit topping is golden brown. Serve warm with cream or ice cream.

Peach crisp

Serves: 6

Preparation time:20 minutes

Cooking time:30 minutes

Ingredients

Filling Ingredients
3 lbs ripe but firm peaches (6-7), peeled, pitted, and sliced into 3/4″ wedges.
1/3 cup granulated sugar
1 1/4 teaspoons cornstarch
1 tablespoon fresh lemon juice
Pinch salt
pinch of cinnamon
pinch of ground nutmeg
Crumb Topping
1 1/2 cups old fashioned oats
1/2 cup brown sugar
1/4 cup flour
6 tablespoons cold butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Serve with vanilla or peach ice cream

preparation

Preheat oven to 350 F.
For peach filling, gently combine peaches and sugar in a large bowl and let stand for 30 minutes, tossing occasionally. Drain peaches in a colander set over a large bowl, reserving the peach juices. Whisk 1/4 cup of the drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl. (Save the rest of the excess peach juice in a smoothie or reduce over medium heat until concentrated and serve with the peach crisp )
Toss juice mixture with peaches and transfer to an 8 or 9 inch square pan that’s been buttered or sprayed with cooking spray.
For topping, combine oats, brown sugar, flour, nutmeg, and cinnamon and either grate the cold butter with a large-hole cheese grater, or cut it into small cubes and use your fingers to crumble the mixture together. Sprinkle topping evenly over pan.
Bake for about 30 minutes. The topping should look golden brown, crisp, and bubbly around the corners. Let cool to lukewarm before serving. Spoon over ice cream.

Peach ice cream

Serves: 6

Preparation time: 1 hour

Cooking time:10 minutes

Ingredients

1 cup milk
1 cup sugar
2 teaspoons flour
2 cups peach puree
2 teaspoons lemon juice
1 cup whipping cream

preparation

In a medium saucepan, combine the milk, sugar and flour. Whisk over medium heat until thick.
Transfer to a mixing bowl. Add the peach puree and lemon juice. Whip the cream until stiff.
Fold cream into the ice cream mixture. Freeze in an ice cream maker until creamy.

Peach melba

Serves: 4

Preparation time: 30 minutes

Cooking time:15 minutes

The Peach Melba was created in London between 1892 and 1896 by chef Auguste Escoffier, who dedicated it to Nelly Melba, a famous singer. The recipe did not include Chantilly.

Ingredients

4 ripe peaches
1 whole vanilla bean
1 cup plus 4 tsp. sugar
1 pint vanilla ice cream, softened
1 cup raspberries
1⁄2 tsp. fresh lemon juice

preparation

Bring a large pot of water to a simmer over high heat. Lower peaches into simmering water and blanch just long enough to loosen their skins, about 1 minute. Transfer peaches with a slotted spoon to a bowl of ice water to cool, then peel, halve lengthwise, and discard pits. Put peach halves and vanilla bean into a wide dish and sprinkle with 1 cup of the sugar. Cover with plastic wrap and set aside until peach juices run and most of the sugar dissolves, about 1 hour.

Bring 3 cups water to a boil in a medium pot over high heat. Add peaches and the sugary juices and vanilla bean, reduce heat to medium, and poach, gently stirring occasionally, until peaches are just soft when pierced, 8–12 minutes. Remove pot from heat, partially cover, and set aside until peaches are cool, 1–2 hours. Transfer pot to the refrigerator until peaches are thoroughly chilled, 2–3 hours.

Meanwhile, divide ice cream between 4 wide dessert dishes, making a smooth, even layer in bottom of each dish; transfer to freezer until ice cream is solid. Purée raspberries in a blender, then strain through a sieve into a bowl, pressing purée through with a rubber spatula; discard seeds. Add the remaining 4 tsp. sugar and lemon juice to purée, stirring until sugar dissolves.

To serve, arrange 2 peach halves, pit side down, in each dish top of ice cream (save poaching liquid for another use). Spoon some of the raspberry sauce over peaches. Allow ice cream to soften slightly before serving.

Peanut butter and mint chocolate chips

Serves: 12

Preparation time:10 minutes

Cooking time:12 minutes

Ingredients

1 cup crunchy peanut butter
1/2 cup shortening
3/4 cup brown sugar
3/4 cup white sugar
2 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 cup mint chocolate chips

preparation

Preheat oven to 350 degrees.
In the bowl of an electric mixer, cream peanut butter with shortening. Add sugars gradually, beating until light and fluffy. Add beaten eggs.
Gradually add the combined flour and baking soda and mix well. Stir in the mint chocolate chips.
Using tablespoonfuls of the dough place on a cookie sheet.
Flatten with a fork to form a round cookie about 2-inch round.
Bake for about 12 minutes or until golden brown.

Peanut butter coconut pudding

Serves: 8

Preparation time: 25 minutes

Cooking time:1 hour

Ingredients

1/2 cup peanut butter
1/2 cup sugar
1/2 cup soft butter
1 egg
1 cup milk
1/3 cup molasses
2 cups white flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon each cinnamon, nutmeg, and cloves
grated rind of 1 orange
3 1/2 ounces flaked coconut

preparation

In a bowl, mix peanut butter, sugar and butter. Stir in egg. Add milk and molasses. Stir in remaining ingredients. Grease and flour a 1 1/2 quart steamed pudding mold or soufflé mold. Fill with pudding mixture and cover loosely with a piece of greased foil. Preheat oven to 350 degrees. Place a pan of water into the oven. Place pudding into water and bake for 1 hour. Cool in pan for 5 minutes. Tap to loosen and invert onto serving platter. Serve warm with vanilla ice cream, whipped cream, hard sauce or custard sauce.

Pear and almond cream tart

Serves: 6

Preparation time: 40 minutes

Cooking time:50 minutes

Ingredients

pâte brisée:
1 cup all purpose flour
1/2 cup cake flour
1 egg
1 tablespoon water
3 tablespoons sugar
1 teaspoon vanilla extract
7 tablespoons unsalted butter, softened
1 egg, beaten for glazing the baked crust
3 pears, fresh poached in sugar, water, and vanilla or or 6 canned pear halves

Almond pastry cream:

1cup milk
2 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
3 tablespoons cornstarch
1/2 cup finely ground almonds
1 tablespoon kirsch
2 tablespoons unsalted butter

Apricot glaze:
1/2 cup apricot jam
1 tablespoon Kirsch

preparation

Preheat oven to 350 degrees. In a food processor, combine flour, egg, water, sugar, vanilla and butter. Process until dough forms a bowl. Cover and chill dough for 30 minutes.
Roll the dough 1/8-inch thick to fit an 8 inch fluted removable-bottomed tart pan.
Cover with parchment paper, fill the center with weights, and bake until the edges start to brown. Remove weights and paper. Brush bottom and sides with egg glaze.
Arrange pears over bottom of pie crust.

Almond pastry cream:
In a medium saucepan, bring the milk to a boil. Whip egg yolks, sugar and vanilla in a mixing bowl. Mix in cornstarch. Stir in the hot milk. Pour in a saucepan, and whisk over medium heat until thick and bubbly.
Transfer to a mixing bowl. Stir in the almond, kirsch and butter. Spoon mixture over pears and bake for 15 minutes. Cool on rack.
For glaze:
In a small saucepan, melt the apricot jam over low heat. Stir in the kirsch. Strain through a fine strainer and spoon over pie to glaze.

Pear cake with walnut streusel

Serves: 10

Preparation time: 30 minutes

Cooking time:1 hour

This homey cake is great as a casual dessert, coffee cake or after-school treat.
Source : Canadian Living Magazine

Ingredients

2 cups (500 mL) all-purpose flour
2-1/2 tsp (10 mL) baking powder
1/4 tsp (1 mL) ground cardamom or cinnamon
1/4 tsp (1 mL) salt
3 eggs
1 cup (250 mL) packed brown sugar
1/2 cup (125 mL) butter, melted
1/4 cup (60 mL) pear nectar

Pear Filling:
3 ripe pears, (about 1-1/4 lb/625 g)
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) all-purpose flour

Walnut Streusel:
1/2 cup (125 mL) all-purpose flour
1/3 cup (75 mL) packed brown sugar
1 Pinch salt
1/4 cup (60 mL) butter, cubed
1/2 cup (125 mL) coarsely chopped walnuts

preparation

Walnut Streusel: In bowl, stir together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until crumbly. Stir in walnuts. Set aside.

In separate bowl, whisk together flour, baking powder, cardamom and salt.
In large bowl, beat eggs with brown sugar until pale; beat in butter. Stir in flour mixture alternately with pear nectar, making 2 additions of flour mixture and 1 of pear nectar. Set aside.

Pear Filling: Peel, halve and core pears; thinly slice crosswise. In bowl, toss together pears, sugar and flour. Set aside.

Scrape half of the batter into parchment paper–lined 9-inch (2.5 L) square metal pan. Arrange pears over top. Dollop remaining batter over pears; spread evenly. Sprinkle with streusel.
Bake in centre of 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, 1 hour. Let cool on rack.

Pecan crescents

Serves: 12

Preparation time: 15 minutes

Cooking time:15 minutes

Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
2 teaspoons vanilla extract
1 cup finely chopped pecans or walnuts
1 3/4 cups all-purpose flour confectioner's sugar to coat

preparation

Preheat oven to 325 degrees.
Beat butter, sugar and vanilla in a large bowl with electric mixer until fluffy.
Add pecans and mix until blended. With mixer on low speed, gradually beat in flour just until blended.
Wrap dough and chill until firm enough to handle, at least 2 hours. Have cookie sheets ready.
Divide dough into 8 equal pieces. On lightly floured board, form each piece into a 1/2 -inch thick rope, then cut into 1 1/2 -inch lengths.
Taper ends. Then bend into crescent shapes. Place 1-inch apart on ungreased cookie sheets.
Bake 12-15 minutes until light golden and firm. While warm, roll in confectioners' sugar to coat.
Let cool on racks. Store tightly covered up to 3 weeks.

Peppermint meringues with chocolate filling

Serves: 10

Preparation time: 40 minutes

Cooking time:2 hours

You can make the meringue a week ahead and store in an airtight container in a cool, dry place (though not in the freezer or refrigerator). Any humidity or moisture will soften the meringue.

Ingredients

3 large egg whites
3/4 cup sugar
1/2 teaspoon pure peppermint extract
Red gel-paste food coloring
1 cup heavy cream
6 ounces good-quality semisweet chocolate, finely chopped

preparation

Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip (such as Ateco #22). Set aside.

Make meringues: Put egg whites and sugar and cream of tartar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
Transfer bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.
Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.

Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.

Meanwhile, make ganache: Heat cream in a small saucepan over medium-low heat until just simmering. Pour over chocolate in a small bowl. Let stand 5 minutes. Gently stir until smooth, about 5 minutes. Let ganache cool at room temperature, stirring every 5 to 10 minutes, until thick enough to hold its shape, about 45 minutes. (If ganache sets before using, reheat in a heatproof bowl set over a pan of simmering water; repeat the cooling process.)

Before serving or mailing, fill a pastry bag fitted with a small plain round tip with ganache. Pipe a small amount onto bottom of 1 meringue. Sandwich with another. Repeat with remaining ganache and meringues. Transfer to wire racks; let set 30 minutes.

perfect white cake

Serves: 8

Preparation time: 20 minutes

Cooking time:30 minutes

Recipe can be doubled.
Bring all your ingredients to room temperature or even a little warm (eggs, milk, butter, ) to ensure your batter does not break or curdle.
Use a scale to weigh your ingredients for accuracy.

Ingredients

4 oz (125g) unsalted butter room temp
7 oz (200g) sugar
3 large egg whites room temp
7 oz (200 g) All Purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 tsp almond extract
1/2 tsp vanilla extract
5 oz milk room temp
1 oz vegetable oil

preparation

Preheat your oven to 335ºF. Cover the bottom of one 8-inch round cake pan with parchment paper. Butter and flour bottom and sides of cake pan.
Combine milk, oil and extracts and set aside
Combine flour, baking powder and salt and set aside
Place butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in sugar and then mix on high until light and white (about 5 minutes).
Add the egg whites at room temperature one at a time to the butter mixture while mixing on low and let fully combine after each addition before adding the next.
Add in 1/3 of the dry ingredients to the egg/butter mixture and mix on low until just combined. Then add in 1/2 of the liquids, then dry, then liquids and the rest of the dry.
Mix until just combined.
Add batter into prepared cake pan and bake at 335º F for 25-35 minutes or until a toothpick comes out clean when inserted in the center.
Let cool ten minutes then turn out cake onto a cooling rack. Wrap warm and place into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of the cake and frost as desired. Chill cake.

Plum frangipane tart

Serves: 8

Preparation time: 40 minutes

Cooking time:1 hour 10 minutes

Ingredients

For pastry:
1 recipe Quick and easy pie crust

for frangipane:
3/4 cup toasted almond slivers
1/2 cup sugar
1/4 cup unsalted butter, softened
2 teaspoons flour
1 large egg
1 teaspoon Brandy
1 pound pitted plums

preparation

Pastry:
Preheat oven to 350 degrees. Roll the dough inch thick to fit an 8 inch fluted removable-bottom tart pan. Cover with parchment paper, fill the center with weights, and bake until the edges start to brown. Remove weights and paper. Bake crust for 15 minutes. Transfer to rack and cool.
For Frangipane:
Mix almonds in a food processor to obtain a powder. In a mixing bowl, beat 1/2 cup sugar and butter until smooth. Mix in almonds and flour. Add egg and brandy and blend well. Spread evenly in crust. Overlap plum slices atop filling, covering completely. Sprinkle plums with additional sugar.
Bake tart until filling is brown and set and plums are tender, about 50 minutes. Cool on rack at least 15 minutes. Serve tart with sweetened whipped cream.

Plum pudding

Serves: 12

Preparation time: 25 minutes

Cooking time:4 hours

Ingredients

3 cups bread crumbs
1/2 cup sugar
1 cup currants
1/2 cup soft butter
1 cup raisins
1 egg, beaten
pinch of salt
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 cup milk
1/2 teaspoon baking soda
1/2 cup extra-strength coffee

preparation

Combine bread crumbs, sugar and currants. Add softened butter and blend well into mixture. Add raisins, egg, salt, cloves, and cinnamon. Dissolve baking soda in milk. Gradually pour milk and coffee into mixture and blend until most and the liquid has been absorbed. Spoon mixture into a greased 1-quart. pudding basin or a mold. Cover with cheese cloth and foil and steam in a double boiler for 4 hours, adding more boiling water as necessary. To serve, turn pudding on a platter. Heat brandy in a small saucepan. Pour over pudding to table flaming. Top with hard sauce or lemon sauce.

Hard sauce for pudding:
1 cup soft butter
1 cup confectioners' sugar
1/4 cup brandy nutmeg

Cream butter and sugar well. Gradually add the brandy and beat until fluffy. Add the nutmeg. Serve chilled or at room temperature.

Plum raspberry sorbet

Serves: 8

Preparation time:1 hour

Cooking time:5 minutes

Ingredients

3/4 cup sugar
2/3 cup water
1 1/4 pounds pitted plums
1 cup raspberries
1 tablespoon lemon juice

preparation

Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat to high; boil syrup 1 minute. Chill until cold, about 1 hour.
Puree plums and raspberries in food processor. Strain puree through fine sieve into medium bowl. Add syrup, lemon juice to taste and salt and blend well.
Process in ice cream machine according to manufacturers instructions. Spoon sorbet into covered container and freeze. (can be prepared 2 days ahead.) Scoop sorbet into bowls.
Garnish with plums, raspberries and mint.

Poached pears in red wine

Serves: 6

Preparation time:20 minutes

Cooking time:30 minutes

Ingredients

6 ripe pears
2 cups red wine
1/2 cup sugar
1 lemon
1 stick cinnamon
3 whole cloves
1 teaspoon vanilla extract

preparation

Peel and core the pears. Cut them into quarters.
Place the pears in a saucepan and add the wine and sugar. Peel the lemon and cut the peel into very fine julienne strips. Reserve the lemon for another use.
Add the peel to the saucepan with cinnamon, cloves, and vanilla. Bring to the boil and simmer for 5 to 10 minutes, or until pears are tender.
Transfer the pears and the lemon peel to a serving dish.
Bring the liquid in the saucepan to the boil.
Reduce to half or until liquid becomes syrupy. Pour the sauce over the pears.
Let cool and chill.

Poached pears with spiced caramel sauce

Serves: 6

Preparation time: 30 minutes

Cooking time:25 minutes

Ingredients

For poached pears:
4 juice oranges
1 lemon, halved
8 cups water
2 cups sugar
6 firm-ripe Anjou pears

For caramel:
1/2 cup sugar
1/4 cup packed light brown sugar
1 1/2 cups heavy cream
1 whole clove
5 cardamon pods
1/4 teaspoon fennel seeds
1/4 teaspoon black peppercorns
2 (3-inch) cinnamon sticks
3 tablespoons chopped toasted almonds or hazelnuts

preparation

Poach pears:
Remove zest of orange in strips with a vegetable peeler and cut away any white pith from strips. Squeeze juice from oranges and lemon into a 6-quart pot and add lemon halves, water, sugar, and zest.
Peel pears, leaving stems attached, and add to pot. Simmer pears until just tender, and cool in liquid. (Poached pears will continue to cook a bit as they cool).
Make caramel:
Put sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork until a deep golden caramel.
Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamon pods, fennel, peppercorns, and cinnamon sticks. Simmer, stirring until caramel is dissolved and sauce is reduced to about 1 1/2 cups, about 10 minutes.
Pour sauce through a sieve and cool to just warm. Assemble dessert: Drain pears and pat dry, then transfer to plates. Serve drizzled with sauce and sprinkled with chopped nuts.

Pogne de romans

Serves: 14

Preparation time: 2 hours 30 minutes

Cooking time:40 minutes

The uncommon ingredient in the Romans loaf, is orange flower water, a distillation of the blossom of the bitter orange tree.

Ingredients

For Starter:
2 teaspoons dry yeast
1/2 cup warm water (105-115 degrees F.)
1 cup flour

For dough:
6 cups flour
6 eggs, at room temperature
1/4 cup rum or brandy
1 cup sugar
2 teaspoons water
2 teaspoons salt
1/4 cup orange flower water (0r 4 teaspoons orange extract)
8 ounces soft butter

glaze:
1 egg
1 teaspoon milk

preparation

Cut two 16 inch round parchment paper disks to fit under each pogne. Butter each disk. Place on baking sheet. In a small bowl, dissolve yeast in water.
Stir in flour to make a soft dough. Let dough rise in covered bowl at room temperature (70-75 F) to double in bulk. On a working surface, form a well with 1 1/2 cups flour. Break 4 eggs in center. Bring the flour and eggs together to form a mass.
Turn dough to the bowl of an electric mixer. Beat 2 to 3 minutes at medium speed.
Batter will be smooth and light golden yellow. Add, rum or brandy, sugar and 2 teaspoons water. salt and orange flower water and stir in.
Gradually add butter while mixing. When all the butter has been stirred in, add remaining eggs and blend well at medium speed. Knead the rest of flour, one cup at the time until dough is soft and elastic. Form dough into a ball. Return to the large bowl. Cover with plastic.
When the starter has developed, it is added to the larger ball of yellow dough. Place the yellow dough on the working surface and flatten. Spread the starter dough over it. Fold over the yellow dough to envelop the starter dough.
Work and knead together to form a smooth dough with no streaks of color remaining. Place dough in a clean bowl, cover with plastic wrap, and leave at room temperature until nearly doubled in volume. Turn dough onto work surface.
Divide into 2 pieces. Form each into a ball. Flatten the ball so the pogne is about 8 inches in diameter.
Press a thumb down in the center. With the fingers, open a hole about 4 inches across. Place pogne on the prepared paper disk on baking sheet. Repeat for second piece. Cover with wax paper and let rise at room temperature free of draft for about 21/2 hours. Brush with glaze. With a razor blade, make 3 connecting cuts on top of each pogne to form a triangle.
Bake at 350 degrees until crust is a deep glistening brown.

Pork spareribs

Serves: 4

Preparation time: 20 minutes

Cooking time:1 hour 30 minutes

Ingredients

4 pounds pork spareribs
1 large onion, chopped
1 teaspoon minced garlic
1 tablespoon vegetable oil
2 cups ketchup
2 tablespoons Worcestershire sauce
1 cup chili sauce
1/2 cup hot chili sauce
1/2 cup red wine vinegar
2 tablespoons brown sugar

preparation

Cut spare ribs into small portions. Place in a large pot of cold water. Boil over medium heat for about 40 minutes or until meat is tender. In a medium saucepan, heat oil. Add onion and garlic. Stir until lightly brown. Add remaining ingredients.
Simmer sauce for 15 minutes.
Drain spareribs. Wash and line in a baking tray lined with foil. Arrange ribs over foil.
Spoon half of sauce over ribs. Bake at 400 degrees for 30 minutes. Turn ribs, brush with remaining sauce.
Continue baking at 350 degrees.
Serve with fried rice or small oven browned red potatoes.

Praline lace cookies

Serves: 12

Preparation time: 35 minutes

Cooking time:10 minutes

These delicate cookies are great by themselves with a nice cup of tea or coffee. And can be shaped into cups while they are still hot and pliable and filled with fruit, mousses, etc.

Ingredients

1/2 cup plus 2 tablespoons finely chopped pecans
1/4 cup all-purpose flour
2 ounces (1/2 stick) unsalted butter, softened
1/4 cup packed dark brown sugar
1/4 cup light corn syrup

preparation

In a small bowl, combine the pecans and flour. In a small saucepan, combine the butter, sugar, and corn syrup. Bring to a boil.
Remove from heat and stir the dry ingredients into a pan. Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.

With moistened hands, roll the dough into various size balls, depending on whether you're making cookies, cups or coronets (see below). Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit.
Bake about 12 minutes, or until the active bubbling subsides.
Place the baking sheet on rack and let cool until the cookies are firm enough to lift with a flexible metal spatula.

Prune ice cream with armagnac

Serves: 6

Preparation time: 1 hour

Cooking time:15 minutes

Ingredients

2 cups water
2 tablespoons dry black tea
2 cups pitted prunes
3/4 cup Armagnac

Vanilla Custard Sauce
7 large egg yolks
2/3 cup sugar
pinch salt
1 teaspoon vanilla extract
2 cups hot milk

preparation

Pour boiling water over tea and infuse for 5 minutes. Strain tea over the prunes, cover and soak for 1 hour. Drain the prunes, pack in a jar and pour Armagnac over to cover. Cover tightly and macerate for 3 hours or up to a 1 week.

In mixing bowl, mix the egg yolks and sugar with a wire whisk until lemon colored. Add the salt and vanilla and blend well.
In a saucepan, bring the milk to a boil. Gradually pour over egg mixture while whisking.
Transfer to a saucepan, and cook the mixture over medium heat, swirling it and constantly scraping the bottom and sides of the pan with a wooden spatula.
The custard is done when it coats the spatula evenly. The mixture must not boil. Pour the mixture through a fine strainer into a mixing bowl. Cool to room

For the ice cream:
Drain the prunes. Puree the fruit. Stir the puree into the cold custard and chill until very cold.
Pour the custard into an ice cream maker and follow manufacturer’s directions.

Prune kumquat sticky pudding with armagnac toffee sauce

Serves: 10

Preparation time: 40 minutes

Cooking time:1 hour 10 minutes

The rich flavors in this moist cake intensify with a little bit of age. Though the Armagnac toffee sauce and Armagnac ice cream make festive partners, leftover cake is excellent served plain with tea or coffee.

Ingredients

1 3/4 cups packed pitted prunes (about 14 ounces)
1/2 cup Armagnac
1 1/4 cups water
6 kumquats
1 1/2 cups granulated sugar
3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon ground allspice
3/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups packed light brown sugar
4 large eggs
1 teaspoon vanilla
Garnish: kumquats (preferably with leaves)

Accompaniments:
Armagnac toffee sauce
Armagnac ice cream

preparation

Preheat oven to 350°F and generously butter an 11-cup Kugelhopf pan or 11-cup bundt pan.
Halve prunes and in a small saucepan simmer with Armagnac and 3/4 cup water, uncovered, 5 minutes. With a slotted spoon transfer prunes to a shallow dish to cool. Boil Armagnac mixture until reduced to about 1/2 cup and add to prunes.
Halve kumquats lengthwise and thinly slice crosswise. In a small saucepan bring remaining 1/2 cup water with 1/4 cup granulated sugar to a simmer, stirring until sugar is dissolved. Add kumquats and simmer 10 minutes. In a fine sieve drain kumquats and add to prunes.
Into a bowl sift together flour, baking soda, ginger, allspice, and salt. Resift mixture into another bowl.
In a large bowl with an electric mixer beat together butter, remaining 1 1/4 cups granulated sugar, and brown sugar until light and fluffy. Add eggs 1 at a time, beating well after each addition, and beat in vanilla. Add flour mixture and prune mixture alternately in batches, beginning and ending with flour mixture and beating until just combined.
Spoon batter into pan (pan will be almost full) and bake in middle of oven 1 hour and 10 minutes, or until a tester comes out clean. Cool cake in pan on a rack 10 minutes and turn out onto rack to cool completely. Cake keeps, wrapped in plastic wrap, at room temperature 1 week.
Garnish cake with kumquats and serve with warm toffee sauce and Armagnac ice cream

Prune soufflés

Serves: 6

Preparation time: 30 minutes

Cooking time:15 minutes

Ingredients

6-6 ounce soufflé molds
1 teaspoon sugar
1 teaspoon soft butter
1 cup pitted prunes
1 cup water
1 teaspoon Brandy (optional)
1 teaspoon grated lemon rind
1/2 cup chopped walnuts, or pecans
4 egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar

preparation

Preheat oven to 375 degrees . Butter the inside of the small soufflé molds. Coat with sugar. Do not touch the inside. In a medium pot, stew the prunes in water, Brandy (optional), and lemon rind until the moisture is evaporated by half. Purée the prunes in a food processor. Transfer to a medium mixing bowl. Mix in the chopped nuts. Set aside to cool at room temperature. (can be prepared 2 hours in advance up to this point.)
In an electric mixing bowl, whip the egg whites with the cream of tartar. When they reach a soft peaks, gradually add the sugar, and continue beating until the whites are firm and fluffy.
Fold the egg whites into the prune mixture . Fill the mold with the soufflé mixture. Level the soufflé mixture with a spatula. Bake on a baking sheet for 12 to 15 minutes.
Note:
You may also us 1/2 prunes 1/2 dried apricots.
Also, soak prune in tea. Then Armagnac.

Pudding diplomate

Serves: 8

Preparation time: 40 minutes

Cooking time:1 hour

Ingredients

2 cups milk
3 eggs
1/2 cup sugar
3 ounces candied fruit, diced
1 teaspoon Kirsch
2 cups lady fingers, cut into cubes
1 recipe custard cream

preparation

Preheat oven to 325 degrees.
Bring milk to a boil. In a mixing bowl, whisk eggs and sugar. Pour milk over and stir to mix. Strain through a fine strainer.
In a small bowl, combine candied fruit and kirsch. Let stand for a few minutes. Line the bottom of a charlotte mold with wax paper. Cover with candied fruit. Add lady fingers to mold to fill. Pour custard over lady fingers. Bake in waterbath for 1 hour.
Cool completely. Unmold on serving deep dish. Spoon custard cream around dish. Serve remaining custard cream with dessert.

Pumpkin cheesecake

Serves: 10

Preparation time: 20 minutes

Cooking time:55 minutes

Ingredients

Crust:
3/4 cup Graham cracker crumbs
1/2 cup pecans, ground
1/4 cup brown sugar
1 tablespoon butter, melted

Filling:
3 8-ounce cream cheese, softened
1/2 cup light brown sugar
1/2 cup sugar
3 eggs
1 1/2 cups pumpkin, canned
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoons ginger
2 teaspoon milk
1 teaspoon cornstarch
1 teaspoon bourbon
Garnish:
Whipped cream pecan halves

preparation

Preheat oven to 350 degrees.
Crust:
Combine the crust ingredients. Press firmly onto greased 9 inch spring form pan. Chill.
Filling:
Beat cream cheese with sugars until smooth. Beat in eggs one at the time.
Stir in pumpkin, spices, milk, cornstarch, and bourbon until thoroughly combined. Pour into pan.
Bake 50 to 55 minutes, or until center of cake is just set. Remove cake from oven and run a knife around sides of pan. Chill.
Garnish cake with whipped cream and whole pecans.

Pumpkin pie-pumpkin-shaped

Serves: 10

Preparation time: 40 minutes

Cooking time:1 hour

Ingredients

Serves 8 to 10

1 recipe never fail pie crust

FILLING: 1 3/4 cups canned solid pumpkin
1/2 cup heavy cream
3 large eggs
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon grated nutmeg

Topping:
1 1/4 cups heavy cream
1/3 cup + 2 tablespoons superfine sugar
1 cup sour cream
1 tablespoon unflavored gelatin
1/4 cup cold water
4 large egg whites

preparation

Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch shallow pie pan.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin.
Freeze any leftover dough for future use. Preheat oven at 375 degrees. Line pie shell with foil and fill with pie weights or raw rice. Bake shell for 25 minutes. Remove weight or rice and foil, and bake shell until just pale golden. Reduce oven to 350 degrees.
Filling:
In a bowl, Whisk together all ingredients, and pour into pie shell. Bake pie for 1 hour, or until center is almost firm. Cool on rack and refrigerate.
Topping:
Whip the cream with 2 tablespoons. sugar until it holds stiff peaks. In a bowl, whisk sour cream.
In a small bowl, sprinkle gelatin over water to soften for 1 minute. Heat to dissolve. Stir into sour cream. Gradually fold whipped cream into sour cream mixture. Beat egg whites to soft peaks. Gradually add sugar and continue beating until whites hold stiff, slightly glossy peaks. Fold meringue into cream.
Mount topping on chilled pie into a smooth dome.
Make 8 even-spaced indented ridges with a church key can opener. Chill. Dust with cinnamon.
Insert cinnamon stick in center for stem.

Quick and easy pie crust

Preparation time: 5 minutes

Ingredients

1 1/2 cups All Purpose flour
1/2 cup (4 ounces) cold butter
1/4 cup cold water
1/4 cup powdered sugar (optional)

preparation

In a food processor, process all ingredients until dough clumps together. Roll out dough on a floured surface and transfer to 9 inch tart pan.

Raspberry crême brulée

Serves: 6

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

12 ounces frozen unsweetened raspberries, thawed, drained
3/4 cup sugar
2 teaspoons raspberry liqueur
5 egg yolks
2 cups whipping cream
1/4 teaspoon vanilla extract
5 tablespoons unsalted butter
1/3 cup firmly packed brown sugar

preparation

Gently toss berries with 1/4 cup sugar and liqueur.
Divide berries among six 3/4-cup broiler proof ramekins. Whisk egg yolks and remaining ½ cup sugar in heavy saucepan until pale and thick.
Add cream and vanilla. Stirring constantly, thicken over medium heat; do not boil.
Add butter and stir until melted. Spoon over berries.
Cover and refrigerate at least 4 hours.
Preheat broiler. Press sugar through sieve over custards. Broil until sugar begins to melt and caramelize. Chill 3 hours.

Raspberry squares

Serves: 8

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons icing sugar
1/2 cup butter, melted
1 egg, beaten
1 tablespoon milk
1/2 cup raspberry jam
1 egg
1 cup brown sugar
4 tablespoons melted butter
2 cups angel flake coconut

preparation

Preheat oven to 350 degrees.
In a large mixing bowl, mix flour, baking powder, sugar and butter. Beat in the egg and milk.
Spoon and press into a buttered 9-inch square pan. Bake for 10 minutes.
Spread raspberry jam over warm crust. In a medium mixing bow, beat the egg with brown sugar, melted butter. Stir in the coconut.
Spoon evenly over raspberry jam.
Bake for about 30 minutes or until lightly brown.

Raspberry-apricot pie with hazelnut streusel topping

Serves: 8

Preparation time: 20 minutes

Cooking time:45 minutes

Ingredients

Streusel Topping:
1/2 cup flour
1/2 cup hazelnuts
1/4 cup packed, golden brown sugar
1/4 cup sugar
1/4 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
Filling:
1 1/2 pounds ripe apricots, halved, pitted, each cut into 4 wedges
1 cup sugar
3 tablespoons flour
1/4 teaspoon ground allspice
1 1/2 pint basket raspberries
A recipe of Never-fail-pie-crust

preparation

For Streusel Topping:
Position rack in lowest third of oven and preheat to 400 degrees.
Combine first 5 ingredients in processor. Blend using on/off turns until nuts are coarsely chopped. Add butter and cut in using on/off turns until mixture begins to clump together. Transfer streusel to bowl and refrigerate.

For Filling:
Combine apricots, sugar, flour and allspice in large bowl; toss to blend. Let stand until dry ingredients are moistened, about 25 minutes. Carefully fold in raspberries.
Roll out pie-crust disk on lightly floured surface to 12 1/2-inch round.
Transfer crust to 9-inch diameter glass pie dish. Trim dough overhang under; crimp edges decoratively.
Spoon filling into crust.
Place pie on baking sheet. Bake until filling begins to bubble at edges, about 45 minutes.
Sprinkle streusel topping evenly over pie. Cover crust edges with foil to prevent overbrowning.
Bake until crust and topping are golden and filling is bubbly in center, about 50 minutes.
Cool pie on rack at least 2 hours.

Refrigerator blueberry muffins

Serves: 8

Preparation time: 15 minutes

Cooking time:25 minutes

Ingredients

1-1/2 cups fresh blueberries
2 cups sifted flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk

preparation

Night before:
Sift flour, baking powder and salt. Beat butter, sugar and vanilla at high speed until light and fluffy, scraping the sides occasionally. Beat for 4 minutes. On low speed beat in flour mixture in fourths, alternating with milk in thirds (begin and end with flour). Beat until smooth. Gently fold in blueberries just to combine. Fill each muffin cup 2/3 full.
Refrigerate overnight.
Next day:
Bake in a preheated oven at 350 degrees for 25 minutes. Remove to wire rack. Let cool or serve warm.

Rhubarb compote

Serves: 6

Preparation time: 15 minutes

Cooking time:15 minutes

Ingredients

1/2 cup sugar
1/2 cup fresh orange juice
6 strips orange peel
1 cinnamon stick
8 cups cut rhubarb

preparation

In a heavy non reactive saucepan, combine all ingredients. Bring to boil.
Lower heat and simmer 15 minutes or until tender.
Remove from heat, discard cinnamon stick and orange peel.
Serve at room temperature or chilled.

Rhubarb crisp

Serves: 8

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

6 cups rhubarb, diced
2/3 cup light brown sugar
2 tablespoons melted butter
3 tablespoons flour
1 teaspoon cinnamon

Topping:
1/2 flour
1 cup oat meal
1 cup light brown sugar
1/2 cup melted butter

preparation

Preheat oven to 400 degrees.
In a mixing bowl, combine rhubarb, brown sugar, butter, flour and cinnamon.
Spoon into a buttered medium casserole dish.

For topping:
Combine the topping ingredients in a bowl. Sprinkle evenly over rhubarb mixture.
Bake for 30 to 40 minutes. Test center to make sure rhubarb is cooked.

Rhubarb crumb bars

Serves: 8

Preparation time:25 minutes

Cooking time:1 hour

Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.
Recipe adapted from http://www.marthastewart.com/ using double the amount of rhubarb.

Ingredients

FOR THE STREUSEL
6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
1 cup all-purpose flour (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/4 teaspoon salt
FOR THE CAKE
1 pound rhubarb, cut into 1/2-inch pieces
1 tablespoon light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
2 large eggs
1/2 teaspoon pure vanilla extract

preparation

1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
2. Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
3. Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
4. Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.

Rhubarb ice cream

Serves: 8

Preparation time: 1 hour

Cooking time:30 minutes

Ingredients

1 pound rhubarb, cut into 1/2-inch pieces, about 3 1/2 cups
1 cup sugar
3 large egg yolks
2/3 cup whole milk
1 cup heavy cream

preparation

In a saucepan, combine rhubarb and 3/4 cup sugar. Cover and cook over low heat until rhubarb releases its juices, about 5 minutes. Uncover and cook over medium heat, stirring frequently until most of water evaporates and rhubarb has a soft jam like consistency, about 20 minutes. Transfer to a bowl.
Whisk egg yolks lightly. In a saucepan, combine milk and remaining 1/4 cup sugar. Bring to a boil. Gradually whisk milk mixture into yolks. Return to saucepan. Cook over low heat, stirring constantly, until thick enough to coat back of a spoon, about 10 minutes. Using a fine-meshed sieve, strain into a bowl.
Add rhubarb mixture and cream. Refrigerate for at least 2 hours or as long as overnight.
Freeze in an ice-cream maker to manufacturer's instructions. (Adapted from Williams-Sonoma Taste)

Rich vanilla ice cream

Serves: 6

Preparation time: 1 hour

Cooking time:10 minutes

Ingredients

5 egg yolks
3/4 cup granulated sugar
3 cups heavy cream
1 cup whole milk
1 tablespoon vanilla extract

preparation

Whisk egg yolks and sugar in a mixing bowl until creamy and white Heat cream and milk in heavy saucepan. Pour over egg yolk mixture and mix well. Stir in vanilla extract.
Pour mixture in saucepan. Heat slowly over low heat while stirring until mixture coats the back of a spoon, about 8 to 10 minutes. DO NOT LET BOIL. Cool completely in refrigerator.
Freeze according to manufacturers instructions.

Royal icing

Preparation time: 15 minutes

PERFECT FOR DECORATING COOKIES AND CAKES ! Easy to make and is shiny when it hardens. if the icing is too loose, just add a little more sugar. Also, it gets stiffer as it sits. Mix well before using.
The royal icing can also be made with powdered egg whites.

Ingredients

3 ounces pasteurized egg whites
1 teaspoon vanilla extract
4 cups confectioners' sugar

preparation

In large bowl of stand electric mixer combine the egg whites and vanilla and beat until frothy.
Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired.

For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days. Mix well before using.

Rum-broiled grapefruit

Serves: 4

Preparation time: 10 minutes

Cooking time:6 minutes

Ingredients

2 pink or red grapefruit, halved crosswise
1/4 cup dark rum
1/3 cup packed light brown sugar
2 tsp. ground cinnamon
1/8 tsp. ground cayenne
4 maraschino cherries, stemmed

preparation

Heat oven broiler. Trim the ends of grapefruit halves so they sit flat when upright; transfer to a baking sheet cut side up. Run a knife around edges and between segments of grapefruit to loosen them.
Brush 1 tbsp. rum over each half and sprinkle each with about 11/2 tbsp. sugar.
Dust with cinnamon and cayenne; place 1 cherry in the center of each grapefruit. Broil, rotating pan as needed, until bubbling and slightly caramelized, 5–6 minutes.

Russian Tea Cakes

Serves: 16

Preparation time:30 minutes

Cooking time:12 minutes

From a history perspective, the connection to Russia is unclear. It seems they may have originated in Europe as a popular snack with tea, hence “tea cake”, then they migrated to Mexico with European nuns where they became a popular wedding cookie. They are now also very popular in the U.S. at Christmas time
the cookies come in a variety of names:
Mexican Wedding< Cookies
wedding cookies
Mexican Cookies
Italian cookies
Pecan balls
Anginetti
Polvorones
Snowball Cookies
Pecan snowball Cookies
Noel Nut Balls

These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. A holiday favorite.
Toasted coconut can also be added to the dough.

Ingredients

1 cup butter softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped nuts (pecans, walnuts, macadiam)
1/4 teaspoon salt
Powdered sugar

preparation

Heat oven to 400ºF.
Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Saint-honoré

Serves: 10

Preparation time: 1 hour

Cooking time:40 minutes

Add and mix a tablespoon of instant vanilla powder to the cream before whipping. The cream will hold firm for some time.
Refrigerate extra salted caramel for later use, and a few extra pastry puffs.

Ingredients

For the Pastry base
1 sheet of puff pastry or a recipe of Pâte Sucrée
•
For the Pate a Choux
• 1/2 cup unsalted butter
• 1 cup water
• 1 tsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 eggs

For the Creme Patissiere (pastry cream)
• 1 cup milk
• 1/4 tsp vanilla bean paste, or 1/2 tsp vanilla extract
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 2 tbsp all-purpose flour
• 1 egg
• 1 egg yolk

For the Creme
Chantilly (whipped cream)
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/4 tsp vanilla extract

For the Salted Caramel
• 2/3 cup granulated sugar
• 1/3 cup heavy cream
• 1/2 tsp salt, or more to taste

preparation

CREAM PUFF DOUGH known as pâte á choux
For cream puff dough:
Preheat oven to 400°F. Heat water and butter to a rolling boil in a saucepan. Stir in flour all at once. Stir vigorously over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat. Beat eggs in thoroughly, one by one. Beat mixture until smooth.
The pastry base and pastry puffs
1. Cut out a 7" round from the puff pastry or Pâte Sucrée. Use a pan, plate pot lid - whatever you have that will help you cut out a 7" circle. Place this pastry circle on a baking sheet fitted with parchment paper or a silicone mat.
Spoon cream puff mixture into a pastry bag fitted with a plain tube and pipe a circle of cream puff dough around the edge of pastry.
Pipe a second circle inside and touching the first. Then pipe a 1-inch mound of the cream puff in the center of the base. Bake about 20 minutes until puffed, golden brown and dry. Let cool on rack.
On a second sheet pan, pipe the remaining cream puff dough into 1-inch mounds about 2 inches apart. Brush with egg glaze. Bake for 10 minutes at 425°F, then bake the pastry puffs for another 18 minutes at 375°F, until they're a deep golden color.
Create the Creme Patissiere
1. Meanwhile, heat the milk in a medium saucepan over medium-low heat. In a medium bowl, whisk the sugar, cornstarch, flour, egg, and egg yolk together.
2. Once the milk is hot and steam is beginning to rise from it, stir in the vanilla bean paste (if using extract, hold off for now). Then, pour half of the milk into the egg mixture, whisking the egg mixture vigorously as you do. Pour the rest of the milk in, and continue to whisk vigorously.
3. Transfer the entire batter back into the saucepan and whisk over medium heat. It will take about 5 minutes for the cream to thicken up into a pudding-like consistency. Just keep whisking the whole time.
4. Once the cream is starting to look like pudding, quickly remove the cream from the heat. If you're using vanilla extract, stir the extract in now. If there are any lumps in your cream, just whisk the cream really vigorously to smooth them out.
5. Transfer the cream to a clean bowl and cover the cream with a sheet of plastic wrap placed directly onto the cream (this will prevent a filmy layer from forming). Chill the pastry cream in the refrigerator.
Create the Creme Chantilly
1. In the bowl of a stand mixer, whisk the heavy cream on high speed until indentations begin to appear. Pour in the vanilla extract and powdered sugar, then whisk on high speed until a frosting-like consistency is formed.
Create the caramel
1. In a medium saucepan, add the sugar + 1/4 cup of water. Do NOT stir the two together. Simply place the saucepan over medium-high heat, and allow the mixture to come to a simmer. Watch the sugar-water bubble for approximately 7 to 8 minutes, watching it go from white-ish/clear to a dark amber color. Do NOT step away from the caramel as it can burn in a matter of seconds.
2. Once the caramel has reached a dark amber color and is JUST beginning to smoke, quickly remove the caramel from the heat. Carefully pour the heavy cream into the caramel (it will bubble), then stir to combine. Add the salt, and again stir to combine.
To assemble
1. Fit a pastry bag with a long, narrow filling tip. Fill the pastry bag with the creme patisserie and then pipe this into the pastry puffs. Flip the pastry puff upside down so that the flat side is facing you, then dip the top in the salted caramel. Gently give it a shake to pour off excess caramel, then carefully dip the bottom of the pastry puff in caramel too.
2. Place the pastry puff onto the pate a choux wall that you created on top of the puff pastry circle. The caramel will act like a glue. Continue until you've got a ring of pastry puffs.
3. Scoop the remaining creme patisserie onto the center of the puff pastry. Fill a new pastry bag fitted with whatever tip you like (plain, star, st. honore) with the creme chantilly, and pipe the creme on top of the pastry cream.
4. Stick one final pastry puff in the center of the dessert, then drizzle caramel all over. Refrigerate until ready to serve.
Notes
Refrigerate extra salted caramel for later use, and a few extra pastry puffs.

Salted butter caramel

Serves: 8

Preparation time:5 mintes

Cooking time:12 minutes

Variations: For a chocolate caramel cream, add a few squares of chocolate

Ingredients

120 g (4 oz) caster sugar (super fine sugar)
60 g (1/2 stick) semi-salted butter
20 cl (7 oz ) of liquid cream, whole (35%)

preparation

1. Heat the sugar alone in a stainless-steel saucepan over medium heat. Cook without stirring until it melts and caramelizes.
2. Gradually add the butter then the cream, mixing vigorously with a whisk to avoid lumps.
3. When the preparation is homogeneous, continue cooking for 5 minutes and remove from the heat. The caramel is still liquid but it will harden as it cools.
4. Pour into a small jam jar and let cool. Store in the refrigerator.

Variations: For a chocolate caramel cream, add a few squares of chocolate.

Scotch shortbread

Serves: 16

Preparation time: 30 minutes

Cooking time:15 minutes

Ingredients

1 pound salted butter, at room temperature
1 cup confectioners sugar
3 1/2 cups all- purpose flour

preparation

Preheat oven to 350 degrees.
In an electric mixer, beat butter and sugar until creamy.
Gradually add flour 1 cup at a time until thoroughly blended.
Roll out to about 1/2-inch thickness and cut into fingers.
Prick shortbread with a fork and sprinkle with a little extra sugar.
Bake in the oven for 12-15 minutes or until golden brown,
Cool, and serve.

Shamrock Four-Leaf clovers cookie

Serves: 10

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

Cookie ingredients:
1 cup Butter, softened
1 (3-ounce) package cream cheese, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
3 cups all-purpose flour

Glaze ingredients:
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla or almond extract, if desired
Food color, if desired
Decorator candies, sugars, etc., if desired

preparation

Combine all cookie ingredients except flour in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (3 to 4 minutes). Reduce speed to low; add flour. Beat until well mixed (2 to 3 minutes).
Divide dough in half; wrap each half in plastic food wrap. Refrigerate until firm (at least 2 hours).
Preheat oven to 375°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness.
Cut rolled dough with a shamrock cookie cutter. Place cookies 1 inch apart onto ungreased cookie sheets. Bake for 7 to 10 minutes or until edges are very lightly browned. Cool completely.
Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in small mixer bowl; beat at medium speed until powdered sugar is moistened (1 minute). Continue beating until mixture is smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired. Glaze cooled cookies. Add decorator candies, if desired. Let stand until glaze hardens (6 hours or overnight).

shortbread cookies with Nutella

Serves: 10

Preparation time: 15 minutes

Cooking time:20 minutes

The filling for the shorbread cookies may be other than Nutella and small pieces of chocolate, soft chopped dates, or chopped prunes.

Ingredients

1 1/2 cups (150 g) all purpose flour
1/2 cup (50g) cornstarch
1/2 teaspoon baking powder
4 oz (125g) unsalted butter, softened
1/4 teaspoon salt
1/2 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract

3 tablespoons Nutella or semi sweet chocolate bits
1/2 cup ground coconut flakes
1/3 cup melted seedless raspberry jam

preparation

Preheat oven to 350°F. Line two baking sheets with parchment paper.
Combine the flour, cornstarch, baking powder, salt, butter, sugar, egg and vanilla extract in the bowl of a food processor. Mix for a minute to form a ball. Transfer to a work surface to gather all the dough. Place in a covered bowl and refrigerate 30 minutes.
(You may also use a stand mixer fitted with the paddle attachment to accomplish the same results).
Divide the chilled dough into 20 equal pieces. Shape into balls. Make an indentation in each ball and spoon about 1 teaspoon of Nutella or chocolate bits inside. Close the dough over the filling, making sure dough is covering the filling on all sides, and pinch the top to seal the cookie. Roll to shape evenly into round or oval shapes.
Place cookies on cookie sheet. Bake for 18-20 minutes. Let cool on the pans. Brush cookies with jam and sprinkle with coconut.

Sicilian cannoli

Serves: 6

Preparation time:30 minutes

Cooking time:15 minutes

The recipe makes 30 to 32 wafers. Use 12 for this recipe and reserve the remaining in a closed container.

The cannoli are made using a pizelle maker.
A Pizzelle is a traditional Italian sugar cookie served plain or rolled into ice-cream cones or in this recipe into cannoli shells.

Ingredients

2 eggs
1 cup sugar
1/2 cup melted butter
1 cup milk
1 1/2 cups all-purpose flour
1 teaspoons vanilla Filling:
16 oz Mascarpone
1/3 cup whipping cream
1/2 powdered sugar, plus more for garnish
Garnish: chopped pistachio nuts

preparation

Beat eggs and sugar until light and creamy.
Stir in the remaining ingredients until smooth.
Preheat pizzelli maker.
Spoon 2 tablespoons of batter onto the center of the baking surface of the pizzelli maker. Close the cover. Bake for about a minute.
Cookies are baked when golden brown.
While wafer is hot, shape into cannoli shells. Store in an airtight container.
Filling:
Whip the chilled cream until stiff peaks form. Add the powdered sugar. Whisk the mascarpone and gently fold in the whipped cream.
Scoop filling into a piping bag fitted with a tip to fill each shell. Sprinkle chopped pistachios over each end of the filled cannoli and dust with powdered sugar.

Simple granola

Serves: 16

Preparation time:10 minutes

Cooking time:1 hour

Ingredients

1/2 cup brown sugar
1/2 cup honey
1/4 cup canola, vegetable, or even coconut oil
4 cups old fashioned oats
1/2 tsp cinnamon
1/4 tsp salt

preparation

1. Preheat oven to 250 degrees F.
2. Combine brown sugar, honey and canola oil in a small sauce pan over medium heat.
3. Cook, stirring often until sugar is dissolved.
4. Pour brown sugar mixture over oats and add cinnamon and salt. Stir until oats are evenly coated.
5. Spread granola mixture over a cookie sheet (sprayed with oil) and press mixture down.
6. Place in oven and bake for 1 hour, stirring every 15-20 minutes.
7. Remove from oven and allow to cool completely before breaking apart and into pieces.
8. Store in an air tight container.

Smoked salmon bagelettes

Serves: 10

Preparation time: 10 minutes

Ingredients

8 ounces cream cheese
4 ounces smoked salmon, boned and skinned
1 tablespoon chopped chives
10 miniature bagels
1 sprig fresh dill

preparation

In a food processor, blend the cheese, smoked salmon and chives into a creamy consistency.
Spoon into a pastry bag fitted with a star tip. Toast bagel halves. Pipe salmon mixture on bagels. Garnish with dill.

Snickerdoodles

Serves: 15

Preparation time: 40 minutes

Cooking time:10 minutes

Ingredients

1 1/2 cups sugar
1/2 cup butter, softened
1 teaspoons vanilla
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons sugar
2 teaspoons cinnamon

preparation

Preheat oven to 400 degrees.
In a large bowl, beat sugar and butter until light and fluffy. Add vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off.
Add flour, cream of tartar, baking soda, and salt; mix well. In small bowl, combine sugar and cinnamon.
Shape dough into 1-inch balls; roll balls in sugar-cinnamon mixture. Place 2 inches apart onto greased cookie sheets.
Bake for 8 to 10 minutes.
Immediately remove from cookie sheets.

Chocolate snickerdoodles
One-half cup unsweetened cocoa can be substituted for 1/2 cup of all purpose flour.
Bake at 400 degrees for 6 to 9 minutes.

Soft and chewy ginger molasses cookies

Preparation time:15 minutes

Cooking time:10 minutes

Ingredients

1½ cups butter, softened
1½ cups sugar, plus more for rolling
½ cup molasses
2 eggs
4 cups all-purpose flour
4 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
1 tsp. salt

preparation

Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats and set aside.
In a large bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt, and set aside.
In the bowl of a stand mixer, cream together butter and sugar until combined. Add in the molasses and eggs and mix until incorporated.
Slowly add in the flour mixture to the bowl of the stand mixer and mix until all is combined.
Fill a small bowl with about ¾ cup granulated sugar.
Using a medium-sized cookie scoop (or 1½ tbsp.), form dough into balls then gently roll them in the granulated sugar. Place onto baking sheets, about 2-inches apart. Repeat until all the cookie dough has been used up.
Bake for 10 minutes (they will still look soft and undercooked but they cook while they cool and you want them to stay soft and chewy so remove them!) then let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Store in an airtight container for up to 1 week.

Souffléed crêpes with cointreau

Serves: 8

Preparation time: 1 hour

Cooking time:12 minutes

Using a 7-inch bottom diameter nonstick pan to make the crêpes, and filling them with a pastry cream flavored with Cointreau, you get a superb dessert.

Ingredients

Crêpe batter
1 cup flour
2 eggs
1 egg yolk
2 cups milk
5 teaspoons butter, melted
grated orange zest of 1 orange

Pastry cream
2 cups milk
6 egg yolks
1 cup white sugar
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1/4 cup Cointreau
2 eggs, separated
6 egg whites
1/4 teaspoon cream of tartar
confectioner's sugar for dusting

preparation

Crêpe batter:
In a mixing bowl, whisk together the flour, eggs and milk until the batter is smooth. Stir in the cool melted butter and orange zest. Let the batter rest for 30 minutes.
Heat a 7-inch nonstick pan until a drop of water will sizzle on it. Then ladle in 2 ounces of the batter, tilting the pan to coat the bottom. Cook the crêpe until golden brown (check the color by lifting the edges of the crêpe with a metal spatula). Then flip it with the spatula and cook the other side. Transfer to a plate and set aside. Continue cooking the other crêpes. Stack the crêpes as they are made.
Pastry cream:
In a heavy-bottomed saucepan, bring the milk to a boil. In a mixing bowl, whisk the egg yolks and sugar until light and creamy. Add the flour, cornstarch and vanilla. Mix well. Pour the scalded milk over the egg yolk mixture, and whisk well to blend. Return the mixture to the saucepan. Bring to a boil, while whisking constantly. Reduce the heat and simmer 5 minutes, whisking to reach all parts of the pan.
Transfer the pastry cream to a mixing bowl. Mix in the vanilla extract and Cointreau. Cover with a film wrap to prevent a crust from forming. Let cool.
Preheat the oven to 350 degrees F. Beat the egg whites and the cream of tartar with an electric mixer until stiff peaks form.
Whisk 1/3 of the egg whites into the pastry cream mixture to loosen it; fold in the remaining egg whites.
Line 8 crêpes on a working surface. Divide and spoon the soufflé filling on one-half of the crêpes and fold the opposite side over.
Bake until the crêpes have risen and puffed, about 10 minutes. to serve, transfer the crêpes to individual hot plates. sift confectioner's sugar over each crêpe. Serve immediately.

Southern pecan pie

Serves: 8

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

1 pie crust
3 eggs
1/2 cup sugar
1 cup dark corn syrup
2 tablespoons melted butter
1/4 cup oat bran
1 cup pecans, chopped, (or pecan meal)
1 cup pecan halves

preparation

Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use.
Preheat oven to 350 degrees.
In a mixing bowl, mix the eggs with sugar and corn syrup. Stir in butter, oat bran and chopped pecan.
Pour prepared mixture in pie shell. Neatly arrange pecan halves on top of pie. Bake for 15 minutes.
Cover pie with foil to avoid browning pecans and continue baking 30 to 40 minutes.

Spanish olive oil tortas - tortas de aceite

Serves: 6

Preparation time:50 minutes

Cooking time:50 minutes

These Spanish olive oil tortas, or tortas de aceite, tastes just like the store-bought sweet olive oil tortas by Ines Rosales. Crisp. Crackly. And with just the right amount of sweet.
For best results, they should be rolled out to nearly translucent.

Ingredients

1 1/2 to 2 1/2 cups Italian 00 flour* or cake flour
1 teaspoon sea salt
2 teaspoons anise seeds
Scant 1/2 cup Spanish extra-virgin olive oil, plus more for the baking sheets
2/3 cup warm water
3 tablespoons raw sugar, plus extra for sprinkling
2 teaspoons instant yeast
Confectioners’ sugar, for dusting
All-purpose flour, for the work surface
1 large egg white, beaten

preparation

1. Preheat the oven to 420°F (215°C).
2. Mix 1 1/2 cups flour, salt, and anise seeds in a bowl. Set aside. Pour the olive oil into a measuring cup or another bowl with the water, then add the sugar and yeast and mix well. Set aside for a few minutes for the yeast to become frothy.
3. Make a well in the center of the flour mixture and slowly pour in the yeast mixture, using a fork to gradually mix in the flour. When everything starts to come together, use your hands to mix it into a lovely, smooth dough. If the dough is sticky as heck, add some or all of the remaining flour, a little at a time, until a smooth dough forms.
4. Lightly oil 2 large baking sheets, then dust them with confectioners’ sugar. Lightly flour a clean work surface and a rolling pin with all-purpose flour. Divide your dough into 12 equal-size pieces and shape each one into a ball, then roll out each ball until it’s almost translucent and about 5 inches in diameter. Place each torta on a baking sheet and lightly brush with some beaten egg white. Dust the biscuits lightly with confectioners’ sugar and then scatter a little raw sugar.
5. Bake for 6 to 8 minutes, or until golden and crisp. Watch the tortas closely as they can burn in seconds. Immediately transfer the tortas to wire racks to cool for as long as you can resist tucking in. The tortas sorta flake and crumble as you take a bite, and will then quickly dissolve into sweet nothingness within a matter of seconds. So lovely.
*00 FLOUR NOTE
Look for 00 flour at Italian delis and markets, specialty stores, and some grocery stores.

Spiced pumpkin bread

Serves: 16

Preparation time: 20 minutes

Cooking time:1 hour 10 minutes

Ingredients

3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)

preparation

Preheat oven to 350°F.
Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin.
Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes.
Transfer to racks and cool 10 minutes.
Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

Spicy poached peaches

Serves: 6

Preparation time: 30 minutes

Cooking time:30 minutes

Ingredients

3 cups water
1 1/2 cups granulated sugar
2 cinnamon sticks
8 slices peeled ginger, crushed slightly
6 slightly under ripe peaches
1 lemon, halved
Vanilla ice cream or whipped cream (optional)

preparation

Combine water, sugar, cinnamon and ginger in a large saucepan. Set over high heat and stir until sugar dissolves. When boiling, reduce heat. Simmer, uncovered, for 10 minutes.
Meanwhile, peel peaches, cut them in half and remove pits. Cut halves in half again. Rub peaches all over with cut lemon.
After sugar-ginger mixture has simmered for 10 minutes, add half of peaches. Reduce heat slightly and simmer gently until just tender, from 4 to 6 minutes.
Then remove with a slotted spoon. Add remaining peaches and repeat cooking as directed above.
When all peaches have been poached, remove ginger from poaching liquid and discard. Bring liquid back to a boil. Boil gently, uncovered, over medium-high heat until reduced to a thick amber syrup, about 10 minutes. Stir often near end of cooking. Remove cinnamon sticks.
Arrange peaches in bowls. Pour warm syrup over fruit. Serve immediately or cover and refrigerate. Just before serving reheat. Serve with ice cream or whipped cream.

Sriracha sauce

Serves: 20

Preparation time:one week

Cooking time:10 minutes

Ingredients

1 1/2 lbs red jalapeños (or serranos), stems snipped off, leaving green tops intact
6 cloves garlic, peeled
4 tablespoons light brown sugar
1 tablespoon Kosher salt
1 tablespoon fish Sauce
1/2 cup distilled white vinegar

preparation

Place peppers, garlic, sugar, and salt in bowl of a food processor fitting with steel blade. Pulse until chilies are very finely chopped, stopping to scrap sides of bowl as necessary. Transfer mixture to a clean jar, cover, and let sit at room temperature.
Check jar each day for fermentation, when little bubbles start forming at bottom of jar, about 3-5 days. Stir contents each day, continuing to let ferment until chilies are no longer rising in volume, an additional 2-3 days.
Transfer chilies to jar of a blender or food processor, add in white vinegar, Fish sauce and puree until completely smooth, 1-3 minutes. Transfer to a mesh strainer set atop of a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push trough as much pulp as possible, only seeded and larger pieces of chilies should remain in strainer.Use a food mill with the medium disc to make this easier.
Bring mixture to a boil, reduce heat, and simmer until sauce thickens and clings to a spoon, 5 or 10 minutes. Transfer to an airtight container and store in refrigerator for up to 6 months.

Strawberry daiquiri sorbet

Serves: 8

Preparation time: 1 hour

Cooking time:5 minutes

Ingredients

1 1/2 cups water
1 cup sugar
4 1-pint baskets strawberries, hulled, washed
1/4 cup dark rum
2 teaspoons fresh lime juice
2 teaspoons Triple sec or other orange liqueur

preparation

Heat water and sugar in a saucepan to dissolve.
Puree strawberries in a blender adding some of the sugar syrup.
Mix in rum, lime juice, and triple sec. Strain. Chill.
Freeze in an ice cream maker.

Strawberry delight

Serves: 8

Preparation time: 25 minutes

Cooking time:8 minutes

Ingredients

1 pound fresh strawberries
2 ounces sugar
2 teaspoons Grand Marnier
2 ounces sugar
1 teaspoon water
4 ounces lady fingers

For vanilla cream:
1/2 cup milk
1 teaspoon cornstarch
3 eggs
1 teaspoon vanilla pudding
2 ounces sugar
1 1/2 cups boiling milk

preparation

Clean strawberries. Remove stems and mix with 2 ounces of sugar. Refrigerate 1 hour.
Vanilla cream:
Mix 1/2 cup milk with cornstarch, and whisk in the eggs, vanilla pudding and sugar. Pour boiling milk over egg mixture, whisking vigorously for a while. Bring custard to a boil in a saucepan. Pour in a bowl to cool, and cover with plastic wrap.
Save 6 to 8 strawberries for garnish. Puree the rest, and strain. Mix the Grand Marnier with sugar and water.
Dip the lady fingers in syrup and set on a tray. Pour 1/2 of the vanilla cream in a glass serving bowl. Arrange 1/2 of the lady fingers on top upside down. Pour the strawberry puree over lady fingers.
Top with remaining lady fingers. Cover with remaining cream. Decorate with reserved strawberries. Chill before serving.

Strawberry linzertorte

Serves: 8

Preparation time: 40 minutes

Cooking time:1 hour

Ingredients

For filling:
1 orange
1 lemon
1 vanilla bean, split lengthwise
3 1-pint baskets strawberries, hulled, washed, halved
1 3/4 cups sugar
1 tablespoon chopped fresh ginger
1/8 teaspoon ground black pepper

For pastry:
2/3 cup+2 teaspoons sugar
1/2 cup hazelnuts, toasted
1/2 cup whole almonds, toasted
2 1/2 cups flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup unsalted butter, cut into pieces
1/4 cup whipping cream
3 large egg yolks
1 egg, beaten with
1 teaspoon cream

preparation

For a 9-inch tart pan with removable bottom.
Filling:
Remove peel and pith from oranges and lemon. Cut into 1/2-inch pieces, discarding seeds. Place in a large pot or Dutch oven. Scrape in seeds from vanilla bean; add bean. Add strawberries, sugar, chopped fresh ginger and pepper. Bring to a boil while stirring. Cook over medium heat until thick and reduced to 2 cups.
Transfer filling to a bowl. Cover and refrigerate. (can be made 3 days ahead).

Dough:
Preheat oven at 350 degrees. Process 2/3 cup sugar, hazelnuts and almonds in processor until ground. Add flour, cinnamon, ginger, salt and nutmeg, and blend. Add butter and process until mixture resembles coarse meal.
Beat 1/4 cup cream and egg yolks in a small bowl. Add to dough and process to form moist clumps. Turn out dough to work surface. Knead until smooth. Divide in 3 equal parts.
Flatten into disks. Wrap in plastic. Chill. (can be made a day ahead.)
Roll out one disk to 11-inch round. Transfer dough to tart pan. Press dough into place. Trim edges. Chill crust until firm.
Meanwhile, roll out another dough disk to 11-inch round. Cut 16 1/2-inch wide-strips. (Reserve remaining dough disk for another use.)
Spoon filling into crust.
Arrange 8 dough strips across filling, spacing evenly. Arrange 8 dough strips in opposite direction across filling, creating a lattice pattern.
Press dough strips at edges to seal strips to crust bottom. Trim strip ends. Brush glaze over lattice top. Sprinkle with 2 tablespoons sugar.
Bake torte until golden brown and very firm to touch, and filling begins to bubble, about 1 hour. Let cool in pan on rack for 20 minutes.
Gently push bottom of pan up, freeing torte from pan sides; let torte settle back into pan. Cool in pan on rack. (can be made 8 hours ahead.)

Strawberry napoleons with caramel sauce

Serves: 6

Preparation time: 35 minutes

Cooking time:40 minutes

Ingredients

For pastry cream:
4 egg yolks
1/2 cup sugar
1/4 cup flour
1 teaspoon vanilla extract
2 cups boiling milk

For caramel syrup:
1 1/3 cups water
1 cup sugar
2 teaspoons brandy
For pastry:
1/2 pound puff pastry sheet, thawed
1 large egg
1 teaspoon milk
2 tablespoons sugar
2 1-pint baskets strawberries, washed, hulled, sliced

preparation

Pastry cream:
Whisk yolks, sugar and flour, and vanilla in bowl. Add boiling milk while whisking continuously. Return to saucepan, and whisk over medium heat until thick and bubbly.
Transfer pastry cream to bowl, cover with plastic wrap directly onto surface of pastry. Chill. (can be made 2 days ahead.)
Syrup:
In a medium heavy saucepan, stir cup water and sugar. Heat over high heat until caramel forms, occasionally swirling the pan. Meanwhile, bring remaining 1 cup water to boil in a small saucepan. Remove caramel from heat. Mix in boiling water. Stir to dissolve caramel. Cool syrup.
Pastry:
Preheat oven to 400 degrees. Roll out puff pastry sheet on floured surface. Cut out nine 4-inch rounds. Arrange on a baking sheet. Pierce pastries several times with tines of fork. Chill 15 minutes.
Beat egg and milk to blend. Brush 6 pastries with egg wash; sprinkle with sugar. Bake pastries until puffed and golden. Transfer to rack and cool.
Cut each pastry in half horizontally. Reserve 6 sugar-coated tops.
Place 1 plain pastry round on each of six plates. Spread a tablespoon of pastry cream over. Top with sliced berries. Cover with second pastry. Repeat layering of pastry cream and berries. Top with reserved sugar-coated pastries.
Spoon caramel syrup around base of each napoleon.

Strawberry rhubarb crumble bars

Serves: 10

Preparation time: 30 minutes

Cooking time:45 minutes

To create the perfect balance of tart and sweet, rhubarb is most often paired with strawberries.

Ingredients

Crumble mixture
1 cup 3 plus tablespoons unsalted butter, chilled from the fridge
2 ½ cups (390 g) all-purpose flour
¾ cup (95 g) graham cracker crumbs
½ cup plus 2 tablespoons (62 g) large flake oats
½ cup (105 g) sugar
¾ cup (144 g) brown sugar, packed
1/8 teaspoon salt
Zest of one lemon
1 egg; 1 egg white
Filling
3 cups rhubarb sliced into 1-cm pieces
3 cups strawberries halved and then sliced
½ cup (105 g) sugar
2 teaspoons vanilla
1 tablespoon plus 2 teaspoons corn starch

preparation

Preheat oven to 375 and grease a 9 x 13 tray. Use a cheese grater to grate the butter onto a plate and then place the grated butter in the freezer while you mix the rest of the ingredients. This works best with butter from the fridge, not room temperature or frozen butter.
In a large bowl stir together the flour, graham cracker crumbs, ½ cup oats (do not add the 2 tablespoons yet), brown sugar, white sugar, lemon zest, and salt. Add the egg and egg white and mix them into the dry ingredients with a fork.
Get the grated butter from the freezer and add it to the crumble mixture. Use your hands to rub the butter into the flour until it resembles crumbs the size of peas. Remove two cups of the crumble mixture to use as the topping and stir the 2 tablespoons of oats into this mixture.
Press the remaining crumble mixture into the greased pan into an even layer.
In a different bowl stir together the chopped rhubarb, strawberries, sugar, vanilla and corn starch. Spread on top of the layer of pressed crumble. Top with the reserved two cups of crumble mixture.
Bake for 45 to 50 minutes until the top is golden and the filling is bubbling. Allow to cool completely before cutting into bars. While warm, the rhubarb flavor is a lot sharper and sour, it mellows and sweetens as it cools. These bars are excellent leftover. Cover with plastic wrap loosely to avoid soggy topping.

Strawberry-blueberry jam

Serves: 18

Preparation time: 10 minutes

Cooking time:20 minutes

Ingredients

3 cups strawberries
3 cups fresh blueberries
3 cups sugar
1-1/2 cups light corn syrup
1/3 cup lemon juice

preparation

Wash and crush strawberries and blueberries. Place berries, sugar, corn syrup and lemon juice in a large saucepan and bring to a full rolling boil over high heat. Stir constantly.
Reduce heat and stir frequently.
Simmer for about 15 minutes. Remove from heat and skim. Pour into hot 1/2 pint jars. Seal and process in boiling water bath for 5 minutes.

Strawberry-orange sherbet

Serves: 8

Preparation time: 1 hour

Cooking time:5 minutes

Ingredients

2 pints strawberries, cleaned and hulled
2 1/4 cups fresh orange juice
1 teaspoon unflavored gelatin powder
3/4 cup sugar

preparation

Puree 1/2 of the strawberries. Strain. Combine with orange juice. In a small bowl, mix gelatin with 2 tablespoons orange-strawberry juice. Stir to dissolve, and let soften for 5 minutes. Warm gelatin over low heat. Stir into orange-strawberry juice. Add sugar, and stir to dissolve.
Freeze in ice cream maker.
Slice remaining strawberries. Sprinkle with sugar if needed. Scoop sherbet into bowls. Top with strawberries.

Streusel pumpkin bread

Serves: 16

Preparation time: 20 minutes

Cooking time:1 hour

Ingredients

1 1/2 cups sugar
1/2 cup oil
3 ounces water
2 eggs
1 cup canned pumpkin
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 cup chopped walnuts
1/4 cup raisins

TOPPING:
1/4 cup firmly packed brown sugar
1/4 cup finely chopped nuts
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons butter, softened.

preparation

Preheat oven to 350 degrees. Grease and flour bottom only of one 9x5 inch loaf pan. In a large bowl, combine sugar, oil, water, eggs and pumpkin; beat 1minute at low speed. Add flour, soda, salt, cinnamon, nutmeg and cloves; blend at low speed until moistened then beat a minute at medium speed. Stir in nuts and raisins. Pour into prepared pan.
In small bowl, combine all topping ingredients until crumbly; sprinkle over batter. Bake for about one hour. Cool 5 minutes; remove from pan.
Cool completely on wire rack.

Sugar cookies

Serves: 20

Preparation time: 30 minutes

Cooking time:10 minutes

Ingredients

1 1/2 cups confectioners' sugar
1 cup unsalted butter, softened
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
white sugar or colored sugar decors

preparation

Mix confectioners' sugar, butter or margarine, egg, vanilla and almond extract.
Stir in flour, baking soda and cream of tartar. Roll into big ball and wrap in plastic wrap and let chill for at least 3 hours.
Preheat oven to 350 degrees F (190 degrees C).
Divide dough into halves.
Roll each half 3/16 inch thick on lightly floured board. Cut desired shapes with 2 to 2 1/2 inch cookie cutters.
Sprinkle with granulated sugar.
Place on lightly greased cookie sheets. Bake until edges are a light brown, 6 - 8 minutes.

Swedish ginger cookies

Preparation time: 15 minutes

Cooking time:8 minutes

The cookies can be baked ahead and kept, stored between sheets of wax paper in an airtight container, for up to 2 weeks, or frozen up to 1 month.

Ingredients

3 1/2 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dark corn syrup or molasses
1 teaspoon freshly grated orange zest
1 cup (2 sticks) unsalted butter, cut into pieces
1 cup sugar
1 large egg, lightly beaten
Pearl sugar (for dusting) optional

preparation

In a large bowl, blend together the flour, ginger, cinnamon, cloves, baking soda, and salt.

In a small saucepan over moderate heat, warm the corn syrup or molasses and orange zest. Add the butter and sugar and continue warming, stirring occasionally, until melted. Remove from the heat and let cool to room temperature. Add the egg and whisk to combine. Pour over the flour mixture and stir to combine. Form the dough into a ball, wrap in a double layer of plastic wrap, and chill overnight.

Arrange racks in the upper and lower thirds of oven and preheat to 375°F. Line 2 large baking sheets with nonstick baking mats, such as Silpats, or parchment paper.

Using a lightly floured rolling pin, roll out a portion of the dough on a lightly floured surface to a 1/4 inch thickness. Using cookie cutters, cut the dough into desired shapes, such as circles, stars, hearts, bells, gingerbread men, and Christmas trees. Transfer to the prepared baking sheets and sprinkle with the pearl sugar. Bake, switching the cookies between the upper and lower racks and rotating the baking sheets about halfway through baking, until the edges are just beginning to brown, 7 to 8 minutes. Watch the cookies carefully to make sure they don't get too brown.

Let the cookies cool on baking sheets for 5 minutes before transferring to a wire rack to let cool completely. Continue rolling and cutting out the rest of the cookie dough and baking the cookies on cooled baking sheets

Tangerine jelly

Serves: 8

Preparation time: 30 minutes

Cooking time:10 minutes

Ingredients

4 fresh tangerines or tangelos
30 pieces white sugar cubes
2 cups dry white wine
1 envelope unflavored gelatin

preparation

Rub the tangerines all over with the sugar cubes, collecting as much skin oil on the cubes as possible. Pare some skin and cut into fine strips.
Peel remaining tangerines. Remove sections, discarding membranes and seeds.
Place sections in a mixing bowl. Pour the wine in a saucepan with the sugar cubes and the tangerine strips. Add gelatin.
Heat wine to a boil. Strain and let cool. Fill into glass cups. Chill to set. Arrange tangerine sections on top.
Serve with Lemon or lime mousse

Tangerine soufflés

Serves: 6

Preparation time: 40 minutes

Cooking time:12 minutes

Ingredients

2 cups freshly squeezed orange juice
1 1/2 cups sugar
3 tangerines, peeled, quartered and seeded
3 tablespoons Grand Marnier
unsalted butter, for ramekins
6 large egg whites
Orange Strawberry Sauce (recipe follows)

1 quart strawberries, cleaned, hulled and sliced
1/4 cup Grand Marnier 4 tablespoons sugar, plus more if necessary
3 tablespoons tangerine juice

preparation

In a medium saucepan, heat orange juice and 1 cup sugar until sugar is dissolved. Add tangerines, and simmer, covered, until tangerines are very tender, 25 to 35 minutes. Strain through a fine sieve, pressing gently to extract most of the juice, reserving both fruit and juice.
In a food processor, combine tangerines and 1/2 cup tangerine juice. Puree until fairly coarse. Add Grand Marnier, and process to combine. The purée should just hold its shape without being sticky; if necessary, work in a little more juice. Transfer the purée to the saucepan.
Preheat the oven to 400 degrees. Generously butter six 8 ounce ramekins, chill them for 10 minutes in the freezer, and butter them again. Set on a baking sheet. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with a tablespoon of sugar until the whites hold a stiff peak, 1 to 2 minutes. Add remaining 1/2 cup sugar, stirring with a spoon until whites are glossy and hold a long peak when the spoon is lifted, about 1 minute. Heat the tangerine purée until just simmering. Remove from heat, and add about 1/4 of the whites, stirring until well mixed. Add this mixture to the remaining whites, lightly folding to combine.
Transfer soufflé mixture to ramekins, filling to the rim and mounding generously in the center. Run your thumb around the edge of the mixture to make it rise evenly. Bake the soufflés until puffed and brown, 10 to 12 minutes. Set the ramekins on small plates, preferably lined with a napkin to prevent slipping. Serve immediately with orange strawberry sauce.

ORANGE STRAWBERRY SAUCE

In a blender, purée strawberries, Grand Marnier, sugar, and tangerine juice. Taste, adding more sugar, if desired. Chill before serving.

Tarte tatin

Serves: 8

Preparation time: 30 minutes

Cooking time:25 minutes

History of the recipe.

The legendary caramelized apple pie is baked upside-down.
Originally from Sologne, France, in the 19th century, the Tarte Tatin owes its name to two sisters: Caroline and Stéphanie Tatin. According to the versions, the legend tells that the recipe would be the result of a clumsiness (the pie would have been reversed and cooked upside down), of an oversight (the apples would have cooked too long) or would be simply the reproduction of an old solognote specialty. Anyway, victim of its success, the tart became a welcome in Paris in 1926. Served for the first time at Maxim's restaurant, the dessert has since become a classic French dessert!

Ingredients

The apples:
Use Royal Gala, Pink Lady, Grannty Smith or King of the Pippins, the same as Reine des Reinette, Golden Winter Pearmain, Golden Pearmain, or Clarkes Pearmain, a popular 19th century apple, very widely grown in Europe at the time, and versatile for culinary and dessert uses.

Ingredients for 8 people:
8 to 10 apples
150 g (5oz) of unsalted butter
150 g (5oz) superfine (caster) sugar
200 g (7oz) of pie crust dough or puff pastry
cinnamon powder (optional)
Accompaniment:
whipped cream or vanilla ice cream (optional)
Equipment used : A Ø 28 cm (11-inch) Tatin pie mold or a deep copper or stainless flan dish, Spatula, rolling pin, White round serving dish Ø 33 cm(13-inch)

preparation

To make this pie tatin recipe, start by preparing all the ingredients.
Peel the apples. cut them in quarters and remove the cores and seeds with the tip of a paring knife.
In a tart tatin mold, put the butter to melt over medium heat. Add the sugar. Mix gently with a spatula until both ingredients are well mixed.
Make a brown caramel. Let the caramel color to a light golden brown. Remove from fire. (Be careful not to let it darken too much, it will give a bitter taste to your pie.)
Arrange the half apples very tightly in the warm caramel. Keep them upright. Pack them well.
Add cinnamon (optional).
Cook for ten minutes over medium-high heat. Thus, the apples will begin to cook and they will be well mixed with caramel.
Sprinkle flour over your work surface. Roll dough with a rolling pin 3 or 4 mm (1/4-inch) thick into a disc slightly larger than the diameter of the dish.
To make sure of the size of the dough disc, I use here a pie circle that is slightly larger (2 to 3 cm) (¾ to 1-inch) than the tarte tatin mold, and I cut the dough all around.
Lift the dough circle and gently place it on the still hot apples.Tuck the dough edges protruding into the mold. Do not hesitate to push them with your fingers.
With the tip of a paring knife, make a small chimney so that water vapor can escape during cooking.
Bake in a hot oven (180-200 ° C) (350–375 F) for 20 to 25 minutes until apples are completely cooked and the crust is golden brown. This cooking time may vary from oven to oven. The dough is cooked when the caramel starts to rise on the sides. When finished, remove the pan from the oven.
Cover with a serving dish with a light border to collect the juice.
At the same time, catch both dishes with two dry cloths and turn the set in a fast but controlled movement.
Beware of splashing!
Lift the baking dish still hot and you can finally discover this delicious apple tatin tart. Preferably serve warm with a tablespoon of whipped cream or a scoop of vanilla ice cream.

Thai sweet chilli sauce

Preparation time:10 minutes

Cooking time:10 minutes

Adjust the heat accordingly. More seeds = more heat. Keep in mind, however, that the heat is the strongest the day you make the sauce and starts to dissipate gradually. This sauce keeps for a long time, and after a couple of weeks, you can’t even taste the pepper.

Ingredients

3 large garlic cloves, peeled
2 red Jalapeño or Serrano peppers, deseeded (See note #1 below.)
¼ cup white distilled vinegar
½ cup sugar
¾ cup water
½ tablespoon salt
1 tablespoon cornstarch or potato starch (See note #2 below.)
2 tablespoons water

preparation

In the blender, purée together all the ingredients, except for the last two.
Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.
Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute. The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating on the surface.
Let cool completely before storing in a glass jar and refrigerate.

The stars shortbread cookies

Serves: 12

Preparation time:15 minutes

Cooking time:18 minutes

These cookies are truly the stars for the holidays. They are simply delicious.

Ingredients

1 cup (1/2 pound) butter, softened
1/2 cup confectioner's sugar
2 teaspoons oil
1/2 teaspoon salt
1 3/4 cups (8 ounces by weight) all-purpose flour

preparation

Preheat oven to 350 degrees.
Cream butter and sugar in an electric mixer. Add the remaining ingredients and beat at medium speed for 2 minutes.
Spoon the mixture into a pastry bag fitted with a star pastry tube.
Pipe the equivalent of a teaspoon onto cookie sheets. Bake 18 20 minutes.
Transfer cookies to racks. Cool. Store in an airtight container

Tofu coffee pudding

Serves: 4

Preparation time: 10 minutes

Ingredients

1 pound soft or silken style tofu
1/3 cup sugar
1/4 cup maple syrup
4 teaspoons instant coffee granules
1 tablespoon brandy (optional)
1/2 teaspoon vanilla
1/4 teaspoon cocoa

preparation

Unwrap tofu and place on paper towel lined plate; let drain for 15 minutes.
Pat dry with paper towel.
In food processor, combine tofu, sugar, maple syrup, coffee granules, brandy, vanilla and cocoa powder; blend until smooth. Spoon into dessert cups.

Traou mad shortbreads

Serves: 12

Preparation time: 20 minutes

Cooking time:15 minutes

Ingredients

1 large egg yolk
6 oz super fine sugar
3 oz whole milk
9 oz salted butter, softened
14 oz flour by weight
1/2 teaspoon baking powder

preparation

Mix the butter and sugar in a mixer until creamy .
Combine egg yolk and milk and mix in the butter-sugar.
Add flour , baking powder and butter; mix and knead the dough for 5 minutes by hand but without excess.
Cover the dough and refrigerate for 30 minutes.
Place the dough between two sheets of parchment paper and spread to a thickness of 1/4 inch
Preheat oven to 375 degrees F.
Cut the dough with greased 2 1/4-inch circles.
Arrange the circles with the dough on a baking sheet lined with parchment paper.
Bake 12minutes, then unmold the cake .
Cool on a wire rack and store in an airtight container !
In the Biscuit manufacturing Company of Traou Mad in Pont Aven they mark each cake with a stamp before baking.

Vanilla custards

Serves: 8

Preparation time:15 minutes

Cooking time:30 minutes

Ingredients

8 egg yolks
3/4 cup sugar
1 teaspoon vanilla
3 1/2 cups milk

preparation

Preheat oven to 350 degrees. In a mixing bowl whisk the eggs and sugar till creamy and lemony.
Bring the milk to the boiling point. Gradually whisk in the egg mixture. Stir in vanilla. Strain and pour custard mixture into individual ramekin dishes. Bake in a water bath for about 25 minutes. or until set.

Vanilla wafers

Serves: 8

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

1/2 cup soft butter
1/2 cup sugar
1 egg
1 teaspoon rind lemon
3/4 cup cake flour
1 teaspoon vanilla extract

preparation

Preheat oven to 375 degrees.
Grate the lemon to get the lemon rind. Cream butter and sugar until light. Add beaten egg and vanilla.
Mix in the flour and lemon rind. Spoon mixture in a pastry bag fitted with a 1/4 -inch plain tube.
Pipe small amounts of batter onto the cookies sheets leaving 2 -inch space between each.
Bake for 8 to 10 minutes or until golden brown.

Vietnamese dipping fish sauce

Serves: 4

Preparation time: 10 minutes

Nước Chấm/Nước Mắm Chấm .
Serve with C ha Gio also called Imperial Rolls in the United States, not to be confused with Summer Rolls.

Ingredients

6 tbsp. water
2 tbsp. sugar
2 tbsp. fresh lime or lemon juice
1 teaspoon finely chopped garlic
2 tbsp. fish sauce
1 teaspoon chopped Bird's eye / Thai chiles

preparation

1. Combine water and sugar in a bowl. Use warm water for easier dissolving.
2. Add lime or lemon juice in increments until you like how it tastes. A good guide is it should taste like lemonade/limeade.
3. Add garlic and fish sauce in small increments until you like how it tastes. It should be a little strong since it goes on unseasoned food.
There are so many different recipes for dipping sauce in Vietnam. The one I like best is smashing some garlic, chilli with sugar, add lime juice, add some water (only if I want diluted sauce for Bún or Rolls), then some fish sauce. I like to crush garlic and chilli at first because it adds a strong taste to the sauce, which is really great when combining with other food.

Walnut crescents

Serves: 24

Preparation time: 15 minutes

Cooking time:18 minutes

Ingredients

3 3/4 cups all-purpose flour
3/4 teaspoon ground cinnamon
1 1/2 cups soft butter
3/4 cup light corn syrup
1 teaspoon extract vanilla
2 1/4 cups ground walnuts
1 1/2 powdered sugar

preparation

Preheat oven to 350 degrees.
Mix flour and cinnamon. Beat butter, syrup, and vanilla in a bowl, at medium speed until well blended.
Stir in flour mixture and walnuts. Cover.
Refrigerate until chilled.
Shape dough by rounded teaspoons into 2 -inch long rolls.
Place on cookie sheet, and shape to form crescents.
Bake 15 to 18 minutes or until light brown. Cool on wire rack roll in powdered sugar.

Walnut raspberry brownies

Serves: 12

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

3 ounces unsweetened chocolate
1/2 cup soft butter or shortening
3 eggs
1 1/2 cups sugar, granulated
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all purpose flour
1 1/2 cups walnuts, chopped
1/3 cup raspberry jam

chocolate glaze:
1 ounce unsweetened chocolate
2 teaspoons butter
2 teaspoons light corn syrup
1 cup powdered sugar
1 teaspoon milk
1 teaspoon vanilla extract

preparation

Preheat oven to 325 degrees.
Melt chocolate with shortening over warm water; Cool. Blend together eggs, sugar, vanilla and salt; stir in chocolate mixture. Stir in flour. Fold in walnuts.
Turn into well greased 8 inch square pan. Bake for about 40 minutes. Spoon jam over hot brownies; spread carefully. Let cool.
Spread chocolate glaze over brownies and top with chocolate dipped walnuts, if desired.
Cut into 12 bars.
Chocolate glaze:
Melt unsweetened chocolate. Blend in butter and corn syrup. stir in powdered sugar, milk and vanilla. Mix well.

Walnut white chocolate snowball cookies

Serves: 20

Preparation time:15 minutes

Cooking time:25 minutes

Original recipe: Canadian Living

Ingredients

3/4 cups walnut halves
1 1/4 cup icing sugar
1 cup butter softened
1 teaspoon vanilla
1/4 teaspoon salt
2 cups all-purpose flour
3/4 cups white chocolate chips

preparation

Line rimless baking sheets with parchment paper or leave ungreased; set aside.

In food processor, whirl walnut halves with 1/4 cup (50 mL) of the sugar until finely ground.

In large bowl, beat butter until fluffy; stir in nut mixture, then vanilla and salt. Stir in flour, 1 cup (250 mL) at a time. Sprinkle with chocolate chips; stir in. Shape by heaping teaspoonfuls (5 mL) into 1-inch (2.5 cm) balls. Arrange, 2 inches (5 cm) apart, on prepared pans. Cover lightly; chill until firm, about 30 minutes.

Bake in top and bottom thirds of 325?F (160?C) oven, rotating and switching pans halfway through, until bottoms are golden, about 22 minutes. Let rest on pans for about 3 minutes.

Sprinkle remaining icing sugar into shallow wide bowl. Working with about 6 cookies at a time, place, rounded side down, in sugar; roll to coat all sides. Place, right side up, on racks to let cool.

Press icing sugar through sieve to sift. Roll cookies again. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week or freeze for up to 1 month.)

Watermelon sorbet

Serves: 6

Preparation time: 50 minutes

Cooking time:8 minutes

Ingredients

1/3 cup sugar
1/4 cup water
1/3 cup light corn syrup
2 cups pureed watermelon
1 tablespoon lemon juice

preparation

Combine sugar, water and syrup in a saucepan. Stir until it boils. Reduce heat and simmer for 5 minutes. Let cool. Refrigerate.
Remove meat from the watermelon and discard seeds. Puree in a blender. Measure and add 3 cups of watermelon and lemon juice to the cold sugar, water, syrup mixture.
Freeze the mixture in an ice cream machine for 20 to 30 minutes, according to the manufacturer's instructions.

Wild blueberry flan

Serves: 12

Preparation time: 20 minutes

Cooking time:1 hour 20 minutes

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon almond extract
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Filling:
5 cups wild fresh or frozen blueberries
2 tablespoons orange liqueur
1 teaspoon finely grated lemon rind
2 cups sour cream
2 egg yolks
1/2 cup sugar
1/2 teaspoon almond extract

preparation

Preheat oven to 350 degrees.
Beat butter and sugar until blended. Beat in egg and almond extract. In separate bowl combine flour, baking powder and salt; pour over batter and stir until blended. Pat over bottom and 2 inches up side of greased 10-inch springform pan. Set aside.
Filling:
Toss together blueberries, liqueur and lemon rind; scrape over crust. Whisk together sour cream, egg yolks, sugar and almond extract; scrape evenly over blueberries. Bake for 1 1/4 hours or until crust is golden and crisp. Let cool in pan on rack. Refrigerate for 4 hours or until chilled. Remove side of pan.
Cut into wedges to serve. For an added touch, pipe whipped cream over tart and decorate with thin candied orange strips and almond slivers

Wild blueberry preserves

Serves: 16

Preparation time: 10 minutes

Cooking time:10 minutes

Ingredients

4 cups fresh or frozen wild blueberries
4 cups sugar
1 pouch liquid fruit pectin
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice

preparation

Pour half of the blueberries into large Dutch oven; gently mash to just break up. Stir in sugar and remaining blueberries. Heat over low heat, stirring often, until sugar dissolves. Increase heat to high and bring to full rolling boil and boil for 1 minute. Stir in fruit pectin, lemon rind and juice; return to boil.
Pour into hot sterilized 1-cup jars, leaving ½-inch headspace. Cover with prepared lids; screw on bands fingertip tight. Boil in boiling water bath canner for 10 minutes, timing from when water returns to boil. Let cool on rack. Check seals.
(refrigerate any jars with lids that have not snapped downward to use within 3 weeks). Wipe jars; store in cool dark, dry place for up to 1 year.

Wild game pastrami

Serves: 8

Preparation time:2 hours

Cooking time:2 hours

serve the venison pastrami warm or cold. Slice thinly and make classic pastrami sandwiches with rye bread, sauerkraut, swiss cheese, and mustard.

Ingredients

3 lb. elk round roast or equivalent from any horned or antlered game.
Brine:

1 gallon water
2 tbsp. pink salt or Instacure #1
1 cup kosher salt
3/4 cup brown sugar
3 tbsp. pickling spices

Rub:

2 tbsp. black pepper
1 tbsp. ground coriander
1 tbsp. garlic powder
1 tbsp. brown sugar
1 tbsp. paprika
1 tbsp. mustard seed

preparation

Preparation
In a non-reactive pot or crock, add brine ingredients to the water. Gently heat and mix until salt and sugar is completely dissolved. Place in the refrigerator until chilled.
In a non-reactive container, add the meat to the brine, making sure the meat is completely submerged. Cover with lid or tightly seal with plastic wrap.
Brine in the refrigerator for 4-5 days.
Remove meat from the brine, rinse thoroughly, and then allow it to dry for an hour.
Cut a small test piece, fry it and taste. If it’s too salty, soak the meat in cold water for an hour or two, rinse and dry.

Next add the rub to the surface of the meat. You’ll want to generously coat it with the rub mixture.

Place in a smoker preheated to 225 degrees and hot smoke the meat until the internal temperature reaches 145 degrees. You can also do this on a grill over low heat. Smolder wood chips in an aluminum pie tin in order to add smoke.
The final step is steaming the pastrami in a 275 degree oven. Add an inch or two of water or stock to a roasting pan then place the meat on a wire rack above the liquid. Cover tightly with lid or foil to ensure the liquid steams without escaping the roasting pan. Steam the meat in the oven for one to one and half hours.
Remove from oven and allow the pastrami to rest for at least ten minutes before slicing.

Good to know:

You can use roasts from the back legs of elk, deer or antelope, as well as brisket meat from large animals like moose or buffalo. A three-pound hunk of meat is about right.

Food grade sodium nitrite comes in the form of a pink salt, interchangeably referred to as instacure #1, pink curing salt #1, or prague powder #1. It contains about 6% sodium nitrite and 94% table salt. Sodium nitrate, on the other hand, is comprised of 6% sodium nitrite, 4% sodium nitrate, and 90% table salt and is referred to as pink curing salt #2 or prague powder #2.

The difference between these two salts is critical to understand as salt #1 can be used in fast cures and can be cooked and eaten quickly, while salt #2 must be cured long enough for the nitrates to convert into nitrites (nitrates should never be cooked and consumed). The vibrant reds and pinks inherent in cured meats occur when nitrite encounters oxygen and the resulting nitric oxide binds with the iron present in the meat.

A favorite wild game meal is elk pastrami. Serve it on rye bread, topped with Swiss cheese, sauerkraut, and stone-ground mustard and very easy to make. Think of it as your simple corned beef but with added layers of complexity from smoke and spices. Although the process of making pastrami takes several days, the reward is worth the wait.

Use elk round or sirloin roasts for pastrami because of their uniform shape and lack of tough connective tissue. You can also use roasts from the back legs of deer or antelope, as well as brisket meat from large animals like moose or buffalo. A three-pound hunk of meat is about right.

You can use smaller or larger pieces, but you’ll need to adjust the brining period accordingly. You can serve the venison pastrami warm or cold. Slice thinly and make classic pastrami sandwiches with rye bread, sauerkraut, swiss cheese, and mustard. Store the leftovers in a Zip-Loc bag or tightly sealed Tupperware in the refrigerator and pastrami will keep for weeks.

Wine jelly

Serves: 6

Preparation time: 15 minutes

Cooking time:none

Ingredients

2 envelopes unflavored gelatin
1 cup sugar
1/3 cup orange juice
3 tablespoons lemon juice
1/2 cup red wine
1/2 cup Madeira wine

preparation

Mix the gelatin and sugar together in small bowl. Stir in 1/2 cup cold water and let soften for 5 minutes. Pour 1 1/2 cups boiling water over and mix well to dissolve. Add orange juice, lemon juice and wines. Pour into a mold and chill until firm.

Yeast donuts

Serves: 10

Preparation time: 1 hour

Cooking time:20 minutes

Ingredients

2 teaspoons instant dry yeast
1 teaspoon sugar
1/2 cup lukewarm water
1 cup milk
1/2 cup shortening or butter
1/2 cup sugar
1 teaspoon salt
3 large eggs, beaten
3 1/2 cups flour
oil for deep-frying
1 cup confectioners' sugar
3 teaspoons water

Glaze for donuts:
1/2 cup butter
1 cup white sugar
1/2 cup milk
1 cup icing sugar
1/2 teaspoon salt

preparation

In a mixing bowl, combine yeast, sugar and water. Stir to mix. Keep in a warm area for 10 minutes.
Scald milk , add shortening, sugar and salt. Cool to lukewarm then mix in 3 eggs.
Now add the yeast mixture and about 3 1/2 cup flour. Mix thoroughly, let rise until doubled in bulk.
Roll out, cut with donut cutter. Place them on parchment paper or wax paper.
Let them rise, covered, for an hour or until double in height. Knead the scraps of dough into a ball and let them rest covered for about 20 minutes before rolling out again and making more donuts. Fry the donuts in oil at 360 degrees.
Turn to brown both sides. Remove to a rack and brush with confectioners' sugar mixed with water to glaze.
Best served warm.

conversion of liquids

Type a value in one of the inputs below to convert into other units.

Liters - l
Déciliters - dl
Centiliters - cl
Milliliters - ml
	*USA*	*UK, Canada*
Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp

Weights

Temperatures

Measures of non liquid ingredients

Non-liquid ingredients in volume converted into weight using the table below. For products not included, use a metric scale Weight of specific 'ingredients in grams
Ingredient	1 cup	3/4 cup	2/3 cup	1/2 cup	1/3 cup	1/4 cup	2 tablespoons
All-purpose wheat flour	120 g	90 g	80 g	60 g	40 g	30 g	15 g
All-purpose sifted wheat flour	110 g	80 g	70 g	55 g	35 g	27 g	13 g
White sugar	200 g	150 g	130 g	100 g	65 g	50 g	25 g
Powdered sugar/Icing sugar	100 g	75 g	70 g	50 g	35 g	25 g	13 g
Brown sugar normally packed	180 g	135 g	120 g	90 g	60 g	45 g	23 g
Corn flour	160 g	120 g	100 g	80 g	50 g	40 g	20 g
Cornstarch	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Rice (not-cooked)	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Macaroni (uncooked)	140 g	100 g	90 g	70 g	45 g	35 g	17 g
Couscous (uncooked)	180 g	135 g	120 g	90 g	60 g	45 g	22 g
Quick oatmeal (uncooked)	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Table salt	300 g	230 g	200 g	150 g	100 g	75 g	40 g
Butter / Margarine	240 g	180 g	160 g	120 g	80 g	60 g	30 g
Shortening	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Fruits and légumes chopped	150 g	110 g	100 g	75 g	50 g	40 g	20 g
chopped walnuts	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Nuts /ground almonds	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Fresh bread crumbs (not packed)	60 g	45 g	40 g	30 g	20 g	15 g	8 g
Dry bread crumbs	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Parmesan grated	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Chocolate chips	150 g	110 g	100 g	75 g	50 g	38 g	19 g

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If you love all things sugar this {Pageturner Ecookbook} is for you

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this {Pageturner Ecookbook} is for you