Chewy Soft Oatmeal Cookies

Chewy Soft Oatmeal Cookies

This oatmeal cookie recipe makes perfect soft and chewy oatmeal cookies! They’re warmly spiced with cinnamon and filled with rich flavor from butter, brown sugar, and vanilla. And though I often make this recipe with raisins, it works well with a variety of mix-ins. Fold in walnuts, dried cranberries, or chocolate chips! Another reason to love this oatmeal cookie recipe? You don’t need a mixer to make it. The dough is easy to mix up with a spatula and basic pantry ingredients whenever a cookie craving strikes.Ingredients:
1 cup all-purpose flour, spooned and leveled*
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
½ teaspoon cinnamon
½ cup unsalted butter, melted**
¾ cup packed brown sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1½ cups whole rolled oats
¾ cup raisins or chocolate chips
½ cup chopped walnuts, optional

Directions:
Combine the flour, baking soda, baking powder, salt, and cinnamon in a large bowl. 

In a separate bowl, whisk together the melted butter, brown sugar, whole egg, egg yolk, and vanilla, whisking vigorously.

Stir the wet ingredients into the dry ingredients. Stir in the oats, raisins, and walnuts, if using, folding into a tight batter. Set the dough aside for 20 minutes while the oven preheats. 

(Note: If your dough seems too wet to become scoop-able, chill it in the fridge for this 20 minutes and it'll firm up. If your dough is too crumbly, stir in 2 to 3 tablespoons water.)

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Use a 2-tablespoon cookie scoop to scoop the dough, heaping your scoops slightly to get 20 to 22 balls of dough. Roll lightly in barely damp hands to make them round. Spread out onto the prepared baking sheets and press down lightly on the tops of the dough balls.

Bake until puffed, golden, and a touch underbaked-looking, 10 to 11 minutes. Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely.

Notes
*Note: These cookies are fairly thick and puffy. If you prefer thinner cookies that spread more, use a scant cup of flour instead of a full cup. I find that cookies made with less flour need an extra minute in the oven.

**Butter substitution: Use melted coconut oil to make these cookies dairy-free.

Hot Cross-Buns Tangzhong

Hot Cross Buns

Classic hot cross buns—soft, lightly spiced, and studded with rum-soaked raisins for extra flavor.

Ingredients

For the Buns

4½ cups all-purpose flour, spooned into measuring cup and leveled-off, plus more as needed
1 cup warm water, divided
1 cup raisins
3 tablespoons rum (or water)
½ cup granulated sugar
1 tablespoon instant or rapid-rise yeast (this is more than one packet)
1¼ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon allspice
2 teaspoons salt
6 tablespoons unsalted butter, melted and cooled slightly
3 large eggs, divided (1 for brushing the buns)
1 large egg yolk

For the Icing

1 cup (4 oz) confectioners' sugar
3 to 4 teaspoons milk
Pinch salt

Directions:

Make the Tangzhong:  Take 3 tablespoons of measured flour out of the mixing bowl and combine it in a small saucepan with 1/2 cup of the warm water (from the 1 cup): whisk until smooth.  Cook over medium heat, whisking constantly, until the mixture thickens to a smooth paste resembling pudding or thin mashed potatoes, about 2 minutes.  Scrape into a medium bowl and let cool until just warm.

Plump the raisins and rum in a small bowl.  Cover and microwave until steaming about 1 minute.  Let set until softened, about 15 minutes.  Drain the raisins and discard the liquid, and blot dry with a paper towel.

Mix the dry ingredients:  In a stand mixer fitted with the dough hook, add the sugar, yeast, cinnamon, nutmeg, allspice,  and salt to the flour in the mixing bowl.  Mix on low speed for about 30 seconds to combine.

 To the bowl with the tangzhong paste, add remaining 1/2 cup warm water and melted butter and whisk to combine.  Add 2 of the eggs and the egg yolk and whisk until smooth.

Add the wet ingredients to the dry ingredients and knead on medium-low speed until you have a soft elastic dough that clings to the bottom of the bowl, 8 or 9 minutes.  The dough will be sticky, which is normal--this is what gives the buns their light, tender texture.  Reduce the speed to low,  add the raisins, and mix until incorporated, about 2 minutes.  If the raisins and fully incorporated, finish mixing the dough by hand to distribute them evenly.  

At this point, the dough will still be quite sticky, but you should be able to handle it and shape into a ball.  If needed sprinkle in additional flour, 1 tablespoon at a time, mixing briefly just until incorporated, (you may need up to 1/4 cup more flour, add only as much as needed to make the dough easy to handle.  Lightly flour your hands and gather the dough into a smooth ball.  Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm, draft free spot until noticeably puffy and lighter in texture (it may not be double in bulk 2 to 3 hours.)

Grease a 9x13-inch baking pan with non stick spray.  Turn the dough out onto a floured counter and divide into 12 equal pieces, (about 100gm each.  To shape, pull the edges of each piece into the center to form a little pouch to seal.  Flip seam-side down, then gently roll to create a smooth ball.  Tuck any exposed raisins underneath as best you can: if some peak through, that's perfectly fine.  Arrange the balls in the prepared pan, smooth side up, in 3 rows of 4.  Cover loosely and let rise until puffy and pressing against one another.  1 1/2 hours.

Adjust an oven rack to the middle position and preheat the oven to 350*F.

In a small bowl, beat the remaing egg and brush the buns with it,  Bake until golden brown and the centers register 190*F with an instant read thermometer, 24 to 26 minutes.

Transfer pan to a wire rack and let cool until just warm, about 1 hour.Run a thin knife around the edges to loosen.  You can either lift the buns out of the pan and separate them, or leave them in the pan for a more rustic presentation.

For the Icing:  

Combine the confectioners sugar, 3 tablespoons milk, and salt in a small bowl and whisk until smooth, adding more milk as needed.  The icing should be very thick, like a soft paste.

Transfer the icing to a zipper-lock sandwich bag and snip the corner, about 1/8 inch opening in one of the bottom corners and pipe lines across the buns to form crosses.  If the buns are still in the pan, pipe directly over the top; if removed, pipe over the individual buns.  Serve.

Banana Bread Blondies

Banana Bread Brownies

Brownies Streaked With Chocolate and the Delightful Flavor of Banana.

Ingredients:
3/4 cup (170g) mashed banana (about 1 1/2 large, very ripe bananas)
2/3 cup (134g) granulated sugar
1/4 cup (54g) light brown sugar or dark brown sugar, packed
6 tablespoons (85g) unsalted butter or refined coconut oil
1 large egg yolk
2 teaspoons Pure Vanilla Extract
3/4 teaspoon table salt
1/2 teaspoon baking powder
1 1/4 cups (150g) All-Purpose Flour
1/4 cup (28g) chopped walnuts or pecans, toasted; optional
1/4 cup (43g) semisweet chocolate or mini chocolate chips
flaky sea salt, for sprinkling; optional

Directions:
Preheat the oven to 350°F with a rack in the center. Lightly grease an 8" square pan, then line it with a parchment sling.

In a large saucepan, mash the banana with the sugars until well combined. Bring the mixture to a boil over medium heat, then cook, stirring frequently with a flexible spatula, until shiny, syrupy, and caramelized. The mixture should be thick enough so that when it’s removed from the heat and the spatula is dragged across the bottom of the pan, the line fills in after about 1 second. This will take about 4 to 8 minutes of cooking, depending on the ripeness of the bananas.

Remove the pot from the heat, let cool for about 5 minutes, then add the butter, yolk, and vanilla. Stir until the mixture is creamy and emulsified. Whisk in the salt and baking powder, then stir in the flour with a flexible spatula until only a few dry streaks remain. Let the batter cool for about 5 minutes, then work quickly to stir in the nuts and chocolate (the chocolate will melt slightly). 

Transfer the thick, soft batter to the prepared pan and spread into an even layer (if the batter feels too thick to spread, use damp hands or a lightly greased offset spatula). Sprinkle with flaky salt if desired.

Bake for 20 to 22 minutes, until the bars are set in the center and a toothpick comes out with no raw batter. Let cool completely in the pan (at least 2 hours) before transferring to a cutting board to slice and serve.

Store the banana bread bars in an airtight container at room temperature for up to 4 days. Freeze, well wrapped, for longer storage.

Tips from our Bakers, Bananas that have been frozen and defrosted work well in this recipe. Drain any excess liquid before adding them to the saucepan.

Sticky Toffee Pudding With Candied Dates

                   Sticky Toffee Mug Cakes with Candied Dates
A craving for sticky toffee pudding can be quickly satisfied with these warm, saucy mug cakes “baked” in the microwave. Crème fraîche provides a cool, creamy contrast, while quick candied dates lend their salty-sweet chew. It’s the perfect dessert to cozy up on the couch with on movie night.
Ingredients:
Toffee Sauce
1/4 cup (60 mL) salted butter
1/3 cup (80 mL) heavy cream
1/2 cup (125 mL) dark brown sugar
2 tsp (10 mL) pure vanilla extract
2 tbsp (30 mL) Scotch or Irish whiskey (optional)

Cake
1/4 cup (60 mL) water
1/4 cup (60 mL) chopped Medjool dates
1/4 tsp (1 mL) baking soda
2 tbsp (30 mL) salted butter, diced
3 tbsp (45 mL) dark brown sugar
1 tsp (5 mL) pure vanilla extract
1 large egg yolk
1/2 tsp (2 mL) finely grated lemon zest
1/4 cup + 2 tbsp (60 + 30 mL) all-purpose flour
1/4 tsp (1 mL) baking powder
1/4 tsp (1 mL) sea salt
2 tbsp (30 mL) crème fraîche

Candied Dates
2 Medjool dates, pitted, torn into small pieces
1 tbsp (15 mL) salted butter Flaky sea salt

Directions:
For the toffee sauce, heat butter in a medium microwave-safe bowl for 30 seconds on high. Stir and microwave again until melted, if needed. Whisk in cream, brown sugar and vanilla. Microwave for 30 seconds on high. Whisk again and microwave for 30 more seconds. Microwave for another 15 seconds, or until sauce is thick enough to coat the back of a spoon, whisk and set aside. Stir in whiskey, if using.

For the cakes, lightly butter two 12-oz microwave-safe mugs. Set aside.

Place water in a medium, microwave-safe bowl and microwave on high for 1 minute. Stir in dates, baking soda and butter. Cover and set aside for 5 minutes. Stir again then stir in brown sugar, vanilla, egg yolk and lemon zest. Add flour, baking powder and salt. Mix until just combined.

Divide the batter between prepared mugs, but do not go past the halfway mark. Microwave on high for 1 1/2 minutes. If still not quite cooked—batter looks a bit wet on top—microwave in 15-second blasts until just set. Don’t overcook.

For the candied dates, heat dates and butter in a small frying pan over medium-low. Cook, stirring often, until just becoming crispy on the edges, 2 to 4 minutes. Transfer to a plate and separate any clumps. Season with flaky salt.

Using a skewer, poke several holes into cakes. Slowly pour sauce overtop, allowing it to absorb before adding more and saving 2 tbsp (30 mL) to garnish.

Dollop cakes with crème fraîche, drizzle with remaining sauce and top with candied dates. Serve immediately.

Almond Galette

 

Almond Galette

In France, almond galette (known as Galette des Rois) is typically
served on January 6: Epiphany, the Feast of the Kings. An ultra-buttery, remarkably flaky pastry crust stuffed with almond filling, this is quite possibly the easiest "fancy" dessert you'll ever make.  This is a King Arthur Recipe and can I say a no fail recipe?  Celebrate the Feast of Three Kings or The 12th Day Of Christmas!

Ingredients:

Crust
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon table salt
1/2 teaspoon baking powder
16 tablespoons (227g) unsalted butter, cold
1/2 cup (113g) sour cream
Filling
2/3 cup (170g) almond paste
6 tablespoons (85g) unsalted butter
1/2 cup (99g) granulated sugar
1/2 teaspoon table salt
2 large egg yolks
1 teaspoon King Arthur Pure Vanilla Extract
1/3 cup (40g) King Arthur Unbleached All-Purpose Flour
1/2 cup (48g) almond flour or very finely ground whole almonds
*If you've purchased a 7-ounce tube or block of almond paste, feel free to use the entire amount.
Glaze

1 large egg yolk
1 teaspoon water, cold

Directions:
To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Whisk together the flour, salt, and baking powder. Cut the cold butter into pats, and work it into the flour mixture until it's unevenly crumbly, with larger bits of butter remaining intact.

Stir in the sour cream. The dough will be craggy but cohesive. Turn the dough out onto a well-floured surface and bring it together, if necessary, with a few quick kneads.

Pat the dough into a rough square. Roll it into a rough 8" x 10" rectangle. Make sure the underside is sufficiently dusted with flour that you can move it around easily.

Starting with one of the shorter (8") ends, fold the dough in thirds like a business letter. Flip it over (so the open flap is on the bottom), and turn it 90°. Roll the dough into an 8" x 10" rectangle again. Fold it in thirds again.

Wrap the dough in plastic, and place it in the refrigerator to chill for at least 30 minutes (or overnight).

When you're ready to proceed, start preheating the oven to 400°F. Lightly grease a baking sheet, or line it with parchment.

Divide the pastry in half. Roll one half into a 10" square.

Using a 10"-round template (e.g., a dinner plate), cut a 10" circle. Set the circle onto the prepared baking sheet.

To make the filling: Beat the almond paste, butter, sugar, and salt until thoroughly combined.

Add the egg yolks and vanilla, and beat until well incorporated.

Mix in the flours.

Roll the other piece of pastry into an 11" square. Cut an 11" circle.

To assemble the galette: Spread the filling over the smaller circle, leaving a 1" rim around the edge of the pastry.

To make the glaze: Mix the egg yolk and water together. Brush some glaze over the uncovered edge of the pastry.

Center the larger round of dough over the filled bottom crust, and smooth it over the filling. Using a fork, press and crimp the edge of the galette to seal.

Brush an even coat of the glaze over the surface of the galette. (Doing this step before decorating the top will give your design nice definition and contrast.)

Decorate the galette by using the back of a knife to trace a pattern on the surface; you'll just barely cut into the surface without cutting all the way through to the filling. Poke a vent hole in the center, and four additional small slits at other random spots, hiding the slits in the pattern you've drawn.

Bake for 30 to 35 minutes or until it's golden. Don't be afraid to let it become deeply browned; this slight caramelization gives the butter in the crust wonderful flavor. Remove the galette from the oven, and cool it slightly right on the baking sheet.

Serve galette warm or at room temperature. Store any leftovers at room temperature for several days; freeze for longer storage.

Tips from our Bakers

Want a shinier galette? Try brushing the top of the baked pastry with a teaspoon or so of syrup (maple, agave, golden syrup, or your favorite) while it's still hot from the oven.

Super-Silky Pumpkin Pie With Brown-Butter Crust

Super Silky Pumpkin Pie 

With Brown-Butter Crust

This take on the classic pumpkin pie has a sophisticated flavour profile, yet it’s surprisingly easy to pull together. Since everything can be mixed in a couple of bowls and you don’t need to roll out the dough, this pie is a snap to bake up.

Ingredients:

Brown-Butter Crust:
1/2 cup (125 mL) unsalted butter
1 1/4 cups (310 mL) all-purpose flour
1/3 cup (80 mL) granulated sugar
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) kosher salt
1 large egg yolk
1 tbsp (15 mL) ice-cold water

Filling:
2 cups (500 mL) pumpkin purée (not pumpkin pie
   filling)
1 large egg
2 large egg yolks
1/3 cup (80 mL) granulated sugar
1/2 cup (125 mL) heavy cream
3/4 cup (175 mL) sweetened condensed milk
2 tbsp (30 mL) liquid honey
2 tsp (10 mL) vanilla
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) freshly grated nutmeg
1/8 tsp (0.5 mL) ground cloves
Generous pinch of kosher salt

Directions:                                                                                           Prepare brown butter by melting butter in a medium saucepan, set over medium heat. Cook, swirling occasionally until butter is deep golden-brown, 5 to 8 minutes. It’s okay if there are dark flecks. Spoon the butter into a bowl leaving any burnt bits behind. Refrigerate until firm, 1 to 2 hours.

Cut brown butter into chunky pieces, then refrigerate until firm. When firm again, add flour, sugar, baking powder and salt to a medium bowl. Whisk until mixed. Whisk in egg yolk and cold water. Remove any raggedy bits from whisk and add to bowl. Add prepared brown butter. Using your fingers and thumbs, mix butter into flour mixture until mixed. Begin to knead the dough until it comes together. If needed, add another 1 tbsp (15 mL) cold water. Continue kneading until you have a rough ball.

Press dough over the base of a greased 9-inch (23-cm) fluted tart pan. Using the base of a measuring cup, press dough to create an even layer over bottom of pan and push dough up sides of tart pan. Using your fingers and thumbs, create an even edge. Using a fork, poke holes over surface of dough. Freeze until firm, about 30 minutes.

 Meanwhile, preheat oven to 350°F (177°C).

When oven is preheated and pastry shell is firm, set tart pan on a baking sheet. Line with parchment and fill with pie weights (see TIP on p. 60), bake in centre of preheated oven for 15 minutes. Remove to a rack. Let cool for at least 15 minutes.

Meanwhile, prepare filling. Whisk pumpkin purée with egg, egg yolks, sugar and cream in a medium bowl. Fine-strain through a sieve into another bowl, using the base of a ladle to press the mixture through the sieve. Discard any thick solids that remain in sieve—you will have about 2 tbsp (30 mL) to discard. Whisk the puréed pumpkin mixture with condensed milk, honey, vanilla, spices and salt.

When baked shell has cooled, pour pumpkin mixture into partially baked shell. Bake in preheated 350°F (177°C) oven until slightly jiggly, 35 to 50 minutes. Remove to a rack to cool completely. When cool, refrigerate until chilled and firm.    Makes 10 servings

Goulash Potato Ring ~ Gulasch Im Kartoffelrand

 Goulash Potato Ring

Gulasch Im Kartoffelrand 

2/3/2023  180,000 views on this Blog!  Thank you everyone!

Warming pork goulash served in a golden baked mashed potato ring - great presentation for a perennial favorite winter dish.

Ingredients

1-3/4 lbs pork tenderloin
2 tablespoons clarified butter 
1 lb red onions cut into 8 pieces each
salt and pepper
1 teaspoon paprika
1/2 teaspoon marjoram
1 small can tomatoes
2 green bell peppers diced
1/2 lb button mushrooms
1 cup meat stock
1 package instant mashed potatoes or mashed 

   Yukon Gold potatoes
1 egg yolk

Directions

Preheat oven to 400 degrees F.

Cut the pork into generous cubes. In a Dutch oven brown the meat in the clarified butter. Add the onions and season with salt, pepper, marjoram and paprika. Add the tomatoes and place in preheated oven for about 30 minutes. Remove from oven and add the bell peppers, mushrooms and meat stock. Put back into oven for another 20 minutes.

Prepare instant mashed potatoes as indicated on the package but using slightly less water. Place the potato mixture into an icing bag (or create your own from a plastic freezer bag by cutting out one of the corners). On a large round ovenproof serving platter create a ring with the mashed potatoes. Beat the egg yolk and brush it onto the potato ring. Place in oven for about 5 minutes to slightly brown the top of the potatoes. 

Fill the ring with goulash and serve.   Serves 4.

Sweet Savory Sausage Roll

Sweet Savory Sausage Roll

Pack your picnic basket.  Two easy-to-find supermarket condiments do all of the heavy lifting here. Hoisin, a sweet and vinegary brown sauce full of Chinese five-spice powder, and sriracha, a hot-sweet North American take on a very different Thai sauce by the same name, are both flavor bombs in bottles. A little of each, some garlic, and a touch of honey in the sausage meat result in something you’ll want to eat by the mittful.   Serve with Pineapple Slaw.     Serves 6
Ingredients:
1 1/2 lbs (680 g) lean ground pork
1/3 cup (80 mL) hoisin sauce
1/2 cup (125 mL) bread crumbs
1 tbsp (15 mL) honey
1 tsp (5 mL) salt
1 tbsp (15 mL) sriracha
4 cloves garlic, finely chopped or grated
Freshly ground black pepper
1 sheet pre-rolled frozen puff pastry, thawed
Flour as needed
1 egg yolk, lightly beaten
3 tbsp (45 mL) sesame seeds

Directions:
In a large bowl, combine pork, hoisin, bread crumbs, honey, salt, sriracha and garlic. Add a few grindings of coarsely ground black pepper. Mix with your hands until evenly combined.

Cut a piece of parchment paper roughly the size of a baking sheet. Lightly sprinkle with flour and unroll your puff pastry overtop. Sprinkle pastry with a bit more flour and gently roll out with a rolling pin to lengthen into a 10 x 12-inch (25 x 30-cm) rectangle.

Working lengthwise, leave a 1-inch (2.5-cm) border on one side and arrange the sausage mixture in a log-like roll parallel to the border. Brush border with egg yolk. Using the parchment, lift pastry from the other side and bring into contact with egg-washed border to enclose meat (the ends of the sausage roll will remain open). Use a fork to seal long edge. Carefully transfer parchment and roll to baking sheet and refrigerate for 30 minutes.

Preheat oven to 400°F (204°C).

Score three short slashes on top of roll to vent, brush with remaining egg yolk and sprinkle with sesame seeds. Bake on centre rack for 45 to 50 minutes or until top has developed a deep golden colour. Let cool to room temperature, wrap in wax paper and refrigerate until ready to pack up.

To serve, cut into 12 equal-sized slices.   Serve with a Pinot Gris wine.

Apple Almond Tart

Apple Almond Tart

Pastries with flaky crusts, such as pies and tarts, tend to be laden with fat and calories. While phyllo can also supply a wallop of fat (due to each sheet being well-buttered) using egg whites instead can trim hundreds of calories from the dessert. Use the same technique with phyllo for savoury pastries as well.

Ingredients
½ cup (125 mL) natural almonds
1/3 cup (80 mL) granulated sugar
3 tbsp (45 mL) butter
Pinch salt
1 large egg
1 large egg yolk
1 tbsp (15 mL) amaretto or almond liqueur
½ tsp (2 mL) pure almond extract
Vegetable oil cooking spray
4 phyllo pastry sheets, thawed overnight in refrigerator
1 egg white
2 Golden Delicious apples, peeled, cored and cut into ¼ inch (5 mm) slices tossed with 1 tbsp (15 mL) fresh lemon juice
2 tbsp (30 mL) apricot jam

Directions
Preheat oven to 350°F (180°C). 

Pulse almonds with 2 tbsp (30 mL) sugar in a food processor until finely ground. Add butter, remaining sugar and salt to almond mixture and process until well mixed. Whisk together egg, egg yolk, liqueur and extract in a small bowl and add to almond mixture, processing until combined well. 

Prepare a 10- or 11-inch (25- or 28-cm) tart pan with removable bottom by spraying with nonstick vegetable oil spray. Place 1 sheet of phyllo dough in the tart pan and press into sides of the pan. Tuck edges down towards bottom so that they will not burn during baking. Keep remainder covered with a damp towel to prevent drying. Brush sheet with egg white. Repeat with each sheet of phyllo, crisscrossing to give length to all sides and covering any holes in phyllo. Brush each layer with egg white. 

Spread almond mixture over prepared phyllo, making sure that filling is evenly spread. Place apple slices in concentric circles (may be slightly overlapping). Using scissors, trim excess phyllo so that the phyllo is even with the top of the tart pan. Bake for 45 to 50 minutes or until apples are tender and crust is golden. Just before removing tart from the oven, melt jam in small saucepan over medium-low heat, about 5 minutes; strain. Brush tart, both top and crust, with apricot jam.

Serves 8

TARTLET VARIATION 

Prepare eight 3-inch (8-cm) tartlet pans by spraying with nonstick vegetable oil spray. Cut 1 sheet phyllo into 4 squares. Keep remainder covered with a damp towel to prevent drying. Place 1 square over a tartlet pan, with half of the phyllo over the edge. Brush phyllo in tartlet pan with egg white. Fold remaining side over and brush with egg white. Repeat with another square of phyllo in the same pan. Repeat with remaining tartlet pans. 

Spoon almond mixture over prepared phyllo (using approximately 2 tbsp/30 mL mixture in each tartlet) making sure that filling is evenly spread. Place apple slices over filling. Proceed as with tart.

White Chocolate Cranberry Tart With Toasted Pistachios *****

White Chocolate Cranberry Tart With Toasted Pistachios

This is a repeated post but frequently sought.  Warning ..... your guests will be asking for the recipe.  It is definitely a winner.

I first served this recipe two years ago at our Thanksgiving dinner. It has been back by popular demand each year since and will be again served this year.  My only suggestion is to use a 10" tart pan with the removable bottom.

The number of hits for this recipe today 11/8/21 is:  2,929

Tart Pastry:
Ingredients:
1 1/3 cups all purpose flour
1/4 cup granulated sugar

1/2 cup unsalted butter

1 egg yolk

2 Tablespoons whipping cream

Finely grated rind of one orange *optional

***

Directions:

Sift flour and sugar together into the bowl of mixer or food processor. Cut butter into flour mixture until mixture resembles coarse corn meal. Whisk together egg yolk, cream and orange rind (if using) and combine with the flour mixture, mixing until the dough comes together. I highly suggest the orange zest.  It is such a nice addition.  Flatten dough into a disc, wrap and chill for 30 minutes. Roll out on a floured board and place in a 10" tart pan with removable bottom. Cover with parchment paper or foil and weight down with dried beans or pastry weights. (This prevents shrinkage).

***

Preheat oven to 350 degrees. Bake for 15 minutes, remove the pie weights and bake 10 minutes more or until golden. The shell is fully baked and ready to be used for the tart.

***

White Chocolate Cranberry Tart WithToasted Pistachios 

Ingredients:

4 ounces shelled unsalted pistachios

1 cup fresh or frozen cranberries

3/4 cup whipping cream

12 oz white chocolate, finely chopped or the discs

1/4 cup butter

***

Directions:

Preheat oven to 350. Place nuts on a baking sheet and toast pistachios for 10 minutes in oven or until golden.

***

Bring a medium sized pot of water to a boil. In a bowl, put ice water to cool cranberries after blanching. Line a baking sheet with several layers of paper towel to dry cranberries after blanching.

***

Add the cranberries to boiling water and stir until they soften slightly but do not burst. Fresh cranberries take slightly longer than frozen. Immediately drain cranberries and plunge into ice water to cool. Drain and spread cranberries on lined baking sheet. Roll around to dry and remove any bad cranberries.

***

Bring cream to a boil in a small heavy saucepan. Stir in white chocolate and remove from heat. Allow to sit for one minute, then stir together. Add butter and and stir together until fully incorporated. Stir mixture occasionally until completely combined. Do not over stir or there will be too much air incorporated and the final product will have allot of big bubbles.

***

Randomly scatter dry pistachios and cranberries into baked tart shell. With a rubber scraper or spoon, pour white chocolate cream over filled tart to completely cover the fruit and nuts. You may have a little extra filling. Chill for 4 hours or overnight (but remove from the refrigerator approximately one hour beforeserving to soften slightly and enhance the flavors. Cut with a hot dry knife. Serves 10 and 15 would be better! It is rich but oh so good.

Homemade Mayonnaise

Homemade Mayonnaise

Ingredients

1 large egg yolk at room temperature

1 teaspoon water
2 teaspoons lemon juice

1 teaspoon Dijon Mustard
1 teaspoon cold water

1/4 teaspoon kosher salt
3/4 up neutral oil i.e. avocado oil or safflower oil

Directions:
In a medium bowl, whisk together the egg yolk, lemon juice, mustard, salt and 1 teaspoon cold water until frothy. Whisking constantly, slowly dribble in the oil until mayonnaise is thick and oil is incorporated. When the mayonnaise emulsifies and starts to thicken, you can add the oil in a thin stream, instead of drop by drop.

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Dulce de Leche Volcano Cake

Dulce de Leche Volcano Cake

Ingredients:

1 tablespoon butter

2 egg yolks

1 whole egg

one 13.4 ounce can of milk caramel (dulce de leche)

2 1/2 tablespoons flour

Vanilla ice cream to serve

Raspberries, powdered sugar, mint, to garnish 

Directions:

Heat oven to 425*F.  Grease four 6 oz. individual ramekins with butter, then add a little bit of flour to coat.  Remove the excess flour and set aside.

In a bowl whisk the egg yolks and the whole egg for approximately 2 minutes.  Add the milk caramel and beat until integrated well.  Immediately add the 2 1/2 tablespoons of flour.  Divide the mix into 4 ramekins and bake for 12 minutes.  Serve promptly, with vanilla ice cream, raspberries, mint, and a sprinkle of powdered sugar. 

Directions:
 

Texas Sheetcake For Two

Texas Sheetcake For Two

Ingredients:

Cake Batter
1/2 cup all purpose flour
1/2 cup granulated sugar
1/4 tsp salt
1/4 cup butter
1 heaping Tbsp cocoa powder
1 egg yolk
1 1/2 Tbsp buttermilk
1/4 cup hot water out of the tap
1/4 tsp baking soda
1/4 tsp vanilla

Frosting
2 Tbsp butter
1 1/2 Tbsp milk, I use whipping cream but can also use 

   buttermilk
1 Tbsp cocoa powder
1 cup powdered sugar
1/4 tsp vanilla

Directions:

Cake Batter

Mix together flour, sugar and salt in a small mixing bowl.

In a small sauce pan combine butter, cocoa and water. Stir until butter melts and mixture comes to a boil.

Pour mixture over dry ingredients and stir to combine.

Add in egg yolk, buttermilk, baking soda and vanilla. Stir to combine.

Pour mixture into a greased 9 x 7 inch baking pan.

Bake at 350 degrees for 15 minutes or until toothpick comes out clean.

Frosting:

As soon as cake comes out of oven mix up frosting.

In a small sauce pan combine butter ,milk, cocoa powder, and powdered sugar.

Stir until butter melts and ingredients are combined. Frosting will be thin. 

Add in vanilla.

Pour hot frosting over hot cake out of the oven.

Spread to cover cake.

 

White Chocolate Cranberry Tart With Toasted Pistachios

White Chocolate Cranberry Tart

With Toasted Pistachios

This dessert was first served at our Thanksgiving dinner in 2007.  Since that time this recipe has had 2,848 searches.  It definitely is a 5* dessert and one you will have requests for a repeat and the recipe..

Saturday November 27, 2007

White Chocolate Cranberry Tart With Toasted Pistachios.

I served this dessert two years ago at our Thanksgiving dinner. It has been back by popular demand each year since and will be served again this year. My only suggestion is to use a 10" tart pan with the removable bottom.

Tart Pastry:
Ingredients:
1 1/3 cups all purpose flour
1/4 cup granulated sugar

1/2 cup unsalted butter

1 egg yolk

2 Tablespoons whipping cream

Finely grated rind of one orange *optional

Directions:

Sift flour and sugar together into the bowl of mixer or food processor. Cut butter into flour mixture until mixture resembles coarse corn meal. Whisk together egg yolk, cream and orange rind (if using) and combine with the flour mixture, mixing until the dough comes together. I highly suggest the orange zest.  It is such a nice addition.  Flatten dough into a disc, wrap and chill for 30 minutes. Roll out on a floured board and place in a 10" tart pan with removable bottom. Cover with parchment paper or foil and weight down with dried beans or pastry weights. (This prevents shrinkage).

Preheat oven to 350 degrees. Bake for 15 minutes, remove the pie weights and bake 10 minutes more or until golden. The shell is fully baked and ready to be used for the tart.

White Chocolate Cranberry Tart WithToasted Pistachios 

Ingredients:

4 ounces shelled unsalted pistachios

1 cup fresh or frozen cranberries

3/4 cup whipping cream

12 oz white chocolate, finely chopped or the discs

1/4 cup butter

Directions:

Preheat oven to 350. Place nuts on a baking sheet and toast pistachios for 10 minutes in oven or until golden.

Bring a medium sized pot of water to a boil. In a bowl, put ice water to cool cranberries after blanching. Line a baking sheet with several layers of paper towel to dry cranberries after blanching.

Add the cranberries to boiling water and stir until they soften slightly but do not burst. Fresh cranberries take slightly longer than frozen. Immediately drain cranberries and plunge into ice water to cool. Drain and spread cranberries on lined baking sheet. Roll around to dry and remove any bad cranberries.

Bring cream to a boil in a small heavy saucepan. Stir in white chocolate and remove from heat. Allow to sit for one minute, then stir together. Add butter and and stir together until fully incorporated. Stir mixture occasionally until completely combined. Do not over stir or there will be too much air incorporated and the final product will have allot of big bubbles.

Randomly scatter dry pistachios and cranberries into baked tart shell. With a rubber scraper or spoon, pour white chocolate cream over filled tart to completely cover the fruit and nuts. You may have a little extra filling. Chill for 4 hours or overnight (but remove from the refrigerator approximately one hour beforeserving to soften slightly and enhance the flavors. Cut with a hot dry knife. Serves 10 and 15 would be better! It is rich but oh so good.

Soft and Sweet Cinnamon Rolls

Serves: Makes 10 rolls

Ingredients:

Dough
1¼ cups warm milk (no hotter than 120°F)
1 tablespoon active dry yeast, or 2¼ teaspoons quick-rise yeast
2 teaspoons granulated sugar
3¼ cups unbleached all-purpose flour, plus more for sprinkling
1½ teaspoons salt
4 tablespoons (½ stick) unsalted butter, melted
1 large egg yolk
1 teaspoon water

Filling
1½ cups lightly packed light brown sugar
1½ tablespoons ground cinnamon
1 large egg

Icing
1 cup powdered sugar, or a little more if needed
1½ tablespoons water

*

Directions:

To make the dough, pour ¼ cup of the warm milk in a small bowl. Add the yeast and granulated sugar and stir to dissolve. Set the bowl aside for 8 to 10 minutes, until the mixture looks foamy. If the yeast isn't foamy after 15 minutes, start with a new package.
Put the flour and salt in a large bowl and whisk to blend. Make a well in the center, and pour the yeasted milk into the well. Then add the remaining 1 cup warm milk and melted butter. Stir together the ingredients until you get big, shaggy clumps of dough that start to stick together.
Sprinkle a little flour on your work surface. You can always add more later, so don't sprinkle too much. Dump the dough clumps out of the bowl onto your work surface. Dip your hands in flour and start kneading the dough. Using the heel of both hands, firmly push the top of the mound away from you. Fold the far side of the dough toward you, then rotate the mound of dough a quarter turn and push again. Keep kneading until you get a smooth, springy dough. It usually takes 8 to 10 minutes. To know if you have kneaded enough, press your hand into the dough and remove it quickly. Your handprint should bounce back and disappear quickly. If it doesn't, keep kneading.
Lightly flour your hands and the surface if the dough starts sticking. It should feel tacky, like tape, but not sticky and gooey. A bench scraper is handy for scraping up any bits of dough stuck to the table and to help you move the dough around.
Rub the inside of a large bowl with a thin layer of vegetable oil or coat with pan spray. Shape the dough into a ball and put it in the bowl. Lightly rub or spray the top of the dough with a little oil. Cover the bowl with plastic wrap. Set the bowl aside and let the dough rise for 45 to 60 minutes, until it is twice as big.
While the bread dough finishes rising, make the filling. Put the brown sugar and cinnamon in a medium bowl and whisk together until well blended. Smash any brown sugar lumps to break them up. Crack the egg into a small bowl and beat with a fork until blended.
To roll out the dough, sprinkle 3 tablespoons flour on the work surface. Turn the risen dough out of the bowl onto the floured surface and shape it into a rough rectangle. Sprinkle another tablespoon of flour on top. Starting from the edge closest to you, roll gently but firmly to the edge opposite you and then back again twice. Be careful not to roll the pin off the edge of the dough, or the dough will stick to the surface. Turn the dough a quarter turn, and roll up and back again twice. When you turn the dough, it should move easily. If it doesn't, gently lift the area of stuck dough, loosening it with the small metal spatula, and sprinkle some more flour underneath. Repeat the rolling up and back and turning of the dough until you have a 15 by 12-inch rectangle.
Brush any excess flour from the top and bottom of the dough with the large brush, and clean up any extra flour from around the dough with the bench scraper. Position the rectangle so you are facing a long side. Mix the egg yolk with the water and then, using a small pastry brush, brush a thin coating of the egg mixture all over the top of the dough. (You won't need all of it.) Use your fingers to scrape the filling onto the dough and spread it evenly over the surface, leaving a 1-inchwide border uncovered along the long side opposite you. Starting at the long side closest to you, roll up the dough into a log, keeping it fairly tight as you go. When you reach the opposite side, roll the dough right on top of the uncovered border. Roll the log backward, so the seam is on top, and pinch all along the seam to seal it.
Lightly butter a 10 by 2-inch cake pan, or spray with pan spray. Using a serrated knife, cut the log crosswise into 10 rolls, each about 1½ inches wide. Use a gentle sawing motion when you cut so you don't flatten the log. Arrange the rolls in the prepared cake pan evenly, spacing 8 rolls around the edge of the pan and putting 2 rolls in the center.
Cover the pan with plastic wrap and set in a warm place. Let the rolls rise for about 1 hour, or until they are nearly twice as big and fill almost all of the open spaces in the pan. After the rolls have risen for about 30 minutes, position an oven rack in the center of the oven and preheat the oven to 350°F. That way the oven will be ready when you are ready to bake.
Bake the rolls for 30 to 35 minutes, until they are golden and the sugar is bubbling around the edges. Using oven mitts, transfer the pan to a cooling rack. Let cool for 10 to 15 minutes.
To make the icing, put 1 cup powdered sugar in a small bowl. Add the water and whisk until well blended and completely smooth. The icing should be thick, because it thins out when it hits the warm rolls.