Total Time: 1 hr 10 mins
Preparation Time: 20 mins
Cook Time: 50 mins
Ingredients
Servings: 8
1 pastry for a double-crust 9-inch pie
4 cups frozen unsweetened raspberries
1 cup sugar
1/4 cup quick-cooking tapioca
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1 cup sour cream
1 tablespoon sugar
Recipe
1 in a kettle, combine frozen raspberries, sugar, tapioca and a little water (enough to cover bottom of pan); cook slowly until raspberries thaw. cook and stir for 3 minutes, then remove from heat and stir in lemon juice, cinnamon and sour cream.
2 pour into unbaked pie shell. cut top crust with cookie cutter shapes and arrange on top of filling.
3 sprinkle top with sugar.
4 bake at 425 for 15 minutes, then reduce heat to 375 and bake 35 minutes till crust is golden brown.
Total Time: 1 hr 35 mins
Preparation Time: 1 hr
Cook Time: 35 mins
Ingredients
Servings: 8
2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 1/2 lbs ripe plum tomatoes, peeled,seeded and coarsely chopped
salt
pepper
1 1/2 cups basil leaves, washed and dried
2 cloves garlic, minced
1/2 cup extra virgin olive oil
1 teaspoon salt
fresh ground black pepper
4 large onions, thinly sliced
5 tablespoons olive oil
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
1 teaspoon chopped basil
2 cloves garlic, minced
1/2 lb homemade goat cheese or 1/2 lb use store bought goat cheese
salt & freshly ground black pepper
flour, for rolling out pastry
1 package frozen puff pastry, thawed in refrigerator
1 egg, beaten
Recipe
1 for the tomato coulis: in a saute pan, heat the olive oil and saute onion until softened, about 2 to 3 minutes.
2 add garlic and cook for 1 minute longer before adding the tomatoes.
3 stir well to combine, season with salt and pepper, and continue to cook until tomatoes have softened and most of the released liquid has evaporated.
4 serve warm with hot turnovers and basil puree.
5 for the basil puree: combine all ingredients in a blender and puree.
6 transfer to an airtight container and store refrigerated until ready to use, up to 1 day in advance.
7 bring to room temperature before serving with goat cheese turnovers with tomato coulis.
8 for the goat cheese turnovers: in a large skillet saute onions in 3 tablespoons of the olive oil until very soft, translucent and caramelized, stirring frequently, about 15 minutes.
9 set aside to cool.
10 in a bowl combine remaining 2 tablespoons of olive oil, chopped herbs, garlic, and goat cheese.
11 stir well to thoroughly combine, season with salt and pepper, and refrigerate until ready to assemble turnovers.
12 on a large cutting board or counter lightly dusted with flour, roll out each sheet of puff pastry to a 14-inch square.
13 using a really sharp knife, trim edges so that they're straight, and cut pastry into 4 equal sized squares.
14 mentally divide the squares into 2 triangles, and place 2 heaping tablespoons of the caramelized onions on 1side.
15 using the back of the spoon spread onions out slightly, then top with 3 tablespoons of the goat cheese mixture.
16 in a small bowl, lightly whisk the egg.
17 using a pastry brush, brush the edges of the pastry with the egg.
18 fold the unused corner of pastry over the goat cheese and onions and press edges with a fork to seal.
19 lightly brush the top of the turnover with egg wash, and then chill at least 10 minutes in the refrigerator.
20 preheat oven to 400 degrees f.
21 when ready to bake, make several small slits in top of pastry and bake on an ungreased baking sheet for 12 to 15 minutes, or until pastry is golden brown and puffy.
22 serve warm or hot with warm tomato coulis and drizzle with basil puree.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
2 lbs lean ground beef
2 large eggs
1/2 cup green pepper, chopped
1/2 cup yellow onion, chopped
1 (16 ounce) bag cheese crackers, crushed
1 1/3 cups barbecue sauce
barbecue sauce
12 cupcake liners, foil
Recipe
1 preheat oven to 350 degrees.
2 add one muffin liner to each cup of the muffin pan.
3 in a large bowl, mix ground beef, eggs, and barbeque sauce.
4 add chopped green pepper and onion.
5 add crushed cheese crackers.
6 when everything is mixed together well, form meatloaf mixture into 12 even balls and drop into muffin liners. (if you do not have muffin liners, non-stick spray in the muffin pan cups will also work.).
7 with a spatula or pastry brush, coat the tops of each muffin with barbeque sauce.
8 bake meatloaf muffins for 20-30 minutes, or until done.
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
Servings: 10
10 -12 refrigerated biscuits (cheddar & garlic or any flavor or brand found in the frozen bread aisle of any grocery store)
10 -12 leaves fresh flat leaf parsley (1 leaf for each biscuit. note that the curly kind will not work)
1 egg
Recipe
1 preheat oven to 350. place biscuits on baking sheet and place in oven for time indicated on bag/box minus 5 minutes.
2 remove from oven and using a pastry brush, brush egg on tops of each biscuit. place 1 parsley leaf on top of each biscuit and 'glue' in place with more brushed on egg . make sure they are laying flat on each biscuit.
3 place back in oven for 5 more minutes then remove. allow to cool for a minute or 2, then enjoy.
4 the parsley leaves are used to look like little 3 leaf clovers. i made these for st. patty's day '07 to add as a fun side dish for the irish potato soup i made. (i'll be adding that recipe later on--it's delish). happy baking :-).
5 ps. if you are lucky enough to have an international store local to you, irish butter goes great with these. we did and it's wonderful--very lite texture and creamier than regular butter.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
1 cup whole wheat pastry flour
1/2 cup oat flour
1/2 cup rye flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
scant 1/2 tsp. fine-grain sea salt
2 cups buttermilk
3 large eggs, lightly beaten
1/3 cup butter, melted and cooled a bit, plus more for the griddle
Recipe
1 combine the dry ingredients (the first six) in a large mixing bowl. in a separate medium bowl, whick together the buttermilk and eggs, add the melted butter, and whisk again.
2 heat a griddle or skillet until medium-hot, brush with a bit of butter, and test with a drop of water, which should dance across the surface.
3 pour the wet ingredients into the dry ones, stir until just combined.
4 for silver-dollar pancakes, use 2 tablespoons of batter for each one; they will spread a bit. for larger pancakes use 1/4 to 1/3 cup for each one. cook until the bottoms are deep golden in color and the tops have set a bit, then flip and cook the other side until golden and cooked through.
Total Time: 50 mins
Preparation Time: 25 mins
Cook Time: 25 mins
Ingredients
2 tablespoons sesame oil
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
2 cups fresh bean sprouts
1 1/2 cups uncooked small shrimp, peeled,deveined and chopped
1 cup minced water chestnut
1/2 cup minced smoked ham
1/2 cup minced green onion
1 medium carrot, grated
4 teaspoons soy sauce
2 teaspoons cornstarch, blended with
2 tablespoons cold water
15 phyllo pastry sheets
1 cup melted butter
sesame seeds
Recipe
1 for filling: heat oils in wok, add ginger and garlic and stir-fry 30 seconds.
2 add sprouts, shrimp, water chestnuts, ham, green onion and carrot and stir-fry until sprouts start to wilt, about 2 minutes.
3 add soy sauce and cornstarch mixture and stir until vegetables are slightly glazed.
4 let cool.
5 to assemble: cut filo in half crosswise to form 8 x 11 inch rectangles.
6 fold in short end of 1 rectangle to for 8 inch square (cover remaining filo with damp towel).
7 brush square lightly with melted butter; turn square so corner is pointed towards you.
8 place 1 tblsp filling in corner and fold over to enclose.
9 fold over again.
10 fold left and right corner flaps towards center.
11 roll up from bottom to form neat rectangular package.
12 set seam-side-down on baking sheet.
13 repeat with remaining filo and filling.
14 (can be prepared ahead to this point; freeze, uncovered, until firm, then transfer to plastic bags and freeze until ready to use.) preheat oven to 375 degrees f.
15 brush rolls lightly with melted butter and sprinkle with sesame seeds.
Total Time: 1 hr 20 mins
Preparation Time: 30 mins
Cook Time: 50 mins
Ingredients
Servings: 8
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons water
3/4 cup sugar
1/3 cup all-purpose flour
5 cups raspberries
2 teaspoons lemon peel, finely shredded
milk (optional)
sugar (optional)
Recipe
1 in a mixing bowl combine the 2 cups flour and salt. using pastry blender, cut in shortening until pieces are pea-size. sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. push moistened dough to side of bowl. repeat, using 1 tablespoon water at a time, until all the dough is moistened. divide in half. form each half into a ball.
2 on a lightly floured surface flatten one dough ball. roll from center to edges into a 12-inch circle.
3 to transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. ease pastry into pie plate, being careful not to stretch pastry.
4 in a large mixing bowl combine the 3/4 to 1 cup sugar and 1/3 cup flour. stir in berries and lemon peel. gently toss the berries until well coated. transfer berry mixture to the pastry-lined pie plate.
5 on lightly floured surface roll remaining dough into a 12-inch circle. for a lattice crust, trim bottom pastry to 1/2 inch beyond edge of pie plate. cut rolled pastry into 1/2-inch strips and weave strips over filling. fold bottom crust over strip ends; trimming strips as necessary. for a 2-crust pie, trim bottom pastry to edge of pie plate. cut slits in top crust for escape of steam; place on filling and fold edge under bottom pastry. flute edge as desired.
6 if desired, brush pastry top with a little milk and sprinkle with additional sugar.
7 to prevent overbrowning, cover edge of pie with foil. bake for 25 minutes. remove foil. bake in a 375 degree f oven for 25 to 30 minutes more or until top is golden. cool on wire rack.
Total Time: 1 hr 10 mins
Preparation Time: 45 mins
Cook Time: 25 mins
Ingredients
1 (3 ounce) jar store-bought red pesto sauce or 1 (3 ounce) jar sun-dried tomato puree (or make your own)
1 large tomato, peeled,seeded,and chopped
9 black olives, pitted and quartered
1 cup grated fontina or 1 cup mozzarella cheese
2 -3 cloves garlic, crushed
2 -3 tablespoons grated parmesan cheese
1 teaspoon dried oregano
1 1/2 cups all-purpose flour
6 tablespoons butter
2 tablespoons cold water
Recipe
1 make the pastry: put the flour in a bowl, add the butter and rub in with the fingertips.
2 add enough water to bind to a soft dough.
3 cover with plastic wrap and chill for 30 minutes.
4 make the tartlet shells: sprinkle a work surface with flour, then roll out the short crust pastry to a 1/8-1/4 inch thickness.
5 cut out 12 rounds from the pastry, using a 4" pastry cutter (or jar lid).
6 fold up the edges of the rounds to form rims; put on a baking sheet.
7 spread the red pesto in the tartlet shells, then fill the shells with the tomato, garlic, black olives, and fontina cheese.
8 sprinkle the grated parmesan cheese over the tartlets, covering the pastry edges as well as the filling.
9 sprinkle the dried oregano on top.
10 bake the tartlets in a 400* oven for 20-30 minutes, until the edges of the tartlets are golden brown in color and the parmesan cheese topping has melted and become crispy.
11 serve the tartlets warm or cold.
12 variation: substiitute 3 oz.
13 store-bought green pesto for the red pesto and 12 slices from a log of goat cheese for the grated fontina.
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
Servings: 14
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat pastry flour
2 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 tablespoon lemon zest
10 tablespoons unsalted butter, softened
2 large eggs
1 1/2 cups plain fat-free yogurt
1 cup confectioners' sugar
2 tablespoons fresh lemon juice
Recipe
1 preheat oven to 375.
2 in a medium bowl, whisk together flours, poppy seeds, baking powder, baking soda and salt.
3 in a large mixing bowl, add sugar and zest - rub the two together with your fingers until the lemon zest is evenly distributed and the sugar takes on a light yellow hue. add butter and cream mixture together until light and fluffy. add eggs, one at a time, beating until combined after each.
4 add the flour mixture and yogurt alternately to the butter mixture, starting and ending with the flour, beating on low speed after each addition just until combined - do not over-mix.
5 evenly divide the mixture between 14 wells of a couple muffin pans lightly coated with nonstick spray - fill the empty wells with water to prevent them from scorching. bake until a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 25 to 30 minutes. remove and place pan on wire rack to cool. after 5 minutes, carefully remove muffins from pan.
6 in a small bowl, whisk together the confectioners' sugar and lemon juice - if the glaze is too thick to drizzle, add a little more juice. while the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin - you probably won't use all of the glaze, so when they have cooled, you can brush the rest over for a more iced effect.
Total Time: 30 mins
Preparation Time: 20 mins
Cook Time: 10 mins
Ingredients
Servings: 16
flour, for dusting surface
1 refrigerated pie crust
3 tablespoons raw sugar
1 teaspoon cinnamon
1 (15 ounce) container whole milk ricotta cheese
1/2 cup confectioners' sugar, plus a little extra for dusting finished cups
2 tablespoons sugar
1/4 cup miniature chocolate chip
Recipe
1 for cups: preheat oven 425 degrees. unroll pie crust on lightly floured surface and sprinkle the tops with the natural sugar and cinnamon. lightly roll over it with rolling pin so that the sugar and cinnamon are pressed into the dough.
2 with a 2.5 or 3" round biscuit cookie cutter, cut circles and press them inside an ungreased mini muffin pan to create the pastry cup.
3 bake 10 minutes or until cups are golden.remove from oven and allow to cool. once cool, they can be filled.
4 for filling: in a large bowl with an electric mixer combine all ingredients except the choc chips and mix well till creamy. place filling in a 1 gal plastic storage bag and chill while you make the cups.
5 remove filling from fridge, cut the bottom of corner of bag and pipe a little less then a tablespoon into the cannoli cups. sprinkle with mini choc chips and dust with powdered sugar.
6 tips: for a thicker filling, you can strain the ricotta in cheese cloth place in a bowl and covered overnite.
7 filling can be made a day or two ahead of time and kept in fridge.
8 a variation in the cannolie cream that works well is 1/4 teaspoon almond or orange extract.
9 other toppings that go well are chopped toasted almonds, choc sprinkles, candied orange pieces, chopped candied red cherries as well as a sprinkle of cinnamon.
10 (i didnt have natural sugar when making these so i just used combo reg sugar and cinnamon).
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
Servings: 4
1 (8 ounce) wheel brie cheese (chilled and with rind)
1/4 cup dried cherries (dried cranberries work too!)
1/4 cup toasted sliced almonds
3 tablespoons brown sugar
1 sheet puff pastry
1 egg, beaten
Recipe
1 preheat the oven to 400 degrees f.
2 using a sharp knife, cut the wheel of brie in half horizontally and separate the top half of the wheel from the bottom half.
3 sprinkle the bottom half of the brie with the dried cherries,toasted almonds, and brown sugar. replace the top half of the brie and apply pressure to secure the stuffing.
4 working on a well-floured surface roll out the puff pastry so that it will fully cover the brie. place the brie in the middle of the puff pastry and fold the excess pastry around the wheel.
5 using a pastry brush, brush the egg on top of the puff pastry and place the brie on a sheet pan lined with parchment paper.
6 bake for 20 to 30 minutes or until the pastry begins to turn golden brown, then turn the temperature down to 325 degrees f and bake for another 20 minutes. serve on a pretty platter.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
72 cheese tortellini
6 tablespoons parsley, minced fresh
1/2 cup virgin olive oil
1/2 cup parmesan cheese, grated
1/3 cup fresh lemon juice
3 garlic cloves, minced
salt & freshly ground black pepper
Recipe
1 prepare the tortellini according to the packages directions. add a little fresh water to the cooked tortellini to keep them from sticking together.
2 thread 24 4-inch skewers with 3 tortellini each. arrange the skewers on a platter and sprinkle with 2 tablespoons of the parsley.
3 in a small mixing bowl, mix together the remaining parsley, oil, parmesan cheese, lemon juice, garlic, salt and pepper. if desired, puree the sauce in a blender for 1 minute. with a pastry brush, brush the sauce on the tortellini. reserve the remaining sauce to dip the skewers into the serving.
2 combine flour and next 6 ingredients (through ginger) in a large bowl, stirring with a whisk.
3 cut in 1/4 cup butter with a pastry blender or 2 knives until butter pieces are pea-sized.
4 add milk and 1/4 cup water; stir just until moist.
5 drop dough by level 1/4 cup measures 2 inches apart onto a baking sheet coated with cooking spray.
6 flatten dough to 1/2-inch thickness using lightly floured hands. let stand 5 minutes.
7 combine 1 tablespoon water and egg .
8 brush egg mixture over dough; sprinkle evenly with granulated sugar.
9 bake for 15 minutes or until golden. remove from pan; cool on a wire rack.
10 to prepare filling, combine pears and lemon juice; toss to coat.
11 melt 1 tablespoon butter in a large skillet over medium-high heat. add pear mixture; sauté 2 minutes.
12 stir in 3 tablespoons brown sugar; bring to a boil. reduce heat to low; simmer for 5 minutes or until the sauce thickens slightly, stirring occasionally.
13 remove from heat; stir in vanilla.
14 split each shortcake in half horizontally using a serrated knife. spoon about 1/3 cup pear mixture over bottom half of each shortcake; top each serving with top of shortcake and 1/4 cup yogurt.
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
1 cup sour cream
2 cups flour
2 cups butter
1/8 teaspoon salt
1 cup chopped nuts
1/2 cup coconut
1 1/2 cups apricot jam (or your favorite)
Recipe
1 cream the flour and butter together in large bowl, then add salt and sour cream. mix well and cover with plastic wrap. refrigerate overnight.
2 mix the filling next. combine nuts, coconut and the apricot jam.
3 the next day - divide dough into 4 parts. roll one portion of the dough into a thin rectangle, top with a fourth of the filling. roll up like jelly roll and repeat with the 3 remaining dough portions.
Total Time: 1 hr 20 mins
Preparation Time: 10 mins
Cook Time: 1 hr 10 mins
Ingredients
Servings: 13
1/2 cup unsalted butter, softened
1 tablespoon blood orange, zest of
1/3 cup pure maple syrup
1 large egg
1/2 teaspoon vanilla extract
6 tablespoons whole wheat pastry flour
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 pinch salt
1/2 cup old fashioned oats
1/2 cup finely chopped pecans
Recipe
1 in a stand mixer or large bowl, cream the butter and orange zest until fluffy. beat in the maple syrup. add the egg and vanilla and beat until well mixed.
2 in a medium bowl, combine th eflour, baking powder, cinnamon, salt, oats, and pecans. stir into the butter mixture to make soft dough. chill the dough mixture for at least 1 hour.
3 preheat the over to 375 degrees. line 2 baking sheets with parchment paper. use a tablespoon to scoop the dough, form in into balls, and place on the sheets at least 3 inches apart. a standard baking sheet should hold 5 cookies.
4 bake for 6 to 7 minutes, reverse the position of the sheets, then bake for 6 to 7 minutes more, until the cookies have a dark golden edge that extends about 1/2 inch into the cookie. cool for 10 minutes on the pans, then transfer to a cooling rack with a spatula to finish cooling completely.
1 sift flour and salt into bowl. take out 1/3 cup flour. cut crisco (with knives, fork or blender) into remaining flour until the pieces are the size of small peas.
2 mix 1/4 cup water with 1/3 cup flour (taken out from above) to form paste. add flour paste to crisco/flour mixture. mix and shape dough into a ball. divide the dough into two parts.
3 place one portion on a pastry canvas or board which has been dusted with 1 tablespoon flour. roll the dough to 12 inches in diameter, rolling with short, light strokes, from the center to the edges.
4 place in pie plate, trim the edges with a knife,even with the edges of the pie plate.
5 roll the other half of dough. cut or prick small steam vents. place on the filled pie, and trim the edges 1/2 inch beyond the edge of the pie plate. seal edges. (i use left hand index finger and right hand, thumb and index fingers, interlocking with each other.) bake in oven at the temperature recommended for the pie filling.
Total Time: 3 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 3 hrs
Ingredients
Servings: 8
1 (10 inch) uncooked pie crusts
1 egg
2 1/2 cups sweetened condensed milk
3/4 cup pasteurized egg yolk
1 cup key lime juice
1 lime, zest of
1 lime, sliced into 8 equally-sized wheels
8 fluid ounces heavy cream
3 tablespoons powdered sugar
1/4 teaspoon pure vanilla extract
1/2 tablespoon instant chocolate mousse mix
Recipe
1 to make the pie:brush egg whites onto uncooked pie shell using a pastry brush, making sure the shell is evenly coated. pour off any excess egg whites.
2 pre-heat oven to 350°f place pie shell in oven and bake for 5 minutes.
3 shell should look golden brown. let cool at room temperature.
4 while the shell is cooling, mix the egg yolks and condensed milk together using a wire whip until incorporated. pour the key lime juice and zest into the mixture of yolks and condensed milk, slowly mixing with the wire whip until incorporated.
5 add the key lime pie mixture into the cooled pie shell. adjust the oven temperature to 250° f and bake pie for 25-30 minutes. the finished pie should have a "jell-o"-like consistency. place on a cooling rack for 30 minutes at room temperature.
6 place in refrigerator for at least 2 hours before serving. cut into 8 even slices when serving.
7 to make the whipped cream, instructions:using an electric mixer, combine heavy cream, powdered sugar and vanilla extract in a mixing bowl. using the whisk attachment, beat cream mixture on high speed for 2 minutes.
8 add the chocolate mousse to the cream mixture and mix until it reaches the consistency of stiff peaks.
9 place the whipped cream into a piping bag with an open star tip. when serving, pipe it onto each piece of key lime pie. (if you do not have a piping bag, you can simply dollop a generous scoop of the whipped cream onto the center of each piece.).
10 cut a slice in your lime "wheels," twist and place in the center of each piece.
Total Time: 50 mins
Preparation Time: 30 mins
Cook Time: 20 mins
Ingredients
Servings: 12
2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
1 cup whipping cream
3 tablespoons whipping cream
1/3 cup raspberry jam, approximate (not seedless)
1/2 cup powdered sugar
1/4 teaspoon rose water (can be found in middle eastern markets and specialty stores)
Recipe
1 scones:.
2 preheat oven to 400ºf. in a large mixing bowl, mix flour, sugar and baking powder. add the butter. either mix with a pastry blender or rub butter in with fingertips until mixture looks like fine crumbs.
3 gradually add 1 cup cream, mixing just until dough comes together (dough will appear somewhat shaggy). turn dough out onto foil and pat it to 1/2" thick.
4 with a 3" round or heart-shaped cookie cutter, cut out scones. gather scraps and reshape to 1/2" thickness. cut rest of scones, using as much of the dough as possible without re-shaping it.
5 with a floured knife, cut scones horizontally to make a pocket for the jam (if you used a heart cutter, start at the bottom point of the heart to cut). fill each cut scone with a generous teaspoon of raspberry jam (jam will be visible around the edges).
6 transfer filled scones to a baking sheet. bake until golden brown (about 18 minutes). transfer baked scones to a wire rack to cool just until slightly warm.
7 glaze:.
8 while scones are cooling, mix powdered sugar, rosewater and remaining 3 tbs of cream until smooth. spread glaze over slightly warm scones. serve immediately, or at room temperature.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
1 tablespoon olive oil
1 garlic clove, minced
2 tablespoons red onions
4 large slice portabella mushrooms
1 dash salt and pepper
1 (11 ounce) can pillsbury refrigerated crusty french loaf
4 ounces sour cream
1 (14 ounce) jar pizza sauce, divided
2 1/2 ounces pepperoni slices (about 15 slices)
1 1/2 cups grated mozzarella cheese
1 egg yolk, with 1 tsp. water
parsley (to garnish)
Recipe
1 1. preheat oven to 375 degrees.
2 2. in a sauté pan over low heat, add olive oil, garlic, onions, mushrooms, salt and pepper. saute' mushrooms about 7 minutes, turning once. set aside.
3 3. gently unroll refrigerated french loaf onto a greased cookie sheet, working lengthwise. using a pastry brush, add sour cream and ½ pizza sauce to middle of dough, leaving 1 inch at the short ends uncovered for closing. spread out evenly. add mushroom mixture, pepperoni and cheese.
4 4. to close dough, fold in the 1 inch of dough on the left and right. pull top dough over 1/3rd of filling and then bottom dough over top dough. pinch the sides to make sure they are closed.
5 5. cut 6 slits at an angle about 2 inches apart along dough. to make egg wash, whisk egg yolk with water. using pastry brush, cover entire loaf. sprinkle loaf with parsley.
6 6. bake for 20 minutes in a preheated 375 degree oven or until golden brown and remove from oven.
7 7. to serve – after 5 minutes brush remaining pizza sauce on a platter and place pizza danish on top. slice with a serrated knife between slits in loaf.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
Servings: 6
1 lb lean ground beef (or lamb)
1 onion, minced
1 teaspoon minced parsley
1/2 teaspoon thyme
1 teaspoon salt
1/8 teaspoon pepper
1 1/3 cups lard
2/3 cup boiling water
4 cups flour
1 teaspoon baking powder
1 teaspoon salt
milk (for brushing on pastry)
1/4 cup gravy
1 teaspoon worcestershire sauce
Recipe
1 mix together: meat, onion, parsley, thyme, salt and pepper. moisten with a little gravy or stock.
2 sift flour, baking powder and salt together. mix lard and boiling water, and stir gradually but quickly into dry things. set aside 1/3 of the pastry in a warm place (for example, the top of a double boiler over warm water).
3 divide the remaining pastry in 6 parts. roll out on lightly floured board. form pie shells around bottom of a glass jar or ring tins. you actually want the dough to come up the sides of the jar a couple of inches; it makes for little meat pie type of things. (it has to come up so that it can hold the filling.) set them on a baking sheet. fill with meat mixture.
4 roll out rest of pastry and cut into rounds for lids. (you don't need to come up the sides for this part.) moisten edges and cover pies, pinching edges together firmly. trim with scissors. make a hole in the center of each pie on the top. brush pastry with milk. bake 30 minutes or so at 350.
5 heat stock-gravy and worcestershire sauce together. pour it into the holes on top of pies before serving; a funnel would be a good idea. you don't want the sauce on the outside of the pie.
Total Time: 50 mins
Preparation Time: 25 mins
Cook Time: 25 mins
Ingredients
1 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup unsalted butter (room temp)
3 ounces cream cheese (room temp)
2 teaspoons sugar
2 eggs
1/2 cup sugar
1/2 cup corn syrup
2 tablespoons unsalted butter (melted)
1/2 teaspoon vanilla
1 cup pecans (chopped)
2 tablespoons bourbon
Recipe
1 for pastry, in a bowl combine 1 c flour baking powder and salt. in a mixing bowl combine the 1/2 c butter cream cheese and 2 tsp sugar. mix until well blended, stir in the flour mixture, press firmly into a ball with hands. divide in half. set aside 1 half. on a lightly floured surface roll out dough to a 1/8 inch thickness. lightly spray 2 twelve cup mufin pans with nonstick spray. cut out 12 2 1/4 inch rounds, i suggest using a cookie cutter or biscuit cutter. press the rounds evenly into the bottoms and sides of the muffin pan cups. repeat with remaining dough. then refridgerate about 10 to 15 minute.
2 meanwhile , in a medium bowl beat the eggs slightly. stir in the granulated sugar, corn syrup, bourbon, melted butter, and vanilla until blended. spoon a heaping teaspoonfull of chopped pecans into each pastry lined cup. top with the corn syrup mixture. be careful not to put too much, if the cornsyrup mixture goes above the pastry it can stick and be difficult to remove after baking. bake at 350 degrees for 20- 25 min, until lightly browned and a toothpick comes out clean. cool , and sprinkle with powdered sugar before serving.
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar, sifted
1/4 teaspoon salt
3/4 cup unsalted butter, cold and cut into 8 pieces
1/2 cup raspberry jam, seedless
4 cups raspberries
2 -4 tablespoons all-purpose flour
1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
1 cup all-purpose flour
1 cup light brown sugar, packed
Recipe
1 place rack in middle of oven and preheat oven to 375 degrees.
2 to make the crust: combine flour, confectioners sugar, salt and butter in food processor or medium bowl. pulse about 30 times or work butter in with pastry blender until butter is size of small peas. sprinkle mixture evenly into ungreased 9x13 baking pan. using your hands, press mixture into bottom of pan about 1/2 inch up sides of pan. bake crust for 10-12 minutes or until firm and barely starting to brown.
3 to make filling: melt jam in small saucepan over medium heat until just thinned out and liquefied.
4 in medium bowl, gently mix the raspberries with enough flour until fully coated and then set aside.
5 to make topping: combine butter, flour and brown sugar in processor or medium bowl and pulse or work butter in with fingers until mixture begins to come together and starts to move away from sides of the bowl. set aside.
6 when the crust is done, remove from oven. use back of spoon or pastry brush to spread jam evenly over the hot crust. sprinkle the floured berries and any remaining flour in the bowl evenly over the jam. using your hands, sprinkle the topping evenly over the berries breaking up any large clumps.
7 bake for 25-30 minutes or until the berries are bubbling and topping is brown. remove from oven and cool completely before cutting into squares.
Total Time: 5 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 5 hrs
Ingredients
1 cup butter
4 cups flour
1 teaspoon salt
1/4 cup sugar
1 cake yeast
1 cup heavy cream
3 egg yolks
1/2 cup sugar
2 teaspoons cinnamon
1/4 cup pecans, chopped
1/4 cup raisins
Recipe
1 preheat oven to 375 degrees.
2 dough:.
3 mix butter with flour, salt, and sugar until crumbly.
4 crumble yeast into cream and stir in the egg yolks.
5 combine wet ingredients with dry ingredients to make a dough and chill it for 4 hours or more.
6 on a lightly floured board, roll out 1/3 of the pastry into a thin circle.
7 filling:.
8 combine sugar, cinnamon and nuts.
9 sprinkle onto the dough. dot with golden raisins.
10 cut into triangles (grandma says she gets 12, but you can make them larger if you want) and roll up starting at the wide end and place on a greased cookie sheet, point side down.
11 repeat with remaining dough.
12 let rise 30 minutes at room temperature. bake for 15 to 20 minutes or until light golden brown.
2 except for pastry, sesame seeds, egg and milk, mix all other ingredients well in a bowl.
3 mix egg and milk in a bowl and set aside.
4 place mince mix along the length of the pastry aprroximately an inch thick and roll into a long sausage roll. seal opposite long edge with egg mix. cut to preferred size - 2cm for scrolls, 6cm for party sausage rolls and half or thirds for regular sausage rolls, these are all approximate measurements, it depends on the length of the pastry.
5 for sausage rolls, paint the top of the pastry with the egg mix and sprinkle with sesame seeds. for scrolls, paint one side with egg mix and sprinkle with sesame seeds.
6 can be frozen at this stage for later use. thaw prior to baking.
7 place on a tray with grease proof paper and bake for 35-45 minutes.
Total Time: 25 mins
Preparation Time: 20 mins
Cook Time: 5 mins
Ingredients
1 (3 ounce) package raspberry jell-o gelatin
1 (10 ounce) package red frozen raspberries
1 tablespoon lemon juice
3 ounces cream cheese, softened
9 inches baked pastry shells, cooled
1/4 cup sugar
1/3 cup confectioners' sugar
1 teaspoon vanilla
1 cup heavy cream, whipped
Recipe
1 for red layers, dissolve jello and 1/4 cup sugar in 1 1/4 cup boiling water. add the frozen raspberries and lemon juice. stir until berries thaw. chill until partially set.
2 for layers, blend cheese, confectioners sugar and vanilla. fold in a small amount of whipped cream, then fold in remainder. spread half the cheese mixture over bottom of pastry shell. cover with half the red jello mixture. repeat layers and chill until set.
Total Time: 1 hr 45 mins
Preparation Time: 1 hr
Cook Time: 45 mins
Ingredients
Servings: 8
1 1/2 cups flour
1 teaspoon orange zest, finely grated
3/4 teaspoon salt
1/2 cup shortening
3 -6 tablespoons ice water, as needed
2 tablespoons ground almonds
1 (21 ounce) can cherry pie filling
1 tablespoon lemon juice
1 teaspoon orange zest, finely grated
3 large eggs
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup sour cream
Recipe
1 for crust: sift together flour, orange zest and salt.
2 using a pastry blender or two knives, cut in the shortening until the mixture looks crumbly, with most of the pieces the size of small peas.
3 sprinkle with some of the water,no more than 1 tbsp at a time, mixing gently with a fork to incorparate wenough water to form a dough ball- it will just start to stick together.
4 press into a ball.
5 wrap dough and chill for 20-30 minutes.
6 roll out on a floured board to 1/8" thickness.
7 place ungreased pie plate upside down onto the pastry and cut a circle of dough out, leaving at least a 1 inch border.
8 remove pie plate, flip right side up and carefully place pastry into the pie plate.
9 trim and flute the edges decoratively.
10 press the nuts into the bottom of the crust.
11 for filling: in a small bowl, mix pie filling, lemon juice, and orange zest.
12 spoon over the crust.
13 beat eggs, sugar, vanilla, and almond extract until thick and lemony, approximately 10 minutes using an electric mixer.
14 stir in sour cream to the egg mixture, then pour over the cherry layer in the pie plate.
15 bake in a preheated 350 f oven on the lowest rack for 45 minutes, or until crust is brown.
16 let cool on rack, then chill well before serving.
Total Time: 27 mins
Preparation Time: 15 mins
Cook Time: 12 mins
Ingredients
1 (8 ounce) package reduced-fat crescent rolls
2 tablespoons butter
4 tablespoons sugar
1 1/2 tablespoons cinnamon
4 tablespoons powdered sugar
1 1/2-2 teaspoons skim milk
Recipe
1 preheat oven to 375 degrees; have a cookie sheet lined with parchment paper.
2 keep the tube of crescent rolls in fridge until ready to use and you have all your ingredients ready to go.
3 in a small bowl combine the sugar and cinnamon. set aside.
4 melt the butter in microwave safe bowl and set aside.
5 now, take the tube out of fridge and roll out on a cutting board. you want to flatten the dough out with your hands to make a rectangle. you don't need to use a rolling pin but you can use one if you want to make the same thickness throughout.
6 spread the butter with a pastry brush over the entire dough. save a little butter for when you have rolled up this up after the filling is inches.
7 sprinkle the sugar/cinnamon mixture over the butter (a nice coating). save a little for when it's rolled up.
8 starting with the shorter end, roll the dough up into a log.
9 brush the remaining butter over the outside of the log and sprinkle the remaining sugar mixture over the butter.
10 with a sharp knife cut the roll into 8 slices. to do this, start by cutting the roll in half then half again until you have 8 slices.
11 place the slices on the baking sheet. you will probably still have extra cinnamon sugar mixture so sprinkle that over the cut slices.
12 bake for about 10-12 minutes. turn the pan around after 5 minutes and check after 10 minutes. they should look puffed, light brown and the bottoms will look light to medium brown as well. remove from the oven and place on a cooling rack.
13 to make glaze: in a small bowl blend the powdered sugar with the milk and mix up until you have a glaze consistency. if you have a mini whisk this makes for easier mixing. you can use a spoon or small fork as well. when the rolls are slightly cooled, drizzle the glaze over each roll.
Total Time: 1 hr 10 mins
Preparation Time: 20 mins
Cook Time: 50 mins
Ingredients
2 (1/4 ounce) packages fleischmann's fast rising yeast
1/3 cup warm water
4 tablespoons sugar
3 teaspoons lemon juice
3/4 cup melted shortening
1 1/2 cups lukewarm buttermilk
5 1/2 cups flour
1 teaspoon baking soda
1 1/2 teaspoons salt
1/4 cup cornstarch
1/4 cup melted margarine or 1/4 cup butter
pam cooking spray
1/8 cup poppy seed (optional)
Recipe
1 into two cup pyrex glass measuring cup, add warm water and yeast; stir.
2 in microwavable small bowl add sugar, lemon juice and 3/4 cup shortening. microwave on 70% power, covered, until melted and dissolved. stir until warm, not hot.
3 add to dissolved yeast and water.
4 in large bowl add flour, baking soda and salt, mix.
5 add buttermilk and stir.
6 add yeast mixture and stir and mix well. use dough hook on mixer and beat until smooth. if dough is too sticky, add a little flour each time until the dough pulls away from the sides of the bowl.
7 cover with a cloth and let rise 10 minutes in a draft free warm area.
8 ( i turn oven on at 170*,cover and let rise in oven.
9 spray cooking sheets or muffin pans with pam.
10 preheat oven to 400°.
11 dust your hands with cornstarch. shape into rolls and place on cooking sheets or muffin pans. let rise 30 minutes.
12 (i put back in a 170* oven and let rise 30 minutes)
13 with pastry brush tops with melted margarine.
14 optional step: sprinkle with poppy seeds.
15 optional step: top with drops of glaze.
16 bake at 400° 18 to 20 minutes. muffin pans take longer baking.
17 when the tops start to brown, press lightly on the top to see if it springs back. if it does, the rolls are done.
18 these rolls are wonderful to take to a potluck. they stay moist.
