Holiday Pastry And Pie Glazes

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• 1 beaten egg (can use just the yolk)
• 1 teaspoon water
• 1 tablespoon cream (may use milk, use enough to brush and cover before baking)
• 1 tablespoon milk (brush on just enough to cover before baking)
• 1 tablespoon sugar (sprinkle enough to lightly cover)
• 1 tablespoon melted butter (brush on just enough to cover before baking)

Recipe

• 1 glazed: beat egg with water - brush over pastry before baking.
• 2 shiny: using a soft brush - brush on just enough cream to cover before baking.
• 3 sugary: brush with milk, sprinkle with sugar before baking.
• 4 rich brown: brush top with melted butter before baking.
• 5 and yes my favorite - lightly flick water over crust with fingertips, carefully tip to spread the water - sprinkle with sugar before baking. all so simple yet make for that added touch. baking time for the pies - go with the suggested baking time your recipe calls for.

Laura O'connell's Beef And Bacon Shepherd's Pie

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• 1 large onion, finely diced
• 1 garlic clove, crushed
• 320 g bacon, diced
• 2 carrots, grated
• 1 large potato, grated
• salt & pepper, to taste
• mixed herbs, to taste
• parsley, to taste
• tasty cheese, grated
• 1 -1 1/2 cup water
• 1 kg minced beef
• 1 cube of beef stock melted with hot water
• worcestershire sauce
• 2 teaspoons cornflour
• 1/2 cup water, mix together
• 6 large potatoes
• 200 ml of cream & 100ml milk
• 2 tablespoons butter or 2 tablespoons margarine

Recipe

• 1 the beef & bacon.
• 2 sauté the onion and garlic on a low heat until cooked.
• 3 add bacon and fry (turn up to a medium heat to lightly cook bacon),.
• 4 remove all ingredients from the pan,.
• 5 add the mince to the empty pan; cook until browned and liquid has reduced.
• 6 add the onion, garlic and diced bacon into the pan with the mince. add the grated carrot, grated potato, mixed herbs, parsley, beef stock with worcestershire sauce, salt and pepper.
• 7 add water; mix well and then cook on low heat until liquid has reduced by half.
• 8 add cornflour and water until sauce thickens. remove from pan and cool.
• 9 the potato mash: cook potatoes and heat milk. mash all together when potatoes are cooked and nearly falling apart.
• 10 the pie:.
• 11 grease a large semi deep (about 10 - 12 cm deep) baking tray and line with puff pastry . place beef and bacon mixture (once cool) in tray lined with pastry.
• 12 cook in oven on 180°c until pastry is lightly browned. remove from oven.
• 13 place the potato mash over the mince; smooth out and sprinkle with grated tasty cheese to satisfaction.
• 14 heat oven to 220°c place on middle shelf and bake for approximately 20 - 30 minutes.
• 15 allow to sit for 5 minutes and then it's ready to be portioned, served and enjoyed.

Savory Mediterranean Biscuits

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 teaspoon dried basil, crushed
• 1/4 teaspoon salt
• 6 tablespoons butter or 6 tablespoons margarine
• 3/4 cup feta cheese, crumbled
• 1/4 cup kalamata olive, pitted and chopped
• 3 tablespoons sun-dried tomatoes packed in oil, drained and snipped
• 3/4 cup light cream or 3/4 cup half-and-half
• 1 egg yolk
• 1 tablespoon light cream or 1 tablespoon half-and-half
• kalamata olive, whole (optional)

Recipe

• 1 in a medium mixing bowl, stir together the first five ingredients (flour through salt). using a pastry blender, cut in butter or margarine until the mixture forms coarse crumbs. next, stir in the cheese, chopped olives, and tomatoes.
• 2 make a well in the center of the dry mixture and quickly pour 3/4 cup light cream or half and half over it. stir with a fork until just moistened.
• 3 turn the dough out onto a lightly floured surface. quickly knead by gently folding and pressing the dough until it's almost smooth. this should take about 10-12 strokes. be careful not to over-knead as the biscuits will get tough. the dough will still be pretty soft.
• 4 lightly roll out dough into a 10-inch by 8-inch rectangle, about half an inch in thickness. cut the dough into 2-inch squares.
• 5 arrange biscuits 1 inch apart on an ungreased baking sheet. in a small bowl, beat egg yolk with the tablespoon of light cream or half and half, then brush the top of each biscuit with this mixture.
• 6 bake in a 450 degree oven for 10 to 12 minutes or until biscuits are golden. remove from baking sheet and serve warm with whole kalamata olives, if you like.

Strawberry Shortcake

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 1/2 cup butter, chilled
• 2/3-3/4 cup half-and-half or 2/3-3/4 cup milk or 2/3-3/4 cup cream
• 1 quart strawberry
• 1/3 cup sugar
• 1 1/2 cups whipping cream or 1 1/2 cups cool whip, for topping

Recipe

• 1 rinse the berries under cold water; drain well. hull and slice the betties; place ina a bowel.
• 2 sprinkle with sugr; cover and let stand at room temper ature for abotu 1 hour. whi[ the cream *sweetened with 2 -4r 3 tbspl. of surar, if desired) until it hold a soft peak. coer and refrigerate until ready to serve.
• 3 preheat oven to 425°f set rack at center level.
• 4 in a food processor, (you cna use a pastry cutter or finer tips) combine the flour, bakng powder, salt and sugar, pulse to mix.
• 5 cur butter into about 8 pieces and add to the mixrture. pulse until the mixture resembles coarse meal, but with a few pea-size hunks of butter left in the mixture.
• 6 transfer the mixture to a large bowl and make a well in the center. with a fork stir in the cream or milk, just until dough is moist.
• 7 be very careful not to overwork. the dough doesn't have to hold together well at this point. let the dough stand for a minute. turn the dough out onto a lightly floured surface. fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.
• 8 gently pat the dough into a 6x12-inch rectangle about 3/4 -inch thick and cut into eight 3-inch biscuits with a floured round cutter.
• 9 transfer to a buttered foil-lined cookie sheet. brush on a little mik or cream and sprinkle tops with some sugar, if desired.
• 10 bake for 10-15 minutes, until risen and golden brown, remove to a platter and split each biscuit horizontally with a serrated knife.
• 11 butter the hot biscuits then top with about 1/3 cup of berry mixture. replace the tops and top with a tablespoon or so of berries. serve with whipped cream for topping.

Onion Tart

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 20
• 1 sheet frozen puff pastry, thawed
• 1/2 cup sour cream
• 1/4 lb bacon, diced
• 3 cups sweet onions, thinly sliced (such as vidalia or maui)
• 1/4 cup parmigiano-reggiano cheese, grated

Recipe

• 1 place pastry on a lightly floured surface and roll to a 14x 11 rectangle.
• 2 arrange on ungreased baking sheet, tucking edges under 1/2 inch all the way around.
• 3 bake at 325º until slightly puffed, about 5 minutes; let cool.
• 4 meanwhile, saute bacon and onions until bacon is crisply cooked and onions are caramelized; drain.
• 5 spread sour cream over cooled pastry.
• 6 spoon onion and bacon mixture over sour cream.
• 7 sprinkle with parmigiano reggiano cheese.
• 8 bake 15 to 20 minutes.
• 9 cut into squares and serve warm.

Onion Tart

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 3 onions, sliced thin (vidalia for sweeter preference)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 sprigs thyme
• 8 ounces frozen puff pastry (i used pepperidge farm)
• 5 ounces soft fresh goat cheese
• 1 teaspoon fresh ground black pepper

Recipe

• 1 preheat oven to 400°f.
• 2 heat a pan over low heat.
• 3 melt the butter and olive oil.
• 4 place sliced onion, cook and caramelize for 15 - 20 minutes until they turn golden brown.
• 5 rolled out the puff pastry and place it on top of a cookie sheet.
• 6 spread the softened goat cheese and top with black pepper.
• 7 spoon the caramelized onion over the goat's cheese.
• 8 bake for 20 minutes or until the pastry is puffed and golden.

Rhubarb Crunch Pie

Total Time: 1 hr 30 mins Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• 5 cups sliced fresh rhubarb
• 3/4 cup sugar
• 3 tablespoons quick-cooking tapioca
• 2 teaspoons grated orange peel
• 1 refrigerated pie crust, softened
• 1/2 cup flour
• 1/2 cup sugar
• 6 tablespoons cold butter

Recipe

• 1 heat oven to 400 degrees.
• 2 in a large bowl, mix rhubarb 3/4 cup sugar, tapioca and orange peel; let stand for 15 minutes.
• 3 place pie crust in a 9 inch glass pie plate.
• 4 in a small bowl, mix flour and 1/2 cup sugar.
• 5 cut in butter using a pastry blender (or 2 knives) until mixture resembles coarse crumbs.
• 6 spoon rhubarb mixture into crust lined pie plate; sprinkle with topping.
• 7 cover curst edge with strips of foil to prevent excessive browning.
• 8 place foil or cookie sheet on oven rack in lowest position to catch any spills.
• 9 bake 15 minutes. reduce oven temp to 375 and bake 30 minutes longer.
• 10 remove foil; bake 15 to 20 minutes longer or until browned and bubbly.
• 11 cool 3 hours before serving.

Perfect Pie Crust

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 cups flour
• 1/4 cup wheat flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 3/4 cup shortening
• 1/4 cup cold water
• 1 egg
• 2 teaspoons almond extract

Recipe

• 1 mix flours, salt, and sugar.
• 2 cut in shortening.
• 3 combine separately: water, egg, almond extract.
• 4 stir wet ingredients into dry. dough should now be easily handleable.
• 5 divide ball into halves and roll out crusts on a lightly floured surface.

Rhubarb Custard Pie

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 pie crust (top and bottom)
• 1 1/2 cups sugar
• 3 tablespoons flour
• 1/4 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 teaspoon orange peel
• 1/4 teaspoon allspice
• 2 eggs, beaten
• 2 teaspoons cream
• 3 cups rhubarb, cut into 1-inch pieces
• 2 tablespoons butter

Recipe

• 1 line a 9 inch pie plate with pastry.
• 2 combine sugar, flour, salt, nutmeg, orange peel and allspice.
• 3 add beaten eggs and cream; mix well.
• 4 add rhubarb and pour into pastry lined pie plate.
• 5 dot with butter. arrange 2nd pie crust in a lattice fashion over the top.
• 6 bake at 400 for 20 minutes; reduce heat to 350 and bake 25 minutes longer or until custard is firm and pastry is golden brown.

Strawberry Scones

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup butter
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1/4 cup whipping cream
• 1/4 cup buttermilk
• 1 cup strawberry, hulled and sliced
• 1 large egg, beaten
• 1 tablespoon whipping cream

Recipe

• 1 combine flour, sugar, baking powder and salt in a large mixing bowl; cut in butter with a pastry cutter until coarse crumbs form.
• 2 form a well in the center; set aside.
• 3 whisk egg, vanilla, cream, and buttermilk together;
• 4 stir into dry mixture until just moistened.
• 5 fold in strawberries; gently knead dough on a lightly floured surface until smooth.about 10 seconds.
• 6 pat into a 7" circle about 1" thick.
• 7 slice into 8 wedges -- arrange on a parchment paper lined baking sheet.
• 8 to prepare glaze:
• 9 combine egg and whipping cream.whisk till frothy.
• 10 brush with glaze and sprinkle with additional sugar is desired.
• 11 bake at 375° until golden, about 15 minutes.
• 12 cool on a wire rack.

Lamb Tenderloin En Croute

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 lamb tenderloin, silverskin removed
• 3 -4 ounces lamb fat, for lardoons
• emeril's original essence
• 2 tablespoons olive oil
• 6 -8 mushrooms, destemmed
• 1 shallot, roughly cut up
• 3 tablespoons soya sauce
• 3 tablespoons chopped garlic
• 1/4 lb pepper lamb liver pate
• phyllo pastry, to enclose
• egg wash, to seal

Recipe

• 1 skin the silverskin off the tenderloin. stab the body of the meat with a boning knife in "many" places, inserting a small sliver of lamb fat into the opening.
• 2 dust the meat lightly with essence.
• 3 fry quickly, over medium high heat to sear the outside of the meat.
• 4 remove from heat and "rest" it.
• 5 place mushrooms ("important" that they are destemmed, ie caps only!)(we are going for texture here), the shallot, soya sauce, pepper pate and garlic, in a blender and puree to a smooth paste.
• 6 place the meat on the phyllo pastry sheet, and spoon the puree around it.
• 7 wrap the phyllo around the work, and seal with egg wash.
• 8 bake at 325 on a greased pan, or glass pan, for about 25 minutes, until phyllo is brown and flakey, and meat is heated to about 155 interior temperature. remove from oven and allow to "rest" (note that the meat will continue to convect and temp will rise another ten degrees as it rests, but the moisture, augmented by the lardoons, and sealed with the phyllo, will remain).
• 9 slice into medallions, about an inch thickness or less --
• 10 works well with mashed yukon gold potato (3 tbsp each butter and sour cream, mash like crazy!), steamed green beans (3 minutes only, use water with almond extract, sprinkle with slivered almonds), steamed carrot spears (skinned, split, steamed over water with a lot of fresh dill).
• 11 depending on taste, a chardonnay or reisling wine, fairly dry and "oaked" for my reisling pick -- .

Strawberry Shortcake Pie

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• 2 cups all-purpose flour
• 1/4 cup splenda sugar substitute
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons cold butter, cut into chunks
• 1 large egg
• 3/4 cup skim milk
• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 cup water
• 1 (3 ounce) package strawberry gelatin
• 1 1/2 quarts fresh ripe strawberries (, , put in lg. bowl)
• 8 ounces whipped cream
• chocolate syrup

Recipe

• 1 pre heat oven to 375 degrees.
• 2 grease 9 inch pie dish.
• 3 combine the flour, splenda, baking powder, and salt in a medium bowl.
• 4 cut the butter into the dry ingredients with a pastry blender or a large fork.
• 5 whisk the egg into the milk.
• 6 make a well in the center of the dry ingredients and pour the wet mixture into the well.
• 7 mix with a fork until the ingredients just stick together.
• 8 spread out about half the mixture into the 9 inch pie dish until the dough is about 1/4 to 1/2 inch thick depending on how thick you like your cake/crust.
• 9 bake for about 10 to12 minutes until it has risen and is no longer doughy in the middle.
• 10 while the crust is cooling mix and cook first 4 ingredients of the pie filling until thicker and more clear .
• 11 slice strawberries length wise.
• 12 remove from heat, add gelatin, and stir for 2 minutes. (do not add other cup of water like stated on box.).
• 13 pour over strawberries and let cool.
• 14 after filling has cooled and starts to set very slightly pour into pie crust and allow to cool in the refrigerator for 2 to 3 hours.
• 15 top with 8 oz of whipped cream and drizze chocolate syrup on top if desired.

Perfect Pie Crust

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 2 cups flour (sifted)
• 1/2 teaspoon salt
• 1/2 cup corn oil (wesson)
• 1/4 cup milk (cold)

Recipe

• 1 sift measured flour and salt into a bowl.
• 2 pour oil into glass measuring cup and add cold milk to make 3/4 cup liquid.
• 3 pour liquid into bowl and stir with a fork to mix well.
• 4 stir until it forms into a soft ball.
• 5 save half the dough to use later.
• 6 roll remaining half of dough into circle between two sheets of wax paper.
• 7 peel off top layer of wax paper.
• 8 place pie pan upside down on top of rolled out dough.
• 9 slide hand under bottom wax paper with top hand lightly on pan.
• 10 flip pan, crust and wax paper over gently.
• 11 crust and wax paper will gently settle into pan.
• 12 then peel second wax paper off crust.
• 13 fit crust into pie pan, make standing rim, and prick with fork.
• 14 i use pie weights to keep shell flat.
• 15 bake in oven 450°f for 8- 10 minutes.

Rustic Nectarine-berry Tart

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 1/4 cups flour
• 1/2 cup butter, cold and cubed
• 1/4 teaspoon salt
• 5 -6 tablespoons water, ice-cold
• 2 nectarines, peeled and sliced
• 1/2 cup raspberries
• 1/2 cup blackberry
• 2 tablespoons flour
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon sugar

Recipe

• 1 preheat oven to 375°f.
• 2 place flour, salt and cubed butter into a food processor. pulse until mixture resembles pea-sized crumbles. add cold water 1 tbs. at a time until mixture forms a smooth ball. set aside.
• 3 in a medium-sized bowl, gently combine nectarine slices, raspberries, blackberries, sugar, flour and lemon juice.
• 4 on a large baking sheet or pizza stone, sprinkle a pinch of flour and roll out pastry dough into a 16-inch circle.
• 5 spread filling evenly onto pastry, leaving a 1 1/2-inch dry outside edge. carefully pull up edge of pastry and fold over outside edge of the filling all around. remember, it is meant to look rustic, so don't worry about perfection. sprinkle outside edges of pastry with sugar.
• 6 bake at 375 f for 40-45 minutes or until pastry is lightly browned.
• 7 allow to cool for 20-30 minutes. slice into eighths and serve warm.

Strawberry Shortcake Cups

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 2 cups unbleached flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon freshly grated lemon zest (my addition)
• 6 tablespoons butter, cut into small pieces
• 2/3 cup milk
• 1 pint strawberry
• 1 tablespoon sugar
• 1 cup heavy cream
• 2 tablespoons sugar
• 1/4 teaspoon vanilla extract (we liked it with the almond extract) or 1/4 teaspoon almond extract (we liked it with the almond extract)

Recipe

• 1 note: i think this could be prepared in mini-muffin tins. fyi.
• 2 heat the oven to 400 degrees. place a metal mixing bowl and electric mixer beaters in the freezer.
• 3 butter a 12-cup muffin tin.
• 4 in a large mixing bowl combine the flour, sugar, baking powder, salt and lemon zest.
• 5 use a pastry blender to cut the butter into the flour mixture.
• 6 add the milk and stir until well combined. i needed to add about one more tablespoon milk to the dough.
• 7 turn the dough out onto a lightly floured surface.
• 8 divide the dough into 12 balls.
• 9 lightly flour the balls and place in a wax paper-lined tortilla press and press to 4 1/2" in diameter. if the dough is still too sticky, lightly flour the waxed paper. note: original recipe has you using a rolling pin, rolling the dough out to 1/4" thickness and cutting out rounds with a drinking glass. using the tortilla press was much easier for both adult and child.
• 10 place each flattened round in the buttered muffin tin. the dough should line the cup and come up to the brim. original recipes says to crimp the edges but i skipped that part.
• 11 bake for 10 to 12 minutes or until the edges are light brown. let cool in the pan before removing to a plate.
• 12 meanwhile, prepare the strawberries. wash and hull the berries and cut them up into either slices or small pieces (small pieces for our toddler). toss with the sugar and set aside.
• 13 to whip the cream, pour the whipping cream into a chilled mixing bowl. using an electric mixer, beat on medium-high until soft peaks form; approximately 2-3 minutes. add the sugar and vanilla extract and beat for another 30 seconds.
• 14 assembling the cups: fill each cup with a spoonful of whipped cream and top with a spoonful of the strawberries.
• 15 preparation time may take longer depending on the age of the child.

Pumpkin Cream Pie

Total Time: 1 hr 24 mins Preparation Time: 50 mins Cook Time: 34 mins

Ingredients

• perfect pie crust
• 2 1/2 cups all purpose flour
• 1 teaspoon salt
• 12 tablespoons cold unsalted butter, cut into pieces (1 1/2 sticks)
• 1/4 cup chilled shortening
• 1 tablespoon vinegar
• 1/2 cup very cold water
• 2/3 cup dark brown sugar
• 5 tablespoons cornstarch
• 2 1/2 cups liquid, creamer (half and half)
• 6 egg yolks, beaten
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 2 tablespoons unsulfured molasses
• 2/3 cup pumpkin puree
• 3/4 cup granulated sugar
• 1/3 cup hulled pumkin seeds (pepitas)
• 1 1/4 cups heavy cream
• 3 tablespoons confectioners' sugar

Recipe

• 1 perfect pie crust: in a food processor, pulse together the flour, salt and sugar. add the butter and shortening. pulse 8-10 times or until mixture is coarse crumbs and some of the butter is pea-size. (alternately, combine in a bowl using a pastry blender or fork).
• 2 in a measuring cup, combine vinegar with 1/2 cup cold water. while pulsing processor, drizzle in just enough water mixture to form dough, 5-8 tablespoons. (dough may be slightly dry but will hold together when you pinch it). halve dough, wrap in plastic wrap and press into disks. chill 1 hour or until ready to use. may be frozen for up to 2 months.
• 3 to prebake crust, roll into a 12-13"-inch circle and gently transfer to pie plate. trim edges (or decorate as desired) and chill or freeze until very cold. line cold crust with a double thickness of foil or line with parchment. fill with pie weights or dry beans and bake at 375 until edges are just golden, 12 minutes. remove foil or parchment and weights; bake another 10-12 minutes until cooked through. (makes 2 single crusts).
• 4 pie filling: in a large, heavy saucepan, whisk together brown sugar, cornstarch and half and half. place over medium-high heat and stir until sugar is dissolved, about 2 minutes. whisk in egg yolks, pumpkin pie spice, salt, molasses and pumpkin puree. reduce heat to medium and cook, stirring constantly to prevent clumping, until pudding thickens and just boils, 10-15 minutes. remove from heat. place pan in a bowl of ice and water and stir occasionally until custard cools.
• 5 remove from ice bath, dry pan bottom and transfer custard to prepared crust. smooth surface and cover with plastic wrap, gently pressing wrap onto surface of pudding; refrigerate 3 hours or overnight.
• 6 in another heavy saucepan, stir together granulated sugar and 1/4 cup water over medium-high heat until sugar is completely dissolved. remove spoon and brush inside edge of pan with a wet pastry brush to remove remaining sugar crystals, then swirl pan occasionally until sugar begins to caramelize. when caramel is medium amber in color, pour onto parchment in a thin layer and sprinkle with pumpkin seeds. let cool completely and break into shards.
• 7 whip cream and confectioners' sugar until firm peaks form and spread onto chilled pie. garnish with pumpkin-seed brittle.

Rustic Mushroom Tart

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 3/4 cup part-skim ricotta cheese
• 1/2 cup soft fresh goat cheese (2 ounces)
• 2 teaspoons chopped fresh rosemary
• fresh ground pepper
• crushed red pepper flakes (optional)
• 1 tablespoon butter
• 4 cups mixed wild mushrooms, coarsely chopped (we used button mushrooms, personal preference)
• 1 large leek, part only, halved lengthwise, thinly sliced and thoroughly washed
• 1/2 teaspoon salt
• 1/4 cup wine
• thawed phyllo dough (10 sheets 14x18-inch or 20 sheets 9x14-inch phyllo dough)
• 1/4 cup extra virgin olive oil
• 1/4 cup plain breadcrumbs

Recipe

• 1 combine ricotta, goat cheese, rosemary and peppers in a medium bowl; set aside.
• 2 heat butter in a large skillet over medium-high heat.
• 3 add mushrooms, leek and salt and cook, stirring, until the leek starts to soften and the mushrooms release their juices, about 3 minutes.
• 4 pour in wine and simmer until the liquid has evaporated, about 2 minutes & set aside.
• 5 preheat oven to 400°f
• 6 line a large baking sheet (approximately 12 by 17 inches) with parchment paper.
• 7 lay one large sheet of phyllo on the prepared pan. (if using the smaller size, slightly overlap two sheets to form a rectangle.)
• 8 keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel.
• 9 lightly coat the phyllo with oil using a pastry brush.
• 10 sprinkle with 1 teaspoon breadcrumbs.
• 11 repeat this step, layering the remaining phyllo on top.
• 12 carefully roll about 3/4 inch of each side toward the center to form the outer rim of the tart.
• 13 spread the reserved cheese mixture evenly over the phyllo.
• 14 top with the reserved mushroom mixture.
• 15 bake the tart until the crust is brown and crispy, 25 to 30 minutes.
• 16 let cool in the pan on a wire rack for 5 minutes.
• 17 to serve, lift the parchment paper and slide the tart onto a cutting board or large platter & serve warm.
• 18 also serve a salad of baby greens, carrots, and radishes with a vinaigrette -- warm bread, lathered with butter & a nice fruity wine!

Marinated Beef Pie

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups red wine
• 2 cups beef stock
• 1/2 cup olive oil
• 1 onion, chopped
• 1 celery rib, finely chopped
• 1 carrot, chopped
• 1 garlic clove, crushed
• 1 teaspoon marjoram
• 1 teaspoon salt
• 1 teaspoon black peppercorns, crushed
• 2 lbs beef (chuck or blade)
• flour, for dredging
• oil, for frying
• 1 sheet puff pastry
• 1 egg, lightly beaten

Recipe

• 1 combine all the ingredients for the marinade in a saucepan, bring to the boil and allow to cool.
• 2 cut the beef into bite-sized pieces and place in a glass bowl.
• 3 cover with the marinade and marinate for at least 24 hours in the refrigerator.
• 4 drain meat, toss in flour and brown in hot oil.
• 5 cut pastry into 8 (4 1/2") rounds. press into 3" muffin cups. spoon 1/2 cup of the meat mixture into each cup and cover top with pastry. bake at 350 degrees for 25 to 30 minutes.

Strawberry Shortcake Cream Puffs

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1/4 cup milk
• 1/4 cup water
• 3 1/2 tablespoons butter, softened (1.75 ounces)
• 1 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 3/4 cup all-purpose flour
• 2 large eggs
• 1 egg yolk tbsp water (for egg wash)
• 1 tablespoon water (for egg wash)
• 8 ounces mascarpone cheese, cold
• 1/4 cup half-and-half or 1/4 cup cream
• 3 -4 tablespoons powdered sugar, to taste
• 1/2 teaspoon vanilla extract
• approx 1 cup diced strawberry

Recipe

• 1 preheat oven to 400°f.
• 2 combine milk, water, butter, sugar and salt in a small saucepan and bring to a boil over medium heat.
• 3 add the flour all at once, stirring vigorously with a wooden spoon until dough comes together into a ball. continue to cook dough, stirring continuously, for one additional minute.
• 4 transfer dough to mixer or clean bowl and let mix (pref. with a paddle attachment) at a low speed for 2-3 minutes until slightly cooled. add eggs one at a time, waiting until each egg is fully incorporated to add the next one. increase mixer speed and continue mixing until batter is very smooth, about 3-4 minutes.
• 5 using a spoon, drop 16 round tablespoonfuls of dough onto a parchment-lined baking sheet. lightly stir together remaining egg yolk and water to create an egg wash. brush each pastry with egg wash.
• 6 bake for 20 minutes, until puffs are well browned.
• 7 allow puffs to cool completely on a wire rack.
• 8 filling.
• 9 beat all ingredients together with a whisk until soft peaks form. if you want to make the filling sweeter, then add a bit more sugar. you might have to add a little more cream to keep the filling from getting too stiff. fold in diced strawberries, then either spoon or pipe filling into split cream puffs just before serving. chill if not using filling right away.

Cherry Vanilla Slab Pie

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• 3 cups all-purpose flour (750 ml)
• 1/2 cup cold cubed butter (125 ml)
• 1/2 lard (125 ml) or 1/2 shortening (125 ml)
• 1/2 teaspoon salt (2 ml)
• 2 eggs, divided
• 1 lemon, zested and juiced
• 3/4 cup granulated sugar (175 ml)
• 1/4 cup cornstarch (50 ml)
• 1 tablespoon vanilla extract (15 ml)
• 2 lbs sweet cherries, pitted and halved (about 6 cups)
• 2/3 cup icing sugar (150 ml)
• 1 tablespoon milk (15 ml)

Recipe

• 1 pulse flour, butter, lard and salt in a food processor until crumbly. whisk 1 egg with 2 tsp (10 ml) lemon juice; add enough ice water to make 2/3 cup (150 ml). add to the flour mixture and pulse until the dough comes together. form into an oblong disk; chill for at least 30 minutes.
• 2 preheat oven to 375°f (190°c). on a well–floured surface, roll dough into a large rectangle, about 1/8–inch (3 mm) thick. trim dough into a 13 x 18–inch (32.5 cm x 45 cm) rectangle. carefully transfer dough to a parchment–lined baking sheet.
• 3 stir sugar with cornstarch and lemon zest until combined. sprinkle half of the mixture evenly down the length of one side of the rectangle, leaving a 1–inch (2.5 cm) border. arrange cherries evenly over sugar mixture. whisk 1 tbsp (15 ml) lemon juice with vanilla; drizzle evenly over the cherries. sprinkle remaining sugar mixture evenly over top.
• 4 fold dough over to cover the filling. fold an additional 1/2–inch (1 cm) of dough from bottom layer over top layer along the edges; crimp with a fork to seal. whisk remaining egg with a little water; brush all over pastry. slash 4 vent holes in top. bake for 50 to 55 minutes or until golden. cool completely on baking sheet.
• 5 optional glaze: blend icing sugar with milk until smooth. drizzle evenly over the cooled pie. makes 12 servings.
• 6 tip: fold dough into thirds or roll around a rolling pin to transfer it, after trimming, to the baking sheet.

Perfect Pie Crust For Double Crust Pie

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 2/3 cup shortening
• 8 -10 tablespoons water

Recipe

• 1 in a medium bowl, stir together flour and salt. cut in shortening using a pastry blender or fork until shortening is in pea-sized pieces (i usually use my hand crank chopper to do this).
• 2 add water, 1 tablespoon at a time, mixing with fork in between, until all of the flour mixture is moistened and can be formed into a ball. divide mixture in half.
• 3 at this point, you can roll dough into a 12 inch circle on a lightly floured surface, but i prefer to tape a 12 inch square piece of waxed paper to my work surface with double sided tape, put my dough on that, then cover with another piece of waxed paper, and roll out.
• 4 when dough is in a circle as big as your waxed paper (ie 12 inch circle), peel off the top layer of waxed paper and discard.
• 5 lift the dough and bottom layer of waxed paper up and invert onto your pie pan. gently peel the waxed paper off.
• 6 do the same with the other 1/2 of your dough to make your top crust.
• 7 before placing pie in the oven, wrap a 3 inch wide strip of foil around the edge of your crust, allowing 2 inches to fold over the top of your pie. 1/2 way through your bake time, carefully pull the foil off and finish baking. your crust will turn out perfect every time!

Tropical Silverbeet (chard) Phyllo

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 slice bacon
• 100 g silver beet
• 100 g pineapple chunks
• 4 rambutans
• 100 g mozzarella cheese, finely diced
• 100 g phyllo pastry
• 2 teaspoons olive oil

Recipe

• 1 cook bacon in pan / bbq / microwave until reasonably crunchy, the crumble or cut it up.
• 2 finely chop the silverbeet (using top leafy half only).
• 3 finely chop the pineapple and rambutans, drain twice on paper towels so the pastry doesn't go soggy.
• 4 combine silverbeet, pineapple, rambutans and bacon in a bowl and mix well.
• 5 roll mixture into phyllo pastry to desired size and lightly brush / spray with olive oil.
• 6 bake in oven for 30 minutes at 190°c (375°f).

Strawberry Shortcake

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• 1 quart strawberry, sliced
• 1/4-1/2 cup sugar
• 1/2 cup butter or 1/2 cup margarine, softened and divided
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1 dash ground nutmeg
• 1/2 cup milk
• 2 eggs, separated
• 1/4 cup sugar
• 1 cup whipping cream
• 1/4 cup sifted powdered sugar
• strawberry

Recipe

• 1 combine sliced strawberries and 1/4 to 1/2 cup sugar; stir gently, and chill 1 to 2 hours. drain.
• 2 butter 2 9-inch round cake pans with 1/2 tbls. butter each; set aside.
• 3 combine flour, baking powder, salt, 1/4 cup sugar, and nutmeg in a large mixing bowl; cut in remaining butter with pastry blender until mixture resembles coarse meal.
• 4 combine milk and egg yolks; beat well. add to flour mixture; stir with a fork until a soft dough forms. pat dough out evenly into cake pans. (dough will be sticky).
• 5 beat egg whites ( at room temp) until stiff but not dry. brush surface of dough with beaten egg whites; sprinkle evenly with 1/4 cup sugar. bake at 450f for 8-10 minutes or until layers are golden brown. remove from pans, and let cool completely on wire racks. layers will be thin.
• 6 beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
• 7 place 1 cake layer on serving plate. spread half of whipped cream over layer, and arrange half of sliced strawberries on top. repeat procedure with remaining layer, whipped cream, and strawberries, reserving a small amount of whipped cream. garnish top of cake with remaining whipped cream and whole berries.

Strawberry Shortcake Bundt Cake

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 12
• 1 1/4 cups coarsely chopped strawberries
• 1/3 cup sugar
• 2 tablespoons all-purpose flour
• 1 (8 ounce) package cream cheese, softened
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 cup unsalted butter, room temperature
• 2 cups sugar
• 4 eggs
• 1 tablespoon pure vanilla extract
• 1 cup buttermilk or 1 cup soured milk
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 2 1/2 teaspoons baking powder
• 2 cups sifted confectioners' sugar
• 1 teaspoon pure vanilla extract
• 1 -2 tablespoon hot water
• 1 cup water
• 1 cup sugar

Recipe

• 1 to sour milk, stir 1 tablespoon lemon juice with a cup of milk and let stand a minute.
• 2 preheat to 350°f butter a 12-cup bundt pan and set aside.
• 3 prepare the strawberries and set aside. in a food processor, cream the sugar and flour with the cream cheese until smooth. stir in the egg and vanilla. set aside.
• 4 cream the butter with the sugar until light and fluffy. fold in the vanilla, then blend in eggs, and process to blend batter well. fold in the flour, salt, baking soda and baking powder together and add to the mixture, alternating with the buttermilk to make a smooth batter.
• 5 spoon half of batter into prepared pan. make sure the pan is big enough. i did this once and it ended up spilling out all over my oven. spread reserved cream cheese filling all around top of batter (being careful not to touch edges). sprinkle strawberries evenly over this. top with remaining batter. bake 60-75 minutes until cakes tests done. let cool 15-20 minutes in pan before inverting onto a serving plate. dust with confectioner's sugar or fondant.
• 6 for the soaking syrup, heat the sugar and water to a gentle boil in a small saucepan. simmer 3 minutes and then cool to room temperature. using a pastry brush, soak cake thoroughly, at least twice with this syrup.
• 7 for the vanilla glaze, whisk all ingredients in a small bowl adding hot water as required to make a pourable glaze. drizzle over cake (that has syrup or not – up to you – the syrup makes the cake far more moist).
• 8 more often than not i just heat up a can of vanilla icing in the microwave for several seconds and spoon that over. it's still delicious.
• 9 this cake freezes well.

Strawberry Scones

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

Ingredients

• 1 cup hulled and finely diced strawberry (fresh)
• 2 cups flour
• 1/3 cup sugar, plus a little
• sugar, for sprinkling
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 lemon, zest of
• 6 tablespoons unsalted butter, cut into 1/4-inch pieces (cold)
• 1/2 cup light cream
• 1 tablespoon light cream
• 1 teaspoon vanilla extract

Recipe

• 1 heat your oven to 425°f line a large baking sheet with parchment paper, using a few spots of butter or cooking oil to stick it in place. set the baking sheet aside.
• 2 place the diced strawberries on several sheets of paper towel to absorb their juice. meanwhile, combine the flour, sugar, baking powder, salt, and nutmeg in a large bowl. zest half of the lemon into the ingredients, taking care to remove just the outermost skin and not the pith.
• 3 cut in the butter with two butter knives or a pastry blender until the flour-coated pieces are the size of peas. add the strawberries, tossing them gently with a fork to coat them.
• 4 make a well in the mixture. blend the 1/2 cup of light cream and the vanilla extract in a measuring cup and pour them into the well. using as few strokes as possible, gently stir the dough until it forms a ball. let the dough sit for 1 minute.
• 5 clean and flour your hands and dust your work surface with flour. place the dough on the floured surface and knead it gently three or four times. transfer it to the large baking sheet and pat it into an 8-inch circle. using a lightly oiled pizza cutter or a serrated knife, cut the dough into 8 wedges, as you would a pizza. use a small spatula or pie server to carefully separate the pieces, leaving at least an inch between them.
• 6 brush the tops of the scones with the remaining tablespoon of light cream, then sprinkle the surfaces with sugar. bake the scones until the outsides are crusty and starting to brown, about 18 minutes. let them cool on the baking sheet for 2 minutes, then slide the parchment and the scones onto a wire rack to cool for another 20 minutes before serving.

Strawberry Shortcake Old Fashioned Style!

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 8
• 6 -7 cups fresh strawberries, sliced
• 1/4 cup sugar
• 3 cups chilled whipping cream
• 4 cups all-purpose flour
• 1/2 cup sugar, plus
• 2 tablespoons sugar
• 2 tablespoons baking powder
• 1/4 teaspoon salt
• 1/2 cup cold butter, cut into pieces
• 1 egg, beaten
• 1 teaspoon almond extract (optional)
• 1 1/4 cups half-and-half cream

Recipe

• 1 wash and hull the strawberries; drain.
• 2 place the berries in a large bowl, and sprinkle with sugar, cover and refrigerate (1 hour preferably).
• 3 prepare the shortcake.
• 4 set oven to 375°f.
• 5 grease 2 large baking sheets.
• 6 in a large bowl, combine the flour, sugar (if you prefer your shortcake less sweet, just use 1/2 cup sugar), baking powder and salt.
• 7 with a pastry blender or two knives, cut in the cold butter until particles are the size of small peas.
• 8 stir in egg, milk and extract (if using); mix only to combine (same method as for making biscuits).
• 9 on a lightly floured surface, gather up 1/2 cup dough per biscuit.
• 10 pat dough into 8 (4-inch) rounds.
• 11 bake for 15-17 minutes, or until golden brown; cool slightly (can fill with the whipped cream and strawberries when cake is still warm (it is actually the best this way!).
• 12 in a bowl, beat the whipping cream (can use more than the 3 cups of whipping cream if desired, just increase the sugar a little) with 4 tbsp sugar until stiff peaks form.
• 13 to serve, split the baked shortcakes into halves.
• 14 ladle strawberries in the middle and on top of the shortcake.
• 15 top with whipped cream.
• 16 delicious!

Rustic Melted-onion And Cheese Picnic Pie

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 2 -4 tablespoons olive oil
• 1 3/4 lbs sweet onions (about 875 g weighed after peeling)
• 1 tablespoon balsamic vinegar or 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• 4 anchovy fillets (don't rinse)
• 1/2 teaspoon ground nutmeg
• 3 tablespoons fresh thyme or 1 tablespoon finely chopped fresh rosemary
• 3/4 cup fresh parsley, finely chopped and loosely measured
• 14 ounces puff pastry, ready-made
• 2 eggs, beaten
• 1/2 lb camembert cheese or 1/2 lb brie cheese or 1/2 lb feta cheese
• 1/2 teaspoon black pepper, freshly ground
• 1/2 cup dried breadcrumbs
• salt (if needed)

Recipe

• 1 use a glass or other ovenproof pie dish for this dish.
• 2 peel and slice the onions very thinly. if you have a mandoline, use that to slice the onions.
• 3 fry the onions in a pot (a pan/skillet might be too shallow). use only a low-to-medium heat. you can put the lid on the pot. stir occasionally, and cook the onions for 40 minutes, or until they are very soft and "melting". (decide how much olive oil you need) sweet onions are nicest, but red onions are also great, and will just cause more eye-watering!
• 4 add the balsamic vinegar and the sugar, and stir well. cook a little longer.
• 5 please do not leave out the anchovy fillets if you dislike them. anchovies have the unique ability to disappear into a dish and only add a subtle completely non-fishy flavour -- honestly! chop or break up those anchovies finely, (no need to rinse them), and stir. they will dissolve and disappear into the onion mixture.
• 6 sprinkle over the nutmeg, add the thyme or rosemary (or both), and the parsley, and stir into the onions. if liquid has formed at the bottom, turn heat higher, stir, and cook off the excess liquid.
• 7 pull off the heat and leave.
• 8 while the onions are cooking, beat the eggs and roll out the pastry.
• 9 roll the pastry (cold!) thinner. use flour or cornflour on your counter or wherever you roll out the pastry, and if necessary flour your rolling pin. in south africa shop-bought puff pastry comes in 400 g rolls, so all of it has to be defrosted: keep the cuttings for another purpose or chuck away.
• 10 heat oven to 400 deg f or 200 deg celsius.
• 11 line the tart plate with the pastry, and crimp the edges neatly.
• 12 paint the pastry with some of the beaten egg, concentrating on the edges. if this job is finished long before the onions are ready, put the prepared plate in the fridge to keep cool.
• 13 when the onions are ready, scrape them into another bowl and stir to cool them.
• 14 if using brie or camembert, cut it up into bite-sized chunks and spread on the bottom of the pastry.
• 15 add the rest of the beaten eggs to the onion mixture, then spread it over the cheese. sprinkle with the pepper and the breadcrumbs.
• 16 if using feta cheese, put the onion-egg mixture in first, then crumble the feta over the top, and top with pepper and breadcrumbs.
• 17 bake in the preheated oven for 30 minutes. lower the heat to 350°f/180°c after the first 15 minutes.
• 18 *don't add extra salt unless the final mixture tastes too bland. the anchovies and feta are both salty. do remember that brie or camembert is preferable if you can serve this pie soon after it is ready, because if these cheeses cool down completely, they can become rubbery.

Rustic Apple Tart

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup cold butter, cut into pieces
• 3 tablespoons water (ice cold)
• 4 apples, peeled, seeded and sliced into thin slices
• 1 lemon, juice of
• 1 1/2 teaspoons cinnamon
• 1/8 teaspoon nutmeg
• 2 teaspoons vanilla
• 1/4 cup sugar
• 1/3 cup golden raisin
• 2 1/2 tablespoons butter
• 1 egg, beaten (for egg wash)
• 1 dash water
• 2 tablespoons sugar (for sprinkling crust)
• 1/4 cup pecans, chopped (optional)

Recipe

• 1 prepare crust. in a mixing bowl, combine flour, salt and sugar, mix well. add butter. using a pastry blender or a fork, blend in butter until the mixture is crumbly, like oatmeal. gradually add the ice water, 1-tablespoon at a time, just until the dough comes together. be sure not to add too much water. empty the dough from the mixing bowl on to a piece of waxed paper. using the waxed paper, shape the dough into a flat disc. wrap in waxed paper or plastic wrap and chill in refrigerator for at least half an hour. you may also use your hands to form the dough into a disc but the less you touch the dough, the flakier the crust will be.
• 2 prepare apple filling. in a large mixing bowl, add sliced apples. sprinkle with lemon juice, cinnamon, nutmeg, vanilla, sugar and golden raisins. toss well to combine. add butter in small pieces and toss.
• 3 prepare a baking sheet by lining with a piece of parchment paper. preheat oven to 400f degrees. remove dough from the refrigerator. on a floured surface, roll dough into a rough circle, about 13 inches in diameter or 1/4 inch in thickness. gently roll dough back up onto the rolling pin and transfer onto baking sheet. pour apple mixture into the centre of the dough.
• 4 gently fold up the edges of the dough over the apples, leaving the centre open. you want the tart to look quite rustic, not shaped evenly like a pie. make an egg wash using 1 egg and a splash of water. whisk well with a fork. brush egg wash over the crust evenly with a pastry brush. sprinkle the crust with sugar. sprinkle chopped pecans over the whole tart, gently pressing into the crust so they stick to the egg wash. place in oven at 400° f and bake for 12 minutes. the high heat will help to cook the bottom of the tart well and to create a flakier crust.
• 5 after 12 minutes, turn the oven down to 350° f and continue baking for another 25 to 30 minutes or until centre is bubbling and the crust is golden brown in colour. remove from oven and allow to cool slightly. serve warm with a scoop of vanilla ice cream, a sprig of fresh mint and a sprinkling of cinnamon.

Savory Cheese & Herb Biscuits

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 tablespoons extra virgin olive oil
• 3/4 cup cake-and-pastry flour
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 2 teaspoons italian seasoning mix
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon black pepper
• 1/3 cup chilled butter
• 1/2 cup freshly grated parmesan cheese (, parmigiano reggiano cheese is preferred)
• 1/3 cup grated sharp cheddar cheese
• 2/3 cup buttermilk

Recipe

• 1 preheat oven to 425 f degrees.
• 2 lightly grease an oven baking sheet with olive oil.
• 3 in a large mixing bowl, add both flours, baking powder, italian herb seasoning mix, salt, baking soda and pepper.
• 4 stir with a fork until well mixed.
• 5 cut in butter using a pastry blender or a fork until pastry resembles coarse crumbs.
• 6 stir in parmesan cheese and cheddar cheese.
• 7 gently fold in buttermilk until well blended.
• 8 gather dough into a ball.
• 9 on a lightly floured surface, gently knead dough 8 to 10 times.
• 10 dough will be slightly sticky.
• 11 roll out dough into a circle about 1/2 inch thick.
• 12 using a 1 1/2 inch cookie cutter, punch out dough.
• 13 place on greased cookie sheet about 1/2 inch apart.
• 14 gather up scraps of dough and re-roll and cut out remaining biscuits.
• 15 place on prepared baking sheet.
• 16 bake in preheated 425 f oven for 12 to 15 minutes or until golden brown.
• 17 serve biscuits hot with butter.
• 18 if you prefer bite-size biscuits, then use a 1 1/4 inch cutter or make your own using the top of a spray can, there are many varieties of sprays to choose from. just cut part of the top off so that you can clean easier.
• 19 when cutting, dip the cutter into flour each time.

Strawberry Shortcake

Total Time: 1 hr 40 mins Preparation Time: 1 hr 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 3 cups sliced fresh strawberries
• 2 tablespoons sugar
• 1 2/3 cups all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3 tablespoons butter
• 1 beaten egg
• 1/2 cup buttermilk
• nonstick spray coating
• 2 cups frozen fat-free whipped dessert topping

Recipe

• 1 combine slices strawberries and the 2 tablespoons sugar.
• 2 cover; let stand in refrigerator at least 1 hour.
• 3 in a mixing bowl stir together the flour, the 1 tablespoon sugar, baking powder, and baking soda.
• 4 using a pastry blender, cut in butter until mixture resembles coarse crumbs.
• 5 combine egg and buttermilk.
• 6 add to flour mixture all at once, stirring until combined.
• 7 spray an 8 x 1 1/2 inch round baking pan with nonstick coating.
• 8 with lightly floured hands, pat dough unto pan.
• 9 bake in a 450 degree oven about 10 minutes or until golden brown.
• 10 cool in pan on wire rack for 10 minutes.
• 11 remove from pan; serve warm (or cool completely).
• 12 split shortcake horizontally.
• 13 place the bottom layer on a serving plate.
• 14 top with the sliced berries and some of the topping; add the second layer of shortcake.
• 15 spoon remaining topping on shortcake.

Rhubarb Custard Pie

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 eggs, slightly beaten
• 2 tablespoons milk
• 2 cups sugar
• 1/2 cup flour
• 1 teaspoon vanilla
• 4 cups rhubarb
• pastry dough, for single crust pie (either storebought or your own recipe)

Recipe

• 1 preheat oven to 400°f.
• 2 line your 9" pie plate with the pastry and crimp edge attractively.
• 3 combine ingredients; pour into pastry-lined pan or pie plate.
• 4 bake 10 minutes.
• 5 reduce heat to 300f and continue baking for 50 to 60 minutes.
• 6 cool.
• 7 top with whipped cream.

Rainbow Squares

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 cups flour
• 1 cup margarine
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 (20 ounce) can crushed pineapple in juice
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1 bottle drained cherries (halved)
• 1 1/4 teaspoons almond flavoring

Recipe

• 1 mix base with pastry blender and press into 9x9 pan.
• 2 bake 15 minutes@ 350.
• 3 cook topping ingredients on stove until thickened.
• 4 pour over base mixture.
• 5 beat 2 egg whites with 4 tbsps.
• 6 sugar until stiff peaks form.
• 7 pour over top and put in oven to brown.

Strawberry Shortcake Muffins

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 2 cups flour
• 2 teaspoons baking powder
• 3/4 cup sugar
• 1/2 cup butter or 1/2 cup margarine
• 1 egg
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, diced and well drained
• 1 tablespoon granulated sugar (for sprinkling on top) (optional)

Recipe

• 1 in a medium bowl, mix flour, baking powder, and sugar. cut in butter with a pastry blender or fork.
• 2 in a small bowl, mix egg, cream, and vanilla. add egg mixture all at once to flour mixture and mix with spoon.
• 3 gently fold in strawberries.
• 4 spoon batter into greased muffin tins. sprinkle with sugar, if desired, and bake at 350 degrees for 25 minutes.
• 5 remove from oven and cool before removing from pan.
• 6 if muffins weren't sprinkled with granulated sugar prior to baking, you can dust tops with confectioners' sugar before serving.
• 7 yields: 12 to 15 muffins.

Dianne's Rhubarb Custard Pie

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 3 eggs, beaten slightly
• 2 2/3 tablespoons milk
• 2 cups sugar
• 1 dash nutmeg
• 4 tablespoons flour
• 4 cups rhubarb, cut into 1 inch pieces (fresh or frozen)
• butter
• pie crust

Recipe

• 1 mix milk and eggs together.
• 2 mix flour, sugar, and nutmeg and add to milk and eggs.
• 3 beat all together.
• 4 add rhubarb blending well.
• 5 fill pastry lined pan.
• 6 dot with butter.
• 7 lattice top crust optional.
• 8 bake 400 till brown; approximately 1 hour.

Milk Chocolate Cheesecake

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 12
• 1 cup oreo cookie crumbs
• 1 cup butter cookie crumbs
• 1/2 cup melted unsalted butter
• 3 lbs cream cheese, softened
• 2 cups sugar, divided
• 6 eggs
• 1 cup heavy cream
• 1/2 cup flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 cup milk chocolate, melted
• 2 cups fresh raspberries
• 1 lemon, juice of
• 1/4 cup grand marnier
• whipped cream (in a pastry bag with star tip)
• fresh mint sprig
• chocolate curls
• powdered sugar, in shaker
• cocoa powder, in shaker

Recipe

• 1 preheat oven to 350°.
• 2 combine the crumbs and the butter together. mix well and press into a 10-inch springform pan. in a processor, with the metal blade, mix the cream cheese until smooth. add the sugar and blend. add the eggs, one at a time to thoroughly incorporate into the cheese mixture. add the heavy cream. add the flour, salt and vanilla and blend until smooth. in a steady stream, pour in the melted chocolate.
• 3 pour in the prepared pan. bake for one hour and fifteen minutes, or until the cake is set; the cake is ready when it's just jiggly in the center, don't over-bake. remove from the oven and with a knife and loosen the sides from the pan. this will prevent the cake from splitting down the center. completely cool the cake before cutting.
• 4 for the sauce:.
• 5 in a mixing bowl, combine all of the ingredients together and allow to sit 2 to 3 hours. place a piece of the cake on a plate. spoon ther raspberries over the top. garnish with whipped cream, chocolate curls, mint sprigs, powdered sugar, and cocoa powder.

Perfect Pie Crust

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 3/4 cup vegetable shortening
• 1 large egg, lightly beaten
• 1 teaspoon vinegar
• 3 tablespoons cold water

Recipe

• 1 combine flour, sugar, and salt in bowl. cut shortening into flour until shortening resembles size of large peas. combine egg and vinegar in small bowl; stir into flour mixture, mixing slightly. add water, 1 tablespoon at a time, mixing just until dough is moist enough to form a ball. shape dough into 2 balls.
• 2 flatten 1 ball to 1/2 inch thickness, rounding and smoothing edges. roll dough into 11 inch circle; place in pie plate. trim; crimp or flute edges.
• 3 for baked pie shell: prick bottom and sides of pastry generously with fork. bake at 450°f for 9-12 minutes or until light golden brown; cool.

Cherry Tart

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 2 1/2 cups flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 10 tablespoons butter, softened
• 2 large egg yolks
• 2 tablespoons lemon juice
• 3 tablespoons water
• 4 tablespoons flour
• 1 cup sugar
• 1 cup sour cream
• 2 teaspoons orange juice
• 2 cups tart cherries, pitted and sliced

Recipe

• 1 to make pastry:.
• 2 combine the flour, sugar and salt in a large bowl.
• 3 add the butter and mix together with a fork or fingers till the texture is crumbly.
• 4 in a separate bowl, mix the egg yolks with the lemon juice.
• 5 stir the yolk mixture and water into crumbly flour.
• 6 use your hands to form the dough into a ball.
• 7 press the dough into the bottom only of two 9-inch pie pans or two 9-inch springform pans to about a 3/8 inch thickness.
• 8 refrigerate the crusts for about 15 minutes.
• 9 for the topping:.
• 10 in a medium bowl, combine all the ingredients except cherries and mix well.
• 11 fold in cherries.
• 12 spread mixture to about 1/2 inch thickness on top of chilled crust, leaving a 1/4 inch margin uncovered at edge.
• 13 bake at 425 for 15 minutes.
• 14 reduce heat to 350 and bake for about another 40-45 minutes.
• 15 cool and slice as desired for serving.

Smoked Salmon And Leek Quiche

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 1/4 cups plain flour (335g)
• 250 g chilled unsalted butter, chopped
• 1 egg yolk
• 1/4 teaspoon wine vinegar
• 20 ml milk
• 2 tablespoons olive oil
• 2 medium sized leeks
• 200 g sliced smoked salmon
• 200 g gruyere cheese, grated
• 300 ml whipping cream
• 4 large eggs
• fresh ground black pepper
• 1 -2 tablespoon fresh dill, finely chopped
• salt, to taste

Recipe

• 1 whiz flour, butter and salt in a food processor to a crumb texture. add vinegar, yolk and milk and whiz to a smooth dough. shape into a disc, enclose in plastic wrap and chill for at least 1 hour.
• 2 roll out pastry between 2 sheets of lightly floured baking paper, to 3 - 4 mm thick, to fit a 24cm flan dish. remove top sheet of paper, then use the bottom sheet to invert the pastry into pan. gently press pastry into pan. any excess pastry can be left hanging over the edge of pan. chill 30 minutes.
• 3 heat oven to 200 degrees celsius. prick pastry base with a fork, then line with baking paper. fill with pastry weights or uncooked rice, and bake blind for 15 minutes. remove paper and weights or rice, then bake a further 5 to 10 minutes until base is dry. trim overhanging pastry from edge.
• 4 meanwhile gently saute the sliced leek in olive oil, then add a splash of water, cover, and cook gently until water is evaporated and the leeks are soft.
• 5 in a medium-sized bowl, hand whisk the whipping cream and eggs together. add grated cheese and mix well, then season with freshly ground pepper and chopped dill.
• 6 spread leeks over pastry base, then top evenly with smoked salmon slices. pour egg mixture into pie crust, spreading evenly.
• 7 reduce oven temperature to 175 c and bake for 40 to 50 minutes, until quiche is puffed and lightly browned, and knife test comes out clean.
• 8 allow to cool, out of oven, for 10 to 15 minutes before serving with a tossed green salad.

Rustic Asparagus And Gorgonzola Tarts

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 2 sheets of thawed puff pastry
• 1 lb fresh asparagus, cut into small pieces
• 1/4 cup olive oil
• 5 large eggs
• 1/2 lb gorgonzola, crumbled
• 1 cup heavy cream
• 1 cup half-and-half
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 preheat oven to 400 degrees.
• 2 cut each sheet of puff pastry into 4 equal squares. place the puff pastry squares over eight individual 6" tart pans or molds. weight down the middle of the tarts with beans or marbles on a small piece of aluminum foil. prebake the tarts in the oven for 10-15 minutes and cool. remove the foil weights and allow to cool.
• 3 saute asparagus in olive oil until tender but not overcooked. set aside on a paper towel to drain.
• 4 whisk together eggs, cream, half and half, and salt and pepper. pour mixture mixture evenly into cooled tart shells. add even amounts of cooked asparagus to each tart. top evenly with crumbled gorgonzola cheese.
• 5 bake for 25-30 minutes or until middle of each tart puffs up similar to a souffle. remove from oven and cool for a few minutes or to room temperature before serving.

Rustic Lemon-raspberry Tart

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 1 1/2 cups unbleached flour
• 1/4 teaspoon salt
• 1/8 teaspoon baking powder
• 9 tablespoons cold unsalted butter, cut into small cubes
• 1 1/2 teaspoons apple cider vinegar
• 6 -7 tablespoons ice water
• 1 large lemons or 1 meyer lemon
• 4 eggs
• 1/3 cup melted butter, cooled before adding the eggs to the blender (if you don't let the butter cool, it could coddle the eggs)
• 1 1/2 cups sugar
• 1 pinch salt
• 1 cup fresh raspberry, washed, drained
• powdered sugar, for dusting (optional)

Recipe

• 1 crust: in a med-sized metal bowl, combine flour, salt and baking powder. add butter and cut into flour with pastry cutter until crumbs form and it resembles a course meal. sprinkle with vinegar and water and knead gently until dough forms. do not over-mix. wrap dough in plastic wrap and chill at least 2 hours or overnight.
• 2 processor method: combine flour, salt and baking powder with cold butter, pulse briefly and add vinegar and water until combined (approx. 15-20 sec). do not over-mix, or dough will be tough. chill, as above.
• 3 preheat oven to 375º.
• 4 roll out dough to form a 13 1/2" circle (rough edges add character).
• 5 place into a 10 1/2" springform pan and press 1 1/2" up the sides of the pan. set aside. note: i don't own a springform pan and used instead my 9" pyrex pie pan. i had no problems.
• 6 baker's tip: roll out dough on floured plastic wrap for easy transfer to pan.
• 7 filling: wash lemon well and slice off the ends, cut into eighths and remove seeds, but [*do not*] remove the rind.
• 8 add all filling ingredients to blender and blend well until liquefied, about 1 minute.
• 9 pour into unbaked tart shell.
• 10 bake at 375 degrees for 10 min, then lower temperature to 325 degrees and bake 30-40 more minutes (closer to 40 minutes for my tart), or until knife comes out clean.
• 11 set aside to cool at least 45 minutes or up to 1 hour. the longer it sits the firmer the tart will be and much easier to slice. i sliced the tart a half hour after removing from the oven and that was too soon.
• 12 top with fresh raspberries and if desired, a [light] dusting of powdered sugar.

Pumpkin Crunch Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• 1 (18 1/4 ounce) package yellow cake mix, divided
• 2 large eggs
• 1 2/3 cups canned pumpkin pie filling
• 2 teaspoons pumpkin pie spice
• 1/3 cup flaked coconut
• 1/4 cup chopped nuts
• 3 tablespoons butter or 3 tablespoons margarine, softened

Recipe

• 1 preheat oven to 350°f grease 13 x 9-inch baking pan.
• 2 combine 3 cups cake mix, eggs, pumpkin pie mix and pumpkin pie spice in large mixer bowl.
• 3 beat on low speed until moistened.
• 4 beat on medium speed for 2 minutes.
• 5 pour into prepared pan.
• 6 combine remaining cake mix, coconut and nuts in small bowl.
• 7 cut in butter with pastry blender until mixture is crumbly.
• 8 sprinkle over batter.
• 9 bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
• 10 cool in pan on wire rack.

Savory Meat & Potato Pie

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 1 lb ground beef
• 3/4 lb ground lamb
• 3/4 cup chopped onion
• 2 celery ribs, chopped
• 1 tablespoon chopped fresh garlic
• 6 cups hot mashed potatoes (prepared without milk or butter)
• 1/4 cup chicken broth
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• salt and pepper
• 2 double crust pie crusts (9-in, my butter pie crust recipe posted on zaar works great #66929)
• 1 tablespoon cream, for brushing pie crusts

Recipe

• 1 set oven to 375 degrees.
• 2 line 2 9-in pie plates with pastry.
• 3 in a skillet, cook first 5 ingredients over med heat until meat is no longer pink, and veggies are tender; drain, remove from heat.
• 4 stir in potatoes, broth and seasonings.
• 5 line two pie plates with pastry.
• 6 divide meat mixture between crusts.
• 7 top with remaining pastry; trim, seal and flute edges.
• 8 cut slits on top.
• 9 brush crusts with cream if desired.
• 10 bake for 30-35 mins, or until crust is golden brown.

Perfect Plum Pie

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 4 cups sliced plums
• 1/2 cup sugar
• 1/4 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 tablespoon lemon juice
• 1 unbaked 9-inch deep dish pie pastry
• 1/2 cup sugar
• 1/2 cup flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3 tablespoons cold margarine

Recipe

• 1 in bowl, combine first 6 ingredients; pour into pastry shell.
• 2 for topping, combine sugar, flour, cinnamon and nutmeg.
• 3 cut in margarine until coarse.
• 4 sprinkle over plums.
• 5 bake in preheated 375 degree oven for 60 minutes or until golden brown.
• 6 (may need to cover crust edges with foil during baking to prevent burning.).

Ice Cream Cake Crust

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 4 cups special k cereal
• 1/2 cup peanut butter
• 1/2 cup light corn syrup

Recipe

• 1 grease a pie pan lightly.
• 2 mix together cereal, peanut butter, and corn syrup.
• 3 pour into pan and press the mixture up the sides.
• 4 put your favorite ice cream inside and freeze.

Pampered Chef Caramel Banana Ravioli

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 2 firm medium bananas
• 24 milk chocolate-covered caramel candies, unwrapped (3 rolls, 1.7 oz each, 24 pieces total)
• 2 (8 ounce) packages refrigerated crescent rolls, with no seams (see cook's tip)
• 1 tablespoon sugar
• 1/3 cup caramel sauce

Recipe

• 1 preheat oven to 400°f (200°c).
• 2 lightly brush large bar pan with vegetable oil.
• 3 using santoku knife, slice bananas diagonally into twenty-four 1/4-inch-thick (6-mm) slices.
• 4 cut caramels in half.
• 5 unroll one package of dough onto bottom of pan, gently shaping to form a rectangle. (do not stretch. dough will not cover entire bottom of pan.).
• 6 arrange banana slices over dough in four rows of six each, spacing 3/4 inches (2 cm) apart.
• 7 top each banana slice with two caramel halves.
• 8 unroll remaining dough directly over filling, matching edges and shaping to fit.
• 9 press firmly around filling to seal; pinch together any tears.
• 10 using pastry cutter fitted with fluted wheel, trim and discard edges of dough; cut into 24 ravioli. using mini-serving spatula, separate ravioli over pan.
• 11 add sugar to flour/sugar shaker; sprinkle over ravioli. bake 10–12 minutes or until golden brown.
• 12 remove ravioli to stackable cooling rack; cool 2 minutes. place on serving plates; drizzle with sauce.

Low-fat Blueberry Grunt

Total Time: 45 mins

Ingredients

• Servings: 8
• 4 cups blueberries, rinsed, stemmed and patted dry (2 pints)
• 1 cup light brown sugar, packed
• 1 cup unbleached flour
• 1/2 cup whole wheat pastry flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon, ground
• 1/4 teaspoon nutmeg, grated
• 3/4 cup milk or 3/4 cup oat milk (a milk substitute)

Recipe

• 1 in large nonaluminum saucepan, combine berries and 1/2 cup brown sugar.
• 2 cook over medium heat, stirring occasionally, until berries come to a boil.
• 3 meanwhile, sift flours, baking powder, salt, remaining sugar, cinnamon and nutmeg into medium bowl.
• 4 add milk, mixing just to moisten.
• 5 drop dumplings by tablespoonfuls into boiling berries.
• 6 cover with tight-fitting lid.
• 7 lower heat slightly.
• 8 cook without lifting lid, about 15 minutes.
• 9 to serve, using large spoon, transfer dumplings into bowl.
• 10 surround with berries.
• 11 break dumplings open with two forks.
• 12 serve warm, topped with vanilla ice cream or nondairy frozen vanilla dessert.

Pan Di Spagna (italian Sponge Cake )

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 5 egg yolks
• 5 egg whites
• 1 1/2 cups sugar
• 1 1/4 cups pastry flour, sifted
• 1 teaspoon vanilla
• 1/2 teaspoon grated fresh lemon rind (optional)

Recipe

• 1 place egg yolks and sugar in a mixing bowl and beat until lemon colored.
• 2 add flour, a little at a time, blending it in well.
• 3 add vanilla and lemon rind (if using it).
• 4 beat egg whites until stiff but not dry and fold into cake mixture.
• 5 butter and flour a 18inch square (or a 9 x 13 x 3, or a 11 x 17 x 2inch half-sheet) cake pan**.
• 6 pour cake batter into prepared pan and bake at 375°f for 40 minutes, or until toothpick inserted in center comes out clean.
• 7 remove cake from oven and turn out (of pan) onto a cake rack to cool.
• 8 when completely cool, cake may be sliced horizontally to form 2 or 3 thin layers.
• 9 cake can be tightly wrapped and frozen (up to 3 weeks) for future use.
• 10 **please check your oven size, to make sure pan will fit properly.

Peach Tarts

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 12 unbaked 3-inch pastry shells
• 2 eggs, well beaten
• 2 cups sour cream
• 1/2 teaspoon vanilla
• 1/4 teaspoon almond extract
• 1 cup smucker's peach preserves
• toasted slivered almonds

Recipe

• 1 preheat oven to 350.
• 2 place pastry shells on cookies sheet.
• 3 combine eggs, sour cream, vanilla and almond extracts; blend well.
• 4 fold in preserves.
• 5 spoon mixture into pastry shells. sprinkle tops with almonds.
• 6 bake for 25 to 30 minutes, or until mixture is set.
• 7 refrigerate at least 2 hours before serving.

Onion, Bacon, And Ricotta Tart

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 sheet frozen all butter puff pastry
• 2 extra large egg yolks
• 1/2 lb apple wood smoked bacon, in a slab
• 2 tablespoons extra virgin olive oil
• 2 cups sliced young onions, red and if possible
• 1 tablespoon thyme leaves
• 1/2 cup diagonally sliced young onion tops (may use scallions)
• 1/2 cup whole milk, ricotta drained if wet
• 1/4 cup creme fraiche
• 1/3 lb cantal cheese, gruyere cheese or 1/3 lb comte cheese, thinly sliced
• 1/2 cup flat leaf parsley, leaves only
• 1/4 cup tarragon leaf
• 1/4 cup chervil, sprigs
• -inch-snipped chives
• 1 drizzle super-good extra virgin olive oil
• 1/2 lemon, for juicing
• kosher salt and freshly ground black pepper

Recipe

• 1 preheat the oven to 400°f.
• 2 defrost the puff pastry slightly and unroll it onto a parchment-lined baking sheet. use a paring knife to score a 1/4-inch border around the edge of the pastry. make an egg wash by whisking one egg yolk with 1/2 teaspoon water, and brush the egg wash along the border. (you will not need all of the egg wash.) return the puff pastry to the freezer until you’re ready to use it.
• 3 slice the bacon into 3/8-inch-thick slices. stack the slices in two piles, then cut the bacon crosswise into 3/8-inch even-sided rectangles or lardons.
• 4 heat a large sauté pan over high heat for 2 minutes. add 1 tablespoon olive oil, and allow to heat another minute. add the bacon, and sauté over medium high heat 4 to 5 minutes, until slightly crisp but still tender. reduce the heat to low, and toss in the young onions, thyme, and 1/2 teaspoon salt. stir together a minute or two, until the onions are just wilted. toss in the onion tops, and remove to a baking sheet or platter to cool.
• 5 place the ricotta, remaining egg yolk, and remaining tablespoon olive oil in the bowl of a food processor. purée until smooth, and transfer to a medium bowl. gently fold in the crème fraîche and season with 1/8 teaspoon salt and a pinch of pepper.
• 6 spread the ricotta mixture on the puff pastry within the scored border. lay the cantal over the ricotta, and arrange the bacon-onion mixture on top.
• 7 bake the tart 20 to 25 minutes, rotating the baking sheet once, until the cheese is bubbling and the crust is golden brown. lift up the edge of the tart and peek underneath to make sure the crust is cooked through. (if you underbake the tart, it will be soggy.).
• 8 toss the herbs in a small bowl with salt, pepper, a drizzle of super-good olive oil, and a squeeze of lemon juice.
• 9 let the tart cool a few minutes, and serve it on a cutting board at the table. serve the herb salad in a small, pretty bowl.
• 10 to serve individual portions, cut six wedges from the tart and garnish each one with a little herb salad.