Truffled Goat Cheese Deviled Eggs

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

Ingredients

• 12 eggs
• 6 tablespoons mayonnaise
• 2 teaspoons truffle oil
• 1/2 truffle, finely minced
• 3 ounces goat cheese
• salt, to taste
• splash lemon juice, to taste

Recipe

• 1 prepare hard boiled eggs.
• 2 slice eggs in half. remove yolks and place in a mixing bowl. mash up yolks with a fork, then add mayonnaise and whisk until the yolk is broken up and the mixture is smooth. add truffle oil, minced truffle and goat cheese; whisk until combined. taste and season with salt and lemon juice.
• 3 spoon mixture into a disposable pastry bag or plastic zipper bag and cut off the tip. pipe the mixture into the center of the egg whites. chill until serving time.

Try This Delicious Pie Crust (vegan)

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

Ingredients

• 2 cups unbleached flour
• 3/4 teaspoon salt
• 2/3 cup solid organic coconut oil (i use trader joe's brand)
• 1 teaspoon raw apple cider
• 4 tablespoons cold water

Recipe

• 1 note: i used a food processor to prepare the pie crust.
• 2 sift the flour and salt directly into the food processor bowl.
• 3 add the coconut oil to the processor and blend until the pieces are the size of small peas.
• 4 add the raw apple cider and 3 tablespoons of the cold water. process until the mixture comes together and forms a ball. if it's too wet, add a little more flour (about 2 tablespoons). if it's too dry, add another tablespoon of water.
• 5 gather the ball and wrap it in plastic wrap and refrigerate 30 minutes.
• 6 roll the dough out on a floured board and place in pie pan. proceed with your pie recipe as directed.
• 7 tip: it was much easier for me to roll the crust out between two pieces of waxed paper.
• 8 bake at 450 degrees 12- 15 minutes or as indicated in your pie recipe directions.

Rutabaga Ham (griljerad Kålrot)

Total Time: 2 hrs 10 mins Preparation Time: 2 hrs Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 large rutabagas (use 1 for the best presentation if you're lucky enough to have access to a giant, nerf football-size) or 4 small rutabagas (use 1 for the best presentation if you're lucky enough to have access to a giant, nerf football-size)
• 1/2 cup onion, chopped
• 2 bay leaves
• 1 teaspoon whole cloves
• 1 teaspoon whole allspice
• 1 tablespoon salt
• water or vegetable broth, to cover
• 2 tablespoons spicy brown mustard (swedish if you can get it)
• 1 egg
• 1 cup breadcrumbs
• 1 tablespoon brown sugar

Recipe

• 1 peel the rutabagas, removing any bad spots. stud rutabagas with at least six whole cloves each (more if using a single large rutabaga). place in a medium saucepan and add just enough water or vegetable broth to cover. stir in chopped onion, bay leaves, allspice, and salt. bring pot to a fast boil, reduce to low heat, and simmer until rutabagas are fork-tender but still firm (1-2 hours, depending upon size).
• 2 preheat oven to 425. remove rutabagas from pot and rinse with cold water; pat dry with paper towels. mix together mustard and egg and, using a pastry brush, paint entire surface of each rutabaga with mixture. combine breadcrumbs and brown sugar in a shallow dish; roll rutabagas in crumbs until well covered. add additional cloves if desired.
• 3 place rutabagas in oven-safe pan; roast until golden brown (10 to 15 minutes).

Peach Melba Pie

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

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 3/4 cup crisco shortening
• 4 -6 tablespoons ice cold water
• 3 cups peaches, peeled, sliced
• 1 1/2 cups raspberries
• 1/2 teaspoon almond extract
• 1 1/2 cups granulated sugar
• 1/2 cup all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon butter
• 1 tablespoon milk
• 1 teaspoon sugar

Recipe

• 1 preheat oven to 375°f.
• 2 make the crust:.
• 3 in a large bowl, stir together flour and salt. using a pastry blender or two knives, blend in shortening until mixture resembles very coarse crumbs. sprinkle with water and stir until dough forms a ball.
• 4 cut dough in half; wrap one-half in plastic wrap and set aside.
• 5 on a lightly floured cutting board or counter, roll together dough half out into an 11-inch circle. tansfer dough to a 9-inch deep-dish pie pan.
• 6 make the filling:.
• 7 in a medium mixing bowl, gently stir together peach slices, raspberries, and almond extract; set aside. in a small bowl, stir together sugar, flour and cinnamon until mixed; add to fruit and stir to coat.
• 8 tranfer fruit filling to the crust and dot with butter.
• 9 assemble the pie;.
• 10 roll out reserved dough to an 11-inch circle.
• 11 roll edges of crust under; then crimp as desired to seal. cut several small slits in top crust to allow steam to escape.
• 12 using a pastry brush, brush top crust with milk, then sprinkle with sugar. bake 60-70 minutes, or until crust in nicely browned and fruit is bubbling. cool pie to room temperature before serving.

Strawberry-rhubarb Pie

Total Time: 40 mins

Ingredients

• Servings: 6
• 3 eggs, beaten
• 2 1/2 cups rhubarb, red, 1 inch slices
• 1 1/4 cups sugar
• 1 1/2 cups strawberries, fresh, sliced
• 1/4 cup enriched flour
• 1 9" pastry crust with lattice top
• 1/4 teaspoon salt
• 1 tablespoon butter or 1 tablespoon margarine
• 1/2 teaspoon nutmeg

Recipe

• 1 combine eggs, sugar, flour, salt, and nutmeg; mix well.
• 2 combine rhubarb and strawberries.
• 3 line 9" pie plate with pastry; fill with fruits.
• 4 pour egg mixture over.
• 5 dot with butter.
• 6 top with lattice crust, crimping edge high.
• 7 bake at 400 degrees about 40 minutes.
• 8 fill openings in lattice crust with whole strawberries.
• 9 serve warm- plain, or topped with vanilla ice cream.

Strawberry-rhubarb Crumb Pie

Total Time: 2 hrs 10 mins Preparation Time: 1 hr Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 1 basic flaky pie pastry (single crust)
• 3 cups fresh rhubarb, stalks sliced crosswise 1/2-inch thick
• 3/4 cup sugar
• 1 1/2 tablespoons fresh lemon juice
• 1 lemon, zest of
• 4 cups hulled and halved fresh strawberries (quartered if large)
• 1/4 cup quick-cooking tapioca
• 3/4 cup all-purpose flour
• 1/4 cup fine yellow cornmeal
• 2/3 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into 1/4-inch pieces

Recipe

• 1 roll out and place pie pastry into a 9 ½ inch deep-dish pie pan; place in freezer for 15 minutes.
• 2 preheat oven to 400°.
• 3 in a big bowl, combine rhubarb, sugar, lemon juice, and lemon zest; toss together; set aside for 10 minutes.
• 4 add in the strawberries and tapioca; toss well; scrape filling into the chilled pie shell; smooth top with your hands.
• 5 place pie on the center oven rack; bake for 30 minutes.
• 6 meanwhile, combine the flour, cornmeal, brown sugar, cinnamon, and salt in a food processor; pulse several times to mix.
• 7 scatter the butter over the top and pulse until the mixture resembles fine crumbs.
• 8 empty the crumbs into a bowl and rub between your fingers to make large, buttery crumbs; refrigerate until ready to use.
• 9 remove pie from oven; decrease temperature to 375°; carefully dump crumbs in the center of the pie, spreading them evenly over the surface with you hands.
• 10 tamp them down gently; return pie to oven, placing it so that the part that faced the back of the oven now faces forward; slide a foil-lined baking pan onto the rack below to catch any spills.
• 11 continue to bake 30-40 minutes until juices bubble thickly around the edge; if necessary, cover with loosely tented foil during the last 10 minutes to prevent overbrowning.
• 12 transfer pie to a wire rack; let cool for at least 1 hour before serving.

Strawberry-rhubarb Crisp

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 cups sliced fresh rhubarb (1/2-inch thick)
• 2 cups halved strawberries
• 3/4 cup firmly packed light brown sugar
• 4 tablespoons flour, divided
• 2 tablespoons light brown sugar
• 1/4 cup butter
• 3 cups post honey bunches of oats cereal, lightly crushed

Recipe

• 1 preheat oven to 350°f toss rhubarb with strawberries, 3/4 cup brown sugar and 2 tablespoons of the flour in large bowl, place in ungreased 9-inch square baking dish.
• 2 mix 2 tablespoons brown sugar and the remaining 2 tablespoons flour in large bowl. cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. add cereal; stir until well blended,. sprinkle over fruit mixture.
• 3 bake 30 minutes or until topping is lightly browned and rhubarb is tender.

Jam Tarts

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

Ingredients

• 1 cup flour
• 1/2 cup margarine or 1/2 cup butter, softened
• 1 pinch salt
• 4 -5 tablespoons water
• jam

Recipe

• 1 combine flour and salt.
• 2 add in margarine(or butter) and cut mixture with a pastry cutter until in small pea size peices.
• 3 stir in water until dough can be formed by kneeding.
• 4 roll out on a floured surface until 1/5 inch thick.
• 5 cut dough into large circles and place in greased cupcake pans; lightly press with finger to make slight depression.
• 6 spoon jam into each tart until about 2/3 full.
• 7 bake at 375 degrees fahrenheit for 20 minutes or until edges of crust are slightly golden brown.
• 8 let tarts cool in pan for a minute.
• 9 remove tarts and place them on a cooling rack .
• 10 wait for tarts to cool completely.

Lavender-infused Mascarpone Mousse Pastries

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

Ingredients

• 2 (10 ounce) packages frozen puff pastry shells
• 2 cups heavy cream
• 1 tablespoon dried lavender blossoms (3 inch) or 4 sprigs fresh lavender (3 inch)
• 1 (8 ounce) container mascarpone cheese
• 1/4 cup sugar or 1/4 cup splenda sugar substitute
• chocolate curls
• fresh lavender, sprigs for decoration (optional)

Recipe

• 1 preheat oven to 400°f
• 2 bake and cool shells according to package directions.
• 3 place 1/2 cup heavy cream and lavender in small saucepan.
• 4 heat to a boil and cook for 2 minute
• 5 remove from heat.
• 6 let steep for about 30 minute
• 7 place cheese in medium bowl.
• 8 pour lavender cream mixture through a fine sieve into bowl, pressing down on lavender to remove any additional liquid. (discard lavender).
• 9 stir to combine and let stand 20 minute or until cooled.
• 10 whip remaining heavy cream with sugar in a chilled bowl at medium-high speed until soft peaks form. do not overbeat.
• 11 fold half the whipped cream into the mascarpone mixture.
• 12 fold in remaining whipped cream, just until blended.
• 13 spoon or pipe cheese filling into pastry shells.
• 14 refrigerate for 1 hours
• 15 garnish with chocolate and additional lavender.
• 16 tip: dried lavender blossoms and mascarpone cheese may be purchased in specialty food markets or health food stores.
• 17 you can make your own puff pastry shells if you only have puff pastry sheets available.

Strawberry-rhubarb Deep-dish Pie

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 2 pints strawberries
• 1 lb rhubarb (without tops, or can use frozen)
• 1 1/4 cups sugar
• 1/3 cup all-purpose flour
• 2 tablespoons quick-cooking tapioca (to thicken it)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• pastry for double-crust pie (*see notes)
• 1 tablespoon butter (or margarine, if you prefer)
• 1 tablespoon milk

Recipe

• 1 hull strawberries, cut each in half. cut rhubarb into 1/2 inch pieces (or if using frozen, thaw and drain).
• 2 in large bowl, gently toss berries and rhubarb with sugar, flour, tapioca, vanilla extract, and salt.
• 3 let strawberry-rhubarb mixture stand 30 minutes to soften tapioca, stir occasionally.
• 4 * while waiting, prepare pastry dough (*pie crust: my favorite personal recipe is 2 cups flour + 6-7 tablespoons of crisco butter flavor shortening, mashed together till forms crumbles and a few tablespoons of ice cold water stirred in until it forms a dough, then divided into 2 balls, wrapped in plastic wrap, and chilled until you're ready to roll it into pie crusts).
• 5 preheat oven to 425 degrees fahrenheit.
• 6 roll out dough, put one crust in deep pie plate, fill pie with berries mixture, top with bits of butter.
• 7 roll 2nd crust and cut into 10 strips -- 5 will go one direction, other 5 will cross over first 5 to form a lattice (a picture would be worth 1000 words here). press/crimp sides of pie. brush lattice surface with milk.
• 8 bake in oven for 50 mins.or until it looks golden brown on top. (keep a baking sheet under pie pan in case of juices flowing over side of pie dish).
• 9 should let pie stand about an hour to cool down a bit and let juices set, but i have a hard time waiting that long.

Jam Tarts

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

Ingredients

• Servings: 12
• 150 g plain flour
• 75 g butter
• 3 tablespoons caster sugar
• 1/2 teaspoon vanilla extract
• 1 egg yolk
• water, a little if needed
• 8 tablespoons strawberry jam
• 8 strawberries, halved

Recipe

• 1 sift the flour into a food processor; add the butter.
• 2 pulse together until bread crumb stage. try not to overwork the pastry. you need to treat the pastry gently to prevent tough chewy pastry.
• 3 add the sugar, vanilla, and egg yolk to the pastry and pulse again until a ball forms.
• 4 you made need a little water if the pastry looks dry or is not clumping together well.
• 5 remove the pastry from the machine.
• 6 knead lightly to remove cracks.
• 7 pop in the refrigerator for 15 minutes to rest.
• 8 preheat the oven to 200 degrees celsius/fan 160 degrees celsius.
• 9 remove the pastry from the fridge.
• 10 roll out on a lightly floured board.
• 11 cut out 12 rounds using a pastry cutter. i won't give measurments as sometimes i make bun tray size and sometimes i use a mini muffin tray. it is up to you. all take the same time to cook.
• 12 push the pastry rounds into your tray to fit nicely.
• 13 prick the base of each round with a fork.
• 14 pop into the oven for 15 minutes.
• 15 when cooked transfer onto a cooling rack.
• 16 warm strawberry jam in the microwave in a bowl on high for 1 or 2 minutes until runny (be careful jam gets very hot).
• 17 spoon the jam into the pastry shells.
• 18 top each with half a strawberry.
• 19 leave to cool.
• 20 they are crumbly and melt in the mouth yum!

Low-fat Granola Bars

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1/4 cup old fashioned oats
• 1/4 cup whole wheat pastry flour
• 1/4 cup toasted wheat germ
• 1/4 teaspoon ground cinnamon
• 1/4 cup honey
• 2 tablespoons honey
• 1/3 cup raisins

Recipe

• 1 preheat oven to 300°f.
• 2 coat an 8-inch square pan using nonstick cooking spray.
• 3 combine oats, flour, wheat germ, and cinnamon. stir until well mixed.
• 4 add honey, stirring until mixture is moist and crumbly.
• 5 fold in raisins.
• 6 press mixture into pan and bake for 18 to 20 minutes or until lightly browned.
• 7 cool to room temperature, cut into 12 bars and serve.

Spanish Fish Soup

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

Ingredients

• Servings: 4
• 1 lb rockfish or 1 lb shrimp or 1 lb cod, etc
• 1 lb mussels
• 2 sheets puff pastry
• 4 tomatoes
• 4 garlic cloves
• 1 onion
• 1 egg
• 1 cup wine
• 1 1/4 ounces toasted almonds
• 2 slices french bread, fried
• parsley
• 3 -4 saffron strands
• salt, to taste
• pepper, to taste
• spanish extra virgin olive oil

Recipe

• 1 in a deep casserole saute slowly the sliced onion in some olive oil; when it starts changing color.
• 2 add 2 peeled garlic cloves and a sprig of parsley both chopped, add the tomatoes, peeled and chunked.
• 3 poach for five minutes in enough water to cover ingredients, mix in the fish and add fresh water to cover it all.
• 4 crush the saffron, 2 garlic cloves, the almonds, fried slices of bread and the parsley in a morter.
• 5 stir the crushed mix into the broth, season and cover, let slow boil for 20 minutes. steam the mussels and extract the meat from shell draining all their juice through a thin mesh strainer.
• 6 add this mussel juice into the broth a few minutes before serving and stir.
• 7 strain the fish and break it apart into small chunks and strain the broth through a china cap.
• 8 portion the fish, shrimp and mussels in to 4 individual cooking bowls and fill each with their respective broth.
• 9 unfold the puff pastry and cut out 4 circles a little bit bigger than the bowl lip, wet the bowls edge and the puff pastry circles edges with water, and put the circles of pastry over the soup pressing firmly to assure good adhesion to the bowls.
• 10 paint the pastry shells with the beaten egg and oven (bake) at 375 ºf until the pastry is golden brown, remove, add reserved mussel juice, stir and serve.

Peach Melba Ice Cream Tarts

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 package pepperidge farm frozen puff pastry shell
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup water
• 1 (10 ounce) package frozen raspberries
• 1 pint vanilla ice cream
• 1 (16 ounce) can sliced peaches in light syrup, drained

Recipe

• 1 bake pastry shells (6) at 400° for 20 to 25 minutes or until golden brown.
• 2 remove from baking sheet and cool on wire rack.
• 3 mix together, sugar, cornstarch, water and raspberries in saucepan and cook and stir until mixture boils and thickens.
• 4 remove from heat and press raspberry mixture through a sieve.
• 5 cool to room temperature.
• 6 spread about 1 tablespoon of raspberry mixture on each of 6 dessert plates.
• 7 place a scoop of ice cream in each shell and place on raspberry mixture on plates.
• 8 divide peach slices among plates and spoon remaining raspberry sauce over ice cream.

Slow-rise, No-knead Cinnamon-raisin Bread

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

Ingredients

• 3 1/4 cups flour
• 1 1/4 teaspoons salt
• 1/8 teaspoon fast rising yeast
• 1 3/4 cups water, room-temperature
• 1 tablespoon vegetable oil
• 4 1/2 tablespoons unsalted butter, melted
• 1/2 cup sugar
• 1 large egg, room temperature
• 2/3 cup dark seedless raisins
• 2/3 cup flour
• 6 1/2 tablespoons sugar
• 1 1/2 tablespoons ground cinnamon

Recipe

• 1 for the first stage:
• 2 thoroughly combine the flour, salt and yeast in a 3- to 4-quart or larger bowl; mix with a large spoon.
• 3 add the water, stirring vigorously until evenly incorporated; the mixture may be stiff.
• 4 scrape down the sides of the bowl with a greased flexible spatula.
• 5 drizzle the dough top with about 1/2 teaspoon of oil (no need to measure); use a pastry brush or your fingertips to spread it evenly over the dough surface and up sides of the bowl.
• 6 cover the bowl tightly with plastic wrap and set aside at a room temperature of about 70 degrees or cooler for 12 to 18 hours.
• 7 for the second stage:
• 8 mix cinnamon and sugar and set aside.
• 9 use a fork to beat together 4 tablespoons of the melted butter and the sugar in a medium bowl until well blended.
• 10 beat in the egg and raisins until incorporated; let stand for 5 minutes.
• 11 vigorously stir the butter mixture into the dough until the dough deflates and the ingredients are evenly incorporated; the dough will seem rubbery.
• 12 vigorously stir the flour into the dough until thoroughly incorporated.
• 13 lightly stir in about 2/3 of the cinnamon-sugar mixture; streaks should remain.
• 14 (second-stage mixing may be completed in a heavy-duty stand mixer, if desired. transfer the raised dough to the mixer bowl; complete the mixing steps on low speed using the paddle.).
• 15 generously grease a very large loaf pan (9-by-5-inch or other 1 3/4- to 2-quart pan) or coat thoroughly with nonstick cooking oil spray.
• 16 turn out about a third of the dough into the pan.
• 17 smooth the surface with a greased flexible spatula.
• 18 sprinkle about half of the remaining cinnamon sugar mixture over the surface.
• 19 repeat with another third of the dough, then sprinkle with all but 1/2 tablespoon of the remaining cinnamon sugar.
• 20 add the remaining dough, then smooth the surface with a flexible spatula.
• 21 drizzle the remaining 1/2 tablespoon of melted butter over the top.
• 22 use a pastry brush or your fingertips to spread the butter over the surface until the surface is evenly coated and looks smooth.
• 23 sprinkle the remaining cinnamon-sugar over the top.
• 24 cover the pan with plastic wrap.
• 25 for a "regular" rise:
• 26 let rise at room temperature for 1 1/4 to 1 3/4 hours or until the dough nearly reaches the pan rim.
• 27 (the time will vary considerably depending on the temperature of the room and the length of the first rise.)
• 28 remove the plastic wrap; let stand until the dough rises 1/4 inch above the rim.
• 29 for a “quickâ€? rise:
• 30 place a microwave-safe cup containing 1 cup of water in a rear corner of the microwave oven.
• 31 microwave for 2 minutes, until the water almost boils.
• 32 put the loaf in the microwave oven as far from the water as possible.
• 33 let it rise 30 to 50 minutes or until the dough nearly reaches the pan rim.
• 34 gently remove the plastic.
• 35 continue the rise until the dough top is 1/4 inch above the rim.
• 36 for baking:
• 37 position an oven rack in the middle third of the oven; preheat to 400 degrees.
• 38 gently transfer the pan to the oven; jarring can cause deflating.
• 39 bake for 35 to 45 minutes, until the loaf is well browned on top and sounds hollow when thumped with a finger.
• 40 (if the top begins to brown too rapidly, cover with aluminum foil for the last 15 to 20 minutes of baking.)
• 41 transfer to a wire rack and let cool for several minutes, then run a knife around the loaf to loosen.
• 42 transfer the loaf to the rack and let it cool completely before cutting it or storing in an airtight container.

Truffled Deviled Eggs

Total Time: 28 mins Preparation Time: 15 mins Cook Time: 13 mins

Ingredients

• Servings: 3
• 6 eggs
• 1 1/2 cups mayonnaise
• 1 tablespoon truffle oil
• 1 pinch cayenne pepper
• 2 tablespoons finely chopped black truffles, peelings
• chopped chives (to garnish)

Recipe

• 1 place the eggs in a pot and cover with tap water. the level of the water should be about 1 inch above the eggs.
• 2 bring the pot to a boil and cover! and turn off the heat and let sit for 13 minutes-exactly!
• 3 uncover and run the eggs under cold water if using right away or refrigerate until ready to use.
• 4 peel the eggs and cut in half lengthwise. remove the yolks from the whites. mash the yolks with a fork. add the mayonnaise, truffle oil, cayenne and truffle peelings.
• 5 whip until very light and fluffy.
• 6 spoon or pipe the yolk mixture into the whites. sprinkle with chopped chives. if piping, fill the pastry bag with the egg mixture then cut the tip of the bag off to form a hole about 1/4-inch in diameter. pipe the mixture into the egg halves.

Strawberry-rhubarb Pie

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup shortening
• 1/2 cup unsalted butter, cold (1 stick)
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 1/3 cup ice cold water
• 2 tablespoons ice cold water
• 1 tablespoon milk
• 2 1/2 cups fresh rhubarb, cut in 1-inch pieces
• 2 1/2 cubs fresh strawberries, hulled and halved
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon salt

Recipe

• 1 preheat oven to 425 degrees.
• 2 to make crust:.
• 3 combine flour, sugar, and salt. with a pastry blender, cut shortening and cold butter into dry ingredients until mixture resembles pea-sized crumbs. pour in 1/3 cup of water and continue blending until dough comes together. if it looks dry, add the other two tablespoons of water. divide dough into two round balls, press flat, cover with plastic wrap, and refreigerate for at least 30 minutes.
• 4 to make filling:.
• 5 in a bowl, mix cut rhubarb and strawberries, sugar, cornstarch, and salt. let sit for 20 minutes so the fruits can absorb the ingredients.
• 6 to assemble pie:.
• 7 remove one half of the dough from refrigerator. roll it out to about a 10-inch circle as best you can. use a little flour if dough is too sticky. work the dough as little as possible. place the circle into a 9-inch pie dish. press to the sides and trim off any excess. remove the other half of your dough from the fridge and repeat. roll it out to make another circle. with a pizza or pastry cutter, cut pieces of dough 1-inch wide, you'll need 6 of them for a nice lattice top. pour fruit mixture into prepared pie dish. alternate strips of dough to create a lattice top. trim off excess. brush the top of crust with milk.
• 8 bake in oven on 425 for 30 minutes. lower the temperature to 350 degrees, bake another 25-30 minutes until juices are bubbling and crust is golden brown.
• 9 eat and enjoy!

Napoleons

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 cups puff pastry
• 1/4 cup seedless raspberry jam
• 1 cup heavy whipped cream
• 1 cup powdered sugar
• 2 tablespoons sugar syrup
• 1 teaspoon vanilla

Recipe

• 1 sugar syrup is made by placing the 2 tbsp.
• 2 sugar with 1/4 cup water and bring to a boil and reduce until you have the 2 tbp.
• 3 s needed for recipe.
• 4 pre set oven to 425 degrees.
• 5 roll out puff pastry.
• 6 (this you can prepare or by frozen at the grocery store) roll out thin as possible to a large rectangle.
• 7 place onto a large baking sheet, letting it over hang on all sides slightly.
• 8 prick the dough all over well.
• 9 chill ten minutes.
• 10 bake chilled cold dough for 12 minutes until lightly browned.
• 11 loosen pastry and turn over and then place back onto the baking sheet with bottom up-- place back in the oven another 6 minutes.
• 12 transfer to a wire rack and cool.
• 13 when cool, trim edges, and the make three even long strips.
• 14 this pastry should be thoroughly cooked, so it is a nice deep brown and crisp.
• 15 crush all the trimmings and set aside for decoration around the outside edges when finished.
• 16 spread two strips of pastry with jam.
• 17 spread half the whipped cream over one jam covered portion.
• 18 place the second jam strip onto the whipped cream one.
• 19 press down slightly so it won't slide off the first layer.
• 20 spread the reaming whipped cream onto the second layer and top with the third plain layer.
• 21 press again to adhere.
• 22 make icing with ppowdered sugar and just enough of the sugar syrup until it spreads easily.
• 23 add the vanilla.
• 24 warm the icing until tepid, it should coat a spoon should not be thick, if it is add a bit more water.
• 25 spread quickly over the top of the third layer.
• 26 and at once sprinkle crushed puffed pastry down the top edges on each side.
• 27 chill-- cut into 2 inch slices to serve.

Peach Melba Shortbread Bars

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup cold butter
• 1 cup peach preserves (or jam)
• 6 -8 teaspoons raspberry preserves (or jam)
• 1/2 cup sliced almonds
• powdered sugar (to garnish)

Recipe

• 1 preheat oven to 350°.
• 2 combine flour, sugar and salt in a medium bowl. cut in butter with a pastry blender until crumbly. reserve 1 cup flour mixture.
• 3 lightly grease an 11 x 7 inch or 9 inch square pan. press remaining flour mixture onto bottom of prepared pan.
• 4 bake at 350° for 25 to 30 minutes or until lightly browned.
• 5 spread peach preserves over crust in pan. dollop raspberry preserves by 1/2 teaspoonfuls over peach preserves.
• 6 sprinkle reserved 1 cup flour mixture over preserves. sprinkle with almonds.
• 7 bake at 350° for 35 to 40 minutes or until golden brown. let cool 1 hour on a wire rack. cut into bars.
• 8 garnish with powdered sugar, if desired.
• 9 enjoy!

Peach Oatmeal Muffins

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• 1 (16 ounce) can peaches, drain and diced small
• 2 cups whole wheat pastry flour, see note
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4-1 teaspoon cinnamon
• 1/4-1/2 teaspoon nutmeg
• 1/4-1/2 teaspoon ground ginger
• 1 cup oatmeal, old fashioned or 1 cup quick oats, not instant
• 2 eggs
• 1 cup milk
• 1/4 cup oil

Recipe

• 1 preheat oven to 350°f.
• 2 mix together dry ingredients, stir in oats and peaches.
• 3 mix together eggs, oil and milk, stir into flour and mix gently just until flour is incorporated; don't over mix lumpy is ok.
• 4 pour into greased muffin cups - i dislike muffin papers - don't grease if you use them.
• 5 bake 15- 18 minutes until done and muffin springs bake when lightly touched.
• 6 note: whole wheat pastry flour is easily found in most health food stores and some grocers, king arthur wheat flour is also good. both of these give your muffins a lighter texture while still providing good nutrition.
• 7 if using blueberries use about 1 1/2 cups.

Easiest Pie Crust Ever!

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 1/3 cups flour
• 1/2 cup butter (straight from the fridge, cut into slices)
• 1/4 cup water (ice cold)
• 1 pinch salt

Recipe

• 1 put flour and butter slices in food processor container (using the blade tool).
• 2 pulse butter and flour.
• 3 add water and salt through the top of the food processor funnel slowly until it starts clumping.
• 4 remove and kneed slightly with hands.
• 5 place crust dough on a floured surface and roll out with rolling pin.
• 6 put into a pie dish and trim the edges.
• 7 (if not using right away place in gallon size bag and put into fridge for up to an hour.).

Jamaican Beef Patties (aka Meat Pies Or Pasties)

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

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons curry powder
• 1 dash salt
• 1/4 cup margarine
• 1/4 cup shortening
• 1/3 cup water
• 2 tablespoons margarine
• 1 lb ground beef
• 1 small onion, finely diced
• 1 teaspoon curry powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup beef broth
• 1/2 cup dry breadcrumbs
• 1 egg, beaten

Recipe

• 1 make the crust: combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. stir in water until mixture forms a ball. do not overstir; that makes tough crust. shape dough into a log, and cut into 10 equal sections. roll each section into a six inch circle (approximately 1/8 inch thick). set aside.
• 2 next, prepare the filling.: melt margarine in a skillet over medium heat. saute onion until soft and translucent. stir in ground beef. season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. cook until beef is browned, stirring constantly. stir in beef broth and bread crumbs. simmer until liquid is absorbed. remove from heat.
• 3 now make the patties: spoon some filling into each pastry circle. fold over and press edges together, making a half circle. use a fork to press edges, and brush the top of each patty with beaten egg.
• 4 bake in preheated 375 degree oven for 25 - 30 minutes, or until golden brown.
• 5 note: if you have the time and organization, it might be best to make the filling in advance, long enough to cool down before fillng the pastry. otherwise, it might melt the pastry somewhat. just a thought from a review on another recipe.

Slow-rise, No-knead Light Wheat (or ) Bread

Total Time: 18 hrs 15 mins Preparation Time: 15 mins Cook Time: 18 hrs

Ingredients

• 3 cups bread flour
• 1 cup whole wheat flour
• 2 1/2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1/8 teaspoon fast rising yeast
• 3 tablespoons unsalted butter, melted
• 2 cups water, room-temperature
• 1 teaspoon unsalted butter, melted
• 1/2 tablespoon whole wheat flour

Recipe

• 1 for the first stage:.
• 2 thoroughly combine the flours, sugar, salt and yeast in a 3-quart or larger bowl; mix with a large spoon.
• 3 add the butter or oil and water, stirring vigorously until well combined; the dough may be stiff.
• 4 scrape down the sides of the bowl with a greased flexible spatula.
• 5 drizzle the dough top with about a teaspoon of melted butter or oil; use a pastry brush or your fingertips to spread it evenly over the dough.
• 6 cover the bowl tightly with plastic wrap and set aside at a room temperature of about 70 degrees or cooler for 12 to 18 hours.
• 7 for the second stage:.
• 8 vigorously stir the dough until it deflates.
• 9 generously coat a 9-by-5-inch or similar large (1 3/4- to 2-quart) loaf pan with nonstick cooking oil spray.
• 10 turn out the dough into the pan.
• 11 drizzle the melted butter or vegetable oil over the loaf top, then spread it out with a pastry brush or your fingertips until the surface is evenly coated and looks smooth.
• 12 sift about 1/2 tablespoon flour evenly over the loaf top.
• 13 cover the pan tightly with plastic wrap.
• 14 for a “regularâ€? rise:.
• 15 let stand at room temperature for 45 to 75 minutes or until the dough nearly reaches the pan rim.
• 16 (the time will vary considerably depending on the temperature of the room and the length of the first rise.).
• 17 gently remove the plastic.
• 18 let it stand until the dough top rises 1/4 inch above the rim.
• 19 for a “quickâ€? rise:.
• 20 place a microwave-safe cup containing 1 cup of water in a rear corner of the microwave oven.
• 21 microwave for 2 minutes, until the water almost boils.
• 22 put the loaf in the microwave oven as far from the water as possible.
• 23 let it rise 30 to 50 minutes, or until the dough nears the pan rim.
• 24 gently remove the plastic.
• 25 continue the rise until the dough top is 1/4 inch above the rim.
• 26 for baking:.
• 27 position an oven rack in the middle third of the oven; preheat to 425 degrees.
• 28 gently transfer the pan to the oven; jarring can cause deflating.
• 29 bake for 25 to 35 minutes, until the loaf is well browned on top and sounds hollow when thumped with a finger.
• 30 transfer to a wire rack and let cool for several minutes, then run a knife around the loaf to loosen.
• 31 transfer the loaf to the rack and let it cool completely before cutting it or storing in an airtight container.

Easiest Tastiest Baklava Recipe

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 450 g phyllo pastry
• 200 g pistachios
• 200 g almonds
• 2 tablespoons caster sugar
• 1 tablespoon rose water
• 1 tablespoon orange blossom water
• 250 g butter
• butter, for greasing
• 300 ml water
• 450 g granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon rose water
• 1 tablespoon orange blossom water

Recipe

• 1 shell 200g pistachios and blend in blender until finely chopped.
• 2 peel 200g almonds and blend in blender until finely chopped also. (almonds can be bought already peeled for convenience, or for easy peeling place in a bowl of boiling water for 10 mins, then rub handfuls together and skin should just come away).
• 3 in a large bowl, mix the chopped almonds and pistachios together with 2 tbsp caster sugar, 1 tbsp rose water and 1 tbsp orange blossom water.
• 4 cover and set aside.
• 5 syrup: in a large saucepan, add 300ml water until boiling.
• 6 add 400g sugar and 1 tbsp lemon juice and leave to simmer for 5 minutes.
• 7 add 1 tbsp rose water and ! tbsp orange blossom water and leave to simmer for another 10mins until sugar is dissolved.
• 8 remove from heat and allow to cool whilst preparing and cooking the baklava.
• 9 take a medium sized glass baking dish and grease with butter.
• 10 lay 1 sheet fillo pastry on top.
• 11 melt 250g butter in a pan.
• 12 brush 1 tbsp onto pastry (use more if needed).
• 13 layer another sheet of pastry on top then again brush with butter.
• 14 do this until 1/2 of the pastry has been used.
• 15 uncover prepared nut mixture and pour on top of the pastry layers.
• 16 layer sheet of pastry on top of the mixture and brush with butter.
• 17 repeat with the pastry and butter layers until the remaining 1/2 of the packet has been used (remember to brush top layer with butter too!).
• 18 cut diamond or square pattern into the pastry layers with a knife.
• 19 bake for 20mins at 180c.
• 20 increase temperature to 220c for 15mins until the pastry is golden brown.
• 21 once removed from oven, pour the now cooled syrup bit by bit over the top until absorbed.
• 22 allow to cool, then enjoy!

Mince & Onion Pie

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

Ingredients

• Servings: 4
• 1 lb beef mince
• 1 large onion, diced
• 2 tablespoons sunflower oil
• 1 pint water
• 3 beef bouillon cubes
• 3 tablespoons worcestershire sauce
• 340 g frozen shortcrust pastry
• 1 tablespoon milk, for brushing pastry

Recipe

• 1 heat sunflower oil in a large pan and gently fry onions until translucent.
• 2 add mince to pan and break up with a fork- add the water making sure the mince is completely covered and bring to the boil.
• 3 crumble in the oxo cubes and add the worcestershire sauce.
• 4 cover the pan and reduce heat- simmer gently for 20 minutes.
• 5 when mince and onions are cooked allow to cool for about 15 minutes.
• 6 roll out pastry on a floured surface and use half to line a 9 inch round shallow baking tin- make a lid with remaining pastry.
• 7 put mince and onion mixture in tin and cover with pastry lid- thumb round the edges to seal and cut a small slit in centre of pastry lid- brush pastry with the milk.
• 8 cook in a preheated oven at 190c for 30 minutes.
• 9 best served with mashed potatoes and vegetable of your choice.

Peach Melba Slightly Twisted

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

Ingredients

• Servings: 4
• 1 cup sugar
• 1 tablespoon light corn syrup
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 2 cups sweet riesling wine (not dessert wine)
• 1/4 cup sugar
• 1/2 vanilla bean, split lengthwise
• 4 large ripe peaches, halved pitted
• 1 pint vanilla ice cream
• 2 (6 ounce) containers fresh raspberries

Recipe

• 1 sauce do ahead: caramel can be made 1 week ahead. let cool completely. transfer to a small bowl, cover, and chill. rewarm slightly before serving.
• 2 sauce: cook sugar, corn syrup, and 1/4 cup water in a small deep saucepan over medium heat, stirring occasionally, until sugar is dissolved.
• 3 increase heat and boil without stirring (stirring causes sugar crystals to form, making the caramel grainy), occasionally swirling pan and brushing down sides with a wet pastry brush to dissolve sugar crystals, until syrup turns a deep amber color, 7-8 minutes.
• 4 remove from heat; immediately and carefully add cream (mixture will bubble vigorously). add butter and salt and whisk until smooth. let cool slightly.
• 5 peaches do ahead: can be made 1 day ahead. keep chilled.
• 6 peaches: combine riesling, sugar, and 2 cups water in a large saucepan; scrape in seeds from vanilla bean; add bean. bring to a boil.
• 7 add peaches; bring to a simmer. cook over medium heat, turning once or twice, until tender when pierced with a sharp knife but still holding their shape, 5-7 minutes.
• 8 transfer mixture to a large bowl. let peaches cool completely in liquid. cover; chill until cold, about 2 hours.
• 9 assembly: remove peaches from liquid. working with 1 peach at a time, use a paring knife to make a small nick in the skin. hold the skin between the knife and your thumb and pull off skin in strips; discard skin. place 1-2 peach halves in each serving glass or bowl; top with ice cream and raspberries. drizzle caramel sauce over.

Pumpkin Gingerbread

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

Ingredients

• Servings: 12
• 2 1/4 cups flour
• 1/2 cup sugar
• 2/3 cup butter
• 3/4 cup pecans, chopped
• 1 1/2 teaspoons ginger
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon clove
• 3/4 cup buttermilk
• 1/2 cup light molasses
• 1/2 cup canned pumpkin
• 1 egg

Recipe

• 1 heat oven to 350.
• 2 coombine flour and sugar.
• 3 using pastry blender, cut in butter until mixture resembles fine crumbs.
• 4 stir in pecans.
• 5 press 1 1/4 cup of crumb mixture into bottom of ungreased 9" square pan.
• 6 to remaining mixture add ginger and rest of ingredients.
• 7 pour evenly over base.
• 8 bake for 40-50 minutes.

Ohio Sour Cherry Pie

Total Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 5 ounces frozen crisco
• 1/3 cup ice water
• 1/3 cup brown sugar
• 1/2 teaspoon cinnamon
• 1 1/2 cups cherry juice
• 1 1/2 tablespoons crisco
• 1 tablespoon vanilla extract
• 2 teaspoons sugar
• 1/3 cup sugar
• 4 tablespoons cornstarch
• 3 lbs frozen cherries (with sugar)
• 1 teaspoon almond extract
• 1/2 tablespoon milk

Recipe

• 1 for crisco crust, combine flour and salt in food processor.
• 2 cut frozen crisco shortening into chunks with knife and add to food processor.
• 3 process (pulse) until mixture forms fine crumbs.
• 4 add ice water while the machine is running and continue to run processor until dough forms on the blades.
• 5 remove and form dough into two balls.
• 6 cover and refrigerate for 30 minutes.
• 7 preheat oven to 425 degrees.
• 8 for sour cherry filling, combine brown and sugars, cinnamon and cornstarch in saucepan.
• 9 add cherry juice and cook until mixture is thick and bubbly.
• 10 stir and boil the mixture for one minute.
• 11 add cherries and cook for one minute or until it starts to boil again.
• 12 remove from heat and add crisco shortening and almond and vanilla extracts.
• 13 remove refrigerated dough.
• 14 on lightly floured surface, roll bottom crust into circle 1/8" thick and about 1 1/2" larger than inverted pie plate.
• 15 gently,ease dough into the pie plate, being careful not to stretch the dough.
• 16 trim edge even with pie plate.
• 17 spoon cherry filling into prepared pastry.
• 18 roll top crust the same way as the bottom.
• 19 brush top crust with milk and sprinkle lightly with sugar.
• 20 bake at 425 degrees for 15 minutes.
• 21 reduce temperature to 350 degrees and continue baking for 25 minutes or until crust is golden brown.

Ground Beef 'wellington' With Fennel

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• 1 tablespoon vegetable oil
• 1/2 cup diced onion
• 1/4 cup fennel, chopped
• 1 tablespoon garlic, minced
• 1/2 teaspoon fennel seed
• 1/4 teaspoon crushed red pepper flakes
• 1 egg
• 1 lb ground beef
• 2 tablespoons dry breadcrumbs
• 1 tablespoon dried parsley
• 1 teaspoon salt
• 8 ounces refrigerated crescent dinner rolls

Recipe

• 1 preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet.
• 2 heat the vegetable oil in a skillet over medium heat. stir in the onion, fennel, and garlic. cook and stir until the fennel is tender, and the onion has softened and turned translucent, about 5 minutes. stir in the fennel seed and red pepper flakes, and cook for 1 minute more. meanwhile, beat the egg in a bowl, then mix in the ground beef, bread crumbs, parsley, and salt. add the cooked vegetable mixture, and stir until combined.
• 3 separate the crescent roll dough into two squares. divide the meat mixture among the crescent roll squares, then seal the dough around the meat. place seam-side-down onto the prepared baking sheet.
• 4 bake in the preheated oven until the pastry has turned golden-brown, and the center of the pastries registers 160 degrees f (71 degrees c) on a kitchen thermometer, about 30 minutes. slice and serve.

Ginger-date Scones

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 2 1/4 cups all-purpose flour
• 1/4 cup brown sugar, packed
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold, cut into 8 chunks
• 1 cup buttermilk
• 3/4 cup dates, chopped
• 1/4 cup crystallized ginger, chopped
• 1 tablespoon granulated sugar (or coarser)

Recipe

• 1 preheat oven to 425 degrees f.
• 2 in medium bowl, whisk together flour, sugar, baking powder, baking soda & salt.
• 3 with pastry blender cut in the cold butter until mixture looks like fine crumbs.
• 4 stir in buttermilk until dough forms a ball, then stir in dates & ginger.
• 5 on an ungreased baking sheet & using a 1/3 cup measure, drop dough 1 inch apart, then sprinkle with sugar.
• 6 bake 12 to 15 minutes or until golden brown, then immediately remove from the baking sheet!
• 7 best served warm!

Peach Melba With Amarena Cherries - Pfirsich Melba

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

Ingredients

• 4 -6 scoops vanilla ice cream
• 8 amarena cherries
• 4 tablespoons amarena cherry juice
• 4 halved canned peaches
• 1/4 cup heavy whipping cream

Recipe

• 1 whip heavy whipping cream, lightly sweetened, to stiff peaks, fill into a pastry bag with a star tip, keep refrigerated.
• 2 select 2 crystal parfait cups or tall wine glasses, add 2-3 scoops of vanilla ice cream to each.
• 3 add 2 tbsp cherry juice as well as 3 cherries to each cup, for presentation make sure the cherries show.
• 4 use a tall spoon to lift the ice cream scoops a little so that the juice can reach the bottom of the cup.
• 5 cut two peach halves in slices and mound around the rim of the glass to fill in the gaps.top off with a peach halve.
• 6 with the prepared pastry bag, dot the rim of the cup with stars, put one star in the center and top off with a cherry.

Strawberry-rhubarb Crisp

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

Ingredients

• Servings: 6
• 2 lbs fresh rhubarb, cut into 1/2-inch pieces
• 1 1/2 lbs fresh strawberries, hulled and sliced in half lengthwise
• 1 orange, zest of
• 1/2 orange, juice of
• 2/3 cup sugar
• 3 tablespoons flour
• 1 cup old fashioned oats
• 3/4 cup flour
• 3/4 cup firmly packed light brown sugar
• 1 teaspoon ground cinnamon
• 1 pinch nutmeg
• 1/2 cup cold butter or 1/2 cup margarine, cut into cubes

Recipe

• 1 preheat oven to 350°.
• 2 in a large mixing bowl, combine the rhubarb, strawberries, orange zest, and juice; toss together until well blended.
• 3 in a small bowl, mix together the sugar and flour; stir into the fruit mixture until well incorporated.
• 4 spoon fruit mixture into an ungreased 3-quart casserole dish.
• 5 to make the topping: in a bowl, combine the oats, flour, brown sugar, cinnamon, and nutmeg.
• 6 cut in the butter cubes using a pastry blender until mixture resembles coarse crumbs.
• 7 sprinkle topping evenly over fruit.
• 8 bake for 30-35 minutes or until fruit filling is bubbly and topping is golden brown.

Light & Fit Fruit Tart

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 premade puff pastry, square 9x9 inch
• 1 1/2 cups dannon light & fit nonfat vanilla yogurt or 1 1/2 cups non-fat strawberry yogurt
• 3 cups sliced strawberries or 3 cups raspberries or 3 cups blackberries
• 1 tablespoon powdered sugar

Recipe

• 1 preheat oven to 375°f.
• 2 place pastry on clean work surface. brush edges with water. fold in edges 1/2 inch to create a border all around. place pastry on a sheet pan. top pastry with another sheet pan and bake 20 minutes. remove top pan and continue to bake 10 minutes or until golden brown. remove from oven and cool.
• 3 spread cooled pastry evenly with yogurt. arrange fresh fruit over the yogurt and sprinkle with powdered sugar. cut pastry into squares and serve.

Rice And Salmon Pie

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

Ingredients

• 30 g butter
• 1 leek (washed, finely sliced)
• 2 cups cooked rice (cooled - 2/3 cup raw)
• 220 g red salmon (drained, bones removed and flaked)
• 1 teaspoon dill (or chives chopped)
• 3 sheets puff pastry (frozen, thawed)
• 3 eggs (hard boiled, peeled and quartered)
• 1 egg (beaten to glaze)

Recipe

• 1 preheat oven to 210 degree celsius (or 190 degree for fan forced oven).
• 2 place cooked rice, flaked salmon and dill (or chives) into a large bowl.
• 3 line two baking trays with baking paper.
• 4 melt butter in frying pan on medium heat.
• 5 cook leek for 5 minutes, stirring until bright green and soft.
• 6 transfer to bowl with cooked rice, salmon and dill (or chives). toss and season with salt and pepper.
• 7 cut one pastry sheet in half and place on prepared trays.
• 8 spoon one quarter of rice mixture down centre of each half sheet of pastry, leaving a 2cm edge.
• 9 place egg quarters down centre of filling and top with remaining half of rice mixture equally over each.
• 10 place a pastry sheet over each lot of filling, pressing pastry edges together well to seal and trim excess from edges.
• 11 cut three slashes into top and refrigerate for 10 minutes.
• 12 brush top with beaten egg and bake for 15 minutes. reduce heat to 180 degree celsius (160 degree celsius for fan forced oven) and bake for another 20 minutes.
• 13 cut and serve.

Pancakes With Mini Chocolate Chips & Raspberry Sauce

Total Time: 33 mins Preparation Time: 25 mins Cook Time: 8 mins

Ingredients

• 1 (12 ounce) package frozen lightly sweetened raspberries, thawed
• 3 tablespoons sugar
• 3 tablespoons lemon juice
• 1/4 cup orange juice
• 1 1/2 cups flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 1 (8 ounce) carton sour cream
• 1 cup milk
• 1/4 cup butter, melted
• 1/2 cup mini chocolate chip
• 1 teaspoon cooking oil

Recipe

• 1 for sauce: in a food processor or blender, combine all sauce ingredients and blend or process until smooth.
• 2 press sauce through sieve with rubber spatula until seeds remain, then discard seeds.
• 3 for pancakes: in a large bowl, stir together with a whisk the flour, sugar, baking powder, baking soda, and salt.
• 4 in a medium bowl, whisk eggs until combined and add sour cream until smooth.
• 5 whisk in milk and butter, then add mixture to dry ingredients.
• 6 whisk gently just until mixture is wet; batter will be a little lumpy.
• 7 gently fold in chocolate chips and set aside.
• 8 heat a griddle with the oil, spreading with heat-resistant pastry brush.
• 9 stir batter gently just before laddling onto griddle.
• 10 cook pancakes 2 minutes each side and turn gently.
• 11 serve with raspberry sauce, whipped cream, fresh raspberries, and more mini chocolate chips!
• 12 yum!

Strawberry-raspberry Napoleons (milles Feuilles)

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

Ingredients

• Servings: 8
• 1 (1 lb) package frozen puff pastry, thawed (if you can get the frozen puff pastry made with 100% butter, you're really cooking !)
• 2 eggs, beaten to blend (glaze)
• 2 cups chilled whipping cream
• 1 1/2 tablespoons icing sugar
• 3/4 teaspoon vanilla extract
• 3 1/2 cups lemon curd
• 2 pints strawberries, thinly sliced
• 3 pints raspberries
• 8 egg yolks
• 1 1/4 cups superfine sugar
• 1 cup fresh lemon juice
• 5 lemons, zest of, grated
• 1/2 cup butter

Recipe

• 1 preheat oven to 400°f.
• 2 roll each pastry sheet out on lightly-floured surface to thickness of ¼ inch. cut out 8, 6 x 3 inch rectangles. set on baking sheet and brush with egg glaze, ensuring egg doesn’t drip down sides of pastry (this will inhibit a good rising in the oven). bake until crisp and brown, about 12-14 minutes. using serrated knife, split pastry in half horizontally.
• 3 beat cream, vanilla extract and 1 ½ tblsps icing sugar to stiff peaks.
• 4 for lemon curd: beat yolks and sugar until pale and thick, about 5 minutes. blend in juice and zest, add butter. set over simmering water and cook until mixture is the texture of custard, whisking frequently, about 30 minutes. (can be prepared 1 week ahead).
• 5 assemble just before serving: spread bottom of each plate with ¼ to 1/3 cup lemon curd. set bottom half of pastry in center of plate. spread pastry with thin layer of curd. cover with about 1 inch of whipped cream. top with other half of pastry. spread with thin layer of curd. cover with about 1 inch of whipped cream. decorate with overlapping slices of strawberry. scatter raspberries over lemon curd on plate. dust with icing sugar and serve immediately.

Easiest Lemon Pie

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 pastry crust, of your choice you can use a baked, graham cracker, etc
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) container cool whip, you can also use just 8 oz if you prefer
• 1 lemon, juice of
• 1 (6 ounce) can frozen lemonade concentrate, thawed (if you cannot find 6 oz. can, use 6 oz out of a larger can)

Recipe

• 1 stir together the sweetened condensed milk and the juice of one lemon.
• 2 stir in the thawed lemonade concentrate until well mixed.
• 3 fold in the container of cool whip.
• 4 fill your crust of choice, and refrigerate until set.

Cinnamon Swirls From Scratch!

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup shortening
• 3/4 cup milk
• 3 teaspoons cinnamon
• 1/2 cup sugar
• 2 tablespoons margarine

Recipe

• 1 preheat oven to 400 degrees.
• 2 sift flour and salt in bowl, cut in shortening until mixture is like cornmeal.
• 3 remove 1 cup to bowl; blend with milk to form paste. (don't try to smooth).
• 4 add paste to shortening; mix enough to hold pastry together.
• 5 put dough on dusted, floured surface and knead lightly.
• 6 roll into a rectangular shape (10" x 18"); sprinkle with cinnamon and sugar.
• 7 dot with butter.
• 8 roll lengthwise and seal edge.
• 9 place on greased sheet, edge-side down and bake for 12-15 minutes.

Dexter Slide Candy

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 cup sugar
• 1/3 cup light corn syrup
• 2 tablespoons water
• red food coloring
• bamboo skewers or toothpick

Recipe

• 1 line a few baking sheets with parchment paper.
• 2 bring sugar, corn syrup, and 2 tbs water to a boil in a small saucepan, stirring until sugar is dissolved. don’t stir, but occasionally wash down sides of pan with a pastry brush dipped in cold water to prevent crystals from forming; boil until mixture turns golden, 5 to 7 minutes.
• 3 pour the melted sugar mixture in a line down the center of the pan. using a skewer or the flat edge of a large knife, spread sugar into a thin flat sheet. glass slides are pretty thin, so the thinner the better. it will also be easier to cut in the next steps.
• 4 once you have the mixture spread into a flat sheet, let it cool and harden for 5-10 minutes. once the mixture is hard, pull it away from the mat or parchment. if its super thin, try not to crack it.
• 5 place the blade of a large knife (not necessarily your best) directly into your burner to heat. if you have an electric stove, you can use a lighter. once the blade is hot, begin to cut your sheets of sugar into strips. cut edges to be the length of a real slide. its good to have a glass slide to use as a template.
• 6 if the edges are really rough, dip your finger and water and smooth them out.
• 7 lay your cut slides on your baking tray and refrigerate for at least 15 minutes.
• 8 take slides out of fridge. using a toothpick, a bamboo skewer, or small paint brush, paint on the blood circle in the center. you don’t need too much. a small droplet will be enough. if you put too much on, it will run all over the slide and make a huge mess. refrigerate again until the dye is dry and you’re done!

Mincemeat Turnovers

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

Ingredients

• 3 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup butter, chilled
• 8 tablespoons vegetable shortening
• 1 cup buttermilk
• 1 cup mincemeat
• 1/4 cup powdered sugar (optional)

Recipe

• 1 combine flour, granulated sugar and salt in large bowl; set aside.
• 2 cut butter into 1-inch chunks.
• 3 add butter and shortening to flour mixture.
• 4 cut in with pastry blender or 2 knives until mixture resembles coarse crumbs.
• 5 drizzle buttermilk over top; toss just until mixture comes together to form ball.
• 6 turn out dough onto lightly floured work surface; fold in half and flatten to about 1/2 inch thick.
• 7 knead about 8 times.
• 8 divide dough in half; press each half into 1/2-inch-thick disc.
• 9 wrap in plastic wrap and refrigerate at least 30 minutes.
• 10 preheat oven to 350°f.
• 11 lightly grease cookie sheets; set aside.
• 12 let dough rest at room temperature 10 minutes.
• 13 roll 1 dough disc into 8x12-inch rectangle on lightly floured work surface.
• 14 cut into 24 (3-inch) squares.
• 15 place heaping 1/2 teaspoon mincemeat in center of each square.
• 16 fold opposite corners each about 2/3 of the way over filling, overlapping dough corners.
• 17 place 2 inches apart on prepared cookie sheets.
• 18 repeat with remaining dough.
• 19 bake 20 minutes or until lightly browned.
• 20 remove cookies or wire racks; cool completely.
• 21 sprinkle pastries lightly with powdered sugar, if desired.

Mincemeat Squares

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 20
• 2 1/2 cups sifted all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup lard
• 1 egg yolk, reserve the egg for the top
• 1/2 cup milk, enough to make 1/2 cup
• 3 cups mincemeat
• 1 -2 tablespoon butter, cut into small pieces
• 1 egg , for top crust
• 1 cup icing sugar
• 2 tablespoons lemon juice

Recipe

• 1 pastry:.
• 2 sift flour, sugar and salt into a large bowl.
• 3 cut in lard with a pastry blender until it resembles coarse meal.
• 4 put egg yolk in measuring cup, add milk to make 1/2 cup.
• 5 add egg mixture to bowl; stir until dough clings together and forms a ball.
• 6 roll out half the dough on a floured surface to a 15" x 11" rectangle; transfer to a cookie sheet.
• 7 note: you can make a parchment paper or wax paper pattern measuring 15â€? x 11â€?. roll out pastry directly onto the paper for easy transfer to baking sheet.
• 8 filling:.
• 9 spread mincemeat filling evenly over dough to within 3/4 inch of edges.
• 10 dot the top of the mincemeat with the bits of butter.
• 11 final assembly:.
• 12 roll out remaining half of dough; cut vents.
• 13 moisten edges of bottom pastry with cool water using a pastry brush or your fingers. cover filling with the top pastry, sealing edges.
• 14 pinch edges together and crimp.
• 15 topping:.
• 16 beat egg until stiff; spread on top crust.
• 17 bake in preheated 400 degree fahrenheit oven for 25 minutes, or until golden brown. remove to wire rack.
• 18 glaze (optional):.
• 19 combine icing sugar and lemon juice in a small bowl.
• 20 drizzle over warm pastry.
• 21 cool slightly before cutting into squares to serve.

Strawberry-raspberry Chocolate Tart

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 ounces semisweet chocolate
• 1/4 cup unsalted butter (1/2 stick)
• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 1 (10 ounce) package frozen raspberries in light syrup, thawed
• 2 tablespoons fresh lemon juice, plus
• 1 1/2 teaspoons fresh lemon juice
• 2 tablespoons cornstarch
• 6 tablespoons sugar
• 1 quart fresh strawberries, halved
• 1 cup whipping cream
• 1 teaspoon vanilla

Recipe

• 1 for crust:.
• 2 preheat oven to 400 degrees.
• 3 melt chocolate and butter in top of double boiler over barely simmering water; stir until smooth.
• 4 combine graham cracker crumbs and sugar in large bowl.
• 5 stir in chocolate mixture, using 2 forks.
• 6 pat mixture evenly over sides and bottom of 9-inch tart pan with removable bottom.
• 7 freeze 5 minutes.
• 8 bake crust until firm, about 8 minutes;cool completely.
• 9 for filling:.
• 10 puree raspberries in blender or food processor.
• 11 strain through a fine sieve into heavy small saucepan.
• 12 mix all the lemon juice and cornstarch and whisk into puree;add sugar.
• 13 stir over medium heat until translucent and very thick;cool just until warm.
• 14 add strawberries and stir until well coated.
• 15 using slotted spoon,transfer berries to crust and arrange cut side down with points facing edges of crust.
• 16 (use remaining raspberry mixture with other fruit tarts or served warm over vanilla or chocolate ice cream.).
• 17 whip cream and vanilla to soft peaks.
• 18 spoon into a pastry bag fitted with star tip.
• 19 pipe rosettes of cream around edge of tart.
• 20 can be prepared 2 hours ahead and refrigerated. let stand at room temperature 15 minutes before serving.

French Meringue Strips

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

Ingredients

• Servings: 40
• 3 cups flour
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 cup butter or 1 cup margarine
• 2 egg yolks (slightly beaten)
• 1/8 teaspoon cream of tartar
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 2 egg whites
• 2 teaspoons sugar
• 1/2 teaspoon cinnamon
• 1 1/2 cups slivered almonds (blanched or unblanched)

Recipe

• 1 in a large bowl, mix together the flour, sugar and salt.
• 2 cut in the butter (at room temperature) until particles are the size of small peas. mix in the egg yolks slightly mixed with enough water to measure 1/3 cup.
• 3 sprinkle this over the flour mixture, tossing lightly with a fork until the dough is moist enough to hold together.
• 4 form into a ball and chill while making the meringues.
• 5 meringue: beat the egg whites with the cream of tartar for one minute.
• 6 gradually add the powdered sugar, beating constantly.
• 7 mix in the vanilla.
• 8 cover with plastic wrap while rolling out the dough.
• 9 roll out the chilled dough on a floured board, pastry cloth or waxed paper.
• 10 shape to approximately a 20 x 15 inch rectangle.
• 11 spread on the merigue.
• 12 combine the sugar, cinnamon and almonds.
• 13 sprinkle over the meringue.
• 14 press in lightly with a spatula.
• 15 cut dough with spatula or sharp knife into 3 x 1 inch strips.
• 16 place on ungreased bake sheet.
• 17 bake in a 350 degree oven 8-10 minutes, or until they start to delicately brown.

Oeufs A La Diable

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 1 1/2 dozen hard-boiled eggs (i make them like sara moulton, mom prefers the old-fashioned boil to death method)
• 2 tablespoons real mayonnaise (or homemade)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon lemon zest
• 2 tablespoons salted butter, softened
• 1 1/2 tablespoons sweet pickle relish
• 1 pinch each salt and pepper
• paprika, for sprinkling
• radishes, grape tomatoes, green onions (optional) or celery, for garnish (optional)

Recipe

• 1 halve the eggs carefully and, using a small spoon, remove the yolks to the top of a potato ricer or food mill.
• 2 press the yolks through into a bowl and beat in the mayonnaise, oil, lemon zest, butter, relish, salt and pepper.
• 3 spoon into pastry bag (use a star tip for pretty filling!).
• 4 set egg whites on a flat surface and pipe even amounts of filling into each cavity. dust with paprika.
• 5 place finished eggs on a serving platter (with additional garnish veggies if desired), cover and chill until needed.

Spinach And Leek Tart

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 large leek, wash well and slice finely
• 20 g butter
• 250 g frozen spinach, thawed
• 300 g sour cream, lite is fine
• 3 eggs, beaten
• 3/4 cup grated tasty cheese
• salt and pepper
• shortcrust pastry, i used 2 sheets of frozen pastry

Recipe

• 1 melt butter in pan, add sliced leek.
• 2 cook, stirrng for 3 minutes till soft, remove from heat.
• 3 place thawed spinach into sieve and press to remove excess water.
• 4 add to leek mixture.
• 5 combine sour cream and eggs in a bowl.
• 6 stir in leeks,spinach,cheese and salt and pepper.
• 7 heat oven to 190 c.
• 8 lightly grease pie tin.
• 9 line tin with pastry, prick base with fork.
• 10 bake pastry for 15 minutes.
• 11 pour mixture into pastry shell.
• 12 bake 30 minutes.

Peach Nutmeg Scones

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• 2 cups unbleached all-purpose flour (8 oz.)
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 teaspoon nutmeg
• 1 tablespoon baking powder
• 6 tablespoons cold butter, cut into pieces
• 2 large eggs, beaten
• 1/3 cup vanilla yogurt
• 1/2 teaspoon almond extract
• 1 cup diced peach
• 2 tablespoons butter, melted
• 2 tablespoons sugar

Recipe

• 1 preheat oven to 375°.
• 2 in a bowl, sift the flour, salt, sugar, nutmeg, and baking powder together.
• 3 work the butter into the dry ingredients, using your fingertips or a fork or pastry blender.
• 4 in another bowl, mix the eggs, yogurt, and almond extract.
• 5 stir this into the dry ingredients; add the peaches and stir just until mixed; this is a very sticky dough.
• 6 liberally flour the counter and your hands; put the dough on the counter and pat it into a 6 x 9 inch rectangle about 1 inch thick.
• 7 cut the rectangle into 6 pieces and cut each small rectangle in half, forming two triangles.
• 8 place the scones on a well-greased cookie sheet.
• 9 brush with melted butter and sprinkle with sugar.
• 10 bake for 20 minutes, or until nicely browned and a cake tester comes out clean.

Pumpkin Granola Crumble Topped Muffins

Total Time: 26 mins Preparation Time: 6 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/4 cup flour
• 1 1/2 tablespoons margarine
• 1 1/2 tablespoons sugar
• 1/4 teaspoon cinnamon
• 1 cup apple cinnamon granola cereal (i used zoe's)
• 1/2 cup canned pumpkin, plus
• 2 tablespoons canned pumpkin
• 2 tablespoons apple butter
• 1/2 cup unsweetened applesauce
• 1/4 cup oil
• 1/2 teaspoon vanilla
• 3/4 cup whole wheat pastry flour
• 3/4 cup unbleached all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 tablespoons soymilk, or as needed

Recipe

• 1 preheat oven to 400 degrees f.
• 2 spray either 6 large muffin baking cup pan or 12 small muffin cups with cooking spray.
• 3 make the topping, combine flour, cinnamon and sugar, cutting in margarine until mixture resembles coarse crumbs and set aside.
• 4 in a large bowl, mix together the cereal, pumpkin puree, apple butter and applesauce.
• 5 set aside for 5 minutes, or until cereal is softened.
• 6 once cereal is soft, add the oil and vanilla.
• 7 stir together flours, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
• 8 add the flour mixture to the pumpkin miture,stirring until combined, you will need to add the soy milk to make it not such a stiff dough.
• 9 divide the mixture to muffin cups evenly.
• 10 sprinkle the muffins evenly with the topping.
• 11 bake for about 20 minutes, until golden and a toothpick inserted into the center of a muffin comes out clean.
• 12 place on cooling rack, cover with a tea towel for 5 minutes.
• 13 after the five minutes, run a butter knife around the muffins, then remove very carefully, they are very soft and delicate.
• 14 cool completely, place in tupperware lined with a paper towel.
• 15 freeze after 1-2 days, wrapped in plastic wrap.

Swedish Chocolate Frosted Almond Bars {mazarinkakor}

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

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 egg
• 1 cup softened butter
• 1/3 cup softened butter
• 3/4 cup sugar
• 2 eggs
• 3/4 cup blanched almond, finely chopped
• 1 cup milk chocolate or 1 cup semi-sweet chocolate chips

Recipe

• 1 preheat oven to 375°f.
• 2 in the large bowl of an electric mixer, combine the flour, sugar, egg, and butter. mix at low speed until mixture is crumbly. press mixture into a 13 x 9 inch pan, working it up the sides of the pan about 1/2 inch. bake 20 minutes until pale golden.
• 3 for the filling, cream the butter and sugar. add the eggs, beating until light and fluffy, cleaning sides of the bowl. mix in the almonds. spread filling over the pastry and bake another 10 minutes until filling is set. remove from oven and cool.
• 4 put the chocolate chips into a small, heavy duty plastic bag with zip type closure. place in a bowl of hot tap water until chips are melted. knead bag to be sure chips are completely melted. wipe bag dry with paper toweling. with scissors, cut a small opening across one of the bottom corners of the bag. squeeze out a thin stream of chocolate, crisscrossing the top of the bars.
• 5 makes 48 bars, about 1 x 2 inches.
• 6 the great scandinavian baking book b. ojakangas.

Spinach And Ham Quiche

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

Ingredients

• Servings: 4
• 1 sheet shortcrust pastry, to line a 9 inch quiche dish
• 3 shallots
• 3 slices ham (about 120g)
• 1 garlic clove, crushed
• 1 tablespoon olive oil
• 1 cup baby spinach, loosely packed and coarsely chopped
• 2 tablespoons flour
• 1 1/2 cups milk
• 3 eggs, lightly beaten
• 1/2 cup shredded cheese (whatever type you like, i use cheddar)
• 1 teaspoon paprika
• salt and pepper

Recipe

• 1 preheat oven to 230°c.
• 2 chop shallots and ham, and sauté in olive oil with garlic. remove from heat and allow to cool.
• 3 in a bowl mix the flour with a little milk until a smooth paste forms. add rest of milk, eggs, paprika, salt and pepper.
• 4 to the milk mixture, add the sautéed shallots and ham, cheese and spinach. mix well.
• 5 prick the base of the pastry with a fork and gently pour in the filling mixture. spread out evenly.
• 6 bake for 30 minutes. if necessary, cover with foil for the last 10 minutes to prevent over-browning.
• 7 remove from oven and leave for 5 minutes before serving.

Oh My, Chicken Pie!

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

Ingredients

• Servings: 12
• 1 lb boneless skinless chicken thighs (breasts can be used too, i prefer thighs)
• 1 cup wine
• 1 (1 lb) bag cleaned spinach
• 2 large onions, chopped (4 cups approximately)
• 3 tablespoons olive oil
• 1 lb portabella mushroom, chopped
• 2 garlic cloves, minced
• 6 ounces bacon, chopped
• 8 ounces feta, crumbled
• 1 1/2 cups gouda cheese or 1 1/2 cups swiss cheese, shredded
• 1 cup parmesan cheese, grated
• 1/2 cup heavy cream
• 5 eggs, beaten lightly
• 1 lb phyllo pastry, thawed (filo)
• 3/4 cup melted butter (olive oil can also be used)

Recipe

• 1 poach chicken in wine for 8 minutes; remove from cooking liquid (discard liquid); allow chicken to cool completely and cut into small dice; put in a large bowl and set aside.
• 2 rinse spinach leaves, shake most of water off leaves and place in large saucepan over high heat; cover pan and steam spinach for 3-4 minutes, or until it has just wilted; tip into a colander and run cold water over spinach to stop cooking; leave in colander to drain, pressing down with palm of hand and compacting into a bunch; press out as much liquid as possible; chop spinach up quite fine and add to chicken.
• 3 over medium-high heat, saute onion in olive oil in large frying pan, stirring occasionally, for about 15-17 minutes, or until starting to turn golden and caramelize; add chopped mushrooms and sauté, stirring occasionally, for 8-10 minutes, or until any liquid released by the mushrooms has evaporated; add garlic and bacon and continue sautéing for another 5 minutes; remove from heat and add to chicken/spinach mixture in bowl; allow to cool for about 5 minutes, then stir in heavy cream, cheeses and eggs, stirring to distribute evenly; check seasoning and season to taste (it probably won’t need much salt because of the cheeses, but lots of freshly-ground pepper will be great!).
• 4 preheat oven to 375°f.
• 5 butter your one large pan (or two smaller ones – if you are making 2 pies, separate the phyllo into 2 equal parts and cover each with a dampened kitchen towel); start staggering your sheets of phyllo into the pan, and buttering each one generously; when half the sheets have been used, spoon in the chicken/vegetable filling; cover filling with remaining phyllo sheets, buttering each one generously as it is added; fold in edges, tucking them in to make an attractive finish, and butter top layer generously, using up remainder of butter.
• 6 score top of pastry lengthwise into 4 sections with a small, sharp knife, making sure not to cut all the way through (do not cut through pastry on bottom layer) – these will facilitate cutting pieces when pie is baked and will also serve as steam vents; sprinkle some cold water generously over the pie (i shake the water off my fingers, about 3 runs under the tap and shaken all over the pastry) and pop the pie into the oven.
• 7 bake for 50-60 minutes, or until the pie is a rich golden-brown – for the last 20 minutes of baking, slip the pan directly onto the floor of the oven to brown and crisp the bottom phyllo sheets (if you are baking the frozen pie, put it in the oven frozen, tack on another 10-15 minutes baking - if phyllo is getting too brown, tent with foil).