Cheese Crusted Apple Pie

CELEBRATING FATHER’S DAY!

Father’s Day, that special day set aside to honor our fathers and the father figures who have influenced our lives. A father’s love is such a special gift beyond compare. You only know the meaning when he is no longer there.

My father passed away in 2005 and Brion’s in 2011. The passage of time will never dim those precious memories we have of them. They followed very different paths in their life’s journey; my father was a farmer and Brion’s an army soldier. Both of them gave so much of themselves to their life’s work as well as to their families.

There are not enough words to describe how important my father was to me and the powerful influence he continues to be in my life even though he’s gone.

As a tribute to our dad’s on Father’s day, I am featuring a CHEESE CRUSTED APPLE PIE.  Both of them loved apple pie so it seems like a good choice for the blog recipe.

Cheese Crusted Apple Pie
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Servings
10
Servings
10
Cheese Crusted Apple Pie
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Servings
10
Servings
10
Ingredients
Cheese Pastry
Filling
Topping
Servings:
Instructions
Cheese Pastry
  1. In a large bowl, whisk together flour, salt & cheese. Cut in half the shortening to resemble coarse meal; then remaining shortening until it resembles small peas. Add water, a little at a time, mixing lightly with a fork. Shape dough into a firm ball; chill for 10 minutes.
  2. Preheat oven to 400 F. On a lightly floured surface, roll pastry out to fit a 9-inch flan pan; trim edges. Cover pastry with a piece of parchment paper; cover with dried beans & bake for 7 minutes. Carefully remove beans & bake another 7 minutes. Remove from oven & cool.
Filling
  1. Chop apples coarsely, place in a saucepan with lemon juice; cover & cook about 10 minutes or until just tender. Stir in flour, sugar & cinnamon; cool to room temperature.
Topping
  1. In a small bowl, combine sugar, flour & pecans. Rub in butter until mixture is coarse & crumbly.
  2. Place filling into pastry shell, sprinkle with topping. Bake at 400 F. for 15 minutes; reduce heat to 375 F. & bake further for 15 minutes. Cool to room temperature. Decorate with whipped cream, extra chopped pecans & powdered sugar, if desired.
Recipe Notes
  • Due to the fact that ovens sometimes vary in temperature, you may need to adjust the baking temperature a little higher or lower than recipe states.
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Seafood Lasagna Roll-Ups

Lasagna has a rich history as a comfort food. Originally it resembled layered macaroni and cheese rather than its present form. The origin is a little unclear but none involve Italy. However, Italians have been credited with its name of ‘lasagna’.

Present day lasagna has become very versatile with recipes such as vegetarian and seafood which use either red or white sauce. Although, lasagna has been a favorite meal of many people, it also comes with a high fat and calorie count. That being said, there are numerous ways to change that. In traditional lasagna, substitute ground turkey or use extra lean ground beef. In the case of a white sauce, substitute fat free plain yogurt for sour cream and use skim or 1% milk to reduce the fat content. Using low fat or non fat ricotta cheese, fat free cottage cheese or part skim mozzarella cheese helps to boost the calcium and protein contents without adding a lot of fat.

In any case, lasagna is just too good to not enjoy it.  These SEAFOOD LASAGNA ROLL-UPS  can be made with a light version of either homemade or purchased Alfredo sauce. We absolutely loved this meal!

Seafood Lasagna Roll-Ups
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Servings
2
Servings
2
Seafood Lasagna Roll-Ups
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Servings
2
Servings
2
Instructions
  1. Prepare lasagna noodles according to package directions. Rinse under cool water; reserve. In a large skillet melt butter. Saute spinach until wilted. Remove to paper towels. Add shrimp & scallops to skillet; saute for 3-4 minutes until opaque & just barely cooked; reserve. Grate mozzarella cheese.
  2. Preheat oven to 350 F. Butter a small casserole dish. On a large piece of wax paper, line up lasagna noodles in a row. Spoon about 1/4 cup of Alfredo sauce onto each noodle & spread.
  3. Alternately top with shrimp & scallops, cooked spinach, shrimp/scallops, spinach & crab meat. Sprinkle noodles with grated cheese. Roll each noodle & stand or lay in casserole dish. Spoon remaining Alfredo sauce over rolls.
  4. Place a pan with a small amount of water in it, under the casserole dish & place in the oven. This will help the noodles from becoming dry during baking time. Very loosely, cover with foil, just to keep the noodles from drying on top. Bake for 30 minutes or until slightly bubbly. Sprinkle with Parmesan cheese; allow to sit 5-10 minutes before serving.
Recipe Notes
  • If you prefer to make your own sauce, I had noticed the tasteofhome.com website has a very similar recipe making the sauce from scratch. It looks real good if you have the time.
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Chicken Wings Risotto

A popular and versatile dish, risotto is served extensively in the kitchens and restaurants of the world. The history of risotto is naturally tied to the history of rice in Italy. Rice was first introduced to Italy and Spain by the Arabs during the middle ages. The humidity of the Mediterranean was perfect for growing shorter-grained rices.

A hearty rice dish, risotto is rich with the flavors of the stock used in its making, as well as saffron, and any of the hundreds of ingredients that pair so perfectly with it.

The key components of this simple but elegant dish are: rice, stock (usually chicken), onions, butter, wine, parmesan and saffron. It can be served by itself or as an accompaniment to other dishes. The starchy component of the dry grain mixed with the stock creates a thick, creamy sauce.

Brion is a ‘wing’ man. He LOVES chicken wings and rice so it seems quite fitting to make a CHICKEN WING RISOTTO.

Chicken Wings Risotto
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Servings
4
Servings
4
Chicken Wings Risotto
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. In a large skillet, heat butter & oil; add wings, cook until golden brown on both sides; Remove from skillet to paper towels & drain skillet.
  2. In skillet, melt extra butter; add onion & garlic; cook until tender. Add pepper, shallots, zucchini, celery & saffron, cook another minute. Add wine, rice, water, chicken bouillon cube & chicken wings, bring to a boil, cover, reduce heat & simmer for 20-25 minutes or until all the liquid is absorbed. Remove from heat, stir in parsley.
Recipe Notes
  • Saffron is extremely expensive to buy in our part of the country. A good trade off would be turmeric or just use the spices that appeal to you.
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Mushroom Stuffed Shrimp

HAPPY VALENTINES DAY!

A day when ‘love is in the air’ — roses to be purchased, chocolates and valentine cards to be shared and dining over that special, very intimate supper meal. If only our world would focus more on this emotion all year around instead of just for one day. As I get older, the idea of cherishing each day and the people you care about the most has become so important.

Today is also important to me as it is now one year since I started publishing my blog. With the help of my husband Brion, we have posted 85 blog articles. These stories and recipes are being shared on Facebook and pinterest as well as our website. I have enjoyed the wonderful feedback I’m getting from many different countries as well as friends and family here at home. Thanks to all of you who have followed my blog and I hope you will continue to find it interesting.

Brion and I share a love of seafood so my Valentine supper is Mushroom Stuffed Shrimp. This meal lends itself to being an appetizer as well as a main course dish. Not a lot of fuss and muss, just a nice little elegant meal for the two of you to enjoy.

Mushroom Stuffed Shrimp
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Servings
2
Servings
2
Mushroom Stuffed Shrimp
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Servings
2
Servings
2
Instructions
Jumbo Shrimp
  1. Peel & de-vein shrimp, leaving tails on. Butterfly each shrimp along the outside curve. In a small bowl, whisk together soy sauce, honey, water, ginger & garlic powder. Add raw shrimp & marinate for at least 30 minutes.
Stuffing
  1. In a small bowl, dissolve bouillon in hot water. Stir in remaining stuffing ingredients. When marinated, remove shrimp from marinate & open shrimp flat & place with tails up in a buttered 9 x 13-inch baking pan. Spoon about 1 teaspoon of stuffing onto each shrimp.
  2. Bake at 375 F. for 5-8 minutes or until shrimp turns pink. Serve over rice as a main course.
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Stollen Bread Pudding with Spiced Orange Sauce

Now comes the time to use up all those remaining tidbits of holiday baking still in the freezer. For those who haven’t tried it, sweet bread pudding is perhaps the ultimate comfort food. It’s simple to make, requires no special equipment and uses basic ingredients. It’s not even particularly beautiful on the plate, but it sure tastes good.

Just about every culture that makes bread has it’s own version of bread pudding. An open textured loaf with lots of holes become little pockets of custard. If you choose a bread that is quite ‘airy’ but has good chewiness, your pudding will strike a satisfying balance between lightness and body. In contrast, a loaf with a tight crumb makes a compact pudding with a dense texture.

The custard is what binds the bread together and creates the pudding’s lusciousness. Milk, eggs, sugar and flavoring are the basic elements but of course, other variations can be layered in as well.

Bread pudding was definitely a dessert my mother made since she baked bread every week. At that time it was pretty basic but nevertheless homey and good.

Today, January 22, our family celebrates the birthday of my sister, Marilyn. Birthdays were always made to be special as we were growing up. Not so much as to gifts but in regards to the family acknowledgement of ‘your’ day. My mother loved having a reason to use her cake decorating skills, so your birthday cake was always very unique. 

For something special to mark the occasion, I have prepared               STOLLEN BREAD PUDDING with SPICED ORANGE SAUCE  on my blog.

                      WE SEND BIRTHDAY WISHES TO YOU, MARILYN —

                                ENJOY YOUR DAY TO THE FULLEST!

 

Stollen Bread Pudding with Spiced Orange Sauce
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A delicious variation on a classic made with heavenly German stollen bread.
Servings
6
Servings
6
Stollen Bread Pudding with Spiced Orange Sauce
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Print Recipe
A delicious variation on a classic made with heavenly German stollen bread.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
Bread Pudding
  1. Arrange stollen cubes to fit compactly into a buttered 9 x 9-inch baking dish. Do not compress to tightly; set aside any leftover cubes. Whisk together eggs & 1 cup powdered sugar until the sugar is dissolved & the mixture becomes light yellow in color. Add cream, vanilla & Grand Marnier; whisk to combine. Stir in a pinch of salt, nutmeg, lemon & orange zest.
  2. Pour mixture over stollen cubes. Cover & refrigerate for 30 minutes. Preheat oven to 350 F. Remove bread from refrigerator, uncover & dot the top of the pudding with butter & sprinkle with 2 Tbsp. powdered sugar.
  3. Set baking dish into a shallow roasting pan, larger that baking dish. Set them onto the center rack of the oven. Pour hot water into larger pan until it reaches about halfway up the side of the pudding dish. Bake until fully set & a knife inserted into center comes out clean, 60-75 minutes. Carefully remove the pudding from the water bath & cool for at least 15 minutes before serving.
Spiced Orange Sauce
  1. Melt butter in a saucepan over low heat. Stir in sugar, Grand Marnier, water, cardamom & salt. Over medium heat, stir until sugar is fully dissolved & the liquid is heated through. Remove from heat. In a small bowl, whisk egg until well beaten. While whisking egg, slowly pour 2 Tbsp. of the hot mixture into bowl with the egg. Then, while whisking the mixture vigorously, slowly pour the warmed egg mixture back into the sauce.
  2. Place the saucepan back over low heat, gently stirring the sauce, raising the temperature slowly to medium. Continue stirring until the sauce thickens, about 1-2 minutes. Spoon over pudding & serve immediately.
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Savoring Greece

January is kind of a different month — all the holiday hoopla is done for another year, in our part of the country its fairly cold, bringing on the winter ‘blaas’. I have numerous friends that say they find themselves feeling a bit ‘down’ at this time. That being said, It seemed the perfect time to be a ‘mental traveler”. I’d like to share an experience Brion & I had which was totally amazing.

Your day begins in central Greece. A misty fog blankets the Kalambaka Valley as the tour takes you to your morning destination.

Here, in the shadow of the Pindus Mountains and just beyond the town of Kalambaka, massive gray colored pinnacles rise out of the valley towards the sky. Over thousands of years, this landscape has been sculpted by wind and water into a strange and breathtaking sight. Perched miraculously on the tops of these pinnacles are monasteries. The area is called  METEORA   and literally means ‘columns in the sky’.

The sandstone peaks were first inhabited by Byzantine hermits in the 11th century, who clamored up the rocks to be alone with God. Though it is unknown how the first hermits reached the tops of these vertical rock faces, it is likely that pegs were hammered into tiny gaps in the rocks. Around 1382 the first monastery was built. By the 1500’s, 24 monasteries were built on these sheer cliffs, but by the 19th century most had fallen to ruin.

Because there were no steps, the main access to the monasteries was by means of a net that was hitched over a hook and hoisted up by rope and a hand cranked windlass to winch towers over hanging the chasm. Monks descended in nets or on a retractable rope ladders up to 40 meters long to the fertile valley below to grow grapes, corn and potatoes.

The natural rock buildings blend so evenly with the scenery, they are hard to spot at first. Only the red tile roofs give them away. Centuries of weather have caused natural streaking of the rock which acts as a camouflage. In the 1920’s, roads, pathways and stairs were built to make today’s remaining six monasteries more accessible as they are now largely dependent on tourist donations.

Inside the walls of these monasteries, life goes on as it has for more than 900 years. Wine is still made in giant oak vats where the monks climb in with bare feet to crush grapes. Most of the carpentry and masonry tools are hand made in the same style as their ancestors. Terracotta pots/bowls are fired by hand pumped bellows on a furnace. Traditional icons are painted using hand ground pigments bonded with egg yolk to make tempera paint that was common in the middle ages.

Among the existing monasteries is a convent called Saint Stephen’s that was built in 1798. The occupying nuns are courteous and friendly, but no visitor gets past them with bare shoulders or knees. Novices holding piles of blue aprons and capes meet the visitors at the gate. Anyone not meeting the exacting dress code must don the local sackcloth or be turned away.

To experience this rare geographical phenomenon is something you will not forget easily. If you have the opportunity be sure to take it. In the meantime I hope you have enjoyed this mental journey I have taken you on.

Now, in keeping with the food part of the blog, I made a savory  GREEK SPANAKOPITA PASTA  meal. Easy, quick and tasty.

Savory Greek Spanakopita Pasta
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Servings
6-8
Servings
6-8
Savory Greek Spanakopita Pasta
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Servings
6-8
Servings
6-8
Ingredients
Pasta
Servings:
Instructions
Pasta
  1. Cook pasta in salted boiling water 8-10 minutes, until al dente. Drain & set aside.
Cheese Sauce
  1. In a heavy saucepan over medium heat, heat the milk until hot but not boiling. Combine flour & butter in another saucepan. Whisk until the mixture has gently bubbled for 2 minutes, being careful not to brown the flour.
  2. Begin to add the hot milk to the flour mixture a little at a time while whisking vigorously. Continue to add the milk until it is fully incorporated. Bring the mixture to a boil, reduce heat to low; simmer, stirring constantly, until it thickens, 6-8 minutes ( it will resemble heavy cream). Crumble the feta cheese & add to hot sauce, whisking until smooth. Add dill & pepper; stir. Remove from heat & let cool.
  3. Preheat oven to 375 F. Squeeze water from frozen, thawed spinach. Toss the pasta, cheese sauce, spinach, ricotta & garlic in a large bowl until well combined. Taste to see if any more salt & pepper is needed.
  4. Place in a casserole dish & top with Parmesan Cheese. Bake for 20-30 minutes, until cheese browns a little.
Recipe Notes
  • If you prefer to make this a day ahead of baking, cover well & refrigerate.
  • If you do not care for feta cheese you can substitute 285 grams of either Gorgonzola or mozzarella in place of the 140 grams of feta.
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Thumbprint Cookies

THUMBPRINT or THIMBLE COOKIES – are such a great little cookie with so many variations that they remain among the holiday favorites. Of course it’s not hard to figure out the meaning behind their name. Similar to filled cookies, you can either fill the divot you make in them either before or after you bake them.

Here is a good example of the phrase ‘the same only different’. Four varieties of thumbprint cookies you might want to add to your office cookie exchange list, if they are not already on it.

                                       SPICED PUMPKIN CREAM CHEESE * LEMON BLUEBERRY

                                                             RASPBERRY ANISE * FIG & FLAX

Thumbprint Cookies
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By Christmas cookie standards -- they are pretty healthy, right!
Servings
30 (each recipe)
Servings
30 (each recipe)
Thumbprint Cookies
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By Christmas cookie standards -- they are pretty healthy, right!
Servings
30 (each recipe)
Servings
30 (each recipe)
Ingredients
Spiced Pumpkin Cream Cheese Thumbprint Cookies
Cream Cheese Filling
Lemon/Blueberry Thumbprint Cookies OR (Raspberry/Anise)
Fig & Flax Thumbprint Cookies
Servings: (each recipe)
Instructions
Spiced Pumpkin Cream Cheese
  1. In a medium bowl, combine butter with brown & white sugar. Add egg, pumpkin, flour, spices & salt; mixing until a thick dough forms. Preheat oven to 300 F. Line a baking sheet with parchment paper. Scoop balls (about 2 tsp size), 1-inch apart from each other. Using your thumb or a sewing thimble, make a divot in the center of each ball. Bake for 25 minutes or until slightly brown. Remove cookies from oven; while hot, deepen any of the divots if needed. Place on cooling rack.
  2. In a small bow, combine cream cheese filling ingredients, mixing well. When cookies are completely cool, spoon a small amount of filling into each of the divots. Top each with a bit of crystallized ginger.
Lemon Blueberry or Raspberry Anise Thumbprint Cookies
  1. In a medium bowl, cream butter & sugar well. Beat in egg yolks & extract. Stir in lemon zest, then fold in flour & salt until fully incorporated & a soft dough forms. Wrap in plastic wrap & chill about an hour. Preheat oven to 350 F. Line a baking sheet with parchment paper. Form dough into 1-inch balls; roll in hazelnuts & place on baking sheet about 2 inches apart. Using your thumb or a sewing thimble, make a divot in the center of each ball. Bake for 16-18 minutes or until slightly golden. Remove cookies from oven; while hot, deepen any divots if needed. Place on cooling rack & cool completely before filling centers with preserves.
Fig & Flax Thumbprint Cookies
  1. In a medium bowl, beat butter & 1/4 cup brown sugar with an electric mixer until creamy. Add egg yolk & vanilla; beat until combined. In another bowl, whisk together flour, 2 Tbsp ground flax seeds, cream of tartar, spices & salt. Slowly add flour mixture to the batter & beat on low until just combined, scraping down the sides as needed.
  2. Preheat oven to 350 F. Line a baking sheet with parchment paper. In a small bowl, place the egg white. In a small dish, combine 1/4 remaining brown sugar with 1/4 ground flax seeds. Roll slightly rounded teaspoons of dough into balls. Dip one ball at a time into the egg white & then roll in the sugar mixture. Place 2 inches apart on baking sheet; press divots in each ball. Bake about 15-17 minutes or until slightly golden. Remove from oven; check if divots need to be deepened. Place on cooling rack & cool completely.
Recipe Notes
  • With the Blueberry, Raspberry & Fig recipes, you can bake the cookies for about 15 minutes then add the preserves & bake another 3-4 minutes. I find it easier to store or freeze the cookies if I put the preserve in at serving time -- personal preference only.
  • I rolled my spiced pumpkin cookies in gingersnap crumbs just for a little added flavor.
  • Apricot preserves are another good choice for the flax thumbprints and probably easier to find depending where you live.
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Dinner ‘En Croute’

Today, November 24, our neighbors to the south are celebrating Thanksgiving. Over the years, Brion and I have been in the USA numerous times on this occasion and enjoyed the food and holiday atmosphere very much. Today’s blog post acknowledges the American holiday with some special meal choices.

At the heart of a memorable dinner is the main entree, so why not make it just a bit more special by serving it  ‘En Croute’.  In the culinary arts, the term en croute (pronounced ‘on Kroot’) indicates a food that has been wrapped in a pastry dough and then baked in the oven. Traditionally the type of pastry used was a simple dough called pate pastry. Today, puff pastry  is frequently used for most en croute recipes.

The key to preparing items en croute is that however long it takes to cook the pastry until it is golden brown is how long the item will spend in the oven. Some of the best choices are beef tenderloin, salmon or a brie cheese, due to the fact they require less time to cook.

In the 1950’s and 60’s, Beef Wellington or as the French called it, ‘Boeuf en Croute’, became very popular. It was an elegant meal, using a beef tenderloin covered with liver pate and wrapped in pastry. My first introduction to this meal was a much more low key  version. It was simply achieved by making a nicely seasoned meatloaf, wrapping it a basic pastry and baking it. My mother would serve it with a tomato soup sauce. Definitely good but not quite the elegance of the true en croute entrees.

Two favorites of mine are variations of the classic ‘boeuf en croute’. One uses boneless turkey breast topped with a cranberry, hazelnut stuffing and baked in a tender puff pastry then served with a citrus-fig cranberry sauce. The other one is a seafood en croute using fresh salmon. The salmon is topped with shrimp or scallops in a seasoned egg/cream mixture and baked in puff pastry. A dill cream sauce is served to compliment this entree. Having a few alternatives to change out your traditional holiday meals always keeps it interesting.

 

Turkey / Seafood 'en Croute'
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Alternative ideas for those special occasions.
Servings
4
Servings
4
Turkey / Seafood 'en Croute'
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Alternative ideas for those special occasions.
Servings
4
Servings
4
Instructions
Turkey en Croute
  1. Saute garlic & onions in olive oil & butter 1-2 minutes. Add bread crumbs; toss until they begin to brown slightly. Add hazelnuts, thyme, cranberries, salt & pepper. Add only enough turkey stock to make stuffing hold together.
  2. Place the first pastry sheet on a parchment lined baking sheet. Place turkey breast along the center line of the pastry sheet. Brush the edges of the pastry with egg wash. Place stuffing on top of the turkey. Place the second pastry sheet over the turkey & stuffing. Trim the edges to form an oval shape. Save the trimmings in the fridge.
  3. Bring the edges of the dough together & seal by pinching them. Roll the dough from the bottom layer over the top layer & press down all the way around the perimeter of the pastry. This creates a tighter seal. Brush egg wash over the entire surface of the pastry. Decorate, cutting leaf shapes from trimmed pastry & score leaf veining into them with the tip of a sharp knife. Cut four 1/2" slots in the top of the pastry to let steam escape. Chill for 20 minutes or longer in the fridge before baking. This helps the pastry to puff.
  4. Bake at 400 F. for about 15-20 minutes then reduce the heat to 350 F. Use a meat thermometer to make sure that the center has reached at least 170 F. to be sure the turkey is completely cooked, about 35-45 minutes longer. Let rest for 10 minutes before cutting into servings.
Citrus - Fig Cranberry Sauce
  1. Simmer all ingredients together slowly for 30-40 minutes or until the cranberries are fully cooked & the mixture reduces & thickens to a jam-like consistency. Stir the sauce often as it simmers. Remove the star anise (if using). Store in a plastic container in refrigerator until serving time.
Seafood en Croute
  1. On a lightly floured surface, roll each pastry sheet into a 12 x 10-inch rectangle. Cut each sheet into four 6 x 5-inch rectangles. Place a salmon fillet in center of four rectangles.
  2. In a small bowl, combine the shrimp (or scallops), cream, onions, parsley, dill, garlic, pesto, salt & pepper. In another small bowl, beat egg white on medium speed until soft peaks form; fold into shrimp mixture. Spoon about 1/4 cup over each fillet.
  3. Top each with a pastry rectangle & crimp to seal. With a sharp knife, cut several slits in the top to let steam escape. Place on a 15 x 10 x 1-inch parchment lined baking sheet; brush with egg wash. Bake at 400 F. for 20-25 minutes or until a thermometer reads 160 F.
Dill Cream Sauce
  1. Mix all ingredients & refrigerate until serving time.
Recipe Notes
  • The original recipe source for the Cranberry Hazelnut Turkey & Citrus Fig Cranberry Sauce can be found at rockrecipes.com
  • The cranberry sauce uses star anise or extract but feel free to omit it if you do not care for that flavor.
  • The Seafood en Croute recipe is one that is featured on tasteofhome.com  which has always been my favorite 'go-to' recipe company forever. 
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Boston Cream ‘Pie’ – A recipe with a history…

Boston Cream Pie, a French inspired cake that dates back to the late 1800’s. Considered an American classic, Boston cream pie is typically credited to Chef Sanzian of the Parker House Hotel right in downtown Boston, USA. One of the theories as to why it was called ‘pie’ instead of cake is that at that time, pie and cake tins were often considered interchangeable, as were the words themselves.

The original Boston cream pie consists of rich butter sponge cake filled with a rum-infused pastry cream. The sides are coated with toasted sliced almonds and topping it all is a layer of chocolate fondant. A delicate ‘spider web’ of white fondant adds a touch of elegance.

Most women of my mother’s time would do there own version of this pie/cake even if it was just a simple jam-filled layer cake topped with powdered sugar. Definitely the ‘classic’ version was reserved for special occasions. Men generally loved this ‘pie in cakes clothing’.  Over time, homemakers as well as the food industry have come up with numerous ideas to recreate this dessert in donuts, cake pops, cupcakes etc.

I’m forever in pursuit of saving time and calories but ending up with a memorable ‘creation’. These Boston Cream Cupcakes are a good example. Tender little cakes filled with vanilla pudding and topped with a chocolate glaze.

Boston Cream Cupcakes
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Tasty little mini cakes with a few shortcuts.
Servings
12
Servings
12
Boston Cream Cupcakes
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Tasty little mini cakes with a few shortcuts.
Servings
12
Servings
12
Ingredients
Cupcakes
Chocolate Glaze ( 2 versions,you chose)
Servings:
Instructions
Cupcakes
  1. Preheat oven to 350 F. Line a standard muffin pan with paper baking cups.
  2. In a large bowl, combine flour, baking powder, salt & sugar with a wire whisk. Add butter & with a pastry blender combine until mixture resembles coarse meal. Add eggs, using a hand mixer on low, combine. Add milk & vanilla, increase to a medium speed & mix until batter is light & fluffy & free of lumps.
  3. Fill lined muffin cups 3/4 full. Do not overfill. Bake about 18 minutes or until a toothpick inserted comes out clean. Cool in pan 5 minutes then transfer to a wire rack & cool completely.
Custard
  1. Beat dry pudding mix & 1 cup milk with a whisk for 2 minutes. Stir in Cool Whip. Let stand 5 minutes before using.
Chocolate Glaze
  1. For glaze #1... Microwave chocolate & butter in a microwave bowl on HIGH 1 minute; stir until chocolate is melted. Add sugar & 2 Tbsp milk; mix well.
  2. For glaze # 2 ... Microwave chocolate & 1 cup Cool Whip topping in a microwave bowl on HIGH for 1 minute; stir until chocolate is melted & mixture is well blended
  3. To Assemble: Insert a small knife at a 45 degree angle about 1/8-inch from the edge of each cupcake & cut all the way around, remove a cone of cake. Cut away all but the top 1/4-inch of the cone; leaving only a small disk of cake which will be used to top the cupcake.
  4. Fill each cupcake with about 2 Tbsp of custard & top with the disk of cake. Carefully top each filled cupcake with 1-2 Tbsp of chocolate glaze. Refrigerate until ready to serve.
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Fresh Raspberry Bread Pudding

Bread pudding always gives me reason to remember good things. Why is it so beloved, aside from the extreme comfort food factor? It’s not that the dish was invented here — that honor likely goes to clever medieval or even ancient cooks in Europe and the Middle East who had a surplus of stale bread on their hands.

For those of you who haven’t tried it, sweet bread pudding is perhaps the ultimate comfort food. It’s simple to make, requires no special equipment and uses very basic ingredients. Just about every culture that makes bread has its own version of bread pudding. 

The bread you choose will have a huge effect on the texture of your pudding. Since raspberries seem to be appearing in bigger containers in the grocery store now and a teeny bit better priced, I wanted to share a recipe for an ‘unbaked’ or overnight version of Fresh Raspberry Bread Pudding with a Cream Cheese Drizzle. This is probably the easiest bread pudding recipe there is but it tastes soooo– good.

Fresh Raspberry Bread Pudding
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Easy, decadent, no-bake dessert.
Servings
8
Servings
8
Fresh Raspberry Bread Pudding
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Easy, decadent, no-bake dessert.
Servings
8
Servings
8
Ingredients
Cream Cheese Glaze
Servings:
Instructions
Bread Pudding
  1. In a medium saucepan, combine sugar & cornstarch; blend well. Add raspberries; stir. Cook over medium heat until mixture boils & thickens, stirring constantly. Remove from heat; cool to room temperature.
  2. Line a 8-cup mold with plastic wrap. Place some raspberry sauce in the bottom & top with a layer of bagel cubes; press down gently. Repeat, alternating layers with sauce & bagel cubes. Place plastic wrap over pudding. Cover with a plate that fits tightly inside mold, then place a heavy object on top of plate to help firm up pudding. Refrigerate overnight.
Cream Cheese Glaze
  1. Whisk together cream cheese, powdered sugar, butter & vanilla. Add a little milk to achieve a drizzling consistency.
  2. To serve, remove plate & plastic wrap; unmold onto a serving plate removing plastic wrap liner. Drizzle cream cheese glaze over pudding.
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