Blueberry Babka Rolls

HAPPY MOTHER’S DAY!

Today as we celebrate Mother’s Day, many special memories come to mind. My mother passed away in 1978 but even after 42 years, time has changed nothing. I still miss the sound of her voice, the wisdom in her advice, the stories of her life and just being in her presence. I miss her today as much as the day she left us and I always will.

It is also with very loving thoughts, I celebrate my mother-in-law, Dolores, for her loving and kind ways and for raising that ‘special’ man I love sharing my life with. Love to my sisters, who gave so much of themselves to be the great mom’s they are.

Babka ….. an old world beauty with roots in both the Jewish and Eastern European communities. A cake like, sweet yeast bread, richer than that of a cinnamon bun but not as rich as a Danish pastry. The name Babka means ‘little grandmother’ in many European languages.

Traditionally, babka was filled with seeds, nuts and sometimes even honey or filled with layers of cinnamon sugar or chocolate. This classic baked good has been making its way into every corner of the food world. A great babka dough is a blank canvas for almost any filling. Many other flavors have been developed and have become equally popular.

Fruit lovers can now indulge in apple-cinnamon or raspberry and apricot cream cheese babkas. There is also a Middle Eastern favorite using halva (sesame candy) or a completely savory version with sun-dried tomatoes.

This bread seems very fitting on our Mother’s Day blog.

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Blueberry Babka Rolls
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Servings
ROLLS
Ingredients
Babka Dough
Blueberry Filling
Streusel Topping
Servings
ROLLS
Ingredients
Babka Dough
Blueberry Filling
Streusel Topping
Votes: 1
Rating: 5
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Instructions
Babka Dough
  1. In a small bowl, place water & sprinkle with the yeast & a pinch of sugar; stir to combine. Allow to stand until frothy, about 5-10 minutes.
  2. In a large bowl, whisk together 4 cups of the flour, sugar & salt. Make a well in the center of the flour & add eggs, yolk & oil. Whisk to form a slurry, pulling in a little flour from the sides of the bowl.
  3. Pour the yeast mixture over the egg slurry. Mix the yeast, eggs & flour with a wooden spoon until a shaggy dough that is difficult to mix forms. Turn dough out onto a floured work surface & knead for about 10 minutes. If the dough seems very sticky, add flour a teaspoon at a time until it feels tacky. The dough has finished kneading when it is soft, smooth & holds a ball-shape.
  4. Place the dough in an oiled bowl, cover with plastic wrap & place in a draft-free area. Allow to rise until doubled in bulk, about 1 1/2 - 2 hours.
Blueberry Filling
  1. In a small saucepan, combine cornstarch, sugars & salt. Add water & blueberries; cook until clear & bubbling. Remove from heat & add lemon juice; cool completely.
Streusel Topping
  1. In a bowl, whisk together flour, powdered sugar, salt & baking powdered. Cut butter into small chunks & add the flour mixture. Using your fingertips, work the butter into the flour mixture until it forms LARGE, coarse crumbs. Place in refrigerator until ready to use.
Assembly
  1. Line a large baking sheet with parchment paper; set aside. On a lightly floured work surface, roll out dough into a rectangle, roughly 40 X 60 cm (15" X 24"). Spread half of the filling on center third of the dough. Fold one of the sides over the center & spread the remaining filling on top. Next, put opposite side of the dough over all & gently press together.
  2. Using a sharp knife or a pizza cutter, cut 15 strips, between 2 - 2.5 cm (3/4"-1") thick. Twist each strand of dough a few times then, holding one end between you thumb & forefinger, coil the dough to form a circle. Finish by pinching the outer end to the ring, so it holds the circular shape when baking. Repeat with remaining strips. Place rolls on lined baking sheet as you make them. Cover baking sheet with plastic wrap & set in a draft-free place until rolls have doubled in size.
Baking
  1. Preheat oven to 350 F. Brush rolls with egg wash. Sprinkle streusel & chopped nuts evenly over the tops, pressing lightly so the crumbs adhere to the rolls. Bake for about 20 minutes or until golden brown. Remove from oven & place on a cooling rack.

Mandarin Orange Tarts

Although mandarin oranges are a traditional holiday food, they sure make a wonderful bit of sunshine for us still in the colder part of our year.

Very often when I go to make something and the recipe calls for orange or lemon zest, its not something I have on hand. I guess its all about thinking ahead and drying the citrus peels when I do have them. There is no magic secret … just time and patience. Wash and dry the fruit, lightly grate off only the top layer of peel. Transfer to a flat dish to dry then store the zest in a glass jar. When it comes time to use, crush some between your fingers before adding it to other ingredients. This will release the citrus essence and flavor.

There is no comparison between artificial flavors and real citrus zest in baked goods. These little mandarin tarts not only use it in the filling but the pastry as well.

There are various other uses for citrus zest such as in poultry marinades, baked into breads or for a splash of flavor in tea. These tarts made such a simple little refreshing dessert.

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Mandarin Orange Tarts
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Course Brunch, dessert
Cuisine American, Asia, French
Servings
Ingredients
Orange Pastry
Mandarin Orange Pastry Cream
Course Brunch, dessert
Cuisine American, Asia, French
Servings
Ingredients
Orange Pastry
Mandarin Orange Pastry Cream
Votes: 1
Rating: 5
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Instructions
Orange Pastry
  1. Preheat oven to 350 F.
  2. In a bowl, whisk flour, sugar & zest. Add butter & blend with pastry blender until mixture resembles coarse meal. Gradually add the orange juice, using enough to form a dough that cleans the sides of the bowl.
  3. Roll out dough on a lightly floured work surface. Using a 2 1/2-inch cutter, make 12 circles & fit into tart pan cups. Line the pastry with foil & add pastry weights. Bake about 10-15 minutes. Remove weights & foil & bake 10 minutes longer until pastry is golden.
Mandarin Orange Pastry Cream
  1. In a bowl, whisk together egg yolks, sugar & cornstarch until it turns pale yellow.
  2. In a saucepan, combine milk & orange zest; bring to a boil. Remove from heat, slowly add a egg mixture a little at a time, whisking well until fully incorporated.
  3. Return mixture to heat & keep whisking over medium heat until it thickens. Stir in orange juice. Transfer to a bowl & cover with plastic wrap, making sure the wrap touches the surface of the pastry cream. When it comes to room temperature, refrigerate.
  4. When cooled & you are ready to use the pastry cream, whisk with an electric mixer for 15-20 seconds to a smooth & spreadable texture. Spoon filling into baked tart shells. Top each with a couple of mandarin orange slices. Brush oranges with a bit of apricot jelly.
Recipe Notes
  • If pastry weights are not available, reverse you tart pan & place pastry rounds over the bottoms of tart cups to bake.
  • If you use canned mandarins for decoration, drain & blot on paper towel to remove excess liquid.

Spiced Kumquat & Greek Yogurt Tart

It’s that time of year when in our part of the country we start seeing kumquats in the grocery stores. If you have never tasted them, they are a little deceptive. Like many things in life, its all about expectations. Their diminutive size makes them seem harmless, but they have an intensely tart flavor. Kumquats have a sweet skin with a very tart flesh and are filled with a lot of seeds. The skin is often times more appetizing than the flesh itself making them perfect for candying.

This kumquat tart is such a beautiful presentation at Christmas gatherings. Thick Greek yogurt is an ideal filling to mellow the intensity of the candied citrus.

Yogurt often surpasses whipped cream as a topping for all kinds of sweet and spicy desserts. Greek yogurt has a smooth, rich and thick consistency. Part of what makes it different from regular yogurt is that it is strained to remove the whey. When whey is removed, so is water, which creates a thicker, more substantial yogurt product.

I blame it on inheritance, but I’ve always been one of those people who need something sweet after dinner. Doesn’t need to be fancy, just something to satisfy the craving. Of course, anything that seriously satisfies that craving isn’t going to be the epitome of a ‘healthy meal’. That being said, enjoy the tart.

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Spiced Kumquat & Greek Yogurt Tart
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Rating: 5
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Course Brunch, dessert
Servings
Ingredients
Tart Pastry
Tart Filling
Course Brunch, dessert
Servings
Ingredients
Tart Pastry
Tart Filling
Votes: 1
Rating: 5
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Instructions
Tart Pastry
  1. In a large bowl, whisk together flour, baking powder, baking soda & salt. With fingertips, cut in cold butter until mixture resembles small peas. In a measuring cup, whisk together water, egg & vinegar. Make a well in dry mixture & pour wet mixture into it all at once. With hands, mix until JUST combined. Roll out pastry to about 1/8-1/4" thickness Cut out 8 - 6-inch circles with a pastry cutter. Press into tart forms. Refrigerate for at least 30 minutes.
  2. Preheat oven to 375 F. Pierce the tarts with a fork across the bottom, line with parchment paper (paper should overflow the edges) & fill with pie weights to prevent dough from rising. Bake for 10 minutes, remove weights & paper & bake another 5 minutes more. Cool completely.
Tart Filling
  1. Make sure the yogurt has any extra liquid strained from it by using a cheesecloth if necessary Do this before making the candied fruit.
  2. In a small, heavy bottomed pot, place sliced kumquats, Grand Marnier, sugar, honey, water, star anise, cinnamon stick & vanilla extract. Bring to a boil.
  3. Reduce heat slightly & cook for 15-20 minutes, stirring often, until the syrup thickens & the kumquats are very soft. Remove from heat & discard the anise stars & cinnamon stick.
  4. Arrange a sheet of parchment paper over a cooling rack. Using tongs, remove fruit from sugar solution & lay flat on the parchment paper to cool.
  5. When ready to assemble dessert, add a tsp of sugar solution per 1/2 cup of strained yogurt. Divide yogurt between the tart shells, spreading evenly. Arrange the candied kumquats on top & sprinkle with chopped pistachios.

Blackberry-Peach Hand Pies

Hand pies are just perfect for this time of year. No fork or plate required —a variety of fresh seasonal fruit available — picnics and barbecues happening. Another great thing is that you can make up a big bunch on a cooler day and freeze them. Personally, I would bake them before freezing so they are ready on short notice but nothing says you have to.

Years ago, hand pies were primarily made with reconstituted dried fruit since fresh fruit is often to juicy to encase it with delicate pastry. Now, a blend of dried and fresh fruit with the help of thickeners can yield a balanced mixture of flavors and textures.

There seems to be various successful ways to go with your pastry from the traditional pie crust to a more biscuit-type pastry. One thing I found that helps to avoid having a ‘gummy’ inside is rolling your dough fairly thin.

When it comes to the filling, I always have the urge to overfill pies, be it full or hand size. Getting it right sure helps to keep them from splitting and leaking.

Hand pies have primarily been deep fried in past but my preference is to bake them. I guess I’ll just never be a deep fried lover of anything. These makes such a nice seasonal combo!

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Blackberry-Peach Hand Pies
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Course dessert
Servings
Ingredients
Pastry
Blackberry/Peach Filling
Topping
Course dessert
Servings
Ingredients
Pastry
Blackberry/Peach Filling
Topping
Votes: 1
Rating: 5
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Instructions
Pastry
  1. In a large bowl, whisk together flour, baking powder, baking soda & salt. With fingertips, cut in cold butter until mixture resembles small peas. In a measuring cup, whisk together water, egg & vinegar. Make a well in dry mixture & pour wet mixture into it all at once. With hands, mix until JUST combined. Roll out pastry & cut 8 - 6-inch circles with a pastry cutter. Lay pastry circles on parchment paper lined baking sheet. Refrigerate until ready to fill.
Filling
  1. In a small saucepan, whisk together sugar, cornstarch, cinnamon & salt. Stir in blackberries & peaches. Cook over medium heat until mixture has thicken, about 6-8 minutes. Add vanilla & allow to cool COMPLETELY. In a cup, beat egg with water for the egg wash topping. Set aside
Assembly
  1. Preheat oven to 375 F. When fruit has cooled, remove pastry from fridge & divide filling between pastry circles. Try to keep the filling in the center, away from the outer edges. Brush a line of egg wash over pastry edge then fold hand pie in half. Use a fork to press the pastry layers together forming a seal to keep fruit from leaking. With a sharp knife, cut 3 vents in each pie.
  2. Brush the tops with egg wash & sprinkle with sanding sugar. Bake for 15 minutes or until golden.
Recipe Notes
  • Frozen puff pastry can easily be substituted for regular pastry if you wish.
  • If you wish, use a hand pie cutter for easy assembly.

Sour Cream Rhubarb Crostada

I remember the first time I heard of sour cream being used in making a rhubarb pie. I could hardly imagine it but once I tried it there was no going back! If you look through some of the older recipe books, there are at least eight or nine different pies made using sour cream. These nostalgic desserts certainly take you back to a simpler time.

Basically this is your classic rhubarb pie except with a sweet/sour cream, custard filling. The sour cream is not assertive; its presence simply provides a rich, creamy background for the rhubarb.

I’m not sure why, but I never get tired of cooking (or eating) rhubarb. Every season, I can’t wait until its ready to use. Last year, Brion and I found another spot for three new plants to grow in our yard, so hopefully they do well. I realize its not for everyone but it is certainly versatile in its uses.

For this rhubarb crostada, I’m using an spiced-oat streusal topping which almost mimics a baked fruit crumble taste. Serving this dessert chilled brings it to its full potential. Of course, when you add a scoop of ice cream!

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Sour Cream Rhubarb Crostada
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Course Brunch, dessert
Servings
Ingredients
Cornmeal Pastry (OR use purchased refrigerated pastry if you wish)
Course Brunch, dessert
Servings
Ingredients
Cornmeal Pastry (OR use purchased refrigerated pastry if you wish)
Votes: 1
Rating: 5
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Instructions
Cornmeal Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using your fingertips, cut in the butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the liquid mixture, dough should be moist enough to stick together when pressed. Do NOT over work pastry. Press dough into a disk shape; wrap in plastic wrap & refrigerate until ready to use.
Spiced-Oat Topping
  1. In a bowl, combine all topping ingredients with fingertips until crumbly; set aside.
Filling
  1. Preheat oven to 375 F. In a bowl, Mix 1 cup sugar, 3 Tbsp flour, 1 tsp cardamom & orange zest. Stir in slightly beaten eggs & sour cream, add rhubarb; toss gently.
  2. Remove pastry from fridge. Preheat oven to 375 F. On a large sheet of parchment paper, roll out pastry into a 12-inch circle. Place pastry in a 9-inch pie pan, leaving parchment paper underneath it. Pour filling into crostada; gently fold the 1/2-inch of pastry remaining above pie pan rim over edge of crostada. Sprinkle spiced-oat topping over filling. Brush pastry edge with egg wash.
  3. Bake 50-60 minutes until edge is puffed, filling is slightly jiggly & topping is golden. Cover loosely with foil if topping begins to brown too much. Cool at least 3 hours before serving. Slice & serve with a dollop of whipped cream or a scoop of ice cream.

Blackberry & Blueberry Rustic Tart

Nothing says summer like fresh fruit and if blackberries aren’t in the mix, you’re missing out. Blackberries have a sweet, tart flavor making them perfect for salads, smoothies, blended into savory sauces, eaten fresh or in desserts.

Blackberries are closely related to raspberries but should not be confused with the black raspberry. Although native to Europe, we can grow them here in Canada. They will thrive in a wide range of soils but good drainage and direct sunlight are a must. Blackberries are the largest of the wild berries, growing on thorny bushes called brambles.

Because blackberries and blueberries make such an amazing combo, using them in this tart seems very fitting. My favorite alternative cornmeal pastry makes a buttery yet slightly crunchy crust. Since it stays so soft, I found it easier to press this pastry into the tart pan as opposed to rolling it out. I added a border after I filled the shell to give it a more rustic look. What more could you want — eye appeal and a fabulous flavor!

I should mention, I’m going to post some balsamic glazed fig & pork kebabs next time. Save a couple of pieces of this tart as they are a perfect ending to that meal.

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Blackberry & Blueberry Rustic Tart
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Servings
Ingredients
Cornmeal pastry
Servings
Ingredients
Cornmeal pastry
Votes: 1
Rating: 5
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Instructions
Cornmeal Pastry
  1. In a bowl, whisk together flour, cornmeal, sugar & salt. With fingertips, cut in butter until mixture resembles small peas. In a measuring up, combine ICE water & sour cream. Add to dry mixture. Mix only until combined, do not over mix. Press into your favorite choice of pan ( tart, quiche or pie pans are all good). Place in fridge or freezer until ready to fill.
Filling
  1. Preheat oven to 375 F. In a large bowl, combine berries, sugar, flour & lemon juice; spoon into pastry shell. Brush edges with beaten egg & sprinkle with coarse sugar.
  2. Bake 45-50 minutes or until crust is golden & filling is bubbly. If your pan has a removable bottom, it makes it a lot easier for serving. Cool slightly & serve with whip cream (or ice cream) if you choose.

Stollen Pull-Apart Ring

For me, stollen is  one of those nostalgic foods that brings back lots of great memories. It all started when my mother’s ‘pen pal’ (of 20 years), would send our family a loaf of her homemade stollen bread through the mail at Christmas. She lived in different province of Canada than we did and it seemed so amazing to receive this perishable item through the postal service. Nevertheless, it left a lasting imprint on me to become one of those precious ‘taste of a memory’ foods.

Over time, I have made this traditional German Christmas specialty in various ways. This year my choice is to make it as a pull-apart bread. This term refers to a bread formed from pieces of dough, placed next to and on top of each other in a pan and baked. This bread required no knives to serve.

An interesting concept that has been called many names such as bubble bread or loaf, jumble bread, monkey bread etc. Initially it was formed pieces of yeast dough dipped in butter and baked in a loaf to be served with jam or preserves. In 1942, General Mills (Betty Crocker) promoted ‘Hungarian Coffee Cake’, which consisted of balls of yeast dough dipped in melted butter, then in sugar frequently mixed with cinnamon and/or chopped nuts. It was baked in a ring pan because the central tube helped prevent the center from being under baked and sinking due to all the butter. ‘Betty Crocker’ had a real way for turning unknown recipes into mainstream ideas.

By the 1990’s, General Mills promotions began entitling this sugar coated treat as ‘Monkey Bread’. However, it may have been silent-screen movie star, ‘Zasu Pitts’, who provided this whimsical name. The term and recipe initially appeared in the Thursday, February 8th, 1945 edition of the Winnipeg Free Press (Canada) in the column ‘Culinary Clinic’. Zasu was most often remembered for her extraordinary name, huge eyes and fluttering fingers. Besides acting, she had a passion for cooking and published a 93 page cookbook in 1963.

Most of the early recipes called for rolling out the dough and cutting it into diamond shapes instead of forming balls. The widespread popularization of money bread corresponded to the advent of the commercial refrigerated biscuit dough in the 1950’s. One of the later innovations is to insert a little cinnamon-sugar coated cube of cream cheese in the center of each dough ball or drizzle with a cream cheese glaze.

For my pull-apart stollen, I’m using a yeast-free recipe. It’s an interesting version that mimics the traditional flavor well. To serve, you can pull-apart the bread rolls or slice it  — your choice!


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Stollen Pull-Apart Ring

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Course Brunch, dessert

Servings


Ingredients

Course Brunch, dessert

Servings


Ingredients

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Instructions
  1. Grease a tube pan & set aside. In a bowl, combine candied peel, water & extracts; set aside. In a large bowl, combine flour, sugar, almonds, baking powder, salt, & spices. Cut in butter until it resembles fine crumbs.

  2. Preheat oven to 350 F. To candied peel mixture, add cottage cheese, eggs, lemon zest & raisins. Combine well with flour mixture. Arrange scoops of stollen batter into tube pan. Bake about 40-45 minutes or until test done. Cool on wire rack. Dust with powdered sugar.

Cornbread Scones with Sour Cherry Chia Jam

When I was growing up, cornbread was one of my favorites. My mother always called it ‘Johnny Cake’. Because it is a little sweeter than most dinner breads, it seemed like we were having dessert along with our soup, chili or whatever our main course was. That’s the nice thing about cornbread — it can be whatever you want it to be from breakfast to dessert.

Tucked away in the freezer, I have a little stash of sour cherries. On this occasion I’ve decided to make a bit of ‘sour cherry chia jam’ and add a dollop to the center of some cornbread scones.

Chia seeds used to be a niche ingredient you could only come up with at health food stores. Then all of a sudden they began appearing at the grocery store in the bulk department. As time has passed, the price is becoming a little better as well as the availability of them.

Chia seeds are harvested from a flowering plant in the mint family, which is native to parts of Mexico and Guatemala. Good quality seeds are naturally black or white in color, not brown. The brown chia seeds are immature ones which haven’t had a chance to mature properly, resulting in a bitter taste. Having a long shelf life, chia seeds will keep for several years when stored in a cool, dry place.

These scones may seem a bit unusual, but are well worth trying. I always enjoy to incorporate a bit of oatmeal for some extra flavor.

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Cornbread Scones with Sour Cherry Chia Jam
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Course Brunch
Servings
Ingredients
Scones
Sour Cherry Chia Jam
Course Brunch
Servings
Ingredients
Scones
Sour Cherry Chia Jam
Votes: 1
Rating: 5
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Instructions
Sour Cherry Chia Jam
  1. In a saucepan, bring cherries to a boil, stirring frequently. Reduce heat to low & simmer until the cherries soften, about 5 minutes. Remove from heat & stir in honey & chia seeds. Continue stirring for about 5 minutes until mixture thickens. Use in making the cornbread scones. Store any leftovers in a glass jar in the refrigerator. The jam will keep in the fridge for up to a week.
Scones
  1. Preheat oven to 350 F. Lightly butter mini loaf pans or whatever choice of pan is preferred. In a food processor, pulse oatmeal for a few seconds then add flour, cornmeal, salt, baking powder, baking soda & sugar. Pulse for a few more seconds to evenly mix. Add cold butter & pulse just slightly to cut in; do not over mix. Place in a bowl, add buttermilk & combine ONLY until just mixed.
  2. Divide dough into 10 mini loaf cups. Place a dollop of cherry chia jam in the center of each scone. Bake 15-20 minutes or until they test done with a toothpick. Nice to serve warm.

Salmon / Artichoke Potato Crusted Quiche

Over the years, Brion and I have vacationed many times in the Carmel / Monterey area on the California coast. As a rule, we make Pacific Grove ‘home base’ and from there do numerous day trips. About a 20 minute drive inland from Monterey Bay is the tiny agricultural town of Castroville. It is surrounded by robust fields of artichokes. When you enter into the town you will see a sign that says ‘Artichoke Center of the World’. 

As the Italians migrated in large numbers to the United States in the early 1920’s, they brought with them some of their cherished and favorite foods. One of them was the globe artichoke. Landowner, Andrew Molera was approached to grow artichokes. The idea was encouraging because they were very expensive and looked like he could make better money than with his current crop of sugar beets.

The loamy, well drained soil and cool foggy summers were a good match for this crop. More than nine decades later, nearly 100 percent of America’s fresh artichoke supply comes from California and nearly two thirds are still grown in Castroville.

Today, I’m using artichokes in a quiche with a potato pastry. This type of pastry was very popular during WWII, as rationing was tightened. It enabled homemakers to stretch their flour ration with potatoes from their gardens. I think potato pastry makes the perfect crust for this kind of quiche. The Red Pepper Puree is the ‘icing on the cake’, as they say.

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Salmon / Artichoke Potato Crusted Quiche
Instructions
Potato Pastry
  1. In a bowl, combine potato, flours & salt. With a pastry cutter, add butter. Knead dough lightly on a floured work surface. Refrigerate for about 30 minutes then press into quiche pan. Preheat oven to 425 F. 'Blind' bake until lightly golden.
Quiche
  1. Reduce oven temperature to 375 F. Place salmon fillets on a lightly oiled foil-lined baking sheet. Bake for about 14 minutes. Flake cooked salmon & set aside. In a large skillet, saute mushrooms, onions for about 5-7 minutes. Dice artichokes into quarters & add to skillet along with garlic; cook 3-4 minutes & remove from heat. In a bowl, whisk together eggs, milk, fresh basil & spices.
Quiche Assembly
  1. Spread half if the Gruyere cheese on bottom of quiche crust. Top with flaked salmon & sauteed vegetables. Carefully pour egg/milk mixture over all. Top with remaining Gruyere & Parmigano-Reggiano cheeses. Bake for about 30-35 minutes or until quiche is 'set'.
  2. Meanwhile, place the roasted red peppers in a food processor & process until almost smooth. Season with salt & pepper to taste. Serve with quiche.
Recipe Notes
  • A nice alternate crust would be one made with cheddar cheese.

Raspberry Oatmeal Cheesecake Dessert

I realize raspberry season in our part of the country is still a number of months away. I still see nothing wrong with using some of those frozen ones from last years crop. If there’s one thing I love, its an easy dessert that is still totally delicious. Combining raspberries and cream cheese is a match made in heaven then add some oatmeal and it becomes amazing. 

The cheesecake part of this recipe has been one of my ‘go to’  recipes when it comes to the base for any any number of variations. Since I had some frozen raspberries on hand I though they would give this dessert just what it needs. I have also used different pie fillings and preserves in it  or just left it as a plain cheesecake bar — all are good. These bars freeze well  so its great when you need a bit of dessert on short notice.

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Raspberry Oatmeal Cheesecake Dessert
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Course Brunch, dessert
Servings
Ingredients
Raspberry Filling
Oatmeal Crust
Cheesecake Filling
Course Brunch, dessert
Servings
Ingredients
Raspberry Filling
Oatmeal Crust
Cheesecake Filling
Votes: 1
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Instructions
Raspberry Filling
  1. In a saucepan over medium heat, stir together 1 1/2 cups raspberries, sugar & water until sugar is dissolved. Bring to a boil, stirring often. Reduce heat & add vanilla. In a small dish, combine cornstarch & 2 Tbsp water; mix well. Add to boiling mixture, stirring over medium-low heat for about 4 minutes or until mixture has thickened. Remove from heat & allow to cool for 15 minutes, then fold in the last of the raspberries. Set aside.
Oatmeal Crust
  1. In a bowl, combine flour & brown sugar; cut in butter until crumbly. Stir in oatmeal. Reserving 1 1/2 cups; press remainder onto bottom of a 15 x 10-inch jelly roll pan.
Cheesecake Filling
  1. Preheat oven to 350 F. In a large bowl, using an electric mixer, beat cream cheese & sugar until fluffy. Add eggs; beat well. Add milk & vanilla then lemon juice & beat well.
Assembly
  1. Pour cream cheese mixture over crust evenly. Next, carefully pour raspberry filling over cheesecake evenly. Sprinkle top evenly with reserved crumb mixture. Bake 25 minutes or until tests down. Cool thoroughly & cut into bars or diamond shapes.
Recipe Notes
  • This recipe will divide easily into thirds for a smaller batch.
  • If you prefer the raspberries sweeter, add another 1/4 cup sugar.