Ingredient: vanilla

Green Sunflower Seed Cookies

CELEBRATING ST. PATRICK’S DAY!

The term ‘green food’ can mean several things. More and more households are ‘going green’ with their menus, buying food from sustainable local sources. People who are ‘eating greener’ include those who grow their own food and compost all their waste to those who simply take a re-useable bag to the supermarket. Most of us are interested in making decisions that are better for the environment.

Others immediately think ‘green vegetables’. Then of course there are those who, especially at this time of year, may think of the color green and foods with which to celebrate St Patrick’s Day. There is so much you could do with this holiday in terms of food such as rainbows, leprechauns, shamrocks, pot of gold ………

In North America, St. Patrick’s Day is pretty much just a fun day here. Green food has been getting more and more ‘creative’ on this particular holiday. For the most part, it’s an excuse to party and drink some green beer.

In the spirit of St. Patrick’s Day, I wanted to incorporate some ‘green’ food into our day. I decided on some ‘magic’ sunflower seed cookies. These cookies are quite unique in that when you use sunflower butter combined with baking soda in the batter the bread turns green. The green color is a harmless result of natural chemical reactions and doesn’t affect the taste or safety of the cookies.

Sunflower seed butter, often called Sunbutter, naturally turns green when these two ingredients meet during baking. The alkaline baking soda interacts with the acidic chlorogenic acid, producing a green pigment called chlorophyllin. This reaction intensifies as the cookies cool down, leading to the characteristic green hue.

Nevertheless, I thought it was a fun way to put a different twist on today’s green celebrations.

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 Green Sunflower Seed Cookies
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Course dessert
Cuisine North American
Keyword green sunflower seed cookies, sunflower bread
Servings
Ingredients
Cookies
Topping
Course dessert
Cuisine North American
Keyword green sunflower seed cookies, sunflower bread
Servings
Ingredients
Cookies
Topping
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F.
  2. Mix everything together in one bowl until well combined.
  3. Scoop the dough, roll in seeds & place onto a parchment paper lined cookie sheet. This amount will make 12 large balls or 15 small ones.
  4. Bake 10-15 minutes. Remove from oven & cool on wire rack.
Recipe Notes
  • It's definitely very important to use baking soda and make sure to mix the batter adequately to disperse the baking soda fully,  otherwise the chemical reaction that produces the green color won't happen. It also needs to sit for a few minutes after baking. Some brands (or even jars) of sunflower butter do work better than others, whether it has to do with freshness, added ingredients, or what. It's the secret ingredient to the green color - any other nut butter will just be brown! Look for a jar with as few additives as possible.
  

 

Blueberry, Oatmeal, Rice Chewies

This is not just an ordinary oatmeal cookie; this oatmeal cookie has a surprise ingredient. Rice cereal, which adds a crispy crunch that gives a unique texture and flavor to this soft and chewy cookie with wonderfully crisp edges.

I have given these cookies the name of ‘blueberry, oatmeal, rice chewies’ but the original idea dates back to the 1930s. It seems they went by different names at that time, such as ranger cookies, Texas ranger cookies or cowboy cookies. There are a lot of opinions, not facts, about why this delicious oatmeal cookie recipe is called a ‘ranger cookie’.

There’s no real reason for either of the names, except for possibly because the cookies kept well in saddlebags and, thanks to the eggs, oats, and cereal, provided a bit of energy for long days in the field.

Regardless of their title, these cookies were frequently shared in community cookbooks because the recipe is easy to make and always pleases a crowd. Distinguishing itself from other types of cookies, this ranger cookies recipe has a blend of oats and crispy rice cereal, giving each cookie an intriguing mix of textures: light and tender with a crisp edge and a chewy middle. With the addition of some dried blueberries and pepita seeds, it gives them a whole new dimension.

The result is a cookie with a delightful harmony of flavor in every bite. With both oatmeal and rice krispies cereal in the cookies, I think you would be justified in having these for breakfast.

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 Blueberry, Oatmeal, Rice Chewies
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Course dessert
Keyword blueberry, oatmeal, rice chewies
Servings
DOZEN
Ingredients
Course dessert
Keyword blueberry, oatmeal, rice chewies
Servings
DOZEN
Ingredients
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Instructions
  1. Whisk together flour, baking powder, baking soda & salt.
  2. In a large bowl, beat butter & both sugars on medium speed of an electric mixer until well combined. Add eggs, applesauce & vanilla; mix well. Add flour mixture, mixing until just combined. Stir in rice krispies, oatmeal, pepitas & dried blueberries. Chill dough for 30 minutes.
  3. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
  4. Scoop dough onto parchment lined cookie sheets.
  5. Bake for about 10 minutes or until lightly browned. Remove from baking sheets & cool on wire racks. Store in airtight container.
Recipe Notes

Due to the fact that I have a nut allergy, I always tend to use seeds to add some crunch. Feel free to change it up with your choice of nuts or dried fruit if you wish.

Cinnamon Roll Variety Pack

Baking a variety pack of four different cinnamon roll flavors transforms a single-flavor tray into a versatile, gourmet experience. A visually appealing experience that blends the comfort of a homemade dessert with the excitement of modern flavor experimentation. It caters to different tastes within a single batch, making it an ideal choice for brunch, gifts, or, as some suggest, sharing. 

Moving beyond the classic brown sugar and cinnamon, you can incorporate modern, diverse fillings and toppings. Examples include raspberry-lemon, apple pie, salted caramel, chocolate-hazelnut, orange zest, carrot cake, cardamom, pumpkin or even cream cheese icing variations.

Use one consistent, high-quality yeasted dough for all four variations to ensure even baking times. By packing them together in a small pan, they stay soft and pillowy, a common goal in high-quality homemade baking.

Who doesn’t love a tray of warm, gooey rolls? If you’re a fan of the variety pack, you’re likely drawn to the balance of textures and the social, flexible nature of the format.

 It caters to different palates. While some people crave the classic ‘ooey-gooey’ cinnamon, others might prefer more adventurous toppings.

Including plain rolls in a variety pack ensures that even if you don’t love the experimental flavors, you still have the ‘good ole plain’ ones to fall back on.

Recently, Brion & I had to make a trip out to BC. While waiting in the airport I picked up a magazine to look at and came across a great looking cinnamon roll recipe I thought I should try. For something different I thought it would be nice to do a variety pack instead of just one filling. This is what developed from that idea.

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 Cinnamon Roll Variety Pack
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Course dessert
Cuisine German
Keyword cinnamon roll variety pack
Servings
Ingredients
Dough
Raspberry Filling
Blueberry Filling
Cinnamon Filling
Lemon Curd Filling
Cream Cheese Drizzle
Course dessert
Cuisine German
Keyword cinnamon roll variety pack
Servings
Ingredients
Dough
Raspberry Filling
Blueberry Filling
Cinnamon Filling
Lemon Curd Filling
Cream Cheese Drizzle
Votes: 1
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Instructions
  1. In a small bowl, combine lukewarm milk, & 2 Tbsp of the sugar; stir until sugar is dissolved. Add in the yeast & allow to sit until frothy.
  2. In a large bowl, combine mashed potatoes, eggs, salt & butter. When yeast mixture is proofed, add to potato mixture, combining well.
  3. In another bowl, whisk together flour & remaining sugar. Combine with wet mixture until dough forms a ball. Knead on a work surface for about 10 minutes then place in a greased bowl.
  4. Cover with plastic wrap & a towel. Allow to rise in a draft-free place for about 1 1/2 hours or until doubled in size.
  5. While the dough rises, make fillings so they have time to chill before using them. IF YOU FEEL THEY WILL NOT BE CHILLED ENOUGH, PREPARE THEM A DAY AHEAD & KEEP IN THE REFRIGERATOR. TAKE FILLINGS OUT WHILE THE DOUGH IS RISING.
  6. RASPBERRY & BLUEBERRY FILLING: Add the raspberries (or blueberries), sugar, cornstarch, lemon juice, lemon zest & salt to a saucepan over low heat. Keep stirring until they begin to break down. Once the berries have broken down & released their juices, turn the heat to medium & allow the mixture to boil, stirring for around 4-5 minutes. As the mixture boils, it will thicken & become jelly-like. Make sure to keep stirring so it doesn't burn. Once thick, remove it from the heat, scrape it into a bowl & allow to cool.
  7. CINNAMON FILLING: In a small bowl stir together brown sugar & cinnamon. Measure out 1/4 cup softened butter for spreading.
  8. LEMON CURD FILLING: In a medium saucepan, whisk together the eggs, sugar, cornstarch, if using, lemon juice, zest, & salt until smooth. Place the pan over medium-low heat. Stir constantly with a wooden spoon or silicone spatula, making sure to scrape the corners of the pan to prevent scrambling. Cook for 5–8 minutes until the mixture thickens & coats the back of the spoon. It should just begin to bubble. Remove from heat immediately. Stir in the cold, cubed butter one piece at a time until completely melted and smooth. Pour the curd through a fine-mesh strainer into a jar or bowl to remove any bits of zest or egg. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 1 hour, or until completely cold and firm.
  9. Lightly grease a 9 x 9 x 2-inch baking pan; set aside. Punch down the dough. On a lightly floured surface, roll dough into an 18 x 12-inch rectangle & cut into four sections. Apply the 4 different fillings, tightly roll up filled rectangles into spirals. Pinch dough to seal seams.
  10. Cut each roll into 3 slices; arrange in prepared baking pan. Cover; let rise in a warm place until nearly double in size (30 minutes).
  11. Preheat oven to 350 F.
  12. Bake for 25-30 minutes or until golden brown & done in center. While rolls are baking prepare cream cheese drizzle.
  13. CREAM CHEESE DRIZZLE: In a bowl, beat softened cream cheese, softened butter & vanilla with a mixer on medium until combined. Gradually beat in powdered sugar until smooth. Beat in enough milk, 1 tsp at a time, to reach drizzle consistency.
  14. Cool in pan on a wire rack for 10 minutes. Using a small spatula, loosen rolls from pan. Place a wire rack on top of pan; place one hand on top of rack & other hand under pan & carefully invert pan with rack (use pot holders to protect your hands). Lift pan off rolls.
  15. Drizzle as many of the rolls as you wish. Serve warm.
Recipe Notes

For the mashed potato, prick a 10-ounce unpeeled potato all over with a fork. Microwave on 100% power (high) for 5 to 7 minutes or until tender. Halve potato and scoop pulp out of skin into a small bowl; discard skin. Mash the potato pulp with a potato masher or an electric mixer on low speed.

Mincemeat Pancakes w/ Orange Butter Sauce

The combination of mincemeat with pancakes and orange sauce is typically enjoyed as a festive twist on traditional breakfast fare during the Christmas holidays. The orange flavor is a natural fit, as many modern mincemeat recipes incorporate orange as a key flavor. 

Mincemeat originated in medieval England and the Middle East as a method for preserving meat using a mixture of minced meat, suet, fruits, and expensive spices like cinnamon, cloves, and nutmeg. The spices helped to show off wealth and disguise the flavor of older meat. Over centuries, the meat content in mincemeat gradually decreased, replaced by more fruit and suet. By the end of the 19th century, meat was a rare inclusion, and the dish fully transitioned from a savory main course to the sweet Christmas dessert we know today.

You might wonder what mincemeat is good for besides mince pies (or just eating with a spoon). You can stir it into a cobbler; add a cup to a muffin recipe; heat it up and spread it on your weekend pancakes or waffles; or use it in place of dates in a date square recipe. You could even serve it on a cheese plate as a very seasonal chutney.

I realize mincemeat isn’t for everyone but if you do care for it, these pancakes with orange butter sauce are well worth a try.

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 Mincemeat Pancakes w/ Orange Butter Sauce
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Course Brunch
Cuisine British
Keyword mincemeat pancakes w/ orange butter sauce
Servings
PANCAKES
Ingredients
Pancakes
Orange Butter Sauce
Toppings
Course Brunch
Cuisine British
Keyword mincemeat pancakes w/ orange butter sauce
Servings
PANCAKES
Ingredients
Pancakes
Orange Butter Sauce
Toppings
Votes: 1
Rating: 5
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Instructions
Orange Butter Sauce
  1. Place the sugar, water & orange zest in a pan & bring to the boil, let it bubble & froth for 1 minute on a medium heat, then turn down the heat to low & stir in the butter until melted. Leave on a very low heat until ready to serve.
Pancakes
  1. Place the milk and mincemeat in a large bowl and stir to combine.
  2. Add flour, baking powder, sugar, egg, vanilla extract & salt. Use a whisk to mix until combined.
  3. Pour ¼ tbsp. oil in a large skillet, then wipe around with a kitchen towel to cover the pan. Heat the pan on a medium heat until hot. Pour in enough mixture to make three pancakes (approx. ¼ cup of mix per pancake). Turn the pancakes over when bubbles form on top & then burst, & the edges start to look firm (about 1-2 minutes). Cook on the other side for another 1-2 minutes. Repeat with the rest of the mixture - oiling the pan each time - until all the pancakes are cooked (keep the pancakes warm in a very low oven while you’re making each batch).
Assembly
  1. Stack 3 pancakes on each plate. Top each stack with orange segments, butter sauce & whipped cream.

Chinese 5 Spice Pear & Applesauce Muffins

The flavor of Chinese five-spice is cozy, comforting, and tastes just like fall! While it’s commonly associated with savory dishes, it can also add an interesting twist to sweet and fruity flavors. The warm and aromatic notes of cinnamon, cloves, and star anise work well with the delicate flavor of pears complementing their natural sweetness.

Chinese Five Spice Powder has been used in Chinese cooking for centuries. Although its origins are somewhat mysterious, it seems to have roots in traditional Chinese medicine. The belief was that this mixture would foster internal harmony by uniting the five main flavors traditionally employed in Chinese cuisine: sweet, sour, pungent, bitter, and salty. By achieving this balance of flavors, aligned with the five main elements (earth, fire, water, metal, and wood), tradition held that one could achieve balance in mind and body.

This flavorful blend of spices typically includes star anise, Szechuan peppercorns, cloves, cinnamon, and fennel seeds and while five spice powder won’t magically cure ailments, it can certainly elevate lackluster dishes.

Chinese five spice as been a favorite of mine for many years. I like it in both sweet and savory dishes but today I thought it would make these ordinary little fall muffins into something special – and it does!

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 Chinese 5 Spice Pear & Applesauce Muffins
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Course dessert
Cuisine Chinese
Keyword Chinese 5-spice pear & applesauce muffins
Servings
LARGE
Ingredients
Muffins
Topping
Course dessert
Cuisine Chinese
Keyword Chinese 5-spice pear & applesauce muffins
Servings
LARGE
Ingredients
Muffins
Topping
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F. Line muffin cups with 8 jumbo papers or 12 regular size papers.
  2. Using an electric mixer, cream together butter & sugar then add applesauce, eggs & vanilla & mix until smooth.
  3. In a bowl, whisk together flour, baking powder, salt & 5-spice powder.
  4. Add flour mixture to wet mixture, folding in only until barely combined then add diced pear & gently fold into mixture.
  5. Scoop the batter evenly into prepared muffin tin. Divide topping between muffins & gently spread over top using a fork. Bake 25-30 minutes & a toothpick inserted into center comes out clean.
  6. Cool for 5 minutes before removing from muffin tin.

Raspberry Crumble Cookies

Raspberry Crumble Cookies are no ordinary treat. Half tart, half cookie, they offer a perfect balance between a soft, melt-in-your-mouth texture and a crumbly, cookie-like crust. Made with a homemade tangy raspberry compote, these cookies are a delectable balance of sweet and tart flavors with a burst of fruity goodness in every bite.  

I have wondered where this crumb (or crumble) cake/cookie idea came from. Its origins speak of its German heritage. The origin of crumb cake was called ‘streuselkuchen,’ and today’s modern crumb cake is fairly similar to its forebear. Streuselkuchen ‘crumb cake’ is often referring to a cake made of a sweet yeast dough covered with a crumb topping that is called ‘streusel.’ Today, we make crumble cakes with baking soda or baking powder for leavening. One thing that has not changed is the signature thick layer of crumb topping where the crumbs are made simply of sugar, butter, and flour and allowed to have a roughly unfinished look. The crumb topping is sprinkled with powdered sugar to add interest to the look of the uneven top.

What we know today as crumb or crumble cake/cookies is most likely the adaptation of coffee cake recipes by German bakers who came to North America. The cake does bear a passing resemblance to many of the streusel topped kuchen recipes, a popular coffee-friendly cake from Germany.

Raspberry Crumble Cookies are baked in a muffin tin and look like mini pies! The dough does double duty as the base of the butter cookies and the crumble topping.

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 Raspberry Crumble Cookies
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Course dessert
Cuisine European
Keyword raspberry crumble cookies
Servings
Ingredients
Raspberry Compote
Cookies
Course dessert
Cuisine European
Keyword raspberry crumble cookies
Servings
Ingredients
Raspberry Compote
Cookies
Votes: 1
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Instructions
Raspberry Compote
  1. Place rasp[berries, sugar, lemon juice, zest & vanilla in a small saucepan over medium heat. Bring to a boil, stirring frequently. Reduce heat & simmer for 7-10 minutes. Remove from heat & pour through a sieve. Press through sieve with a spatula to take out as many of the seeds as possible. Set aside.
Cookies
  1. Preheat oven to 350 F. Spray 24 mini tart or mini muffin tins with cooking spray. Set aside.
  2. In food processor, place flour, sugar & butter. Pulse a few times until mixture is crumbly; set aside 1/2 cup of the mixture. To remainder add baking powder, baking soda & nuts. Place mixture in a large bowl.
  3. In a small bowl, beat egg slightly then stir in sour cream & lemon zest. Add to dry ingredients; stir until just moistened.
  4. Divide batter between the 24 mini tins. With the back of a small scoop that has been dipped in flour, press batter to go over the bottom & up the sides. Spoon about 1 tsp raspberry compote in the indented area of the cookie. Sprinkle each cookie with some of the reserved crumb mixture.
  5. Bake 15-18 minutes or until done. Remove from oven & allow to cool in pans for at least 10 minutes. At this time the cookies should pop out easily. Store in an airtight container at room temperature.

Strawberry Rhubarb Oven Pancake

ENJOYING SHROVE TUESDAY!

Shrove Tuesday is a day of feasting and celebration before the 40 days of fasting known as Lent. Celebrated by Anglo-Saxon Christians, participants would attend confession in order to be ‘shriven’ (forgiven for their sins). A bell rang to call everyone to church. This bell came to be known as the Pancake Bell and is still rung today.

Pancakes got their start as a breakfast food around 1100 AD, when Shrove Tuesday (sometimes called Pancake Day) became a traditional way to use up eggs, sugar and fats before the fast, and making pancakes was the perfect way to do it! The ingredients of pancakes also symbolize four pillars of the Christian Faith. Flour for sustenance, eggs for creation, salt for wholesomeness, and milk for purity.

Before the 1800s, it wasn’t uncommon to use snow (which contains ammonia) in place of baking soda in the batter, and until the 1800s, brandy or wine was often used in place of milk or cream! The name was changed from flapjack to pancake in North America in the 1870s, and maple syrup became the topping of choice in the 1880s. Then in 1931, Bisquick was introduced, and home cooks began making even fluffier pancakes with less time and effort.

This oven pancake is made similar to a Dutch or German pancake except instead of putting the filling on after its cooked, its baked right into it. This oven method also eliminates having to cook pancakes individually on a griddle which is more time consuming when everyone is hungry!

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 Strawberry Rhubarb Oven Pancake
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Course Brunch
Keyword strawberry rhubarb oven pancake
Servings
Ingredients
Batter
Topping
Course Brunch
Keyword strawberry rhubarb oven pancake
Servings
Ingredients
Batter
Topping
Votes: 1
Rating: 5
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Instructions
  1. Preheat the oven to 425 F.
  2. In a large bowl whisk together eggs, melted butter, milk & vanilla. Add flour, sugar, baking powder & salt & mix well to combine. Try to whisk out most of the lumps, but it's ok if some remain.
  3. Melt 2 tbsp butter in an 8- or 10-inch ovenproof skillet (such as cast iron) over medium low heat. Swirl to cover the bottom & sides of the pan. Add the sugar & cinnamon. Stir. The mixture will look dry at first but will loosen as the sugar melts.
  4. Add the diced rhubarb to the pan and cook, stirring with the sugar until rhubarb starts to become soft. Add diced strawberries & cook for another minute.
  5. Spread the fruit out into an even layer & add the batter mixture. Turn the heat off the pan & move the pan to the oven. Bake for 15 minutes.
  6. Lower the oven temperature to 350 F. & bake for an additional 10 minutes.
  7. Remove from the oven and let sit for 5 minutes. Flip the pancake by running a knife around its edges to loosen it from the pan & placing a plate larger than the pan on top of it. Use an oven mitt & flip in one smooth motion. The pancake should release from the pan easily.
  8. Slice & serve.

Oatmeal Freezer Cookies

Oatmeal Cookies are incredibly versatile! Part crispy cookie, part moist cake, the oatmeal cookie is made in a variety of ways: from thin and crispy, to moist and chewy, to even extra sweet or laced with salt. You can customize the classic combination by mixing in different ingredients so you get a completely different flavor than you would expect.

Oatmeal cookies came into North American kitchens by way of the Quaker Oats Company. The original oatmeal cookie recipe was mass distributed in 1908, printed on boxes of rolled oats. Billed as ‘oat cakes’ the recipe called for 3 cups of rolled oats along with butter, sugar, and flour. The oat cakes were an instant hit with homemakers. In 1943, the Quaker Oats company reformulated their recipe, this time using the term ‘oatmeal cookies’. The revised recipe utilized bacon drippings or shortening instead of butter and dried fruits for minimal sugar needs.

The oatmeal cookie recipe released by Quaker Oats has been re-branded twice, re-emerging on oatmeal packages as ‘Famous Oatmeal Cookies’, and as it is known today as ‘Quaker’s Best Oatmeal Cookies’. This oatmeal cookie recipe has earned the distinction of the longest printed recipe on any Quaker Oats products.

Here’s just a few add-ins to bump up the basic recipe if you choose to:

  • Dried fruit: Dates, Apricots, Cherries, Apples, Coconut
  • Nuts: Walnuts, Pecans, Cashews, Peanuts
  • Spices: Cinnamon, Ginger, Nutmeg
  • Chocolate Chunks: White, Milk, Dark

This recipe gives you the option of freezing the dough and baking it later or using it right away. Rolling them in ground flax seed gives them an added bonus in flavor – as if oatmeal cookies could get any better!

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 Oatmeal Freezer Cookies
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Course dessert
Cuisine American
Keyword oatmeal freezer cookies
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Ingredients
Course dessert
Cuisine American
Keyword oatmeal freezer cookies
Servings
Ingredients
Votes: 2
Rating: 5
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Instructions
  1. Whisk both flours, baking powder, baking soda, salt & cardamom in a medium bowl.
  2. Using an electric mixer, beat butter & both sugars on high speed until light & creamy. 2-3 minutes. Add eggs one at a time, beating to blend & scraping down bowl between additions. Beat in vanilla.
  3. Reduce speed to low. Gradually add dry ingredients & mix just until combined. Fold in oatmeal & fruit.
  4. Divide dough between 2 large sheets of parchment paper. Using paper as an aid, roll up each piece of dough into a 1 1/2-inch diameter log. Wrap in plastic; freeze for at least 4 hours up to 3 weeks.
  5. When ready to bake: Preheat oven to 350 F. Unwrap dough & cut into 1/2-inch thick rounds. Roll edges of rounds in ground flax seed. Place 2-inches apart on a parchment paper lined baking sheet.
  6. Bake until edges are golden brown, 15-18 minutes. Transfer to a wire rack; let cool. Store in an airtight container or freeze.
Recipe Notes
  • Any fruit, nuts or seeds should be chopped quite small so your cookies can be sliced frozen. 
  • Rolling the edges in ground flax seed gives them such a nice flavor.

Pear Cheesecake w/ Oat Pecan Streusel

A cheesecake is always an appropriate dinner party finale, but this version is a true showstopper. This cheesecake really makes the most of pear season, with the fruit layered on top of the cheesecake batter then covered with oat streusel. The wow-factor comes into play with the stained glass candied pears.

Candied Pears are a beautiful and completely edible decoration for cakes, cupcakes, or any other creative baking project.  Modern twists in candying techniques have seen a resurgence in recent years, blending traditional methods with innovative approaches breathing new life into the timeless art of candying fruit.

Today, candied fruit is enjoyed in various forms, from baking ingredients to standalone snacks. It has become a versatile ingredient in both sweet and savory dishes, catering to a wide range of tastes and preferences. The perception of candied fruit has shifted from being a rare luxury to a widely available and beloved treat for people of all backgrounds.

At this time of year, I’m always trying to come up with something special to give as gifts to our neighbors on either side of us. We couldn’t ask for better neighbors so it’s always nice to show our appreciation in some way. We usually try to give something they use when hosting family & friends. The family this pear cheesecake is for have a pear tree in their back yard so I think its safe to say they like pears.

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 Pear Cheesecake w/ Oat Pecan Streusel
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Course dessert
Cuisine American
Keyword pear cheesecake w/ oat pecan streusel
Servings
Ingredients
Stained Glass Candied Pears
Oat Pecan Streusel Crust & Topping
Pear Mixture
Cheesecake Filling
Salted Caramel Sauce - Optional
Course dessert
Cuisine American
Keyword pear cheesecake w/ oat pecan streusel
Servings
Ingredients
Stained Glass Candied Pears
Oat Pecan Streusel Crust & Topping
Pear Mixture
Cheesecake Filling
Salted Caramel Sauce - Optional
Votes: 1
Rating: 5
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Instructions
Candied Pears
  1. Preheat oven to 300 F.
  2. Combine water & sugar in a large saucepan. Very thinly slice pears all the way across so that you have a cross section of an entire pear. When sugar is dissolved in the water on the stove, stir & add the pear slices to the simple syrup. Simmer for about 6-8 minutes or until you can almost see through pears. Remove from simple syrup with a tongs & lay flat on parchment paper lined baking sheet.
  3. Mix about 2 tablespoons of simple syrup in a small cup with 2 drops of gel coloring of your choice. Prepare one bowl for each color you wish to use. Using a small clean paintbrush, lightly paint each pear slice as desired. Mottle colors a bit on each slice if using more than one color. Dap with a paper towel to remove excess moisture. Flip slices over and paint on the other side. Dap again with paper towel.
  4. Bake the pears for 20 minutes, paint on some clear simple syrup, turn the slices over & paint the other side. Bake another 10 minutes, then repeat.
  5. Remove from the oven & shape immediately if you do not want flat slices. Sprinkle with gold luster dust, if desired.
Streusel Crust & Topping
  1. Preheat oven to 350 F. Line the sides of a 9-inch springform pan with parchment paper.
  2. In a large mixing bowl, cream together the softened butter with sugar until light and fluffy. Gradually add in the flour, baking soda & ground cinnamon. Toss in the oats & chopped pecans & combine well. Press half of the mixture into springform pan and bake for 8-10 minutes until slightly golden brown.
Pear Mixture
  1. In a medium bowl, toss together the chopped pears with sugar, starch, cinnamon & nutmeg. Combine well & set aside.
Cheesecake Filling
  1. In a large mixing bowl, cream together the cream cheese & sugar until smooth & creamy. Mix in the vanilla & almond extract. Add the egg & combine until smooth and creamy.
  2. Pour cream cheese mixture onto the slightly warm crust. Spread pears over the cream cheese. Sprinkle the rest of the oatmeal streusel topping covering the pears, pressing down lightly.
  3. Bake until slightly brown & center is set around 50 minutes. Cool completely & refrigerate overnight preferably.
Salted Caramel Sauce
  1. Combine brown sugar, 1/2 & 1/2 cream, butter & salt in a saucepan over medium-low heat. Cook while whisking gently for a couple of minutes, until it slightly thickens. Add the vanilla & cook another minute. You are not cooking the sauce very long so it remains quite pourable. Turn off heat, cool slightly. Pour sauce into a blender & blend on high until sauce is 'creamy'. Refrigerate until cold.
Decorating/Serving
  1. To decorate, place cheesecake on serving dish & arrange candied pears on top. When ready to serve, slice & drizzle salted caramel sauce over cheesecake.

Spiced Persimmon & Cranberry Linzer Torte

Originating from Linz, Austria, the Linzer torte is one of the oldest tortes in the world, found in an Austrian abbey in the early 1700s.

It is made with a buttery pastry dough with a significant amount of ground nuts, typically hazelnuts, but often with almonds or walnuts. With a lattice design on the top, it is traditionally filled with red currant jam; but raspberry, apricot and plum are quite popular too.

Linzer cookies employ the same recipe as the Linzer torte but instead the dough is cut into cookies and two of them form a sandwich around the preserves.  Moreover, the top cookie has a small cutout in its center (known as Linzer eyes), thus exposing the underlying jam and adding to the visual appeal. 

When Linzer torte was brought to North America in the 19th century, it became very popular. Today the Linzer cookie is still very commonly used in celebrating Christmas and other holidays as well.

There are countless versions of Linzer tortes around showcasing different nuts, different preserves, and so on such as tahini and sesame Linzer, beets Linzer, a lemon curd Linzer and a chestnut apple Linzer just to name a few.

With my passion for ‘recipe development’, I wanted to come up with a ‘Linzer torte’ that showcased persimmons and cranberries for Christmas. This is what developed!

Print Recipe
 Spiced Persimmon & Cranberry Linzer Torte
Votes: 1
Rating: 5
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Rate this recipe!
Cuisine European
Keyword spiced persimmon & cranberry Linzer torte
Servings
Ingredients
Linzer Cookie Crust
Spiced Cranberries
Spiced Persimmons
Cheesecake Filling
Cuisine European
Keyword spiced persimmon & cranberry Linzer torte
Servings
Ingredients
Linzer Cookie Crust
Spiced Cranberries
Spiced Persimmons
Cheesecake Filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Crust
  1. In a bowl, sift together flour & salt. Set aside. In a large bowl, cream butter, sugar & vanilla until light & fluffy. Beat in as much flour mixture as possible. Mix in the rest & gently knead till dough comes together. Form into a disk & wrap in plastic wrap. Chill for at least 30 minutes.
Cranberries
  1. In a saucepan, combine whole berry sauce, raspberries, sugar, orange zest & cinnamon. Cook over medium heat, stirring often, until the sauce thickens & is bubbly. Remove from heat & allow to cool. The sauce will thicken slightly as it cools.
Persimmons
  1. Place the melted butter in a large bowl & stir in the honey & spices. Stir well, then add persimmon slices. Toss to coat each slice well.
Cheesecake Filling
  1. Using a mixer, beat cream cheese until smooth then add sugar & blend well. Add eggs & vanilla, beat until smooth.
Baking
  1. Preheat oven to 350 F.
  2. Between 2 sheets of parchment paper, roll out 2/3 of pastry into a 10-inch circle. Place in an 8-inch springform pan. From the remaining 1/3 of the pastry cut a 5-inch circle. In the center of this circle cut a 3-inch circle (this should resemble a Linzer cookie). If you wish you can cut out a few 'stars' for decorations. Lay pastry ring & stars on parchment paper & place on a baking sheet. Blind bake pastry in the springform pan for 8 minutes or until barely set. Bake the ring & stars until golden.
  3. Remove springform pan from oven & pour cream cheese mixture over warm crust. Bake for 20 minutes or until crust is lightly golden & cheesecake tests done. Set aside to cool.
Assembly
  1. When cheesecake has cooled, place the slices of persimmon, overlapping each other to form 2 circles around the outer edge. Spoon spiced cranberries in the middle of the persimmons.
  2. Sprinkle baked pastry ring & stars with powdered sugar & place on top of cranberries. Press down slightly. Your torte should resemble a large Linzer cookie when finished.
Recipe Notes
  • You will have extra cranberry sauce which can be easily used over the holiday season I found. Brion & I liked them so much we added extra to our slices of torte.