Ingredient: cornstarch

Pomegranate Apple Cobbler

Cobblers are simply delicious desserts. Often made with in-season fruit—from strawberries in the summertime to apples in the fall. Pairing pomegranate with apples seems like a good choice except when it’s already March. Fresh pomegranates are available usually from September through January. But then if you’re using pomegranate juice that makes it feasible.

The pomegranate is a unique fruit with distinct edible seeds. The brilliant color and odd shape are eye-catching. Because of their high amounts of these antioxidants, pomegranates have gained a reputation as a superfood.

Yet, despite its health benefits, the consumption of pomegranates is relatively low in our country in comparison to other fruits for several reasons. First is its limited availability. In addition, they are expensive, and it also takes a bit of work to get through to the sweet fruit.

But nevertheless, the popularity of pomegranates seems to be growing. They have crept into salads, main courses, smoothies and even alcoholic mixed drinks. Now there is even pomegranate-flavored candy and gum.

These nice little individual cobblers are some of that comfort food we all like to enjoy but with a healthy twist.

Print Recipe
 Pomegranate Apple Cobbler
Votes: 1
Rating: 5
You:
Rate this recipe!
Cuisine American
Keyword pomegranate apple cobbler
Servings
Ingredients
Apples
Biscuit Dough
Cuisine American
Keyword pomegranate apple cobbler
Servings
Ingredients
Apples
Biscuit Dough
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Apples
  1. In a large pot over medium heat, simmer pomegranate juice for 5-8 minutes.
  2. In a small dish, combine 1/2 cup sugar, cornstarch, spice & salt. Add prepared apples & sugar/cornstarch mixture to pomegranate juice.
  3. Simmer apple mixture for 10 -20 minutes or until apples are soft. Remove from heat & divide evenly between 8 ramekin dishes. Set ramekins on a large baking tray.
Biscuit Dough
  1. Preheat oven to 425 F.
  2. In a large bowl, whisk together flour, baking powder, salt & sugar. Add cold butter, then using a pastry blender or your finger tips, work butter into flour mixture until it resembles small peas. Add cold milk & combine with a fork ONLY until mixed.
  3. Top each ramekin with dough, dividing it evenly between them. If you wish, you can sprinkle them with coarse sugar.
  4. Bake for about 20-25 minutes or until biscuit dough test done with a wooden pick.
  5. When baked you can serve them right in the ramekins or flip them upside down on serving plates. If you wish you can serve them with whipped cream or ice cream & top the with pomegranate seeds.

Sour Cream Rice Pancakes

ENJOYING SHROVE TUESDAY!

Whether you call it Shrove Tuesday, Mardi Gras, or Pancake Day, Tuesday is the day of feasting and celebration before 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.

Shrove Tuesday was the last day 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.

While other countries celebrate Shrove Tuesday, or Mardi Gras, with extravagant and exotic parades, in England, people race around towns and villages wielding frying pans that hold pancakes. The tradition was created in 1445 when a woman of Olney, Buckinghamshire was making pancakes when she heard the bell summoning her to church. In a rush to get to church, she ran, still in her apron and holding her frying pan. The Olney Pancake Race is now the most popular pancake race in the world. Participants must be local housewives and they must wear an apron. The goal of the race is to run while carrying a frying pan with a cooked pancake inside flipping it as you run. In order to win, the woman must successfully toss the pancake three times throughout the race, reach the church and serve the pancake to the bell ringer. Hundreds of people gather every year to participate in this fun tradition!

Mardi Gras, which translates to Fat Tuesday in French, is largely celebrated in the city of New Orleans, Louisiana. Parades, parties, and feasts dazzled in colors of green, gold, and purple fill the city for two weeks leading up to Fat Tuesday.

Personally, I have always liked pancakes, so in keeping with the Shrove Tuesday tradition Brion & I will be enjoying some today. Although I can’t quite picture myself running in a pancake race, I’m making some sour cream rice pancakes … if you like rice pudding as well as pancakes, these are for you!

Print Recipe
 Sour Cream Rice Pancakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Servings
Ingredients
Pancakes
Blueberry Sauce
Course Main Dish
Cuisine American
Servings
Ingredients
Pancakes
Blueberry Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pancakes
  1. In a large bowl, whisk together eggs, sugar, milk, sour cream, butter & vanilla.
  2. In a separate bowl, combine flour, cooked rice, baking powder, baking soda & salt.
  3. Add the flour mixture to the liquid mixture & whisk together. Let batter sit for 15 minutes.
  4. Heat a nonstick griddle to medium-low heat. Spray with oil. Using a 1/4 cup measure, portion out batter on griddle. Cook for about 2 minutes per side.
  5. Serve immediately garnished with blueberry sauce or your choice of topping.
Blueberry Sauce
  1. In a small saucepan, combine cornstarch, sugar & salt. Add water & blueberries & cook until 'clear' & bubbling. Remove from heat & stir in butter & lemon juice. Serve warm over pancakes.

Neapolitan Swirl Cookies

I was intrigued by the concept of these cookies; in that they replicate the flavor profile of the ‘nostalgic’ Neapolitan ice cream. The name ‘Neapolitan’ comes from Naples, Italy. Many believe the history of Neapolitan ice cream can trace its roots back to ‘spumoni’ – a traditional form of ice cream originating in southern Italy and made of multiple blocks of ice cream put together. The most popular flavors of spumoni are cherry, chocolate and pistachio. Historically the colors of the Italian flag – green (pistachio), white (vanilla), and red (cherry pink).

As legend goes, in the 19th century, immigrants to North America from southern Italy (namely Naples) brought along the recipes popular in their homeland including spumoni. The dessert likely adapted to popular local flavors at the time being, chocolate, vanilla and strawberry.

Over time, this flavor trio has evolved into much more, such as cookies, drinks, cheesecakes, trifle, fudge, rice krispie treats, parfaits and the list goes on.

Print Recipe
 Neapolitan Swirl Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American
Keyword Neapolitan swirl cookies
Servings
COOKIES
Ingredients
Course dessert
Cuisine American
Keyword Neapolitan swirl cookies
Servings
COOKIES
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cream together butter & powdered sugar. Add egg & mix thoroughly. Sift in the flour, cornstarch & salt.
  2. Combine into a dough consistency. Divide dough into 3 equal portions.
  3. Add vanilla to the first one & combine well. To the second portion add strawberry flavor & red food gel; combine until evenly colored. To the third portion, add the melted chocolate & cocoa powder.
  4. Place each flavored ball of dough between parchment paper & roll out in a circle to an 1/8-inch thickness. On the chocolate piece place the vanilla layer & then the strawberry layer. Roll up in a 'cinnamon roll' fashion & place in the freezer for about 10 minutes.
  5. Preheat the oven to 350 F. Line a cookie sheet with parchment paper.
  6. Using string, cut cookie roll in slices. This should create a nice 'feathery' look.
  7. Bake the cookies for about 10-12 minutes or until just lightly browned on the bottom.
Recipe Notes
  • I make use of the Lorann flavorings whenever I can. Lorann's professional strength flavorings and essential oils are 3x to 4x stronger than typical alcohol-based extracts. They smell & taste amazing!

Cranberry-Raspberry Tartlets

So many of our berries can be used to make excellent dessert sauces as their naturally tart flavor pairs so well with rich sweet desserts. Cranberry-raspberry sauce is one such sauce. It is made with a combination of whole cranberry sauce and fresh or frozen raspberries, along with a bit of sugar and a little lemon or orange zest. Everything is cooked over medium low heat until the sauce thickens with the end result being a glistening red sauce with a sweet and tangy flavor that is especially nice atop these mini cheesecake tarts. It can also be used as a filling for cakes or trifles, or for a quick dessert, it can be poured over a bowl of vanilla ice cream.

Tarts are the epitome of elegance in the world of desserts. They showcase a perfect harmony of flavors, with their flaky or crispy crust and luscious fillings. But one key factor in achieving the ultimate tart is having a crisp, clean edge on the tart shell, which not only elevates the appearance but also enhances the texture. A well-defined edge results in a satisfying contrast between the tender, flaky layers, and the smooth filling.

Since the Christmas season is upon us, I thought of using some ‘tart rings’ to give these little tarts more of an upscale look. Using rings instead of tart pans makes for such a clean look. Being perforated allows for the ring to heat up quicker (along with it being very thin), which allows for better baking. This also allows steam to escape from the crust, which keeps your crust nice and crispy.

Baking is a passion for many because of the immersion between art and science. For me, I’m always in pursuit of another way to make an old idea new again or as they say, ‘the same only different’.

Print Recipe
 Cranberry-Raspberry Tartlets
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American
Keyword cranberry raspberry mini tarts
Servings
TARTLETS
Ingredients
Pastry
Cheesecake Filling
Cranberry-Raspberry Topping
Course dessert
Cuisine American
Keyword cranberry raspberry mini tarts
Servings
TARTLETS
Ingredients
Pastry
Cheesecake Filling
Cranberry-Raspberry Topping
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pastry
  1. Combine the flour, powdered sugar, cornstarch, salt, & vanilla in a large bowl. Add the butter and mix with your hands until the butter is broken down into pieces the size of peas and the ingredients are well combined. Add the egg and mix with a spatula until the dough is smooth and the egg is fully incorporated. Don’t overmix.
  2. Turn the dough out onto a large piece of plastic wrap and gently shape it into a ball. Wrap the dough in the plastic wrap and flatten it into a disc. Refrigerate for at least 30 minutes or overnight, until cold but still pliable. It should have the texture of clay.
  3. When the dough has chilled, unwrap the dough and place it on a silicone baking mat on your work surface. Roll it out into a rectangle about 1⁄8 inch thick, using a second silicone sheet on top. The silicone mat makes it easier to lift the rolled-out dough onto the sheet pan later. Make sure to work quickly so the dough doesn’t get too warm.
  4. Place the silicone mat with the dough on a baking sheet.
  5. Using the tart rings, cut out 18 circles of dough. Remove the rest of the dough from around the rings.
  6. Reroll remaining dough between 2 sheets of parchment. Using a sharp knife, slice strips about 10 inches long & 1- inch thick. These strips will make the sides of each tartlet.
  7. Working with one at a time, transfer a strip of dough to one of the tart rings and press it to the sides. Use your fingers to slightly push the bottom of the sides to the dough circle (to seal it). Repeat with the remaining strips of dough. Use a small knife to cut the edge to the rim of the rings.
  8. Transfer the baking sheet containing the tartlet shells to the freezer & freeze for at least 20 minutes.
  9. Preheat oven to 350 F.
  10. Bake tart rings for 8 minutes or until barely set (crust will complete baking with the filling in). Remove from oven.
Filling
  1. Using a mixer, beat cream cheese until smooth then add sugar & blend well. Add eggs & vanilla, beat until smooth. Pour cream cheese mixture over warm crust.
  2. Bake for 20 minutes or until the crust is firm & BARELY browned. Set aside to cool.
Topping
  1. In a saucepan, combine whole berry sauce & 1 ½ cups fresh or frozen unsweetened raspberries, orange zest & sugar.
  2. Cook over medium heat, stirring often, until the sauce thickens & is bubbly. Remove from heat & let cool. The sauce will thicken as it cools.
  3. Place a dollop of sauce over each tartlet. Decorate & serve chilled.
Recipe Notes
  • I made these tartlets in 3 sizes from 2 3/4-inch to 2-inch.
  • If you find the dough is to soft to work with just add a small amount of flour, just enough to make it easier to handle.
  • This is a real nice crispy pastry dough. When its baked it would give the impression of being real hard but instead its crisp and so nice to bite into.

Christmas Cookie Wreaths for Gifts

While certain holidays such as Christmas, lend themselves to giving food as gifts, gift-giving should be thoughtful and sincere.

We give gifts during the holiday season to express gratitude, love, or friendship to those near and dear throughout the year. But the custom of giving gifts goes all the way back to the first Christmas when the wise men brought Jesus three gifts — gold, frankincense and myrrh.

Many of the gifts we give and receive at Christmas time, especially ones related to food, have symbolic meaning and tales of folklore behind them. Others are just fun to make and share with family and friends. Sometimes those food gifts become an anticipated tradition that the gifter enjoys making and the receiver looks forward to every year.

These Christmas cookie wreaths seem like the perfect gift for our neighbors. Hope they like them because they where a lot of fun to make.

Print Recipe
 Christmas Cookie Wreaths for Gifts
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American
Keyword Christmas cookie wreaths
Servings
WREATHS
Ingredients
Spicy Wreath Base
Cranberry Lemon Pistachio Cookies
Lemon Icing/ Toppings
Anise Shortbread Stars
Persimmon Linzer Cookies
Persimmon Puree
Course dessert
Cuisine American
Keyword Christmas cookie wreaths
Servings
WREATHS
Ingredients
Spicy Wreath Base
Cranberry Lemon Pistachio Cookies
Lemon Icing/ Toppings
Anise Shortbread Stars
Persimmon Linzer Cookies
Persimmon Puree
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Spicy Wreath Base
  1. In a large bowl, combine all ingredients. Mix until dough forms. Divide dough in half for 2 separate wreaths. Roll each half into a long strip about 43-inches long. On 2 sheets of parchment paper, draw 2 round circles each about a 13-inch circumference. Place on baking sheets. Following the circle outline, place a strip of dough on each circle. Press with the back of a spoon to flatten to about a 1/2-inch thickness.
  2. Preheat oven to 310 F. Bake cookie bases for about 15 minutes. They should be baked but not overdone so that the centers are soft. Remove from oven & cool on a wire rack until ready to assemble with cookies.
Cranberry Lemon Pistachio Cookies
  1. In a bowl, whisk together flour, cornstarch, baking powder & salt. Place butter & sugar in a bowl & beat with a mixer until pale & fluffy. Mix in egg yolks, lemon zest & vanilla. Reduce speed to low & gradually mix in flour mixture. Shape into a disk; wrap in plastic. Refrigerate until firm, about 1 hour.
  2. Preheat oven to 350 F. Transfer dough to a lightly floured work surface. Roll out to 1/8-inch thick. Using a 2 1/2-inch round fluted cutter, cut out wreaths. Cut out centers using a 7/8-inch round or star cutter.
  3. Space 2 inches apart on baking sheets lined with parchment paper. Refrigerate until firm, about 15 minutes. bake until just golden, about 12 minutes. Allow to cool for a couple of minutes before icing.
  4. Stir together powdered sugar & lemon juice in a small bowl. Spread each cookie with icing & sprinkle with pistachios and/or pepita seeds & cranberries. Yield: 24
Anise Shortbread Stars
  1. In a bowl, sift together cornstarch, powdered sugar, flour & anise powder. Blend in butter with a spoon, mixing until a soft, smooth dough forms. If the dough is too soft to handle, cover & chill about 1 hour.
  2. Between 2 sheets of parchment paper, roll dough out about 1/2-inch thick. Using a star cookie cutter, cut out stars & sprinkle with coarse white sanding sugar. Transfer to ungreased baking sheets spacing 1 1/2-inches apart. Place baking sheets in refrigerator & chill 30 minutes. Halfway through, preheat oven to 300 F. Bake for about 20 minutes or until edges are just barely browned. Yield: 18
Persimmon Linzer Cookies
  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 of the flour mixture as possible. Mix the rest & gently knead until dough comes together. Wrap in plastic wrap & chill for 30 minutes.
  2. Prepare persimmon puree. In a saucepan over medium low heat, combine persimmons, sugar, cinnamon & salt. Simmer until thick, stirring occasionally, about 20 minutes. Remove from heat, cool slightly then transfer to a small food processor. Puree mixture until smooth. Set aside to cool.
  3. Preheat oven to 350 F. Line a baking sheet with parchment paper.
  4. Roll out dough on lightly floured surface to 1/4-inch thickness. Cut into rounds with a 2-inch fluted LINZER cookie cutter with a star attachment in the center. Place on lined cookie sheet. Bake for about 12-15 minutes or just until edges begin to brown. Allow cookies to cool to room temperature.
  5. Spread persimmon puree on the flat side of each solid cookie. Dust & decorate cookies with cut outs using powdered sugar & some more puree. Place decorated cookie tops on bottoms spread with puree, making a sandwich.
Assembly
  1. Arrange cookies on wreath base to your liking. You can either 'fasten' them with an bit of icing that will harden (see notes) or just place them on top base. That way they are easy to pick up by guests without to much trouble. The base can be cut into pieces after the top cookies are eaten for some more cookie goodness.
Recipe Notes

ICING FOR ATTACHING COOKIES TO WREATH:

  • 2 Tbsp warm water
  • 1 1/2 tsp corn syrup
  • 1 1/2 cups powdered sugar

  • Mix together the warm water, corn syrup and icing sugar for the icing. Make it on the thicker side, so add more icing sugar if needed.

Blueberry Chocolate Yeast Braid

I’m not sure what it is about chocolate that makes it such a good pair with berries. Blueberries for one, are the perfect match for dark chocolate. Bitter, sweet, fruity and awesome!

Some years ago, Brion & I were in California at a winery sampling some of their wines. They offered us some chocolate covered blueberries and that wonderful flavor has never left me.

Since we are already into December and Christmas baking is up front and center, I thought it might be nice to experiment with a different filling for this yeast braid.

Christmas breads are often more decorative and have celebratory qualities to them, such as the Bulgarian Christmas Bread that symbolizes prosperity for the upcoming year. Other classic Christmas breads from around the world include Panettone or Stollen which are filled with fruits and nuts. Whether it’s for the sake of tradition or you just want to make something new and different, this is the best time of the year to get in the kitchen and whip up some beautiful ‘Christmas bread’.

Print Recipe
 Blueberry Chocolate Yeast Braid
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Brunch
Cuisine American
Keyword blueberry chocolate yeast braid
Servings
SLICES
Ingredients
Sweet Dough
Blueberry Filling
Other Ingredients
Course Brunch
Cuisine American
Keyword blueberry chocolate yeast braid
Servings
SLICES
Ingredients
Sweet Dough
Blueberry Filling
Other Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Sweet Dough
  1. In a small dish, heat milk to lukewarm. Add yeast & 1 tsp sugar; let sit for 5 minutes to allow yeast to activate. In a large bowl, whisk together remaining 1/4 cup sugar, melted butter, sour cream & egg. Add yeast mixture & stir to combine.
  2. In another bowl, whisk flour & salt. Add flour mixture to yeast mixture 1 cup at a time, combining after each addition. Once the flour has been added, knead on a lightly floured surface for about 2 minutes.
  3. Lightly grease the large bowl, place dough in it & cover with plastic wrap & a tea towel. Allow to rest for at least one hour, in a draft free place until dough has doubled in volume.
Blueberry Filling
  1. In a saucepan, combine blueberries, sugar, cornstarch & lemon juice. Heat mixture over medium heat, stirring constantly, for several minutes until it thickens. Remove from heat & cool until ready to use.
Cream Cheese
  1. Slice cream cheese in about 1/8-inch thick & about 4-inches in length. Lay out on a piece of plastic wrap to form a rectangle about 10 X 4-inches in size. Lay plastic wrap with cheese on a tray & place in refrigerator until ready to use.
Assembly/Baking
  1. On a large sheet of parchment paper, roll risen dough into a rectangle 13 X12-inches in size. With a straight edge, mark it in thirds lengthwise. On the two outer pieces, mark 1-inch strips. At the top & bottom you will need a 1 1/2-inch piece. The center rectangle should be 10 X 4-inches in size. Cut out the 4 corner 'wedges' as it will make a nice clean braid this way. ( I just made a couple of little sweet dough buns with a bit of jam filling with this excess dough.)
  2. Start with the cream cheese layer. Using the plastic wrap, flip it in the center rectangle. Next, top the cream cheese with blueberry filling then lay the chocolate bar over all to complete the third layer.
  3. Cut the strips on either side of the braid. Pull the end dough pieces up over the filling then start to braid with the side strips until you reach the other end. Using the parchment paper, lift the braid onto a baking sheet. Cover with a dry tea towel & allow braid to rest & rise for about 30 minutes in a draft free place.
  4. Preheat oven to 350 F. before the braid is finished rising.
  5. Carefully brush braid with egg wash & bake for 30 minutes until it is browned nicely.
  6. Remove from oven & cool slightly before serving. If you have leftovers for another day, warm the bread slightly so that the chocolate will be soft & runny. Yum!

Vertical Pumpkin Cheesecake Tarts w/ Cranberry Gelee

There’s something about the presentation of food—it always seems to taste better when it looks great. Plated desserts aren’t quite my passion, but it was still an experience worth learning.

Our eyes are the gateway to our stomachs. When a dessert looks good, it’s like a promise that it’s going to taste amazing. But it’s not just about the looks; there’s actual science behind it! Psychologists believe that visually appealing food also seems tastier. The brain, being the mischievous little thing it is, associates’ beauty with flavor.

Plated desserts are essentially desserts that have multiple textures, flavors, colors and components that are paired together and presented beautifully on a plate, almost looking like a piece of art.

Dessert plating has been around since the Renaissance. The nobility used to have their chefs present their sweets in the most elaborate ways. So basically, when you’re plating, you’re partaking in a historical tradition.

Embracing the seasonality of ingredients not only adds fresh flavors to your desserts but also creates a visual impact on your plate.

These little elegant tarts are made using rings of crisp, sweet shortcrust pastry, a light pumpkin cheesecake and a layer of fresh cranberry orange gelee. Standing upright on a bed of gingersnap crumble, they are decorated with white chocolate fall leaves and candy spheres.

A plated dessert can be simple to strikingly complex and everything in between so you are only limited by your imagination. 

Print Recipe
 Vertical Pumpkin Cheesecake Tarts w/ Cranberry Gelee
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine French
Keyword vertical pumpkin cheesecake tarts w/ cranberry gelee
Servings
Ingredients
Pumpkin Cheesecake
Cranberry Gelee
Pastry
Crumb Base
Course dessert
Cuisine French
Keyword vertical pumpkin cheesecake tarts w/ cranberry gelee
Servings
Ingredients
Pumpkin Cheesecake
Cranberry Gelee
Pastry
Crumb Base
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pumpkin Cheesecake (make a day ahead)
  1. Preheat oven to 325 F. Line a 9 X 9-inch baking pan with parchment paper.
  2. In a large bowl, combine the cream cheese, brown sugar, ground spices, nutmeg and salt. Using an electric mixer, beat at medium speed until smooth. Beat in the pumpkin puree until smooth. Beat in the cream, maple syrup, vanilla and eggs at low speed until blended.
  3. Pour the batter into a prepared baking pan. Spread evenly in the pan. When baked & cooled the cheesecake should be the height of the width of your tart rings. (Mine are about ¾-inch).
  4. Bake 30 - 35 minutes or until a toothpick inserted near the center comes out clean. Transfer to a wire rack and let cool completely. Cover & refrigerate covered overnight.
Gelee (make a day ahead)
  1. In a medium saucepan, combine the cranberries with 1/4 cup of water and cook over moderate heat until they begin to pop, about 5 minutes. Let cool. Transfer to a blender and puree until smooth. Strain the puree through a fine sieve. Rinse out the saucepan.
  2. Add the sugar & 2 Tbsp of water to the saucepan and bring to a boil, stirring, until dissolved. Let cool. Stir in the orange juice and cranberry puree.
  3. In a small bowl, sprinkle the gelatin over 1 Tbsp of water and let stand until softened, 5 minutes. Microwave for 10 seconds, or until completely melted. Whisk the gelatin into the cranberry mixture. Line a 6 X 9-inch dish with plastic wrap. Pour the gelée into a prepared pan; shake it gently to even it out. Refrigerate the gelee overnight.
Pastry
  1. Combine the flour, powdered sugar, cornstarch, salt, & vanilla in a large bowl. Add the butter and mix with your hands until the butter is broken down into pieces the size of peas and the ingredients are well combined. Add the egg and mix with a fork until the dough is smooth and the egg is fully incorporated. Don’t overmix.
  2. Turn the dough out onto a large piece of plastic wrap and gently shape it into a ball. Wrap the dough in the plastic wrap and flatten it into a disc. Refrigerate for at least 30 minutes or overnight, until cold but still pliable.
  3. When the dough has chilled, unwrap the dough and place it on a silicone baking mat on your work surface. Roll it out into a rectangle about 1⁄8 inch thick, using a second silicone sheet on top.
  4. Using a sharp knife, slice the dough into strips about 1- inch thick. These strips will make the tart rings. Place cut pastry in freezer until cool. This will make handling the strips much easier.
  5. When chilled, transfer each strip of dough to one of the tart rings and lightly press it to the sides. (I am using 2 sizes of tart rings – 2 ¾-inch & 2 ½-inch diameter and ¾-inch width). Use a small knife to neaten the top edge of the rim on the rings.
  6. Transfer the baking sheet containing the tart rings to the freezer & freeze for at least 20 minutes.
  7. Preheat oven to 350 F.
  8. Bake tart rings for 15-20 minutes or until light golden in color. Cool on wire racks.
Crumb Base
  1. Place gingersnap cookies in a sealed plastic bag. Using a rolling pin, crush to coarse crumbs. Set aside.
Assembly/Decoration
  1. CHEESECAKE: Using a ring cookie cutter the diameter of the inside of the BAKED pastry rings. Cut out circles. Cut each cheesecake circle in half, so that you have semicircles. Place one semicircle inside each pastry ring so that the curved edge sits flush inside the pastry ring.
  2. GELEE: Cut strips of gelee & place one along each cut side of the cheesecake, so that when you stand the rings of pastry up, it is sitting on top of the cheesecake.
  3. CRUMB BASE: Arrange small piles of gingersnap crumbs on a serving plate & place each tart on top of the crumbs, so they are standing vertically.
  4. DECORATION: Decorate your vertical tarts with whatever you wish. My choice was some tiny white chocolate fall leaves in keeping with an autumn dessert.
Recipe Notes
  • Traditionally the pastry for the rings is made containing almond meal. Since I have a nut allergy, mine is made without but still has a nice crispy texture. 
  • Very often this kind of dessert is made with a chocolate filling but I wanted to do something in the way of a fall dessert. 
  • Using a pumpkin cheesecake filling has two benefits. It definitely says fall & is easy to make it conform to the circular shape.
  • These plated desserts add such an elegant finishing touch to a holiday meal.

Apple Hand Pies

We are now entering the last month of the autumn season here in Canada.  Fall air is light and crisp—and it carries a signature scent …. a mix of rain, earth, tree bark, and leaves. It’s a scent that always makes you want to take deeper, longer breaths, and just fill your lungs with all the smells of nature. Fall is nature’s most prolific and imaginative painter who loves to splash stunning shades of red, orange, and yellow splash across this canvas we call planet earth.

If fall recipes are known for two things, those things are pumpkin and apples. The smell of the spices in our fall desserts, things like pumpkin spice and apple cinnamon, bring back memories of family Thanksgivings. Not only are these flavors generally found in hot drinks and foods, which are comforting in themselves, their smells are what actually makes them so coveted. 

With the abundance of apples available to us this time of year, it’s no surprise our kitchens are often full of the aromas of wonderful baked apples, cinnamon, nutmeg, and the plethora of smells that often accompany apple dishes. There are just so many ways to incorporate apples into our dishes, both savory and sweet.

Over the years, I have posted many different hand pies, both sweet and savory. So, just as a salute to ‘apple season’, I’m making some apple hand pies topped with a fall motif.

Print Recipe
 Apple Hand Pies
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American
Keyword apple hand pies
Servings
Ingredients
Pastry
Apple Filling
Egg Wash
Course dessert
Cuisine American
Keyword apple hand pies
Servings
Ingredients
Pastry
Apple Filling
Egg Wash
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pastry
  1. In a large bowl, whisk together flour, baking soda, baking powder & salt. Cut in white & yellow shortening until it resembles small peas. In a one cup measure, place egg & vinegar; combine. Add enough cold water to make 3/4 cup. Pour all at once over flour mixture, mixing quickly, until dough pulls away from sides of bowl. This should only take a couple of minutes; DO NOT OVERMIX PASTRY. Cover with plastic wrap & place in refrigerator until filling is ready.
Apple Filling
  1. Peel & dice apples, toss with lemon juice, brown sugar, spice of choice & salt in a mixing bowl.
  2. Melt butter in a small saucepan over medium heat, add apple mixture & cook until sugar dissolves completely & the apple pieces are starting to soften.
  3. Mix cornstarch with cold water & add this slurry to the saucepan. Stir until filling thickens, about 1 minute. Take off the heat & set aside to cool completely.
Assembly
  1. Prepare egg wash. Remove pastry from fridge & roll out to 1/8-inch thickness. Using a 4-inch cookie cutter, cut into 16 rounds. If you wish cut out some fall designs such as acorns or maple leaves for the top of the hand pies. On each round place a scoop of apple filling (I weighed my filling & divided it between the 16 pastry rounds). Fold in half & seal with a fork or alternately use a perogy cutter to cut, fold & seal.
  2. Place the mini turnovers on a parchment lined baking sheet & keep in the fridge or freezer while you continue to make the rest of the pastries.
Baking
  1. Preheat oven to 375 F.
  2. Brush egg wash all over the pastry crusts. Sprinkle with a tiny bit of coarse sugar. Bake for about 14 minutes or until crust is golden brown.
  3. Remove from oven & place pastries on a wire rack to cool.

Rhubarb Curd Shortbread Cookies

Rhubarb is an easy-care plant that lasts for decades in the same spot. Hardy rhubarb thrives in our cool northern climate and is the base for many truly delicious desserts. It’s the plant you’ll see still thriving amidst the tall grasses beside long-deserted old prairie homesteads, along with a lilac bush and a peony plant.

Curds are in a category all to themselves when it comes to the world of preserving fruits. Yes you can make jams, jellies, and butters ~ but when you really want to treat yourself to something special, make curd. Fruit curds are a centuries old treat that goes back to traditional tea time in Britain. Usually made with lemon or other citrus fruits, curds can be made with any almost any fruit, even rhubarb!

Rhubarb varies a lot in color, from beautiful garnet to stalks some that are more yellowy-green than red. When the eggs are blended with the fruit the color sometimes goes a bit beige due to basic color mixing principles. A drop or two of food coloring brightens it back up. You can use regular or gel food coloring, or if you want to go more natural, use some dehydrated strawberry or raspberry powder.

Tart rhubarb makes a great substitute for citrus in curd but rhubarb also has a beautiful fruity and floral taste to complement its tartness. Use curd to dress up toast and shortbread swirl it into ice cream, fill crêpes and layer cakes, or just eat it by the spoonful.

Print Recipe
 Rhubarb Curd Shortbread Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American
Keyword rhubarb curd shortbread cookies
Servings
Ingredients
Shortbread Cookies
Candied Rhubarb for topping
Rhubarb Curd
Course dessert
Cuisine American
Keyword rhubarb curd shortbread cookies
Servings
Ingredients
Shortbread Cookies
Candied Rhubarb for topping
Rhubarb Curd
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Shortbread Cookies
  1. Sift cornstarch, powdered sugar & flour together. Blend in butter with a fork, mixing until a soft dough forms. Wrap in plastic wrap & chill for at least an hour. When ready to bake, roll out dough on a lightly floured surface to about 1/8-inch thickness. Using a 2-inch round cookie cutter, cut out 80 circles. In 40 of them, cut out a small circle in the center.
  2. Preheat oven to 300 F. Bake for about 15-20 minutes or until edges are lightly browned. Cool on a wire rack until ready to fill with curd.
Candied Rhubarb
  1. Prepare rhubarb & place in a small saucepan along with sugar & water. Bring to a simmer & cook until rhubarb is soft but still holds its shape. Strain rhubarb & reserve for topping on cookies.
Rhubarb Curd
  1. Prepare rhubarb & place in saucepan with the 'syrup' that was stained from the candied rhubarb. Cook until rhubarb falls apart & there are no whole pieces left. If rhubarb starts to stick to bottom before it is finished cooking, add a Tbsp or 2 of water. Once cooked, use an immersion blender to puree the mixture.
  2. Using a double boiler pot, add some water to the bottom & set over medium heat. In the top pot, add egg yolks, butter, sugar, lemon zest & lemon juice & whisk to combine. When sugar has dissolved completely, add the rhubarb puree by the spoonful, to temper the eggs. When all rhubarb has been added, set pot over bottom pot, the water should be simmering. Continue stirring the rhubarb mixture; after about 5 minutes the mixture will be warm & slightly thickened. Remove from heat & blend with blender to achieve a pudding-like texture. Set aside to completely cool until ready to use.
Assembly
  1. Fill a piping bag with cold rhubarb curd. Lay out 40 of the 'solid' cookies. Top each with a dollop of rhubarb curd. Top each cookie with the remaining cookies. Divide candied rhubarb between the filled cookies giving them a nice garnished look. The idea of making the holes in the top cookie helps to give the candied rhubarb something to stick to with that bit of curd pushing out.

Cherry Puff Cake

Because sometimes, less really is more. Dessert recipes can range from multi-component, complex creations to something as low-key as fresh berries with a mound of whipped cream.

It’s been said, ‘stressed spelled backwards is just desserts’. Let’s just say that you’re having a party and need to whip up some desserts by tonight. You could either become stressed over it, or you could make an easy, minimal ingredient dessert so that you don’t show up to the party empty handed.

This recipe is proof that you don’t need a pantry full of exotic ingredients to satisfy your sweet tooth because sometimes the simplest things are the most delicious. 

Print Recipe
 Cherry Puff Cake
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American
Keyword cherry puff cake
Servings
Ingredients
Sour Cherry Filling
Other Ingredients
Course dessert
Cuisine American
Keyword cherry puff cake
Servings
Ingredients
Sour Cherry Filling
Other Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Filling
  1. In a small saucepan, combine sugar, cornstarch & salt. Add juice/water mixture & stir to combine.
  2. Bring to a boil over medium-high heat, stirring frequently. Simmer until thickened, about 2 minutes them immediately remove from heat.
  3. Gradually fold in the cherries. cool to room temperature, stirring occasionally.
Assembly /Baking
  1. Roll out puff pastry & slice into (4) 3-inch wide strips.
  2. Using a slotted spoon, remove cherries from sauce. Place cherries tightly next to each other in a line down the center of each pastry strip. Pinch the edges together to seal the cherries inside.
  3. Preheat oven to 375 F.
  4. Line an 8-inch pie pan with parchment paper. Wind the pieces of dough around one another, spiraling until you have a circular cake.
  5. Bake 'cake' for about 25 minutes or until cake is golden brown. Remove cake from baking pan to cool on a wire rack.
Serving
  1. Whip package of whip topping as directed on package. When cake has cooled, swirl topping over it then drizzle with cherry sauce. Slice & serve.