Category: Desserts

Green Tomato Pie

Green Tomato Pie
Green Tomato Pie

INGREDIENTS

  • Pillsbury Puff Pastry – thawed
    Stuffing
  • 1 TBL butter – Melted
  • 6 to 8 medium green tomatoes
  • 2 TBL lemon juice
  • 1 tsp grated lemon zest
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
    Below to be added later
  • 3/4 cup granulated sugar
  • 2 TBL cornstarch
  • 1 TBL flour

STEP BY STEP

  1. Wash the green tomatoes well; peel and slice into small chunks
  2. In a saucepan, combine tomatoes with butter, lemon juice, lemon zest, salt, and cinnamon.
  3. Cook the spiced tomato mixture over low heat, stirring frequently.
    Cook for about 15 minutes
  4. Meanwhile, roll your puff pastry large enough to cover the bottom of your pie pan
  5. Dock the bottom and bake for about 5 minutes at 400º
  6. While it is baking, combine sugar, flour and cornstarch
  7. Remove pie crust, then stir sugar mixture SLOWLY into tomato mixture – just a bit at a time
  8. Cook mixture until it starts to gel, stirring constantly.
  9. Remove from heat, and let stand until slightly cooled.
  10. Cut some of your puff pastry into strips ( see photo ) to be used on the top
  11. Pour your tomato mixture into the pie shell
  12. Cover with top pastry, seal edges, crimp, and cut several small slits in crust to allow steam to escape.
    or create a woven top ( see photo )
  13. Bake at 350° for 45 – 60 minutes, or until nicely browned.
  14. Serve warm or cooled.

Simple but Elegant Desert Cup

Use a wine glass, sherbert glass or some other tall clear glass.

  1. Put blueberries in the bottom of the glass
  2. Cover with a bit of pudding
  3. Add a couple of table spoons of granola
  4. Add a different color/flavor pudding or yogurt
  5. Add a different type/color of fruit
  6. Add some crushed graham crackers
  7. Top with whipped topping
  8. Serve with a chunk of of chocolate

Lady Fingers

This is just a nice soft little cake that can be used to make a trifle or even your version of Hostess Twinkies.

Traditional

INGREDIENTS

  • lady-fingers3 eggs  – separated
  • 1/2 C granulated sugar
  • 3/4 tsp vanilla
  • 1 TBL melted cooled butter
  • 6 TBL corn starch – sifted
  • 6 TBL AP flour – sifted
  • 1/2 tsp salt
  • 1/2 tsp baking powder

STEP BY STEP

  1. Mark your parchment with three inch lines
  2. Turn paper over so you are not cooking on pencil
  3. Wipe parchment paper with melted butter
  4. Cream together egg yolks and half of your sugar
  5. Add vanilla
  6. Sift together corn starch and flour
  7. In a clean bowl, beat egg whites
  8. Add the rest of your sugar and salt to egg whites
  9. Continue to beat until soft peaks – not firm or stiff
  10. Combine by hand the yolks and whites
  11. Sprinkle flour mixture into the egg mixture
  12. Put into piping bag and pipe into three inch fat sausages
  13. Bake at 400º for about 12-15 minutes
  14. Let them cool, and then they are ready for whatever use you would like
  15. If you plan to use them just like this, sprinkle them with powdered sugar

Easy but Not Too Quick

    • Simple Shortcake
  • 1 C AP flour
  • 2 TBL cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • scant salt
    SIFT TOGETHER ABOVE INGREDIENTS
    MEANWHILE, CREAM TOGETHER THE FOLLOWING
  • 4 TBL softened butter
  • 1/4 C room temp sour cream
  • 2 eggs
  • 1/2 tsp pure vanilla
    Add wet ingredients to the dry, then gently mix
    Line a 9×9 glass baking dish with parchment paper and then spray
    Pour mixed ingredients into pan
    Bake for 30 minutes at 350º
    Let cool 5 minutes before removing
    Cut into 1/2 x 1 inch rectangles

    • Prepared Strawberries
  • 1 large grocery-store box of strawberries (1 quart)
    Stem removed and halved
  • 1 C sugar mixed with 3 TBL corn starch in 1 C water
  • Heat to nearly boiling
  • Add strawberry gelatin or Jello
  • Pour over strawberries
  • Let rest 30 minutes
    • Yogurt Cream
  • 1/2 C heavy whipping cream – beat until it starts to thicken
  • 1/2 C plain Greek yogurt – Greek is thicker
  • 2 TBL granulated sugar
  • 2 TBL brown sugar
  • 1/2 tsp vanilla
    • Basic Whipped Cream Topping
  • 1 C COLD whipping cream – beat until it starts to thicken
  • Add 2 TBL sugar and continue beating
  • 1/2 tsp vanilla
    • Assemble
  • Put down a thin layer of yogurt cream on the bottom of a CLEAR dish
  • Stand shortcake rectangles up on end surrounding the sides
  • Add a layer of strawberries, then a layer of yogurt cream
  • Add a flat layer of shortcake, yogurt cream and then strawberries
  • Top the strawberries with the remainder of the yogurt cream
  • Add strawberries or blueberries in a decorative pattern on the top

 

 

Sweet Empanadas

START HERE to read about the dough that you will be using. You will then have a link to return to this recipe.

2016-04-04 18.28.10INGREDIENTS

STEP BY STEP

  1. Mix and marinate 15 minutes
  2. Strain liquid from the ingredients, but do not discard the liquid.  Use it for pancakes on another day.
  3. Chop ingredients into about 1/4 inch pieces – discard more juice if you get it.
  4. Lay out your round and egg wash around the entire perimeter
  5. Put about 1/2 C of your mixture in the center, but DO NOT overpack
  6. Fold one side over, creating a semi-circle
  7. Crimp the edge with a fork – firmly but not enough to cut through the round
  8. Brush top with the egg mixture for a nice glaze
  9. While still wet, sprinkle with Turbinado sugar
  10. Poke top just one time so that steam can escape
  11. Bake for 20 minutes at 400º

Easy Apple Strudel

INGREDIENTS

  • Commercial Puff Pastry, or Strudel Pastry
  • 3 Baking Apples – Granny or Honeycrisp – cored but with skin still on – sliced very very thin or grated
  • 1 TBL Cinnamon
  • 2 TBL Butter
  • 1/2 C Sugar – Turbinado sugar is pretty, but not required

STEP BY STEP

  1. Use strudel pastry (keep moist).
  2. Roll just a bit flatter
  3. Melt your butter in the microwave
  4. Lay down filling – Leave an edge bare for sealing
  5. Sprinkle cinnamon and 3 TBL sugar over apples
  6. Drizzle apple with butter
  7. Fold ends, roll tightly
  8. Press together seam
  9. Place on baking sheet with seam side down
  10. Brush outside w/ butter.
  11. Bake till golden brown. Cut ends off to sit flat
  12. Cut into 2-3 inch pieces – straight across
  13. Cut pieces at an angle (on the bias)
  14. Place on serving plate with the flat side down.
  15. Serve w/ ice cream or yogurt

FROM SCANNED NOTES

Apple Strudel
1 pound red apples, peeled and sliced
1/4 cup sugar
1 teaspoon cinnamon
3 tablespoons raisins
pate Brisee:
1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons sugar
1/4 cup cold butter, diced
”
4 to 6 tablespoons ice waterp
2 tablespoons melted butter pPp”
”
p p
p p p
1. Preheat oven to 375∞; Lightly coat a baking sheet with canola oil.
2. In a large bowl, toss apples with sugar, cinnamon and raisins.
3. To prepare pate brisee, place flour in a medium bowl. Add salt and sugar and mix
well. Add butter and cut into flour, using a pastry cutter, until butter is the size of
small peas. Add water, 1 tablespoon at a time, mixing gently after each addition.
Dough will begin to form a ball when enough water has been added. Gather dough
with dry hands and form into ball. Let rest for 5 minutes.
4. Roll into an 8″ by 12″ rectangle!~ffff~poon filli~g”along”the 19n9 edge of the dough, about
. “”i ii” “i”
1-mch from the edge. Roll dough and fillin,gi;9ver itself and seal ends to form a strudel-
“i
Score into 10 1-inch slices. Brush top of strudel with melted butter.
5. Bake for 35 to 40 minutes, or until top is lightly browned. Remove from oven and trim
any extra pastry off the ends. Cut into 10 servings.
Makes 8 servings, each containing approximately:
170 calories
28 mg. carbohydrate
6 gm. fat
15 mg. cholesterol
2 gm. protein
95 mg. sodium
2 gm. fiber
9/01

Fruitcake – Two Recipes

Recipe One

Anyone can buy a fruit cake, but did you know that you can bake your own for twice the cost?   LOL.   This is true, but when making it from scratch you are assured of the ingredients, and that is worth a lot for something that can last for up to two years.  Here is Grandma’s Recipe for Fruitcake.  This recipe will fill a 9×12 and a 9×9 baking dish.  For just one 9×9 baking dish, divide all ingredients in half.

INGREDIENTS

  • STEP ONE – Soak fruit mixture one or two days in advance
    6 C misc dried diced fruit – golden raisins, Medjool dates, prunes, Craisins, blueberries, sour cherries, apricots, dried pineapple, dried apples, dried bananas, etc.
    2 C Rum
    Let mixture meld and soften for 8-48 hours
  • STEP TWO – Prepare nuts
    Zest and juice from one orange
    Zest and juice from one lime or lemon
    1 tsp salt
    1 C chopped walnuts
    1 C slivered almonds
    1 C chopped pecans
    2 sticks ( 1 C ) butter – Melt and toss with nuts to absorb butter – set aside
  • STEP THREE – Prepare sweetener
    Cream together 3/4 C granulated white sugar and 1/2 C brown sugar
    8 eggs (one at a time)
    2 TBL molasses
    1/4 C apple cider
  • STEP FOUR – Prepare binder
    1 TBL allspice – Alternately 2 TBL Grandpa’s CinnaSugar® and 1/2 tsp clove
    Sift together several times till all one color
    3 C AP flour
    2 TBL ground ginger
    – When completely sifted together, toss with 1 C crystallized (candied) ginger
  • STEP FIVE – Combine ingredients
    Mix the fruit mixture with the nuts (From Steps 1 and 2) and stir to combine.
    Mix the fruit mixture into the sugar mixture (Step 3) and stir to combine.
    Mix the binder (flour mixture – Step 4) together all other ingredients
  • STEP SIX – Prepare for baking
    Cut aluminum foil and spread over the bottom of your greased baking dish
    Also grease the aluminum foil after it is in the bottom of the pan
    Fill pan with the mixture (3/4 of the way up) and press flat
    Place a baking dish 1/2 filled with water in the bottom of your oven
    – This will keep your cake from drying out while baking
    Bake at 275º for 3 hours
    Test with a toothpick, and if it does not come out clean, bake another 30 minutes
  • STEP SEVEN – Let flavors combine
    Spritz with brandy every hour for six hours as it cools completely
    Wrap in clean cheese cloth soaked in brandy
    Refrigerate and generously spritz with brandy every 4-8 hours for the next 24 hours
  • STEP EIGHT
    Leave the cheese cloth in place, and carefully wrap for storage using Saran Wrap or Foil
    If using foil, wrap also in Saran Wrap – freshness is key.
    Ideally, seal it in a heat-seal vacuum bag for ultimate preservation.

NOTE:  I was kidding when I said this will last for two years.  While it just might last that long in the freezer, this will keep (unopened) for several months in your refrigerator.

Recipe Two

Not your typical Fruitcake.  No baking, no aging and no mystery fruit.

      • 1 lb graham crackers – crumbled
      • 1 tsp nutmeg
      • 1/2 lb raisins – Soaked in hot water for 30 minutes
      • 16 oz jar Maraschino Cherries – Drain and halve cherries
        • Alternate fruits:  golden raisins, Medjool dates, prunes, Craisins, blueberries, sour cherries, apricots, dried pineapple, dried apples, dried bananas, etc.
      • 1/2 C brandy or rum
      • 1/4 lb pecans – Chopped
      • 1/4 lb English Walnuts – chopped
      • 1/4 lb almonds – chopped
      • 20 big marshmallows – Melted in hot milk
      • 14 oz condensed or evaporated  milk
      • Mix all ingredients together
      • Pack into regular sized loaf pan lined with plastic wrap
      • Refrigerate overnight and cut slices with a hot knife
    1. Prepare all dry ingredients, put into bowl
    2. Chop nuts and raisins, and combine with dry ingredients
    3. Crush graham crackers, and combine with dry ingredients
    4. Chop (or halve) Marashino cherries – drain and reserve juice – set juice aside, and toss fruit into dry ingredients.
    5. Combine milk and marshmallows into a medium sized sauce pan.
    6. Cook over medium-low heat stirring constantly only until melted.
    7. Add brandy into the juice
    8. Pour the marshmallow mixture over the dry ingredients
    9. Top with reserved juices, and mix slightly
    10. Pour into a casserole dish, lined with plastic wrap and lightly sprayed with Pam
    11. Dump the mixture into the dish, spread evenly and press
    12. Store in refrigerator at least 12 hours.

 

 

Easy Peasy Fudge

1 can Eagle brand condensed milk (14 oz)
16-18 oz chocolate chips
2 C granulated sugar
1 TBL vanilla
2 TBL butter
1 TBL corn syrup (protects from crystallization)
1 cup chopped walnuts (optional)

Toss everything together and microwave in a glass bowl till it melts and can be well-mixed.
Pour into an 8×8 baking dish
Bake at 325º for 40-50 minutes or until 234º
Turn off heat – do not agitate
Cool for 2 hours
Cut and serve

To make this more like brownies…

mix in 3 eggs
1/4 C cocoa
1/4 C flour
1 tsp baking powder
scant salt

Mix lightly and pour into greased and floured baking dish
Bake 350º for about 30 minutes

Chocolate Roulade with Raspberries

  • 6 egg whites
  • 6 egg yolks
  • 3 C double cream
  • 2 tbsp sugar
  • 4 tbsp cocoa
  • 2 tsp vanilla
  • 1 cup confectioner sugar
  • 2 LB frozen raspberries
  1. Pre-heat oven to 400º
  2. Line a large tray with parchment paper and oil it generously with sunflower oil.
  3. Whisk the egg whites until stiff with a balloon whisk on high speed.
  4. Whisk yolks, sifted cocoa and sugar for 2 minutes on high speed with balloon whisk.
  5. Fold egg whites into chocolate mix.
  6. Spread out and place immediately into the oven.
  7. Bake for 10 – 12 minutes.
  8. Meanwhile place a large sheet of parchment paper on a clean table surface.
  9. When done, turn out onto parchment paper
  10. Peel off first parchment paper and roll to a roulade, allowing parchment paper to be rolled up too
  11. Leave to cool for two full hours
  12. Whip up the cream together with sugar and vanilla.
  13. Unroll, and fill the roulade with still frozen raspberries and cream, reserving some cream for decoration.
  14. Now roll back up, removing parchment paper
  15. Serve sprinkled with icing sugar and some sprigs of mint from the garden.

Sticky Date and Toffee Pudding

Sticky Date and Toffee Pudding

  • For 60 people

CAKE

  • Chopped dates 1.4 kg
  • Water 1.7 l
  • Bicarbonate of Soda 2 tablespoons
  • Margarine or Butter 700 g
  • Caster Sugar 750 g
  • Eggs 12
  • Vanilla Essence 2 tablespoons
  • Self-raising flour 1.5 kg

SAUCE

  • Soft brown sugar 900 g
  • Cream 750 ml
  • Butter (NOT margarine) 700 g

PREPARATION

  • Pre-heat oven to 190 C. Oil lightly and line 2 medium sized aluminium tins.
  • Put dates and water in a pan, bring to boil. Remove from heat and stir in the soda. Leave to cool in a sink filled with cold water.
  • Beat softened butter and sugar together with balloon whisk on high speed, until pale and creamy. Add eggs, one by one, and vanilla essence.
  • Take mixing bowl off the mixer, add the cooled dates and mix in, sieve the flour into the bowl and now fold it into the butter mix with a spatula with large movements, trying not to over beat it.
  • Fill into the prepared tins. Bake in the oven for 50 min to one hour or until a skewer, inserted into the centre of the cake, comes out clean.
  • To make the sauce, put all ingredients into a pan and bring slowly to the boil . Simmer on low heat for 1 minute.
  • To serve: Serve once cake has cooled a bit, or if pre-prepared: Reheat cakes covered with aluminium foil for 20 minutes at gas 4, and heat up sauce on low heat.

From TV – Alton Brown

  • Preheat oven to 350º
  • Use popover pan
  • butter
  • cream
  • treacle – molasses and brown sugar and espresso powder
  1. Melt 150 gm butter in  a pan (11 TBL) over low heat
  2. 300 gm brown sugar
  3. 90 gm molasses
  4. 1 TBL instant coffee powder (preferably espresso)
  5. 1/2 tsp salt
    • Whisk over heat till starts to bubble
  6. Add 3/4 C heavy cream
  7. simmer for 2-3 minutes, then set aside
    • Combine to make cake
  8. 105 gm AP flour
  9. 3/4 tsp baking soda
  10. 1/2 tsp baking powder
  11. 1/2 tsp kosher salt
    • In food processor
  12. 150 gm pitted Medjool Dates
  13. 3/4 C boiling water
    • Pulse to break apart
  14. Add 1 egg, plus 1 egg yolk
  15. 85 gm melted butter
  16. 65 gm dark brown sugar
  17. 50 gm granulated sugar
  18. 1/2 tsp vanilla
  19. 1/2 tsp instant espresso powder
    1. Pulse to combine
  20. Add flour mixture plus
  21. 70 gm more pitted dates
    1. Pulse to combine
  22. Spoon in 2 tsp topping mix into popover pan
  23. #10 (2.5 oz) batter into cups – about 2/3 of the way up
  24. Bake 11 minutes
  25. Rotate pan, then tap on counter to collapse
  26. Bake 11 more minutes or 211 degrees
  27. Remove, let cool a bit, then use a chopstick to break them free of the pan
  28. Poke about 5 holes using the stick
  29. Top with 1-2 TBL more toffee
  30. Broil for 1-2 minutes when ready to serve
  31. Invert pan and tap on counter

 

Pâte à Choux / Croquembouche

croqBefore we begin…

  • You can make your own cream puffs, or just buy them in the grocery store.
  • Pâte à Choux is a hollow pastry that is used for éclairs, profiteroles, cream puffs, and gougères. The gougère has cheese in the dough during the last step.
  • – éclair = long and thin
  • – profiteroles, cream puffs = round
  • – gougère = add shredded cheese during step 9

Ingredients to feed 4 people

  • 1/2 cup (1 stick) unsalted butter,
    cut into 1/2-inch pieces
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1 cup of water
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 large egg white (set aside)
  • Turbinado Sugar for garnish
 After baking has finished, you will need Pastry cream or even just pudding to squeeze into the cream puff using a piping bag

Step by Step

  1. Preheat the oven to 425° F
  2. Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan.
  3. Remove from heat.
  4. Using a wooden spoon, quickly stir in 1 C flour. It should look like mashed potatoes.
  5. Cook over medium-high heat, stirring constantly, pushing it to the sides, then gathering it back into a ball; until mixture stops sticking to the pan, about 3 minutes. This will cook the flour.
  6. Transfer to the bowl of an electric mixer fitted with the paddle attachment.
  7. Mix on low speed until slightly cooled, about 1 minute. It’s OK if it is warm, just not hot enough to cook the eggs.
  8. Whisk together all of your eggs – well mixed
  9. Raise speed to medium; add eggs, 1/4 cup at a time, until a soft peak forms when batter is touched with your finger.
    – If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
    – Dough will become gooey and ropey, but will come back together. That is when you will add more egg. Scrape the sides of the bowl as necessary.
  10. Once you have a firm dough, pipe onto baking sheet lined with parchment paper. Leave an inch between each piece.
  11. Brush the tops with egg white and sprinkle with Turbinado sugar
  12. Cook hot 425º for 12 minutes.
  13. Turn the oven temp down to 375º and bake another 20 minutes. Exact time will be determined by the shape and size of your puffs.
  14. Bake until the shapes are slightly puffed and golden brown.
  15. They should detach easily from the parchment and feel lightweight – kind of like a sponge or hollow egg shell.
  16. Leave the oven door closed and turn off the oven.
  17. Let them dry out in there for 15-30 minutes more
  18. Take one out and break it open.
    – It should not be wet on the inside. If it is, turn the oven back to 350 degrees and bake 5 more minutes, then turn off the oven and leave the door closed – repeating the testing process.
    – If they are not hollow, it means that you used too much flour. There is no recovery. What you CAN do, is dip them in melted chocolate and make a kind of a chocolate doughnut hole.
  19. When they have finished cooking, poke the puffs with a toothpick. This will allow steam to escape from the inside, which would make them soggy.
  20. Once completely cooled, you can fill them or freeze them for up to three months.
  21. If making a Croquembouche, fill them with creme Anglaise, and dip them in white chocolate (melted in a double boiler) or hot caramel sauce. Stack into a tower. If the tower does not seem stable, put it in the refrigerator to set up every couple of layers.

Oh, one more thing…

  • Croquembouche is traditionally garnished with glazed/spun sugar, as shown on this Food Networks Recipe.

Notes from Alton:

  • Steam pushes the pastry up, creating a cavity – or bubble.
  • The cavity can be filled with pastry cream.
  • Basically bread flour (for machines), butter, eggs
  • Start with 1 C water and 6 TBL butter 1 TBL sugar and pinch of salt
    Leave sugar out for savory puffs – (eg) chicken salad sandwich
  • Bring to a boil
  • 5 3/4 oz flour – weighed with digital scale and stir vigorously
  • Cook until slightly dried, then let cool
  • 4 eggs plus 2 egg whites – Add slowly using paddle beater
  • Use piping bag to make lazy S shapes – round on both ends
  • Preheat oven to 375º
  • Use parchment paper
  • DO NOT OPEN OVEN and cook for 15 minutes
  • Cream puffs – concentric circles about 3-4 inches
  • After 15 minutes, reduce heat to 350º and cook 10 more minutes
  • Pierce side or end to let steam escape
  • Cool – refrigerate a week
  • FILLING: Pastry cream or vanilla pudding from a box – 3/4 of liquid cause you want thick – smaller tip
  • Chocolate coating: 1  C chips and 1 tsp veg oil or melted butter – double boiler
  • Put coating on chilled eclaires

Alt: Pipe into hot oil to make funnel cakes

This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Choc-Cocoa Pudding

choc-cocoa

  1. Dissolve 1 tsp lemon gelatin in 1/4 C hot water – dissolve – place on counter to cool, but not chill.
  2. Chill your mixing bowl and beaters in the refrigerator
  3. Melt 12 oz unsweetened chocolate chips in a double boiler
  4. Bring 1.5 C heavy cream plus 1 C milk up to a near boil over medium high heat stirring frequently
  5. Mix 2/3 C sugar with a pinch of salt and 1 TBL cornstarch
  6. Mix 2 TBL melted butter in with sugar mixture
  7. Add 1 TBL cocoa and 8 large egg yolks to sugar mixture
  8. Temper into the milk mixture
  9. Add in 2 tsp vanilla
  10. Mix all back in the pot and stir only to thicken
  11. Put melted chocolate in and cook an additional 2-3 more minutes
  12. Ladle into ramekins or desert glasses
  13. Put Saran Wrap on top of the chocolate actually TOUCHING the mixture – this will prevent a skin forming
  14. Refrigerate 3 hours

 

  1. Mix 1/2 C sour cream with 1 TBL white sugar and 1/2 tsp vanilla
  2. Add your cooled gelatin to the sour cream mixture
  3. Using your chilled mixer bowl and beaters,  beat 1/2 C whipping cream to soft peaks
  4. Fold the sour cream mixture into the whipping cream
  5. Put a generous scoop of topping on your chocolate pudding
  6. Top with powdered cocoa or shaved chocolate curls

 

 

 

Kolaches for Four

Photo by Elizabeth Graham
Egg, chorizo and cheese, and smoked turkey and provolone kolaches baked by Autumn Stanford of Bed-Stuy.[/caption]A traditional treat from the Czech Republic. Originally these were filled with cheese and/or fruit. As the recipe came to the United States we started to fill them with shredded meat, or ground meat with cheese, or something else to create some of the original fast food. The Kolache at this point became more of a wrap or a roll.

kolacheThis recipe is a dessert, and goes back to the roots.

1/4 C warmed whole milk
3 TBL melted butter
1 small egg
– whisk together above ingredients
– mix together dry ingredients in a separate bowl
1 C AP flour
1 TBL sugar
1 tsp yeast
pinch of salt
Mix everything in a food processor and mix just until the dough comes together
Add a bit of flour or milk until you get a well formed dough ball
Turn up the speed and mix for 8 minutes
Place into lightly oiled GLASS bowl and put in warm place to rise for about an hour

While this rises, make your filling
2 OZ of cream cheese
1 TBL sugar
2 tsp AP flour
zest and juice from one lemon
Mix until it all comes together
Add 2 OZ ricotta cheese
Mix again until incorporated
Set aside

Kolaches4For a nice finish, make some streusel for the edges
1 TBL AP flour
1 TBL sugar
1 tsp butter
Set aside

After an hour, dump the dough onto a floured surface
Flatten it just a bit, then cut into 4 pieces
Create four rounds
Spray very lightly with cooking spray to keep them from drying out
Set them on a baking sheet and let them rise for another 90 minutes
Flatten the center of each ball with the greased bottom of a coffee cup or large glass
Brush the top of each kolache with egg white and a TBL of water
Put filling into the center
Sprinkle with streusel
Bake at 350º for about 15 minutes
Rotate pan, and bake another 10-15 minutes or until browned
Serve warm if possible

Kolache photos from www.slovakcooking.com and Brooklyn Paper.

Christmas Cake

raisin cake1-1/2 C water
1-1/2 C sugar
1-1/2 C raisins
1/2 C butter
1/4 C chocolate chips or cocoa
1 TBL Grandpa’s CinnaSugar®
1/2 tsp salt
1/4 tsp ground clove
1/4 tsp ground nutmeg

Bring above to a boil, then cook 5 more minutes
Set aside to cool so that it is warm to the touch, but not hot.
Add 1 tsp vanilla

Sift together 2 C flour and 1 tsp soda
Mix all above and pour into greased bread loaf pan
Bake at 350° for one hour

Pavlova

  • pavlovaSeparate 4 eggs
  • Set aside yolks for Hollandaise sauce – another recipe
  • Using a pencil, mark a serving plate sized circle on waxed paper
  • Flip over paper, so that pencil is on the bottom
  • Whip egg whites to medium peaks

Combine

  • 1/2 teaspoon cream of tartar or white vinegar
  • 1 C sugar
  • 1 tsp vanilla
  • Pinch salt
  • 1 TBL cornstarch
  • Continue whipping till you have stiff peaks
  • Gently fold in Juice and zest from 1 lemon
  • Spread the meringue into several piles so that it is about 1/4 inch disk inside the circle
  • Create an indentation in the center of each disk
  • Bake at 250° for 90 minutes
  • Turn off oven and allow to rest undisturbed for one hour

Give thought to your toppings
Lemon curd is a good topping
Another popular topping is whipped cream
After it has cooled, spread you’re topping, and top with blueberries or
strawberries.
1 C heavy whipping cream – some in each indentation
Put some passion fruit and raspberry in the center as well
– 1/2 C confectioner sugar

Lemon Soufflé

Here is the recipe for Créme Anglaise that you will use to finish this recipe.

Separate 4 eggs

Coat six ramekins with butter
Pour castor sugar into the ramekins and tip/rotate to cover sides and bottom
Put into refrigerator for later use

Create your soufflé base. This can be done the day before, but the soufflés themselves cannot be prepared in advance.

Soufflé Base
Heat 3 TBL butter in skillet then add
3 TBL flour
1/2 C milk
3/4 C sugar
zest and juice from 4 lemons
Let cool, then whisk in 4 egg yolks
This can be refrigerated for up to two days

  • When you are ready to bake your soufflé, pour the base into a large glass bowl and let slowly come up to room temperature.
  • Meanwhile, beat your room temperature egg whites along with 1 tsp salt until they come to stiff peaks. Stiff peaks are when you remove your beater, peaks hang down. Hold the peaks horizontally and see if they stay out. If they do, that is stiff peaks.
  • Blend in about 1 cup of egg whites into your soufflé base to lighten it, then gently fold in 1/3 of your egg whites, and repeat until all is combined.
  • Pour this batter to fill your ramekins about 2/3 of the way full.
  • Run a buttered finger around the top of the ramekins wiping off the excess sugar
  • Bake at 400º for about 15 minutes
  • Remove and poke an X in the top with a soup spoon
  • Pour Créme Anglaise into the hole and serve hot

 

LG – Sour Orange Marmalade

12 Jar – Overview

This recipe makes a BUNCH of marmalade.  Enough to last you through to next season.  If you just want enough jars to last you for a couple of months, CLICK HERE for the amounts used to make a smaller batch.

Marmalade is traditionally made with Seville oranges (also called sour oranges) which are FAR too sour to eat. They do, however, have a high amount of pectin in them. With the proper amount of sugar, this makes a great marmalade base to which other fruits can be added.  Prep your oranges the day before, so they can soak overnight.  Total hand-on time for this recipe is 3 – 4 hours, so make sure that you allow yourself enough time to cook safely.

PREPARATION

  • Wash 9 Seville oranges thoroughly and two lemons.
  • Peel the orange skin using a peeler.  Don’t peel too deeply, you do not want the white (pith) which tends to be bitter.  The orange peel will remain in the marmalade after cooking.
  • Cut apart, discarding any bad spots
  • Separate the innards and pith from the outermost orange peel.  Keep the innards and tie them into a cheesecloth bag.

OVERNIGHT SOAK

  • Pulse pips and guts in food processor
  • Place 2 C Pips, guts, seeds, membrane – innards into  4 C of water
  • Pulse peel in food processor – only briefly
  • Place 2 C peel into a second bowl containing 4 C of water

You should put the cut up and pulsed skin and innards into bowls covered with water overnight in the refrigerator.  This will soften them so that the pectin is more easily released.

FIRST BOIL (90 MINUTES)

  • Strain innards, pouring the soaking water into your stock pot
  • Put innards into a cheesecloth – a bouquet garni – and secure with a string, keeping the end available for easy removal.
  • Pour water and peel into your stock pot
  • Add 1 C orange juice into your stock pot
  • Bring up to boil, then reduce heat to simmer
  • Skim foam as necessary.  Stir with a WOODEN spoon.  Metal will react with the acids in the orange
  • Simmer for 90-120 minutes over low heat – this will release much of the pectin
    If the oranges have not been soaked for at least 8 hours, go ahead and simmer for 120 minutes.

The seeds contains the pectin, and will be discarded after about 90 minutes. The outer orange peel will become the meat of the marmalade. I prefer to dice half and mince half of the rind, so that you have a variety of sizes of orange rind in your marmalade.

Definition: bouquet garni – A bag (frequently in a cheesecloth) that is used for infusions, and removed later as the recipe progresses. CLICK HERE to read more.

NOTE: DO NOT ADD SUGAR YET.  If you add sugar too early, it will freeze the production of pectin, and your jam may not set properly, so don’t add it until after the 90 minute boil.

SECOND BOIL (HEAT TO 221º F – 105º C )

  • Remove pips and pith in the mesh bag at 208º. Use a tongs to squeeze the juices from the bag back into the pot. Discard the bag.
  • Increase heat and stir to dissolve. If sugar is added too soon, peel may become tough. Wait until temperature reads at least 210º
  • BRING HEAT UP TO 210º BEFORE ADDING SUGAR
  • 5 C granulated sugar
  • 1/4 C Karo Syrup
  • 2 TBL lemon juice
  • Add the Second Boil ingredients slowly, stirring continually
  • As soon as it starts boiling, stop stirring.  Stir very infrequently.
  • IMPORTANT NOTE:  Until most of the water boils away, the sugar may stay at 215º for about 20 minutes.  Once it hits 216º it will increase about one degree per five minutes.
  • Keep heating until the temperature reaches 221º This could take up to an hour. I’ve had success with 119º but only marginally.  Be patient and wait until it reaches full jell temperature.  A few minutes will make all the difference.  If possible, use a calibrated thermometer (or a scientific thermapen) to make sure your thermometer is not off by 2-3 degrees.
  • Meanwhile, sterilize canning jars. Details not included on this page.
  • When 221º is reached, remove the pot from the heat and let rest for 10 minutes.  Skim off any scum or foam.
  • Orange rind will rise to the top.  Stir the rind back into the mixture before canning.
  • Put into canning jars and cover with a lid put into hot water for at least 60 seconds.  When properly canned and cooled, this will last you for about a year.

NOTE:
Temperature will plateau at 215 for quite awhile – for as long as 20 minutes
After that, you will get 1º increase in temperature about every 5 minutes
Be patient.

MORE INFORMATION

Alternative Recipes

There are SWEET ORANGE marmalades which do not use as much sugar as this recipe. CLICK HERE for Alton Brown’s recipe for Sweet Orange Marmalade, or USE THIS LINK for Strawberry Marmalade.

A Word of Caution

A word about POT SIZE. The first time I made this I nearly boiled over. It was a constant battle between foam and the size of my pot. This will foam up about 400% of its size.  NO KIDDING.  Make sure you use a pot large enough, or you will end up with a huge dangerous mess.  This does not ALWAYS happen, but you can be prepared if it does.

I reuse my canning lids. If they fail to seal, I eat that jar first. Put an X on the failed lid so you don’t save it after the jar is empty. If they seal, they will generally not fail after cooling.  I prefer to use the small canning jars, because once exposed to light and air, the marmalade starts to lose its flavor.

The canned jars will last longer if you process them in a water bath for 10 minutes after putting into jars.

        1. Put marmalade into sterilized canning jars
        2. Soak lids about 60 seconds in boiling water
        3. Wipe rim clean and put lids on
        4. Tighten only finger tight
        5. Submerge in water (1″ over top) and process 10 minutes
        6. Cool (undisturbed) on the counter

What is shown in the photos are quantities to make two entire large batches of marmalade.

Optional Ingredients

Optional ingredients reserved for the very end:

Minced strawberries, blueberries, rhubarb, shredded carrot, or other contrast

Chemistry

If you do not use enough sugar, the liquid will be unable to reach 221º (as water only gets 212º) and it will NEVER set. Sugar can get up to 300º   If you try to decrease the calories, and use a marginal amount of sugar, you may heat it too long and you will get inverted sugar which has a longer shelf life, but is similar to high fructose corn syrup and is not as good for you as regular sugar.

Realistically, if you don’t have a thermometer, you can test the gel level but putting glass plates in the fridge, and then dripping jam onto the plate to see if it runs or just sits there.  CLICK HERE

  1. If desired, after the temperature has reached 221º you can mix in some contrast fruit such as minced strawberry – but something that is ready to eat just as it is. Don’t use anything that needs cooking or softening.
  2. Pour into canning jars. If you completely can the marmalade, it should last for up to a year. Otherwise, refrigerate it for up to six months. I personally just put them on my shelf for up to a year, but if you do this, proceed at your own risk.

If your marmalade does not set, it is still good for steamed marmalade pudding, marmalade tarts, marmalade ice cream and much more. CLICK HERE if your marmalade did not set properly.

Bottom right: Some of your oranges may be older and nubbly. You will need juice from many oranges, but the peel that you want to use is from about eight oranges that have fairly smooth skin.

Top right: To get the amount of pips and pith that you need for the larger sized recipe, you will have to juice a lot more than eight, but just throw the extras into the trash.

The ingredients freeze really well. Hot pack canning is another good option. If you freeze, be sure to leave an inch of headroom in your water bottles.

Another photo

This photo gives you a good close up of the smoother skinned oranges and the older nubbly ones. The juice from the older oranges is perfectly usable, but the skin will be a bit more bitter than the younger oranges, so get rid of them.

I prefer just a few larger dices of orange, but most of the skin that I use is minced in a food processor.

Another good way to do it is with a zester. It takes more oranges, but you can leave the white pith behind, which actually gives you a better end product.

( Previously called 903 Sour Orange Marmalade)

Blueberry Hand Pie – THREE RECIPES

Easy Method

    • FILLING
  • Cook 1 C blueberries in 1/2 C sugar
  • 2 TBL cornstarch slurry in 1/4 C water
  • 1 tsp lemon zest and juice
  • splash of vanilla
  • Simmer till thickened, then set aside to cool
    • ASSEMBLY
  • Use storebought puff pastry or pie crust – let thaw and then “push” into one big square, then cut in 4 squares or use 4-5 inch biscuit cutter
  • Put 1/4 of the filling in the center
  • Egg wash the edges of the puff pastry
  • Fold over to create a triangle
  • Crimp the edges very lightly with the tines of a fork
  • Put finished pies on parchment paper on a baking sheet
  • Brush the tops with remaining egg wash
    • BAKE at 400º for 20 minutes
  • Sprinkle with powdered sugar or icing made with 1/2 C confectioner sugar and dash of vanilla – use the merest splash of water if needed for consistency
  • Cool 5 minutes before removing or serving

Better Method

After assembly, these can be frozen (unbaked) for 1 month, and then put into the oven for 25 minutes at 350º F.

Dough

  • 2 C AP flour
  • 2 tsp baking powder
  • 1/2 C confectioner sugar
  • 3/4 tsp salt
  • Pulse above ingredients in  food processor
  • Add 8 TBL melted butter
    Pulse until mixed
  • Add 1/2 C whole milk or 3/4 buttermilk
    Mix 8-10 seconds
  • Knead on a floured surface until it comes together.
  • Cut dough into eight pieces, roll into balls, and flatten them slightly.
  • Put onto a baking tray, cover with plastic and refrigerate for 20-30 minutes.

Filling

  • 3 C frozen peaches, apples, blueberries or strawberries.
  • 1 C granulated sugar
  • 2 TBL AP flour
  • 1 large beaten egg
  • 1 TBL lemon juice
  • 1/8 tsp salt
    Cook in skillet over low heat for 15-18 minutes.
  • Mash coarsely, then simmer to reduce.
  • Add 2 tsp lemon juice and chill filling for two hours.

Egg Wash

  • 2 egg whites and 2 tsp water

Assembling the Pies

  1. Roll a dough disk to about 6-8 inches in diameter.
  2. Put 3 TBL of filling in the center.
    You can make smaller pies with smaller circles and less filling.
  3. Brush the edge with egg wash.
  4. Fold and seal – removing as much air from the body as possible.
  5. Trim the edges, then secure by crimping with a fork.
  6. Refrigerate for 30 minutes.
    At this point, they can be frozen or prepared.
  7. If preparing frozen pies, let them come up to room temperature for 30 minutes before cooking.
  8. Heat 1 QT of safflower oil to 375º or bake at 400º for 18-20 minutes.
  9. If frying, fry about 90-120 seconds on each side.
  10. While still very hot, brush lightly with melted butter and sprinkle with Turbinado sugar.
  11. Cool on a rack for at least 10 minutes before serving.

ONE MORE RECIPE

Blueberry Hand Pies
Rita Heikenfeld, Special to the Cincinnati Enquirer (USA Today Network), from azcentral.com, Sept. 2, 2026

The author makes these with southwest Ohio’s summer blueberries. The crust takes some time, but rolling, folding and chilling it gives you a flaky, tender, faux puff pastry. You can make the filling ahead and bring it to room temperature before using it.

For the crust

  • 2 cups all-purpose flour (whisk it first, spoon it into the cup, then level it off)
  • ¾ teaspoon salt (½ teaspoon if using salted butter)
  • ½ teaspoon baking powder
  • 16 tablespoons unsalted butter, chilled
  • ½ cup regular (not low-fat) sour cream

For the filling

  • 2 cups blueberries, fresh or frozen
  • 2 tablespoons cornstarch for fresh berries, 2½ tablespoons for frozen
  • ⅓ cup plus 1 tablespoon sugar
  • A couple of dashes of salt
  • 1 teaspoon cinnamon, or more
  • 1 tablespoon lemon juice, or more

For the egg wash and sugar coating

  • 1 egg, beaten with a tiny bit of water
  • Sugar, regular or sparkling

To make the crust

  1. Whisk the flour, salt and baking powder together.
  2. Cut the butter into ¼-inch slices, then cut each slice into 4 pieces. Work the butter into the flour until the mixture is coarse and crumbly, leaving most of the butter in pea-sized pieces.
  3. Stir in the sour cream until the mixture comes together in chunks. Turn it out onto a floured surface and knead a few times to bring it together.
  4. Pat the dough into a rough 8-inch log, roll it into an 8-by-10-inch rectangle, and dust both sides with flour.
  5. Starting from a short end, fold the dough in thirds like a business letter. Flip it, turn it 90 degrees, and roll it again into an 8-by-10-inch rectangle. Fold it in thirds again.
  6. Wrap the dough and chill it for 30 minutes or up to a day.

Note: If you don’t have time to make the pastry, use refrigerated pie crust.

To make the filling
Put all the filling ingredients in a saucepan. Cook on low, stirring frequently, until the mixture is thick and glossy, about 5 to 10 minutes. Let it cool.

To make the hand pies

  1. Preheat the oven to 425°F with a rack in the middle. Line a baking pan with parchment and spray the parchment.
  2. Roll the dough into a 14-by-14-inch square. If it’s too hard to roll, let it sit a few minutes first.
  3. Cut out 16 squares, about 3½ inches each.
  4. Put a heaping tablespoon of filling on each of 8 squares. Brush the edges with egg wash to help them seal.
  5. Cut a cross-shaped vent in each of the other 8 squares. Place a vented square on top of each filled square and seal the edges with a fork.
  6. Brush the tops and edges with egg wash, avoiding the open center, and sprinkle with sugar. Place the pies on the pan.
  7. Bake 18 to 20 minutes, until golden to golden brown. Cool for 20 minutes.

Store covered at room temperature for a few days, or freeze. If you like, dust them with powdered sugar before serving.

Makes 8 hand pies.

Baked Messy Apple Pie

 

Smaller Portion

  1. Pulse together 2/3 C flour, 1 tsp sugar, 1/2 tsp salt.
  2. Pulse in 6 TBL COLD butter.
  3. Pulse in 3 TBL ice water and 1 TBL sour cream
  4. Pour out on floured surface.
  5. Mix by hand to thick 6 inch circle.
  6. Wrap in plastic and refrigerate 2 hours.
  7. Roll out to a 10-12 inch circle.
  8. Cut into strips.
  9. Cover and refrigerate 30 minutes.
  10. Peel and core 6 Golden Delicious apples.
  11. Cut into thin wedges.
  12. Brown in a large skillet with 1/4 C brown sugar, 2 TBL butter, 1 tsp Apple Pie Spice and 1/4 tsp salt.
  13. Simmer 6-10 minutes.
  14. Pour into greased baking dish.
  15. Mix together 2/3 C apple cider, 1 TBL corn starch, 3 TBL melted butter and juice and zest from one lemon.
  16. Pour over top of apples, then press down.
  17. Lace dough strips over top (loose weave)
  18. Brush with egg wash – 1 beaten egg and 1 tsp water.
  19. Sprinkle with CinnaSugar.
  20. Bake at 400º for 15 minutes.
  21. Push down crust so that filling oozes up.
  22. Bake another 15 minutes.
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