Profiteroles with Zabaglione, whipped cream and chocolate ganache.

Today we made Profiteroles.  Not just profiteroles, but some that were stuffed with a rich zabaglione custard, topped with fresh whipped cream, and then to make them even richer - topped with a chocolate ganache.  

Profiteroles

Ingredients:
1 cup of water
1 stick (1/4 pound) of butter - diced into even pieces
1/4 teaspoon salt
1 cup of all-purpose flour
4 large eggs
1 large egg, beaten for an egg wash.

Preheat oven to 400 degrees
Put the water, butter and salt in a medium heavy saucepan.  Bring the mixture to a boil over medium heat, then reduce the heat, add all the flour and stir until all of the flour is completely incorporated.  You'll want to use a substantial wooden spoon for this job.  Keep stirring until some of the moisture evaporates.  This will take 2-3 minutes.  Remove from the heat and let it cool for about 10 minutes.

Add the eggs one at a time , beating well until the mixture forms a soft dough.  Pipe or scoop into 12 dollops onto a parchment line baking sheet, about 2 inches apart.  A number 40 scooper works well for this.  (1-1/2 inch diameter)   Brush with the beaten egg

Bake at 400 degrees for 15 minutes.  Then reduce the temperature to 350 degrees and continue to bake for 30-40 minutes.  (It was 40 minutes in my oven)  Let the profiteroles cool on the baking sheet until they're at room temperature.

Cut the profiteroles across the middle.  Stuff the bottom with your favorite filling and cover with the top half.  Sprinkle with confectioners sugar or your favorite topping.  I used a simple chocolate ganache.  Recipe follows for the zabaglione I used to stuff the profiteroles, and also for the ganache I used to top them.

Zabaglione

Ingredients:
6  Egg yolks
3/4 cup Sugar
2/3 cup of Milk
1/2 teaspoon of Vanilla
1 pound of Mascarpone Cheese

In a medium saucepan, whisk together egg yolks, and sugar until well blended.  Wisk in the milk and cook over medium heat, stirring constantly until the mixture boils.  Boil gently for 1 minute. 

Remove from heat and cool slightly.  Once it's lukewarm, cover tightly and chill in the refrigerator for one hour.

Remove from the refrigerator and whisk in the mascarpone until smooth.  I used the paddle attachment on my stand mixer to do this.  Can do by hand with some elbow power.

Use the zabaglione to stuff the bottom hollow of the profiterole.  Add some freshly whipped cream and put the top half of the profiterole on top of the stuffed bottom half.

Chocolate Ganache

Ingredients:
1 cup 60%  semi sweet chocolate chips (Use a high quality brand)
1 cup  Heavy Cream
1/2 teaspoon Vanilla

Heat up the heavy cream until scalded.  Pour over the chocolate chips.  Leave it for 5 minutes, and then whisk until smooth and shiny.  Drizzle over the tops of the profiteroles.

Lemon Meringue Pie

Lemon Meringue Pie

Crust
      2 cups flour
      1/2 cup of Wesson Oil
      1/4 cup of milk
Combine and roll out between sheets of wax paper

Lemon Filling

        1 cup sugar
        5 tablespoons cornstarch
        1- 3/4 cup water. . .mix into the sugar and cornstarch in a 6 cup
        glass measuring cup
        Add 5 beaten egg yolks. . whites set aside in a large metal or glass bowl
        dash salt
        The zest of 1 lemon
        1/2 cup of fresh lemon juice

I throw it all into the microwave and stir it every 2 minutes on high until it has comes to a bubbly boil.
    Add 3 tablespoons of soft butter and stir in.


While the filling is cooking. .

        Beat your egg whites adding 1/2 teaspoon of cream of tartar
        add 1/3 cup of white sugar
        add 1 tablespoon of cornstarch
        Beat the whites adding the sugar and cornstarch until the whites are
        glossy and thick.


As soon as the filling is done, pour it into the cooled pie shell, and immediately after add the egg whites on top making little mounds until it is all covered and touching the crust.  I only used 3 egg whites to make this meringue because I ruined 2 while I was separating them.  Your meringue should be much higher.

Put it back in the oven at 350 F until it is golden brown .. I did mine about 22 -25 minutes.

If you put your meringue on your lemon filling when it is hot, it's not as likely to weep.

Carrot Cookie Sanwiches with lemon cream cheese filling

I think everybody knows that cookie sandwiches are mostly just an excuse to eat double the amount of cookies ... but who cares! They're great that way!


Cookies
3/4 cup old-fashioned rolled oats
1 cup unbleached all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 large egg
3/4 cup roughly grated carrots (approximately 1-1/2 to 2 carrots)
1/2 cup raisins

Filling
3 ounces cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Finely grated zest of 1 lemon
1 tablespoon granulated sugar
Pinch of kosher salt

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Measure the oats, and then grind the oats in a food processor to make a fine flour. In a medium bowl, whisk together the oat flour, all-purpose flour, cinnamon, nutmeg, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, granulated sugar, and vanilla extract on medium speed until well combined. Add the egg and beat to combine, scraping down the sides of the bowl with a rubber spatula. With the mixer on the lowest speed, add the dry ingredients in two additions, scraping down the sides of the bowl after each one. Add the carrots and raisins, mixing just to combine. The dough will be very sticky.

Drop 1-tablespoon mounds of the dough onto the parchment lined baking sheet, spacing them 1 inch apart. (It'll take more than one batch to cook them all) Bake, until the cookies are golden brown and spring back when gently touched in the center, about 13-15 minutes. When cool enough to touch, pull the parchment paper with the cookies on it, on to a wire rack and cool the cookies there before filling

To make the filling, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, lemon zest, sugar, and salt on medium speed until well combined, scraping down the sides of the bowl as needed. (The filling can be kept in a covered container in the refrigerator for up to 1 week. Let it come to room temperature before using.)

Using a small spoon or spatula, spread 1 teaspoon of the filling over the flat side of half of the cookies. Sandwich with the remaining cookies, flat sides together.

The cookies can be kept in an airtight container for up to 2 days.

Adapted from the Craft Of Baking

A little bit of my life - March 2011

This winter the dining room table was once again covered in plastic, and I dragged in my grow light from the greenhouse. Since some seeds need a warm environment, I've been able to start seeds successfully using this method.

These are Adenium seedlings that I started a couple weeks ago. This is their first day without the cover to their jiffy greenhouse. They're Royal Ruby and Phoenix seedlings.
The individually potted plants are Adenium that I started from seed last fall. They'll be going outside in just a couple of weeks.

The Nasturtium I sowed are already outside because they don't mind the cool nights. In fact, they thrive on cool nights ... unlike me, who still has the electric blanket going every night.

Today I planted a bunch of Cosmos seeds that I had given to me. Many of these could be planted in the greenhouse now, but I enjoy keeping a closer eye on them. I check them out when I turn on the grow light at 5 AM and when I turn it off at 9 PM. It's such a pleasant surprise to see them pop up from the moist growing medium.

Almost Healthy Muffins - AKA Flax Seed Muffins

Moist muffins with a taste reminiscent of old fashioned gingerbread. They're full of good things ... and just a smidgen of not-so-good. Give them a try for one of those days when you only want to feel a little bit guilty for indulging.

Flax Seed Muffins

1-1/4 cup of ground up flax seeds ( I used my VitaMix, but a coffee grinder would work too)
2 teaspoons of Baking Powder
1 tablespoon of Cinnamon
3/4 teaspoon Nutmeg
1/4 teaspoon of Salt
3/4 cup Sugar
4 large Eggs, beaten
1/4 cup Oil
1/2 cup Water
1 teaspoon of Vanilla
1 medium Apple, finely chopped

Preheat the oven to 350 degrees. Grease a 12 muffin pan very well, or line with paper liners.

Mix the dry ingredients together, then add the rest of them and mix well.

Let the batter sit for 10 minutes then put into the muffin pan.

Bake 18-20 minutes until a toothpick comes out clean.

Stuffed Mushrooms

Preheat the oven to 325 Degrees Fahrenheit

Ingredients

16 large to extra large Baby Bella or White Mushrooms (your taste preference)
5 Tablespoons olive oil, divided
3/4 Pound sweet Italian Sausage, removed from casings (or you can buy the roll type)
1/2 Cup Chopped onion
2 Cloves of Garlic, minced
2/3 Cup Panko bread crumbs
8 Ounces Mascarpone cheese
1/3 Cup Parmesan cheese, freshly grated
1 Tablespoon dried Parsley
Salt and freshly ground black pepper, to taste

Remove the stems from the mushrooms and chop them finely. Set aside.
Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of olive oil. Set aside

Heat the remaining 2 tablespoons of Olive Oil in a medium skillet, over medium heat. Add the Sausage, crumbling it. Cook the sausage 8 mintes, stirring frequently. It should be completely browned. Add the chopped Mushroom Stems and cook for 3 more minutes. Add in the chopped Onion and minced Garlic and cook for another 3 minutes, stirring occasionally. Add the Panko crumbs, stirring to combine evenly. Lastly, mix in the Mascarpone Cheese and continue to cook until the mascarpone has melted and makes the sausage mixture creamy.

Take off the heat and stir in the Parmesan, dried Parsley, and season with Salt and Pepper to taste.

Fill each mushroom generously with the Sausage Mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake 45 minutes or until the stuffing is browned and crusty.

If you have extra stuffing cook it in a separate casserole dish. It makes a nice side dish for meat, such as pork chops.

Here's the Mushrooms before they were cooked

Chocolate Peanut Butter Blossoms

Chocolate Peanut Butter Blossoms

Today I made them with chocolate, for a rich chocolate and peanut butter taste. In this recipe I would say the peanut butter taste is stronger than the chocolate. Sometimes I just like them with peanut butter alone ... so a recipe for that cookie follows the first one. Other options: you can also roll them in sprinkles for a festive holiday look if you use them as part of your Cookie Exchange.

1 package of Hershey's Kisses - Milk Chocolate
1/2 cup of shortening
1 cup creamy peanut butter
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 egg
2 tablespoons of milk
1 teaspoon of vanilla extract
1/3 cup of Hershey's cocoa
1 teaspoon of baking soda
1/2 teaspoon of salt

Directions:

Heat oven to 375 degrees
Beat shortening and peanut butter in a large bowl until well blended (I used my electric mixer with the paddle attachment) Add brown sugar and granulated sugar and beat until fluffy. Ad egg, milk and vanilla and beat well. Stir together flour, cocoa, baking soda and salt. Gradually beat into peanut butter mixture.

Shape into 1 inch balls and place on an ungreased cookie sheet.

Bake 8-10 minutes or until set.

Immediately press 1 unwrapped chocolate kiss into the center of each cookie. Cookie will crack around the edges. Remove from the cookie sheet to a wire rack and let them cool completely.
__________________________________________________________________

For Peanut Butter Blossoms without the Chocolate Base

1/2 cup Butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup peanut butter
1 Egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 teaspoon baking soda

1/4 cup sugar (optional for rolling the cookie dough in)
48 milk chocolate candy kisses, unwrapped

Directions
Heat oven to 375°F. Combine the butter with 1/2 cup sugar, brown sugar, and peanut butter in large bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda. Continue beating, scraping bowl often, until well mixed.

Shape dough into 1-inch balls. (If dough is too soft, refrigerate 30 to 60 minutes.) Roll balls in 1/4 cup sugar. (optional) Place 2 inches apart onto ungreased cookie sheets.

Bake for 8 to 10 minutes or until very lightly golden brown. Immediately press 1 chocolate kiss in center of each cookie. Remove from cookie sheets; cool completely on wire racks.

Magic Cookie Bars

Some things are so easy, they make me feel just a little bit guilty. Making Magic Cookie Bars is one of them. They look like something that should have taken a lot of effort to prepare .... but they're just so easy to make. The bad part is that my husband saw me throw them together last night, so I can't fool him anymore. He thought I was a master baker. Now he knows the truth.

1/2 cup butter
1-1/2 cups graham cracker crumbs
1 14 ounce can of sweetened condensed milk
1 12 ounce package semi-sweet chocolate chips
1-1/2 cups flaked coconut
1 cup chopped walnuts

Preheat oven to 350 degrees. In a 9 x 13 inch pan melt the butter in the oven. Sprinkle crumbs over the butter. Pour the sweetened condensed milk evenly over the crumbs. Top with the remaining ingredients in layers. Press down. Bake for 25 minutes. Cool. Cut into squares.

My Christmas Wreaths

It's a little early to put up the Christmas Wreaths, but as those who craft know, you have to make them early in order to obtain all the supplies. Christmas supplies are in stock in October. If you wait until December to start putting together a wreath you'll find all the best materials are long gone. Every year I put together 2 Christmas Wreaths, but spend the whole year gathering the ornaments that I need to make them. There's not a month during the year that my mind isn't sliding over to Winnie the Pooh and Mickey Mouse. Each year I've had a more and more difficult time finding the gold leaves and mini mirror ball ornaments that I need to complete the wreaths. I fear this may be my final year for the wreaths. Sad, because I find that children of all ages seem to enjoy these wreaths. Looking at the ornaments brings back memories. Memories of sitting on the floor, watching The Mickey Mouse Club. The joy of hearing a fairy tale or watching a Disney movie on a black and white TV. Saturday morning cartoons! Later, the joy of that first trip to Disneyland ... and how I still get that foolish happy grin on my face each time I wander down Main Street. Life is good!

In just a few weeks most will be gathering with family and friends to celebrate our fall and winter holidays. When I lived in New England, these holidays are what made the bitter cold bearable. Now I have sunshine most of the year. Still, I found that the holidays are still just as special as they were in my frost-bound years. I Hope you all have a blessed holiday season.

DULCE DE LECHE DUOS

Dulce De Leche Duos

Cookies for breakfast? For Dinner? Sure, why not! I'm eating one now, and I think any excuse will do just fine. Picture a cookie with the subtle taste of vanilla and a filling of Dulce De Leche. Okay, that's enough talking. Let's make them so we can get to the good part. Eating them!

Adapted from 'Baking From My Home To Yours', by Dorie Greenspan

350 degrees. Line 2 baking sheets with parchment paper

2-1/2 cups all purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
2 sticks of unsalted butter - room temperature
3/4 cup store-bought dulce de leche, plus 3/4 cup for filling (Or make your own like I did - recipe follows)
3/4 cup packed light brown sugar
1/2 cup sugar
2 large eggs

Whisk together the flour, baking soda and salt. Set aside

Working with a stand mixer fitted with a paddle attachment, beat the butter until soft. Add the 3/4 cup dulce de leche and both sugars and continue to beat until it's light and fluffy. (approximately 3 minutes) Add the eggs and beat for 1 minute. The mixture may look a little curdled, but it'll smooth out after the flour mixture goes in. Reduce the speed to low and add the dry ingredients. Mix only until they disappear into the batter.

I used a '1 level tablespoon cookie scoop', and baked the cookies for 14 minutes.
The cookies will be honey brown with a light crust, but they will still be soft. Remove the sheet from the oven, but leave them on the hot sheet for a couple of minutes. Then remove them onto a rack to continue cooling.

When the cookies are completely cool spread the flat bottoms of half the cookies with a small amount of dulce de leche, and sandwich the flat side sides of the remaining cookies


Homemade Dulce De Leche

I can never find Dulce De Leche, so I have to make my own. It's easy to do!

Empty 2 cans of sweetened condensed milk into a large microwave safe bowl. I used a very large Pyrex mixing bowl. It will overflow in anything smaller than a large bowl.

Microwave on medium power for two minutes.

Remove from the microwave and stir with a wire whisk. Be very careful; the mixture and bowl will get very hot! Once it gets hot putting in the cool whisk may make it boil up a bit, so use a pot holder

Microwave on medium power for another two minutes. Remove and whisk again

Microwave on medium-low power for 16-24 minutes or until it turns thick and caramel color, stirring every two minutes.

Millionaires Shortbread Bars

Millionaires Shortbread. My first thought was that I couldn't afford to make something with that name ... but it turns out they're just made with the usual suspects that I always have on hand. Butter, Sugar, Chocolate, and so forth. They're made with a simple shortbread dough, with homemade caramel Dulce De Leche on top of it, and then another layer of bittersweet chocolate on top of that. Sounded like something I could get into.

Line a 9 x 9 inch pan with aluminum foil so edges are sticking over on all sides. Grease the pan with butter or non-stick spray. Preheat the oven to 350 degrees.

3/4 cup of butter, room temperature
1/4 cup granulated sugar
1/2 teaspoon vanilla
1-1/2 cups of all purpose flour

Beat the butter and sugar until it's fluffy. Beat in the vanilla. Add the flour and mix until the dough just comes together. Press into the bottom of your prepared pan, and make several pricks with a fork. Bake for 20 minutes.



Caramelized Milk Layer, also called Dulce De Leche.
Empty 2 cans of sweetened condensed milk into a large microwave safe bowl. I used a very large Pyrex mixing bowl. It will overflow in anything smaller than a large bowl.

Microwave on medium power for two minutes.

Remove from the microwave and stir with a wire whisk. Be very careful; the mixture and bowl will get very hot! Once it gets hot putting in the cool whisk may make it boil up a bit, so use a pot holder

Microwave on medium power for another two minutes. Remove and whisk again

Microwave on medium-low power for 16-24 minutes or until it turns thick and caramel color, stirring every two minutes.

Chocolate topping

6 ounces of good quality bittersweet chocolate
1 teaspoon of butter

Melt them together and then pour the chocolate over the caramel layer.

Let the chocolate set before cutting with a sharp knife.

Here's the finished product, with it's rich ingredients and fancy name.

Carrot Cake with Cream Cheese Frosting

Let's take a vote! Is Carrot Cake Health Food? Yes or No? When I'm trying to justify slicing myself a big piece of carrot cake, I remind myself that it has: carrots, which are a vegetable, nuts which are a protein source, and in this case even has pineapple, which we all know is a yummy fruit. I try to forget about the fat that's also hidden away in each delightful piece. Oh well, all things in moderation. Right?

I like to make them in disposable pans so that I can give one away.

If you're ready to use my selective reasoning, let's make carrot cake!

Carrot Cake

3 cups of all purpose unbleached flour
2 teaspoons of cinnamon
1-1/2 teaspoons of baking soda
1-1/2 teaspoons of baking powder
Mix these ingredients with a whisk to aerate and incorporate. Put aside

In a large bowl mix together:
2 cups Sugar
1-1/2 cups chopped walnuts
3 eggs, unbeaten
1 teaspoon vanilla
1 8 oz. can of crushed pineapple, drained
1-1/2 cups vegetable oil
2 cups grated raw carrots

Add the two groups together and mix well.

Bake at 350 degrees for 40 minutes in prepared 8 inch pans.

Cream Cheese Frosting

1 pound of confectioners sugar
1 stick of real butter softened
4 ounces of cream cheese
Just enough milk to make it spreadable.

Chicken Tortellini Soup

Got some left over chicken? Let's make Chicken Tortellini Soup!

The weather in San Diego County has been strange lately. Gray, wet, and cold. Not at all like we expect at this time of year. In other words, perfect soup weather. There's nothing like a hearty bowl of soup to comfort you when you just want to stay inside and get cozy. I made this soup today, and Harry says it's the best one yet.

Messy cook, aren't I?! This is the soup simmering, before adding the tortellini.

Ingredients:

1/3 cup of real butter
1/4 cup finely diced onion
2 cloves of crushed garlic
2 cups diced chicken breast, cooked
1/3 cup of flour
1/2 of a carrot, shredded
1 stick of celery, shredded
2 cups whole milk
2 cups heavy cream
3 chicken bullion cubes
pepper to taste

Over medium heat melt butter then add the onion and saute until the onion is translucent. Add the garlic and continue to saute for another minute. Add chicken and stir. Add the flour and stir until it's all incorporated into the chicken mixture. Next add the milk and cream. Stir well, and add in the carrot and celery. Add in the bullion cubes and stir until they're dissolved. Crack some fresh pepper to taste. Cover and simmer for 10 minutes. Lastly, add about 2 cups of cooked tortellini, stir and serve.

Do Not Add Any Salt, as the bullion makes it salty enough.

Mix it up - you could substitute gnocchi instead of tortellini.

Chicken Cacciatore

Cheap and easy to prepare. While this is simmering you can put your feet up, or read a good book. Maybe both.

Ingredients

6 Chicken thighs, with the skin still on
Kosher Salt, to taste
Freshly ground black Pepper, to taste
3 Tablespoons Olive Oil
2 Tablespoons Butter
1 medium Onion, halved and sliced
2 cloves of garlic finely minced
6 ounces White Mushrooms, sliced
1/2 cup of dry White Wine
28 ounces diced Tomatoes
1/2 teaspoon Basil (dried)
1/2 teaspoon Thyme (dried)
1/4 teaspoon Red Pepper Flakes
2 tablespoons of dried Parsley

Heat the olive oil and butter in a large skillet or dutch oven. Salt and pepper the chicken and place chicken, skin side down in the hot oil and butter. Brown on both sides and then remove from the pan. Pour off excess oil, leaving just enough to sauté with. Sauté the onions for a few minutes and then add the mushrooms and garlic, and sauté for two minutes. Once tender add the white wine and let it bubble for a minute or two. Then add the diced tomatoes, basil, thyme, red pepper flakes and parsley. Stir to combine, and then put the chicken back into the pan. Simmer for 45 minutes with the cover on, and 15 minutes with the cover off to reduce the juices. Drain off any excess fat, if desired.

Serve over cooked egg noodles.

Creamy Lemon Crumb Squares

Creamy Lemon Crumb Squares

A brown sugar and butter crust, with the crunch of oats - Combine this with a creamy lemon filling, and this makes an irresistible treat. I could have eaten the whole pan myself.

Preheat oven to 350 degrees Bake: 30 minutes for a 9 x 9 pan (no need to grease it)

Crust and Topping

1-1/2 cup of all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 stick of butter, slightly softened
1 cup of brown sugar (lightly packed)
1 cup of oats

Filling

1 can (14 ounces) of sweetened condensed milk
1/2 cup lemon juice
zest of one lemon

Directions

Mix the butter and brown sugar until well combined
Stir together oats, flour, salt and baking powder
Add the oats and flour mixture to the butter & sugar mixture. Combine well.
Press half the crumb mixture into the bottom of the pan

Mix together the condensed milk, lemon juice and lemon zest. Beat until it's creamy. Pour over the bottom layer of crumb mixture. Top with the other half of the crumb mixture, but don't press down.

Bake for 30 minutes at 350 degrees.
Allow the pan to sit on the counter for 30 minutes after baking. Cut into squares, but don't remove from the pan until it's been refrigerated for at least 2 hours.
Serve cool.

This recipe was adapted from the recipe on The Pioneer Woman Cooks website. For step by step instructions, please go to her site at:
http://thepioneerwoman.com/cooking/2010/03/creamy-lemon-crumb-squares/

Your Momma's Best Apple Pie!

Who's Momma? I had no idea. My Mom was a great cook, but she never made this for me. (Do you feel sorry for me yet?) I've been making this since the late 80's with nary a clue where it came from. Since then I figured out, thanks to genius-level mathematical skills, that if it wasn't my Momma, it must have been yours! Tell me if I'm wrong. If I'm right, give her a big hug for me, because her genius made it possible for me to make this marvelous pie!

Pie Filling

1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
3 tablespoons flour
1 teaspoon cinnamon
6 large, or 7 medium apples. Peeled, cored and sliced

Combined the sugars, flour, and cinnamon in a large bowl. Add sliced apples and toss well to mix.

Topping

1 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1 teaspoon cinnamon
1/2 cup (1 stick) of real butter

Combine the flour brown sugar and cinnamon in a medium bowl. Cut in the butter until the mixture is crumbly. Scatter the topping thickly over the apple filling

Bake at 400 degrees for 30 minutes or until the crust and topping are nicely browned.

First make your favorite pie shell. The recipe I used follows. Then peel 6 large or seven medium apples. Use your favorite. I used Red Delicious.

Chop up those apples!

Here's what it looks like after the chopped apples have been spiced and put in the pie shell.

The uncooked pie topping is now on.

All done. Now we just have to wait until it cools.

My easiest pie crust
This recipe was given to me by my Mom. Not yours.

2 cups all-purpose flour
1/2 cup vegetable oil
1/4 cup milk.


Combine ingredients, and roll out between sheets of wax paper. Take the top sheet of wax paper off. Place an empty pie pan upside down on the exposed dough. Put your hand under the bottom layer of wax paper and tip it all upside down so it ends up in the pie pan. Fit and crimp as desired.

Cashew Brittle

You'd better make friends with your dentist fast! You're not going to be able to resist this buttery, melt-in-your-mouth cashew brittle. You may find yourself popping a piece into your mouth every time you break it apart. Guilty as charged here.

You're going to need this recipe, because I can't think of a better gift you could give to your sweet-loving friends over the holidays. Keep that in mind for the holiday season, and you're sure to stay on everyone's 'Good Girl List.'

You'll need these simple pantry staples and some roasted un-salted cashew pieces

It's just started to boil and the butter has been added.

Now it's reached the thread stage.

We've just added the cashews. Now it'll be stirred until it reaches 300 degrees.

Spread out on the buttered pan.

Yummy! Let's make cashew brittle

Ingredients:
1 cup of sugar
1/2 cup of corn syrup
1/4 cup of water
1/2 cup real butter (1 stick)
1-1/2 cups of roasted unsalted cashew pieces.
1/2 teaspoon baking soda

Cooking time will be approximately 30 minutes at medium heat. Use a thermometer for best results.

In a heavy saucepan combine sugar, corn syrup and water. Cook over medium heat, stirring until the sugar dissolves. Bring to a boil. Blend in the butter. Stir frequently when it reaches the thread stage. When the temperature reaches 280 degrees on the candy thermometer add the cashews. Keep stirring. When it reaches 300 degrees remove from the heat and quickly stir in the baking soda. Pour into a buttered jelly roll pan. Spread it out fast! As the candy cools, stretch it out thinner by lifting and pulling at the edges with a fork. Loosen it from the pan as soon as possible, and turn over. Break it into pieces when hardened.

Cappucino Cheesecake Bars

For all you coffee lovers out there -- here's a creamy cheesecake bar with coffee flavor baked into the crust and the cheesecake body. Mello it out just a bit with a dollop of whipped cream, this is sure to please!

Cappuccino Cheesecake Bars

Preheat the oven to 350 degrees
Butter an 11 x 7 inch pan

Crust
9 whole graham crackers ground up (1-1/2 cups crumbs)
1/4 cup sugar
1/4 cup butter (1/2 stick) chilled/cubed
1-1/2 teaspoons instant espresso powder
Grind the graham crackers in a food processor. Add the butter, sugar and espresso powder. Pulse until the crumbs are uniformly moist. Then remove 1/2 cup of the graham cracker mixture and put aside in a pie dish. Press the remaining mixture onto the bottom of the prepared pan. Bake the crust and the separated crumbs in the pie dish for 10 minutes until golden.

Cool 10 minutes. Maintain the oven temperature.

Filling
5 teaspoons of espresso powder
1 tablespoon of cream
1 teaspoon of vanilla
2 8 ounce packages of cream cheese - room temperature.
2/3 cup of sugar
1 large egg

Stir 5 teaspoons espresso powder with 1 tablespoon of cream and 1 teaspoon of vanilla in a small bowl until coffee dissolves.
Beat cream cheese in a large bowl until smooth. Add 2/3 cup of sugar and beat to blend. Beat in coffee mixture, and then the egg.

Spread filling evenly over crust in the metal baking pan. Bake until set: 20-25 minutes. Chill uncovered until cold and firm, for at least 2 hours.

Topping (optional)
Beat 1 cup of heavy whipping cream until firm peaks form. Cut cheesecake bars and transfer bars to a platter Put a dollop of whipped cream atop each bar and sprinkle with the crisp crumb mixture from the pie dish. Another option is chocolate curls or chocolate shavings


Suggestion for cutting the bars: Cut cheesecake lengthwise into 3 strips. Cut each strip into 6 bars.

Adapted from bon appetit October 2010 issue.


"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on." - George Bernard Shaw

Pineapple Cheesecake Squares

This recipe has been around for at least as long as the internet has, although I'm pretty sure I originally found it in the food section of a long defunct newspaper. A few years ago when my pile of recipes had become just a bit too messy, I sorted through them and typed up the ones I wanted to keep. This one made the cut.


Prepare: Preheat oven to 350 degrees. Grease or butter a 9 inch square pan

Crust
1 Cup flour
1/2 cup butter (softened just enough to work with)
1/2 cup granulated sugar
1 teaspoon vanilla

In a bowl add the flour, butter,sugar, and vanilla. Stir and mix until it's crumbly. Press into a greased 9 x 9 inch pan. Bake at 350 degrees for 20 minutes or until lightly browned. Remove from the oven and cool completely.

Filling
1 8 oz package of cream cheese, softened
1/4 cup of granulated sugar
2 tablespoons of milk
1 egg
1 teaspoon of vanilla
1 8 oz. can of crushed pineapple, drained

In a mixer bowl, or with lots of elbow strength, mix the cream cheese, and sugar till smooth. Then add the milk, egg, and vanilla and mix well. Turn off the mixer and gently fold in the crushed pineapple. Pour over cooled crust. Bake at 350 degrees for 10 minutes. Take out and add the topping.

Topping
1 Cup of flaked coconut
1 tablespoon of melted butter

Combine the coconut with the melted butter and sprinkle all over the cheesecake. Put it back in the oven for 10-12 minutes, or until the coconut is lightly browned here and there.

Cool, refrigerate and cut into squares when it's cold.

Lemon Bars

I want it, I need it, I gotta have it! Ever feel that way? If I had a Genie, I would have wished for these buttery crusted lemon bars. Since I couldn't find a lamp, never mind a Genie, it took an hour or so before I could indulge in these great lemon bars. They were easy to make, and I got to try out my new microplane grater.

While I can't say that these bars are good for you, they taste darn good, and have no chemicals or preservatives in them. You'll go to your grocery and produce retailers, not an industrial chemical supply house.

Let's get to them before your diet counselor makes you chicken out.

Lemon Bars

Crust
1 cup of unbleached flour
1/2 cup of butter (1 stick)
1/4 cup of sugar
1/2 teaspoon of finely grated lemon zest

Filling
3/4 cup of sugar
2 eggs
3 tablespoons of fresh lemon juice
1-1/2 teaspoons of finely grated lemon zest
2 tablespoons of unbleached flour
1/4 teaspoon baking powder

Topping
Sprinkle with powdered sugar

Preheat oven to 350 degrees
Combine all the crust ingredients in a bowl. Beat at low speed using the paddle attachment until the mixture resembles coarse crumbs. Press into the bottom of an ungreased 8 inch square pan. Bake for 18-20 minutes until the edges are lightly browned.

While the crust is baking combine all the filling ingredients at low speed, until well mixed. Scrape the bowl often. Pour filling over the hot baked crust. Continue baking for 20 minutes until the filling is set.

Sprinkle with powdered sugar while it's still warm, and again when cool. Cut into bars.