Chocolate Orange Brownies

Here is another contest recipe that I came in second with - Ugh! But i got another cook book out of it.

Chocolate Orange Brownies

Ingredients

1 cup raw sugar plus 2 table spoons
2/3 cup of unbleached flour
1 stick of unsalted butter
2 eggs
1 bar of Green and Blacks 70% chocolate (3.5 oz bar)
1/3 cup of Green & Blacks unsweetened cocoa powder
2 table spoons grated orange rind
1/2 teaspoon real vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Directions

Preheat oven to 325 degrees

In a double boiler melt the butter and chocolate until smooth. Remove from heat and whisk in the remaining ingredients. Next pour batter into a 8 inch square pan: note - i prepare the pan with 2 parchment strips that covers the bottom of the pan and up four sides, this makes it easier to remove the brownies from the pan.

Bake for about 30 minutes or until a tooth pick comes out clean. Let cool in pan for about 5 minutes then remove from pan and let cool an additional 15 minutes on a wire rack.

Enjoy Cooking

Chocolate Cream Pie

Chocolate Cream Pie

This uses the same crust as the Pecan Pie posted earlier this week.

Ingredients

Crust

2 1/2 cups of unbleached all purpose flour
1/2 cup of brown sugar, lightly packed
1 stick of butter, room temp
2 eggs
2 teaspoons baking powder
1 teaspoon real vanilla extract
1/2 teaspoon salt

Filling

1 cup heavy cream
3 large eggs
3 egg yolks
3/4 cup raw sugar
2 4oz bars of Ghirardelli's 100 % Cacao bars
1 stick unsalted butter, cubed
1 teaspoon real vanilla extract

Directions

Pie Crust

In the stand mixer cream the butter and the sugar until light. Next add the eggs and the vanilla to the bowl and cream well. In another bowl whisk together the flour baking powder and salt then slowly add it to the mixer. Once combined, dump out onto a flour work surface and form into a disc, wrap and place in the fridge for at least one hour.

Next roll dough out to about a 12 inch circle, place in a 9 inch pie pan with the edges falling over the pan. Take a knife and remove the excess dough. Place the pie pan and dough into the freezers for 1/2 hour.

Preheat oven to 400 degrees.

Remove pie pan from freezer and place parchment in the pan and fill with beans our pie weights. Bake for about 15 minutes, remove from oven and remove weights and parchment and place back in the oven, reducing heat to 350 degrees for 8 minutes or until crust is golden brown. Remove oven and cool.

Filling

First steps do do is whip up the heavy cream until stiff peaks form and set it aside in the fridge.

In a double boiler melt down the chocolate bars and set aside.

In another pan for the double boiler place the sugar and all the eggs and whisk until it is very thick about 8 to 10 minutes. Remove from heat and continue to whisk for an additional 2 to 3 minutes. Next fold in the chocolate, once well combined stir in the vanilla extract. Now stir in the butter until smooth. Remove the whipped heavy cream from the fridge and fold into the chocolate mixture.

Spoon into the bake pie crust, cover and chill in the fridge for about 4 hours or over night.

Enjoy Cooking

Chicken Meatballs

When i was going through my recipe file i came across these. I made these for a dinner party many years ago and they were a big hit. These are a great appetizer.

Chicken Meatballs

Ingredients

1 lb of chicken breast fillets, chopped
1 onion diced
1 stalk of celery diced
1 egg
2 cloves of garlic, minced
6 scallions, chopped
3 table spoons of veggie oil
1 table spoon soy sauce
1 table spoon Chinese rice vinegar
1/2 teaspoon red pepper flakes
Salt and pepper to taste

Dredging mixture

1/3 cup of rice flour
1 table spoon corn starch
1/2 teaspoon celery seeds
1/2 teaspoon ground yellow mustard
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander

Plum Sauce

Directions

In a skillet over medium high heat oil, then add chicken cubes and saute until done about 3 minutes. Remove from skillet to drain. Next add the onions to skillet and saute until soft, now add the garlic and celery to the skillet. Saute for 1 minute then remove from skillet to drain.

Place cooled chicken and onion mixture to the food processor and pulse to mince (do not puree). Remove mixture to a bowl and add the egg, soy sauce, vinegar, scallions, red pepper and salt to pepper to taste. Work with your hand to combine. Cover with plastic wrap and chill for about 1 hour.

In the meantime whisk together all the dredge mixture.

Once meat mixture is cooled, form into one inch balls and dredge through the rice flour mixture. Now you can either bake the meatballs in a 350 degree oven until golden brown or fry them in additional veggie oil until golden brown.

Serve on a platter with plum sauce and if you are frying the meatballs cut up some additional scallions and fry them up in the pan after the meatballs and add them to the platter.

Enjoy Cooking

Crab/Shrimp Soup

When i was in Singapore I always had this soup, it was my favorite. Then several months ago i thought i would try to recreate it since i do not see us in Asian any time soon.

Crab/Shrimp Soup

Ingredients

1 LB of Crab meat
1/2 lb of shrimp, heads, shells and tails removed
1/2 lb of bacon
6 cups of chicken or seafood stock
1/2 lb of fine Chinese noodles
5 oz of bean sprouts
3 cloves of garlic, crushed
1 table spoon of sesame oil
1 teaspoon of Chinese 5 spice
1/2 teaspoon of fresh grated ginger
8 scallions chopped - the whole scallion
1 cucumber shredded
salt and pepper to taste

Directions

Fill a tea pot with water and set on stove to boil.

Place bacon on a broiling pan and cook until almost crispy or you can cook it in the microwave. Once cooked cut in in thirds, then into ribbons. Set aside

Cook noodles as per the directions on the package, drain, rinse and cut into 2 to 3 inch lengths.

Clean the bean sprouts of any seed casings and place in a colander. Next pour the boiling water from the tea pot over the bean sprouts and let sit in the sink until ready to add to the soup.

In a large skillet over medium high heat oil, then add the garlic and ginger and saute for about 20 seconds. Next add the stock to the skillet and stir for about 2 minutes until stock is just about to boil. Now add the bacon, bean sprouts and noodles to the pan and stir to warm. Next add the 5 spice and salt and pepper to taste. Once the soup comes to a boil, stir for 30 seconds, turn off heat and add shrimp and crab to skillet and cover. Let soup steep for about 4 to 5 minutes. Once shrimp as cooked through it is time to serve.

Place scallions and cucumbers on the bottom of each bowl and spoon soup over and serve.

Enjoy Cooking

Pecan Pie

This is sort of Creme Brulee meets Pecan Pie. It is also not as sweet as most pecan pie

Pecan Pie

Ingredients

Crust

2 1/2 cups of unbleached all purpose flour
1/2 cup of brown sugar, lightly packed
1 stick of butter, room temp
2 eggs
2 teaspoons baking powder
1 teaspoon real vanilla extract
1/2 teaspoon salt

Filling

3 cups heavy creme
2 cups chopped pecans
1 cup raw sugar
1 cup dried apricots, sliced
4 egg yolks
3 eggs
3 table spoon corn starch
2 table spoons brandy
2 teaspoons real vanilla extract
1/2 teaspoon salt

Directions

Dough

In the stand mixer cream the butter and the sugar until light. Next add the eggs and the vanilla to the bowl and cream well. In another bowl whisk together the flour baking powder and salt then slowly add it to the mixer. Once combined, dump out onto a flour work surface and form into a disc, wrap and place in the fridge for at least one hour.

Next roll dough out to about a 12 inch circle, place in a 9 inch pie pan with the edges falling over the pan. Take a knife and remove the excess dough. Place the pie pan and dough into the freezers for 1/2 hour.

Preheat oven to 400 degrees.

Remove pie pan from freezer and place parchment in the pan and fill with beans our pie weights. Bake for about 15 minutes, remove from oven and remove weights and parchment and place back in the oven, reducing heat to 350 degrees for 5 minutes or until crust is a light golden brown. Remove oven.

Next place apricots slices on the bottom of the pie. I usually start at the edges and spiral into the center. It might take a bit more then cup of apricots to fill the bottom, it depends on how you sliced them. Once the bottom is cover, pour the nuts on top.

Filling

Place all the ingredients with the exception of the nuts and apricots into a sauce pan. Whisking over medium high heat until bubbles start to form around the edges of the pan and sauce starts to thicken. Remove from heat. Pour in pie shell. Place Pie in a deep edge baking sheet and fill the sheet with water up to the middle of the pie pan. Place in oven for about 40 minutes at 350 degrees until the custard sets. Remove from oven and remove water from pan and return it to oven to bake for an additional 8 to 10 minutes so that the crust turns golden brown. Remove and let cool. Serve with a nice vanilla ice cream

Enjoy Cooking

Rugelach

I have been doing allot of baking the past few weeks and Michael asked for me to make Rugelach. There is a bakery here in the city that make outstanding Rugelach so i asked what the dough was made of and they told be it is like any dinner roll dough only that there is bread crumbs in the dough. Hmm bread crumbs. So with a few misstep i came up with a nice dough recipe, i do not know if its a traditional one but we like it, and i hope you all do too.

Rugelach

Ingredients

Dough
2 cups unbleach flour
2 sticks of butter diced, cold
1 cup of bread crumbs, UN-seasoned
8 oz of cream cheese, diced, cold
1/2 cup raw sugar
1 egg
1/2 teaspoon cinnamon

Filling
1 cup dried Apricots, diced
1/2 cup brandy
1/2 cup raw sugar
1/2 cup chopped pecans
1/2 cup bread crumbs, un-seasoned
or try this filling
1 cup dried blue berries
1/2 brandy
1/2 raw sugar
1/2 chopped pistachios
1/2 bread crumbs, un-seasoned


Directions

In the food processor place flour, 1/2 cup bread crumbs, salt, butter and cream cheese and pulse until crumbly, dump out onto a floured work services and and kneed into a ball. Divided in half, form into a discs, wrap in plastic and place in the fridge for at least four hours or overnight.

Take the remaining bread crumbs, 1/4 of the sugar and mix together, set aside. In another bowl take the remaining sugar and mix with the cinnamon and also set aside.

For filling place all ingredients into the food processor and pulse to combine.

Preheat oven to 325 degrees.

Now on a floured work surface roll out the discs into a 12 inch circle about 1/8 inch thick. Whisk egg in a bowl and brush a 1/2 inch boarder around the outer edge of the circles. Spread the apricots mixture out to within a 1/4 inch of the edge. Next sprinkle the bread crumb mixture on top of the apricots, this is what the bakery told me to do. Next take a pizza cutter and cut the circle into 12 to 16 wedges. Starting at the wide end of each wedge roll the dough up to the point, bend the dough into a crescent and place on a parchment covered cookie sheet about 2 inches apart. Once all the wedges have been rolled, bent and placed on the cookie sheet, brush with the egg and sprinkle the cinnamon sugar on top. Bake for 40 minutes or until golden brown.

The the filling can been changed to most fruits, but the bakery said to watch out for high water content fruits,like berries. They said it was best to used dried fruits for the filling and use most any nut with it. You are really making a fruit pesto.

Enjoy Cooking

Pumpkin Nut Bread

Pumpkin Nut Bread

Ingredients

3 cups of unbleached flour
1 cup chopped pecans
1 1/4 sticks of butter, diced
1 can of fresh pumpkin, 15oz can
2 eggs
1/3 cup half and half
3/4 cup raw sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon baking soda

Direction

Preheat the oven 350 degrees

Whisk together all the dry ingredients with the exception of the baking soda. In another bowl whisk together the pumpkin, eggs, half and half and baking soda. Next cut the butter into the dry ingredients. Now add the wet to the dry and mix well. Once combined fold in the pecans.

Place dough in a greased loaf pan and bake for about 40 minutes or until a tooth pick comes out clean. Like with all breads time can vary, sometimes i have baked this for 35 minutes and as long as 55 minutes, check the bread at the 35/40 minute mark.

Enjoy Cooking

Cinnamon Raisin Apple Bread

I am still playing with breads, we had a version of this bread a few years ago and i have trying to recreate it ever since and I have finally got. The trick was using dried apples.

Cinnamon Raisin Apple Bread

Ingredients

4 cups of unbleached flour, you can use wheat flour too
1 1/2 cups heavy cream
3/4 cups raw sugar plus an additional 1/4 cup
1 cup raisins
1 cup Dried apples, diced
3 eggs
3 teaspoons of baking powder
3 table spoons butter diced.
2 table spoons ground cinnamon

Optional
1 cup chopped pecans

Directions

In a large bowl mix together the flour, baking powder and 3/4 cups of sugar. In another bowl whisk together the cream and 2 eggs. Next cut the butter into the flour. Now add the wet to the dry and mix well, at a point you will need to throw the dough out onto a board and kneed it with you hands to combine. If the dough is still sticky, kneed some additional flour into it.

In another bowl stir together the cinnamon and the 1/4 cup of sugar.

Preheat oven to 350 degrees

On a piece of floured wax paper roll out the dough to about a inch thick, enough to roll the dough up 1 1/2 times. Next sprinkle the cinnamon sugar on the dough, leaving enough sugar for the top of the loafs, followed by the apples, raisins and pecans (if using). Roll up the dough and place open side down in the pans.

Take the remaining egg and whisk then brush on the loafs and sprinkle with cinnamon sugar.

Bake for about 45 to 50 minutes. Check at the 40 minute mark, if a tooth pick comes out clean its done. Some times this take 40 minutes to bake and some time 55 minutes. You want a nice deep golden brown on the top. Let cool for 10 minutes before removing from pan. The bread is great with butter.

Enjoy Cooking

Shrimp Pasta with Sugar Snap Peas in a Cream Sauce

I was at a loss as to what to make the other night. It was too cold and windy to go back out to the store so i just threw together items we had on hand. I hope you all like it.

Shrimp Pasta with Sugar Snap Peas in a Cream Sauce

Ingredients

3 lbs of shrimp, cleaned but tails left on
3 cups of Sugar Snap Peas
1 Lb of dried pasta of choice
1 cup heavy cream
1 cup of Dubliner Cheese grated
1/2 cup dry white wine
1/4 cup Italian Parsley, chopped stems removed
1 large onion chopped
1 red pepper chopped
8 cloves of garlic, minced
2 table spoons olive oil
1 teaspoon yellow mustard seeds
1 teaspoon celery seeds
1 teaspoon Fresh thyme
1 teaspoon dried dill
1/4 teaspoon red pepper flakes
1 lemon juiced and zest
Salt and Pepper to taste

Directions

In a large skillet over medium high heat saute the onions and peppers in the olive oil until soft. Next add the garlic and the seeds and stir for about a minute. Reduce heat to medium and add the wine, lime zest and the balance of the spices and shimmer for ten minutes.

Start pasta as per directions on the package.

Next add the cream to the skillet and simmer for about 3 to 4 minutes. Now add the Sugar Snap Peas to the skillet and cover for 2 to 3 minutes. After this time, check the Sugar snap Peas for tenderness. They should just be about done when you add the shrimp to the skillet, if they are still firm cover and simmer for an additional 2 to 3 minutes. When ready add the shrimp and cover. After 2 to 3 minutes check shrimp and stir. Turn off heat and cover.

Drain and reserve a cup of the pasta water. Place Pasta in a large bowl, sprinkle have the cheese, table spoon of lemon juice and about 1/3 cup of the pasta water and toss so cheese starts to melt. Once shrimp are done dump the contents of the skillet into the ball with the pasta, add the parsley and the balance of the cheese and toss, and you are done.

Enjoy Cooking

Banana Nut Bread

This is actually my Grandmothers recipe; i have all her cook books and this recipe was stuck in one of her books on a piece of paper in her hand writing. I have made it too and its great.

Banana Nut Bread.

Ingredients

1 3/4 cup of unbleached flour
2 1/3 teaspoon of baking powder
1 cup of banana pulp
2/3 cup of raw sugar
2/3 cup of chopped pecans
1/3 cup of cubed butter - (5 1/3 table spoons)
2 eggs
3/4 teaspoon of lemon rind or orange rind
1/2 teaspoon of salt

Directions

In a large bowl mix together the flour, salt and the baking powder.

In the stand mixer cream together the butter, sugar and lemon rind. Next add the eggs to the mixer and blend well. Now add the flour into the mixture in three parts alternating with banana pulp: blend until smooth. Now fold in the pecans.

Preheat the oven to 350 degrees

Grease a bread loaf pan and place dough in pan. Bake for about 1 hour or until a tooth pick comes out clean. Let cool in the pan for 10 minutes before removing.

Enjoy Cooking and Thanks Grandma.

Raisin Bread

I have been on a quick bread kick lately. I have been playing around with ratios to see what i come up with. This one I made a few times and it's really good warm from the oven with melted butter, yum.

Raisin Bread

4 cups of unbleached flour or wheat flour
1 1/2 cups of butter milk
1 1/2 cup of raisins or currants or a mixture of both
6 table spoons of butter, cubed
2 eggs
3 table spoons of raw sugar
1 table spoon of baking powder
1 teaspoon of baking soda
1 teaspoon salt

1 egg

Directions

Preheat the oven to 350 degrees

In a large bowl mix together well the flour, salt, sugar, baking powder and soda. Next using a pastry blender (see below) cut in the butter until the dough is coarse crumbs.

In another bowl whisk together the two eggs and the butter milk.

Next fold in the raisins into the flour mixture. Once combined start mixing in the buttermilk with a spoon. The dough will be very sticky, once its starts to hold together turn it out on a floured surface and knead until thoroughly mix: it should take out 10 to 12 strokes of the dough. Form into a ball.

Now you can go two ways here: You can grease a Pyrex bowl or 1 1/2 quart casserole, and place the dough in the bowl and then cut an X in the top of the dough - Or - you can cut the dough into four, form into balls and place in a square baking dish, make sure the ball are touching closely.

Whisk the remaining egg and brush on top of the bread.

Place in the oven and bake for about 1 hour an 20 minutes or until a took pick comes out clean.

Let cool in the dish, bowl or casserole on a rack for 10 minutes before removing.

I have also dusted the top of the bread with cinnamon sugar prior to baking if you want a sweeter bread.

Enjoy Cooking

Herb Cheese Wheat Bread

Here is another quick bread for you all to try. It is a variation on the olive bread i posted earlier.

Herb Cheese Wheat bread.

Ingredients

2 cups of wheat flour
1 cup heavy cream
2/3 cup of chopped pecans
1/2 cup raw sugar
1/2 cup of grated parmigiano cheese
1/2 cup diced brie
1/3 cup of Italian parsley, chopped stems removed
1 egg
2 table spoons melted butter
3 teaspoons of baking powder
1 1/2 teaspoon fresh dill
1 1/2 teaspoon fresh Thyme
1 1/2 teaspoon sumac
1 teaspoon salt

Directions

Preheat oven to 350 degrees

In a bowl mix together the sugar, flour, baking soda and salt.
In the stand mixer blend the heavy cream and the egg. Next slowly add the melted butter: note the butter should be at room temp, just before it starts to turn to a solid again. Once well combined all the herbs. Next slowly add in the flour mixture, at one point you may need to need the dough with your hand. Once it has formed into a ball, fold in the cheese and the nuts. leave a few table spoons of the parmigiano to sprinkle on the top.

Place dough into a greased loaf pan and bake for about 40 minutes or until a tooth pick comes out clean. Let cool on rack, remove from pan and serve.

Enjoy Cooking

Eggplant Tower

I was playing with the idea for a new way to serve eggplant parm and i came up with this recipe.

Eggplant Tower

2 large eggplants cut into 1/4 slices
3/4 cup of unbleached flour
3/4 cup of corn meal
2 eggs
2 teaspoon dill
2 teaspoons ground yellow mustard
2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon of fresh ground black pepper
8 oz mozzarella, fresh sliced in 1/4 slices
Cayenne pepper (optional)
Salt
oil

Rancho Salsa: see salsas posted on July 27th 2010

Directions

Place sliced eggplants in a collendar and sprinkle salt over slices and let sit for about hour. You want to draw some of the water out.

In three small bowls place the following

Bowl one: The flour
Bowl two: The eggs, whisked
Bowl three: Corn meal, salt, pepper, cumin, mustard & dill

Next dredge the eggplant slices in the flour, then the egg and finally in the corn meal mixture and place on a parchment lined cookie sheet.

Preheat oven to 425 degrees.

In a skillet over medium high heat place your oil of choice, about a 1/8 cover the bottom of the skillet. Fry each slice on each side for about 1 1/2 or until golden brown. Place on a wire rack when done. Once all the eggplant is fried up it is now time to start the assembling of the eggplant towers. Place one slice on a parchment lined cookie sheet, next place a slice of mozzarella on top, followed by another slice of eggplant, then mozzarella and then finally another slice of eggplant. Repeat with the rest of the eggplant until done.

Now place the eggplant towers into the oven and bake until the cheese starts to melt, about 2 to 3 minutes.

To Plate, place a tower in the middle of the plate and top with the Rancho salsa.

Enjoy cooking

Black Bean Veggie Stew

I was going to make a black bean soup the other night but i wanted to jazz it up a bit and give it a bit more, hmm, well just a bit more. I was planning to make a bunch of soups this weekend and i had the ingredients for my Posole and my Chinese beef soup and I though why not add parts of both of them to my black bean soup, thus the recipe that follows.

Black Bean Veggie Stew

Ingredients

1 13oz can of black beans
1 cup of long grain rice
2 cups of Bok Choy, chopped
2 cups of chopped tomatoes- fresh not canned
1 cup sliced radishes
1 large onion, diced
1 large red pepper diced
2 stalks of celery diced
1 poblano pepper, diced
6 cloves of garlic minced
6 table spoons of Olive Oil
2 table spoons of Chinese Black Vinegar
2 table spoons of Soy Sauce
1 Table spoon of Worcestershire sauce
2 teaspoons of ground Turmeric
1 teaspoon of ground Cumin
1 teaspoon ground yellow mustard
1/2 teaspoon saffron
Salt and Pepper to taste

Directions

In a large deep sauce pan over medium high heat place 4 tablespoons of the olive oil, onions, red pepper and celery and saute until soft. Next add the garlic and poblano pepper and saute for about 1 minute. Now add the entire can of black beans liquid and all plus an additional can of water. stir to combine. Once it begins to boil, reduce heat to a rolling simmer and add the black vinegar, Worcestershire sauce, soy sauce, 1 teaspoon of turmeric, cumin and mustard. Wait to add the salt and pepper until later.

Now start the rice: In another sauce pan add 2 cups of water, saffron and the balance of the olive oil and turmeric; bring to a boil. Now add rice, reduce heat and cover and simmer until rice is tender about 20 to 30 minutes. Once done fluff, cut the heat and keep cover until ready to use.

30 minutes into the simmering of the stew taste to see if it needs salt and pepper and add as needed. Simmer for an additional 15 minutes.

To plate: Place a mound of rice in the center to a soup plate. Next place the bok choy, radish and tomatoes around the rice. Spoon bean stew over the rice, about 1/2 to 3/4 of a cup. You can also top if off with some grated cheese. Serve

Enjoy Cooking

Swiss Chard and Goat Cheese Pasta

Now there are two ways i make this dish one with bacon and one with out. I will list both ways.

Swiss Chard and Goat Cheese Pasta

Ingredients

2 large bundles of Swiss chard, stems removed and rough chopped
1 lb of dried pasta of choice
4 Large sweet onions, halved and sliced
1 red pepper diced
3 cups of Shiitake Mushrooms, chopped
6 cloves of garlic minced
6 sprigs of Thyme, stems removed
6 oz of Goat cheese, crumbled
1/3 of cup of veggie stock (white wine will work too)
zest of one lemon
Salt and pepper to taste
Now use on of the following but not both depending on which recipe you are to follow:

1 lb bacon cut into 1 inch pieces
or
1/3 of a cup of olive oil

Directions

Cook pasta as per the directions on the package, save a cup of the pasta water.

Bacon route: In a large skillet over medium high heat, render of the bacon and place on a paper towel to drain. Next place the onions and pepper into the skillet and cook for 2 minutes. Next add the mushrooms and saute until soft

Olive Oil Route: In a large skillet over medium high heat, place the olive oil, onions and peppers and 2 minutes. Next add the mushrooms and saute until soft

Now the Recipe will be the same for both: Reduce heat to medium add the garlic, thyme and stock, salt and pepper to taste and simmer until reduced by half. Now add the Swiss chard to the skillet, once it has wilted remove skillet from heat.

In a large bowl place the pasta, goat cheese and pasta water and toss to coat. Now add the onion Swiss chard mixture from the skillet and toss to combine. Top off with the lemon zest and the bacon if you went that route and you are ready to eat.

Enjoy Cooking

Apple Tarts

This is a really simple recipe that you actually make in your muffin or cupcake pan. The crust is a cookie crust which is not your traditional pastry crust. You can also use this to make pear tarts too

Apple Tarts

Ingredients

Crust

2 1/2 cups of unbleached all purpose flour
1/2 cup of brown sugar, lightly packed
1 stick of butter, room temp
2 eggs
2 teaspoons baking powder
1 teaspoon real vanilla extract
1/2 teaspoon salt

Filling

4 large apples, pealed, cored, seeded and diced
1 cup cream or half and half
1/2 cup brown sugar, lightly packed
1/4 cup white cheddar cheese (optional)
2 eggs
2 table spoons melted butter
2 lemons juiced
3/4 teaspoons corn starch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch cayenne pepper (optional)

Directions
Start with the crust first, it needs to chill for a few hours.
In a bowl mixer together the flour, salt and baking powder.
In the stand mixer cream together the butter and the brown sugar. Next add eggs on at a time until blended. Now add the vanilla. Once the mixture is creamy and light slowly add the flour mixture. Once The dough starts to crumble, remove from mixer and place on plastic wrap, form into a ball with your hands, wrap and chill for at least two hours.

Prep the muffin pan by spraying with Pam and placing small discs of parchment at the bottom of each of the muffin wells, trust me you need to do this it will make the tarts come out easy with out out it, well you will have an apple crumble when you try to remove them from the pan.

Preheat oven to 375 degrees

In a medium bowl place the diced apples and lemon juice and toss to coat, set aside.
Next in the stand mixer blend together the eggs, sugar, cinnamon, nutmeg, cheese, cayenne pepper and cream until light. Blend the corn starch into the melted butter, whisk until smooth and there are no lumps. Now slowly add the butter to the cream mixture and blend for about a minute or so.

Now cut the dough into quarters and roll out op about 1/8 inch thick, cut and place at the bottom of each muffin well. I place enough dough into each well so that it comes a little on the side to create a cup but not all the ways up, about a 1/4 of an inch.
Spoon apples into each well and then spoon in the cream mixture to with in 1/4 of inch from the top of each muffin well.
Bake for 40 minutes, remove from oven and let cool for 10 minutes. Now i use a bamboo skewer and i run it around the edge of the tart to loosen it from the muffin well.
Serve with vanilla ice cream

Enjoy cooking

The new year

Sorry for the lack of recipes over the last few weeks, with the holidays and everything going on it was a bit hard to sit down and post recipes. I have a few new ones i am posting today, ones actually that i came up with over the holidays - and also a great book below, it has come in handy