Lattice-Topped Cherry Pie
INGREDIENTS:
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup Butter (softened)
4 tablespoons cold water
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 (14.5 ounce) cans red tart
pitted cherries, drained
1 teaspoon grated orange peel
Milk
Sugar
DIRECTIONS:
1. Heat oven to 400 degrees F. Combine 2 cups flour and 1/4 teaspoon salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
2. Divide dough in half; shape each half into ball. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough into 12-inch circle on lightly floured surface. Place in 9 inch pie pan. Trim pastry to 1/2 inch from rim of pan. Set aside.
3. Combine sugar, 1/3 cup flour and 1/8 teaspoon salt in large bowl. Add cherries and orange peel; toss lightly to coat. Spoon into prepared crust.
4. Roll out remaining pastry ball to 11-inch circle. Cut circle into 10 (1/2-inch) strips with sharp knife or pastry wheel. Place 5 strips across filling in pie pan, 1 inch apart. Place remaining 5 strips at right angles, 1 inch apart, to the strips already in place; trim strips. Fold trimmed edge of bottom pastry over strips; build up an edge. Seal; crimp or flute edge. Brush strips with milk; sprinkle with sugar. Cover edge of crust with 2-inch strip of aluminum foil.
5. Bake for 50 to 60 minutes or until crust is golden brown and filling bubbles in center. Remove aluminum foil during last 5 minutes, if desired. (If browning too quickly, shield lattice strips with aluminum foil.)
ACEO Watercolor
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Double Chocolate Raspberry Almond Cookies
Preheat Oven to 375 degrees.
Combine and set aside:
2 1/4 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. baking cocoa
In large mixing bowl beat until very creamy:
1 c. (2 sticks) softened butter or margarine
1 c. packed brown sugar
3/4 c. granulated sugar
Add:
1 1/2 tsp. raspberry flavoring (extract)
2 large eggs
Beat until light and fluffy.
Gradually add flour mixture, stirring in with a spoon until thoroughly combined.
Add:
12 oz pkg. chocolate chips
3/4 c. chopped slivered almonds
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for about 2 minutes; remove to wire racks to cool completely.
If you can wait until they are totally cooled, you might want to put a bed of whipped cream with a cookie on top; add a few raspberries, and another cookie to top it off. Add some fresh raspberries on the side.
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Edited by frontporchgallery at 03/08/2008 3:55 PM PST
LEMON SUGAR COOKIES
Mixed Media - Colored Pencil and Acrylic
This is one cookie recipe that my three boys all adore. The cookie itself is a "Jiffy" recipe, however the icing idea was mine. I'm sure it would be delectable with lime or orange as well!
LEMON SUGAR COOKIES
2 cups Jiffy baking mix
2/3 cup sugar
1/3 cup milk
5 level tablespoons soft shortening or oil
1 egg
1 teaspoon lemon extract
Combine all ingredients. Beat vigorously until well blended. Drop by tablespoonful onto prepared baking sheet.(I use parchment paper only.)
Bake at 350 degrees F for 8 to 10 minutes.
Seperately, put 2 cups of powdered sugar into a bowl. Add the zest of 1 lemon (about a tsp.) and enough fresh lemon juice to make a smooth glaze.
After cookies cool, spread tops of cookies with a small spoonful of the glaze, let sit for at least an hour to set the glaze.
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Edited by kellyscolorstudio at 03/20/2008 3:58 AM PDT
Colorful fruit tart
Ingredients:
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Edited by isablue123 at 03/20/2008 7:54 PM PDT
- Puff pastry, 1 sheet
- Vanilla pudding or pie filling, about 2 cups
- Fruit, artistically sliced or cubed
- Confectioner's sugar
- Preheat oven to 400 °F (200 °C).
- Unfold pastry on lightly floured surface. Roll into a rectangle (1/4-inch thick), then trim uneven pastry edges with a pizza cutter or sharp knife.
- Place on baking sheet. Fold 1/2 inch over the edge of the pastry to make a border, and press with water to seal. Use a knife to cut notches through the edge at regular intervals.
- Bake 15 min or until golden. If center of pastry is puffed out, place a cookie sheet or a flat dish over the top while still hot to press down the layers. Allow to cool thoroughly.
- Sprinkle confectioner's sugar over the edges of the pastry. Carefully spread pudding or pie filling over the cooled pastry up to the edges.
- Arrange sliced or cubed fruit, alternating colors and textures.
King Cake - A tribute to New Orleans
I lived in New Orleans, La. for 5 years. Two of my sons were born there. Since Katrina two years ago, my heart goes out to those affected by the catastrophe, and when I make this I think of the friends that I made and the good times that we had there. Here's to New Orleans!
No Mardi Gras feast would be complete without this classic nutmeg-accented yeast cake. Whoever gets the bean or plastic baby brings the cake to the next party.
(Mixed Media - Prismacolor Premier Colored Pencils and Acrylic Paint on Vellum Bristol Board)
20 Servings
2 envelopes dry yeast
1 1/2 cups plus 2 teaspoons sugar
1/2 cup lukewarm milk
1/2 cup melted butter
1 1/2 teaspoons salt
1 teaspoon freshly grated nutmeg
4 1/4 cups (about) Bread Flour
1 egg beaten with 2 teaspoons milk (glaze)
1 tablespoon cinnamon
1 dried bean or plastic baby
Green food coloring*
Violet food coloring*
Yellow food coloring*
1/4 cup strained fresh lemon juice
3 cups powdered sugar
3 tablespoons water
Sprinkle yeast and 2 teaspoons sugar over water in heavy-duty mixer bowl. Let stand until dissolved; stir to blend. Let stand until mixture is foamy and proofed, about 10 minutes.
Whisk together yolks, milk and butter in small bowl. Stir 1/2 cup sugar, salt and nutmeg into yeast mixture. Stir in yolk mixture. Attach dough hook. Gradually add 4 cups flour and beat until dough starts to climb hook, about 5 minutes. (Dough can also be made by hand.) Turn dough out onto generously floured surface and knead until somewhat stiff, adding up to 1/4 cup flour if dough is sticky, about 5 minutes. Butter large bowl. Add dough, turning to coat entire surface. Cover and let rise in warm draft-free area until doubled, about 1 1/2 hours.
Butter round baking sheet. Punch dough down. Transfer to pastry cloth. Knead dough until easy to handle, about 3 minutes. Roll dough out to 9x30-inch rectangle. Using pizza cutter, cut dough into three 3x30-inch strips. Lightly brush top of each with glaze. Mix 1/4 cup sugar with cinnamon. Sprinkle over strips. Braid strips. Attach ends, forming 10-inch circle. Using several spatulas, transfer to prepared sheet. Press dried bean or plastic baby into bottom of dough, enclosing completely. Let dough rise in warm draft-free area until doubled, about 45 minutes. Preheat oven to 375 degrees Fahrenheit. Bake cake until golden, about 25 minutes. Do not overbake; cake should be moist. Cool at room temperature. (Can be prepared 2 days ahead. Wrap tightly.)
Using hands, mix enough of green food coloring (about 2 drops) into 1/4 cup sugar to achieve vibrant color. Repeat with remaining colorings, using 1/4 cup sugar for each.
Stir lemon juice into powdered sugar in small bowl. Add water 1 tablespoon at a time, stirring until smooth. Place cake on rack over waxed paper. Frost top of cake, allowing icing to drip down sides. Immediately sprinkle top with colored sugars, alternating in wedges of green, purple and yellow. (Can be prepared up to 1 day ahead.) Serve cake at room temperature.
*available at baking supplies stores.
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Edited by kellyscolorstudio at 03/23/2008 7:37 PM PDT
Mountie Moose Mousse
16 oz Whipping cream
8 oz Milk chocolate
8 oz Cream Cheese (softened)
1 Cup Powdered (Confectioners) Sugar
1 tsp Vanilla extract
1/2 tsp salt
Melt Chocolate in double boiler.
Mix cream cheese, salt, vanilla and 1/2 cup sugar until smooth.
Mix Whipping cream with 1/2 cup sugar until stiff. Reserve half for garnish.
Stir melted chocolate into cream cheese mixture then fold in whipped cream until blended.
Spoon into individual sherbet dishes or flutes and chill.
Top with reserved whipped cream.
Also makes a "better than French silk" pie filling.
Pizzelles 6 Eggs 1-1/2 Cups Sugar 1 Cup Melted Margarine 1 Tablespoon Flavoring (Anise, Vanilla, Orange, Lemon extracts work well) 4 Teaspoons Baking Powder 3 1/2 Cups Cake Flour (using cake flour makes these light and fluffy) Beat eggs and gradually add the sugar until mixture is smooth. Add cooled margarine and your favorite flavoring. Add the cake flour and baking powder. Continue beating till smooth. Place one tablespoon of batter on a preheated pizzelle iron. Cook for about 40 seconds or until golden in color.
Ok here's my try... I developed this recipe after we moved here and discovered one of the trees on our lot is a "Sugar Pear" tree. These pears are about half the size of a regular pear and are SUPER sweet and juicey. I've made it with regular pears too but the Sugar Pears taste much better.
4 C sliced pears
1 tsp cinnamon
1 C sugar
3/4 C flour
1/2 tsp salt
1/3 cup butter/margerine
Spread out sliced pears in a 9" X 13" pan, mix cinnamon and 1/4 cup water and sprinkle over pears.
In a separate bowl, mix the dry ingredients & the butter with a pastry blender. Sprinkle over the top of the pears.
Bake at 375 degrees F for 40 min. or until topping is cripsy and light brown.
Carol
Dessert? I have been dieting for what seems like forever, and baking requires eating. But I have found a fairly fat free recipe that's pretty tasty, fast, easy and low calorie to boot. Can't beat all that. So here is Strawberry Cake.
ingredients:
Angel Food Cake, bake yourself, or buy already made for us lazy cooks.
sm. package Sugar free strawberry jello
sm. package Sugar free instant vanilla pudding, prepared with skim milk
1 tub light Cool Whip, Thawed
16 oz. container sliced strawberries
Slice the angel food cake and arrange into bottom of cake pan. Dissolve the sugar free jello as directed on box and let cool slightly. Layer the sliced strawberries,saving a few to garnish the top, over the cake. Pour the warm jello over the mixture. Let set one hour. Layer the prepared pudding over the mixture and next layer the cool whip over this. Garnish with some more strawberries.
ACEO card is prismacolor pencils
