Cherry Pie

Ingredients:cherry pie
1 recipe pie dough

• Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat.
• In a small bowl, mix the sugar and cornstarch together.
• Pour this mixture into the hot cherries and mix well.
• Add the almond extract and lemon juice, and mix.
• Return the mixture to the stove and cook over low heat until thickened, stirring frequently. • Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
• Preheat the oven to 375 degrees F.
• Prepare your crust.
•Divide in half.
•Roll out each piece large enough to fit into an 8 to 9-inch pan.
• Pour cooled cherry mixture into the crust.
• Dot with butter.
• Moisten edge of bottom crust.
• Place top crust on and flute the edge of the pie.
• Make a slit in the middle of the crust for steam to escape.
• Sprinkle with sugar.
•Bake for about 50 minutes.
• Remove from the oven and place on a rack to cool.

Print Friendly, PDF & Email

Easy Puff Pastry

Ingredients:Puff pastry
• 1 cup flour
• 1/4 teaspoon salt
• 10 TB spoons butter
• 1/3 ice cold water

•  In a medium bowl, add the flour and salt. Stir to mix.
• Next, cube the butter and then add it to the flour bowl. Using a pastry blender or two knives, cut the butter into the dough.
• Make a hole in the center of the dough and pour in all of the water. Using a fork, stir to combine the dough.
• Flour a cutting board, and add the dough. Pat it into a rough square. You will still see chunks of butter and it will seem too dry, but do not add extra water. The dough will come together with each roll.
• Flour the rolling pin, and roll the dough out in front of you into a rectangle about 10″ long. No need to be too precise here.
• Fold the bottom third of the dough over the middle of the dough. Fold the upper third of the dough on top of the middle too. Rotate the dough one-quarter turn, and repeat. Use additional flour as needed to prevent the dough from sticking.
•Roll out, fold, and turn the dough at least 6 or 7 times.
• When done, wrap the dough in plastic wrap and chill for at least one hour, or overnight. Dough may be frozen, too.
• Roll out with flour for desired puff pastry use.

Print Friendly, PDF & Email

Caramel Apple Pie

Ingredients:apple pie
• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 6 Granny Smith apples – peeled, cored and sliced

• Preheat oven to 425 degrees F.
• Melt the butter in a saucepan.
• Stir in flour to form a paste.
• Add water, white sugar and brown sugar, and bring to a boil.
• Reduce temperature and let simmer.
• Place the bottom crust in your pan.
• Fill with apples, mounded slightly.
• Cover with a lattice work crust.
• Gently pour the sugar and butter liquid over the crust.
• Pour slowly so that it does not run off.
• Bake 15 minutes in the preheated oven.
• Reduce the temperature to 350 degrees F (175 degrees C).
• Continue baking for 35 to 45 minutes, until apples are soft.

Print Friendly, PDF & Email

Maple Syrup Pie

Ingredients:Maple Syrup Pie
• 1 (9-inch) pie dough round
• 1 3/4 cups pure maple syrup
• 2/3 cup heavy cream
• 1/4 teaspoon salt
• 5 TB spoons unsalted butter
• 2 TB spoons cornstarch
• 3 large eggs plus 2 large yolks
• 2 teaspoons cider vinegar

• Adjust oven rack to middle position and heat oven to 375 degrees F.
• Grease 9-inch pie plate.
• Roll dough into 12-inch circle on lightly floured counter.
• Loosely roll dough around rolling pin and gently unroll it onto prepared pie plate, letting excess dough hang over edge.
• Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.
• Trim overhang to 1/2 inch beyond lip of the pie plate.
• Tuck overhang under itself; folded edge should be flush with edge of pie plate.
• Crimp dough evenly around edge of pie using your fingers.
• Wrap dough-lined pie plate loosely in plastic and freeze until dough is firm, about 15 minutes.
• Line chilled pie shell with parchment paper or double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights.
• Bake until edges are light golden brown, 18 to 25 minutes, rotating pie plate halfway through baking.
• Remove parchment and weights and continue to bake until center begins to look opaque and slightly drier, 3 to 6 minutes.
• Remove from oven and let cool at least 30 minutes. (Baked, cooled crust can be wrapped in plastic and stored at room temperature for up to 24 hours.)
• Reduce oven temperature to 350 degrees.
• Bring maple syrup, cream, and salt to boil in medium saucepan.
• Add butter and whisk until melted.
• Reduce heat to medium-low and whisk in cornstarch.
• Bring to simmer and cook for 1 minute, whisking frequently.
•  Transfer to large bowl and let cool at least 30 minutes.
• Whisk in eggs and yolks and vinegar until smooth. (Cooled filling can be refrigerated  for up to 24 hours. Whisk to recombine and proceed with the next step, increasing baking time to 55 to 65 minutes.)
• Place cooled crust on rimmed baking sheet, and pour filling into crust.
• Bake until just set, 35 to 45 minutes.
• Let pie cool completely on wire rack, about 2 hours.
• Transfer to refrigerator and chill until fully set, at least 2 hours or up to 24 hours.
• Serve cold or at room temperature.

Print Friendly, PDF & Email

Pie Bites

Ingredients:Pie Bites
• 1 Package of Pillsbury Refrigerated pie Crust (2 ct.)
• Approx. 1.5 cups of your favorite marmalade
• 1 Egg
• Sparkle Sugar for sprinkling..a.k.a. “Salt”

• Preheat oven to 350 degrees F.
• Unroll each crust and spread the marmalade onto one of them (leave a 1/8″ border around the edge).
• Put the other Pie Crust on top and press lightly to secure it.
• Make an egg wash by mixing the egg with a splash of water.
• Brush some egg wash on the top, and sprinkle it with the Sugar “Salt”.
• Cut strips about 1/2″ thick and then cut those into “fry” shapes.
• Place them carefully onto a parchment lined baking sheet and bake them at 350 degrees for approx. 12 minutes.



Print Friendly, PDF & Email

Jelly Roll

Ingredients:apricot roll
• 1 can (14 oz) sweetened condensed milk
• 1 egg
• 1/2 teaspoon baking powder
• 1 cup flour
• 1/4 cup powdered sugar for dusting
• 1 cup apricot preserves

• Preheat the oven to 375 degrees F (190 degrees C).
• Line a 10×15 inch jellyroll pan with parchment paper.
• In a bowl mix together sweetened condensed milk, egg, baking powder, and flour.
• Pour into the prepared pan.
• Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don’t over bake, or it may crack.
• Generously dust a clean dish towel with confectioners’ sugar.
• Turn the cake out onto the towel, and peel off the parchment paper.
• Gently roll up the cake using the towel, and let cool for about 5 minutes.
• Unroll the cake, and spread an even coating of apricot preserves onto the top.
• Roll the cake back up into a tight spiral, and remove the towel.
• Dust with confectioners’ sugar before serving.

Print Friendly, PDF & Email

Spinach Pie

Ingredients:Spinach pie
•  1 lb. spinach, chopped (you can substitute frozen, thawed well)
• 1/2 cup olive oil
• 1  onion, diced
• 2 bunches green onions, diced (incl. 4 inches green)
• 1/2 cup fresh dill, chopped (substitute 3 tbsp. dried)
• 1/4 tsp. ground nutmeg
• Salt and freshly ground black pepper to taste
• 1/2 lb. Queso Fresco , crumbled
• 4 eggs, lightly beaten
• 1/2 lb. ricotta or cottage cheese
• 1/2 cup butter, melted
• 1/4 cup olive oil
1 lb. phyllo pastry sheets

• Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. Spinach should be dry.
• Heat the olive oil in a deep saute pan or large dutch oven.
• Saute the onion and green onions until tender.
•Add the spinach, and dill and cook for 5 to 10 minutes until the spinach is wilted and heated through.
• Add the nutmeg and season with salt and pepper.
• If using frozen spinach, you will want to cook until excess moisture evaporates. Spinach mixture should be on the dry side.
• Remove from heat and set the spinach aside to cool.
• In a large mixing bowl, combine the Queso Fresco, eggs, and ricotta (cottage) cheese.
• Add the cooled spinach mixture and mix until combined.
• Combine the melted butter with the olive oil in a bowl.
• Using a pastry brush, lightly grease two 9 x 12 rectangular pans.
• Unwrap the Phyllo:
• Carefully remove the Phyllo roll from the plastic sleeve. Most packages come in 12 x 18 inch sheets when opened fully. Using a scissor or sharp knife, cut the sheets in half to make two stacks of 9×12 inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.
• Prepare the Pie:
• Layer about 10 sheets on the bottom of the pan making sure to brush each sheet with the butter/olive oil mixture.
• Add half of the spinach mixture in an even layer and press with a spatula to flatten.
• Layer another 10 sheets on top of the spinach mixture making sure to brush well with butter/olive oil mixture.
• Repeat the process with the second pan.
• Before baking, score the top layer of phyllo (making sure not to puncture filling layer) to enable easier cutting of pieces later. ( Place the pan in the freezer to harden the top layers and then use a serrated knife.)
• Bake in a preheated 350 degree oven until the pie turns a deep golden brown. If the pie is frozen when you put it in the oven, you will need approximately 45 minutes cooking time. If fresh, plan for approximately 20 to 25 minutes of cooking time.

Print Friendly, PDF & Email

Napoleon Torte

• 14 TB spoons cold butter (200 grams)
• 1 TB spoon vodka
• 1/2 cup ice cold water
• 2 cups flour
• 1/4 teaspoon salt
•Filling (recipe follows)

• Add vodka to 1/2 cup of ice water, add salt and mix well.
• Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal.
• Add the ice water mixture, a little at a time, until the mixture comes together forming a dough.
• Bring the dough together into a ball. When it comes together stop working it otherwise the dough will get over-worked and tough.
• Wrap the dough in plastic and chill in the fridge for at least 2 hours.
•  On a floured surface divide the dough in 8 parts.
• Roll each part  out into a 10 to 11-inch circle. (It should be paper thin).
• Preheat your oven to 375 degrees F.
• Prick the circles all over and bake for 8 minutes.
• Cool.
• Place one layer of pastry on a platter and spread with  filling (recipe follows).
• Continue stacking, alternating fillings, until 1 layer of pastry remains.
• Frost top and sides with remaining filling.
• Crush remaining pastry layer and cover torte with crumbs.
• Refrigerate over night.

• 14 TB spoons butter  (200 grams)
• 1 (14 ounce) cans sweetened condensed milk

• Beat butter until fluffy, then slowly beat in sweetened condensed milk
• Mix until well blended and smooth.

Print Friendly, PDF & Email

Blueberry Coffee Cake

Ingredients:Blueberry pie
• ½ cup unsalted butter, room temperature
• 2 tsp. lemon zest
• 3/4  cup sugar, plus 2 TB spoons
• 1 egg, room temperature
• 1 tsp. vanilla
• 2 cups flour
• 2 tsp. baking powder
• 1/2 tsp. kosher salt
• 2 cups fresh or frozen blueberries
• 3/4 cup buttermilk

• Preheat the oven to 350 degrees F.
• Cream butter with lemon zest and sugar until light and fluffy.
• Add the egg and vanilla and beat until combined.
• Mix together  flour, baking powder and salt.
• Add the flour mixture to the batter a little at a time, alternating with the buttermilk.
• Fold in the blueberries.
• Grease a pie pan with butter or coat with non-stick spray.
• Spread batter into pan.
• Bake for 35 to 45 minutes.
• Let cool at least 15 minutes before serving.

Print Friendly, PDF & Email

Shepherd’s Pie

Ingredients:Shepherd pie
For the potatoes:
3 lb  potatoes
• 1/2 cup half-and-half
4 ounces unsalted butter
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 egg yolks
For the meat filling:
• 2 TB spoons olive oil
• 1 cup chopped onion
• 2 carrots, peeled and diced small
• 3 cloves garlic, minced
• 1 1/2 pounds ground lamb
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 3 teaspoons tomato paste
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 2 teaspoons freshly chopped rosemary leaves
• 1 teaspoon freshly chopped thyme leaves
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup fresh or frozen green peas

For the potatoes:

• Peel the potatoes and cut into 1/2-inch dice.
• Place in a medium saucepan and cover with cold water.
• Set over high heat, cover and bring to a boil.
• Once boiling, uncover, decrease the heat to maintain a simmer and cook for 15 minutes.
• Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds.
• Drain the potatoes in a colander and then return to the saucepan.
• Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth.
• Stir in the yolk until well combined.

• Preheat the oven to 400 degrees F.

For the meat filling:
• Place the olive oil into a 12-inch saute pan and set over medium high heat.
• Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes.
• Add the garlic and stir to combine.
• Add the lamb, salt and pepper and cook until browned and cooked through, approximately 10 minutes.
• Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute.
• Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine.
• Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
• Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish.
• Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula.
• Place  on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.
• Remove to a cooling rack for at least 15 minutes before serving.

Print Friendly, PDF & Email