Peach Cobbler

6-8 servings

Ingredients:

2/3 to 1 cup sugar
1 TBS cornstarch
1 cup water
3 cups fresh peaches
2 cup flour
2 TBS sugar
1 TBS baking powder
1 tsp. salt
6 TBS butter
1 cup milk (or a little bit more)


Directions:

Preheat oven to 400.

Mix sugar and cornstarch together in a pan. Gradually stir in the water and bring to a boil. Boil for 1 minute, stirring constantly. Add the peaches and their juice, and pour into a baking dish. Dot with butter. Sprinkle with cinnamon.

Stir flour, sugar, baking powder, and salt into a bowl. Cut in the butter until the mixture looks like cornmeal. Stir in milk. Drop by spoonfuls onto hot peaches.

Bake 30-35 minutes. Serve warm with ice cream.

Notes: The dumplings in this recipe has already been doubled.

Source: Mom

Tarte au Citron

Serves 6

1 pâte â tarte
4 fresh lemons
1/2 to 3/4 c. sugar
5oz thick cream
4 large eggs
3-4 TBS of soft butter
1 TBS flour

Butter six small ramekins (or one large tarte pan)

Flour your workspace and roll the dough out to about 1/8 of an inch. Cut out either 6 small circles or on large one. Fit the dough into your pan(s) and place in the refrigerator.

Preheat the oven to 360.



Wipe down lemons. Remove the zest from two lemons, without taking the white skin, and chop finely. Juice these two lemons. Cut the other two into fine, round slices and set aside.

Mix the eggs and whip with sugar. Combine with lemon juice, the zest and the cream just until mixed.

Put fork holes in your dough and pour the lemon mixture in. Cook for 30 minutes, or until done.

Decorate with lemon slices or rasberries.


Source: Cuisine Actuelle

Moelleux au Chocolat

This recipe is so AMAZING! Although I'm not the biggest chocolate lover, I absolutely love this! While living in le Vesinet my friend Lisa and I decided to make a french dessert because our obsession with les tarte aux citron was getting to be quite costly; thus began our baking escapades which began and ended with Moelleux au Chocolate and une tarte du citron.

The chocolate here is not the same. If you plan on making it with Hersheys or even Ghiradelli, don't waste your time. Blah.

roughly 6oz of dark chocolate

4 large eggs

4 TBS flour

about 1/2 c. of almond powder

Butter

Melt the chocolate in little pieces in a double boiler on low heat. Remove from heat and slowly add the egg yolks while mixing really fast. Add 2 TBS of flour and the almond powder.

Beat the egg whites until firm with an electric mixer. Add it to the mixture.

Preheat the oven to 375-400. Pour the mixture in a big dish or individual ramekins. Grease the ramekins with butter and remaining flour. Cook for 10 minutes in the oven.

Remove carefully onto a plate and enjoy!

Source: Cuisine Actuelle

Apple Crisp

Ingredients:

4 cups sliced baking apples
2/3 cups brown sugar, packed
1/2 cup flour
1/2 cup rolled oats
1 1/2 tsp. cinniman
1/4 tsp. nutmeg
1/3 cup soft butter

Directions:

Grease glass pan in butter, dump the apples in. In a bowl mix dry ingredients and butter and crumble on top of the apples.

Bake at 375º for 30-35 minutes or until apples are done.

Notes: I usually double the recipe, sometimes triple the topping, depending on the size of pan I use.



Source: Mom

Pear Galette

Serves 8Watch Video

Ingredients

All-purpose flour, for work surface
1/2 recipe Pate Brisee
1 tablespoon cornstarch
1/4 cup granulated sugar
Pinch of salt
4 large ripe pears, cut into 1/2-inch pieces (about 3 1/2 pounds) 1 tablespoon unsalted butter, cut into small pieces
1 large egg
Sanding sugar, for sprinkling
1 tablespoon unsalted butter, cut into small pieces
3 tablespoons apricot jam


Directions

1. Line a baking sheet with parchment paper or a nonstick baking mat.

2. Sprinkle work surface with flour. Roll out dough to a 14-inch round, about 1/4-inch thick. Transfer dough to prepared baking sheet and refrigerate until ready to use, up to 1 hour.

3. In a small bowl, mix together cornstarch, sugar and salt. In a large bowl gently toss together pears and cornstarch mixture until evenly coated. Mound pear mixture on top of dough, leaving a 4-inch border all the way around. Fold dough over pear mixture, overlapping where necessary and gently pressing to adhere the folds. Transfer galette to refrigerator and let chill, 20 to 30 minutes.

4. Meanwhile, preheat oven to 400 degrees. In a small bowl, beat egg. Brush edges of dough with egg, and sprinkle edges with sanding sugar. Dot top of galette with butter. Transfer to oven and bake until crust is golden brown and juices are bubbling, about 1 hour.

5. Meanwhile, place apricot jam in a small saucepan over medium heat. Cook until heated through; strain through a mesh sieve set over a bowl. Remove baking sheet from oven and transfer to a wire rack; brush heated jam over pears. Let cool briefly before serving warm or at room temperature.

Source: Martha Stewart

Pâte Brisée

Makes two 8- to 10-inch single-crust pies or one 8- to 10-inch double-crust pie

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water

Directions

1.Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

2.Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

Source: Martha Stewart

Homemade Tortillas

Really easy!

3 c. flour
1 tsp. celtic sea salt
2 tsp. baking powder
1 stick butters, slightly softened
1 1/4 c. warm water

Mix dry ingredients together then add butter with your hands. Slowly add warm water. Separate into small little balls and roll out and cook on medium heat.

Pancakes or Waffles

This recipe works great for either. I keep the consistency the exact same.

1 1/2 c. flour
3 1/2 tsp. baking powder
1 tsp. celtic sea salt
1 TBS sugar
1 1/4 c. milk
1 egg
3 TBS butter

Mix dry ingredients together and liquids together. Combine and cook on medium heat.

Beef Barley Soup

This is the most delicious soup EVER. I'd switch the soy sauce to either fish sauce or fermented soy sauce, and add some good stock instead of boullion cubes. Seriously, BEST SOUP EVER.

1 # gr. sirloin
16 oz can of tomatoes
6 oz tomato juice
7 cups of water
1/2 cup chopped onions
1 bell pepper, cut up
1-2 cups grated cabbage
1 cup diced celery
1/2 cup celery tops
1/2 tsp. pepper
2 tsp. garlic powder
2 TBS light soy sauce
1 bay leaf
1/2 tsp. paprika
1/2 tsp. thyme
1/2 cup pearl barley

Brown ground sirloin. Add remaining ingredients. Simmer for 45 minutes. Add 3-4 Beef boullion cubes, 2-3 carrots, cut-up, and 2-3 diced potatoes.

Cook 20 minutes more. Can cook in crock-pot. Tastes even better the second day.

Source: Luann Roberts