Tarte Normande

8 Servings

Ingredients:

For the tart dough:
6 TBS unsalted butter, cubed, at room temperature
1/4 cup sugar
1 large egg yolk
1 cup flour
1/8 tsp salt

For the filling:
4 medium apples, about 1 1/2 lbs
2 large eggs
1/2 cup granulated sugar, plus 2 TBS granulated or raw can sugar, for finishing there tart
3/4 tsp vanilla extract
pinch of salt
1 cup heavy cream
2 1/2 TBS calvados

Directions:
Make the tart dough by mixing the butter and sugar together in a stand mixer fitted with the paddle attachment on low-to-medium speed, until combined, about 1 minute (but do not whip). Add the egg yolk and mix on low speed for 30 seconds. Mix in the flow and salt on low speed, until the dough comes together. If necessary, add a sprinkle of water if the dough feels too dry. Don't over mix it (you can stop the mixer before the dough is done and mix it by hand, to avoid overtaxing).

Shape the dough into a disk and place in the center of a 9-inch removable bottom tart pan. Use the heel of your hand, and fingers, to press the dough across the bottom and up the sides of the pan, getting it as even as possible. Refrigerate or freeze the dough until ready to use.

To bake the tart, preheat the oven to 350º. Peel and core the apples, and cut them in eighths. Place the slices in concentric circles in the unbaked tart shell.

In a bowl, whisk together the eggs and 1/2 cup sugar, along with the vanilla extract and salt. Whisk in the heavy cream and calvados, until the mixture is smooth.

Pour the filling over the apples in the tart dough. Sprinkle the top with 2 TBS of sugar and bake the tart until deep golden brown on top, about 45 to 50 minutes (I usually cook over an hour). Remove from oven and let cool on a wire rack.

Serving:
Serve the tart warm or at room temperature. Normally tarts like this are served on their own. It is best enjoyed the day it's made. It can be kept up to 3 days but does not improve.

Notes:
You can substitute the Calvados with another apple brandy. You can use brandy, Cognac, or dark rum. If avoiding alcohol, omit the brandy and double the vanilla extract, although the tart gets its name, and flavor, from the brandy, so the tart will be different.

Source: David Lebovitz

Creme Anglais

Ingredients:
2 cups cream
6 egg yolks
1/2 cup sugar
2 tsp vanilla or 1 vanilla bean

Directions:
Separate egg yolks and let sit at room temperature for at least an hour.

Prepare an ice-water bath and set aside. Bring cream to a boil (with vanilla bean scrapings) in a heavy-bottomed saucepan over medium heat.

Meanwhile whisk yolks and sugar until well combined and slightly thickened. Slowly whisk in 1/3 of the hot milk mixture (removing from heat) until egg mixture is slightly heated, then continue whisking remaining milk mixture into egg mixture. Return mixture to saucepan and place over medium heat; cook, stirring, until mixture is thick enough to coat the back of a spoon and reaches between 170º-180º.

Remove from heat and pour into a bowl and place in ice bath, adding vanilla (if you didn't use a bean). Let cool about 20 minutes. Cover and refrigerate for at least 24 hours and up to 3 days before using.

Source: adapted from Martha Stewart

Angel Food Cake

Ingredients:
1 dozen egg whites (at least 1 2/3 cups)
1 cup cake flour
1 3/4 sugar, blended fine in vitamix
1/2 tsp salt
1 1/2 tsp cream of tartar
1 tsp vanilla extract
1 tsp almond extract (optional)
1/3 cup warm water (optional)

Directions:
Separate eggs and let stand at room temperature for at least one hour. Preheat oven to 350º. Sift together flour and 3/4 cup sugar.

Beat egg whites in mixing stand and add salt, cream of tartar, vanilla, (almond), and (water). Once eggs are stiff slowly add remaining 1 cup of sugar until stiff peaks form.


Fold in flour mixture and spoon into angel food cake pan. Stir batter with spatula, once, or don't. Bake for 35 minutes. Invert immediately and let cool completely.

Serve with whipped cream, berries, and creme anglais.

Notes: I've made it with and without almond extract, both ways are good. I've made it with and without the warm water, but I can't remember which way is better. Who knows.

Bit of Heaven Brownies

Ingredients:

1 pkg German Chocolate cake mix
1/2 cup butter
1 egg
1/3 cup canned milk
1 pkg Kraft caramels (35)
1/3 cup canned milk
1 cup milk chocolate chips
1 cup chopped pecans (optional)


Directions:

Mix the first 4 ingredients together and spread half of the mixture in a 9x13 pan. It will be very thick. Bake 350º 6-8 minutes. Melt caramels and add 1/3 cup canned milk. Spread caramel mixture over baked mix. Sprinkle chocolate chips over the caramels. Sprinkle 1 cup chopped pecans over the chocolate chips. Dot the rest of the cake mixture on top. Bake 350º for 15 minutes. After 5 minutes open & spread softened cake mix around to cover top. This is better made 24 hours ahead.

Source: Mom

Knot Rolls

Ingredients:

3 cups milk
1 1/2 cubes butter
1 cup instant potato flakes
3/4 cup sugar
1 TBS salt
1 heaping TBS Saf-Instant Yeast
4 eggs
7 cups flour

Directions:
1. Heat milk in a large glass bowl in the microwave for about 7 minutes. Add the butter, potato flakes, sugar and salt. Let sit for five minutes. (Put the other 1/2 cube of butter out to get soft, you will need this to spread on top of dough)

2. Beat four eggs in mixer or by hand. Add the above milk mixture to eggs, make sure it is not too hot or it will cook the eggs. Add the yeast. Mix and add seven cups of flour.

3. Let rise for about 1 1/2 hours. Divide dough in half and roll one half into a large circle. Spread butter on the top of the dough. Take the bottom half of the dough and fold to the center of the circle. Take the top half and place tot he fold so you have three layers of dough. Your dough should be a long rectangle about four to five inches wide and about twenty inches long. With a pizza cutter, cut 1-inch strips and tie in a knot. Let rise for three hours and then bake at 375º for 11 minutes.

For cinnamon rolls:
Mix 3/4 cup sugar, 3/4 cup brown sugar, and 1 heaping tsp. cinnamon. Follow instructions for step 3. Mix the cinnamon/sugar mixture and sprinkle on top of the large buttered circle. Fold dough as stated above and cut and tie. Let rise for three hours and bake at 375º for 11 minutes. Add another minute in the oven if the cinnamon rolls aren't brown enough.

For orange rolls:
Mix 3/4 to 1 cup sugar and the rinds from 1 to 2 oranges. Follow the same instructions for the cinnamon rolls.

Frosting:
4 cups powdered sugar
2 TBS butter
1 tsp vanilla
milk or cream

For the orange rolls add 1 to 2 TBS grated orange rind and about 2-3 TBS orange juice to the above mixture.

Spread onto rolls when they come out of the oven.

Source: Vanessa

Flaky Pastry Mix

Makes 6 crusts

Ingredients:
6 cups flour
2 cups shortening
1 cup unsalted butter
1 tsp salt
1 cup buttermilk
1 TBS oil
1 TBS vinegar

Directions: Mix buttermilk, oil, and vinegar in a small bowl and set aside. Mix shortening, butter, flour and salt into mixing bowl. Using a pastry blender or 2 knives, cut mixture until it resembles coarse crumbs. (process butter in shredder). After shortening is cut evenly into flour mixture, add buttermilk mixture. Toss lightly and add as little as possible to moisten the mixture. (Do not use stirring motion as shortening will melt, causing tough pastry). Add liquid until dough is just moist enough to form a ball when lightly pressed together.

Notes: Shred butter, and use only butter, not shortening. I haven't tried butter only yet, but I watched this made, and I don't see why not. It seems it would be similar to the Martha Stewart pâte brisée but way more butter, and this recipe is VERY flakey.

Source: Carlene Decker

Upside Down Apple Pie

Ingredients:

Glaze:
1 TBS butter
1/2 cup pecan/walnut halves
1/3 cup firmly packed brown sugar

Pastry for 9" two-crust pie

Filling:
6 cups sliced, peeled apples
3/4 cup sugar
2 TBS flour
1/4 tsp salt
2 TBS lemon juice
2 TBS butter

Directions:

Line 9" pie pan with 13" circle of foil; do not trim excess foil. Spread butter over foil in bottom and up sides of pan. Place pecan halves rounded-sides-down in bottom of prepared pan. Sprinkle brown sugar over pecans. Heat oven to 450º. Prepare desired pastry for two-crust pie. Gently ease pastry into prepared pan over pecan-brown sugar mix. In large bowl, combine apples, sugar, flour, salt and lemon juice; mix lightly. Spoon into pastry-lined pan; dot with butter. Top with remaining pastry; fold edge of top pastry under bottom pastry. Seal edges together securely; cut slits in several places. Fold excess foil loosely over edge of pastry to prevent excessive browning. Bake at 450º for 10 minutes. Reduce oven temperature to 375º. Continue baking for 30-40 minutes or until apples are tender and crust is golden brown. (Place pan on foil or cookie sheet during baking to guard against spillage). Cool pie upright in pan for 5 minutes; invert onto serving plate. Cool at least 1 hour before serving. Serve warm.

Source: Carlene Decker

Monster Cookies

Paula Deen

Monster Cookies

3 dozen • 23 minutes

Ingredients:

3 eggs

1 1/4 cup packed light brown sugar

1 cup granulated sugar

1/2 tsp salt

1/2 tsp vanilla extract

1  12-oz jar creamy peanut butter

1 stick butter, softened

1/2 cup mini multi-colored candies

1/2 cup chocolate chips

1/4 cup raisins, optional

2 tsp baking soda

4 1/2 cups oats (not instant)

Directions: Preheat the oven to 350º. Line cookie sheets with parchment paper. In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, (raisins), baking soda, and oatmeal.

Drop by tablespoons 2-inches apart onto the prepared cookie sheets. Bake 8-10 minutes. Do not over bake. Let stand for about 3 minutes before transferring to a wire rack. 

Source: Paula Deen

Pumpkin Cheesecake Pie with Streusel

Ingredients:
1 -8 ounce package cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla
1 egg
1 and 1/4 cups canned pumpkin
1 cup half and half
1/2 cup brown sugar
2 eggs
2 tsp pumpkin pie spice
1/2 tsp salt
3 TBS brown sugar
3 TBS flour
2 TBS butter
3/4 cup chopped pecans
1 deep dish pie crust

Directions: Using your pie crust dough, line a 9.5 inch deep dish pie plate. Set aside. Preheat oven to 350º. Beat cream cheese in a medium bowl until it is fluffy. With the mixer on medium speed, beat in the granulated sugar, vanilla and 1 egg. Place in the fridge to chill for 30 minutes.

In a separate bowl, stir together the pumpkin, half and half, 1/2 cup  brown sugar, 2 eggs, pumpkin pie spice and salt. Spread the cream cheese mixture on the bottom of the pie crust and carefully pour the pumpkin mixture on top.

Bake in the preheated oven, loosely covered with foil, for 30 minutes or until the center is just set. Meanwhile, stir together the 3 TBS of brown sugar and flour. Cut in cold butter until crumbly. Stir in pecans. When the pie is just set, gently sprinkle on the pecan streusel and bake for another 10-15 minutes or until slightly brown. Remove from oven and cool on wire rack. Chill before serving.

Source: Chocolate with Grace

Snickerdoodle Cookies

Ingredients:
1 cup butter
1 1/2 cup sugar
2 eggs
1 tsp vanilla
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt

Directions:  Cream sugar and butter first, then add eggs and vanilla, then add sifted dry ingredients. Bake at 375º for 8-10 minutes.

Cinnamon and sugar mix: 1/4 cup sugar and 2 TBS cinnamon.

Source: Mom

Pumpkin Bars

Ingredients:

Pumpkin Bars

4 eggs
1 2/3 cups sugar
1 cup oil (or 1/2 cup plus 1/2 cup applesauce)
1 can (16 oz) pumpkin
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. soda

Cream Cheese Frosting

1 pkg. (3 oz) cream cheese
1/2 cube butter
2 cups powdered sugar
1 tsp. vanilla

Directions:  Mix pumpkin bar ingredients and pour into greased cookie sheet. Bake at 350º for 20-25 minutes. Cool for 30 minutes. Meanwhile, cream together ingredients for the frosting. Spread on pumpkin bars and cut into bars.

Notes: Do a little less sugar than it calls for and more cream cheese than it calls for. Plus, add cinnamon and fresh nutmeg in the frosting.

Source: Kristen Cooley

Whipped Frosting

Not a lot of flavor to it like a cream cheese frosting, but it was so fluffy we rather liked it.

3 egg whites
3/4 cup sugar
1/3 cup water
1/2 tsp. vanilla extract

Place in a glass bowl over a pot of simmering water. Mix until sugar is dissolved. Pour into a new bowl and beat on high until fluffy. Beat on low and add vanilla.


Source: Martha Stewart

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