You Are Browsing ‘Tarts’ Category

Posted on Oct 9 2015 - 12:00am by recipeadmin
#0

Ingredients & Directions -CREAM CHEESE PIE DOUGH- 1/2 lb Butter 2 ts Vanilla 1/2 lb Cream cheese 2 c Flour FILLING 1 1/2 c Half and half 1/2 c Sugar 2 Eggs 1 ts Vanilla extract 3 c Thinly sliced, green apples 1/4 ts Mace – (peeled) CREAM BUTTER, CREAM CHEESE and vanilla together in a mixer or processor. Reduce speed to low and add the flour. Mix until...

Posted on Oct 9 2015 - 12:00am by recipeadmin
#0

Ingredients & Directions 1 1/4 c 20 percent bran wheat flour 1 Full batch of chef Add the flour directly into the container with the full batch of room-temperature, batterlike ripe chef. Stir vigorously to add fresh oxygen to the mixture. This will form a stiff consistency more like a stiff dough than a batter. This firm texture is important for ripening levain, because a dense rather than loose levain creates delicious sour bread without an overpowering tangy bite. Scrape down the sides, cover tightly and...

Posted on Oct 8 2015 - 12:00am by recipeadmin
#0

Ingredients & Directions 1 Recipe puff pastry 3 tb Shredded basil 1 Recipe Thick Tomato Coulis 1 Oil 6 md Vine ripened tomatoes Salt and pepper Contributed to the echo by: Janice Norman TOMATO AND BASIL TARTS Quickly roll out the pastry and cut out six 4-5″ rounds. Place rounds on a thick baking sheet and sprinkle with a little cold water. Place baking sheet in freezer until ready to assemble and bake tarts. Slice the tomatoes and lay them on...

Posted on Oct 8 2015 - 12:00am by recipeadmin
#0

Ingredients & Directions 1 c Mayonnaise 3 tb Pickle relish; drained 1 tb Chopped scallions 4 ts Fresh lemon juice In a small bowl, combine all the ingredients and mix well. Cover and chill until ready to serve. NOTE: This should last for 2 to 3 weeks in the refrigerator if covered tightly – so go ahead and make a double batch ! Yields 1 servings ...

Posted on Oct 7 2015 - 12:00am by recipeadmin
#0

Ingredients & Directions 2 Pate sucree’ recipes (see re 5 lg Eggs -ipe) 3/4 c Sugar Raw rice for weighting shell 3 tb Lemon zest – 3 c Lemon juice Roll out half the dough 1/8-inch thick on a floured surface. Press it firmly into an 8-inch tart pan with a removable fluted rim. Trim off excess dough, leaving a 1/2-inch overhang. Fold the overhang back inside the rim, pressing it to the side...

Posted on Oct 7 2015 - 12:00am by recipeadmin
#0

Ingredients & Directions 1 Sheet frozen puff pastry; -thawed (1/2 of a 17 ; 1/4-ounce package) 1 pk Instant lemon pudding and -pie filling; prepared -according ; to the package ; directions ; (4-serving size) 1 pt Fresh strawberries; sliced Preheat the oven to 400 degrees F. On a lightly floured surface, roll out the puff pastry to a 10″ by 15″ rectangle. With a sharp knife, cut a 1-inch-wide strip from each of the 2 long sides....

Posted on Oct 6 2015 - 12:00am by recipeadmin
#0

Ingredients & Directions 1 Pate sucree’ recipe 1/4 c Unsalted butter, melted and Raw rice -ooled 3 lg Eggs 1/2 ts Salt 2/3 c Dark brown sugar, firmly pac 1 ts Vanilla -ed 1 1/4 c Cranberries, chopped 2/3 c Corn syrup 1 c Walnuts, chopped Roll out dough 1/8-inch thick on a floured surface. Fit it to an 11×8 rectangular or 10 or 11-inch...

Posted on Oct 6 2015 - 12:00am by recipeadmin
#0

Ingredients & Directions FOR LEMON CURD 1/2 c Sugar 5 tb Unsalted butter; cut into -bits 2 lg Eggs; beaten lightly 1/4 c Fresh lemon juice 2 tb Freshly grated lemon zest FOR SHELL 1 1/2 c All-purpose flour 6 tb Confectioners’ sugar 1 Stick cold unsalted butter; -cut into bits (1/2 ; cup) 3 tb Sour cream 1 lg Egg yolk 1/8 ts Vanilla 1 1/2 pt Small strawberries; (about -18), hulled 1/4 c Heavy cream Make lemon curd: In a metal bowl...

Posted on Oct 5 2015 - 12:00am by recipeadmin
#0

Ingredients & Directions 3 c Nonfat milk Cheese 1/2 Vanilla bean, split 2 tb Finely slivered candied 1/4 c Medium-grain rice Ginger 1/2 c Sugar 1 Low-Fat Sweet Pastry 1 (8-ounce) carton frozen 1 ts Ground cinnamon Egg substitute, thawed 1 tb Powdered sugar, optional 1/3 c Low-fat ricotta cheese or Sliced candied ginger, Pureed fat-free...

Posted on Oct 5 2015 - 12:00am by recipeadmin
#0

Ingredients & Directions -CRUST- 1/2 c Unsalted butter; room -temperature (1 ; stick) 1/3 c Sugar 1 lg Egg yolk 1/2 ts Vanilla extract 1/4 ts Salt 1/8 ts Ground cloves 1 1/3 c All purpose flour FILLING 1/2 c Sugar 1/3 c Honey 1/4 c Fresh lemon juice 3 lg Eggs 1 1/2 tb Grated lemon peel 3/4 ts Baking powder 1/4 ts Ground cloves 1 pn Salt 1 c Chopped walnuts; (about 4 -ounces) Powdered sugar Halved strawberries For Crust: Mix first...