Today we made Potato Apple Tart With Cinnamon Glaze!
1C cooked mashed potatoes, 1T butter, melted; 1/4t salt, 1T brown sugar, 4T flour
Filling: 1 medium apple, peeled, cored and chopped into 1/2″ pieces, 1T brown sugar, 1T butter
Glaze: 1 1/3C powdered sugar, 1/2T cinnamon, 1T water
Preheat oven to 350F. Mix together potatoes, melted butter, salt and brown sugar.
Mix in enough flour to make a soft dough.
Press half of this into a small, round greased cake pan. Mix filling ingredients.
Spread on top of dough in pan.
Evenly press remaining dough on top. Bake 20-25 minutes or until golden brown. Cool completely. Stir together glaze ingredients until barely spreadable.
Spread on tart.
Makes 2 servings.
Today I made Pear Walnut Tart!
1C butter, 2/3C sugar, 1/2t salt, 2 1/2C flour, 1 peeled medium pear, chopped in 1/2″ pieces, 1/2C coarsely chopped walnuts, 1 egg, 3T brown sugar, 1T flour, 1/2t ground cloves
Preheat oven to 350F.
Cream butter with sugar and salt. [I made half the crust amount and used the remaining filling elsewhere.]
Work in flour to form a dough.
Roll out on floured board to form one or more crusts of desired shapes,and sizes, 1/2″ high with borders that are 1/4″ high and 1/2″ wide. Place on greased cookie sheet. Mix brown sugar with cloves and flour.
Stir in egg. Blend well.
Stir into pears and walnuts. Blend well.
Turn into crusts.
Bake 10-20 minutes or until crust is lightly browned. Cool before cutting.
Today I made Pear Custard Tart!
Crust: 1/2C butter, 1/2C brown sugar, 1 1/4 – 1 3/4C flour
Please note: the following amounts make 1 tart plus 4 servings of additional custard.
Custard: 14 oz fat-free sweetened condensed milk, 2 large pears, peeled, cored and chopped, 1C fat-free sour cream, 2 eggs
Preheat oven to 350F.
Cream butter with brown sugar.
Add enough flour to make a dough that is flexible but not crumbly or greasy.
Shape into a rectangular crust on a greased baking sheet. Set aside.
Custard: Mix milk and eggs. Blend well.
Add sour cream. Blend well.
Add pears. If desiring more pear/less custard, add another chopped pear.
Pour into crust.
Pour remaining filling into greased baking pan to make custard.
Bake 25-30 minutes or until set in center.
Today we made Brandy Cannoli (aka Brandy Rollups)!
This recipe is from the book, “1001 Cupcakes, Cookies and Other Tempting Treats,” Consultant Editor, Susanna Tee; published in 2009.
6T butter, scant 2/3C sugar, 3T dark corn syrup, 2/3C flour, 1t ground ginger, 1T brandy, lemon zest to taste
Filling: 2/3C heavy cream, 1T brandy, 1T powdered sugar
Preheat oven to 325F. Line 3 large baking sheets with parchment paper. Heat butter, sugar and corn syrup. Stir until smooth. Remove from heat. Let cool 5 minutes. Sift flour and ginger into mixture. Beat until smooth. Stir in brandy and zest. Drop by tsps onto prepared sheets far apart.
Bake one sheet at a time for 10-12 minutes or until golden.
Remove the first sheet and cool 30 seconds, or until a rollup is just cool enough to handle with fingers. Working quickly, lift it up with a spatula and using fingers, wrap around the handle of a wooden spoon. Reheat to soften if necessary. Repeat with remaining sheets. Whip filling ingredients together. Put into a pastry bag and fill cannoli, using desired tip.
Chill until ready to serve.
Today I made Chocolate Yogurt Rolls!
1t active dry yeast, 3-3 1/2C white flour, 2/3C nonfat plain yogurt, 1/3C cold water, 2t salt, 1/4C brown or white sugar, 1-1 1/4C mini chocolate chips, oil or butter for greasing a bowl
Please Note: This is a yeast recipe that requires three (3) “proofs” (risings).
Heat water to between 105 degrees F and 115 degrees F. If you don’t have a thermometer, test the water on the inside of your wrist. The water should be barely tolerable. If the water burns your wrist, it’s too hot. Better to have cooler than hotter water. If the water is too hot, it will kill the yeast. Pour water onto the yeast in a large bowl. Sprinkle in 1t of the sugar. Stir gently until dissolved. Set aside 10 minutes or until foamy. Pour in some flour and mix some. Alternate flour, remaining sugar, yogurt, salt and cold water until a dough forms. Do not put the salt in first or it will kill the yeast. Knead dough until smooth and elastic, and possibly a bit sticky. Grease a large, clean bowl and put the dough in it. Rub the dough on the bottom, and turn it over. Cover with plastic wrap. Put in a slightly warm place to rise for about 1 hour. Then punch down the dough, and let rise again, for about 45 minutes. Take dough in small mounds and roll out as thin as possible, to desired size (1-3 inches). The dough will be elastic. Press mini chips into each roll. Roll up, keeping the chips away from the edges.
Pinch the edges very well to seal, or else the rolls will unravel during baking. Place on greased cookie sheets. Cover with plastic wrap. Set aside to rise a third time, about 30 minutes. Preheat oven to 350F.
Remember to take off the plastic wrap before baking. Bake 10-12 minutes, or until lightly browned.