Potato Apple Tart

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.

Potato Apple Tart

Potato Apple Tart

Potato Apple Tart

Potato Apple Tart

Potato Apple Tart

Mix in enough flour to make a soft dough.

Potato Apple Tart

Press half of this into a small, round greased cake pan. Mix filling ingredients.

Potato Apple Tart

Spread on top of dough in pan.

Potato Apple Tart

Evenly press remaining dough on top. Bake 20-25 minutes or until golden brown. Cool completely. Stir together glaze ingredients until barely spreadable.

Potato Apple Tart

Potato Apple Tart

Potato Apple Tart

Spread on tart.

Potato Apple Tart

Makes 2 servings.

Pear Walnut Tart

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.

Pear Walnut Tart

Cream butter with sugar and salt. [I made half the crust amount and used the remaining filling elsewhere.]

Pear Walnut Tart

Work in flour to form a dough.

Pear Walnut Tart

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.

Pear Walnut Tart

Pear Walnut Tart

Pear Walnut Tart

Stir in egg. Blend well.

Pear Walnut Tart

Stir into pears and walnuts. Blend well.

Pear Walnut Tart

Pear Walnut Tart

Pear Walnut Tart

Pear Walnut Tart

Turn into crusts.

Bake 10-20 minutes or until crust is lightly browned. Cool before cutting.

Pear Walnut Tart

Pear Custard Tart

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.

Pear Custard Tart

Crust:
Cream butter with brown sugar.

Pear Custard Tart

Pear Custard Tart

Add enough flour to make a dough that is flexible but not crumbly or greasy.

Pear Custard Tart

Pear Custard Tart

Shape into a rectangular crust on a greased baking sheet. Set aside.

Pear Custard Tart

Custard: Mix milk and eggs. Blend well.

Pear Custard Tart

Pear Custard Tart

Pear Custard Tart

Add sour cream. Blend well.

Pear Custard Tart

Pear Custard Tart

Pear Custard Tart

Add pears. If desiring more pear/less custard, add another chopped pear.

Pear Custard Tart

Pear Custard Tart

Pear Custard Tart

Pour into crust.

Pear Custard Tart

Pear Custard Tart

Pour remaining filling into greased baking pan to make custard.

Pear Custard Tart

Bake 25-30 minutes or until set in center.

Pear Custard Tart

Pear Custard Tart

Brandy Cannoli

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.

Cannoli

Cannoli

Bake one sheet at a time for 10-12 minutes or until golden.

Cannoli

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.

Cannoli

Chill until ready to serve.

Cannoli

Chocolate Yogurt Rolls

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.

Choc Yo Rolls

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.

Choc Yo Rolls

Remember to take off the plastic wrap before baking. Bake 10-12 minutes, or until lightly browned.

Choc Yo Rolls

Almond Pastry

Today we made Almond Pastry!

This recipe is from The New York Times Cookbook, 1961

4 3/4C sifted four, 1 1/2C butter, 1 1/2 pkgs dry yeast, 1 1/4C warm milk, 1/4C sugar, 1 egg, beaten, water

our filling: 7 oz almond paste, 1 egg, 1/2C sugar

Sift flour. Measure 1/3C into a large bowl. Add the butter, cubed.

Almond Pastry

Chop together with two knives. Roll between two sheets of wax paper or parchment paper into a 12″X6″ rectangle. Smooth out evenly. Chill.

Almond Pastry

Almond Pastry

Sprinkle the yeast on the milk (warmed to between 105 and 115F). Let stand until softened and mixture has cooled. Stir in the sugar and egg. Gradually add the remaining flour. Mix with a wooden spoon until a soft dough is formed.

Almond Pastry

Turn the dough onto a floured surface and knead until smooth, about 10 minutes. Roll the dough on a floured surface into a 14″ square. Place the butter-flour mixture on 1/2 the dough.

Almond Pastry

Fold the other half of the dough over it. Press around the edges to seal. Pat the dough with a rolling pin and then roll it out into a paper-thin sheet. Fold the sheet of dough into thirds. Repeat the patting, rolling and folding process 3 times. If the butter mixture begins to soften and ooze out, chill the dough before continuing. Cut the finished dough into 3 equal portions. Mash filling ingredients together.

Almond Pastry

Almond Pastry

Roll out one portion of dough to 1/4″ thick. Cut the dough into squares, and then triangles. Spread 1T of filling onto each triangle.

Almond Pastry

Roll each triangle from base to apex into a crescent. Place the crescents on lightly greased baking sheets.

Almond Pastry

Cover with paper towel and set aside to rise until half doubled in size.

Preheat oven to 400F. Brush the crescents with slightly beaten egg diluted with a little water and bake on the lower shelf of the oven until brown, about 20 minutes. Cool on racks.

Almond Pastry