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To assemble the fruit tarts,
Start with a baked brown sugar cookie dough tart shell.
Fill with pastry cream
Assemble assorted fruits – or one type of fruit if you wish – sliced over the top
Melt some apple jelly and brush over fruit to make it shine and to keep it fresh.
Refrigerate until serving.
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1 14 oz can sweetened condensed milk
1-1/4 cups pumpkin
2 tbsps brown sugar
1 egg
1/4 tsp cinnamon
1/4 tsp nutmeg
PINCH cloves
Whisk all ingredients together until very smooth.
Pour into UNBAKED tart shells. Bake at 375 degrees for 18 minutes.
Cool completely in pans before removing.
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1 14 oz can sweetened condensed milk
5 large egg yolks
2 tsps grated lemon peel
1/2 cup fresh lemon juice
Whisk these ingredients altogether to well blended.
Pour into PRE BAKED tart shells.
Bake at 350 degrees for 12 minutes.
Remove and cool well before removing from tart shell pan.
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Used for tarts, eclairs, donuts, etc.
1-1/2 cups whole milk
1/2 cup sugr
1/4 cup cake flour
pinch salt
4 egg yolks
1 tsp vanilla
Heat milk over heat till bubbles form around edges but does not boil.
In a large bowl, combine sugar, flour and salt. Add the 4 yolks and blend well. It will be thick and pasty.
SLOWLY pour a bit of the hot milk into the egg mixture and whisk vigorously to blend. Keep adding more milk in batches to eggs until it is all combined. Put the entire mixture back into the pot, put on the stove. bring slowly to boil and boil for about 8 to 10 seconds. Remove from heat and stir in vanilla.
Pour thru a sieve into a bowl. Cover the surface with plastic wrap and then the entire bowl in plastic wrap. Refrigerate up to 3 days.
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1/2 cup shortening
8 tbsps butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 tsp salt
1 tsp baking powder
1 tsp vanilla
1 large egg
2 cups flour
1/2 cup corn starch
Beat shortening and butter till well blended. Blend in 2 sugars. Add egg and vanilla and blend well.
Mix together the flour, baking powder, salt and corn starch. Add in batches to th butter mixture.
Wrap dough in plastic wrap and refrigerate about 20 minutes.
To bake blind –
Fill tart shells and bake at 350 degrees for 8-15 minutes till lightly browned.
Shells can be frozen unbaked or baked.
Melt some chocolate – any amount will do – you can use semi sweet, milk, white chocolate, colored chocolates etc.
Pour melted chocolate into a FREEZER zip bag. Cut a small tip off one corner. Pipe any shapes you wish onto either a silpat lined tray or a tray lined with waxed paper or aluminum foil. Refrigerate until firm.
Peel off doo dahs and decorate your dessert!
For the cake:
In a mixer bowl, combine:
Combine well, then add:
Blend well, pour into greased and floured 8″ pans. Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
For the whipped cream:
In a mixer bowl, mix well
Slowly add 1-3/4 cups of heavy whipping cream.
Beat until stiff peaks.
Assemble:
Frost bottom layer with some cream. Sprinkle cherries on layer (I used drained, rinsed and dried maraschino cherries).
Top with second layer and frost entire outside of cake. On top of cake, spread some cherry pie filling – not to the edge. Finish edges with more cream using a pastry tip. Decorate with chocolate dipped maraschino cherries and “doo dahs” if so desired.
Shave chocolate over top.
Refrigerate for at least 1 hour before serving.
Lee put together some recipes for bundt cakes so we’ve released them as an MPG file for PEG stations to use for cable access. The show is available on the PEG Media website. Also, if you can’t get it that way and really need a copy, send us an email.
The 38 minute show is made up of these segments, which you can view here or on Youtube:
Ooma's Cookie Jar 