Strawberry Ricotta Scones

1 egg

1/2 cup buttermilk (or reg milk with 2 drops of white vinegar)

2 tbsps. lemon juice

1 tsp vanilla

1/2 cup ricotta (I drain mine in a strainer for about 2 hours to remove as much liquid as possible)

3 tbsps sugar

1-2 tbsps grated lemon zest

2 cups flour

2-1/4 tsps. baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup very cold butter cut up

1 cup chopped strawberries

 

Mix together the egg, buttermilk, lemon juice and vanilla.  Add the lemon zest and the ricotta and mix well.

In another bowl, mix the flour, sugar, baking powder, baking soda and salt.  Add the butter and mix with your fingers, two forks, two knives or a pastry blender until mixture is in small lumps.  Pour in the liquids and stir until well mixed.  Add the strawberries and carefully fold in.

Put mixture on counter and knead lightly until combined.  Don’t work it too much.  You might need to flour your hands as well as the counter to keep it from sticking too much.

Pat the dough into a circle about 1/2″ thick and cut into 6 or 8 wedges.

Put on a prepared (silpat lined, parchment lined or greased) baking sheet.

Bake at 400 for about 15-20 minutes or until lightly brown.  Remove and cool

Glaze:

In a bowl, mix 1-1/2 cups confectiones and 2 tbsps milk.  You can add more milk if you want it thinner or more confectioners sugar if you want it thicker.  Cover the tops of the scones with the glaze.  Put a little bit of lemon zest on top and serve.

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Apple Cake

1-1/2 sticks soft butter (3/4 cup)

3/4 cups sugar

1 tsp grated lemon zest

4 eggs

2-1/2 cups flour

2 tsps. baking powder

Beat butter, sugar and lemon till light and well blended.  Add eggs, one at a time.  Add flour mixture.

Pour batter into a greased and floured 8″ springform pan

Bake 350 for 40-50 minutes or until toothpick comes out clean.  Remove and cool

If cake has “domed”, using a serrated knife, level the top of the cake.  Turn cake over, bottom up, on a serving plate.  Set aside

Apple Mixture:

2 apples peeled, cored and cut into small cubes

2 tbsps. sugar

pin cinnamon

1 tsp lemon zest

1 tbsp. butter

Put all into a pot and cook over medium heat on a stove top about 5 minutes until soft.  Remove and mash.  Set aside to cool.

Marzipan:

2-1/4 cups confectioners sugar

1 cup ground almonds

2 egg yolks

4-5 tbsps. lemon juice

Mix sugar and almonds together.  Mix yolks and lemon juice and add to almond mixture.  Mix well – knead on counter till smooth

NOTE:  This can be done by hand as above but doing it in a food processor is a lot easier and faster.

Add more lemon juice (drops) if needed and dough is too dry.

Wrap and set aside until ready to use

Assembly:

Spread the apple mixture over the top of the cake, making it as even as possible and bringing it to the edges.

Roll the marzipan out to about 1/4″ thick.  Cut long strips and create a lattice (or any other pattern you want) on top of the apples.

Dust the entire cake with confectioners sugar,.

Pear Tart

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In a food processor, combine

 

  • 2 cups all purpose flour
  • 1 tbsps. confectioners sugar
  • pinch salt
  • 1 egg yolk
  • 2 tsps. lemon juice
  • 2 tbsps. cold water
  • 1 stick butter that is cold and cubed

Process until it almost comes together using a bit more water if necessary

Remove dough, wrap in plastic and refrigerate about 15 minutes.

Remove dough from refrigerator and roll out and fit into a 8″ tart pan with shallow sides and removable bottom (can also use a springform pan or a pie plate)

Take 3 bosc pears and peal them, remove the seeds and any fibrous bits.

Arrange pears on the crust in the pan, with the narrow sides to the center

In another bowl, combine:

  • 1 egg
  • 2 tbsps. confectioners sugar
  • 1/4 tsp salt
  • 1/8 tsp cinnamon
  • pinch ginger
  • grated rind of 1 lemon
  • 1 cup sour cream

Blend this very well and pour over pears in pan – spread to fill in gaps

In a food processor:

  • 2 tbsps. flour
  • 3 tbsps. brown sugar
  • 1/4 tsp cinnamon
  • 1/2 stick cold butter cubed

Process until lumpy but not a paste.

Sprinkle this over the pears in the pan

Bake at 400 for 25-30 minutes until filling is set and pastry is light brown.

Remove and cool slightly.  Serve warm or at room temperature with whipped cream or ice cream


Banana & Chocolate Chip Scones

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Scone

 

  • 3-1/4 cups flour
  • 1/3 cup brown sugar
  • 2-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1-1/2 tsp cinnamon
  • 1/2 tsp salt
  • 3/4 cup cold butter cut into small cubes
  • 2/3 cup buttermilk
  • 2 tsps. real banana extract (you can also just use vanilla)
  • 2 mashed ripe bananas
  • 1/2 cup mini choc chips (can also use nuts)

Whisk all the dry ingredients together in a large bowl.  Add the butter and cut in with a pastry blender, you fingers or two knives until it is very small peas.

Add buttermilk and extract and with a wooden spoon, mix as well as you can.  Mix in chips.

Put mixture onto counter top and bring together to make a cohesive dough.  Divide in half.  Press each half into  a round about 1/2″ thick.  Cut into 6 or 8 wedges.

Put on a prepared sheet and bake at 425 for 10-12 minutes.  Cool

Glaze

1/2 mashed banana with a few drops of banana extract

Add a pinch of salt, 1/4 tsp of cinnamon and mix well

Add 1 cup confectioners sugar and blend well.

Add 2-4 tbsps. of milk.  Add more confectioners sugar if necessary to get a thick but pourable consistency

Drizzle on top of scones and if desired, sprinkle on a few more mini chips


Giant Chocolate Whoopie Pie

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A nice treat for someone on their birthday!

  • 3-1/2 cups flour
  • 1-1/2 cups good quality cocoa
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tbsps baking soda

Whisk all of the above together.

  • 2 sticks butter
  • 2 cups sugar

Cream well and then add:

  • 2 eggs
  • 2 cups buttermilk
  • 2 tsp vanilla

Add to the dry ingredients and blend well

Scoop on to prepared sheet

Bake at 400 for approx 14 minutes for a large pie, 12 minutes for smaller ones

Filling:

  • 1 cup butter
  • 3 cups  marshmallow
  • 1-1/2 cups confectioners sugar

Mix well and fill pie(s)!

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Oatmeal Whoopie Pies

 

Oatmeal is the best…mmm…

 

  • 2 cups brown sugar
  • ¾ cup butter
  • 2 large eggs

Cream together.

  • ½ tsp salt
  • 2 cups flour
  • 1 tsp cinnamon
  • 1 tsp baking powder

Whisk together and add to the creamed mixture.

When well creamed, add

  • 2 cups quick cooking oats

Mix 2 tsps baking soda and 3 tbsps boiling water.

Addd to the creamed mixture and mix well.

Scoop onto prepared sheets.

Bake at 325 for 15-16 minutes

Cool completely and fill.

Makes about 10-12 pies

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Boston Cream Pie Whoopie Pies

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Pies

  • 3 eggs
  • 2 cups sugar
  • 1 cup good quality shortening
  • 1 cup buttermilk
  • 1/4 cup whole milk
  • 2 tsp baking soda
  • 1 tsp vinegar
  • 4 cups flour
  • 3 tsp baking powder
  • 1 tsp cream of tartar
  • 1 tsp vanilla

In a bowl, mix the flour, baking powder and cream of tartar and set aside.

In a mixer bowl, cream the shortening, sugar and eggs well.  Add the flour mixture, alternating with the two milk mixtures.  Add the vanilla.

Heat oven to 350

Drop by scoops onto a prepared sheet and bake approx 14-15  minutes.  Remove and cool.

Pastry Cream

  • 1 cup milk
  • 1 vanilla bean or 1 tsp vanilla

Put these two in a micro safe bowl and microwave 1 minute.  set aside

In a pot combine:

  • 1/3 cup sugar
  • 2 tbsps corn starch
  • 3 egg yolks
  • 1/3 cup milk

Whisk together.  Add the warm milk mixture and blend well.  Cook over medium heat until mixture comes to a boil and thickens, whisking constantly.  Cook one minute, whisking, then remove.  Immediately add 2 tbsps butter and whisk to combine.  Pour into another bowl, cover with plastic wrap and refrigerate.

Chocolate Glaze

  • 1/4 cup heavy cream
  • 4 oz semi sweet chocolate
  • 1 tbsps light corn syrup
  • 1/4 cup confections sugar

Heat the heavy cream almost to a boil.  Immediately pour over chocolate.  Wait a couple of minutes and then whisk the two until smooth.  Add the corn syrup and confectioners sugar and blend well.

Assembly

Using two pies,  put some of the pastry cream on one (as much as you can fit or want!) and then top with another one.
Spread some of the chocolate glaze on top and smooth.

Add a cherry and enjoy!

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