Helpful Hints and Recipes to Enhance your Kitchen Experience
Loads of apples in a perfect pastry.
To make the crust, stir the flour and salt together. With a pastry blender, cut in the margarine or shortening until pieces are the size of small peas. Add the ice water, and toss until all the flour is moistened and mixture starts to form a ball. Divide the dough into two parts.
Roll out one part of the dough, and place in a 9-10 inch pie plate. Brush with a mixture made with one egg and two teaspoons water. (This prevents bottom dough from getting soggy.)
Combine the filling ingredients and spoon into pastry lined pan.
Roll out the second half of the dough. Use an apple pie topper to get the effect shown, and trim with pastry leaves.
Bake at 425° for 45-50 minutes.
By Denise Levin
Mix all base ingredients until crumbly and pat into a flan pan with a removable base and up the sides.
Combine all the filling ingredients and pour on top of crumbly base.
Bake at 375° for 45-55 minutes. Allow to cool, then dust with icing sugar.
*For blueberry tart, use 1 tin of blueberry pie filling, and 2/3 cup of blueberries.
I made a double recipe of the dough, and used a narrow rectangle flan pan for the apple tart, and a 10 inch pan for the blueberry tart I had too much filling for the apple tart, and too little for the blueberry tart, so I made the larger pan with half blueberry and half apple filling. It was a mistake that worked out beautifully!
An old time favourite!
My grandmother used to come to us every year with this honey cake. She baked it in a sheet pan, lined with a brown paper bag. I've kept the recipe and make it every year. I've added the bees for a special yom tov effect!
Preheat oven to 350°F. Grease and flour a large bundt pan or tube pan or coat with baking spray.
Place orange in a food processor fitted with the steel blade. Pulse with quick on/offs until finely minced. Set aside.
Using an electric mixer, beat eggs with sugar until light, about 3 to 4 minutes. Add remaining ingredients except for orange and mix until combined. Add orange to batter and mix until combined.
Fill the pans with batter.
Bake for 1 hour and 5 minutes. (When you insert a cake tester, it will come out without any batter clinging to it.)
Cool for 15 minutes in pan, then invert onto cooling rack, and cool completely.
Place cake on serving plate. Spoon honey icing over cake. Decorate with honeybees.
This recipe can also be made in mini loaf pans. Yields approximately 24-30 mini loaves.
A beautiful presentation to end off your meal.
Mini Baked Apples
Peel and core the apples.
Sprinkle bread crumbs at the bottom of disposable mini brioche pans or ramekins. The apples should fit snugly, as they tend to shrink as they bake.
Combine the coating ingredients in a bowl; roll the apples in the coating. Place the apples in the brioche pans or ramekins.
Combine the filling ingredients, and place in apple cavities.
To make the dough, stir the flour and salt together in a medium bowl. With a pastry blender or fork, cut in the margarine until pieces are the size of small peas. Add a little of the ice water at a time, and toss with a fork until all the flour is moistened and mixture starts to form a ball. Gather dough in your hands, and gently shape into a flat ball.
Roll the dough out, and cut out leaves with a small leaf shaped cookie cutter. Reroll any scraps, and keep cutting until you have 72 leaves. (If you have leftover dough, you can freeze it for another time.)
Place three leaves on the top of each apple, pressing down slightly. Brush each leaf with soy milk, and sprinkle with cinnamon and sugar crystals. Plce a piece of cinnamon stick in the center to form a stem.
Bake at 350° for about 35-50 minutes, depending on the size of the apple. (If the dough starts to brown too quickly, cover lightly with foil for the rest of the baking time.)
If desired, plate with a cookie and fresh fruit.