Creme de la Creme

I am the first to admit it. I am not a "dessert person". Lord knows.... I don't even have a "sweet tooth!"
I am a savory person all the way, however, when I tried this dessert.... I think I could be converted.

Crème Brûlée.
My friend got me onto this famous french dessert that dates back to 1691.
Translated it means burnt cream.
Essentially it is a custard is that is chilled and immediately before serving , sugar is sprinkled over the top and caramelized with a blow torch or put under a broiler, resulting in a hot, crunchy caramelized top that contrasts with the cool, soft custard.
You can scale the recipe down depending on your ramekin size. This recipe makes 6 to 8 medium ramekins.

This is a total delight!
I can't say anymore..just go and make it...and be prepared...
For total bliss~

Thank you Adriana, for sharing your wonderful recipe.

Crème Brûlée

• 3 cups heavy cream
• 6 egg yolks
• 1/3 cup of sugar
• 1 split vanilla bean

In a sauce pan warm the cream.
Split the vanilla bean lengthwise scrape seeds and add both to the cream.
In a bowl mix the sugar and egg yolks well.
Add the cream to the eggs mixture whisking all the while.
Strain to remove large seeds and vanilla bean.
Pour into Ramekins 3/4 full and place on large deep baking sheet. Add water to create a "double boiler"
Cook at 375F for 45 min until firm like jello.
Refrigerate
Sprinkle sugar on top and use a blow torch to caramelize or heat under broiler.

Serve.

Cheers!

Easy as Pie

I have said it before, Fall is my favorite time of year.

One of my favorite things to do is to go apple picking. We were disappointed this year when our favorite orchard was not offering pick your own this year due to a bad season of rain and wind..
Has anyone else encountered this at your local apple orchards?
Thank goodness I was still able to purchase some apples as they had a few varieties on sale.

In my previous recipes I have used store bought pie crust because I have said I am not good at making my own. That is until my friend shared her pie crust recipe with me. I had no idea it could be so easy and if you own a food processor it is even easier.
This crust is the flakiest lightest I have ever had. It is so much better than commercial store bought types.
Look out, I will be making pie from scratch much more often now!
This is a wonderful alternative pie to top off your Thanksgiving dinner as it is much lighter than pumpkin pie.

Thank you Adriana for sharing your recipe with me.

Happy Thanksgiving Everyone!

Easiest Ever Apple Pie

Pie Crust Pastry

• 21/2 cups of flour
• 1 cup of cold hard butter
• 1 tbs sugar
  
• pinch of salt
• 1/2 cup or so of ice water

In a food processor add the flour, sugar,salt and butter.
Pulse until crumbly and course.
Slowly add water and pulse until dough forms a ball.
Remove and divide in half (top and bottom crust).
Wrap in plastic wrap and chill in the fridge for 1 hour or overnight.

Pie Filling

• 6 to 8 apples ( Granny Smith, Macintosh or Royal Gala are good)
  
• 1/2 a cup of sugar ( brown if you prefer a less sweet pie)
• 1 tsp each cinnamon and nutmeg. (You can use more if you like.)

Peel, core and slice apples.
Combine in a bowl with spices.
Roll out pie crusts on a floured surface with a rolling pin.
Place one crust in the bottom of a greased pie pan.
Place apples on top and cover with second crust.
Crimp or twist edges together with fingers.
Cut vents in the top to let steam escape.
If desired you can brush a beaten egg over top and sprinkle with sugar.
Bake in preheated oven at 400F for 20 minutes.
Reduce to 350F heat and bake for a further 35 minutes.
Cool on wire rack.


Cheers!

Little Tarts

Holiday season arrived, and with it many parties and large scale dinners.
For those of you that have to entertain a large crowd, I am sure any short cuts are much appreciated.
The dessert table can be challenging for those who don't do a lot of baking.
These tarts are extremely easy to make and can be made weeks ahead and frozen.
I used store bought tart shells and canned pumpkin puree, two time savers right there.
This recipe makes about 5 dozen tarts. The filling can also be used for pumpkin pie. Simply pour it into an unbaked crust.
You can scale the recipe down to suit your needs.

Pumpkin Tarts

• 2 cans of pumpkin puree
• 2 eggs
• 3/4 cup brown sugar
• 1/2 cup of white sugar
• 2 tsp each cinnamon and nutmeg
• 1 tsp ginger
• 1/4 tap each allspice and ground cloves
• 1 can of evaporated milk
• 3 pkgs of tart shells
  

Preheat oven to 375F
In a large bowl combine all the ingredients except the tart shells. Mix well.
Arrange tart shells on cookie sheet.
Pour filling into shells and bake in the oven for 10 to 15 minutes.
Cool on wire racks.
Serve topped with whipped cream.

Cheers!

Gone Bananas

I always have bananas sitting on my counter. They are my favourite fruit.

There are times though, where they ripen a little faster then I want them to.
Baking with over ripe bananas is the best way to use them up.
Who can resist the aroma of freshly baked banana bread?

I have been making the same recipe for years. I just vary it with the addition of nuts or chocolate chips.
I have also used the same batter in a muffin tin or square cake pan.
Mine was barely out the oven before everyone was spreading butter on warm slices.

Does it get any better then that?


Banana Bread

• 1 1/4 cup sugar
• 1/2 cup of butter softened
  
• 2 eggs
• 5 small/medium or 3 large very ripe bananas
• 1/2 cup of milk
• 1 tsp vanilla
• 21/2 cups of flour
• 1 tsp each of baking soda and salt
• 1/2 cup of chocolate chips or walnuts

Preheat oven to 375F
Grease a loaf pan and set aside.
In a large bowl mix the sugar and butter until smooth.
Add the eggs and mix well.
Add bananas, milk and vanilla and mix until smooth.
Add remaining ingredients and mix until all is moist.
Pour into pan and bake in the oven for 1 to 1 1/4 hour until toothpick comes out clean when inserted in centre of the loaf.
Remove from pan and cool.

Cheers!

Apple of your Eye

Finally, as promised, here is the Apple Crisp recipe.

I have to admit though, we have been to busy to go apple picking, so I used store bought apples that I had in the fridge.
You can peel the apples if you like. I don't bother as it is a healthier option to leave the skins on.
Apple Crisp is a great alternative to the labour intensive apple pie. No pie crusts to roll out and shape!
Sometimes simple is better.



Ultimate Apple Crisp

• 4 large apples of your choice sliced
• 1 cup of brown sugar
• 1/2 cup of flour
• 1/2 cup oats
• 1/2 cup of butter softened
• 1 tsp each of cinnamon and nutmeg
• 1/4 tsp allspice
• 4 tbsp maple syrup

Preheat oven to 375F
Place sliced apples in a greased 8x8 pan.
In a bowl combine all other ingredients except the maple syrup
Mix until crumbly. (I find it easier to mix it with my fingers)
Spread evenly over top of the apples
Drizzle maple syrup over the top
Bake in oven for 35 min until golden brown on top and apples are soft.
Serve warm with ice cream or cream on the side.
Enjoy..


Cheers!

Dark and Delicious

This recipe was given to me by a friend who has a passion for dark, preferably French.. chocolate. When I made this I realized at the last minute that I didn't have dark chocolate chips on hand.
I used a dark chocolate bar (yes it was French!) crumbled instead.

Thank you Adriana!

Dark Chocolate Brownies

• 4 eggs
• 3/4 cup of white sugar
• 3/4 cup brown sugar
• 8oz of melted butter
• 1/2 cup dark chocolate chips (melted with the butter)
• 1/2 cup sifted cocoa powder
• 2 tsp vanilla
• 1/2 cup of flour
• 1/2 tsp salt

Preheat oven to 300F
Butter and flour a 9x13 pan
In a sauce pan over low heat melt the butter and chocolate.
In a bowl beat eggs until fluffy.
Add Sugars and mix well.
Add rest of ingredients in order . Mix until smooth.
Pour into pan and bake for 45 minutes.
Cool and slice into squares.

She bets nobody can eat just one!

Cheers!