Tag Archives: sweet

Dutch apple pie

Serves 8-10

  1. 11-1/4oz flour
  2. 1/2 cup + 1/2tb sugar
  3. 14tb butter, 8tb sliced into 1/4in pieces and frozen for 15 minutes and 6tb melted
  4. 4tb ice water
  5. 4tsp sour cream
  6. 2-1/2lb apples, peeled, cored and cut into 1/4in slices
  7. 1/2 cup cream or melted vanilla ice cream
  8. 1/2 cup raisins
  9. 1tb lemon juice
  10. 1tsp vanilla extract
  11. 1tsp cinnamon
  12. 1/2 cup brown sugar
  • Pulse 6-1/4oz flour and 1/2tsp sugar in processor. Add sliced frozen butter and pulse until it breaks up into pea-sized pieces. Pulse in 4-5, form into a 4in disk, wrap and chill for 1 hour.
  • Meanwhile, toss 6-11 with remaining sugar and set aside for 1-2 hours.
  • Rest dough at room temperature for 10 minutes. Roll out, place into a 9in pie tin wrap and chill for 30 minutes.
  • Meanwhile, combine melted butter with brown sugar and chill.
  • Add apple mixture evenly to tin. Break crumble into pea-sized pieces and top pie. Bake in the lower-middle of a 350 degree oven for 70 minutes. Cool for 4 hours. Serve.
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Nut butter sandwich cookies

Makes 2 dozen

  1. 3-3/4oz flour
  2. 1tsp baking soda
  3. 1/2tsp salt
  4. 6tb butter, 3tb melted and 3tb softened
  5. 1-1/4 cup smooth nut butter
  6. 3-1/2oz sugar
  7. 3-1/2oz brown sugar
  8. 3tb milk
  9. 1 egg
  10. 6-1/4oz roasted nuts, processed until finely chopped
  11. 4oz powdered sugar
  • Whisk 1-3. Whisk in melted butter, 1/2 cup nut butter and 6-9. Mix in nuts. Divide 24 1tb mounds over two baking sheets and flatten to 2in.
  • Bake on the upper-middle and lower-middle racks of a 350 degree oven for 15-18 minutes, switching and rotating sheets after 8 minutes, or until cookies are firm and deep golden brown. Repeat with remaining batter and cool for 30 minutes.
  • Meanwhile, Combine remaining butter and nut butter and microwave until butter is melted. Add powdered sugar and combine.
  • Flip half of cookies over and add 1tb of filling to center. Top with remaining cookies, pressing down to spread filling to edges. Rest for 1 hour and serve.

 

Mini chocolate dulce de leche cakes

Serves 6

  1. 6tb dulce de leche
  2. 1tsp kosher salt
  3. 8oz bittersweet or semi-sweet chocolate, chopped
  4. 8tb butter
  5. 2tb cocoa powder
  6. 6tb brown sugar
  7. 4 eggs
  • Butter 6 4oz ramekins, dust with cocoa powder and tap out excess. Divide 1-2 into ramekins and set aside.
  • In a double-boiler, melt 3-4. Remove from heat and add 5-6. Temper eggs and divide into ramekins.
  • Bake at 400 degrees for 15 minutes or until center is firm but still jiggly. Cool for 5 minutes and serve.

Caramel-chocolate mousse

Serves 6

  1. 100g sugar
  2. 3tb butter
  3. 3/4 cup cream
  4. 170g bittersweet or semi-sweet chocolate, chopped
  5. 4 eggs, separated
  6. 1/8tsp salt
  • Cook sugar on medium heat, carefully dragging edges towards center, until deeply amber-colored. Take off-heat and stir in butter. Slowly add cream and stir until mixture is homogeneous, straining if necessary. Whisk in chocolate and set aside to cool to room temperature.
  • Whisk in yolks. Whip whites to stiff peaks and fold a third into mixture. Fold in remaining whites along with salt. Add to serving dishes and chill for 8 hours. Serve.

Berry icebox pie

Serves 8

  1. 2lb frozen berries
  2. 1tb gelatin
  3. 2tb lemon juice
  4. 2tb water
  5. 1/4tsp salt
  6. 8-1/3oz sugar
  7. 1lb fresh berries
  8. 9in baked pie crust
  9. 4oz cream cheese
  10. 1/2tsp vanilla extract
  11. 1 cup cream
  • Cook frozen berries on med-low until juices release, about 3 minutes. Turn heat to med-high and cook until thickened and measuring 2 cups, about 25 minutes.
  • Meanwhile, mix 2-4 and set aside for 5 minutes. Add to cooked berries along with salt and 1 cup sugar and continue cooking for 2 minutes. Let cool for 30 minutes.
  • Fold in fresh berries and chill for 4 hours.
  • Beat 9-10 and remaining sugar. Add cream and beat to stiff peaks. Top pie and serve.

Peaches and cream pie

Serves 8

  1. 2lb peaches, halved
  2. 9in pie crust, covered in foil and topped with pie weights
  3. 4-1/3oz sugar
  4. 3tb flour
  5. 1/4tsp salt
  6. 1/3 cup cream
  7. 2 yolks
  8. 1/2tsp vanilla extract
  • Sprinkle peaches with 2tb sugar and bake in the upper-middle of a 375 degree oven for 30 minutes.
  • Add crust to middle of oven and bake for 15 minutes. Remove foil/weights and continue baking for 5 minutes. Cool crust and peaches for 25 minutes.
  • Halve peach pieces and add in a single layer to crust. Whisk remaining sugar with 4-8 and pour into crust. Bake in the middle of a 325 degree oven for 45-55 minutes. Cool for 3 hours. Serve.