Tag Archives: sweet

Nut butter swiss buttercream

Makes 5 cups

  1. 7oz sugar
  2. 5 egg whites
  3. 1/8tsp salt
  4. 28tb butter, cut into tablespoons and softened
  5. 1 cup smooth nut butter
  6. 1/2tb vanilla extract
  • Whisk 1-3 over a double-boiler until mixture reaches 150 degrees.
  • Take mixture off-heat and beat to medium-stiff peaks and cooled to room temperature.
  • Beat in butter 1 piece at a time. Beat in 5-6 on low speed for 30 seconds. Raise speed to med-high and beat for 30 seconds. Lasts 1 week in fridge; bring to room temperature and re-whip before using.
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Pretzel-caramel linzers

Makes 2 dozen

  1. 155g pretzels
  2. 195g flour
  3. 3/4tsp baking powder
  4. 1/4tsp salt
  5. 200g sugar
  6. 50g brown sugar
  7. 16tb butter, cubed
  8. 1 egg
  9. 1/2 cup caramel
  • Process pretzels until finely ground. Add 2-6 and pulse to combine. Add butter and process until mixture resembles cornmeal. Add egg and process until dough comes together.
  • Roll dough out to 1/8in and chill in freezer for 15 minutes. Cut out 4 dozen 2in rounds and cut out 1/2in rounds out of half of them. Bake 1 inch apart at 350 degrees for 10-12 minutes.
  • Use 1tsp caramel for each sandwich and chill for 5-10 minutes. Serve.

Blueberry icebox pie

Serves 8

  1. 6 cups blueberries
  2. 4tb water
  3. 2/3 cup sugar
  4. 1/4tsp salt
  5. 2tb cornstarch
  6. Zest and juice of 1 lemon
  7. 1/2tsp cinnamon
  8. 9in pie crust
  • Bring 2 cups berries and water to a boil and mix in 3-7. Cook for 3-4 minutes, transfer to a bowl and let cool. Mix in remaining berries, fill crust and chill for 30 minutes – 2 hours. Serve.

Chewy oatmeal cookies

Makes 1-1/2 dozen

  1. 4tb butter, browned
  2. 1/4tsp cinnamon
  3. 5-1/4oz brown sugar
  4. 3-1/2oz sugar
  5. 1/2 cup vegetable oil
  6. 1 egg + 1 yolk
  7. 1tsp vanilla extract
  8. 5oz flour
  9. 3/4tsp salt
  10. 1/2tsp baking soda
  11. 9oz old-fashioned oats
  • Mix 1-5. Mix in 6-7. Mix in 8-10. Mix in oats.
  • Place 3tb balls 2in apart on 2 baking sheets, press to form 2-1/2in disks and bake at 375 degrees for 8-10 minutes. Rest for 5 minutes and transfer to rack.

Caramel sauce

Makes 1-1/2 cups

  1. 1/2 cup water
  2. 7oz sugar
  3. 1 cup cream
  4. 1/2tsp vanilla extract
  5. 1/2tsp lemon juice
  6. 1/8tsp salt
  • Pour water in medium saucepan and pour sugar in center. Stir in, then bring to a boil without stirring and simmer until golden-colored, about 3-6 minutes.
  • Stir occasionally until amber-colored, about 2-3 minutes. Take off-heat, slowly whisk in cream, then whisk in 4-6.

Pastry cream berry tart

Serves 8-10

  1. 2 cups half-and-half
  2. 1/8tsp salt
  3. 1/2 cup sugar
  4. 5 yolks
  5. 3tb cornstarch
  6. 4tb butter, cut into 1tb pieces
  7. 1/2tb vanilla extract
  8. 9in tart crust, fully baked
  9. 8oz strawberries, quartered
  10. 6oz raspberries
  11. 6oz blueberries
  12. 6oz blackberries
  13. 1/2 cup apple jelly
  • Bring 1-2 and 6tb sugar to a simmer. Temper 4-5 and remaining 2tb sugar and simmer until mixture thickens. take off-heat, whisk in 6-7, cover and chill for 3 hours – 2 days.
  • Fill crust with pastry cream and top with berries. Microwave apple jelly until melted and spread over berries. Serve.

Classic tart dough

Makes 1 9in crust

  1. 1 yolk
  2. 1tb cream
  3. 1/2tsp vanilla extract
  4. 8tb butter, cubed into 1/4in pieces and chilled
  5. 6-1/4oz flour
  6. 2-2/3oz powdered sugar
  7. 1/4tsp salt
  • Process 1-2 for 5 seconds. Add butter and pulse 14-15 times or until texture resembles coarse cornmeal. Stream in 5-7 with processor running for 12 seconds. Form into a 6in disk, wrap and chill for 1 hour – 2 days.