Prep Time: 35 minutes
Total Time: 1 Hour 45 Minutes
Makes: 8 fold overs
½ cup chopped walnuts or pecans
¼ cup packed brown sugar
2 Tablespoons butter or margarine
2 medium apples, peeled, finely chopped
1 Tablespoon all-purpose flour
¼ teaspoon ground cinnamon
1 box (15 oz.) Pillsbury refrigerated pie crusts, softened as directed on box
2/3 cup powdered sugar
1/8 teaspoon ground cinnamon
2 to 3 teaspoons apple cider or apple juice
1. Heat oven to 375 degrees F. In small bowl, mix walnuts, brown sugar and butter with pastry blender or fork until crumbly. In medium bowl, stir together apples, flour and ¼ teaspoon cinnamon; set aside.
2. Unroll crusts on work surface. Cut each crust into qua ...
***Sept-Oct 2022 Dinner Group Winner***
Almond Cake with Cream Sherry and Brandy (Tarta de Santiago)
Tarta de Santiago is an almond cake from Spain that couldn't be easier to make. It's naturally gluten free, with a little brightness from lemon and lovely sweet, soft texture. Great for coffee time or dessert.
8 T. unsalted butter, melted and cooled, plus more for the pan
2 1/2 cups sliced skin-on almonds, divided
1/4 cup + 1 T. all-purpose flour
1 tsp. kosher salt
zest of 1/2 lemon
6 large egg yolks, room temperature
1 cup + 2 T ...
***June 2022 HSN Dinner Group winner***
Roy Shvartzapel, pastry chef at Cyrus in Healdsburg, California, layers roasted fresh apricots atop basil custard to make a gorgeous tart. The tender crust is extraordinary: Combining hardboiled egg yolk and potato starch, it's based on a classic dough that he learned from Paris pastry genius Pierre Hermé.
The ideal wine match: Tokaji.
Total Time: 3 hours 30 mins
For Pastry Cream:
1 c. whole milk
5 tbsp. granulated sugar
1/4 c. packed basil leaves with stems
2 large egg yolks
2 1/2 tbsp. cornstarch
2 tbsp. unsalted butter
1 large hard-boiled egg yolk
1 3/4 stick unsalted bu ...
From: Dariel Mayer
May 2021 Herb Study Parsley Tasting winner
• 1/2 cup (75 g) unbleached all-purpose flour
• 3 tbsp cornstarch
• 1 pinch salt
• 1/2 cup (125 ml) milk
• 1 cup (45 g) flat-leaf parsley, finely chopped
• 1 block (250 g) cream cheese
• 1/4 cup (55 g) butter
• 1 tbsp (15 ml) lemon juice
• 6 eggs, separated
• 3/4 cup (160 g) sugar
1. With the rack in the middle position, preheat the oven to 325°F (165°C).
2. Line an 8-inch (20 cm) square baking pan with parchment paper, letting it
hang over all four sides.
3. In a ...
Makes 8 or 16 small tarts
1 cup hot milk, not boiling
¼ cup light rum or Grand Marnier/other orange liqueur
12 oz. semi-sweet chocolate bits
3 T. instant espresso
Whir all ingredients in blender or processor until chocolate is melted. Chill 1 hour or longer. Spoon into baked, cooled tart shells or serve as pot-de-cremes.
Can be adapted for a verrine by layering with candied orange peel and strawberries and topped with whipped cream and crushed chocolate cookie wafers.
I pkg. Pillsbury Refigerated Ready Made pie crusts
24 small muffin tins
With biscuit cutter, cut out 3 inch circles of pastry dough. Line each muffin form with circle. Pat into shape, trimming edge if needed. Stuff centers with cr ...
Tools: 2 stemless clear glass containers that will hold 4-6 ounces such as stemless wine glass or mason jar; Long-handled teaspoon or sandwich size ziplock bag to use as piping bag
½ cup crumbled Amaretti cookies (available at Publix and other grocery stores)
4-6 sliced strawberries
2 chopped strawberries
3 Tbsp strawberry or seedless raspberry jam, combined with 2 drops almond extract, 1 tsp Grand Marnier or Triple Sec and 2 Tbsp orange juice.
½ cup mascarpone, combined with ¼ cup whipped cream or Greek yogurt (full fat), 1 tsp sugar, 1 tsp Grand Marnier or Triple Sec and 1/8 tsp vanilla.
To assemble, layer crumbled amaretti, strawberry syrup, mascarpone mixture, then strawberries and repeat each layer. Top with a few cookie crumbs for extra crunch. Refrigerate for at least two hours or overnight.
*****February 2021 "HSN Dinner at Home" winner*****
source: Todd Breyer
Note: Prepare at least 5 hrs ahead to allow time to set.
2 cups Heavy Cream
3/4 cup Sugar
Juice of 2 Lemons
Raspberries and Powdered Sugar to garnish
Bring Cream and Sugar to boil, stirring constantly. Reduce to simmer, stirring vigorously 2 to 3 mins., or until thickened (doesn’t get very thick). Remove from heat and whisk in Lemon Juice. Pour into 6 cups or ramekins, and cool. Cover with plastic wrap and refrigerate until set (4 hrs.). Garnish and serve. Yield: Serves 6
Variants: May use Lime Juice instead. Garnish with Blueberries and Shortbread Cookies. Add sugared Mint leaves (Jana!). Top with strawberry jam (Eileen).
Serves 8 to 10
4 very ripe medium mangoes
2 cups water
1 cup sugar
4 whole cloves
4 star anise
1 tablespoon cornstarch, mixed with 2 tablespoons water, or 1 tablespoon small grain tapioca
1 cup unsweetened coconut milk ( prefer Chaokoh brand)
1 (14 oz.) can Eagle Brand condensed milk
1 ½ cups cold water
1 (3 ½ oz.) package instant vanilla pudding
2 cups (1 pint) whipping cream, whipped
1 loaf pound cake, cut into cubes
1 quart fresh strawberries, sliced
1 cup or large jar of real strawberry preserves.
(1 tablespoon brandy sprinkled on top of pound cake between layers)
In a large bowl, combine sweetened condensed milk and water. Add pudding. Mix well. Chill for 5 minutes. Add whipping cream folding into pudding mixture. Use 4 quart glass bowl, layering ingredients as follows, pudding, pound cake, brandy, preserves, and strawberries. Continue ending with the pudding on top and garnish with strawberries. Chill for 4 hours before serving.
Serves 12 - Can add blueberries or other berries to the strawberry mixture if you wish.
Preheat oven to 300º
1 C butter, softened
¾ C sifted powdered sugar
¼ C cornstarch
1¾ C all purpose flour
1 Tbsp minced fresh rosemary
Beat butter at medium speed with an electric beater until creamy; gradually add powdered sugar and cornstarch, beating well. Stir in flour and rosemary. Dough will be stiff. Divide dough in half. Shape one portion of dough into a 6½” circle on an ungreased baking sheet. Crimp the edges with a fork. Cut dough in 8 wedges; do not separate. Then repeat procedure with second half of dough. Cover and chill for one hour. Bake at 300º for 30 minutes or until edges are brown. Cool 5 minutes on the baking sheet; remove to a wire rack to cool completely.
Yields 16 wedges