1 Cup. (250 ml) blanched almonds, separated into halves
1 Cup. (250 ml) medium-dry sherry
1/4 Cup. (60 ml) brandy
2 Cups. (500 ml) heavy cream, whipped
Custard sauce (recipe below), chilled until firm
2 Cups. (500 ml) fresh peaches, cut into slices
OR 2-10 ounce (280 g) packages frozen peaches, defrosted and thoroughly drained
—Custard Sauce—
3 Cups. (750 ml) milk
4 teaspoons. cornstarch (cornflour)
2 Teaspoons sugar
2 egg yolks
1 teaspoon. ( vanilla extract
PREPARATION of PEACH TRIFLE
Cut 2 or 3 slices off of pound cake, coat with preserves. Place slices, jam side up, in trifle bowl. Cut the
remaining cake into 1 inch (2.5cm) cubes, scatter over slices. Sprinkle with 1/2 cup (125 ml) of almonds.
Pour in sherry and brandy. Let mixture steep at room temperature for at least 30 minutes.
Set aside the 5 best peach slices. Scatter the rest over the cake. Spread custard on peaches. Gently smooth
half of the whipped cream over the surface of the custard. Using a pastry bag fitted with a large rose tip,
pipe the remaining whipped cream decoratively around the edge. Garnish the cream with the 5 reserved
peach slices and the remaining 1/2 cup of almonds. The trifle will be at its best served at once, but it may
be refrigerated for an hour or two. Serves 6 to 8.
METHOD FOR MAKING THE CUSTARD SAUCE:
In a heavy saucepan, combine 1/2 cup (125 ml) of the milk and the cornstarch, and whisk until the cornstarch
is dissolved. Add the remaining milk and the sugar, and cook over moderate heat, stirring, until the sauce
thickens and comes to a boil. In a small bowl break up the egg yolks with a fork and stir in 4 to 6 tablespoons
(60 to 90 ml) of the sauce. Then whisk the mixture back into the remaining sauce. Bring to a boil again and
boil for 1 minute, stirring constantly.
PEACH CREAM COFFEE CAKE (2013-11-10 13:07)
INGREDIENTS
2 1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter
3/4 cup sour cream
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 teaspoon almond extract
FILLING:
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 egg
3/4 cup peach preserves
1/2 cup sliced almonds
DIRECTIONS FOR MAKING THE CAKE
In a mixing bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside
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1 cup for topping. To the remaining crumb mixture, add the sour cream, baking powder, baking soda, egg
and extract; beat until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform
pan.
In a small mixing bowl, combine the cream cheese, sugar and egg. Spoon into prepared crust. Top with
preserves. Sprinkle with reserved crumb mixture; top with almonds. Place pan on a baking sheet. Bake at
350 degrees F for 45-50 minutes or until filling is set and crust is golden brown. Cool on a wire rack for 15
minutes. Carefully run a knife around edge of the pan to loosen; remove sides of pan. Cool for 1-1/2 hours
before slicing. Store in the refrigerator.
MILLION DOLLAR PIE RECIPE (2013-11-10 13:27)
VERY EASY TO MAKE AND TASTES SIMPLY GREAT
INGREDIENTS
1 (9 inch) prepared graham cracker crust
1 can of sweetened condensed milk
1/2 cup of lemon juice
1 (8 ounce) can crushed pineapple, drained
1/2 cup of chopped pecans
1 (16 ounce) package frozen whipped topping, thawed
DIRECTIONS
In a large bowl, whisk together the condensed milk and lemon juice. Stir in the drained pineapple and
chopped pecans. Fold in whipped topping.
Pour mixture into a prepared graham cracker crust. Chill before serving.
ALTERNATE RECIPE
Ingredients
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple, drained
1 1/2 cups chopped pecans
2 (9 inch) prepared graham cracker crusts
Directions FOR MAKING THE MILLION DOLLAR PIE
1. Blend together the cream cheese and condensed milk; gently fold in the whipped topping.
2. Stir in the crushed pineapple and pecans; pour into pie crusts and refrigerate for 3 to 4 hours.
BEST BLUEBERRY CRUMB PIE (2013-11-10 13:31)
INGREDIENTS
1 (9 inch) unbaked pie crust
3/4 cup white sugar
1/3 cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries
2/3 cup packed brown sugar
3/4 cup rolled oats
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1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
6 tablespoons butter
DIRECTIONS FOR MAKING BLUEBERRY CRUMB PIE
Preheat the oven to 375 degrees F (190 degrees C).
Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the
sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie
crust.
In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until
crumbly. Spread the crumb topping evenly over the pie filling.
Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
BUTTERSCOTCH TART RECIPE (2013-11-10 13:45)
INGREDIENTS FOR THE BUTTERSCOTCH TART
2 cups. light brown sugar
2 tbsp. flour (rounded)
2 whole eggs
1 tsp. vanilla
3 tbsp. butter (sm. chunks)
1/4 cup. fine ground nuts
1 tsp. vinegar
METHOD FOR MAKING THE BUTTERSCOTCH TART
Mix brown sugar and flour. Add rest of ingredients; mix well. Put in unbaked pastry shells in muffin tins.
Fill 1/2 full. Bake at 400 degrees for 10-12 minutes. Reduce to 325 degrees for 20-25 minutes.
ALMOND FRUIT TART RECIPE (2013-11-10 13:53)
INGREDIENTS REQUIRED FOR MAKING THE CRUST
1/2 cup. butter, softened
1/2 cup. sugar
1 egg yolk
1 tsp. vanilla extract
3/4 cup. sliced, toasted almonds
INGREDIENTS REQUIRED FOR MAKING THE FILLING:
1 (8 oz.) cream cheese
2 tbsp. sugar
1/2 tsp. almond extract
1 tsp. vanilla
1/4 cUP. apricot jam
1 tbsp. water
USE Fresh fruit of choice to cover tart (strawberries, kiwi, grapes, bananas)
METHOD FOR MAKING THE CRUST
Cream the butter and sugar together. Beat in the yolk, vanilla extracts and almond extracts. Mix in flour
and almonds. Press into an 11 inch tart pan. Prick shell. Bake at 375 degrees until golden, about 10 minutes;
cool.
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METHOD FOR MAKING THE FILLING
Beat the cream cheese and sugar together. Add extracts and beat. Spread into tart shell. Chill until firm.
Slice fresh fruit and arrange on top. Whisk jam and water over medium heat. Boil 30 seconds. Cool slightly.
Brush over fruit.
YOUR ALMOND FRUIT TART IS READY.ENJOY!!!
APPLE TURNOVERS (2013-11-10 13:55)
INGREDIENTS
2 tablespoons lemon juice
4 cups water
4 Granny Smith apples - peeled, cored and sliced
2 tablespoons butter
1 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 (17.25 ounce) package frozen puff pastry sheets, thawed
1 cup confectioners’ sugar
1 tablespoon milk
1 teaspoon vanilla extract
..DIRECTIONS
1.Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them
from browning.
2.Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot
skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more
minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for
another minute, or until sauce has thickened. Remove from heat to cool slightly.
3.Preheat the oven to 400 degrees F (200 degrees C).
4.Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a
square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares.
Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a
baking sheet, leaving about 1 inch between them.
5.Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely
before glazing.
6.To make the glaze, mix together the confectioners’ sugar, milk and vanilla in a small bowl. Adjust the
thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.
EASY JAM TART RECIPE (2013-11-10 14:02)
INGREDIENTS
150g plain flour
Pinch of salt
75g unsalted butter
3 tablespoons caster sugar
1 egg yolk
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Cold water
Jam (strawberry, raspberry or apricot work well)
METHOD
Sift the flour and salt into the bowl. Cut the butter into small cubes and drop them in.
With your fingers, rub the butter into the flour. You will end up with a breadcrumb-like consistency.
Add the caster sugar and egg yolk and mix to a stiff consistency, using the wooden spoon. You will need to
add a little cold water (try a tablespoon at a time) to make it stick together in a lump. Too much water will
make it too sticky so add it gradually and work it through, thoroughly. Three tablespoons should be more
than enough.
Knead the pastry gently for a few minutes then leave in the fridge for 15 minutes to rest. Turn on the oven
(190C / gas mark 5 / 375F) to pre-heat. Sprinkle a little flour onto the pastry board or worktop. Put your
lump of dough on it and roll out the dough to about an eighth of an inch thick. Make sure the thickness is
even all the way across.
Cut out rounds of dough with the circular cutter and place them in the tart tin. Prick the dough a few times
with a fork on the bottom and sides.
Put a blob of jam into each (roughly a teaspoon is good).
If you have any dough left over, gather the bits up and roll them out flat again. Cut the playing card shapes
of clubs, hearts, diamonds and spades out of this dough, either freehand with the table knife or make a
template out of cardboard. Make sure they are small enough to fit on top of the tarts.
Place the dough shapes on top of the jam and put them in the top half of the oven for about 20 minutes
until golden brown.
Leave to cool before eating – the jam gets VERY hot.
FRUITY JAM TART (2013-11-10 14:04)
Ingredients
225g Plain Flour
115g Butter, chilled and cut into small pieces
1 tsp Golden Caster Sugar
1 Egg Yolk
1-2 tbsp Cold Water
A Little Flour for dusting
18 heaped tsp Jam e.g. Raspberry, Apricot, Strawberry or Blackcurrant
METHOD FOR MAKING THE FRUITY JAM TART
1. Sieve the flour into a large mixing bowl, add the butter and rub it in using your fingertips until the mixture
looks like fine breadcrumbs.
2. Stir in the sugar.
3. Use the knife to mix in the egg yolk, then add the water, a little at a time stirring with the knife until the
mixture comes together and you can form a ball with your hands.
4. Wrap the pastry in a piece of clingfilm and put it in the fridge for 30 minutes – this will make it easier to
roll out.
5. Turn the oven on to 200°C/400°F/Gas Mark 6.
6. Sprinkle the work surface and your rolling pin with a little flour and roll the pastry out to about ¼ cm
thick.
7. Dip the cutter in flour then cut out as many circles as you can – you may need to gather the bits of pastry
up and roll them out again to make 18 circles.
8. Lay the rounds of pastry in the tart tin and press them gently into place.
9. Prick the base of each tart once with a fork.
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10. Put the tart tray into the oven and bake for 6 minutes until the pastry is very pale golden.
11. Using oven gloves take the tray out of the oven.
12. Carefully put 1 heaped teaspoon of jam into each tart and using oven gloves put the tray back into the
oven for 6 minutes.
13. Using your oven gloves take the tray out of the oven.
14. Leave them to cool for a few minutes then use a palette knife to gently lift the tarts out of the tin and
leave to cool completely on a wire rack.
15. You could make these with any jams or fruit you like – try apricot jam with sliced fresh apricot, golden
syrup with peeled sliced apple.
ECLAIRS (2013-11-10 14:13)
INGREDIENTS
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
1 (8 ounce) package cream cheese, softened
2 cups milk
1 (5 ounce) package instant vanilla pudding mix
1 (1 ounce) square unsweetened chocolate, chopped
1 tablespoon butter
1 cup confectioners’ sugar
2 tablespoons boiling water
DIRECTIONS FOR MAKING THE ECLAIRS
Preheat oven to 400 degrees F (200 degrees C).
For icing: In small saucepan, melt chocolate and 1 tablespoon butter over low heat. Remove from heat and,
with electric mixer, beat in confectioners’ sugar and 2 tablespoons hot water. Beat until smooth. Drizzle
over filled eclairs.
For shells: In medium saucepan bring 1 cup water to a boil, stir in 1/2 cup butter and salt. Stir until melted.
Add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and beat in eggs, one
at a time, until smooth. Drop by tablespoons onto baking sheet.
Bake 15 minutes in the preheated oven, then reduce heat to 375 degrees F (190 degrees C) and bake until
golden, 10 to 15 minutes. Cool completely.
For filling: In large bowl, beat 1/2 cup of milk, a little at a time, into softened cream cheese, until creamy.
Beat in remaining 1 1/2 cups milk and pudding mix. Stir until thick, 1 to 2 minutes. Cut tops off cooled
pastry shells and fill. Replace tops.
PUFF PASTRY RECIPE (2013-11-10 15:36)
INGREDIENTS
1 1/2 cups flour
1 cup butter
1/2 cup sour cream
METHOD
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1. Cut butter into flour until it resembles crumbs.
2. Stir in sour cream.
3. Turn onto a floured board and knead until it just holds together.
4. Form into a ball, flatten slightly and wrap airtight.
5. Refrigerate at least 2 hours or overnight.
6. Work with half of the dough at a time and keep other half in the refrigerator until ready to use.
7. Pound the dough with a heavy rolling pin to make it pliable.
8. Use in any recipe that requires use of puff pastry.
LEMON TART (2013-11-10 15:40)
INGREDIENTS
1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup sugar
5 tablespoons chilled unsalted butter,
cut into teaspoon-sized pieces,
plus 1 tablespoon unsalted butter, melted
1 tablespoon ice water
3 large egg yolks
2 large eggs
Juice of 3 lemons (about 1/3 cup)
1/4 cup heavy cream
METHOD
1. Place the flour, salt, and 1/2 cup of the sugar in a mixer bowl. Add the chilled butter and mix at medium
speed until the mixture resembles grainy meal. Add the ice water and 1 of the egg yolks and mix just until a
mass begins to form. Remove from the bowl, roll into a disk, wrap in plastic wrap, and chill in the refrigerator
for 45 minutes before using.
2. Meanwhile, in a medium bowl, beat together the remaining 2 yolks with the eggs. Beat in the remaining
1/2 cup sugar, the lemon juice, and the crème frâiche. Stir in the tablespoon of melted butter. Set the
mixture aside.
3. Preheat the oven to 375 degrees F.
4. Flour a work surface and roll the pastry into a 10-inch circle. Line a 9-inch tart ring with the pastry. Prick
the bottom of the pastry in a few places with a fork and place in the freezer for 5 minutes.
5. When the dough is well chilled, line it with aluminum foil, making sure to work the foil into the corners.
Place the piecrust in the freezer to chill for 5 minutes, then transfer to the bottom rack of the oven and bake
for 10 minutes.
6. Remove the tart pan from the oven and remove the foil. Place the tart shell on the middle rack of the
oven and pour in the lemon mixture. Bake for 20 to 25 minutes, or until the lemon mixture is set. Remove
the tart from the oven and cool completely before unmolding. (This can be made a day in advance and kept
tightly wrapped at room temperature; do not refrigerate.)
BUTTER TART RECIPE (2013-11-10 16:16)
INGREDIENTS
1/3 cup butter
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1/3 cup margarine
1 cup packed brown sugar
1 cup shredded coconut
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup chopped walnuts
1/2 teaspoon salt
2 eggs, beaten
2 teaspoons fresh lemon juice
2/3 cup dark corn syrup
1 (9 inch) pastry for a 9 inch single crust pie
DIRECTIONS:
1. Roll pie dough out to 1/4 inch thickness. Cut out circles of dough to fit cups of standard muffin tin.
Gently place into muffin cups.
2. In a saucepan, melt butter and margarine over low heat just until melted. Stir in brown sugar, coconut,
spices, nuts, salt, eggs, lemon juice, and corn syrup. Mix well. Fill prepared muffin cups halfway with this
mixture.
3. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes, or until golden and bubbly.
PIE CRUST RECIPE (2013-11-10 16:18)
2 cups flour
1 teaspoon salt
3/4 cup well-chilled shortening
6-8 Tbsp. ice water
Mix flour and salt together. Add shortening, cut with a pastry blender, or two table knives (my preference)
until the consistency of corn meal. Many recipes say ’small peas’, but cutting it more will result in a flakier
crust. Sprinkle 4 Tbsp. of water over mixture; toss with a fork. Add water as needed, 1 Tbsp. at a time, and
toss, until dough just begins to bind together, and come away from the bowl. Do not mix like cake batter!
With pie crust less water is better than more. Less water will be needed on rainy or humid days. Form dough
into ball, divide in two, and wrap with plastic wrap. Refrigerate for 1/2 hour.
Prepare pie filling while pastry chills.
On a floured board, roll out dough. Roll from the center to the edges, until dough is big enough to cover
your pie plate. It should be no more than 1/8” thick. Roll bottom crust onto rolling pin, and unroll it into
pie plate. Fill with cherry filling. Repeat rolling and unrolling with top crust. It helps to brush the edges of
the bottom crust with water, so the top crust seals. Trim excess crust, flute edges, cut a few slits in the top
crust, and bake per recipe.
PEANUT BUTTER COOKIES (2013-11-10 16:24)
INGREDIENTS
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
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1/4 cup butter or margarine, softened
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
METHOD
1. Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover
and refrigerate about 2 hours or until firm.
2. Heat oven to 375ºF.
3. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in
crisscross pattern with fork dipped into sugar.
4. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire
rack.
CHEESECAKE BROWNIES (2013-11-10 16:29)
Brownies:INGREDIENTS
1/2 cup butter
4 squares semi-sweet chocolate
2 eggs
1 cup brown sugar
3/4 cup flour
1/4 teaspoon baking powder
1/3 cup coarsely chopped pecans
Cheesecake Topping:INGREDIENTS
1 package (8 oz.) cream cheese, softened
1/2 cup sugar
2 tablespoons butter, softened
2 eggs
2 tablespoons milk
1 tablespoon flour
3 squares semi-sweet chocolate, finely chopped
Icing:INGREDIENTS
1/4 cup sugar
1/4 cup whipping cream
1/2 teaspoon vanilla
2 squares semi-sweet chocolate
2 tablespoons butter
METHOD TO :MAKE
Brownies:
Melt butter and chocolate together. Set aside to cool.
In a large mixing bowl, beat the eggs and sugar together until light. Stir in the flour and baking powder, and
the cooled chocolate mixture. Fold in pecans.
Pour into a greased 9 inch square pan.
METHOD TO MAKE
Cheesecake Topping:
In a large bowl, beat together cream cheese, sugar and butter until creamy. Beat in eggs, milk and flour. Stir
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in chopped chocolate. Spread over brownie layer in pan.
Bake at 350 degrees F. for 40 - 45 minutes. Cool.
METHOD TO MAKE
Icing:
Combine sugar, cream and vanilla in a small saucepan. Stir to blend. Place over medium high heat and bring
to a boil. Reduce heat and simmer for 5 minutes without stirring.
Remove from heat and add chocolate and butter. Stir until chocolate has melted and mixture is slightly
cooled and thick enough to spread.
Pour over cooled cake. Chill and cut into squares. Store in refrigerator.
EASY SWEET CREPES RECIPE (2013-11-10 16:36)
INGREDIENTS
4 cups white enriched flour
1 cup sugar
1 dash salt
1 tablespoon cooking oil
4 eggs
4-6 cups milk
METHOD
Add dry ingredients into a large mixing bowl. Stir thoroughly.
Mix in 4 large eggs followed by 1 tbsp cooking oil and at least 4 cups of milk.
Whisk together all ingredients until thoroughly blended.
The batter should be fluid but not too wet. It should be similar to the consistency of liquid dish soap or
ketchup. If it’s heavier than that add some milk or water. If it’s too fluid add some flour to thicken it a bit.
Add or reduce the sugar according to your taste but remember, these are ”sweet” crepes.
On the stove, preheat (medium heat) approximately 1 tablespoons of cooking oil or shortening in a 10-12
inch cast iron skillet until the oil covers the entire skillet’s surface.
Using a ladle, pour four separate crepes into the skillet. Cook on medium heat until the top of the crepe loses
most of it’s fluidity. It will also dull in color(approximately 1 minute), flip the crepes and cook the other side
approximately 30-40 seconds.
Remove from heat and repeat until there is no more batter.
A fully cooked crepe should be browned on both sides, the edges a bit crispy and a rubbery internal texture.
Serve flat on a plate with butter and syrup or serve rolled stuffed with cream cheese or butter and jam. Other
toppings and fillers include peanut butter, jelly, jams, powdered sugar, brown sugar.
They’re also a great ”snack”. Roll jellies, jams, cream cheeses, etc. into the remaining crepes and store them
in the refrigerator for a quick snack. They can be eaten cold or heated.
BEST CHOCOLATE PUDDING (2013-11-12 11:59)
INGREDIENTS
2 cup whole milk
2 cup heavy cream
1 cup white granulated sugar
4 squares unsweetened chocolate
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9 egg yolks beaten
2 tsp vanilla extract
2 ounces butter
METHOD
Separate eggs beat the yolks and set them aside.
Combine the milk, cream and sugar in a heavy saucepan off the heat. Unwrap 4 squares of unsweetened
chocolate, break them into two parts at the indentation, and add them to your saucepan.
Heat the mixture over medium high heat on the