· 1-quart fresh fruit, firm–fleshed (pears, apples, peaches, apricots, cherries)
· 1 package of puff pastry dough thawed
· 6 tablespoons apricot jam strained and warmed
· 1 egg
· 1 teaspoon water
· ½ cup course sugar
· Preheat oven to 350 degrees.
· Wash, peel, trim, core and slice fruit as needed
· Let the dough relax a few minutes, but work quickly so the dough does not get too soft and pliable.
· Roll the dough slightly until it is 12 inches square and uniform thickness. For Galette’s, cut four 6-inch circles out of each sheet of dough. If you are making 1 large tart use the rolled size.
· Lay the pastry circles onto baking sheets that have been lined with parchment.
· Refrigerate the dough for 5 to 10 minutes if it is too soft.
· Spread ½ teaspoon of the jam in the center of each circle, leaving a ¼ -inch border around the edge of the dough. Place ½ cup of fruit on top of the jam, leaving a 1-inch border around the edge of the dough.
· Fold a ½-inch section of dough up onto the fruit, pressing gently so that it adheres slightly. Crimp anther ½-inch section of the dough over the fruit and lightly press the dough that overlaps together Crimp the remaining dough around the fruit. The fruit should be barely encased inside the dough. Repeat with remaining Galette’s.
· Mix the egg with the water to make an egg wash. Lightly brush the dough and the crimped seams with the egg wash. Sprinkle course sugar on the egg wash. Bake for about 30 minutes or until golden brown and baked through.
This recipe is from a colleague at work. It is one of the finest crumb cakes I have ever tasted and I love crumb cake. There is something about crumb cake and coffee….what a way to start your day. However, this recipe is good for just snacking on. That’s how it got its name. When the family would go to their cottage on Star Lake in the summer, Vanessa would always bring a pan of crumb cake for munching. Soon it became the Star Lake Crumb Cake. Easy and delicious... two essentials of Such A Good Cook cooking.
Mix cake ingredients with beater and spread into a greased (with butter) 18x12x2 cake pan – Bake 350 degrees for 12 – 15 minutes. Remove to cool. NOTE: I don’t have this pan but use a 16x11x2 which works pretty well.
Melt butter and add other ingredients. Sprinkle crumb mixture on cake (batter not completely cooked) Bake for 20 minutes more. When cool sprinkle with powdered sugar.
My friend Philippa rarely eats cake but when she does it is a carrot cake. She even had carrot cake as her wedding cake. This recipe is easy and delicious. I'll include a cream cheese frosting but in a pinch you can use canned cream cheese frosting. The cake is so good no one will no the difference.
4 eggs beaten
2 cups all purpose flour
2 cups sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
3 cups of finely shredded carrot
¾ cup cooking oil
½ cup finely chopped pecans or walnuts toasted
1 recipe Cream Cheese Frosting (below)
1. Eggs should be at room temperature. Grease two 9-x 1½-inch round cake pans. Line pans with parchment paper and grease the paper.
2. Preheat oven to 350 degrees. In a large bowl combine flour, sugar, baking powder, salt, and baking soda. Set aside.
3. In another bowl mix eggs, carrot and oil. Add egg mixture to flour mixture. Stir to combine. Pour batter into pans.
4. Bake for 30 – 35 minutes or until a tooth pick inserted in the middle of the cake comes out clean. Cool cake layers in pans on a wire rack for about 10 minutes. Remove cake layers from pan and cool completely on wire racks.
5. Fill and frost with cream cheese frosting. (In a hurry…canned cream cheese frosting will work)
Cream Cheese Frosting
1 8-ounce package of cream cheese, soften to room temperature
½ cup butter, soften to room temperature
2 teaspoons vanilla
5½ to 6 cups powdered sugar
1. In a large mixing bowl beat cream cheese, butter and vanilla until light and fluffy. Using an electric mixer gradually beat in powdered sugar until you reach spreading consistency. This tops and sides of two 8 or 9 inch layers
Add the flour mixture to the butter mixture ¼ cup at a time, mix until well blended. Pour into prepared pan.
½ cup superfine sugar
1 tsp. Vanilla
2 cups heavy cream
12 thin slices Challah bread
4 tbsp sweet butter
¾ cup fresh strawberries
1. To make custard, cream the eggs, sugar and vanilla in a small bowl. Add the cream stir well and put aside. Preheat oven to 350 degrees. Grease 6 cupcake molds with a little melted butter. Butter both sides of the bread and cut each slice into 12 small pieces. Place 3 pieces of bread into each mold covering the bottom. Add a layer of strawberries. Pour a layer of custard over the strawberries. Repeat the process to the top of the mold.
2. Let sit for 15 minutes to allow the bread to soak up the custard.
3. Place the molds in a roasting pan. Pour boiling water into the pan until it reaches half way up the molds. Bake until golden and firm, about 25 minutes.
4. Turn the puddings out of the cups. Drizzle with chocolate sauce and serve warm.