Apple and Sour Cherry Pie

1 ¾ cups all purpose flour

¾ cup cold butter, thinly sliced

1/3 cup cake and pastry flour

¼ tsp salt

½ cup ice water

1 egg white

1 tbsp granulated sugar

Filling:

6 cups thinly sliced quartered cored peeled apples

½ cup granulated sugar

½ cup dried sour cherries

3 tbsp lemon juice

1 tbsp cornstarch

1 tbsp brandy

½ tsp cinnamon

Pinch ground allspice

• In bowl and using fork, toss together all purpose flour, butter, cake and pastry flour and salt.  Slowly add water, tossing until absorbed and mixture is messy.  Turn out onto lightly floured surface.
• Using rolling pin, roll out mixture to rough and crumbly shape.  With pastry scraper or metal spatula, scrape dough back into rough mound. Repeat rolling and scraping dough into mound 2 or 3 more times until dough holds together.  Roll out into about 9 x 6 inch rectangle.  With scraper, fold one third over then second third to make 3 layers; roll.  Repeat folding and rolling 3 times.  Fold again.  Wrap in plastic wrap; refrigerate for 45 minutes or until chilled.
• On lightly floured surface, roll out pastry to 17 x 13 inch rectangle.
• Filling:  In large bowl, toss together apples, sugar, cherries, lemon juice, cornstarch, brandy, cinnamon and allspice.  Spoon lengthwise along centre third of pastry to within 2 inches of short sides; fold long sides over filling.  Pinch to seal seam; pinch ends.  Tuck ends under; pinch ends again.
• With spatulas, transfer seam side down to large parchment paper lined rimmed baking sheet.  Cut 5 diagonal slashes in top.  Bake in bottom third of 375F oven for 45 to 50 min. or until golden and filling is tender.

Almond Pear Cream Cheese Torte

Definitely an adult dessert - make the kids some cupcakes instead :)  If you don't like pears an easy substitution would be apples - maybe with a couple of cranberries tossed in for tartness.

½ cup butter

1 cup sugar, divided

1 cup flour

1 pkg cream cheese

1 egg

½ tsp vanilla

½ tsp ground cinnamon

4 cups sliced peeled pears (about 4 medium)

¼ cup sliced almonds

Preaheat oven to 425 F.  Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy.  Add flour; mix well.  Spread firmly onto bottom and 1 inch up sides of a 9 inch springform pan.

Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended.  Add egg and vanilla; mix well.  Spread evenly over crust.  Combine remaining 1/3 cup sugar and the cinnamon.  Add to pears in large bowl; toss to coat.  Arrange over cream cheese layer; sprinkle with almonds.

Bake 10 min.  Reduce temperature to 375 F, continue baking 25 min. or until centre is set.  Cool on wire rack.  Loosen torte from rim of pan.  Cover and refrigerate 3 hours before serving.  

All Purpose Truffles

Anyone who knows me knows that I am a huge chocolate lover.  I really should have posted these for Christmas because that is when I usually make them.  However work interceded and I didn't have the time to make them.  I will post this recipe though because Valentines day is coming up and really do you need an excuse to make truffles?

Consider this a base recipe, add flavourings (rum, triple sec, toasted almonds, whatever) to it to customize.   I find melting a bit of chocolate and drizzling over the finished ones makes for a simple but pleasing finish.

FILLING

½ cup Whipping Cream

2 tbsp unsalted butter

1 tbsp corn syrup

1 tbsp rum, orange, raspberry or coffee flavoured liqueur

8 oz semi sweet, bittersweet or milk chocolate, melted

COATING

12 oz semisweet or bittersweet chocolate

2 cups sifted unsweetened cocoa powder

In non aluminum pan, stir together cream, butter syrup, and liqueur, if using; bring to simmer over low heat.  Remove from heat and let cool for 5 minutes.  In medium bowl, combine chocolate and cream mixture; beat until smooth.  Let cool for two to three hours at room temperature, until mixture reaches about 80F on a candy or instant read thermometer.

In bowl, using electric mixer, beat chocolate mixture on medium until thick and smooth.  Spoon mixture into pastry bag fitted with ½ inch plain tube; pipe ¾ inch balls onto parchment paper or foil lined baking sheets.  Or using teaspoon shape chocolate mixture into balls.  Chill for at least one hour.

Coating;  In heatproof bowl set over hot water, melt chocolate; remove and let cool to about 90F on candy or instant read thermometer.  Using fork, submerge truffle in warm chocolate to coat.  Remove with fork, scraping excess chocolate on to side of bowl; roll in cocoa powder to coat.  Repeat with remaining truffles.  When firm roll truffles, several at a time in strainer, with waxed paper below to catch excess cocoa.  Store truffles in tin or plastic container with tight fitting lid and keep at cool room temperature for up to one week.  Makes 35 to 50 truffles depending on size.

One Dish Apple Streusel

Here is a great dessert for a snowy day

Batter

1 1/2 cups flour

2 envelopes Quick Rise Yeast (2 1/4 tsp each)

1/3 cup sugar

1/2 tsp salt

1/3 cup butter melted

1/2 cup evaporated milk, very warm

1 egg

1/4 tsp almond extract

Apple Filling

1 can apple pie filling (540 ml)

Streusel Topping

1/3 cup flour

1/3 cup brown sugar

2 tsp butter, softened

1. Batter:  Mix batter ingredients together in a greased 8x8 baking dish.
2. Filling:  Top batter with apple pie filling
3. Topping:  In a separate small bowl, mix streusel topping ingredients with a fork until uniform in consistency.  Sprinkle topping over pie filling.
4. Bake by placing in a cold oven. Set temperature to 350F, baking for 30 minutes or until done.

Tropical Paradise

Simple cocktail and yummy!

2 oz Vodka

3 oz Cranberry Juice

2 oz Orange Juice

Perrier

Build in a Highball glass, Vodka, Cranberry and Orange Juice.  Top with Perrier and garnish with a slice of Lime.

Tuscan Chicken Stew

Having had a lot of leftover turkey I switched the chicken in this with Turkey.  It worked really well and was a nice change :)

1 tbsp olive
4 boneless, skinless chicken breasts or a combination of boneless breasts and thighs
salt
14 oz (398 ml) can diced tomatoes
1 tsp dried basil
1/2 tsp dried rosemary leaves, crumbled
2 cloves garlic, minced
1/2 lb (250 g) green beans
1/2 cup pitted black olives

1. Heat oil in a large frying pan over medium heat.  Slice each breast into 3 or 4 chunks; cut thighs in half.  Season with salt to taste.  Add half the chicken to pan.  Cook until golden, about 2 to 3 minutes a side.  Remove to a plate.  Repeat with remaining chicken.
2. Add tomatoes, basil, rosemary and garlic.  Bring to a boil.  Return chicken and any juices to pan.  Reduce heat and simmer, partially covered for 10 minutes.  Add beans and olives.  Continue to cook, uncovered until beans and chicken are cooked through, 10 to 15 minutes more.

Serve with steamed rice. 

Tomato Pasta Sauce

Simple and quick to make, healthier than the canned stuff!

1 tbsp olive oil
1 each onion and carrot, chopped
1 celery stalk, chopped
1/2 tsp salt
4 cloves garlic, minced
2 cans diced plum tomatoes (28 oz/796 ml)
2 bay leaves
1 1/2 tsp each dried oregano and basil leaves

1. Heat oil in a medium saucepan over medium heat.  Add onion, carrot, celery and salt.  Cook just until tender, about 5 minutes.  Add garlic and stir.
2. Add tomatoes.  Mash with a potato masher to crush them into smaller pieces.  Add bay leaves, oregano and basil.  Bring to a boil, reduce heat and simmer, stirring occasionally, until slightly thickened.