Fig, Fresh Cranberry, Toasted Pine Nuts and Gruyere Cheese Tart

My wife has been making some great Savory Tarts since we returned from France. We spent 6 weeks in Europe this Summer. We stay with friends throughout France and they served some incredible food. We had amazing Savory Tarts. Here's a delicious Tart with Fruit, Cheese and Toasted Pine Nuts. It could be served as an Entrée or a Dessert. I drizzle it with Honey, in place of Olive Oil, when serving it as a Dessert.

This recipe calls for Puff Pastry. My wife makes her own Pastry Crust. She makes the Tarts in an 8" X 12" Fluted Rectangle Tart Pan with a removable bottom.

Preheat the oven to 400 degrees.

1 Sheet of Puff Pastry or your own homemade Pastry Crust. 

6 Figs, cut into quarters.

1/2 C Fresh Cranberries

1 C Grated Gruyere Cheese

2 TBS Toasted Pine Nuts. I toast them in a Cast Iron Skillet on the stove.

Salt and Pepper to taste

1 TBS Olive Oil

Roll out dough to fit the bottom and sides of the Tart Pan.

Scatter with:

Figs, Cranberries, Cheese, Pine Nuts

Salt and Pepper.

Drizzle with Olive Oil. (Honey is served as a Dessert)

Bake 20 - 25 minutes.

Enjoy!

Peace in the Kitchen!

Individual Pecan Pie Slices made in a 9" Cast Iron Cornbread Wedge Pan

Individual Pecan Pie Slices made in a 9" Cast Iron Cornbread Wedge Pan:

It makes 8 individual slices of Pie.
This is an adaptation from Taste of the South recipes.
You can make many other Pie Fillings for this recipe.
To make it easy, fill the wedges with your favorite canned Pie filling.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Cast Iron Cornbread Wedge Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. It's the perfect release mix.

1 sheet of Packaged Refrigerated Pie Crust for a 9" Pie.
Rolled into a 12" Round.
Use a Pizza Cutter and cut into 8 equal triangles.
Press the individual pieces into the wedges, on the bottom and up the sides.
Crimp the edges like you would for a full sized Pie.

2 Large Eggs
1/2 C Brown Sugar
1/3 C Lyle's Golden Syrup
4 TBS Butter, melted
1 tsp Vanilla
1/2 tsp Salt
1 tsp Pumpkin Pie Spice
1 C Chopped Pecans

In a medium mixing bowl with an electric hand mixer:
Eggs
Brown Sugar
Syrup
Butter
Vanilla
Salt
Pumpkin Pie Spice
Beat just until well combined.
Divide among the 8 wedges.

Bake for 30 minutes.
Remove the pan to a rack to cool completely.

Enjoy!
Peace in the Kitchen!

Pecan Pumpkin Cheesecake

This recipe is No Bake. It combines two great Fall flavors, Pecan Pie and Pumpkin Cheesecake.
It takes at least 3 1/2 hours to refrigerate (at two different times) so you can make it the day before serving and keep it refrigerated.

You'll need a 9" Springform Pan.
Spray in with Cooking Spray.

Pecan Pumpkin Cheesecake

Crust:
1 1/2 C finely crushed Graham Cracker Crumbs
1/3 C Granulated Sugar
6 TBS Butter, melted
1/2 tsp Cinnamon

Combine all ingredients in a bowl and mix well.
Press into the bottom of the pan.

Pecan Filling:
1 C Brown Sugar
1/4 C Cornstarch
1 1/4 C Water
2 Egg Yolks
A Pinch of Salt
1 1/2 TBS Butter, room temperature
1 tsp Vanilla
1 1/2 Pecan halves

In a saucepan:
Butter
Sugar
Mix well to combine with a blending fork.

In a small bowl:
Egg Yolks
Water
Salt
Whisk well.
Add to the saucepan.
Add:
Pecans
Cornstarch

Simmer on medium heat, stirring constantly until
it thickens.
Remove from heat.

Add:
Vanilla
Stir to combine well.
Pour into the pan.
Cover with plastic wrap.
Refrigerate for at least 30 minutes.

Cheesecake layer:
8 oz. Cream Cheese, room temperature
1 C Pure Pumpkin
1/2 C Granulated Sugar
8 oz. container of frozen Cool Whip, thawed.
1/2 tsp Pumpkin Pie Spice

In a large Mixing Bowl with an electric hand mixer:
Cream Cheese
Pumpkin
Sugar
Pumpkin Pie Spice
Beat for 3 - 5 minutes.
Fold in Cool Whip by hand.

Spread evenly over the Pecan Filling.
Cover with Plastic Wrap.
Refrigerate for at least 3 hours.

Enjoy!
Peace in the Kitchen.

Pumpkin Gingerbread

I had to get this recipe on the Blog this Season.
I love all things Pumpkin.
My wife has been baking Pumpkin Bread, Pumpkin Scones, Pumpkin Muffins and some incredible Pumpkin Cornbread. Here's another great Pumpkin pairing it with Ginger. The perfect combination for the Fall Season.

From the day I discovered these, I have never used anything else.
I've stopped using Corn Syrup and traditional Molasses
If you can get these two ingredients, I absolutely recommend them.
The taste is amazing.
I only use Lyle's Golden Syrup in my Pecan Pies too.

Pumpkin Gingerbread

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 5" Loaf Pan, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. It's the perfect release mix.

4 TBS Butter
1/2 C Vegetable Oil
1 C Brown Sugar
2 Large Eggs
The Juice of 1 Orange
1 3/4 C Pure Pumpkin
2 TBS Diced Candied Ginger
3 C Flour
5 tsp Ground Ginger
2 tsp Cinnamon
1/2 tsp Salt
2 tsp Baking Powder
1/4 C Lyle's Golden Syrup ( you can use Corn Syrup if you can't find Lyle's, but it's the best)
1/2 C Lyle's Black Treacle ( you can use Dark Molasses if you can't find Lyle's)
1 tsp Baking Soda
3/4 C Boiling Water

In a Stand Mixer with a Paddle Attachment:
Butter
Oil
Brown Sugar
Beat for 3 - 5 minutes.
Add:
Eggs, 1 at a time until each one is incorporated.

Fold in Orange Juice
Pumpkin
Candied Ginger.

In a Medium Bowl, sift together:
Flour
Ground Ginger
Cinnamon
Salt
Baking Powder
Whisk well and set aside.

In a Small Bowl:
Golden Syrup
Black Treacle
Baking Soda
Boiling Water
Whisk well.

Alternately add the Dry and the Wet ingredients into the Pumpkin Mixture.
Mix just until incorporated. Don't over mix.

Pour the batter into the pan.
Bake 60 minutes.
A toothpick in the center should come out clean.
Remove pan to a rack to cool for 10 minutes.
Invert on to a rack to cool completely.

Enjoy!
Peace in the Kitchen!

German Chocolate Caramel Poke Cake (with Coconut, Cool Whip and Snickers Candy Bars)

I've posted several recipes for Poke Cake. It's an American Iconic Cake. I put it in the same category as Dump Cake. All of them are easy, delicious, decadent and totally unhealthy. That's what makes them so good.

The following are all of the ingredients needed for this recipe + the ingredients to make the Cake according to directions on the box.

German Chocolate Caramel Poke Cake.

Preheat the oven according to the recommendation on the Box of Cake Mix.
1 Box of German Chocolate Cake Mix baked according to directions on the Box for a 9" X 13" Pan.

After the cake is baked:
Remove it to a rack to cool for 15 minutes.
Poke holes in the cake, every 1/2" with the handle of a Wooden Spoon.

Evenly pour 1 - (14.oz) Can of Sweetened Condensed Milk over the entire Cake.
Allow to soak into the Cake completely.

Sprinkle with 1/2 C of Flaked Coconut.

Drizzle evenly with 1/2 of a Jar of Caramel Topping.
Cover and refrigerate for 30 minutes.

Spread an 8 oz. container of thawed Cool Whip over the entire Cake.

Chop 5 regular sized Snickers Candy Bars & sprinkle them evenly over the entire Cake.

Drizzle with remaining Caramel Topping.



Enjoy!
Peace in the Kitchen!

Vegetarian Stuffed Grape Leaves served with homemade Tsatziki Sauce

I've been traveling to France for 45 years and my wife and I  stay with friends throughout the country. On a recent trip, while staying with friends in Provence, we had homemade Stuffed Grape Leaves. Our friends sent us home with packages of Grape Leaves so we could prepare them ourselves.
I like the following recipe for Stuffed Leaves and I've included a recipe for homemade
Tzatziki Sauce.

Here's what you'll need:
Preheat the oven to 325 degrees.
2 - 9" X 13" Glass Casseroles

5 TBS Olive Oil, divided
1 small Onion, diced
2 Garlic Cloves, minced
1 C  of Uncooked Brown Rice, cooked according to package directions.
2 TBS Chopped Fresh Parsley (not dried)
1 TBS Chopped Fresh Mint (not dried)
1 tsp Lemon Zest
1/4 C Chopped Golden Raisins
1/4 C Toasted Pine Nuts. (I toast them in a Cast Iron Skillet on the stove
until they begin to turn light brown. (watch them carefully, they burn easily.)
1/4 C Fresh Lemon Juice, divided
3 C Vegetarian Chicken Broth or Vegetable Broth.
32 Packaged Grape Leaves

In a skillet on medium high heat:
Heat 1 TBS of Olive OIL
Add:
Onion
Sautée 3 minutes.

Add:
Garlic
Sautée an additional minute.
Transfer to a large bowl.
Add:
Cooked Rice
Parsley
Mint
Lemon Zest
Raisins
Pine Nuts
Stir to combine well.

Add:
1 TBS Olive Oil
2 TBS Lemon Juice
Salt and Pepper to taste
Stir well and set aside.

Scoop 1 TBS of the Mix into the center of each Grape Leaf.
Roll from the bottom while folding in the sides.
Place them seam side down into one of the pans.

In a medium bowl:
Broth
2 TBS Lemon Juice
3 TBS Olive Oil
Whisk well.
Pour over the Stuffed Leave.
Place the second pan on top of the leaves and fill half way with water.
Carefully transfer to the oven and bake 40 - 50 minutes.

Serve hot with homemade Tzatziki Sauce.

Homemade Tzatziki Sauce:

1 Large Cucumber
1 Clove of Garlic, minced
1 TBS Fresh Chopped Dill, not dried.
18 oz. Plain Greek Yogurt
1 1/2 TBS White Wine Vinegar
1 TBS Olive Oil
1/4 tsp Salt
1/8 tsp Freshly Ground Black Pepper

Peel the Cucumber.
Slice in half, lengthwise
Scoop out the Seeds.
Grate the Cucumber on a Box Grater.
Transfer to a Fine Strainer or Sieve.
Squeeze out as much Water a s possible.
Sprinkle with Salt and set the Sieve on top of a Bowl to drain
for at least 10 minutes.
Squeeze one more time.

Transfer to a bowl.
Add:
Garlic
Dill
Yogurt
Vinegar
Olive Oil
Pepper

Whisk well.
Serve with Homemade Vegetarian Stuffed Grape Leaves.

Enjoy!
Peace in the Kitchen!

Baked Apple Roses

When I saw this recipe I knew there was no way that I could describe the technique. I wanted it on my Blog so the easiest way to post it was to post the link.
I find these to be fascinating and I look forward to making them.
They're made in Muffin Tins.
What a great way to make an impressive dessert that's easy.

http://tiphero.com/baked-apple-roses/?ref=cmts

Enjoy!
Peace in the Kitchen!