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Category Archives: Pastry

Apricot Cheese Danish

Hello Everyone,

I have to admit I’ll eat anything made with apricots, jams, preserves, breads, muffins, ect!!!

I made this Apricot Cheese Danish several years ago for Christmas, when we went to my aunt Joyce’s house many years ago. They loved it!! I know you will too!

Apricot Cheese Danish:

For Danish:

1 package (1/4 oz.) active dry yeast

1/4 cup warm whole milk ( 110-115 degrees)

3 tbsp. granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup sour cream

1/4 tsp. salt

3 cups all-purpose flour

Filling:

2 packages ( 8 oz. each ) full fat cream cheese, softened

1/2 granulated sugar

2 large egg yolks

2 tsp. vanilla extract

1/4 cup apricot preserves

Powdered sugar for dusting the top.

In a large mixing bowl, dissolve yeast in warm milk. Add sugar, butter, eggs, and sour cream. Gradually add salt and 2 cups flour; beat until smooth. Stir in remaining flour (dough will be soft and sticky). Place in a greased bowl. Cover and refrigerate overnight. The next morning, prepare the filling. Beat the cream cheese, sugar, egg yolks, and vanilla in a mixing bowl until smooth. Turn dough onto floured surface; knead 2-3 minutes. Divide in half. Roll each half into 16×10-inch oval and place on a greased baking sheets. Spread 1-1/4 cups of filling over each oval to within 1-inch of edges. Fold longest side over filling; pinch edges to seal. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 375 degrees for 20-22 minutes or until golden brown. Cool on a wire rack. Spread preserves on top. Dust with powdered sugar. Store in the refrigerator. Enjoy!!

Until next time..

Amanda :)

 

Apple-Blackberry Cobbler

Hello Everyone,

Here is a recipe I made up in a hurry. I meant to make a tart but I over-baked the crust and it was way to brown. The recipe said to press the crust into a un-greased tart pan, but I couldn’t find my tart pans so I used a glass pie pan instead, that was my first mistake, my second was setting the timer longer than it should have been. When I saw what it looked like, I thought ohh rats what do I do now? So, I set the pie crust aside, and moved on.. I ended up making the cobbler instead and used jar of my home-canned apple pie filling and a can of blackberry pie filling that needed to be used. No I didn’t make the blackberry pie filling, I know shame on me, but the canned filling is made by Wilderness pie company and is really good. I have used many of their fillings when I was in a hurry to bake something. I made this for a family dinner the other night and my aunt made some wonderful chicken noodle soup, my mom bake a couple of delicious apple pies, and the cobbler was my contribution to the meal.I know it was a lot of dessert, but that was ok with everyone! :)

The apple filling is from my So Easy To Preserve canning book, and the toppimg is slightly adapted from my Betty Crocker cookbook.

Apple-Blackberry Cobbler:

1 can (1lb 5oz.) can blackberry pie filling and topping

3-1/2 cups sliced apples, if using Granny Smith apples pre-cook before using them in this recipe.

3/4 cup plus 2 tbsp. granulated sugar

1/4 cup Clear Jel

1/2 tsp. cinnamon

1/8 tsp. nutmeg

1/4 cup cold water

3/4 cup apple juice

yellow food coloring, optional

2 tbsp. bottled lemon juice

Topping:

1/2 cup quick cooking oats

1/2 cup all-purpose flour

1/2 cup packed light brown sugar

1/2 cup unsalted butter, cold and cut into 1/2 inch pieces

1/2 cup chopped and toasted pecans

Preheat oven to 350 degrees, lightly spray a 4-quart baking dish with cooking spray. In a large mixing bowl, whisk together the sugar, Clear Jel, and spices, gently mix in the remaining apple pie ingredient’s, fold in the blackberry pie filling and pour into baking dish. In another mixing bowl and with a pastry blended or a fork, mix together the topping ingredient’s together until crumbly, sprinkle over apple-blackberry pie filling. Bake for 25-30 minutes until filling is bubbling and topping is lightly browned.

Well better go, so until next time..

Amanda :)

 
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Posted by on October 20, 2011 in Dessert's, Pastry

 

Apple and Blueberry Pie

Hello Everyone,

I hope you all enjoy my new site! I have been working on it for the last couple of hours. I have a lot still to learn and add to it! I figured out how to add pictures!! Hopefully I’ll be adding pictures with the recipes soon! It’s a work in progress!! :)

I made this pie for Ronald McDonald last week. I was there again today and one of the people who is staying there asked me if I was making it again, I said no umm, I’m sorry! He said rats, I loved that pie!! It was great to hear that! Enjoy everyone!

Apple and Blueberry Pie:

Pastry for double crust (9-inch) pie pan

3 lbs. tart apples, I like to use gala, or rome

2 cups fresh blueberries, it’s important to use fresh ones, or your pie won’t set up properly

1/4 cup butter melted

1 tbsp. lemon juice

1 cup granulated sugar

3 tbsp. cornstarch or clear jel

1 tsp. cinnamon

1/8 tsp. nutmeg

For topping:

2 tbsp. heavy cream

2 tbsp coarse sugar

Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. On a lightly floured surface, roll out larger portion of dough to fit a 9-inch deep dish pie plate. In a large bowl, combine the apples, blueberries, butter and lemon juice. Combine the sugar, cornstarch or (clear jel), cinnamon and nutmeg; add to fruit mixture and toss to coat. Place in crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Brush top with heavy cream and sprinkle with sugar. Cut slits in the top for steam to escape. Bake at 375 degrees for 55-65 minutes or until golden brown and filling is bubbly. COver the edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on wire rack before slicing.

Until next time everyone..

Amanda :)

 
2 Comments

Posted by on May 20, 2011 in Dessert's, Pastry, Pie

 

Peanut Butter Chocolate Pie

Hello everyone,

Here is a super quick and easy pie. You will be amazed how fast your can whip this up for dinner tonight! This is the 3rd pie I made for Ronald McDoanld House the other day..  Enjoy! :)

Peanut Butter Chocolate Pie:

1 package (6-oz.) peanut butter cups

1 cup cold milk 2% or whole milk

1 package (3.9-oz.) instant chocolate pudding mix

1 carton (8-oz.) cool whip topping thawed

1 chocolate crumb crust, I like to use the Oreo premaid one

Cut four peanut butter cups in half; coarsely chop remaining cups and set aside. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in chopped peanut butter cups. Spoon into crust. Arrange halved peanut butter cups on top. Refrigerate at least 15 minutes before serving.

Until next time everyone…

Amanda :)

 
2 Comments

Posted by on May 19, 2011 in Dessert's, Pastry, Pie

 

Lemon Custard Pie

Hello everyone,

Here’s another pie I made for Ronald McDonald House last Friday, it’s to die for! I love anything with lemon!! :) It’s from Jeannie Fritson Kearney, Nebraska.

Lemon Custard Pie:

1 unbaked (9-inch) pie shell

1 cup sugar

1 tbsp. unsalted butter, softened

2 large eggs, separated

1 cup whole milk

3 tbsp. all-purpose flour

1/8 tsp. salt

1/4 cup lemon juice

2 tsp. lemon zest

In a large bowl, beat sugar and butter until well blended. Add the egg yolks, one at a time, beating well after each addition. Add the milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In another small bowl, beat the egg whites until stiff peaks form; gently fold into lemon mixture. Pour into pie shell. bake at 325 degrees for 1 hour or until lightly browned and a knife inserted in center comes out clean. Cool. Garnish with whipped cream, lemon slices, and mint, if desired. Store in the refrigerator. Enjoy everyone! :)

Goodnight all!

Amanda :)

 
4 Comments

Posted by on May 18, 2011 in Dessert's, Pastry, Pie

 

Irresistible Chocolate Silk Pie

Hello Everyone,

Here is one of the pie recipes I made for Ronald McDonald House last Friday. I was sent an email the other day and they said the pies were a huge hit! I guess they don’t get to many pies made there! It’s from Mary Relyea, Canastota, New York, and it’s in a Taste of Home Pie booklet I picked up a couple of weeks ago.. Enjoy!

Irresistible Chocolate Silk Pie:

1 (9-inch) baked pastry pie shell; I use Julia Childs pie crust recipe most of the time

1 jar (7-oz.) marshmallow creme

1 cup (6-oz.) semisweet chocolate chips

1/4 cup unsalted butter, cubed

2 oz. unsweetened chocolate

2 tbsp. strong brewed coffee

1 cup heavy whipping cream whipped

Topping:

1 cup heavy cream, whipped

2 tbsp. powdered sugar

chocolate curls or mini chocolate chips for garnish

In a heavy saucepan, combine the marshmallow cream, chocolate chips, butter, unsweetened chocolate, and coffee; cook and stir over low heat until chocolate is melted and smooth. Fold in the whipped cream; pour into crust. For topping fold whipped cream with powdered sugar, spread over chocolate filling. Sprinkle top with chocolate curls or mini chocolate chips. Refrigerate for at least 3 hours before serving.

Until next time everyone..

Amanda :)

 
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Posted by on May 18, 2011 in Dessert's, Pastry, Pie

 

Dutch Apple Pie

Hello Everyone,

Here is 3 different recipes I combine to make this pie. I sent it to my husband’s church men’s group and they loved it! Enjoy everyone!

Dutch Apple Pie:

Crust:

1-1/3 cup all-purpose flour

1/2 tsp. salt

1/3 cup vegetable oil

2 tbsp. cold water

Apple filling:

3-1/2 cups sliced baking apples, I like to use gala, or rome

3/4 cup granulated sugar

2 tbsp. light brown sugar

1/4 cup Clear Jel***

1/2 tsp. cinnamon

1/8 tsp. nutmeg

pinch of salt

1-1/4 cups unsweetened apple juice

1 drop yellow food coloring, optional

2 tbsp. lemon juice

1/2 cup chopped and toasted pecans

Topping:

1 cup old-fashioned rolled oats

3/4 cup light brown sugar, packed

1/3 cup all-purpose flour

1/2 cup unsalted butter, melted

Heat oven to 425 degrees, and lightly spray a 9-inch pie plate with cooking spray. Mix all ingredients together for crust and lightly press into the pie pan and from an edge, (no refrigeration or rolling needed for this crust)! For filling, whisk together the granulated sugar, brown sugar, clear jel, cinnamon, nutmeg and salt.  Add sliced apples, apple juice, food coloring, lemon juice and pecans. Pour into prepared pie crust. For topping mix the oats, brown sugar, and flour. Pour in melted butter, mix in and sprinkle over apples. Bake pie for 45-50 minutes, cover with foil in the last 20 minutes of baking, if it looks like the pie is getting to brown. Cool at least half hour before slicing.

 Clear Jel is a modified food starch, it binds in hot and cold liquids, and adds no flavor to your cooking and baking. Check your local health food store or you can oder it online, here is the link. http://www.kitchenkrafts.com/product.asp_Q_pn_E_IN0900

Enjoy everyone!

Amanda :)

 
2 Comments

Posted by on May 15, 2011 in Pastry, Pie

 

Onion Bacon Pie

Hello Everyone,

Here is a recipe I made over the weekend from Relish Magazine, I changed it a bit… We loved it, hope you like it too!! :)

Onion Bacon Pie:

Crust:

1/2 cup cornmeal

1/2 cup all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 large egg

2 tbsp. butter

2-4 tbsp. cold water

Filling:

1 tbsp olive oil

3 medium onions, slivered

3 cloves garlic, minced

2 eggs

1/2 cup heavy cream

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. crushed red pepper flakes

2 cups shredded white cheddar cheese

1 cup corn kernels, either fresh or frozen

4 slices thick cut bacon, cooked and crumbled

To prepare crust, coat a 9-inch deep dish pie plate with cooking spray. Place cornmeal and flour in a bowl of a food processor fitted with a pastry cutter blade: pulse to combine. Add egg and butter; pulse until mixed. Add water, 1 tbsp. at a time, until a dough ball forms. This will form a wet sticky mass of dough. Press into pan. If the dough is too sticky, add a little cornmeal. Preheat oven to 350 degrees. 

To prepare filling, heat the oil in large heavy skillet over medium-high heat. Add onions and saute 30 minutes, stirring occasionally, until lightly browned. Drain if necessary. Combine the onions, garlic, cream, eggs, cream, salt, peppers, cheese, corn and bacon together. Pour into pie crust. bake for 40 minutes, until top is light brown and just set. If it looks like it’s getting to dark, cover the top lightly with foil.

It has been really windy here today, felt like the wind was going to pick up our house and take it away! LOL!! Hope it quits soon!! I made 200 cupcakes for my aunt’s Mother’s Day thing at her church. Whew I’m wiped out! I baked and frosted them all yesterday and finished them up this morning. She wanted all white cupcakes, so that’s what I made for her…  Turns out I do have a bladder infection, that’s why I have been feeling so sick.. I thought it was the new medication (which it still could be) making me sick.. Hope it passes soon.. I haven’t found anything out about my back yet, it’s feeling better, hopefully I can get back to the Y next week… Need to get back..

Well goodnight all..

Amanda :)

 
2 Comments

Posted by on May 9, 2011 in Breakfast, Pastry, Pie

 

Chicken Pie

Hello Everyone,

Here’s a recipe I really like!!!

Chicken Pie:

Crust:

3 cups all-purpose flour

1-1/2 tsp. salt

1 cup butter (2 sticks) 8 oz.

1/4 cup ice water

Filling:

8 chicken breast halves

1/4 cup unsalted butter (1/2 stick) 2 oz.

1/4 cup all-purpose flour

2-1/2 cups chicken broth

1-1/2 tsp. salt

1 tsp. ground thyme

1 tsp. dried marjoram flakes

1 tsp. rubbed sage

1/2 tsp. black pepper

1 lb chicken sausage, browned

5 slices bacon, cooked and broken into 1-inch pieces

1 egg yolk

1 tsp. water

Crust:

Sift flour and salt into a medium bowl. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse meal. Sprinkle water over dough, mixing quickly just until dough forms a ball. Divide in half. Press half of dough into and up sides of lightly greased 2-quart round baking dish. Cover with plastic wrap: refrigerate baking dish and remaining dough.

Filling:

Cook chicken breast in salted boiling water in a large stockpot. Remove from water and cool. Remove meat from bone and tear into bite-size pieces. Melt butter in a large saucepan over medium heat. Stir in flour. Stirring constantly, cook until mixture thickens and bubbles. Gradually stir in chicken broth. Stir in salt, thyme, marjoram, sage and pepper. Cook stirring constantly, until mixture thickens (3-4 minutes). Preheat oven to 350 degrees. On a lightly floured surface, use a floured rolling-pin to roll out remaining dough. Layer half of chicken in bottom of dough-lined baking dish. Layer sausage and bacon over chicken. Top with remaining chicken. Pour sauce over meat. Top with remaining rolled out dough. Trim dough and crimp edges of pie. Cut slits in top of pie for steam to escape. (If desired, roll out dough scraps and use a cookie cutter to cut out a decoration for top of pie. Apply cutout to pie with a small amount of egg yolk.) Bake pie for 1-1/2 hours. Combine egg yolk with water and brush over top of crust. Bake 5 minutes more.

I didn’t go to the ultrasound today I made the app for Friday, since Ray is off work and can drive me there. My eyes are getting really bad. The swelling from the lymph nodes makes it hard for me to see. I am afraid I am getting another blood clot in my leg, the pain is back.. I was going to go see my dad today, but I didn’t feel safe driving… 

Amanda..

 
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Posted by on December 27, 2010 in Meats, Pastry, Pie

 

Danish Pastries

Hello Everyone,

Here is a recipe I made for Ray’s office Christmas party last year, they are fantastic! The recipe comes from a cookbook I have had for a long time. It’s called “The Spirit Of Christmas Cookbook”. I love the recipes in this book, they are easy and don’t require a lot of weird hard to find ingredient’s. It was published in 1996. I bought the book just after I was married to my first husband. I was working a lot and felt I deserved a nice cookbook for Christmas, so I bought it!!! While the marriage lasted only 1-1/2 years this cookbook has served me well. I have made so many of the recipes, that some of the pages have cooking splatter on them!!! Well here is the recipe, I hope you enjoy them as much as we did!!! :)

Cake:

1-1/2 cups unsalted butter, softened and divided

3 cups all-purpose flour

1/8 tsp. salt 

1/4 cup cold water

1 cup whole milk

1/4 cup granulated sugar

1 tsp. almond extract

3 large eggs

Glaze:

1-1/2 cups powdered sugar

2 tbsp. unsalted butter, softened

1 tbsp. whole milk

2 tsp. vanilla extract

Topping:

1 cup sliced almonds, toasted

2 tbsp. powdered sugar

For cake, use a pastry blender or two knives to cut in 1 cup butter into 2 cups flour in a medium mixing bowl until mixture resembles coarse meal. Stir in salt and water to make a dough. Divide dough into eight equal portions. Pat out each portion of dough into a 3×4-inch oval on an ungreased baking sheet. Refrigerate until ready to use. Preheat oven to 350 degrees. In a large heavy saucepan, combine remaining 1/2 cup butter and milk over medium heat. Bring to a boil. Add remaining 1 cup flour, sugar, and almond extract. Quickly stir until mixture forms a ball; remove from heat. By hand, beat in eggs, one at a time, until well blended. Spread a thick layer of dough over chilled ovals. Bake 40-45 minutes ou until puffy and golden. For glaze, combine powdered sugar with butter in a small bowl; stir until well blended. Stir in milk and vanilla until mixture is smooth. For topping, combine almonds and powdered sugar in a small bowl. Spread glaze evenly over warm pastries. Sprinkle each pastry with topping. Serve warm or at room temperature. Yield 8 pastries.

I have 2 Angel cakes this week, for the mentally challenged group we make cakes for. I really enjoy making cakes for this group, the Birthday people just love to get the cakes they get so excited!!! The first one is for Wednesday and I talked to a person in charge there about what kind of cake this young man would like. The lady at first kinda laughed and said well he likes man purses, bags ect… I don’t even know what a man purse looks like! Then she said he like balls to, so I am going to make him a ball. Not only will it be easier, it will be umm less weird for me I guess.. LOL!!! :) The other one is for Friday and he likes rock and roll music, so I thought about making a guitar cake. I think I made this young man’s cake last year, I’ll have to go through my pictures to find out. I don’t want to make him the same cake, if he is the same person. I’m sure he would like something different. Who know’s he might like the same one I did last year!!!

I have a Dr. appt today, with my lung Dr. I hope she has good news for me. I would like to reduce the amount of steroids I am on… We’ll just have to wait and see. I did find out last week that I have cysts on my ovaries and I might have to have surgery, ick.. They are running a blood test on me also to make sure I don’t have cancer either.. Ovarian cancer is scary, I already have had to many other things, I hope I don’t have this.. The Dr. can’t do any surgery until I am off the steroids and the blood thinners. So, it’s just a waiting game right now.. So many thing’s going on now. I am still having a lot of trouble with my family, I said some things to them and then my mom did and said some thing’s and well it’s all a big mess. They are mad at me, and that’s fine, I’ll just have to let them cool off for a while. All I can do is pray for them and ask the Lord to give me wisdom and patience in talking with them. We all said and done things we shouldn’t have to each other. It’s always the ones we love the most we hurt the most. Hopefully in time thing’s will get better, but for now I’m just going to have to stay away from them. I can’t think of anything else to do. I am to sick to deal with all the stress. The steroids make me so very sensitive that I hate it… I take thing’s the wrong way and get hurt and stew over some of the most dumb thing’s.

Well this is enough for me today…

Until next time.. :)

Amanda..

 
2 Comments

Posted by on October 4, 2010 in Pastry

 
 
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