As you can see from my site, this is another shortbread recipe you can make up. If you were to make them all up, you would have quite the selection and your guests will never want to leave.
- 1 cup softened, unsalted butter
- 3/4 sifted icing sugar (this way, no lumps)
- 1/2 tsp. vanilla
- pinch of salt
- 2 cups flour, sifted
Preheat oven to 300 degrees. In electric mixer, whip together the butter, sugar, vanilla and salt until light and fluffy (about 5 minutes on a medium high speed). Stir in the flour until just combined.
Press dough into a 9 inch tart pan with removable bottom and use your hand to smooth the surface. With a sharp knife, score dough into 16 wedges. Prick surface with a fork several times and refrigerate for approximately half an hour.
Bake until firm and a pale golden colour. This should take 50-55 minutes. Remove from oven, cool for 5 minutes then cut through score lines. Leave in pan to completely cool.
Topping
- 1 cup sifted icing sugar
- 2 tbsp. lime juice
- 1 tbsp. lime zest
- 1/4 cup salted, shelled pistachios, toasted and chopped
In a small bowl, whisk together the icing sugar and juice with zest until smooth and no lumps. Picking up each slice of cookie, press into glaze to evenly coat and set on racks to dry, Sprinkle with the nuts and let set on racks for 60 minutes to completely dry.
You just may make this several times when entertaining.
Hester Creek Tiramisu
When we lived in the Okanagan, we used to attend the cooking class dinners put on with Chef Roger Gillespie at Hester Creek Winery. Chef Roger gave me permission years ago to use his recipes and lo and behold! when gathering together all my cook books etc., I found this and I just had to share with you.
- 3/4 cup heavy cream
- 5 tbsp. sugar
- 4 egg yolks
- 500 g mascarpone cheese
- 24 lady fingers (approximately)
- 4 tbsp. strong espresso coffee
- 4 tbsp. Amaretta
- cocoa powder
Beat the cream with 1 tbsp. sugar until stiff. Whisk the yolks with remaining sugar until creamy. Stir in the mascarpone a bit at a time and incorporate the cream.
Line baking dish with the lady fingers. Mix the amaretto and coffee together and sprinkle over lady fingers. but do not soak.
Spread half of the cream over lady fingers and repeat.
Dust liberally with cocoa and let set for at least 2 hours but preferably 6.
My mouth waters just reading this. Chef Roger thank you so much for allowing me to use your recipes.
Easter’s Sweet Cream Cheese Sauce
It is true, Easter is around the corner and it seems to be a great time to bring out the fresh fruit and berries. This is a wonderful, scrumptious sauce to make and you will want eat it all by yourself. Just kidding!
- 3 tbsp. heavy whipping cream
- 2 pkgs. cream cheese, softened to room temperature
- 1 tsp. really good pure vanilla
- 1 egg white
- 2 tbsp. sugar
- pinch of salt
In your electric mixing bowl blend the cream into the softened cream cheese.
Beat the egg white stiff, add the sugar and salt.
Fold into the cheese mixture.
I have used this since way back in the ’80’s, I think. So good.
Use it with angel food cake, fresh berries and a generous scoop of sauce.
Maple Pecan Tart
I love butter tarts with pecans and this is just slightly different. Try it and see if you can keep any leftovers….nope! can’t be done.
- 1/2 cup softened butter
- 1/4 cup sugar
- 1/2 egg, beaten (not kidding)
- 1 1/2 tsp. light cream
- 1/2 tsp. pure vanilla extract
- pinch of salt
- 1 1/2 cups flour
- 1/3 cup ground pecans
To make this pastry, cream together the butter and sugar. When light and fluffy add the cream, vanilla and pinch of salt. Mix well. Fold in the flour and ground pecans to form a dough. Form into a ball. Pat into the bottom and sides of a 9 or 10 inch spring form pan.
Bake for about 15-18 minutes or until golden in a 375 degree oven. Remove from the oven and cool on a rack. Reduce the temperature to 325 degrees.
- 2/3 cup dark maple syrup
- 1/2 cup brown sugar
- 3 eggs
- 1 1/2 cups coarsely chopped pecans
- 2 tbsp. butter
In a saucepan, heat the syrup with the brown sugar until it has dissolved. Remove from heat and cool slightly.
Beat in the eggs, pecans and butter. When the butter has completely melted, pour into the crust. Bake for 20-28 minutes or until it is firm to the touch.
Grand Marnier Crepes
I have always promised to show you how to entertain with exception and this, friendly bakers, is one sure way to accomplish just that. Look at it this way – company staying overnight and what to serve for dessert? Here it is.
- 1 cup whole milk
- 1 cup flour
- 2 large eggs
- 1/3 cup cold water
- 3 tbsp. melted butter (have extra for the pan)pinch of salt
- 1 cup freshly squeezed orange juice
- 1 tsp. grated orange zest
- 3/4 cup butter, cut in cubes
- 1/4 (+) Grand Marnier
- 1 orange, peeled, segmented
Combine milk, flour, eggs, water, melted butter and salt in a blender, processing until smooth. Transfer to a container you can cover, and refrigerate for up to 2 days. This gives you time to spend with your guests, right?
When ready to serve, heat a non-stick frying pan or crepe pan for about 2-2/1 minutes. Brush the bottom and sides lightly with butter. (Butter should sizzle)
Remove pan from the heat and tip slightly so you can pour 2 tbsp. of the batter then slowly rotate so the batter will cover the pan. Cook for about 30 seconds and flip, cooking about 30 seconds longer. Should be golden in colour.
Place on a cooling rack and repeat until all the batter is used up. Make sure you brush the pan only as needed.
Sauce
Bring the orange juice, sugar and zest slowly to the boil in a saucepan, stirring until it thickens and becomes syrupy. Whisk in the butter, piece by piece stirring until melted and smooth then remove from the heat. CAREFULLY add the liqueur, enough to taste. Do not keep this warm any longer than 30 minutes please.
Plating
On very pretty plates, place 2 or 3 crepes on each plate, add a few orange segments for show and drizzle that luscious sauce over. YUMMY.
- Note, to keep the crepes fresh until using, layer parchment paper between the layers and then wrap in plastic wrap. Refrigerate up to 2 days. Reheat both the crepes and sauce and you are the winner.
Lime Fritas
This is a very yummy dessert that everyone will love. It only looks complicated. Simply read it through, get the ingredients together and go for it. You know what to say both loudly and to yourself when done….Damn I did this. It comes in a few steps.
Step 1
- 2 1/2 tsp. dry yeast
- 2/3 cup whole milk, at room temperature
- 3 1/2 cups flour
- 1/3 cup sugar
- 3 eggs, room temperature
- 1 lime, zest only
- 2 tsp. salt
- 7 tbsp. butter at room temperature
- canola oil for your deep fryer
Put the paddle attachment on your electric mixer. Mix together the yeast and milk together and let stand for a minute to dissolve the yeast. Now add the flour, sugar, eggs, lime zest and salt. Mix only on low speed until all are blended together.
Remove the paddle and attach the dough hook. Mix until the dough comes away from the sides of the bowl. Blend in the butter 1 tbsp. at a time until fully mixed and the dough is soft. Place the dough on a large piece of plastic wrap, sealing tightly and refrigerating for overnight.
There, that was easy. Next:
Step 2
- 3/4 cup sugar
- 1/2 cup butter, room temperature
- 2 tbsp. plain cream cheese, at room temperature
- 2 large eggs, again at room temperature
- 1/4 cup freshly squeezed lime juice
- 1 pinch of salt
In a food processor, combine all the ingredients and pulse until no lumps remain and is very smooth.
Pour into a heavy bottom saucepan and, over low heat, stir continuously until thickened. Remove from the stove and lightly press plastic wrap on the surface of the custard and when cool, refrigerate until very cold.
Step 3
- In the morning line two baking sheets with parchment paper and spray lightly with cooking oil.
- Roll the dough out on a floured surface until 1/2 inch thick and cut with 1 1/2 inch cutter. Gather up all the scraps and repeat the steps until all the dough has been used up.
- Spray a large piece of plastic wrap with cooking oil and place the oiled side gently over the top of the dough. Place in a warm place until they become slightly puffed. This should be about one hour.
Step 4
- 1 cup sugar
- 1-2 limes, zest only (depends on size of limes)
Stir together in a small bowl and set aside.
To Finish
- Fill your deep fryer with oil and bring to a 350 degree temperature. Line a baking sheet with paper towels.
- Add the Fritas, 2-3 at a time and fry until puffed and golden on all sides (about 4 minutes). Use a slotted spoon to turn them over and then remove to the baking sheet. When cool enough to handle, toss in the sugar/lime mix and set aside to completely cool down.
- With a small whisk, loosen the custard. Put into a pastry bag with a small tip. Poke a hole in each of the Fritas, and pipe a generous 2 tsp. into each one.
For the best….serve the same day they have been made. OMG! Damn we did this.
Pie In A Bowl
Sometimes it is just fun to make a dessert up and present it in a different way. This is a lovely Apple Pie but made up in a bowl. Read on….
- Pastry of your choice (in a box, frozen or your own)
- 4 Braeburn apples, cored and peeled)
- 4 Granny Smith apples (cored and peeled)
- 1 cup caramel ice cream topping (or your own homemade)
- 1/4 cup chopped pistachio nuts
- 1/2 tsp. apple pie spice
- 2 tbsp. butter, cut in 8 small pieces
- 1 lemon, halved
- 1 tbsp. water
- 1 egg white
- sprinkle of cinnamon
Preheat oven to 350 degrees.
In a bowl, combine 1/2 of the caramel sauce, pistachios and pie spice. Set aside.
In a large bowl, slice the apples and toss to mix them up. Equally fill the ramekins with the apples, drizzle the caramel sauce over the apple slices, Add a pat of butter on each pie and squeeze a tsp. of lemon juice over each one.
When you have your pastry rolled out, cut into 8 squares, lay a square of pastry over each pie, pinching the corners with your fingers. It won’t cover the pie completely so don’t panic.
Set these out in a parchment lined baking dish and set the ramekins on.
In a small bowl, whisk together 1 tbsp. water with an egg white and brush the pastry,
Bake these for about 30 minutes until the pastry is golden and the apples are cooked through. Remove to a rack and let cool for 20 minutes. While still warm and just as you are about to serve, drizzle the remaining caramel sauce over each pie and add a light sprinkle of cinnamon. A scoop of vanilla ice cream on the side wouldn’t hurt either.
French Inspired Butter Cake
If you REALLY want to stun your dinner guests, this is the dessert to make. It is so different and the texture is unbelievable.
- 3 cups flour
- 1 cup almond flour
- 1 tsp. baking powder
- pinch of salt
- 3/4 cup softened butter
- 1 cup sugar
- 2 large eggs
- 3 egg yolks
- 2 cups whole milk (or 1 1/2 cups milk, 1/2 cup cream)
- 1/2 cup sugar
- 1 large egg
- 2 egg yolks
- 1/2 cup flour
- 8 tsp. Frangelico liqueur
- 1 egg yolk
- 2 tsp. water
To start…
Preheat oven to 350 degrees.
In a medium size bowl, combine the flour, almond flour, baking powder and salt, mixing well and set aside.
Combine the butter and 1 cup sugar in a bowl and beat until creamy and light. Add the eggs and egg yolks, once at a time, and beat on low speed until well mixed. Slowly add the flour mixture, making sure it is well combined. Wrap 1/3 of this in plastic wrap and the larger portion in plastic wrap and tap each one slightly flat on top and refrigerate for about 3 hours (until firm). Now start the next step.
Filling
Combine 1 1/2 cups milk and 1/2 cup sugar in a saucepan. Cook over medium heat, constantly stirring until it just begins to bubble around the edges.
Place 1 egg and 2 yolks and the remaining milk, whisking until well combined. Whisk in 1/2 cup flour until completely smooth. Now slowly add 3/4 cup of the hot milk into the egg mix, continuously whisking and return it to the saucepan heating for another 5-7 minutes until thickened and bubbles begin to form. Do not boil. Remove from the heat, add the liqueur and mix together. Pour into a bowl and placing some plastic wrap over the top (touching) and refrigerate for about an hour .
Continue on…
Place the rack in your oven to the lowest position. Spray a 9″ springform pan with a no stick spray and set aside.
Roll out the larger portion to a 13 inch circle. CAREFULLY fold in half (like a pie crust) and place it in the springform pan, and unfold it, pressing it up the sides of the pan and bottom. Let any excess hang over the pan. Now spread the chilled filling into the dough. Roll out the smaller portion into an 8″ circle and set over the filling.
Before placing in the oven, mix the last egg yolk with the water and brush the top dough. If you have excess dough handing over the side, simply fold it onto the top. To make it look fancy, score a pattern on the top.
Bake for 45 minutes and then loosely cover with foil and bake for another 15-16 minutes until the top is a lovely golden colour. Cool for 10-15 minutes and remove the sides of the pan. Refrigerate over night and serve at room temperature. Any leftovers (I doubt it) cover and place in the refrigerator.
OMG! This, is awesome.
Mocha Crème Brulee
Wherever we have travelled, we have always consumed Crème Brulee for a special dessert. There is something very comforting with the creaminess and richness of this delicious treat.
Try this one for a unique flavour.
- 2 cups 35% whipping cream
- 1 tbsp. instant espresso powder
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup either white or dark chocolate liqueur
- 3/4 tsp. really good quality vanilla extract
- brown sugar
In a saucepan heat the cream with the espresso powder until it begins to simmer. Remove from heat.
In a bowl, beat the egg yolks with the sugar and gradually add to the hot cream. Beat in the chocolate liqueur and vanilla. Remove and discard any foam that may float on top of the custard.
Pour into six 1/2 cup ramekins. Set these into a pan large enough to hold them all and add hot water to come up halfway up the sides. Cover loosely with tin foil. Bake 45-60 minutes in a 325 degree oven until set. Remove from the water and cool on wire racks. Chill.
Preheat oven to broil. Set top rack close to element. Sprinkle brown sugar evenly over the custard tops and set until the broiler until the sugar melts and caramelizes and hardens. DO NOT BURN.
Serve immediately along with a small chocolate/raspberry liqueur. OMG this is delicious.
Super Pecan Bars
I love pecans in or on anything. When you make these you won’t want to take the plate into the dining room. It is not polite to serve just the left over crumbs. Yes, it is that yummy.
Crust
- 1 3/4 cup flour
- 6 tbsp. butter
- pinch of salt
- 8 tbsp. butter
Mix this all together and press down in a 9 x 13 inch baking pan that you have lined with foil. Set aside.
In a 300 degree oven place 3 cups of pecans on a baking tray and bake for 10 minutes. Remove from the oven and let cool.
Filling
- 1/2 cup corn syrup
- 3/4 cup brown sugar
- 1 tsp. vanilla
- pinch of salt
Mix well together and now add the pecans. Carefully spoon this out over the crust and bake in a 350 oven for about 25 minutes.
Be sure to let this cool down for an hour. Slice into squares and serve.
Fresh Lime Cake With A Salted Chocolate Glaze
Ooohhhh! This is so yummy, you won’t believe it.
Cake
- 1 tbsp. lime zest
- 1 cup sugar
- 1/2 cup lime juice
- 1/2 cup buttermilk
- 3 large eggs
- 2/3 cup extra virgin olive oil
- 1 3/4 cups flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- pinch of salt
Preheat oven to 350 degrees. Butter an 8 inch square cake pan and line with parchment paper before setting aside.
In a bowl, using your fingers, rub together the lime zest and sugar. Add the lime juice, buttermilk, eggs and oil and whisk together until well combined.
In a separate bowl, sift the dry ingredients together. Slowly add the dry ingredients into the buttermilk mixture and beat in your electric mixer for 2 minutes until smooth. Pour into the cake pan and bake for 35-45 minutes until tested in the middle and is done. Cool on a rack for 10-15 minutes. Turn out to cool to room temperature.
Cake Filling
- 2 cups white chocolate melting discs
- 1 cup whipping cream
- 2 tbsp. unsalted butter
- 2 tbsp. Bailey’s liqueur
- pinch of salt
In a heat proof bowl, add the chocolate wafers. Set aside. In a small saucepan, add the whipping cream and butter and warm up, stirring constantly until it reaches a simmer. Pour over the chocolate and let sit for about 4 minutes.. Add the liqueur and salt and stir with a rubber spatula until completely combined and smooth as silk. Let this sit until room temperature.
Carefully trim the edges of the cake and cut in half. Spread a generous layer of the filling on the bottom cake and then top with the other half. Reserve any remaining filling for another use (filling cookies?). Refrigerate the cake for about an hour. This should allow the filling to harden up.
Run a sharp knife under hot water and then slice the cake into 36 squares. Make sure you constantly run the knife in hot water and then dry with a paper towel. Return these back to the refrigerator.
Glaze
- 1 cup white chocolate melting discs
- 1 cup whipping cream
- 2 tbsp. unsalted butter
- 2 tbsp. Bailey’s liqueur
- pinch of salt
- Flaked sea salt for garnish
Repeat the steps for melting the chocolate as noted above and then allow this to cool to room temperature but still pourable. Take the chilled cake squares out of the refrigerator and place on a parchment paper lined cookie sheet. Pour the warm glaze over the top of each cake and let it run down the sides. Sprinkle a few flakes of the salt over the top. Let this set for 30 minutes, place on a pretty plate and serve.
YUM.
Triple Chocolate Cheesecake With an Espresso Glaze
Okay, our family is now over the moon with just the name of this recipe. After all, isn’t chocolate another food group?
Let’s begin – it is not difficult.
Crust
- 1 pkg. of chocolate wafers
- 1/4 cup granulated sugar
- pinch of cinnamon
- 1/3 cup unsalted butter, melted
In a food processor, pulse the chocolate wafers until a coarse form. Add the sugar and now pulse until fine crumbs. Transfer to a bowl, add the melted butter, and cinnamon. Stir until it is evenly blended. Spray the sides and bottom of a 9″ spring form pan with Pam. Line with parchment paper. Press the cookie mixture onto the bottom of the pan in an even layer. Refrigerate until ready to assemble.
Filling
- 8 oz. milk chocolate, chopped
- 4 – 250 g pkgs. cream cheese, room temperature
- 1/2 cup sour cream, full fat
- 1 cup sugar
- 4 eggs, room temperature
- 1 tsp. cinnamon
- 2 tsp. pure vanilla extract
- 1 large lime, zest only
- boiling water
Preheat your oven to 325 degrees. Place milk chocolate in a microwave bowl and heat for 60 seconds. Stir and microwave until just a few pieces remain. Stir until completely melted and set aside.
In your electric mixer, beat the cream cheese until smooth, scraping down the sides. Add sour cream and sugar and continue to beat until the sugar is blended. Beat in the eggs, one at a time, until completely smooth. Add the vanilla and lime zest. Pour over the chilled crust in the spring form pan.
Wrap the spring form pan with foil up the sides half way. Place in a large roasting pan and fill with water 1/2 inch deep. This will prevent it from cracking. Bake in the oven for about 50-60 minutes. It should have a small giggle when you gently shake the pan. It will firm up while cooling.
Remove from the water bath and take off the foil wrap. Set on a rack to cool. Place in the refrigerator to complete cool, uncovered for 3 hours. Cover and refrigerate overnight. To remove from the pan, run a paring knife around the sides of the cake and remove the outer ring.
Espresso Glaze
- 4 oz. specialty dark chocolate, chopped
- 1/2 tsp. espresso powder
- 1/2 cup whipping cream
- 2 tbsp. corn syrup
Place the chocolate in a heavy bottomed saucepan, add the espresso powder, cream and syrup. Bring to a bare simmer and stir constantly until the chocolate is melted. Cool slightly.
Place the cake on a platter and when ready to serve, pour a little of the still warm glaze over the cake and garnish with the ingredients listed below.
Garnish
- chocolate curls, for garnish
- fresh blackberries, raspberries for garnish
- flaked sea salt, for garnish