DESSERTS – Page 45 – Chasing MY Life WHEREVER it Leads ME

BROWN SUGAR CINNAMON COFFEE CAKE

BROWN SUGAR CINNAMON COFFEE CAKE

CAKE

2 cups Bisquick

2 tablespoons sugar

2/3 cup milk

1 Jumbo egg

TOPPING

1/3 cup Bisquick

1 teaspoon cinnamon

1/3 cup packed brown sugar

3 tablespoons butter, softened

Preheat oven to 375 ˚.
Grease 8×8 square baking dish.
Stir together the cake ingredients until well blended.
Spread into pan evenly.
Mix together the topping ingredients until crumbly.
Top cake with crumb mixture.
Bake 18-22 minutes or until golden.
Serve warm.
If re-heating, a teaspoon of butter on top makes it super moist and yummy.

BASIC BREAD ~ BAKING PARTNERS CHALLENGE #8

We are going to try two method of bread making one is Asian method Tangzhong and other is Scandinavian method of Scald flour. These are two are really easy to put together. For this challenge you have to try one of the methods and make bread, if you want to try both methods that are also welcome. Tangzhong method gives very soft bread. Scalded flour method usually is used to try whole grains like rye, millet, buckwheat etc… You can make white bread with that technique too. I made the White bread Scandinavian method of Scald flour.

Scalded flour bread Adapted from Cornercafe via Baking Partners

Makes one 23cm x 10cm x 10cm loaf

[Ingredients] Scalded Flour: 100g bread flour 100ml boiling water

Main Dough: 350g bread flour 20g (2 tablespoons) milk powder 35g caster sugar 5g (1 teaspoon) salt 8g instant yeast 200ml (approx.) lukewarm water, adjust as necessary 35g butter, chopped into small pieces at room temperature http://cornercafe.wordpress.com/

[Preparation] Scalded Flour: Pour boiling hot water all at once over the flour and stir quickly with a pair of chopsticks (or fork) until combined with no more visible dry flour. It should be a doughy clumpy mixture at this stage. Set aside for 5 minutes for the dough clusters to fully absorb the heat and the moisture. Then cover with cling film and let cool to room temperature, about 1/2 hour, or up to 1 hour.

For the Main Dough: 1. Prepare a 23cm (L) x 10cm (W) x 10cm (H) loaf tin. Sift bread flour, milk powder, caster sugar and salt onto the working surface. Add instant dry yeast and mix well. Form the flour mixture into a well. Add scalded flour mixture, then gradually add just enough lukewarm water to form into a slightly sticky, soft dough. Knead for 10 minutes until smooth and elastic. During hand kneading, the dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure. (I usually just pick up the dough to about head-high and throw it down onto the working surface 10 to 20 times every few minutes between kneading.) 2. Knead in butter until incorporated. Form the dough into a round ball and let it rise until double in size in a large greased bowl, cover with cling film (should take about 1 hour in warm weather, longer in winter months). To test if the dough has risen properly, dip a finger into bread or plain flour and poke down into the centre of the dough as far as your finger will go and pull out again – the hole should remain if it is ready. If the dough springs back, then it is not ready, continue to prove further. 3. Punch down, knead briefly and form into a ball shape. Then let rest for 15 minutes. 4. with a rolling pin, roll out into a long oval shape. Then roll up from the short end like a Swiss roll. Rest 10 minutes and repeat the rolling process, then place the roll-up dough into the tin. 5. Cover loosely and let rise until the dough has risen to almost the top of the tin. 6. Bake in preheated 175°C oven for 30 to 35 minutes, or until golden brown. Taste: Soft white bread loaf that stays soft for at least 2-3 days Consume: Best within 3-4 days Storage: May be frozen to keep longer, defrost before serving

POP TART BISCUITS

PASTRY

2 cups flour

1 tablespoon sugar
1 teaspoon sea salt
2 sticks unsalted butter, cold and cubed
1 egg + 1 egg beaten for brushing
2 tablespoons milk

Whisk together the flour, sugar and salt.
Work in the cold cubes of butter with your fingers until the dough is the size of peas and holds together when you squeeze it.
Whisk together the egg and milk until well blended.
Add to dough.
Mix together until everything is evenly moistened.
Knead on a floured surface until dough comes together evenly.

FILLING
1/2 cup brown sugar
1 1/2 teaspoon cinnamon
4 teaspoons flour
2 tablespoons butter, melted
cinnamon sugar

Whisk together the brown sugar, cinnamon and flour. Set aside.

Divide the dough in half.*
Roll out first half of dough.
You can either cut it into rectangles or use a biscuit cutter for uniform size.
Place each piece on a parchment paper lined cookie sheet.
Brush each piece with beaten egg.
Add 1 tablespoon of filling in the center of each piece.
Roll out second ball of dough and cut “tops” for each tart.
Crimp the edges of each tart.
Prick the tops of each tart with a fork to allow steam to escape.
Refrigerate the pan for 30 minutes.

Preheat oven to 350 degrees.
Remove the pan from the oven.
Brush tops with melted butter.
Sprinkle with cinnamon sugar.
Bake 25-30 minutes, until lightly browned.
Cool before serving.

*Dough can be wrapped in plastic and refrigerated for a few days. If you do refrigerate it, bring it to room temperature before rolling out.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

Weekend Cooking Creations is hosted by Jennifer.

SKIPPER CHIPPERS aka PEANUT BUTTER OATMEAL RAISIN CHOCOLATE CHIP WALNUT COOKIES with a hint of MAPLE

I have been going through tons and tons of recipes weeding out those that really needed thrown out and those that I still want to make one day. I’ve scanned in the ones I want to keep and tossed a ton too. Along the way I found 11 various recipes for oatmeal cookies. I love my oatmeal raisin cookies, but there was something about each of the other 11 recipes I’d saved that made them special. So instead of trying all 11 recipes I made my own with all the ingredients that drew me to the recipes to begin with. And you know what? According to hubby these are the best cookies ever. I have to agree – the were crunchy and chewy at the same time and every bite was mmmm mmmm good! Hubs was eating the dough straight and even saved some to make a special peanut butter sandwich tomorrow.

SKIPPER CHIPPERS

1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

2 JUMBO eggs

1 cup peanut butter

1 1/4 cup flour

1 teaspoon sea salt

1 teaspoon baking soda

2 cups old fashioned oatmeal

1 cup semi sweet chocolate chips, chopped fine

1/2 cup walnuts, chopped fine

1 cup golden raisins

1 teaspoon maple extract

Preheat oven to 375 degrees.
Sift together the flour, salt and baking soda. Set aside.
Cream together the butter and sugar.
Add the maple extract.
Add eggs one at a time, blending well.
Add peanut butter. blending well again.
Add flour mixture gradually until smooth and well blended.
Add oatmeal 1/2 cup at a time until well blended.
Add the walnuts, mixing well.
Add the chocolate chips, mixing well.
Fold in raisins.
Drop by spoon fulls onto parchment lined cookie sheet.
Bake 8-10 minutes.
Let set 2 minutes.
Cool on wire racks.
Store in tupperware.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

Weekend Cooking Creations is hosted by Jennifer.

HAPPY VALENTINE’S DAY!

Valentine’s Day is a truly subjective menu. Not everyone wants or dreams of the same foods. So, awhile back when we were just sitting around I quizzed hubby in a round about way and was able to come up with his favorite romantic menu to create a romantic meal. What are you doing for Valentine’s Day this year?

STRAWBERRY MARGARITAS

2 cups crushed ice

1/2 cup fresh strawberry puree

1 cup tequila

2 limes, juiced

Splash Triple Sec

Splash simple syrup (equal amounts sugar and water heated until sugar dissolves completely and then cooled)

Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup.
Puree until smooth.
Pour into rocks glasses, garnish and serve.

CAJUN SHRIMP COCKTAIL

1 1/2 cups ketchup

1/2 cup chili sauce

3 cloves garlic, minced

2 tablespoons finely minced onion

2 tablespoons prepared horseradish

Juice of 1 lemon (save your rind to make the cute serving dish)

2 1/2 teaspoons Worcestershire sauce

1/4 teaspoon Frank’s red pepper hot sauce

1/4 teaspoon fresh ground black pepper

salt to taste

plenty of fresh medium-large shrimp, cleaned and chilled

I use my mini food processor to mix it all in until well blended.
Chill for a day or so before needed to allow flavors to meld together.

CAESAR SALAD DRESSING

6 cloves garlic, mashed and minced

1 tablespoon Dijon mustard

1 tablespoon Champagne Vinegar

2 tablespoons mayonnaise

1/3 cup canola oil

Sea Salt

White Pepper

Juice of 1 lemon

Minced anchovy fillets (optional – I usually leave them out)

Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly.
Add mayonnaise and blend together to form a thick base.
In a slow stream add oil.
Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice.
Optional – Add anchovies to dressing to create a deeper, saltier taste.

PARMESAN CHEESE CROUTONS

6 slices thick sourdough bread

butter, melted, enough to coat bread

½ cup Fontina Cheese

½ cup grated Parmesan Cheese

Preheat oven to 350 degrees.
Place bread slices on oven rack and bake until dry and golden.
Melt butter in flat bowl.
Combine cheeses in flat bowl.
Dip first in butter and the cheese mixture.
Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted.
Cut to desired size*

*If I’m in a hurry I will sometimes cut these ahead of time and toss with the butter and cheese which coats all the sides better.

GARLIC STEAK

Steak of choice (hubby choose T-bones)

2 cloves of garlic per steak, minced fine

1 tablespoon champagne vinegar per steak

1/2 tablespoon canola oil

sea salt

white pepper

Pierce each steak with a marinater.
Whisk together the garlic, oil, salt and pepper to taste.
Place steak side by side of a large plate.
Pour marinade over top.
Turn steak and make sure each is well coated.
Cover and marinate overnight.
Take steak out of refrigerator an hour before grilling, turn several times making sure still well coated in marinade.
Firmly press garlic pieces into the steak.
Grilled to desired doneness – mmmmmmmmmmmmmmmmmmm, medium rare….

TWICE BAKED POTATOES

4 large baking potatoes

8 slices bacon

1 cup sour cream

1/2 cup milk

4 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded Cheddar cheese, divided

8 green onions (tops and all), sliced and divided

Preheat oven to 350 degrees.
Bake potatoes in preheated oven for 1 hour or until done through.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; saving skins.
To the potato pieces add the sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.

SOUR CREAM DUTCH APPLE PIE

PIE

3+ cups apples, cored, peeled and chopped

lemon juice

3/4 cup sugar

2 tablespoons flour

pinch of salt

1 tablespoon cinnamon

1/2 teaspoon vanilla extract

1/2 teaspoon maple extract

1 small egg, beaten

1/2 cup sour cream (not light)

9 inch pastry shell, pre-baked and cooled

TOPPING

1/3 cup flour

1/3 cup dark brown sugar

1 teaspoon cinnamon

4 tablespoons butter, sliced extremely thin

Preheat oven to 350 degrees
Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
In a small bowl sift together the flour, sugar, cinnamon and salt.
Fold in the sour cream, egg, vanilla and maple extract until well blended.
Fold the sour cream mixture into the apples until well coated.
Carefully pour into the pie shell, mounding towards the center.
Toss together the topping ingredients until well blended.
Sprinkle topping evenly over the apple mound.
Lay the pieces of butter all over the top.
Bake 30 minutes or until apples are tender.
Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.

HOMEMADE VANILLA ICE CREAM

1 cup whole milk

1/2 cup sugar

2 jumbo eggs

2 cups heavy cream

2 teaspoons real vanilla extract

Warm the milk in a small pan.
Whisk the eggs with the sugar in a separate bowl.
Slowly add the warm milk to the egg mixture while continuously whisking the mixture.
Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature.
Whisk in the cream and vanilla.
Follow your ice cream maker directions for freezing.

BUTTERFINGER COOKIES

These are the simplest cookies, but they always go over with a bang!

BUTTERFINGER COOKIES

Ritz Crackers
JIF Peanut Butter
CANDYQUICK
sprinkles

Spread peanut butter on Ritz crackers and top with another ritz cracker.
Melt CANDYQUICK in microwave at 30 second increments.
Dip each cookie in CANDYQUICK and place on wax paper.
Sprinkle with your choice of candies.
Let the chocolate dry and harden.

OREO COOKIES & CREAM CHEESECAKES

OREO COOKIES & CREAM CHEESECAKES adapted from Martha Stewart Makes 30

42 OREO cookies, 30 whole and 12 coarsely chopped

4-8 ounce packages cream cheese, room temperature

1 1/2 cup sugar

1 teaspoon pure vanilla extract

4 large eggs, room temperature, lightly beaten

1 cup sour cream

Pinch of salt

Preheat oven to 275° degrees.
Line muffin tins with paper liners.
Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed.
Gradually add the sugar, and beat until combined.
Beat in the vanilla.
Add eggs, one at a time, beating to combine and scraping down sides of bowl as needed.
Add in sour cream and salt, beat to combine.
Using a large spatula, fold in the chopped Oreo cookies.
Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top.
Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes.
Transfer the muffins tins to a wire rack to cool completely.
Refrigerate (in the muffin tins) at least 4 hours (or overnight).
Remove from tins just before serving.

CARAMEL GLAZED APPLES

GLAZED APPLES IN CARAMEL SAUCE

4 large Granny Smith apples (I used Honey Crisp, but they’re only available for such a short window of time)

4 tablespoons butter

4 tablespoons Kahlua’

4 tablespoons golden raisins

Preheat oven to 375 degrees.
Peel and core apples.
Slice each apple horizontally into 5 or 6 slices.
Place apples in a 9×9 baking dish.
Sprinkle 1 tablespoon of raisins into each apple.
Melt butter and whisk in the Kahlua’.
Drizzle over the apples.
Bake uncovered 45-60 minutes until fork tender.
Baste every 15 minutes.

1 cup sugar

1/2 cup water

1/2 cup light corn syrup

1/4 cup heavy cream

pinch of salt

In a heavy saucepan whisk together the water, sugar, corn syrup and a pinch of salt.
Bring to a boil over medium heat, stirring until sugar is completely dissolved.
Boil without stirring until mixture turns golden.
Remove from heat.
Slowly stir in the cream.
Let cool.
To serve, plate apples in their stack, pour caramel sauce down the center of each apple and top with a scoop of french vanilla ice cream.

ANGEL WINGS & PEANUT BUTTER CHOCOLATE CLOUDS

These two recipes are so simple, but yet so flavorful and diverse that they disappear off the plate in a flash. They compliment each other in that you can make both with one box of puff pastry.

PEANUT BUTTER CHOCOLATE CLOUDS

1 sheet puff pastry, thawed and rolled thinner

1/3-1/2 cup JIF creamy peanut butter

1/2 cup Ghiradelli milk chocolate chips

sparkling sugar

Preheat oven to 400 degrees.
Gently roll out Puff pastry on a well floured surface.
Cut pastry in half.
Spread one half with the peanut butter.
Sprinkle with chocolate chips.
Place the other sheet of pastry on top.
Cut into equal pieces.
Crimp and seal the edges of all the clouds with a fork.
Place all the clouds on a parchment sheet covered cookie sheet.
Brush each square with heavy cream and sparkling sugar.
Bake 10-12 minutes until golden.
Remove from oven and cool 5 minutes before serving.

ANGEL WINGS

1 sheet puff pastry, thawed

3/4 cup sugar

1/3 cup sparkling sugar

Sprinkle one 1/3 cup sugar over your work surface.
Place pastry sheet on top of sugar.
Sprinkle with another 1/3 cup sugar.
Roll pastry into 12×9 rectangle.
Liberally sprinkle with remaining sugar ever couple of rolls.
Trim edges square.
Gently fold long edges in towards center meeting in the middle.
Fold in half as if closing a book.
Cover and refrigerate 1 hour or until firm.
Preheat oven to 375 degrees.
Cut pastry crosswise into 36 slices.
Arrange cut side down on a parchment lined cookie sheet.
Bake 12 minutes.
Turn and sprinkle with the sparkling sugar.
Bake an additional 2 minutes or until golden brown.
Cool completely.

ROLLS OF SHARON aka CINNAMON RAISIN ROLLS

ROLLS OF SHARON aka CINNAMON RAISIN BUNS

ROLLS

2 packages Fleischman’s Rapid Rise Yeast

1/2 cup + 2 teaspoons sugar

1/2 cup WARM water

1 cup scalded milk (2 minutes in the microwave)

1/2 cup Crisco stick

5 cups flour, divided

2 large eggs, well beaten

1 teaspoon salt

In a small bowl combine the warm water, 2 teaspoons of sugar and both packages of yeast until well blended. Set aside.
In a mixing bowl combine the scalded milk, Crisco stick, 1/2 cup sugar and salt. Blend well.
Add yeast mixture and blend well.
Add the well beaten eggs and half the flour. Mix until well blended.
Add the remaining flour (a little more if too sticky) and mix well until dough leaves the sides of the bowl and is elastic.
With vegetable oil, wipe the inside of another bowl.
Place dough in bowl and turn once.
Cover with wax paper and a towel.
Let rest in a warm place until double in size.

Punch down and divide into 2 balls.
Put one on the pastry board and one back in the bowl.
Let rest 10 minutes.
While resting prepare the filling ingredients.

Roll the dough to 1/8 inch thickness in a rectangle about 18×24 inches.
Spread half the melted butter over the dough and sprinkle with half the cinnamon sugar.
Spread half the raisins over that.
Roll tightly jelly roll style and cut into 18 rolls.
Place rolls in greased pans 1/4 to 1/2 inches apart.
Cover with wax paper and a towel.
Let rise again until double in size.
Bake 15-20 minutes at 350 degrees.
While baking prepare the icing.

When rolls come out the oven, put globs of icing on each one. Return to the oven for a minute or two to melt icing all over the rolls.

FILLING

1 stick melted butter

1 cup sugar

2 tablespoons cinnamon

1 cup golden raisins

Whisk together the sugar and cinnamon until well blended.

ICING

1 stick butter, softened

3 3/4 cups powdered sugar

1 tablespoon powdered vanilla

4-6 tablespoons milk

Mix all together until smooth.

When re-heating rolls, put a pad of butter on top of roll before microwaving.

These freeze really well.

UPSIDE DOWN APPLE PIE & TOURTIERE du SHACK aka PORK POT PIE- BAKING PARTNERS #6

We are a group of home bakers helping each other to achieve baking perfection. Baking partners was begun by Swathi at Zesty South Indian Kitchen. In order to achieve the best results, a perfect recipe and the right techniques are required. We are a small group of home bakers, who love to bake and want to learn more about the tips and secrets of baking and baking well. We are planning to try out recipes from books/magazines and cooking shows. Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.

This month we had 3 choices and I found the time to make 2 of them. I also got to pick one that I’d been dying to make, Upside Down Apple Pie. We LOVED it!! The one thing I am going to do different next time is make them all individual pies – more crust and gooey wonderfulness that way.

UPSIDE DOWN APPLE PIE Yield: 8 servings.
original recipe from Taste of Home

CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening (Crisco stick)
2 tablespoons cold butter
5 to 7 tablespoons orange juice

FILLING:
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans (or walnuts)
1 cup Imperial Sugar
1/3 cup all-purpose flour (sifted)
1/2 teaspoon rum extract (optional)
1/2 teaspoon maple extract (optional)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 cups thinly sliced peeled tart apples (I like honey crisp or Granny Smith) (about 1/8-inch thick)

GLAZE:
1/2 cup confectioners’ sugar
2 to 3 teaspoons orange juice

In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.

Gradually add orange juice, tossing with a fork until dough forms a ball.

Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.

Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray.

Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.

In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.

On waxed paper, roll out one ball of pastry to fit pie plate.

Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge.

Fill with apple mixture.

Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge.

Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.

Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent over browning).

Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie.

TOURTIERE du SHACK aka PORK POT PIE

note: I made these as individual pies and they were a HUGE hit. I also made a few changes based on what I had on hand or available locally. One of my changes was to hide the mushrooms from hubby. He swears he hates cooked mushrooms, but I’ve gotten quite crafty at disguises them visibly while keeping their flavor.

adapted from http://www.bonappetit.com/recipes/2012/01/tourtiere-du-shack

Crust

3 1/3 cups all-purpose flour
2 cups (4 sticks) chilled unsalted butter, cut into 1/2″ cubes
1 teaspoon kosher salt

Filling

1 1/2 cups low-salt chicken broth
1 1/2 medium onions, chopped, divided I used 1 large onion
4 garlic cloves, chopped, divided
5 whole black peppercorns plus freshly ground black pepper I used Indonesian White pepper
5 sprigs thyme I used Penzeys French thyme, 1 teaspoon
2 bay leaves I omitted
1 1/2 pounds boneless pork shoulder (Boston butt), cut into 2″ pieces
Kosher salt I used Himalayan Pink Sea Salt
1 tablespoon unsalted butter
8 medium button mushrooms, stemmed and finely chopped I used Marx Foods dehydrated Chanterelle rehydrated in the white wine
I added a celery stalk, sliced and
I added a large carrot, sliced to disguise the mushrooms from hubby
1/2 cup dry white wine I used Savignon Blanc
1 1/4 pounds ground pork
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
3/4 cup grated, peeled russet potato I used Yukon Gold
All-purpose flour (for surface)
1 large egg yolk, beaten to blend

SPECIAL EQUIPMENT:

A 9″-diameter deep-dish glass or ceramic pie dish
Directions:

Crust

Pulse flour, butter, and salt in a food processor until pea-size pieces of butter form. Transfer to a medium bowl. Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry. Divide dough in half; flatten each half into a disk. Wrap disks in plastic wrap and chill for at least 2 hours. DO AHEAD:Dough can be made 2 days ahead. Keep chilled.

Filling

Preheat oven to 325°. Combine broth, 1/2 chopped onion, 1 chopped garlic clove, whole peppercorns, thyme, and bay leaves in a medium pot. Add pork shoulder; season with salt and pepper. Bring to a simmer over medium heat.
Cover pot. Transfer to oven; braise until pork shoulder is tender and shreds easily, about 2 hours. Remove from oven; let cool.
Transfer pork shoulder to a work surface. Shred meat with your fingers and transfer to a medium bowl. Strain pan juices through a fine-mesh sieve; add 1/2 cup juices to pork; discard solids in strainer.
Melt butter in a large skillet over medium heat. Add remaining 1 chopped onion and 3 chopped garlic cloves; cook, stirring often, until soft, 5–7 minutes. Add mushrooms; cook, stirring often, until almost all liquid is evaporated, 5–7 minutes. Add wine; stir, scraping up browned bits. Bring to a boil; cook, stirring often, until liquid is almost evaporated, about 5 minutes.
Add ground pork, cinnamon, and cloves. Cook, stirring to break up into small pieces, until pork is cooked through, about 5 minutes. Add potato. Cook until potato is soft, about 10 minutes. Remove from heat. Stir in shredded pork with juices. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour.DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Roll out 1 dough disk on a lightly floured surface into a 12″ round. Transfer to pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10″ round. Place dough over meat filling. Fold overhang over top crust and crimp edges. Brush crust with egg yolk. Cut three 2″ slits in top crust. Chill for 1 hour.
Preheat oven to 400°. Bake tourtiere for 30 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbling, 40–50 minutes. Let cool for 20 minutes before serving.

UPSIDE DOWN APPLE PIE

UPSIDE DOWN APPLE PIEYield: 8 servings.

original recipe from Taste of Home

CRUST:

2 cups all-purpose flour

1/2 teaspoon salt

6 tablespoons shortening (Crisco stick)

2 tablespoons cold butter

5 to 7 tablespoons orange juice

FILLING:

6 tablespoons butter, melted, divided

1/2 cup packed brown sugar

1/2 cup chopped pecans (or walnuts)

1 cup Imperial Sugar

1/3 cup all-purpose flour (sifted)

1/2 teaspoon rum extract (optional)

1/2 teaspoon maple extract (optional)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

8 cups thinly sliced peeled tart apples (I like honey crisp or Granny Smith) (about 1/8-inch thick)

GLAZE:

1/2 cup confectioners’ sugar

2 to 3 teaspoons orange juice

In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.
Gradually add orange juice, tossing with a fork until dough forms a ball.
Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.
Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray.
Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.
In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.
Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.
In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.
On waxed paper, roll out one ball of pastry to fit pie plate.
Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge.
Fill with apple mixture.
Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge.
Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.
Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent over browning).
Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie.

Category: DESSERTS

Crust

Filling

SPECIAL EQUIPMENT:

Crust

Filling