Category: COBBLERS, CRISPS & TARTS

APRICOT CHERRY GALETTE

Pie Dough Ingredients*
For a 9-inch crust
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 3/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) of butter, cold and cubed
  • 1/4 cup ice water
Filling Ingredients**
For one 9-inch galette
  • 3/4 pound fresh apricots, pitted and chopped
  • 1/2 pound fresh cherries, pitted
  • 2 tablespoon cornstarch
  • 1/4 cup sugar + more for sprinkling
  • Juice of half a lemon
Ingredients for Assembly
  • 1 egg, beaten
ASSEMBLY
  • Cut butter into small cubes and place in the freezer for 15 minutes.
  • Preheat your oven to 400 degrees.
  • Pulse flour, sugar and salt in a food processor. 
  • Add butter and pulse until it resembles a coarse meal. 
  • Gradually add ice water and pulse until the dough forms a coarse meal. 
  • Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients. 
  • Flatten into a circle; wrap individually in plastic. 
  • Refrigerate dough for at least an hour. 
  • Remove dough from refrigerator; place on floured work surface. 
  • Using a rolling pin, roll out the dough into a rough 11-inch circle. 
  • Trim the edges to a clean circle with a pairing knife. 
  • Transfer the circle to a baking sheet or pizza pan lined with parchment paper. 
  • Mix 1/2 teaspoon cornstarch and 2 tablespoons of sugar in a bowl and spread on the bottom of the dough. 
  • Toss apricots and cherries with the rest of the cornstarch, sugar and lemon juice. 
  • Arrange the fruit on the bottom of the dough, leaving 2 inches of dough left outside. 
  • Fold up and pleat the dough over the top of the fruit, leaving the center uncovered. 
  • Lightly brush the top of the pastry with the beaten egg and sprinkle both the dough and the fruit with 1/4 – 1/3 cup sugar. 
  • Place the Galette in the oven and cook for 40-45 minutes until golden brown and bubbly. 
  • Remove from oven and transfer to a cooling rack immediately. 
  • Serve warm or at room temperature with a scoop of vanilla ice cream.
*If you are in a huge hurry, Pillsbury from the dairy case can be substituted.
**1 can Comstock cherries can be substituted.  Just add apricots!

Banana Cobbler with bonus version in Blueberry

I found this recipe over at Frugal Antics of a Harried Housewife and instantly fell in love.  I made it and it was instantly all gone.

BANANA COBBLER  

1 cup self rising flour
¾ cup sugar
1 cup milk
1 stick butter, melted (next time I’ll use 6 tablespoons)
3 small or 2 medium bananas
¾ cup packed brown sugar
1 stick butter, softened (next time I’ll use 6 tablespoons)
½ tsp ground nutmeg
1 teaspoon cinnamon (I added)
½ cup self rising flour
1 cup oatmeal
1/4 cup chopped walnuts (I added)
  • In a bowl, stir together the flour, sugar and milk until smooth.
  • Add the melted butter.
  • Spread the batter into a greased 11X7 pan.
  • Slice bananas evenly over batter.
  • In another bowl, combine remaining ingredients.
  • Sprinkle over bananas.
  • Bake at 375 ˚ for 40 minutes or until filling bubbles.
  • Serve with whipped cream or ice cream.
We loved it.  But what I personally loved was the basic template of the recipe.  So I tried the same base recipe, but traded out BANANAS for BLUEBERRIES and you know what? It was awesome.  But what was really awesome was that even though the base was the same, the flavor was unique!
 
BLUEBERRY COBBLER
1 cup self rising flour
¾ cup sugar
1 cup milk
1 stick butter, melted
1 BAG FROZEN BLUEBERRIES OR 2 BOXES FRESH
¾ cup packed brown sugar
1 stick butter, softened (next time I’ll use 6 tablespoons)
½ tsp ground nutmeg
1 teaspoon cinnamon (I added)
½ cup self rising flour
1 cup oatmeal
1/4 cup chopped walnuts (I added)
  • In a bowl, stir together the flour, sugar and milk until smooth.
  • Add the melted butter.
  • Spread the batter into a greased 11X7 pan.
  • Slice bananas evenly over batter.
  • In another bowl, combine remaining ingredients.
  • Sprinkle over bananas.
  • Bake at 375 ˚ for 40 minutes or until filling bubbles.
  • Serve with whipped cream or ice cream.

BERRY SHORTCAKES

Baking Partners are making Berry Shortcakes this month.  Perfect timing for the 4th of July Holiday and the warm summer days.  Reeni from Cinnamon Spice & Everything Nice suggested this recipe from David Lee of King Arthur Flour for his biscuits. This recipe was absolutely perfect!  I added a few blueberries to the shortcake portions and they made it more flavorful and colorful too.  I also used heart and start shaped cutters to make the shortcakes more festive. I served it for company and received many compliments.

for fruit:

2 pints of your favorite berries (blueberries, strawberries, raspberries, blackberries, etc…) I used a combination of mashed strawberries and blueberries.

2 tablespoons sugar

for biscuits: 
2 cups (8 1/2 ounces) Perfect Pastry Blend or King Arthur Unbleached All-Purpose Flour*
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons coarse sugar (I used cinnamon sugar YUM!)
1 to 1 1/4 cups heavy cream, enough to make a cohesive dough
1 to 2 tablespoons melted butter  

*David called for “soft Southern flour;” that’s why we like to use our Mellow Pastry Blend, a lovely “soft” flour whose protein level falls right in between all-purpose and pastry flours, giving you the best of both worlds: tender texture, and ease of handling. If you use unbleached all-purpose flour, substitute 1/4 cup (1 3/8 ounces) cornstarch for 1/4 cup of the flour.

  • Sift together the flour, salt, baking powder, and sugar. 
  • Stir in enough heavy cream to moisten the dough thoroughly. You’ll probably use about 1 cup in the summer, 1 1/4 cups in the winter, and 1 cup + 2 tablespoons at the turn of the seasons. You want to be able to gather the dough together, squeeze it, and have it hang together, without dry bits falling off. 
  • Turn the dough out onto a lightly floured work surface, and very gently pat it into an 8″ circle about 3/4″ thick. 
  • Use a sharp biscuit cutter (we use a 2 1/4″ cutter) to cut rounds. 
  • Dip the rounds into melted butter, and place them on a lightly greased baking sheet. 
  • Sprinkle with coarse sugar, if desired; this is a nice touch if you’re going to use the biscuits for shortcake.
  • Bake the biscuits in a preheated 425°F oven for 15 to 18 minutes, till they’re golden brown. 
  • If you have any melted butter left over, brush it on the baked biscuits. 
  • “Serve hot!,” says David. Yield: 10 large (about 2 1/2″), ultra-tender biscuits.
To make Maine-style strawberry shortcake: 
  • Trim and slice 1 quart fresh strawberries. Sprinkle with 2 tablespoons sugar, stir, and set aside at room temperature for several hours; or refrigerate overnight. 
  • Whip 1 cup (8 ounces) heavy cream till it barely holds its shape. Sweeten to taste with granulated sugar. 
  • Split oven-warm biscuits in half. Top the bottom half of each with whipped cream, strawberries, more whipped cream, then the top half of the biscuit. Add a dollop of whipped cream and a slice of strawberry on top, as a garnish. Yield: 8 to 10 shortcakes.

APPLE BLACKBERRY COBBLER

1 cup blackberries, halved
2 apples peeled and sliced thin (I use Pink Ladies)
1 cup whole milk
1 cup self-rising flour*
1/2 cup butter + 2 tablespoons, both melted separately
3/4 cup fine sugar
1/4 cup packed brown sugar

  • Pre-heat oven to 350 degrees.
  • Mix together the fine sugar and flour.
  • Whisk in the milk.
  • Whisk in 1/2 cup melted butter.
  • Pour into well greased bowls or baking dish.
  • Distribute alternately apples and berries evenly on top of batter.
  • Mix 2 tablespoons melted butter with brown sugar until crumbly.
  • Sprinkle on tops.
  • Bake 45-60 minutes until golden and toothpick comes out clean.

CHOCOLATE PINEAPPLE CREAM CHEESE PASTRIES

CHOCOLATE PINEAPPLE CREAM CHEESE PASTRIES
1 package Puff Pastry Sheets (2 sheets)
1/2 cup milk chocolate chips
1 egg, beaten
4 ounces Philadelphia cream cheese, softened
1/2 cup sugar
1-8 ounce can crushed pineapple, well drained
2 tablespoons butter
1 cup confectioners’ sugar
2 tablespoons hot water

  • Thaw the pastry sheets at room temperature until they’re easy to handle (about 45 minutes).
  • Pre-heat the oven to 375°.
  • Line baking sheet with silicone mat or parchment paper.
  • Beat together the softened cream cheese, sugar and pineapple.
  • Unfold pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10-inch square. Cut the pastry sheet into 4 (5-inch) squares. Repeat with the remaining pastry sheet.
  • Spread 1 tablespoon of cream cheese mixture in the center of each pastry square.
  • Sprinkle 1 tablespoon of chocolate chips on top of cream cheese mixture.
  • Brush the edges of the pastry squares with the egg.
  • Fold each pastry in half over the cream cheese mixture and chocolate chips and press the edges to seal.
  • Place the filled pastries onto the baking sheets.
  • Brush the tops of the pastries with the egg.
  • Bake for 15-20 minutes or until the pastries are golden. Let cool on the baking sheets for 2 minutes. Remove the pastries to a wire rack and let cool.
  • Place the remaining chocolate chips and the butter into a small microwave-safe bowl. Microwave on HIGH for 30 seconds or until the chocolate is starting to melt. Stir until the chocolate mixture is smooth. Stir in the confectioners’ sugar. Stir in the water, adding additional water, if necessary, until the icing is the desired consistency.
  • Drizzle the icing over the pastries.

BAKING PARTNERS CHALLENGE #11 CHOCOLATE ECLAIRS

Baking Partners collage button
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 is an awesome choice of Chocolate eclairs!
Baking Partners #11
Chocolate Eclairs and French laundry Gougeres
This month baking partner’s challenge we are going to learn, Pate a choux pastry, a French pastry, which is used in sweet and savory items.  The recipe came from Thomas Keller’s Bouchon Bakery book.  I have to admit my first batch turned out wrong, but it was all my fault working too fast.  Batch #2 was delicious and perfect. There is also a recipe of chocolate éclairs recipe from Food network’s Alton brown.
Please try to make both recipes if not at least one. If you don’t know what pate a choux is, here is the link you can read about it. We were asked to stick to the recipe as much as possible. You can see step to step tutorial of gougeres making from this link.
Choux Pastry Bouchon Bakery for Éclairs – Makes 15 large Éclairs

Pate a choux for Eclairs
1 ¼ cups All purpose flour
2 tablespoons+ 2 teaspoons Sugar
1 cup Water
4.2 ounces Unsalted butter at room temperature
¾ + 1/8 teaspoon Kosher salt
4 Eggs (use one more if needed)

  • Get your kitchen aid stand mixer ready with the paddle tool, if you don’t have kitchen aid use your hand mixer.
  • Sift the flour and mix with the sugar, set aside.
  • Combine water, butter and salt n a medium sauce pan. Place it over medium low heat and stir until butter is melted.
  • When butter is melted turn the heat up and bring it to a simmer, then remove from heat.
  • Add the flour/sugar mix and stir until well combined and the mixture has a paste like consistency.
  • Then place over medium heat and stir rapidly until the dough pulls away from the sides and the bottom of the pan is clean.
  • Immediately transfer the dough to the mixer bowl and mix on low for 1 min to release little of the steam and heat.
  • Start adding the eggs, one at a time, beating until every egg is completely absorbed
  • After all the eggs are added, beat on medium for 2 min.
  • When the paddle is lifted the dough should form a bird’s beak – It should hold its shape and turn down over itself.
  • Transfer the dough to a pastry bag and chill until completely cold.
  • Preheat the oven to 375°.
  • Make a piping template by drawing six 15 cm/6 inch lines, 5 cm apart on parchment paper. Then place the template under the parchment paper you will pipe on.
  • With a large star tip pipe the éclairs, following the lines on the template.
  • When the pastry is reaching its 15 cm/6inch, begin to lessen the pressure, and then stop it as you bring the dough back over itself, leaving a little curl at the end.
  • Wet your finger and gently press down the tip of the curls.
  • Spray the éclairs lightly with water.
  • Place in the hot oven and immediately turn the heat down to350°.
  • Bake for 40 min, rotating the pan half way through.
  • Lower the temp to 325° and bake for additional 20 min.
  • Lower the temperature to 300° and bake for 10 more minutes.
  • Your puffs should now be light brown, light and hollow.

Chocolate pastry cream
5.8 ounces 70% chocolate chopped
.8 ounce 100% unsweetened chocolate chopped
2 tablespoon + 2 teaspoon Custard powder or all purpose flour
1/4cup + 1 tablespoon Unsweetened cocoa powder
2 Egg yolks (1/4cup)
1/4 cup+ 3 tablespoons sugar
1.8 ounces Unsalted butter at room temperature

  • Melt two chocolate together in double boiler and set aside
  • Combine the custard powder or all purpose flour and cocoa powder in a small bowl.
  • In a bowl add some ice and water and set aside. This is our ice bath.
  • Whisk in egg yolks and sugar by gradually adding sugar and to this add custard powder or flour mixtures then add milk and combined very well.
  • Heat the above egg-sugar-flours-milk mixture over medium heat until it begins to thicken with constant string.
  • Pour the pastry cream over the strainer and pressing gently to push the thickened cream through. Whisk for about 1 minute to cool. Then add butter in 2 additions and mix in well. Then add melted chocolate and mix in very well until everything is combined well.
  • Transfer to air tight container and line with plastic wrap on the top to prevent the film from forming, refrigerate for at least 1 hour and you can keep this chocolate cream for about 4 days.
  • When you are ready to use the cream transfer to bowl and stir gently until it has creamy consistency.
Instead of chocolate pastry cream you can also use orange custard.  I chose the orange to help make the flavor more delicate and then topped them with a chocolate glaze.

Orange Custard
1 1/4 cups Whole milk
1 tablespoon Orange zest (from about 2 oranges)
3  Egg Yolks
1/4 cup Sugar
1 tablespoon flour
2.5 tbs  cornstarch
1 tablespoon Grand Mariner (optional)

  • In a small saucepan, warm the milk and orange zest over low heat until it is just hot enough to steam.
  • While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
  • Temper the eggs by adding a little bit of the warm milk and whisk constantly. Add little at a time until you have added half of the milk.
  • Then pour the eggs/milk mix into the pan with the remaining hot milk.
  • Heat it over medium heat and stir constantly until the mixture reaches 170° and is very thick.
  • Remove from heat and stir in Grand Mariner.
  • Chill before piping into the Éclairs.

How to fill the Éclairs

  • Use a 0.4-0.6 cm plane tip.
  • Poke 2 holes, 1/2 inch from each end, into the bottom of each éclair. (I made mini ones-about 2 inches long) so only poked from one end to fill them)
  • Fill a pastry bag with custard of your choice.
  • Place the tip of the pastry bag into one of the holes and begin filling the éclair.
  • Pipe cream as needed into the second hole or until the éclair feels heavy.
  • You should use 1/4 cup of cream.

CHOCOLATE LEMON LUSH CUPS

I was really hoping to jump back into cooking this week, but the doctor hasn’t released me so hubby is going to try to make my recipes as he refuses to let me overdo in ANY way.  LOL This should be interesting!  What a week for my camera to be in the shop.
One of the things I’ve been doing while being forced to do nothing physical is trying to go through all the stacks of magazines and recycle!  If I have to sit still this seems so logical – except now I’m growing a stack of pages torn from magazines for recipes I must try!
I was going through an 1993 Country Living, yep 1993, and found a recipe for Lemon Cookie Cups.  The title sounded awesome and they called it a variation of classic lemon bars.  I decided to do an internet search and after much thought I am altering the original recipe from Country living and picking favorite ingredients from the dozens of other  recipes I found to brew up a new recipe and am introducing:
BLISSFULLY DECADENT LEMON CHOCOLATE LUSH CUPS ~ makes 24 cups
CRUST
1/2 cup butter, softened
1/2 cup powdered sugar
1 cup all purpose flour
  • Cream together the butter and sugar until light and fluffy.
  • Add flour and beat until well blended. If dough is soft add an additional tablespoon of flour.
  • Cover and refrigerate dough for 30 minutes.
  • Either line your muffin tin with liners or spray extremely well with PURE.
  • Preheat oven to 250 degrees.
  • Divide dough evenly, about 1 tablespoon, into the 24 cups.
  • Using your lightly floured fingertips gently press dough into the bottom and up the sides of each cup.
  • Bake 15 minutes.

FILLING
1/2  cup granulated sugar
2  teaspoons finely  grated lemon rind
1  tablespoon  lemon juice
1  large egg
1  (8-ounce) cream cheese, cubed & softened

  • In a small food processor process all ingredients until smooth, scraping sides of processor bowl occasionally. 
  • Spoon 1 tablespoon filling into each prepared muffin cup. 
  • Bake at 350° for 23 minutes or until edges are brown and filling is set. 
  • Remove cups from pans immediately; cool on a wire rack. 

TOPPING
8 ounces good-quality milk chocolate, finely chopped
1 cup heavy cream

  • Put chocolate into a heatproof bowl. 
  • Bring cream to a simmer in a saucepan. 
  • Pour over chocolate. Let stand for 10 minutes, then whisk until smooth. 
  • Let cool, whisking occasionally. For piping, immediately transfer to pastry bag fitted with a 1/4-inch plain round tip.
  • Use immediately.

Now pretend that I have a camera this week, but since I don’t I went in search of pictures on google images that came close to making you feel like you were eating and seeing this decadent dessert.

or these
or even these
Now combine all 3 pictures, inhale deeply and smell the rich smooth lemony cream and luscious chocolate as they touch your tongue and your taste buds to combine and begin to explode and you are beginning to taste what we are eating.  I promise a real picture soon!