Sables Cookies

Cooling on the rack, the edges were rolled in Demerara sugar.
.Demerara has a natural caramel-like flavor; this lends warm,caramel notes to
whatever you add the sugar to.

Cut at 1/3 inch thick and spaced out on the parchment paper
to allow for spreading.

Whether you call them Sables, shortbread, or simply butter cookies,
this type of simple cookie is loved throughout the world.
Served with tea, or packed in a lunch, or maybe an afternoon
snack, dunked in a glass of cold milk.

This dough can be prepared ahead and stored, wrapped in plastic wrap,
in the refrigerator, ready to bake up and serve at a moments notice.

My oldest brother is a huge fan of shortbread cookies, I might even dare to say
that shortbread cookies are his favorite cookies, but since
he considers himself a cookie aficionado, I don't know if he could
limit himself to just one cookie as a favorite.

I prepared these Sables cookies to give to him as a birthday treat.
I know he will be guarding the stash so that it will last as long as possible.

If preparing these during a holiday, roll the outside in colored sugar
to go with the occasion.

As Always,

ENJOY!

Source: Baking From My Home To Yours by Dorie Greenspan

2 sticks (8 ounces) unsalted butter, at room temperature

1/2 cup granulated sugar

1/4 cup confectioners' sugar, sifted before measuring

1/2 teaspoon salt, preferably sea salt

2 large egg yolks, at room temperature

2 cups all-purpose flour.

For the decoration (optional):

1 egg yolk

Large crystal or dazzle sugar, colored or plain

1. Working in a mixer fitted with a paddle attachment, beat the butter at medium speed until it is smooth and very creamy. Add the sugars and salt and continue to beat until smooth and velvety, not fluffy and airy, about 1 minute. Reduce the mixer speed to low and beat in 2 egg yolks, again beating until well blended.

2. Turn off the mixer, pour in the flour, and pulse the mixer about 5 times at low speed for 1 or 2 seconds each time.  Then continuing at low speed, stir for about 30 seconds more, just until the flour disappears into the dough and the dough looks uniformly moist. If you still have some flour on the bottom of the bowl, stop mixing and use a rubber spatula to work the rest of it into the dough. The dough will not come together in a ball -- and it shouldn't. You want to work the dough as little as possible. What you're aiming for is a soft, moist, clumpy dough. 

3. Scrape the dough onto a work surface, gather it into a ball and divide it in half. Shape each piece into a smooth log about 9 inches long. Wrap the logs well and chill them for at least 3 hours. The dough may be kept in the refrigerator for up to 3 days or frozen for up to 2 months.

4. When ready to bake, center a rack in the oven and preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.

5. To decorate the edges of the sablés, whisk the egg yolk until smooth. Place one log of chilled dough on a piece of waxed paper and brush it with yolk (the glue), and then sprinkle the entire surface of the log with sugar. Trim the ends of the roll if they are ragged and slice the log into 1/3-inch-thick cookies.

6. Place the rounds on the baking sheet, leaving an inch of space between each cookie, and bake for 15 to 17 minutes, rotating the baking sheet at the halfway point. The cookies should be golden brown around the edges when done.

French Pear Tart

Hot out of the oven, this tart smells and looks divine!

The simplicity of these three ingredients combined, 

makes for such an elegant dessert.

The partially baked crust, spread evenly with the 

almond filling, and then the pears, sliced and laid

carefully on top. 

My eldest brother loves desserts with pears.

I just had to make this fabulous tart for his birthday celebration.

Every last piece disappeared so quickly, you would hardly believe 

there were four other desserts I made as well.

But honestly, who can resist a buttery crust with simple toppings!

As Always,

ENJOY!

Source: Baking From My Home To Yours by Dorie Greenspan

For the pears:

6 canned pear halves OR 3 medium pears, firm but ripe

1 lemon

4 cups water, if poaching

1 1/4 cups sugar, if poaching

For the almond cream:

6 tablespoons unsalted butter, at room temperature

2/3 cup sugar

3/4 cup ground blanched almonds

2 teaspoons all-purpose flour

1 teaspoon cornstarch

1 large egg

2 teaspoons light/dark rum or 1 teaspoon pure vanilla extract

Confectioners’ sugar for dusting

Sweet Tart Dough

1 1/2 cups all-purpose flour

1/2 cup confectioners’ sugar

1/4 teaspoon salt

1 stick plus 1 tablespoon (4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces

1 large egg yolk

Dough

• Put the flour, confectioners’ sugar and salt in a food processor and pulse a couple of times to combine.  Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut in coarsely.  Stir the egg, just to break it up, and add it a little at a time, pulsing after each addition.  When the egg is in, process in long pulses (about 10 seconds each) until the dough, which will look granular soon after the egg is added, forms clumps and curds.  Turn the dough out onto a work surface.
• Very, very lightly and sparingly knead the dough just to incorporate any dry ingredients that might have escaped mixing.
• Butter the tart pan and press the dough evenly along the bottom and up the sides of the pan.  Don’t press so hard that the crust loses its crumbly texture.  Freeze the crust for at least 30 minutes, preferably longer, before baking.
• To partially bake the crust, center a rack in the oven and preheat the oven to 375 degrees F.  Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust.  Bake the crust 25 minutes, then carefully remove the foil.  If the crust has puffed, press it down gently with the back of a spoon.  Bake for another 3 to 5 minutes, then transfer the crust to a cooling rack; keep it in its pan.

Pears

• If you are using fresh pears and want to poach them, peel them and leave them whole.
• Bring the 4 cups water, the 1 1/4 cups sugar and the juice of the lemon to a boil in a saucepan just large enough to hold the pears.
• Add the pears to the boiling syrup, lower the heat so the syrup simmers and gently poach the pears until they are tender when pierced with a knife, about 15 minutes.
• Cool the pears to room temperature in the syrup.

Almond Cream

• Put the butter and sugar in a food processor and process until the mixture is smooth and satiny.
• Add the ground almonds and continue to process until well blended.
• Add the flour and cornstarch, process, and then add the egg. Process for about 15 seconds more, or until the almond cream is smooth.
• Add the rum or vanilla and process just to blend.  (The cream can be made in a mixer fitted with the whisk attachment or in a bowl with a rubber spatula.  In either case, the ingredients are added in the same order.)
• Scrape the almond cream into a container and either use it immediately or refrigerate it until firm, about 2 hours.

Baking

• Preheat the oven to 350 degrees F.  Have a lined baking sheet at the ready.
• If you are using fresh (unpoached) pears, peel them now.  If you are using poached or unpoached pears, cut them in half from stem to bottom and core them; rub the unpoached pears with lemon juice.  Pat the pears very dry (so that their liquid won’t keep the almond cream from baking).
• Fill the baked crust with the almond cream, spreading it even with a spatula.  Thinly slice each pear half crosswise, lift each half on a spatula, press down on the pear to fan it slightly and place it, wide-end toward the edge of the crust, over the almond cream.  The halves will form spokes.
• Put the crust on the lined baking sheet, slide the sheet into the oven and bake the tart 50 to 60 minutes, or until the almond cream puffs up around the pears and browns.  Transfer the tart to a rack to cool to just warm or to room temperature before removing from the pan.
• You can prepare a glaze by simmering the pear syrup until it has thickened into a glaze. Reserve this to brush on the tart before serving. Right before serving, brush the glaze over the surface of the tart and dust it with confectioners’ sugar.

If you do not already own this book by Dorie Greenspan, I highly recommend it!

Caramel-Peanut-Topped Brownie Cake

Chocolate and Peanut, a flavor combination that comes in so 

many variations, and we love them all!  Whether it is a candy bar, 

a cookie, ice cream, a chilled pie, or a cake, as fabulous as this one!

The cake can be prepared ahead and wrapped in plastic, and the caramel sauce

can be prepared ahead and kept in the refrigerator. When ready to assemble

heat the sauce and add the peanuts.  Spoon all the peanuts over the cake 

and then add additional sauce so it runs over the side. 

Make sure your cake plate is large enough for the puddles 

of caramel that will form at the bottom.

As Always, 

ENJOY!

Source: Baking From My Home To Yours by Dorie Greenspan

Ingredients:
For the brownie cake:
1 cup all-purpose flour
1 tsp. baking soda
¼ tsp. salt
8 tbsp. unsalted butter, cut into 8 pieces
5 oz. bittersweet chocolate, coarsely chopped
3 large eggs
½ cup packed light brown sugar
¼ cup sugar
3 tbsp. light corn syrup
½ tsp. vanilla extract

For the topping:
2 cups sugar
½ cup water
1½ tbsp. light corn syrup
2/3 cup heavy cream
2 tbsp. unsalted butter, at room temperature
1 cup honey roasted peanuts

Directions:
Center a rack in the oven and preheat the oven to 350° F.  Butter an 8-inch springform pan, dust the inside with flour, tap out the excess and line the bottom of the pan with a piece of parchment paper.  Place the springform pan on a baking sheet.

To make the cake, combine the flour, baking soda and salt in a small bowl; whisk together and set aside.  Add the butter and chocolate to a heatproof bowl set over simmering water.  Heat, stirring occasionally, until the ingredients are just melted – do not let them get so hot that the butter separates.  Remove the bowl from the heat and set aside.

In a large mixing bowl, whisk together the eggs and sugars until well blended.  Whisk in the corn syrup, followed by the vanilla.  Add in the melted butter and chocolate mixture, and whisk until combined.  Gently whisk in the dry ingredients, mixing only until they are just incorporated.  The batter should be thick, smooth and shiny.  Pour the batter into the prepared pan and jiggle the pan a bit to even out the batter.

Bake for 40-45 minutes or until a thin knife inserted in the center comes out almost clean.  Transfer the pan to a rack and cool for 15 minutes, then run a thin knife between the cake and the pan and carefully remove the sides of the springform.  The cake may have puffed up during baking, but don’t be concerned if it develops a crater in the center while cooling.  Allow to cool to room temperature.  When the cake is totally cool, invert it, remove the base of the pan and peel off the parchment paper.  Turn the cake right side up onto a serving platter.

To make the topping, combine the sugar, water and corn syrup in a medium heavy-bottomed saucepan, stirring just to combine the ingredients.  Place the pan over medium-high heat.  Heat, without stirring, until the caramel turns deep amber, 5 to 10 minutes depending on the size of your saucepan and the intensity of the heat.  As the sugar is caramelizing, wipe down any splatters on the sides of the pan with a pastry brush dipped in cold water.  To test the color of the caramel, drop a bit onto a white plate.  Don’t be timid about the color – if it’s too pale, it won’t have much flavor.

Lower the heat a bit and, standing back from the saucepan, add the cream and butter.  When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps.  Stir in the peanuts and pour the caramel and peanuts into a 1-quart Pyrex measuring cup or a heatproof bowl.

You will have more caramel than you need, but you want to get all of the peanuts onto the cake, so spoon all of the peanuts out of the hot caramel and onto the top of the cake.   Pour or spoon enough caramel to cover all the nuts, drizzling a bit over the edges of the cake for presentation.  Allow the topping to set at room temperature, about 20 minutes, before serving.  Keep the leftover caramel at room temperature and save for another use.

If you are a baker, and don't already own this book, I highly recommend it!

Baking Soda Fire Pail

This morning I was talking with a group of friends. 

The subject of kitchen fires and fire extinguishers came up. 

I mentioned the baking soda kitchen pail, 

and none of them had ever heard of it. 

Funny how we can think some things are common knowledge,

but I guess it really depends on what you grow up with. 

My mother had a baking soda fire pail on top of the ovens, 

which was right next to the stove top. 

I don't know that my mom ever had to use it for a kitchen fire, 

but it was there and ready if ever needed. 

The Fire Pail is simply a one pound coffee can

filled with baking soda and covered with

the cans plastic lid. 

You can print "Fire Pail" on some red paper and

cut it to size for the can. 

Wrap the can and glue or tape the paper in the back 

to secure it. 

Put it within easy reach of your stove, so it is at the ready. 

This does not replace having a real fire extinguisher in your kitchen, 

which may be necessary for a larger fire. The baking soda is for 

small fires, especially grease fires.  Never throw water

on a grease fire, instead grab for your Fire Pail!!

As Always,

ENJOY!

and STAY SAFE!

Green Beans Gremolata

Yet, another, great do ahead recipe.  

The gremolata can be prepared ahead and the 

green beans can be blanched, and kept in the refrigerator,

until you are ready to assemble your dinner. 

Then just reheat the beans and toss on the topping.

As Always,

ENJOY!

Source: Barefoot Contessa Foolproof by Ina Garten

• 1 pound French green beans, trimmed
• 2 teaspoons minced garlic (2 cloves)
• 1 tablespoon grated lemon zest (2 lemons)
• 3 tablespoons minced fresh flat-leaf parsley
• 3 tablespoons freshly grated Parmesan cheese
• 2 tablespoons toasted pine nuts
• 2½ tablespoons good olive oil
• Kosher salt and freshly ground black pepper

Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.

For the gremolata, toss the garlic, lemon zest, parsley, Parmesan, and pine nuts in a small bowl and set aside.

When ready to serve, heat the olive oil in a large sauté pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and sauté, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

Pear and Gorgonzola Crostata

According to my good friend Yvonne, a  glass of wine, and a small 

salad, that is all you need to compliment 

this satisfying appetizer. 

In fact, she says, " that could be my whole meal."

Before going in the oven( as this picture shows) it is easier to see

all the layering of the crostata.

This is one of my favorite appetizers to serve, 

because it can be prepared ahead, the cut slices
are so beautiful to serve, everyone seems to love it, so there
is no need to have any other appetizer when serving this!

The combination of the flavors, covers all the bases,

from a sweetness to a saltiness, to the 

rich buttery crust!  YUM!

As Always, 

ENJOY!


1 recipe all  purpose pie crust made without the sugar, or at least with reduced sugar
2 med. red onions or 1 large red onion thinly sliced
2 Tbs. butter or olive oil
1 tsp. kosher salt
3 D' Anjou pears
1 1/2 -2 cups gorgonzola cheese(crumbled)
1/2 cup chopped walnuts
2 Tbsp. butter

Roll out the pie crust pastry to a 14 inch circle or an 11x16 rectangle and place on a parchment lined pan.

Saute the onions in butter or oil with salt for at least 10 minutes on low heat until soft and just beginning to caramelize. Cool to room temperature.

Cut the pears in half, core,  and cut vertically into 1/8 inch slices.

Spread the onions on the pastry evenly, leaving a 1 inch border all around the pastry.  Top the onions with the pear slices, just barely overlapping the pieces, with the skin side up. Sprinkle on crumbled cheese, then nuts, and dot with bits of butter.

Fold up the border over the filling so there is a band of crust around the outer edge.  Bake in a preheated oven at 425 degrees, on the middle shelf for 20-25 minutes until golden brown.

Remove from the oven and cool before serving.  It can be served warm, but not hot.

Paleo Candy

Rolled in coconut

Some dipped in chocolate, and boxed up

with those rolled in coconut. 

For those on a Paleo diet or any other restrictive diet, 

these are a real treat.

Of course, you don't have to be on a diet to enjoy these!

They are beautiful to make and give as a gift in a pretty 

box, tied up with a ribbon, which I did do for my
sister-in-law at Christmas time.

Make these ahead for your next party and wow your guests!

As Always, 

ENJOY!

Recipe source: healyeatsreal.com,  coconut date rolls

Ingredients

• 12 pitted dates
• 3 Tbsp hot water
• ⅓- 1/2 cup unsweetened shredded coconut
• Optional - chocolate and coconut oil for dipping

Instructions

1. Boil water and add 3 tbsp to shallow dish with pitted dates inside. The dates shouldn't be totally submerged in water, just enough to soak up some water.
2. Let dates soak for about 10-15 minutes.
3. Empty dates into a food processor and run until dates are chopped.
4. Form chopped dates into a ball and roll them in shredded coconut.
5. Place in the fridge and let harden for about an hour.

             If you choose to, they are also delicious 

             dipped in chocolate

Macaroni and Cheese

Ready to go into the oven for some baking

and serious cheese bubbling!

Up your mac n' cheese with a few simple additions.

Once your bechamel sauce is made, don't just stick with cheddar cheese,
add mozzarella, asiago, provolone and parmigiano or romano cheese.

Top it off with some garlic toasted bread crumbs.

Then bake!

Now this is serious Italian lover Mac n' Cheese

As Always,

ENJOY!

Crab Salad Sandwich

Tuna fish and Fritos as a kid?
Make your own decadent adult version, with crab.

In the refrigerator section
at most grocery stores and at Trader Joe's.


As kids we all ate tuna fish sandwiches, and if we were lucky we got
it with a side of Fritos chips.

Now change out the tuna for some delicious crab, and
add some Mediterranean flavors, like kalamata olives,
or preserved lemons, or a bit of hot harissa sauce.  Top it off
with some arugula or other greens, even add in a tomato or two.
But most of all, use some great french bread or rolls.

Now you're talking about a mouth watering sandwich!

Be creative and add your favorite toppings as well!

As Always,

ENJOY! 

Pecan Butter Tart

So dense with pecans and raisins, 

all baked in a irresistible filling.

I have previous posted this recipe, but it did not 

show the inside of the tart, only the whole tart. 

So just to tempt you even more, because this is absolutely a 

dessert worth making, I am now showing how wonderful

the inside filling looks!

As Always,

ENJOY!

previously featured on March 16, 2016

Tomato Crostini with Whipped Feta

Addictively crowd pleasing!

Prepare a double batch they will go quick.

I love serving crostini, the baguette can be toasted 

a day ahead, and the toppings can usually also 

be prepared a day ahead. 

Before guests arrive, all you need to do is assemble!

As Always,

ENJOY!

Recipe Source: Barefoot Contessa Foolproof by Ina Garten

Ingredients

• 6 ounces good feta, crumbled
• 2 ounces cream cheese, at room temperature
• 2/3 cup good olive oil, divided
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper 
• 2 tablespoons minced shallots (2 shallots)
• 2 teaspoons minced garlic (2 cloves)
• 2 tablespoons good red wine vinegar
• 2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced
• 3 tablespoons julienned fresh basil leaves, plus extra for serving
• 20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
• 2 tablespoons toasted pine nuts

Directions

For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.

For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.

To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.

Couscous with Peas and Mint

What a versatile dish!

Great with chicken, pork or lamb, 

and of course, Mediterranean food.

Couscous cooks up so quickly, this dish is ready to go in

no time at all. 

As Always,

ENJOY!

Recipe source: Barefoot Contessa Foolproof by Ina Garten

Ingredients

• 2 tablespoons good olive oil
• 1 tablespoon unsalted butter 
• 1/2 cup chopped shallots
• 3 1/2 cups chicken stock, preferably homemade 
• 2 cups couscous 
• Kosher salt and freshly ground black pepper 
• 1/2 cup julienned fresh mint leaves, loosely packed 
• 1/3 cup pine nuts, toasted
• 12 oz. frozen peas, defrosted

Directions

Heat the oil and butter in a large saucepan over medium heat. Add the shallots and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the peas, mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.