MINI girl

Blackberry Cobbler

This is from the TV show Mom's Cooking.

Ingredients:

1 stick butter
1 cup sugar
1 cup whole milk
1 cup self-rising flour
1 1/2 cans blackberries
2 cans blackberry juice

Method:

1. Mix flour and sugar until well-blended. Pour in 1 cup cold milk and mix to make batter.
2. Heat skillet on medium high, then melt butter.
3. Pour batter into cast-iron skillet.
4. Pour blackberries and juice into middle of pan; do not stir.
5. Bake for 40 minutes at 425 degrees.

Source: Mom's Cooking

Brownies

Ingredients

4 squares BAKER'S Unsweetened Chocolate

3/4 cup butter or margarine

2 cups sugar

3 eggs

1 tsp. vanilla

1 cup flour

1 cup coarsely chopped PLANTERS Pecans

Method

1. Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.
2. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.
3. Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.

From the Baker's chocolate package.

Dot's Cornflake Cookies

This is my maternal grandmother's recipe.

Ingredients:

1 cup sugar
1 cup butter
1 tsp baking soda
1  1/2 cups flour
1 tsp cream of tartar
1 tsp vanilla extract
2 cups corn flakes
1/2 cup chopped nuts

Method:

1. Preheat oven to 350° F.
2. Combine all ingredients except cornflakes and nuts in mixer. Stir in flakes and nuts by hand.
3. Drop by cookie scoop onto baking sheets. 
4. Bake for 10-12 minutes. Cool. Store in an airtight container.

Dorothy "Dot" Plank

Chocolate Crackles

This is my sister's version of a recipe that our great grandmother Bennetsen used to make.

Ingredients:

1 cup semisweet chocolate chips
1 cup brown sugar
1/3 cup oil
2 eggs
1 tsp vanilla extract
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup chopped walnuts
powdered sugar, for coating 

Method:

1. Preheat oven to 350° F.
2. Melt chocolate. Combine with brown sugar and oil in a bowl. Add eggs, beating well. Add vanilla. Add dry ingredients. Stir in walnuts.
3. Shape dough into balls and roll in powdered sugar to coat. Place on baking sheet and bake until cookies crack and cracks no longer look wet, about 10 minutes. Do not overbake.
4. Cool and store in an airtight container.

Betsy Leighton

Dot's Butterscotch Squares

This is my maternal grandmother's recipe.

Ingredients:

1/4 cup butter, melted
1 cup brown sugar
1 egg
3/4 cup flour
pinch of salt
1 tsp baking powder
1 tsp vanilla extract
1/2 cup nuts, chopped

Method:

1. Preheat oven to 350F.
2. Combine all ingredients and pour into 9"x9" pan.
3. Bake for 25 minutes. 

Dorothy "Dot" Plank

Leighton Family Fattigman

This is our family's recipe for Fattigman, or Scandinavian "poor man's cookies". They are somewhat labor intensive; the dough must be rolled very thin and carefully shaped for deep frying. The house will stink of frying oil for days afterwards but the taste and delicate texture are well worth it!

Ingredients:

6 lb. lard for deep frying (or you could probably use Crisco or vegetable oil)
6 egg yolks
6 tsp sugar
6 Tbsp heavy cream 
1/8 tsp salt
1/8 tsp freshly ground cardamom seeds
2 cups sifted flour
Powdered sugar, for coating 

Method:

1. Beat egg yolks. Gradually add sugar. Add remaining ingredients and mix until combined. Wrap dough in plastic and refrigerate.
2. Meanwhile heat the oil in a large pot or kettle to 370° F.
3. When oil is almost ready, roll the dough very thin -- approximately 1/16" thick (this works really well with a pasta machine). Using a sharp knife, cut dough into elongated triangles or diamonds. Cut a small slit in center of each piece and carefully pull one corner though the slit. 
4. Deep fry dough pieces at 370° F until lightly golden brown, about 2-3 minutes. Remove with slotted spoon and place on paper towels to cool slightly. Sift powdered sugar over the tops of the cookies.

Store in an airtight cookie tin for up to 2 weeks.

Best Ever Pecan Pie

Ingredients:

Dough for 1 pie shell
1 cup sugar
4 tablespoons unsalted butter, melted
4 large eggs, beaten lightly
3/4 cup dark corn syrup
1/4 cup plus 2 tablespoons golden syrup
1/2 cup pure maple syrup
2 tablespoons bourbon or whiskey
1 teaspoon pure vanilla extract
3/4 cup chopped pecans
3/4 cup pecan halves
Chilled whipped cream (optional)

Method:

1. Heat oven to 400 degrees.
On a lightly floured surface, roll dough to 1/8 inch thick and transfer to a 9-inch deep dish pie tin. Fold edge under about 1/4"-1/2", fluting the folded edge as you go. Chill for at least 30 minutes.

2. In a medium bowl, whisk together sugar, butter, eggs, corn syrup, golden syrup, maple syrup, bourbon, and vanilla. Fold in the chopped pecans. Pour filling into pie shell. Arrange pecan halves on top of pie.

3. Bake 15 minutes at 400 degrees, then reduce heat to 350 degrees and continue baking for about 1 hour 15 minutes (a knife tip stuck into pie should come out clean).

Serve warm or at room temperature, garnished with whipped cream.

Sugar Cookies

The sugar cookie is a timeless classic that may be customized to your liking. Here I used sanding sugar on half of the batch, and snowflake sprinkles on the rest.

Ingredients:

1 cup plus 2 Tbsp unsalted butter, at room temperature
1  1/4 cups granulated sugar
2 eggs
1 tsp pure vanilla extract
1/4 tsp pure almond extract
3  1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon (optional)

Optional Decorations:

Sugar crystals - colored or plain
Other sugar decorations like sprinkles or snowflakes
Icing - colored or plain

Method:

1. In a large bowl, cream together butter and sugar using an electric mixer until light. Add eggs, vanilla and almond extracts and beat until smooth.
2. In another bowl, mix together flour, baking powder, salt and cinnamon (if using). Add flour mixture to butter mixture and beat until smooth.
3. Scrape dough onto a sheet of plastic wrap and flatten into a disk shape. Wrap up and refrigerate for about an hour, or until firm.
4. Pre-heat oven to 375° F. Line baking sheets with parchment paper or Silpat® mats.
5. Divide dough into 4 equal portions. Hint: work one chunk of dough at a time, refrigerating the other pieces until you are ready to use them. On a lightly floured surface, roll out a chunk of dough to 1/8-inch thickness. Cut into shapes using cookie cutters. Place on prepared pans and sprinkle with sugar (if using). Otherwise, bake them plain and ice them when cooled.
6. Bake 6-8 minutes or until light brown at edges. Transfer to wire racks to cool completely.

Store plain or sugar-topped cookies in an airtight container for up to 2 weeks.
Store iced cookies between sheets of waxed paper in an airtight container for up to 4 or 5 days.

Icing for Sugar Cookies

Ingredients:

2 cups powdered sugar
2 Tbsp hot water
3/4 tsp light corn syrup
1/2 tsp pure vanilla extract
Food coloring (optional)

Method:

1. Sift powdered sugar into a bowl and add hot water, corn syrup, and vanilla. Blend until smooth. If necessary, add a little more hot water to achieve desired consistency.
2. If desired, tint the icing with a drop or two of food coloring. (A little bit goes a long way.)
3. Spread icing over cooled sugar cookies. If desired, sprinkle sugar crystals over icing.
4. Let cookings stand until icing sets up.

Vanilla Pecan Fingers

These finger-shaped cookies are blanketed with powdered sugar like a thick layer of snow. Their taste is similar to that of Russian Tea Cakes.  Unlike most cookies, these bake slowly (about an hour) at a very low temperature (250° F).

Ingredients:

2 cups pecans (whole or pieces, it doesn't matter)
1/3 cup powdered sugar
1 vanilla bean, split lengthwise
1 cup unsalted butter, at room temperature
1 tsp vanilla extract
1 Tbsp water
1  3/4 cups all-purpose flour
1/4 tsp salt
Powdered sugar, for dusting

Method:

1. Pre-heat oven to 250° F. Line baking sheets with parchment paper or Silpat® mats.
2. Using a food processor or blender, finely grind the pecans with 1 Tbsp of the powdered sugar. Place the remaining sugar in a medium-sized bowl and, using the tip of a sharp knife, scrape the seeds of the vanilla bean into the sugar. Add butter. Cream together butter and sugar mixture until light.
3. In another bowl, combine flour, ground pecans and salt. Add to butter mixture and beat until blended.
4. Spoon out rounded teaspoonfuls of the dough and shape into logs about 3/4-inch wide and 1 3/4-inch long. Place on prepared pans and bake for 50 to 60 minutes or until very light brown. Carefully transfer to a wire rack to cool for a few minutes.
5. Dust a sheet of waxed paper with powdered sugar and transfer cookies to it. Sift more sugar over the tops of the cookies to coat completely.

Store in an airtight container for up to 2 weeks.

Pfeffernusse

These German "peppernut" cookies are absolutely divine. I love anything with cardadmom and cloves! This recipe calls for ground raw almonds or skinned, toasted hazelnuts; I used the hazelnuts and kept them whole. Keep in mind that the dough must be refrigerated overnight. 

Ingredients:

1/2 cup unsalted butter, at room temperature
1 cup firmly packed dark brown sugar (I substituted 1 cup golden brown sugar plus 1 Tbsp molasses)
3 Tbsp honey
1 egg
2  1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground allspice
1/2 tsp ground cloves
1/4 tsp ground white pepper
1/2 cup ground raw almonds or skinned, toasted hazenuts

Cognac Glaze:

1/2 cup powdered sugar
2 tsp Cognac
water, as needed

Method:

1.  In a large bowl, using an electric mixer, cream together the butter and brown sugar (and molasses, if applicable) until light. Add the honey and egg, mixing until combined.
2. In another bowl, combine dry ingredients (flour, powder, soda, salt and spices) with the nuts.
3. Blend flour mixture into butter mixture. 
4. Shape dough into a ball, wrap in plastic and referigerate overnight.
5. (Next day) Pre-heat oven to 375° F. Line baking sheets with parchment paper or Silpat® mats. 
6. Roll dough into 3/4-inch balls using your hands. (Try using a small cookie scoop to make your cookies all the same size.) Place on pans about 1 inch apart and back for 8-10 minutes, or until light brown. Transfer cookies to wire racks.
7. As soon as cookies come out of oven, prepare the glaze. In a small bowl, stir together the powdered sugar and Cognac. Add a few drops of water as necessary to reach a glaze consistency.
8. Drizzle or brush the glaze over the still warm cookies, and allow to cool completely.

Store cookies between layers of waxed paper in an airtight container for up to 3 weeks.

Pepparkakor

These are thin, crisp, Scandinavian spice cookies. Simple and delicious!

Ingredients:

1/2 cup unsalted butter, at room temperature
3/4 cup sugar
1  1/2 Tbsp light corn syrup
1 egg
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground cloves
1  1/2 cups all-purpose flour

Method:

1. In a large bowl, using an electric mixer, cream together the butter, sugar, corn syrup, egg, baking soda, salt, cinnamon, ginger, allspice and cloves until smooth. Stir in flour.
2. Scrape out the dough onto a sheet of plastic wrap. Use the plastic wrap between your hands and the dough to flatten it into a disk (this helps keep the dough from melting too much). Wrap and refrigerate for about a half hour or so, until firm.
3. Preheat oven to 350° F. Line baking sheets with parchment paper or Silpat® mats.
4. On a lightly floured surface, roll dough to 1/8-inch thickness and cut into shapes using cookie cutters. Transfer to lined baking sheets and back 10 minutes, or until light brown. Transfer to wire racks to cool.

May be stored in an airtight container for up to 2 weeks.

Rum Pie

This is my mom's recipe; it makes an elegant finish to Thanksgiving or Christmas dinner. My mom adapted it from a recipe in the original Joy of Cooking.

Ingredients:

A 9-inch baked crumb crust or pie shell
1 Tbsp gelatine (see note)
1/2 cup cold water (see note)
6 egg yolks
7/8 cup sugar (3/4 cup + 2 Tbsp)
1/3 to 1/2 cup Jamaica rum (my mom uses 1/3 cup)
1 pint (2 cups) heavy cream

Garnish:
grated bittersweet chocolate
finely shaved pistachio nuts

Method:

1. Soak gelatine in cold water.
2. Beat egg yolks until light. Gradually beat in sugar.
3. Place gelatine and water mixture in a saucepan over low heat; stir until gelatine is dissolved and mixture is warm.
4. While beating egg yolk mixture constantly, slowly pour gelatine mixture into it in a steady stream. Cool slightly. Stir in the rum.
5. Whip heavy cream until stiff, and then fold into the gelatine mixture. Cool completely, but before it begins to set pour it into the prepared crust or shell. 
6. Chill pie in refrigerator until set. Garnish with grated bittersweet chocolate and shaved pistachios. Serve well-chilled.

Notes:
The original recipe called for 1 Tbsp gelatine with 1/2 cup cold water. However my mom has found that the pie sets up better by increasing the gelatine-to-water ratio. She accomplishes this by either (a) decreasing the water to 1/4 cup, or (b) increasing the gelatine to 1 1/2 Tbsp.

Hershey Pie

My mom has made this recipe for as long as I can remember. It is simple and easy, yet elegant and delicious. This pie makes a nice addition to pumpkin pie at Thanksgiving.

Ingredients:

5 almond Hershey bars
18 large marshmallows
1/4 cup milk
1/2 pint whipping cream
1 graham cracker pie crust

Optional: 1/2 pint whipping cream for garnish

Method:

1. In a double boiler melt together chocolate bars, marshmallows and milk. Allow to cool.
2. Whip cream until stiff peaks form. Fold into cooled chocolate mixture, folding gently until evenly mixed. Pour into graham cracker pie shell.
3. Refrigerate for 2 to 3 hours before serving.
4. Optional - whip additional 1/2 pint cream and serve with pie.

 

Chocolate Saltine Toffee

Chocolate Saltine Toffee

I was looking for something to make with some bittersweet chocolate chips I had in my pantry. This recipe from Ghirardelli piqued my interest.

Yield: 16 servings

Ingredients:
1 cup 60% Cacao Bittersweet Chocolate Chips
2 cups unsalted butter, cut into pieces
5 ounces sliced almonds, toasted
6 1/2 ounces (appox. 60) saltine crackers
2 cups granulated sugar
2 tablespoons corn syrup

Method:

1. In a half sheet pan lined with parchment paper, lay out saltine crackers, salt side down, in a single layer. Set aside.
2. In a medium-size sauce pot, combine sugar, butter and corn syrup. Place over medium heat until butter melts, stirring continuously. Increase to high heat and cook until mixture registers 350°F on a candy thermometer, stirring occasionally. Remove from heat and carefully pour mixture over saltines, spreading evenly.
3. Let sit a few minutes and then sprinkle chocolate over toffee. Once chocolate melts, spread in an even layer over toffee. Sprinkle sliced almonds on top. Freeze until chocolate sets. Once the chocolate is set, break into pieces.

Recipe from Ghirardelli.com

Grand Fudge Cake

This recipe can be found on the Ghirardelli natural unsweetened cocoa package. I made up my own frosting recipe because I like the tanginess of sour cream and cream cheese in my chocolate frosting.

Yield: 1 - 9" double layer cake (8-12 servings)

Ingredients:
2 cups all purpose flour
3/4 cup Ghirardelli unsweetened cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter or margarine, softened
1 3/4 cups sugar
2 tsp pure vanilla extract
2 large eggs
1 1/3 cups milk

Method:

1. Preheat oven to 350F degrees. Grease and lightly flour two 9-inch round cake pans.
2. In a medium bowl, combine flour, cocoa, baking powder, baking soda and salt; set aside.
3. In bowl of stand mixer, cream butter and sugar on medium-high speed until light and fluffy -- about 4 minutes. Reduce speed to low and add vanilla and eggs, one at a time, scraping sides of bowl after each addition.
4. Alternately add flour mixture and milk (starting and ending with the flour mixture), while mixing on low speed. Continue to mix until smooth.
5. Pour cake batter into prepared pans. Bake for 30-35 minutes or until a cake tester inserted in the center of cake comes out clean.

www.ghirardelli.com

Sour Cream Fudge Frosting

This is creamy, glossy, rich and delicious.

Yield: Frosting for one 9" double layer cake

Ingredients:
1/4 cup butter
1/4 cup margarine
8 oz semisweet chocolate chips
4 oz bittersweet chocolate chips
2 oz low-fat cream cheese
6 oz low-fat sour cream
3 1/2 cups powdered sugar

Method:

1. Place butter, margarine, semisweet and bittersweet chocolate chips, and cream cheese in a medium to large sauce pan. Heat over low heat, stirring frequently to prevent scorching, until melted and smooth. 
2. Remove from heat and stir in sour cream, stirring until completely incorporated. (Note: Transfer mixture to a large bowl at this point if saucepan seems too small.) 
3. Gradually add powdered sugar, stirring with a large wire whisk or wooden spoon, until the desired consistency is reached and frosting is smooth and glossy.

©Susanne Leighton 2010

Coconut Macaroons

These are surprisingly easy to make.

Yield: about 30 cookies

Ingredients:

2 2/3 cups flaked coconut (7 oz)
2/3 cup sugar
1/3 cup flour
1/4 tsp. salt
3 egg whites
1/2 tsp. vanilla extract (or 1/4 tsp. almond extract)

Method:

1. Preheat oven to 325F. Line a large cookie sheet with parchment paper and set aside.
2. Combine coconut, sugar, flour and salt in a bowl. Stir in the egg whites and vanilla.
3. Drop mixture by teaspoonfuls onto prepared cookie sheet. Bake for 20-25 minutes or until edges are light brown. Transfer to a wire cooling rack and allow to cool.

Optional - Melt 4 oz semi-sweet chocolate with 1 tsp. shortening. Dip bottoms of cookies into the chocolate, or drizzle chocolate over tops of cookies in a criss-cross pattern.

Adapted from The New Better Homes and Gardens Cookbook.

Peanut Butter Blossoms

This recipe is a classic.

Yield: about 4 dozen cookies

Ingredients:

1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp. baking powder
1/8 tsp. baking soda
1 egg
2 Tbsp. milk
1 tsp. vanilla extract
1 3/4 cups flour
additional granulated sugar for rolling
1 package milk chocolate stars or Hershey's Kisses

Method:

1. Pre-heat oven to 350F.
2. Place shortening and peanut butter in mixer bowl and beat on medium-high speed until smooth. Add 1/2 cup sugar plus brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl with a rubber spatula occasionally. Beat in egg, milk, and vanilla. Beat in the flour; dough will be stiff.
3. Shape dough into 3/4" - 1" balls. Roll in the additional granulated sugar. Place 2" apart on an ungreased cookie sheet.
4. Bake for 10-12 minutes or until edges are firm and bottoms are light brown. Remove from oven and immediately press a chocolate into center of each cookie. Transfer to a wire cooling rack to cool.

Adapted from The New Better Homes and Gardens Cookbook.

Candy Hash

Another simple recipe that you can modify to your liking.

Yield: about 4 dozen candies

Ingredients:

1/4 cup sliced almonds, lightly toasted
1 cup dry roasted peanuts
1 cup sugared crunch cereal
1 cup plain Rice Krispies cereal
1 cup white miniature marshmallows
1 lb. white chocolate chips

Method:

1. Combine first 5 ingredients in a large bowl and set aside.
2. Melt white chocolate in microwave, checking and stirring every 30 seconds to prevent scorching. (Or melt in top of a double boiler over hot, not boiling, water.)
3. Pour white chocolate over cereal mixture and stir to combine thoroughly.
4. Drop by spoonfuls onto waxed paper. Allow to harden, and then store in airtight container. 

© Susanne Leighton 2009

Easy Fudge

This is very easy and makes a delicious fudge.

Yield: about 4 dozen pieces

Ingredients:

3 cups semi-sweet and/or milk chocolate chips
1 cup sugar
1 can sweetened condensed milk
1 pinch of salt
1 tsp. vanilla
1/2 cup chopped nuts (optional)

Method:

1. Generously butter an 8" square pan and set aside.
2. Melt chocolate in the top of a double boiler over hot, not boiling, water. Remove from heat and stir in remaining ingredients.
3. Spread in prepared pan and chill for 2 hours or until firm. Turn out onto a cutting board and cut into squares. Store in tightly covered containers in the refrigerator.

© Susanne Leighton 2009

Peanut Butter Balls

This recipe is extremely simple. The only tricky part is dipping in the chocolate since it can be somewhat messy.

Yield: 40 balls

Ingredients:

1/4 lb. margarine
1/2 lb. peanut butter
3/4 lb. powdered sugar
1/4 c. light corn syrup
Dipping chocolate

Method:

1. Combine first 4 ingredients. Form into 3/4" - 1" balls. If mixture is too sticky place in refrigerator or freezer for several minutes until of firmer consistency.
2. Melt semi-sweet chocolate chips or other dipping chocolate. Dip each ball in the chocolate, covering completely. Work quickly so peanut butter centers do not melt in the chocolate.
3. Refrigerate until firm.

© Susanne Leighton 2009

Spritz

These cookies are a favorite in my family. I remember my mom's aluminum cookie press with the crank on the top; I'd sit and watch my sisters as they created wreaths and trees from the dough and sprinkled it with colored sugar. We omitted the almond extract because of my dad's dislike of it, but now that I have a family of my own I put it in because I like it.

Yield: 10 dozen cookies

Ingredients:
2 cups (1 lb) unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 Tbsp. pure vanilla extract
1 tsp. pure almond extract
2 tsp. baking powder
1/4 tsp. salt
5 cups flour
colored sugar, optional

Special Equipment:
cookie press
sheet pans or cookie sheets

Method:

1. Pre-heat oven to 400F degrees.
2. Cream butter and sugar together until light; add eggs and flavorings.
3. In a separate bowl, sift flour with baking powder and salt. Add to butter mixture and mix thoroughly.
4. Form dough into a log, diameter slightly smaller than the diameter of the cookie press (if dough is too soft, refrigerate until firm. Insert log into cookie press, breaking off when filled, and close/secure press.
5. Force dough through the cookie press onto ungreased baking sheets (butter cookies do not require greased baking sheets). Sprinkle lightly with colored sugar, if desired.
6. Bake for 7-10 minutes or until slightly golden. Do not brown these cookies; they should have a delicate golden color.

Adapted from The Butt'ry Shelf Cookbook, by Mary Mason Campbell

Bourbon-Pecan Tart with Chocolate Drizzle

I made this twist on the classic Pecan Pie for this year's Thanksgiving feast. It turned out beautifully and looked just like the picture in my Cooking Light Magazine. Yum.

 

Ingredients:

1  cup packed light brown sugar

3/4  cup dark corn syrup

3  tablespoons all-purpose flour

2  tablespoons bourbon

2  tablespoons molasses

1  tablespoon butter, melted

1/2  teaspoon vanilla extract

1/4  teaspoon salt

2  large eggs

1  large egg white

2/3  cup pecan halves

1/2  (15-ounce) package refrigerated pie dough (such as Pillsbury)

Cooking spray

1/2  ounce bittersweet chocolate, chopped (I used more)

 

Method:

1. Preheat oven to 350°.
2. Combine first 10 ingredients, stirring well with a whisk. Stir in pecans.
3. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife.
4. Spoon sugar mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.
5. Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.

 

Nutritional Information
Calories:277 (32% from fat)

Fat:10g (sat 2.7g,mono 3g,poly 1.5g)

Protein:2.4g

Carbohydrate:45.2g

Fiber:0.7g

Cholesterol:39mg

Iron:0.9mg

Sodium:156mg

Calcium:32mg

Best Bread Pudding

I used some leftover Cardamom Bread that I'd made instead of the Italian bread. It was delicious.

Ingredients

2 cups granulated sugar (I used 1 cup sugar and 1 cup Splenda®)
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened (I used Smart Balance®)
1 cup chopped pecans or walnuts

Method

1. Preheat the oven to 350 degrees F. Grease a 13" by 9" by 2" pan.
2. Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
3. In another bowl, mix and crumble together brown sugar, butter, and pecans.
4. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

Adapted from a recipe from Paula Deen of the Food Network.

Rhubarb Custard Pie

We had several rhubarb plants growing along the side of our house when I was growing up on Linden Hills Boulevard. My mom made this recipe frequently during the summer months. As with any fruit pie, serve it with a nice cheese -- such as aged cheddar. Our family saying is, "Pie without cheese is like a kiss without a squeeze."

Yield: 8-10 servings

Ingredients:
1 recipe pie crust (double)
3 eggs, beaten slightly
2 2/3 Tbsp milk
1 1/2 to 2 cups sugar
4 Tbsp flour
3/4 tsp grated nutmeg
4 cups rhubarb, cut into 1/2" pieces
2 Tbsp butter, cut into small chunks

Method:

1. Heat oven to 400F degrees.
2. Mix together eggs and milk in a medium bowl.
3. Mix together sugar, flour and nutmeg in a small bowl. Add egg/milk mixture and rhubarb.
4. Pour mixture into prepared pie crust, and dot with butter chunks. Place top crust onto pie and crimp edges. Prick with a knife or fork several times in center of pie to allow steam to vent.
5. Bake for 50 to 60 minutes.

Recipe courtesy of my mom, Sue Leighton.

Swedish Cream

This dish is served at Lutsen Resort in Tofte, MN. The recipe was requested by a reader of the StarTribune, and Chef Jerry Swanson provided it to be published in the Taste section of the paper.

Yield: 5 servings

Ingredients:
1 1/2 tsp unflavored gelatin
2 1/2 Tbsp cold water
2 cups heavy cream (light)
1 cup sugar
2 cups sour cream (light)
1 tsp pure vanilla extract
1 tsp pure almond extract (optional)

Method:

1. Place cold water in a small bowl, and lightly sprinkle gelatin on top of the water. Allow to soften 1 minute. Do not stir.
2. Combine cream and sugar in a small saucepan. Using a rubber spatula, blend gelatin mixture into cream mixture. Place over medium heat and bring to a low simmer, stirring.
3. Remove from heat and cool slightly. Add sour cream, vanilla, and almond (if using). Blend until smooth.
4. Pour into individual serving dishes and chill in refrigerator.

Calories: 670                      Fat: 53g                           Sodium: 74mg
Carbohydrates: 46g            Saturated Fat: 33g            Calcium: 150mg
Protein: 5g                        Cholesterol: 190                Fiber: 0g

Coconut-Pecan Filling and Frosting

This frosting is used on German Chocolate Cake.

Yield: 4 1/2 cups

Ingredients:
1 can (12oz) evaporated milk
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) butter or margarine
4 egg yolks, slightly beaten
1 1/2 tsp vanilla
1 package (7oz) Baker's Angel Flake coconut (about 2 1/3 cups)
1 1/2 cups chopped pecans

Method:

1. STIR milk, sugar, butter, egg yolks, and vanilla in large saucepan. Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown. Remove from heat.
2. STIR in coconut and pecans. Cool to room temperature and of spreading consistency.

German’s ® Sweet Chocolate Cake

This classic recipe, also known as German Chocolate Cake, comes from the Baker's chocolate company.

Prep: 30 minutes
Bake: 30 minutes
 
Yield: 12 servings

Ingredients:
1 package (4oz) Baker’s German’s Sweet Baking Chocolate
½ cup water
2 cups flour
1 tsp baking soda
¼ tsp salt
1 cup (2 sticks) butter or margarine, softened
2 cups sugar
4 egg yolks
1 tsp vanilla
1 cup buttermilk
4 egg whites

Method:

1. HEAT oven to 350°F. Line bottoms of 3 (9-inch) round cake pans with wax paper.
2. MICROWAVE chocolate and water in large microwave-safe bowl on high 1-1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
3. MIX flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
4. BEAT egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour into prepared pans equally.
5. BAKE 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between cakes and sides of pan. Cool 15 minutes; remove from pans. Remove wax paper. Cool completely on wire racks. Spread Coconut-Pecan Filling and Frosting between layers and over top of cake.

Note: This delicate cake will have a flat slightly sugary top crust which tends to crack.

Toasted Almond Chip Balls

This is a recipe that came from my grandma and is a family favorite. My uncle calls them "cocoa balls." I usually make a double batch because they are always popular on the cookie tray!

Yield: 28 - 36 cookies

Ingredients:
1/2 cup butter, softened
2 Tbsp granulated sugar
1 Tbsp brown sugar
2 tsp vanilla extract
1 cup flour
1/2 cup ground chocolate chips
1/2 cup blanched almonds, toasted and finely chopped
Powdered sugar, for rolling

Method:

1. Preheat oven to 350F.
2. Cream together butter, sugar and brown sugar. Stir in vanilla. Add flour. Stir in chocolate and nuts.
3. Scoop a tablespoon of dough and squeeze it together until it forms a ball; repeat with remainder of dough. Bake on an ungreased cookie sheet for 15-18 minutes.
4. Cool cookies. Roll in powdered sugar.

© Susanne Leighton 2008

Kahlua Balls

I adapted this recipe from one that my friend Deb told me about.

Yield: 36 balls

Ingredients:
18 Oreo cookies
about 3/4 cup nuts (pecans or walnuts)
about 2/3 cup Kahlua (or substitute your favorite liqueur)
about 1 cup powdered sugar

Method:

1. Crush cookies in food processor until quite fine; add nuts and process until finely chopped.
2. With machine running, slowly pour Kahlua in until it reaches a consistency similar to peanut butter but a bit wetter. Add powdered sugar, ¼ cup at a time, processing until mixture cleans sides of bowl. Refrigerate until ready to use.
3. Form into small balls, about one inch in diameter. Roll balls in additional finely ground Oreo cookie crumbs or powdered sugar. Alternately, the balls may be dipped in melted chocolate.
4. Store in airtight container in refrigerator.

© Susanne Leighton 2008

Big, Soft Ginger Cookies

Yield: 2 dozen cookies

Ingredients:
2 1/4 cups all-purpose flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 Tbsp water
1/4 cup molasses
Demerara sugar or white sugar, for rolling

Method:

1. Preheat oven to 350F degrees.
2. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt in a bowl and set aside.
3. In a large bowl, cream together the margarine and 1 cup sugar (on low speed if using a mixer) until light and fluffy. Beat in the egg. Stir in the water and molasses.
4. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
5. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

© Susanne Leighton 2008

Amy’s Truffles

This is my sister Amy's famous truffle recipe. It is surprisingly quick and easy. Feel free to substitute your favorite flavoring or liqueur for the framboise.
 
Ingredients:
1 c heavy cream
12 oz best-quality bittersweet chocolate, chopped
3-4 Tbsp framboise liqueur, optional (or substitute vanilla if desired)
1/3 c unsweetened cocoa powder

Method:

1. Gently warm cream in a saucepan over medium heat, until small bubbles appear along edges.
2. Place chocolate in a food processor; pour hot cream over it and allow to stand for 15sec. Then, process until smooth. Add flavoring and mix briefly.
3. Pour into shallow pan, cover w/ plastic, chill until very firm (3 hours).
4. Place cocoa into Ziploc bag. Form chocolate into 1” balls w/ hands. Drop into cocoa and roll to coat. Keep clean towel handy to wipe hands in between rolling.
5. Store up to 2 weeks in refrigerator, covered.

Recipe courtesy of Amy Essma

New Orleans Praline Pecans

My mom used to make these scrumptious pecans when I was growing up. Put them in a decorative bowl and place on your coffee table when you have holiday gatherings; your guests will love them!

Ingredients:
1 c sugar
2 egg whites
Dash of salt
1 tsp vanilla
½ c melted butter
3 ½ c pecans

Method:

1. Preheat oven to 325F.
2. Whisk together first 5 ingredients. Add pecans.
3. Place on a sheet pan and bake for 30 min, stirring occasionally.
4. Cool. Store in airtight container.

© Susanne Leighton 2008

Flan

Yield: 8 Servings

Ingredients:
½ c sugar
1 can sweetened condensed milk
4 eggs
1 cup milk
8 oz cream cheese

Method:

1. Preheat oven to 350F degrees. Spread sugar in an 8-inch round baking dish; place in oven for 30-35 minutes or until sugar is melted. Cool for 10 min.
2. Blend remaining ingredients in a blender until smooth. Pour into the round baking dish, over the melted sugar. Place the pan in a water bath, 1” deep. Bake for about 1 hour, or until a knife inserted into the custard comes out clean.
3. Chill well. When ready to serve, run a spatula around the edge of the pan to loosen the flan. Invert onto a shallow serving dish. Thin caramel sauce will appear on top of the flan.

© Susanne Leighton 2008

Mom's Tapioca Pudding

My mom made this delicious pudding for me after I had surgery on my throat. It is soothing comfort food and felt great on my throat!

Yield: 3 1/2 cups

Ingredients:
1/3 cup small pearl tapioca (Bob’s Red Mill)
3/4 cup water
2 1/4 cup milk – 2%
1/4 tsp. salt
2 eggs, separated
1/2 cup sugar
1/2 tsp. vanilla

Method:

1. Soak tapioca pearls in water for 30 minutes in a 1 1/2 quart saucepan.
2. Add milk, salt and lightly beaten egg yolks to tapioca and stir over medium heat until boiling. Simmer uncovered over very low heat for 10-15 minutes, stirring often.
3. Beat egg whites with sugar until soft peaks form. Fold about 3/4 cup of hot tapioca mixture into the egg whites, then gently fold mixture back into saucepan. Stir over low heat for about 3 minutes. Cool 15 minutes, and then add vanilla.
4. Serve warm or chilled, plain or with nutmeg or coconut mixed in.

Recipe from Bob's Red Mill

Rosemary-Walnut Shortbread Cookies

Rosemary represents remembrance. So Martha Stewart's rosemary shortbread cookies are sure to make a lasting impression.

Ingredients

Makes about 4 dozen

• 1 1/4 cups all-purpose flour
• 1/2 cup finely ground walnuts
• 1 1/2 teaspoons finely chopped fresh rosemary
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup packed dark-brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• Raw sugar, for decorating

Directions

1. Preheat oven to 300 degrees. Whisk flour, nuts, rosemary, and salt in a large bowl.
2. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 3 minutes. Mix in vanilla. Reduce speed to low. Add flour mixture; mix until dough comes together and is smooth, about 3 minutes.
3. Turn out dough onto parchment paper, and pat into a round. Place parchment paper on top; roll into a 12-inch round, 1/4 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
4. Cut out cookies using various sizes of heart-shape cutters (1/2 inch to 3 inches); transfer to parchment-lined baking sheets. (Keep same-size cookies on same sheet.) Roll scraps; cut out. Gently press raw sugar onto edges of cookies.
5. Bake until just golden, 15 to 18 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.

From Martha Stewart

Chocolate Chip Banana Bread

Ingredients:
1 cup sugar
1 stick butter-soft
2 eggs
1 ½ cup flower
1 teaspoon baking soda
½ cup sour cream
1 cup bananas (3)
1 teaspoon vanilla
1 bag chocolate chips

Method:

1. Beat sugar and butter. Add eggs one at a time.
2. Sift dry ingredients together, and then add to sugar / butter / egg mixture.
3. Add sour cream, bananas and vanilla.
4. Stir in chocolate chips.
5. Bake 1 hour at 350 degrees.

Recipe courtesy of Deb Baker.
Adapted from a Martha Stewart recipe.

Poppy Seed Bread

My good friend, Deb, gave me a loaf of this lovely Poppy Seed Bread. It is super easy and very delicious!

Ingredients:
1 yellow cake mix (no pudding)
3 eggs
½ cup oil
1 (3oz) package instant lemon pudding mix
1 cup water
3 tablespoons poppy seeds

Glaze:
3/4 cup sugar
juice of 1 lemon

Method:

1. Pre-heat oven to 350F degrees.
2. Combine ingredients and divide evenly into 2 small greased loaf pans.
3. Bake in a 350F degree oven for 45 minutes.
4. Remove from oven.
5. Combine sugar and lemon juice, and pour over the bread. Poke holes in top of bread so glaze seeps in.

Recipe courtesy of Deb Baker

Almond Cake

I made this easy dessert for Easter supper at my sister's house. It was really good, not too heavy, and the almond flavor was very appropriate for the holiday.

Ingredients:
1/2 cup fine yellow cornmeal
1/2 cup cake flour
1 teaspoon baking powder
1 stick (4 ounces) unsalted butter, softened
1/4 cup almond paste, cut into half-inch pieces
1 1/4 cups confectioners' sugar, plus more for dusting
1/2 teaspoon pure vanilla extract
2 eggs
4 egg yolks
1/4 cup sour cream

Method:

1. Preheat oven to 350 degrees F.
2. Grease an 8-inch round cake pan with vegetable spray. An alternative is to butter and flour the cake pan.
3. In a medium bowl, whisk together the cornmeal, cake flour and baking powder and set aside.
4. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extract, whole eggs and egg yolks, 1 at a time. Mix until well combined. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
5. Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.

Recipe by Giada De Laurentiis

Baked Chocolate Pudding

This is an easy dessert that bakes while you eat dinner. Serve warm with whipped cream if desired.

Yield: 6-8 servings

Ingredients:
2 Tbsp butter
1 c flour
3/4 c sugar
1/4 tsp salt
2 tsp baking powder
2 Tbsp cocoa powder
1/2 c milk
1 tsp vanilla

1/2 c sugar
1/2 c brown sugar
2 Tbsp cocoa powder
1 c boiling water

Method:
Preheat oven to 350F.
Place butter in a 1 1/2 quart casserole dish; place in oven to melt. Remove from oven and set aside.
Meanwhile combine flour, sugar, salt, baking powder and cocoa powder in a medium bowl. Stir in milk and vanilla. Pour evenly into casserole dish.
Combine sugar, brown sugar and cocoa powder in a separate small bowl. Add boiling water and whisk to combine. Pour this mixture over the other mixture in the casserole; do NOT stir. Bake uncovered for 40 minutes.

Dorothy Plank

Russian Tea Cakes

This is my grandmother's recipe and a family favorite. I've been eating them for as long as I can remember.

Yield: 4 dozen cookies

Ingredients:
1 c. butter, softened
1/2 c. powdered sugar
2 1/4 c. flour
1/4 tsp. salt
1 tsp. vanilla
3/4 c. chopped nuts

powdered sugar, for rolling

Method:

1. Pre-heat oven to 400F degrees.
2. Cream butter using paddle attachment in stand mixer. Add vanilla and continue mixing. Add remaining ingredients and mix on low speed for several minutes until the sides of the bowl start to wipe clean and the mixture comes together.
3. Roll dough in hands to form 1" balls. Place on baking sheet.
4. Bake for 10 minutes.
5. Allow to cool slightly. Roll in powdered sugar when still warm.
6. Roll in powdered sugar a second time.

Elizabeth "Betty" Leighton

Oatmeal Raisin Cookies

This is another recipe I learned to make in cooking school.

Ingredients:
6 oz butter
4 oz sugar
8 oz brown sugar
3 oz eggs
2 oz water
0.5 oz vanilla
7 oz pastry flour
1 ½ tsp baking soda
6 oz nuts
6 oz raisins, soaked
10.5 oz oatmeal

Method:

1. Pre-heat oven to 350ºF (325ºF convection oven).
2. Cream together butter, sugar and brown sugar on low speed, until no butter shows; scrape down bowl. Add next 3 ingredients and mix until combined (will not be smooth).
3. Combine flour & baking soda in a separate bowl. Slowly add to creamed mixture, along with nuts, raisins and oatmeal. Mix only until combined – do not overmix.
4. Drop cookies into equally sized mounds onto parchment paper lined sheet pans.
5. Bake for 5 minutes, turn pans around, bake 3-5 minutes longer.

Chocolate Chip Cookies (using high gluten flour + pastry flour)

This is the chocolate chip cookie recipe that I learned to make in culinary school. However, most people do not have high gluten flour at home!  Therefore I recommend just following the recipe on the back of the bag of Tollhouse chocolate chips...it is simple, delicious and it never fails!

Ingredients:
8 oz butter, softened
8 oz sugar
8 oz brown sugar
4 oz eggs
½ tsp vanilla
7 oz high gluten flour
7 oz pastry flour
3/8 tsp baking soda
½ tsp salt
8 oz Chocolate chips

Method:

1. Mixing: Creaming method. Cream together first 3 ingredients until no butter shows; scrape down as needed. Add next 2 ingredients and mix until it looks the same as before; scrape down. Add next 4 ingredients (that have been loosely combined first); mix only until combined. Add chocolate chips and mix for 2 minutes.
2. Makeup: Drop method. Use portion scoop to drop onto parchment lined sheet pans (or greased cake pan for a cookie cake).
3. Baking: 325ºF convection for 6 minutes, turn pans around, bake 4-6 minutes longer.

Peanut Brittle

My good friend, Catherine, called me for help in making peanut brittle; she was wondering what the "thread stage" meant. I pulled out my laptop and found that the thread stage is when a sugar solution has reached approximately 230F degrees; when a bit of the mixture is dropped into a glass of cold water it forms a long thread (as opposed to a mass).

The glass of water trick may be used in lieu of a candy thermometer - you just need to know what to look for. Here is a great article with videos of what the various stages look like. Or, just use a thermometer if you prefer.

Ingredients:
1 cup water
2 cups sugar
2 cups roasted peanuts
1 cup light corn syrup
2 Tbsp butter (1/4 stick)
1/2 cup creamy peanut butter
1 tsp salt
1/4 tsp baking soda

Special Equipment:
heavy saucepan
candy thermometer
parchment paper
sheet pan

Method:

1. Line sheet pan with parchment paper; set aside.
2. Combine sugar and water in a heavy saucepan over medium heat. Stir until the sugar dissolves, about 5 minutes.
3. Add the corn syrup and salt, and continue heating until it starts to boil. Place the candy thermometer in the saucepan, making sure the tip is not touching the bottom of the pan. Stir continuously while monitoring the temperature.
4. When the mixture reaches 225F - 230F degrees (thread stage) stir in the peanuts.
5. Continue heating and stirring until the mixture reaches 290F degrees (soft crack stage). Remove from heat.
6. Add remaining ingredients (butter, peanut butter, salt and baking soda), stirring to combine.
7. Pour mixture onto parchment lined sheet, spreading with a spatula. Allow to cool.

Greek Honey-Walnut Cakes (Tishpishti)

I found this recipe in a dessert cookbook that I had gotten second-hand. I have never baked anything from this particular book and honestly forgot that I had it. However, there are a lot of wonderful, old-fashioned dessert recipes in it that are worth making.

Ingredients:
Cake:
1 cup unsalted butter, cut into chunks
2 cups water
1 cup honey
1 cup sugar
1 1/2 tsp. ground cinnamon
3 cups finely chopped walnuts
1/2 tsp. salt
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
48 perfect walnut halves

Syrup:
1 cup honey
1/2 cup water
grated zest and juice of 2 lemons (about 1/2 cup juice)

Method:

1. CAKE: Pre-heat oven to 350F degrees. Butter a 9"x13" pan; set aside.
2. In a large, heavy saucepan over medium-high heat, combine the butter, water, honey, sugar, cinnamon, walnuts and salt. Cook, stirring, until the butter melts and the mixture comes just to a boil. Remove from heat.
3. Sift together the flour, baking powder, and baking soda onto a sheet of waxed paper; stir the dry ingredients into the saucepan mixture. Pour everything into the prepared pan; smooth the top. Arrange the walnut halves in even rows over the top of the cake.
4. Bake until the cake is golden brown and a toothpick inserted in center emerges clean, usually 40-45 minutes.
5. Cool the cake to lukewarm in the pan on a wire rack.
6. SYRUP: While the cake is baking/cooling, combine the honey and water in a saucepan over medium-high heat. Add the lemon zest and bring the mixture to a boil. Simmer, stirring occasionally, until syrupy, about 5 minutes. Remove from the heat; stir in the lemon juice.
7. While the cake is still warm, pour the syrup over it, a little at a time, letting it all sink in. Let the cake stand for at least 4 hours, or preferably overnight, before serving.
8. Cut the cake into small squares or diamonds, with a walnut half in the center of each.

Gougoutas Bars (Soft Toffee Bars)

This is our family's secret weapon when a quick, easy, delicious dessert is needed for a party or potluck.

Ingredients:
1 c. butter, softened
1 c. brown sugar
1 1/2 tsp. vanilla
1 egg yolk
1 1/2 c. flour
4 Hershey bars

Method:

1. Pre-heat oven to 350F degrees.
2. Cream together butter and sugar; add vanilla and egg yolk. Stir in flour. Press into 9"x13" pan (hint: use a large sheet of plastic wrap to push the mixture into the pan evenly).
3. Bake for 15 minutes.
4. Remove from oven, and immediately place Hershey bars on top. Allow to sit for a minute or two, until melted. Spread evenly.
5. Allow to cool completely and then cut into squares.

Floreine's Apricot Bars

Ingredients:
Crust:
1 cup butter, softened
1/2 cup sugar
2 cups flour

Topping:
water
1 2/3 cups dried apricots
5 eggs
2 1/2 cups brown sugar
2/3 cup + 3 Tbsp flour
1 tsp baking powder
1/8 tsp salt
1 1/4 tsp vanilla
1 1/4 cups chopped nuts
confectioners sugar

Method:

1. Pre-heat oven to 350F degrees.
2. Place dried apricots in a medium saucepan and add water to cover. Simmer for 10 minutes. Drain and allow to cool. Chop. Set aside.
3. Mix butter, sugar and flour together. Press into 11"x15" pan. Bake crust until lightly browned (approximately 10-20 minutes; watch carefully). Cool.
4. Sift together flour, baking powder and salt. Set aside.
5. Beat eggs. Add brown sugar, mixing well. Add flour mixture, mixing to combine. Stir in vanilla, nuts, and chopped apricots.
6. Bake 30 minutes in 350F degree oven.
7. When cool, sift confectioners sugar over the top and cut into squares.

Flan de Queso (Cheese Flan)

Although flan is usually served chilled, this take on the classic dessert gets its delicate texture from cream cheese, and is best when eaten warm or at room temperature.

This recipe tastes very similar to one that my mom makes.

Active time: 25 min
Start to finish: 1 3/4 hr

Yield: Makes 8 servings

Ingredients:
1 cup sugar
1/4 cup water
2 1/2 cups whole milk
1 (3-inch) cinnamon stick
1 (14-ounces) can sweetened condensed milk
8 ounces cream cheese, softened
5 large eggs
1 teaspoon pure vanilla extract
1/8 teaspoon salt

Equipment: 8 (7- to 8-ounce) ramekins

Method:
Make caramel:

1. Heat sugar and water in a small heavy saucepan over medium-high heat, stirring until sugar is dissolved. Cook, without stirring, brushing down sugar crystals from side of pan using a pastry brush dipped in cold water and swirling pan occasionally so caramel browns evenly, until dark amber.
2. Immediately pour into ramekins and swirl so caramel coats bottom of each and partway up side, then put in a roasting pan.

Make flan:

1. Preheat oven to 350°F with rack in middle.
2. Bring milk with cinnamon stick just to a simmer in a small heavy saucepan, then remove from heat and let steep, covered, 5 minutes. Remove cinnamon.
3. Meanwhile, blend condensed milk and cream cheese in a food processor until smooth. Add eggs, vanilla, and salt and blend until smooth. Transfer to a large bowl, then whisk in hot milk.
4. Divide among ramekins, then add enough boiling water to pan to reach halfway up sides of ramekins. Cover pan loosely with a sheet of foil and bake until custards are just set (they will still wobble slightly in center when tapped), 45 to 55 minutes.
5. Remove ramekins from water bath and let stand at least 15 minutes (flan will continue to set). Just before serving (warm or at room temperature), run a thin knife around flans to loosen, then invert onto plates.

Cooks' note: Flan can be made 2 days ahead. Chill in ramekins, uncovered, until cool, then cover. Let stand at room temperature about 1 hour before serving. To serve warm, put ramekins in a roasting pan of hot water and straddle over 2 burners on low, then heat about 20 minutes.

Assorted Tartlets

I concocted these dessert tartlets for a baby shower that my family threw for my cousin, Susie. She just adopted her second child, one-year-old Zia. You can make one 10-inch tart or 12-24 mini tartlets (depending on the size).

Tart Shell
Ingredients:
1 1/2 cups all-purpose flour
2 tablespoons sugar
Pinch kosher salt
1/2 cup (1 stick) unsalted butter, cold, in chunks
1 egg yolk
2 tablespoons ice water, plus 1 teaspoon

Method:

1. Place the flour, sugar, and salt in a food processor and pulse until combined. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together.
2. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
3. Roll the dough out on a lightly floured surface. Press the dough into the tart or tartlet pan(s). If making one large tart, fold the excess dough inside to reinforce the rim. Put the prepared tart shell(s) into the refrigerator for another 30 minutes to rest.
4. Heat oven to 350F degrees.
5. Place the tart pan(s) on a baking sheet and prick the dough all over with a fork. Cover the shell(s) with parchment paper or aluminum foil, and fill with pie weights or dry beans.
6. Bake the large shell for 20 minutes, small ones for 15. Remove the parchment and weights. Continue baking another 5-10 minutes or until golden brown.
7. Remove from oven and cool.

Tart Fillings:
Pastry cream (vanilla or chocolate)
Lemon tart filling, homemade or store-bought
Raspberry jam & melted chocolate
Fresh fruit, such as raspberries or blueberries
Toasted almonds

Notes:
I made a chocolate pastry cream and piped it into some of my tartlets, and garnished them with toasted almonds. Others I filled with lemon tart filling, and then topped with raspberries and blueberries. For the last ones I placed a teaspoon of raspberry jam in the shells and filled them with a melted chocolate mixture, and topped each with a fresh raspberry.