Engadine Walnut Tart (graubuenden)

-FILLING – 450 g Sugar 3 dl Fresh cream 30 g Honey 450 g Shelled walnuts; halved (Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 […]

Grape Tartlets With Almond Crust

GLAZE 3/4 c Apricot preserves 3 tb Sherry –TO ASSEMBLE– 3/4 lb Grapes; preferably an -assortment of 2-3 colors, -halved & if necessary, -seeded 1/4 c Almonds, slivered; lightly -toasted “Take these to a picnic in the pans that they were baked in to prevent crushing. Assemble them not more than 6 hours before serving […]

Individual Apple Tarts

-FILLING – 1 1/2 c Applesauce;homemade or store -bought 5 Apples; firm, peeled,cored & -sliced as thinly as -possible 1/4 c Butter; melted 2 tb Sugar 1/2 c Apricot jam 1 tb -Water PASTRY: Put flour and salt in large mixing bowl. Using your fingertips or pastry cutter, rub butter into flour just until pea […]

6-layer Toffee Torte

Preheat oven to 350~. Grease and flour 3, 8 inch cake pans. In large bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt and eggs. With mixer on low, beat just until mixed, scraping sides with spatula. Add coffee to bowl. Increase speed to medium; beat 2 minutes. Pour batter into pans. Bake […]

Pineapple Blueberry Cream Tart

-FILLING – 3 oz Pkg lemon pudding & pie -filling mix 1/2 c Sugar 1/4 c Water 2 Egg yolks 2/3 c Canned, crushed pineapple -with juice 1 1/3 c Water 1 ts Grated lemon peel 2 c Fresh or frozen -blueberries, thawed -drained on paper towels 1/2 c Blueberry preserves, -warmed -TOPPING – 1 […]

Tuscan Spinach Torta

-FILLING – 1/4 c Unsalted butter 9 oz Pkg Green Giant Harvest -Fresh Frozen Spinach, -thawed & drained 1/2 c Chopped red onion 1/4 c Chopped sun-dried -tomatoes without oil 1/2 ts Dried Italian seasoning 1/2 ts Dried oregano leaves 1/4 ts Garlic powder 1/4 ts Salt 4 Eggs, beaten 2 c Shredded mozzarella -cheese […]

Peppernut Pear Tart

FOR THE FILLING 4 lg Ripe pears 200 g Lebkuchen biscuits 2 oz Ground hazlenuts 5 oz Unsalted butter 4 1/2 oz Caster sugar 2 Eggs, size 1 2 tb Ginger wine CrŠme fraŒche (optional) You will need a 10in tart tin, preferably 1 1/2in deep, with a removable base; some baking parchment; dried baking […]

Geneva Pear Flan (geneve)

The units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz; 24 cm = 9 1/2 in Line a 24 cm wide flan ring with the pastry and prick well with a fork. Mix the sugar, cinnamon and flour thoroughly and sprinkle this onto the pastry base. Mix the pear slices, […]

Pumpkin Cobbler

Blend together,pumpkin,eggs,sugar,salt,ginger,cloves,cinnamon and canned milk.Pour into greased 13″x9″x2″ pan.Sprinkle dry cake mix over top of mixture.Drizzle melted butter over dry cake mix.Sprinkle brown sugar over butter.Top with a sprinkling of nut meats.Bake in a 350 deg.oven for 1 hour and 20 minutes.Makes 9 3″x4 1/4″ servings….

Rhubarb And Raspberry Tart

Raspberries and rhubarb in one tart means that one of the fruits must be frozen if locally produced products are to be used. Happily, this dish works well with either fresh or frozen berries or rhubarb. The reds and pinks are beautiful together and the flavours blend wonderfully. 1. Roll out pie dough into 10-inch […]

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