Wednesday, November 23, 2011
Hi everyone, it's been a while since I've posted .....sorry about that, life just seems to get away from me at times. I have made several new items but my pictures were just awful. Didn't want to post them because they were not very appetizing looking. Will try them again after the holidays and hopefully get them posted.
I went to the library last week to get a few cook books on french pastry. I found the one book that had some awesome things in it. WELL I get home and start going through it looking for 2 recipes and Guess WHAT??? Some terrible person ripped the pages out. Can you imagine?????. I was so disappointed, they had ripped 7 recipes out of the book. I called the library to let them know so that they didn't think when I returned them it was me. I brought home 5 books and this recipe that follows is from one of them. It's Good Housekeeping's Illustrated Book of Desserts. Just love books that have pictures. :)
You will need a 10 inch tart pan (removable bottom)
1 cup AP flour 5 TBL soft butter 2TBL sugar 1/8 tsp salt
2 TBL cold water
6 medium golden delicious apples (about 2 lbs)
1 10-12 oz jar apricot preserves
1/4 cup sugar
1 tsp lemon juice
combine all ingredients for shell and mix with fingertips just until blended. Add more water if need 1 tsp. at a time. Pat into tart pan, making sure to get it well pressed into the side to the rim. Refrigerate.
Filling: Peel and core 3 apples, cut into chunks. Take about 1/3 and put in blender with 1/4 cup water and puree. Add remaining apples 1/3 at a time and blend until smooth. Pour mixture into saucepan and add 1/3 cup apricot preserves and 2 TBL sugar. Cook on high heat to boiling. Reduce heat to medium, cook uncovered about 20 minutes until applesauce is very thick, stirring frequently..
Cut remaining apples into 1/8 inch slices, put in bowl and gentle toss with lemon juice and 2 TBL sugar.
Preheat oven 400F, fill tart shell with applesauce mix and then arrange apples on top. Bake for 45 minutes until apples are tender and slightly browned. Remove and cool on wire rack.
Take remaining preserves, heat to boiling, cook about 2 minutes or until thick. Brush top of tart. Serve.
Thanks for stopping by. Hope everyone has a Blessed Thanksgiving and please take the time to be Thankful for all you have, and Remember to find the time to do ALL the things you love. Oh PS please watch over my Grandson Josh and keep him safe. We will miss him soooooooooooo much this Thanksgiving. Love you Josh.
Saturday, November 5, 2011
I saw this recipe made on Cooks Country and just had to try it. One of the best I've made thus far. It's delicious and sooooooooooooo moist. The trick is cooking the banana's and then thickening the juice you get. And I might add it looks so pretty when it's done with the Banana's lined on each side and the crystal look of the sugar on top.
5 ripe bananas + 1/2 banana for slicing not over ripe
1 3/4 cup AP flour
1/2 tsp salt
1 tsp Baking Soda
1 stick melted butter (I use unsalted butter)
1 tsp vanilla
3/4 cp brown sugar
1/2 cup walnuts (optional)
white sugar for sprinkling on top
Spray loaf pan and set aside. Heat oven to 350
Heat banana's in microwave in dish covered with plastic and poke holes in top for steam to escape. Drain liquid and the cook this until it reduces to 1/4 cup takes about 5 minutes, let it cool.
Mash the banana and mix that and cooled liquid with the melted butter, vanilla, eggs and brown sugar. In another bowl combine dry ingredients. Mix dry ingredients with banana mixture but do not over mix. Fold in nuts.
Pour into pan and slice 1/2 banana thin and lay along each side. Sprinkle sugar on top and bake for about 1 hr. Rotate 1/2 way through. Enjoy
Hope you try this one, it's really great and very moist.
Thanks for stopping by and next I will have a cake to show you. New adventure in baking. Been watching Top Chef just desserts so....need I say more. :)
Remember to Find the time to Do all the things you Love.