Vinegar Meringue Pie

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Yep, Vinegar pie. I found this old recipe and just had to try it out. I could not imagine any pie made with vinegar being any good. I was completely wrong. I would wager that if this was served and no one told of the vinegar everyone would be pleasantly surprised. It’s filling is a spiced custard topped with meringue. I’m not sure that I would ever make it again; at least I can say I gave it a try.

Vinegar Meringue Pie

Filling:

6 egg yolks

1/2 cup flour

1 cup brown sugar

1/8 teaspoon salt

1 teaspoon allspice

1/4 teaspoon mace

1/4 cup apple cider vinegar

2 cups warm water

1/4 cup butter, room temperature

9 inch pre-baked pie crust

 

Meringue:

6 egg whites

1/4 teaspoon salt

1 teaspoon apple cider vinegar

8 teaspoons extra fine granulated sugar

1 1/2 teaspoons cornstarch

In the top of a double boiler, beat the egg yolks, flour, sugar and spices. Whisk in the vinegar and warm water. Cook until mixture thickens. Remove from heat , stir in butter. Set aside to cool slightly.

While filling is cooling slightly , make the meringue.

Preheat oven to 325 degrees.

In a bowl of a mixer fitted with a whisk attachment, beat together egg whites , salt and vinegar. Beat until soft peaks form. Combine the extra fine sugar and cornstarch and begin adding while beating a tablespoon at a time to the egg whites . Beat until stiff peaks are formed.

Place filling into baked crust. Place the meringue on top of filling , making sure to have the meringue completely to the edges.

Bake in oven until meringue is golden brown. Completely cool pie and place in  refrigerator until well chilled.

 

 

 

Lemon Blueberry Bars

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Crust:

4 cups all-purpose flour

1 cup powdered sugar

1/4 teaspoon salt

1 lb. plus 4 tablespoons chilled butter , cubed

Filling:

3 cups granulated sugar

1/4 cup flour

1/2 teaspoon baking powder

7 eggs, lightly beaten

grated zest and juice from 4 lemons

6 oz. blueberries

powdered sugar for dusting finished cookies

Preheat oven to 350 degrees. Lightly grease a 17×12 inch x 1 inch jelly roll pan; set aside.

In the bowl of a food processor fitted with a metal blade, combine the dry ingredients for the crust and pulse 2-3 times until combined. Add the chilled butter cubes and process until the mixture comes together into a dough ball. Press the dough evenly into the pan and 1/4 inch up the edges of the prepared pan. Bake for about 12 minutes or until beginning to turn golden brown and just slightly under done. Remove from oven and allow to cool.

Meanwhile prepare the filling in a separate bowl. In a bowl whisk the eggs and sugar together until combined. Add the juice and zest and combine. Sift in the remaining filling ingredients except the berries and stir to combine. Pour the filling over the cooled crust . Sprinkle evenly over the filling the blueberries. Bake at 350 degrees for about 25 minutes or until set. Remove from the oven and allow to completely cool. Carefully cut into squares and dust them with powdered sugar.

For thicker bars these can also be made in a 9x13x2 inch pan . Complete as the recipe states except pat the dough half way up the sides and bake a little longer. The crust may puff up during baking; if this happens, remove from oven and gently press back down and continue to bake crust as directed. Once crust is filled with lemon/blueberry mixture bake as directed but as long as needed to become firm. Cool several hours before cutting.

Healthy Fruit and Berry Blast Granola with Flax Seed and Millet

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Granola is so easy to make yourself. This recipe is just a guide. Follow it to the tee or add whatever your favorite fruit nuts and seeds are.

Healthy Fruit and Berry Blast Granola with Flax Seed and Millet

6 cups old fashioned rolled oats

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon table salt

1/2 cup coconut flakes

1/2 cup coarsely chopped pecans

1/2 cup coarsely chopped walnuts

1/2 cup coarsely chopped hazelnuts

1/2 cup sliced almonds

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1/2 cup flax seed

1/2 cup millet

1/4 cup freeze dried sliced strawberries

1/4 cup freeze dried blueberries

1/4 cup freeze dried raspberries

1/4 cup dried apples, coarsely chopped

1/8 cup dried cherries

1/8 cup dried apricots, chopped

1/8 cup dried raisins

1/8 cup dried cranberries

1/8 cup dried blueberries

1 1/2 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1/2 cup coconut oil, melted

3/4 cup honey or to taste

3/4 cup egg whites

Preheat oven to 300 degrees. Line 2 baking sheets with foil and oil them; set aside.

In a large bowl combine the oats, nuts, seeds and dried fruit; toss. In a separate bowl whisk together the melted coconut oil, cinnamon, nutmeg, salt, vanilla extract, almond extract, honey and egg whites until combined well. Pour honey mixture over oat mixture and toss until evenly coated. Divide granola mixture in half between the two prepared baking sheets. Spread out granola in even layer on baking sheet. Bake each sheet for 25-35  minutes or until edges are crisp and golden brown. Allow to cool completely on rack. Once cooled, break into clumps and store in airtight container.

Quick Chocolate Mousse

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Quick Chocolate Mousse

1/4 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1 tablespoon instant espresso

1 cup heavy cream

1 cup half-and-half

3 egg yolks, beaten

7 oz. dark bittersweet chocolate, melted-cooled

1 teaspoon pure vanilla extract or flavored liqueur

about 1/2 cup-1 cup cold heavy cream

In a large saucepan, combine the sugar, cornstarch and salt.

Stir in the 1 cup heavy cream , 1 cup half-and-half and instant espresso until smooth.

Cook and stir over medium-high heat until thickened and bubbly.

Reduce heat: cook and stir 2 minutes longer.

Remove from heat .

Stir a small amount of the hot mixture into the egg yolks to temper the egg: return all to pan, stirring constantly.

Bring to a gentle boil: cook and stir 2 minutes longer.

Remove from heat: gradually whisk in slightly cooled melted chocolate and vanilla until smooth.

Cover top with plastic wrap and allow to cool in refrigerator completely.

Once mixture is completely cooled, remove from refrigerator and plastic wrap. Pour in a small amount about 1/2 cup of cold heavy cream and whip until smooth and combined. Add enough cold cream to create a smooth fluffy mousse.  Place in serving dishes: garish with mint, berries or plain.

 

Chocolate Coconut Tarts

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Chocolate Coconut Tarts

Coconut Crust:

1 cup cream of coconut

2 tablespoon light corn syrup

4 egg whites

2 teaspoons pure vanilla extract

1/2 teaspoon salt

6 cup flaked sweetened coconut

1 cup toasted chopped almonds

Filling:

1/2 cup sugar

6 tablespoons cornstarch

1/2 teaspoon salt

1 tablespoon instant espresso powder

2 cups heavy cream

2 cups half-and-half

6 egg yolks

14 oz. bittersweet chocolate, melted

2 teaspoons pure vanilla extract

Almond Topping:

1/8 cup water

1/4 cup sugar

1 1/2 teaspoons cocoa

1/2 cup almonds

Crust:

Preheat oven to 375 degrees. Cut out squares of parchment paper to fit about (16-18) 4-inch pie tins. Center the parchment paper on each tin and place each lined tin on top of each other and weight down while completing recipe.

In a large bowl whisk together the cream of coconut, corn syrup, egg whites, vanilla, and salt until well combined. Stir coconut and chopped almonds. Lightly spray the lined tins with nonstick spray. Press the coconut mixture into each tin , forming a crust. Place tins on baking sheet and bake for 15 minutes. Remove from oven; using the back of the spoon gently press down the center of the crusts, if they have puffed up. Turn off oven and return the sheet pans back to the oven with oven door held ajar.

Filling:

In a large saucepan, whisk the cornstarch, espresso powder, sugar and sat until combined. Whisk in the heavy cream and half-and-half until incorporated. Place over medium high heat, whisk constantly until the mixture begins to thicken and bubble. Reduce heat; continue to cook and stir for 2 minutes longer.

Remove from heat. Whisk in a small amount of the hot mixture into the egg yolks. Whisk in the tempered egg yolks back into the remaining hot mixture; whisking constantly.

Return to medium heat and bring back to a gentle boil; cook 2 more minutes longer.

Remove from heat and whisk in the cooled melted chocolate and vanilla extract until combined. Place the filling in a glass bowl and cover the top with plastic wrap to prevent a skin from forming. Set aside to cool completely.

Almond Topping:

Line a small baking sheet with parchment paper, set aside.

In a small saucepan, combine the sugar, water and cocoa. Over medium heat bring to a boil; add the almonds . Continue to cook while stirring until the liquid has evaporated and formed a thick syrup. Pour the almond mixture over the prepared pan and allow to cool completely. Once cool, chop in coarse pieces.

Assembly:

Remove the crusts form the oven and allow to cool completely before filling. Fill the cooled crusts with the cooled filling and top with the almond topping. Gently lift the tarts from the tins with the parchment paper liner; serve.

Maggie’s Louise Slice Finger Cookies

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Maggie’s Louise Slice Finger Cookies

Base Layer:

125 grams butter, room temperature

3/4 cup super fine sugar

2 eggs, separated and at room temperature

1 3/4 cups flour

1/4 teaspoon salt

1 1/2 teaspoons baking powder

3/4 cup seedless raspberry jam

8 oz. almond paste

Coconut Topping:

2 reserved egg whites

1/4 cup super fine sugar

1 1/4 cups shredded coconut

1/2 teaspoon pure vanilla extract

powdered sugar for garnish

Preheat oven to 325 degrees. Spray a 9X13 inch pan with nonstick spray. Line the sprayed pan with parchment paper on bottom and sides with parchment  extending a little over the edge to use as handles, spray lightly again with nonstick spray; set aside.

In the bowl of stand mixer, cream the butter and sugar until light and fluffy. Beat in the egg yolks one at a time until well combined. In a separate bowl whisk together the flour, salt, and baking powder. With the mixer set on low, mix in the dry ingredients until just combined.

Press the dough evenly into the bottom of the pan.  Roll out the almond paste into a rectangle that fits the inside of the pan., place on top of dough. Evenly spread the jam over the almond paste layer.

In a clean bowl beat the egg whites until stiff, gradually adding the sugar and vanilla extract. Fold in the shredded coconut. Spread the coconut meringue evenly over the top .

Bake for about 30-35 minutes or until top is just light golden. Remove from oven and allow to cool completely before cutting into finger sizes. Sprinkle lightly with powdered sugar.

Blackberry Torten

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Blackberry Torten

Cake Base:

4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cloves

2 teaspoons ground cinnamon

2 teaspoons ground allspice

1 teaspoon salt

1/2 lb. butter, room temperature

1 1/2 cups sugar

1 teaspoon pure vanilla extract

4 eggs, room temperature

3/4 cup buttermilk, room temperature

2 cups quality blackberry jam

1 cup toasted sliced almonds

Blackberry Frosting:

1/2 lb. butter, room temperature

1 lb. cream cheese, room temperature

5 cups powdered sugar

2 tablespoons lemon zest

1 teaspoon pure vanilla extract

1 cup fresh blackberries

Assembly:

1 lb. almond paste

1/2 cup toasted sliced almonds

2 quarts fresh blackberries

1 cup quality blackberry jam

Powdered sugar for dusting

Preheat oven to 350 degrees. Line bottom of a 12X18X2 inch baking pan with parchment paper; spray with nonstick spray; set aside.

In a large bowl sift the flour, baking soda, spices and salt . In the bowl of a stand mixer cream together the butter and sugar. Beat in the vanilla and add eggs one at a time; combine well. Blend in buttermilk until incorporated.

Stir in the blackberry jam and almonds.

Pour batter into prepared pan and spread out evenly with a offset spatula. Bake for about 30 minutes or until a toothpick comes out clean when inserted into the center. Remove from oven and allow to cool completely on pan.

Using 8cm cake rings, cut parchment paper strips 1 inch taller than the cake ring and enough in length to completely go around inside circumference. Place the parchment sheet inside cake ring like a collar. Cut the sheet cake out into rings using the same size cake rings;set aside.

Roll the almond paste out into a thin sheet on parchment paper. Using the same size cake rings, cut out enough almond paste disks as there are cake cut out.

In the bowl of a stand mixer combine all the frosting ingredients until well combined and fluffy.

Assembly:

Place a collared cake ring on a cake board, serving plate or large muffin liner.

Insert a cake into the collared ring. Lightly spread a thin layer of blackberry jam over the top of the cake. Carefully place an almond paste disk over the top of the jam cover cake. Spread another thin layer of jam. Spread evenly to about a 1/2 thickness the frosting over the jam cover almond paste. Place fresh berries decoratively over the top of the frosting, gently pressing in slightly. Sprinkle some toasted almonds over the top. Place the tortens in the refrigerator to set up. Once the tortens are set, remove from refrigerator and gently slide the cake ring off the torten. Gently pull the parchment away from the sides. Dust with powdered sugar.