Apple Pear Tart

[Recipe]

Apple Pie

3 C. flour
1 stick Crisco
salt
Chilled water

Makes four small pie tins or two family sized crusts.

Lemon Cashew Tart

Coconut milk
1 envelope gelatin
2 cups raw cashews soaked in a bowl of cold water overnight
4 dates
1 cup dates
1 cup raw almonds
1 cup raw pecans
1 lemon tested
1/2 c. Lemon juice
1 tsp. Vanilla
Can of coconut milk
Make crust. Puree cashews, milk, salt, vanilla, dates until smooth. In a saucepan heat maple syrup with gelatin. Add to blender. Firms up in about two hours. This does not have the consistency or mouth feel of cheesecake. It has a definite coconut milk after flavor. It makes an interesting nut tart, but a horrible cheesecake replacement.

Blueberry Cheesecake

Crust
60 vanilla wafers (Nilla cookies)
¹⁄₄ C. granulated sugar
1 stick butter, melted

Preheat oven to 350F. Place wafers in a large Ziploc bag and smash with rolling pin until you have a bag of dust.  Transfer crumbs to a medium size bowl and stir in sugar and melted butter.  Press the crumbs firmly into the spring form pan and up the sides.  Bake for 10 minutes or until edges are just starting to turn golden brown. Let cool completely on a wire rack before filling.

Filing
3 (8 ounce) blueberry flavor cream cheese, softened
¹⁄₂ C. sugar
3 Tb. all-purpose flour
¹⁄₂ tsp. salt
3 eggs
8 ounces sour cream
1 tsp. vanilla extract
1 zested lemon
2 C. blueberries
3 Tb. blueberry jam

Beat softened cream cheese and add sugar, flour and salt until blended. Add eggs, one at a time and blend.  Add sour cream, vanilla and lemon zest. Gently stir in blueberries. Pour mixture into cooled crust.  Top with blueberry jam and "cut in" to make swirls.  Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.

Danish

1 cup (2 sticks) cold unsalted butter
2 3/4 cups all-purpose flour
3 tablespoons granulated sugar
1 1/4 teaspoons kosher salt
2 teaspoons dry active yeast
1/2 cup milk (I used 1%)
1/4 cup warm water (like a baby's bath)
1 large egg
1 teaspoon vanilla bean paste


Cut a half a tablespoon of butter off the ends of each stick of butter, and set aside.
Cut each stick of butter in half, then cut each half stick lengthwise. Line 4 butter rectangles up side by side on a sheet of lightly floured parchment. Dust with flour, and fold the parchment up and over the butter. Use a rolling pin to lightly pound/roll the butter to a thickness of about 1/4-inch. Repeat with the remaining 4 butter rectangles. Refrigerate the parchment-wrapped butter squares.
Place the flour, sugar, salt, and yeast in a large mixing bowl and stir to combine. Cut in the reserved tablespoon of cold butter, rubbing between your fingertips to fully incorporate. In a large liquid measure, stir the milk, water, egg, and vanilla together. Add the liquid ingredients into the dry and stir together. Knead the dough for approximately 7 minutes in a stand mixer fitted with the dough hook attachment.
Turn the dough out onto a lightly floured surface, and roll/pat into a rough rectangle shape. (Ideally, the short side of the rectangle should be about the same length as the long side of the butter square in step 2. The long side should be about 3x the length of the short side of the butter square.)
Place one of the butter squares in the center of the dough rectangle. Fold one side of the dough over the butter, and top with the remaining butter square. Fold the other side of the dough over the second butter square. Pinch the sides of the dough together to encase the butter within the dough.
Roll the dough out to a thickness of about 1/2-inch, then fold the dough into thirds, like a letter. Repeat, two more times. Wrap loosely with plastic wrap and refrigerate overnight (or for a minimum of 1 hour). LINK

Pecan Pie

Crust	Filling
3/4 C. blanched almond flour	1 1/2 C. pecans
1/4 C. coconut flour	3 eggs, beaten
1/2 C. coconut oil	1 C. Swerve
1/2 C. Swerve	1 tsp. stevia glycerite
1 tsp. stevia glycerite	1 C. xylitol syrup
1/4 tsp. sea salt	2 Tbs. coconut oil, melted
1 egg	1 tsp. vanilla extract

Full Recipe Here
Yield: 12 slices.
NUTRITIONAL COMPARISON (per serving)
Traditional Pecan Pie = 396 calories, 22g fat, 3.7g protein, 51 carbs, 1.6g fiber
Modified Pie = 229 calories, 20g fat, 7.7g protein, 3.8 carbs, 2g fiber

Pumpkin Custard

2 eggs
1 can unsweetened coconut milk (14.5 oz)
3/4 C. pumpkin puree
1/4 C. non nutritive sweetener
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. xanthan gum
1 tsp. vanilla

Have cracked eggs ready in a bowl, and set aside where it will be within reach. In 2qt. sauce pan, using a whisk, combine milk, sugar, pumpkin, and xantham gum over medium heat on stove top. Allow get get warm, but not boil. Whisk occasionally to prevent scalding on bottom of pan. Remove milk mixture from heat, preferably to a burner that's turned off. Mix about 2 tablespoons of hot milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly. Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.) Remove pan from heat and stir in vanilla.

Makes 5 servings: 144 calories, 7 carbs, 2 sugar, 3 fiber each.

Apple pie

Mimi and I baked this pie today. I am sure it was delicious.

Mushroom Bacon Quiche

1 C. sliced fresh mushrooms
4 slices fully cooked turkey bacon, chopped
1 1/4 C. Egg Beaters® Original
1/2 C. half and half
1/2 C. shredded reduced fat Mexican blend cheese
1 C. chard (boiled down)
1/4 teaspoon ground black pepper

Measure eggs and half & half in large measuring cup. Add remaining ingredients and give it a good stir.
This quiche is made without pie crust.
After preheating oven, spray bottom and sides of 9-inch pie plate with PAM® Original No-stick Cooking Spray. Fill dish with filling. Bake 350* for 45 minutes. I served mine with a few slices of avocado.

644.5 calories, 48 g protein, 12.7 carbs, 3.1 g fiber for the entire pie.

Pumpkin pie

Fresh VS Canned Pumpkin. I made this pumpkin pie and custard with fresh Cinderella pumpkin smash which I prepared by baking the pumpkin until soft.

Spiced Pecans

spiced pecan recipe, pecan pie recipe (using 1 C. spiced pecans)

Apple Pie

400* 30-40 minutes.

Cherry Pies

Apple Pie

"Wanna get pie?"

Crumble topping:
1 stick very very soft butter, 1 C. loose brown sugar, 1 C. flour, 3/4 C. oatmeal, 1 tsp. cinnamon.  Mix until crumbly, top your favorite pie with it.

Strawberry Rhubarb Crisp

I got some rhubarb at the West Side Market this week, and strawberries were on sale at the Giant Eagle last week. The strawberries were starting to go soft, so I thought this was the perfect solution. Recipe at FoodNetwork.com.
You will need
2 lbs starwberries, 5 stalks rhubarb, 1/2 C orange juice, 1 orange, flour, sugar, butter, and 1/2 C. Quaker Quick Oatmeal.

Owl Cookies

Pie crust cookies dusted with sugar and cinnamon.

Apple Pie

This pie was made with a variety of apples. I used my new roller cutter to make the crimpled design for the lattice!!

Chocolate Cheesecake

Crust:
1 1/2 C. chocolate wafer crumbs
1/3 C. butter (approx 5 Tbs.)

Filling:
12 ounces semi-sweet or bittersweet chocolate, chopped
3 - 8 ounces packages full fat cream cheese, room temperature
1 C. sugar
3 large eggs, room temperature
1 1/2 tsp. pure vanilla extract
1 C. sour cream

Melt the chopped chocolate and set aside to cool. Meanwhile, in the bowl of your electric mixer beat the cream cheese, on medium low speed, until smooth. Gradually beat in the sugar. Add the melted chocolate and beat until fully incorporated. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated. Pour filling in the crust. Place the cheesecake pan on a larger baking pan and place in the oven. Bake for about 50 - 55 minutes or until firm yet the center of the cheesecake will still look a little wet and wobbly.

Oreo Cheesecake

1 pkg. Oreo brand cookies
1/3 cup melted unsalted butter
3 pkgs. cream cheese (8 oz.) room temp.
3/4 cup granulated sugar
4 eggs
1 cup sour cream room temperature
1 tsp. vanilla extract
Whipped cream and additional cookies for garnish


Finely crush 25-30 of the cookies and combine with the melted butter to form bottom crust. For the bottom I scrape the cream off. The cookies used to garnish I keep the cream in, Press firmly into the bottom and up the sides of a 9 inch pan. Beat cream cheese and sugar together with electric mixer set on medium until they are creamy. Lightly beat eggs and blend in one at a time by hand. Add sour cream and vanilla and continue to blend well. Coarsely chop remaining oreos and fold into the blended batter. Pour mixture into crust in baking pan. Bake in a 350° F oven for 50-60 minutes or until firmly set. Cool on a wire rack for 15 minutes and remove by carefully running a knife around the outer edge. Refrigerate for at least 4 hours and serve garnished with whipped cream and half an oreo.

New York Cheesecake

5 Tbs. butter
1 1/4 C. graham crumbs
Melt butter before adding crumbs. Stir to coat well. Press mixture into well sprayed spring form pan. Bake at 300* for 10 minutes.

1 1/2 C. sugar
3/4 C. milk
4 eggs
1 C. sour cream
vanilla
1/4 C. AP flour
4 8oz packages cream cheese

In large mixer bowl, beat cream cheese and sour cream until fluffy. Gradually beat in milk until smooth. Add eggs, flour and vanilla. Mix well. Pour into prepared pan. Bake 350* 1 Hour. Center will still be wobbly. Custard will set as the pie cools.