Home Party Dessert Recipe
2/24/2012
Orange Rhubarb Pie
For Crust:
2 1/2 all purpose flour
2 T sugar
1 t salt
1/2 cup chilled unsalted butter, diced
1/2 cup chilled vegetable shortening
1/4 cup plus 2 T buttermilk
For Filliing:
1 3/4 cups sugar
2" piece vanilla bean, quartered
20 oz frozen rhubarb
1/2 cup cranberries, coarsely chopped
1/2 cup thinly sliced dried apricots
1/4 cup all purpose flour
For Topping:
1 cup sour cream
2 T firmly packed dark brown sugar
1/2 t grated orange peel
>how to make<
(for crust)
*Combine flour, sugar and salt in large bowl.
*Add butter and shortening.
*Cut in using hands or pastry blender until mixture resembles coarse meal.
*Add buttermilk and stir with fork until moist clumps form.
(Dough can also be prepared in processor.Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.)
*Press together to form dough.
*Divide dough in half.
*Gather dough into balls; flatten into disks.
*Wrap separately and chill 1 hour.
(for filling)
*Position rack in lowest third of oven and preheat to 400 degrees.
*Combine sugar and vanilla bean in processor and blend until vanilla bean is finely chopped.
*Add orange and process until orange is finely chopped.
*Transfer to bowl.
*Add rhubarb, cranberries, apricots and flour and toss.
*Roll out 1 pie crust disk on lightly floured surface to 13" round .
*Roll up dough on rolling pin and transfer to 9" diameter pie plate.
*Gently press into place.
*Trim edges of crust, leaving 3/4" overhang.
*Roll out second disk on lightly floured surface to 13" round.
*Cut round into 1/2" wide strips.
*Spoon rhubarb mixture into crust.
*Place strips atop pie, forming lattice.
*Pinch edges to seal strips to crust edge.
*Fold overhang under strip ends so that crust is flush with edge of pie pan.
*Crimp edges to make decorative border.
*Bake until crust is golden and filling bubbles around edges, covering edges of crust if browning too quickly, about 55 minutes. Cool.
(for topping)
*Combine sour cream, brown sugar and grated orange peel in small bowl.
For Crust:
2 1/2 all purpose flour
2 T sugar
1 t salt
1/2 cup chilled unsalted butter, diced
1/2 cup chilled vegetable shortening
1/4 cup plus 2 T buttermilk
For Filliing:
1 3/4 cups sugar
2" piece vanilla bean, quartered
20 oz frozen rhubarb
1/2 cup cranberries, coarsely chopped
1/2 cup thinly sliced dried apricots
1/4 cup all purpose flour
For Topping:
1 cup sour cream
2 T firmly packed dark brown sugar
1/2 t grated orange peel
>how to make<
(for crust)
*Combine flour, sugar and salt in large bowl.
*Add butter and shortening.
*Cut in using hands or pastry blender until mixture resembles coarse meal.
*Add buttermilk and stir with fork until moist clumps form.
(Dough can also be prepared in processor.Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.)
*Press together to form dough.
*Divide dough in half.
*Gather dough into balls; flatten into disks.
*Wrap separately and chill 1 hour.
(for filling)
*Position rack in lowest third of oven and preheat to 400 degrees.
*Combine sugar and vanilla bean in processor and blend until vanilla bean is finely chopped.
*Add orange and process until orange is finely chopped.
*Transfer to bowl.
*Add rhubarb, cranberries, apricots and flour and toss.
*Roll out 1 pie crust disk on lightly floured surface to 13" round .
*Roll up dough on rolling pin and transfer to 9" diameter pie plate.
*Gently press into place.
*Trim edges of crust, leaving 3/4" overhang.
*Roll out second disk on lightly floured surface to 13" round.
*Cut round into 1/2" wide strips.
*Spoon rhubarb mixture into crust.
*Place strips atop pie, forming lattice.
*Pinch edges to seal strips to crust edge.
*Fold overhang under strip ends so that crust is flush with edge of pie pan.
*Crimp edges to make decorative border.
*Bake until crust is golden and filling bubbles around edges, covering edges of crust if browning too quickly, about 55 minutes. Cool.
(for topping)
*Combine sour cream, brown sugar and grated orange peel in small bowl.
Labels: buttermilk pie crust recipe, rhubarb pie recipe, sour cream topping rechipe
2/08/2012
Valentine Candies and Cookies
[Conversation Hearts]
1/4 oz packet unflavored gelatin
1/2 cup water
2 t light corn syrup
2 lbs and more confectioners' sugar
food colors
flavoring extracts
food coloring markers
>how to make<
*Place the gelatin, water, and corn syrup in a small microwave safe bowl.
*Stir until the gelatin is well distributed.
*Microwave the mixture for 30 seconds and stir again. making sure the gelatin has dissolved.
*Pour the gelatin mixture into the bowl of a large stand mixer fitted with the paddle attachment.
*Add 1 cup of powdered sugar and mix a low speed until the mixture is smooth.
*Add another cup of sugar, again mixing on low speed until it liquefies.
*Continue to add powdered sugar, one cup at a time, until the full 2 lbs of powdered sugar has been added.
*Dust your counter top with confectioners' sugar and scrape the candy out onto the work surface; it will be very sticky.
*Generously dust the top of the ball of candy with powdered sugar and knead the candy like bread dough: fold the ball of dough over onto itself, then use the heel of your hand to push it forward and down.
*Give the candy a quarter turn and repeat the process, dusting it with more powdered sugar as often as necessary to prevent it from sticking.
*Knead until the candy is no longer sticky.
*Decide how many colors/flavors of conversation hearts you want to make, and divide the candy dough into that many portions.
*Flatten each portion into a palm size disc.
*Add a few drops of food coloring and flavoring extract to the center of the disc and fold it over on itself.
*Knead the dough ball, just as you did before, until the color is evenly dispersed throughout the candy and all streaks have disappeared.
*Repeat this process with the remaining candy balls and colors/flavors.
*Dust the work surface and a rolling pin with confectioners' sugar, and roll out one of the candy balls to your desired thickness.(Store bought hearts are about 1/4" thick.)
*Use heart shaped cutters to cut the rolled candy.
*Transfer the hearts to a baking sheet lined with parchment paper.
*Repeat with the remaining candy balls.
*Allow your hearts to air day for at least 24 hours before you write on them.
(This is important because any extra moisture in the hearts will cause the ink to run and look blurry.)
*When the candies are thoroughly day, use the food writing markers to write messages or draw designs on the hearts.
*Store your heats in an airtight container at room temperature.
-makes about 200 small hearts-
Note: This recipe is taken from "Cake Spy" by Jessie Oleson.
[Coffee Toffee Shortbread]
1 cup butter, softened
1/2 cup firmly packed light brown sugar
1 T instant espresso powder
1 T hot water
2 1/4 cups all purpose flour
1/8 t salt
1/2 cup toffee bits
>how to make<
*Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
*Stir together espresso powder and water.
*Add to butter mixture, stirring well.
*Combine flour and salt; gradually add to butter mixture, beating at low speed until blended.
*Stir in toffee bits.
*Cover and chill dough 30 minutes.
*Roll dough to 1/2" thickness on a lightly floured surface.
*Cut with a 2 1/2" round cutter.
*Place 2" apart on ungreased baking sheets.
*Bake at 275 degrees for 50 minutes.
*Cool 2 minutes on baking sheets.
*Remove to wire racks to cool completely.
-makes about 3 dozen-
Note: This recipe is from "Southern Living best loved cookies".
[Salted Peanut Toffee Cookies]
1 1/3 cups unbleached all purpose flour
1/2 t baking soda
3/4 t fine sea salt
8 T unsalted butter, melted
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 t vanilla extract
1 cup salted chunky peanut butter
5 oz toffee peanuts, coarsely chopped
>how to make<
*Combine the flour, baking soda, and salt in a medium bowl and mix together thoroughly with a whisk or fork.
*In a large bowl, mix the melted butter with the sugars.
*Whisk in the egg, vanilla, and peanut butter, add the flour mixture, and mix with a rubber spatula or wooden spoon just until evenly incorporated.
*Cover the dough and refrigerate for an hour or two and up to 2 days.
*Preheat the oven to 325 degrees.
*Pour the chopped nuts int a shallow bowl.
*Scoop about 2 level teaspoons of dough for each cookie, shape into a 1" ball or a fat little log, and coat the top and sides heavily with the chopped nuts, pressing in any pieces that fall off so that there are no bald spots.
*Place 2" apart on the lined or greased pans.
*Bake the cookies for 15 to 18 minutes, until they are lightly colored on top.
*Rotate the sheets from top to bottom and from front to back halfway through the baking time to ensure even baking.
*Cool the cookies completely before storing.
(Maybe kept in an airtight container for at least 2 weeks.)
-makes about 56 cookies-
Note: This recipe is taken from "Chewy Gooey Crispy Crunchy melt-in-your-mouth-cookies" by Alice Medrich.
[Conversation Hearts]
1/4 oz packet unflavored gelatin
1/2 cup water
2 t light corn syrup
2 lbs and more confectioners' sugar
food colors
flavoring extracts
food coloring markers
>how to make<
*Place the gelatin, water, and corn syrup in a small microwave safe bowl.
*Stir until the gelatin is well distributed.
*Microwave the mixture for 30 seconds and stir again. making sure the gelatin has dissolved.
*Pour the gelatin mixture into the bowl of a large stand mixer fitted with the paddle attachment.
*Add 1 cup of powdered sugar and mix a low speed until the mixture is smooth.
*Add another cup of sugar, again mixing on low speed until it liquefies.
*Continue to add powdered sugar, one cup at a time, until the full 2 lbs of powdered sugar has been added.
*Dust your counter top with confectioners' sugar and scrape the candy out onto the work surface; it will be very sticky.
*Generously dust the top of the ball of candy with powdered sugar and knead the candy like bread dough: fold the ball of dough over onto itself, then use the heel of your hand to push it forward and down.
*Give the candy a quarter turn and repeat the process, dusting it with more powdered sugar as often as necessary to prevent it from sticking.
*Knead until the candy is no longer sticky.
*Decide how many colors/flavors of conversation hearts you want to make, and divide the candy dough into that many portions.
*Flatten each portion into a palm size disc.
*Add a few drops of food coloring and flavoring extract to the center of the disc and fold it over on itself.
*Knead the dough ball, just as you did before, until the color is evenly dispersed throughout the candy and all streaks have disappeared.
*Repeat this process with the remaining candy balls and colors/flavors.
*Dust the work surface and a rolling pin with confectioners' sugar, and roll out one of the candy balls to your desired thickness.(Store bought hearts are about 1/4" thick.)
*Use heart shaped cutters to cut the rolled candy.
*Transfer the hearts to a baking sheet lined with parchment paper.
*Repeat with the remaining candy balls.
*Allow your hearts to air day for at least 24 hours before you write on them.
(This is important because any extra moisture in the hearts will cause the ink to run and look blurry.)
*When the candies are thoroughly day, use the food writing markers to write messages or draw designs on the hearts.
*Store your heats in an airtight container at room temperature.
-makes about 200 small hearts-
Note: This recipe is taken from "Cake Spy" by Jessie Oleson.
[Coffee Toffee Shortbread]
1 cup butter, softened
1/2 cup firmly packed light brown sugar
1 T instant espresso powder
1 T hot water
2 1/4 cups all purpose flour
1/8 t salt
1/2 cup toffee bits
>how to make<
*Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
*Stir together espresso powder and water.
*Add to butter mixture, stirring well.
*Combine flour and salt; gradually add to butter mixture, beating at low speed until blended.
*Stir in toffee bits.
*Cover and chill dough 30 minutes.
*Roll dough to 1/2" thickness on a lightly floured surface.
*Cut with a 2 1/2" round cutter.
*Place 2" apart on ungreased baking sheets.
*Bake at 275 degrees for 50 minutes.
*Cool 2 minutes on baking sheets.
*Remove to wire racks to cool completely.
-makes about 3 dozen-
Note: This recipe is from "Southern Living best loved cookies".
[Salted Peanut Toffee Cookies]
1 1/3 cups unbleached all purpose flour
1/2 t baking soda
3/4 t fine sea salt
8 T unsalted butter, melted
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 t vanilla extract
1 cup salted chunky peanut butter
5 oz toffee peanuts, coarsely chopped
>how to make<
*Combine the flour, baking soda, and salt in a medium bowl and mix together thoroughly with a whisk or fork.
*In a large bowl, mix the melted butter with the sugars.
*Whisk in the egg, vanilla, and peanut butter, add the flour mixture, and mix with a rubber spatula or wooden spoon just until evenly incorporated.
*Cover the dough and refrigerate for an hour or two and up to 2 days.
*Preheat the oven to 325 degrees.
*Pour the chopped nuts int a shallow bowl.
*Scoop about 2 level teaspoons of dough for each cookie, shape into a 1" ball or a fat little log, and coat the top and sides heavily with the chopped nuts, pressing in any pieces that fall off so that there are no bald spots.
*Place 2" apart on the lined or greased pans.
*Bake the cookies for 15 to 18 minutes, until they are lightly colored on top.
*Rotate the sheets from top to bottom and from front to back halfway through the baking time to ensure even baking.
*Cool the cookies completely before storing.
(Maybe kept in an airtight container for at least 2 weeks.)
-makes about 56 cookies-
Note: This recipe is taken from "Chewy Gooey Crispy Crunchy melt-in-your-mouth-cookies" by Alice Medrich.
Labels: Conversation Hearts recipe, Valentine candy recipe, Valentine cookie recipe
