Archive for the ‘desserts’ Category

Wild Blueberry Nut Bread

February 18, 2015

blueberry muffys photoLisa Lamme’ from the Gypsy Kitchen

Makes 2 small loafs or 12 muffins
Light and flaky with a crunchy top. Bread is fabulous toasted

2 cups wild blueberries- frozen maybe used
½ cup of cold cubed unsalted butter
¾ cup of cake or pastry flour plus 2 tablespoons
1½ cups all purpose flour
½ cup of chopped walnuts -optional
¾ cup organic sugar
½ teaspoon of salt
Zest of two lemons
¾ teaspoon of fresh grated nutmeg
¾ cup of milk or cream
2 teaspoons of  real vanilla extract
2 large eggs
4 teaspoons baking powder
Oil to lightly grease tins

Preheat oven to 400°
Oil tins
Toss blueberries in 2 tablespoons of cake flour in a bowl
Mix eggs, zest, milk, vanilla, nutmeg, salt and sugar in a bowl
Mix remaining flours together, add butter into dry ingredients and mix until you get a fine grain
Add baking powder to flour mixture
Add liquids to flour and mix 8-10 times
Add in berries and nuts mix 3-4times

Fill tins or loaf pans three quarters full
Bake 40-45 minutes for bread, 30-35 minutes for muffins. Test with a knife for dryness.

Remove from oven, un-mold from pans before cooling. Serve warm

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Apple Pie with Flaky Fillo Crust

December 8, 2010

serves 6-8 

6 Cups of Cortland apples cut into 1/8 inch slices

2 tablespoons and 2 teaspoons of fresh lemon juice 

3 tablespoons of dark brown sugar

3 tablespoons of sugar

1 1/2 teaspoons of ground cinnamon

1/4 teaspoon of ground nutmeg

1/8 teaspoon of sea salt

2 tablespoons of cornstarch

2 teaspoons of grated ginger

2 tablespoons of melted unsalted butter

1/4 cup of toasted pine nuts or walnuts

1/2 cup white raisins or currants

4 tablespoons of Cointreau liquor  or Leroux Tripple sec can be substituted

 1/16th teaspoon of Habanero powder (optional)

  

 Fillo Pie Crust

 20 sheets of fillo dough 1 package of Athens Fillo sheets

1/2 cup of melted unsalted butter 

pastry brush

1 nine-inch pie pan

 Preheat oven to 375 for ten minutes

 In a small bowl heat currants in Cointreau, in microwave on high for 1 minute and set aside for ten minutes until soft

 In a large mixing bowl add apples, sugar, salt, corn starch, ginger, lemon, nutmeg,  Habanero powder,cinnamon, butter, nuts and mix thoroughly

Add currants and liquid to apple mixture, blend and set aside

  

 

 Prepare pie

 Butter pie plate

Separate individual leaf of fillo and set into dish, coat each leaf with butter before adding next leaf. Do this for 7-10 layers

 Fillo  sheets should overlap the pie dish sides

Add pie filling

Take ends of fillo and fold into middle of pie

Next, cover top of pie with a two layers of fillo. Lightly brushing with butter and repeat another sheet so pie is covered in fillo

Fold fillo under inside dish, enclosing apple mixture in fillo

Press your hand in middle of pie slightly creating an indent in middle

Cut remaining fillo into quarter sheets with a sharp knife. or scissors

Place individual squares of fillo in center of pie but slightly overlap squares. Brush butter sparingly on these remaining sheets

For the last 2 -3 sheets of fillo crumble lightly in the palm of your hand like a tissue and place in center of pie.

 Bake on middle rack of oven for 50-60 minutes

NOTE:  Fillo  crust done this way,will cook to form leaves and if done right, pie crust cooks and opens to look like a rose

Serve warm with vanilla ice cream or a dusting of powdered sugar

 Tip: Have all ingredients set up and ready for making crust, fillo dries quickly

Three Berry Crisp

November 19, 2010
 
Serves 8-10
 
When fresh berries are in season there is nothing more delicious then baked berries with a crisp topping

 

Berry Filling

1 lb ripe strawberries sliced
3 pints of blueberries

2 pints raspberries

½ cup sugar

Juice of 1 lemon

½ teaspoon of ground Grenadian nutmeg

½ stick unsalted butter melted

 

Crisp Topping
 
1 ½ sticks chilled unsalted butter cut into pieces
½ cup flour

1 cup brown sugar

Pinch of sea-salt

1 ¼ cup oatmeal

In a food processor pulse butter with flour, oatmeal, salt and sugar until coarsely blended.

 
Preheat oven 375 degrees
 
 Coat a large oven safe dish with small amount of butter.

combine berries, butter, nutmeg ,sugar & lemon.

Top berries with crisp mixture

Bake for 35-45 minutes

 

Serve warm or at room temperature with vanilla ice cream or whip cream