Wednesday, December 26, 2012

Broccoli Cheddar Quiche

3 eggs
1/3 cup milk
1/2 cup plus 2 tablespoons heavy cream
1 1/2 cups chopped cooked broccoli
1/2 cup shredded cheddar cheese
salt and pepper
18 tart shells

1. Preheat oven to 350°F and line baking sheets with parchment paper. Place tart shells onto baking sheets. Place some broccoli into the bottom of each tart shell.
2. In a bowl whisk together eggs, milk, and heavy cream. Pour egg mixture over broccoli until just cover, filling tart shell about two-thirds full. Sprinkle cheddar cheese over top then season with salt and pepper.
3. Bake quiche 35-40 minutes until browned and toothpick comes out clean. Let cool and serve warm or cold. Enjoy!

Makes 18.



Monday, December 24, 2012

Mincemeat Pinwheels

1 package puff pastry (I used Tenderflake)*
1/3 cup mincemeat
eggwash
1 tablespoon icing sugar, for dusting

1. Preheat oven to 375°F and line baking sheet with parchment paper. 
2. Roll out puff pastry into a 9x9" square. Cut square into nine 3x3" squares. Cut each corner diagonally toward the center but stopping 1" from the center.
3. Place 1 teaspoon of mincemeat in the center and then fold every other corner in towards the center, pinching the pieces together. Brush with eggwash and place onto baking sheet.
4. Bake pinwheels for 15-20 minutes until puffed and browned on the top and bottom. Let cool completely before dusting with icing sugar. Serve & enjoy!

*The puff pastry comes in two blocks, each block makes nine pinwheels. Happy Holidays everyone!





Wednesday, December 19, 2012

Jelly Roll

I used this recipe, only changes I made was I used caster sugar instead of icing sugar and seedless strawberry jam for the filling!



Tuesday, December 11, 2012

Cranberry Pistachio Biscotti

2 cups flour
1/3 cup butter, softened
2/3 cup sugar
2 teaspoons vanilla
1/2 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup dried cranberries
1 cup pistachios
melted white chocolate (I used white chocolate buttons)

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
2. In a large bowl, blend together butter, sugar, vanilla, baking powder, and salt until smooth. Blend in eggs until well combined, mixture will look curdled. Gradually blend in flour until soft dough forms. Stir in cranberries and pistachios.
3. Form dough into a ball, divide in half, placing each half on a baking sheet. For each piece, form a 9 1/2” long, 2” wide, 3/4” tall rectangle. Smooth tops and sides with a wet knife or other flat utensil.
4. Bake for 25 minutes until just lightly browned on top. Let cool 15-20 minutes.
5. Brush tops and sides with water before slicing to prevent crumbling. Use a serrated knife and slice 3/4” thick slices, you can slice straight or on a diagonal, however you like.
6. Stand slices up on baking sheet and bake at 325°F for 25-30 minutes until firm and dry.
7. Cool completely, then dip the bottoms into the melted white chocolate. Once chocolate has set, serve & enjoy!


Thursday, December 6, 2012

Berry Sour Cream Muffins

Adapted from All Recipes 

2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup sugar
1/2 cup canola oil
1/2 teaspoon vanilla
1 cup sour cream
2/3 cup  fresh or frozen blueberries
 fresh or frozen raspberries, to top
sugar, to top

1. Preheat oven to 375°F and grease your mini loaf pan or regular muffin pan. In a bowl mix together flour, salt, and baking soda. Set aside.
2. In a large bowl, whisk together eggs and sugar. Mix in canola oil and vanilla until well combined. Add dry ingredients alternating with sour cream until batter is just combined. Fold in blueberries.
3. Divide batter among muffin molds, filling 3/4 full. Press 2-3 raspberries into the top of each and then sprinkle with some sugar. Bake 20-25 minutes for regular muffins and 30-35 minutes for mini loaves, until golden brown and toothpick comes out clean.
4. Let muffins cool a few minutes in the pan before transferring to a wire rack to cool completely. Enjoy your berry muffin with a cup of tea or hot chocolate!

Makes 8-12.


Monday, December 3, 2012

Favorite Christmas Cake

2 1/2 cups flour
1 teaspoon baking soda
2 eggs
3 cups mincemeat (700ml jar)
1 can sweetend condensed milk (300ml)
1 cup mixed candied citrus peel
1 cup red and green glacé cherries
1 cup chopped nuts (I used pecans and walnuts)

1. Preheat oven to 300°F. Grease mini loaf pan then line each with a strip of parchment paper and grease again.
2. In a bowl sift together flour and baking soda. Set aside. In a large bowl mix together eggs, mincemeat, sweetened condensed milk, candied fruit, glacé cherries, and walnuts. Add dry ingredients and mix well.
3. Divide batter among molds, filling 3/4 full. Bake 35 minutes or until browned on top and toothpick comes out clean. Let cakes cool 15 minutes in the pan before placing onto a wire rack to cool.
4. Once cakes have cooled completely, brush with apricot jam and top with a thin layer of marzipan then decorate with glacé cherries if desired.
5. To store, wrap cakes individually in a layer of plastic wrap and place into a heavy duty freezer bag. When ready to serve, leave cakes out at room temperature for about an hour until thawed. Enjoy!

Makes 16 mini loaves. Happy Holidays!