The Ultimate Pumpkin Pie
Make the crust:
With a pastry blender, incorporate the butter into the flour until the mixture resembles coarse meal. Toss the mixture with a fork, sprinkling on just enough of the... more
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Chocolate Pumpkin Pie
Make the crust:
With a pastry blender, incorporate the butter into the flour until the mixture resembles coarse meal. Toss the mixture with a fork, sprinkling on just enough of the... more
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Chocolate Pecan Tarts
Prepare pastry:
In a medium bowl, combine flour and butter with pastry cutter until dough resembles coarse meal. Add egg yolks and water, then mix with a fork just until dough can be... more
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Blueberry Lemon Pie
Mix cookie crumbs and butter in a 9-inch pie plate, press firmly onto bottom.
Mix cream cheese, sugar, milk and juice in a medium bowl with electric mixer on medium speed until... more
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Peach Yum Yums
Take one piece of foil with shiny side out. In the middle, place peach slices or peach half and mini marshmallows (if using peach halves, put marshmallows in the middle where pit was)... more
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Hawaiian Oranges
For each serving, peel an orange and separate it into sections.
Put each sectioned orange on a double thickness of foil. Sprinkle generously with brown sugar, a dash of cinnamon, and... more
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Cherry Clafoutis
Preheat the oven to 190C. Grease a shallow 9-by-14-inch (23 by 35cm) baking dish with a 2 l. capacity and dust with sugar. Tap out any excess.
In a small bowl, toss together the... more
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Raspberry Tart
Carefully transer the rolled-out pastry dough round to a 9 1/2-inch (24cm) tart pan with a removable bottom, gently fitting the dough into the pan without stretching. Trim the edges,... more
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Tarte Tatin
Lightly dust a work surface and a rolling pin with flour. Roll out the chilled dough into a 12-inch (30cm) round, a scant 1/4 (6mm) thick. lift and turn the dough several times as you... more
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