This recipe you can use any 1/2 pint jar of jam you have on hand. It's a good way to get rid of old jams you have in your pantry. I can lots of jam with a low sugar pectin called Pomona's Universal Pectin. It's easy to use and very reliable. 

Oven: 350 degrees
Time: 35 minutes
Pan: 9x13 inch

Ingredients:
1 1/2 cup + 2 T unsalted butter (198g)
3 T brown sugar (45g)
3 T sugar (45g)
2 T. Honey (40g)

1 1/2 c. rolled oats (150g)
1 c. soft white flour (120g)
1 c. oat flour (120g)  use oat groats & mill or grind rolled oats in your blender
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 tsp. ground cinnamon

1 half pint of any jam
1 tsp. lemon juice

Instructions:

• Preheat the oven to 350 degrees
• Line a 9x 13 inch baking pan with parchment paper.
• Cream the softened butter, sugars and honey.
• Add the rolled oats, soft white flour, oat flour, baking powder, salt, vanilla and cinnamon. (use different spices to complement your jam)
• Press 2/3 of the dough into the bottom of the prepared pan and reserve the remaining 1/3 (about 200g) for the topping.
• Stir together the jam and lemon juice. Spread the mixture evenly over the bottom curst.
• Crumble the remaining 1/3 (about 200g) of the dough over the jam filling. I added a 1/4 cup of rolled oats also on top to fill in better. 
• Bake the jam bars until golden brown around the edges, about 35 minutes. Let the pastry cool completely in the pan on the rack before cutting into bars. 
• Enjoy they are not too sweet and have a tender crumb. Freeze the extra for later. ​

A classic fall dessert that is easy to make and a perfect way to use extra pears or apples. This recipe has a crunchy topping made with oats and a wonderful bourbon sauce.

Oven: 350 degrees
Pan: 9x9x2
Bake: 35 - 40 minutes

Recipe:
2 pounds pears – (6-7 cups) best varieties are Bosc or Anjou
Zest of 1 small lemon
3/4 c. packed brown sugar (150 grams or 5 1/3 ounces)
1/2 c. soft white flour (70 grams or about 2 1/2 ounces)
1/2 c. regular or thick oats not the instant ones (45 grams or 1 1/2 oz)
1/4 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/3 c. unsalted butter, cold (75 grams, about 2 2/3 ounces or 5 tablespoons)

Directions:

• Grease your pan, then peel and slice the pears distribute them evenly into the pan and sprinkle the zest of the lemon over the slices.
• In bowl of your mixer, combine the brown sugar, flour, oats, salt, cinnamon and nutmeg. Mix until combined
• Cut up the butter into pieces and add to the mixture, mix until all the dry ingredients are moistened.
• Spread evenly on top of the sliced pears in the pan.
• Bake at 350 degrees or until the pears are tender. If it gets too brown cover with foil until done.

Bourbon Sauce
While the crisp is cooking make the sauce
3/4 cup granulated sugar (150 grams or 5 1/3 ounces)
2 tablespoons cornstarch
1/8 teaspoon salt
1 cup + 2 tablespoon water
2 egg yolks, whisked
1/4 cup Bourbon
1 tablespoon butter
2 tablespoons lemon juice
2 tablespoons heavy cream
1 teaspoon cinnamon

Directions:

• On the stove in a medium sauce pan, whisk together the sugar, cornstarch and salt.
• Add the water and whisk until it is combined. Heat on medium until it simmers and thickens. Remove from the heat.
• In a small bowl whisk the 2 egg yolks, and add about half of the cornstarch mixture. This is called tempering the eggs.
• Add the egg mixture back into the pan on the stove and stir until it thickens. Add the remaining ingredients and stir gently. Cool to lukewarm.
• Serve on top of the warm pear crisp.

This sauce can be made ahead of time and stored in the fridge.

This is easy to throw together as you sit down for dinner and it cooks while you eat. Have your ice cream ready for your dessert once it comes out of the oven.

Bake Time: 50-60 minutes
Bake Temperature: 50-60 minutes
Pan: 8 inch square or a 9 inch round cake pan

Ingredients:
6 T. butter
3/4c. flour (136g soft white flour) any lower gluten grain will work
1/2 c. sugar (100g) (use more or less you decide)
1 tsp. baking powder
1/4 tsp. salt
3/4 c. milk (183g)
1 tsp. vanilla
2-3 c. fruit fresh or frozen berries

Directions:

1. Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
2. Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
3. Whisk flour, 1/2 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan right over the melted butter do not mix in.  Then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
4. Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

Other options:
If you don't have any fresh or frozen fruit a large 29oz can of peaches works perfect. Drain the peaches and save the juice. Use the juice instead of the milk in the recipe. You can reduce the sugar in the recipe if you use canned fruit.

Add spices, like cinnamon, nutmeg, cardamon use your favorite depending on the fruit you added.

Instead of just melting the butter in the pan, brown it to bring out more flavor.

One last note, if you're using berries, especially raspberries, add an additional 1T of flour to the batter, which will help it not to be quite so "wet".

This is an old stand by recipe from Hershey's Chocolate. These chocolate cupcakes are moist and decadent. I have never found any better recipe and I have tried many. The recipe calls for boiled water but I prefer to use hot coffee I think it adds to the depth of the chocolate flavor. The icing for the cupcakes is a bit different to make the results are light, creamy and not sweet. I think a perfect topping to these little gems.

Oven: 350 degrees
Time: 22-25 minutes
Yields: 36 regular cupcakes
Pan: Line with paper or foil bake cups 2 1/2 inch diameter

Ingredients:
2 c. sugar (400g)
1 3/4 c. All purpose flour or milled whole grain soft white  (220g)
3/4 c. Hersey's coco powder or the Hersey's Special Dark coco powder (65g)
1 1/2 tsp. baking powder
1 1/2 tsp baking soda
1 tsp. salt

2 large eggs
1 c. milk (242g)
1/2 c. vegetable oil (112g)
2 tsp. vanilla

1 c. boiling water or coffee

Directions:

• In your mixing bowl add all the dry ingredients; sugar, flour, coco, baking powder and soda along with the salt - blend together.
• Add the eggs, milk, oil, and vanilla and beat on medium speed for 2 minute, the batter will be very thin.
• Finally stir in the boiling water or coffee
• Fill the muffin cups half full it makes 36 cupcakes
  

Bake and cool completely before icing

Chocolate Icing
The frosting can be made up to 24 hours in advance and refrigerated in an
an airtight container. If needed warm it up a few seconds in the microwave and whisk until the desired consistency.

Yields: about 2 1/4 cups

Ingredients:
1/3 c. sugar (66g)
2 large egg whites
12 T. unsalted butter cut into pieces and softened (170g)
6 oz bittersweet chocolate, melted and cooled
1/2 tsp. vanilla

Directions:

• In a bowl melt the chocolate and set aside.
  
• Combine the sugar, egg whites and salt in a bowl. You will need to heat this so I used a bowl that fit over one on my pans that I filled with a couple inches of water on the stove.
  
• Have the water simmering below, and whisk the mixture until it registers 150 degrees. It will take about 3 minutes.
  
• Remove from the heat and beat with your mixer using the whisk attachment for 1-2 minutes until it's the consistency of shaving cream and is slightly cool.
  
• Add the butter, one piece at a time and beat until smooth and creamy.
• Once all the butter is added, add the cooled melted chocolate and vanilla. Increase the mixer speed to medium-high and beat until light and fluffy. Scraping the sides as needed.
  
• If the frosting seems too soft, place into the fridge to firm it up. You can re-whip it once it has gotten firmer.

Frost The Cupcakes
Mount 2-3 Tablespoon of the frosting on the center of each cupcake.

I have to admit I love upside down cakes, they are loaded with fruit and you don't have to ice them. This recipe is based on a recipe from America's Test Kitchen. I have modified it to suit my tastes and to work better with 100% whole grains. Fall is the perfect time for pears and this cake really shows them off.

Oven: 300 degrees
Bake: 70 - 75 minutes
Pan: 9 inch round cake pan (best if light in color) Lined with parchment paper

Ingredients:
Topping
4 T. unsalted butter, melted (57g)
1/2 c. brown sugar (100g)
2 tsp. cornstarch
1/8 tsp. salt
3 ripe but firm Bosc pears  about 1.5 pounds (680g)

Cake
1 c. walnuts, toasted
1/2 c. Soft White Berries - Pastry Flour (75g)
1/2 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

3 large eggs
1 c. sugar (200g)
4 T. unsalted butter, melted  (57g)
1/4 c. vegetable oil (56g)
1 tsp. vanilla

Directions:
Toppings

• Grease the 9 inch round cake pan and line the bottom with parchment paper. Pour the melted butter over the bottom of the pan and swirl to evenly coat. Combine the sugar, cornstarch and salt in a small bowl and sprinkle evenly over the melted butter.
• Peel, half, and core the pears. Set aside 1 pear half and reserve for another use. Cut the remaining 5 pears halves into 4 wedges each. Arrange the pears in a circular pattern around the cake pan with tapered ends pointing inward. Arrange the two smallest pear wedges in the center.

Cake

• Pulse the walnuts, flour, salt, spices, baking powder and baking soda in a food processor until the walnuts are finely ground. This will take about 8-10 pulses. Transfer this mixture to  a small bowl.
  
• Process the eggs, vanilla and sugar in the now empty food processor until very pale yellow, about 2 minutes. With the food processor running add the melted butter and oil in a steady stream until incorporated.
  
• Add the walnut mixture and pulse to combine about 4-5 pulses. Pour batter evenly over the pears. Some pear may be showing through, that is OK the batter will bake up over the pears.
• Bake until the center of the cake is set and bounces back when gently pressed and a toothpick inserted in the center comes out clean, about 70 minutes. You may need to rotate the cake half way through the baking process to cook evenly.
• Let the cake cool in the pan for 15 minutes. Then run a knife around the sides of the pan and invert the cake onto a wire rich. Remove the parchment paper and let the cake cool completely about 2 hours

This is a classic French dessert. It has a custardy, apple base with a cake like topping. The choice of apples is Granny Smith but any apple or a combination would work. Read the directions all the way thru before you start because there are 2 layers to the cake and the ingredients (flour, egg, and sugar) are divided.

Bake: About 70 minutes
Oven: 325 degrees
Pan: 9 inch spring form

Ingredients:

• 1 1/2 pounds Granny Smith apples, peeled, cored and cut into 8 wedges, and sliced 1/8 inch thick crosswise. (about 3 large apples)
• 1 T. Calvados or Apple Brandy or White Rum
• 1 tsp. lemon juice
• 1 c. + 2 T. Soft White (berries) pastry flour (135g) +(15g) divided
• 1 c. sugar (200g) + 1T use as topping
• 2 1/2 tsp. baking powder
• 1/2 salt
• 1 large egg + 2 egg yolks divided
• 3/4 c. vegetable oil (168g)
  
• 1 c. milk (244g)
  
• 1 tsp. vanilla extract
  
• Confectioner's sugar

Directions:

• Prepare pan, grease 9 inch spring form pan. Place prepared pan on rimmed baking sheet lined with aluminum foil.
• Place apple slices in the microwave safe pie plate, cover and microwave until apples are pliable and slightly translucent, about 3 minutes. toss apple slices the Calvados and lemon juice and let cool for 15 minutes.
• Whisk 1 cup flour (135g), 1 cup sugar (200g), baking powder, and salt together in a bowl.
• Whisk whole egg (NO YOLKS), oil, milk, and vanilla together in a second bowl until smooth. Add dry ingredients to the wet ingredients and whisk until just combined. Transfer 1 cup of this  batter to separate bowl and set aside.
• Add egg yolks to remaining batter which you took the 1 cup from whisk to combine. Using spatula, gently fold in cooled apples. Transfer batter to prepared pan; using offset spatula, spread batter evenly to pan edges, gently pressing on apples to create even, compact layer and smooth surface.
• Whisk remaining 2 T flour (15g) into 1 cup reserved batter. Pour over batter in pan and spread batter evenly to pan edges and smooth surface. Sprinkle remaining 1 tablespoon sugar over cake.
• Bake until center of the cake is set, toothpick is in inserted in the center comes out clean, and the top is golden brown, about 1 1/4 hours. Transfer pan to rack and let cool for 5 minutes. Run a knife around the sides of the pan and let cool completely, 2-3 hours. Dust lightly with confectioner's sugar, cut into wedges and serve.

Brioche is a rich buttery bread that can be used for many things like French toast, bread pudding or even pastry tarts. I use this recipe when I make my individual tarts. The dough is easy to handle, rolls thin but will hold up when removed from the pastry form. The result is a perfect tart, with a buttery crust. Then you  fill it with the lemon curd and you can't go wrong.

This recipe is from Peter Reinhart's Whole Grain Breads. The recipe is an indirect dough which means it needs 2 days to make.

 Day 1
Soaker:
1 3/4 c. hard white or red flour (227g) - I use hard white it's lighter in color
1/2 tsp. salt (4g)
1/2 c. whole milk, scalded & cooled (113g)
1 c. butter (unsalted, melted)

Directions

• Mix all of the ingredients together until the flour is incorporated and forms a ball
• Cover and place in the refrigerator overnight or up to 3 days. Leave it in the fridge until you are ready to use because the butter must be cold.

Biga:
1 3/4c. hard white or red flour (227g) - I use hard white it's lighter in color
1/4 tsp. instant yeast (1g)
4 large eggs beaten (184g)

Directions

• Mix all of the ingredients together to form a ball. Knead for about 2 minutes until all of the ingredients are mixed. The dough will be very sticky.
• Let the dough rest for 5 minutes then knead it again for about 1 minute until it becomes smoother but still a little sticky.
• Cover and refrigerate overnight or up to 3 days
• Leave the biga in the fridge until you are ready to use, cold is better.

Day 2
Final Additions in a small bowl
1 c. hard white or red flour (128g) - I use hard white flour
5/8 tsp. salt (5g)
2 1/4 tsp. instant yeast (7g)
3 T. sugar (42g)
Mix together

Directions

• Remove the soaker and biga from the fridge.
• Lay the soaker on the counter and flatten into a disk
• Flatten the biga into a disk and lay on top of the soaker
• Cut thru both and put them into your mixer - as you are doing this add the final additions to the mixer.  Continue until all of the cut up dough is added to the bowl along with the final additions.
• Mix on low for about 4 minutes until they form together and become a soft dough.

There is no bulk proof needed shape as you desire. I use the dough to make the crust for my individual tarts. This recipe will make about 18 small tarts. So you can cut it in half if you wish. I roll the dough out to a 6 inch round and place into small individual pie pans.

Cover and let raise for 2 - 4 hours at room temperature. (depending on temperature of the room)
Put the Lemon Curd filling into each tart using a #24 scoop (1/3 c.)

Bake 15 -18 minutes
Pre heat oven to 375 degrees F.
Bake: 5 minutes at 375 degrees F.
Bake: 10 minutes at 350 degrees F.

Instead of the same old oatmeal this is a nutritious and wonderful lighter change for breakfast. It could even be used as a dessert served with whipped cream or ice cream on top. You could also use your instant pot for this recipe if you like.

Yields: 2 Servings (double if you like and save for another morning)

Instant Pot Directions:

• Put all of the ingredients except the maple syrup and the pecans into your instant pot and close the lid.
  
• Using the pressure cooker function on high, set the timer for 10 minutes.
  
• Once cooked allow the pressure to release naturally.
  
• After cooled enough to open your pot check to make sure you like the consistency and adjust using the saute button if you need to thicken it a bit.
• Dish out and add your maple syrup and pecan on top
• Enjoy

Recipe:

• 1/2 cup uncooked millet
• 1 1/3 cups water
• 1/3 cup pumpkin puree
• 1/2–1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• pinch clove
• maple syrup, to taste
• toasted pecans, to top

 
Stove Top Directions:

1. Combine millet, water, pumpkin, and spices together in a sauce pan. Stir and bring to a boil the cover and reduce down to a simmer. Let cook for 20-30 minutes until millet is cooked and tender. Stir and check occasionally while cooking, adding extra water as needed. It’s all about the kind of texture and consistency you want.
2. When almost done, add a bit of maple syrup and taste. Start on the low end (a teaspoon or two) and continue until you’ve reached a desired sweetness.
3. Remove from heat and serve with toasted walnuts (and a bit of heavy cream if you like!)

Recipe by
Erin Alderson at Tasty Recipes

Dates are intensely sweet, in fact you can even replace them for sugar in many recipes. Dates have so much to offer for your health. They're packed with minerals like magnesium, iron, copper and potassium, all of which support a healthy heart. They also provide vitamin B6, antioxidants along with fiber. This is a recipe to help you control your sugar cravings and still feel like you cheated. The Co-Op offers the most beautiful Dates; Deglet noor pitted

Recipe:
Yields: 36 candies
Serving Size: 2 candies (130 calories)

1 c. pitted dates (about 20 dates)
1/2 c. creamy peanut butter
2 T. coconut oil
1/2 tsp. vanilla
1/4 tsp salt
Flaky sea salt for topping if you like

Directions:

• Soak the dates in hot water for 15 minutes and drain
• Line a loaf pan with parchment paper and grease the paper.
• In the bowl of your food processor, combine the dates, peanut butter, coconut oil, vanilla and salt. Process until smooth.
• Spread evenly on the bottom of the prepared pan and freeze for 60 minutes.
• Slice into 1 inch square, sprinkle with sea salt and serve.
• Store in an airtight container in the freezer for up to 1 week.
• They are soft coming right out of the freezer, and make a perfect treat after a meal to tell your body you are done eating.

This recipe comes from King Author Flour, I used all hard white flour in the recipe, they do suggest you can use soft white. I did modify the recipe because it called for white processed flour.

• 1 c. water (227g)
• 1/2 c. unsalted butter - 1 stick (113g)
• 1/2 teaspoon salt
• 3/4 c. Hard White Flour (85g) or Soft White Flour (71g)
• 1/2 c. Hard White Flour (60g)
• 4 large eggs

Instructions

1. Preheat the oven to 425°F. Line 2 baking sheets with parchment and set aside.
2. Combine the whole wheat and bread flours in a small bowl and set aside.
3. Place the water, butter and salt in a medium saucepan and bring to a rolling boil over medium high heat. Bring the mixture to a boil over medium-high heat. Remove from the heat and add the flours all at once. Stir vigorously until well combined. Return to the heat and cook, stirring constantly, until the dough forms a rough ball, about 15 to 30 seconds.
4. Remove the pan from the heat and transfer the contents to a mixing bowl. Let the mixture cool for 5 to 10 minutes, or until a thermometer inserted into the center reads 140°F. You can speed the process along by stirring or gently beating the pastry for a minute or so. Beat in the eggs one at a time. The first egg should be fully incorporated before the second is added. The mixture will seems slippery at first, but will smooth out as more eggs are added. Beat for 2 minutes after adding the last egg.
5. Drop the dough by heaping tablespoons or use a tablespoon scoop onto the prepared baking sheet; a tablespoon cookie scoop works well here. The mounds of dough will be approximately golf ball sized. The mounds of dough will be approximately golf-ball sized. Leave a couple of inches between the balls of dough, as they'll expand quite a bit in the oven.
   
6. Bake the puffs for 8 minutes at 425°F. Don't open the oven door during the bake. After 8 minutes, reduce the oven temperature to 375°, and bake for an additional 20 minutes, or until the puffs are golden brown. Remove the puffs from the oven and, using a sharp paring knife, make a small slice near the top of each, to let the steam out. Return the puffs to the oven. Turn the oven off, prop the oven door open slightly, and let the puffs cool inside for 30 minutes. Transfer to a rack to cool completely.
7. For cream puffs, fill each puff with pastry cream and top with chocolate ganache. For profiteroles, fill each puff with ice cream and top with chocolate ganache or sauce. For éclairs, pipe the unbaked dough into 4" long strips onto the parchment paper, bake for 15 minutes, reduce the heat and bake for 15 more minutes. Cool and fill as directed.
8. Yield: about 24 puffs.

Source:
King Author

Batatada is a dense cake like dessert made with sweet potatoes, ginger coconut and spices. It often appears at afternoon teas or prepared for the holidays and weddings. This recipes come from Christopher Kimball's, Milk Street Magazine. I have modified it a bit to suit my taste and work with whole grain flour.

Serves: 12
Oven: 350 degrees
Bake: 30-35 Minutes
Pan: 9 x 13 inch or Muffins

Recipe
1/2 c. coconut oil melted (100g)
12 oz sweet potatoes, peeled and cut into  1 inch chunks (340g)
1 1/2 c. + 2 T. soft white whole grain flour (210g)
2/3 c. unsweetened shredded coconut (50g)
2 tsp. ground ginger
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp salt
1 c. dark brown sugar (200g)
1 T. grated lime zest - I used lemon

3 large eggs
3/4 c. whole milk (188g)
1 T. vanilla

Icing
3/4 c. powdered sugar (90g)
2 T. lime juice (1 to 2 limes) - I used bottled

Directions:

• Place the sweet potatoes in a microwave-safe medium sized bowl, cover and microwave on high for about 5 minutes. Stir halfway through, until the potatoes are completely tender Set aside to cool slightly.
• In a food processor, combine the flour, coconut, ginger, baking powder, baking soda and salt. Process until the coconut is finely ground, 1-2 minutes. Transfer to a large bowl.
  
• In the processor, combine the brown sugar and the lime zest, process about 30 seconds. Add the sweet potatoes and process until smooth. Add the eggs, milk and vanilla, then process until combined about 10 seconds.
  
• With the machine running, add the melted coconut oil, then process until incorporated.
• Add the liquid mixture to the dry ingredients in the bowl and gently whisk until combined. Transfer to the prepared pan and spread evenly.
• Bake until the cake is golden brown and a toothpick inserted at the center comes out clean, about 30-35 minutes. Let it cool in the pan on a wire rack for 15 minutes

Icing:

• In a small bowl, whisk the powdered sugar and the lime juice until smooth. Brush the glaze evenly onto the warm cake. Let the cake cool in the pan completely about 2 hours.
  
• Cut into squares, and serve. I made muffins out of mine and they turned out great also. The icing really makes this cake, so make sure you use lime juice.

This pie calls for 3 types of chocolate, but you can use only one or two. This recipes is based on a recipe from the American's Test Kitchen. I have modified it a bit to suit my tastes.

Clarified pies can be difficult for some folks but there are some tricks to a successful pie.

1. Blind bake the crust, this ensures the crust stays crisp and not get soggy on the bottom.
2. Put the filling into the crust while it's still warm.
3. Cook the filling to 130 degrees, this gives the pie a head start when placed into the oven. It will firm up with out getting the crust overly done. You will notice the lower baking temperature due to this step.
   

Equipment:
Pie Pan: 9 inch
Scale...Once you have one you will wonder how you baked without it.
Food Processor ... Not required but makes the job easier.
Instant Read thermometer

Oven: 375 degrees (Blind Bake Crust)
Bake: 10-15 minutes (Blind Bake Crust)
Yields: 8 Servings

9 inch Pie Crust Recipe:
1/2 c. soft white flour (63 g)
1/2 c. oat flour (50 g)
2 T. sugar (25 g)
1/2 tsp salt
2 T. unsalted butter chilled (28 g)
2 T. lard or shortening chilled (26 g)
2 T. cold buttermilk (31 g)

Crust Instructions:
With a Food Processor or by hand

• Mix together flour, sugar, and salt thoroughly.
  
• Cut the butter into dry mix until the size of tiny peas. Then add lard or shortening and cut into the dry mix until the peas size pieces.
• Add some of the buttermilk and mix, do not over mix, add the remaining buttermilk, press into a ball, and then flatten into a rounded disk. 
• Roll the dough into a strip and fold over into thirds. Repeat this process 3 times until the dough comes together.
• Then put into the refrigerate for 30 minutes.
• Remove the dough from the refrigerator. Roll the dough between two pieces of parchment paper or plastic. And place over the pie pan and press into shape.
• Blind Bake the Crust....More Information

BAKE PIE
Oven: 275 degrees  NOTE: Adjust the racks in the oven

• Place the pie plate on a baking sheet just in case.
• Bake the pie in the lower 1/3 of the oven.

Bake: 50-60 minutes

Ingredients:
Pie Filling
3 T. unsalted butter, cut into 3 pieces (42g)
3/4 c. dark brown sugar (150g)
1/2 tsp. salt
2 large eggs
1/2 c. light corn syrup (170g)
1 tsp. vanilla
1 tsp. espresso coffee
1 c. (4oz. pecans, toasted and copped coarse) (113g)
6 oz. semisweet, milk, and/or white chocolate chopped coarse.

Directions:

• Melt the butter in a heatproof bowl set over a water bath maintained at just below a simmer. (I use a glass bowl place over a pan filled with water) Remove the bowl from the simmering water and stir in the sugar and salt until the butter is absorbed.
• Whisk in the eggs, then the corn syrup and vanilla until smooth.
• Return the bowl to the hot water bath and stir until the mixture is shiny and hot to the touch and registers 130 degrees on an instant-read thermometer.
• Off the heat, stir in the pecans.
• Pour the pecan mixture into the warm pie crust. Scatter the chocolate over the top and lightly press it into the filling with the back of a spoon.
• Bake the pie until the filling loos set but yields like jell when gently pressed with the back of a spoon. about 50-60 minutes.
• Cool the pie on a wire rack until the filling has firmed up, about 2 hours.
• Serve slightly warm or at room temperature.

There are a million pumpkin pie recipes and to tell you the truth I have tried most of them. When I came across this recipe it peaked my interest. Pumpkin pie is usually quite unremarkable and I can take it or leave it but this pie has a deeper flavor and is well worth giving it a try.  The recipe is based on a recipe from American's Test Kitchen, I have just tweaked it a bit.

Equipment:
10 inch pie plate or a deep dish 9 inch pie plate

Oven: 375 degree blind bake crust
Bake: Blind bake crust 25 minutes - pie around 50 - 60 minutes
Pan: 10 inch pie pan or a deep 9 inch pie plate
Crust Recipe: Use your favorite recipe for a 10 inch pie plate..My Recipe

Pumpkin Filling Recipe:
1 c. heavy cream (242 g)
1 c. whole milk (244 g)
3 large eggs + 2 large eggs yolks
1 tsp. vanilla extract

1 can pumpkin 15 oz
1 c. candied or plain yams (one 16oz. can drained will work it's a bit extra)
3/4 c. sugar (150 g)
1/4 c. maple syrup (79 g)
2 tsp. grated fresh ginger
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp ground nutmeg

Notes:
The extra step of cooking the pumpkin and candied yams reduces the moisture and intensities the flavor of the pie. I think it's worth the extra step to create the complex and deep flavor of this dense wonderful pie.

This recipe is a favorite, that you can add various dried fruits and spices to change the flavor of the scone. Make no mistake they are also excellent just plain, sprinkled with course sugar.


Oven: 425 degrees
Bake: 15 minutes
Pan: Sheet Pan
Yields: 12 scones

Ingredients:
3  c. Soft White Flour (pastry flour) 360 g
1 T. baking powder
1/2 tsp baking soda
3/4 tsp salt
1/3 c. sugar (73 g)

1 c. butter (2 sticks) cold and diced  (226 g)

1 c. buttermilk (245 g)
1 tsp. vanilla extract

Toppings:
2 T butter (28 g)
2 T. sugar (25 g)

Directions:

• Mix flour, sugar, salt, and baking powder and soda.
• Cut the butter (with pastry cutter) into the dry ingredients until the mixture has a crumbly texture.
• Add buttermilk and vanilla.
• Stir until everything just comes together to make a stiff dough.
• Turn out onto the counter and knead 3 to 4 times .
• Divide the dough in half, pat each half into a 7 inch circle and cut it into six wedges. Place on a baking sheet.
• Toppings: Melt the butter and brush the top of each scone and sprinkle with the 2 T. of sugar.

Alternative Shaping Method:

• Using a 1/3 of a cup or a #12 scoop
• Scoop them onto the baking sheet and brush with the melted butter and top with sugar.

Variations:
Blueberry Scones add 1/2 cup frozen blueberries
Add 1/2 cup dried cranberries, raisins, nuts or any type of dried fruit.
Add cinnamon, nutmeg or a spice of your choice.

These are a crowd pleaser for breakfast or with tea/coffee in the afternoon. They are like little apple cakes, and freeze well if you want to make them in advance.





Oven: 425 degrees
Bake: 12-15 minutes
Pan: Sheet Pan with silpat or parchment paper
Yields: 12 scones

Ingredients:
2 1/2 c. soft white flour (325 g)
1/3 c. brown sugar (73 g)
1 T. baking powder
1 tsp. cinnamon
1/2 tsp. salt
6 T. cold butter, diced (84 g)
2 c. apples peeled and chopped finely (about 2 small apples)
1/2 c. milk (120 g)
1 egg large

Directions:

• Combine the flour, brown sugar, baking powder, cinnamon and salt in a bowl.
• Cut the cold butter into the flour using your mixer, food processor or by hand.
• Peel, core and dice the apples. It will take about 1 large apple or 2 small apples to make 2 cups of diced apples. Add the apples to the flour mixture.
• In a separate bowl combine the milk and large egg and beat lightly.
• Add to the flour mixture and combine. Don't over beat the batter. It will be on the dry side.
• Put into the fridge or freezer for 30 minutes or longer to make them tender.
• Using #12 muffin scoop or 1/3 cup, scoop the scones onto a baking sheet leaving about 2 inches between them.
• Bake for 12-15 minutes at 425 degrees.

Icing
1/4 c. brown sugar (50 g)
2 T. butter (28 g)
1 T. milk (15 g)
1/1 c. powder sugar (60 g)
1 tsp. vanilla extract

Icing Directions

• While the scones are baking make the icing. Heat the brown sugar and butter until melted.
• Stir in the milk and bring to  boil.
• Remove from the heat and stir in the powder sugar and vanilla.

Drizzle over the cooled scones, serve warm or at room temperature

Fall is just around the corner and so is apple season. Apple pie is always good but this is a new twist on an old time classic.  This recipe looks like it has a lot of steps but you can make the salted caramel ahead of time. It's also best to make the bars the day before so they can cool completely.



Oven: 350 degrees
Bake: Crust 15 minutes
Bake: Bars 30 minutes    (Double recipe  bake 45 minutes)
Pan: 8 x 8     (Double Recipe 9x13 pan)
Yield: 12-16 bars depending on the size

Ingredients:
Shortbread Crust

• 1/2 c. (113g) unsalted butter, melted
  
• 1/4 c. (50g) sugar
  
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 1 c. (125g) soft white flour
  

Apple Filling

• 2 large apples, peeled and thinly sliced 1/4 inch thick                            (3-4 cups depending on the size)
• 2 T. flour or
• 2 T. sugar
• 1 tsp. cinnamon
  
• 1/4 tsp. nutmeg
  

Streusel

• 1/2 c. (40g) old-fashioned oats
• 1/3 c. (70g) packed light or dark brown sugar
• 1/4 tsp. cinnamon
• 1/4 c. (30g) soft white
• 1/4 c. (60g) unsalted butter, cold and cubed
• homemade salted caramel sauce (Recipe)

Directions:

1. Preheat the oven to 300°F Line the bottom and sides of an 8-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
   
2. Make the crust: Stir the melted butter, sugar, vanilla, and salt together in a medium bowl. Next add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
3. Make the apple filling: Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
4. Make the streusel: Mix the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or with your fingers, until the mixture resembles coarse crumbs. Set aside.
   
5. Remove the crust from the oven, and turn the oven up to 350°F Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.
6. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Once cut, drizzle some salted caramel sauce on top of each. These apple pie bars can be enjoyed warm, at room temperature, or even cold

 Tips

1. The bars keep best in an airtight container in the refrigerator for up to 3 days. Freezing them will keep them fresh for 3 months. Thaw them overnight in the refrigerator then drizzle with the caramel before serving.
2. Use two different kinds of apples for a more complex flavor. I use 1 tart apple variety such as Granny Smith, and 1 sweeter apple variety such as Pink Lady.

It's summer time and ice cream is always good, even if you're on a diet you still can have a small portion. This recipe is the only recipe I use as the base. You can change it according to what flavor or additions you want to add.  The recipe is for a 1 quart ice cream maker. Mine is a Cuisinart the type you put the bowl into the freezer so there's no ice or churning. I have been very pleased with my unit. It's simple to use and small so you don't have a gallon of ice cream around tempting you.

This recipe does take a bit of planning.
Day 1. You will need to bake the brownies and cut some of them into bite size pieces and freeze them. Also, cook the custard base ice cream and allow it to cool overnight in the fridge.

Day 2. Put everything together, process the ice cream in your processor. Once it is done, remove it from the container and add the frozen brownie pieces and chocolate chunks to the mixture. Gently stir it until mixed. Place into the freezer to harden up.

Ingredients:
Custard Base Recipe
1 2/3 cup + 2 t cream (402g)
1 cup whole milk (244g)
4  lg. egg yolks (use 3 extra lg yolks)
 1/2 c. +1T  sugar (170g)
1 T vanilla extract when cooled 1/2 hour
 
Coffee Flavor Ice cream
Add 1 T instant coffee or espresso for a deeper flavor depending on your love of coffee.

Instructions:

• Place the milk and the heavy cream into a medium saucepan, over medium heat.
• In a medium mixing bowl beat with a mixer the egg yolks until they lighten in color.
• Gradually add the sugar until combined.
• Temper the cream mixture into the egg  mixture by gradually adding small amounts, of the cream until about a third of the cream mixture has been added. This is an important step if you directly add the egg mixture into the hot cream you will have scrambled eggs in your ice cream.
• Pour in the remainder and return the entire mixture to the saucepan and place over low heat.
• Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon or reaches 170 to 175 degrees F.
• Pour the mixture into a container and allow to sit at room temperature for 30 minutes.
• Stir in the vanilla extract. Place the mixture into the refrigerator cover and store for 4 to 8 hours or until the temperature reaches 40 degrees. I usually allow it to sit overnight in the refrigerator.

 
Chocolate Chunk Additions
Bake some whole grain brownies the day before.... Recipe      
Cut some of the brownies into small bite size pieces and freeze them.
You may also want to add chocolate chips or chocolate chunks to the ice cream.

• Once the custard has cooled, process it in your ice cream maker according to the manufacturer's instructions.
• Stir the chocolate chunks and frozen brownie pieces into the soft ice cream and serve immediately, if you like it soft.
• For firmer ice cream, place soft ice cream in a covered container. Freeze in the freezer for 2 to 3 hours, until ice cream is as hard as you like it.
• Note: Freezing longer than this will make the ice cream rock hard; plan on softening it at room temperature for 15 to 20 minutes or so before serving, if it's been in the freezer longer than a few hours.
• Yields: About 1 quart.

Now I have to be honest I am not a fan of avocados but a friend of mine made a avocado pudding and served it at a function I attended. It was Very Good!. My only thought was the color, I like green but not in deserts. I found this recipe on the California Avocado Association web site and gave it a try. I adjusted the seasonings with the instant coffee and a touch of cinnamon. It's out of this world and who does not love chocolate pudding.

Serving Size: 2

Ingredients:
1 + 1/2 ripe Avocados, peeled and flesh removed from pit
1/3 cup quality cocoa powder
1/4 cup pure maple syrup or honey .. try half the amount first then taste
1/4 cup coconut milk or almond milk.. adjust if necessary
2 tsp vanilla

Options
1/4 tsp. Cinnamon
1/4 tsp. instant coffee
Pinch of chili pepper

Directions:

• Place everything  in a blender or food processor and blend.
  
• Adjust the consistency if needed.
• Also add more honey if you like it sweeter.
• Spoon into goblets and chill for 30 minutes.
• Serve with whipped cream or even topped with  sliced bananas
  

If you are one of the lucky ones that has zucchini in abundance this season, here is  the perfect way to eat it. Now I know zucchini cobbler does not sound that appetizing.  Your family will not even know, it tastes just like an apple cobbler.  This recipe is based on a Taste of Home recipe.



Oven: 375 degrees
Time: 35 -40 minutes
Yields: 16-20 servings
Pan: Jelly Roll Pan (15 x 10 x 1)

I halved the recipe since there are only 2 of us, and I baked it in a round 9 inch cake pan. These taste better the second day, the lemon flavor subsides and it tastes more like apple filling.                     
Ingredients:

• 8 cups sliced thin, seeded peeled zucchini (from about 3 pounds)
• 2/3 cup lemon juice (162 g) .. can reduce the lemon juice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
  (or use 2 tsp. apple pie spice mix)
• 1/2 c. raisins, or chopped nuts or dried cranberries (all optional)
  
  CRUST ... wonderful crust!
  
• 4 1/4 cups soft white (510 g)
• 2 cups sugar (400 g)
• 1-1/2 cups cold butter, cubed (340 g)
• 1 teaspoon ground cinnamon

Directions:

1. Slice the zucchini thinly and remove the seeds. I did not remove the seeds and it was just great, I guess it depends on how large they are. The shape will be like apple slices. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Drain the liquid before adding the spices and 1/2 cup of the crust mixture.
2. For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Divide the remaining crust in half and press the crust into the bottom of the greased pan. (15-in. x 10-in. x 1-in jelly roll baking pan). Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon and even some oats on top are nice.
3. Bake at 375° for 35-40 minutes or until golden and bubbly. 
4. Yield: 16-20 servings.

Changing the size of pan
The larger 15 x 10 inch jelly roll pan gives more surface area for browning so if you change the pan size below are some suggestions.

- Half the recipe and use an 8 x 8 pan, a round 9 inch pan or pie plate.

- If you use an 9 x 13 inch pan  bake a little longer because it's thicker, you will also want to reduce the oven temperature 25 degrees. I also change the crust to use 3 cups flour, 1 1/2 cups sugar, and the 1 cup butter. Worked just fine for the 9 x 13 pan."

Freezing Tips
Make several batches of the zucchini filling, freeze it, and then defrost for a quick dessert all winter long. All you have to do is make the crust. This is a time saver.

This pie requires a bit more effort but it's well worth it in the end. Cooking the apples before adding them to the pie crust results in a perfect pie stuffed high with tender apples.
 


Pan: 10 inch pie pan  
Bake: 45 minutes
Oven: 350 degrees

Ingredients:
1/2 c. sugar (120 g)
1/4 c. light brown sugar (50 g)
1/4 tsp. salt
1 T. lemon juice
1/2 tsp. zest from 1 lemon
1/8 tsp. cinnamon

2 1/2 lb. tart apples (about 5 medium apples)
Tart Apples
Granny Smiths
Empires
Cortlands

2 1/2 lb. sweet apples (about 5 medium apples)
Sweet Apples
Golden Delicious
Jonagolds
Braebruns

Directions for the Apple Filling:
Mix 1/2 cup sugar, brown sugar, salt, lemon juice, zest and cinnamon in a large bowl. Add the 5 pounds peeled and sliced apples and toss to combine. Transfer the apples to a large pan cover and cook over medium heat, stirring frequently until the apples are fork tender but still hold their shape. This should take about 15 to 20 minutes.

While the apples cool, adjust the oven rack to the lower 1/3 of the oven. And prepare the dough for the crust.

Double 10 inch Crust Recipe:
1 1/2 c. soft white flour (180 g)
1 1/2 c. oat flour (150 g)
6 T. sugar (74 g)
1 1/2 tsp salt
6 T. unsalted butter chilled (84 g)
6 T. lard or shortening chilled (78 g)
1/2 c. cold buttermilk (122 g)

Crust Instructions & Pie Assembly:
Using a mixer or by hand mix together; flour, sugar, and salt thoroughly. Cut the butter into dry mix until the size of tiny peas.  Then add lard or shortening and cut into the dry mix until the peas size pieces. Add some of the buttermilk and mix, do not over mix, add the remaining buttermilk, press into a ball, and then flatten into a rounded disk  and refrigerate for 30 minutes. The dough may be dry but it will come together after the rest in the refrigerator.

Remove dough from the refrigerator. Weight the dough and divide into 2 pieces the bottom crust 60% and the top crust 40% of the total weight. Roll the dough between two pieces of parchment paper or plastic. And place over the pie pan and press into shape.

After the apples are cool transfer them to a colander and drain off as much juice as possible. The cooked apples should be about 8 cups. Save the juice to use another day. It can be cooked down and sweetened to use for syrup on your pancakes for breakfast.

Place your cooked apples into the prepared pie plate and sprinkle with lemon juice. Top with the remaining dough (40%) and crimp the edges. Cut four 2 inch slits in the top of the dough. Sprinkle with 1 teaspoon sugar, to give the crust a sparkle when baked.

Set the pie on a baking sheet and bake in the lower 1/3 of the oven and bake for 45-50 minutes. You may need to cover the crust with aluminum foil around the edges, or use a pie shield so it doesn't get to brown. Cool for 1 1/2 hours before servings.

This recipe came from Cooking Light, a dear friend was making it when I stopped by. This is a great recipe, creamy smooth and very easy to make.

When pineapples go on sale buy a couple of them and let them ripen. After they are ripe slice them up and freeze for making this wonderful sherbet.
Yields: 9 1/2 cup servings

Ingredients:

• 1 small pineapple, peeled and cored
• 2 tablespoons fresh lemon juice
• 1 cup plus 2 tablespoons sugar (could use less if you want)
  
• Mint sprigs (optional)
  
  

Directions:
Cut pineapple into 2-inch pieces. Place pineapple and lemon juice in a food processor; process until smooth. Add sugar; process 1 minute or until sugar dissolves.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm. Garnish with mint sprigs, if desired.

Note:
If you don't have an ice-cream freezer, use a covered metal bowl. Freeze mixture 3 hours or until it is hard on the outside but slushy in the middle. Remove it from the freezer, beat it with a whisk until smooth, and return to the freezer, covered, for 4 hours until firm.