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Posts Tagged ‘dessert’

This pizza recipe brings back memories from my days living in Vancouver.  I made it quite a few times since it was easy and I like easy. Fresh seasonal fruit, with a tasty cream cheese icing on a shortbread base makes for a perfect summer dessert.

Little hands can easily help with this recipe.

 

Fruit Pizza

2 cups all-purpose flour
1/2 cup brown sugar
1 tbsp cinnamon
1/4 cup icing sugar
1 cup butter, softened

Icing
12 oz cream cheese, softened
1/2 cup sugar
1 1/2 tsp vanilla

Glaze
1/3 cup Apricot Jam
1 tbsp water

Fresh fruit

Preheat oven to 350F.

Mix first 5 ingredients together in a bowl until it comes together and you can form a ball. Press onto bottom of pizza pan. If you lay parchment down first it will allow you to remove pizza easily to a cake platter.

Bake for approx 10-12 minutes or until golden brown. Cool completely.

Tip: On a hot summer day you can cook the crust on your BBQ instead of turning your oven on.

To make icing beat together cream cheese, sugar and vanilla. Spread evenly over pizza crust.

Arrange your fruit on top.

Mix together apricot jam & water. If you wish you can run it through a sieve to remove chunks of apricot. I left the apricot pieces in this time.

Pour glaze over fruit and serve.

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This is an easy and elegant dish to make. It needs to set up in the fridge for several hours so plan your time accordingly when making it.

If I am making this for just our family I half the recipe.  Based on what I have, the full recipe fills 3 x 4oz ramekins + 4 x 7oz ramekins.

We make this recipe so often we have a creme brulee torch. They do not cost very much and make darkening the sugar much easier.  If you do not have one bake in the oven as directed below.

 

Adapted from The Complete Canadian Living Cookbook

Raspberry Creme Brulee

3 cups whipping cream
8 egg yolks (whites can be frozen for later use)
1/3 cup granulated sugar
2 tsp vanilla
1-2 cups fresh cleaned raspberries

1/2 cup granulated white sugar (for topping)

Preheat your oven to 350F.

In a pan over medium-high heat add your cream and heat until it is steaming (not boiling).

In a bowl whisk together your egg yolks with your sugar. Mix well. Now you need to temper your eggs. Pour in 1/4 cup of the hot cream and mix well. Then pour in another 1/2 cup of the hot cream, mixing well again. At this point your eggs should be tempered and you can slowly pour the rest of the hot cream in. Whisk and add vanilla. Skim off foam with a spoon.

Add a minimum 6 raspberries to each ramekin. Pour egg mixture into  ramekin with raspberries. Place in a large casserole pan. Pour in enough boiling water to come halfway up the sides of ramekins.

Bake in oven for 30 minutes or until edges set, centres still jiggle and toothpick inserted comes out creamy. Remove from water bath and let cool on racks. Once cooled relocate to the fridge, cover and leave for several hours until set.

Turn oven to Broil and move oven rack up. Place ramekins on rimmed baking sheet.  Sprinkle sugar evenly over entire top of ramekins.  Broil approx. 6 inches from heat for 2 – 5 minutes or until sugar bubbles and darkens.  Remove from oven and let cool down enough to place back in fridge for at least 30 minutes before serving.

To serve put single ramekin on a place and sprinkle fresh raspberries on top.

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I did not grow up eating apple pies. I like them, I do not love them and as such I can admit I do not make them….Sam I Am. Enter husband. He very much likes apple pie.

I love to search the web for recipes.  In doing so I came across a recipe to make an apple pie in a cast iron pan. Brilliant. Even more enticing was the caramelized goodness underneath the actual pie. This recipe entered the rotation and tonight it was created much to everyone’s delight.

Due to my son’s obsession with scrambled eggs every morning I ran out of eggs and was not able to make the egg white wash for the top.  Didn’t affect anything other than browning on top of pie.

Also the original recipe called for 4 lbs mixed apples. I used approximately 10 cups mixed apples (green, macintosh and a wrinkled gala thrown in for good luck). You could use a little more if you have them.

Another confession – I also cheated and purchased a double pie crust instead of making from scratch (shoot me now).

If you do not love apple pies, this recipe will have you reconsidering that thought. Simple Apple Goodness.

 

Adapted from Southern Living

 

Cast Iron Pan Apple Pie

10 cups cored, peeled & chopped apples (green, gala, macintosh)
1-2 tsp cinnamon
2/3 cup white sugar
1/2 cup butter
1 cup packed brown sugar
2 tenderflake deep dish pie crusts (or your own homemade)
1-2 tbsp white sugar
2 egg whites

1 x 10-inch cast iron pan/skillet
Vanilla ice cream or whipping cream

Preheat oven to 350F.

Peel & core apples. Slice into thick wedges and place in a bowl. Toss with cinnamon & sugar, set aside.

Melt butter in cast iron pan over medium heat. Add brown sugar and cook, stirring until sugar mostly melted (a few minutes). Remove from heat and set aside.

Place one of your pie crusts in cast iron pan over brown sugar mixture. Pat down a little. Pour in your apple mixture. Top with second pie crust. Whip up your egg whites a little with a fork. Brush on top of pie. Sprinkle with 1-2 tbsp sugar. Cut slits on top of pie crust.

Bake in oven for 1 hour or until golden and bubbly. Cool a little before serving. Serve with vanilla ice cream, whipping cream or a spoon.

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