Author: pcmscAdmin

• FIRST … In large bowl, strain or sift following then whisk: 2 cups flour, 1/2 cup granulated sugar, 2 1/2 teaspoons baking powder, and 1/2 teaspoons salt. Add zest after straining. Set aside.
• SECOND …. In small bowl, whisk 1/2 cup heavy cream, 1 egg, 1 teaspoon vanilla extract and concentrate, extract or juice (if used). Set aside in refrigerator
• …. Grate frozen butter in food processor. Place processor bowl in refrigerator or go directly to step 4.
• FOURTH …. Remove processor bowl with butter from refrigerator and add dry ingredients from large bowl. Pulse until mixture is small peas. Crumbly. Empty back in large bowl.
• FIFTH …. Drizzle small bowl liquid contents around large bowl and mix with spoon.
• THEN …. Add fruit and incorporate…do not over mix.
• Flour cutting board. Pour mixture onto board and knead with floured hands until you can make an 8” disk about 1” high. USE FLOURED ROLLING PIN Dust pin with flour to keep dough from sticking.
• Cut disk in half. Place one half on top of other. Add flour dusting. Knead together into another 8” disk. Cut in half and repeat knead. Form 8” disk, 1” high.
• Cut disk into 8 pie shaped triangles. Place in non-stick sprayed scone pan and lightly press into place.
• PLACE PAN IN REFRIGERATOR FOR MINIMUM 20 MINUTES
• Preheat oven for 400F bake or 375F convection while dough cools in refrigerator.
• After 20 minutes in refrigerator, brush top of triangles with heavy cream and sprinkle vturbinado sugar on top
• Bake for 28 minutes on convection (up to 10 minutes more at altitude). Top should be golden brown …. BUT NOT TOO BROWN.
• Allow to cool completely. Minimum 1 hour
• Whisk together confectioners sugar and juice or heavy cream. If desired.
• Drizzle on scones.

• Combine all ingredients in a jar. Shake to blend well.
• Pour over meat in plastic zip lock bag. Seal and marinate overnight in refrigerator turning bag once or twice to insure the marinade gets to all the meat surfaces.
• Discard marinade and grill meat to your liking.
• Makes 1 ¾ cups.

• Preheat oven to 325 degrees
• Line 8 x 8 pan with parchment paper
• Place cream, melted butter, egg yolks, espresso powder, Vanilla extract , salt in medium bowl and stir until fully mixed. Add brownie mix and chocolate chips until well blended.
• Spread into prepared pan and bake at 325 degrees for approximately 42 minutes(often more). Remove from oven when center is set and edges have begun to pull away from sides.
• Cool completely in pan. Remove to cutting board and cut. Serve!

• Preheat oven to 325
• Heat heavy cream (over medium heat) to simmer, stirring occasionally. Remove from heat and stir in vanilla, salt and maple syrup. Set aside.
• In medium bowl, whisk together sugar and yolks. Slowly add (temper) heavy cream mixture (above) into sugar-egg mixture while whisking to avoid cooking eggs. Add all cream mixture to eggs to make custard.
• Boil water for ramekins to put in large baking pan.
• Strain egg/cream mixture through fine sieve into large pitcher. Divide custard into ramekins placed in large baking pan. Fill pan with boiling water so water is halfway up sides of ramekins.
• Bake in oven for 30-35 minutes until edges are set and centers are barely jiggly
• Transfer ramekins to wire rack. And cool to room temperature. Refrigerate for at least 4 hours.
• To serve, just before serving, sprinkle tops with light teaspoon of raw sugar and shake to distribute evenly. Torch, garnish with mint and serve.

Cream Cheese Layer

• In a bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat together with a hand mixer until combined and creamy.
• In a separate smaller bowl, beat the heavy whipping cream for several minutes until stiff peaks form. Add the whipped cream to the cream cheese mixture and beat together until well combined.
• Evenly spread the whipped cream cheese mixture into the bottom of the prepared cracker crust. Cover with the lid and refrigerate for 6-8 hours.

Start preparing the raspberry layer.

• Stir the water and cornstarch together with a fork in a small bowl.
• In a saucepan over medium-high heat, combine the sugar and frozen raspberries. Stir together and cook for several minutes until it’s boiling. Once boiling, add the water/cornstarch mixture and stir. Let this mixture boil for 2 minutes.
• Turn off the heat and let the raspberry mixture cool for about 30 minutes in the pan. Transfer it to a Tupperware dish and let refrigerate alongside the cream cheese pie.
• After the 6-8 hour fridge time, evenly spread the cooled raspberry mixture (that was in the fridge too) over the cream cheese layer. Cover with lid and refrigerate overnight.
• If wanted, serve with additional whipped cream and fresh raspberries.

• For the tart: Preheat oven to 425° F. Line a baking sheet with parchment paper or a Silpat baking mat. Unfold the thawed out puff pastry on a lightly flour dusted area and gently roll into a 10×11 inch rectangle. Carefully transfer to your baking sheet.
• Brush edges with a little bit of water and fold over all 4 sides to create a lip. Using a fork, poke holes all over the center of your tart. Gently brush the entire tart with an egg wash and sprinkle about 2 tsp. of sugar over the center. Bake until golden brown, about 15-20 minutes. Remove from oven and carefully with the back of a spoon press the center back down if it has puffed. Transfer to a wire rack to cool.
• For the filling: In a bowl combine softened cream cheese and sugar. Mix with a hand-mixer or by hand until smooth and the sugar is well incorporated. Add the heavy cream and mix for about 1 minute. Fold in the lemon curd.
• To assemble the tart: Carefully spread your lemon cheesecake mixture over the center of your cooled tart crust. Arrange berries decoratively over the curd and drizzle with the warmed jam. Dust the tart with powdered sugar.
• Notes: This tart is best made and eaten on the same day. You can prepare the tart along with the cheesecake filling ahead of time. Refrigerate the filling and assemble the tart right before eating.

Meyer Lemon Curd

• Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup.
• Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter.
• Set bowl over a saucepan of simmer water and cook, whisking. Once mixture gets warm, add the butter in 4 additions, whisking well after each until incorporated. Continue whisking until thickened and smooth and an instant read thermometer registers 160 degrees F.
• This can take anywhere from 6 to 15 minutes (depending on how well your bowl is conducting heat). Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with plastic wrap and cool completely.
• *Of course you can make this recipe with regular lemons as well. In that case increase the sugar to 3/4 cup. This curd will keep well covered in the refrigerator for about 1 week.

To Make the Cake

• Preheat oven To 350 degrees
• Brush 2 (9 inch) round pans with butter and dust with flour or spray with cooking spray
• line bottoms with parchment paper
• Whip eggs and sugar in stand mixer for about 5 minutes….until very thick and pale yellow.
• Add canola oil and whip until incorporated.
• Sift together flour, cinnamon, baking powder, baking soda and salt into mixer bowl with egg mixture. Mix on low speed until well mixed … stopping to scrape sides and bottom of bowl.
• Add carrots, walnuts and raisins. Mix well
• Pour evenly into prepared pans.
• Bake until centers of cake spring back when poked with finger. 45-50 minutes.
• Remove from oven and cool completely.

To Make Frosting

• Beat butter in mixer until smooth. Scrape sides and bottom. No lumps
• Add cream cheese and mix well scraping sides and bottom of bowl.
• Add vanilla, salt and sifted confectioners sugar and mix 30 seconds on low. Scrape. Mix on medium speed for another 30 seconds. Do not over mix.

To Assemble

• Trim domed tops off at least one cake to make stacking possible. Place flat cake on flat plate. Spread top with layer of frosting 3/8” thick.
• Place second cake on top and frost top and sides.
• Press walnuts into frosted sides.

• While puff pastry thaws, preheat oven to 400˚F.
• Place thawed puff pastry sheet over a lightly floured sheet of parchment or silpat and roll dough into a 10×12” rectangle.
• Transfer the dough and parchment paper to a baking sheet. Score the dough 1/2″ from the borders with a pizza cutter or a knife, making sure not to cut all the way through. The 1/2″ strips should still be attached and when baked, it will create a border.
• Using a fork, poke all around the bottom of the pastry (do not poke the 1/2″ border).
• Bake in the center of a preheated oven at 400˚F for about 20 minutes or until browned then remove and cool to room temperature.
• Beat cream cheese with 2/3 cup sugar and 2 Tbsp heavy whipping cream and 1/2 tsp vanilla until smooth and whipped (2 minutes on high speed). Spoon over the center of the cooled pastry and spread evenly (keep the border clean for a pretty presentation).
• Arrange berries over the top in a flag pattern and dust with powdered sugar if desired. Cover with plastic wrap and refrigerate until ready to serve. Berries will keep well up to a day in the refrigerator.

Crust

• Preheat oven to 350°F (177°C).
• Bake the crust: In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g.
• Pour crumbs into a large bowl. Add the melted butter and stir to combine.
• The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. See Oreo crust page for more success tips if needed.
• Bake for 10 minutes. Allow to cool as you prepare the filling.

Filling

• In a medium heatproof bowl with a pour spout (I use a large glass liquid measuring cup), whisk the egg yolks and cornstarch together with a fork or small whisk. It will be *very* thick. Set aside.
• Combine the milk, heavy cream, sugar, and salt in a medium saucepan set over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally.
• Once simmering, remove about 1/2 cup (120ml) of the warm milk mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the saucepan. The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Cook for 1 full minute, whisking constantly.
• Remove the pan from heat and whisk in the butter. Then whisk in the chopped chocolate, espresso powder, and vanilla. You will have about 3 and 1/2 cups of filling. If you notice a lot of little chunks of egg yolk, they may not have been tempered properly. To fix, you can run the warm custard through a fine mesh sieve.
• Allow to cool for 10 minutes. I do not recommend any longer than this, as it will be too thick to spread neatly into the crust.
• Spread filling into cooled pie crust. (A small offset spatula is helpful for this.) Cover tightly with plastic wrap and refrigerate for at least 4–6 hours or overnight, until chilled and thickened. Pie may be refrigerated for up to 2 days before serving

Make the mocha whipped cream

• In a very small bowl, using a fork, mix the espresso powder and warm water together. Allow to cool down for a few minutes.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream, sugar, cocoa powder, and espresso mixture on medium-high speed until medium peaks form, about 3 minutes. Medium peaks are between soft peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts.
• Spread onto chilled pie. Garnish with chocolate curls, chips, or chocolate-covered coffee beans, if desired

• Cream butter and sugar until light and fluffy. Beat in the eggs, one at a time, along with the lemon and orange zest and vanilla.
• Preheat Oven to 350 degrees
• Whisk the flour, oats, baking soda, salt and baking powder in a separate bowl. Gradually add to the creamed mixture until just blended. Stir in remaining ingredients. Don't over mix.
• Note: You can substitute different dried fruits in the recipe, such as dried pineapple, raisins, mango, etc. Do not replace the coconut since it is an essential ingredient.
• Note: The dates can be added to the eggs and vanilla to soak for 30 minutes then added with the zests.
• Note: Knead the dough after adding the coconut and nuts since the dough is very dense until the coconut and nuts are blended.
• Drop by heaping tablespoonful (I use a small ice cream scoop for all my cookies) at least 3 inches apart onto silpat-lined baking sheets.
• Bake at 350 degrees for about 8 to10 minutes or until golden brown. Remove to wire racks to cool. Rotate cookie sheets from top to bottom half way through baking time.