Apple Turnovers
From
Ina Garten
1 teaspoon grated orange zest
3 tablespoons freshly squeezed orange juice
1 1/4 pounds tart apples, such as Empire or Granny Smith (3 apples)
3 tablespoons dried cherries
3 tablespoons sugar, plus extra to sprinkle on top
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch kosher salt
1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash
- Preheat the oven to 400 degrees F.
- Combine the orange zest and orange juice in a bowl.
- Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown.
- Add the cherries, sugar, flour, cinnamon, nutmeg, and salt.
- Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use.
- Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square.
- Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork.
- Transfer to a sheet pan lined with parchment paper.
- Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed.
Best Ever Nacho Layer Dip
From
Food Network
1 can refried beans
8 ounces cream cheese, softened
1 cup chopped tomato
1/2 cup coarsely chopped jalapenos
1/2 cup finely chopped red onion
1 cup shredded cheddar cheese
1/2 cup sliced scallions
- Preheat oven to 375 degrees F.
- Spread beans over bottom of baking dish. Spread softened cream cheese on top.
- Layer tomatoes, jalapenos, red onion and cheese.
- Bake for 20 minutes or until bubbly.
- Top with scallions and serve with chips.
Serves 8.
Source
Lemon Bars
From
Wolfgang Puck
Crust
2 1/2 cups all-purpose flour
1 cup confectioner’s sugar
1/3 cup cornstarch
1/2 teaspoon salt
10 ounces unsalted butter, cut into chunks
Lemon Custard
8 eggs
2 1/2 cups granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 1/2 cups fresh lemon juice
3/4 cup milk
1/4 cup lemon zest
Confectioner’s sugar, for decorating
- Preheat the oven to 325°F.
- In a food processor fitted with the steel blade, combine the flour, sugar, cornstarch, and salt. With the machine running, add the butter and continue to process until the mixture looks like coarse meal. Transfer the mixture to a buttered 12-by-18-inch baking pan.
Lemonade
From
Martha Stewart
3 cups lemon or lime juice, about 20 lemons or 25 limes freshly squeezed
2 cups superfine sugar
4 cups cold water
4 cups ice
2 lemons or limes, thinly sliced for garnish
- Into a large serving container, strain the citrus juice, mix it with sugar, and stir until the sugar is dissolved.
- Add 4 cups cold water and stir again until well combined. Add ice to fill and a few lemon or lime slices.
Makes 10 cups.
Chocolate Caramel Shortbread Bars
From
Joy Of Baking
Shortbread:
3/4 cup (1 1/2 stick) (170 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups (210 grams) all purpose flour
1/8 teaspoon salt
Caramel filling:
1 - 14 ounce (396 grams) can Dulce de Leche or sweetened condensed milk
Chocolate topping:
6 ounces (170 grams) semi-sweet or bittersweet chocolate, cut into pieces
1/2 teaspoon unsalted butter
- Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease with butter (or use a cooking spray) a 9 x 9 inch (23 x 23 cm) pan.
- For shortbread: in the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy.
- Beat in the vanilla extract. Add the flour and salt and beat until the dough just comes together.
- Press onto the bottom of your greased pan and bake for about 20 minutes, or until pale golden in color.
- Remove from oven and place on a wire rack to cool while you make the filling.
- For caramel filling: if using Dulce de Leche then simply warm the caramel in the microwave or in a heatproof bowl set over a saucepan of simmering water.
- If using sweetened condensed milk, pour the milk into a heatproof bowl and place the bowl over a saucepan of simmering water.
