FILLING
2 lb. peaches (4 to 5 peaches), peeled, sliced (1/2 inch)*
1 tablespoon lemon juice
2 tablespoons ground almonds
8 tablespoons sugar, divided
2 tablespoons all-purpose flour, divided
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

1. Heat oven to 400°F. Beat butter and 1/3 cup sugar in large bowl at medium speed 2 to 3 minutes or until light and fluffy. Beat in egg yolk and vanilla. Whisk flour, cornmeal and salt in small bowl; beat into butter mixture at low speed 10 to 15 seconds or until dough begins to come together. (If sticky, lightly flour dough and knead several times.)

2. Form dough into flat round. With hands, press into bottom and up sides of 9-inch tart pan with removable bottom. Freeze while preparing filling.

3. Toss peaches with lemon juice in large bowl. Combine ground almonds, 2 tablespoons of the sugar and 1 tablespoon of the flour in small bowl; sprinkle over crust. Whisk remaining 6 tablespoons sugar, remaining 1 tablespoon flour, cardamom, cinnamon and nutmeg in small bowl. Toss with peaches; spoon over ground almond mixture.

4. Bake 45 to 55 minutes or until crust is golden brown and juices are bubbling and thickened throughout. (Cover crust with foil during last 10 minutes of baking if browning too fast.) Cool on wire rack at least 2 hours. Serve warm or at room temperature.

TIP *To peel peaches, drop into large pot of boiling water; boil 30 seconds or until skins loosen. Cool in ice water; peel skins with knife.

From Cooking Pleasures 

Technorati Tags: dessert, peaches, tart,

Place ginger, half of orange, and half of grapefruit in a food processor; pulse 4 times or until finely chopped. Place orange mixture in a Dutch oven. Repeat procedure with remaining orange and grapefruit. Add water to pan; bring mixture to a boil. Cover, reduce heat, and simmer until mixture is reduced to 6 cups (about 50 minutes), stirring occasionally.Add 6 cups sugar; uncover and cook until sugar is dissolved. Increase heat to medium-high, and bring mixture to a boil. Cook until the mixture is thick and reduced to 5 cups (about 35 minutes), stirring occasionally. Remove from heat, and cool.

Cooking Light December 2005

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Makes an excellent gift and a fantastic glaze.

Technorati Tags: marmalade, grapefruit, ginger recipes, recipes, food gifts

Combine first 5 ingredients in the top of a double boiler, stirring well with a whisk. Cook over simmering water until thick (about 10 minutes), stirring constantly. Strain juice mixture through a fine sieve into a bowl; discard solids. Add butter, stirring well with a whisk. Cool completely.

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I use this in baking a lot as a filler in cakes or inside cupcakes.  It is a heck of a lot easier than Martha Stewarts, and it tastes pretty much the same.  It keeps in the fridge for a couple of weeks, but I think the only time it has lasted that long is when it gets pushed to the back and I lose it.

Technorati Tags: grapefruit, curd, recipes, grapefruit curd, baking, fillings, quick, easy recipes

Chop apples fine. Mix sugar and flour. Add cream, etc. Beat till smooth. Add apples and mix. Pour into pie crust. Bake 350 for 45 min-1 hour. till golden brown.

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It’s not mentioned here, but you should probably make some pie crust to put on the bottom and the top. But I bet you knew that.

Mix sugar, cornstarch and salt.  Add evaporated milk and whole milk.  Cook in a double boiler stirring frequently, till it coats the back of a spoon.  Beat egg yolks and add 1/2 c. hot pudding.  Stir and return to pudding and cook 3 mins longer, stirring.  Add vanilla, cool, stir occasionally.

Layer vanilla wafers and bananas in an eight inch baking dish.  Melt brown sugar in hot water to make paste.  Stir into pudding to make streaks.  Pour over wafers and bananas.  Chill and serve with whipped cream.

• 12 cup plus 2 T. sugar
• 5 T. plush 1/2 tsp. strained fresh Meyer lemon juice
• 3 large egg yolks
• 1 T. light corn syrup
• 1 cup chilled heavy whipping cream
• 1 3/4 tsp finely grated Meyer lemon peel, divided
• 1 cup frozen unsweetened blackberries, thawed

Whisk 1/2 cup sugar 5 T. lemon juice egg yolks, and corn syrup in small metal bowl to blend.  Set bowl over saucepan of boiling water, whisk until mixture is thick and fluffy and thermometer inserted into mixture registers 180 F., about 3 minutes.  Place bowl with yolk mixture over larger bowl filled with ice and water until mixture is cool, stirring occasionally, about 8 minutes.

Meanwhile, using electric mixer, beat cream, 1 1/2 tsp lemon peel and 1 T. sugar in medium bowl until stiff peaks form.  Fold cooked yolk mixture into cream in 3 additions.  Cover and freeze until firm, about 4 hours.

Mix berries and any accumulated juices, remaining 1 T. sugar, 1 1/2 tsp. lemon juice, and 1/4 tsp. lemon peel in small bowl; let stand ten minutes.  Coarsely mash half of berries in bowl to thicken juices.  Scoop lemon cream into small bowls.  Top each with 1 rounded T. berry sauce and serve.

From Bon Appetit 

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I am obsessed with Meyer Lemons.  I keep every single recipe I find that has Meyer lemons in it.  I think I kept this one because I was fairly certain the unfrozen goop would be fantastic as layers between cake or as filling for cupcakes.

1. Place apple in a large bowl; cover with cold water.  Squice juice from lemon half into bowl; place lemon half in bowl.  Set aside.
2. Combine cranberries and remaining ingredients in a Dutch oven; bring to a boil, stirring occasionally.  Cook 3 minutes or until cranberries pop.
3. Drain apple; discard lemon.  Add apple to pan.  Cover, reduce heat, and simmer 25 minutes or until apple is soft.  Uncover, bring to a boil, and cook 15 minutes.  mash apple mixture with a potato masher.  Pour into serving dish; cover and chill at least 2 hours.  Yield 7 cups

4 c. (1/2″ pices) rhubarb

1 1/4 c. sugar

6 T flour

1/4 tsp salt

2 tsp. grated lemon peel

1/3 c. honey

4-5 drops red food coloring

2 T. margarine

combine rhubarb, sugar, flour, salt, and lemon peel; mix well. Blend in honey and food color, let stand for several minutes.

Spoon rhubarb mix into pastry-lined 9″ pie pan; dot with margarine. Put on top crust; ccut vents. (For sparkling top, brush with milk and sprinkle with sugar)

Bake ina hot oven (400) 50-60 mins.

2 c. raw cranberries

3/4 c. – 1 c. sugar

1 1/2 c. oats

1/2 c. packed brown sugar

1/3 c. flour

1/3 c. chopped pecans

1/2 c. melted butter

Combine apples, cranberries and sugar in 8″ square baking dish.  Mix thoroughly.  Combine topping until crumbly, spread over fruit.  Bake at 350 for one hour until fruit is fork tender.  Serve warm with ice cream.

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I love crisps and cobblers.  They are so incredibly quick and easy and they combine all those wonderful fruity flavors without messing them up.  This crisp screams, “FALL!”, but I think I am going to make it for dessert tomorrow night.

1 pkg. 10 oz frozen raspberries, thawed

3/4 c. sugar

3 T. cornstarch

3 T. butter or marg

1/4 tsp almond extract

pastry for 2 crust pie

Drain cherries and raspberries.  Reserve 1 1/4 c. juice.  In pan, combine sugar and cornstarch.  Gradually stir in juice.  Cook and stir over med. heat until mixture begins to boil.  Cook and stir 2 min. longer.  Remove from heat, stir in butter, extract and a few drops of red food coloring if desired.  Gently fold in fruit.  Cool slightly, pour into pie crust.  Top with lattice crust.  Bake 375 45 min. till bubbly.

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This sounds yummy, but since I am a snob, I would probably use fresh berries, cover them with the sugar for a while, and use the juice instead of the canned juice.