Serves: 6

Ingredients

• 1 cup flour
• 1 cup sugar
• 1 tsp baking powder
• 3/4 tsp salt
• 1 egg
• 1/3 cup melted butter
• Cinnamon
• 8-10 apples

Preparation time
45 minutes

Preparation

• Fill an 8 or 9 inch pie plate with peeled sliced apples.
• Mix the flour, sugar, baking powder, salt and egg together.
• Place the egg mixture over the apples.
• Pour the melted butter over the flour mixture.
• Sprinkle with cinnamon.
• Cook at 350 F (175 C) degrees for 35 minutes or until apples are soft (Test them with a knife)

Serves: 6-8

Ingredients

• 1 pound blueberries
• 3/4 cup white sugar
• 3 tablespoon brown sugar
• 1 teaspoon vanilla
• 2/3 cup flour
• 5 tablespoons of butter
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

Preparation time
40 minutes

Preparation
Mix the flour, brown sugar, and salt in a bowl. Melt the butter and add it to the flour mixture. Stir this thoroughly and make it as granular as possible. Once you have a fine crumby texture put it in the refrigerator for 2 hours. This will be the crust and the top layer of the tarte.

Put the blueberries in a pan with the white sugar and cook it over a low heat for 10 minutes. Spread a thin layer of dough in the pie pan evenly over bottom. Then carefully spread the blueberries over the crust. Cover the layer of blueberries with the remainder of dough. Sprinkle the top with cinnamon and bake at 350° F (175° C).

Ingredients

• 6 cups all-purpose flour
• 1/4 teaspoon salt
• 3 teaspoons baking powder
• 2 cups shortening
• 1 1/2 cups white sugar
• 2 teaspoons anise seed
• 2 eggs
• 1/4 cup brandy
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon

Preparation time
20 minutes

Preparation

• Sift flour with baking powder and salt. Cream shortening with sugar and anise seeds until fluffy. Beat in eggs one at a time. Mix in flour and brandy until well blended.
• Turn dough out on a floured board and pat or roll to 1/4 or 1/2 inch thickness. Cut into shapes (the fleur-de-lys is traditional).
• Dust with a mixture of 1/4 cup sugar and 1 tsp cinnamon.
• Bake at 350 degrees F (180 degrees C) 10 – 12 minutes or until golden brown.

Serves: 6

Ingredients

Crust

• 2 store-bought puff pastry sheets

Filling cream

• 125g butter
• 125g sugar
• 125g ground almonds
• 3 eggs

Preparation time
30 minutes

Preparation
Puff pastry is too difficult to make at home and can be bought frozen at the supermarket; it must be thawed before you start preparing the galette. Some pastry shops also sell their own puff pastry, which of course will taste even better.

Preheat oven to 230° Celcius (450° F). To make the filling cream (called “frangipane”), mix the sugar and butter and beat until smooth. Add the almonds and the eggs, and beat until smooth again (this can be done in a food processor). On a slightly floured cold surface, cut 2 circles the size of dinner plates out of the puff pastry. Put one of them on a floured baking sheet. Spread the frangipane cream on the circle, starting from the center, up to 2cm from the border. Brush water on the edge around the cream and place the second circle on top of the first one. Press all around the edges to seal them together.

If desired, you can decorate the galette by drawing patterns with a fork and brushing the top with an extra beaten egg.

Bake the galette for 25 to 30 minutes at 230° Celsius (450° F) until brown.

Recipe for:  1 pie

Ingredients

• 1 – 9 inch unbaked pie shell
• 2 (1 ounce) squares unsweetened chocolate
• 1/4 cup butter or margarine
• 1 tablespoon instant coffee dissolved in 1/4 cup hot water
• 1 (14 ounce) can sweetened condensed milk
• 2 eggs, well beaten
• 1 teaspoon vanilla extract
• 1 cup walnuts

Preparation time
20 minutes

Preparation

• Preheat oven to 350 degrees F (175 degrees C).
• In medium saucepan, melt chocolate and butter or margarine over low heat. Stir in coffee, sweetened condensed milk, eggs, and vanilla. Mix well. Pour filling into pastry shell. Top with walnuts.
• Bake for 40 to 45 minutes, or until center is set. Cool.

Serves: 1 tarte

Ingredients

Apples

• 2 1/2 sticks (20 tablespoons) butter, cut into small pieces
• 1 1/2 cups sugar
• 9 golden delicious apples, peeled, cored and halved

Pastry

• 1 cup flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 6 tablespoons butter, cut into small pieces

Preparation time
40 minutes

Preparation
For apples, preheat oven to 400° F (200° C). Scatter butter pieces and sprinkle sugar evenly in a 9 to 10-inch copper tartin pan or heavy baking pan. Tightly pack apple halves around inside edge of pan, reserve 4, standing upright, nestled against one another, with round side tilted down. Place 4 remaining halves in similar position in center of pan. (Apples will shrink as they cook and slip round side down into pan.) Bake for about 2 hours. Transfer pan from oven to stove top and cook over medium-high heat until butter and sugar caramelize to a rich brown, 15 to 20 minutes. Remove from heat, and gently ease sticky apples away from side of pan with a knife. Refrigerate overnight so that apples firm up and “confit” further.

For pastry, preheat oven to 350° F (175° C) about 1 hour before serving tart. Sift flour, salt, and sugar into a bowl. Rub butter into flour mixture with your fingers until it resembles coarse crumbs. Sprinkle in 3 tablespoons ice water and work dough until it just holds together. Form into a ball, wrap in plastic, and refrigerate for 30 minutes. Roll out dough on a floured surface into a 12-inch circle. Drape pastry over apples and pan. Roll the rolling pin across of pan to cut off excess pastry and allow pastry to fall over apples against the inside edge of pan. Bake in oven (still at 350) until pastry is flaky and golden, about 20 minutes. Remove from oven, place a flat ovenproof platter on top of tartin pan and invert quickly and carefully. Do not unmold yet. Reduce heat to 300 degrees and return platter and pan to oven for 10 minutes. Remove tartin pan and serve warm.

Ingredients

• 1-1/2 cup flour
• 1/2 cup cooking oil
• 1 cup (8-oz) pineapple yogurt
• 1 cup sugar
• 2 eggs (or 4 egg whites)
• 2 t. baking powder
• 1/2 t. salt

Ingredients for Sprinkling

• 1 cup. coconut (Reduce or skip if you are watching cholesterol)
• 1/3 c. sugar
• 1 t. cinnamon

Preparation time
40 minutes

Preparation

• Preheat oven to 350 deg F (175 deg C).
• Grease 9-in. square or 11×7-in. pan.
• In a large bowl, blend all ingredients (except that for the sprinkling). Beat 3-min. at minimum speed. Pour into prepared pan.
• In small bowl, combine coconut, sugar and cinnamon. Sprinkle over batter. Bake 35-40 minutes.

Serves 5-6

Ingredients

• 10 ounces (280 grams) Vanilla Pastry Cream
• 1 Package Unflavored Gelatin
• 1 ounce (0.3 liters) Boiling Water
• 10 ounces (280 grams) Whipped Whipping Cream
• 6 ounces (170 grams) Frozen or Fresh Blueberries

Preparation time
30 minutes

Preparation

• Whip the cold pastry cream add flavoring if needed. Dissolve gelatin in the boiling water. Chill the whipping cream, whipping bowl and whip.
• Whip the whipping cream in the chilled bowl on medium high speed with the wire whip. Stir the gelatin liquid into the smooth pastry cream. Whip the cream until it is stiff.
• Fold the pastry cream into the whipping cream. Fold it slowly and evenly until uniform.
• Using a large pastry bag and a medium star tip fill the serving dishes with a spiraling swirl of the Bavarian cream mixture.
• Using the blueberries decorate each dish with an ounce on top.

These freeze and thaw really well for advance preparation.

Ingredients

• 2 cups milk, scalded
• 3/4 cup sugar
• 1/2 cup flour
• 2 eggs
• 4 apricots, pitted, sliced
• 2 bananas, peeled, sliced
• 2 apples, peeled, cored, sliced
• 1 teaspoon vanilla extract

Preparation time
10 minutes

Preparation
Mix sugar, flour, eggs and vanilla extract together. Add gradually the scalded milk and mix well. Put all the fruit in a pudding dish. Pour over them the milk mixture. Set pudding dish in a pan of water. Bake in moderate oven for about 35 minutes.

Serves: 4

Ingredients

• 1 quart cranberries
• 1 pint water
• 2 cups sugar
• Juice of 2 lemons

Preparation time
10 minutes

Preparation
Cook the cranberries and water together for ten minutes, then force through a sieve. Add the sugar and the juice of the lemons, cool and freeze to a mush.