Beignets

Beignets

The Classic French, New Orleans Fried Fritters

Difficulty: Moderate

Prep Time: 1 hour 30 minutes

Cooking Time: 4 minutes per/batch

Ingredients

3/4 cup lukewarm water

3 1/2 tsp active dry yeast

2 large eggs

1/2 cup whole milk or evaporated milk

3 tbsp unsalted butter, melted

1/2 cup granulated sugar

4 cups bread flour, plus more for dusting

1/2 tsp kosher salt

8 cups canola oil, for frying, plus more for greasing

powdered sugar, for topping

Cooking Tools

Large mixing bowl

Deep Fryer

Sheet Tray

Wire rack

Spider

Tongs 

Directions

Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy. Add the eggs, milk, melted butter, and sugar, and whisk to combine. In a large bowl, whisk together the flour and salt. Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a flour dusted surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes. Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour. Punch the dough down with your fist, then turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 1/4 inch thick. With a sharp knife, cut the dough into 2-inch squares, then transfer the squares to a baking sheet lined with parchment paper. Heat the canola oil in a large pot over medium-high heat until it reaches 350 Degrees F.

Lower the dough squares, 3-4 at a time, into the hot oil, make in batches. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain.

Dust the beignets with powdered sugar and serve warm.

Yields 20-25

Serve Up With A Cafe au Lait

Mile High Blueberry Pie

Mile High Blueberry Pie
Combination Of Fresh And Cooked Blueberries!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 45 minutes
Chilling Time: 4+ hours

Ingredients
Pillsbury ready made rolled pie dough
3 lbs fresh blueberries
1 1/2 cup super fine sugar
1/2 cup cornstarch
1 tbsp vanilla extract
zest of 1 lemon
1 tbsp fresh lemon juice
whipped cream

Cooking Tools

Pie pan

Stock pot

Large mixing bowl

Blind baking beads

Directions

Preheat oven 350 Degrees F. Blind bake pie dough for 30 minutes until done.  Use baking beads so the center does not puff up.  In a stock pot, add; 1/2 of the blueberries, sugar, cornstarch, sugar, vanilla extract and lemon juice and mix over medium high heat until blueberries cooks and thickens. Remove from heat and chill until completely cooled and very thick. Fold in the rest of the fresh berries and lemon zest and place in cooled pie shell and chill pie. Serve pie with whipped cream.

Yields 1 pie

 

Lemon Ricotta Crostata

Lemon Ricotta Crostata
Topped With A Blueberry Sauce!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 50-60 minutes

Ingredients

1 box Pillsbury rolled pie dough (2)

1 1/2 cups whole milk ricotta

1 cup whipped cream cheese

1 cup sugar

1 tsp vanilla bean extract

zest of 1 lemon

juice of half a lemon

1 egg 

Cooking Tools

2 small cast iron skillets

Medium mixing bowl

Medium saucepan

Hand mixer 

Directions
Preheat oven to 350 Degrees F. In a mixing bowl, whip together all the ingredients.
Line each cast iron pan with the rolled pie dough, trim off excess, leaving about inch over hang.  Pour evenly into the 2 prepared pie pans then fold over the inward and pinch. Use an egg wash ( 1 egg and some water then whisk) for the outer crust. Bake for 50 minutes to 1 hour. Cool to room temperature, pour Blueberry sauce (recipe below) in center, right before serving. 

Blueberry sauce

Ingredients

3 cups blueberries

1 cup sugar

1/2 cup blueberry jam 

Directions
On medium heat, in a saucepan add ingredients. Cook for 10 minutes, set aside to cool.

Serves 4 

Rosette Tart

Rosette Tart
The Perfect Combination Of Savory & Sweet!
Difficulty: Moderate
Prep Time: 45-55 minutes
Cooking Time: 45-50 minutes

Ingredients
Pillsbury rolled pie dough https://www.pillsbury.com/products/pie-crust/refrigerated-pie-crust
2 large carrots
2 yellow squash
2 cups Ricotta cheese
1 cup cottage cheese
1 cup 6 cheese Italian blend, shredded
1/2 cup pine nuts
pinch of nutmeg
1/4 cup apricot jelly
2 tbsp melted butter
2 tbsp vegetable oil
1 tsp minced parsley
1 egg
salt
pepper

Cooking Tools

Wide vegetable peeler

2 Medium mixing bowl

Detachable base tart pan

Pastry brush

Directions

Preheat oven to 350 Degrees F. Peel carrots and squash long ways to create ribbons, place ribbons in mixing bowl and toss with the vegetable oil.  In a mixing bowl, add; Ricotta, cottage cheese, shredded cheese, pine nuts, nutmeg, egg, salt & pepper and mix well.  Line tart pan with the rolled pie dough.  Place cheese ingredients into pie dough and smooth until level. Create rosettes out of the coated carrot and squash ribbons. place on top of cheese.  Bake in oven for 45-50 minutes then remove from oven and cool slightly. Microwave butter and apricot jelly until melted, about 30 seconds. Using a pastry brush, dab the butter/jelly mixture on top of the rosettes and coat well but not drowning in liquid. bring to room temperature before slicing. garnish with minced parsley. 

Serves 6 

 

Perfect Meringue For Pie

Perfect Meringue For Pie

Best For Banana Cream And Lemon Meringue!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 15 minutes

Ingredients

3 egg whites

1/4 tsp cream of tater

3/4 cup super fine sugar

Cooking Tool

Electric hand mixer

Mixing bowl 

Directions
Place egg whites and cream of tater in a mixing and bowl.  Beat on high and add sugar slowly until egg white turns into stiff peaks.  Place on you pie and bake for 15 minutes.  Chill pie in refrigerator before serving.

Yields 1 pie 

Butternut Squash & Candied Apple Bacon Tart

Butternut Squash & Candied Apple Bacon Tart
The Perfect Blend Of Sweet & Savory!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 1 hour, 30 minutes

Can You Go Wrong With Bacon?

Ingredients
1 Pillsbury rolled pie dough
4-5 cups Butternut squash, diced
1/2 stick butter, melted
1/4 cup maple syrup
1/2 tsp fresh ginger, grated
1/4 tsp garlic powder
1/4 tsp onion powder
pinch of cinnamon
pinch of fresh grated nutmeg
1 tbsp green onion, sliced
2 eggs
salt
pepper

Candied Apple Bacon
Ingredients
7-8 Applewood bacon slices
4 tbsp apple jelly
fresh cracked pepper

Cooking Tools

Food processor

Sheet pan

Sheet pan with cooling rack

8 inch round cake pan

Parchment paper

Directions
Preheat oven to 350 Degrees F. Coat diced butternut squash on sheet pan with the melted butter.  Salt and pepper the squash evenly and bake in the oven for 30-40 minutes or until tender.  Lay bacon strip on cooling rack and insert rack on a sheet pan. Spoon and spread Apple jelly on each slice of bacon on the top side and fresh cracked pepper.  Bake in oven for 30-35 minutes with the Butternut squash. Remove and cool off the squash and bacon.  Diced the bacon and set aside.  In a food processor, add; cooked squash, maple syrup, grated ginger, garlic powder, onion powder, cinnamon, nutmeg, eggs. Pulse and blend until smooth. Line 8 inch cake pan with parchment paper with over hang for easy removal.  Place rolled pie dough into the cake pan and shape. Pour the Butternut squash mixture into the prepared pan and bake in the oven for 40-45 minutes.  Cool before lifting the tart out of the pan by using the parchment overhang and garnish with Candied Apple Bacon and sliced green onion.
Serves 4-6

Raising The Bacon Off The Sheet Pan Creates A Crispier Texture!

You Can Also Use A Tart Pan.

Key lime Cheesecake

Key lime Cheesecake
With a Heavenly Candied Gingersnap Nut Crust!
Difficulty: Moderate
Prep Time: 45 minutes
Cooking Time: 1 hour, 20 minutes
Cooling Time: 3-4 hours

Key Lime Pie Is My Favorite, So Why Not Make It Into A Cheesecake!

Ingredients
4 packages of cream cheese, room temperature
zest of 6 key limes
juice of 6 key limes
1 cam sweetened condensed milk
1/2 cup superfine sugar
1 tsp vanilla extract
4 eggs

Crust
Ingredients
10 gingersnap cookies, crushed
1 cup candied pecans, crushed
1/2 cup Macadamia nuts, crushed
1/2 stick butter, melted

Key Lime Is Essential For This Dessert!

Cooking Tools

Bottom & side release pan

Food processor

Large mixing bowl

Electric hand mixer

Foil

Directions
Preheat oven to 325 Degrees F.  In a food processor, add in candied pecans and macadamia nuts first and pulse until it resembles crumbs.  Then add in the gingersnap cookies and pulse to medium size crumbs before adding melted butter.  Place buttered crumbs into the bottom and line the bottom evenly.  In a large mixing bowl, add; cream cheese and zest and whip cream cheese on high for a minute.  Add in the key lime juice, sweetened condensed milk. sugar, vanilla extract and whip until smooth.  Add in one egg at a time until thoroughly incorporated. Line some foil at the outside bottom of pan, just in case it leaks.  Place cheesecake mixture into your crumb lined pan and bake in the oven for 1 hour. Turn off oven and leave the oven door slightly ajar and keep cheesecake in the oven for additional 20 minutes.  Remove cheese cake and set aside to come to room temperature.  Release sides and remove before chilling in the refrigerator for a few hours. Garnish with whip cream and a slice of key lime (optional).
Serves 8-10

Zucchini & Ricotta Crostata

Zucchini & Ricotta Crostata 
Main Meal Or Appetizer, It's Simply Delicious!!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30-35 minutes

Ingredients
1 medium zucchini, sliced thin
1 yellow squash, sliced thin
1 box Pillsbury ready pie crust (2 crust)
2 cups ricotta
1 cup Parmesan cheese. grated
pinch of Harissa spice
olive oil
salt
pepper

Cooking Tools

Parchment lined sheet pan

Medium mixing bowl 

Directions
Preheat oven to 400 Degrees F.  Place pie crust on sheet pan and spread 1 cup of Ricotta cheese evenly toward the edges, leaving 1 1/2 inches from the edges. Sprinkle 1/4 cup of Parmesan cheese evenly on top of Ricotta cheese.  Lay zucchini and squash concentric circles on top of the cheese.  Sprinkle salt, pepper and Harissa.  Place additional 1/4 cup Parmesan cheese on top and drizzle with olive oil. Fold in the edges and crimp.   Repeat with the second pie dough. Bake in oven for 30-35 minutes.
Serves 6

Tomato Salad
Ingredients
2 cups assorted cherry tomatoes, halved
1 shallot, minced
1 garlic clove, minced
1 tbsp green onions, minced
1 tsp vinegar
2 tbsp olive oil
Directions
Place ingredients in mixing bowl and serve on top of crostata.

Pasta Pie

Pasta Pie
Great Use For Leftovers!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 30 minutes

      Is it just me, or do we all cook Spaghetti and Meatballs to feed an army.  I always have leftovers, and I truly like it better the second day. But, I really wanted to change it up so it does not feel like the same meal!  This is great to take to the office for lunch or a late night snack!

Ingredients
leftover spaghetti & meatballs, pasta in meat sauce, pasta in marinara
1/2 cup Parmesan cheese, grated + garnish
1 cup mozzarella cheese, shredded
2 eggs, whisked
pinch red pepper flakes
1 tsp minced chives, garnish
olive oil, drizzle

Optional
2 hard boiled eggs, chopped
2 tbsp capers, minced
1/4 cup shallots, minced
1 cup mushrooms, saute

Cooking Tools
Large mixing bowl
Spring form pan or bottom release tart pan
 

Directions
Preheat oven to 375 Degrees F.  In a mixing bowl, add your leftover pasta and meatballs.  Cut meatballs in half if they are big. Add in; Parmesan cheese, mozzarella, eggs, red pepper flakes and any optional ingredients.  Mix well and place the ingredients into a spring form or tart pan and press down evenly.  Bake in oven for 30 minutes, and let rest to cool for 15 minutes before releasing the pan.  Garnish with Parmesan cheese, chives and drizzle with some olive oil.

Yields 1 pie

Tomato Tart

Tomato Tart
Perfect For A Late Night Dinner With A Fresh Salad!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 40-45 minutes

Ingredients
2 medium size tomatoes, sliced
1 1/2 cups Ricotta cheese
1/2 cup Parmesan cheese, grated
1 tsp garlic, finely minced
1 tsp chives, minced
1 tbsp green onions, minced
1 tsp dried oregano, divided
1 pre-made pie dough roll (Pillsbury)
olive oil for drizzle
1 egg yolk
salt
pepper

Cooking Tools
8" or 9" tart pan
Medium mixing bowl

Directions
Preheat oven to 400 Degrees F.  Line pie dough in the tart pan and cut off any excess dough.  Do not let the dough overhang the top edge.  In a mixing bowl, add; Ricotta cheese, Parmesan cheese, garlic, green onions, chives, 1/2 tsp oregano, egg yolk, pinch of salt & pepper and mix well. Place in the tart pan and spread evenly on the bottom.  Slice tomatoes evenly and using some paper towels, wipe off any excess moisture on tomato slices. Layer tomatoes on top of the Ricotta cheese mixture, not to overlap too much.  Drizzle with olive oil and sprinkle on the rest of the dried oregano and pepper.  Bake in oven for 40-45 minutes.  Let cool for 30 minutes before slicing.
Serves 6

Ambrosia Pecan Pie

Ambrosia Pecan Pie
Not Just For The Holidays!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 50-60 minutes

The Essence Of Tropical Flavors, Adds A Unique Flavor To This Classic Pie!

 

Ingredients
1 1/2 cups pecans, chopped
3/4 cup unsweetened coconut shavings, toasted
3 eggs
3/4 cup corn syrup
1/2 cup sugar
3 tbsp brown sugar
1 tsp vanilla extract
3 tbsp orange juice
2 tbsp butter, melted
1 tsp orange zest
1/8 tsp salt
1 Pillsbury pie roll

Cooking Tools
9 inch pie pan
Mixing bowl
Sheet pan

Directions
Preheat oven to 350 Degrees F.  Place coconut shavings on a sheet tray and toast in oven for about a minute until slightly golden. In a mixing bowl, add; eggs, corn syrup, sugar, brown sugar, vanilla extract, orange juice, orange zest, salt and melted butter.  Mix ingredients until well incorporated.  Fold in pecans and toasted coconut shavings and blend well.  Prepare pie pan with the prepared dough, crimp around the edges and fill the pie pan with the wet ingredients.  Bake for 55-60 minutes, let stand for a few hours to cool before slicing.
Serves 8

Quiche Lorraine

Quiche Lorraine
Serve It For Breakfast, Lunch And Dinner!
Difficulty: Easy

Serve With A Spring Salad.

 

Ingredients
1 prepared pie dough
6 ounces thick cut bacon, cut into narrow strips (or “ lardons”)
3 large eggs
2 large egg yolks
1 1/4 cups half-and-half
1/4 cup green onions, chopped
1/4 tsp salt
1/4 tsp ground white pepper
Pinch freshly grated nutmeg
1 cup grated Gruyere or Swiss

Directions
Preheat the oven to 375 Degrees F. Place pastry pie dough in a 8-9 inch pie dish.
Line the pastry with parchment paper and fill with pie weights or dried beans. Bake until the crust is set, 12 to 14 minutes. Remove the paper and weights and bake until golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.
In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use. Arrange the bacon evenly over the bottom of the baked crust. In a large bowl, beat the eggs, yolks, green onion and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed, 30 to 35 minutes. Remove from the oven and let cool on a wire rack for 15 minutes.
Serves 6

Banana Cream Pie

Banana Cream Pie
Difficulty: Moderate

 

Ingredients For Filling
2 cups milk
1/4 cup white sugar
2 egg yolks
1 egg
1/4 cup cornstarch
1/3 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract
6 bananas sliced
1 tbsp fresh lemon juice
1 ready made pie crust

Directions
In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
Prepare the whipped cream (recipe below) refrigerate until read to assemble the pie.
Blind bake the pie crust in a pie pan for 20-25 minutes at 375 degrees F, cool completely before assembling pie.
Slice bananas and place in bowl, toss gently with lemon juice.  put some filling at the bottom of pie pan to start, add a layer of bananas.  Alternate layers of filling and bananas with the filling being the last.  Top with fresh whipped cream.

Ingredients For Whipped Cream
1 1/2 cups of heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
DirectionsPlace cold cream into a mixing bowl, use a electric mixer on med to start then to high until soft peaks form.  Add vanilla and sugar and whip until stiff peaks, but be careful not to over whip or you will have butter!

 

Sweet Ricotta Pie

Sweet Ricotta Pie
Difficulty: Moderate

Ingredients for Crust:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold vegetable shortening, cut into bits
1 large egg, beaten lightly
2 to 3 tablespoons ice water

Ingredients for Filling:
1 1/2 pounds ricotta, drained well
3/4 cup sugar
5 large eggs
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
3/4 cup diced candied fruit

Ingredients for Balsamic Glaze:
1/2 cup balsamic vinegar
1/2 cup brown sugar

Directions to make the pie crust:
Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.
On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.

Directions to make the Filling:
Preheat the oven to 350 degrees F.
In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit. Pour the filling into the pie shell.
Bake the pie for 45 minutes, or until just set. Let cool and chill

Heat Balsamic vinegar and brown sugar in saucepan, simmer until sauce thickens, set aside and cool.  Drizzle on slice of pie before serving.
Serves 6.