Pine Nut Cheese Crisps

Directions

Shred 1 pound cold asiago cheese. Place 6 tablespoon-size mounds of cheese about 1 inch apart on a parchment-lined baking sheet. Sprinkle each mound with 1/4 teaspoon each chopped pine nuts and sage. Bake at 425 degrees until the cheese is golden and the edges are slightly crisp, 8 to 10 minutes. Remove each crisp with a thin spatula and gently curl around a rolling pin, then cool on a rack. Repeat to make about 24 crisps.

Strawberry Muffins

Ingredients 

4 medium eggs, beaten.
3 cups of all-purpose flour.
2 ½ cups of fresh strawberries, rinsed, hulled and sliced.
2 cups of sugar.
1 ½ cups of chopped walnuts.
1 cup of vegetable oil.
1 tablespoon of cinnamon.
1 teaspoon of baking soda.
1 teaspoon of salt.

Directions

Preheat your oven to 400°F (210°C).
Lightly coat full-size muffin tins with non-stick cooking spray.
In a suitably sized bowl, combine the flour, sugar, cinnamon, baking soda, and salt.
In a another bowl, combine the eggs, strawberries and the vegetable oil.
Mix the contents of the two bowls together.
Gently fold in the chopped walnuts.
Fill the muffin tins about two-thirds full and bake for 15 minutes.
Allow to cool.

Crepes

Ingredients

• 2 3/4 cups whole milk
• 3/4 cup plus 2 tablespoons heavy cream
• 4 large eggs
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1/8 teaspoon salt
• 1 tablespoon vanilla extract
• About 4 tablespoons unsalted butter, softened, for cooking crêpes
• Assorted fillings, such as fresh lemon juice and sugar or bananas and Nutella

Directions

In large bowl, whisk together 1 3/4 cups milk, heavy cream, and eggs. Gradually whisk in flour until smooth. Whisk in remaining 1 cup milk, sugar, salt, and vanilla. Strain batter through fine-mesh sieve, discarding any lumps. Refrigerate at least 1 hour or up to 2 days.

Using pastry brush or paper towel, lightly coat 6-inch crêpe pan or cast-iron skillet with butter. Heat pan over moderately high heat until butter is hot but not smoking. Whisk batter briefly to reincorporate any settled solids.

Ladle about 2 tablespoons batter into pan, immediately tilting and rotating skillet to coat bottom. Cook until crêpe is just set and golden around edges, 10 to 15 seconds. Using tip of knife, loosen edge of crêpe, then, using fingertips, carefully flip crêpe over. Cook until underside is set, about 20 seconds more. Transfer cooked crêpe to platter and keep warm.

Repeat to cook remaining crêpes, coating pan with butter each time and stacking crêpes on platter. Fill crêpes with desired fillings and serve immediately.

DO AHEAD: Crêpes can be made 1 day ahead. Refrigerate, covered. To rewarm, transfer stack to baking sheet, cover with foil, and heat in 300°F oven about 15 minutes.

Peach Cobbler

Ingredients
2 cups peeled, sliced peaches (this was 5 medium peaches for me)
1 cup sugar, divided use
1/4 cup water
4 tablespoons butter
3/4 cup self-rising flour*
1/4 teaspoon Kosher salt
1/2 teaspoon pure vanilla extract
3/4 cup milk
Ground cinnamon, optional

Directions
1. Preheat oven to 350 degrees F.
2. Combine the peaches, 1/2 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
3. Put the butter in a 1.5 quart baking dish and place in oven to melt.
4. Mix remaining 1/2 cup sugar and salt and flour until thoroughly combined. Whisk in vanilla and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top and gently pour in syrup. Again, do not stir. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

Notes:-To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.
- *You MUST use self-rising flour, or this recipe will not work. If you do not have self-rising flour, simply add ½ teaspoon of baking powder to your all-purpose flour.

Mini Angel Food Cakes

(Makes 14 cupcakes)

Ingredients
6 eggs
1/2 cup and 2 tablespoons confectioners’ sugar
1/2 cup all-purpose flour
3/4 teaspoon cream of tartar
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
1/2 cup sugar

Directions
1. Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 3/4 cup. Place in a mixing bowl; let stand at room temperature for 30 minutes.
2. Preheat oven to 350 degrees F and prepare your cupcake pan by lining and/or spraying with non-stick cooking spray (I usually line then give them a quick spray).
3. Meanwhile, sift confectioners’ sugar and flour together three times; set aside.
4. Add cream of tartar, extracts and salt to egg whites; beat on high speed.
5. Gradually add sugar, beating until sugar is dissolved and stiff peaks form.
6. Fold in flour mixture, 1/4 cup at a time.
7. Gently spoon batter into prepared cupcake pan. Cut through batter with a knife to remove air pockets.
8. Bake at 350 degrees F for 15 minutes or until cake springs back when lightly touched.
9. Remove from oven and allow to cool on wire rack.
10. Garnish with macerated strawberries and a dollop of whipped cream…Enjoy!

Homemade Granola

Ingredients
4 cups old-fashioned oats
3/4 cup shredded coconut
1/4 cup packed brown sugar
2 tablespoons vegetable oil
1/4 cup honey
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup chopped almonds

MethodIn a large bowl, combine oats, almonds and coconut; set aside. In a saucepan, combine brown sugar, oil, honey, maple syrup and cinnamon; bring to a boil. Remove from the heat and stir in vanilla. Pour over oat mixture; stir to coat. Spread in a large shallow baking pan. Bake at 350 degrees F for 15 to 20 minutes, stirring occasionally. Cool. Add raisins and dried cranberries. Store in an airtight container.

Custard Apple Tart Recipe

adapted from Julia Child

Ingredients:9-inch partially baked pie shell (I used Alton Brown’s, but store bought will work just fine.)
3 cups apples, peeled, cored, and thinly sliced
2/3 cup sugar; divided use
½ tsp. cinnamon
1 egg
¼ cup flour
½ cup whipping cream
3 tablespoons brandy or cognac (this can be omitted)
1 teaspoon vanilla
Powdered sugar in a shaker

Directions:
1. Lightly spray your tart pan with non-stick cooking spray. Place your pastry dough into your prepared pan, poke holes in the dough with a fork and place the pan in the refrigerator for 15 minutes.
2. Preheat oven to 425. Remove your pan from the refrigerator and place a large piece of parchment paper on top of dough and fill with dry beans (or pie weights). Press beans into edges of dough and bake in the oven for 10 minutes. Remove from oven and allow the pastry to cool completely on a wire rack.
3. Preheat oven to 375 degrees.
4. In a mixing bowl, toss the apples with 1/3 cup of the sugar and the cinnamon. Put them in the partially baked pie shell and bake at 375 degrees for 20 minutes. Remove from the oven and let cool while making the custard.
5. Beat the egg and 1/3 cup of the sugar in a mixing bowl until the mixture is thick and pale yellow. Beat in the flour, then the whipping cream, vanilla then the brandy or cognac. Pour the mixture over the apples.
6. Return to the oven for 10-12 minutes or until it begins to puff. Remove from oven and sprinkle with the powdered sugar (lightly covering the top of the tart). Return to the oven for 20 minutes. Tart is done when the top is brown and a knife plunged into the custard comes out clean. Serve while warm.

Storage:
This tart is best served warm and on the day it was baked. Although the flavor was lovely the day after, the texture had definitely declined.

Notes:
-This is amazing served alone, but is delish with a scoop of ice cream and a little drizzle of caramel sauce.