Applying a glaze to fruit helps maintain its appealing when used to decorate cakes, cupcakes, and pies. Many store-bought glaze mixes in the United States contain various dyes. A simple and quick solution to this issue is to use your favorite preserve, such as strawberry, apricot, or plum. Heat the preserves in the microwave for a few seconds then brush the glaze onto the fruit.
I use 1/4 cup of preserves for the top of 1 pie. For 1/4 cup of preserves about 30 seconds in the microwave is all you need.
Pan Size and Estimated Baking Time in a 350-degree F Oven: There really isn’t a baking formula for time to bake… that’s why a recipe usually gives a range and the baker her/himself needs to determine the end point. Be sure to use the visual indicators to test for wither or not it is done.
SUMMER FRUIT TART Active Time: 20 minutes Total Time: 30 minutes Amount: 10 servings INGREDIENTS:
(16 oz) Refrigerated Sugar Cookie Dough or your favorite, room temperature
6 (or more depending on size) of your choice of fruit thinly sliced, such as
Apricot
peaches
kiwis
strawberries
blueberries
blackberries
Raspberries
1 cup Essential Everyday White Baking Chips
2 tablespoons milk
¼ (8 ounce) Cream Cheese, softened
1/4 cup Apricot Preserves (or your favorite preserves) for the glaze
fresh mint leaves, for garnish if desired
DIRECTIONS:
Press cookie dough into and up sides of a 10-inch tart pan.
Bake in a preheated 350°F oven 10-12 minutes or until golden brown.
Remove from oven and gently press down cookie dough with back of a spoon along bottom of pan only; cool completely.
In medium microwaveable bowl, combine baking chips and milk; microwave (HIGH) in 30 second intervals, stirring each time, until chips are melted (about 1 minute).
Add cream cheese; using an electric mixer, mix on medium until well combined and fluffy.
Spread cream cheese mixture over cooled cookie crust. Top with fruit slices in desired pattern.
Place preserves in a small microwaveable bowl. Microwave (HIGH) 30 seconds.
In a large mixing bowl, beat first 3 ingredients at medium speed until creamy.
Gradually add powdered sugar alternately with milk being added 1 Tbsp at a time, beating at low speed until blended after each addition of milk. You will add between 6-9 Tablespoons of milk depending on the desired consistency needed.
This is a simple yet delightful cake. It is both flavorful and straightforward to prepare. It can be adorned with either minimal or intricate decorations.
Ingredients:
1½ cups flour
2 teaspoons baking powder
1 stick butter, softened
½ cup sugar
2 teaspoons vanilla
2 eggs
½ cup milk (can be substituted with water.)
If you want chocolate cake, put 1 cup cocoa power
SUPPLIES:
8-inch round cake pan
Measuring cups and spoons
Sifter
2 bowls (small and large)
Electric mixer
Spatula
Wire rack
Directions:
Preheat the oven to 350 degrees.
Grease and flour a round 8-inch cake pan.
Sift the flour and baking powder together into the small bowl {if using cocoa power put it in too}.
Measure the butter, sugar, and vanilla into the large bowl.
Using the electric mixer, cream the butter, sugar, and vanilla together.
Add the eggs, one at a time; mix on medium speed until light and fluffy.
Then mix in the milk.
Slowly add the flour mixture to the butter mixture and beat until well combined.
Pour the cake batter into the prepared pan. Use a spatula to scrape the cake batter off the sides of the bowl.
Bake for 20-30 minutes, until the top of the cake is golden and springs back when touched lightly.
Cool the cake on a wire rack, then turn it onto a plate and frost.
Tips: To make sure the cake is done stick a toothpick or cake-tester (a long, thin wire) into the center of the cake. If it comes out wet, the cake needs to bake a little longer. If it comes out dry (or with crumbs on it), your cake is ready!
FOUR-EGG CAKE- Yield: 3 (8-inch) layers or 1 – 13 x 9-inch 1 layer cake
Ingredients:
3/4 cup shortening
1 3/4 cups sugar
4 eggs, separated
3 cups cake flour or 2½ cups all-purpose flour
4 teaspoons baking powder
¼ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
Directions:
Cream shortening for about 2 minutes.
Add sugar gradually; continue creaming about 1½ minutes after all sugar is added.
Add egg yolks that have been beaten very lightly.
Beat the mixture about 2 minutes.
Add sifted dry ingredients alternately with the milk and vanilla. Begin and end with flour mixture.
Fold in stiffly beaten egg whites.
Pour into three greased 8-inch layer pans and bake at 350° for about 50 minutes. Or pour into one 13 x 9-inch pan and bake at 350° for about 40 -50 minutes or until a toothpick comes out clean.
Almond Crumb Crust: This is an excellent crust for cream pies, icebox pies, and Blueberry-Cream Cheese Pie. Substitute other nuts, if desired.
Ingredients:
½ cup coarsely chopped almonds
2½ tablespoons sugar
2 tablespoons all-purpose flour
½ teaspoon salt
1 cup plus 2 tablespoons graham cracker crumbs
¼ teaspoon vanilla or almond extract
¼ cup (½ stick) unsalted butter, melted
Directions:
Lightly butter a 9½-inch deep-dish pie plate. Set aside.
Put the almonds, sugar, flour, and salt into a food processor. Pulse until the almonds are very finely ground.
Transfer the mixture to a large bowl and stir in the graham cracker crumbs.
In a small bowl, combine the vanilla with the melted butter.
Add to the crumbs and mix well.
Add 2 teaspoons of water to the mixture, then rub the dough with your fingers until the texture is uniform.
Press the mixture between your fingers: It should clump together without falling apart. (If necessary, rub in another teaspoon of water to make it more clumpy.)
Transfer the dough to the pie plate. Press it evenly into the bottom and most of the way up the sides.
Refrigerate for 10 minutes.
Preheat the oven to 350°F.
Bake the pie shell on the center oven rack for 8-to minutes.
Transfer to a rack and cool completely. Makes one 9½-inch deep-dish pie shell.
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