Pink Pearl Rose Tart

The colorful pink hue of the Pink Pearl apple makes for one stunningly beautiful rose tart.

Servings:

1 tart

Ingredients

• For the tart:
• 1 1/4 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 6 tablespoons unsalted butter, cut in 1/2-inch pieces, chilled in the freezer
• 1 teaspoon chilled water
• 1 large egg
• For the filling:
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 2 cups whole milk
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla
• 1 cinnamon stick
• For the apples:
• 12 small Pink Pearl apples
• 2 cups cold water
• Juice of 2 lemons
• 1 cup apricot jam

Instructions

1. For the tart: In the bowl of a food processor fitted with the blade attachment, pulse flour, sugar and salt to combine. Pulse in butter until pea-sized balls are formed, approximately 6 pulses./
2. In a small bowl, beat egg and cold water together, and drizzle into food processor until dough forms. Remove from bowl and knead into a disc. Chill in refrigerator up to 3 hours.
3. Preheat the oven to 350 degrees.
4. Press dough into a greased 9-inch pan with a removable bottom. Place in the freezer for 30 minutes to chill. Remove from freezer and bake for 30 to 35 minutes until golden. Set aside to cool.
5. Make the filling: In a medium saucepan, whisk together sugar, cornstarch and salt. In a small bowl, whisk together milk and egg yolks. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil for 1 minute. Remove from heat, and add vanilla and cinnamon.
6. Strain pastry cream filling through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 1 hour. Pour into cooled tart and set aside.
7. For the apples: In a large bowl, combine water and lemon juice. Thinly slice apples with a mandolin, and place slices in lemon water until all apples are cut. Drain the water, and microwave for 2 minutes until soft and malleable.
8. Line 8 apple slices in a row, slightly overlapping each other. Roll up apple pieces into a rose shape, and wrap larger pieces around the bud to make a larger rose. Place roses in a cupcake pan to keep their shape while all are made. Make various sizes until all apple slices are used.
9. Assemble the tart: Preheat oven to 350 degrees.
10. Place apple roses in the pastry cream-filled tart to resemble a bouquet, placing various sizes throughout. Bake for 10 to 12 minutes until apples are slightly golden and firm. While tart is baking, heat apricot jam with water until thin and runny. Once tart is done, coat with apricot jam. Let tart come to room temperature, and serve.
11. Tart will keep up to 4 days refrigerated.

Beanless Chili (Whole30 style)

3 lbs ground turkey
2 sweet onions  (sliced and diced)
5 cloves garlic (minced)
2 bell peppers (sliced and diced)
2 cups sliced mushrooms
1 (28 oz) can crushed tomatoes
3 1/2 cups beef broth
2 1/2 teaspoons cumin
3 Tablespoons chili powder
2 Tablespoons dried parsley flakes
2 teaspoons paprika
1 1/2 teaspoons mustard powder
1 teaspoon salt
1/2 teaspoon white pepper


In a non-stick skillet cook ground turkey on medium high, turning and breaking up meat, until all pink is gone.  Using a slotted spatula or large spoon remove turkey from pan, leaving dripping in pan, and place cooked meat in another pan with a lid to cover while cooking vegetables.  Place all prepared onions,garlic, peppers and mushroom in the skillet the meat was cooked in and cook vegetables about 5 minutes to wilt on medium high.  Add all spices, cumin, chili powder, paprika, parsley flakes, mustard powder, salt and white pepper and stir to combine.  Add the can of crushed tomatoes and beef broth and stir to combine.  Add the cooked ground turkey to the pan and stir in the meat to combine.  Turn down the burner to low and continue to cook for 1 hour (uncovered).  Every 15 minutes stir to cook evenly.  The liquid will reduce and thicken up to a chili consistency.  Once done it is ready to serve.  

Paleo Style Brownies

1 cup cooked mashed sweet potato (skin removed)
1 cup mashed avocado
1 cup almond butter (smooth / creamy)
6 Tablespoons granulated maple sugar (rounded Tbsps)
1 egg
1 teaspoon vanilla extract
3/4 cup coconut milk
6 Tablespoons Hershey's Special Dark Chocolate cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup mini dark chocolate chips
3/4 cup coarsely chopped pecans

Preheat oven @ 325 degrees. Grease bottom & sides of a 9" x 13" baking pan and place a sheet of parchment paper on the bottom of pan and grease top of parchment paper in pan. Set pan aside.

In a large bowl beat cooked mashed sweet potato and avocado smooth with electric hand mixer.  Next add almond butter, egg, vanilla extract, and coconut milk and continue beating.  Add cocoa powder, baking powder, and baking soda beating smooth.  Remove beaters and stir in mini chocolate chips and chopped pecans.  Empty into prepared pan evenly and place in preheated 325 degree oven and bake from 50 minutes - 1 hour (depending on your oven).  Brownies should be somewhat firm to the touch.  Cool completely on countertop.  Best if refrigerated to chill before slicing.  Will be a soft semi-moist brownie when served.  Refrigerate leftovers.

Amish Sugar Cookies

Ingredients

4 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 cup butter, softened

1 cup vegetable oil

1 cup sugar

1 cup confectioners sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

Instructions

1.      Pre-heat oven to 375°F and line a baking sheet with parchment paper.

2.      In a large bowl, whisk together the flour, baking soda, and cream of tartar. Set aside.

3.      In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, and sugars on medium-high speed until light and fluffy, scraping the sides as necessary.

4.      Reduce speed to medium and add the eggs, one at a time, mixing just until combined. Add the vanilla and mix until combined. Reduce speed to low and add the flour in three additions, scraping down the sides as necessary. Drop dough of two tablespoon each onto the baking sheet, spacing two inches apart. Bake for 8 to 10 minutes, just until the edges begin to darken. Let cool on baking sheet.

5.      Reduce speed to low and add the flour in three additions, scraping down the sides as necessary. Drop dough of two tablespoon each onto the baking sheet, spacing two inches apart. Bake for 8 to 10 minutes, just until the edges begin to darken. Let cool on baking sheet.

6.      Drop dough of two tablespoon each onto the baking sheet, spacing two inches apart. Bake for 8 to 10 minutes, just until the edges begin to darken. Let cool on baking sheet.

7.      Bake for 8 to 10 minutes, just until the edges begin to darken. Let cool on baking sheet.

Roast Tomato Tart

Roast Tomato Tart  -  by Jeann Rybinski (who is a wonderful cook & baker!)

4 good sized ripe British tomatoes, sliced horizontally into 1cm slices
2 cloves of garlic, finely chopped or grated
A few sprigs of fresh thyme
2 large onions, sliced into half moons
1 heaped tbsp. capers
1 heaped tbsp. Dijon mustard
2 eggs
1 heaped tbsp. soured cream
150g Manchego cheese, grated or Pecorino
Salt and pepper
A block of puff pastry (you can use shop bought or make your own using the recipe below); Let the puff pastry rest in the fridge for at least an hour before using.
Preheat the oven to 300°F/ 140°C (120°C fan)
Place the slices of tomato on a baking tray and sprinkle with the garlic and generously season with salt and pepper. Drizzle with olive and oil and pop in the oven to slow roast for 45 minutes.
In the meantime, sauté the onions in a little oil until soft and slightly golden, season and turn off the heat and set aside until you need them.
Roll out the pastry and line a 23cm loose-based round tart tin and preheat the oven to 200°C (180°C fan). Spread the mustard on the tart case and sprinkle over the onions and capers before scattering half of the grated cheese over the top. Whisk together the eggs and soured cream and season. Pour the egg mixture over the cheese and carefully spread evenly. Scatter over the remaining cheese and arrange the tomato slices on top with the thyme leaves. Pop the tart in the oven for 25 minutes and leave to cool slightly before taking it out of its tin. This tart is delicious served hot, cold or warm.

Hot Cabbage dish

6 cups shredded cabbage
1/2 cup mayonnaise
1 t. mustard
1 T. chopped chives
1 t. lemon juice
dash of tarragon
paprika for color

Cook cabbage until just crunchy.  Drain well.  Add the rest of the ingredients, mix and serve hot.  Makes a great side dish!  We had this at a church supper and it was fantastic.  

Peanut Butter Cups

1 (16 oz.) jar of peanut butter,  1 (12 oz.) bag of chocolate melts,  1 (12 oz.) bag of white chocolate melts, small muffin paper liners,  small muffin pan.   Melt peanut butter in a lg bowl in microwave at 30 second intervals, stirring after every 30 seconds (about 1-2 times)  Pour in bags of melts and stir after every 30 seconds, until melted and mixed, about 3 times depending on microwave.  Use a spoon to fill each little paper, about 1 1/2 TBS.   Can decorate with colored sugar or sprinkles.  Wait about 15 min. before putting sprinkles on.  Wait until set and remove from pan, no need to refrigerate.