Recipe for pear and pistachios cake

Posted 15/07/2012 By Edith

Recipe for pear and pistachios cake

Production: 10 – Serving
Preparation: 20 Minutes
Cooking: 45 Minutes

What a pleasure it was to enjoy this wonderful birthday cake. Pears and pistachios to honor the 29 candles of our beautiful daugther. Even her, who does not usually like dessert,litterally cleared her plate. As for the guests, they were delighted with this sweet treat that conclude a hearty celebration meal (pork loin on spit served with rice with lentils) .

Tasty and soft, our pear and pistachio cake was a great success. The two rows of sliced ​​fresh pears, the pistachios distributed in the dough and the light touch of freshly grated nutmeg turn every bite in an explosion of flavors.

Requiring a little extra effort and time than a simple basic cake, this dessert, is trully worthy of a special celebration.

Pear and Pistachios Cake

Ingredients:
Butter – [1/2 cup]  (125 ml.)
Eggs (large) – [2]
White Sugar – [1 cup]  (250 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)
Milk – [1/2 cup]  (125 ml.)
Flour (all purpose) – [1 1/2 cup]  (375 ml.)
Almond powder – [1/2 cup]  (125 ml.)
Vanilla extract – [1 teaspoon]  (5 ml.)
Pears – [5]
Pistachios nuts – [1/2 cup]  (125 ml.)
Nutmeg – [1 teaspoon]  (5 ml.)

Steps:
1- Preheat the oven to 350F (180C).
2- Peel and slice the pears. Place slices in some lemon juice and reserve.
3- In mixer bowl, beat butter, sugar and eggs.
4- In a large bowl, combine flour, ground almonds, salt, baking powder and nutmeg.
5- Add milk and dry ingredients, in small quantities, in the mixer bowl.
6- Beat until mixture is smooth.
7- Add the pistachios in the batter.
8- Pour 1/3 of batter into a buttered and floured mold.
9- Place half of the pear slices on the dough.
10- Pour remaining batter into the mold.
11- Cover the top with remaining pears.
12- Sprinkle lightly with sugar.
13- Bake about 45 minutes.
14- Let cool and serve on a berry coulis.

        

Recipe for corn and pineapple cake

Posted 24/06/2012 By Edith

Recipe for corn and pineapple cake

Production: 8 – Serving
Preparation: 10 Minutes
Cooking: 45 Minutes

Pineapple cake recipes abound and for a good reason: they are delicious desserts usually quick to prepare and loves by everyone.

For our recipe of the week we’ve put together a variation midway between a cake and a pudding. A rich and tasty paste made of cornmeal flour floating on a generously juicy pineapple compote.

The use of corn flour gives a very tasty cake. We also chose to use fresh pineapple for its firmer texture but it would be quite correct to make this recipe with canned pineapple you drain the juice.

This dessert is much better served warm. Add some vanilla ice cream, Greek yogurt or a generous portion of whipped cream and it will be perfect.

 

Recipe for corn and pineapple cake

Ingredients:
Fresh pineapple  – [1]
Corn flour – [1 cup]  (250 ml.)
Flour (all purpose) – [1 cup]  (250 ml.)
White Sugar – [1/2 cup]  (125 ml.)
Brown Sugar – [1/2 cup]  (125 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)
Baking soda – [1/4 teaspoon]  (1 ml.)
Salt – [1/4 teaspoon]  (1 ml.)
Egg (large) – [1]
Butter – [2 tablespoons]  (30 ml.)
Milk – [1 cup]  (250 ml.)

Steps:
1- Preheat the oven to 350 F (180 C).
2- Peel and finely chop the pineapple and reserve.
3- In a large bowl, mix the two flours, the baking powder, the baking soda and the salt.
4- In the mixer bowl, beat the egg with sugar and melted butter.
5- Stir in the dry ingredients alternately with the milk.
6- Measure 1/2 cup (125ml) pineapple and mix it into the dough.
7- In a large bowl combine the brown sugar and the remaining pineapple chunks.
8- Cover the bottom of a square pan with the pineapple mixture.
9- Pour the batter into the pan on top of the pineapple mixture.
10- Bake for 30 minutes.

        

Recipe for strawberries and rhubarb cookies

Posted 19/06/2012 By Francois

Strawberries and rhubarb cookies

Production: 20 –
Preparation: 30 Minutes
Cooking: 17 Minutes

Finally…. summer is back!

Let’s enjoy Mother Nature gifts and use some of those juicy, sun-kissed sweet strawberries. Blend them to another plant also generously provided by nature: the rhubarb. And get ready to produce a wonderful batch of Rustic Rhubarb and Strawberry cookies.

Note: Rhubarb produces slightly bitter taste so we have two tips to cut it down a bit:
1 – Before baking, once your dough balls are placed on the cookie sheet, sprinkle some white sugar on them.
2 – or when your cookies are baked and cooled sprinkle a little icing sugar on top

Again we advise you to make a double batch if the moment they left the oven you’re gonna get robbed and there you will no longer be enjoyed in the days ahead.

Bon appetit!

Recipe for strawberries and rhubarb cookies

Ingredients:
Butter – [1/2 cup]  (125 ml.)
White Sugar – [1 cup]  (250 ml.)
Egg (large) – [1]
Flour (all purpose) – [2 1/2 cups]  (625 ml.)
Rhubarb – [2 cups]  (500 ml.)
Baking Powder – [1 tablespoon]  (15 ml.)
Strawberries – [2 cups]  (500 ml.)
Vanilla extract – [1 teaspoon]  (5 ml.)
Salt – [1 teaspoon]  (5 ml.)

Steps:
1- Cut the strawberries into pieces and set aside.
2- Wash and cut the rhubarb into small sections.
3- In a small saucepan heat the rhubarb pieces over medium heat until softened (stir constantly).
4- Pour the hot rhubarb in a food processor or blender and puree. Measure 1/2 cup (125ml) and set aside.
5- Preheat the oven to 375 (100C).
6- In the mixer bowl, beat the butter at high speed (at room temperature) with the sugar and the egg.
7-  Add to the mix the reserved rhubarb puree and the vanilla. Mix well.
8- In a large bowl, combine flour, baking powder and salt.
9- Set the mixer on low speed and slowly add the dry ingredients.
10- Mix at medium speed to get a uniform texture.
11- Stir, manually, the strawberries into the dough.
12- Form halves balls of dough (with an ice cream spoon) and place on a cookie sheet lined with parchment paper.
13- Bake for 17 minutes.

        

Recipe for chocolate and orange cookies

Posted 10/06/2012 By vLivres

Recipe for chocolate and orange cookies

Production: 20 –
Preparation: 10 Minutes
Cooking: 15 Minutes

Savory chocolate and orange cookies, what a delight for all lover of homemade dessert. Very easy and quick to prepare, these generous sweets are prefect to titillate the taste buds and your guests will love them.

They are so good that you should make a double batch to avoid any comments from frustrated people reaching the bottom of the stack. Despite the reasonable amount of sugar in the recipe, those chocolate and orange cookies are not too sweet and the flavor balance is very pleasant on the palate. They are perfect with coffee or a glass of milk.

Our chocolate and orange cookies recipe was loosely based on a basic cookie recipe, it was enough to add some cocoa, good dark chocolate and a juicy orange. In fact it is quite easy to vary the flavors once you start with some good basic recipes. Add ingredients that appeal to you, put in a little imagination, a pinch of love and your family will be trilled. Nobody will ever ask you again for those too sweet and too fat desserts prepared and sold in supermarkets.

chocolate and orange cookies

Ingredients:
Butter – [1/2 cup]  (125 ml.)
White Sugar – [1 cup]  (250 ml.)
Egg (large) – [1]
Flour (all purpose) – [2 1/2 cups]  (625 ml.)
Dry Cocoa (Powder) – [1/4 cup]  (65 ml.)
Baking Powder – [1 teaspoon]  (5 ml.)
Orange (juice and zest)  – [1]
Lime (juice) – [1/2]
Salt – [1 teaspoon]  (5 ml.)
70% cocoa Black Chocolate – [1/2 cup]  (125 ml.)

Steps:
1- Preheat the oven to 350F (180C).
2- In the mixer bowl, beat the butter ( at room temperature) at high speed with the sugar and egg .
3- Finely Zest the orange (with a microplane) and add the zest into the mix.
4- Extract the juice from the orange and the half lime and pour into the mixture.
5- In a large bowl, combine flour, cocoa, baking powder and salt.
6- Adjust the mixer at low speed and slowly add the dry ingredients.
7- Stir at medium speed until a uniform texture.
8- Chop the chocolate finely enough and fold into the dough (manually).
9- Form halves balls of dough (with an ice cream spoon) and place on a cookie sheet lined with parchment paper.
10- Bake for 15 minutes.

        

Recipe for peaches and cranberries cake in a glass

Production: 10 – Serving
Preparation: 10 Minutes
Cooking: 30 Minutes

Recipes for tasty cakes with their bottom covered with syrup and beautiful pieces of fruit are ideal candidates for glass jar baking making them perfect desserts for the lunch boxes.

Our recipe combines the sweet flavors of apples and peachs, the tart side of the cranberries and the slightly bitter one of the almonds. The fruits are gently cooked in a vanilla syrup and cover with a apple lace paste that coats the sliced ​​almonds. Served warm (30-45 seconds in the microwave) and directly into the glass bowl, this little sweet treat is sure to please everyone. By adding a scoop of ice cream or a good portion of vanilla yogurt makes it a dessert fit for a king.

Cakes and puddings, baked in individual portions, are always popular. Easy to prepare but bursting with flavor, they complement nicely your meals to go.
peaches_and_cranberries_cake_in_a_jar


Ingredients:
Peaches – [4]
Brown Sugar – [2 cups]  (500 ml.)
Water – [1 cup]  (250 ml.)
Dried Cranberries – [1/2 cup]  (125 ml.)
Vanilla extract – [1 teaspoon]  (5 ml.)
Butter – [1/3 cup]  (85 ml.)
Brown Sugar – [1 cup]  (250 ml.)
Egg (large) – [1]
Flour (all purpose) – [2 cups]  (500 ml.)
Ground Cinnamon  – [1 teaspoon]  (5 ml.)
Baking soda – [1 teaspoon]  (5 ml.)
Salt – [1/2 teaspoon]  (3 ml.)
Apples sauce – [1 cup]  (250 ml.)
Sliced Almond – [1 cup]  (250 ml.)

Steps:
1- Peel, pit and cut the peaches into chunks.
2- In a saucepan, dissolve 2 cups (500ml) brown sugar in water and heat to boil.
3- Add the diced peaches, the cranberries and the vanilla .
4- Simmer over low heat for 15 minutes then set aside.
5- Preheat the oven to 350F (180C).
6- In the mixer, beat butter, 1 cup (250ml) brown sugar and egg to obtain a uniform mix.
7- Reduce the mixer speed to minimum and stir in the of apple sauce.
8- In a bowl, combine flour, cinnamon, salt and baking soda .
9- Slowly stir contents of bowl into the liquid mixture and mix well.
10- Remove bowl from mixer, add the sliced ​​almonds and use a spatula to mix them in the dough.
11- Place glass jars (or ramekins) in a large roasting pan .
12- Divide the pieces of peach and cranberries within ten containers and cover with remaining syrup.
13- Divide batter evenly among the containers.
14- Pour hot water into roasting pan to cover the bottom 1/4 of the containers.
15- Bake for 30-35 minutes.