Pear Tart Recipe

Posted on October 21, 2019 by Jane

Life has been crazy so this is my first post in quite some time.  However, this one is the BEST thing I have made in ages!  I highly recommend this – it’s easy and it’s fabulous!

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Pear Tart Recipe

Pear Tart Recipe

Ingredients

  • 1 sheet frozen puff pastry, thawed but not room temperature
  • 3-4 medium size ripe pears (red or yellow), cored and thinly sliced
  • 1 medium egg, beaten
  • 1/4 cup sugar
  • 1/2 cup pure maple syrup
  • salt (either flaked or large crystallized)
  • whipped cream

Instructions

  1. Heat oven to 400. Unfold pastry onto parchment paper, roll pastry out about 1/2-3/4 inch bigger all around. Slide pastry on parchment onto baking sheet.
  2. Arrange pears on the pastry, leaving about 1/2 inch border all around. Brush the border with the beaten egg, sprinkle entire tart with sugar. Bake 20 minutes.
  3. Reduce oven to 350 and continue baking for about 10-15 additional minutes, until crust is brown and pears are tender but not mushy.
  4. As tart is baking, simmer syrup until reduced by half, about 12-15 minutes. Drizzle over entire tart and then sprinkle with flaked salt. Let cool 15-20 minutes.
  5. Serve with whipped cream.
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https://cookiesandcurtains.com/2019/10/21/pear-tart-recipe/

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As always – ENJOY!!!

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Dairy Free Braided White Bread Recipe

Posted on March 8, 2019 by Jane

Another dairy free recipe for my niece!  Once again, had never made bread before that had NO dairy in it – eggs/butter/nada.

And yippee – it turned out great!!

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Dairy Free Braided White Bread Recipe

Dairy Free Braided White Bread Recipe

Ingredients

  • 1 1/4 cups water, room temp
  • 1 Tbs vegetable oil
  • 1 1/2 Tbs granulated sugar
  • 1 tsp salt
  • 3 cups bread flour
  • 2 1/2 tsp dry yeast

Instructions

  1. Place all ingredients in bread maker in order noted in recipe
  2. Turn breadmaker to dough cycle
  3. Open the machine 1/2 way through and check to make sure dough is okay - if too dry add a tsp of water, if too wet, add 1-2 Tbs bread flour - the dough changes consistency based on humidity/heat/etc so it's something I have to change every single time I make any type of bread.
  4. Once dough cycle is complete, place in a greased bowl, turn over to coat completely, cover with a clean towel and allow to rest in a warm, draft-free place for an hour or until it has doubled in size
  5. Remove from bowl, place on floured board and punch down lightly
  6. Divide the dough into 3 pieces, roll each into same size/length ropes
  7. Line the strips side by size and pinch ends together
  8. Braid the strips, pinch ends together
  9. Set braided dough on parchment lined baking pan
  10. Cover and allow to rise 45 minutes or until doubled in size
  11. Preheat oven to 350
  12. Bake for 30-45 minutes, loaf thumps when you tap on it, and it's lightly browned
  13. Remove from oven, allow to cool slightly before slicing
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https://cookiesandcurtains.com/2019/03/08/dairy-free-braided-white-bread-recipe/

As always – enjoy!

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Dairy Free Chocolate Cake Recipe

Posted on March 3, 2019 by Jane

I came up with this recipe for my niece who can’t have any dairy right now. I had NEVER made a cake like this (no eggs!) but figured hey – if it didn’t turn out – then at least I tried! And wow – it was amazing – basically a lava cake – very dense/very moist.  Delicious!

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Dairy Free Chocolate Cake Recipe

Dairy Free Chocolate Cake Recipe

Ingredients

  • 4 1/2 cups sifted all purpose flour
  • 1 cup unsweetened cocoa powder
  • 3 tsp baking soda
  • 1/2 tsp salt
  • 3 cups white sugar
  • 1 cup vegetable oil
  • 3 cups water
  • 3 Tbs vanilla extract

Instructions

  1. Preheat oven to 350
  2. Grease and flour a 9x13" cake pan
  3. In a large bowl, sift flour, cocoa powder, baking soda and salt; add sugar
  4. Add oil, water and vanilla into the flour mixture; mix well
  5. Pour into prepared pan
  6. Bake approximately 60 minutes or until toothpick inserted in the center comes out clean
  7. Cool before cutting
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https://cookiesandcurtains.com/2019/03/03/dairy-free-chocolate-cake-recipe/

 

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As always – enjoy!

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Crab and Corn Chowder Recipe

Posted on December 27, 2018 by Jane

This chowder is so creamy and so delicious!  Sweet and salty all in one!

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Crab and Corn Chowder Recipe

Ingredients

  • 6 slices bacon
  • 2 stalks celery, chopped fine
  • 1/2 medium onion, chopped fine
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 jalepeno, seeded, diced
  • 1 small potato, peeled and diced
  • 3 Tbs flour
  • 4 cups (32 oz) chicken broth
  • 2 cups fresh or frozen corn
  • 12 oz fresh lump crab meat
  • 3/4 cup whipping cream or half and half
  • 1/2 tsp creole/cajun seasoning
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp ground cumin

Instructions

  1. Cook bacon until crisp. Remove bacon. Reserve 2 Tbs bacon drippings. Crumble bacon.
  2. Saute celery, onion, red bell pepper, green bell pepper, jalepeno, and potato in bacon drippings, approximately 6-7 minutes or until tender.
  3. Whisk flour and broth until smooth, add to celery mixture. Mix in corn Bring to a boil, reduce heat, stirring every few minutes. Simmer for 30 minutes.
  4. Gently stir in crabmeat and seasonings, cook 4-5 minutes or until heated through.
  5. Serve hot with crumbled bacon on top.
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https://cookiesandcurtains.com/2018/12/27/crab-and-corn-chowder-recipe/

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As always – enjoy!

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Candied Pecan Recipe

Posted on December 27, 2018 by Jane

I love pecans and if they are candied and extra sweet – so much the better!

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Candied Pecan Recipe

Ingredients

  • 1 cup white sugar
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1 egg white
  • 1 Tbs water
  • 1 pound pecan halves

Instructions

  1. Preheat oven to 250
  2. Mix sugar, cinnamon and salt together in small bowl
  3. Beat egg white with water in a bowl until frothy
  4. Toss the pecans in the egg white mix
  5. Mix sugar mixture into pecans until well coated
  6. Spread coated pecans onto parchment coated baking sheet
  7. Bake in preheated oven, stirring every 15 minutes, until pecans are nicely browned, 1 hour
  8. Cool
  9. Store tightly covered - they won't last long as everyone will gobble them up!
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https://cookiesandcurtains.com/2018/12/27/candied-pecan-recipe-2/

 

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As always – enjoy!

 

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Candied Cranberries

Posted on December 27, 2018 by Jane

We had extra cranberries from the holidays so I thought I’d use them up with this recipe – WOW they were yummy!

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Candied Cranberries

Ingredients

  • 1 cup pure maple syrup
  • 2 cups fresh cranberries
  • 1 cup cane sugar

Instructions

  1. Heat maple syrup in medium pan over low/medium heat, just until warmed, about 2 minutes. Remove from heat, stir in cranberries. Cover and refrigerate 10-12 hours.
  2. Place cranberry mixture in strainer over bowl, let drain for 15 minutes. Reserve syrup for another use.
  3. Place sugar in a shallow bowl, place 10-12 berries in the bowl, gently cover with sugar. Remove and place onto parchment lined cookie sheet.
  4. Let dry for about 2 hours.
  5. When completely dry, gently pour into a bowl that can be covered.
  6. Use as a snack, or on a pretty white cake!
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https://cookiesandcurtains.com/2018/12/27/candied-cranberries/

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As always – ENJOY!

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Limoncello Cake Recipe

Posted on December 9, 2018 by Jane

Ooh my this IS delicious!  I received homemade limoncello from several friends and since I *love* anything with lemon, I thought I’d whip this up.  Delicious!

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Limoncello Cake Recipe

Ingredients

  • 1 cup plain yogurt (I used my homemade greek yogurt!)
  • 2 eggs
  • 1/3 cup canola oil
  • 2 Tbs lemon juice
  • 1 Tbs lemon zest
  • 1 cup sugar
  • 1/4 cup
  • 4 Tbsp limoncello liqueur
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch salt
  • 3/4 cup confectioner sugar
  • 3 Tbs limoncello liqueur

Instructions

  1. Preheat oven to 350 degrees
  2. Grease a 9" round baking pan with cooking spray
  3. Whisk together yogurt, eggs, canola oil, lemon juice, lemon zest, and limoncello liqueur in a large bowl
  4. In a separate large bowl, mix flour, baking powder, baking soda and salt
  5. Gently stir/whisk the dry ingredients into the wet. Don't over mix or the cake will be tough - the batter can be a tad bit lumpy!
  6. Pour batter into prepared pan
  7. Bake until top is lightly golden, and a toothpick inserted in the center comes out clean, about 33-38 minutes. Don't over bake!
  8. Remove from oven, allow to cool for 15 minutes
  9. Sift powdered sugar and 3 Tbs limoncello liqueur together in a small bowl until smooth
  10. Poke holes all over the still warm cake - use a toothpick or a fork
  11. Slowly spoon the glaze over the warm cake, as otherwise it will pool into the middle!
  12. Spread with a spoon if necessary
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https://cookiesandcurtains.com/2018/12/09/limoncello-cake-recipe/

 

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As always – enjoy!

 

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Lemon Meringue Pie Recipe

Posted on October 26, 2018 by Jane

I have a dear friend who had “naked lemons” lying around as she’s prepping for her yearly limoncello event..  (Meaning she had “skinned” the lemons and had the naked ones for me to use! )  So, lemon meringue pie was on my list to make..  I squeezed all of them and wow the juice made great pies!

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Lemon Meringue Pie Recipe

Ingredients

  • 1 cup white sugar
  • 2 Tbs flour
  • 3 Tbs cornstarch
  • 1/4 tsp salt
  • 1 1/2 cups water
  • 3 lemons, juiced and zested
  • 2 Tbs unsalted butter
  • 5 egg yolks, beaten (whites reserved and set aside at room temperature)
  • 1 9" pie crust, baked
  • 5 egg whites
  • 6 Tbs white sugar

Instructions

  1. Preheat oven to 350
  2. In medium pan, whisk together sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium high heat, stirring frequently, until it comes to a boil. Stir in butter. Temper egg yolks with 1/2 cup of hot sugar mixture, whisk back into pot Whisk constantly until it thickens. Remove from heat, pour into baked pie shell.
  3. In large mixing bowl, place egg whites and whip until foamy. (I use a large stand mixer.) After foamy, slowly add 1 Tbs of sugar at a time and whip until stiff peaks form. Spread meringue over warm pie, ensuring that the meringue is all the way to the edges.
  4. Bake for 10 minutes or until meringue is golden brown.
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https://cookiesandcurtains.com/2018/10/26/lemon-meringue-pie-recipe-3/

 

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As always – enjoy!

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Baked Apples Recipe

Posted on October 18, 2018 by Jane

We get lots of apples in our weekly produce delivery, and so I decided to make this Baked Apple Recipe in order to have something yummy to put over my fabulous homemade greek yogurt (praise be for the instapot!)

This was amazingly easy – I highly recommend it!

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Baked Apples Recipe

Ingredients

  • 6-8 cups peeled, sliced baking apples
  • 1/4 cup all purpose flour
  • 1 cup sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 Tbs butter
  • 1 Tbs oats
  • 1/4 cup water
  • additional 1 Tbs butter, cut into small pieces
  • Cinnamon to sprinkle over top

Instructions

  1. Preheat oven to 400
  2. Place all apples into a greased baking pan
  3. Place flour, sugar, cinnamon, nutmeg and butter in small bowl. Cut into with 2 knives until it resembles corn meal; sprinkle this across the top
  4. Sprinkle the oats over the top
  5. Place the butter pieces over the top
  6. Pour 1/4 cup water over all
  7. Sprinkle lightly with a small amount of cinnamon
  8. Place in preheated oven, bake approximately 45 minutes or until it starts to brown
  9. Remove from oven, allow to cool before serving
  10. Serve over yogurt, with ice cream, over pound cake, etc.
  11. Delicious!
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https://cookiesandcurtains.com/2018/10/18/baked-apples-recipe/

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As always – enjoy!

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Pasta Carbonara Recipe

Posted on October 1, 2018 by Jane

 

So on a whim, I made this last week as I wanted to eat something different, and I love all kinds of pasta (maybe because of all the yummy pasta we ate when in Italy awhile back!)  Anyway, this is fab.  Highly recommend it.  Made it again (to use up all the bacon!) and sauteed shrimp to add on top – and that was excellently fabulous!

AND if you need it GF – easy enough to make just subbing in gluten free pasta!

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Pasta Carbonara Recipe

Ingredients

  • 6 slices bacon
  • 12 oz pasta
  • 3 egg yolks
  • 1 cup freshly grated asiago or parmesan cheese
  • fresh ground black pepper
  • salt
  • 1/4 cup basil, chiffonade

Instructions

  1. Cook bacon until crispy; drain on paper towels, when cool, chop or break into small pieces
  2. Cook pasta according to package directions
  3. Drain, reserve 1 cup pasta water, return to pot to keep warm
  4. Whisk egg yolks together, add cheese and salt and pepper and whisk until well combined
  5. Add small amount of egg yolk mix to reserved pasta water, and whisk back into entire egg yolk mixture
  6. Pour egg mixture over hot pasta, add in salt and pepper, stir well, place in serving bowl
  7. Sprinkle bacon and basil and extra cheese over the top
  8. Serve immediately
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https://cookiesandcurtains.com/2018/10/01/pasta-carbonara-recipe/

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As always – enjoy!

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