Course: Dessert

Hong Kong Style Egg Tart

Hong Kong Style Egg Tart
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Hong Kong Style Egg Tart
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Servings Prep Time Cook Time
12servings 45 minutes 25minutes
Servings Prep Time
12servings 45 minutes
Cook Time
25minutes
Ingredients
Ingredients
Instructions
  1. In a large mixing bowl, combine the flour, salt, and 1 tablespoon of sugar. Add the butter and break it up with your fingers, mixing it in with the flour mixture.
  2. Add in 2 tablespoons of cold water and begin mixing the dough all together. If it needs more water, add a tiny bit more in, until it forms a crust consistency. Bring the dough into a ball shape, cover and refrigerate for 20 minutes.
  3. After 20 minutes, take the dough out and place it on a cutting board that is lightly floured. Begin to knead the dough gently, forming it into a rectangle, keeping the edges even. Try to make sure you still have some flecks of butter visible in the dough.
  4. Fold the top third of the dough down to the center, then the bottom third up and over that. Roll the dough out again, turning it vertically so that it reaches three times its length. Fold it in thirds again, cover and put in the refrigerator for 30 minutes.
  5. While the dough is resting, you can make the custard filling! Dissolve 1/2 cup of sugar into the hot water, in a large mixing bowl. Allow this to cool to room temperature. Thoroughly whisk eggs and evaporated milk together in a separate bowl and then whisk in the sugar water and vanilla.
  6. Strain your egg mixture through a mesh strainer in order to get your mixture to a smooth consistency without bubbles. Preheat your oven to 400 degrees.
  7. Roll out the dough and cut circles to fit your small aluminum tart tins. Press your dough into the tins to fill each one. Then fill them with the egg mixture, 3/4 of the way to the top. Place all of your tins onto a baking sheet and pop them in the oven!
  8. Bake them for 15 minutes, reducing the temperature to 350 degrees and baking again for another 10-12 minutes, until the filling is just set. Let the tarts cool for a couple of minutes and enjoy them while they are warm!
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Persimmon Galette

Persimmon Galette
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Persimmon is a fruit native to Japan, China, Korea and Burma but is also grown in Northern California. A persimmon is reminiscent to an apple with a crisp texture, and it's color when ripe is a beautiful rich autumnal orange. This galette is perfect for the holidays!
Persimmon Galette
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Persimmon is a fruit native to Japan, China, Korea and Burma but is also grown in Northern California. A persimmon is reminiscent to an apple with a crisp texture, and it's color when ripe is a beautiful rich autumnal orange. This galette is perfect for the holidays!
Servings Prep Time Cook Time
8servings 20 minutes 40 minutes
Servings Prep Time
8servings 20 minutes
Cook Time
40 minutes
Ingredients
Ingredients
Instructions
  1. In a large mixing bowl, blend flour and salt. Add in the butter and mix until it resembles a coarse meal.
  2. Add 2 tablespoons of ice water and blend until the dough begins to clump together, adding more ice water by the the teaspoonfuls if the dough is dry.
  3. While you're working the dough, continue to gather the dough into a ball. Once it is in a ball, flatten it into a disk. Wrap it in plastic wrap and chill for 1 hour.
  4. After an hour, take the dough out and roll it between two sheets of parchment paper until it is approximately 1/8 inch thick. Place it back in the refrigerator for 15 minutes.
  5. Preheat the oven to 450 degrees. Combine the sliced persimmon slices, 2 tablespoons of sugar, and the lemon peel in a medium bowl. Toss to blend.
  6. Spread the preserves over the crust, leaving a 1 inch border.
  7. Arrange your persimmon slices overlapping each other. Feel free to make your own design! Fold the crust border up and over to create the galette shape.
  8. Brush the crust with milk or egg wash. Sprinkle the crust edges and persimmon with the remaining 1 tablespoon of sugar.
  9. Bake the galette for 20 minutes. Reduce the temperature to 375 degrees and continue baking until crust is golden, about 20 minutes longer.
  10. Let your galette stand for at least 10 minutes. Cut into wedges and serve warm or at room temperature with a scoop of ice cream!
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Cranberry-Orange Bread

Cranberry-Orange Bread
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My grandma is famous for her breads... zucchini, pumpkin, banana you name it. But my personal favorite is her cranberry-orange bread. It's best served with a light sugary icing but her recipe doesn't call for it. Serve with a nice cup of tea!
Cranberry-Orange Bread
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My grandma is famous for her breads... zucchini, pumpkin, banana you name it. But my personal favorite is her cranberry-orange bread. It's best served with a light sugary icing but her recipe doesn't call for it. Serve with a nice cup of tea!
Servings Prep Time Cook Time
8servings 35minutes 50minutes
Servings Prep Time
8servings 35minutes
Cook Time
50minutes
Instructions
  1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.
  2. Place the flour, sugar, orange zest, baking powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps. Add the orange juice, melted butter, egg, and vanilla and stir with a spoon or rubber spatula until just combined. Stir in the cranberries and nuts, if using, until evenly distributed.
  3. Scrape the batter into the prepared loaf pan, pushing it into the corners and smoothing the top. Bake until a toothpick inserted into center comes out clean, about 50 minutes. Place the pan on a wire rack to cool for 15 minutes, then turn the bread out onto the rack and cool completely.
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Kasutera Cake

Kasutera Cake
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A popular Japanese sponge cake that can be flavored with anything from green tea, brown sugar or honey.
Kasutera Cake
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A popular Japanese sponge cake that can be flavored with anything from green tea, brown sugar or honey.
Servings Prep Time Cook Time
10slices 10minutes 45minutes
Servings Prep Time
10slices 10minutes
Cook Time
45minutes
Instructions
  1. Line your loaf pan (71/2 inches x 31/2 inches) with aluminum foil, followed by a layer of parchment paper. Preheat your oven to 325 degrees.
  2. Put your egg whites into a large mixing bowl and beat them on high for 30 seconds until you begin to see foam develop. Add in your sugar and continue beating, until soft peaks form.
  3. Now, you will begin by mixing your yolks one at a time, into your egg white mixture, at medium low speed for 1 minuted. Gradually add in your sifted flour and beat on low speed for 30 seconds.
  4. Next, you pour in your honey and water mixture and continue to beat on low for 1 minute.
  5. Pour your batter into your loaf pan, tapping the edges on a table to remove any bubbles. Smooth out the top of your batter to make it spread out evenly in the pan.
  6. Bake your cake for 45 minutes, or until the top is browned. Remove the pan from the oven, dropping it on the counter and let it cool.
  7. Remove the parchment paper slowly. Cut all the edges off except for the top and bottom. Cut into thick slices and serve!
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Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
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Pumpkin Chocolate Chip Cookies
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Servings Prep Time Cook Time
10-20people 5minutes 30 minutes
Servings Prep Time
10-20people 5minutes
Cook Time
30 minutes
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350 degrees Fahrenheit and spray cookie sheets lightly with vegetable oil.
  2. In a large bowl, mix together the cake mix and pumpkin with a fork, or mixer, until well-blended.
  3. Drop by large rounded spoonfuls onto the cookie sheet. While cooking, they won't flatten out or expand much, so however you place them on the cookie sheet is how they will look when they come out of the oven. Helpful hint, take the back of a spoon and smooth out the top surface of the cookies into a rounded mound.
  4. Bake for 15 minutes. Allow cookies to cool on baking sheet for up to five minutes before removing to a wire rack to cool completely.
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Lemon Olive Oil Cake

Lemon Olive Oil Cake
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This recipe infuses all things that remind you of Italy, lemons, olive oil and deliciousness. Light and moist, this cake is easy enough for a casual week night dinner, but impressive enough for a Sunday lunch with your family and friends.
Lemon Olive Oil Cake
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This recipe infuses all things that remind you of Italy, lemons, olive oil and deliciousness. Light and moist, this cake is easy enough for a casual week night dinner, but impressive enough for a Sunday lunch with your family and friends.
Servings Prep Time Cook Time
4mini loafs 10minutes 40minutes
Servings Prep Time
4mini loafs 10minutes
Cook Time
40minutes
Ingredients
Ingredients
Instructions
  1. Preheat your oven to 350 degrees. Prepare your cake pan - we used four disposable mini loaf pans but you can use a muffin pan, loaf pan or bundt pans - by brushing it with melted butter and lightly dusting it with flour. Make sure to shake out the excess.
  2. Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk. Pulse until it turns into a thin batter, about 30 seconds. Don't over blend or the cakes will be too puffy.
  3. Whisky 1 cup of flour, the baking powder and salt in a small bowl. Add to the blender in 2 batches, pulsing until combined. Stop to scrap the sides of the blender as needed.
  4. Pour the batter into the prepared pan or pans. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touch. This should be about 25 - 30 minutes for separate loaf or bundt pans or 20 - 25 minutes for a muffin pan.
  5. Once you remove them from the oven, let them cool for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack. Quickly flip over and let cool for 30 minutes. Meanwhile, prepare the glaze by whisking confectioner's sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and serve!
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Italian Ice Recipe

Italian Ice Recipe
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Get ready for the easiest dessert recipe ever! Swap out the strawberries for any fruit you want. Some of our favorites? Pineapple, lemon, mango, blueberry, orange, lime, pomegranate or peach -- you can't go wrong!
Italian Ice Recipe
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Get ready for the easiest dessert recipe ever! Swap out the strawberries for any fruit you want. Some of our favorites? Pineapple, lemon, mango, blueberry, orange, lime, pomegranate or peach -- you can't go wrong!
Servings Prep Time Skill Level
4people 5minutes
Servings Prep Time
4people 5minutes
Passive Time
3hours
Ingredients
Ingredients
Instructions
  1. Blend the fruit, sugar, honey and lemon juice with 2 cups of ice in a food processor or blender until chunky. Add the last cup of ice and blend until completely smooth.
  2. Pour the mixture into a shallow baking dish and freeze for 30 minutes. Scrape the ice with a fork until slushy, then freeze again until firm, about 2 1/2 more hours.
  3. Once your mixture is firm, scoop out the ice into paper cups and serve!
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