Ingredient: flour

Hong Kong Style Egg Tart

Hong Kong Style Egg Tart
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Hong Kong Style Egg Tart
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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!
Share this Recipe

Lemon Olive Oil Cake

Lemon Olive Oil Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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!
Share this Recipe

Potato, Bacon & Crème Fraîche Pizza

Recipe submitted by Alexandra Stafford of Alexandra’s Kitchen

“For weeks, the dangling photo of an Alsatian pizza taunted me, reminding me every time I opened the door to add crème fraîche and speck to my grocery list. But before long, the page became as much a fixture on the door as the photos and schedules and kindergarten artwork that I stopped seeing it. I had forgotten about the pizza altogether until a few weeks ago, when I came across a recipe in Baking Chez Moi for apple tarte flambée, Dorie Greenspan’s sweet twist on the Alsatian specialty, which classically calls for fresh cheeses, cured meat, and raw onions. Greenspan’s passage reminded me of that F&W recipe, which I made immediately. The paper-thin potatoes require no pre-cooking, and a drizzle of olive oil and sea salt overtop renders additional cheese unnecessary. This has to be one of my all-time favorite pizzas (feeling bold!) though I have no doubt the fresh potatoes play a role here. Also bacon. And crème fraîche.”

Potato, Bacon & Crème Fraîche Pizza
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
Classically, Alsatian pizza or tart flambée calls for raw onions, raw bacon or other cured meat product, and fresh cheeses. I've been loving the formula and using it as a base for all sorts of variations, though it is delicious on its own. Here I've cooked the bacon and omitted the onion. It is simple and delicious and reminds me of my favorite mashed potato and bacon pizza at Bar.
Potato, Bacon & Crème Fraîche Pizza
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
Classically, Alsatian pizza or tart flambée calls for raw onions, raw bacon or other cured meat product, and fresh cheeses. I've been loving the formula and using it as a base for all sorts of variations, though it is delicious on its own. Here I've cooked the bacon and omitted the onion. It is simple and delicious and reminds me of my favorite mashed potato and bacon pizza at Bar.
Prep Time Cook Time
10minutes 5 minutes
Prep Time
10minutes
Cook Time
5 minutes
Ingredients
Ingredients
Instructions
  1. Pull out pizza dough from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface.
  2. Place a baking sheet or pizza stone in the top third of the oven and preheat the oven to 550 degrees Fahrenheit or to its hottest setting.
  3. Gently shape dough into a 10"-12" disk handling it as minimally as possible. Arrange dough on parchment-lined baking sheet.
  4. Drop dollops of the crème fraîche evenly around the dough, then spread lightly using the back of a spoon or your fingers. Scatter bacon and thyme overtop. Layer the potato slices over, slightly overlapping them. Drizzle with olive oil and sprinkle with sea salt. Bake the pizza until top is blistered, about 5 minutes. Cut and serve immediately.
Share this Recipe

Buttermilk Pie

buttermilk pie
Buttermilk Pie
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 10
Rating: 4
You:
Rate this recipe!
Print Recipe
Holidays aren't complete until everyone at the family gathering has had a piece of buttermilk pie! It's sweet and decadent and sure to be a hit. This is my great grandmother's recipe and it couldn't be any easier to throw together. Enjoy this sweet southern dessert and let us know how it goes over at your next holiday party!
Buttermilk Pie
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 10
Rating: 4
You:
Rate this recipe!
Print Recipe
Holidays aren't complete until everyone at the family gathering has had a piece of buttermilk pie! It's sweet and decadent and sure to be a hit. This is my great grandmother's recipe and it couldn't be any easier to throw together. Enjoy this sweet southern dessert and let us know how it goes over at your next holiday party!
Servings Prep Time Cook Time
1pie 5minutes 1hour
Servings Prep Time
1pie 5minutes
Cook Time
1hour
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt butter.
  3. Add all other ingredients and stir well.
  4. Pour into unbaked pie shell and bake for 1 hour. Let sit for at least 30 minutes before serving.
Share this Recipe

Peach Cobbler

peach cobbler
Peach Cobbler
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 4
You:
Rate this recipe!
Print Recipe
"A cup, a cup, a cup, a stick" is how I've always remembered my mom's cobbler recipe. This isn't the kind of cobbler you might be thinking of... the kind that resembles a pie. This cobbler is ooey, gooey and more like a cake. It's not gluten-free, vegan or healthy whatsoever. But I can promise you one thing... It's delicious. Growing up in Texas, it was a staple dessert in the summer months, but after moving around the country I've learned that it can be made with any in-season fruit no matter the time of year. Best served with a giant scoop of vanilla ice cream on top!
Peach Cobbler
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 4
You:
Rate this recipe!
Print Recipe
"A cup, a cup, a cup, a stick" is how I've always remembered my mom's cobbler recipe. This isn't the kind of cobbler you might be thinking of... the kind that resembles a pie. This cobbler is ooey, gooey and more like a cake. It's not gluten-free, vegan or healthy whatsoever. But I can promise you one thing... It's delicious. Growing up in Texas, it was a staple dessert in the summer months, but after moving around the country I've learned that it can be made with any in-season fruit no matter the time of year. Best served with a giant scoop of vanilla ice cream on top!
Servings Prep Time Cook Time
1cobbler 10minutes 45-60minutes
Servings Prep Time
1cobbler 10minutes
Cook Time
45-60minutes
Ingredients
Ingredients
Instructions
  1. Depending how sweet your fruit is, add a little sugar and set aside while you fix the dough.
  2. Mix the sugar, flour, baking powder, salt, and milk in a bowl and stir well.
  3. Melt the stick of butter in a pie dish. I find that one not too deep works best. Pour in the "dough" and put the fruit on top. It will be a cake consistency.
  4. Bake at 350 until it doesn't jiggle in the middle. 45 minutes to an hour or longer. Dough should rise up over the fruit, but don't feel bad if it doesn't. It will still taste good!
Share this Recipe