Bill Smith’s Atlantic Beach Pie

For the crust:

  • 1 1/2 sleeves of saltine crackers (about 6 ounces or 60 crackers)
  • 1/ 2cup softened unsalted butter
  • tablespoons sugar
For the filling:

  • One14-ounce can sweetened condensed milk
  • egg yolks
  • 1/2 cup lemon or lime juice or a mix of the two
  • Fresh whipped cream, for garnish
  • Coarse sea salt, for garnish
  1. Preheat oven to 350° F.
  2. Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown. note: crust took at least 15 min more to become golden, set on convection bake at 375.
  3. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.

Chocolate Crème Brûlée from Ina

  • ​1 extra-large egg
  • 4 extra-large egg yolks
  • ½ cup sugar, plus extra for topping
  • 3 cups heavy cream
  • 8 ounces bittersweet chocolate, such as Lindt, chopped
  • 1 teaspoon instantespresso granules
  • ¼ cup coffee liqueur, such as Kahlúa
  • 1 teaspoon pure vanilla extract

Preheat the oven to 275 degrees. Place six (8-ounce) ramekins in a roasting pan large enough to hold them completely flat.

In a large heatproof bowl, whisk together the egg, egg yolks, and sugar until just combined. Meanwhile, scald the cream in a medium saucepan. Off the heat, add the chocolate and espresso and whisk until the chocolate is melted. Slowly whisk the cream mixture into the egg mixture, then whisk in the coffee liqueur and vanilla. Transfer to a large measuring cup and pour into the prepared ramekins until full.

Place the pan in the oven and carefully pour enough of the hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 50 minutes, until the custards are set on the edges but still a little jiggly in the middle when gently shaken. Remove the custards from the water bath, cool to room temperature, wrap in plastic, and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly on each custard. With a kitchen blowtorch held one inch from the surface of the crème, heat the sugar until it caramelizes evenly. Allow to cool for 5 minutes and serve.

 

Creamy Chocolate Tartlets by Dorie Greenspan


FOR THE TART SHELLS
1 1/2 cup graham cracker crumbs or chocolate wafer crumbs (5 1/2 ounces)
2 tablespoons sugar
Pinch fine sea salt
6 tablespoons unsalted butter, melted

FOR THE FILLING
1/2 cup heavy cream
4 ounces semisweet or bittersweet chocolate, very finely chopped, plus optional chocolate shavings, for garnish
2 tablespoons unsalted butter, at room temperature and cut into small pieces
Lightly sweetened whipped cream or crème fraîche, for garnish

For the tart shells: Preheat the oven to 350 degrees. Grease the tartlet pans with cooking oil spray.

Combine the crumbs, sugar and salt in a mixing bowl. Pour the butter over the mixture and stir with a fork until all the crumbs are moistened. Divide the mixture evenly among the pans; use your fingertips to firmly press it along the bottom and up the sides. Freeze the pans for 10 minutes.

Place the tart shell pans on a baking sheet; bake (middle rack) for about 10 minutes or until the crusts take on some color. If you plan to assemble the tarts right away, cool the shells to room temperature, then freeze for 10 minutes before unmolding very carefully – these are fragile – and filling. If you are not assembling right away, store at room temperature in an airtight container for up to 2 days, then freeze for 10 minutes and unmold before filling (see headnote).

For the filling: Combine the cream and chocolate in a small saucepan over low heat. Cook for about 5 minutes, stirring constantly, until the chocolate has melted and the mixture is velvety smooth. Be careful; you don’t want to give this too much heat and you certainly don’t want it to come to a boil. Turn off the heat, keep the pan on the burner and add the butter a little at a time, stirring the small pieces in until they melt. Once again, the mixture will be smooth and, this time, a little shiny (a ganache). Transfer the ganache to a liquid measuring cup with a spout. The yield is a generous 3/4 cup.

Place the tartlet shells on a tray. (That makes it easy to move them around.) Fill them with the ganache, dividing it evenly among the crusts and pouring it as full to the rim as possible. Use an offset spatula to help spread the filling as needed. If you have any ganache left over, save it: You can reheat it gently in a microwave and then pour it over ice cream.

Loosely cover the tray with aluminum foil and carefully slide it into the refrigerator; chill until the ganache is cold and firm, about 2 hours, or for up to 1 day.

At serving time, top the tartlets with whipped cream or crème fraîche and scatter over some chocolate shavings, if using. Serve right away.

 

 

Blueberry Cobbler from allrecipes.com

3 cups fresh blueberries
3 tablespoons white sugar
1/3 cup orange juice
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
1/2 cup butter, softened
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
  3. In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
  4. Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

 

Real Caramel Sauce

Makes 3 to 4 cups

  • cup golden syrup or light corn syrup
  • cups sugar
  • 3/8 teaspoon salt
  • cups heavy cream
  • tablespoons unsalted butter, cut into chunks
  • tablespoon plus 1 teaspoon vanilla extract
  • Equipment:
  • Candy thermometer
  • A long-handled silicone spatula or wooden spoon
  1. Combine the syrup, sugar, and salt in a heavy 3-quart saucepan. Cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture simmers around the edges.
  2. Wash the sugar and syrup from the sides of the pan with a wet pastry brush. Cover and cook for 3 minutes. (Meanwhile, rinse the spatula or spoon for use again later.) Uncover the pan and wash down the sides once more.
  3. Attach the candy thermometer to the saucepan, without letting it touch the bottom of the pan, and cook, uncovered, without stirring until the mixture reaches 305° F. Meanwhile, heat the cream in a small saucepan until tiny bubbles form around the edges of the pan. Remove the pan from the heat and cover it to keep the cream hot. When the sugar mixture is at 305° F, remove it from the heat and stir in the butter chunks.
  4. Gradually stir in the hot cream; it will bubble up and steam dramatically. Put the pan back on the burner and adjust the heat so that the mixture boils energetically but not violently. Stir until smooth. Continue to cook, stirring occasionally, to about 225° F (or 228° F for a sauce that thickens like fudge when poured over ice cream). Remove the pan from the heat and stir in the vanilla.
  5. Serve the sauce warm or hot. Store in the refrigerator (it keeps for ages) and reheat it gently in the microwave or a saucepan just until hot and flowing. You can stir in rum or brandy to taste. If the sauce (after reheating) becomes too thick or stiff to serve over ice cream, it can always be thinned with a little water or cream.

 

Almond Joy Magic Cookie Bars from www.eatcakefordinner.net/

Cookie Crust:
1/2 c. unsalted butter, room temperature
3/4 c. light brown sugar, packed
1 tsp. vanilla
1 egg
1 c. all-purpose flour
1 c. chocolate graham cracker crumbs (not quite 9 full-sheet crackers)
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. semi-sweet chocolate chips

Layers:
3/4 c. mini semi-sweet chocolate chips
1 3/4 c. shredded sweetened coconut
1/2 c. sliced almonds
about 12 oz. sweetened condensed milk (not quite one can)

Preheat oven to 350 degrees.  Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang for easy removal and spray with cooking spray; set aside.  For the Crust: In a large bowl, cream together the butter and brown sugar, using a hand mixer, until smooth and creamy.  Add the vanilla and egg and mix until combined.  Add the flour, graham cracker crumbs, baking powder and salt and mix until fully combined.  Stir in the chocolate chips.  Press graham cracker dough evenly into the bottom of your prepared baking pan.  Bake for 5 minutes.

Remove from oven and sprinkle with the mini chocolate chips (reserving a small amount), coconut and sliced almonds.  Drizzle the sweetened condensed milk over the top and sprinkle with reserved mini chocolate chips.  Remember the pan is hot and return to the oven and bake for 25-30 minutes until set (I baked mine for about 26 minutes).  Loosely tent the pan with aluminum foil halfway through baking time to prevent the coconut and almonds from browning and rotate the pan in the oven.

Allow to cool at room temperature for 30 minutes and then stick in the refrigerator to cool all the way through (the bottom of the pan will be cold).   Cut into 9-12 squares.  DO NOT cut the bars while they are still warm or the gooey filling will run all over the place.

Jenn’s Notes: I cut mine into 9 bars, but since they are pretty rich, I think 12 bars would be perfect.

Chef John’s Dutch Babies

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.
  3. Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.
  4. Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners’ sugar.

Blueberry Breakfast Pudding Vivian Howard

  • 14 ounces sourdough bread (crusts trimmed, if desired), cut into 1-inch cubes (6 cups)
  • 2 1/2 cups fresh or frozen blueberries
  • Finely grated zest of 1 lemon
  • 2 cups whole or low-fat milk
  • 1/2 cup heavy cream
  • 4 medium eggs (may substitute 3 large eggs)
  • 1/2 cup sugar, plus 1/3 cup for sprinkling
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon freshly grated nutmeg

Grease a 9-by-13-inch baking dish with cooking oil spray.

Toss together the bread cubes, blueberries, rosemary and lemon zest in a mixing bowl. Spread in the baking dish.

Whisk together the milk, heavy cream, eggs, 1/2 cup of the sugar, the vanilla extract and salt in the same bowl you just used, until well blended. Pour over the mixture in the baking dish and stir gently to moisten all the bread cubes. Cover and refrigerate for at least 1 hour and up to overnight.

Preheat the oven to 350 degrees.

Stir together the remaining 1/3 cup of sugar and the nutmeg in a bowl, then sprinkle that mixture over the bread pudding. Bake for 1 hour or until nicely browned.

Serve warm.

apple crisp from Anna Thomas

  • download2 pounds tart green apples, peeled and sliced
  • thinly(about 5 to 51/2 cups sliced)
  • 1/4 cup water
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup flour
  • 1/2 cup butter

Peel the apples and slice them thinly. Put them in a rather shallow 1-quart casserole and sprinkle them with the water. Put them aside while you prepare the crust.

Sift together the dry ingredients and cut in the butter until all is well combined. Sprinkle this mixture thickly and evenly over the apples. Don’t mix the two together.

Cover the casserole and bake at 350 degrees for 1/2 hour, then uncover and bake another 1/2 hour. The crust will be crisp on top, and will have partly seeped down through the apples,
flavoring them and binding them slightly together.

Serve hot or cold.

Magic Cake from jocooks.com

  • 4 eggs (separate yolks from whites) at room temperature
  • magic-cake-1-11 tsp vanilla extract
  • 150 g (3/4 cup) sugar
  • 125 g (1 stick or ½ cup) unsalted butter, melted
  • 115 g (4 oz or ¾ cup) of all purpose flour
  • 500 ml (2 cups) milk lukewarm *
  • powdered sugar for dusting cake
  1. Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper so that it’s easier to get the cake out.
  2. Separate the eggs and beat the egg yolks with the sugar until light and fluffy. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
  3. Slowly start adding the milk and beat until everything is well mixed together.
  4. Add the egg whites to a mixer and mix until stiff peaks form.
  5. Add the egg whites to the cake batter and gently fold them in. Another variation to folding in the egg whites would be to whisk them in to the cake batter, this is a lot faster and easier. Make sure you don’t fold the egg whites in completely, you still want to see some of the white bits floating at the top.
  6. Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
  7. Sprinkle some powdered sugar after cake has cooled.
* To get the milk lukewarm I usually warm it in the microwave for about a minute.

The baking time can vary greatly for this cake. I’ve baked this cake in 3 different ovens and I’ve always needed different times which were from 40 to 70 minutes. The oven I have right now only requires about 45 minutes to get a nice golden color on the cake, whereas other ovens I’ve used required the full 70 minutes. Test if after 40 minutes to see what it looks like. The cake is done when it only jiggles slightly but feels firm to touch.