Desserts and Pies

Hollywood Bogaerts– Paleo Chocolate No Bake Cookies

Ingredients: 1 cup coconut flakes 1 cup chocolate chips 1 cup chopped pecans (I like cashews or hazelnuts) 1/2 cup almond butter 1/3 cup honey 1/3 cup olive oil ( I use half coconut oil) 1 Tablespoon cinnamon

Directions 1. Heat chocolate chips, oil, honey, and almond butter in a sauce pan on medium heat. Melt the chocolate chips until they are a smooth consistency. 2. Turn off the heat and add cinnamon, nuts and coconut. Be sure to coat everything in the chocolate. 3. Drop a spoonful on a parchment lined cookie sheet. Refrigerate for at least 30 minutes or until hardened. Keep refrigerated and enjoy!

 

 Hollywood Boagerts—Hollywood Fit Studio – Carleton Place

 

Garlic Ice Cream

• Roasting garlic brings out its sweetness, so the flavors meld beautifully in this simple vanilla ice cream inspired by one served at the Gilroy Garlic Festival in California.

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  Romulo Yanes

  ROASTED GARLIC ICE CREAM

  Roasting garlic brings out its sweetness, so the flavors meld beautifully in this simple vanilla ice cream inspired by one served at the Gilroy Garlic Festival in California.

  •  

    Romulo Yanes

  MAKES 1 QUART

  Ingredients

  1 head garlic

  1 tbsp. olive oil

  ³⁄₄ cup sugar

  ¹⁄₄ tsp. kosher salt

  6 egg yolks

  2 cups whole milk

  1 cup heavy cream

  1 tsp. vanilla extract

  Instructions

  Heat oven to 350°. Slice garlic head in half crosswise and set cut sides up on a double layer of aluminum foil. Drizzle with oil and 2 tbsp. water; wrap into a tight package. Bake until cloves are very tender, 1–1½ hours; let cool slightly. Squeeze garlic cloves from bulb into a blender; set aside.

  Whisk sugar, salt, and yolks in a 4-qt. saucepan until pale yellow, about 2 minutes. Stir in milk and cream; cook over medium, stirring occasionally, until thickened and mixture coats the back of a spoon, about 10 minutes. Pour custard through a fine-mesh sieve into a bowl. Transfer 1 cup custard to blender with garlic and the vanilla; purée until smooth and stir into remaining custard. Cover custard with plastic wrap, pressing it against the surface of the custard; chill.

  Pour into an ice cream maker and freeze according to manufacturer’s instructions. Transfer to an airtight container and seal; freeze until set, about 4 hours

A Story of Pie-Apple Pie

 

 

When we went to school we ate sugar-filled goodies, nuclear coloured food, and lots of what we would now consider to be called mystery meat. My mother would set the table up every few months for her canasta club and either bake pineapple-cream cheese squares or serve a big apple pie with slices of cheddar cheese on the side. Read this story and come buy a pie from Grandma Garretts kitchen at the Carleton Place Farmer’s Market.

 

A Story of Apple Pie and Whipped Cream from Charne Tromp

 

She saw him from across the room, sipping slowly on his freshly brewed cup of nothing, trying his best to go unnoticed and fill the emptiness inside of him with his cup of nothingness. He’d been coming there for months, at first alone, just to people watch, with nothing more than a book to keep him company. He’d had a certain quiet confidence about him, always friendly, but not big on conversation. What had stood out about him was his kind eyes and his gentle manner.

 

She had tried many times to pry into the pages of his very private demeanor, while serving him his regular warm brew with a fry up, but all she ever got in return to her questioning looks was a polite ‘thank you’. She knew how he liked his coffee, knew that he liked his eggs sunny-side-up and that he always asked for extra cream with his Apple pie.

 

Then one glorious Summer day he had showed up for his regular breakfast, but this time he was not alone. He was accompanied by a beautiful brunette with scarlet lips and a overwhelming laughter. He ordered his regular, while she placed an order for a skinny latte and some fresh whole-wheat crumpets. They sat there, the two of them, the picture of young love, all giddy and brimming over with happiness and all the while she would talk and he would nod and listen.

 

They kept coming back together for weeks and weeks until the trees had been stripped bare of all their leaves and the air grew chilly. One grey morning he came in for his usual accompanied by loneliness and heartache. He ordered his regular and sat by the window. The people on the street were of no interest to him, neither was the book resting on the table beside him.

 

She noticed he’d lost a bit of his light and his eyes no longer shone as brightly. On this particular day though, she had no need to pry as to the reason for his lack of luster. She, who was never at a loss for words, on this particular day could not find the words. So instead she served him his regular fry up with a cup of brew and watched him move his food around his plate. Once she’d cleared away his barely eaten breakfast, she brought him his Apple Pie with three extra helpings of cream, because sometimes there are no words and all you have to give is whipped cream.

Gramma Garretts Kitchen Lynda McKee. A large assortment of baked good, yummy squares, cookies and pastries can all be found at Gramma Garretts stall. Come stop by and load up on your favourites.

My Grandmother baked every single day of her life. I owe my fondness of sweets to her– which some days I don’t know if that is a good thing. But, when you can’t bake, or you just want to taste Grandma’s baking once again– head down to the Carleton Place Farmer’s Market. If you can get through the crowds-buy some goodies from Lynda at Grandma Garrett’s Kitchen. You just know that the goodies are all from the recipes that are keeping her Grandmother’s legacies alive. I will leave you with pictures. No words needed in this case.

 

Strawberry Slab Pie

From Miss in the Kitchen

Ingredients

INGREDIENTS
for the crust:
2¼ cup all purpose flour
¼ cup sugar
¼ teaspoon kosher salt
1 cup cold butter, cut into cubes
for the pie:
6 oz strawberry jello
1½ cups sugar
⅓ cup cornstarch
½ tsp salt
20 oz sprite (2½ cups)
32 oz strawberries, washed and tops removed
Whipped topping or whipped cream for garnish.
Get Ingredients
INSTRUCTIONS

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for the crust:
Preheat oven to 350 degrees.
Add all ingredients to a mixer bowl or food processor, mix until crumbly. Press into a half sheet pan (about 18 x 12). Prick all over with a fork.
Bake for 15-20 minutes or until lightly browned.
for the pie:
Add a jello, sugar, cornstarch, salt and Sprite to a saucepan over medium heat. Bring to a boil and whisk until stir thickened. Remove from heat and cool to room temperature.
Slice strawberries. Arrange over crust. Pour filling over strawberries Refrigerate 2 hours or until set.
Garnish with whipped topping

Sticky Maple Pudding

From the Kraft Candy Kitchen page

• 1 pkg. (2-layer size) yellow cake mix
• 1-1/2 tsp. each ground cinnamon and ground ginger
• 1/4 tsp. each ground cloves and ground nutmeg
• 2 pkg. (4-serving size each) Jell-O Butterscotch Instant Pudding
• 1/2 cup packed brown sugar
• 1-1/2 cups water
• 1 cup cold milk
• 1 cup maple syrup
• 1-1/2 cups thawed Cool Whip Whipped Topping

Make It

Tap or click steps to mark as complete

• Heat oven to 350ºF.
• Mix dry cake mix and spices, then use to prepare cake batter as directed on package; pour into 13×9-inch baking dish sprayed with cooking spray.
• Beat next 5 ingredients with whisk 2 min.; pour over cake batter. Place baking dish in 17×11-1/2×3/4-inch pan.
• Bake 55 min. to 1 hour or until toothpick inserted in centre comes out clean. Cool slightly. Serve topped with Cool Whip.

Maple Walnut Fudge

It’s just that kind of day– From the Kraft Candy Kitchen page

• 1-1/2 cups whole walnuts, divided
• 4 oz. Baker’s White Chocolate, chopped
• 1-1/4 cups milk
• 3 cups sugar
• 2 Tbsp. light corn syrup
• 1/4 cup butter, softened
• 1 tsp. vanilla

Make It

Tap or click steps to mark as complete

• Line 9-inch square pan with foil, with ends of wrap extending over sides; spray with cooking spray.
• Chop 1/2 cup walnuts, set aside remaining whole walnuts for garnish. Line 9-inch square pan with foil or parchment, with ends of foil extending over sides; spray with cooking spray.
• Combine chocolate and milk in heavy large saucepan on low heat, stirring until chocolate melts. Add sugar and corn syrup; increase heat to medium. Bring mixture to a boil, stirring constantly. Boil, without stirring, until candy thermometer reaches 238ºF or soft-ball stage (when 1/2 tsp. syrup dropped into very cold water forms soft ball that flattens when removed from water), about 8 min.
• Add butter to large bowl; slowly add hot sugar mixture. Add vanilla and beat with mixer until it starts to lighten; add chopped walnuts. Continue beating on low until fudge loses its gloss and thickens, 6 to 8 min. Pour into prepared pan; smooth top. Let cool 2 hours. Use foil handles to remove fudge from pan.
• Cut fudge into 30 pieces; garnish each piece with whole walnut.

Berry Crisp Parfaits

• Berry Crisp Parfaits

  Serves 6

  Ingredients:
  
  For the fillings:

  1 cup raspberries (fresh or frozen)
  1 cup blueberries (fresh or frozen)
  1/4 cup plus 2 tablespoons sugar, divided
  2 tablespoon lemon juice, divided
  1 1/2 cups heavy cream
  3 oz Philly Cream Cheese
  1/4 cup confectioners sugar

  For the crisp layer:

  1/3 cup flour
  1/3 cup packed light brown sugar
  3 tablespoons butter
  1/4 cup rolled oats (regular oatmeal)
  1/4 teaspoon cinnamon

  Method:

  In a glass bowl, combine the raspberries, 2 tablespoons sugar and 1 tablespoon lemon juice and stir well. Do the same in a separate bowl with the blueberries, 1/4 cup sugar, and 1 tablespoon lemon juice. Gently press the berries with a masher to release some juices. Cover tightly with plastic wrap and let it sit in the refrigerator for about 2 hours (or overnight).

  In the bowl of an electric mixer with a wire whisk, beat the heavy cream, cream cheese and confectioners sugar until it turns to stiff peaks. Transfer to an airtight container and chill until ready to assemble.

  Preheat oven to 350 degrees.

  Make the crisp layer. Combine flour, sugar and butter and using a pastry blender, two forks or a food processor until it looks like course crumbs. Add oats and cinnamon and mix a little more. Spread in a pie pan and bake about 10 minutes or until just brown and crumbly.

  Assemble the parfaits. When the berries have softened and released their juices, place about 3 tablespoons of raspberries and some juice in the bottom of 6 6-oz serving cups. Add 1/4 cup of whipped cream mixture to each and smooth the tops. Place about 2 tablespoons of crisp on top. Add about 3 tablespoons of blueberries on top. Repeat with another whipped cream layer. If making ahead, cover each parfait glass with plastic wrap and chill in the refrigerator. This can be done up to one day ahead.

  Before serving, garnish with fresh berries. Serve with additional crisp on the side, if desired.

   

   

   

   

                                   Apple Pie with Maple Whipped Cream

   

  

  Filling:
  1/2 cup(s) sugar
  3 tablespoon(s) all-purpose flour
  3/4 teaspoon(s) ground cinnamon
  1/4 teaspoon(s) each ground nutmeg and salt
  6 Fuji or Gala apples, peeled, cored and sliced 1/2 in. thick (8 cups)
  1 package(s) (15 oz) refrigerated ready-to-bake pie crusts
  3/4 cup(s) heavy (whipping) cream
  2 teaspoon(s) sugar
  3 tablespoon(s) maple-flavor pancake syrup
  Directions:

  Place a foil-lined baking sheet on middle oven rack. Heat oven to 400°F. Have a 9-in. pie plate ready.
  Mix sugar, flour, cinnamon, nutmeg and salt in a large bowl. Add apples; toss to coat.
  Line pie plate with crust as pkg directs. Add Filling, tucking in apples to fit. Top with remaining crust. Gently press edges together, turn under and flute or crimp if desired.
  Brush crust with some of the heavy cream; sprinkle with the sugar. Cut 4 slits on top of pie to vent.
  Bake on the foil-lined sheet 1 hour or until apples are tender when pierced through a slit, juices bubble and crust is golden brown. (If top browns too quickly, drape pie loosely with foil.) Remove to a wire rack to cool.
  Shortly before serving: Beat remaining cream and the pancake syrup in a medium bowl with mixer on high speed until soft peaks form when beaters are lifted. Serve pie at room temperature with the cream.

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