wave it’s hot. In this heat all I want
to do is eat popsicles and ice cream…oh and be fanned by giant banana leaves. This recipe is a good way to jazz up the
everyday bowl of ice cream into something special. The pecan wafer recipe was taken from "Food & Drink" the LCBO magazine, summer of 2009 issue.
pecans (not roasted)
1 tbsp all
¼ tsp salt
your oven to 325 degrees Fahrenheit. Line baking
tray(s) with parchment.
Finely chop the
pecans (I used a cuisinart to do this).
Mix pecans with sugar, flour and salt.
Add the butter, egg whites and vanilla, forming a loose mixture.
space a level tbsp of the mixture onto a tray.
You’ll want to only bake 6 cookies per tray as they spread out a
lot. If necessary flatten the cookies
with a wet finger into a round 3 inches across.
Bake for 14 to 16 minutes until browned.
Cool on a rack and then stack in an airtight container. Drizzle with chocolate if you wish.
strawberries in chocolate ¾ of the way up.
Let cool and then drizzle with white chocolate.
your dessert drizzle your plates with chocolate. Once the chocolate on the plate has cooled,
place your scoops of ice cream, top with the strawberries, pecan wafer and a
few toasted pecans.
Nothing epitomizes summer more than biting into a ripe peach and feeling the juices run down your chin. This peach tart is so easy to make and is such a classy dessert that you can serve it both on a weeknight or for dinner guests. I've used individual tart tins but feel free to use a 7" tart tin. There are many variations to this recipe, you could add some raspberries or blueberries to the peaches, or you could sprinkle some chopped almonds over top as almonds and peaches are really good together.
Individual Peach Tarts
1 cup all purpose flour
2 heaping tbsp icing sugar
1/2 cup cold butter, cubed
4 ripe peaches
Simple Syrup (optional)
1/2 cup sugar
1/4 cup water
Preheat oven to 350 degrees Fahrenheit. Grease four individual tart tins (3" tart tins work well but you could also use one 7" tin).
In a medium bowl combine the flour and icing sugar. Using your finger tips blend the butter into the flour mixture until nicely incorporated. Press the crust into the tart tins.
Cut the peaches in half, remove the pit and cut into 1/4" slices. Arrange the peaches on the crust and bake for approximately 40 minutes or until the crust is lightly browned.
To make the syrup, place the sugar and water in a small heavy bottomed pot. Bring to a boil and continue to boil for a few minutes until the sugar is dissolved. Remove the tart from the pan once it is cooled and brush with the simple syrup.
I don’t know how
I found out about this band but they’ve been in my head for weeks.They are a bit punk with a dash of Bruce
Springsteen and it really works!You can
pick up their new album “That ’59 Sound” on itunes or at your local record
store.Check out their website and myspace or watch a video below.
This is not something that I should admit out loud but candied cherries freak me out.They give me the willies.They make my teeth hurt just thinking about them.If I see one on a delicious ice cream sundae I want to throw up.Who knows why.Consequently I won’t be using them in this recipe even though it’s the kitschy tradition.Pineapple upside down cake is about as old school as it gets, but I love old fashioned desserts.I use fresh pineapple when I make this recipe, but feel free to use canned.Also feel free to use cherries, don’t be held down by food phobias like I am.
Pineapple upside down cake
1/2 cup butter
3/4 cups sugar
1 cup all-purpose flour
1 tsp baking powder
1/2 cup milk
1 tsp vanilla
Fresh or canned pineapple
1 cup butter
1 cup packed brown sugar
Preheat your oven to 350 degrees Fahrenheit. Grease a standard sized muffin tin or an 8 inch cake pan.
For the cake, cream together the butter and sugar.Gradually add the eggs and vanilla.Scrape down the sides of the bowl and mix again.Add the flour and baking powder, alternating with the milk in two additions.Mix until well combined.
To make the caramel, place the butter and brown sugar in a heavy bottomed pan. Watching so the caramel doesn’t burn, stir over medium heat until it starts to bubble. Once it starts to bubble do not stir it again for approximately 3 minutes or until it is a medium dark brown colour.
To assemble the cakes, place your pineapple (and cherries if using) in the bottom of a greased and floured cake pan or muffin tins. Spoon the caramel over the pineapple and scoop in the cake batter. Bake cupcakes for 20-25 minutes. The 8 inch cake will take longer, around 35-40 minutes or until a tester comes out clean from the center of the cake.
Once baked allow to cool for about 5 minutes and then invert onto a platter.
No cherries were harmed in the making of this recipe.
This is essentially a no-bake
cheesecake, although you do have to bake the crust. I really like how fresh and summery this
recipe is, especially with the lemon.
You could use any fruit you like, I just happened to have strawberries around. For this recipe use a tart pan that has a removable
bottom, you can find them at most kitchen supply stores.
1 cup graham crumbs
½ cup ground almonds
2 tbsp sugar
1/3 cup melted butter
8 oz cream cheese, softened
6 tbsp whipping cream (35%)
3 tbsp sugar
1 tbsp lemon zest
2 cups strawberries, cut in half
1/3 cup strawberry or raspberry
Preheat your oven to 350 degrees Fahrenheit. In a bowl, combine the graham
crumbs, ground almonds and butter. Press
into the bottom of a greased 7” tart pan. Bake for 12-15 minutes until firm. Let cool.
To make the filling, combine the
cream cheese, whipping cream and sugar and whip using a stand mixer or a hand
held mixer until light and fluffy about 2 minutes on high. Spread onto the bottom of the cooled
crust. Top with the strawberries. Heat the jam in a microwave for approximately
30 seconds. Using a pastry brush, brush
the tops of the strawberries.
Refrigerate for at least 1 ½ hours.
To serve remove the tart from the pan (leaving the bottom in place) and
place on a cake stand if you have one. A
sprig of mint adds a pop of colour.