Category: Uncategorized

Lemon Poppy Seed Loaf

Posted on by rgavlick_pwvdvl
Lemon Poppy Seed Loaf
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Lemon Poppy Seed Loaf

Recipe by rgavlick_pwvdvlCourse: Dessert
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • For the lemon poppy seed loaf:

  •  ¾ cups (225g) all-purpose flour, sifted

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • ¾ cup (175g) high quality butter, softened at room temperature

  • ¾ cup (165g) sugar

  • 3 large eggs

  • 2 tablespoons fresh lemon juice

  • Zest of 2 lemons

  • 2 tablespoons poppy seeds

  • ¾ cup (175 ml) milk

  • For the lemon glaze:

Directions

  • Preheat the oven to 350°F (180°C) and grease the bottom and the sides of a 9×5-inch (23×13 cm) loaf pan with melted butter or vegetable oil. Set aside.
  • Sift flour in a medium size bowl. Add baking powder, salt, and mix well. Set aside.
  • In the bowl of a stand mixer fitted with a whisk or using hand mixer on low-speed setting, cream softened butter (NOT MELTED)* and sugar until pale and fluffy. If you end up with a chunky texture while mixing butter and sugar, stop everything, then use a rubber spatula, and press butter and sugar until creamy. You need to have this creamy softened butter-sugar texture before going further in the recipe.
  • Slowly add the beaten eggs to the mixer, one at a time. Add the lemon juice, zest and poppy seeds. Keep the mixer running on low speed and pour in half the milk with half of the flour mixture. Beat until all ingredients are combined, then slowly add the remaining milk and flour, and beat until combined.
  • Transfer the batter to the prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean (remember that every oven is different and baking times may vary a little). Remove from the oven and let cool for about 10 minutes in the pan, then transfer to a cooling rack and cool completely.
  • When the cake is cooled, make the icing. Start with adding 1 Tablespoon lemon juice to the powdered sugar then add milk, adjusting quantity if needed. The icing should be thick and not too runny. Spoon icing over he cake and let harden before serving.

Pumpkin Pie

Posted on by rgavlick_pwvdvl
Pumpkin Pie
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Pumpkin Pie

Recipe by rgavlick_pwvdvlCourse: Uncategorized
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 2 large eggs

  • 1 large egg yolk

  • 1/2 cup packed dark brown sugar

  • 1/3 cup white sugar

  • 1/2 teaspoon salt

  • 2 teaspoons cinnamon

  • 1 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1/8 teaspoon cardamom

  • 1/2 teaspoon finely grated lemon zest

  • 2 cups homemade pumpkin purée or 1 (15-ounce can) pumpkin purée

  • 1 1/2 cups heavy cream or 1 (12-ounce) can evaporated milk

  • 2 frozen premade pie shells

Directions

  • If using a homemade crust, line a deep-dish pie pan and freeze for at least 30 minutes (1 or 2 hours is even better). If using store-bought frozen crusts, simply unwrap them just before using. You’ll need 2.
  • Preheat your oven to 425°F. Position a rack in the bottom 1/3 of the oven.
  • Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest. Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed. The mixture will be runny but will set up in the oven.
  • Pour the filling into 1 chilled homemade deep-dish pie crust or 2 premade frozen pie shells. Bake in the oven at a high temperature of 425°F for 15 minutes. After 15 minutes, lower the temperature to 350°F. The pie is done when a knife tip inserted in the center comes out wet but relatively clean. The center should be just barely jiggly. For 1 deep-dish pie, this will take 50 to 60 minutes more. For 2 shallow pies, bake for 35 to 45 minutes more.
    Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
  • Cool the pumpkin pie on a wire rack for 2 hours.
    Serve with whipped cream.
    You can leave cooled pumpkin pie on the counter for up to 4 hours, then wrap it tightly and move it to the fridge for up to 3 days. If possible, let it come to room temperature before serving.
    For longer storage, tightly wrap individual slices or a whole, cooled pie and freeze for up to 1 month. Defrost overnight in the fridge and let come to room temperature before serving.

Belgian Waffles

Posted on by rgavlick_pwvdvl
Belgian Waffles
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Belgian Waffles

Recipe by rgavlick_pwvdvlCourse: Uncategorized
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients


  • 2 ¼ Cups All Purpose Flour

  • 1 Tablespoon Baking Powder

  • 3 Tablespoons Sugar

  • 1 Teaspoon Cinnamon

  • ½ Teaspoon Salt

  • 2 Large Eggs Separated

  • ½ Cup Vegetable Oil

  • 2 Cups Milk

  • 1 Teaspoon Vanilla Extract

Directions

  • Preheat your waffle iron, spray with non stick cooking spray and set aside.
  • In a large bowl whisk together the flour, baking powder, sugar, salt, and cinnamon.
  • In a medium bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside.
  • In a separate medium bowl mix together the egg yolks, vegetable oil, milk, and vanilla extract.
  • Add the egg yolk mixture to the dry ingredients and mix well.
  • Fold in the egg whites.
  • Pour the batter onto your hot waffle iron and cook according to manufacturer’s directions
  • Serve immediately with butter, syrup, powdered sugar or any other favorite toppings.

Fruit Tart

Posted on by rgavlick_pwvdvl
Fruit Tart
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Fruit Tart

Recipe by rgavlick_pwvdvlCourse: Uncategorized
Servings

4

servings
Prep time

30

minutes
Total

4

minutes
Calories

300

kcal

Ingredients

  • For the crust

  • 1 c. all-purpose flour

  • 3 tbsp. granulated sugar

  • 1/4 tsp. salt

  • 6 tbsp. unsalted butter, chilled and cut into 1/2-inch pieces

  • 1 large egg yolk

  • For the filling

  • 8 oz. cream cheese, softened

  • 1/3 c. sour cream

  • 1/2 c. powdered sugar

  • 2 tsp. vanilla bean paste or vanilla extract

  • Pinch of salt

  • 1/3 c. heavy cream

  • For the topping

  • 1/2 c. blueberries 

  • 1/2 c. strawberries, hulled and chopped 

Directions

  • For the crust: Whisk together the flour, sugar, and salt in a large bowl. With a pastry cutter or your fingers, gradually work the butter into the flour until pea-sized pieces form. Stir together the egg yolk and water, then stir into the flour mixture using a fork in a small bowl. Stir, then knead the dough together until it is no longer crumbly and holds together when pinched with your fingers. Form it into a disc and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.
  • Roll the dough into a 11-inch circle on a lightly floured surface. Transfer the crust to a 9-inch round fluted tart pan with a removable bottom. Press the crust into the pan and trim the edges right at the top of the tart pan sides. (Do not worry ff the crust cracks! Patch it up with the dough pieces that were trimmed from the edges). Prick the bottom of the crust all over with a fork. Place the crust on a dinner plate, then in the freezer for 30 minutes. 
  • During the last 20 minutes of chilling, preheat the oven to 400˚. Prick the crust all over with a fork. Bake for 12 to 14 minutes, until the crust is golden brown. Transfer to a wire rack and cool to room temperature.
  • For the filling: Beat the cream cheese, sour cream, powdered sugar, vanilla bean paste, and salt in the bowl of an electric mixer fitted with a whisk attachment on medium until smooth and creamy, 2 to 3 minutes. Gradually pour in the heavy cream with the mixer running on medium-low and beat until the mixture is light and fluffy, about 30 seconds. Pour the cream cheese mixture into the crust and spread into an even layer. 
  • For the topping: Arrange the blueberries, strawberries, raspberries, kiwi, and mango on top of the filling. Microwave the apple jelly in a small microwavable bowl until melted and smooth, about 30 seconds. Brush the apple jelly over the fruit. Chill the tart until cold and the filling is set, at least 2 hours or overnight.