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Showing posts with label orange. Show all posts

Saturday, April 12, 2014

SANDRA’S APPLE CRANBERRY ORANGE LATTICE TART

A decadently elegant dessert

that I often make ~ it’s also great

substituting pears for apples,

and other dried fruit for the cranberries...

Servings: (8)

Prep: 20 Mins.

Bake: 45 Mins.

INGREDIENTS

Sour cream tart crust:

2 cups all-purpose flower

½ cup sour cream

6 tablespoons unsalted butter, at room temp.

1/3 cup granulated sugar

½ teaspoon ground cinnamon

½ teaspoon salt

3 tablespoons cold water

Filling:

4 apples, peeled, cored, and cut into small slices

¼ cup craisins (dehydrated cranberries), chopped

2 teaspoons granulated sugar

1 teaspoon freshly grated orange zest

4 tablespoons freshly squeezed orange juice

1 teaspoon vanilla extract

½ teaspoon cinnamon

1 tablespoon cold butter cut into 16 small squares

Topping:

1 tablespoon milk

1 tablespoon granulated sugar

½ teaspoon cinnamon

Garnish:

Confectioners’ sugar, for dusting

METHOD

Preheat oven to 375. Place a pizza pan in oven to heat.

Using a hand mixer on medium speed, beat the dough ingredients, except the water, until small crumbs form. Add the water and continue to mix until dough starts to pull together. Knead together using hands to form a ball. Reserve 1/3 of dough, and wrap in plastic and set aside.

Roll out the remaining dough on a lightly floured surface into a 13” circle. Place into an 11” tart pan with a removable bottom; trim sides. Roll out the other 1/3 of dough on a lightly floured surface into an 11.5” circle and cut into 1” strips.

In a medium bowl, combine all the filling ingredients, and spoon into prepared tart shell, then dot with cold butter squares.

Weave the lattice strips as shown in photo on top of tart, and trim sides. Brush lattice strips with milk. Combine the sugar and cinnamon in a small bowl, then sprinkle over lattice strips.

Place the tart pan on top of the hot pizza pan in oven, and bake tart for 45 minutes until light golden brown. Cool 15 minutes on rack. Remove sides and bottom of tart pan, and slide onto serving tart pedestal. To serve, cut into triangles, and plate, then dust lightly with confectioners’ sugar. ~ Enjoy.

Thursday, March 13, 2014

Orange Zest French Toast

Yummy! I knew this bread would make excellent french toast. I got this recipe from a lady at my bridal shower almost 5 years ago and this is the first time Ive tried it. Oops. I definitely should have tried it sooner. However, I also got this amazing syrup recipe from her which I make all the time, so I guess that kind of makes up for it. Anyway, I really liked this. Usually when I make french toast, I just use egg, milk and cinnamon, but this has some orange zest and vanilla that make it a fun change.

Orange Zest French Toast

Texas Bread (or other thick bread)
6 eggs
1/2 cup milk
1/2 tsp. cinnamon
1 tsp. vanilla
orange zest from 1/2 orange
1 tsp. sugar (I would leave this out if youre planning on having sugary syrup on top)

Mix all together. Dip bread in and cook as you normally would cook french toast (on a fry pan/griddle over medium-ish heat until browned.) And seriously, eat it with this syrup. You wont regret it.