Breads and Pastries – Page 8 – Rants Raves and Recipes

September 23, 2014January 11, 2015

Mini Raspberry Turnovers

The turnover is another of those ambiguous terms with no real attributions as to when and where it was first used. Initially used for small pies wrapped in puff pastry, the pastry being turned over the filling and fried. Every nationality has their own version some are sweet, others savory and the fillings vary greatly from fruit to meats, empanada, calzone, knish etc.

Although I love Raspberry Turnovers, I’m not really a big fan of puff pastry with foods to be eaten with the hands, the crumbs seem to get every where, and since recipes aren’t written in stone I thought why not a buttery pastry instead of puff pastry and lets make them smaller.

You will need a cookie cutter or something to make about a 4 inch diameter circle or if your geometrically unchallenged cut into 4 inch squares. If you make them too much smaller you really can’t get enough filling in to make them worthwhile.

Ingredients for Mini Raspberry Turnovers

For the Filling:

If you feel in the mood, find a good recipe for pie filling and make your own, or as I did, just find a can of good pie filling to use. The only trick is to make sure you get a little bit of the fruit itself into every turnover.

For the Pastry:*

2 cups all purpose flour
1/2 cup chilled shortening cubed
1/4 cup chilled butter cubed
1 tsp salt
8-10 TBS chilled water

For the Glaze:

1/2 cup confectioners sugar
1 Tbs milk
1/2 tsp vanilla (optional)

If you do use vanilla it will darken the glaze, use clear vanilla if you can find it or omit for a whiter glaze.

Directions for Mini Raspberry Turnovers

Preheat oven to 425°

Place the flour, shortening,butter and salt into a food processor and pulse to combine. While continuing to pulse add the water a tablespoon at a time until it forms into a ball. Roll a piece into a walnut sized ball and if it holds together it is done.

Form the dough into a ball, flatten and cover with plastic wrap and chill for 1 hour to 2 days.

When you are ready to bake, roll about 1/3 of the dough out to about 1/4 inch thickness and cut into 4 inch rounds. Continue rolling and cutting until you have a full baking sheet of rounds.

Place the rounds onto a baking sheet lined with a silpat. Scoop about a tablespoon of filling (making sure you have a few berries in each) into the center of each round. Lightly wet the edges of the rounds and fold in half over the filling. Crimp the edges with a fork sealing the turnovers.

Bake for 18 – 20 minutes until the tops are lightly browned. Remove them to a wire rack to cool. While the turnovers are cooling make the glaze by mixing the ingredients together, if the glaze looks too thick add a few more drops of milk to thin out. Once the turnovers are cooled drizzle the glaze over them and allow the glaze to dry.

* You can also use a premade puff pastry if you don’t want to make the dough

Here are a few items to help make this recipe:
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
Artisan (2 pk.) Non-Stick Silicone Baking Mat Set, 16 5/8 x 11

A delightful buttery crust with an interesting sweet thing inside, certainly fit for a Scottish American Puppy Princess such as I. 5 paws and I hope the next batch is filled with lamb !

Mini Raspberry Turnovers

2014-09-20 15:09:09

Yields 12

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Prep Time

30 min

Cook Time

20 min

Total Time

1 hr

Prep Time

30 min

Cook Time

20 min

Total Time

1 hr

FOR THE FILLING

If you feel in the mood, find a good recipe for pie filling and make your own, or as I did, just find a can of good pie filling to use. The only trick is to make sure you get a little bit of the fruit itself into every turnover.

FOR THE PASTRY

2 cups all purpose flour
1/2 cup chilled shortening cubed
1/4 cup chilled butter cubed
1 tsp salt
8-10 TBS chilled water

FOR THE GLAZE

1/2 cup confectioners sugar
1 Tbs milk
1/2 tsp vanilla (optional)
If you do use vanilla it will darken the glaze, use clear vanilla if you can find it or omit for a whiter glaze.

Instructions

Preheat oven to 425°
Place the flour, shortening,butter and salt into a food processor and pulse to combine. While continuing to pulse add the water a tablespoon at a time until it forms into a dough that when rolled into a walnut sized piece ball holds together.
Form into a ball, flatten and cover with plastic wrap and chill for 1 hour to 2 days.
When you are ready to bake, roll about 1/3 of the dough out to about 1/4 inch thickness and cut into 4 inch rounds. Continue rolling and cutting until you have a full baking sheet of rounds.
Place the rounds onto a baking sheet lined with a silpat. Scoop about a tablespoon of filling (making sure you have a few berries in each) into the center of each round. Lightly wet the edges of the rounds and fold in half over the filling. Crimp the edges with a fork sealing the turnovers.
Bake for 18 - 20 minutes until the tops are lightly browned. Remove them to a wire rack to cool. While the turnovers are cooling make the glaze by mixing the ingredients together, if the glaze looks too thick add a few more drops of milk to thin out. Once the turnovers are cooled drizzle the glaze over them and allow the glaze to dry.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

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January 27, 2014May 16, 2015

Shortbread and Lemon Curd Bars

Most of the recipes you”ll find for lemon bars have a “shortbread type” crust, so why not just make a batch of shortbread. Some of the recipes use way too much sugar in the topping making it too sweet. You can do a lemon filling, a lemon curd, homemade or canned whatever you find easiest for you. For this recipe I make my own curd, I like the slightly tart flavor it has. The “must” is don’t use the bottled type of lemon juice, go with the real thing. You’ll need the zest anyway. I use our family favorite shortbread recipe, http://www.rantsravesandrecipes.com/worlds-best-shortbread-cookie-recipe , it will make 3 batches of bars, or make one and the rest cookies, or do a few different kinds of shortbread bar recipes.

Ingredients for Shortbread and Lemon Curd Bars

For the Shortbread:

1 pound butter softened
1 cup granulated sugar
1 egg yolk
2 tsp vanilla (optional)
4 cups all purpose flour

For the Lemon Curd:

5 large egg yolks
1/2 cup granulated sugar
Zest of 4 lemons
1/2 cup lemon juice strained
pinch of salt
6 Tbs butter cut into small cubes

Directions for Shortbread and Lemon Curd Bars

In a double boiler, place the egg yolks,sugar, lemon juice,zest and salt. Whisking constantly mix, until the eggs turn a pale yellow and the mixture thickens and forms a ribbon when the whisk is lifted from the bowl about 10 -15 minutes. Don’t let the bowl come in contact with the water and keep the water from coming to a full boil or you might scramble the eggs.

Once the mixture thickens take the bowl off heat and add the butter, a little at a time, whisking the butter completely into the curd before adding more.

Strain the mixture through a fine mesh strainer into a clean bowl. Cover with a piece of plastic wrap that comes in contact with the top of the curd (this will prevent a skin from forming). Place in refrigerator to cool and thicken.

Now begin the shortbread.

Line a 8 x 8 inch pan with aluminum foil (this will make removing the bars from the pan easy).

Preheat oven to 325°

In the bowl of the mixer place the sugar and butter and cream until soft and fluffy.

Add the yolk and vanilla and continue to mix until completely incorporated.

Slowly add the flour and mix until all combined.

When a dough begins to form take the dough out onto a lightly floured surface and form into a flattened ball. Cut into 3 equal pieces.

Take a third of the dough and roll it out to a 7 1/2 inch square. Place the square into the baking pan and lightly press from the center pushing the dough to the corners and edges.

Bake in the center of a 325° oven for about 50 minutes until the top begins to lightly brown. Remove pan to a wire rack to cool completely.

Once the shortbread is cooled spoon the Curd on top and even and smooth it out with a spatula. Cover with plastic wrap touching the surface for a few hours, overnight better.

Carefully take the foil lined bars out of the pan and gently remove the foil. cut into 16 equal 2″ squares. Optional sprinkle a little powdered sugar over the top.

Here are a few items to help with this recipe:
Cuisinart 7111-20 Chef’s Classic Stainless Universal Double Boiler with Cover
Wilton Perfect Results 8-Inch Square Cake Pan
StainlessLUX 73601 Brilliant Stainless Steel Juicer / Fruit Squeezer – Quality Houseware for Your Home

A slightly tart, delicious summery treat, I think I’d even like broccoli if you put it on shortbread! 5 paws.

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Shortbread and Lemon Curd Bars

2014-01-24 16:42:31

A light summery treat for any time of year

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Ingredients

For the Shortbread
1 pound butter softened
1 cup granulated sugar
1 egg yolk
2 tsp vanilla (optional)
4 cups all purpose flour
For the Lemon Curd
5 large egg yolks
1/2 cup granulated sugar
Zest of 4 lemons
1/2 cup lemon juice strained
pinch of salt
6 Tbs butter cut into small cubes

Instructions

In a double boiler, place the egg yolks,sugar, lemon juice,zest and salt. Whisking constantly mix until the eggs turn a pale yellow and the mixture thickens and forms a ribbon when the whisk is lifted from the bowl.
Take the bowl off heat and add the butter, a little at a time whisking the butter completely into the curd before adding more.
Strain the mixture through a fine mesh strainer into a clean bowl. Cover with a piece of plastic wrap that comes in contact with the top of the curd (this will prevent a skin from forming). Place in refrigerator to cool and thicken.
Now begin the shortbread.
Line a 8 x 8 inch pan with aluminum foil (this will make removing the bars from the pan easy).
Preheat oven to 325°
In the bowl of the mixer place the sugar and butter and cream until soft and fluffy.
Add the yolk and vanilla and continue to mix until completely incorporated.
Slowly add the flour and mix until all combined.
When a dough begins to form take the dough out onto a lightly floured surface and form into a flattened ball. Cut into 3 equal pieces.
Take a third of the dough and roll it out to a 7 1/2 inch square. Place the square into the baking pan and lightly press from the center pushing the dough to the corners and edges.
Bake in the center of a 325° oven for about 50 minutes unti the top begins to lightly brown. Remove pan to a wire rack to cool completely.
Once the shortbread is cooled spoon the Curd on top and even and smooth it out with a spatula. Cover with plastic wrap touching the surface for a few hours, overnight better.
Carefully take the foil lined bars out of the pan and gently remove the foil. cut into 16 equal 2" squares. Optional sprinkle a little powdered sugar over the top.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

January 23, 2014November 14, 2014

Chicken and Dumplings

Here’s another of those ubiquitous recipes with as many ingredients as can be imagined. Breaking it down to its simplest form chicken soup with dumplings. You can go really simple and use processed ingredients or make it all your self, or a combination. It really doesn’t matter, it’s what works best for you. The amounts in the recipe are also approximate use as many vegetables as you think you’ll need, add more chicken if you want, this dumpling recipe will serve 4 – 6 easily. My recipe gives you a thick rich soup that’s a great dinner on a cold night!

Ingredients for Chicken and Dumplings

1 1/2 to 2 cups of good chicken stock per person
1 chicken thigh per person
Carrots peeled and diced
Onion diced
Garlic minced
Celery diced
1 cup frozen peas, thawed
1 Tbs of butter for each cup of stock
1 Tbs flour for each cup of stock
1/2 cup half & half for each 4 -5 cups of stock
Chopped parsley for garnish
Salt and pepper to taste

For the Dumplings:

2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1/4 cup shortening
3/4 cup milk

Directions for Chicken and Dumplings

In a stock part large enough to accommodate the recipe size you’ll be cooking place the chicken thighs, cover with water and bring to boil, cook for about 20 minutes. Remove chicken and let cool, remove the skin shred the chicken and cut into bite size pieces.

In a stock pot place the butter and melt. Add the carrot, celery, garlic and onion and cook for a few minutes on medium heat until the onions are translucent. Add the flour and stir and cook until the flour is completely incorporated. Add the stock and bring the mixture up to a boil to thicken. If too thick add a little more stock but don’t make it too thin as you will be adding half and half later. Lower the heat to a simmer add the chicken, cover and let cook for about 20 minutes.

While the soup is cooking begin the dumplings.

Sift the flour, baking powder, and salt into a bowl. Using a pastry cutter cut in the shortening, then add the milk and stir to combine completely. Turn the dough out onto a lightly floured surface and knead 5 or 6 times to form a ball. Press or roll out to about a 1/2 inch thick square. Cut the dough into 1/2 inch squares.

Bring heat up to a light boil, add the dumplings and peas to the pot cover and let cook about 20 minutes until center of dumplings are done.

Once the dumplings are cooked take off heat let boiling subside and then add the half & half stirring as you add. Ladle into bowls garnish with the chopped parsley over each dish.

Here are a few items to help make this recipe:
OXO Good Grips Dough Blender with Blades
Cuisinart 766-24 Chef’s Classic 8-Quart Stockpot with Cover

It’s chicken! Need I say more? 5 paws easily.

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Chicken and Dumplings

2014-01-23 17:35:39

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Prep Time

30 min

Cook Time

45 min

Total Time

1 hr 15 min

Prep Time

30 min

Cook Time

45 min

Total Time

1 hr 15 min

Ingredients

1 1/2 to 2 cups of good chicken stock per person
1 chicken thigh per person
Carrots peeled and diced
Onion diced
Garlic minced
Celery diced
1 cup frozen peas, thawed
1 Tbs of butter for each cup of stock
1 Tbs flour for each cup of stock
1/2 cup half & half for each 4 -5 cups of stock
Chopped parsley for garnish
Salt and pepper to taste
For the Dumplings
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1/4 cup shortening
3/4 cup milk

Instructions

In a stock part large enough to accommodate the recipe size you'll be cooking place the chicken thighs, cover with water and bring to boil, cook for about 20 minutes. Remove chicken and let cool, remove the skin shred the chicken and cut into bite size pieces.
In a stock pot place the butter and melt. Add the carrot, celery, garlic and onion and cook for a few minutes on medium heat until the onions are translucent. Add the flour and stir and cook until the flour is completely incorporated. Add the stock and bring the mixture up to a boil to thicken. If too thick add a little more stock. Lower the heat to a simmer add the chicken, cover and let cook for about 20 minutes.
While the soup is cooking begin the dumplings.
Sift the flour, baking powder, and salt into a bowl. Using a pastry cutter cut in the shortening, then add the milk and stir to combine completely. Turn the dough out onto a lightly floured surface and knead 5 or 6 times to form a ball. Press or roll out to about a 1/2 inch thick square. Cut the dough into 1/2 inch squares.
Bring heat up to a light boil, add the dumplings and peas to the pot cover and let cook about 20 minutes until center of dumplings are done.
Once the dumplings are cooked take off heat let boiling subside and then add the half & half stirring as you add. Ladle into bowls garnish with the chopped parsley over each dish.

Notes

The amounts in the recipe are also approximate use as many vegetables as you think you'll need, add more chicken if you want, this dumpling recipe will serve 4 - 6 easily. My recipe gives you a thick rich soup that's a great dinner on a cold night!

Rants Raves and Recipes https://www.rantsravesandrecipes.com/