Fruits – Page 4 – Rants Raves and Recipes

February 2, 2015

Date Filled Oatmeal Cookies

Date Filled Oatmeal Cookies

I was given a very sketchy recipe for these cookies. The recipe had been handed down and I was asked to see if I could come up with a successful rendition. The lady giving me the recipe had not been able to recreate the cookies her mother had made many years ago with the recipe as it was. A few experiments and I think we came up with a winner. I’ll see in a day or two when she tries them.

Ingredients for Date Filled Oatmeal Cookies

For the Filling:

8 oz Dates ( cut into small pieces)
1 cup raisins
3/4 cup granulated sugar
Juice of 1 lemon + (zest of lemon optional)
1 – 2 cups water
2 tsp corn starch

For the Oatmeal Cookies:

2½ cups all purpose flour
2 cup Oatmeal ( not instant)
1 cup shortening
1 cup granulated sugar
1 tsp salt
2 tsp cinnamon
2 tsp baking powder
1 cup buttermilk
Additional flour to work the dough if necessary

Directions for Date Filled Oatmeal Cookies

For the Filling:

In a small sauce pan place the dates, raisins,sugar, lemon juice and add enough water to cover the mixture.

Place on high heat and bring to a rapid boil and boil for about 15 minutes, continuously stirring to prevent the mixture from burning until the dates begin to break down and the liquid reduces and a thick sauce is made.

Remove from the heat and add the 2 tsp of corn starch mixed with 2 tsp of water into the filling and stir to combine and thicken.

Place the filling into a container with lid and refrigerate a few hours to overnight.

For the Oatmeal Cookies and Assembly:

In a bowl combine the flour,oatmeal, salt, cinnamon and the baking powder.

In a mixer cream the sugar and the shortening. Slowly add the dry ingredients, once combined add the buttermilk and mix until a dough forms.

Place the dough onto a well floured table and knead until a smooth not too sticky dough is formed ( you may have to add more flour).

Form the dough into a ball and place into a bowl and cover and let sit in the refrigerator 1 hour to overnight.

To Assemble:

Cut the dough into ¼’s, and roll the dough out to 1/4 to 1/8 inch thickness. Using a circular cookie cutter 2½ to 2¾ inches in diameter cut out circles, you will need two for every cookie.

Place half the circles on a greased sheet pan or a silpat covered pan. Spoon about 1 Tbs of the cooled filling into the center and cover with a second circle. Crimp the edges and cut a small vent hole in the top of the cookie.

Bake in the center of a 350º oven for approximately 20 minutes. Carefully place on a wire rack to cool. Store in an air tight container.

As an alternative you can bake the cookies in a single layer for about 12- 15 minutes until lightly browned, cool, then spread the filling over one and top with another like an Oreo.

Here are a few items to help make thios recipe:
Cuisinart 419-14 Contour Stainless 1-Quart Saucepan with Cover
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch

A lot of work sticking stuff I can’t eat into cookies, but Dad did make a couple without the gooey stuff and they were pretty good so 5 paws.

Yum

Date Filled Oatmeal Cookies

Ingredients

For the Filling:
8 oz Dates ( cut into small pieces)
1 cup raisins
3/4 cup granulated sugar
Juice of 1 lemon + (zest of lemon optional)
1 - 2 cups water
2 tsp corn starch
For the Oatmeal Cookies:
2½ cups all purpose flour
2 cup Oatmeal ( not instant)
1 cup shortening
1 cup granulated sugar
1 tsp salt
2 tsp cinnamon
2 tsp baking powder
1 cup buttermilk
Additional flour to work the dough if necessary

Instructions

For the Filling:
In a small sauce pan place the dates, raisins,sugar, lemon juice and add enough water to cover the mixture.
Place on high heat and bring to a rapid boil and boil for about 15 minutes, continuously stirring to prevent the mixture from burning until the dates begin to break down and the liquid reduces and a thick sauce is made.
Remove from the heat and add the 2 tsp of corn starch mixed with 2 tsp of water into the filling and stir to combine and thicken.
Place the filling into a container with lid and refrigerate a few hours to overnight.
For the Oatmeal Cookies and Assembly:
In a bowl combine the flour,oatmeal, salt, cinnamon and the baking powder.
In a mixer cream the sugar and the shortening. Slowly add the dry ingredients, once combined add the buttermilk and mix until a dough forms.
Place the dough onto a well floured table and knead until a smooth not too sticky dough is formed ( you may have to add more flour).
Form the dough into a ball and place into a bowl and cover and let sit in the refrigerator 1 hour to overnight.
To Assemble:
Cut the dough into ¼'s, and roll the dough out to 1/4 to 1/8 inch thickness. Using a circular cookie cutter 2½ to 2¾ inches in diameter cut out circles, you will need two for every cookie.
Place half the circles on a greased sheet pan or a silpat covered pan. Spoon about 1 Tbs of the cooled filling into the center and cover with a second circle. Crimp the edges and cut a small vent hole in the top of the cookie.
Bake in the center of a 350º oven for approximately 20 minutes. Carefully place on a wire rack to cool. Store in an air tight container.
As an alternative you can bake the cookies in a single layer for about 12- 15 minutes until lightly browned, cool, then spread the filling over one and top with another like an Oreo.

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October 11, 2014November 14, 2014

Raspberry Galette

After making mini turnovers I had some excess raspberry filling I didn’t want to go to waste. It seems the galette is the “new” rage for desserts. A rustic pie that fits the bill. The term itself seems to have expanded from flat round cakes to a variety of pie-like free form pastries. No matter what, they are fun and easy to make. Try individual galettes. They don’t have to be just sweet, make them savory if you want, like a pizza. It seems that just about anything baked into a flat shape can now be termed a galette, it really doesn’t matter, in the end that’s the great thing about cooking there are no “galette” police lurking behind the fridge, make what you want, call it what you’d like, and enjoy!

The only rule is that since the pastry isn’t blind baked you shouldn’t use a really wet filling as it will make the bottom crust pastey.

Ingredients for Raspberry Galette

1 1/3 cups all purpose flour
1/4 cup butter chilled in cubes
1/4 cup chilled shortening
6 Tbs cold water ( more if needed)
pinch of salt
1/2 – 1 can raspberry pie filling

Directions for Raspberry Galette

This is a smaller version of our flaky pie crust: http://www.rantsravesandrecipes.com/flaky-pie-crust , it’s easy to make in the food processor.

With the pastry blade in the processor place the flour,butter,shortening and salt in the bowl and pulse a few times to combine. With the processor running add the water slowly by tablespoonfuls until a ball forms.

Turn the dough out onto a floured board and knead into a ball. Flatten it out and wrap it in plastic wrap and chill for an hour up to 2 days.

When your ready to proceed roll the dough out on a well floured surface to about a 12-14 inch diameter and about 1/4 inch in thickness. Place the dough onto a lightly greased sheet pan or silpat on a sheet pan. Put the filling in the center of the dough and then carefully begin to fold the ends up and slightly over the filling until the galette is completely folded around the filling.

Preheat the oven to 425º and once prepared bake the galette for about 20 minutes until lightly browned.

When finished remove from the oven and place carefully onto a wire rack to cool slightly.

To serve, slice and serve warm with powdered sugar or a scoop of vanilla ice cream or both! It’s just as good cold.

Here are a few items to help with this recipe:
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch
Baker’s Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2

A flakey, tastey, buttery pie crust with a sweet berry filling. What’s not to love? It’s a definite 5 paw attempt!

Raspberry Galette

2014-10-10 16:56:56

Serves 4

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Save Recipe

Prep Time

1 hr

Cook Time

20 min

Total Time

1 hr 20 min

Prep Time

1 hr

Cook Time

20 min

Total Time

1 hr 20 min

Ingredients

1 1/3 cups all purpose flour
1/4 cup butter chilled in cubes
1/4 cup chilled shortening
6 Tbs cold water ( more if needed)
pinch of salt
1/2 - 1 can raspberry pie filling

Instructions

This is a smaller version of our flaky pie crust: http://www.rantsravesandrecipes.com/flaky-pie-crust , it's easy to make in the food processor.
With the pastry blade in the processor place the flour,butter,shortening and salt in the bowl and pulse a few times to combine. With the processor running add the water slowly by tablespoonfuls until a ball forms.
Turn the dough out onto a floured board and knead into a ball. Flatten it out and wrap it in plastic wrap and chill for an hour up to 2 days.
When your ready to proceed roll the dough out on a well floured surface to about a 12-14 inch diameter. Place the dough onto a lightly greased sheet pan or silpat on a sheet pan. Put the filling in the center of the dough and then carefully begin to fold the ends up and slightly over the fillinguntil the galette is completely folded around the filling.
Preheat the oven to 425º and once prepared bake the galette for about 20 minutes until lightly browned.
When finished remove from the oven and place carefully onto a wire rack to cool slightly.
To serve, slice and serve with powdered sugar or a scoop of vanilla ice cream or both!

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

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.

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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Save Recipe

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/

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.