Baking Chefs

Ingredients & Directions COMPOTE 8 Fresh figs or 12 dried figs; -(up to 10) 1 Bottle port 1/2 c Sugar 1 Cinnamon stick 1 Recipe pate brisee TOPPING 10 Ripe figs; (up to 12) Granulated sugar for -sprinkling top of tart Preheat oven to 375 degrees. Clean the figs and remove the hard stem. In […]

Ingredients & Directions 1 Sheet frozen puff pastry; -(half of 17 ; 1/4-ounce package), ; thawed 1 Egg; beaten to blend ; (glaze) 1/4 c Sugar 1 ts Grated lemon peel 1/2 ts Ground cinnamon 1/4 ts Ground nutmeg 2 lg Nectarines; halved, pitted, ; sliced Honey 1 pt Honey vanilla ice cream Unfold pastry […]

Ingredients & Directions -TART SHELLS- 2 1/2 c Flour 1 c Butter; cold — cut into 1 inch pieces 1/4 c Sugar 3 tb Water 2 Egg yolks 1 ts Vanilla 1 ts Grated lemon peel FILLING 1/2 c Butter 2 c Brown sugar 4 Egg yolks 1 c Milk 2 tb Flour 1 ts […]

Ingredients & Directions 8 oz Buttery shortcrust pastry 2 1/2 kg Rope-cultured mussels in the -shell 150 ml Dry white wine 150 ml Water 2 Bay leaves 1 Shallot; chopped -SAUCE- Mussel liquor; sieved finely 1 Clove garlic; crushed 150 ml Double cream 2 tb Flat leaf parsley; chopped 1 Sprig winter savory; chopped Salt […]

Ingredients & Directions 3 c + 3 T flour 1/2 c Sugar 6 1/2 ts Baking powder 1/2 c Chilled butter; cut up 10 ts Milk 1 Egg; beaten 1/2 c Dried tart cherries; cut up 1 ts Orange or lemon rind;grated Preheat oven to 350. Lightly grease baking sheet. Stir together the flour, sugar […]

Ingredients & Directions -CRUST- 1 1/4 c All purpose flour 3 tb Sugar 1 Pinches salt 1/2 c Chilled unsalted butter; cut -into pieces (1 ; stick) 1 Egg yolk 1/2 ts Vanilla extract 6 ts Whipping cream; (about) FRUIT FILLING 1 c Dried pears; cored, coarsely ; chopped (4 ounces) ; (scant) 1 c […]

Ingredients & Directions 1 pk Dry yeast 3 tb Sugar 2 c Flour 2 c Water 110-115 degrees 1 ts Salt Dissolve yeast in 1/2 c. warm water. Let stand 5 minutes. Combine next 3 ingred. in a med. sized nonmetal bowl. Mix well. Gradually stir in 2 c. warm water. Add yeast mixture and […]

Ingredients & Directions 1 Baked 9″ tart; (pie) pastry -shell FILLING 1 c Dried pears; coarsely -chopped, (4 oz) 1 c Pitted dates; halved 1/3 c Pear or apricot nectar 1/4 c Packed brown sugar -NUT TOPPING- 6 tb Margarine 6 tb Brown sugar 3 tb Corn syrup 1/2 c Pine nuts; (about 2 oz.) […]

Ingredients & Directions 10 oz Jar currant jelly 6 oz Prepared mustard (French’s) Stir together in small bowl…microwave at HIGH 1-2 minutes until mixture can be stirred smoothly. Yields 24 servings

Ingredients & Directions 1 Egg 4 ts Skimmed milk 1 Rasher of back bacon; -de-rinded 25 g Polyunsaturated margarine; ( -1 oz) 75 g Mushrooms; chopped finely (3 ; oz) 4 sl Wholemeal or Granary bread Pepper Whisk together the egg and milk, and season with pepper. Remove the fat from the bacon, cut the […]