Amaretto Apricot Bars


Amaretto Apricot Bars
Makes about 16
Did you know that Amaretto liqueur is made from the pits of apricots? If you choose not to use it, substitute orange juice, or apricot nectar for it in the recipe.
2 cups all purpose flour
1/2 cup confectioner’s sugar
Pinch of salt
1 cup unsalted butter, cut into 1/2-inch cubes
2 tablespoons Amaretto di Saronno
1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray and preheat the oven to 350 degrees.
2. Put the ingredients into a food processor, and process on and off until the mixture begins to look like crumbs. Press into the bottom and up the sides of the pan about 1/2-inch. Bake in the oven to 20 minutes, until golden. Remove from the oven.
1 cup (packed) dried apricot halves coarsely chopped
2/3 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
2 tablespoons Amaretto di Saronno
1 1/2 cup (packed) golden brown sugar
1 teaspoon vanilla paste or extract
1cup chopped toasted pecans (your choice of nuts here)
Confectioner’s sugar
1. Place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain and set aside.
2. In the bowl of an electric mixer, blend together the flour, baking powder, and salt.
3. Beat in the eggs, Amaretto, brown sugar and vanilla; beat until thick. Stir in the nuts and apricots. Spread over crust.
4. Bake cookie until puffed, dark brown, and toothpick inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool completely.
5. Cut the cookies into squares, and sift confectioners’ sugar over the top.
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Fresh Strawberry Tart


Fresh Strawberry Tart
Makes one 10-inch tart
For the Tart Shell
1 1/4 cup all-purpose flour (plus more for rolling)
1/4 cup chilled unsalted butter, cut into bits
Pinch salt
2 to 3 tablespoons ice water
1. Preheat the oven to 400 degrees, and coat the inside of a 10-inch tart pan with a removable bottom with non-stick cooking spray.
2. Put the flour into a food processor fitted with the steel blade. Distribute the butter over the flour, and sprinkle with the salt. Pulse on and off until the mixture begins to look grainy. With the machine running, add the water a tablespoon at a time, until the mixture begins to come together.
3. Form the dough into a disc, wrap in plastic wrap and refrigerate for 1 hour.
4. Turn the dough out onto a floured board, and roll to a 12-inch circle. Press into the tart pan, prick all over with a fork, press a piece of buttered aluminum foil onto the dough, and fill the foil with rice or pie weights. Bake for 15 minutes, remove the foil and pie weights, and bake another 5 minutes, until the crust is golden brown. Remove from the oven, and allow to cool completely.
For the Pastry Cream and Assembly
1 cup whole milk
1 tablespoon vanilla paste
3 large egg yolks
2 tablespoons all-purpose flour
1/4 cup sugar
2 cups strawberries, sliced
1. In a saucepan, heat the milk and vanilla paste until small bubbles form around the rim of the pan. Remove from the heat.
2. In a small bowl, whisk together the yolks, flour and sugar. Pour in some of the milk mixture, and whisk until smooth.
3. Return the mixture to the saucepan, and whisk until the mixture comes to a boil. Pour the mixture through a fine mesh sieve, and press plastic wrap onto the surface of the pastry cream. Cool completely.
4. When ready to serve, spread the pastry cream over the cooled crust. Arrange the strawberries on the pastry cream. Serve cold.
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Recipes provided by:
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Tango Tangerine Granita


Tango Tangerine Granita
1/4 cup granulated sugar
1 Tbs. finely chopped tangerine zest
Salt
1/2 cup water
1 1/2 cups fresh tangerine juice, with pulp
1. In a small saucepan, stir together the sugar, zest, a pinch of salt, and water.
2. Bring to a boil over medium heat and cook, stirring, until the sugar dissolves and the syrup is clear, about 2 minutes. Set aside to cool slightly.
3. Stir the juice and syrup together; pour into a small metal pan, such as a loaf pan, cover with plastic, and freeze for 2 hours.
4. Stir the mixture with a fork, breaking up the portions that have become solid, and return to the freezer. Stir every 30 minutes until the mixture is evenly icy and granular, about 2 hours more.
5. Cover and return to the freezer until ready to serve. To serve, scrape with a spoon to loosen the mixture, and spoon into small bowls or glasses.
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Strawberry Shortcake


Strawberry Shortcake
Serves 4
This recipe is for cream biscuits that are split then topped with berries and whipped cream.
For the Shortcakes:
2 cups unbleached all-purpose flour
1 tablespoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 1/4 cups heavy cream
1 large egg yolk
2 tablespoons milk or heavy cream
3 tablespoons sugar
1. Preheat the oven to 400°F. line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
2. Whisk together the flour, baking powder, salt, and sugar in a large bowl.
3. Stir in the heavy cream and continue stirring until the dough begins to form a rough mass.
4. Turn out the dough onto a lightly floured work surface and knead until smooth, about 6 times.
5. Roll out the dough 1/2-inch thick, and cut with a 2-inch biscuit cutter. Reroll any scraps once and cut out again.
6. Whisk together the egg yolks and milk, brush over the tops of the scones, and sprinkle with the sugar. Bake until golden brown, about 20 minutes. Serve warm.
For the Berries and Assembly:
1 pint strawberries, hulled, and sliced
1/4 cup sugar
1/4 cup orange juice
2 cups heavy cream, whipped stiffly
1. In a bowl, combine the berries, sugar, and orange juice, stirring to blend. Add more sugar if the berries are tart.
2. To assemble the short cakes, split the cakes in half horizontally, spoon some of the berries over the bottom slice, top with whipped cream, and the other half of the biscuit.
3. Drizzle a bit of the berry juice over the top of the shortcake.
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Recipes provided by:
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Blood Orange Pie


Blood Orange Pie
Serves 12
For the Crust
1 1/2 cups crushed graham crackers (about 2 packets)
1 tablespoon sugar
6 tablespoons butter, melted
Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray.
In a bowl, combine the crumbs, and sugar. Add the butter and stir until the mixture is well blended.
Pat into the bottom and sides of the pan, and bake for 10 minutes.
Remove from the oven and cool completely.
For the Filling
4 large egg yolks
Grated zest of 1 blood orange
One 14-ounce can sweetened condensed milk
1/2 cup blood orange juice
1 tablespoon lemon juice
1 1/2 cups whipped cream
1. In the bowl of an electric mixer, beat together the yolks and zest. Beat in the milk, and juices, until the mixture is combined.
2. Pour the mixture into the crust, and bake for 10 to 12 minutes until set.
3. Remove from the oven, and cool the pie. Refrigerate until cold (at least 2 hours)
4. Serve with unsweetened whipped cream.
Learn more about Moro Blood Oranges Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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