Strawberry Tart

Ingredients that we need 

1 9” Pre-made Pie Crust (make sure it’s not already cooked)
1 Pint Fresh Strawberries, sliced in half or if they are very big slice them in thirds
5 Egg Yolks
½ cup Plus 2 Tbsp of Sugar
2.5 Tbsp Cornstarch
½ tsp Vanilla Extract
1 ½ cups Scalded Milk (scalded just means below boiling point)
2 tsp Cognac
Zest of 1 Large Orange
1 tsp Unsalted Butter
¼ cup Strawberry Preserves

Make it 
 

 1 9” Pre-made Pie Crust (make sure it’s not already cooked)
1 Pint Fresh Strawberries, sliced in half or if they are very big slice them in thirds
5 Egg Yolks
½ cup Plus 2 Tbsp of Sugar
2.5 Tbsp Cornstarch
½ tsp Vanilla Extract
1 ½ cups Scalded Milk (scalded just means below boiling point)
2 tsp Cognac
Zest of 1 Large Orange
1 tsp Unsalted Butter
¼ cup Strawberry Preserves

How to make  Strawberry Tart

 

Soft Sweet Corn Cake

Ingredients that we need 

1/3 cup Medium Coarse Corn Meal
1/3 cup Superfine Corn Meal
1/3 cup Water
1 ½ cup of Creamed Style Corn
1/3 cup Granulated Sugar
½ cup Softened Butter
2 tbsp Heavy Cream
¼ tsp Salt
½ tsp Baking Powder

Make it 

1) Preheat your oven to 350 degrees.
2) In a medium bowl cream together the superfine corn meal , butter and creamed corn  until well mixed.

3) In another medium bowl beat together the water, coarse corn meal, heavy cream, sugar, salt and baking powder until well combined but( DO NOT OVERMIX or else your corn cake will come out very dry and dense)
4) Add the creamed corn mixture into the coarse corn meal mixture and stir just to combine but remember not to over mix. Pour into an ungreased 8 by 8 inch baking pan cover with aluminum foil.
5) Place pan into a larger deep baking pan and pour hot water half way up the side of the pan. Bake in a preheated oven for 50 to 60 minutes.
6) Allow to cool in the pan for 10 minutes before serving. Use a spoon or ice cream scoop for easy serving.

How to make  Soft Sweet Corn Cake

Rum Rasin Scones

Ingredients that we need 

 

2 cups of Flour
1/3 cup of Sugar
1 tsp Baking Powder
¼ tsp Baking Soda
½ tsp Salt
8 tbsp Cold Unsalted Butter
½ cup Heavy Cream
½ cup Raisins
3 tbsp Spiced Rum
¼ tsp Vanilla Extract
¼ tsp fresh Grated Orange Zest
1 Egg
Egg wash (one egg beaten with 1 tbsp of water)
Coarse Sugar

 

Make it 

 

1) Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
2 ) In a large bowl, mix together the first 5 ingredients. Cut the butter into small pieces and add it to the dry mixture. Using your fingers crumble together with the dry ingredients until you get a coarse sandy texture and set aside. In a small bowl combine the raisins and rum, pop them in the microwave for 45 second to a minute or until they have soaked up most of the rum.
3) Add them to the dry ingredients and mix them together to make sure they are all distributed well.
4) In a small bowl, whisk together the egg, cream, vanilla and orange zest. Add it to the dry mixture and mix either with your hands or a spatula just until the dough comes together.
5) Dump it on a lightly floured board and shape into a circle about ½ inch think. Cut into 8 triangles and place them on the parchment paper lined baking sheet. Brush them with egg wash and sprinkle all over the top with the raw sugar.
6) Bake for 17 to 18 minutes or until golden brown.

How to make  Rum Rasin Scones

 

Pumpkin Tiramisu

Ingredients that we need 

 

¼ Cup of Pure Maple Syrup
1 tsp of Vanilla Extract
¾ Cup of Pure Pumpkin Puree
1/3 Cup of Sugar
2 ½ tsp of Pumpkin Pie Spice
½ Cup of Heavy Whipping Cream
4 oz of Cream Cheese, softened at room temperature
1 3 oz Package of Spongy Lady Fingers
Powdered Sugar

 

Make it 

 

1) In the bowl of an electric mixer, whisk together the heavy cream and the sugar until stiff peaks form. Remove the whipped cream to a small bowl and set aside.
2) In a large bowl, mix together the pumpkin puree, pumpkin pie spice, and vanilla. Add half of the sweetened whipped cream and fold in gently to combine.
3) In the same bowl you whisked your heavy cream in, add the cream cheese and just mix in for a few seconds to make sure it’s nice and creamy. Add the remaining half of the whipped cream and just mix it together for a few seconds to combine. Have your 2 fillings in front of you and start assembling.
4) Line a 9 by 5inch loaf pan with plastic wrap. Arrange half of the ladyfingers in a single layer and drizzle over evenly half of the maple syrup. Top with half of the pumpkin filling and spread evenly. Arrange remaining ladyfingers in a single layer over the filling and drizzle over evenly the remaining maple syrup. Top with remaining pumpkin filling making sure to spread it evenly. 
Carefully spread the cream cheese layer over the filling. Cover and chill 8 hours minimum or overnight. When ready to serve, using the plastic wrap, lift the tiramisu out of the pan and place it on a serving platter. The cream cheese layer should be the top.
5) Dust all over with powdered sugar and a lightly sprinkling of ground cinnamon.

How to make  Pumpkin Tiramisu

 

Pumpkin Pie

Ingredients that we need 

 

Ingredients of the Crust:
1 ½ cups of All Purpose Flour
5 Tbsp Cold Butter, cut into cubes
¼ cup of Cold Vegetable Shorting, cut into cubes
½ tsp Salt
1 Tbsp Granulated Sugar
3 to 5 Tbsp of Ice Water

 

Ingredients of the filling:
1 15oz Can of Pumpkin Puree
1 12oz Can of Evaporated Milk
2 eggs
¾ of a cup of Granulated Sugar
1 Tbsp of Pumpkin Pie Spice 

 

Make it 

 

1) To make the crust, Combine all the ingredients except the ice water in a food processor and pulse 10 to 12 time, until the shortening and butter are the size of small peas. With the processor running, add the water through the feed tube 1 tbsp at a time until when you pinch the dough together it stays together.
2) Dump onto a floured surface and form into a ball.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
3) Preheat your oven to 425 degrees.
4) Spray a 9” pie plate with non stick cooking spray and set aside.
5) Roll the dough out on a floured surface to fit the pie plate leaving about 2 inches of dough hanging over the edge. Crimp the edges together to make a pretty pattern. And set aside.
6) In a large bowl whisk together all the pumpkin filling ingredients until all combined.
7) Pour into the prepared pie shell and bake for 15 minutes in the preheated oven. After 15 minutes, reduce your oven temperature to 350 degrees and bake for 50 to 55 minutes.  Cool for 30 minutes on a wire rack. Then, pop it in the fridge for at least a couple hours.

How to make  Pumpkin Pie

 

Pumpkin Pancakes

Ingredients that we need 

 

1 cup of Flour
1 Tbsp Brown Sugar
1 Tbsp Regular Sugar
½ tsp Baking Soda
1 tsp Pumpkin Pie Spice
½ tsp Salt
½ cup of Evaporated Milk
¼ cup of Water
1 egg
1 Tbsp Vegetable Oil
½ cup Pumpkin Puree

 

Make it 

 

1) Preheat a griddle or a non stick skillet over medium heat and spray it with non stick cooking spray or brush it with melted butter.
2) In a large bowl mix together all of the dry ingredients and set aside.
3) In a medium bowl whisk together the wet ingredients. Pour the wet ingredients into the dry and mix together to make sure everything is well combined.
4) Using a ¼ cup measuring cup, pour your pancake batter on the preheated and greased griddle.
5) Cook for about a couple minutes on each side or until cooked through.
6) Serve warm drizzled with maple syrup and sprinkle over some toasted nuts for an unbeatable fall breakfast! Enjoy!

How to make Pumpkin Pancakes

Pumpkin Brea

Ingredients that we need 

 

1 ½ Cups of Flour
1 Tbsp of Pumpkin Pie Spice
½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
1 ½ Cups of Sugar
½ cup of Vegetable Oil
1 tsp of Vanilla
2 Eggs

 

Make it 

 

1) Preheat your oven to 350 degrees.
2) Spray a 9by5” nonstick loaf pan with non stick cooking spray, lay the bottom with parchment paper and set aside.
3) In a small bowl mix together the first 5 ingredients and set aside.
4) In a large bowl whisk together all of the remaining ingredients. Once the wet mix is nice and creamy, add in the dry ingredients. Mix well but not over mixing.
5) Pour batter into the prepared loaf pan and bake for 60 minutes or until cooked through. Let cool slightly before removing from the pan.
6) This is best eaten warm, so what I do is make it on a weekend and keep it in the fridge, so whenever I want a slice I simply pop it in the microwave for about 45 second or in the toaster for that crunchy outside and soft and warm inside.

How to make  Pumpkin Brea