Frostings and Icings & Toppings – Page 2

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/

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.

February 19, 2014November 14, 2014

Apple Cake and Streusel Topping

Apple Cake and Streusel Topping

What to do? With three apples on the way out in the fridge, not enough to make a pie, and a can of apple pie filling but no flaky pie dough. The answer – Apple cake and streusel topping.

This isn’t a traditional recipe since I’m using pie filling but it did come out fairly well, and with the streusel topping it’s great.

Ingredients for Apple cake and Streusel Topping

For the Cake:

2 cups all purpose flour
2 tsp baking soda
2 tsp baking powder
1 can apple pie filling
1 cup suar
1 tsp cinnamon
1/2 cup butter melted
2 eggs
2 Tbsp butter to grease pan

For Streusel Topping

8 Tbsp butter melted
1/3 cup granulated sugar
1/3 cup brown sugar
pinch table salt
1 Tbsp cinnamon
1 3/4 cups all purpose flour
Powered sugar for topping (optional)

Directions for Apple Cake and Streusel Topping

Prepare the topping first. Place the sugars, cinnamon,salt and flour in a bowl and stir to combine. Pour the melted butter in and stir with a fork until all is combined and you have small pea sized pieces throughout. Don’t break the pieces any smaller, you want the clumps in the final product.

For the Cake:

You can make this in a mixer, but it works best with a large bowl and a large spatula.

Butter a 9 X 13 inch baking pan.

Preheat oven to 325°

In the bowl place the flour, baking soda, baking powder, salt, cinnamon and sugar into the bowl and combine. Add the pie filling and stir until all the flour mixture is combined, then add the melted butter and eggs and mix completely.

Pour into the baking pan and smooth out, sprinkle the streusel topping over the top covering the cake completely.

Bake for about 60 minutes or until a toothpick placed into the center comes out clean.

Remove from the oven place on a wire rack and let cool completely. If you want it sweet sprinkle the powdered sugar over all.

Here are few items to help make this recipe:
Anchor Hocking Glass Bake ‘N Take 9 Inch x 13 Inch Dish With Snap On Cover
Baker’s Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2
Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear

Even with the cinnamon, it’s apples and crunchy sweet stuff, I love it! 5 paws.

Apple Cake and Streusel Topping

2014-02-17 19:57:57

Yields 16

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Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

For the Cake

2 cups all purpose flour
2 tsp baking soda
2 tsp baking powder
1 can apple pie filling
1 cup suar
1 tsp cinnamon
1/2 cup butter melted
2 eggs
2 Tbsp butter to grease pan
For Streusel Topping
8 Tbsp butter melted
1/3 cup granulated sugar
1/3 cup brown sugar
pinch table salt
1 Tbsp cinnamon
1 3/4 cups all purpose flour
Powered sugar for topping (optional)

Instructions

Prepare the topping first. Place the sugars, cinnamon,salt and flour in a bowl and stir to combine. Pour the melted butter in and stir with a fork until all is combined and you have small pea sized pieces throughout. Don't break the pieces any smaller, you want the clumps in the final product.

For the Cake

You can make this in a mixer, but it works best with a large bowl and a large spatula.
Butter a 9 X 13 inch baking pan.
Preheat oven to 325°
In the bowl place the flour, baking soda, baking powder, salt, cinnamon and sugar into the bowl and combine. Add the pie filling and stir until all the flour mixture is combined, then add the melted butter and eggs and mix completely.
Pour into the baking pan and smooth out, sprinkle the streusel topping over the top covering the cake completely.
Bake for about 60 minutes or until a toothpick placed into the center comes out clean.
Remove from the oven place on a wire rack and let cool completely. If you want it sweet sprinkle the powdered sugar over all.

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.

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/