Marshmallows

I had long intended to make homemade marshmallows, without ever getting around to it.  I actually keep the necessary ingredients in the pantry all the time, so this made a good choice for Scratch-Made Sunday!  Personally, I'll now find it difficult to enjoy store-bought marshmallows, these are so creamy dreamy and easy to personalize with different flavours.

• 3 3/4 tsp unflavored gelatin
• 1/2 C ice cold water, divided
• 3/4 C sugar
• 1/2 C light corn syrup
• 1/8 tsp kosher salt
• 1/2 tsp vanilla
• 2 Tbsp powdered sugar
• 2 Tbsp cornstarch

1.  Combine gelatin and 1/4 cup of the cold water in the bowl of a stand mixer fitted with whisk attachment.  Do not mix, allow to sit while continuing with next steps.
2. In a medium saucepan, stir together remaining 1/4 cup water, sugar, corn syrup and salt.  Cover and cook at medium high heat for 2-3 minutes. Uncover, clip a candy thermometer to side of pan, and continue to cook until the mixture reaches 240°F. Remove from heat immediately upon reaching that temperature.
3. With the mixer running on low speed, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once all syrup has been added, increase speed to high. Continue to whisk until mixture is lukewarm and very thick, approximately 6 to 8 minutes. Add the vanilla during the last minute of mixing (if you'd like to make peppermint marshmallows, replace vanilla with peppermint extract).
4.  While mixture is whisking, prepare pan. Combine powdered sugar and cornstarch in a small bowl. Lightly spray an 8x6" pan with nonstick cooking spray. Add sugar-cornstarch mixture and shake to coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
5. When marshmallow fluff is ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly. Dust the top with enough of the remaining sugar-cornstarch to lightly cover. Reserve the rest of the sugar-cornstarch mix. Let marshmallows sit uncovered for at least 4 hours or overnight.
6. Turn pan out onto a cutting board and cut into 1-inch squares using a pizza wheel or knife dusted with the sugar-cornstarch mix. Once cut, lightly dust all sides of each marshmallow with the remaining mixture. Can be stored in an airtight container for several weeks.

Robyn's notes: this really isn't at all difficult, it's just time-consuming and there is a lot of dish-washing that can't be put off (get those sugar syrup- and marshmallow fluff-covered items soaking in hot water right away or you'll be chipping away at them for ages!).  I find it actually fairly soothing to make candy, but don't get complacent!  Sugar syrup at 240°F is a burn waiting to happen if you're not paying attention!  If you can get unflavored gelatin in a large canister, it's easy to measure out.  Otherwise, this is 1 1/2 packets from the box.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

 

Sourdough Discard Biscuits

• 1/2 cup All-Purpose Flour
• 1 teaspoon baking powder
• 1/4 rounded teaspoon salt
• 4 tablespoons unsalted butter, cold
• 1/2 cup sourdough starter discard

1.  Preheat the oven to 425°F, with a rack in the upper third. Grease a baking sheet, or line it with parchment.
2.  Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is unevenly crumbly.  Add the starter, mixing gently until the dough is cohesive.
3.  Turn the dough out onto a lightly floured surface, and gently pat it into a round about 1"-thick.  Use a sharp biscuit cutter to cut four rounds, cutting them as close to one another as possible. Or slice with dough cutter into four irregularly shaped biscuits.
4.  Place the biscuits onto the prepared baking sheet, leaving about 2" between them; they'll spread as they bake. Bake the biscuits in the upper third of your oven for 20 to 23 minutes, until they're golden brown.
5. Remove the biscuits from the oven, and serve warm. Or cool completely, wrap in plastic, and store at room temperature for several days. Freeze, well-wrapped, for longer storage.

Robyn's notes: even though I use the tiny starter method, I still get a lot of discard, so I was making these biscuits often for awhile.  Sourdough starters can vary in how liquid they are. If the dough seems very dry, dribble in a bit of milk or buttermilk until it comes together.  These come together easily and are quite good, especially with butter and honey.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Butter Crackers

When you have a little extra time to spend, it's absolutely worthwhile to spend it "puttin' on the Ritz" and making these crackers at home, instead of purchasing them.  They're actually quite straightforward to make, tasty, and homemade means you know exactly what's in them.

• 1 C flour
• 1 1/2 tsp baking powder
• 1/2 Tbsp sugar
• 1/4 tsp salt
• 3 Tbsp cold butter
• 1 Tbsp vegetable oil
• 1/3 C water (or as needed)
• 1 1/2 Tbsp melted butter
• 1/4 tsp salt for topping

1.  Preheat oven to 400F.  In a mini food processor, combine flour, baking powder, sugar, and salt.  Add cold butter a few small pats at a time, pulsing to combine.  Pour in oil and pulse to combine.  Add water about a half Tablespoon at a time, pulsing with each addition, until dough comes together forming a ball, scraping down sides if necessary.
2.  Roll dough very thinly and cut out with cookie cutter.  Poke 5-6 holes in each cracker with a skewer or the back of a toothpick.  Bake on a parchment- or silpat-lined baking sheet for 10 minutes, or until crackers are just beginning to brown.
3.  In the last minute of baking, combine melted butter and salt for topping.  When crackers are fully baked, brush each with melted salty butter and allow to cool.

Robyn's notes: I have never used all of the water, I generally use about half of what's called for, but I'm also baking at high altitude and often when it's pretty low humidity.  If the dough has come together, stop adding water. These make very tasty crackers, which I keep going back to. As I do with the bought version, I enjoy them plain, with cheese, and with peanut butter.  For the price of ingredients in my area, this is an item it's financially reasonable to make instead of buying.  It's also a good option for recipes that call for a crushed Ritz crust, avoiding buying a full box of crackers and having leftovers (since avoiding leftovers is one of my missions in life).  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

InstantPot Applesauce

Usually, I make a good-sized batch of applesauce and can it, so I have plenty on hand for just a little bit of work. However, if I don't have time to do those extra canning steps, I can make a smaller batch in the InstantPot Mini.

1 1/2 lbs apples (about four medium)
1 1/2 Tbsp unsweetened apple juice
1/4 C sugar
1/4 tsp cinnamon

1. Peel, core, and slice apples into eighths. Cut each segment in half crosswise.
2. Place apples in the inner pot of Instant Pot Mini. Add apple juice.
3. Lock the lid in place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 4 minutes. After cooking, release the pressure naturally for 15 minutes, then quick release any remaining pressure.
4. Unlock the lid. Add sugar and cinnamon. Smash with a potato masher to desired consistency. Carefully taste and adjust seasoning, adding more sugar if needed. Be aware that the apples will taste sweeter when hot.

Robyn's notes: if you're not sure which varieties are sauce apples (as opposed to eating or pie apples), feel free to ask the produce manager. Some options are Fuji, Golden Delicious, Braeburn, Cortland, Crispin, McIntosh, Liberty, and Rome. The best sauce is made with a combination of two varieties. It's good to keep a few juice boxes on hand in the pantry for this use, since the recipe calls for such a small amount of juice. Don't think you can skip the juice, the IP won't come up to pressure without the juice inside.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently.

Cookie Butter Treats

One batter of only three ingredients makes two different treats!

• 1/4 C + 2 Tbsp chocolate cookie butter
• 1 egg
• 1/4 C + 1/2 Tbsp flour

1.  Preheat oven to 350.  Combine cookie butter and egg thoroughly, stir in flour until incorporated.
2.  For cookies: spoon onto parchment-lined baking sheet in rounds.  Bake for 8-10 minutes, immediately move to cooling rack.  If desired, frost underside of half the cookies and top with the other half, making sandwich cookies.
3.  For cupcakes: spoon into cupcake liners.  Bake for 15-18 minutes, cool in pan for 2 minutes before moving to cooling rack.  Frost when completely cooled.

Robyn's notes: The cupcakes are pretty dense, so feel free to drop a maraschino cherry into the center, if desired.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Instant Pot Hard-Cooked Eggs

I'm not breaking any new ground with this one, but having it here will help me remember the adjustments I made for yield and elevation.

• 1/2 C water
• 6 large eggs

1.  Pour water into the inner pot of Instant Pot.  Insert steam rack, handles up, into the pot.  Carefully set eggs, in a single layer, on the rack, and place the inner pot into the cooker.
2.  Close and lock lid of Instant Pot.  Turn the steam release handle to "sealing" position.  Press "Manual" and cook at High Pressure 9 minutes.
3.  While eggs cook, fill a large bowl with cold water.  When time is up, immediately open the cooker using Quick Pressure Release.  Transfer eggs to cold water to stop the cooking process.  Cool completely and store in refrigerator.

Robyn's notes: this is the only way I make hard-cooked eggs anymore, and I've been making tons of them since I started doing it this way.  It's quick, I don't have to stand watching for the water to boil, and they cook exactly the way I want them to.  I've also found that they've been peeling more easily than hard-boiled eggs, but that could be more a function of the eggs themselves than the cooking process.  I fill the bowl with water and place it in the fridge while the eggs are cooking, so I don't have to bother with ice, taking it out just before the time is up.  Remember that 9 minutes is the cooktime for my altitude, sea level will be lower (though not by much).  Experiment to find your perfect time.

For my IP Mini, it's 3/4 C water and 7 minutes.

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Allergy-Free Chocolate Cupcakes

Everybody deserves a chance to celebrate with cake, even if that cake has to be friendly to their allergies!  Gluten-free, dairy-free, egg-free, corn-free, vegan, this should take care of all your eaters.

• 1/2 Tbsp ground flax seeds (flaxmeal)
• 1 Tbsp + 1 tsp warm water
• 1/2 C gluten free flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/8 rounded tsp xanthan gum
• 3 Tbsp vegan butter
• 1/4 C water
• 1 Tbsp + 1 tsp cocoa powder
• 1/4 C + 2 Tbsp sugar
• 2 Tbsp dairy-free sour cream

1.  Preheat oven to 350°F.  Line four sections of full-size muffin tin with paper or silicone liners.  In a small bowl, whisk together flax and warm water, set aside.  In another small bowl, combine flour, soda, salt, and xanthan gum.  Set aside.
2.  In a medium saucepan over medium-low heat, melt butter.  Stir in water, cocoa, sugar, and sour cream.  Remove from heat.  Stir in flax-water mixture; whisk in dry ingredients until combined.
3.  Spoon into prepared pan.  Bake at 350°F for 15-20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool completely before frosting with Allergy-Free Peppermint Frosting.

Robyn's notes: my only (minor) complaint about this recipe is that it's not quite as nice to lick the pan as it is with standard cake batter.  It doesn't taste bad--oddly it tasted a bit banana to me--it's just not as rich as the other type.  I really quite enjoyed the finished product, especially once the cupcakes were frosted.  There were no texture issues, and it was light and airy.  You may get 5 cupcakes out of this, I did, but I was using my "heart-shaped" silicone liners, which can't hold as much batter.  The finished product made in them has never once come out heart-shaped, but I needed silicone liners and these were 80% off so I chose them instead of the regular shape.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Make-Ahead Chicken Cordon Bleu Casserole

Utilize leftovers and spend a little bit of time prepping ahead, and you can have this casserole in the freezer, ready and waiting for you to throw it into the oven on one of those too-busy nights! 

• 2 C cooked chicken, diced or shredded
• 2 large slices deli ham, roughly chopped or torn
• 1 Tbsp butter
• 1 Tbsp flour
• 1/4 tsp ground mustard (see note, below)
• 1/8 tsp salt
• dash pepper
• 3/4 C milk
• 3 large slices deli swiss cheese
• 1/2 C breadcrumbs

1.  Spray inside of small oven-safe casserole dishes or cocottes with cooking spray.  Spread chicken evenly along bottom of each.  Sprinkle ham evenly over tops. 
2.  In a small saucepan, melt butter over medium-high heat until just bubbling.  Add flour and seasonings, whisk until fully incorporated, being careful not to burn.  Add milk all at once.  Continue whisking until flour is fully incorporated and sauce has thickened, about 3-4 minutes. 
3.  Pour white sauce over chicken-ham mixture in each casserole dish.  Top with slices of cheese, tearing or cutting to shape if necessary. 
4.  Cover with container lid or foil.  Casseroles can be refrigerated for a day or frozen for a few weeks.  To bake: remove from fridge or freezer and place on counter to start thaw.  Preheat oven to 350°F.  Remove lid from dish and top casserole with breadcrumbs.  Bake at 350°F for 25-30 minutes, or until heated through (if starting from frozen, this may take longer).  

Robyn's notes: if I were making this again, I would change the white sauce a bit.  I would leave out the ground mustard and after adding the milk would stir in a Tablespoon of Dijon mustard.  I felt like the finished dish was simply missing something, and I find that Dijon in chicken cordon bleu helps add the needed depth.  Italian breadcrumbs will taste best, if you only have plain you can add Italian seasoning and some dessicated grated Parmesan cheese (in the green plastic container, you know what I mean).  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Fast Fruit Pie

If you've kept a batch of our make-ahead pie/tart dough in the freezer, you can use it to throw together this quick pie, using frozen fruit! 

• 1 C frozen sliced peaches, unsweetened
• 1/4 C frozen raspberries, unsweetened
• 1/4 C sugar
• 1 Tbsp + 1 tsp tapioca starch (tapioca flour)
• 1 batch pie dough

1.  Preheat oven to 400°F.  In a medium bowl, combine raspberries, peaches, sugar, and tapioca starch.  Fruit does not need to be thawed ahead of time.  Set aside. 
2.  On a lightly-floured surface, roll one portion of dough to fit inside of 7-inch pie pan.  Gently place into pan, pressing into place carefully.  Roll second portion of dough to the same thickness as the first.  Use small cookie cutters to cut out sections of dough, set aside. 
3.  Transfer fruit mixture to dough-lined pie pan.  Top with cut-out dough pieces.  Bake at 400°F for 20-25 minutes, or until dough is golden and fruit is cooked through inside.  Allow to cool on a rack for several minutes before serving. 
You can change up the fruit used in this pie to your preference, as long as it totals about 1-1 1/4 C.

Robyn's notes: by fluting the edges of the crust or using a lattice top instead of cut-outs, you can make this pie very pretty.  My intent here was to show a fast, delicious pie, not one for presentation, but feel free to go wild with the look.  Watch me demonstrate this recipe (and the dough!) on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Make-Ahead Pizza Dough & Frozen Pizzas

With these in the freezer, you'll never be at a loss for a meal when you're in a rush!

• 1 packet (0.25oz or 2 1/4 tsp) yeast
• 1 1/2 C warm water, divided
• 3 Tbsp olive oil
• 2 3/4 C flour
• 1 1/4 C whole wheat flour
• 1 1/2 tsp salt

1.  In a small bowl, stir the yeast into 1/2 C of the warm water.  Let sit for 5 minutes until dissolved.
2.  Combine the remaining 1 C warm water with olive oil.  Set aside.
3.  Combine the flours and salt in the bowl of stand mixer with dough hook attached, and mix to combine.  With the mixer running, add the yeast mixture and water-olive oil mixture to the flour.  Mix until a ball forms, stopping to scrape down sides of bowl if needed.  Mix for another minute to knead.
4.   Transfer dough to a lightly floured surface and knead by hand until dough is satiny and smooth, dusting with more flour if needed, for about 3 minutes.
5.  Place dough in an oiled container or bowl, cover, and let rise in a warm place until doubled, about 1 hour.
6.  Turn dough out onto floured surface and divide into 5 equal pieces.  Round the dough into tight balls, cover with a clean towel, and let sit for 20-30 minutes.
7.  The dough can be baked now, or may be wrapped tightly and stored in the refrigerator for 8 hours or the freezer for about 2 months.  To thaw frozen dough, move to refrigerator still wrapped, for 8 hours.
8.  To make frozen pizza, preheat oven to 500°F.  Press dough into 8-inch cast iron skillet.  Add preferred toppings and bake pizza until the crust is set but not browned, 5-6 minutes.  Let pizza cool to room temperature, wrap well, and freeze.  Bake directly from the freezer for about 12 minutes.

Robyn's notes: this is quite easy and makes a good pizza dough with the right texture and bite.  Use it to make Cast Iron Pizza.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Skillet Chocolate Chip Cookies

In my opinion, every birthday needs a sweet treat.  Today's mine, so here's something to celebrate! 

• 2 Tbsp clarified butter, melted, hot
• 1 Tbsp unsalted butter, softened
• 2 Tbsp packed brown sugar
• 2 Tbsp sugar
• 1 egg yolk
• 1/4 tsp vanilla
• 1/4 C + 3 Tbsp flour
• 1/8 tsp baking soda
• pinch salt
• 1/4 C chocolate chips

1.  Preheat oven to 375°F.  Place clarified butter in a medium bowl and stir in softened butter until completely melted.  Whisking constantly, add both sugars, egg yolk, and vanilla.  Continue whisking about 1 minute.  Set aside.
2.  In a small bowl, combine flour, soda, and salt.  Set aside.  Return to butter mixture and whisk again, about 1 minute.  Allow to rest and then whisk one more time.
3.  Stir flour mixture into butter mixture.  Fold in chocolate chips.  
4.  Press half of mixture into bottom of each mini skillet.  Smooth top.  Bake at 375°F for 12-15 minutes or until golden brown and cooked through.  Allow to cool in pans on a wire rack for 10 minutes.  Top with ice cream and serve. 

Robyn's notes: while I did enjoy this quite a bit, it will be more of a special occasion dish.  Earlier this year we made a couple recipes that called for clarified butter.  If any is left from that, go ahead and use it, otherwise just start this recipe by clarifying some butter.  It only takes a short time.  Watch me demonstrate this birthday recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Bacon Cheddar Bread

• 3 slices bacon
• 3/4 C plus 2 Tbsp unbleached all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• pinch cayenne pepper
• pinch pepper
• 2oz extra-sharp cheddar cheese, cut into 1/4-inch cubes (about 1/2 C)
• 1/4 C whole milk
• 3 Tbsp sour cream
• 1 Tbsp unsalted butter, melted and cooled, plus extra for greasing pan
• 1 large egg
• 1oz Parmesan cheese, shredded on large holes of box grater (about 1/3 C)

1.  In a cast iron skillet, cook bacon well.  Crumble and spread out to cool on paper towels.  Drain off excess bacon grease but do not wipe out or clean skillet.
2.  When bacon is completely cool and all grease is gone from it, preheat oven to 350°F.
3. Whisk flour, baking powder, salt, cayenne, and pepper together in medium bowl. Fold in cheddar, breaking up clumps, until it is coated with flour mixture. In separate bowl, whisk milk, sour cream, melted butter, and egg together until smooth. Gently fold milk mixture into flour mixture with rubber spatula until just combined (do not overmix). Batter will be heavy and thick.
4. Scrape batter into skillet and smooth top. Sprinkle remaining 3 Tbsp Parmesan cheese evenly over top of batter. Bake until golden brown and toothpick inserted into center comes out with few crumbs attached, 25-30 minutes.
5. Let bread cool in pan for 5 minutes, then turn it out onto wire rack and let cool completely before serving.

Robyn's notes: I had originally envisioned these as biscuits, but the batter was quite loose and ran together in the oven.  I cut the finished bread into four quarters along the lines where the biscuits had been dropped in.  Really good.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Cherry Garcia Bread

I made ice cream bread a few years ago, when it was making its way across the web like lightning.  It was fine, it definitely was bread, but it just wasn't very interesting.  My very first thought at the time was that it needed dark cherries.  So when I noticed that Ben & Jerry's pints were on sale recently, I decided that Cherry Garcia® would make a good experiment. 

• 1 C Cherry Garcia® ice cream, softened
• 3/4 C self-rising flour (see notes, below)

1.  Preheat oven to 350ºF.  Grease and flour a mini loaf pan.  
2.  Stir together ice cream and flour until flour is just moistened.  Do not overmix.  Spoon into prepared loaf pan.  
3.  Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan for several minutes before transferring to a wire rack.

Robyn's notes: if you don't have self-rising flour on hand and don't want to buy it just for this purpose, you can make your own.  Self-rising just means the leavening is already mixed into the flour.  To make, combine 1 C all-purpose flour, 1 1/2 tsp baking powder and 1/4 tsp salt, then measure what the recipe calls for from the mixture.  I bake at high altitude, so this took more than 35 minutes to get properly done in the center, but closer to sea level the shorter time may work best.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

 

Marbled Mint Brownies

With a handful of ingredients and one quick trick, a delicious dessert for any romantic occasion, effortlessly!

• 1/4 C butter, cubed
• 1 oz unsweetened chocolate
• 1 egg
• 3/4 tsp vanilla
• 1/2 C sugar
• 1/4 C flour
• 2 Tbsp chocolate chips (optional)
• 2/3 C Andes brand Peppermint Crunch baking chips

1.  In a small saucepan, melt butter and chocolate over low heat, stirring until smooth.  Remove from the heat; cool.
2.  Preheat oven to 350°F.  Beat egg and vanilla into cooled chocolate mixture.  Combine sugar and flour; stir to combine.  Fold in chocolate chips, if using.
3.  Spread into a 8"x4" loaf pan lined with parchment paper.  Bake at 350°F for 25-27 minutes or until a toothpick inserted near the center comes out clean, rotating pan halfway through baking time.
4.  Remove from oven and place on a wire rack to cool.  Immediately sprinkle mint chips over surface of hot brownies, and allow to stand for 5 minutes.  Once chips have melted onto brownies, use a knife or metal spatula to gently swirl together melted mint chips to cover the entire surface of brownies.  Cool 2 hours or until slightly set.  Do not cool in refrigerator.

Robyn's notes: this is a take-off of brownies my mom made when I was growing up.  She used Camp Fire mint patties (Brown & Hailey brand), but it's hard to get those anymore, so I experimented with various mint toppings until I found one that works.  If the Peppermint Crunch chips aren't available, Andes brand Creme de Menthe baking chips work just as well, and if even those can't be found, chopping up some Andes mints will do in a pinch.  If you have heart-shaped cookie cutters that can make a nice presentation for the holiday.  Watch me demonstrate this recipe on youtube!.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Cinnamon-Sugar Chayote Pies

A squash usually used in savory preparations, chayote can also shine as a dessert.

• 2 servings pâte brisée or purchased pie dough
• scant 1/4 C brown sugar
• 1 Tbsp flour
• 1/4 tsp cinnamon
• dash salt
• pinch nutmeg
• 1 medium chayote squash

1.  Preheat oven to 425°F.  Roll and cut two circles of crust for the bottom of the pies.  Press into bottom and up sides of two mini pie pans or tart dishes. 
2.  In a small bowl, combine sugar, flour, cinnamon, salt, and nutmeg.  Peel and slice chayote into small pieces, coat pieces with sugar and flour mixture.  Place seasoned chayote pieces into crusts, layering them well above the top level of the pie pan (squash will sink during baking due to water loss).
3.  Cut circles for top crusts or strips if a lattice top is desired.  If using a circular top crust, use a sharp knife to cut slits in several places.  Crimp edges of crusts together with the tines of a fork or with fingers.  Sprinkle top with a small amount of additional sugar. 
4.  Place pans on a baking sheet for easier handling and bake at 425°F for 18-22 minutes.  Allow to cool 5 minutes before serving.

 Robyn's notes: nice as something a little different, but won't replace apple pies for me, mainly because the chayote stays crisper than I prefer.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Pâte Brisée

This pie dough can be used for savory or sweet pies, and once prepared can be kept in the refrigerator for 5 days or the freezer for up to 3 months. 

• 1/2 C flour
• 2 Tbsp cold butter
• 1 Tbsp cold shortening
• 1/4 tsp salt
• 2 Tbsp ice cold water, as needed

1.  Place flour, butter, shortening, and salt in a bowl.  Cut the butter and shortening into the flour until it is the size of peas.  Add 4 tsp of water and stir lightly with a fork until it just starts to form moist clumps, adding a bit more water, if necessary.
2.  Divide the dough into two flattened discs and wrap them individually with cling film.  Chill the dough at least 30 minutes before rolling as directed in recipe.

Robyn's notes: this dough worked quite well for me, and I enjoyed the flake and flavour of it.  If it's been frozen, thaw by leaving it in the fridge overnight first.  The recipe makes enough dough for a top and bottom crust for one small pie.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Chocolate Drizzled Shortbread

These can look quite fancy without taking much work, and shortbread goes well with a lot of different meals. 

• 1/2 C butter, softened
• 1/2 C powdered sugar
• 1 tsp vanilla
• 1 C flour
• 1/4 tsp salt
• 1/4 chocolate chips
• 1/4 tsp shortening

1.  Preheat oven to 350°F.  In a small mixing bowl, cream butter and sugar.  Beat in vanilla; mix well.  Combine flour and salt; gradually add to creamed mixture and mix well. 
2.  Shape into 1 inch balls.  Place 2 inches apart on ungreased baking sheet; flatten slightly with a glass dipped in sugar.  Bake at 350°F for 10-12 minutes or until edges are golden brown.  Immediately remove to wire racks to cool. 
3.  For drizzle, in a heavy saucepan or microwave, melt the chips and shortening, stir until smooth.  Remove from heat.  Drizzle over cookies. 
Yield: about 18 cookies

Robyn's notes: Good when you want cookies but have run out of eggs or granulated sugar.  This went quickly, though the drizzle required fast work because I had to do it while the chocolate was still very hot.  I really like the dough for these!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Crackle Cookies

Quick to make and nice to see on the plate, they won't leave you with dozens of cookies to finish later. 

• 1/2 C sugar
• 1 egg
• 2 Tbsp vegetable oil
• 1 square (1 oz) unsweetened chocolate, melted and cooled
• 1/2 tsp vanilla
• 1/2 C flour
• 1/2 to 3/4 tsp baking powder
• 1/8 tsp salt
• powdered sugar

1.  In a mixing bowl, combine the sugar, egg, oil, chocolate, and vanilla; mix well.  Combine the flour, baking powder, and salt; gradually add to creamed mixture and mix well.  Refrigerate dough for at least 2 hours.
2.  Preheat oven to 350°F.  With sugared hands, shape dough into 1-inch balls.  Roll in powdered sugar.  Place 2 inches apart on greased baking sheets.  Bake at 350°F for 10-12 minutes or until set.  Remove to a wire rack to cool.
Yield: about 18 cookies.

Robyn's notes: I took these and another batch of cookies to a potluck lunch and they seemed to go pretty well, but I found them a bit dry so I'm only giving them 3 stars.  

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

S'mores Bread

As the warm summer days give way to chill autumn nights, this is a great bread for holding onto those campfire moments just a little longer.

• 3 Tbsp butter, softened
• 1/4 C brown sugar
• 4 tsp sugar
• 1 egg
• 1/3 C sour cream
• 2/3 C flour
• 1/2 C graham cracker crumbs
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp cinnamon
• 1/8 tsp baking soda
• 3 Tbsp milk
• 1/3 C milk chocolate chips
• 6 Tbsp marshmallow creme

1.   Preheat oven to 400°F.  In a small mixing bowl, cream butter and sugars.  Add egg; beat well.  Stir in sour cream.  Combine the flour, graham cracker crumbs, salt, baking powder, cinnamon, and baking soda; add to creamed mixture alternately with milk just until moistened.  Fold in chocolate chips.  Add marshmallow creme to mixture, and swirl through gently without combining (the marshmallow creme should remain visible).
2.  Grease a mini loaf pan.  Fill two-thirds full with batter.  Bake at 400°F for 35-40 minutes, or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.  Serve warm. 

 Robyn's notes: I had some difficulties with the marshmallow creme, because it expands as it bakes, which caused some overflow.  If the creme is stirred into the batter too much, it will disappear in the finished bread, which will still taste good but won't taste like a S'more.  If the marshmallow overflows there won't be enough remaining in the bread for that flavor.  So it's a balancing act.  It can be hard to test for doneness, as a toothpick has to be inserted where there are no chocolate chips or marshmallow ribbons to get an accurate read, it may be necessary to poke in several places.  Watch me demonstrate this recipe on YouTube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Chocolate Cherry Bars

In 1974, Mrs Emil Jerzak won a grand prize from Pillsbury for her Chocolate Cherry Bars recipe, and my family has been making them ever since.  The original recipe called for a box of fudge cake mix, and over the years all brands have changed their formulation in various ways.  The finished product remained delicious, but wasn't exactly what it was 42 years ago.  My mom and I have both separately worked on tweaks to the full-size version, to regain the remembered taste and texture, and I have long wanted a reduced version.  This is my final successful incarnation, sized for my smaller household.  It does call for half a can of cherry pie filling, but the remainder can be covered and refrigerated for up to 2 weeks and used for another purpose...perhaps Slow-Cooker Cherry-Balsamic Pork Tenderloin?  Each mini loaf is two servings, so this recipe makes a total of four servings, but I suspect the second loaf won't stand around long before being eaten.

• 1 batch Instant Fudge Cake Mix
• 1 C cherry pie filling (from a 21 oz can)
• 1/2 tsp almond extract
• 1 egg, beaten

Frosting

• 1/2 C sugar
• 2 1/2 Tbsp butter
• 3 Tbsp milk
• 1/2 C semi-sweet chocolate chips

 1.  Preheat oven to 350°F.  With shortening, grease and then flour two mini loaf pans (5.75"x 3"x 2").  In medium bowl, combine first four ingredients, stir by hand until well mixed.  Pour into prepared pans.
2.  Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean.
3.  While bars cool, prepare frosting.  In small saucepan, combine sugar, butter, and milk.  Boil, stirring constantly, 1 minute.  Remove from heat, stir in chocolate chips until smooth.  Pour over partially cooled bars.

Robyn's notes: though it's perfectly fine to use flour to prepare the pans, I like to use cocoa powder instead.  Flour can sometimes leave a bit of white on the finished cake, while cocoa will blend with the dark brown of the chocolate and won't be visible.  The original bars were intended to be frosted while still in the pans, so that only the tops were frosted, but I like to remove them from the pans first, so the frosting drips down the sides of the cakes.  The frosting will set very quickly, so however you choose to do it, do it fast. 

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly