Cooking in Pajamas

Crust 1 Tenderflake deep dish crust Filling 4 Apples (I used 2 Mcintosh and 2 Granny Smith) 1 c. Sour cream 3/4 c. Sugar 1/3 c. All purpose flour 1 Egg 2 tsp Vanilla 1/2 tsp Salt 1 tsp Cinnamon Topping 2 c. Oats (I used instant) 1 c. Brown sugar 3/4 c. All purpose flour 1 tsp Cinnamon 3/4 c. Chilled unsalted butter, cut into 1/2-inch cubes Preheat oven to 450°F. Thaw the frozen crust at room temperature for 10 min. Topping: Mix the oats, sugar and flour in a bowl. Add butter and knead the ingredients together until well mixed. Chill in fridge until ready to use. Filling: Peel, core and slice apples into half moons. Combine the sour cream, sugar, flour, egg, vanilla, and salt in large bowl and mix well. Stir in the apples. Spoon the apple mixture into crust. Bake at 450°F for 10 minutes. Reduce oven temperature to 350°F and continue baking for about 40 min. The filling should be slightly puffed and golden brown. Flatten small chunks of the topping and evenly lay them over the apple f

1/2 c. Vegetable oil 1/2 c. White sugar 3 Large eggs 1 tsp Pure vanilla extract 2 c. Flour 1/2 tsp Baking powder 1/2 tsp Baking soda 1/4 tsp Salt 1 tsp Ground cinnamon 3/4 c. Sour cream (or plain yogurt) 3/4 c. Fresh blueberries 3/4 c. Fresh ripe mangos 1 c. Walnut pieces, chopped Preheat oven to 350˚F. Toast walnut pieces for 8 minute on a baking sheet. Set aside and let cool. Cut the mangoes into cubes and set aside with the blueberries. (If you don't know how to cut a mango, check out Elise's instructions on her Simply Recipes blog. She gave detailed instructions with fantastic photos to follow along.) Beat the oil and sugar together for about 1 minute. Add eggs one at a time, beat well. Beat in vanilla. In a separate bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Add the flour mixture and sour cream alternately, starting and ending with the flour. Fold in the blueberries, mango and walnuts. Spray the insides of two 9x5x3" loaf pans. Di

2 c. All-purpose flour 1/2 tsp Baking powder 1/8 tsp Salt 1 c. Unsalted butter, room temperature 1 c. Sugar 3 Large eggs, room temperature Zest from 1 lemon 2 tsp Vanilla 1/2 c. Milk, room temperature Preheat oven to 350°F. Spray two 9x5x3" loaf pans with Pam cooking spray. Whisk together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Add 1 egg at a time, beating well after each egg. Then beat in the lemon zest and vanilla. Add flour mixture and milk alternately, staring and ending with flour. Mixing until just incorporated. Divide the batter into the loaf pans and bake until golden and toothpick comes out clean, approximately 45 minute. Cool cake in pan before inverting it onto a rack. Serve by itself (warm or room temperature), your favourite ice-cream or a fruit coulis . My comments: My hubby has been after me to make him a pound cake. But what is a pound cake, I ask? He was shocked that I've

1/2 c. Butter 1/2 c. White sugar 3 Large eggs 1 tsp Pure vanilla extract 2 c. Flour 1/2 tsp Baking powder 1/2 tsp Baking soda 1/4 tsp Salt 1 tsp Ground cinnamon 3/4 c. Sour cream (or plain yogurt) 1 1/2 c. Fresh strawberries, chopped Preheat oven to 350˚F. Spray the side and bottom of a 9x5x3" loaf pan. Beat the butter until soft (~ 1 minute). Add the sugar and beat until fluffy. Add eggs one at a time, beat well. Beat in vanilla. (The mixture curdles a little bit at this point but it should go away after the addition of the remaining ingredients.) In a separate bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Add the flour mixture and sour cream alternately, starting and ending with the flour. Fold in the strawberries. Pour the batter into the loaf pan and smooth out the top. Bake for approximately 50-60 minute, until the top is golden brown and the toothpick comes out clean. If the top is golden brown but the center is not cooked, turn off the hea

1 box Frozen mini tart shells 1/2 c. Granulated sugar 2 Eggs 1 tsp Lemon rind 1/3 c. Fresh lemon juice (2-3 lemons) 2 tbsp Butter Bake the tart shells as instructed on the package. Set aside to cool. In a double boiler, whisk together the eggs, sugar and lemon juice. Cook for about 10 min and stir constantly to prevent eggs from scrambling. The water should be simmering lightly but not boiling. When the lemon curd becomes thickened, remove from heat and whisk in the butter until melted. Add the lemon zest and the curd cool. Cover immediately to prevent skin to form. The curd will continue to thicken as it cools. Spoon the lemon curd into the tart shells. Note: The lemon curd can be refrigerated up to a week. My comments: I stumbled upon this recipe in a food magazine eons ago and it had become my favourite dessert recipe of all time. The lemon curd is super lemony but not too sweet. It is also very easy to do, so it's perfect to serve at your own party or to bring for a potluc