Butter Crunch Pie Shell One nine-inch pie ¾ cup flour ¼ cup pecan pieces 3 tablespoons light brown sugar 6 tablespoons unsalted butter, melted Preheat oven to 400 degrees. In food processor, pulse the pecans and flour. Add brown sugar and pulse again. Slowly add melted butter until mixture resembles coarse crumbs. Spray a 9-inch pie pan with non-stick spray. Press crumbs into bottom and sides of pie pan. Prick crust in several places to prevent steam buildup. Bake 10-12 minutes. Cool on wire rack.
Mixed Berry Filling One nine-inch pie 2 cups fresh raspberries 2 cups fresh blackberries 2 cups fresh blueberries ½ cup sugar 2 tablespoons + 1 teaspoon cornstarch 1/8 teaspoon salt 1 tablespoon lemon juice 2 tablespoons red currant jelly whipped sweetened cream Wash berries carefully and dry on paper towels. In food processor, puree 2 and 2/3 cups berries until fully pureed (keep some fresh berries for top). Strain puree through mesh strainer into saucepan. Whisk sugar, cornstarch and salt together and then whisk mixture into fruit puree. Bring mixture to a boil, stirring constantly until thickened to consistency of pudding. Remove from heat, stir in lemon juice and set aside to cool. Place remaining berries in a bowl, heat jelly until melted and combine jelly and fresh berries. Place slightly cooled puree in cooled pie shell. Top with berry and jelly mixture. Cover loosely and cool in refrigerator until chilled and puree has set, about 3 hours. Serve topped with chilled whipped cream.
Chocolate Bavarian About 3-4 cups 1 cup heavy cream 4 egg yolks ½ cup sugar 4 ounces dark chocolate, melted 1 cup heavy cream, whipped to soft peaks In a stainless steel mixing bowl, whisk together the egg yolks and sugar until smooth. Heat the first cup of cream to just a simmer and whisk a small amount in to egg mixture. Then add rest of hot cream and whisk. In a sauce pan, heat about an inch of water on mediummedium high heat. Place bowl with custard mixture on top of saucepan. Heat custard to 165 degrees, then whisk in melted chocolate. Pour custard into a container through a sieve to remove clumps. Cover with plastic wrap touching the custard to prevent a skin. Cool slightly in refrigerator, about 30 minutes. Whip remaining cup of cream to soft peaks. Fold the whipped cream in to custard a third at a time. Cover with plastic wrap touching surface again and chill for at least 2 hours. Pipe into glasses or pre-baked crust.
Pavlova One nine-inch pavlova ½ cup egg whites, at room temp. (about 4 eggs) 1/8 teaspoon cream of tartar 1/8 teaspoon salt 1 cup granulated sugar 1½ teaspoons cornstarch ½ teaspoon pure vanilla extract Preheat oven to 350 degrees. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the sugar, cornstarch and vanilla and continue whipping until stiff, about 8 minutes. On a sheet of parchment paper in a sheet pan, use a pencil to draw or trace a circle 9 inches in diameter. Line the sheet pan with parchment with the pencil side down (you should still be able to see it). Spoon egg white mixture into circle and form a disc 9 inches in diameter. Bake in center of oven for 10 minutes, then reduce heat to 300. and bake until meringue has puffed up and cracked on top (about 45 more minutes). Turn off oven, open door and let cool in oven for at least 30 minutes.
Oatmeal-Walnut Crunch About 2½ cups 1 cup old fashioned oats ¾ cup all purpose flour ½ cup light golden brown sugar, packed 2 teaspoons instant coffee crystals ¼ teaspoon ground allspice ¼ teaspoon salt 1 stick unsalted butter, chilled and cut into ½ inch pieces ¾ cup walnuts, coarsely cut Preheat oven to 350 degrees. Combine first 6 ingredients in food processor. Pulse to combine. Add butter and pulse until mixture forms moist clumps. Add walnuts and pulse quickly just to combine. Sprinkle mixture onto rimmed baking sheet. Bake until golden brown and crisp, stirring occasionally, about 20-30 minutes. Cool completely. Can be made ahead of time; store in airtight container.
White Chocolate & Mascarpone Cream About 3 cups 6 ounces white chocolate, chopped ½ cup heavy whipping cream 2 cups heavy cream 8 ounces mascarpone cheese, softened 2 tablespoons sugar 1 teaspoon vanilla extract In microwave, melt the white chocolate in the first ½ cup of cream. Cool to room temp. In a large mixing bowl, with whisk attachment, whip the remaining 2 cups of cream, mascarpone cheese, sugar and vanilla. Whip only until mixture begins to mound it should not form peaks. Fold/whisk the melted chocolate into the mascarpone mixture. Use as a dip for fruit or layer with fruit in individual serving bowls. This mixture does firm up when refrigerated. This is extremely quick to make and can be held at room temp for a short time.