Peach Amaretti Crisp

When I think of crisps, the oatmeal type is the first that comes to mind.  However, there really are too many other options out there to be limited to one type.  This particular recipe uses amaretti cookies in the topping, something which I had never even tasted until I made this dessert.

While almond is not a flavor that goes with all fruits, this particular topping will be one that I will use when making cherry or peach crisps in the future.  The almond is much more complimentary than any oat topping.

The cookie recipe makes 16 cookies and the crisp is baked in a 2 qt dish and serves about 8 people.

Amaretti Cookies
adapted from Ready for Dessert

Ingredients
1 egg white
1/2 tsp almond extract
1/2 cup toasted almonds
1/4 cup powdered sugar
3 tbs granulated sugar
1/2 tsp flour
pinch of salt

Preheat the oven to 300 degrees and prepare 2 pans by lining with parchment paper.

Place flour, almonds and powdered sugar in a food processor.  Grind the mixture together in the processor until the almonds become a powder.  Set aside.

Using a hand mixer on low speed, whip the egg white until foamy.  Add salt and put the mixer on high and beat until soft peak stage.  Add 1 tbs of granulated sugar and beat for 30 seconds.  Continue with the same process with the additional tbs of granulated sugar, then beat until stiff shiny peaks are formed. Fold in 1/3 of the almond mixture. Add the additional 3rds, beating after each addition. When adding the final measure of the almond mixture, pour in the almond extract before beating.

Then pipe or spoon the batter onto the prepared baking sheets.  They should be about 1 1/2 inches in diameter and be placed about 3/4 inch apart.  Bake for about 10 minutes, rotate pan and then bake for an additional 10 minutes.  Turn oven off and let the cookies sit in oven for 20 minutes.  Remove the pans and let cool until firm and then transfer cookies to a cooling rack to cool completely.

Peach Amaretti Crisp
adapted from Room for Dessert

Ingredients/Filling
1/2 tsp almond extract
3 lbs of peaches
1 tbs flour
2 tbs granulated sugar

Ingredients/Topping
crushed amaretti cookies from recipe above (about 3/4 cup)
1 cup toasted almonds
1 tsp cinnamon
1/2 cup packed light brown sugar
3/4 cup flour
1/2 cup butter (1/2 cubes, chilled)

Prepare the fruit by peeling and pitting the peaches.  Preheat the oven to 375 degrees. In a separate bowl, mix together the flour, sugar and almond extract.  Cut the peaches into 1/2 inch slices and toss in the flour/sugar mixture.  Place slices in a shallow 2 quart baking dish, making sure the slices are even and completely covering the bottom interior of dish. Set aside.

For the topping, set up a food processor with a metal blade in the bowl.  Fill the bowl with all the topping ingredients except the butter cubes.  Pulse the dry mixture until the almonds are in small bits with some larger chunks remaining. Drop in butter cubes and run the food processor until the ingredients can clump together in your hand.  Sprinkle topping evenly over peaches and place pan in oven.

Crisp should take about 40-50 minutes to bake.  When done, the crisp will bubble at the sides and the interior be easy to sink a knife into.  Serve warm with whipped cream, creme fraiche or vanilla ice cream.

Notes and Tips:
1. For the filling, the almond extract can be substituted with 1 tsp vanilla extract.
2. The crisp shown in the picture was baked in a 9x13 size cake pan and it only took about 40 minutes to bake.  Using this type of pan is good in a pinch if you do not have the right size dish.
3. The topping can be made in advance and frozen to save time.
                                    **LAST YEAR: Trucker Cookies**

Almond Breakfast Scones

This post is part one of two.  This part is the base for an upcoming dessert I have planned.  However, do not let that make you wait, these scones do make for a great breakfast.

There are many different types of scones but I would say that these fall into a sweet bread category.  They are moist and have a crunch of almonds.  As you can see in the picture, I do like my scones very toasty.  Any type of bread or pastry, I think is much better with a toasty crust.

So, if you are looking for something sweet but are not quite up to the sugar high from a donut, these would surely hit the spot. This recipe makes 30 scones, about 2 1/4 inches.  Or if making the dessert to follow, it makes 8-10 that are 4 inches in diameter.

Almond Breakfast Scones
adapted from Dessert Circus at Home
Ingredients
1 cup blanched chopped almonds
3/4 cup golden raisins (optional I did not include)
3 tbs and 1 tsp baking powder
generous 1/2 cup of sugar
2 tsp salt
3 1/2 cups of heavy cream
4 cups bread flour
1 1/2 cups cake flour
1 egg mixed with 1 tsp water (for egg wash)

Preheat the oven to 400 degrees and line 2 baking sheets with parchment paper.

Sift together flours, baking powder and salt.  Mix in sugar and pour in heavy cream.  Using a wooden spoon, mix together until a dough is formed.  Add the almonds and the raisins (optional) and stir.  Once everything is evenly distributed through the batter, turn dough onto a lightly floured surface.

Knead for one minute until the dough is smooth.  Be careful not to overwork the dough, or it will shrink up during baking.  Using a floured rolling pin, roll out the dough into a rectangle that is 1/2 an inch thick.    Cut out scones using a 2 1/4 inch cutter for regular scones and a 4 inch cutter for dessert preparation. Continue to cut out the scones, re-rolling and cutting the remaining scraps until all dough is cut out.  Place on baking sheets about 1 inch apart.

Using a pastry brush, brush the surface of the scones with the egg wash. Place pans in oven and bake for about 15 minutes for the smaller and 20 minutes for the larger scones , rotating and changing racks halfway in between baking time.  Remove from oven and transfer scones to rack to completely cool.
                       **LAST YEAR: Pink Squirrel Cheesecake** 

Cherry Sachet Cookies

 Today sachets are known for just making things smell sweet. Basically like a bag of potpourri to place in your drawer. Now they are not only for that, but there are several different type of fillings as well.  The variety has most likely come about with potpourri being introduced into the market.

Early on, they were considered a love token.  Then with the medievil era, they were considered "plague bags" to ward off insect and disease.  In the 19th century, Prince Albert had some which were filled with hops and used them to help induce him to sleep.

These particular cookies are like a filled pouch,  much like a sachet. Also, the filling does have its own special aroma when cooking-however the alcohol fumes can be overwhelming!

The outside cookie is made with cream cheese and cooks up very crisp.  Inside is a chewy mixture of cherries and almonds.  The cherries are cooked in a blend of creme de cacao and creme de noyaux.  This is kind of like a fig newton with its own unique filling and a crisper cookie shell.

Before we get to the recipe I have a few bloggers to thank:

CJ at Food Stories: She was so nice to award me with not just one but three awards!  CJ started her blog in January and has really bounded onto the scene.  She has a great angle of creating something with the same ingredient as called for on that particular national food day.  Also, she created her own special award for bloggers.  A few of my food pics from her site are the deep dish chocolate chip cookies and cauliflower rice.

Ambreen at Simply Sweet and Savory:She passed the Versatile blogger award to me. Her blog does showcase her skill for both sides of the fence.  With stunning photos, you will be enticed by a number of her posts.  Not only can you find delicious recipes, but a lot of them you cannot find anywhere else.

Stop in and say hi, you will be glad you did.

Cherry Sachet Cookies  -makes about 2 dozen cookies
by flourtrader

Ingredients/Filling
3/4 cup creme de cacao
3/4 cup creme de noyaux or amaretto (almond liqueur)
2/3 cups of  chopped dried cherries
1/3 cup chopped almonds
1/4 cup sugar

Ingredients/Cookie
1/2 tsp vanilla extract
1/2 tsp almond extract
3 oz softened cream cheese
1/4 cup or 1/2 stick of butter
1 egg
1/4 cup sugar
1 1/2 cups flour
3/4 tsp baking powder
pinch of salt

To make the filling, pour liquid filing ingredients into saucepan and add sugar.  Place over medium high heat and stir until sugar has dissolved.  Then add the cherries.  Let simmer and come to a low boil, stirring occasionally.  Cook for 15-20 minutes.  You want that the mixture to become syrupy and most of the liquid to evaporate.  Remove from heat and stir in chopped almonds.  Let cool to room temperature.

The cookie batter can be made while the filling is cooling.  Beat together the cream cheese, butter  and flavor extracts until light and fluffy.  Add the sugar and the egg and mix until completely blended.  Set aside.

Sift together the flour, baking powder and salt.  Then fold into cream cheese batter until no dry streaks remain.  Refrigerate dough for 30 minutes.

Preheat oven to 350 degrees and butter the inside of one baking sheet.

Once the dough has chilled, roll it out on a floured surface  about 16 x 5 inches and 1/4 inch in height. Then cut in half, making 2 rectangles 8X5.  Then spoon filling down the length of the bottom half of each rectangle, leaving a 1/4 inch border on the right/left and bottom. Use a knife to smooth it out evenly.  Fold dough over and seal edges.  Then push bottom length and folded edge closer together so there are no air pockets and fold sealed edges under.

Place each on a baking sheet about 3-4 inches apart.  Then bake until the edges become crispy, about 25-30 minutes.  Remove and quickly slice into pieces and place on rack to finish cooling.

Tips and Notes:
1. When chopping, use your judgment on size of pieces.  The smaller the pieces are the more of a clean cut you will get.
2. You want to make sure that the filling is distributed evenly, so you do not have a big chunk of cookie without filling.
3. Feel free to use cherry juice or other liquids if you want this to be non-alcoholic.
                         **LAST YEAR:Passion Fruit Cupcakes**
 

Boozy Coconut Almond Ice Cream

Well I am so glad it is Friday.  I am off early to San Marcos for the weekend.  My mom, sis and I will be spending some fun time shopping at the huge outlet malls.  I do need to get me some new clothes between losing weight, torn hems and bad zippers-it is fine time for it.

So let me wish all a great St Patricks day and for those that do not celebrate this day, have a wonderful weekend.  Enjoy some time with family, friends and good food.

Now in reference to good food, as you can see I have a recipe here for some delicious ice cream. The actual booze you put in it is personal preference.  I used creme de cacao, which a white chocolate liqueur.  The recipe below is the one as stated in the book and it suggests creme brulee liqueur.  I did not have any and it is another obscure one that is not found at every liquor store.

This ice cream is one that had me wanting more.  It is delicious by itself , but the idea of topping it with chocolate sauce has me thinking of a frozen Almond Joy-yum!  I definitely need to go back and transfer it into little cups for individual servings for a pot luck. It will be hard to part with it. The recipe makes about 1 quart.
 
Boozy Coconut Almond Ice Cream
adapted from Glorious Liqueurs

Ingredients
1/4 cup of Liqueur Brule (or your preferred liqueur)
2/3 cup of chopped and toasted almonds
approximately 2 cups of milk
6 egg yolks
2 cups heavy cream
1/2 cup of sugar
1 2/3 cups of flaked sweet coconut, divided

Preheat the oven to 325 degrees.  Line one baking sheet with parchment paper.  Spread one cup of coconut on baking sheet.  Toast coconut for a total of 5 minutes, but stir coconut ever 1 minute interval to keep from burning.  Remove pan and turn off oven.

Place a saucepan over medium heat and fill with milk and toasted coconut.  Stir and heat the mixture until it is scalding.  Remove and let cool for 30 minutes.  Then strain mixture through a sieve and discard the coconut.  Reserve only 1 cup of the remaining milk.  The recipe states that you may need to add some more milk to reach one cup, but I had to discard some.

Take the one cup of the cooled scalded milk and place it back in the saucepan.  Add sugar and cream.  Place it over medium heat and let come to a simmer and remove.  Set aside.

Whisk the egg yolks together in a large bowl until just blended.  Then whisk in 1/3 of the warm milk sugar mixture.  Then slowly pour it in with the rest of the simmered milk/sugar mixture.  Put saucepan back on low heat and whisk.

Continue to mix and whisk the mixture until it thickens and coats the back of a spoon.  It should be close to a pudding consistency.  Pour into a heat proof bowl and cover the surface of the custard to prevent a skin from forming.  Place in refrigerator to chill for about 4-5 hours, mixture should be cold before further use.

Remove custard from refrigerator and stir in the liqueur until blended.  Then fill your ice cream machine and follow manufacturers instructions.  Stir in the remaining coconut and the nuts during the last 5 minute interval.  Empty the ice cream into another container, cover and freeze to your desired consistency.  I like my ice cream pretty frozen, so the picture was taken after freezing overnight.
                        **LAST YEAR: Cajun Boudin**

Hendrix Pie

While I was cooking the filling for this pie, the batter was turning a purple color.  The thought that came to mind was the old song of Jimmy Hendrix called "Purple haze"  Even though he was before my time of delving into listening to lots of music, I do remember the tunes from this legendary singer and guitar player.  Some things, no matter how young you are, stick in your head.  So I decided to let that memory pop out, at least to name this creation.

This pie is made up of fresh pomegranate juice (I have the t-shirt stains to prove it), cream cheese and sweetened condensed milk. On top is a layer of sweetened sour cream. The base is made of ground almonds and graham cracker crumbs.  It is not shown in the picture, but the final serving on this does have a pomegranate syrup drizzled over it.

My husband was trying to get me to come inside with the fruit, but I did not feel like scrubbing that wretched stain of the fruit from ceiling to floor.  Best to let that fruit stain the outdoors rather than my kitchen cabinets.  The juice actually did get into my eye, but its attempt to stain that failed.

Anyhow after tasting the pie, I would say that the pomegranate flavor in the filling is subtle. However, the syrup and seeds does give it the extra zing of pomegranate bliss.  My favorite part was the bite with the fresh seeds on top. The sweet-sour topping as well as the almond crust did add some extra notes of tasty flavor.

Hendrix Pie
by flourtrader

Ingredients/Crust
4 tbs melted butter
3 tbs sugar
3/4 cup graham cracker crumbs
1 cup ground almonds

Ingredients/Filling
1/2 cup plus 2 tbs fresh pomegranate juice (I used 1 large pomegranate)
1/2 flour
1/8 tsp salt
1 tsp sugar
1 8oz package cream cheese (room temp)
3 egg yolks
1 can sweetened condensed milk
2/3 cup cold water

Ingredients/Sour Cream Layer
8 oz sour cream
2 tbs sugar
pomegranate seeds for decorating edge (optional)

Ingredients/Syrup
1/4 cup fresh pomegranate juice
3 tbs sugar

Preheat oven to 350 degrees.  Butter the inside of a 9 inch pie pan.

For the crust, mix together graham crumbs, sugar and ground almonds.  Stir in melted butter until all ingredients are no longer dry.  Pour in prepared pie pan and press crumbs evenly in bottom and on sides.  Bake in oven for 7 to 10 minutes or until slightly golden on edges.  Remove and let cool.

To make filling, beat cream cheese in a medium sized bowl for 1 minute.  Add the sweetened condensed milk and beat until thoroughly blended into the cream cheese.  Mixture should be smooth.  Set aside.

Prepare a double boiler with water and place bottom pan over heat and let come to a simmer.  While this is heating up, take the top pan (not placed over heat yet) and fill with the egg yolks.  Whisk until mixture is smooth and then add the water, whisking for another minute.  Add the salt and flour, teaspoon of sugar and continue to whisk together.  Then add the pomegranate juice and stir until all is blended.  At this time, I noticed that there were some lumps of flour in the batter.  I poured the batter into a bowl, cleaned the pot and then placed a sieve over the top pot of the double boiler and strained the mixture from the bowl into the pot.  The flour lumps that remained in the bottom of the sieve were pushed through using a spoon.

Place the top pan of batter over the bottom pan of simmering water.  Whisk the mixture constantly and cook for about 2 minutes.  Mixture should be like a thick pudding.  Once you reach that consistency, remove the pan and turn the heat down to medium.  Pour the cream cheese mixture into the batter and whisk for one minute to blend.  Then place the bowl back over the pan of water.  Cook and whisk the mixture again for about 5 minutes or until batter is very thick and smooth.

Remove pan and pour batter into graham cracker crust.  Smooth the top and then place it in the refrigerator for 3-4 hours or until set.

During this time you can make the sour cream topping.  Beat together the sour cream and the sugar until well blended.  Once the filling has set, pour the sour cream topping over the pie and smooth out using an offset spatula.  Place pie in refrigerator for another hour, then decorate the edges with pomegranate seeds.  Place pie in fridge for another three hours before serving.

One hour prior to slicing, you can make the syrup.  Place both juice and syrup in a small sauce pan and heat until sugar is dissolved.  Pour into heat proof bowl and place in fridge to cool.

To serve, cut with a sharp knife and place on plate.  Then drizzle with cooled syrup.
                   **LAST YEAR: Limoncello Cream Cheese Tarts**

Peach Bread Pudding with Amaretto Sauce

I have never made bread pudding before nor eaten it, so I was not sure what to expect.  I was wondering if it would be like french toast or something a little different.  After making this recipe and tasting it, I was pleasantly surprised.

While baking, the bread transformed to a custard.  You could not even tell that there was any bread in the dish at all.  It has a creamy almond custard taste for the bottom component and is topped with peaches, cinnamon, almonds and brown sugar.  The picture above does not show the dish with the sauce, but to me it was a vital component to making this dish complete in taste.

In the picture the peaches look to be on top of the custard.  I did skip the step of pressing down the slices into the pan, so that task may help to envelope the peach in the bread pudding instead of having it only on top.  Either way, I am sure the dish is just as delicious as the other.

Peach Bread Pudding with Amaretto Sauce
adapted from Recipes from American Inns and Bed & Breakfasts

Ingredients/Bread Pudding
1/4 cup and 2 tbs sugar
1/2 tsp almond extract
15 oz can sliced peaches in heavy syrup, drained
3 1/2 cups cubed bread (1/2 inch square), crusts removed
4 eggs
1 1/2 cups milk
1/2 tsp ground cinnamon
1 1/2 tsp brown sugar
4 1/2 tsp ground almonds

Grease an 8 inch square baking pan and preheat the oven to 350 degrees.

Whisk together milk, eggs, sugar and almond extract.  Place cubed bread evenly in the bottom of the prepared pan.  Pour in egg mixture, making sure all bread is covered.  Then place peach slices on top, distributing evenly and pressing down with a spoon.

In a small bowl, mix together the cinnamon and brown sugar.  Then sprinkle on top of the bread pudding.  Lastly sprinkle with the ground almonds.

Place pan in oven and bake until a knife inserted in the center comes out clean, which is about 45-55 minutes.  While this is baking, you can prepare your sauce.

Ingredients/Amaretto Sauce (makes 1 cup)
1/4 cup half and half
1/2 cup sugar
1 1/2 tsp flour
1/4 cup or 1/2 a stick of butter
2 tsp Amaretto

In a small saucepan, stir together flour and sugar.  Add butter and half&half.  Then place over medium high heat and stir until butter is melted.  Once the mixture comes to a boil, remove from heat and stir in Amaretto.

Place a serving of warm bread pudding in a bowl.  Then ladle with some of the sauce and serve.
                                   **LAST YEAR: Shortbread Squares**
Please note that this post is not open to comments since I am on vacation due to the Thanksgiving holiday and am unable to reciprocate or answer any questions.