Apron Strings Blog

Yet another amazing creation by our Culinary Campers! This delicious, tangy tart has all the creaminess of cheesecake, but with much less fat. Plus, it’s ready in half the time. Serve on its own or with fresh fruit.

Ingredients

1/2 recipe Food Processor Tart Dough

3 eggs

3/4 cup sugar

2 c plain yogurt

2 tbsp vanilla extract

3/4 cup flour

1 1/2 cups berries of your choice

1/3 cup almonds, chopped

Directions

Preheat oven to 400 degrees F.

Roll out chilled crust and fit into a lightly-greased 10-inch springform pan or removable-bottom tart pan. Fill with pie weights and bake for 20-25 minutes, or until crust is golden brown. Remove weights and let cool.

Reduce heat of oven to 325 degrees F.

Beat eggs with sugar for 2-3 minutes. Add yogurt and vanilla. Sift in flour and stir to combine.

Pour into cooled crust, so crust is about 2/3 full. Scatter berries and almonds on top.

Bake for 35-40 minutes, or until yogurt custard has set.

Serves 6-8.

This easy dough is great for tarts, pies and the like. Make sure to use very cold butter.

Ingredients

1/2 lb (2 sticks) cold, unsalted butter

2 cups unbleached flour

1/4 cup sugar

1/2 cup ice water

Directions

Cut the butter into 1/2-inch cubes. Since butter softens rapidly with handling, return the cubes to the refrigerator for at least 10 minutes while you set up the food processor and gather dry ingredients.

Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine.

Add the butter, tossing quickly with your fingers to coat each cube with flour, taking care not to touch the blade. This prevents the butter cubes from adhering to each other and helps them break apart and combine more evenly with flour.

Pulse 15 times, or, until the butter particles are the size of small peas.

With the motor running, add the ice water all at once through the feed tube. Process for about 10 seconds, stopping the machine before the dough becomes a solid mass.

Turn the contents of the bowl onto a sheet of aluminum foil, pressing any loose particles into the mass of dough. Roughly form the dough into a 7-inch disk.

Cover the dough completely with aluminum foil and refrigerate for at least an hour. The dough may be refrigerated up to 2 days or frozen for up to 2 weeks.

Makes 18-20 oz. of dough or, enough for 1 tart, 2 9-inch shells or 4 little tarts for 2.

We had a ton of fun making cinnamon rolls at Culinary Camp yesterday! Here’s the recipe so you can make them at home! 

Ingredients

1. 2.5  cups all-purpose flour
2. 1 tablespoon active dry yeast
3. 1 tablespoon cinnamon
4. 3/4 whole cup milk
5. 1/8 cup sugar
6. 1/8  cup butter
7. 1/2 teaspoon salt
8. 1 egg
9. 3 tablespoons butter, just about melted
10. 1/4 cup packed brown sugar
11. 2 tablespoons ground cinnamon
12. chopped pecans or walnuts or raisins/or both nuts and raisins(Optional) – makes a nice addition
    

For the sugar glaze:

1. 3/4 cup powdered sugar
2. 1 teaspoon melted butter
3. 2-4 tablespoons milk (or just enough to make a thick consistency)

Directions

To make the  Sugar Glaze:

Whisk together the sugar, butter and milk till it reaches a thick, but slightly pourable consistency.

To make the Rolls:

In a large bowl combine 1 1/2 cups of the all-purpose flour and yeast. Heat the milk, 1/8 cup sugar, 1/8 cup butter and salt just until mixture is warm (not hot) and the butter is just melted, stirring slowly.

Add milk mixture to flour mixture; add the eggs. Beat with an electric mixer on low speed for about a minute while  scraping the sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Dough will be soft.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball.

Place the dough in a lightly greased bowl & cover; let it rise in a warm place until double (about 1 to 1.5 hours).

Punch dough down. On a lightly floured surface, divide dough in half and shape each half into a ball. Cover and let it rest for 10 minutes. On lightly floured surface roll out half of the dough into a rectangle/oblong.

Spread generously with 1.5 tablespoons softened butter. Combine brown sugar and cinnamon; sprinkle half over the stretched dough. Sprinkle the nuts/raisins if you are using them. Roll up from a short side.

Arrange slices, cut side down, in a greased baking pan. Cover; let rise until nearly double (about 30 – 45 minutes).
Place the rolls very close to each other on a baking tray. Bake rolls in a 360 F degrees oven for 25 to 30 minutes or until light brown. If required, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking.

Invert at once onto a wire rack. Cool slightly.

Drizzle rolls with the already made  Sugar Glaze.

Serve warm. Makes 14-16 cinnamon rolls.

Fresh basil pesto is one of those foods that you’ve probably bought prepared, but once you make it fresh you will find yourself making it again and again. Fresh lemon juice and zest brightens up the flavors and keeps your pesto tasting fresh for days.

Ingredients

• 2 cups tightly packed fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/2 cup pine nuts
• 6-8 cloves garlic, peeled and ends removed
• 1/2 cup olive oil
• zest and juice of one lemon
• salt and pepper to taste

Directions

Pummel all ingredients in a mortar and pestle (add the basil gradually so it breaks down without creating a huge mess). Alternatively, place all ingredients except lemon juice and olive oil in a food processor or blender and stream in liquids as the machine runs. Process until you have a smooth paste.

Makes about 1 1/2 cups pesto.