• Desserts
    7 tips to prepare a gluten-free pastry crust recipe

    If you are looking for a gluten-free pastry crust recipe, many gluten-free recipes that you will find online do not tend to hold their shape and crumble easily when put into a pie dish.

    the following tips and pointers will help you make your own gluten-free pastry crust that is made out of tender, buttery and a flaky pie.

    • Do not convert a recipe a wheat based recipe into a gluten-free recipe.
      Pastry crust recipes that are wheat based are not as same as their gluten-free versions. Because they contain gluten, they need different ratios of flour and liquid. You might need to add xanthan gum or some ingredient that will substitute gluten and keep the crust pliable and easy to roll out.
    • Avoid using food processor for mixing the ingredients
      It is highly recommended to use hands to knead the mixture into a dough instead of using a food processor. Kneading the dough using hands will always give a more flaky and delicate result.
    • Double crusts can be tough be prepare
      The toughest part in preparing a gluten-free pastry crust can be the formation if crust. This is because of the delicate procedure to prepare a double crust. If you are not well versed with the delicate procedure, start kneading with small quantities to avoid wastage until you are comfortable with the procedure.
    • Make sure that you are using cold butter
      Cold butter is your fiend when preparing the dough for gluten-free pastry crust. Butter helps making the crust of the pastry lighter and flakier, making it easier to work with.
    • Chilling is an important procedure when preparing the dough of the crust
      It is very important to chill the pie before rolling it out in the form of crust. This is to ensure that the butter stays cold and does not melt. Once the dough is prepared, wrap it into plastic or a wax paper to hold the dough together and let it chill for at least an hour or even for a day.
    • Test the crust first
      Not because this might be your first time trying out a gluten-free pastry crust recipe but, just to save yourself some stress. Keep a backup plan ready just in case the crust does not turn out the way you expected it.
    • Don’t panic
      If the crust turns out just fine, follow the typical procedure of rolling the crust out into disks and preparing the pastry. If it does not, keep an open mind and prepare a nut-based or a cookie-based crust (using gluten free cookies).
  • Desserts
    Here’s a simple pastry crust recipe that you can prepare at home

    Pastry crust recipe Is not that difficult once you get the hang of it. It is any day better than the frozen pastry crust that you get at stores. Every baker has a different recipe or trick for baking a perfect pastry or pie crust.

    The most classic pastry crust recipe has butter as its main ingredient. Conventionally, vegetable oil is used to prepare the dough but to make the dough easy to roll out and give the pastry crust a flaky texture use sour cream along with fat.

    For a homemade pastry crust recipe, put flour (2 cups), sugar and salt (teaspoon each) in a bowl and pulse the mixture with a food processor for a few minutes. Add about half a cup of butter and mix. Add the rest of the butter into the mixture and pulse for another 8 to 10 times.

    Sprinkle some ice-cold water on the mixture and mix again. Add a tablespoon of ice water every time and mix. Do this until the dough starts to hold together. The mixture or the dough is ready once the dough is crumbly enough. Don’t add too much water as it will make the crust too tough.

    Once the dough is tough enough, gather it in a form of a mound. Push it down with the palm of your hand. This will flatten the remaining pieces of butter into layers, making the crust flakier.

    Divide the dough into even-sized mounds. Make them into disks using the palm of your hand. Over kneading might develop gluten which will toughen the dough further, something you definitely do not want in a pastry crust.

    Wrap each disk (sprinkled with a flour) in a plastic wrap and refrigerate it for an hour. You can refrigerate it for up to two days. Remove the dough disks and let them sit at room temperature for up to 10 minutes. This will soften the dough and make rolling out a bit easier.

    Add the filling (cream cheese, powdered sugar and cinnamon) roll out the second dough and place it on to the top of the filling of the pie. Trim the excess dough leaving a bit of overhang. Slit the top of the pie with 2-inch-long cuts which will blow out the steam that form inside the crust.

    When the crust is sufficiently chilled, line it with a parchment or wax paper or aluminum foil and bake it in in an oven preheated at 350 degrees Fahrenheit for 10 minutes, or until the crust forms a golden color. Once baked set it to cool. Once cooled, cut them in the form of pastries and set them in the refrigerator to chill.

    This is one of the very basic pastry crust recipes that is definitely worth a try.

  • Desserts
    Sinfully sweet, tasty dessert recipes featuring the best bourbon

    Everybody loves sweets. Even if you just happen to enjoy a few occasional treats, these desserts made with a twist will certainly tempt your taste buds, not to mention your sweet tooth. Bourbon is a barrel-aged distilled spirit, commonly known as a whiskey. It has a distinct taste depending on the aging, distillation process and the type of flavor category it belongs to mainly.

    Bourbon whiskey is generally based on one of the four categories for distillation namely grain forward bourbon, nutmeg forward bourbon, bourbon aged in a caramelized barrel and bourbon made with rye. Also, the time is taken to age each barrel of whiskey will depend on the method and ingredients used to achieve its signature and distinct taste.

    It is this distinct taste which gives your everyday dessert recipes a flavor kick. Here are some of the fine examples of best bourbon used in dessert recipes:

    Bourbon banana cupcakes: Cupcakes are easy to make, taste delicious and are the cutest way to represent different flavors. Be it your rich chocolate cupcake or humble banana cupcake; these little delights will melt your heart away. Adding a couple of swigs of the best bourbon in the creamy, buttery batter will up the ante and enhance the flavor. Like banana and chocolate? Why not combine both the ingredients to make delicious banana chocolate cream cupcakes with a bourbon twist.

    Bourbon bundt cake: This cake gets it name from the bundt pan which is used to bake and give the batter that distinct ring shape. Bundt cakes are no different than your regular cakes except for the use of the ring shape hollowed mold to bake it in. Bake a lovely bundt of your choice and drizzle it with a bourbon glaze to give it that rich and most earthy flavor.

    Chocolate bourbon fudge: There is no doubt that chocolate always goes well with alcohol, even if you have it straight up. If you like a rich, creamy chocolate fudge and enjoy the occasional drink of bourbon whiskey, then this recipe should make your day. Incorporate a generous helping of some of the best bourbon you can find in the delicious dark chocolate mix to let it set and cool.

    Bourbon pie: Bourbon also goes well with a number of pie recipes like buttermilk pie, pumpkin pie and any other you can think of. The barrel-aged whiskey compliments the flavors in the rich batter ready to be baked to perfection for you and your loved ones to enjoy.

  • Desserts
    The best lemon meringue pie recipe

    Pies are the best thing to eat at any time of the day. You will enjoy to bake it as much as you will love to eat it.

    Ingredients
    6 ½ ounces plain flour
    3 ½ ounces cold butter
    1 tablespoon icing sugar
    1 egg yolk
    For the filling
    2 tablespoons corn flour
    3 ½ ounces golden caster sugar
    2 large lemons (finely grated zest)
    4-ounce fresh lemon juice
    1 small orange (juice)
    3 ounces butter
    3 egg yolks and 1 whole egg
    For the meringue
    4 white eggs, room temperature
    7 ounces’ golden caster sugar
    2 teaspoon corn flour

    Directions
    In a bowl, add flour, butter, icing sugar, egg yolk and 1 tablespoon of cold water. Churn this in a food processor. Bind it together. Pour this mixture on a surface, and fold gently until smooth. Take a fluted flan tin, line it with foil. Press the pastry into the flutes. Put it into the fridge to cool overnight.
    Pre-heat the over at 350F. Bake the pastry case blind’ (filled with dry beans) for about 15 minutes. Remove the foil and bake it for eight more minutes. Ensure the pastry is pale golden.
    Add corn flour, sugar, and lemon zest in a saucepan. Strain the lemon juice and stir gently. Add the orange juice into the pan. Let it heat over a medium flame, but keep stirring. The mixture needs to be thick and smooth. Let the mixture boil, and then remove it from the heat. Add in the butter, so it melts. Beat in the egg yolks and whole egg together. Heat this on a medium flame. Stir it well and make the mixture thick. Once thick, set it aside, let there be no lumps. Save the white of the eggs aside for the meringue.
    Whisk the white of the eggs, and add half the sugar in intervals while you whisk. Keep beating the mixture as you add the sugar. Pour in the corn flour, and the rest of the sugar. Make the mixture thick and smooth.
    Reheat the filling, and spread it into the pastry case.
    Just as you spread the filling, pour in small quantities of the meringue around the edges.
    Add the rest of the meringue to the center, and make sure it touches the hot surface of the filling that will allow it to cook. If you begin with adding the meringue in the center, the entire thing may sink.
    Bake it in the oven for about 20 minutes, until you notice the meringue is slightly colored.
    Allow the pie to set in the tin for half an hour. Once removed, let it cool for two hours before you serve.

  • Desserts
    Lemon meringue pie: a quick and easy bake

    A pie for breakfast? Who’d deny that? Or a good pie to go with any meal, at any time of day would be a wonderful choice. Lemon meringue pie may sound like one of the most complex pies to bake, and yet this recipe makes it one that is easy and definitely tasty. This recipe shows you that with the simplest of ingredients, you can master a dish so amazing. So, bake away, and let your cravings have a party of their own.
    Ingredients
    1 cup white sugar
    2 tablespoons flour
    3 tablespoons corn starch
    ¼ teaspoon salt
    1 ½ cups water
    2 lemons, juice and zest
    2 tablespoons butter
    4 egg yolks, beaten
    1 pie crust, baked
    4 egg whites
    6 tablespoons white sugar

    Directions
    Whisk 1 cup of sugar, flour, corn starch, and salt, for the dough of the pastry. Sprinkle a bit of cold water, so the pastry dough is smooth and can be rolled.
    Add lemon juice, lemon zest in the water and stir. Let it come to a boiling point, on a medium flame. Keep stirring the mixture.
    Gather the pastry in a small ball shape, and flatten the edges. Wrap it with cling film and let it cool.
    This will allow your dough to remain most and be flakier. The soft dough can be easily rolled.
    In the meantime, pre-heat the oven to 350F
    Stir in the butter once it boils.
    Beat the egg yolks in a bowl and add in ½ cup of hot sugar mixture.
    Bring it all to a boil, and keep stirring until the mixture becomes thick and smooth.
    Add the hot filling into the pastry shell.
    Whip the egg whites until they form a foam, and gradually add in the sugar.
    Fold the pastry and place it on the pie plate. Unfold it gently into that plate pressing it firmly so it settles.
    Trim the edges of the pie, so you get a good shape.
    Fold and roll it evenly. Prick the side and bottom of the pastry with a fork.
    Bake it for eight minutes, or until light brown and set aside to cool.
    Spread the meringue over the pie and seal the edges of the crust.
    Bake it for a good 10 minutes, until you notice the meringue is golden brown.
    Set aside for sometimes and allow it to set. Slice into pieces before your serve. Enjoy!

  • Desserts
    Lip smacking apple strudel recipes

    As the adage goes, an apple a day keeps the doctor away. A classic apple strudel will not only help you follow the adage but also satiate your sweet cravings. Here are some exotic apple strudel recipes that you will love.

    1. Classic Apple Strudel

    Ingredients
    1 Granny Smith apple – peeled, cored and coarsely shredded
    3 Granny Smith apple – peeled, cored and sliced
    1 cup sugar
    1 cup golden raisins
    1 sheet frozen puff pastry, thawed
    1 egg
    ¼ cup milk

    Method
    Line a baking sheet with butter paper. In the meantime, pre-heat the oven at 400 F. Mix brown sugar and golden raisins and put the apples onto a big vessel. Arrange the puff pastry on the baking sheet. Roll it gently with a rolling pin. Spread the apple filling onto the middle of the pastry lengthwise. Fold the pastry around the mixture.Dab your fingers in water and seal the edges.Whip egg and milk together and slowly rub it on top of the pastry. Bake it for about 40 minutes and serve.

    2. Apple Strudel with Ice Cream

    Ingredients
    1 ¼ cups apple juice
    2 tablespoons cornstarch
    1 ½ pound apples, peeled, cored and sliced
    ¼ inch thick (about 5 cups)
    ½ cup dark seedless raisins
    3 tablespoons granulated sugar
    1 teaspoon ground cinnamon
    1/3 cup chopped pecans
    4 sheets phyllo dough
    1/3 cup (5 1/3 tablespoons) melted butter
    3 tablespoons fine dried breadcrumbs
    Confectioners’ sugar, for garnish
    Vanilla ice cream, for serving

    Method
    Line a baking sheet with butter paper. In the meantime, pre-heat the oven at 450 F. Whisk ¼ cups of apple juice and cornstarch in a bowl until the mixture is silky. Use the rest of the apple juice to cook apples, raisins, sugar and cinnamon with it. Allow it to cook on a medium flame for a good 10 minutes, till the apples have softened. Stir the cornstarch well and add it to the rest of the apple mixture, so there are no lumps in it. Let it simmer for a minute. Set it aside to cool. Spread three phyllo sheets and ensure the surface of it is clean and lightly floured. Grease it with some butter and add a tablespoon of breadcrumbs. Add another sheet to top the three sheets. Put out the apple filling on it. Roll it into a log, and fold the edges. Grease some melted butter on it. Gently put the strudel on the baking sheet. Bake it for a good 18 minutes. Once baked, let it cool for 15 minutes and then slice it into two inch slices. Serve it with some good vanilla ice cream.

  • Desserts
    Learn to make apple strudels the quick way

    A lot of people enjoy making apple strudels. It’s very easy and simple to put together. Apple strudels are a treat to some and you can hardly go wrong with these. Here are a few apple strudels recipes which you can try at home especially if you are hosting a house party.

    1.Phyllo Apple Strudel

    Ingredients

    6 cups apples, tart, sliced
    ¾ cup raisins
    1 lemon, rind of, grated
    ¾ cup sugar
    2 teaspoons cinnamon
    ¾ cup almonds, ground
    8 ounces phyllo pastry, ½ box, thawed
    1 ¾ cups butter, melted
    1 cup breadcrumbs, finely crushed

    Method

    In a bowl, add the apples, raisins, lemon rind, cinnamon, almonds and mix well.Spread a phyllo sheet, and grease it with melted butter. Place another phyllo sheet, and repeat the process for 5 more sheets. You should have used up a good ½ cup of butter. Take ¼ cup of butter and cook the bread crumbs till you see them turn a light shade of brown. Sprinkle ¾ cup of the crumbs on the greased phyllo sheets. Make a 3-inch strip of the filling, using only half on the phyllo sheet. Ensure to keep a 2-inch border. Lift the towel, use it to roll the leaves over the apples, in a jelly roll fashion. Grease the top of the strudel with butter and sprinkle about 2 tablespoons of the crumbs. Bake it at 400F for a good 25 minutes, until you notice them to be brown.

    Quick and Easy Apple Strudel

    Ingredients

    1 egg
    1 tablespoon water
    2 tablespoons granulated sugar
    3 tablespoons all-purpose flour
    ¼ teaspoon ground cinnamon
    2 large Granny Smith apple, peeled, cored and thinly sliced
    2 tablespoons raisins
    ½ of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
    1 tablespoon confectioners’ sugar (optional)

    Method

    Pre-heat the oven at 375F. Whisk the egg and add granulated sugar to it along with one tablespoon of flour and cinnamon. Coat the apple and raisins in the mixture. Arrange the pastry sheet in a manner so as to create 16×12 inch rectangle. Fill the rare end of the pastry sheet with the apple mixture. Roll it like a jelly roll. Fold the ends gently and seal. Grease the pastry with the egg mixture. Cut 4 deep slits on the top of the pastry. Bake if for about 35 minutes, until you notice it to be golden brown. Garnish it with confectioners if it would suit you. Do it once the pastry is cool.