Hawaiian Cookie Tarts

Yesterday while I was browsing the blogs I love I came across a recipe I wanted to try for Hawaiian Cookie Tarts here on Living the Gourmet and also on her daughter's site here at Il Dolce Bacio.  Both are wonderful sites and I would suggest you check them out.  While I was on Il Dolce Bacio I noticed that the original recipe came from a Pillsbury booklet, so I dug out the ones I have kept from the last 15 or so years and couldn't believe my eyes when I found the original recipe in the 1997 Bake-Off Cookies, Brownies, & Bars booklet.  I decided to adapt from the original only because I don't like to use apple sauce in the place of butter in my recipes because lets face it, butter is butter and why would I want to use anything less than the real stuff in a sinfully yummy treat; might as well just not eat them.  And eat them I did!  Current count is three!

Here's what you need:

Tart shells:
1-3/4 cups flour, unbleached all-purpose
1/2 cup powdered sugar
2 Tbl. cornstarch
1 cup butter, unsalted at room temperature
1 tsp. vanilla

Filling
1 cup Apricot-Pineapple jam, only because I could not find straight Pineapple preserves, if you can, use them.
1/2 cup sugar
1 egg, room temperature
1-1/2 cups coconut
1/2 cup Macadamia nuts, chopped (this amount is an approximate,  I just chopped as I went)

Preheat oven to 350 degrees.  In a medium bowl, mix the flour with 1/2 cup powdered sugar and cornstarch. Add the butter and vanilla.

    

With a spoon, stir until it forms a soft dough.  

     

Shape dough into 1-inch balls and place one in each ungreased mini muffin tin.

     

Ok, here's me again harping on Pampered Chef gadgets, but really, who wants to form all those tiny little tarts with their fingers when all you need is a PC tart shaper for like $6.00 or so.  Anyway.....

First you dip the tart shaper or your fingers, whichever you prefer, in flour and if using the shaper just press and give it a little twist at the same time.  If using your fingers, press down and up the sides of each mini cup.

      

Spoon 1 tsp. of the apricot/pineapple jam (or Pineapple preserves in your neck of the woods if you can find any) into each dough lined cup.  

      

Sprinkle a few Macadamia pieces over the jam.

       

 In a small bowl, combine the sugar and egg; beat with a fork until well blended.  Stir in the coconut until well coated with the egg mixture.  

Spoon 1 tsp. of the coconut mixture over the nuts in each cup.  Bake for 25 - 28 minutes or until the cookie crusts are a light golden brown.

To release cookies from cups, hold muffin pan upside down at an angle over a wire rack.  Using the handle of a butter knife, firmly tap the bottom of each cup until the cookie releases.  (Now notice how I don't have any pictures of this?  I figured I might beat the hell out of my pretty tart pans if they didn't release so I just did it the old fashioned way and using the tip of a knife I inserted it between the tart shell and the side of the cup and jiggled and prayed.  Now you can imagine how many oops I got to eat.  Well I had to do something with them because I couldn't very well serve them to my family if they weren't perfect!)  Sorry, back to the directions....

Cool Completely.  Just before serving, sprinkle with powdered sugar.

Now for the Amazing pictures of all the Hawaiian yumminess that came out of the oven today.......

   

         

Oh Dear Lord I think they're calling me again.  Toodles, gotta run......

Serves - 3 dozen

Enjoy!

~Hugs~

Michelle

Here's the handy printable - Hawaiian Cookie Tarts
adapted from Pillsbury

      

Apple Pie

There is absolutely nothing like a homemade Apple Pie!  I watch all these commercials on TV this time year for apple pie and think to myself Ewwww I really feel sorry for the people who don't know how to make a truly great homemade apple pie or know someone who does.  My mom and Auntie Sharon have thankfully passed this awesome talent to some of us little people in the family and we are going to keep passing it on down the line.  So if you don't already know how to make one or just need a great recipe for one here ya go.

Here's what you need:

1 - double crust pie crust recipe - see below
6 - 8 large Granny Smith apples (or a combination of Fuji and Gala) depending on how "Mile High" you want it.
1 to 1-1/2 cups sugar, the amount is determined by the tartness of the apples and how tart you like your pie
1 to 1-1/2 tsp. cinnamon, same with the cinnamon, 1 tsp. is fine but 1-1/2 is cinnamon yumminess
1/2 tsp. nutmeg
1/4 cup flour
2 Tbl. butter

Pie Crust - Double crust pie

2 cup flour, unbleached all purpose
1/2 cup butter, cubed and cold
1/2 cup butter flavored Crisco, cubed and cold
1/2 cup ice cold water
1-1/2 tsp. Kosher salt
1 Tbl. sugar

To make the pie crust look here for the instructions - pie crust instructions  Make in advance and chill for at least 30 - 60 minutes.

Preheat oven to 400 degrees.
To assemble the pie, wash and peel the apples then cut the sides off leaving the core.  Next, using a mandolin or very sharp knife and being very careful slice the apples to about 1/8" thickness into a large bowl.

      

As I've said before, Pampered Chef has a new handheld mandolin that works great and I'm finding all kinds of things to slice with it.  Remember to always use a guard when using a mandolin.

      

On top of the apples pour in the flour, sugar, cinnamon, and nutmeg and stir until all are well coated.  Set aside.

     

Take the pie crust dough out of the fridge and roll out the bottom crust.  Place into a 9" pie dish.

      

Pour apple mixture into the pie dish and dot with the butter.  Roll out the top crust and cover the apple mixture with crust.

     

Once the pie is covered with the top crust, trim the extra dough on the sides to 1/2" overhang.

     

Next, turn the dough under around the edge pinching together as you go.

     

Make the fluted edge by lightly pushing against the crust with the thumb and first finger of one hand and pressing in between those two with a finger from the other hand.  Do this around the whole pie.

     

Prick the top of the pie with a fork to make air holes and release the steam when cooking.

Bake for 1 hour then test the pie with a fork inserted into the middle.  If the apples are still a little hard bake for another 15 minutes, if they are soft the pie is done.  You might need to add some tin foil on the edges after 30 - 45 minutes if the pie is browning too fast.

     

With tin foil................................................Tada! Baked Apple Pie.  Yum, Yum, Yum!

      

 Great plain, with whip cream or ice cream.  I like it for breakfast too.  Hey now, it has something from several food groups...fruit, bread, dairy, why it's almost like having toast, apple sauce and milk!  HA

*Like with all recipes, you sometimes have to make them several times to fine tune the spices.  But please get in the kitchen and at least try to make homemade Apple Pie!*

Enjoy!

~Hugs~

Michelle

Here's the handy printable - Apple Pie

Fluffy Pancakes

While looking at some of my favorite blogs on Saturday I spied these wonderful looking pancakes on Living the Gourmet and just had to try them this morning.  Well my pancake lovers, these are the most delicious pancakes I've ever had.

Pineapple Brown Sugar Baked Ham

I have been making a baked ham dinner for years and sometimes I use a spiral cut ham and sometimes I use a picnic ham, it really just depends on what is in the grocery store when I go pick one out.  Ham is kinda like making a turkey dinner, it sure seems like I only make it either at the holidays or when we have company in the fall/winter.  Well I aim to rectify that because every time I make a baked ham I always wonder why I don't make it more often.  I'm also going to start cooking turkey more too.

Here's what you need:

3 - 4 Lb. ham, spiral or picnic or whatever your favorite cut of ham is
1 - 20 oz. can crushed pineapple
1/2 cup brown sugar
1 - 12 oz can of 7-up

       

Preheat oven to 375 degrees.  Or if you are cooking the scalloped potatoes with the ham, which I highly recommend, the oven should already be on.  In a large dutch oven, or even a throw away tin pan placed on top of a baking sheet in case it leaks, place the ham and pour over the brown sugar, pineapple with juice, and 7-up.

         

After the 7-up is poured in stir the sauce and pour some over the ham.  Cover with foil or lid and place in the oven.  Bake for 30 minutes then turn over and coat the ham again with the sauce.  Cover and bake an additional 30 minutes.

        

When ham is done place on cutting board and tent with foil for at least 15 minutes.   Pour the remaining sauce into a pan.

         

Using a mixture of 3 Tbl. cornstarch and 4Tbl. cold water, mix in a bowl until the cornstarch is dissolved and add to sauce before you turn on the heat.  Turn the heat to high and bring to a boil.  The sauce should thicken quickly.  Use as a side sauce or gravy for the ham.

Here is the ham and scalloped potatoes.

Enjoy

Serves 6 - 8

~Hugs~

Michelle

**Note - I always bring any meat out of the refrigerator at least 1/2 to 1 hour before cooking depending on the size so that it has a chance to come to room temperature and will cook more evenly**

Here's the handy printable - Pineapple Brown Sugar Baked Ham

Scalloped Potatoes

I remember when I was growing up and we would get together on my dad's side of the family for Thanksgiving and Christmas Eve.  Now, in my memories Aunt Diane used to always bring her scalloped potatoes, but in actuality it might have been only once or twice, but let me tell you they made a huge impression on me because I asked for the recipe and have basically been making them the same ever since.  Aunt Diane, forgive me if I have changed the recipe a little but I am doing it from memory and the dinners I remember were a long time ago. hehehe
I hope you enjoy these as much as we do around here.  I usually make them with a ham but I'm sure they would be good with just about anything, even by themselves.

Cheesy Ham and Veggie Quiche

Real men do eat quiche!  My husband loves quiche so when we are burnt out on eggs, pancakes, waffles or breakfast burritos I usually make a quiche.

Toasted California Club

Have you ever had a new favorite at a restaurant whether it be lunch or dinner and every time you go back you order the same thing???  Well, lately mine has been the California Club at Chili's.  So being the cook that I am, I decided I can make the same thing at home.