Little mouthfulls, milk choux pastry

These little treats are easy to make and since it is made with milk they are softer than the regular choux pastry, and super yummy with a little sugar- or chocolateicing.
I love these plain or with a little dusting of icingsugar. I made some at work a little while ago and my collegaues loved them.

This recipe gives you about 12 large tablespoon sized pasties

1 cup milk
125 g butter
125 g flour
 4 eggs
Bring milk and butter to a boil

add flour and stir untill you get a semi firm dough

add the eggs one at the time

Stir til everything is well blended, the dough should be firm with soft peaks
Spoon the dough on to a bakingpaper lined tray.
Bake for about 20-25 minutes on 390 degrees Fahrenheit
Do not open the ovendoor during baking
Cool the pasrties on a wire rack before adding your icing.

Cherry pie

Do you have a cherry tree?

I have a cherry tree in my garden with dark and very tart berries that we get to enjoy through out most of the year, thanks to my mother in law who has picked, pitted and portioned them in little baggies and stored them in the freezer for me.

They say that the way to a mans hart is through his stomach, so a big thank you to my mother in law for helping me keep my husband at my side;)

He on the other hand might not agree with that, eating all the desserts I make is forcing him to put on his running shoes and run for miles.

He says he does not mind putting in the effort and sacrificing a few miles and little sweat.

If you like sweet and tart treats, then this is a pie for you.

For norwegian look HERE

Dough:

1 1/4 cups all-purpose flour

2 tablespoons granulated sugar

1/4 teaspoon salt

1/2 cup cold butter, cut into small pieces

1 teaspoon grated lemon rind

1 egg yolk

Cherry Filling

:4 cups pitted tart cherries (about 1 1/3 pounds)

1 cup sugar(or adust the sweetness to your liking)

2 tablespoons cornstarch

Instructions:
To prepare the pastry, combine flour, sugar and salt in a processor; pulse to combine.

Add butter and lemon rind; pulse until mixture resembles coarse meal. Add egg yolk and 1 to 2 teaspoons of ice water; pulse until dough clumps together.

Shape into a 4-inch disc; wrap in plastic wrap and refrigerate about 30 minutes.
Preheat oven to 375F.

Roll pastry into a 15-inch circle on a floured surface. Place in a 10-inch tart pan with removable bottom.

To prepare the filling, coock cherries, granulated sugar  in a small pot and add cornstarch to thiken the mixture, sett it aside an let it cool a bit.

Spoon the cherry filling into pastry and decorate with left over pie crust.

Bake for 40 minutes or until crust is golden and filling is bubbly. Cool on wire rack and

enjoy the pie varm with vanilla ice cream

 

Mini pecan pies

I tasted a very nice pecan pie the other day, but it was not quite how I like it. I like the ones with molasses and whole pieces nuts.

I find that the molasses, butter and vanilla bring out the wonderful flavor of the pecans.
But remember that nuts go rancid with storage, make sure you are using the freshest of pecans for this pie!
12 mini pie shells
2 cups pecans or one 9-inch pie shell
3 eggs
1 cup light corn syrup
1/2 cup brown sugar
2 Tbsp molasses
4 Tbsp butter, melted
1/2 teaspoon salt
2 teaspoon vanilla extract

Preheat oven to 350°F.

Coarsely chop the nuts and save a few whole pecan halves to decorate the pie.

In a bowl mix together the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla, salt, until smooth.

Spread the chopped pecans over the bottom of a pie shell/shells. Pour the filling over the pecans. Don’t worry about burying the pecans, they will rise to the surface. (If you have reserved a few whole pecan halves, you can use them to arrange them on the surface in a decorative pattern. Just dip them below the wet filling and let them rise again so they get coated with the filling.)

Bake at 180°C/350°F for 30 minutes. After 30 minutes cover the pie loosely with aluminum foil to prevent the crust and pecans from getting burnt. Bake for another 35 to 45 minutes until the filling has set. The pie should be a bit loose in the center.

Remove from oven and let cool completely. The pie will be puffed up a bit when you take it out of the oven, but it will settle as it cools.

Enjoy this pie with vanilla ice cream or a dollop of whipped cream.