Desserts

Harris’ Homemade Flaky Pie Crust!

Harris shows you how to make an easy pie crust, made in the food processor. No Pilsbury used here!

Flaky Pie Crust Recipe
*This recipe yields two 9 or 9 ½ pie crusts or one covered pie crust

Ingredients
2 ½ cups of all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 cup of unsalted butter – very cold – cut in tablespoon size pieces. You can substitute ½ cup butter and ½ cup shortening if you like.
1/3 cup plus one tablespoon of ice cold water

Directions
Combine flour, sugar, and salt in large bowl. Cut butter into flour mixture with pastry fork or by pulsing a food processor until you have some pea size pieces and some the consistency of course breadcrumbs. Drizzle in water while pulsing the food processor or mix with rubber spatula until a ball starts to form. If ball doesn’t form add on additional tablespoon of water.

Divide in two, form two disks, wrap in plastic and refrigerate for at least 30 minutes to allow dough to rest. Roll out dough and place in pie pan, poke holes with fork on bottom and refrigerate again for at least 30 minutes to allow dough to rest before baking.

The Dads’ Jewish Apple Cake

Jewish Apple Cake is a recipe which we absolutely love. It’s the perfect holiday dessert which works not only for the evening, but also for the next morning. It’s also great to bring to parties, and when sliced, has beautiful rings of apple and cinnamon between the layers of cake. We will be serving it at our Thanksgiving feast! We hope you will give it a try for your next holiday party or brunch. What are your favorite comfort desserts?

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Ingredients

  • 5-6 Granny Smith Apples, thinly sliced
  • 3 teaspoons ground cinnamon
  • 5 teaspoons white granulated sugar
  • 3 cups flour
  • 1/4 cup vegetable oil
  • 1/4 cup melted butter
  • 2 1/4 cups sugar
  • 4 eggs
  • 1/2 teaspoon salt
  • 1/3 cup orange juice
  • 2 ½ teaspoons pure vanilla extract
  • 3 teaspoons baking powder

Directions

Mix cinnamon and 5 teaspoons of sugar.

Place sliced apples in a bowl, sprinkling each slice with the cinnamon and sugar.

In a separate large bowl, whisk together flour, salt, and baking powder. Set aside.

In another separate bowl, beat together on medium-high speed, the vegetable oil, butter, and remaining sugar until light and creamy. If you wish, you can use all butter, all oil, or a combination, so long as you have a half cup of oil, butter, or a combination of both.

Add one egg at a time to the wet mixture with a mixer on low speed.

Add the vanilla to the wet mixture.

While still on a low speed, alternate between adding the dry ingredients and the orange juice, until well blended.

Grease your pan. We prefer to use a bundt pan for this recipe.

Pour a short layer of batter in bottom of pan, just enough to cover the bottom.

Line the pan with apples.

Continue to alternate between layers of batter and apples, ending with apples on top.

Bake 350 degrees for 1 ½ to 2 hours.

Test with a toothpick, but you will know your cake is ready when it looks like this:

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Simply flip your cake and enjoy. This cake is delightful warm, but is just as good for breakfast/brunch the next day. Enjoy!

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Recipe: Harris’ Chocolate Chip Cookies!

Cookies Final

Warm delicious cookies & milk. Who doesn’t want to try some of Harris’ Chocolate Chip Cookies?! Harris recommends using Ghirardelli Double Chocolate Chips when making his recipe! Enjoy!

Ingredients

• 2¼ cups all-purpose flour (We prefer King Arthur’s)-Harris says Self-rising in the video – but please use all-purpose!
• 1 teaspoon baking soda
• ¾ teaspoon kosher salt
• 1 cup of softened un-salted butter
• ¾ cup packed dark brown sugar
• ¾ cup white sugar
• 2 teaspoons pure vanilla extract or one whole vanilla bean
• 2 large eggs
• 2½ cups bittersweet chocolate chips

Directions

In a large bowl, whisk together flour, baking soda, and salt, then set aside.

In a large mixing bowl, cream butter, brown sugar, and white sugar at medium high speed until very light and creamy. This will take about 5 minutes.

At slow speed, add eggs one at a time until just incorporated. Add vanilla. If using a stand-up mixer with a very slow speed setting gradually add dry ingredients until just incorporated. If you do not have a stand up mixer, incorporate dry and wet ingredients with a wooden spoon.

Stir in the chocolate chips. Drop walnut size mounds of cookie dough onto ungreased cookie sheet and bake at 375 degrees for 10 to 11 minutes.

Recipe: Harris’ White Chocolate Macadamia Nut Pie

Macadamia Pie

Ingredients
• 9 1/2″ or 10″ unbaked, deep dish pie shell- you can make your own, or buy an unbaked, deep dish pie shell from the freezer section of your grocery store
• 12 oz can of Evaporated Whole Milk
• 12 oz Ghirardelli White Chocolate, broken into pieces.
• 4 tablespoons Butter
• 3 Eggs
• 1 1/2 cups Sugar
• 3 heaping tablespoons Flour
• 1-2 teaspoons Vanilla Extract
• 8 oz Macadamia Nuts – halved if you prefer

Directions

Place a medium saucepan over very low heat and add butter. Once the butter is melted, add the milk and chocolate. Stir constantly until the chocolate is melted. Once melted, remove the mixture from the heat.

In a large bowl, mix the eggs, sugar, flour, and vanilla. Add the chocolate mixture and stir until well blended.

Cover the bottom of a prepared pie shell with the Macadamia Nuts. Pour filling over the nuts. The nuts will actually rise to the top.

Carefully, place the pie in a preheated oven at 425 degrees F and bake for ten minutes.

Reduce the heat to 350 degrees. Vent your oven and bake for another ten minutes.

Reduce the heat again to 300 degrees. Vent your oven and bake for another 15 minutes

Reduce heat one last time to 250 degrees for the remaining hour and fifteen minutes.

Note: The reduction of the temperatures really depend on your oven, but you really want to keep the top from becoming too brown or burned.

The pie will be done when the filling cracks around the edges and rises ½ to ¾ inches.

Remove the pie from the oven. Allow it to cool completely and refrigerate before serving. Enjoy!

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