Saturday, May 17, 2008

Chocolate Pecan Tart

This is so, so good. I recommend using a fresh bar of bittersweet chocolate and chopping it into large chunks. For easy serving and presentation, bake in a tart pan with a removable bottom.

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1/2 cup sugar
2 tablespoons all-purpose flour
3 eggs, beaten
1 1/2 cups chopped pecans or walnuts
8 ounces bittersweet chocolate chips (about 1 cup)
1 cup corn syrup or honey
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 store bought frozen pie crust, defrosted

Preheat the oven to 325 degrees F.

In a large bowl, mix together the sugar and the flour. Add the eggs, pecans, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.

Cool the tart for at least 30 minutes before serving (preferably 2-4 hours).

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Recipe adopted from Everyday Italian

Fruit and Nut Scones****

(Sunday's Parish Picnic)

The recipe called for Bisquick, but I made and used my own whole-wheat blend baking mix. I also cut them in very small portions, almost reminding me of biscotti.

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  • 2 cups baking mix, see below, plus a little extra for the worktable
  • 1/4 cup sugar
  • 1/2 cup dried cranberries
  • A few grates fresh nutmeg
  • 1 egg
  • 1/2 cup 1% milk
  • 1/4 cup chopped walnuts

Preheat oven to 425ºF.

In a large mixing bowl combine the baking mix, sugar, cranberries, walnuts, and nutmeg. In a small bowl, combine the egg and cream. Pull out about a teaspoon of the liquid in a small dish or coffee cup then add the remaining liquid to the bowl of dry ingredients. Give it a gentle stir with a fork or rubber spatula until a soft dough forms.

Sprinkle a little bit of baking mix onto your worktable and turn the dough out onto it. Give it a quick knead, about 10 turns should do the trick. Transfer the dough to a baking sheet and use your hands to shape it into a round that is flat on top and about 8 inches across. Brush the reserved liquid over the top of the dough and cut it into 8 wedges with a long knife. Leave the wedges together, though, you'll break them apart after they've finished baking.

Pop the pan into the oven and bake the scones until the edges are golden brown, 15-20 minutes. Remove from oven and let sit for about 5 minutes. Break the wedges apart and serve.

Recipe adopted from THE Rachael Ray Show

Martha Stewart's Baking Mix

Makes 9 cups

  • 6 cups all-purpose flour, spooned and leveled
  • 3 cups sugar
  • 2 tablespoons baking powder
  • 1 tablespoon salt

In a large bowl, whisk together flour, sugar, baking powder, and salt. Store in an airtight container at room temperature up to 3 months. Whisk before using.

My Whole-Wheat Blend Baking Mix

Makes 9 cups

  • 3 cups all-purpose flour, spooned and leveled
  • 3 cups whole-wheat flour,spooned and leveled
  • 1 1/2 cups sugar
  • 3 tablespoons baking powder
  • 1 tablespoon salt

In a large bowl, whisk together flour, sugar, baking powder, and salt. Store in an airtight container at room temperature up to 3 months. Whisk before using.

2 comments:

Sara M. said...

Thanks for sharing the baking mix recipes! Did you like the scones? Was the flavor good?

Jessica said...

The scones baked up nicely. They were too wet when I was shaping the dough - don't know if that was because I was on the phone with you, my baking mix was different than the normal Bisquick mix, or I didn't move fast enough - but they did turn out pretty good.