Simple and delicious Cherry Pie (Tarta deliciosa de cerezas)

 

Last year was a crazy year really was.

I find this cherry tart that never post and yes was amazing , You can make with cherry filling or fresh cherries.

This year we have had a lot of cherries.

I hope to make  and other post  abouy cherries. 

Hugs to all!!

How have you been in this year that has just begun? January has gone by so fast I don't know why.

Me waiting for my Autumn, which is my favorite season of the year. I bring another cherry recipes. I couldn't help it, what's more delicious than a Cherry Pie? I must say that it didn't last at all but it was exquisite.

It can be made with canned cherries or frozen cherries in any case in the northern hemisphere then it will be cherry season. Time flies.

I send a lot of love  to all!

Source : Olive magazine

Cherry Pie

Ingredients

Shortcrust pastry (recipe below)

Plain flour for dusting

400 grams black cherries  pitted (frozen or from jars)

1 tsp of extract vanilla

3 tablespoon cornflour

4 tablespoon sugar

1/2 lemon juiced 

1 egg beaten

Butter pie crust recipe

For 2 nine inch deep dish crust

2 1/2 cups all purpose flour

1 tablespoon sugar

3/4 teaspoon salt

1 cup chilled unsalted butter cut in cubes

6 tablespoons ice water (abou)

Method

Mix flour, sugar and salt in processor. Add butter, pulse until coarse  mean forms. Gradually blend in enough ice water to form moist clumps.

Tarta deliciosa de cerezas

Happy Easter!!

  

I didn't want to let this Easter time  without wishing everyone a Happy Easter!

I did not get to make a recipe like other years but I have several in Easter if  someone one to see others recipes about Easter.

Im posting one of my favorites to share! 

Happy easter to all !

Gloria

Easter cookies with strawberry jam (galletas de pascua con mermelada de frutillas)

Ingredients

125 grams butter (soft)

125 grams sugar 

1 teaspoon vanilla extract

350 grams  all purpose flour

1 egg

3 tablespoon strawberry jam

icing sugar to sprinkle on

Method

Mix the butter until soft, add sugar and vanilla extract.
beat the egg and keep stirring until the mixture is noticiably lighter.

Add the flour and mix in with the spatula.

Now knead by hand into a soft dough (if is needed add some flour)

Wrap with foil and put in the fridge for 3/4 hour.

Cutting the cookies

Spread some flour on the table and roll out the dough about 5 mm thin.

Cut out the cookies with the egg mold and place on the baking sheet.

Cut out a rabbit for every second egg and place next to it.

Preheat the oven to 180°c (350°F)

Bake in the middle of the oven for about 10 minutes or until they are golden yellow.

Take out with oven gloves and let cool down a little.

Let cool by a while.

Spread the strawberry jam on the lukewarm cookies   and carefully press the second piece on top.

When they have completely cooler down, sprinkle with powdered sugar.

print recipe

Berry fig Tart (Tarta de higos y frambuesas)

 

So long time.

 I'm really sorry when I can't post.

At this time it has been complicated. Esperanza returned to classes at the University and my son continues to work at home, but that makes me have a schedule for meals and everything else.

But here I am.

I have about three recipes ready, I'll try to post them little by little.

Today's is a cake with figs and raspberries, as we are already at the end of summer we already found figs..

But you could make them with the first fruits of summer, blueberries, raspberries or strawberries whatever you want.

The dough is very good.

I hope you like it I send you lots of love and affection and enjoy your spring

Autumn is starting here!

Gloria

Adapted from :     Delscooking twist.com

www.between2kitchens.com

Recipe

Ingredients

Crust

3/4 cup unsalted butter room temperature

2 1/2 cups all purposes flour

a pinch of salt

1 egg

2 to 3 tablespoon of water

For the filling

300 gramos cream cheese

200 grams  greek yogurt

150 grams white sugar

3 tablespoon lemon juice

1 grated lemon rind from a small lemon

3 medium eggs

 8 fresh figs (or dry figs)

1 cup of raspberries

Method

Crust

Preheat oven at 180° c (350°F)

In a large mix bowl mix thye dry ingredients with the butter and the egg until roughly crumbled. Add the water, little at a time, until the ingredients stick together and form a thick dough.

Roll a large disk about 30 cm (12 inches) in diameter. Line apie dish with the crust and bake for 10 minutes.

Set aside.

Cream cheese

Mix the cream cheese , yogurt, sugar, lemon rind, lemon juice and eggs with a hand blender  to combine.

Pour the mixture  into prepared pan and spread  evenly with a spatula. Bake  the cheescake for 20 minutes at 180° for a golden  brown colour .

Topped with fig slices and raspberries.  and bake about 10 minutes until set with a slight wobble in the center.

Cool to room temperature about 1 hour and refrigerate to chill.

Add some raspberries on the center.

print recipe

Tarta de higos y frambuesas

Austrian Apricot Cake (Cake de damascos)

 

I had two recipes ready but I didn't know which post first, I finally chose the apricot one because it is new for those from the northern hemisphere who are waiting for their spring.

 I know you have had a lot of snow and cold  time but the good weather will come.

There were quite a few apricots this year but as you know it's a short season so the first thing I made was jam and then this apricot cake which was delicious.

I hope you can make this recipe, you can also make it with peaches or other fruit you like.

Source : halfcupmeasure.com

homemade apricots jam

 Austrian apricot Cake

Ingredients

8 fresh apricots (or canned apricots)

1/2 cup butter room temperature

1 cup granulated sugar

3 large eggs separated

1 teaspoon vanilla extract

2 teaspoons lemon zest

pinch of salt

1 1/2 cup all purpose flour

1/4 icing sugar for dusting

Apricot glaze

1/4 cup apricot jam

1 tablespoon of water

Method

Preheat oven to 180°c (350° F) and line a square  baking pan with parchmente paper ( leave some hanging over the side for easy removal.)

Wash and remove the pits from eight  ripe apricots . Set aside.

Or use canned apricots

In a large bowl beat the butter and sugar until light and fluffy.

Add the eggs yolks, one at a time scrapíng down the bowl between additions .

Beat in the vanilla and lemon zest.

In another bowl add the egg whites and pinch of salt. Whip until stiff peaks form .

Add the flour to the egg yolk mixture, folding until just incorporated.

Add the one third of the egg whites folding vigorously.

Add the remaining   egg whites and fold gently until just incorporated.

Spread batter evenly in the prepared  baking pan.

Top with apricot halves. Do not press the fruit into the batter, the cake will rise  around it.

Bake about 40 minutes or until the cake is golden and springs back.

For extra aprricot flavour brush the apricots with warm apricot glaze when  the cake comes out of the oven.

To make the glaze warm the apricots jam with the water  and  brush on the fruit with a pastry brush,

Allow the cake to cool, then dust with icing sugar before cutting and serving.

print here

Cake de damascos

Ingredientes

home made apricot jam

Our apricots tree

Chocolate,honey and cherry parfait (Parfait de chocolate miel y cerezas)

 

With all my heart I hope that your Christmas has been happy and beautiful, because  is so nice to remember and live again Christmas memories.

I am very touched to remember my mother who loved this Christmas time so much.

I  made a  a parfait  for New Year or whenever you want,  and can be made with natural cherries or from jar or frozen cherries.

PD: Of course I thought to post this before the New year but finally is here!!

source :  Australian womens Weekly

Happy New year to all of you!!

Chocolate, honey and cherry parfait

Ingredients

1/2 cup almonds peeled in slices

1 teaspoon almond extract

400 grams ricotta cream

2/3  cup (230 g) honey

100 grams dark chocolate chopped

100 grams frozen raspberry

200 grams cherries  frozen or from jars

2 tablespoon honey extra

Method

Preheat oven to 180°c (350° F)

To toast the sliced almonds, put them in a loaf mold with baking paper for 10 minutes.

Remove from the oven and let cool for a while.

In a bowl add ricotta and honey and process until smooth. Transfer mixture to a large bowl.

Fold in toasted almonds, almond extract, yogurt, chocolate raspberries and cherries.

Spoon mixture into a loaf pan. Smooth top-

Cover with foil and freeze for 8 hours or overnight until firm.

Afre a time turn  parfait onto a chopping board and cut in slices.

Divide slices among shallow serving .

Stand for 10 minutes before serving drizzled with extra honey.

Serve with extra raspberries and cherries.

friendly print here

Frozen cherries

Parfait de chocolate, miel y cerezas

Individual Berry no bake cheescakes (Mini cheescakes de frutos rojos)

 

This is summed up like this, I was going to take a shower now and decided to come to the computer to finish my post first!

because later the house swallows me!

This is a dessert (red fruit cheescake) that could perfectly serve for Christmas.

I like these little glass serving containers and each one with its own portion.

A base of cookies, cream cheese and on top of this a compote of red fruits (use frozen) even though here we already have natural fruits (blueberries, strawberries and others are not always found)

Source: Kitchen Sanctuary.com

Next week some Christmas recipe!

Hugs

Individual Berry no bake cheescakes (mini cheescake de frutos rojos) (4 to 5 servings )

 

Ingredients

Biscuit base

220 grams graham crackers  or digestives

4 tablespoon butter melted

2 tablespoon light brown sugar

pinch of salt

Berry layer

1 cup fresh or frozen blueberries

1 1/2 cups fresh or frozen blackberries or raspberries

juice of half a lemon

2 tablespoon cold water

100 frams fine granulated sugar

1 1/2  tablespoon cornstarch mixed with 2 tablespoon of water

Cheesecake layer

180 ml (3/4 cup) double heavy cream

1 225 grams pack Philidelphia cream cheese

1 tsp vanilla extract

3/4 cup confectioner  sugar

zest of one lemon

Method

Crust

Place the graham crackers and the sugar in the work bowl of a food processor. 

Pulse until the crakers resemble fine crumbs then transfer to a medium bowl.

Add the salt and melted butter and mix to combine it should have the consistency of wet sand.

Pour the base into the prepared little jars and pat down until smooth with the back of a spoon.

Place in the fridge while you prepare the filling.

Filling

Place the bluberries, raspberries or blackberries , lemon juice, water and sugar in a pan and heat gently until the berries start to break down (about 5 minutes)

Stir in the cornflour mixture and heat through, continously stirring for another 30 seconds until the berry mixtures has thickened. Turn off  the heat and allow to cool.

Cheescake layer

Pour the cream into a large bowl and whisk with an electric  whisk until thick.

Add the cream cheese, vanilla and sugar and whisk again until combined. The mixture should be thick enough to hold it shape.

Spoon or pipe the cream cheese mixture on top and then spoon over the cooled berry mixture.

Sprinkle with  some mint leaves and refrigerate until ready to serve.

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Blackberry and lemonade Cheescake (Cheesecake de limon y moras o berries)

 

Hi to all,  First to all I want to say I'm so sorry about  all this time   took me to make a new post. 

It has simply been impossible for me, many things here.

And is absolutely true! .

In any case I'm already here with much love I dedicate this post to those who love me and come here, I missed you

 A hug to everyone and thank you !!

This Blackberry and lemonade Cheescake is delicious and not complicate (I used frozen blackberries and blackberry jam)

Source: Letdishrecipes.com

Blackberry and lemonade Cheescake

 Ingredients

1 1/2 cups cookie crumbs (graham cracker crumbs or digestive cookies or lady finger crumbs)

1/4 cup butter melted 

2 (8 oz) packages cream cheese softened

1 can sweetened condensed milk

1 teaspoon lemon zest

3/4 cup lemon juice 

1 cup whipping cream 

2 tablespoon sugar 

1/2 cup seedless blackberry jam

1/2 tablespoon cornstarch

1 tablespoon water

1 tablespoon of sugar

(for garnish some frozen blackberries)

Method

In a food processor, pulse cookies to form crumbs.

Add melted butter and pulse to combine.

Press this into the bottom and up the sides of a 7- 8 inch pie pan ( about 18 to 20 cm) Place in refrigerator while making the filling.

In a large bowl beat the cream cheese with an electric mixer until smooth, 

Add the sweetened condensed milk and beat for 1 minute, mix in the lemon juice and zest and beat until smooth.

In a separate bowl beat the cream and sugar with an electric mixer until stiff peaks form.

 Fold whipped cream  into cream cheese mixture. Spread into  the prepared crust.

Spoon the blackberry  mix over the lemon filling. Swirl gently with a sharp knife.

Cover and frozen  or refrigerate  until firm. (about 2 hours)

Blackberry sauce

In a medium pot mix togethers the blackberry jam, sugar cornstarch and water, bring to a boil heat and simmer until desired thickness.

 Pour into a bowl and let cool for about 1 hour.

Garnish with some blackberries and mint leaves-

• 
  

Cheescake de limon y mermelada de moras

A really delicious recipe allways!

Apple and almonds galette (Galette de manzanas y almendras laminadas)

Hi to all , I m here  with a new recipe .

 How are you doing  last time?, here a little better although I go out only some times and I do not care, and waiting for spring, Next time I will take some photos, today the light went out  fast  still we are between winter and spring but there are already trees that are blooming.

Needless to say, I loved this Galette of apples and almonds, in general I love all the recipes with apples, it is very fast and the dough is not difficult, I added the rolled almonds because I like it.

Thank you for being, for coming and for being my friends, I love you very much

hugs

Source : Lemons + Anchovies

Recipe Apple and almonds Galette

Ingredients

For dough

1 1/2 cups all purpose flour 

1 tablespoon granulated sugar

130 grams butter salted or unsalted 

1 teaspoon almond extract

pinch of salt

5 to 8 tablespoons ice water

For the filling

4 medium apples (granny smith or fuji) peleed,cored  and sliced

1/4 cup granulated sugar

2 tablespoon al purpose flour

1 dash or two ground cinnamon

1 egg beaten for brushing dough

Sliced almonds (about 20 grams)

Method

In a medium bowl, combine the flour, sugar salt and cubed butter and toss lightly with yours fingers until the butter  cubes have been coated in flour.  Using both hands pinch the butter with your thumb until you have crumbs.

Some of the butter pieces will be smaller and is okay.

Add three to four tablespoons of Ice water to the butter/flour mixture  and incrporate the water into the flour. You want to add enough ice water to bind the dough  but not too much. Add more water one tablespoon at a time, incorporating the water and pressing the douh into a ball  to see how well it binds.

The important is to incorporate enough water to eliminate most

of the dry spots into dough, be careful not add too much so the dough becomes too wet and sticky.

Press the dough into a ball while  it's in the bowl and as soon as itcomes together without crumbling  it's done.

Take a piece of  plastic wrap and press it into nthe bowl  and lift it. Wrap the dough completely in the plastic and refrigerate for at least two hours or overnight.

Prepare the  filling

When you are ready to bake , preheat the oven to 180°c (375°F) .

Toss the apples slices in a large bowl with the sugar, flour and cinnamon. Let by 15 minutes.

Assemble the galette

 Take the chilled dough from the refrigerator and roll out on a floured surface to roughly  a 13  inch round ( about 30 cm)

Transfer to a baking sheet lined  with parchment paper. Leave a border since you'll be foldingthis over the apples. Arrange the apples slices over the dough and fold  the outer edge of the dough onto the apples. Brush the dough  with the  egg wash  and sprinkle with sliced almonds over the galette.

Baker for 30 to 35  minutes or until the  the crust is golden and flaky.

Serve alone or with whipped cream or vanilla Ice cream

Print recipe here

Galette de manzanas y almendras laminadas

Ingredientes

masa

1 y 1/2 taza de harina sin polvos de hornear

1 cucharada de azucar granulada

130 gramos de mantequilla

1 cucharadita extracto de almendras

pizca de sal 

5 a 8 cucharadas de agua helada 

Relleno de manzanas

4 manzanas medianas verdes o fuji

(peladas, y cortadas en trozos)

1/4 taza de azucar granulada

2 cucharadas de harina sin polvos de hornear

1 cucharadita de canela molida

20 gramos almendras en laminas

1 huevo batido para dorar la masa

Mixed Berry Muffins (muffins de berries )

 

 

All this time I was thinking to make a recipe for my blog, but  you know when you want to do it, something   happens like maybe the dogs escape from home around here , or someone is a little sick, there is  a lot  of things from the daily living.

(There are a bunny living inside the house)

all these ....

And because the recipe is more than the food,  is the photos, the necessary light, the china you think to use and others  things. ..you know..

So yesterday whatever happened, I started to prepare everything.

It is just me or you also feel that this year has been so crazy with everything that happens even in the world.

The pandemic, wars, diseases has been a tremendous year.

 Anyway  really hope you like these berry muffins are delicious and so quick and everyone loves them.

For the recipe you can use fresh or frozen berries.

In my recipe I had a mixture of raspberries, blueberries and blackberries but it would go well with any berry.

Here spring is approaching but it is still very cold, and even snowed in the mountains although it has rained little.

And many of you are looking forward to the Fall that I love.

I want to tell you that especially in this time when I have hardly gone out except to buy some things I really like when come here  and see the recipes.

    And...    I want to  thank you for all yours visits and friendship by this time,

Hugs to all  ❤❤❤

Adapted from ::Women weekly food

Mixed berry Muffins

Ingredients

2 1/4 cup self raising flour  (335 grams)

1 cup sugar

1 teaspoon vanilla extract

2 eggs lightly beaten

100 grams butter melted

1 cup greek yogurt or milk

1 teaspon grated lemon rind

250 grams fresh or frozen  mixed berries 

(or only raspberries or blueberries)

Method

Preheat oven to 180°c (350° F)

Line a 12 count muffin tin with cupcake liners  or spray some disposable muffin cases and place  on an oven tray.

Sift flour into a large bowl add sugar and vanilla extract, eggs, butter, greek yogurt and lemon rind.

Add berries stir through gently.

(Reserve someones for muffins top)

Divide muffins mixture among holes of prepared pans.

Bake in the center of the oven for 20 to 25 minutes or until tops are golden and a toothpick inserted into the center come out clean.

Transfer muffins to a wire rack to cool. Serve warm or at room temperature.

Note:

Roll frozen berries lightly in a small bowl of flour before and add them to the batter.

Fold frozen berries into the batter just enough to incorporate and stop mixing when you start seeing streaks of color

 

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Muffins de berries 

Ingredientes

2 1/4 tazas de harina con polvos de hornear

1 taza de azucar granulada

1 cucharadita extracto de vainilla

2 huevos ligeramente batidos

100 gramos de mantequilla un poco derretida

1 taza de yogurt natural o griego sin sabor

o 1 taza de leche

1 cucharadita de cascara de limon rallada

250 gramos de berries surtidos o de un  solo tipo (frambuesas o moras o arandanos)

frescas o congeladas

Preparacion