I have been thinking about joining a “bake along” for a while now but each time I would get ready to bake I’d missed the dead line so I’d just go make something I already made before and already knew I liked. Then there was all the confusion on how a Bake along actually worked or any of those link up blog posts or blog hops for that matter. 

So instead of worrying too much about all that I rushed off to find out what exactly a linzer torte was.

 

 

I found a beautiful looking recipe from Heike Castronovo .

 

 

I started by making the crust. In a bowl I put almond flour, sugar, cocoa, flour, cinnamon and a pinch of cloves.

 

 

 

added butter and cut it in until it was in small crumbs.

 

 

Then I added one egg yolk and then decided there was no way it would be anything but  a pile of crumbs if I didn’t give it another egg yolk. So I gave it another egg yolk.

 

 

It wasn’t stirring too well so I used my hand.

 

 

Then I took about two thirds for the bottom crust.

 

 

I worked it around

 

 

and stopped when I got it looking like this. As it was looking like this I got thinking that that was just too deep to fill entirely with jam. As I was thinking about how much jam I’d need I started thinking about this recipe I’ve made before and know I like that has a sour cream layer with fruit and jam on top.

 

 

  I rolled out the remaining dough, it was kind of crumbly but easily pushed back together.

 

 

Then I dug out my seasonal cookie cutters

 

 

and cut out rabbits and turkeys until the dough was gone.

 

 

 

I decided I would make a cream layer even if it may disqualify this from every being considered a real linzer torte.

In the now empty dough bowl I started making the filling with about a large cup of sour cream,

 

 

maple syrup,

 

 

and an egg yolk.

 

 

I mixed it better than that, I just liked the marbled patterns there.

 

 

Then poured it into the crust.

 

 

Next I warmed the jam in a bowl with a little water so it would be spreadable.

 

 

Spreading the jam proved to be a bit tricky. I had a back up plan, if it started to sink I was going to make it a marbled swirl torte.

 

 

I did not have to use plan B.

 

 

I arranged all the rabbits and turkeys on top that I could and just cooked the rest like cookies. They were done in about 10 or so minutes. The torte took about 45 minutes.

 

 

 

Let cool for at least an hour and then serve!

 

 

 

 

Linzer cream Torte

Adapted from Heike Castronovo

For the crust

• 1 1/4 cups plus almond flour
• 1 cup whole wheat pastry flour, plus more for rolling
• 1/2 cup sugar
• 1 1/2 teaspoons unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• Pinch of ground cloves
• 1 stick unsalted butter, softened
• 2 egg yolks

1.Preheat the oven to 375°  In a bowl,  Add the 1 cup of flour and the sugar, cocoa, cinnamon, cloves and almond flour. Add the butter and egg yolks and mix until dough forms.
2. Press two-thirds of the dough into a tart pan in an even layer, pressing it into the corners.

For the  filling

• 1 egg yolk
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 1/4 cup maple syrup
• 1 cup cranberry ginger pear jam  + 2 teaspoons water

Combine egg yolk, sour cream,  maple syrup, and vanilla extract. Pour sour cream mixture into the crust.
Warm jam and 2-3 teaspoons of water until spreadable.

Spread the jam on top. On a lightly floured surface, roll out the remaining dough 1/4 inch thick. Using small, cookie cutters, cut out  shapes and arrange them on the jam. Bake for about 45 minutes, until the crust is deep brown. Let cool, then serve.

 

 

 

 

 

 

 

With this pear pie I had help from my niece. We had a good time making these pies.

We did do a flavor check on the flour right off to double check that it wasn’t powdered sugar or something like that. Nope just flour.

 

 

Next we sampled the pears to make sure they were good. We decided they were indeed good.

 

 

So we made some pie crust with salted butter. I know that’s wrong but we were not about perfect pie we were more about the perfect afternoon in the kitchen.

 

 

We could’ve cut the butter with a pastry blender and the crust might’ve come out more flaky… But she volunteered to use “her” pastry blender. Sure why not?

 

 

She’s just like her Gramma, she measures by eye. No measuring cup, no problem.

 

 

She had the crust in the pie pans in no time.

 

 

We got the filling in and put them in the oven, after we put the top crust on, it’s kinda busy with two cooks so I think I missed that picture.

 

 

She helped me clean up while we waited for the pies to bake.

 

 

Then we ate the pies.

the end.

 

Pear pie

ingredients

• 1 unbaked pie shell with top. or make you own pie crust
• 4-6 pears peeled and thinly sliced
• 1/4 cup Maple syrup
• 1/8 cup sugar
• 3 tablespoons lemon juice or orange juice
• 1/8 cup raisins or dried cranberries
• 2 tablespoons flour

 

In a bowl add sliced pears, lemon juice, dried fruit, syrup, sugar, and flour mix together. Pour into pie shell and place top crust on. Bake at 350 for an hour or until bubbly and lightly golden.

Let cool on a wire rack and serve when you can’t wait any longer.

 

I love seeing a kid take his first steps on the ice.

 

 

I love seeing how one day they couldn’t,

they fall,

they get back up,

they try again.

Then one day they can.

Those smiles of accomplishment are priceless.

 

 

It’s hard to say who has more fun, me or them.

 

 

TV is a difficult one for me, I don’t spend much time with a TV. On Sunday I was out waterfalls chasing.

 

 

And because I was too lazy to carry a  tripod, I used a rock and some leaves stuffed under the camera.  It sorta worked.

 

I know I should’ve had a photo of a guy in a lawn chair on the beach at 10 am drinking a margarita saying “it’s 5 O’clock somewhere”. 

 

 

 

Georgia says Sometimes you just need to take  a moment to reflect on all the good things in life.

 

 

Something I do everyday, think about food! I look at recipes and think about food some more. Look at those sandwiches, and doesn’t the roasted tomato soup look good? The baked potato cheddar soup and prosciutto and provolone Panini looks so good too! 

 

Yes, I get the very last small amount of toothpaste out before I throw it away.

 

here’s how to play if you want to Join in even if it’s only for a week.

 

I have been asked more than once if I am a vegetarian. I am not, I just happen to like vegetables a lot.

So naturally this Chicken pie is loaded with vegetables.  

 

 

To get started you need some parsley, chives and sage, preferably fresh from the garden but if you only have dried that would work too.

 

 

Here’s the starting line up.

 

 

In a bowl add cooked potatoes, cooked carrots, chopped celery, cooked green beans,

 

 

sautéed onions, gravy, parsley, chives, and sage.

 

 

Season with salt, pepper,

 

 

and garlic powder.

 

 

mix together.

 

 

Add in cooked chicken. 

 

 

mix together.

 

 

Pour into pie shell.

 

 

It should all fit even if you have to do a little convincing.  Didn’t Martha Stewart have an article about really deep pies? I think it was actually about desert pies, well never mind.

 

 

Top with pie crust cut into shapes cut with a cookie cutter.

 

 

Place on baking sheet to catch the drips so they don’t mess up the oven. Bake at 350 for an hour or until lightly brown.

 

 

let cool and serve.

 

 

Or serve it French Canadien style with ketchup.

I had never heard of putting ketchup on chicken pie until I was served chicken pie at my friend’s house and they passed me the ketchup. Guests first, I was confused. She explained that you put it on top of the chicken pie. I was skeptical at first, but I tried it.

I can now tell you it is good and I have converted.

 

 

Chicken pie

ingredients

• 1 unbaked 9" pie shell, top and bottom
• 3/4 cup potatoes,  cubed and cooked
• 3/4cup green beans, cooked
• 1 /2 cup carrots, sliced and cooked
• 1/3 cup celery, chopped
• 1/2 cup onions, sautéed
• 3/4 cup chicken gravy
• 1 1/2 cup chicken, cooked
• 1 sprig of parsley, minced
• A few chives, minced
• 4 or 5 leaves of sage, minced
• salt pepper and garlic powder to taste

In a bowl add potatoes through sage and mix together. Season with salt, pepper and garlic powder to taste.
Pour into pie shell. Top with pie crust cut into shapes cut with a cookie cutter.
Bake at 350 for an hour or until lightly brown.

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