Mini Walnut Tartlets

Makes about 4 dozen.

These bite size treats are easy to make and fun to eat. They are light with a flaky pastry and crunchy filling.

They also freeze well.

DOUGH:

• 8 Tablespoons chilled unsalted butter, cut into small pieces

• 3 ounces chilled cream cheese, cut into small pieces

• 1 cup unbleached all-purpose flour

 FILLING:

• 1 generous cup walnuts, toasted, coarsely chopped

 OTHER INGREDIENTS:

• 2 large eggs, at room temperature

• 2 tablespoons unsalted butter, melted

• 1 generous cup dark brown sugar

• 1 teaspoon vanilla extract

TO MAKE THE DOUGH:

1. Place the butter, cream cheese and flour in a food processor and pulse until the dough clings to the blade.

2. Turn out the dough into a lightly floured surface and knead into a smooth ball. Cut the dough into 4 pieces, roll each piece into a ball, flatten the ball and dust lightly with flour.

3. Wrap in cling wrap and refrigerate for at least 1 hour. 

TO MAKE THE FILLING:

1. In a measuring cup (it is easier to pour afterwards) whisk the eggs, sugar, butter and vanilla until smooth, about 2 minutes. 

 PREPARATION:

1. Preheat oven to 350F. 

2. You will need 4 mini-muffin pans, each with 12-depressions, 2 inches in diameter.  

3. Wait until dough is malleable and work with one piece at a time.  On a lightly floured work surface with a floured rolling pin, roll out the dough as thinly as you can. With a 3-inch cookie cutter, cut out circles and place in the UNGREASED muffin pans. Do the same with the rest of the dough.

4. Fill each tartlet with a ½ teaspoon walnuts, then add 1 teaspoon of the egg-sugar mixture.

5. Bake for about 25 minutes, the edges should be light brown.

6. Unmold and cool on a cookie rack.

NOTE:

If you prefer you can roll out the dough between 2 floured sheets of cling wrap.  Scraps of dough can be used as well.

Apple Cookies

Makes about 4 dozen bite size cookies. 

These cookies have a distinct taste of apples. They are especially yummy on cold days with a hot cup of tea. They keep very well refrigerated, stored in an air-tight container.

 INGREDIENTS:

• 4 ounces dried apples

• 1 1/3 cup all purpose flour

• 7 tablespoons unsalted cold butter, cut into small pieces

• 1/3 cup superfine sugar

• 1 large egg

PREPARATION:

1. Preheat the oven to 400F. 

2. Line a large baking sheet with parchment paper. 

3. In a food processor fitted with the steel blade chop the apples finely. Add the flour, butter, sugar and egg.

4. Pulse until the mixture clings to the blade and almost forms a ball.   

5. Form teaspoons of the dough into a ball and flatten them lightly.   

6. Bake for about 15 minutes; they should be firm to the touch and the underside should be golden. 

7.  Cool on a wire rack.

Biscuits

Makes about 4 dozen bite-size biscuits.   

If you crave a little snack, I recommend these little bites. They are really easy to make, and they refrigerate and freeze well in a tight fitting container. I confess that I wanted to make them gluten free and I baked them with almond flour. The taste was delicious but cutting was a bit of a challenge; it was crumbling. If you happen to try them with almond flour and are successful, please let me know.   

INGREDIENTS:

• 7 tablespoons unsalted butter, cut into small pieces, at room temperature

• 4 ounces mixed dried fruits and nuts, 1 cup (See Note)

• 1 cup old fashioned whole grain rolled oats

• ¾ generous cup flour

• ¼ cup maple syrup

PREPARATION:

1. Preheat the oven to 350F.

2. Line 8x8 pan with parchment paper extending the paper over the rim to make it easier to lift.  

3. In a food processor fitted with the steel blade, pulse the butter, dried fruits/nuts, oats, flour and syrup until the mixture clings to the blade and almost forms a ball.  

4. Press into the baking pan, packing the mixture with your hands, smooth the top and straighten the edges. Prick lightly with a fork. 

5. Bake for about 30 minutes, or until firm to the touch. 

6. Place on a wire rack to cool for 10 minutes. Lift the paper and cut the biscuits with a serrated knife into the size of your choice. I cut them into 1-inch squares.   

7. Cool on a wire rack.

NOTE:

A mixture of dried fruits and nuts combined are available in small packages.

Lemon Cake

Makes 16, 2-inch squares.

A simple no fuss dessert, or a midday snack with a cup of tea, this cake freezes very well.

INGREDIENTS:

• 8 tablespoons unsalted butter at room temperature

• 1 cup sugar

• Zest from 2 lemons

• 2 large eggs, at room temperature, lightly beaten

• 1¼ cups unbleached all-purpose flour

• 2 teaspoons baking powder

• 1/3 cup fine semolina

• 6 tablespoons full-fat plain yogurt   

• 5 tablespoons lemon juice

PREPARATION:

1. Preheat the oven to 350F.

2. Line a 9-inch square pan with parchment paper, making sure that the paper extends a little over the rim to make it easier to lift.

3. Place the butter and sugar in a medium bowl and beat/mix with a wooden spoon until the butter is pale and soft. Add the lemon zest.  Gradually beat in the eggs, a little at a time. With a rubber spatula fold in the flour, baking powder and semolina. Finally, add the yogurt and lemon juice.

4. Spoon the mixture into the prepared pan, SMOOTH THE TOP and bake for about 30 minutes or until the cake tester inserted in the center of the cake comes out clean.

5. Cool on a wire rack. When cold, dust with powdered sugar.  

Banana Bread

Makes 12 servings.

This banana bread is a lovely breakfast, brunch or snack. It freezes very well to have on hand. Leftovers can be toasted.  

INGREDIENTS:

• 8 tablespoons unsalted butter, cut into small pieces, at room temperature

• 3 large very ripe bananas, very finely mashed with a fork

• ½ cup light brown sugar

• 2 large eggs, at room temperature

• 1 ½ cups unbleached, all -purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• 2 ounces semi-sweet chocolate, cut into small pieces

• ½ cup walnuts, coarsely chopped

PREPARATION:

1. Preheat the oven to 350F.

2. Grease a 9x5 inch loaf pan with some of the butter and line with parchment paper, extending the sides to make it easier to lift the cake after baking (greasing the pan first helps the parchment paper adhere better).

3. Beat the butter, at medium speed, for about 4 minutes, adding the sugar gradually. Add the eggs and continue beating until well combined.

4. With a large rubber spatula, fold the flour, baking powder, baking soda and cinnamon into the sugar mixture until well combined.

5. Add the bananas, chocolate and walnuts. Combine well.

6. Spread the batter in the prepared pan and bake for about 40 minutes. A cake tester inserted in the center should be dry and the edges a bit golden.

7. Cool on a wire rack.