Frozen Pecan Tart

This week is Frozen Pecan Tart , I love pecan and this tart pie is less on sugar and is a low tart pie , It is so thin that you can freeze it and cut a piece and it will softened fast, absolutely delicious!!
out of the oven
 filled with the filling and ready to bake
put the filling throw the strainer
Making the filling
putting in the pecan in the crust
Baked the sweet cookie dough a bite
Filled the cookie dough with paper parchment and rice....
lined the crust with foil wrapping paper ...
 Put the cookie dough in the tart pan
Rolled out the dough to 12 inch round
 left over dough made some leafs
 Chilled the dough
Put in plastic bag
Frozen Pecan Tart
oven all  it is  easy to make and all so delicious!!
Have a Happy New Year 2015 to all and a safe one!!


The Ischler Cookies

This Austrian cookie ranks as one of the finest of all time, it was created in the wonderful Zauner Bakery in the spa town of Bad Ischi. it is a favorite  place where people vacation. they are a thin almond cookies. I decide to make different shapes and 3 kinds of preserves and also the chocolate and also made the one with home made Apricot Lekvar Filling / Peach liquor and ganache filling. with Christmas around the corner these will be great.
 Make the dough:  prepare the dough ingredients....
In a food processor: cut the butter into 1/2 inch cubes and let the soften slightly while measuring the remaining ingredients. the butter should be cool but soft enough to flat(60 to 70 F.)
process the powdered sugar, almonds, very fine. and the butter and process until smooth and creamy. add the egg and vanilla and process until mixed. In a medium bowl whisk together the flour and salt, and to the processor and pulse just until mixed.
Chill the dough: put in a plastic bag....
 using your knuckles and heelsof your hands, press it together....
divide the dough into quarters, about 195 grams and wrap each one and place in the refrigerator  for about 2 hours or up to 2 days. 
Preheat oven: 20 minutes before baking, set oven to 350F.
Roll and cut the cookie, slightly flour the counter, let dough soften for 10 minutes, roll  the dough out to 1/8 inch but I rolled mine 1/4 inch.... 
Bake the cookies.. for 4 minutes on one side then another 2 to 6 minutes on the other side, but keep your eyes on them on the other half...lol..

Make the Ganache Filling: In a microwave bowl or measuring 2 cup, stir with a silicone spatula every 15 seconds and stir until melted , add the hot add stir until all mixed together and set a side until thick enough...
  oppsss yummy.....
Spreading the cookies with chocolate ganache , and then with raspberry/ blackberry and apricot preserves and sprinkled on top with powdered sugar....I got 33 cookie sandwiches. Plus a couple of small ones.
 the cookies were very delicious indeed...


English Dried Fruit Cake w/ Dreamy Dreamy White Chocolate

I made a couple of changes and add a couple of things, as I was putting on the final touch, I said to myself, this is prefect for bring over while I visit my third son David and his wife Ashley and to see my grandsons the twins, they are so adorable  (Cole on the left and Mason on the right) and they will be 1 year's old on January /2/2014.

                                 Absolutely  Delicious...
                                     Simply Beautiful!!!
                             inside cut of the fruit cake..
my two grandsons (twins)
The Twins Cole on the left and Mason on the right (my grandsons)
I decide to made the batter in two 8"inch round pans
Preheat the oven 20 minutes before baking at 350f.
toasted the walnuts/ prepared the apples and sprinkled some lemon juice on top of the apples the orange zest and set aside p.s. forgot to take a picture of the roasted walnuts and chopped the golden  raisins / dark raisins and some glace  cherries into very small and soaked in hot water...
make the batter
In a large bowl, whisk together the flour, baking powered, baking soda, salt and cinnamon then added the dried fruit /walnuts and folded in with a spatula..
add the apple mixture in and folded in with a spatula..
Divided the batter in the two 8"inch pans with parchment paper cake strips , about 880 grams each.. and bake at 350f. for 40-50 minutes....
cooled on rack for 10 minutes and brushed on the dark rum..and before the final frosting made some plain syrup and brushed it on both  cakes again.
Put the cakes in plastic bags and in the refrigerated for on 1 1/2 days....
made the Dreamy Creamy White Chocolate Frosting for the elegant touch....
did the first spread and the middle and a bit of the sides and cut some of the top after and into the freezer for 30 minutes..
second layer and into the freezer for 30 minutes again...
 final: I toke it out of the freezer and smooth it out and designed it on the top..
 very last final , made fondant and made two different colored and designs..
Beautiful and delicious!!!