Hearty Bakery Recipes: Tempting Artisanal Bread and Pastries, Book 6

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Hearty Bakery Recipes - Book 6 tempting Artisanal bread and pastries

BY Brian White

Copyright 2021 Brian White

Copyright Page This book is under license, which means you are not allowed to copy, print, publish distribute or disseminate the content inside. The only person who can do these changes is the author. Also, this book is for informational purposes. The author made sure that everything in this book is accurate but you still need to take every step and decision with caution. In case you end up getting a copied and illegal version of this e-book please report it and delete the book and get the original version. In this way, you will support the author and he will be able to make more fantastic books like this one.

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Table of Contents Introduction Chapter 1: Basics of Baking Chapter 2: Essential Equipment Portioning Equipment Chapter 3: Cupcake and Muffin Recipes Recipe 1: Strawberry Chocolate Chip Muffins Recipe 2: Tiramisu Cupcakes Recipe 3: Vanilla Bean Cupcakes Recipe 4: Vanilla Bean White Velvet Cupcakes Recipe 5: Vanilla Cupcakes with Blackberry Cream Frosting Recipe 6: Walnut Cupcakes Chapter 4: Pie and Tarts Recipes Recipe 7: Apple Cream Pie Recipe 8: Apple Frangipane Tart Recipe 9: Banoffee Pie Recipe 10: Black Forest Tart Recipe 11: Blackberry Lemon Curd Tart Recipe 12: Blackberry Tart Recipe 13: Blueberry Almond Pie Recipe 14: Blueberry Peach Crostata Recipe 15: Cannoli Tart

Recipe 16: Tart Recipe 17: Chocolate Hazelnut Mousse Tart Recipe 18: Chocolate Pecan Pie Recipe 19: Chocolate Red Velvet Pie Recipe 20: Coconut Lime Tarts Recipe 21: Cream Cheese Pie Crust Recipe 22: Dark Chocolate Pumpkin Pie Recipe 23: Easy Mini Pecan Tarts Recipe 24: Fig Pie Recipe 25: French Orange Cream Tart Recipe 26: Fudgy Pudgy Pudding Pie Recipe 27: Glazed Berry Breakfast Tarts Recipe 28: Grapefruit Flavored Apple Pie Recipe 29: Greek Yogurt Pie Recipe 30: Honey Pie Recipe 31: Key Lime Pie Recipe 32: Limoncello Lime Tart Recipe 33: Maple Pecan Pie Recipe 34: Nutella Banana Pie Recipe 35: Oreo Banoffee Pie Recipe 36: Peach Pie Recipe 37: Peanut Butter Cream Cheese Tart Recipe 38: Phyllo Fig Pie Recipe 39: Pumpkin Cream Pie

Recipe 40: Reese’s Chocolate Peanut Butter Pie Recipe 41: Ricotta Cheese Pie Recipe 42: Rustic Cherry Tarts Recipe 43: Simple Apple Crumble Tart Recipe 44: Spiced Pumpkin Pie Recipe 45: Strawberry Kiwi Tartlets Recipe 46: Summer Berry Tortilla Tart Recipe 47: Tarte Au Citron Recipe 48: Thyme Pear Pie Recipe 49: Walnut Brownie Tart Recipe 50: Whole Wheat Strawberry Galette Recipe 51: Blueberry Almond Pie Conclusion Conclusion Afterthoughts About the Author

Introduction

For every meal of the day, people of different communities serve bread in diverse ways. As part of the dinner or as a single snack, it may be consumed. There are lots of great reasons why you should make your baked goods. The only trouble is time and commitment are required. Many people have never dreamed of making fresh baked goods in their lives, but much of that has begun to change with the new advent of automated bread-making machines. Today, millions of people turn their kitchens into bakeries, and every day they enjoy their own freshly made goods at a fraction of the price they might spend in a shop. Like someone who makes his baked goods, it’s a much better choice to make one at home than buying bread at a bakery or even some bakeries, where most are made with some degree of change in baking. You can select healthier ingredients when choosing which ingredients to use in your food,

whether it’s whole wheat, organic flour, or whatever fits your preferences are. In addition, not all of us eat the same level of sugar in our bakery items. But when you buy from the local bakery stores, you cannot ask for a customized item to suit your sugar level. To avoid such problems, you have to turn to bake at home. When you are baking in your kitchen, you can add according to your taste. You can be creative and add spices of your choice to your items. If you do not like the flavor of the vanilla, you can skip it and use strawberry extract or coffee extract. If you do not like a certain fruit, you can skip it and add a fruit you love in the recipes. When you bake at home, you have the liberty to customize it accordingly. Try making these delicious recipes and live a delicious life.  

Chapter 1: Basics of Baking A scale is required to weigh the ingredients, at least a measuring cup. There should also be a liter measure in every kitchen. Success is only guaranteed by strict adherence to the prescribed quantities. If you don’t have a bowl holder, put a damp cloth underneath so that the mixing bowl does not shift while stirring. Use a wooden spoon (preferably with a perforated leaf) to stir. A whisk is essential for making sponge dough. A vibrating sieve is an indispensable aid when sieving flour and Powdered sugar. A dough scraper (a square sheet, mostly made of celluloid) is very practical. You can use it to remove the last remnants of the dough from the bowl but also to spread the dough evenly on the baking sheet. In the latter case, it is dipped in milk or water beforehand so that no remnants of dough get stuck. For the pastries specified in this book, which are baked in a springform pan (unless otherwise specified), the amount of dough is sufficient for forms with a diameter of about 26 cm. All shapes (baking and cookie cutters) and baking trays should be washed and dried carefully after each use. Ingredients Only use good ingredients. Inferior ones can spoil the whole baked goods. The flour needs to be dry, not lumpy or damp. If you want to keep a small supply of baking powder or store opened parcels, make sure that it is cool, dry, and separate from strongly smelling food, e.g., baking spices, stores. It is best to use a well-closing can for this. Use as fine-grained sugar as possible, as it dissolves better and faster. Sugar that is too coarse can spoil the whole baked goods. Only fresh or perfectly preserved eggs may be used. They are

whipped over a cup one at a time before use to check that they are good. Whisked sour milk or buttermilk can also be used instead of sweet milk. Where quark is used for baking, you have to make sure that it is fresh, sweet, and dry. Follow the recipes exactly when preparing and making the dough. Oven temperatures The oven temperatures in this book refer to an electric oven with top and bottom heating. If you prepare with convection, simply reduce the temperature by 20 degrees. Toothpick sample With the toothpick sample, you can determine whether the cake is “ready” (if you cannot see it from the outside) or whether you need to change the recipe. To do this, take a toothpick or a stainless steel stick and stick it in the middle of the cake while it is still baking in the oven. When pulling out, no dough should stick to it. This is a sign that the cake base or cake is through. Baking tips Make vanilla sugar yourself: Put the scraped vanilla pod with sugar in a tightly sealable glass. The pod should be well covered with sugar. Seal it and let it steep for a few days. Spread the icing on the cake: So that the fruit on the fruit base is evenly covered with icing, spread the icing over the fruit in a spiral shape from the middle with a small soup or sauce ladle. Work quickly as the cast solidifies quickly. For the fruity frosting: Instead of water or milk, the frosting is mixed with lemonade. This gives the icing a special fruity aroma. Make cakes lower in calories: Replace half of the fat or butter with the same amount of cream or low-fat quark in the batter if you want to watch your line.

The cake will be lower in calories. Sponge cake: Coat the sponge cake base with créme Fraiche before placing the fruit or fruit on top. This gives the cake or tart a refreshing aroma. Refine sponge cake: A simple sponge cake can be used to prepare a delicious cake in no time at all: Simply cut the cake in half horizontally, coat the bottom base with mixed apricot or cherry jam, place the top base on top and coat the cake with whipped cream. Finally, decorate with chocolate shavings. Bake the sponge cake the day before: It is best to bake the sponge cake the day before because it is easier to cut the next day. After baking, let the base cool down completely and wrap it in cling film. Then keep in a cool room. Jam: Instead of coating the fruit cake with cake glaze, you can also use stirred jam. This gives the fruits an additional shine and even more aroma. Whipped cream until stiff: If you want to whip the cream for a cake topping until stiff. You can also use preserving sugar instead of a cream-setting agent. It makes the cream sweet and stiffer. Cake cream is too sweet! A shot of apple juice helps against this. Apply the cake icing smooth: You can use a tablespoon dipped in hot water to make the icing nice and smooth. Red cake glaze: red cake glaze becomes particularly fruity when mixed with a tablespoon of raspberry syrup or cherry juice. Preserving sugar: If you sprinkle strongly juicy fruit tarts or cakes with two to three spoons of preserving sugar before baking, this binds the juice immediately. Soda: baking powder can also be replaced by baking soda. For 500g of flour, dissolve a teaspoon of baking soda in a little water and mix it with the dough.

Rescue curdled whipped cream. You add some cold milk and whip the cream again. Egg substitute: You can easily substitute one when baking by mixing two tablespoons of milk and a pinch of baking powder into the dough. Perfect meringue: The egg white becomes particularly airy and high if you stir a little baking powder into the egg white for meringue bonnets before you beat it with sugar as usual. A pinch of baking powder is enough for 4 to 6 egg whites. Perfect buttercream: Cakes become more solid if you pull a little melted vegetable fat into the buttercream. Soak gelatin properly: always place gelatin sheets one after the other in plenty of cold water. They can’t stick together like that.

Chapter 2: Essential Equipment In baking, your choice of equipment can lead to either a satisfying result or a disappointing failure. Thankfully, the modern market offers tons of products that help perform different baking tasks — anything from measuring and mixing to decorating and finishing. Here are some of the most basic tools you might come across: Measuring Equipment Measuring spoons and cups - Proportions are crucial for any baking recipe, so measuring spoons and cups is irreplaceable for both professional and amateur bakers. Measuring cups are great for measuring liquids, and spoons are ideal for scooping dry ingredients. Digital Scales - For dry ingredients, a digital scale is the most accurate way to measure. The level of flour in one cup can change up to 30 percent depending on whether it’s been sifted or not, how you poured flour into the measuring cup, and the humidity level that day. Precise measuring can make the difference between heavy bricks and airy treats. Mixing Equipment Strainer or Sifter - Nothing is worse than getting a clump of baking soda or flour when biting into a slice of cake, and sifting can easily prevent that from happening. A sifter is an inexpensive and vital piece of equipment that can be useful for almost any recipe. Bowls - It’s best to use bowls made of a non-reactive metal (e.g., stainless steel) or glass. Plastic bowls can retain tastes and flavors that you might not want next time, and they are unsuitable for whisking egg yolks and sugar over a pot of simmering water or melting chocolate.

Pastry Blender - This tool helps you cut fat into dry ingredients to create flaky breads, crusts, and scores. If you don’t want to do the manual work, the same result can be achieved with a food processor. Whisk - A whisk is the best manual tool to combine just about anything thoroughly. Use an all-purpose whisk or test your arm strength with an extrawide balloon whisk when mixing everything up. Stand Mixer - A stand mixer is sure to make your baking life much easier. Stand mixers can be a great investment in your cooking arsenal, making everything from whipping egg whites to kneading the dough a breeze.

Portioning Equipment Bench or Dough Scrape - As the name indicates, a bench scraper is for getting stuck – on ingredients off your workplace, but it can also be used for portioning. They can be made of either plastic or metal, with plastic being great for getting the last bits of dough or batter out of a mixing/proofing bowl. Baking Equipment Silicone Baking Mat – It is made out of silicone and fiberglass. These nonstick mats are a great replacement for parchment paper since they are reusable. Bakeware - Getting at least one classically shaped loaf pan is a must for bread baking. Most bakeware can be made of metal, glass, or silicone. Glass lets you see how brown your baking is getting. Metal is the best conductor of heat, and silicone takes away all worries about sticking. Finishing and Cooling Equipment Timer - Though smell can help indicate readiness, relying only on your nose can sometimes lead to failure. Set the timer before the recipe calls for, just a few minutes if the food is ready early. Readiness Tester - Though a toothpick often does the job just fine, a metal tester has a few obvious advantages. First, it is reusable; second, its length makes it easier to use with thick baked goods. And third – it’s just more convenient. Cooking Equipment Oven - The heat source is located either at the bottom or the top of your oven, which creates hot and cold spots, so it’s always best to bake on a rack

placed in the middle. If you have a convection oven, it will gradually help prevent uneven cooking, but be sure to either shorten the baking time by roughly a quarter for most recipes or reduce the temperature by about 25°F.

Chapter 3: Cupcake and Muffin Recipes

Recipe 1: Strawberry Chocolate Chip Muffins

This strawberry chocolate chip muffins are soft fluffy, and it makes a great deal for your breakfast snack. Make these muffins from fresh strawberries from the local market, and you can create any variations with the same recipe with other fruits. Serving Size: 12 Cooking Time: 30 minutes Ingredients 1 and ½ cups all-purpose flour ½ cup sugar ⅛ teaspoons salt 1 egg

1 teaspoon vanilla ¾ cup milk ⅓ cup butter, melted 1 cup strawberries, diced ½ cup dark chocolate chips 2 and ½ teaspoons baking powder Directions In a bowl, mix flour, ½ cup sugar, baking powder, and salt. In another bowl, whisk egg & vanilla essence. Then add milk and melted butter to it. Add wet ingredients to the dry ingredients. Fold in strawberries. Mix well. Spoon the batter in prepared muffin pans. Bake for 20 minutes. Strawberry chocolate chip muffins are ready.

Recipe 2: Tiramisu Cupcakes

More coffee and cupcake goodness, Serving Size: 12 Cooking Time 15 minutes Ingredients Cupcakes 1¼ cups all-purpose flour 2 teaspoons baking powder ⅜ cup butter softened ¾ cup sugar 2 teaspoons vanilla extract ⅜ cup sour cream

3 large egg whites, room temperature ⅜ cup whole milk 2 tablespoons water ¼ cup espresso Icing ½ cup butter softened 3 tablespoons espresso 4 cups powdered sugar ¼ cup mascarpone cheese 2 tablespoons cocoa powder, for dusting Directions In a large mixing bowl, mix the flour and baking powder. In another bowl, beat the butter with the sugar until creamy and fluffy. Stir in the egg whites, milk, and vanilla. Stir the sour cream with the water and fold in the dry ingredients. Fill the muffin liners in pan 34 full of batter with an ice cream scoop. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the pan and place them on a wire rack to cool fully. Pour some espresso over each cupcake and set it aside to absorb the moisture. In a separate dish, mix the butter, espresso, mascarpone cheese, and icing sugar until light and fluffy. Fill a piping bag halfway with frosting and a star tip. Pipe the frosting onto the cooled cupcakes and finish with a dusting of cocoa

powder.

Recipe 3: Vanilla Bean Cupcakes

Classic vanilla taste for those who want it simple Serving Size: 12 Cooking Time 15 minutes Ingredients Cupcakes 1⅔ cups all-purpose flour 1 cup sugar ¾ cup butter, melted 3 large eggs, room temperature ½ vanilla bean scraped ½ teaspoon baking soda

½ cup sour cream ½ cup whole milk ½ teaspoon baking powder Icing 1 cup butter, softened 4 cups icing sugar 2–3 tablespoons cream 1 teaspoon coconut extract ½ vanilla bean scraped ¼ cup coconut flakes, for sprinkling Directions Combine the baking powder, flour, and baking soda in a large mixing bowl. One at a time, whisk in the eggs, combining thoroughly after each addition. Alternate adding the sour cream and whole milk with the dry ingredients, mixing until mixed. Make sure the batter isn't overmixed. Scrape the vanilla bean into the mixture. In a separate dish, mix the butter and icing sugar until it makes a creamy frosting. Transfer the frosting to a piping bag fitted with a star tip and stir in the cream, vanilla pulp, and coconut essence. Serve immediately after piping the icing onto the cooled cupcakes, or chill for 30–40 minutes before serving.

Recipe 4: Vanilla Bean White Velvet Cupcakes

Level up the simple vanilla with white velvet Serving Size: 16 Cooking Time 15 minutes Ingredients Cupcakes ½ teaspoon baking soda 1⅔ cups all-purpose flour 1 cup sugar ¾ cup butter, melted

3 large eggs, room temperature ½ teaspoon baking powder 2 teaspoons vanilla extract ½ vanilla bean scraped ½ cup sour cream ½ cup whole milk Icing 1 cup butter 1 teaspoon vanilla extract 3 cups icing sugar 2–3 tablespoons cream ½ vanilla bean scraped Directions In a mixing bowl, mix the flour, baking powder, and baking soda. In a separate dish, cream together the sugar and butter until pale yellow and smooth. It will take about 7 minutes to complete. One at a time, whisk in the eggs, combining thoroughly after each addition. Alternate adding the sour cream and whole milk with the dry ingredients, mixing until mixed. Make sure the batter isn't overmixed. Combine the vanilla extract and scraped vanilla pulp in a mixing bowl. Fill the muffin liners in pan 34 full of batter with an ice cream scoop. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the pan and place them on a wire rack to cool fully.

In a separate dish, mix the butter and icing sugar until it creamy frosting. Transfer the frosting to a piping bag fitted with a star tip and stir in the cream, scraped vanilla pulp, and vanilla extract. Serve immediately after piping the icing onto the cooled cupcakes, or chill for 30–40 minutes before serving.

Recipe 5: Vanilla Cupcakes with Blackberry Cream Frosting

While the vanilla cupcake portion of this recipe is tasty, it’s the blackberry cream frosting that steals the show. Serving Size: 24 cupcakes Cooking Time: 55 to 1 hour and 5 minutes Ingredients: 1 cup flour, all-purpose 1 cup flour, cake 1 cup granulated sugar ½ teaspoons salt 1 ½ teaspoons baking powder

1 stick unsalted butter, softened 2 large eggs ¾ cup buttermilk 1 ½ teaspoons vanilla extract 3 tablespoons lemon zest Frosting Ingredients: 1 teaspoon vanilla extract 3 cups powdered sugar ¼ cup blackberry preserve Directions: In a mixing bowl, cream the butter and the sugar together until fluffy. Add the dry ingredients to the butter mixture, stirring constantly. Stir in the buttermilk, followed by the vanilla extract. Fill the cupcake tin ¾ full of the batter. Place the tin in the oven and bake for 20- to 24-minutes. Remove the cupcake tin from the oven and let cool for about 10 minutes. Remove the cupcakes from the tin and let them cool completely on a wire rack. Make the frosting by beating the butter with a mixer until fluffy. Once fluffy, add the powdered sugar while continuing to beat with the mixer. Add the vanilla and the blackberry preserve until well blended. Spread the frosting over the cooled cupcake or pipe it on using a pastry bag and frosting tip.

Recipe 6: Walnut Cupcakes

Another nutty twist to your cupcake Serving Size: 12 Cooking Time 15 minutes Ingredients Cupcakes 1 teaspoon ground cinnamon Pinch of salt ½ cup butter softened ½ cup light brown sugar 1 teaspoon baking powder ¼ cup white sugar

2 large eggs, room temperature ½ teaspoon baking soda 1 teaspoon vanilla extract ¾ cup whole milk 1 cup walnuts, chopped 1½ cups all-purpose flour Icing 8 ounces cream cheese, softened ½ cup butter softened 2 cups icing sugar 1 teaspoon vanilla extract ½ cup walnut kernels Directions Mix the cinnamon, salt, flour, baking soda, and baking powder in a large mixing bowl. In another bowl, use a spatula to mix the butter with the light brown and white sugar. Stir in the eggs and mix until combined. It will be lumpy and clumpy, but that's fine. Stir in the whole milk. Mix in the dry ingredients until well blended. Make sure the batter isn't overmixed. Mix in the vanilla extract. Mix in the chopped walnuts until everything is well mixed. Remove the cupcakes from the pan and place them on a wire rack to cool fully. In a separate dish, mix the butter, cream cheese, icing sugar, and vanilla.

Fill a piping bag halfway with frosting and a star tip. Using a piping tip, pipe the frosting onto the cooled cupcakes and garnish with walnut kernels.

Chapter 4: Pie and Tarts Recipes

Recipe 7: Apple Cream Pie

Tasty Apple and cream work well together in a pie. Serving Size: 8 Cooking Time: 45 minutes Ingredients: 1 pastry shell, unbaked (9”) 4 cups tart apples, peeled & sliced 1 cup heavy whipping cream 3 tablespoons all-purpose flour 1 cup sugar Ground cinnamon Directions:

Place the apples in pastry shells. Combine flour with sugar & cream in a large-sized mixing until completely smooth; pour on top of the apples and then sprinkle with the cinnamon. Bake for 8 to 10 minutes, at 400°F. Decrease the heat of your oven to 375°F & continue to bake until the middle is almost set, for 35 to 40 more minutes. To prevent overcooking, don’t forget to cover the edges with aluminum foil during the last 15 minutes of your cooking. Once done, let cool on a wire rack for a couple of minutes. Serve warm or cold.

Recipe 8: Apple Frangipane Tart

Yummy apple tart Serving Size: 12 Cooking Time: 1 hour and 25 minutes Ingredients: Crust: ½ cup butter softened ½ cup powdered sugar 1 egg 1 pinch salt 2 cups all-purpose flour

Filling: ½ cup butter softened ½ cup light brown sugar 1 ½ cups ground almonds 1 egg yolk 1 teaspoon vanilla extract 2 eggs 2 Granny Smith apples, peeled, cored, and sliced Directions: To make the crust, combine the butter and sugar in a container until creamy. Put in the egg and mix thoroughly. Stir in the flour and salt, move the dough to a floured working surface and roll it into a sheet. Put the dough in a tart pan and press it on the bottom and sides of the pan. Trim the edges if required. To make the filling, combine the butter and sugar in a container until creamy. Put in the vanilla, eggs, egg yolk, and almonds and mix thoroughly. Spoon the filling into the crust and top with apple slices. Preheat the oven and bake at 350°F for about forty-five minutes or until a golden-brown color is achieved. Let cool in the pan and serve, sliced.

Recipe 9: Banoffee Pie

Creamy pie Serving Size: 10 Cooking Time: 1 hour Ingredients: Crust: 2 cups graham crackers, crushed ½ cup butter, melted Filling: 3 ripe bananas, sliced 1 cup dulce de leche 2 cups heavy cream, whipped

Chocolate curls to garnish Directions: To make the crust, combine the crackers and butter in a container. Move the mixture to a pie pan and press it thoroughly on the bottom and sides of the pan. Preheat your oven and bake the crust at 350F for about twenty minutes or until a golden-brown color is achieved. Allow the crust to cool down, then fill it with banana slices. Top the bananas with dulce de leche. Cover the dulce de leche with whipped cream and garnish with chocolate curls. The pie tastes best fresh and chilled.

Recipe 10: Black Forest Tart

Delicious forest tart Serving Size: 10 Cooking Time: 1 hour and 25 minutes Ingredients: Crust: ¼ teaspoon salt ½ cup butter softened ½ cup cocoa powder ½ cup powdered sugar 1 ½ cups all-purpose flour 1 egg

Filling: ¼ cup red wine ½ cup white sugar 1 ¼ cups heavy cream 1 ½ cups dark chocolate 2 cups sour cherries, pitted Directions: To make the crust, combine the butter and sugar in a container until creamy. Put in the egg and mix thoroughly, then mix in the flour, cocoa powder, and salt. Transfer the dough to a floured working surface and roll it into a slim sheet. Put the dough on a tart baking pan and press it thoroughly on the bottom and sides of the pan. Trim the edges as needed. To make the filling, combine the cherries, sugar, and red wine in a deep cooking pan. Cook until softened and thick. Spoon the sour cherry mixture into the crust. For the chocolate filling, bring the cream to a boil in a deep cooking pan. Turn off the heat and put in the dark chocolate. Stir until melted and smooth. Pour the chocolate mixture over the sour cherries. Put in your refrigerator to set, then serve, sliced.

Recipe 11: Blackberry Lemon Curd Tart

Nutritious lemon curd Serving Size: 10 Cooking Time: 1 hour and 25 minutes Ingredients: Crust: ¼ teaspoon salt ½ cup butter softened ½ cup ground almonds ½ cup powdered sugar 1 ¾ cups all-purpose flour

1 egg Filling: ½ cup butter, cubed ½ cup lemon juice 1 cup white sugar 1 pinch salt 2 cups fresh blackberries 2 tablespoons lemon zest Directions: To make the crust, combine the butter and sugar in a container until creamy. Put in the egg and mix thoroughly, then mix in the almonds, flour, and salt. Transfer the dough to a floured working surface and roll it into a slim sheet. Put the dough in a tart pan and press it thoroughly on the bottom and sides of the pan. Preheat your oven and bake the crust at 350°F for fifteen minutes or until a golden-brown color is achieved and crunchy. Let cool in the pan. To make the filling, combine the butter, lemon juice, sugar, lemon zest, and a pinch of salt in a heatproof container. Put over a hot water bath and cook for about twenty minutes, stirring all the time, until it becomes thick. When finished, turn off the heat and pour the curd into the baked crust. Let cool down, then top with blackberries.

Recipe 12: Blackberry Tart

Taste the great flavor of this striking tart made from scratch. Perched on the baked crust shell is the tangy blackberry filling, a combo of butter, sugar, flour, lemon zest, lemon juice, and butter. Serving Size: 10 Cooking Time: 1 hour Ingredients: Tart shell: 1 9” or 9.5” tart crust shell Blackberry filling: 1 cup white sugar

5 cups fresh blackberries 1 tablespoon of lemon zest 2 tablespoons of freshly squeezed lemon juice 1/2 cup all-purpose flour 1 tablespoon thinly chopped cold butter 2 tablespoons white sugar Directions Preheat the oven to 400°F. Prebake a 9” or 9.5” tart crust at 400°F for twenty to thirty minutes and slightly cool. Toss in a large bowl 4 cups blackberries, ½ cup flour, and 1 cup sugar, 1 tablespoon of lemon zest, and 2 tablespoons of lemon juice. Mix until well blended. Spoon the blackberry filling into the cooled tart shell. Spread on top the remaining one cup of blackberries. Dust 1 to 2 tablespoons of white sugar on top of the berries and top the berries with thinly chopped cold butter. Place the tart on your rimmed baking sheet. Bake for thirty to forty minutes at 350°F until bubbly. If the crust is very quick to brown, place a sheet of aluminum foil on top of the tart. Serve tart with vanilla ice cream.

Recipe 13: Blueberry Almond Pie

Yummy almond pie Serving Size: 12 Cooking Time: 1 hour and 25 minutes Ingredients: Crust: ¼ teaspoon salt ½ cup brown butter 1 ½ cups all-purpose flour 2 tablespoons maple syrup 2 tablespoons water Filling:

½ cup butter softened ½ cup powdered sugar 1 ½ cups ground almonds 2 cups blueberries 2 egg yolks 2 eggs Directions: To make the crust, combine the butter, maple syrup, and water in a container. Put in the remaining ingredients and mix thoroughly. Knead the dough slightly, then move it to a floured working surface. Roll the dough into a slim sheet, then place it in a pie pan and press it thoroughly on the bottom and sides of the pan. Trim the edges as needed. To make the filling, combine the butter and sugar in a container until creamy. Put in the eggs, egg yolks, and almonds and mix thoroughly. Spoon the mixture into the crust, then top with fresh blueberries. Preheat the oven and bake at 350°F for around forty minutes or until a golden-brown color is achieved on the edges. Let cool in the pan before you serve.

Recipe 14: Blueberry Peach Crostata

Tasty meal Serving Size: 8 Cooking Time: 1 hour and 25 minutes Ingredients: Crust: ½ cup butter, chilled and cubed 1 ½ cups all-purpose flour 1 egg 1 pinch salt 1 tablespoon white sugar 2 tablespoons cold water

Filling: ¼ cup orange marmalade ¼ cup light brown sugar 1 ½ pounds peaches, pitted and sliced Directions: To make the crust, mix all ingredients in a food processor and pulse until thoroughly combined. Transfer the dough to a floured working surface and roll it into a slim sheet, shaping it into a round. Spread the dough with orange marmalade. Top with peach slices and drizzle with sugar. Cover the edges of the dough over the filling and preheat the oven and bake at 350°F for a little more than half an hour or until a golden-brown color is achieved and crunchy. Let cool down before you serve.

Recipe 15: Cannoli Tart

Though it looks so sweet with its sugary content, it is not so sweet at all. With the right amount of ingredients, it reduces the sweetness of the tart. You can indulge in a slice of this tart without worrying too much about your dietary restrictions. Serving Size: 10 Cooking Time: 1 hour and 25 minutes Ingredients: For the crust: ½ cups sugar Additional 1 tablespoon sugar 2 cups sifted flour 1 teaspoon cinnamon ½ teaspoons salt

⅓ cups cold butter 1 tablespoon milk 1 whole egg For the filling: 1 whole egg 2 ¼ cups ricotta 2 teaspoons amaretto 2 teaspoons sugar ½ cups chocolate chips or chunks Directions: Place in a food processor the flour, cinnamon, salt, and sugar; pulse several times. Add the butter to the mixture, pulse until it forms pea-sized crumbles. Stir in milk and egg; pulse again until it forms a large ball. If you prefer mixing it by hand, combine the flour, cinnamon, salt, and sugar and whisk several times to incorporate. Cut in the butter to form the mixture into pea-sized crumbles. Combine the milk and egg with your hands; knead into a ball. Now, put the dough ball between two parchment paper sheets and roll it out to fit into a deep dish tart or pie pan. Coat the pan with oil or nonstick cooking spray and place the dough. Chill while preparing the filling, and the oven is preheating at 350°F. Combine the egg, amaretto, sugar, and ricotta in a hand mixer or food processor. Add the chocolate chips and stir to blend. Pour the filling into the preheated crust.

Bake for twenty-five to thirty-five minutes until the filling is slightly puffed up and the crust is golden browned. Sprinkle on top with powdered sugar or chocolate.

Recipe 16: Tart

This crowd-pleaser tart is a joy to your taste buds. The puff pastry is alternately topped with caramelized roasted tomatoes and buffalo mozzarella slices. The edges are brushed with beaten eggs and topped with basil leaves, and then baked for a few minutes. This is great for your quick dinner, or you can make this ahead of time. Serving Size: 6 Cooking Time: 15 to 20 minutes Ingredients: Crust: For the roasted tomatoes: 2 tablespoons olive oil

10 tomatoes sliced into 1 cm slices Dash black pepper Pinch sea salt flakes For the tart: 1 cup buffalo mozzarella or fior di latte sliced into 1/2 centimeter slices 1 beaten egg 1 roll defrosted ready-made puff pastry Handful fresh basil leaves Directions: Preheat the oven at 392°F. On a nonstick baking tray, place the tomato slices and drizzle with olive oil. Sprinkle tomatoes with salt and pepper and roast for 20 minutes until the edges are caramelized. Remove the tomatoes and be slightly cool. Decrease oven temperature to 356°F. Prepare the tart by rolling the pastry on a work surface into a thin layer. Place on a baking sheet lined with baking paper. Create a border by scoring the edges but not cutting through the pastry. Alternately, place on top of the pastry the caramelized tomatoes and mozzarella. Brush the edges with beaten egg and drizzle with olive oil. Sprinkle on top with salt and pepper. Bake for 15 to 20 minutes until golden crisp. Remove tart from the oven and garnish with fresh basil leaves. Serve!

Recipe 17: Chocolate Hazelnut Mousse Tart

Hazelnut is yummy Serving Size: 12 Cooking Time: 4 hours & 20 minutes Ingredients: For Crust and Spread: 6 ounces thin chocolate wafer cookies ½ cup raw, skin-on hazelnuts Chocolate Hazelnut Spread 6 tablespoons butter, melted For Mousse and Topping

2 large eggs, separated 6 ounces bittersweet chocolate, roughly chopped 2 tablespoons hazelnut liqueur ½ cup whipping cream 2 tablespoons sugar ½ cup roasted hazelnuts, very roughly chopped Directions: For Crust: Roast the hazelnuts in the preheated oven for 15 to 18 minutes, until turn light golden, on a rimmed baking sheet. Remove the skins by rubbing them in a kitchen towel. Decrease your oven’s temperature to 325°F. Whirl the hazelnuts and cookies in a food processor until finely ground. Slowly add the butter & whirl until crumbs begin to clump together, pressing the crumbs on the bottom & up sides of a 9 ½” tart pan with a removable rim. Bake for 7 to 10 more minutes until the crust is almost set. Let completely cool. Spread the chocolate hazelnut spread on top of the crust. Let chill for half an hour until the spread is firm. For Mousse: Melt the chocolate with sugar & 2 tablespoons of water over low heat in a small saucepan until completely smooth, for 8 to 10 minutes, stirring now and then; set aside until ready to use. Beat the eggs whites using a mixer in a medium-sized mixing bowl until stiff peaks hold together. Beat the cream in a separate bowl until stiff. Stir the yolks & liqueur into the prepared chocolate mixture. Gently fold the chocolate mixture into the egg whites and then fold in the cream until no streaks remain. Pour the mousse into the crust & evenly spread. Sprinkle with the chopped hazelnuts & let chill for several hours until the mousse is firm. Remove the rim from the pan & cut into desired wedges.

Recipe 18: Chocolate Pecan Pie

Nutritious pecan pie Serving Size: 8 Cooking Time: 3 hours and 20 minutes Ingredients: For Flaky Pastry: 1 cup all-purpose flour ⅓ cup lard or ⅓ cup plus 1 tablespoon shortening 2 to 3 tablespoons cold water ¼ teaspoon salt For Pecan Filling: 1 cup corn syrup

⅓ cup margarine or butter, melted 2 tablespoons bourbon 1 cup pecan broken or halved pecans ⅔ cup sugar 3 organic eggs, large 1 bag semisweet chocolate chips (6 ounces) ½ teaspoon salt Directions: Preheat your oven to 375°F. Combine the flour with ¼ teaspoon of salt in a medium-sized mixing bowl. Cut in the shortening, using crisscrossing knives or pastry blender until you get small pea-sized particles. Slowly sprinkle with the cold water, tossing with fork until the pastry almost leaves the side of the bowl & the entire flour is moistened. Gather the pastry into a ball, shape it into a flattened round on a lightly floured surface. Using a floured rolling pin, roll the pastry into a circle (2” larger than the upside-down pie plate, approximately 9x1 ¼”). Fold the pastry into ¼ and then place on the pie plate. Unfold & ease into plate, firmly pressing against the side and bottom. Trim the overhanging edge of pastry approximately 1” from the rim of your pie plate. Fold & roll the pastry under, even with a plate, flute per your likings. Next, beat the sugar with bourbon, corn syrup, butter, eggs, and ½ teaspoon salt using a hand beater in a large bowl. Stir in the chocolate chips & pecans. Pour into the pastry-lined pie plate. Don’t forget to cover the edge with a 2 to 3” strip of foil to prevent excess browning. During the last 15 minutes of your baking process, remove the foil. Bake the pie until set, for 45 to 50 minutes. Let cool for half an hour.

Refrigerate until chilled for two more hours.

Recipe 19: Chocolate Red Velvet Pie

Sweet red velvet pie Serving Size: 10 Cooking Time: 1 hour and 25 minutes Ingredients: Crust: ½ cup cocoa powder ½ cup butter softened 1 ½ cups all-purpose flour 1 egg ½ cup powdered sugar 1 pinch salt Filling:

¼ cup honey ½ cup white chocolate chips, melted 1 tablespoon cornstarch 1 teaspoon lemon zest 1 teaspoon red food coloring 1 teaspoon vanilla extract 2 cups cream cheese 2 eggs Topping: 1 cup heavy cream, whipped Directions: To make the crust, combine the butter, sugar, and egg in a container until creamy. Put in the flour, cocoa powder, and salt and mix thoroughly. Transfer the dough to a floured working surface and roll it into a slim sheet. Put the dough in a pie pan and press it thoroughly on the bottom and sides of the pan. Trim the edges as needed. To make the filling, combine the ingredients in a container until creamy. Spoon the filling into the crust, preheat your oven, and bake the pie at 350°F for around forty minutes. Let cool down, then top with whipped cream. The pie tastes best chilled.

Recipe 20: Coconut Lime Tarts

You don’t need to tire yourself in making the tart shell because you can use a premade baked tart shell, fill it with lime curd coconut cream, and finish it with the toppings of lime zest toasted coconut and whipped coconut cream. Serving Size: 12 Cooking Time: 4 to 5 minutes Ingredients: 12 premade baked tart shells Lime curd cream filling: 3/4 cup granulated sugar 3 large eggs

Zest of 1 or 2 limes 1/2 cup fresh lime juice 3/4 cup whipped coconut cream 4 tablespoons cubed unsalted butter Garnish grated lime zest 1/4 cup toasted coconut 1 ½ cups whipped coconut cream Directions Prepare the lime curd cream filling: Whisk the lime juice & zest, sugar, and eggs in a small pot until smooth. Cook and stir on medium heat for 4 to 5 minutes until thickened. Remove pot from heat and stir in unsalted butter until thoroughly melted. Let cool and set aside. Add whipped coconut cream when the curd has cooled. Spoon the filling into the cooled tart shells and chill until firm. Repeat these steps for the rest of the coconut cream, tarts, and finish by placing the toasted coconut and zest of lime on top. Chill until ready for serving.

Recipe 21: Cream Cheese Pie Crust

Creamy cheese pie is tasty Serving Size: 48 Cooking Time: 20 minutes Ingredients: 6 cups all-purpose flour 1 package softened cream cheese, (approximately 8 ounces) 2 cups softened butter, at room temperature A pinch of kosher salt Directions: Mix the cheese with salt & butter until blended evenly.

Slowly mix in the flour; mix well after each addition until a dough forms, evenly dividing the formed dough into six balls. Use immediately or tightly wrap & freeze until ready to use.

Recipe 22: Dark Chocolate Pumpkin Pie

Nutritious value pumpkin pie Serving Size: 12 Cooking Time: 1 hour and 25 minutes Ingredients: Crust: ½ cup butter softened ½ cup powdered sugar 1 egg 1 pinch salt 2 cups all-purpose flour

Filling: ½ cup light brown sugar ½ teaspoon cinnamon powder ½ teaspoon ground ginger 1 cup heavy cream 2 cups pumpkin puree ¼ teaspoon ground cardamom Topping: 1 cup dark chocolate chips 1 cup heavy cream Directions: For the crust, combine the butter and sugar in a container until creamy. Put in the egg and mix thoroughly, then add flour and salt and mix thoroughly. Transfer the dough to a floured working surface and roll it into a slim sheet. Put the dough on a pie pan and press it thoroughly on all sides of the pan. Preheat your oven and bake the crust at 350°F for about ten minutes. Allow cooling aside. To make the filling, combine all the ingredients in a container. Pour the mixture into the crust, then bake at 330°F for forty minutes. Let cool completely. For the topping, melt the cream and chocolate chips in a heatproof container over a hot water bath until creamy. Pour the chocolate mixture over the pie and let it set. The pie tastes best fresh.

Recipe 23: Easy Mini Pecan Tarts

Each shell is filled with a pecan mixture sweetened with honey and brown sugar. Serving Size: 15 Cooking Time: 10 to 15 minutes Ingredients: 15 mini phyllo shells 1 large egg 1 tablespoon melted butter 1 tablespoon honey or agave nectar 2 tablespoons brown or white sugar Pinch of cinnamon 1/2 teaspoon vanilla 1/2 cup chopped pecans

Directions Preheat the oven at 350°F. Whisk together in a medium-sized mixing bowl, all ingredients excluding the pecans and phyllo shells. Mix until well blended. Stir in chopped pecans until incorporated. Place the mini shells on a large baking sheet and fill with a heaping teaspoonful of the pecan mixture. Bake for ten to fifteen minutes. Let cool completely. Enjoy!

Recipe 24: Fig Pie

When you are tired of eating the same apple pie over and over again, try making these fig pies. It will blow your mind. Serving Size: 4 Cooking Time: 40 Minutes Ingredients: 2 cups all-purpose flour 1 cup butter ½ cup milk 1 egg 1 drop of vanilla extract ½ cup sugar

1 cup diced ripe fig 2 tablespoons lemon juice ½ teaspoons salt ½ teaspoons cinnamon Directions: Whisk the egg in a bowl. Combine the fig with sugar and cinnamon. Mix well. Add lemon juice and mix again and set aside for 10 minutes. In a bowl, combine the flour with butter and milk. Add the vanilla extract and salt. Mix well and knead for 5 minutes. Divide the dough into two balls. Roll one ball out flat and place it on your greased pie pan. Cut the edges. Add the fig mixture. Roll out the other dough ball and add it on top of the fig. Cut the edges and add the egg wash with a brush on top. Bake in the oven for 40 minutes at 380°F. Serve cold.

Recipe 25: French Orange Cream Tart

Sweet orange cream tart Serving Size: 8 Cooking Time: 50 minutes Ingredients: For Pastry: 7 tablespoons cold butter ½ teaspoon salt 2 tablespoons granulated sugar 1 ¼ cups all-purpose flour 3 tablespoons cold water For Orange Filling:

2 large eggs ⅔ cup granulated sugar 8 tablespoons butter ⅔ cup fresh orange juice 3 egg yolks ¼ cup crème fraiche or sour cream 4 teaspoons orange zest Directions: Combine the flour with sugar & salt in a small-sized mixing bowl. Cut the chilled butter into the flour using a pastry cutter until you get coarse sand-like consistency with some pea-sized pieces of the butter. Sprinkle cold water over the prepared mixture & gently toss a couple of times until it just forms a ball that holds together. Separate the dough into two balls; slightly flatten into thick disk shapes. Using a plastic wrap, cover & let chill for a couple of hours. Preheat your oven to 375°F. Roll & trim the dough to form a large circle (enough to fit a 10” fluted tart pan). Fit the circle into the bottom & up the sides of your pan. Line the dough with dried beans or pie weights & bake in the preheated oven for 12 to 15 minutes. Remove the dried beans & bake the shell for 5 more minutes; set the pastry shell aside to cool down (in the tart pan). Stir 8 tablespoons of butter with the crème Fraiche in a double boiler. Once combined thoroughly, set the mixture aside. Whisk the eggs with egg yolks & sugar in a separate pan set over the double boiler. Stir the orange juice into the mixture & cook for 2 to 3 minutes, stirring constantly. Add the butter-crème Fraiche mixture and orange zest to the eggs & continue to cook for 3 more minutes, stirring constantly.

Pour the orange filling into the prepared pastry & bake it until turns golden brown & the filling is just set for 25 to 30 minutes. Let cool on a wire rack in the pan for 12 to 15 minutes. Place in a refrigerator and let chill. Serve chilled & enjoy.

Recipe 26: Fudgy Pudgy Pudding Pie

Fudgy pie Serving Size: 8 Cooking Time: 25 minutes Ingredients: 2 tablespoons cornstarch 1 ½ cups milk 1 pie crust (9”), baked 2 tablespoons all-purpose flour 1 ¼ cups white sugar 4 large egg yolks 1 tablespoon butter

2 squares of unsweetened chocolate (1 ounce), chopped 1 teaspoon vanilla extract ¼ teaspoon salt Directions: Combine the sugar with cornstarch, flour & salt in a medium-sized saucepan; whisk until combined well. Whisk the milk with egg yolks in a separate medium-sized mixing bowl until completely smooth. Slowly stir into the sugar mixture. Cook over medium heat until the mixture comes to a full boil and thickens, stirring constantly. Continue to boil & stir the ingredients for a minute more. Remove from the heat & stir in the chocolate, vanilla, and butter; give the ingredients a good stir until the chocolate and butter are completely melted. Pour into the pie shell. To prevent the skin from forming, don’t forget to place a plastic wrap on top of the filling & let it chill for a couple of hours. Top with the whipped cream or meringue & some chocolate curls. Enjoy. Let cool for half an hour. Refrigerate until chilled for two more hours.

Recipe 27: Glazed Berry Breakfast Tarts

These tarts are excellent partners for your black coffee or tea. Each tart is filled with a spoonful of raspberry or strawberry jam and drizzled with glaze for extra sweetness. For variation, you can use other fruit preserves, marmalade, or jelly as filling. Serving Size: 12 Cooking Time: 10 to 12 minutes Ingredients: 4 teaspoons baking powder 1/4 cup granulated sugar 3 cups all-purpose flour 1/2 teaspoon salt 10 tablespoons butter 1/2 teaspoon vanilla extract

3/4 cup confectioners' sugar 3/4 cup plus 2 tablespoons buttermilk 3/4 cup raspberry or strawberry jam 3/4 teaspoon baking soda 1 tablespoon plus 1 teaspoon milk Directions: Put the flour, baking powder, granulated sugar, salt, and baking soda in a food processor. Pulse and add the butter; pulse again until it looks like coarse crumbs. Place the mixture in a large bowl. Add the butter and stir until the dough is easy to handle. Place the dough on a surface dusted lightly with flour and divide it in half. Roll the dough to form into a 15x10-inch rectangle. Cut the rectangle into six 5” squares. Spread each square with one tablespoon of jam and wet the edges with a little water. Fold the pastry on top of the filling and seal the edges with a fork and prick to form a design. Place the tarts on a large baking sheet. Do the same steps for the rest of the rectangle dough and raspberry or strawberry jam? Bake for ten to twelve minutes until golden. Let cool before drizzling the glaze. Combine the milk, vanilla, confectioner’s sugar, and optional food coloring in a medium bowl. Drizzle with glaze and sprinkle with optional coarse sugar. Serve!

Recipe 28: Grapefruit Flavored Apple Pie

Flavored apple pie Serving Size: 10 Cooking Time: 1 hour and 25 minutes Ingredients: Crust: ½ cup butter, chilled and cubed 1 ½ cups all-purpose flour 1 egg yolks 1 pinch salt 2 tablespoons cold water

Filling: ¼ teaspoon cinnamon powder ½ teaspoon vanilla extract 1 pinch salt 1 tablespoon grapefruit zest 2 pounds apples, peeled and cubed 2 tablespoons cornstarch 4 tablespoons grapefruit juice Directions: To make the crust, mix all ingredients in a food processor. Pulse until thoroughly combined, then move the dough to a floured working surface. Roll the dough into a slim sheet, then place it in a pie pan. Press it thoroughly on the bottom and sides of the pan. To make the filling, combine all the ingredients in a container. Move the mixture to the crust. Preheat your oven and bake the pie at 350°F for around forty minutes. Let cool in the pan and serve, sliced.

Recipe 29: Greek Yogurt Pie

Yummy yogurt pie Serving Size: 8 Cooking Time: 1 hour Ingredients: ½ cup white sugar 1 pinch salt 1 tablespoon cornstarch 1 teaspoon vanilla extract 3 cups Greek yogurt 4 eggs 8 phyllo dough sheets, shredded

Directions: Mix the yogurt, eggs, vanilla, salt, sugar, and cornstarch in a container. Put in the phyllo sheets and mix thoroughly. Pour the mixture into a greased pie pan, preheat the oven, and bake at 350°F for around forty minutes or until a golden-brown color is achieved. Let cool in the pan, then serve.

Recipe 30: Honey Pie

The addition of honey in this honey custard pie makes it taste unforgettable! Serving Size: 8 Cooking Time: 1 hour 30 minutes Ingredients: Honey ½ cup Packed brown sugar ½ cup Whole milk 1 ½ cups Eggs 4 Salt ½ teaspoon Almond extract 1 teaspoon Vanilla extract 1 teaspoon

Ground nutmeg 1 teaspoon Pastry 7 inches 1 Uncooked rice or dry beans as needed Directions: Lightly flour a surface, roll the dough in a thick circle and put it into a pie plate. Refrigerate for 30 minutes, and meanwhile, preheat the oven to 400°F. Using double thickness foil, line the unpicked crust. Fill it with uncooked rice or dry beans. Bake for 15 to 20 minutes until the edges turn golden brown on the lower rack of the oven. Bake again for 4 to 6 minutes to turn the bottom golden brown. Cool it down. Take a large bowl and whisk the eggs. Whisk with the remaining ingredients till it blends. Put into the crust. Cover the edges with foil and bake for 40 to 50 minutes at 400°F. Let it cool down for 1 to 1 ½ hours. Before serving, refrigerate for 3 hours at least.

Recipe 31: Key Lime Pie

Citrusy flavor in a pie. Serving Size: 8 Cooking Time: 20 minutes Ingredients: Five beaten egg yolks, large One prepared graham cracker crust (9”) ½ cup key lime juice One can sweeten condensed milk (14 ounces) Directions: Combine the sweetened condensed milk with lime juice and egg yolks; mix

well. Pour into graham cracker shell, unbaked. Bake for 12 to 15 minutes; let cool. Top with the whipped topping & then garnish with the lime slices.

Recipe 32: Limoncello Lime Tart

Appetizing lime tart Serving Size: 10 Cooking Time: 1 hour and 25 minutes Ingredients: Crust: ½ cup powdered sugar 1 pinch salt ½ cup butter softened 2 cups all-purpose flour 1 egg

Filling: ¼ cup lemon juice ¼ cup Limoncello 1 tablespoon lemon zest Two limes, zested and juiced 1 ½ cups sweetened condensed milk 4 egg yolks Directions: To make the crust, combine the butter and sugar in a container until creamy. Put in the egg and mix thoroughly, then mix in the flour and salt. Transfer the dough to a floured working surface and roll it into a slim sheet. Transfer the dough to a tart pan and press it thoroughly on the bottom and sides of the pan. Trim the edges. Preheat your oven and bake the crust at 350F for about fifteen minutes or until a golden-brown color is achieved. To make the filling, mix all ingredients in a container. Pour the filling into the crust and bake the tart for 20 additional minutes. Best served chilled

Recipe 33: Maple Pecan Pie

Yummy pecan pie Serving Size: 10 Cooking Time: 1 hour and 25 minutes Ingredients: Crust: ¼ cup maple syrup ½ cup butter, chilled and cubed ½ teaspoon cinnamon powder 1 ½ cups all-purpose flour 1 pinch salt 2 tablespoons cold water

Filling: ¼ cup heavy cream ¼ cup light brown sugar ¼ cup maple syrup ¼ teaspoon cinnamon powder 1 cup pumpkin puree 1 pinch salt 2 cups pecan halves 2 eggs Directions: To make the crust, combine the flour, salt, cinnamon, and butter in a container until grainy. Put in the remaining ingredients and mix thoroughly. When a dough has formed, move it to a floured working surface and roll it into a slim sheet. Transfer the dough to a pie pan and press it thoroughly on the bottom and sides of the pan. Preheat your oven and bake the crust at 350°F for about fifteen minutes or until a golden-brown color is achieved. Put aside. To make the filling, combine all the ingredients in a container, then pour the mixture into the crust. Put back in the oven at 330°F for forty minutes. Let cool down and serve, sliced.

Recipe 34: Nutella Banana Pie

Sweet banana pie Serving Size: 10 Cooking Time: 1 hour and 25 minutes Ingredients: Crust: ½ cup butter, chilled and cubed 1 ½ cups all-purpose flour 1 egg yolk 1 pinch salt 2 tablespoon water Two tablespoons white sugar

Filling: 1 cup Nutella 1 teaspoon vanilla extract 2 bananas, sliced 2 cups heavy cream, whipped Directions: To make the crust, mix all ingredients in a food processor. Pulse until thoroughly combined, then transfer the dough to a tart pan and press it thoroughly on the bottom and sides of the pan. Preheat your oven and bake the crust at 350°F for about twenty minutes or until a golden-brown color is achieved and crusty. Let cool down Before filling the crust with banana slices. Mix the whipped cream with Nutella and vanilla extract. Spoon the cream over the banana slices. Serve the tart fresh and chilled.

Recipe 35: Oreo Banoffee Pie

Oreo pie is so tasty, and it can be your new favorite dessert. Serving Size: 10 Cooking Time: 1 hour and 25 minutes Ingredients: Crust: ¼ cup butter, melted ¼ cup chocolate, melted 1 ½ cups Oreo cookies, crushed Filling: 1 cup dulce de leche 4 bananas, sliced

Topping: 1 cup dark chocolate chips 1 cup heavy cream 1 cup heavy cream, whipped Directions: To make the crust, combine the ingredients in a container. Move to a pie pan and press it thoroughly on the bottom and sides of the pan. Preheat your oven and bake the crust at 350°F for about ten minutes. Let cool down. Fill the crust with banana slices and dulce de leche and store in the refrigerator. To make the topping, melt the chocolate and 1 cup heavy cream in a container over a hot water bath until the desired smoothness is achieved. Pour this mixture over the banana and dulce de leche, and let it set. Spread the whipped cream on the top of the pie and serve it fresh and chilled.

Recipe 36: Peach Pie

Well-done peach pie Serving Size: 10 Cooking Time: 1 hour and 25 minutes Ingredients: Crust: ¼ cup cold water 2 ½ cups all-purpose flour Two tablespoons powdered sugar 2/3 cup butter, chilled and cubed Filling: ¼ teaspoon cinnamon powder

1 tablespoon lemon juice 1 teaspoon lemon zest 1/3 cup light brown sugar 2 pounds peaches, pitted and sliced 2 tablespoons cornstarch Directions: To make the crust, combine the flour, sugar, and a pinch of salt in a container. Put in the butter and stir until grainy. Stir in the water and knead slightly. Transfer the dough to a floured working surface and cut it into two equal pieces. Roll one-half of the dough into a slim sheet. Put the dough on a pie pan and press it thoroughly on the bottom and sides of the pan. To make the filling, combine the peaches and the remaining ingredients in a container. Move the filling into the crust. Take the rest of the dough and roll it into a slim sheet. Put over the pie and seal the edges. Pre-heat the oven and bake at 330°F for about fifty minutes. Let cool in the pan and serve, sliced.

Recipe 37: Peanut Butter Cream Cheese Tart

Creamy cheese tart Serving Size: 12 Cooking Time: 1 hour and 25 minutes Ingredients: Crust: ¼ teaspoon salt ½ cup butter softened ½ cup powdered sugar 1 egg 2 cups all-purpose flour

Filling: ¼ cup maple syrup ¾ cup smooth peanut butter 1 cup heavy cream, whipped 1 teaspoon vanilla extract 2 cups cream cheese Directions: To make the crust, combine the butter and sugar in a container. Put in the egg and vanilla and mix thoroughly. Stir in the flour and salt, then move the dough to a floured working surface. Roll the dough into a slim sheet, then move it to a tart pan. Press it thoroughly on the bottom and sides of the pan, then trim the edges. Preheat your oven and bake the crust at 350°F for about twenty minutes until a golden-brown color is achieved. Let cool in the pan. To make the filling, combine the peanut butter and cream cheese in a container. Put in the vanilla and maple syrup, then fold in the whipped cream. Pour the cream into the crust and serve the tart chilled.

Recipe 38: Phyllo Fig Pie

Nutritious fig pie Serving Size: 12 Cooking Time: 1 hour Ingredients: ¼ cup butter, melted ¼ cup light brown sugar ¼ teaspoon cinnamon powder 1 ½ pounds figs, quartered 8 phyllo dough sheets Directions:

Take four phyllo dough sheets and shred them in a pie pan. Sprinkle with half of the melted butter and top with figs, cinnamon, and sugar. Cover the figs with the rest of the phyllo dough sheet and sprinkle with the rest of the butter. Preheat your oven and bake the pie at 350°F for around forty minutes or until a golden-brown color is achieved. Let cool in the pan before you serve.

Recipe 39: Pumpkin Cream Pie

Pumpkin cream is nutritious Serving Size: 10 Cooking Time: 1 hour and 25 minutes Ingredients: Crust: 2 cups graham crackers, crushed 1/2 cup butter, melted Filling: ½ cup light brown sugar 1 cup heavy cream

1 egg yolk 1 pinch salt 1 tablespoon cornstarch 2 cups pumpkin puree 2 eggs Directions: To make the crust, combine the crackers and butter in a container. Move the mixture to a pie pan and press it thoroughly on the bottom and sides of the pan. To make the filling, combine all the ingredients in a container until creamy. Pour the mixture into the crust, preheat your oven, and bake at 330°F for forty minutes. Let cool in the pan and serve, sliced.

Recipe 40: Reese’s Chocolate Peanut Butter Pie

The Oreo-butter crust is filled with peanut butter ganache and chilled before spreading the chocolate chip ganache on top and garnished with mini Reese’s before chilling to firm up. Serving Size: 10 to 12 Cooking Time: 2 to 4 minutes Ingredients: Crust: Four tablespoons melted butter 6 ounces peanut butter chips 1 cup heavy whipping cream

1 1/2 cups Oreo crumbs 6 ounces chocolate chips 12 to 15 quartered mini Reese’s Directions: Combine butter with cookie crumbs until well blended. Press evenly into the bottom and up to the sides of an oiled 9” tart pan with a detachable bottom. Set aside. Place the peanut butter chips in a heatproof bowl together with ½ cup of heavy whipping enough to cover the chips. Microwave for 1 to 2 minutes until the cream starts to boil. Remove bowl from microwave, whisk until smooth. Evenly spread the peanut butter ganache into the crust. Chill for fifteen minutes until firm. Meanwhile, place the chocolate chips into a heatproof bowl and combine with the remaining ½ cup heavy whipping cream enough to cover the chips. Microwave for 1 to 2 minutes until it starts to boil. Remove bowl from microwave, whisk until smooth. Evenly spread the chocolate ganache on top of the peanut butter ganache. Arrange on top with mini Reese’s. Chill for 1 hour until firm. Serve!

Recipe 41: Ricotta Cheese Pie

Yummy ricotta Serving Size: 10 Cooking Time: 1 hour and 25 minutes Ingredients: Crust: ½ cup butter, melted 2 cups graham crackers, crushed Filling: ¼ cup white sugar ½ cup heavy cream

1 pinch salt 1 tablespoon lemon zest 1 teaspoon vanilla extract 2 cups ricotta cheese 3 egg yolks Directions: To make the crust, combine the ingredients in a container. Move the mixture to a pie pan and press it thoroughly on the bottom and sides of the pan. To make the filling, combine all the ingredients in a container until creamy. Pour the mixture into the crust, preheat your oven, and bake the pie at 350°F for about forty minutes. Let cool in the pan and serve, sliced.

Recipe 42: Rustic Cherry Tarts

These gorgeous sweet cherries are perched on a flaky crust. The sweet cherries naturally sweeten the filling, so nothing to worry about if you think you can consume two tarts. Serving Size: 4 - 6 Inch Tarts Cooking Time: 20 to 30 minutes Ingredients: For the Crust: 3/4 teaspoon salt 1 1/2 cup all-purpose flour 1/4 cup ice-cold water 1/2 cup shortening

2 tablespoons sugar For the filling: 3 tablespoons sugar 4 cups pitted sweet cherries 1 beaten egg 1 ½ teaspoons cornstarch Directions Mix salt, flour, and butter. Splash the mixture with cold water, stirring lightly with a fork until it forms into a ball. Refrigerate for 1 hour or longer until firmed up. Combine the cherries, cornstarch, and sugar. Divide the dough into four parts and roll out into an eight-inch circle, trimming overhang edges. Fill the center of each circle with a cup of sweet cherries, making sure to leave a 1 ½ inch allowance around the crust edges. Fold the edge over the cherries and make a pleat. Brush the tart crust with beaten egg. Bake for twenty-five to thirty minutes until the cherries are tender and the crust is nicely golden.

Recipe 43: Simple Apple Crumble Tart

Slices of Granny Smith apples are piled evenly on top of pie crust and top it with a mixture of brown sugar and cinnamon and top it with crumbs of cold butter. Serving Size: 8 slices Cooking Time: 40 to 45 minutes Ingredients: 1 pie crust Five peeled and sliced Granny Smith apples Pinch of salt 1 teaspoon cinnamon 1/2 cup light brown sugar

Crumb: 1/2 cup flour 1/2 cup light brown sugar 1/4 cup cold butter Directions Mix in a bowl the cinnamon and brown sugar and then sprinkle over the apple slices. Cut the cold butter with a pastry cutter in a bowl until it resembles coarse sand. Shape into large crumbs using your clean hands. Sprinkle on top of the sugar & cinnamon mixture. Bake for forty to forty-five minutes until nicely golden crust and lightly browned top. Let cool before slicing. Serve!

Recipe 44: Spiced Pumpkin Pie

Yummy pie Serving Size: 10 Cooking Time: 1 hour and 25 minutes Ingredients: Crust: ½ cup butter softened ½ cup powdered sugar ½ teaspoon cinnamon powder ½ teaspoon ground cardamom ½ teaspoon ground ginger 1 egg

1 pinch salt 2 cups all-purpose flour Filling: ½ cup light brown sugar ½ teaspoon cinnamon powder 1 cup heavy cream 2 cups pumpkin puree 4 egg yolks Directions: To make the crust, combine the butter and sugar in a container until creamy. Put in the egg and mix thoroughly, then mix in the flour, salt and spices. Transfer the dough to a floured working surface and roll it into a slim sheet. Put the dough in a pie pan and press it on the bottom and sides of the pan, trimming the edges as needed. To make the filling, combine all the ingredients in a container. Pour the mixture into the crust and preheat the oven and bake at 350°F for around forty minutes or until it is aromatic and appears golden. Let cool in the pan before you serve.

Recipe 45: Strawberry Kiwi Tartlets

These mind-blowing tartlets will change the course of your family’s dinner habit with its awe-inspiring taste. The tangy crust is a blend of lemon shortbread cookies, sugar, and butter. It is paired with a tangy kiwi curd filling and topped with strawberries. Serving Size: 6 small tartlets or one 9-inch tart Cooking Time: 20 minutes Ingredients: For the crust: Six tablespoons melted unsalted butter 2 tablespoons sugar 7 ounces lemon shortbread cookies or vanilla cookies

For the kiwi curd: 1/2 cup sugar 3/4 cup kiwi puree (from 3 to 4 kiwi fruit) 3 egg yolks 3 eggs Six tablespoons unsalted butter, cut into cubes 1 1/2 tablespoons Meyer lemon juice Green food coloring, optional Strawberries, for garnish Directions: Preheat the oven to 375°F. Pulse in a food processor cookies until it becomes a powder of about 1 ½ cups crumb. Add the sugar and melted butter, pulse until moistened. Press the mixture into one 9” tart pan or six three ¾” tartlet pans. Bake for four to five minutes until lightly golden. If the crust tends to puff, gently press the bottom back to its original place with a spoon. Let cool. Prepare the kiwi curd by straining the kiwi puree with a fine-mesh sieve into a bowl. Reserve the kiwi seeds. Combine in a medium saucepan with a heavy bottom the kiwi puree, lemon juice, and sugar. Meanwhile, beat the three eggs and three egg yolks together and stir in the kiwi mixture. Stir in butter on medium-low heat for ten to fifteen minutes until the curd has thickened, and the butter has melted, making sure it does not reach boiling point. Stir in optional green food coloring.

Press the kiwi curd through a fine strainer to remove any egg bits or lumps. You may also add the reserved kiwi seeds to the curd, stir to evenly coat. Fill the crusts with curd, chill for 1 to 2 hours until set. Garnish with strawberry slices.

Recipe 46: Summer Berry Tortilla Tart

You don’t need to be skillful in baking to prepare a cheesy and creamy tortilla tart. Use your oven toaster to brown the folded tortilla and top it with ricotta, berries, honey, and mint. The sweet and buttery crust will make you ask for more. Serving Size: 2 Cooking Time: 10 to 12 minutes Ingredients: Two pieces 6” or 8” flour tortillas Pat of softened butter Pinch of white sugar 1/2 cup whole milk ricotta cheese

Assorted berries Honey Fresh mint leaves Directions: Preheat the oven to 400°F. Brush both sides of flour tortillas with butter and sprinkle with sugar. Fold over one-inch sections of each tortilla in a clockwise direction. Wet the surface of each section with a droplet of water, fold down the edge, and then fold down the edges in overlapping style. Press with your thumb the folds, placing the top side down on the baking sheet. Finish the second tortilla with these steps. Poke holes on the tortillas with fork tines to avoid bubbling. Cook for 5 to 7 minutes in your toaster oven until golden. Slowly flip the other side and cook for 5 minutes until golden. Remove from the toaster oven and let cool. Evenly spread ricotta on the folded side of the tart. Spread on top with assorted berries and drizzle with honey. Garnish tart with fresh mint. Serve!

Recipe 47: Tarte Au Citron

Creamy Tarte au citron Serving Size: 10 Cooking Time: 1 hour and 25 minutes Ingredients: Crust: ½ cup butter softened ½ cup powdered sugar 1 egg 1 pinch salt 2 cups all-purpose flour

Filling: ½ cup fresh lemon juice ½ cup heavy cream ¾ cup white sugar 1 egg yolk 1 pinch salt 2 tablespoons lemon zest 4 eggs Directions: To make the crust, combine the butter and sugar in a container until creamy. Put in the remaining ingredients and mix thoroughly. Transfer the dough to a floured working surface and roll it into a slim sheet. Put the dough on a tart pan and press it thoroughly on the bottom and sides of the pan. If required, trim the edges, then bake the crust in the preheated oven at 350°F for fifteen minutes. Let cool aside. To make the filling, combine all the ingredients in a container until creamy Pour the mixture into the crust, then preheat your oven and bake at 330°F for about half an hour. Let cool in the pan before you serve.

Recipe 48: Thyme Pear Pie

Well-done thyme pear pie Serving Size: 10 Cooking Time: 1 hour and 25 minutes Ingredients: Crust: ½ cup canola oil ½ cup white wine ½ teaspoon vanilla extract One ¾ cup all-purpose flour 1 pinch salt Two tablespoons maple syrup

Filling: ½ cup light brown sugar 1 tablespoon cornstarch 1 teaspoon dried thyme 1 teaspoon lemon zest 2 pounds pears, peeled, cored, and sliced Directions: To make the crust, combine all the ingredients in a container and knead to form a dough. Put the dough on a floured working surface and roll it into a slim sheet. Put the sheet of dough in a pie pan and press it thoroughly on the bottom and sides of the pan. Trim the edges as needed. To make the filling, combine all the ingredients in a container. Move the filling into the crust. Preheat your oven and bake the pie at 350°F for about forty minutes or until a golden-brown color is achieved on the edges. Let cool down and serve, sliced.

Recipe 49: Walnut Brownie Tart

Nutritious brownie tart Serving Size: 10 Cooking Time: 1 hour and 25 minutes Ingredients: Crust: 1/3 cup butter 1 ½ cups Oreo cookies Filling: ¼ teaspoon salt ½ cup all-purpose flour

½ cup butter ½ cup white sugar ½ teaspoon vanilla extract 1 ½ cups dark chocolate chips 1 cup walnuts, chopped 3 eggs Directions: To make the crust, combine the ingredients in a container. Move the mixture to a small tart pan and press it thoroughly on the bottom and sides of the pan. To make the filling, combine the butter and chocolate in a container and place them over a hot water bath until melted and smooth. Turn off the heat and mix in the remaining ingredients. Pour the filling into the crust, preheat the oven, and bake at 350°F for about twenty minutes. Let cool in the pan and serve, sliced.

Recipe 50: Whole Wheat Strawberry Galette

Sweet, yummy strawberry Serving Size: 10 Cooking Time: 1 hour and 25 minutes Ingredients: ¼ cup white sugar ½ cup all-purpose flour ½ cup butter 1 cup whole wheat flour 1 pinch salt 1 tablespoon cornstarch 2 cups strawberries, halved

2-4 tablespoons cold water Directions: Mix the flours, salt, and butter in a container, then rub it with your fingertips until grainy. Put in the water and stir until a dough forms. Transfer the dough to a floured working surface and roll it into a slim sheet, shaping it into a round. Mix the strawberries with cornstarch and sugar in a container. Put the filling in the center of the dough. Cover the edges of the dough over the fruits, leaving the center exposed. Preheat your oven and bake the galette at 350°F for about half an hour or until it is aromatic and appears golden brown. Let cool down before you serve.

Recipe 51: Blueberry Almond Pie

Yummy almond pie Serving Size: 12 Cooking Time: 1 hour and 25 minutes Ingredients: Crust: ¼ teaspoon salt ½ cup brown butter 1 ½ cups all-purpose flour 2 tablespoons maple syrup 2 tablespoons water Filling:

½ cup butter softened ½ cup powdered sugar 1 ½ cups ground almonds 2 cups blueberries 2 egg yolks 2 eggs Directions: To make the crust, combine the butter, maple syrup, and water in a container. Put in the remaining ingredients and mix thoroughly. Knead the dough slightly, then move it to a floured working surface. Roll the dough into a slim sheet, then place it in a pie pan and press it thoroughly on the bottom and sides of the pan. Trim the edges as needed. To make the filling, combine the butter and sugar in a container until creamy. Put in the eggs, egg yolks, and almonds and mix thoroughly. Spoon the mixture into the crust, then top with fresh blueberries. Pre-heat the oven and bake at 350°F for around forty minutes or until a golden-brown color is achieved on the edges. Let cool in the pan before you serve.

Conclusion There you have it; 300 delicious bakery recipes that the whole family can enjoy. We hope you enjoyed taking the culinary journey with us and that you learned a lot at each stop along the way. Bakery items are something we all love regardless of our age. Sometimes it is not convenient to go to a store, and you have to go for plan B at times like that. Plan B is making bakery goods at home. If you go through all the recipes in the book, you will see how easy each recipe is. Once you learn how to make them, I can bet you will stop buying from the stores. They will save up your money, and it will be 100% fresh. You can customize it according to your taste. Try them and live a better and healthy life. There’s no need to stop cooking now! So, what’s next? Practice makes you better! So, keep on practicing and enjoying new and exciting meals and drinks with your whole family. So go on and continue your culinary journey.

Conclusion There you have it; 300 delicious bakery recipes that the whole family can enjoy. We hope you enjoyed taking the culinary journey with us and that you learned a lot at each stop along the way. Bakery items are something we all love regardless of our age. Sometimes it is not convenient to go to a store, and you have to go for plan B at times like that. Plan B is making bakery goods at home. If you go through all the recipes in the book, you will see how easy each recipe is. Once you learn how to make them, I can bet you will stop buying from the stores. They will save up your money, and it will be 100% fresh. You can customize it according to your taste. Try them and live a better and healthy life. There’s no need to stop cooking now! So, what’s next? Practice makes you better! So, keep on practicing and enjoying new and exciting meals and drinks with your whole family. So go on and continue your culinary journey.

Afterthoughts

I’ve been writing recipe books for some time now, and do you know what’s the best feeling about it? Well, it’s the chance to put my ideas down so that everyone can try them out, and not just me. It’s always more fun when others have a chance to enjoy the recipes I enjoy. However, I still try to make things simpler so that everyone can have a go at them. No matter the experience levels. In fact, I had feedbacks from top chefs and people who never stopped inside a kitchen. They loved the simplicity of the recipes and yet how delicious they have turned out. That’s why please do leave honest feedback. It will help everyone in deciding which book they need and it will help me become even better at my work. Also, share your favorite recipes from this book and maybe I’ll create a book collection of my reader’s favorite recipes.

Thanks Brian White

About the Author Sometimes it takes time to find out your career path. Going through a few changes in lifestyle, job positions and even forgetting about your college. Well, Brian White didn’t know anything about cooking, recipes, and not even recipe writing, well not until he discovered one cookbook of his great, great mother. Then he decided not to proceed with a career according to his college major and try his luck in cooking. The first couple of years were the most difficult ones. He had to take classes even for the cooking basics. But as he started to go deeper into the field it because of the love of his life. Now, his goal is to help everyone, well, those who want to learn how to cook and those who want to learn more recipes and prepare dishes for the whole family. In fact, he didn’t want to limit himself to only one type of cooking so he started writing books on many different topics. Because in his point of you this was the only way he can reach more people. Now, men and women are constantly in touch with him, asking for help and even requesting unique recipes for special occasions. His experience led to cookbooks that bring joy to the one making the dish and to those who are eating it. Even today, he is not stopping. Brian White continues to create cookbooks and he won’t stop, well not for a long, long time. So, you should definitely expect more cookbooks of his own creating every now and then.