¾ cup sugar 2 Tbsp arrowroot powder 1 ½ cups orange juice 3 egg yolks 2 large oranges, or 6 clementines or tangerines 2 Tbsp butter 1 Tbsp grated orange peel 1 Tbsp lemon juice

1 deep-dish, 9” pie crust, baked

Meringue: 3 egg whites 2 Tbsp sugar

Preheat oven to 350° F.

Grate the peel of an orange to get 1 Tbsp of orange zest (only the very outer layer of the peel, no white pith). Then peel the oranges, discard the peel, seeds, and as much pith as possible, and puree the oranges and orange zest in a blender. Chop the butter into small cubes. In a bowl, combine the orange puree, butter, and lemon juice.

Separate the eggs. Beat the egg yolks until smooth. Place the egg whites somewhere warm.

In a large pot, stir together the arrowroot and sugar. Stir in the orange juice. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low.

Pour a small amount of hot filling into the egg yolks, stirring as you pour. Then pour the yolk mixture back into the pan, stirring constantly as you pour.

Remove from heat. Stir in the pureed orange mixture. Pour into pie crust.

In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tsp at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.

Bake at 350° for 15 minutes or until meringue is golden brown. Let cool in the fridge until completely chilled before serving. The longer it has time to chill, the more solid the filling becomes.

#arrowroot #butter #dessert #eggwhite #eggyolk #lemonjuice #orange #orangejuice #orangezest #pie #sugar #vegetarian

3 cups almond flour 1 tsp baking powder ½ tsp salt ¼ cup butter 1 Tbsp honey or maple syrup 2 eggs

Preheat oven to 300° F.

Stir together the almond meal, baking powder, and salt. Cut in the butter as small as it will go, then stir in the honey/maple syrup and eggs, forming a soft, sticky dough.

Line a baking sheet with parchment. Form small balls with the dough, then press them into disks on the baking sheet.

Bake for 20-25 minutes until lightly golden brown.

#almondflour #bakingpowder #butter #cookie #dessert #egg #glutenfree #honey #maplesyrup #salt #scone #snack #vegetarian

Crust: 1 cup flour 6 Tbsp butter ¼ cup cold water 1/8 tsp salt ¼ tsp black pepper ¼ tsp basil ¼ tsp ground mustard seed

Filling: ½ cup diced potato ½ cup minced carrots ½ cup minced celery ½ cup minced onion ½ cup chopped green beans 2 Tbsp oil 1 Tbsp flour 1 Tbsp butter ¼ tsp rosemary ¼ tsp fennel seed 1/8 tsp salt 1/8 tsp black pepper ½ cup vegetable stock

Crust: Stir together the flour, salt, pepper, basil, and ground mustard. Cut in the butter until the flour is all moistened, but leave some larger chunks of butter. Stir in the water to make a soft dough. Press the dough together, then wrap in plastic wrap and chill while making the filling.

In a skillet over medium-high heat, sautee the vegetables with the oil for 3 minutes. Mix together the flour, rosemary, fennel, salt, and pepper. Reduce heat to low, push the vegetables to one side, and melt the butter on the other side. When it is melted, stir the flour mixture into the butter, then stir everything together. Add the vegetable stock and keep stirring as a gravy forms. Then remove from heat.

Preheat oven to 425° F.

Divide the crust dough into 4 parts. Roll each section into a thin circle. Get the outline of the circles wet with water or beaten egg. Put ½ cup of filling onto each crust piece, and fold the crust over the filling, pinching together the edges to seal it closed.

Line a baking sheet with parchment paper and place the pasties on without touching each other. Bake for 25-30 minutes, until the crusts are golden brown.

#basil #butter #carrot #celery #fennel #greenbean #mustardseed #oil #onion #pepper #pie #potato #rosemary #salt #side #snack #soupstock #wheatflour

Period: England, 1300s-1400s Sources: Medieval Cookery

Crust: 1 cup semola flour 1 Tbsp sugar 1 tiny pinch of saffron 1/8 tsp salt 6 Tbsp butter ¼ cup water

Filling: 6 egg yolks 1 Tbsp water ½ tsp gelatin ¼ cup sugar ½ tsp powdered ginger ¼ cup minced dates ¼ cup minced raisins, dried currant berries, or similar

For the crust: Stir together the flour, sugar, saffron, and salt. Cut in the butter until it creates moist crumbs, leaving some small chunks of butter. Stir in the water, forming a dough. Wrap the dough in plastic wrap and chill it in the fridge while making the filling.

Preheat oven to 350° F.

Dissolve the gelatin in the water. Beat together the egg yolks, gelatin, sugar, and powdered ginger until the mixture is very light, as light as you can reasonably get it. Then stir in the dates and raisins.

Divide the crust dough into 12 pieces, 6 of them slightly smaller than the others. Roll the larger balls out into circles and line 6 cups in a mini tart pan. Put about 2 Tbsp of filling into each cup—there will be a little extra, so divide it evenly. Then roll the smaller balls of dough to make top crusts. Leave a little bit of space, if you can, between the filling and the top crust.

Bake for 35-40 minutes, until the crust is golden brown.

#butter #date #dessert #driedfruit #eggyolk #gelatin #ginger #historical #pie #raisin #saffrom #salt #semolaflour #sugar

1 double batch of pie crust dough ½ cup sugar ¼ cup arrowroot powder ½ tsp cinnamon 4 cups blueberries (fresh or frozen) 1 Tbsp butter 1 tsp lemon juice

Preheat oven to 400° F.

Prepare the bottom pie crust in the pie tin.

Stir together the sugar and arrowroot powder. Cut the butter into the mixture until it is no longer dry. Stir in the cinnamon and lemon juice, then gently stir in the blueberries, to coat them.

Pour the filling mixture into the pie tin.

Place remaining pie crust on top, seal and flute edges. Slit the top crust a few times for steam to escape. Or do a decorative top crust with holes in it.

Place a pie shield or strips of foil around edges before baking. Bake for 40-45 minutes or until juices begin to bubble through slits, removing foil or shield at around 25 minutes into baking.

Cool completely before cutting.

#arrowroot #berry #blueberry #butter #cinnamon #dessert #lemonjuice #pie #sugar #vegetarian

1 cup corn meal 1 cup flour 1 Tbsp baking powder ½ cup sugar 1 tsp salt 1 cup milk 2 eggs ¼ cup butter ¼ cup honey

Preheat oven to 400° F.

In a large bowl, mix the dry ingredients. Cut the butter into the mixture. In another bowl, whisk the eggs, and milk. Add to the dry mixture and stir until just mixed, then stir in the honey. It is ok to have lumps, as they will continue to absorb moisture and dissolve.

Cornbread loaf: bake for 20 minutes in a greased 9” square or circular baking pan.

Muffins: Place paper liners in a 12-cup muffin tin. Divide the batter into the cups. Bake for 15 minutes.

#bakingpowder #bread #butter #cornmeal #egg #honey #milk #salt #side #sugar #vegetarian #wheatflour

For a single crust.

6 Tbsp butter 1 cup semola flour ¼ cup water 1/8 tsp salt

Cut the butter into the flour until it's crumbly and there's no dry powder.

Dissolve the salt into the water, then stir it into the flour and butter. Stir to make a soft dough.

Roll out on a piece of waxed paper. Use flour if necessary on top and bottom to prevent sticking. Roll to 1/8”.

Use the waxed paper to flip the crust over into the pie tin. Trim the edges and fill in any holes, etc.

To bake the crust alone, bake at 350° F for 27 minutes. Otherwise, follow pie recipe instructions.

#butter #dessert #pie #salt #semolaflour #vegetarian

1 single batch pie crust 1 cup sugar 1 Tbsp butter 2 Tbsp flour or corn starch 3 large eggs (or 4 medium eggs) 1 cup milk 2 Tbsp lemon juice

Preheat oven to 375° F. Prepare the pie crust in a large tin and bake for 10 minutes.

Meanwhile, run the eggs under warm water to bring up their temperature. Ideally they will get to room temperature or warmer. Heat a medium-sized metal or glass bowl with hot water.

In another medium bowl, cut the butter into the sugar and flour. Separate the eggs, reserving the whites. With a wire whisk, beat the egg yolks, milk, and lemon juice into the sugar mixture, until completely mixed and smooth.

Dry out the warm bowl and put in the egg whites. Beat with a machine beater until stiff peaks form. Fold the whites into the rest of the filling.

Pour into the pie crust. Cover with foil. Bake for 30 minutes. Remove foil and bake for 5-10 minutes, until top is lightly golden and the filling is slightly jiggly. It will continue to solidify as it cools. Can be served warm or chilled.

Variations:

Use different fruit juices. Use concentrated juice for stronger flavor. Try different pie crusts. Add spices to the crust.

#butter #cornstarch #dessert #egg #lemonjuice #milk #pie #sugar #vegetarian #wheatflour

Cake: ½ cup butter ¾ cup raw sugar 1 tsp vanilla extract 2 eggs 2 cups fine semola 1 tsp baking powder ½ tsp baking soda ¾ cup plain yogurt ¼ cup finely chopped almonds

Syrup: 2 cups raw sugar 1 ½ cups water 1 Tbsp fresh orange zest 1 tsp dried floral tea ½ tsp lemon juice

Preheat oven to 300° F. Grease a large cake pan.

In a large bowl, mix the butter, sugar and vanilla until light and fluffy. Add eggs one at a time and beat well.

Mix the semola, baking powder and baking soda in another bowl. Add this slowly into the butter mixture alternately with yogurt.

Spread batter into the cake pan. Sprinkle chopped almonds over the top.

Bake for 30-35 minutes.

For the syrup, dissolve sugar in water over medium heat, add the lemon juice and the rose essence and bring to a boil. Let it boil for 5-7 minutes, then pour into another container. Put that in a bowl filled with cold water to cool the syrup so it doesn't overcook.

When the cake is done, slowly pour the cooled syrup over the hot cake. This works best to keep it in the pan so the syrup can be soaked into the cake. Serve the cake once it is completely cool.

#almond #bakingpowder #bakingsoda #butter #cake #dessert #egg #lemonjuice #orangezest #semolaflour #sugar #tea #vanilla #vegetarian #yogurt

1 ½ cup flour ½ cup almond flour 1 tsp baking powder ½ tsp salt ¼ cup butter 1 egg ½ cup gooseberry jam ½ cup buttermilk Spiced sugar

Preheat oven to 375° F.

Stir together the flour, almond meal, salt, and baking powder.

Cut in the butter until it is thoroughly mixed, no chunks of butter.

Stir in the buttermilk, egg, and jam. It will be a very soft and wet dough. Turn it out onto a floured counter and knead it, very gently, adding in enough flour to make the dough cohesive. Roll it out to about ½”-¾” thick and cut out rounds.

Sprinkle spiced sugar on the top of each round, place them on a baking sheet lined with baking parchment, and bake for 15-20 minutes until they are golden brown.

Variations:

Obviously, use whatever jam you like.

#almondflour #bakingpowder #butter #buttermilk #egg #jam #salt #scone #snack #vegetarian #wheatflour