Lemon Frosted Fresh Strawberry Toaster Pastries


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I love homemade pop-tarts! But I have say the frosting is my favorite part. On top of flaky pastry and filled with homemade strawberry pie filling, it is irresistible!~Amy

Lemon Frosted Fresh Strawberry Toaster Pastries

Pastry for double pie crust
Strawberry Orange Pie Filling
Lemon Vanilla Icing
Lemon zest

Heat oven to 350 degrees
Line 2 baking sheets with parchment

On a lightly floured board, roll 1/2 dough into a rectangle, cut evenly using a cutter or a knife into 8 rectangles. Place on parchment paper. Place about 1 tablespoon of filleting into the center.
Roll remaining half of dough into a rectangle, cut evenly using a cutter or a knife into 8 rectangles. Place evenly on top of filled pastry. Brush edges lightly with water, and press down with a fork to seal. Bake 20-25 or until golden brown. Cool slightly. Frost and sprinkle with lemon zest.

Makes 8 pastries

Pie filling:
1 3/4 cup chopped strawberries
1/3 cup sugar
3 tsp cornstarch
1/8 cup orange juice

In a small saucepan, whisk together orange juice and cornstarch to dissolve. Add strawberries and sugar. Cook stirring constantly over medium heat until thick and bubbly.
Pour into jar, wipe rim and cover with lid, cool and refrigerate until ready to use.

Makes 1 1/2 cups

Lemon Vanilla icing:

1/4 cup butter, softened
2 cups powdered sugar, more if necessary
1 tbsp milk
1 tbsp fresh lemon juice
1/2 tsp vanilla

Beat butter, powdered sugar, milk and lemon juice together until smooth. Add vanilla and beat until desired consistency, adding more powdered sugar if necessary.

Fresh Strawberry Pie:
Make a double batch for 9 inch baked pie crust, fill with hulled strawberries, and pour filling over the top. Chill and serve with whipped cream.

Other suggestions, filling for breakfast bars, Blondies, topping for ice cream etc….

Recipes by Amy Richardson

Valencia Cara Orange Tea Cake


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The Valencia Cara orange is sweet in taste, and beautifuly ruby red inside. This richly textured cake paired with a cup of orange blossom tea, is the perfect tea party for one! ~Amy

Valencia Cara Orange Tea Cake

Crumb topping:
1/2 cup sugar
1/4 cup flour
3 tbsp butter, cold and cut into pieces
Pinch of Cara orange zest
White decorator sugar, optional
In a small bowl, stir together sugar and flour. Using a pastry blender, cut into butter until small crumble. Add in zest and set aside.

Batter:

1 1/2 +1 tbsp flour
2 tsp baking powder
1 tsp coarse salt

1 cup sugar
1 cup sour cream
3 eggs
Juice from 1 Cara orange, about 1/2 cup
Zest from 1 Cara orange
1/2 cup butter, melted

Heat oven to 350 degrees

Spray 8 inch round pan with cooking spray and line with parchment paper. Set aside

With an electric mixer, beat together eggs and sour cream, when smooth, add sugar orange juice and zest. Beat until smooth. Add baking powder, salt and flour. When smooth. Slowly add butter, until blended. Pour into prepared pan. Spread crumble evenly over the top, sprinkle with decorator sugar if desired.
Bake for 40-45 minutes or until golden brown and cake tester comes out clean.
Cool slightly and remove from pan if desired.

Makes 8 servings

Recipe by Amy Richardson

Hand-Stirred Homemade Chocolate Fudge, with S’mores and Toasted Coconut Almond Variations


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Rich and creamy fudge, melting in your mouth with every bite. This is my Grandma’s recipe with my variations. It takes a little patience, but it is well worth it!~Amy

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This is my Grandma and Grandpa. My Grandpa was in the Navy, and stationed in Hawaii when Pearl Harbor was attacked. During the war we had food rations here, but one thing my Grandma said they could always get, was a little bit of sugar and cocoa, to make fudge. This is her recipe, and it is the best! ~Amy

Hand-Stirred Homemade Chocolate Fudge, with S’mores and Toasted Coconut Almond Variations

Classic Chocolate Fudge:

3 cups sugar
3 tbsp cocoa
1/4 teaspoon salt
1 12oz can evaporated milk
3 tbsp butter
1 teaspoon vanilla extract

In a medium sized heavy bottom saucepan, whisk together, cocoa, sugar and salt. Add evaporated milk, and stir until smooth.
Cook over medium heat until soft ball stage, or keeps a shape when tested in cold water.
Remove from heat and pour onto a platter, place butter and vanilla on cooked candy. Do not stir! Cool to lukewarm.
With a wooden spoon, stir until candy starts to lose its shine, and thicken. Lift candy as you stir to lighten.
Pour into parchment lined pan or form into a roll. When fudge has set, cut into pieces and store covered.

S’mores Chocolate Fudge
Variation:
3 full sheet graham crackers, broken into pieces
1 cup miniature marshmallows, homemade or store bought

Gently mix in marshmallows and graham crackers as the fudge is losing its shine. Pour into pan, or form into a roll. When fudge has set, cut into pieces and store covered.

Toasted Coconut Almond Chocolate Fudge
Variation:
1 cup toasted coconut
1/2 cup sliced almonds

Gently mix in coconut and almonds as the fudge is losing its shine. Pour into pan, or form into a roll. When fudge has set, cut into pieces and store covered.

*Toasted Coconut:
Place a thin layer of coconut onto baking sheet, bake at 350 degrees, stirring every few minutes until coconut is golden brown. Let cool

Recipe by Amy Richardson and Grandma McCrea

Fresh Mango, Mascarpone, Arugula and Candied Bacon Pizzette


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This my fresh take on Hawaiian pizza. Fresh mango, mascarpone, smoked mozarella, and candied bacon, with fresh arugula and a drizzle of sweet honey. One taste will transport you to paradise! ~Amy

Fresh Mango, Mascarpone, Arugula and Candied Bacon Pizzette

Pizza dough for 1 large pizza
Mascarpone cheese
1 fresh mango, peeled and diced
8 oz smoked mozzarella, shredded
Arugula
Honey

Candied Bacon
1 cup bacon crumbles or 4 slices thick cut bacon
2 tablespoons brown sugar
1/4 tsp black pepper

Olive Oil
Fresh cracked pepper
Sea Salt

Heat oven to 475 degrees

To make candied bacon, place bacon crumbles or slices on a parchment lined baking sheet. Sprinkle bacon evenly with brown sugar and black pepper. Cook until crisp and bubbling. Remove from oven and cool. Crumble and set aside.

On a lightly floured board roll dough to desired thickness. Brush with olive oil and sprinkle with sea salt and fresh cracked pepper. Slide dough onto baking steel, baking stone or lightly oiled baking sheet and bake until it starts to brown. Remove from oven. Spread a thin layer of mascarpone over crust, sprinkle with smoked mozzarella cheese and bake until melted. Remove from oven, top with arugula, candied bacon, diced mango, and drizzle with honey.
Serve immediately.

Makes 4-6 servings

Recipe by Amy Richardson

Avocado, Arugula, and Orange Olive Oil Pizzette


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One of my favorite easy meals is avocados on toast, with a little fresh cracked pepper and sea salt. I thought it might be fun to try it as a pizza, with a little orange olive oil drizzle and fresh arugula. Give it a try, and it might be your next favorite too! ~Amy

Avocado, Arugula, and Orange Olive Oil Pizzette

Pizza dough for 1 large pizza
2-3 avocados, thinly sliced
Fresh arugula
Scaibica’s Orange Infused Olive Oil
Pistachios, dry roasted and salted, coarsely chopped

Olive oil
Fresh cracked pepper
Sea Salt

Heat oven to 475 degrees

On a lightly floured board roll dough to desired thickness. Brush with olive oil and sprinkle with sea salt and fresh cracked pepper. Slide dough onto baking steel, baking stone or lightly oiled baking sheet and bake until golden brown.

Top crust with sliced avocado, top with arugula, and chopped pistachios, drizzle with orange infused oil, fresh cracked pepper and sea salt to taste.
Serve immediately.

Makes 4-6 servings

Recipe by Amy Richardson

Fresh Greens, Goat Cheese and Strawberry Balsamic Pizzette


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Fresh and delicious! Perfect for a luncheon or pizza party for the girls!~Amy

Fresh Greens, Goat Cheese and Strawberry Pizzette

Pizza dough for 1 large pizza
Goat cheese, crumbled
Micro greens
Strawberries, sliced
Candied pecans, chopped
Balsamic reduction

Olive Oil
Fresh cracked pepper
Sea Salt

Heat oven to 475 degrees

On a lightly floured board roll dough to desired thickness. Brush with olive oil and sprinkle with sea salt and fresh cracked pepper. Slide dough onto baking steel, baking stone or lightly oiled baking sheet and bake until it starts to brown. Sprinkle with goat cheese and bake until golden brown.

Remove from oven and drizzle crust lightly with balsamic reduction, top with micro greens, sliced strawberries and sprinkle with pecans. Serve immediately.

Makes 4-6 servings

Recipe by Amy Richardson

Dark Chocolate Roasted Pistachio Bars


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Sometimes you just need chocolate! This decadent, chocolate cookie, with a hint of orange, and salted pistachios, is sure to satisfy! ~ Amy

Dark Chocolate Roasted Pistachio Bars

1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2/3 cup cocoa powder
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp coarse salt
1 cup bittersweet, or semisweet, chocolate pieces
Zest from 1 Orange
Pistachios, coarsely chopped

Preheat oven to 350 degrees

With an electric mixer, beat butter and sugars together until light and fluffy, about 2 minutes.
Add eggs, vanilla and orange zest. Mix until well blended. Add dry ingredients, and mix until just incorporated. Spread evenly into a 13×9 baking pan. Sprinkle with chocolate chips and place in heated oven for 3 minutes. With knife, move through the chocolate pieces and dough to create a marbled effect. Bake for an additional 15-20 minutes or until golden brown. Remove from oven and sprinkle with pistachios.
Cool and cut evenly into bars

Makes 18-24 servings

Recipe by Amy Richardson