- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 cups water
- 6 tablespoons olive oil
- In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 12-15 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10-15 minutes.
- Divide dough into sixteen portions. On a lightly floured surface, roll each portion into a 7-in. circle.
- In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm.
Gluten-Free Spiced Chocolate Tart
- 1 Recipe Gluten Free Pie Crust
- 1 cup heavy cream
- 1/2 cup milk
- 3 tablespoons granulated sugar
- 3 tablespoons soft diced ginger
- 5 large egg yolks
- 1 1/2 cups Belcolade bittersweet disks, chopped
- 3 tablespoons soft butter
- pinch of salt
- 1/2 teaspoon chocolate extract
- 1/4 cup mini diced ginger
- Make gluten-free pie crust according to the recipe instructions and place in the refrigerator to chill.
- Combine the cream, milk, sugar, and ginger in a medium saucepan and heat until simmering. Turn the heat off and allow the ginger to steep in the cream.
- Once the dough is chilled, remove it from the refrigerator and preheat your oven to 350°F. Lightly flour a piece of parchment paper and roll the dough to about 1/4″ thick, turning the dough 90° every so often.
- Fit the dough into the tart pan, pressing the excess dough off with your rolling pin or hands. Poke holes in the bottom of the crust with a fork or docking tool.
- For best results, chill the formed shell in the freezer for about 15 minutes before baking. Bake for about 25 minutes, or until it begins to turn golden brown. Remove the tart shell from the oven, and allow it to cool completely on a rack.
- Return the steeped cream mixture to the stove, and heat on medium-high heat until simmering. Add about 1 cup of the liquid to the egg yolks in a steady stream, then add yolk mixture to the rest of the cream and stir. Return mixture to the heat again and cook on medium until it begins to thicken (about 2-3 minutes) stirring constantly.Pour the combination through a strainer over the chocolate. Allow this to sit for a few minutes to allow the chocolate to melt.
- Stir until the chocolate is melted and blended into the custard, then stir in the butter, salt, and chocolate extract.
- Pour the filling into the cooled tart shell, spreading it evenly with an offset spatula. Allow the tart to set up quickly in the refrigerator if you’re in a hurry; or at room temperature for 1 to 2 hours.
- If you don’t have the square tart pan, a 9″ round tart pan will work well. You will have some leftover dough and filling. Yield: 1 9X9 square or 9″ round tart pan.
White Chocolate Raspberry Cheesecake
- 1 cup chocolate cookie crumbs
- 3 tablespoons white sugar
- 1/4 cup butter, melted
- 1 (10 ounce) package frozen raspberries
- 2 tablespoons white sugar
- 2 teaspoons cornstarch
- 1/2 cup water
- 2 cups white chocolate chips
- 1/2 cup half-and-half cream
- 3 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Crispy Flax Seed Rolls
- 1 cup of warm water
- 1/2 cup of warm milk
- 1/4 cup of oil
- 2 teaspoons of sugar
- 2 teaspoons of salt
- 1/2 package of fresh yeast
- Enough flour
- 1/2 cup of oil
- 1 cup of ground flax seed
- 1 teaspoon of salt
- 1 egg
Mix the milk with water, take into sugar and melt yeast. Then add oil and salt, adding flour little by little, make dough as soft as an ear lobe. Cover the dough with a clean cloth, put a warm place. Prepare filling. Put flex seed in a bowl and add salt into. On one hand add oil little by little, on the other hand mix. Separate the dough into pieces of turn our size. Spread them without too thin. Apply filling materials well into. Make a roll. Cut them as 1-2 inches thick and arrange into greased oven tray. Apply beaten egg yolk, and bake at 400 degrees.
Chocolate Chip Cannoli
- 1 gallon 1% low-fat milk
- 4 cups low-fat buttermilk
- 1/4 teaspoon kosher salt
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 6 ounces fromage blanc
- Cooking spray
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 (18 x 14–inch) sheets frozen phyllo dough, thawed
- 3 tablespoons butter, melted
- 2 ounces semisweet chocolate, divided
- 2 tablespoons sifted powdered sugar
- To prepare ricotta, line a large colander or sieve with 3 layers of dampened cheesecloth, allowing cheesecloth to extend over outside edges of colander, and place colander in a large bowl.
- Combine milk and buttermilk in a large, heavy stockpot. Cook over medium heat until a candy thermometer reaches 170°, gently stirring constantly. As soon as the milk mixture reaches 170°, stop stirring (whey and curds will separate at this point). Continue to cook, without stirring, until the thermometer reaches 190°. (Be sure not to stir, or curds that have formed will break apart.) Immediately remove pan from heat. (Bottom of pan may be slightly scorched.) Pour milk mixture into cheesecloth-lined colander. Drain over bowl for 5 minutes, and discard liquid (whey). Gather edges of cheesecloth together; tie securely. Hang cheesecloth bundle from kitchen faucet, and drain 12 minutes or just until whey stops dripping. Scrape ricotta into a medium bowl. Sprinkle with salt, and toss gently with a fork to combine. Cool to room temperature.
- Add 2/3 cup of granulated sugar, vanilla extract, and fromage blanc to ricotta; beat with a mixer at medium speed until combined. Cover mixture, and refrigerate. To prepare shells, preheat oven to 375°.
- Cut out 12 (12 x 4–inch) pieces of heavy-duty aluminum foil. Using your index fingers as a guide, loosely roll up each foil piece jelly-roll fashion to form a cylinder with a 1-inch opening. Lightly coat outside of each cylinder with cooking spray. Combine 1/3 cup granulated sugar and 1/2 teaspoon ground cinnamon in a small bowl.
- Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly brush with butter. Sprinkle evenly with 2 teaspoons sugar mixture. Repeat layers once. Cut phyllo stack lengthwise into 4 equal strips. Place a foil cylinder at bottom of 1 phyllo strip; roll up jelly-roll fashion around cylinder. Lightly coat with cooking spray. Place on a parchment paper–lined baking sheet. Repeat procedure with the remaining phyllo, butter, sugar mixture, and foil cylinders. Bake at 375° for 12 minutes or until lightly browned; cool completely on a wire rack. Carefully remove foil cylinders from phyllo shells by twisting ends of foil in opposite directions and gently pulling foil from shells.
- Finely chop 1 1/2 ounces chocolate. Combine ricotta mixture and chopped chocolate in a bowl. Transfer mixture to a large zip-top plastic bag; snip off 1/2-inch of 1 corner of bag. Pipe ricotta mixture evenly into each of 12 prepared shells (about 1/3 cup). Grate remaining 1/2 ounce chocolate. Dust cannoli evenly with powdered sugar and grated chocolate; serve immediately.