Raspberry Shortbread Bars Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Raspberry Shortbread Bars. A shortbread batter is so versatile. Sometimes it's pressed into a tart or cake pan or used to make cut out cookies. Other times it's rolled into a log and used to make slice and bake cookies. But for this recipe we are making delicious Raspberry Shortbread Bars. Just think, two buttery layers of sweet shortbread sandwiched together with a tart and tangy raspberry jam. A match made in heaven.
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Almond Tart by Cooking with Manuela
Here is how to make a delicious almond tart from scratch, with a moist and soft almond filling over a buttery crust, and a little spread of apricot preserve for extra flavor. For more information about this recipe, please visit my blog:
Almond Brioche Toast (Bostock) Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Almond Brioche Toast, also known as Bostock. This Almond Brioche Toast or Brioche with Almonds is a delicious breakfast pastry. It is very similar to an Almond Croissant, only instead of using a croissant, this pastry is made with a thick slice of Brioche. Just think, a slice of Brioche, stale enough that it can absorb a soaking of a rum flavored sugar syrup. Then, a rich almond cream (frangipane) is spread on one side of the Brioche. Next, to add additional almond flavor and a nice crunch, sliced almonds are sprinkled on top. The Bostock is then baked until the almond cream is set and starts to brown.
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Making Christmas Cookies! - Caramel Tassies, Russian Torte, and Coconut Balls
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Patti is back and ready to get baking for Christmas! Together with Arlene, she makes rich caramel tassies, her classic Russian torte bars with apricot and nuts, and coconut balls (which taste just like Almond Joy candy bars!).
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Christmas Cookies 2005 Pt. 1 - At Home with Arlene Williams
Episode: AH0520
Apple Crumble Cake | How to Make the BEST EVER Apple Cake
The best ever apple crumble cake of your dreams, with tons of apples and the best crumb topping ever! Today I am sharing this amazing best ever apple crumble cake which is one of my favourite desserts to make. It requires very few simple ingredients but is so delicious. This apple crumble cake is always a crowd-pleaser and I'm excited to share it with you today. Hope you enjoy it! ????
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Lemon Tart Recipe
Classic lemon tart recipe – this tart recipe is easy to make, sweet and delicate. Lemon tart is one of my favorite desserts. If you’ve never tried lemon tart you should definitely try it.
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Ingredients:
For the crust:
1½ cups (190g) Flour
1/4 cup (50g) Powdered sugar
1 egg
1/2 cup (115g) Butter
1/4 teaspoon Salt
1 teaspoon Vanilla extract
For the filling:
3/4 cup (150g) sugar
2 eggs
3 egg yolks
1/4 teaspoon salt
1/2 cup (120ml) Heavy cream
1/2 cup (120ml) fresh lemon juice
lemon zest from 2 lemons
Directions:
1. Make the crust: In a food processor, process flour, sugar and salt. Then add cubed butter and pulse until crumbs are formed. Add egg and vanilla extract, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes. Place the dough on a lightly floured board, dust the top of the dough and roll out the dough its about 1/8 inch thick. Transfer the dough to a 9-inch (23-24cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
3. Meanwhile make the filling: in a large bowl whisk eggs, egg yolks and sugar. Add lemon zest, lemon juice and whisk until combined. add heavy cream and whisk again until combined. set aside.
4. Preheat oven to 350F (175C).
5. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 10-15 minutes or until crust is slightly golden.
6. Reduce the temperature to 300F (150C).
7. While the crust still in the oven, pour mixture into pastry case. Bake for 17-20 minutes or until filling has just set.
8. Let cool to room temperature, then refrigerate for at least 2 hours.
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