Directions

Preheat the oven to 350°F.

Prepare the almond shortbread crumbs by rolling the almond shortbread between sheets of wax paper. Or place a little at a time in a blender or in a food processor at low speed until finely crushed.

In a large mixing bowl, cream the butter with the sugar. Slowly add the whole eggs and the egg yolks to the butter mixture.

In a separate mixing bowl, combine cake flour, almond meal, cinnamon, almond shortbread crumbs and lemon zest.

Add this to the eggs and butter mixture and blend. The mixture should be well blended but not over mixed.

Using a spatula, spread the mixture on the base of the tart mold about 1/4' thick.

Spread a thin layer of Bonne Maman Apricot Preserves over the crust, leaving 1/4' around the edges free of preserves. Fill a pastry bag with a medium star tip and pipe criss-cross decoration over the preserves. To finish the crust, pipe a border around the edge of the mold.

Bake at 350°F for 20-25 minutes or until golden brown.

Cool and dust with powdered sugar. Serve with whipped cream.

You may also make individual tarts or cookies. To make cookies, fill a pastry bag with the mixture and use a medium star tip to pipe small round circles onto a baking sheet. Fill the center with Bonne Maman Apricot Preserves and bake for 10-15 minutes or until golden brown.

Directions

Shortbread Cookie Crust:
Grind shortbread cookies in a food processor or crush until very fine with a rolling pin. Mix cookie crust ingredients together and pat only on the bottom of the prepared pan.

Almond Praline Cheesecake:
Preheat oven to 300 degrees F. The temperature is correct. The Almond Cheesecake batter is made using a different recipe than most cheesecakes, and therefore needs a lower baking temperature.

Take a 9" springform pan apart, line the bottom plate with aluminum foil, then reassemble the pan. Pull the excess foil up and around the pan to prevent any batter from leaking into the oven. Spray sides and bottom with vegetable spray.

Place a pan of hot water in the bottom of the oven and close the door.

In a mixing bowl on medium speed, beat cream cheese until smooth for approximately 2- 3 minutes. Scrape down sides. Add sweetened condensed milk and beat again, scraping a few times during mixing. The batter should be smooth. Add almond extract and eggs 1 at a time, beating after each addition until creamy. Add flour, and beat only until the batter is lump-free and filling is nice and fluffy. Scrape as needed.

Pour batter into prepared pan on top of the shortbread crust, and bake at 300 degrees for 55-65 minutes.

When completely chilled, and removed from the pan, carefully spoon the Almond Praline Topping over the top of the cheesecake. Likewise, the Praline Topping can also be spooned on each individual slice just before serving.

Almond Praline Topping:
Mix brown sugar and cream together in a small saucepan. Bring to a slow simmer until sugar is dissolved. Simmer for 5 minutes longer stirring often. Remove from heat and stir in almonds and brandy. Let cool until ready to top the cheesecake.

Makes one 9" cheesecake. Serves 12 - 14. Wrap and refrigerate any leftovers.

Directions

First, make the crust. In a blender or food processor, pulverize the Walkers' shortbread fingers until they turn into fine crumbs. In a large bowl, mix the shortbread crumbs with the flour, sugar, nutmeg, cinnamon, and salt until well blended. Cut the butter into pea size pieces over the bowl or use a dough scraper to chop the butter up in the bowl with the flour. Add the water, 1 tablespoon at a time, until the dough just sticks together when you squeeze it. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.

While the dough is chilling, you can make the fruit filling. In a medium sized bowl, toss together all of the ingredients until the pieces of fruit are well-coated in the mixture. Set aside.

Preheat the oven to 375 degrees Fahrenheit. Take the dough out of the refrigerator and pat it out into a rough circle on a well-floured surface. Use a lightly floured rolling pin to roll it out to a 1/2 inch thick circle. Transfer the circle onto a baking sheet lined with parchment paper. Empty the fruit filling into the center of the circle, spreading it out a little bit so it's not all in a tall heap, and fold the edges of the dough over the filling to create a 2-3 inch deep crust. Brush the exposed crust with the whisked egg and bake in the oven for 50-60 minutes, or until the crust is deeply golden and the filling is soft. If you find the crust is browning too quickly, tent the galette with tinfoil. Once done, remove from the oven and allow to cool for 30 minutes before serving.

Directions

Blend 1/2 and 1/2 blue cheese and cream cheese. Serve as a spread on top of the Mini Oatcake with a slice of apple and toasted walnuts.

Directions

Preheat oven to 375 degrees. Butter the bottom of 9" pie pan. Whisk Walkers Shortbread crumbs, oats, sugar, salt and cinnamonn in large bowl. Add butter and rub with fingers until mixture sticks together in small clumps and is completely mixed.

Transfer 2 cups to a medium bowl. Mix in almonds and reserve for the topping.

Press the remaining crumb mixture evenly into the pan along the bottom and halfway up the sides. Bake the crust until golden brown and just firm to touch, about 22 minutes. Cool 10 minutes.

Mix all remaining ingredients in a medium bowl. Let sit at room temperature for 30 minutes until tapioca dissolves. Spread evenly over crust in pan. Cover fruit completely with reserved topping. Sprinkle with cinnamon.

Bake until filling bubbles thickly at edges and topping is golden brown, about 40 minutes. Cool in pan on rack.

Directions

In a heavy saucepan, combine water and caramels over low heat to melt the caramels. Stir frequently until smooth. Dip the shortbread fingers in the hot caramel sauce, turning until coated. Roll in the chopped cashews and place on wax paper.

Directions

Although there are a number of steps to make this cake, I actually broke down the method using a food processor without having to wash the bowl in between the steps.

Step 1: Add the peanuts to the bowl of the food processor and pulse until they are coarsely chopped. Place the chopped nuts in a small bowl and set aside.

Step 2: Tap out any remaining nut pieces from the bowl but don't worry if there are some bits left. Make the crumb topping by combining the flour, sugar, salt and cocoa powder in the work bowl. Pour in the melted butter and pulse until the mixture resembles course crumbs. Spread the mixture on a baking sheet lined with parchment paper and bake in a pre-heated 350 degree oven for 30 minutes, stir the mixture and return to the oven for an additional 15 minutes. Remove from the oven and allow to cool.

Step 3: While the chocolate crumb topping is baking, tap out any remaining crumbs from the food processor bowl but don't worry if there are some bits left. Make the crust by adding the chocolate and vanilla cookies to the work bowl and pulsing until they are completely broken down into crumbs. Add the tablespoon of peanut butter and continue pureeing until the crumbs come together to form a paste. This will take a few minutes so be patient.

Place the paste into a 9" pie plate, 10" spring-form pan lined with parchment paper or 9" square baking pan. Using your knuckles or the back of a spoon, spread the paste out to cover the pan. Sprinkle the chopped peanuts over the crust and refrigerate.

Step 4: Tap out any remaining crumbs from the food processor bowl but don't worry if there are some bits left. Make the filling by adding the cream cheese, sugar and vanilla to the bowl and processing until completely combined and smooth. Add the peanut butter and pulse until combined. Add the whipped topping and pulse until combined. Add the peanut butter chips and pulse once or twice just to distribute the chips into the batter.

Step 5: Pour the cream cheese mixture over the crust and spread out evenly. Sprinkle the chocolate crumbs over the top and refrigerate for about an hour to set the mixture. Remove the cake from the refrigerator approximately 15 minutes before serving. Makes about 10 servings.

Step 6: Try not to trip over dog who has smelled the peanut butter and parked herself an inch from your feet.

Directions

For the Cake: Prepare an 8" springform pan buttering the inside lightly. Break up the biscuits into 1/2" chunks, not fine crumbs, placing in a bowl, set aside.

Place the cream, honey, butter, and all the chocolate pieces into a bowl over simmering water. Stir until combined and all the chocolate is melted. Add the vanilla, cherries, stir and pour the chocolate mixture over the biscuit chunks. Stir well to coat.

Pour into the pan, tapping lightly on the counter to remove any air bubbles. Chill for 3 hours. Unmold, invert and place on a rack, with a cookie pan underneath; remove bottom.

Prepare the ganache: In a small saucepan over medium heat, combine the butter and cream. When the mixture reaches a boil, remove it from the heat and pour over the chocolate bits, stirring until completely melted and smooth. Pour the glaze evenly over the cake, allowing it to drip down and completely cover the top and sides. Allow it to firm up, transfer it to serving plate.

Chill for 20 minutes or until firm. Cut with sharp knife that has been dipped in hot water.
Serve with whipped cream if desired. Refrigerate any leftovers.

Directions

Using an electric standing mixer, fitted with wire attachment, whip the heavy cream to soft peaks. Set the cream aside.

Change the wire attachment to a paddle attachment. In another bowl, cream the cream cheese, 1/2 cup melted chocolate, and orange liqueur. Mix thoroughly, scraping down the sides of the bowl occasionally. Fold the whipped cream into the chocolate mixture.

Line 6 small heart-shaped ceramic molds with dampened cheesecloth, allow the cheesecloth to hang over the sides of the mold. Fill each mold with the chocolate filling. Fold the overlapping cheesecloth of the filling, covering tightly. Place the molds on a baking sheet and refrigerate overnight, at least 12 hours. Remove the hearts from the molds and discard the cheesecloth.

Line a baking sheet with parchment paper. Dip about 3/4 of each strawberry in the 1 cup melted chocolate. Place the strawberries on the baking sheet and chill the berries until the chocolate is set, about 4 to 6 hours.

Serve the hearts on individual plates with the strawberries and cookies.

Directions

Line a plate or pan with a sheet of parchment paper.

In a double boiler, melt the chocolate and butter together until it is smooth and pourable. If the mixture is too thick, you can stir in a touch of heavy cream to thin it out. Set the burner to a simmer and let sit while you continue with the following steps.

Take one shortbread cookie, bottom side facing up, and place a teaspoon of the fruit preserve in the center. Take a second cookie, bottom side facing down, and place it on top of the first cookie. With the sandwich in your hand, gently apply pressure until the preserve has spread throughout the middle. Wipe away any excess fruit preserve that may have emitted from the cookie. Repeat steps with remaining cookies.

Dip the end of one sandwich in the chocolate. Place the cookie on the parchment paper and repeat the steps for the remaining shortbread.

Place the tray or plate in the refrigerator for at least an hour and then transfer to a storage container.

Can be served immediately or stored up to a week.

Directions

Place graham crackers and cookies in food processor or blender, and pulse until fine crumbs. Add sugar and butter, and pulse again to mix thoroughly. Empty into bottom of springform cake pan (or pie tin). Set to side.

Break chocolate into pieces and place in the top of a double boiler. Melt slowly.

Place water in small sauce pan. Sprinkle gelatin on top of the water and let sit for 10 minutes. Then heat the water slowly until gelatin dissolves. Do not boil.

Blend gelatin mixture, cream cheese, sugar and lemon juice in food processor or mixer. When thoroughly blended, fold in melted chocolate. Pour mixture over prepared crust.

Refrigerate overnight for best results. Suggested wine: Justin Obtuse Port Wine

Directions

Melt the chocolate and butter in the microwave, about 1 1/2 minutes on high or until softened. Mix until thoroughly blended. Stir in whisky and orange extract. Add shortbread crumbs. Mix well. Chill to firm up.

Shape heaping teaspoonfuls into balls. Roll in cocoa powder. Chill. Serve at room temperature.

Makes 2 dozen. Store in an airtight container in a cool place, but not in the refrigerator.