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

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

Make the pastry:
In a food processor combine the cookies and almond paste and process until the mixture turns into fine crumbs. Add the egg and continue processing until the mixture starts to come together in a ball. Transfer the dough to a 9-inch fluted metal tart tin with a removable rim and press the dough evenly in the bottom and up the sides of the tart tin (the dough will be very soft). Cover the dough with a plastic wrap and chill for at least 1 hour.

Preheat the oven to 350 F. Remove the tart tin from the fridge and press the dough again to even it out in the tart tin. Place a sheet of foil on the inside of the tart shell and fill it with pie weights (or rice or dried beans). Bake the tart shell on the middle shelf of the oven for 20 minutes. Remove the foil and weights and bake the shell for an additional 5 minutes or until it is golden. Transfer to a cake rack and let it cool completely while you make the filling.

Make the filling:
Stir together the sugar, cornstarch and salt in a small saucepan. Gradually stir in the water. Add 3/4 cup of the berries and cook over medium heat, stirring occasionally, until the mixture comes to a full boil, the berries have popped, and the sauce has thickened (the mixture will be very thick). Remove immediately from the heat and stir in the lemon zest and juice.

Combine the thickened sauce with the remaining berries in a medium bowl; transfer to the cooled tart crust and spread the berries to fill the shell. Cool to room temperature and serve or cover and refrigerate until ready to serve.

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 bowl, combine blueberries, sliced peaches, corn starch, lemon juice and granulated sugar. Mix to combine evenly. Pour into a lightly buttered 9' glass pie dish.

In the same bowl, combine the flour, brown sugar, cinnamon, oats, ginger cookies, and almonds. Stir with a fork until mixture is crumbly and evenly blended.

Spread the mixture over the berries and bake 375 degrees F for 40 minutes. Let cool before serving and top with vanilla ice cream or whipped cream if desired.

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

Make the Coconut Cream:
1. Put the coconut milk and whole milk in a medium saucepan and bring to a boil over medium heat. Remove the pan from the heat. In a mixing bowl, whisk together the egg yolks, sugar and cornstarch. Whisk in about 1 cup of the hot milk mixture, then return the yolk mixture to the milk remaining in the saucepan, whisking to combine. Bring to a boil over medium heat, whisking constantly, until thickened. Remove from the heat and pour into a medium stainless steel bowl. Set the bowl in a larger bowl of ice water and let stand, whisking occasionally, until chilled. Whisk the cream vigorously until very smooth.

2. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream at high speed to soft peaks. Fold one-third of the cream into the chilled coconut cream. Fold in the remaining whipped cream. Cover and refrigerate until ready to use.

Make the Caramelized Pineapple:
3. Melt the butter in a skillet and add the pineapple cubes. Sprinkle the sugar over the pineapple and cook over medium-high heat, stirring or tossing frequently, until the sugar caramelizes and the pineapple is slightly tender, about 3 minutes. Using a slotted spoon, transfer the pineapple to a bowl. Add the rum to the remaining caramel mixture in the skillet and cook for a minute or 2 until the mixture thickens. Pour the liquid over the pineapple and cool.

Assemble the Parfaits:
4. Spoon about 1/4 of the Caramelized Pineapple into the bottom of a serving glass. Spoon some of the liquid on top. Top with a layer of broken Stem Ginger cookies, then top with 1/4 of the Coconut Cream. Garnish with the toasted coconut and a pineapple chip. Repeat to make 4 parfaits. The parfaits can be assembled and refrigerated up to 1 hour before serving.

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