Pea and Ricotta Potstickers

Ingredients

Dough

• 2 1/3 cups all purpose flour
• 1 cup water

Filling

• 2 cups peas, fresh or frozen
• 2/3 cup fresh ricotta cheese
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/3 cup parmesan cheese, grated
• 1 shallot, minced
• zest of 1 lemon
• vegetable oil (for cooking)

Method

Dough

1. Bring water to a boil and let cool two minutes.
2. Put flour in a large heatproof bowl and make a well in the centre.
3. Slowly pour 3/4 cup water into the flour while stirring.
4. Knead dough until it forms a single mass (it will be hot), add more water 1 teaspoon at a time if needed.
5. Move dough to a lightly floured counter and knead until smooth and elastic (about 3 minutes).
6. Wrap dough and let sit at room temperature for at least 30 minutes (no longer than 2 hours).

Filling

1. Bring a pot of salted water to a boil.
2. Briefly cook peas in the boiling water until bright green (about 30-60 seconds).
3. Drain peas.
4. Put peas, ricotta, olive oil, and salt in a food processor and blend into a chunky mash.
5. Put mash in a bowl and stir in parmesan, shallot, and lemon zest.

Dumplings

1. Roll dough into a log and cut into 24 equal pieces.
2. Roll each piece into a 3 1/2" diameter round so that edges are a bit thinner than the center.
3. Set wrappers aside on a lightly floured counter and cover with a damp tea towel.
4. Holding the wrapper in the palm of the hand, place 2 teaspoons of filling in the center.
5. Fold one side of the wrapper up and over to form a semicircle.
6. Pleat edges going from one corner to the other.
7. Set on a baking sheet so that the pleats are up and the dumpling forms a flat bottom on the sheet.
8. Cover with a damp tea towel.
9. Heat 1 tablespoon oil in a large skillet over medium-high heat.
10. Add 10-12 dumplings, flat side down, and cook until bottoms are browned (about 2 minutes).
11. Add 3 tablespoons water to the pan and immediately cover.
12. Allow to cook until water is evaporated (about 2 minutes) then uncover.
13. Continue cooking until bottoms are crispy (about 30 seconds).
14. Set cooked dumplings aside on a plate.
15. Serve with black vinegar and chill oil.

Source

Adapted from 101cookbooks.com/archives/plump-pea-dumplings-recipe.html

Basic Quiche

 Ingredients

• 1/2 recipe pie crust, rolled out into a 9-inch pie plate

• 4 eggs
• 1/2 cup milk
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup cheese, shredded or crumbled
• 2 cups add-ins (vegetables, proteins, etc.)

Method

1. Preheat the oven to 375°F.
2. Blind bake pie crust until edges are golden (about 15 minutes).
3. Reduce oven temperature to 350°F.
4. In a large bowl, beat together the eggs, milk, heavy cream, salt, and pepper with a hand mixer.
5. Whisk in cheese and add-ins.
6. Pour filling into crust.
7. Bake until centre is set (about 55-60 minutes).
8. Remove from oven and let cool slightly before serving.

Source

sallysbakingaddiction.com/quiche-recipe/

Lemon Mascarpone Layer Cake

Ingredients

Sheet-style Ladyfingers

• 4 eggs
• 2/3 cup white sugar
• 1 teaspoon vanilla extract
• 1/3 teaspoon salt
• 3/4 cup all purpose flour

Lemon Curd

• 1/4 cup cornstarch
• 2 tablespoons all purpose flour
• 1 cup white sugar
• 1/4 teaspoon salt
• 2 cups boiling water
• 3 egg yolks
• 2 tablespoons butter
• 2 tablespoons lemon peel finely grated
• 1/3 cup lemon juice

Filling

• 3/4 cup white sugar
• 3 8-ounce containers mascarpone cheese
• 2 cups heavy 35% whipping cream
• Portion of lemon curd (see directions below)

Syrup

• 1/2 cup white sugar
• 1/2 cup boiling water
• 1/4 cup lemon juice

Method

Sheet-style Ladyfingers

1. Preheat oven to 375°F.
2. Line a jelly roll baking sheet with parchment paper.
3. Separate the eggs.
4. Whisk the egg yolks with half (1/3 cup) of the sugar and all of the vanilla until lightly coloured (about 5 minutes).
5. In a separate, clean, metal bowl beat the egg whites until soft peaks.
6. Slowly add the salt and the remainder (1/3 cup) of the sugar to the egg whites until they hold firm peaks.
7. Gently fold the egg white mixture into the egg yolk mixture.
8. Gently sift the flour over the egg mixture and fold it in.
9. Pour the batter into the baking sheet and gently even it out with a spatula.
10. Bake until firm to the touch and the edges are golden brown (about 15 minutes).
11. Remove from oven and allow to cool until warm.
12. While still warm, remove from pan and cut or trim to fit the dish that the cake will be served in (best if cut so that there will be two full layers of ladyfinger in each dish).

Lemon Curd

1. Mix cornstarch, flour, 2 cup sugar, and salt together in a small saucepan.
2. Gradually stir in boiling water.
3. Beat egg yolks and add to cornstarch mixture.
4. Cook 5-7 minutes over medium-low heat stirring constantly.
5. Cook 5 more minutes stirring occasionally.
6. Remove from heat, add butter, peel, and juice.
7. Cover and cool.
8. Split curd into two parts: one cup for spreading on the cake, and reserve the rest for mixing in to the filling.

Filling

1. Beat whipping cream and sugar together until peaks form.
2. In a separate bowl, mix together mascarpone and reserved lemon curd.
3. Fold whipped cream and mascarpone mixture together.

Syrup

1. Add boiling water to sugar and stir until sugar is dissolved.
2. Stir in lemon juice.

Assembly

1. Assemble the cake in a dish or cake pan with high sides as it can not stand up on its own - this recipe works well in a very high sided 9x13 dish or pan.
2. Put the first layer of lady finger in the bottom of the dish.
3. Brush the lady finger with 1/2 of the syrup.
4. Spread 1/2 of the lemon curd on top.
5. Spoon 1/2 of the filling in and even it out with a spatula.
6. Put the second layer of lady finger in.
7. Brush with remaining syrup.
8. Spread the rest of the lemon curd on.
9. Spoon the remainder of the filling in and even it out.
10. Cover and refrigerate for at least 4 hours.

Source

Ladyfingers adapted from: http://allrecipes.com/recipe/11248/savoiardi-i/

Lemon Curd: Barkley family recipe.
Filling and syrup from: https://www.epicurious.com/recipes/food/views/lemon-layer-cake-with-lemon-curd-and-mascarpone-107898

Cream Cheese Icing

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup cream cheese
• 4 cups icing sugar
• 2 teaspoons vanilla

Method

1. In a stand mixer with paddle attachment, beat together butter and cream cheese.
2. Add powdered sugar and vanilla and continue beating until light and fluffy.

Source

www.allrecipes.com/recipe/8379/basic-cream-cheese-frosting/

Buttercream Icing

Ingredients

• 1 cup unsalted butter, softened
• 4 3/4 cups powdered sugar
• 1 teaspoon vanilla
• 5 tablespoons heavy cream
• 1/4 teaspoon salt

Chocolate variation

• Remove 1/4 cup powdered sugar and replace with 1/4 cup cocoa powder

Method

1. In a stand mixer with paddle attachment, beat together all ingredients until light and fluffy.
2. If needed, thicken with more powdered sugar or thin with more heavy cream.

Source

Adapted from www.chef-in-training.com/2015/10/perfect-chocolate-buttercream-frosting

Flapper Pie

Ingredients

• graham pie crust
• meringue

• 5 tablespoons all-purpose flour
• 2/3 cup white sugar
• 1/3 teaspoon salt
• 1/3 cup cold milk
• 1 1/6 cup hot milk
• 2 egg yolks (use whites for meringue)
• 1 tablespoon butter

Method

1. Preheat oven to 425°F.
2. Mix flour, sugar, and salt into cold milk.
3. Stir cold mixture gradually into the hot milk in a saucepan over medium-low heat.
4. Increase temperature and bring to a boil, stirring constantly.
5. Warm egg yolks and stir briskly into milk.
6. Remove from heat and allow to cool for a few minutes.
7. Add butter and stir until melted.
8. Pour filling into crust.
9. Top with meringue.
10. Bake until meringue is browned (about 5 to 7 minutes).

Source

Barkley family recipe.

Mock Cherry Pie

Ingredients

• pie crust

• 1 cup cranberries
• 1/2 cup seeded raisins, chopped
• 1 cup white sugar
• 1 tablespoon flour
• 1/2 cup boiling water
• 1 teaspoon vanilla
• pinch salt

Method

1. Preheat oven to 400°F.
2. Cut cranberries in half and add raisins.
3. Mix together sugar and flour, and stir into fruit.
4. Pour on boiling water.
5. Mix in vanilla and salt.
6. Put filling in a double pie crust.
7. Bake until crust slips in bottom of pan (about 25 minutes).

Source

Barkley family recipe.

Gooseberry Pie

Ingredients

• 1/2 recipe pie crust, baked
• meringue

• 2 cups gooseberries
• 1/2 cup water
• 1 cup white sugar
• 1/4 cup all-purpose flour
• 1/8 teaspoon salt

Method

1. Preheat oven to 350°F.
2. Cook berries in water in saucepan over medium heat until berries are tender.
3. Mix sugar, flour, and salt in with berries and cook until thick.
4. Cool, then put filling in pie shell and top with meringue.
5. Bake until meringue is browned (about 15 minutes).

Source

Barkley family recipe.

Chocolate Filling

Ingredients

• 1 cup boiling water
• 1/2 cup white sugar
• 2 tablespoons corn starch
• 1 tablespoon cocoa

Method

1. Combine all ingredients in a saucepan.
2. Boil over medium heat until filling thickens.

Source

Barkley family recipe, card marked Edna.

Fluffy Frosting

Ingredients

• 1 cup white sugar
• 2 egg whites
• 4 tablespoons cold water
• 1/4 teaspoon cream of tartar
• dash salt
• 1/2 teaspoon vanilla

Method

1. Combine all ingredients except the vanilla in the top of a double boiler over medium heat.
2. Beat ingredients until frosting forms stiff peaks.
3. Remove from heat and beat in vanilla.

Source

Barkley family recipe, card marked O.E.S.

Caramel Icing

Don't double this recipe.

Ingredients

• 2 tablespoons butter
• 1 cup brown sugar
• 1/4 cup milk
• 1 cup icing sugar

Method

1. Melt butter in a saucepan.
2. Add sugar and milk.
3. Boil for 3 minutes, then let cool.
4. Beat in icing sugar.

Source

Barkley family recipe, card marked Clara.

Citrus Streusel Squares

Ingredients

Base

• 1 1/2 cups brown sugar
• 1 cup butter
• 2 1/2 cups all-purpose flour
• 2 cups quick oats
• 2 teaspoons baking powder
• 1 teaspoon salt

Filling

• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup lemon juice
• 1/4 cup orange juice
• 2 teaspoons grated lemon peel
• 2 teaspoons grated orange peel

Method

1. Preheat the oven to 350°F.
2. Line 9x13 pan with parchment paper.
3. Cream sugar and butter together.
4. Add dry ingredients and mix until crumbly.
5. Take 2 cups of the base and set aside.
6. Press the rest of the base into the bottom of the pan.
7. In a separate bowl, mix together the filling ingredients.
8. Spread filling over the base.
9. Sprinkle top with reserved base and pat down lightly.
10. Bake in oven until light golden brown (about 40 minutes).
11. Take out of oven and let cool completely.
12. Dust with icing sugar, cut into squares, and serve.

Source

Barkley family recipe.

Date Squares

Ingredients

Base/topping

• 1 3/4 cups rolled oats
• 1 1/2 cups all-purpose flour
• 1 cup brown sugar
• 3/4 cup butter
• 1/4 teaspoon

Filling

• 2 cups dates
• 1 cup water
• 1/2 cup white sugar
• 1 tablespoon lemon juice

Method

1. Preheat oven to 375°F.
2. Line 9x9 pan with parchment paper.
3. Mix together filling ingredients in a saucepan
4. Simmer over medium-low heat until thick.
5. Let filling cool.
6. Mix together base ingredients.
7. Press half of the base mixture into the bottom of the pan.
8. Cover with filling.
9. Top with remaining base mixture.
10. Bake in oven until done.

Source

Barkley family recipe.

Rhubarb Pie Filling

Ingredients

• 4 cups rhubarb chopped
• 1 1/3 cup sugar
• 6 tablespoons all purpose flour
• 1 tablespoon butter
• pie crust

Method

1. Preheat oven to 450°F.
2. Prepare the bottom crust.
3. Mix together sugar and flour.
4. Sprinkle 1/4 of sugar mixture on the bottom crust.
5. Heap rhubarb in the crust.
6. Sprinkle remaining sugar mixture over the rhubarb.
7. Dot the top with butter.
8. Add top crust.
9. Bake for 15 minutes.
10. Reduce heat to 350°F and bake for 45 minutes longer (finished pie should slip inside the pie plate).

Source

http://allrecipes.com/recipe/12316/fresh-rhubarb-pie/

Pastry Cream

Ingredients

• 1 cup white sugar
• 5 egg yolks
• 1/2 cup all purpose flour
• 2 cups boiling milk
• 1 tablespoon butter
• 2 teaspoon vanilla
• 2 tablespoons rum

Method

1. In a small saucepan, gradually beat the sugar into the eggs and continue beating until mixture is pale yellow.
2. Beat in the flour.
3. Continue beating and gradually pour in boiling milk.
4. Put pan over medium-low heat.
5. Stir constantly and cook until spoon is coated in a light, creamy layer (do not simmer!).
6. Remove from heat and beat in butter.
7. Beat in vanilla and rum.
8. Set saucepan in cold water and stir until sauce is cooled.
9. Cover and keep in fridge.

Source

Mastering the Art of French Cooking https://www.amazon.ca/Mastering-Art-French-Cooking-1/dp/0394721780

English Cream

Ingredients

• 1/2 cup white sugar
• 4 egg yolks
• 1 teaspoon cornstarch
• 1 3/4 cups boiling milk
• 1 teaspoon vanilla
• 1 tablespoon rum

Method

1. In a small saucepan, gradually beat the sugar into the eggs and continue beating until mixture is pale yellow.
2. Beat in the cornstarch.
3. Continue beating and gradually pour in boiling milk.
4. Put pan over medium-low heat.
5. Stir constantly and cook until spoon is coated in a light, creamy layer (do not simmer!).
6. Remove from heat and beat for 1-2 minutes.
7. Beat in vanilla and rum.
8. Set saucepan in cold water and stir until sauce is cooled.
9. Cover and keep in fridge.

Source

Mastering the Art of French Cooking https://www.amazon.ca/Mastering-Art-French-Cooking-1/dp/0394721780

Dutch Apple Squares

Ingredients

Crust

• 3/4 cup butter
• 1/2 cup white sugar
• 2 cups all purpose flour
• 1/2 teaspoon ground cinnamon
• pinch salt

Filling

• 8 cups cored thinly sliced apples
• 1/2 cup white sugar
• 3 tablespoons all purpose flour
• 1 teaspoon cinnamon

Topping

• 3/4 cup oatmeal
• 3/4 cup brown sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon cinnamon
• 1/2 cup cold butter cubed

Method

Crust

1. Preheat oven to 350°F.
2. Line a 13x9 cake pan with parchment paper.
3. Beat sugar and butter until fluffy.
4. In a separate bowl, mix together dry ingredients.
5. Stir dry ingredients into butter.
6. Evenly spread crust and press into pan.
7. Bake until edges are golden (about 15 minutes).

Filling

1. Stir together all ingredients.
2. Spread over warm crust.

Topping

1. Mix together all ingredients except butter.
2. Cut butter into dry mixture.
3. Sprinkle topping over the filling and gently press in.

Squares

1. Return to oven and bake until apples are soft and topping is browned (about 45 minutes).
2. Remove from oven and cool on wire rack.
3. Lift out of pan onto cutting board and cut into squares.

Source

http://www.canadianliving.com/food/recipe/dutch-apple-pie-squares

Pumpkin Pie Filling

Ingredients

• 1/2 recipe pie crust
• 2 cups roast pumpkin puree
• 1 (12 ounce) can evaporated milk
• 2 eggs
• 3/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cardamom 
• 1/2 teaspoon salt

Method

1. Preheat oven to 400°F.
2. Prepare bottom pie crust.
3. Beat together all other ingredients.
4. Pour filling into crust.
5. Bake pie until toothpick inserted in centre comes out clean (about 45 minutes).

Source

http://allrecipes.com/recipe/13711/homemade-fresh-pumpkin-pie/

Pumpkin Plachenta

Ingredients

Pastry

• 5 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 cups vegetable shortening
• 1 cup milk
• 1 tablespoon white vinegar

Filling

• 7 cups roast pumpkin puree
• 2 cups brown sugar
• 3 small cans sweetened condensed milk
• 6 eggs beaten
• 5 teaspoons cinnamon
• 3 teaspoons cloves
• 3 teaspoons ginger

Method

1. Preheat oven to 350°F.
2. Line baking sheets with parchment paper.
3. Mix all filling ingredients together in a large bowl until uniform.
4. Mix all pastry ingredients together into a ragged dough.
5. Roll pastry out on a floured surface until 1/4 inch thick.
6. Cut pastry into circles.
7. Put filling into the centre of each circle.
8. Fold circles over and pinch edges together to make dumplings.
9. Place dumplings on baking sheet.
10. Bake until brown (about 20 minutes).

Source

Holitzki family recipe.

Maple Butter Tarts

Ingredients

• 12 large or 24 small unbaked tart shells - use pie crust recipe
• 1/4 cup butter
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1/4 cup corn syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 egg lightly beaten

Pecan Variation

• 1/2 cup chopped pecans

Method

1. Preheat oven to 425°F.
2. Prepare tart shells.
3. Whisk together all other ingredients.
4. Pour mixture into tart shells.
5. (Pecan variation: sprinkle nuts on top of each tart).
6. Bake until pastry is light brown and filling is bubbly (about 15-20 minutes).
7. Cool on wire rack.

Source

Adapted from: http://allrecipes.com/recipe/234029/real-canadian-butter-tarts-eh/