Silicone Zone - Highly Evolved Housewares

Crust:
½ cup lightly salted Butter at room temperature

¼ cup Confectioners sugar

¼ teaspoon Orange extract

1 cup of All Purpose Flour

pinch of Salt

Filling:
1 ½ cups of Heavy Cream

1 cup light Brown Sugar

¼ teaspoon of Almond Extract

2 cups Pecans – coarsely chopped
may be pre-roasted for 10 minutes

½ cup dried Cranberries

Crust construction:
Mix Confectioners Sugar and Butter in electric mixer or with spoon until smooth. Add Orange extract and salt. Then add Flour and continue mixing until smooth dough is formed. Wrap in plastic and chill for an hour. Remove from fridge, divide dough in half and roll out between two sheets of plastic wrap to 1 inch bigger than size of tart pan. Lay dough into tart pan and press into the corners and the fluted edges. Fill in any holes with loose pieces of dough. Trim top of tart. Repeat for second tart. Place tart pans on sheet pan. Bake at 350 F for 20 minutes in preheated oven. Remove from oven.

Filling instructions:
In a heavy bottomed sauce pan bring Cream, Brown Sugar and Almond extract to a boil. Turn heat down to a steady simmer stirring this mixture constantly. Mixture will thicken as moisture evaporates. When it coats the back of a spoon, add Pecans and dried Cranberries. Pour evenly into the 2 tart pans.

Baking:
Bake 20 minutes at 350 F.

Cooling:
Allow to cool on wire rack for at least 30 minutes. Wrap and chill in fridge for 30 minutes before de-panning. To de-pan place small plate face down on top of tart. Flip both over. The tart will be upside down on the plate. Now take another small plate and repeat this flip. Now the tart will be right side up on the plate.

Crust:
½ cup lightly salted Butter at room temperature

¼ cup Confectioners sugar

¼ teaspoon Orange extract

1 cup of All Purpose Flour

pinch of Salt

Filling:
1 ½ cups of Coconut Milk

1 cup light Brown Sugar

1 teaspoon of Vanilla Extract

1 ½ cups toasted unsweetened Coconut

½ cup semi-sweet Chocolate Chips

Crust construction:
Mix Confectioners Sugar and Butter in electric mixer or with spoon until smooth. Add Orange extract and salt. Then add Flour and continue mixing until smooth dough is formed. Wrap in plastic and chill for an hour. Remove from fridge, divide dough in half and roll out between two sheets of plastic wrap to 1 inch bigger than size of tart pan. Lay dough into tart pan and press into the corners and the fluted edges. Fill in any holes with loose pieces of dough. Trim top of tart. Repeat for second tart. Place tart pans on sheet pan. Bake at 350 F for 20 minutes in preheated oven. Remove from oven.

Filling instructions:
In a heavy bottomed sauce pan bring Coconut Milk, Brown Sugar and Vanilla extract to a boil. Turn heat down to a steady simmer stirring this mixture constantly. Mixture will thicken as moisture evaporates. When it coats the back of a spoon add Coconut and Chocolate Chips. Pour evenly into the 2 tart pans.

Baking:
Bake 20 minutes at 350 F.

Cooling:
Allow to cool on wire rack for at least 30 minutes. Wrap and chill in fridge for 30 minutes before de-panning. To de-pan place small plate face down on top of tart. Flip both over. The tart will be upside down on the plate. Now take another small plate and repeat this flip. Now the tart will be right side up on the plate.

Ingredients:
½ cup Sugar

¼ cup vegetable Oil

1 large Egg

¾ cup All Purpose Flour

¾ cup Whole Wheat Flour

1 teaspoon Baking Soda

½ teaspoon Salt

2 teaspoon Lemon zest or
1 teaspoon Lemon extract

1 cup plain Yogurt

1 cup Blueberries

Step 1:
Mix Sugar, Oil and Egg in electric mixer until smooth.

Step 2:
Prepare two 6” loaf pans. Oil the inside of each pan with paper towel.

May not need this- Sprinkle flour into pan so that there is a thin layer of flour.

Step 3:
Sift together All Purpose Flour, Whole Wheat Flour, Baking Soda, and Salt.

Add these dry ingredients and yogurt to sugar, oil, egg mixture and mix until smooth. Add lemon and blueberries.

Step 4:
Fill pans 2/3 full. Bake 40 minutes in a preheated 350 F oven.

Cool on wire rack for 5 minutes before depanning onto this rack.

Ingredients:
¾ cup light Brown Sugar

½ cup Butter

1 large Egg

2 ½ cups All Purpose Flour

1 ½ teaspoons Baking Soda

½ teaspoon Salt

¼ teaspoon Cinnamon

1/8 teaspoon each of Nutmeg and Clove

1 teaspoon of ground Ginger
(for extra zip add 3 Tablespoons of
minced candied ginger.)

½ teaspoon Orange extract or
grated rind of ½ an Orange

1 cup hot Water

½ cup Molasses

Step 1:
Cream together Brown Sugar and Butter in electric mixer. Add Egg and whip until smooth.

Step 2:
Prepare 9” X 9” pan by spreading oil on the inside of pan with paper towel.

May not need this- Sprinkle flour into pan so that there is a thin layer of flour.

Step 3:
Sift together All Purpose Flour, Baking Soda, Salt and dry spices.

Mix hot Water and Molasses together. Add sifted dry ingredients and Water/Molasses to the Brown Sugar, Butter, Egg mixture and beat until smooth. Add candied ginger and orange rind if using.

Step 4:
Bake 45 minutes in a preheated 350 F oven.

Cool on wire rack for 10 minutes before depanning onto rack. Slice Gingerbread and top with whipped cream.

Ingredients:
1 ½ cup Sugar

1 cup Butter

4 large Eggs

1 cup of Chocolate Chips
(your choice)

1 cup of plain Yogurt

2 cups All Purpose Flour

2 teaspoons Baking Soda

¼ teaspoon Salt

½ teaspoon Cinnamon

¼ teaspoon Nutmeg

1/8 teaspoon Clove

Step 1:
Cream together Sugar and Butter in electric mixer. Add Eggs and whip until smooth. Melt Chocolate Chips in double boiler and add to mixer. Add Yogurt and blend smooth.

Step 2:
Prepare Bundt pan by spreading oil on the inside of pan with paper towel.

May not need this- Sprinkle flour into pan so that there is a thin layer of flour.

Step 3:
Sift together All Purpose Flour, Baking Soda, Salt and dry spices.

Add sifted dry ingredients to the Sugar, Butter, Egg mixture and beat until smooth.

Step 4:
Bake 55 minutes in a preheated 325 F oven.

Cool on wire rack for 15 minutes before depanning onto rack.

Sprinkle Chocolate Cake with powdered sugar or if feeling extravagant melt ¾ cup chocolate chips with 1 cup heavy cream, cool to room temperature and pour over Bundt cake.

Makes 6 – 2 ½” Muffins

Ingredients:
3 large Eggs

½ cup Sugar

¼ cup (½ stick) Butter

½ teaspoon Vanilla

2 ½ cups All Purpose Flour

1 teaspoon Baking Powder

¼ teaspoon Salt

¾ cup dried Cranberries
(sometimes known as Craisins)

½ cup coarsely chopped Walnuts

Step 1:
Beat Eggs in a bowl. Add melted Butter, Milk and Vanilla to eggs.

Step 2:
Prepare muffin pan by spreading oil on the inside of pan with paper towel.

May not need this- Sprinkle flour into pan so that there is a thin layer of flour.

Step 3:
Sift together All Purpose Flour, Baking Powder, and Salt.

Using a rubber spatula add sifted dry ingredients, Cranberries and Walnuts to the Sugar, Butter, Egg mixture with a few deft strokes.

Step 4:
Bake 20 - 25 minutes in a preheated 400 F oven.

Cool on wire rack for 3 minutes before de-panning onto rack.

Step 1:
Add 5 Tablespoons Sugar

Add 4 Tablespoons Soft Butter

Mix in electric mixer or with spoon
until creamy smooth

Step 2:
Prepare two of your cake pans.

Oil the inside of each pan with paper towel.

Sprinkle flour into pan so that
there is a thin layer of flour.

Step 3:
Add 1 Large Egg

Add 2 Tablespoons of Milk

Add ½ Teaspoon Vanilla (or any other extract that you want to use)

Add ½ Cup All Purpose Flour sifted together with ¼ Teaspoon Baking Powder and Pinch of salt. Add these ingredients to sugar and butter mixture and mix until smooth.

Step 4:
Fill baking pans no more than ½ full.

Bake 25 minutes in a preheated 350 F oven.

Cool on wire rack for 5 minutes before depanning onto this rack.

Makes 1 – 9” X 13” Pan

Ingredients:
½ cup (1 stick) Butter

½ cup Brown Sugar

1 teaspoon Vanilla

2 teaspoons Cinnamon

Pinch of Salt

¼ cup of Apple Cider

2 ½ cups Quick Oats

8-10 Apples (Granny Smith or Cortlands)

Juice from ½ Lemon

Step 1:
Melt Butter, Brown Sugar, Cinnamon, Salt, Apple Cider and Vanilla together. Add Oats and turn off heat.

Step 2:
Peel, core and slice Apples.

Step 3:
Mix Apples, ¼ cup of Oat mixture and Lemon juice together and spread on the bottom of pan.

Step 4:
Spread Oat mixture on top of apples. Bake at 350 for 40 minutes.