Warlock's Halloween Pie

This is a dark twist on the Thanksgiving favorite and is great anytime in Pumpkin season.  Its chocolate and pumpkin pie.  The recipe makes 2 nine-inch pies.

Dark chocolate crust
1 1/2 c. (7.5 oz) flour
1/2 c. (1.5 oz) cocoa powder
3/4 tsp. baking soda
3/4 c. (6 oz) unsalted butter, room temperature
1 c. (6 3/4 oz) sugar, plus more for sprinkling
1/2 tsp. salt
1 tsp. vanilla
4 3/4 oz grated chocolate (70% cacao) (semi-sweet chocolate chips work fine though)

Pumpkin Cheesecake filling
2 pkg (16 oz) cream cheese, softened
1 1/2 c. sugar
1 1/2 c. canned pumpkin
5 eggs, beaten
1 tbsp cinnamon
2 tsp allspice
1/2 tsp nutmeg
1/2 tsp salt

2 tsp vanilla
2/3 c. whipping cream

Chocolate Glaze
1/4 c. icing sugar
1 tbsp. cocoa
1 tbsp. whipping cream
1/2 tsp. corn syrup

Spiced Pecans
1 1/2 c. pecans, chopped
1 tbsp. butter
2 tbsp. corn syrup
1 tbsp. sugar
1/2 tsp cinnamon
1/2 tsp cayenne pepper
1/4 tsp salt

Whipped Cream for serving

Directions

Crust
sift flour and cocoa and set aside.  Blend the sugar, butter, salt, baking soda and vanilla with stand mixer until lighter in color and somewhat fluffy.  Add the flour and grated chocolate and blend.  The mixture will be crumbly.  Press into the two pie dishes. 

There will likely be leftover crust mix and these can be pressed and rolled flat to cut into cookies.  Bake the remaining cookies at 350­° for 12 minutes.

Filling
begin whipping the cream cheese in a stand mixer and gradually add the pumpkin so that it blends without lumps.  Add the sugar, and blend in the eggs one at a time.  Add the spices and vanilla and the cream last.  If the mix is still lumpy, run it through a blender. 

Pour the pie filling into the pressed crusts.

Bake in oven for 90 minutes.  Remove from oven when a toothpick inserted comes out non-gooey.

Topping
Melt the butter in a skillet and add the pecans spices, salt, sugar, corn syrup.  Saute on medium heat until the nuts are caramelized.  Spread or sprinkle over the two pies.

Chocolate Drizzle
Place the cocoa and icing sugar in a saucepot and add the corn syrup.  Blend with rubber spatula until smooth.  Gradually add the cream and heat while stirring till bubbling.  Drizzle over the Warlock pies. 

Serve topped with whipped cream.

Honey Oat Muffins

Ingredients

1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1/3 cup packed brown sugar
3 teaspoons baking powder
3/4 teaspoon salt
1 egg
2/3 cup milk
1/3 cup vegetable oil
1/4 cup honey
1/2 cup raisins or cherries, optional
1/2 cup chopped walnuts, optional

Directions

In a bowl, combine the oats, flour, brown sugar, baking powder and salt. In another bowl, combine egg, milk, oil and honey. Stir into dry ingredients just until moistened. Fold in raisins and walnuts if desired.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Habanero Peach Jam

Ingredients

20 oz peaches, peeled, chopped finely
1 habanero pepper, seeded and finely minced
20 oz sugar
1/2 tsp cinnamon
1/4 tsp. cloves
2 tbsp apple cider vinegar

Directions

Put all ingredients in a large heavy bottomed pot. Stir to combine everything and mash the peaches a bit with a large wooden spoon.  Let it sit for an hour and let the spice and pepper mingle.

Cook on a simmer until the jam is thick and sticking to a spatula.  Test it by dropping a tiny bit on a cold plate and see if it congeals.  Keep cooking until then.

Linne Peach Butter

Ingredients

4 c. peaches with juice, peeled, chopped
1/2 c. apple cider vinegar
1 c. brown sugar
1 c. white sugar
1 tbsp lemon juice
1 tsp vanilla
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves
1/4 tsp salt

Directions

This is best done with a slow cooker, but can be done on stove top.

Blend the peaches until smooth, not lumpy.  Add to large saucepot, add sugars, spices, lemon juice, salt, vanilla.

Cook on low heat for at least an hour.  It will likely take more.  Stir frequently to prevent burning on the bottom.  Cook until its thickened and sticks to a spatula.

Makes about 2 pints

Oma's Pickling Recipe

3 c. white vinegar
1 1/2 c. water
1 1/2 tsp. salt
1 tsp black peppercorn
1 tsp whole cloves
1/2 tsp celery seed

vegetables to pickle

Sweet Potato Sour Cream Pie

Ingredients

1 prepared pie shell, blind baked at 350 F for 10-12 minutes (lined with foil and filled with dried beans)
1 pound sweet potatoes, scrubbed
1 cup sour cream
¾ cup brown sugar
3 large eggs
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
Tiny pinch of ground cloves
Whipped cream for serving

Instructions

Preheat the oven to 375 degrees F. Wrap the sweet potatoes in foil and bake for 30 minutes to 1 hour, depending on the size of the potatoes. Check for doneness by squeezing them, they should be soft. Allow them to cool until they can be handled, then peel and discard the skins, place the potatoes in a large mixing bowl, and mash with a fork.
Reduce the oven temperature to 350 F.
Add the remaining ingredients to the the sweet potatoes and beat with a mixer until smooth and no lumps remain. Pour the mixture into the warm pie shell.
Position the oven rack to the bottom third of the oven. Bake the pie for 45-50 minutes or until the center is just set. Cover the edges of the pie with aluminum foil if the edges are getting too brown.
Let the pie cool completely before serving.
Slice and serve with whipped cream.

Hungarian Custard Slice

https://www.yummly.com/recipe/Hungarian-Custard-Slice-Kremes-2639440?prm-v1#directions

Haven't tried yet, but looked good.

Ingredients

VANILLA INFUSED MILK
2 cups milk
1 vanilla pod
***
FLAKY PASTRY
1- ½ cup + 1 Tbsp flour
3/4 cup chilled hard margarine
1 pinch of salt
4 Tbsp cold water
4 tsp vinegar
***
CUSTARD LAYER
8 egg yolks
½ cup sugar
1/3 cup + 1 Tbsp flour
2 pkg. or 2 Tbsp real vanilla sugar
3 pkg. gelatine [21 g]
¼ cup unsalted butter
8 egg whites
½ cup sugar
1 tsp fresh lemon juice
candy thermometer is essential
***
TOPPING
¼ cup icing sugar
Instructions

Make the vanilla infused milk first.
• Heat the milk in a saucepan.
• Scrape the seeds from the vanilla bean into the milk with a paring knife, and add the bean pod to the milk.
• Cover, remove from heat, and infuse for one hour.
• Next make the flaky pastry.
• In a large bowl crumble the flour and the chilled margarine to fine crumbs.
• Mix in the salt.
• Place the cold water and the vinegar in a small dish.
• Pour the liquid over the pastry crumbs.
• Stir to combine and gradually form a rough ball.
• Generously flour a board and roll out the pastry into a thin rectangle.
• Roll up the pastry and divide into 4 parts.
• Roll each division into a thin rectangle.
• Stack the four rectangles on top of one another.
• Chill for twenty minutes.
• Divide the chilled pastry into two equal halves.
• Roll out the first pastry very thin.
• Fold it in half and place the folded edge in the middle of the 9X13 baking pan.
• Unfold and arrange the pastry with deep folds as in the photo.
• Let the dough go up the sides halfway, pastry will shrink during baking.
• Place in a preheated 400F oven for 14-18 minutes.
• Keep a watch, pastry burns easily.
• When the pastry is golden brown, remove pan from the oven.
• Immediately cut pastry into twelve squares.
• Divide the long side by 4 and the short side by 3.
• Wait a few minutes and very carefully remove the squares and set them aside in the same order as they were in the pan. These will go on the top later.
• Roll out the remaining dough and arrange it in the baking pan as before.
• Bake the second pastry sheet and set it aside. This will be the bottom of the krémes.
• Next make the custard layer.
• In a medium sized bowl beat the egg yolks and 1/2 cup sugar for 8 minutes
• In a separate bowl whisk together the flour, gelatine and the vanilla sugar.
• Gradually add the flour mixture to the beaten egg yolks and beat until smooth.
• Remove the vanilla pods from the vanilla infused milk.
• Gradually add the vanilla infused milk to the bowl with the eggs and the flour.
• Transfer custard to a medium sized pot.
• Attach the candy thermometer to the side of the pot so you can keep an eye on the temperature.
• Over medium heat and continually stirring heat the custard.
• Do not let custard heat beyond 80C [176F] for this recipe.
• When the custard reached 80C remove from heat.
• Stir in the butter and set aside.
• While the custard is cooling whip the egg whites.
• With clean beaters beat the egg whites until soft peaks form.
• Add the lemon juice and beat until almost stiff.
• Add 1/2 cup sugar and beat until very stiff and shiny.
• Very slowly and gradually, gently fold the custard into the stiff egg whites.
• Pour on top of the bottom pastry layer and place in the fridge.
• Make sure the pan is level on the shelf.
• When the gelatine is beginning to set, place the pastry squares on the top.
• Let the krémes chill thoroughly.
• Before serving generously sift icing sugar on the top.
• Cut the slices between the pastry squares.

Pretzel Buns

Ingredients

1 1/2 cups warm water (110 -115ºF)
1 tablespoon barley malt syrup or honey
2 1/4 teaspoon (7 g or 1 package) active dry yeast
4 1/4 cups (637 g) bread flour
1/4 cup (57 g or 1/2 stick) unsalted butter, melted
2 teaspoon kosher salt
10 cups water
2/3 cup baking soda

To finish
1 large egg yolk
1 tablespoon water
1 tablespoon sesame seed


Directions
1. Place the warm water and barley malt syrup (or honey) in the bowl of a stand mixer fitted with the dough hook. Stir the liquid together to dissolve the sweetener. Sprinkle the yeast over the top of the liquid and stir with a fork to dissolve. Let sit for 5 minutes to proof. The top of the liquid should be foamy. If it isn’t discard and start over with fresh yeast.

2. Once the yeast has proofed, add the flour, butter and salt to the liquid and stir it with the dough hook on slow speed until the liquid has absorbed all the dry ingredients. Increase the speed to medium and knead the dough for 5 minutes or until the dough is smooth and pulls away cleanly from the side of the bowl.

3. Pull the dough off the hook and out of the bowl, and coat the bowl with cooking spray. Stretch the dough into a ball, gathering the rough edges of the dough into one side and then place in the bowl, with the rough edges down. Cover with plastic wrap and let sit to rise until the dough has doubled, about 50 to 60 minutes.

4. Once the dough has doubled, preheat the oven to 450ºF. Line two baking sheets with silicon mats or parchment paper. Place the water and baking soda in a large stockpot or Dutch oven. Bring to a boil, stirring to make sure the baking soda has dissolved.

5. Once the water has been brough to a boil, divide the dough into 10 even pieces. Form each piece into a ball, then boil half the balls in the baking soda water for 45 seconds. Flip the ball upside down and boil for an additional 45 seconds. Remove the balls from the water and place on the prepared baking sheet. Repeat with the remaining balls of dough.

6. Beat the egg yolk and water together and brush the top of each bun with the egg wash. Sprinkle the sesame seeds on top of the buns. The egg wash will help the sesame seeds to stick. Bake in the oven for 14 to 16 minutes or until the buns are a dark pretzel brown. Rotating the pans once during the baking. Let cool on the baking sheet for 10 minutes before moving them to a wire cooling rack.

Makes 10 buns.

Sour Cream Lemon Meringue Pie

1 recipe Linne Tart Crust

Filling:
4 large egg yolks
1 cup granulated sugar
3 tablespoons cornstarch
1 1/2 & 1/2 (or whole milk)
4 tablespoons butter
1/2 cup lemon juice (read directions before adding)
1 tablespoon lemon zest
1 cup sour cream

No-Weep Meringue:
1 tablespoon cornstarch
2 tablespoons plus 1/2 cup water
4 large egg whites, room temp
4 tablespoons granulated sugar
1/8 tsp baking soda
1/8 tsp cream of tartar

1 teaspoon vanilla

INSTRUCTIONS
Lemon Filling:
Whisk egg yolks in a bowl set next to stove.

Combine sugar and cornstarch in a small saucepan. Whisk in half cup of the cream/milk. Add remaining milk and turn heat to medium. Cook, whisking constantly, until mixture is thick. Carefully spoon or pour a little of the milk mixture into the bowl of egg yolks, stirring well – this tempers the yolks. Add yolk mixture back to saucepan and bring to a low boil.

Cook, whisking constantly, for 2 minutes. Remove from heat and add butter. Stir until butter melts, then add 1/4 cup lemon juice. Test to see if it’s lemony enough for you and if not, add remaining lemon juice and zest until you are satisfied with the lemon level. Let cool completely in the saucepan.

Stir sour cream into cooled lemon mixture and pour/spread in pie crust. Prepare meringue.

Meringue:
In a small cup, dissolve cornstarch in 2 tablespoon of the water. Bring remaining 1/2 cup water to a boil in a small saucepan. Add cornstarch mixture to boiling water and cook, whisking stirring constantly, until clear and thickened. Let stand until completely cool.

Using an electric mixer, beat eggs until foamy. Gradually (1 tablespoon at a time) beat in sugar. Reduce mixer to low and add baking soda, tartar and vanilla.

Raise mixer speed back to high and beat in cornstarch/syrup mixture, beating until thick and fairly stiff. Spread over a cooled filling.

Bake at 350 degrees for 15 minutes or until golden brown. Let cool on a wire rack and chill pie for at least 2 hours or until ready to serve.

Bret's Texas Brownies with Peanut Butter Frosting

Brownies
1 c. butter
1 c. strong coffee
1/2 c. cocoa powder

1 3/4 c. flour
1 1/2 c. sugar
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla

1/2 c. buttermilk
2 eggs

Frosting
1 c. peanut butter
1/2 c. butter
3 tbsp cream
1/2 tsp salt
2 c. powdered sugar

Oven @ 350°F
In a saucepot, put the cocoa powder and blend with the butter as it melts over medium heat.  Once you have a chocolate-butter paste, blend in the coffee and heat till nearly boiling.  Remove from heat.

In a separate mixing bowl, sift the flour, sugar, baking soda, salt, and vanilla.  Blend in the coffee/butter mixture.  Add the eggs and buttermilk and blend until smooth.

Pour into a greased 13x9 baking pan.  Bake in oven @ 350 for 30-35 minutes or until center is solid.  Use a toothpick to test if it comes out clean.

While the brownies cool, make the frosting.
Blend the peanut butter with the butter, salt and add the powdered sugar a 1/2 cup at a time.  If the mixture gets too thick, add some cream.  Blend in all the powdered sugar and if still too thick (it should be easy to spread) add another tbsp of cream.

Spread the frosting over the brownies when they are completely cool

Huckleberry Buckle

Huckleberries are hard to get, but they're delicious when you can get them and afford them.  The first time I got to try them was because a friend picked some up at a farmer's market in July in eastern Washington.  I don't know how much he was exagerating but he said each serving of the buckle ought to cost $5.  That implies perhaps $20 for a 3 c. bag of berries.

The optional lemon juice works best on blueberries.  Huckleberries are like very potent-tasting blueberries and their a fair bit tarter. 

For those that don't want to bother or can't get huckleberries, blueberries work wonderfully.

1/4 c. butter
1/3 c. white sugar
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. sour cream
3/4 c. milk
2 1/2 c. huckleberries
1/2 c. white sugar
1/2 cup boiling water
optional: 1 tbsp lemon juice

Oven @ 375° F
Butter a 9x9 baking pan.

Cream the butter and 1/3 c. of sugar.  Mix in the dry ingredients.  The mixture should be crumbly.  Blend in the sour cream.  Gradually add the milk until you have a smooth batter.

Spread the batter evenly into baking pan.

Put the berries into a saucepot, and add the 1/2 c. of water and the 1/2 c. of sugar.  A tbsp of lemon juice works well here if you want the fruit tarter.  Cook on stove until the berries have burst and it's got a deep red color and foamy consistency.  Pour this over the batter in the pan. 

Bake for 45-50 minutes.

Bret's Fried Chicken

I usually deep fry chicken thighs.  There's too little meat to bother with on wings, drumsticks are okay and breasts take too long. 

Marinade:
10 chicken thighs
2 c. buttermilk
1 tsp kosher or sea salt

Coating:
2 c. flour
2 tbsp dried parsley
1 tbsp paprika
2 tsp. chili powder
1/2 tsp. cayenne pepper
2 tsp baking powder
2 tsp kosher salt
1 tsp garlic powder
canola or peanut oil for frying

Beef Stroganoff

1 1/2 pounds lean beef (top sirloin or similar) (can also use sliced pork instead)
4 Tbsp butter
1 medium onion (quartered and sliced)
1/2 lb brown mushrooms thickly sliced
1 garlic cloves minced
1 Tbsp all-purpose flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp dijon mustard
1 teaspoon salt
1 teaspoon ground black pepper

Garnish: 1 tablespoon finely chopped fresh parsley


Melt butter in frying pan and start sauteeing the onions, mushrooms, garlic and meat.

Sprinkle the flour on top and gradually start adding the beef broth, blending it with the flour using a rubber spatula. Once blended and simmering hot get a a separate bowl to temper the sour cream.

Stir a few tablespoons of the sauce into 1/4 cup of sour cream so that it doesn’t curdle then add it to the pan while stirring constantly.  Once the sour cream is tempered, add it to the sauce in pan.  Season with dijon mustard, salt, pepper, worcestershire sauce.

Serve with flat egg noodles.

Peach Cobbler, Old Fashioned

1 stick butter

1 1/2  cup of all purpose flour
1 1/2 cups of sugar, divided in half
1 1/2 tablespoon of baking powder
1/2 teaspoon of salt
1 1/2 cup of milk

6 c. sliced peaches, fresh or frozen
2 tablespoon of lemon juice

Oven @ 375°F
If using fresh peaches, scald them for 1 minute in boiling water, and cool in cold water.  Peel the skins off.  Slice up the peaches and mix the peaches with 3/4 c. sugar and the lemon juice. 

Put the stick of butter in a 9x13 glass baking pan and put in the oven to start melting. 

Put peaches and sugar mixture in a medium sauce pot and begin cooking on medium heat.  Stir frequently.  This gets the peaches to exude peach juice which will flavor the cobbler crust.

While the butter melts, and peaches cook, mix the batter.  Mix all dry ingredients first.

When the butter is melted, remove from oven.  The peaches should be cooked well enough to produce a lot of juice.  Mix the milk into the dry batter ingredients.  It should be the consistency of pancake batter. 

Pour the batter into the baking pan and melted butter.  As the batter drizzles into the pan, move it around so the butter is displaced and runs in and around the batter.  Lastly, gradually pour or spoon into the batter the peaches and juice.  Try to distribute the juice and peaches evenly.

Bake for 45 minutes.

Rib Rub

2 tsp smoked salt
4 tsp kosher salt
8 tbsp brown sugar
1 tbsp cumin
1 tbsp espresso-chili powder (or regular chili powder + 1/2 tsp espresso powder)
1 tbsp paprika
1 tbsp onion powder
1 1/2 tsp garlic powder
1 tbsp oregano
1 tsp cayenne pepper
1 tsp black pepper

makes enough for roughly 12 lbs of pork ribs.  Typical rack of ribs sold in stores as about 6 lbs.
I use Sweet Baby Ray's BBQ sauce, but many could be good.

If making 6 lbs of ribs, use half the recipe.  Either make half or store the other portion afterward.
Using a knife, cut the ribs apart.  Generously cover the ribs with the rib rub.  Roll them around together to evenly coat in the spice mix.

In a large pot or dutch oven, put 2 tbsp oil and 1 c. water.  Set the stove burner to medium.  Put all the ribs in the pot, cover and cook for about 90 minutes, or until the meat is pulling away from the bones.

When done, brush the ribs generously with barbecue sauce and bake in the oven for 10 minutes on a large baking sheet.  This dries out the sauce a bit.  Remove from oven, coat once more with barbecue sauce and serve.

Cream of Potato and Chicken Soup

4 chicken thighs
2 quarts water
8 medium potatoes, peeled and diced into
2 tsp minced garlic
1 large onion, diced
1 tsp salt or more to taste
1 1/2 c. half & half
1 1/2 c. milk
1/2 c. mashed potato flakes
3 tbsp flour
1/2 tsp black pepper
1/4 tsp cumin
1/4 tsp chili powder
2 c. shredded cheddar cheese

Boil the chicken, onion and garlic in the water and salt for ~2 hours.  After the chicken's boiled, remove it and let the pieces cool.  While cooling, put the chopped potatoes, spices, in the broth and cook on medium for 10 minutes.

While the potatoes cook, heat the half & half in the microwave until hot.  In a separate bowl, mix together the mashed potato flakes and flour.  Mix in the half & half, gradually adding in soup broth and stirring until the mashed potatoes are loose and soupy.  They should be slightly lumpy. 

Remove chicken meat from the bones, chop up the meat, discard bones and cartilage.  Add meat to soup.  Stir the mashed potatoes into the soup, add the cheese and the milk.  Adjust salt levels to taste.

Banana Fritters

1 c. chopped, packed ripe bananas (approximately 2 medium)
3/4 c. all-purpose flour
1/2 c. cornstarch or potato starch
1/4 c. sweetened shredded coconut (or up to 1/2 cup, if desired)
2 tbsp. sugar
3/4 tsp. baking powder
1/4 tsp. salt
2 large egg yolks
1/4 cup buttermilk, plus more as needed
1/2 teaspoon pure vanilla extract

Blend all ingredients. 
Deep fry in peanut or corn oil.  Heat oil to 375°.  Fry for 2 minutes, turn in oil, fry another 1 minute.

These are good by themselves, or could be dusted with sugar and cinnamon.

Stabilized Whipped Cream and Cheese Frosting

An amazing frosting that goes great on many cakes.  I developed it for the Strawberry milk cake.  The gelatin helps hold it together.

Frosting
1 package cream cheese
1/4 c. sugar
1/2 tsp vanilla
1 tsp almond extract
2 c. heavy whipping cream
1 package gelatin

Frosting Preparation
This frosting uses the gelatin as a stabilizer.  It will set sort of like jell-o and needs to be sculpted onto the cake relatively soon after mixing.  Once it sets, you can't really un-set it and re-sculpt.

Begin beating the cream cheese with the sugar, almond extract and vanilla until it's loose and whipped.  Pour in the cream and beat on high until stiff peaks start forming.  In a separate bowl, put 2 tbsp of water and gently sprinkle the contents of the gelatin pouch into it.  Let it sit for a minute or two and 'bloom'.  Mix it around, add another tsp of water if needed to get it into a semi-paste like consistency.  Microwave for 8-10 seconds to liquefy it.  Do NOT get this too hot!

Mix the liquified gelatin into the whipped cream frosting mix and continue beating on high until it starts stiffening up and not running.  It's now ready to frost the cake.

Strawberry Milk Cake

4th iteration
Cake
3 eggs
1 1/2 c. sugar
1 tsp vanilla

2 1/2 c. cake flour
2 tsp baking powder
1/2 tsp salt

2/3 c. scalded milk
1/4 c. butter

3 c. fresh strawberry puree
2 tsp sugar
1/8 tsp pink food dye powder

Frosting
1 package cream cheese
1/4 c. sugar
1/2 tsp vanilla
1 tsp almond extract
2 c. heavy whipping cream
1 package gelatin

Oven at 350°
Butter and grease 2 9-inch round cake pans.
Wash and hull the strawberries.  Use a blender or food processor to puree them until you have 3 c. of puree.  From that take 1/3 c. and set aside. This will be mixed into the milk for the liquid part of the cake.
Cream the eggs, sugar and vanilla.
In separate bowl, sift together the flour, baking powder, salt, pink food dye powder.
Measure a half cup of milk and combine with the half cup of strawberry puree.  In a small pot, heat until it's nearly boiling, then remove from heat.  Cut in the butter and let it melt.

Beat the flour mix into the egg mix.  Add in the milk and strawberry mixture.  Blend well until it's a thick batter.  Pour evenly between the two pans.

Bake for 35 minutes or until firm

Remove from heat and pans, let the cakes cool completely before preparing the frosting.

Frosting Preparation
This frosting uses the gelatin as a stabilizer.  It will set sort of like jell-o and needs to be sculpted onto the cake relatively soon after mixing.  Once it sets, you can't really un-set it and re-sculpt.

Begin beating the cream cheese with the sugar, almond extract and vanilla until it's loose and whipped.  Pour in the cream and beat on high until stiff peaks start forming.  In a separate bowl, put 2 tbsp of water and gently sprinkle the contents of the gelatin pouch into it.  Let it sit for a minute or two and 'bloom'.  Mix it around, add another tsp of water if needed to get it into a semi-paste like consistency.  Microwave for 8-10 seconds to liquefy it.  Do NOT get this too hot!

Mix the liquified gelatin into the whipped cream frosting mix and continue beating on high until it starts stiffening up and not running.  It's now ready to frost the cake.

Assembly
Using a long bread knife, carefully slice the two cakes in half length-wise.  This will give you 4 thin layers of cake.  Place the first layer on the serving platter and then pour half of the remaining strawberry puree over it.  spread it evenly.  Place another layer of cake.

Put a generous layer of frosting on top of the second layer of cake.  I make it about 1/2 an inch thick.  spread evenly.  Place another layer of cake (the third).  On top of that spread the remaining strawberry puree.  Add the last layer of cake.  Dollop-out the rest of the frosting.  It should be light and easily spreadable, but hold its shape thanks to the gelatin.  Spread evenly over the top and coat the sides. 

Slice up whole strawberries and decorate the top of the cake with them.  Serve after chilling for an hour.  

This cake freezes exceptionally well.  Slice it up into pieces and it can be stored for several months with pieces of wax paper separating the pieces.

3rd iteration

Cake
3 eggs
1 1/2 c. sugar
1 tsp vanilla

2 1/2 c. flour
2 tsp baking powder
1/2 tsp salt

1/2 c. scalded milk
1/4 c. butter

3 c. fresh strawberry puree (minus 1/2 c. to be mixed w/ milk)
2 tsp sugar
1/8 tsp pink food dye powder

Frosting
1 package cream cheese
1/4 c. sugar
1/2 tsp vanilla
1 tsp almond extract
2 c. heavy whipping cream
1 package gelatin

2nd iteration

Cake
2 eggs
1 3/4 c. sugar
1 tsp vanilla

2 1/2 c. flour
2 tsp baking powder
1/2 tsp salt

1 c. scalded strawberry milk
1/4 c. butter

3 c. fresh strawberry puree
2 tsp sugar
1/8 tsp pink food dye powder

Frosting
1 package cream cheese
1/4 c. sugar
1/2 tsp vanilla
1 tsp almond extract
2 c. heavy whipping cream

Dacquoise

https://www.saveur.com/mocha-dacquoise-cake-recipe

Alex's Egg Custard Tarts

Ingredients

1 recipe pate-sablee-french-shortcrust
1/3 cup plus 1 tbsp (80g) white sugar
1/3 cup (150g) warm water
2/3 cup (75g) evaporated milk
2 large eggs plus 1 egg yolk
1/2 tsp vanilla

top with mandarin oranges

Preheat oven to 400° F and position rack in lower third of oven.

Completely dissolve the sugar in the warm water. Set aside to cool to room temperature.

Roll out the pastry dough to 12 x 12 inches and cut out 9 circles using a 4 inch cookie cutter. Gently press onto tart tins or ramekins and place on baking sheet.

Whisk the eggs, egg yolk, evaporated milk and vanilla together. Stir in the room temperature sugar solution. Strain the egg mixture into a large measuring cup through a fine sieve. Carefully pour into tart shells, filling to just below the rim.

Bake at 400° F for 10-15 minutes until the edges are lightly brown. Please keep an eye on the tarts as they are baking. As soon as the custard starts to puff, you need to open the oven door 2-3 inches to prevent the filling from puffing up too much and collapsing when cooled. (Alex found this wasn't necessary.)

Once the edges start to brown, reduce the heat to 350F and bake for another 10-15 minutes or until the custard is done. You can test the filling by inserting a toothpick into the custard, if it can stand on its own, it’s done.

Linne Tart & Pastry Crust

This is a fantastic, buttery crust.  Not quite suitable for quiche's, but great for a tart or pie.  Not flaky, more granular, shortbread-like.

Ingredients

1 cups (130 g) all purpose flour
1 small egg
1/2 tsp. salt (skip if using salted butter)
1 tsp. sugar (for sweet recipes, otherwise skip)
1 stick unsalted butter
1/4 cup (~60 ml) sour cream (full fat, NOT light sour cream)

Method

Oven @ 350° F.  It doesn't need pre-baking and works fine baking all at once.  Put all the ingredients for the crust into a bowl and mix with a pastry blender until you have a firm, doughy consistency.  You can chill for 20 minutes, but its not really necessary.  Roll out and press into either a 10 inch spring-form cake pan or a equal sized tart pan.  If you use smaller than 10 inches, you'll get a thicker crust.

Linne Butter Tart

Ingredients

Pastry crust

Filling

1/4 c. butter
1/4 c. brown sugar
2 pinches of salt
1 egg
3 tbsp sour cream
3 tbsp flour

Top with pitted cherries, or nuts, raisins, etc.

Method

Cream butter and sugar and salt, blend in the egg, sour cream and sift in the flour.

Bake at 375° F for 24 minutes.