White Chocolate Cranberry Scones

 
White-Chocolate-Cranberry-Scones-Tamar-Genger

July 18th 2013By Tamar Genger MA, RD

My husband loves scones and so it has become tradition for me to make them for him every Father's Day. I often try out different recipes and forget to write down the best ones, but this time I did it. His favorite combo is white chocolate and craisins or cherries, so here it is in all it's perfection so that I won't forget it and you can enjoy it too. I did go out all with white flour and even half and half, but it is a special treat and overall not too high in calories.

 

The Post Thanksgiving Hand Pie

 
leftover turkey cornish pasty

November 17th 2014By Chef Tami Weiser

After the weekend Thanksgiving cooking-fest, my refrigerator is bursting with leftovers. I often make a variation on Cornish pasties, or hand pies, that are different enough to appeal to those weary of the same Thanksgiving redux. It’s a day-after-the-day-after recipe, when you have odds and ends left over. Allow time to chill the dough for at least 1 hour or up to overnight. Allow time to chill the dough for at least 1 hour or up to overnight.

 

Savoury Turnovers with Vegetable Fillings

 
Turnovers with Vegetable Filling

May 19th 2013By Stellas Cookbook

Stuffed pastries are always a crowd pleaser.

 

No Margarine Pastry Pie, Tart or Quiche Crust

 
Flaky Pie Crust

August 23rd 2011By Ahuva Staum

Making a pie crust is actually really easier and so tasty. Generally made with butter or margarine, this recipe uses corn or canola oil to avoid the hydrogenated oils! The dough will be sticky so make sure to flour your surface well. and always be very gentle and patient when working with pastry dough!

 

Lower Fat Pie Crust

 

April 24th 2014By Tamar Genger MA, RD

This lower fat pie crust is adapted from a cooking light recipe. I made it for a quiche and placed it up against a full fat recipe and this one was actually preferred!! I made it with coconut oil instead of butter and shortening.

 

Choux Pastry Chopped Liver Puffs

 
Choux Pastry Chopped Liver Puffs

August 19th 2013By Sharon Lurie

I have gone choux pastry crazy! and all because of a demonstration I attended in New York by David Kolotkin, Executive Chef of the Prime Grill in New York. Please don't skip this one saying, "oy! it too patshkedik!" This will give your dinner the wow factor.

 

Chocolate Cigars

 
Chocolate Cigars

November 26th 2013By joyofkosher

Light, flaky layers of phyllo dough oozing with warm chocolate, this dessert is somewhat reminiscent of baklava and its sweet almond filling. These cigars are playful and definitely outside the box - think of them as upscale finger food. For a hot and cold combination, serve just out of the oven with vanilla ice cream.

 

Chocolate Chip Pecan Scones

 
Chocolate Chip Pecan Scones

January 14th 2011By Rachelle Ferneau

Scones, which can be made sweet, savory or plain, are similar to biscuits, both in their texture and in how they are made. These chocolate chip pecan scones can be easily made with ingredients you already have in your kitchen.

 

Cheating Hamentashen (Hamantash)

 
Cheating Hamentashen (Hamantash)

February 14th 2011By maxine

Delicious traditional Purim treat. When it's time to mix, do it with your hands.

 

British Beef Hand Pies, aka Cornish Pasties

 
British Beef Hand Pies

November 17th 2014By Chef Tami Weiser

This is a meal in dish—and you can make this pie-like, flaky, and tender pastry the day (or night) before and the stew up to 5 days before. I also make mini versions for catered events—and I often add a spicy hot South Indian-style curry. Allow time to chill the dough for at least 1 hour or up to overnight. Keep calm and make pasties!