"Recipes are meant to be shared"...Ann Thibeault

Tuesday, April 22, 2014

Caesar Salad in a Crouton Tart Crust

My Caesar Salad is a favourite of Moe's.
I decided to make him one for lunch yesterday

and rather than make my regular croutons, I made a crouton crust
and served the salad as a tart.

I often make toast cups to serve appetizers or sides in.

Perfect filled with creamed mushrooms

 filled with escargot in a cream sauce.

For the tart crust,  I cut the crusts off five pieces of white bread and rolled the bread out to  flatten.
Brushed a tart pan with garlic butter and arranged the bread inside the tin, slightly overlapping.

Brushed the bread generously with the garlic butter and baked in a 350°F until crisp and golden brown.

Set aside to cool while I made my Caesar dressing.

The idea for making the crouton crust came
from a picture I saw, on the blog -  Karen's Kitchen Stories .
Karen made a garlic pastry crust rather than a crouton crust.

  Caesar Tartlets in a Garlic Pastry Crust.

Monday, April 21, 2014

Individual Pineapple Upside Down Cakes

Mini Pineapple Upside Down Cakes 
made with fresh pineapple.
Very simple dessert.
Can be made in a cast iron skillet or individual tube pans or muffin tins.

I have a couple of Pineapple Upside Down cake recipes that I use interchangeably.

Individual Pineapple Upside Down Cakes

Cake Batter

6 tablespoons (3/4 stick) butter
1/2 cup milk

1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
3/4 cup white sugar
2  teaspoons vanilla extract


1/2 cup butter
1  cup brown sugar
1/8 cup of cream
1 to 2 teaspoons vanilla.
Fresh Pineapple cut into rings.

Heat oven to 350°F.
Butter individual mini cake pans.

Make the caramel sauce, by melting the butter in a small sauce
pan.  Add the brown sugar and stir until sugar has melted.  Add
1/8 cup of cream and vanilla.  Stir until smooth and set aside.

Place milk in microwave measuring cup.  Heat until just warm
enough to melt the butter.  Add butter and stir until melted.  Set
aside to cool.

Whisk the flour, salt and baking powder together and set aside.

Beat the eggs and sugar until smooth. Add the vanilla. Add the
flour mixture and mix until smooth.  Add the milk and butter.

Pour caramel into bottom of each pan, place pecans smooth side
down, place one ring of pineapple over pecans and press down.  Top
each with cake batter.

Bake 20 to 25 minutes.

Let sit for 1 or 2 minutes.  Run knife around edges and tip cakes out
on to wire rack.
Don't wait too long to tip cakes out or they will stick.


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