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Terry Ambrose

Writing is like a good barbecue sauce, if it ain't bold, it ain't worth doing.

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You are here: Home / Archives for all-purpose flour

all-purpose flour

French Pear Tart

September 1, 2018 By Terry Leave a Comment

This recipe is provided courtesy of Daryl Wood Gerber, the author of A Souffle of Suspicion. 

From the publisher: 

The buoyant mood at Bistro Rousseau deflates when Chef Camille’s sister, Renee, turns up dead in the chef’s kitchen, and Mimi Rousseau must tease the real killer out of a mélange of menacing characters.

Print Recipe
French Pear Tart
Course Desserts
Servings
Ingredients
Crust (*Gluten-free Crust Recipe Below)
  • 1 1/2 cups all-purpose flour
  • 5 tablespoons sugar
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter melted
Filling:
  • 6 large pears washed
  • 3 tablespoons unsalted butter
  • 1 tablespoon water
  • 3/4 cup fig preserves
  • 1/4 teaspoon salt
Gluten-free Crust
  • 1/4 cup cornstarch
  • 1/4 cup tapioca flour
  • 1 cup sweet rice flour
  • 1 tablespoon whey flour
  • 1/2 teaspoon Xanthan Gum
  • 5 tablespoons sugar
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter melted
Course Desserts
Servings
Ingredients
Crust (*Gluten-free Crust Recipe Below)
  • 1 1/2 cups all-purpose flour
  • 5 tablespoons sugar
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter melted
Filling:
  • 6 large pears washed
  • 3 tablespoons unsalted butter
  • 1 tablespoon water
  • 3/4 cup fig preserves
  • 1/4 teaspoon salt
Gluten-free Crust
  • 1/4 cup cornstarch
  • 1/4 cup tapioca flour
  • 1 cup sweet rice flour
  • 1 tablespoon whey flour
  • 1/2 teaspoon Xanthan Gum
  • 5 tablespoons sugar
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter melted
Instructions
Main Recipe
  1. Set one oven rack in the middle of the oven and set another at the top or second to the top slot (depending on how hot your broiler is).
  2. Preheat oven to 350 degrees F.
  3. In a bowl, mix together flour, sugar and salt. Add melted butter and combine to form dough. Set the dough into a 9-inch tart pan with a removable bottom. Press the dough along the bottom and onto the side rims of the pan.
  4. Place the crust in the oven on the middle rack and bake for 28-30 minutes, or until crust turns golden brown. When ready, remove crust from oven and let it cool. Leave oven on.
  5. Meanwhile, set the fig preserves into a small microwaveable bowl and heat for about 40 seconds. Pour the fig preserves through a mesh strainer into a bowl to separate chunks from liquid. Don’t throw away either portion. Set aside.
  6. Now, slice three pears into 1/2-inch slices, discarding core. (You do not need to peel.) Heat 1 tablespoon of butter in a large skillet. Add pear slices plus 1 tablespoon water. Cover and cook on medium heat until pears are slightly tender— about 3 minutes. Remove pears onto a large plate and let cool.
  7. Take the remaining three pears and cut them in the same manner. Melt 2 tablespoons of butter in previously used skillet. Add the uncooked pears, chunks of fig reserves, and salt. Cook on medium heat, covered, for ten minutes, stirring occasionally to make sure they cook through. You want them to be very tender.
  8. Using a potato masher, mash the pears and fig reserves into a puree. Let cook for another 5-7 minutes or until pureed mixture reduces and thickens. It will turn a darker color. That’s okay.
  9. Transfer pear-fig puree onto the cooled tart crust; spread evenly. It will fill up nicely.
  10. Next, take the cooled pear slices that you set side and assemble them in layered circles, starting at the outer edges, like a rose petal design. You might have to trim a few to make them fit together.
  11. Place tart on the middle rack of the oven. Bake at 350 degrees F for 28-30 minutes.
  12. Just before the tart is finished baking, warm up the strained liquid fig preserves for 20 seconds in the microwave.
  13. When the tart is cooked, remove it from oven and brush the surface of the pears evenly with the warmed fig liquid. Return the tart to the oven and place on the top rack (or second to the top rack). Broil very briefly!!! 1-2 minutes. Watch carefully until pears get a nice caramelized look. You don’t want the fig jam to burn.
  14. Remove from oven and let cool for at least 1 1/2 hours before serving.
  15. When ready—and this is a nifty trick—place the bottom of the tart pan on a wide can of food. Hold the ring part of the pan and carefully slide it downwards. It leaves a perfectly formed crust.
  16. Cut pear fig tart into eight slices and serve.
GLUTEN-FREE CRUST:
  1. Preheat oven to 350 degrees F.
  2. In a bowl, mix together cornstarch, tapioca flour, sweet rice flour, whey flour, xanthan gum, sugar and salt. Add melted butter and combine to form dough. Set the dough into a 9-inch tart pan with a removable bottom. Press the dough along the bottom and onto the side rims of the pan.
  3. Place the crust in the oven on the middle rack and bake for 28-30 minutes, or until crust turns golden brown. When ready, remove crust from oven and let sit to cool. Leave oven on. Return to main recipe, Step 5: “Meanwhile, set the fig preserves…”
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Filed Under: Desserts Tagged With: Newsletter Recipe

Marquetta’s Zucchini Bread

March 22, 2018 By Terry 1 Comment

This recipe originally came from a friend and it’s been in our family for many years. The zucchini bread is moist and packed with flavor. Make it gluten-free by substituting Bob’s Red Mill 1-to-1 Gluten Free flour for the flour in the recipe. On a rainy day, this is perfect with a cup of hot tea! You can also jazz it up with some chocolate chips, walnuts, or other additions. Be creative and enjoy!

Print Recipe
Marquetta's Zucchini Bread
A moist zucchini bread that is sure to be a winner with everyone!
Course Breads
Prep Time 20 minutes
Cook Time 1 hours
Passive Time 10 minutes
Servings
loaves
Ingredients
  • 3 eggs
  • 1 cup canola oil
  • 2 cups sugar
  • 3 tsp vanilla extract
  • 1/2 cup chopped nuts
  • 2 cups grated zucchini
  • 3 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt optional
  • 2 1/2 tsp. ground cinnamon
  • 1/2 tsp. nutmeg
Course Breads
Prep Time 20 minutes
Cook Time 1 hours
Passive Time 10 minutes
Servings
loaves
Ingredients
  • 3 eggs
  • 1 cup canola oil
  • 2 cups sugar
  • 3 tsp vanilla extract
  • 1/2 cup chopped nuts
  • 2 cups grated zucchini
  • 3 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt optional
  • 2 1/2 tsp. ground cinnamon
  • 1/2 tsp. nutmeg
Instructions
  1. In a large bowl, beat together the first six ingredients
  2. In another large bowl, sift together remaining ingredients
  3. Gradually mix dry ingredients into egg and zucchini mixture. Stir only until moistened.
  4. Turn into two buttered loaf pans (we use four smaller pans) and bake at 350 degrees for one hour.
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Filed Under: Breads Tagged With: Newsletter Recipe

Best Big, Fat, Chewy Chocolate Chip Cookies

October 10, 2017 By Terry Leave a Comment

This amazing recipe came from Pelican Cove Inn please visit www.pelican-cove.com for more great recipes.

Print Recipe
Best Big, Fat, Chewy Chocolate Chip Cookies
These are the best chocolate chip cookies I have ever tasted!  It is a little unusual in that you melt the butter and use a lot more vanilla. We found it on the internet at allrecipes.com a few years ago and we have been using it ever since. Enjoy!
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
cookies
Ingredients
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup melted butter
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
cookies
Ingredients
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup melted butter
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips
Instructions
  1. Preheat oven to 325 and grease cookie sheets
  2. Sift together flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together melted butter and sugars. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until blended. Stir in chocolate chips. Drop cookie dough 1/4 cup at a time onto prepared cookie sheet about 3 inches apart.
  4. Bake 15 to 17 minutes in the preheated oven or until edges are lightly browned. Cool on racks and enjoy!
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Filed Under: Desserts

Fresh Apple Oatmeal Breakfast Bread

September 19, 2017 By Terry

Apple Oatmeal Bread
Time for another food experiment! This time, it’s a good-for-you apple oatmeal bread that is oh-so-good!

We found the original recipe on FoodNetwork.com and did a little modification to make this breakfast bread gluten-free. At the same time, we added a little more spice. The result is a fabulous breakfast bread that is sure to impress anyone you serve.

Converting this recipe to gluten-free is easy if you use a gluten-free one-to-one flour and gluten-free oats. We used Bob’s Red Mill for both. These days, it’s becoming much easier to find gluten-free baking ingredients, so there’s no reason to not give gluten-free a try!

Print Recipe
Fresh Apple Oatmeal Breakfast Bread
A crumble topping adds flavor to this healthy Apple Oatmeal Breakfast Bread. Don't be scared off by the Xanthan gum ingredient. It's only needed with some gluten-free flours. If you use Bob's Red Mill 1-to-1 Baking Flour, you don't even need it.
Apple Oatmeal Bread
Course Breads
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 10 minutes
Servings
loaf
Ingredients
Crumble Topping
  • 1 teaspoon brown sugar
  • 3 tablespoons dry uncooked oats use gluten-free, if desired
  • 1/4 teaspoon cinnamon
  • 1 tablespoon melted butter
Bread
  • 1 cup dry oats use gluten-free, if desired
  • 1 cup all-purpose flour use gluten-free, if desired.
  • Xanthan Gum Only needed for some gluten-free flours. Follow directions of flour package for correct amount!
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 3 large eggs
  • 1/4 cup honey
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/3 cup brown sugar
  • 2 cups unpeeled shredded apples 2 large apples should do the trick
  • 1/2 cup chopped walnuts
Course Breads
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 10 minutes
Servings
loaf
Ingredients
Crumble Topping
  • 1 teaspoon brown sugar
  • 3 tablespoons dry uncooked oats use gluten-free, if desired
  • 1/4 teaspoon cinnamon
  • 1 tablespoon melted butter
Bread
  • 1 cup dry oats use gluten-free, if desired
  • 1 cup all-purpose flour use gluten-free, if desired.
  • Xanthan Gum Only needed for some gluten-free flours. Follow directions of flour package for correct amount!
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 3 large eggs
  • 1/4 cup honey
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/3 cup brown sugar
  • 2 cups unpeeled shredded apples 2 large apples should do the trick
  • 1/2 cup chopped walnuts
Apple Oatmeal Bread
Instructions
  1. Combine brown sugar, oats, cinnamon and melted butter in a small bowl. Set aside.
  2. Preheat oven to 350 degrees. Cut a piece of parchment paper large enough to just cover the base of the bread pan. Place in bottom of the pan. Grease the parchment paper with butter or use a cooking spray.
  3. Place oats in a blender and process to a flour-like consistency.
  4. In a large bowl, combine oats with next four dry bread ingredients (all purpose flour, baking soda, baking powder, and cinnamon).
  5. In a medium bowl, combine eggs, honey, oil, and vanilla.
  6. Stir brown sugar into egg mixture until combined. Add in apples and stir again. Slowly add in flour mixture, being sure to not over-mix. Gently stir in walnuts.
  7. Pour batter into the loaf pan and sprinkle with crumble topping.
  8. Bake for 1 hour or until a wooden toothpick (or a cake tester) comes out clean when inserted. Cool on wire rack for 10 minutes, then remove from pan and cool completely on wire rack.
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Filed Under: Breads Tagged With: Newsletter Recipe

The Best Apple Pie Muffins Ever

September 30, 2016 By Terry Leave a Comment

By Dotty2: I got this recipe from a friend. I make these often and take them to many potlucks, office parties, the cottage, picnics, children’s lunch and the list goes on. Recipe from the cookbook “Just The Best.”

Print Recipe
The Best Apple Pie Muffins Ever
Recipe provided by Food.com courtesy of Dotty2
Course Desserts
Prep Time 20 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Topping
  • 1/2 cup firmly packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup unsalted butter melted
  • 1 teaspoon cinnamon
Muffins
  • 1 1/2 cups firmly packed brown sugar
  • 2/3 cup vegetable oil
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 cups diced, peeled firm tart apples (such as Spy, Granny Smith)
Course Desserts
Prep Time 20 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Topping
  • 1/2 cup firmly packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup unsalted butter melted
  • 1 teaspoon cinnamon
Muffins
  • 1 1/2 cups firmly packed brown sugar
  • 2/3 cup vegetable oil
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 cups diced, peeled firm tart apples (such as Spy, Granny Smith)
Instructions
Topping
  1. In a small bowl toss together sugar, flour, butter, and cinnamon until crumbly; set aside.
Muffins
  1. In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.
  2. In a separate bowl, sift together flour, soda and salt.
  3. Stir oil mixture into flour mixture alternately with buttermilk.
  4. Fold in apples, mixing just until combined.
  5. Spoon into greased muffin cups filling 3/4 full.
  6. Sprinkle topping over evenly.
  7. Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.
Recipe Notes

Cinnamon could be added to the batter (about 1 teaspoon or less).

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Filed Under: Desserts Tagged With: Newsletter Recipe

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