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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 unsalted butter

unsalted butter

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

Peanut Butter Marshmallow Bars

June 30, 2018 By Terry Leave a Comment

These Peanut Butter Marshmallow Squares are a wonderfully tasty snack for anyone who likes peanut butter, butterscotch, and marshmallows. And who doesn’t? This is a great combination that’s sure to be a hit around the home or office. The only problem is…will you really want to share?

Print Recipe
Peanut Butter Marshmallow Squares
Peanut Butter Marshmallow Squares
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
bars
Ingredients
  • 2 cups creamy peanut butter
  • 1/2 cup unsalted butter
  • 1 bag 11 oz. butterscotch morsels
  • 21 oz. mini marshmallows
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
bars
Ingredients
  • 2 cups creamy peanut butter
  • 1/2 cup unsalted butter
  • 1 bag 11 oz. butterscotch morsels
  • 21 oz. mini marshmallows
Peanut Butter Marshmallow Squares
Instructions
  1. Heat a large pot over low heat and add peanut butter, butter and butterscotch chips. Stir the mixture constantly until all ingredients melt. This will probably take about ten minutes.
  2. Remove the mixture from the heat and set the pot aside about ten minutes to cool slightly.
  3. While the mixture is cooling, oil or spray a 9×13 pan with nonstick spray,
  4. Fold the marshmallows into the cooled mixture until they are evenly distributed. Some of the marshmallows may melt and create swirls in the mixture.
  5. Spread the mixture in the 9x13 pan and let sit at room temperature for a few hours. When completely cool, refrigerate the bars.
Recipe Notes

The original recipe called for 2 10.5 oz. bags. We could only find 16 oz. bags. We chose to buy extra and have the marshmallows handy for hot chocolate, etc. These bars seemed better when they were refrigerated and made very tasty quick snacks! Original recipe from www.howsweeteats.com.

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Filed Under: Desserts Tagged With: Newsletter Recipe

Gluten-free Chocolate Chip Banana Bread

September 26, 2017 By Terry Leave a Comment

Chocolate Chip Banana Bread
This Chocolate Chip Banana Bread is easy to make. Make it gluten-free or not, with chips or without—it’s always delicious!

Print Recipe
Chocolate Chip Gluten Free Banana Bread
We love quick breads like banana bread. But, sometimes we want them to be a bit different. The nice thing about this recipe is you can easily change things up. Don't want chocolate chips? Try pecans or walnuts, or raisins, or dried cranberries. The possibilities are limitless!
Chocolate Chip Banana Bread
Course Breads
Cuisine American
Prep Time 20 minutes
Cook Time 1 - 1/2 hours
Passive Time 10 minutes
Servings
loaf
Ingredients
  • 1/2 cup unsalted butter softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 4 bananas ripe medium bananas peeled and mashed
  • 1 tsp buttermilk
  • 2 cups Bobʼs Red Mill Gluten Free 1-1 Baking Flour Can substitute all purpose flour if gluten-free is not needed
  • 1 1/2 tsp Xanthan Gum
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 3/4 cup chocolate chips We use mini chips, but any will do
Course Breads
Cuisine American
Prep Time 20 minutes
Cook Time 1 - 1/2 hours
Passive Time 10 minutes
Servings
loaf
Ingredients
  • 1/2 cup unsalted butter softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 4 bananas ripe medium bananas peeled and mashed
  • 1 tsp buttermilk
  • 2 cups Bobʼs Red Mill Gluten Free 1-1 Baking Flour Can substitute all purpose flour if gluten-free is not needed
  • 1 1/2 tsp Xanthan Gum
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 3/4 cup chocolate chips We use mini chips, but any will do
Chocolate Chip Banana Bread
Instructions
  1. Preheat oven to 350 degrees
  2. Mix butter, sugar, and vanilla on high speed in mixer until creamy. The mixture should be light when done.
  3. Beat in eggs, one at a time, until well blended
  4. Mash bananas with the milk in a separate bowl and set aside
  5. In another bowl, combine remaining dry ingredients.
  6. Alternately mix about 1/3 of dry ingredients and 1/3 of bananas into the egg mixture until all are combined.
  7. Bake for 1 - 1 1/2 hours. Check during last 1/2 hour for doneness by inserting toothpick or cake tester.
  8. Allow to cool on wire rack for 10 minutes, then remove from pan and cool completely on wire rack.
Recipe Notes

There's a wide range of time for baking due to different baking speeds for different types of pans. Once you know how long your pan and oven take, you can lock that in as the baking time. Also, if you don't have a cake tester, just use a metal turkey lacer (it works really well!).

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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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