Garden Veggies

Garden Veggies
Made into tile for my stove backsplash

Portland Rose Garden

Portland Rose Garden
Mike and my 2 youngest sons Ian and Leif

Grandson Michael's Birthday 2014 throwing water balloons

Grandson Michael's Birthday 2014 throwing water balloons
With son Beau, Grandson Luke and his mom Jennifer


I cut this out of a wedding line. I must take more pictures of her.

Sunday, October 23, 2011


I have been experimenting with Galette's, which are free formed pies.  I love this dough.  It is crisp and buttery when baked.  I discovered Frangipane in a tart recipe.  It is a filling made with ground almonds...a very nice addition to this dessert.  This is a special recipe.  The apple, chocolate combination is very nice.

Galette Dough
1 ½ C flour
1 stick cold butter
¼ C. Sour Cream
2 tsp. fresh lemon juice
¼ C. ice water
Crumble the butter and flour together until blended.  Mix the sour cream lemon juice and ice water together.  Stir into the flour mixture and knead a little until a solid mass.  Refrigerate for 1 hour or more.

Frangipane (A filling made with almonds)
1 C. Roasted Whole Almonds
1/3 C. White Sugar
Put these together in a food processor and chop until fine.
4 T. butter
2 egg yolks (Save at least one of the whites)
1/2 tsp. vanilla
Put in the refrigerator for an hour or more.

Apple Mixture
3 T. butter
3 crisp apples, peeled and sliced into bite size pieces
¼ C. brown sugar
1 tsp. cinnamon
Place the butter in a non-stick fry pan to melt.  Add the remaining ingredients and stir on high heat to evaporate most of the liquid and cook the apples for about 5 minutes.

Dust your counter with flour and roll out dough to a 12 inch circle.  Place it on a piece of parchment and onto a cookie sheet or pizza pan right away.  (The dough will soften quickly and you won’t be able to move it if you wait too long)  Pinch off pieces of the Frangipane and press onto the top of the dough to make a layer to cover up to 2 inches from the edge.  Top with the apple mixture and 10 Rolo’s cut in two.  Fold the two inches of dough around the edge pleating as needed. Beat the egg white a little with a fork and brush the pastry generously with a pastry brush dipped in the whites.  Sprinkle with raw, coarse grain sugar (the best, but plain white sugar will work)

Bake 350 for 30-35 minutes.  Makes 6- 8 pieces, serve with ice cream…heavenly! 

 With the Frangipane

Folded over ready to bake

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