Good Dinner Mrs. Mellen

As I've said over and over I love to bake! For some unknown reason I am pulled to making pies. Everything from making the pie crust, rolling it out to preparing the filling and topping is just so much fun. I once thought that I'd like to get all my collection of pie recipes together into a cookbook. I can visualize turning the pages and finding picture after picture of mouth watering pies! How would I choice which one of my pies to feature on the cover, like a mother I love them all.  I do have to say that fruit pies are my favorite to make and eat. Apple pies are the harbinger of fall with the fresh harvest apples ripe and juicy just shouting put me in a pie!  With so many apple choices I find it hard to decide which delectable apple variety to use in my pies.  Which apple you use in your pie set the flavor of the whole pie, from sweet, to tart, to crisp to softer, it does make a difference.  For my Candied Apple and Cranberry Pie I chose Gala apples which are ...

A picture is worth a thousand words or so the saying goes.  Looking at the picture of my Tiramisu cake I think that is so true.  A light angel food cake soaked in coffee and liqueur with a mascarpone filling frosted with whipped cream, need I say more! Enjoy! Tiramisu Cake 1 Angel Food Cake 8-10 inch, homemade or store bought 1 8-ounce container mascarpone cheese or 1 8-ounce package cream cheese, softened (I used mascarpone cheese) 1/2 cup sifted powdered sugar 3 tablespoon coffee liqueur or Godiva chocolate liqueur which I really like 2 cups whipping cream 1/4 cup sifted powdered sugar 2 tablespoon coffee liqueur 3/4 cup strong black coffee 1/4 cup coffee liqueur chocolate fudge sauce Chill a medium mixing bowl and the beaters of an electric mixer For filling, combine mascarpone or cream cheese,  1/2 cup powdered sugar and 3 tablespoon liqueur in a large mixing bowl. Beat with a electric mixer on medium speed until blended and smooth. Combine whipping cream, 1/...

I have to admit that I so enjoy entertaining friends and family with a spectacular assortment of appetizers. I aim for a variety of textures and taste that appeal to a variety of pallets and tastes.  One of my family and friends favorites is my combination of Brie, figs, pecans and candied cranberries wrapped in flaky puff pastry.  Puff pastry baked to golden perfection with warm Brie bubbling out as you cut through the delectable pastry.  One of my guilty pleasures to indulge in occasionally! Golden Backed Brie with Figs in Puff Pastry 1/2 package of frozen puff pastry (one sheet) 1  egg 1 teaspoon water 1/2 cup fig spread 1/3 cup dried cranberries, softened (microwave in small bowl with 1 teaspoon water on low for 30 seconds) 1/4 cup toasted chopped pecans 1 (8 ounce) Brie Round Thaw the pastry sheet at room temperature for 20 minutes.  Preheat oven to 400 F. Mix egg and water. Unfold pastry sheet on lightly floured surface.  Roll into 12"...