Grapefruit Pie

Another day, another Milk Bar dessert. I bought four kinds of citrus at the supermarket last week, including a bag of grapefruit from Texas. When I looked over this Milk Bar recipe, with its salty cracker crust, and two-layer filling, I was too intrigued to pass it up.

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PB & J Saltine Panna Cotta

Ingredients used for pastry are often expensive unless bought in bulk. Examples include chocolate or nuts, which I buy from Costco most of the time. Another item is feuilletine. I bought a large 2.5kg (5.5lb) box a while ago, and it’s sat quietly in our basement storage cupboard. Because of the dark, cool environment, the wafer crumbs have stayed fresh and crisp. This week, I decided to dig into the Milk Bar cookbook, as many of its recipes incorporate feuilletine for crunch.

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Skillet Apple Pie

When you have a lot of apples, it’s time to make apple pie. Or, so said my 5-year old son. With only one frozen pie dough in my freezer, I started thinking about a crumble topping, but found this Cook’s Illustrated recipe instead: a pie assembled in a skillet, and requiring less than half an hour in the oven.

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Orange Polenta Cake

The headnote of the recipe said blood oranges made for a “splendid” effect when used in this upside down cake. Sure enough, the deep ruby colour of the fruit made for an uncommon sight, and the combination of almond, cornmeal and citrus produced a delicious cake. I’ve come to expect no less from this author’s imagination and palate.

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Peanut Butter Pucks

Valentine’s Day is also known as “House-i-versary” for us, the day we moved into our home. We don’t usually go out or get each other anything, but looking back at what I’ve made in previous years, it’s clear that something chocolatey was needed. These Reese’s peanut butter cup knock-offs contain just two ingredients, and were easy enough to make on a weeknight after dinner.

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