I have posted several times about the dream group that I have been a part of for over 25 years.
We meet once a month now and occasionally we snap a picture to keep a little visual of our history.
Sometimes around the New Year, we think about taking a group picture.
These are not in any particular order but this one was dated 2007.
Six members of the group shared dreams at my house today and since it is still January, I handed out the hats for this shot. (Kathy, Vicki, Carrie, Ginger, Marge, and Noeli)
Someone had to take the previous picture. So, not to be left out, I did my version of a selfie.
I just had to throw this one in too. One day Kathy arrived for dream group in a hat of her own making.
It was quite colorful and a work of art.
Sometimes it not all about dreams but it is always about the food.
Today it was a breakfast casserole and...
Rustic Cranberry-Raisin Tarts
Since I had a couple requests for the recipes, I will include them here.
Rustic Cranberry-Raisin Tarts
Dough: 1 ½ cups of flour
3 Tbsp. sugar
¼ tsp. Salt
12 Tbsp. unsalted butter cut into pieces
2 Tbsp. plus 1 tsp. cold water
Put flour, sugar, salt into a food processor and pulse. Add butter and pulse to coarse consistency. Add water and pulse until dough starts to come together. Turn dough out and form into a ball. Divide the ball into six equal balls. Wrap in plastic wrap and refrigerate 1 hour or overnight.
Filling: 3 cups fresh cranberries (I stock up on cranberries in November and keep them in the freezer)
1 cup golden raisins
¾ cup sugar
¼ cup pure maple syrup
2 Tbsp orange liqueur (this time I just used more orange juice and omitted the liqueur)
Grated zest of one orange
1 Tbsp of fresh orange juice
1/8 tsp of salt.
In medium saucepan, cook 2 cups cranberries with the raisins, sugar, syrup, liqueur, zest, orange juice, and salt. Bring to a simmer over medium heat. Stir occasionally until sugar dissolves and the cranberries have popped and mixture is thick. (about 6 minutes) Taste..if too tart, add more sugar. (I like them tart so this recipe is perfect for me) Remove pan from heat and stir in remaining cranberries. Let filling come to room temperature. You can now assemble or refrigerate until ready to use.
Assemble: Let dough come to room temperature. (15 minutes) On lightly floured surface roll each ball into a 6 inch circle. Place 3 to a baking sheet lined with parchment paper. Sprinkle with gingersnap crumbs. Total crumbs needed: About 3 Tbsp. Leave a 1 inch border. Dollop with filling leaving the same 1 inch border. Gently fold the border over the filling pleating as you go. Lightly pinch pleats. Sprinkle crust with sugar. Place in preheated 375 degree over for 20-15 minutes. Rotate baking sheets half way through baking time. Serve warm or at room temperature. May be served with whip cream.
Both dough and filling will keep two days in the refrigerator.
The Breakfast Casserole Recipe can be found here.