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Flo Braker is a no-holds-barred dessert lover.

This isn't the baker you'd ask to provide fat-free alternatives to your favorite sweets. Nor is she one to stint on preparation.

"I can find any excuse, any occasion to bake," says Braker, author of "Baking for All Occasions" (Chronicle Books, 2008). "I feel baking creates memories.

 

"If someone isn't feeling well, I cheer them up by baking," she adds. The gesture says, "Love you, thinking of you, feel better."

And as a passionate baker, she can't choose a favorite recipe. Each dish has memorable qualities, from her mint brownies made with fresh mint to her sour cream custard tart topped with fresh raspberries and blackberries.

However, Two's Company cooks won't find small batch recipes, such as four cupcakes, in her book.

Braker's theory is that if you're going to bake, you may as well bake a full-batch recipe and freeze half. Fortunately many of her desserts can be frozen for later. All you need to supply is the will power.

Braker recommends Year-Round Little Peach Pies, a recipe she often makes to stock her freezer.

"I'm so proud of them when I see them," Braker says.

She named the pies for the seasonal flexibility. Use fresh peaches in season and frozen, sliced peaches the rest of the year.

Year-Round Little Peach Pies Recipe

(Adapted from "Baking for All Occasions" by Flo Braker.)

Makes 16 little pies.

Ingredients

Streusel

Filling

 

Preparation

Prepare pastry as directed and fit into cups as directed.

To make the streusel, combine the flour, sugar, macadamia nuts and salt in a medium bowl. Mix with your fingertips to break up any lumps. Scatter butter over mixture and work in with your fingertips until mixture resembles coarse crumbs.

To make the filling, place the peaches in a large bowl. In a small bowl mix together sugar and cornstarch. Stir in ginger. Sprinkle lemon juice over peaches; sprinkle sugar mixture over peaches. Toss well.

To assemble, spoon peach filling and 1 to 2 teaspoons juices from the bowl into pastry-lined cups, filling to the rim. Sprinkle about 1 1/2 tablespoons streusel over each pie, lightly pressing down.

Bake pies in middle rack of preheated 400-degree oven for 25 to 35 minutes or until pastry edges are golden and filling bubbles lightly. Remove from oven. Cool on wire rack for 15 minutes. Loosen edges around pastry. Cool pies in pan for 15 more minutes. Invert a rack over the pies and turn them out onto the rack. Carefully turn pies right side up. Serve pies warm or at room temperature.

To freeze leftover pies, place in sturdy container. Cover and freeze up to 2 weeks. Thaw at room temperature and warm in a preheated 325-degree oven for 15 minutes if desired.

 

Double-Crust Flaky Pie Pastry

Preparation

In a large bowl whisk together flour, sugar and salt. Scatter butter pieces over flour mixture. Cut in butter to size of peas using pastry blender. Add shortening and cut in to fine pieces. Sprinkle ice water, 1 tablespoon at a time, over flour mixture, tossing lightly with fork, adding enough water to form a dough that holds together.

Transfer dough to lightly floured work surface. Divide in half; shape each half into a ball. Flatten to a 5-inch disk, wrap in plastic wrap and refrigerate until dough is firm enough to roll out.

For little peach pies, remove one disk of dough from refrigerator. Roll out dough on lightly floured surface to 14-inch circle. Cut out 6 (4 1/2-inch round) circles, reserving dough scraps. Ease circles into muffin cups, pleating edges. Repeat with second disk of dough. Rework scraps from both disks so you have enough to entirely fill 1 muffin pan and 4 cups in second pan for a total of 16 mini pie shells. Space the dough in second muffin pan (not all on one side) for even baking.

 

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(c) 2009, Bev Bennett. Distributed by Tribune Media Services Inc.