Perfect Lemon Squares
You've been good all year so far so it's time for a little lemon treat. Well maybe you haven't been good, but make these lemon squares and ponder how to be better.
INGREDIENTS
2 Cups Unbleached Flour
1/2 Cup Confectioners’ Sugar
2 Tablespoons Cornstarch
1/4 Teaspoon Kosher Salt
3/4 Cup Cut-Up Butter
5 Eggs
1 1/2 Cups Sugar
3 Tablespoons Unbleached Flour
2 Teaspoons Grated Lemon Peel
3/4 Cup Freshly Squeezed Lemon Juice
1/4 Cup Half & Half
Extra Confectioners’ Sugar for Dusting
Preheat your oven to 350º F. Line a 13x9x2 inch baking pan with parchment paper. You will want the parchment paper to extend over the edges for lifting. In a large size bowl combine the 2 cups flour, 1/2 cup confectioners’ sugar, cornstarch and kosher salt. Cut in the butter with a pastry blender. You will want the mixture to look like coarse crumbs. Press the mixture into the bottom of the parchment lined pan. Bake for 20 minutes until the edges are a very light brown. While the shortbread crust is baking make the lemon topping. In a large size bowl mix together the eggs, sugar, 3 tablespoons flour, lemon peel, lemon juice and half & half. Remove the shortbread crust from the oven and slowly pour the lemon topping over the hot crust. Place back into the oven and bake for another 20 minutes. You will want the center set so feel free to bake a bit longer if the center is not quite set. Remember all ovens bake differently. Remove from the oven and cool completely in the pan. Use the parchment paper hanging over the sides to lift out of the pan. Place onto a hard surface and cut into squares. Just before serving dust powdered sugar over the tops. Makes approximately 36 cookies.
Lemon Poppy Seed Cake
This cake is so light and not too sweet that it can be eaten for breakfast. You could also turn this recipe into muffins.
INGREDIENTS
1 1/2 Cups Unbleached Flour
1/4 Teaspoon Baking Powder
1/8 Teaspoon Baking Soda
1/2 Cup Softened Butter
1 Cup Sugar
1/2 Cup Sour Cream
3 Eggs
4 Teaspoons Lemon Extract
1/2 Teaspoon Vanilla Extract
3 Tablespoons Poppy Seeds
Preheat your oven to 350º F. In a large size bowl add all of the ingredients and beat with a mixer on low for 3 minutes. Stir in the poppy seeds. Grease and flour a Bundt pan. Pour into the prepared Bundt pan and place into the oven for 45 minutes. Remove from the oven and cool in the pan for 10 minutes. Invert the cake onto a wire rack to cool completely. Transfer to a cake plate. Serves 12
Mediterranean Salsa
If you need to whip up a quick salsa as either a dip or condiment here is a super easy and quick recipe. Serve with tortilla chips or use as a topping for tacos or burritos.
INGREDIENTS
3 1/2 Cups Diced Tomatoes
1/2 Cup Pitted & Chopped Black Olives
2 Seeded & Chopped Whole Green Chiles
1 Tablespoon Diced Jalapeno Peppers
3 Chopped Scallions
4 Tablespoons Chopped Fresh Cilantro
1 Teaspoon Garlic Powder
1/4 Teaspoon Kosher Salt
3 Tablespoons Freshly Squeezed Lime Juice
In a large serving bowl combine all of the ingredients. Refrigerate for 1 hour. Serve with tortilla chips or use as a topping for tacos or burritos. If you are not fond of cilantro then substitute the cilantro with fresh parsley. Makes approximately 4 1/2 cups.
Winter Potato Salad
I really love potatoes and think that a winter potato salad is true comfort food. No mayonnaise in this Winter Potato Salad that is to get served warm or at room temperature.
INGREDIENTS
4 Large Boiled Potatoes
4 Chopped Garlic Cloves
1 Teaspoon Oregano
1 Tablespoon Wine Vinegar
8 Sliced Celery Stalks
1/4 Cup Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Scrub the potatoes and put into a large pot of water to cover the potatoes. Boil for 25 minutes until cooked, but still firm. Remove from the pot and cool for 2 minutes and then peel the skin while the potatoes are still warm. Cut into medium size wedges and place into a large size bowl. Add the celery, garlic, oregano, kosher salt and pepper. Gently toss. Add the olive oil and wine vinegar and toss again. Cover and set aside for 20 minutes. Serve warm or at room temperature. Serves 4
Peanut Butter Sandwich Cookies
My Peanut Butter Sandwich Cookies are simple and understated, but deliver a beautiful peanut butter taste. No fork marks needed on these cookies. Everyone will know that these cookies are the real deal!
INGREDIENTS
1 Cup Peanut Butter
1/2 Cup Softened Butter
1/2 Cup Shortening
1 Cup Sugar
1 Cup Packed Brown Sugar
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
3 Eggs
1 Teaspoon Vanilla Extract
2 1/2 Cups Unbleached Flour
Filling:
3/4 Cup Creamy Peanut Butter
3 Tablespoons Softened Unsalted Butter
1 Cup Powdered Sugar
1 Tablespoon Cold Brewed Coffee
Preheat the oven to 375º F. In a large size bowl mix the peanut butter, butter and shortening with an electric mixer for 45 seconds. Add the sugar and brown sugar and beat for 30 seconds. Add the baking soda and baking powder. Beat for another 30 seconds. Make sure to scrape the sides of the bowl. Beat in the eggs and vanilla for 30 seconds. Beat in as much of the flour as you can. Any flour that you were not able to beat in then stir in by hand. Cover the bowl with plastic wrap and put in the fridge for 1 hour. This will make the dough easy to handle. Shape the dough into 1 1/4 inch balls. Place 2 inches apart onto parchment paper lined baking sheets. Flatten just a bit with the heel of your hand. Bake for 7 to 9 minutes until the bottoms are light brown. Remove from the oven and let the cookies cook on the baking sheet for 1 minute. Repeat until you have used all of the dough.
For the filling: In a large size bowl beat together the softened butter, peanut butter, powdered sugar, vanilla and cold coffee. Make sure the mixture is well combined.
To Assemble: Pace cookies upside down on the counter. Place 1 tablespoon of the filling in the center of each cookie. Place the second cookie on top of the filling. Turn the cookie over and gently press until the filling spreads to the edges. Allow the filling to set for 1 hour before serving. Assembled cookies can be stored at room temperature for up to 3 days. Makes approximately18 large sandwich cookies.
Mozzarella & White Bean Salad
This salad is such a refreshing salad and super easy to make. Chill it for an hour before serving.
INGREDIENTS
1 Cup Mini Mozzarella
1 Cup White Beans
1 Cup Chopped Basil
1/4 Cup Diced Onion
1 Diced Sun Dried Tomato
5 Diced Steamed Asparagus
1/2 Cup Diced Orange Bell Pepper
8 Halved Cherry Tomatoes
1/4 Cup Diced Cucumber
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Cup Oil & Vinegar Salad Dressing
In a large size bowl combine the mozzarella, white beans, basil, onion, sun dried tomato, asparagus, bell pepper, tomatoes, cucumber, salt and pepper. Mix well. Add the dressing and place in the refrigerator for 1 hour before serving. Serves 4
New York Black & Whites
Go into any New York City bakery and you will find Black & White Cookies. These cookies are cakey and delicious. Why make a trip to the big apple when you can make your own at home?! Feel free to use fondant instead of icing if you want.
INGREDIENTS
Cookies:
1 3/4 Cups Unbleached Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/8 Teaspoon Kosher Salt
10 Tablespoons Softened Unsalted Butter
1 Cup Sugar
1 Large Egg
2 1/2 Teaspoons Vanilla Extract
1/3 Cup Sour Cream
Frosting:
5 Cups Sifted Powdered Sugar
7 Tablespoons Whole Milk
2 Tablespoons Corn Syrup
1 Teaspoon Vanilla Extract
1/2 Teaspoon Kosher Salt
3 Tablespoons Sifted Cocoa
Preheat your oven to 350º F. Move your oven racks to the middle and line 2 baking sheets with parchment paper. In a large size bowl combine the flour, baking powder, baking soda and kosher salt. Set aside. In a large size bowl beat the butter and sugar together for 3 minutes. Add the egg and vanilla and beat another 2 minutes. Slowly add a portion of the flour mixture to the butter mixture. Alternate with the sour cream. Beat on low. Repeat until you have incorporated all of the flour and sour cream. Place 1 tablespoonful (each) of dough, 2 inches apart, on the parchment covered baking sheets. Place into the oven for 15 minutes until the edges are lightly brown. Remove from the oven and let cool completely before glazing.
For the Glaze: In a medium size bowl whisk together the sugar, 6 tablespoons of milk, vanilla, kosher salt and corn syrup. Mix until smooth. Put 1 cup of the glaze in a small bowl and set aside. In the original bowl of glaze add the cocoa and 1 tablespoon of milk. Mix well until combined.
To ice the cookies make sure to work with 1 cookie at a time. Spread 1 tablespoon of the vanilla glaze on 1/2 of the cookie. You will be icing the flat side of the cookie. Put the 1/2 glazed cookies in the fridge for 20 minutes. Remove from the fridge and glaze the other half of the cookie with the chocolate glaze. Set the glaze cookies aside for 1 1/2 hours to make sure that the icing hardens completely. Makes between 12 to 18 cookies.
Berry Vanilla Cream Pie With Shortbread Crust
This dessert looks so pretty and is worth the effort. I like to use a deep pie plate for this recipe.
INGREDIENTS
Crust:
1 1/4 Cups Unbleached Flour
5 Tablespoons Sugar
1/2 Cup Softened Butter
1 Teaspoon Kosher Salt
Preheat you oven to 325ºF. In a large size bowl combine the flour, salt and sugar. With a pastry blender cut in the butter until the mixture resembles crumbs. Form the dough into a ball. Place in an ungreased pie dish. Put in the oven for 15 minutes. Remove from the oven and set aside.
Vanilla Cream Pie Filling:
5 Egg Yolks
3/4 Cup Sugar
3 Tablespoons Cornstarch
2 1/2 Cups Half & Half
1 1/2 Tablespoons Butter
1 1/2 Teaspoons Vanilla Extract
1/2 Cup Fresh Blackberries
1/2 Cup Fresh Blueberries
To make the filling: In a large saucepan combine the sugar and cornstarch. Gradually stir in the half & half. Cook and stir over a medium high heat until the mixture is thickened and bubbly. Reduce the heat and cook for another 2 minutes. Stir occasionally. Remove from the heat. In a medium size bowl slightly beat the egg yolks with a fork. Gradually stir 1 cup of the hot filling into the egg yolks. Add the egg yolk mixture to the saucepan. Bring to a gentle boil. Stir constantly. Reduce the heat to low and cook for another 2 minutes. Stir constantly. Remove from the heat. Stir in the butter and vanilla. Stir until the butter melts. Pour into the pie plate. Arrange the blackberries and blueberries on top. Place into the oven and bake at 325º F for 30 minutes. Remove from the oven and cool for 1 hour. Place in the refrigerator for at least 3 hours before serving. Serves 8
Pistachio Shortbread
Shortbread is so easy to make. Dress this shortbread up with delicious toasted pistachio nuts.
INGREDIENTS
1 1/4 Cups Unbleached Flour
5 Tablespoons Sugar
1/2 Cup Softened Butter
3/4 Cup Pistachios
1 Teaspoon Kosher Salt
Preheat you oven to 325ºF. On a baking sheet lined with parchment paper place 3/4 cup pistachios and the kosher salt. Bake for 8 minutes. Remove from the oven and set aside. In a large size bowl combine the flour and sugar. With a pastry blender cut in the butter until the mixture resembles crumbs. Add the toasted pistachios and the salt. Mix the pistachios in and then form the dough into a ball. Place in a square ungreased baking pan. Put in the oven for 20 minutes. Remember that every oven bakes differently so you want to make sure that the shortbread is golden brown, but you want to be careful not to over bake. Remove from the oven and let cool for 5 minutes. Cut into pieces while warm. Makes 16 cookies.
Rum Waffles
The rum gives these waffles slightly a unique taste. You can serve these delicious waffles for either breakfast or dessert. Serve simply dusted with powdered sugar or spread with homemade preserves and topped with whipped cream.
INGREDIENTS
2 Cups Unbleached Flour
1 Teaspoon Baking Powder
2 Tablespoons Sugar
1 Cup Milk
3 Cups Whipping Cream
8 Egg Yolks
1/3 Cup Rum
1 1/4 Cups Melted Butter
4 Egg Whites
1/2 Teaspoon Kosher Salt
Butter To Grease The Waffle Iron
Preheat your waffle iron. In a large mixing bowl, combine the flour, baking powder, sugar and salt. In a medium size bowl whip the egg whites until they form firm peaks. Set aside. Add the milk to the flour mixture and stir slightly. Add the cream, egg yolks and the rum. Stir thoroughly after each addition. Add the melted butter and stir. Fold the egg whites into the batter. Grease both sides of the waffle iron plates with butter. Pour batter into the waffle iron making sure all of the holes are filled. Close the waffle iron and cook until the waffles are nice and crisp. Serve immediately with either powdered sugar or homemade preserves topped with whipped cream. Makes 20 waffles.
