Ingredients
Crust
- 3/4 cup butter, softened
- 1/4 cup sugar
- 2 cups all-purpose flour
Filling
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 cup water
- 1 1/2 teaspoons grated lemon zest
- 1/4 cup fresh lemon juice
- 2 egg yolks
- 2 tablespoons butter, cut into pieces
- Fresh assorted berries and sweetened whipped cream, as desired
Directions
- Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.
- In large bowl, beat 3/4 cup softened butter and 1/4 cup sugar with spoon until well mixed. Stir in flour until blended (dough will be crumbly but can be pressed together). Pat and press dough very firmly on bottom and up sides of tart pan. Bake 14 to 18 minutes or until crust is set in center but still pale. Cool 15 minutes.
- In 2-quart saucepan, mix 1 cup sugar and the cornstarch. Gradually stir in water, lemon zest and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
- In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 2 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes; refrigerate at least 3 hours until set.
- When ready to serve, sprinkle fresh berries on top. Serve with whipped cream. Store loosely covered in refrigerator.
Ingredients
- 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 2 large tomatoes, finely chopped
- 1-1/2 cups fresh or frozen corn
- 1/2 cup finely chopped red onion
- 1/4 cup minced fresh cilantro
- 2 garlic cloves, minced
- dressing:
- 2 tablespoons sugar
- 2 tablespoons white vinegar
- 2 tablespoons canola oil
- 1-1/2 teaspoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
Directions
- In a large bowl, combine the first 7 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.
Ingredients
- 2 cans (15 ounces each) sliced peaches in extra-light syrup
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 package yellow cake mix (regular size)
- 3/4 cup sliced almonds
- 1/2 cup cold butter
Directions
- Preheat oven to 350°. Pour 1 can of peaches into a greased 13×9-in. baking dish. Drain remaining can of peaches and add to baking dish; sprinkle with brown sugar and cinnamon. Sprinkle with cake mix and almonds.
- Cut butter into very thin slices; arrange over top, spacing evenly. Bake until golden brown and fruit is bubbly, 35-40 minutes. Serve warm.
Ingredients
- 4 large eggs
- 2-1/4 cups 2% milk
- 3/4 cup mashed ripe banana (about 1 large)
- 1/4 cup packed brown sugar
- 1/3 cup butter, melted
- 1 teaspoon vanilla extract
- 1 loaf (1 pound) cinnamon-raisin bread, cut into 1-inch cubes
- 1/2 cup chopped pecans, toasted
- Vanilla ice cream, optional
Directions
- In a large bowl, whisk the first 6 ingredients. Stir in bread and pecans. Transfer to a greased 4-qt. slow cooker.
- Cook, covered, on low 2-1/2 to 3 hours or until a knife inserted in the center comes out clean. Serve warm, with ice cream if desired.
Ingredients
- 1 loaf (16 ounces) sliced white bread
- 1 can (21 ounces) cherry pie filling
- 1/2 cup butter, softened
- 1 cup sugar
- 5 large eggs, room temperature
- 2 cups 2% milk
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips
- Sweetened whipped cream, optional
Directions
- Place bread slices on ungreased baking sheets. Broil each pan 3-4 in. from heat until golden brown, 1-2 minutes on each side; let cool. Cut into 1-inch pieces; set aside.
- Spoon pie filling into a greased 5- or 6-qt. slow cooker. In a large bowl, cream butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in milk, cinnamon and vanilla (mixture may appear curdled). Gently stir in chocolate chips and bread cubes; let stand until bread is softened, about 10 minutes. Transfer to slow cooker.
- Cook, covered, on low until pudding is set and a knife inserted in the center comes out clean, 2-3/4-3-1/4 hours. Serve warm, with whipped cream if desired.
Ingredients
- 2 (15 1/2-ounce) cans chickpeas, rinsed and drained
- 1/4 cup extra-virgin olive oil, plus more to serve
- 1 teaspoon ground cumin
- 1/2 teaspoon Aleppo pepper or red pepper flakes
- 1/2 teaspoon ground sumac
- Kosher salt and ground black pepper
- small red onion, halved and thinly sliced
- 1 medium garlic clove, finely grated
- 3 tablespoons lemon juice
- 3 oil-packed sun-dried tomatoes, drained and thinly sliced
- 1/3 cup lightly packed fresh basil, thinly sliced
- 1/3 cup lightly packed fresh flat-leaf parsley, chopped
Directions
- In a medium microwave-safe bowl, stir together the chickpeas, oil, cumin, Aleppo pepper, sumac, ½ teaspoon salt and ¼ teaspoon black pepper. Cover and microwave on high until hot, 1½ to 2 minutes. Uncover, stir and let cool to room temperature.
- In a large bowl, whisk together the garlic, lemon juice and remaining ¼ cup oil. Add the chickpea mixture and toss to coat. Stir in the sun-dried tomatoes, basil and parsley. Taste and season with salt and black pepper. Serve drizzled with additional oil.
Ingredients
Raspberry Sauce
- 4 cups fresh raspberries
- 5 Tbsp. (63 g) sugar
- 1 Tbsp. finely chopped crystallized ginger
- 2 Tbsp. cornstarch
Caramel Cream and Assembly
- 1 cup (200 g) sugar
- 3 cups heavy cream, divided
- 35–40 thin ginger cookies
- 2¼ cups fresh raspberries, plus more for serving
- Assorted fresh currants (for serving; optional)
Directions
- Cook raspberries, sugar, and ginger in a medium saucepan over medium heat, crushing with a potato masher, until softened and some of the liquid evaporates, 6–8 minutes.
- Transfer 3 Tbsp. cooking liquid to a small bowl and whisk in cornstarch. Stir slurry into sauce in pan and cook, stirring, until thickened to about the consistency of jam, about 2 minutes; let cool.
- Cook sugar and 3 Tbsp. water in a small saucepan over medium heat, without stirring, until mixture starts to darken in spots. Carefully swirl pan to evenly cook sugar but do not stir it. Cook, swirling occasionally, until caramel is a deep amber, about 8 minutes. Immediately stir in 1 cup cream. Cook until no streaks remain, about 30 seconds. Let cool.
- Using an electric mixer on medium-high speed, beat remaining 2 cups cream in a large bowl to medium peaks. Add cooled caramel and beat to stiff peaks (a few swirls of caramel are okay).
- Line an 8×8″ baking dish with 2 sheets of parchment paper, leaving a 2″ overhang on all 4 sides. Cover bottom with a single layer of cookies, breaking to fit as needed. Top with about ½ cup raspberry sauce and spread evenly to corners and edges. Top with ¾ cup raspberries, then spread 2 cups caramel cream over berries. Repeat layers with remaining ingredients. Cover and chill at least 6 hours.
- To serve, top with more raspberries and currants (if desired) and slice, wiping knife between cuts.
Do ahead: Icebox cake can be made 2 days ahead. Keep chilled.
Ingredients
- 1 Gallon White Vinegar
- 1 cup Salt
- 1 Tbsp. dish soap
Directions
- Start by measuring and mixing 1 gallon of white vinegar with 1 cup of salt and 1 tablespoon of dish soap. Mix this directly into a pump-style garden sprayer, a handle-held spray bottle, or a gallon of vinegar.
Ingredients
- 2 Tbsp. soy sauce
- 2 Tbsp. tahini
- 1 Tbsp. fresh lime juice
- 1 Tbsp. maple syrup
- a dab of sambal oelek
Directions
- Combine all ingredients in a small bowl—taste and increase the spice from there.
Substitutions
tahini- peanut butter or almond butter
sambal oelek-sriracha
maple syrup -Honey, agave, or brown sugar
lime juice – rice wine vinegar
Ingredients
- 1 package graham crackers
- 1 package (8 ounces) cream cheese, softened
- 2 packages (3-1/3 ounces each) instant lemon pudding mix
- 2-1/2 cups 2% milk
- 1 carton (16 ounces) frozen whipped topping, thawed
- 2 tablespoons grated lemon zest
Directions
- In a large bowl, beat softened cream cheese, pudding mix and 1 tablespoon of lemon zest until blended. Gradually beat in milk until smooth. A good hand mixer will make this job easy.
- Fold in the thawed whipped topping.
- Arrange the crackers in an ungreased 13-by-9-inch dish. Make sure your pan is at least 2 inches deep to accommodate all the filling. Then spread a third of the lemon mixture over the crackers and repeat twice more.
- Sprinkle with the remaining tablespoon of lemon zest. Refrigerate, covered, for, 8 hours or overnight.
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