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.
Ingredients
Custard
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1-1/2 cups whole milk
- 3 large egg yolks
- 2 tablespoons butter, cubed
- 2 teaspoons vanilla extract
- 1/2 cup heavy whipping cream, whipped
Cake
- 1/4 cup sugar
- 1 envelope (1/4 ounce) active dry yeast
- 1/4 teaspoon salt
- 2-3/4 cups all-purpose flour, divided
- 3/4 cup whole milk
- 1/3 cup butter, cubed
- 2 large eggs, room temperature
Almond Topping
- 1/4 cup butter
- 3 tablespoons honey
- 2 tablespoons sugar
- 1 cup sliced almonds
Directions
- For custard filling, in a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk egg yolks. Whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Cool 30 minutes. Press plastic wrap onto surface of filling; refrigerate until cold.
- Whisk custard gently. Fold in half the whipped cream, then fold in remaining whipped cream. Cover and refrigerate.
- Meanwhile, while custard is chilling, make dough. In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 1 minute. Add eggs; beat on high 1 minute. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn dough onto a well-floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- While dough is rising, make almond topping. In a small saucepan over medium heat, melt butter, honey and sugar. Cook and stir until sugar is dissolved. Remove from heat; stir in almonds. Cool slightly and set aside.
- Punch down dough. Transfer to a greased 9-in. springform baking pan, pressing to evenly fill pan with dough. Spoon almond mixture over dough and gently spread to cover entire surface. Cover pan with a kitchen towel; let rise in a warm place until doubled, 25-30 minutes. Preheat oven to 350°. Bake until topping is golden brown, 25-30 minutes. Cool on a wire rack 10 minutes. Loosen side from pan with a knife. Cool 1 hour longer.
- Remove cake from base of springform pan. Using a long serrated knife, cut cake horizontally in half; spread filling over bottom layer. Replace top of cake. Serve immediately. Chill leftovers.
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