4 large eggs, separated
1 1/4 cups milk (low-fat or whole)
3 tsp. lemon zest, from 2 large lemons
4 fl.oz. fresh lemon juice, from 2 large lemons
3 tablespoons unsalted clarified butter
1/3 teaspoon salt
8 tablespoons all-purpose flour
1 1/4 cups sugar
Fresh blueberries and Confectioners' sugar, for serving
Preheat the oven to 350°F and set a rack in the middle position. Spray eight (6-oz) ramekins with nonstick cooking spray.
In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
In the bowl of an electric mixer, beat the egg whites until soft peaks form. (The peaks should curl when you lift the beaters out of the bowl.) Spoon about 1/4 of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquid.
Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Bake in a bain marie by pouring warm water into the pan about 1” deep. Carefully place the baking pan in the oven and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool). The cakes should be served slightly warmed.
Garnish with powdered sugar and blueberries.
12 sheets phyllo dough (14x9-in.)
1/3 cup butter, melted
1 cup finely chopped walnuts or pecans
1/4 cup sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground allspice
2 packages (8 ounces each) cream cheese, softened
1 carton (8 ounces) mascarpone cheese
2/3 cup honey
1/4 cup 2% milk
3 T all-purpose flour
3 large eggs, room temperature, lightly beaten
Honey for serving
Preheat oven to 425°. Place 1 sheet of phyllo dough in a greased 9-in. springform pan, pressing phyllo onto bottom and up sides of pan; brush with butter. Layer with remaining phyllo sheets, brushing each layer and rotating sheets slightly to stagger the corners. (While working, keep unused phyllo covered with a damp towel to prevent it from drying out.) Place on a 15x10x1-in. baking pan.
In a small bowl, mix walnuts, sugar and spices; sprinkle over bottom of phyllo. Bake 5-7 minutes or until edges are lightly browned (sides will puff). Cool in springform pan on a wire rack. Reduce oven setting to 325°.
In a large bowl, beat cream cheese and mascarpone cheese on low speed until smooth. Beat in honey, milk and flour. Add eggs; beat on low speed just until blended. Pour into crust. Return pan to baking pan.
Bake 50-60 minutes or until center is almost set. Cool on a wire rack 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. Drizzle with Honey for serving.
½ cup butter, softened
1 ½ cups white sugar
3 tablespoons all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon juice
⅛ teaspoon freshly grated nutmeg
1 (9 inch) unbaked pie crust
Preheat the oven to 350 degrees.
In a stand mixer, beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
Add the buttermilk, vanilla, lemon juice and nutmeg and whip until smooth; pour into the pie shell. Bake for 60 - 75 minutes, or until the center is firm.
Makes one 9 x 13 pan
1-3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
2 cups finely chopped peeled tart apples
1 cup chopped walnuts
In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, baking powder, salt, cinnamon and baking soda; gradually beat into sugar mixture until blended. Fold in apples and walnuts.
Transfer to a greased 13x9-in. baking dish. Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Slice into 12 equal portions.
YIELD: 1 cup
1 cup powdered sugar, more if needed
1 tablespoon very soft butter
1⁄2 teaspoon vanilla
1⁄4 cup good maple syrup, more if needed (use maple seasoning if available)
In small bowl whisk ingredients til smooth and creamy. Add more powdered sugar if too thin.
Add more maple syrup (or heavy cream or milk) a teaspoon at a time if too thick.
Drizzle over just about any dessert! Especially good on cakes, coffee cakes and pastries!
1 - 12 oz. frozen orange concentrate
2 cup milk
2 cup water
3 oz. Agave Syrup
2 tsp. vanilla extract
Mint leaves for garnish
Gluten Free Cheesecake Crust
Blend all the ingredients. Place in a shallow casserole dish and place in the freezer. After 1 hour, take a fork and scrape the mixture. Return to the freezer for 3-4 hours minimum.
Serve in a small bowl with a mint leaf
1 1/2 cups quick oats, uncooked
1/2 cup finely chopped walnuts or pecans
1/2 cup packed brown sugar
1/3 cup butter, melted
Preheat oven to 350 degrees. Mix the ingredients together making sure the crumbs are well moistened. Pack it down tight in the springform pan. Bake for 18 minutes at 350 degrees. Remove and let cool. Add favorite non bake cheesecake filling and refrigerate for 4-6 hours.
Makes 24 small or 12 large
1 (8 ounce) package cream cheese, softened
⅓ cup white sugar
⅛ tsp. salt
1 cup miniature semisweet chocolate chips
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup water
⅓ cup vegetable oil
1 T cider vinegar
1 tsp. vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
Bake in preheated oven for 25 to 30 minutes.
Makes 18-20 cookies
6 slices applewood slab bacon
2 cups all purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 - 4 tsp ancho chili powder
1 cup unsalted butter, at room temperature
1-1/2 cups sugar
2 whole eggs
1-3/4 teaspoons real vanilla extract
1 cup dark chocolate chips
Top with Kosher Salt
1 – (18 ¼ oz.) white cake mix
Preheat your oven to 350° and line a baking sheet with a silpat or parchment paper.
In a large cast iron skillet or pan; cook bacon until deep golden and crispy. Let cool and drain on paper towel then chop in large pieces.
In a large bowl, whisk together the flour, cocoa powder, baking soda and kosher salt. Set aside.
On low speed cream together the butter and sugar.
Add in the vanilla and two eggs to the butter/sugar mixture and beat after each addition.
Gradually add in the dry ingredients while the mixer is on low speed.
With the mixer off; add in the dark chocolate chips and chopped bacon.
Form rounded tablespoons in to balls and press down slightly with your fingertips.
Slide cookie sheet into the preheated oven and bake for 10-12 minutes.
After the cookies have baked, remove and let cool for 4-5 minutes before transferring to a cooling rack. Repeat with remaining dough.
1 cup carbonated water
1/3 cup vegetable oil
¼ cup tequila
3 egg whites
½ cup butter
¼ cup water
1 cup sugar
½ cup tequila
1 cup whipping cream
2 T powdered sugar
Heat oven to 350 degrees. Spray bottom of a 13x9 pan with baking spray (with flour) or with oil spray and then flour it.
Beat cake ingredients in a large bowl on low speed for 30 seconds; increase to medium speed and beat for 2 minutes. Pour batter into prepared pan; bake 30 minutes. Cool for 15 minutes.
Mix glaze ingredients in a sauce pan and heat to boiling over high heat, stirring frequently. Reduce heat to medium and boil another 2 minutes, stirring frequently, until glaze has thickened somewhat. Poke holes in the cake with a fork every inch. Pour glaze slowly over the cake. Allow to cool for 1 hour.
In a small bowl, beat whipping cream and powdered sugar until soft peaks form. Sprinkle the cake with Kosher Salt then garnish the cake pieces with whipped cream and lime zest.
2 Tbsp. unsalted butter, unmelted
8 Tbsp., melted, divided
1 – 2 lb. frozen cherries
1 ½ cup flour
2/3 cup sugar
2 Pinch of salt
8 large eggs
1 ½ cup milk
1/2 tsp. almond extract
½ cup sliced almonds
Preheat oven to 375°F and grease 9 x 13-inch baking dish with 2 tablespoons unmelted butter.
Arrange cherries evenly in bottom of baking dish.
Combine flour, sugar and salt in medium bowl. Whisk in eggs, then add melted butter, milk and almond extract, whisking until smooth. Pour batter over cherries and top with sliced almonds.
Bake 40–45 minutes or until top is golden brown. Serve immediately or wait until cool. Dust with confectioners’ sugar before serving. Store leftovers in an airtight container in refrigerator.