Gail South

Apple Brown Betty   Serves 8

Combine apples, juice, raisins, .5 c honey, brown sugar, AP flour and cinnamon; turn into 11x7 inch baking pan. Combine remaining ingredients, dry first, then honey and butter. Mix well. Spread over apples. Bake at 350 for 45-50 min.

Apples   10 med, tart, pared, cored & sliced

Apple Juice   0.75c

Raisins   0.5c

Honey   0.75c

Brown Sugar   0.25c

Flour   3T all purpose

Cinnamon   1tsp

Oats   0.5c quick cooking rolled

Flour   0.5c, whole wheat

Wheat Germ   0.5c

Sunflower Seeds    0.5c shelled

Apple Cranberry Compote  Serves 4

Put apples in deep skillet w berries and water. Simmer 5 min, turning apples once. Add remaining ingredients; simmer about 20 min longer, turning apples several times. Put in serving dish; pour sauce around them. Cool, covered and chill.

Apples   4 peeled and cored

Cranberries   1.5c

Water   1.33c

Honey   0.33c

Sugar   1c

Salt   0.125 tsp

Cinnamon   3" stick

Apple Crisp, Deep Dish  

Toss apples w lemon juice. Mix spices and cornstarch and sugar and add to apples and toss. Arrange in 1.5 qt baking dish. Mix w fingertips until crumbly flour, brown sugar, salt and butter. Combine w almonds and sprinkle over apples. Bake at 400 for 45 min.

Apples   3lb peeled, cored, & sliced

Lemon Juice, Fresh   1 lemon

Cornstarch   1T

Sugar  0.5c

Cinnamon   0.25tsp

Nutmeg   0.125tsp

Flour   1c

Brown Sugar   0.5c

Butter   6T unsalted, cubed

Nuts, Almonds, sliced   0.25c

Apples, Baked  

Wash and core apples. Pare 1" strip around center. Place in baking dish. Fill each w 1T brown sugar or maple syrup, 1tsp butter, .125 tsp cinnamon. Cover bottom of pan w 1/4" water. Bake 45-60 min at 350.

Apple Pomegranate Crisp

Preheat oven to 375. Butter 9x13 dish. Mix apples, pomegranate seeds, brown sugar, cinnamon & nutmeg. Spread evenly in prepared pan. In same bowl, stir together oats, flour and sugar. Rub in butter between your fingers until it resembles coarse crumbs. Sprinkle on top of fruit. Bake 45 min or until the apples are soft. Let stand 10 minutes.

Apples     4, peeled, cored and sliced

Pomegranate     seeds from 1 fruit

Brown sugar     1/2 c

Nutmeg     1/2 tsp

Cinnamon     1 T

Rolled Oats     1/2 c

Flour     1/2 c

Sugar     1/2 c

​Butter     1/2 c unsalted, melted

Baked Alaska w Flaming Brandy  Serves 8

Set aside 1 c sugar. Cook rum and .25 c sugar in pot over medium heat until sugar dissolves. Set aside. Line 8" mixing bowl w plastic wrap. Cut cake in half crosswise to create manageable pieces, then cut into 1/4" slices. Trim and arrange enough of the slices to cover the inside of the bowl w a single layer. Brush w syrup. Spread cake layer w vanilla ice cream, then add another layer of cake. Brush w syrup. Spread w coffee ice cream and cover w final layer of cake. Brush w syrup. Cover w plastic wrap and freeze for at least 2 hours. In electric mixer bowl, beat whites and salt until soft peaks are formed. Add remaining sugar and whip to form stiff meringue. Remove bowl from freezer and turn it upside down on an ovenproof platter to remove cake. Spread w 1/4" layer of meringue, then transfer remaining meringue to pastry bag w star tip. Decorate the base, then the top of cake. Store in freezer until ready to bake. Preheat oven to 500. Sift confectioners sugar over cake, dusting it lightly. Set cake on middle rack of oven and bake 3-4 min, until meringue browns, but watch it carefully so it doesn't burn. Remove from oven and set aside for a moment. Warm brandy in small pan. To ignite, quickly touch the surface w a lit match and immediately withdraw match. Pour flaming brandy over the cake. Slice and serve.

Sugar   1.25c

Rum   0.25c

Cake   1pound, 9" long

Ice Cream   1c vanilla, spreadably soft

Ice Cream   1pint coffee, spreadably soft

Egg White   6

Salt   pinch

Sugar   confectioners

Brandy   2T


About 2.5 hrs before serving or up to 2 days ahead: Grease 13" x 9" baking dish. In large bowl w spoon, combine nuts, sugar and cinnamon until blended. Set mix aside. In baking dish, place 1 sheet of phyllo, allowing it to extend up sides of dish; brush w some butter. Repeat to make 5 more layers of phyllo; sprinkle w 1 c of nut mix. Cut remaining phyllo into 13" x 9" rectangles. Place on sheet of phyllo in baking dish over nut mix. Brush w butter. Repeat to make at least 6 layers, overlapping small strips of phyllo to make rectangles if necessary. Sprinkle I c nut mix over. Repeat layering 2 more times. Place remaining phyllo on top of last nut layer. Trim off any excess phyllo. With a sharp knife, cut just halfway through all layers in a diamond pattern to make 28 servings. Bake at 300 for 1 hour and 25 min or until top is golden. Meanwhile, in 1 qt saucepan over medium low heat, heat honey until hot but not boiling. Spoon hot honey evenly over Baklava. Cool in pan on wire rack at least 1 hr, then cover and leave at room temp until serving.

Nuts   4c ground (walnuts, pistachios or almonds)

Sugar   0.5c

Cinnamon   1tsp

Phyllo Dough   1lb

Butter   0.5lb

Honey    12oz

Blueberry Brulee  Serves 8

In small bowl, stir together cream cheese and yogurt. Place about 1/3 c blueberries in each of eight 8-oz soufflé dishes or 6-oz custard cups. Spoon cream cheese mix over berries Sprinkle brown sugar over cheese. Arrange in shallow baking pan. Broil 4-5" from heat for 3 min or until sugar starts to melt. Serve immediately

Cream Cheese   8oz container w pineapple

Yogurt   8oz plain

Berries, Blueberries   3c

Brown Sugar   0.33c

Blueberry Cobbler Rawlins  Serves 8

Sift flour, salt, baking powder. Mix w sugar and slowly pour in milk. Melt butter in glass baking dish. Pour batter over (Don't stir). Dump in berries. Sprinkle cinnamon on top. Bake in preheated 350 oven for 60 min. Serve w milk or ice cream.

Flour   1c

Salt   dash

Baking Powder   2tsp

Sugar   0.75c

Milk   1c

Butter   0.5c

Cinnamon   2tsp

Berries, Blueberries   1pt.

Blueberry Crunch 

Combine 2T flour, 1/4 tsp salt and sugar. Coat berries w mix. Spread over bottom of buttered 9" pie pan. Sprinkle w lemon juice. Combine .5 c sifted flour, oatmeal, brown sugar, 1/4 tsp salt, and vanilla. Add butter till crumbly. Spread over berries and cook 35 min at 375.


Salt   0.5tsp

Sugar   0.5c

Berries, Blueberries   3c

Lemon Juice, Fresh   2T

Oatmeal   0.5c

Brown Sugar   0.25c

Vanilla   0.25tsp

Butter   0.25lb

Blueberry Sherbet 

In blender, combine blueberries and 3/4 c water. Cover and blend till smooth. In 2 qt. saucepan, combine berry puree, 2/3 c sugar and gelatin. Heat and stir till gelatin dissolves. Remove saucepan from the heat; gradually stir in milk and juice. Turn into 9x9x2 pan; cover and freeze till firm. In small mixer bowl, beat egg white till soft peaks form. Gradually add 2T sugar, beating till stiff peaks form. Break frozen mix into chunks. Turn into large, chilled mixer bowl. Beat on high till mix is broken up; beat on high speed till fluffy. Fold the beaten white into the beaten blueberry mix. Return to pan, cover and freeze till firm. Remove the pan from freezer a few minutes before serving. Makes 7 c.

Berries, Blueberries   3c


Gelatin, Unflavored   1envelope

Milk, Evaporated   1   13 oz can

Lemon Juice, Fresh   2T

Egg White   1

Blueberry Upside Down Cake  Serves 4

Pour blueberries into buttered 1.5 qt casserole. Sprinkle w .25 c sugar. Cream butter w .5 c sugar and egg. Sift together flour, baking powder and salt. Add to creamed mix alternately w milk. Bake at 375 for 45 min. Spoon out hot and serve w cream.

Berries, Blueberries   1pt

Sugar   0.75c

Butter   0.25c

Egg   1

Baking Powder   1.5tsp

Salt   0.125tsp

Milk   0.5c

Butterscotch Pots de Creme  Serves 10

Preheat oven to 275. Combine sugar and water in medium pot. Heat over medium and carefully caramelize to a dark-amber color. In separate bowl, combine cream, brown sugar, salt liqueur and vanilla. Slowly whisk the cream mix into the caramel. Heat over high until the brown sugar completely dissolves. Remove from heat and let cool about 20 min. Whisk in yolks. Pass through a strainer into ten 4 oz ramekins. Cover with foil and set in roasting pan in center of oven. Pour boiling water into the pan about half-way up sides of ramekins. Bake 35-45 min. 

Sugar     1 c
Water     1/4 c
Heavy cream     4 1/2 c
Brown Sugar     1 c
Salt     1/2 tsp
Butterscotch liqueur or Rum     2 T

Vanilla     1/2 T
Egg Yolks     12

Cheese, Sweet Yogurt w/ Minted Strawberries

Bring water and granulated sugar to a boil, stirring until sugar is dissolved, and stir in mint. Remove from heat and steep 10 min. While mixture is steeping, beat cream cheese until fluffy and beat in yogurt, confectioners sugar, and vanilla. Chill yogurt cheese 15 min. Pour syrup through a sieve over berries in bowl, pressing hard on mint, and chill 10 min. Serve strawberries and syrup over a dollop of yogurt cheese.

Water   0.33c

Sugar   0.25c granulated

Mint   0.5c fresh leaves

Cream Cheese   6 oz, softened

Yogurt   0.5c plain

Sugar   2T confectioners

Vanilla   0.25tsp

Berries, Strawberries   10 large

Cherry Cobbler

Preheat oven to 375. Put 9 x 13 dish in oven  w/ 6 T butter to melt.  Mix topping ingredients in large bow. Pour into pan and turn oven to 350. Cook filling ingredients 5 minutes, stirring, over medium heat. Spoon filling over topping and bake 40-45 minutes at 350. Serve w ice cream. 

Butter     6 T

Topping ingredients:

Sugar     1 c

Flour     1 c

Baking Powder     1 T

Salt     1/4 tsp

Vanilla     1 tsp

Almond Extract     1 tsp

Egg     1

Milk     3/4 c

Filling ingredients:

Cherries     2 lb

Sugar     1/2 c

 Vanilla  2 T

Almond extract 1 tsp

Lemon juice      2T

Cornstarch     2 T

Cherries Jubilee  Serves 4

Heat cherry juice w sugar and zest. Boil 5 min. Top pound cake w vanilla ice cream. To sauce, add cherries and 4T brandy. Boil 1 min and remove from heat. In ladle, warm 2 T brandy and light. Pour into fruit while blazing. Spoon, flaming, over cake.

Cherries   1lg can black w juice

Lemon Zest   1tsp

Cake   4 slices pound

Brandy   6T

Cherries, Spiced

Boil 1 c cherry juice, 1.33 c sugar, .67 c vinegar, cinnamon stick and 1 tsp cloves for 5 min. Pour over 28 oz cherries.

Cherry Coconut Yogurt Fool

Combine Greek yogurt, coconut, sweetener, puréed cherries and almond extract in a small bowl. Gently fold in halved cherries. Spoon into 4 mini dessert cups. Garnish with salted pistachios or flaked almonds. Chill until serving time.

​1 ⅓ cups Greek yogurt firm
2 tablespoon coconut medium, unsweetened
1.5 tablespoon sweetener sugar, honey, or zero-calorie sweetener like Monkfruit with erythritol or Swerve
¼ cup cherries puréed
½ cup cherries halved
¼ teaspoon pure almond extract
1 tablespoon salted pistachios or flaked almonds

Chocolate Mousse

​Gently melt the chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave oven on medium power.
If necessary, transfer the chocolate to a bowl that can hold all the ingredients. Using a whisk, stir the egg yolks into the chocolate one at a time.
In the bowl of a stand mixer fitted with the whisk attachment or in a bowl with a hand mixer, beat the egg whites with the salt until they start to form peaks. Beating all the while, gradually add the sugar. Continue to beat until the whites are shiny and hold medium-firm peaks.
Spoon about one-quarter of the whites over the melted chocolate and stir with the whisk until the mixture is almost smooth. (Stirring in a bit of the whites lightens the chocolate and makes the next step easier.) Spoon the rest of the whites over the chocolate and, using the whisk or a large rubber spatula, very carefully fold in the whites. Be as thorough as you can without overworking the mixture — it's better to have a few white streaks than to beat the bubbles out of the mousse by overmixing (actually, I find the streaks appealing).
Spoon the mousse into a serving bowl or individual bowls or serve it now, or cover it and keep it in the refrigerator until you're ready for dessert.
Before the mousse sets, spoon it into individual cups — I love the way the mousse looks in martini glasses — or put it in a pretty serving bowl. I like to top it with lightly whipped heavy cream or creme fraiche. You don't have to stop there — the mousse is delicious with fresh berries, chocolate shavings, crushed candied nuts, nut brittle or even pulverized Heath Bar bits.

3 1/2 ounces bittersweet chocolate, coarsely chopped
3 large eggs, separated, at room temperature
Pinch of salt
1 1/2 teaspoons sugar
Whipped cream or creme fraiche, for serving (optional)

Chocolate Mousse Hotel Hershey Serves 15

Melt chocolate and stir in Kirsch and warm water. Whip egg yolks w .25 c sugar and fold into chocolate. Whip whites w remaining sugar and fold into chocolate. Slightly under-whip the cream and fold into mix. Fill glasses and chill.

Chocolate   8oz semi sweet

Chocolate   1.5oz bitter

Water   2oz warm

Liqueur, Kirsch   1oz

Egg   5 separated

Sugar   0.5c

Heavy Cream   1pt

Chocolate Truffle Loaf  Serves 12

Line 8.5x4.5x2.5" loaf pan w plastic wrap. Mix .5 c cream w yolks. In 3 qt saucepan stir chocolate, corn syrup and butter over medium heat until melted. Add egg mix. Cook 3 min. Cool to room temp. Beat remaining cream, sugar and vanilla until soft peaks form. Fold into chocolate mix. Pour into pan. Refrigerate overnight or chill in freezer 3 hours. Serve w Raspberry Sauce.

Heavy Cream    2c

Egg Yolks   3 slightly beaten

Chocolate   16oz semi sweet

Butter   0.5c

Corn Syrup   0.25c

Vanilla   1tsp

Confectioner's Sugar     1/4 c

Clafouti, Nectarine & Blueberry  Serves 6

Preheat oven to 325. Butter a 2 qt shallow baking dish. Cut up nectarines and macerate w blueberries in wine 15 min. Melt butter and cool slightly. In a large bowl, whisk together eggs, granulated sugar and salt. Whisk in flour until combined well and whisk in milk, butter, vanilla and .25 c wine from fruit mix until smooth. With a slotted spoon, transfer fruit to baking dish, reserving wine for sangria, and arrange in bottom. Carefully pour batter over fruit and bake in upper third of oven until puffed and set in center, 55-60 min. Transfer to rack to cool. Just before serving, dust w confectioners' sugar. Serve warm or at room temp

Nectarine  2

Berries   1c blue

Wine, White   1c fruity

Butter   5T unsalted

Egg   4 large

Sugar   0.5c

Salt   0.125tsp

Flour   0.5c

Milk   1c

Vanilla   1T

Clafoutis Serves 6

Whisk eggs and .5 c sugar. Stir in brandy, salt and flour. Whisk in milk, vanilla and butter to form a smooth batter. Place fruit (tossed w a little sugar if sour) in buttered baking pan. Pour batter over and bake at 375 for 35-40 min. Cool 5 min and serve warm w powdered sugar.

Egg   6


Brandy or kirsch   2-3 T

Flour   6T

Creme Fraiche   .67c

Milk   1c or heavy cream

Cherries   1lb or use glazed apples

Nuts, Almonds   .33c lightly toasted

Butter   6T melted

Vanilla   2 tsp

Salt   0.5tsp

Clafoutis, Cherry
Adjust oven racks to lowest and upper middle; place 12" skillet on lower rack and heat oven to 425. Lined rimmed baking sheet w foil and place cherries, cut side up on sheet. Roast on upper rack until just tender and cut sides look dry, about 15 min. Transfer to medium bowl, toss w lemon juice and let cool. Combine 2 tsp flour and cinnamon in small bowl. Dust evenly over cherries and toss to coat. Whisk eggs, 2/3 c sugar, vanilla and salt in large bowl until smooth and pale, about 1 min.  Whisk in remaining 1/2 c flour until smooth. Whisk in cream and milk. Remove hot skillet from oven and set on wire rack. Add butter and swirl to coat bottom. Pour batter into skillet and arrange cherries on top. Transfer back to lower rack and bake until puffed and golden and center registers 195 degrees, 18-22 min., rotating skillet halfway through. Transfer to wire rack and cool 25 min. Sprinkle w remaining 2 tsp sugar.
Cherries     1/2 lb sweet, pitted and halved
Lemon juice     1 tsp
Flour     2 tsp plus 1/2 c
Cinnamon     1/8 tsp
Eggs     4 large
Sugar     2/3 c plus 2 tsp
Vanilla   2.5 tsp
Salt 1/4 tsp
Heavy Cream     1 c
Whole milk     2/3 c
Butter     1 T unsalted

Coeur La Crème  Serves 6 

Beat cottage cheese, vanilla, and cream cheese until smooth, gradually adding heavy cream. Season to taste w salt. Line Coeur la Crème dish(es) w cheesecloth and fill w cheese mix. Stand dish on plate in refrigerator overnight. When ready to serve, unmold and garnish w berries and honey or liqueur,

Cottage Cheese   1c

Cream Cheese   8oz

Heavy Cream   1c 

Vanilla   .25 tsp

Coffee Granita
Combine coffee, sugar, coffee liqueur and vanilla and stir until sugar dissolves. Pour into 9 x 13 pan and place in freezer for 1 hour, until mix starts to become slushy around the edges. Rake with fork to break up crystals and put pan back in freezer. Every 30 minutes, rake the mix until it is completely frozen and granular throughout. Wrap well and keep frozen for a few hours, until ready to serve. Spoon the granita into bowls and top with a dollop of whipped cream (see recipe below).

Coffee     3 c strong, hot, brewed coffee (use 4 c water and 1/2 c ground coffee)
Sugar     3/4 c
Liqueur     2 tsp Tia Maria or other
Vanilla     1 tsp

Cranberry Sorbet

Combine berries in large saucepan over medium high. Bring to simmer and cook until most of the berries are popped, 5-6 min. Puree in batches in food processor. Strain through sieve into bowl. Add sugar and lemon juice; stir until sugar is dissolved. Cool. Freeze in shallow 2.5 qt casserole until almost set, 1.5 hrs. Transfer to mixer bowl and beat until frothy. Freeze again until firm, at least 4 hours. Makes 9.5 c.

Cranberries   2bags, 12 oz each

Berries, Blueberries   2c fresh or frozen

Sugar   2.5c

Lemon Juice, Fresh   6T

Crème Brulee  Serves 8

Preheat oven to 300-325. Place 8 three-quarter cup ramekins in a roasting pan. In saucepan set over low heat, combine the cream, vanilla bean and salt. Bring to low boil for 5 min.  Let steep 15 min. In large bowl, slowly combine egg yolks and granulated sugar. Pour in the hot cream and stir gently to combine. Strain the custard into a pitcher, discard the vanilla bean and use a spoon to skim off any bubbles on the surface of the custard. Pour custard into the ramekins, filling them to the rim. Place pan in oven and carefully pour warm water into pan until it reaches halfway up the sides of ramekins. Loosely cover the pan w aluminum foil. Bake until set, 1-1.25 hours. Remove ramekins from water bath and allow to cool. Cover individually and refrigerate for at least 3 hours or up to 2 days. When ready to serve, preheat the broiler. Uncover the ramekins and place them on a baking sheet. Top each w 1 T brown sugar and, using a metal spatula of knife, spread the sugar evenly over the custards. Broil 5" until sugar browns and caramelized, 30 sec to 2 min. Serve immediately or refrigerate up to 4 hours.

Heavy Cream   4c

Vanilla   1 bean, split lengthwise

Salt   1 pinch

Egg Yolks   8 large

Sugar   0.75c plus 2T

Brown Sugar   8T

Crème Caramel--Coffee  Serves 6

Preheat oven to 325. Place six 1/2 cup ramekins or soufflé dishes in large baking pan. Place pan in oven until dishes are hot (about 10 min). Meanwhile, bring 1c sugar and 1/4 c water to boil in heavy small saucepan, stirring until sugar dissolves. Continue boiling, without stirring, until mixture turns golden brown, swirling occasionally, about 6 min. Immediately pour caramel into ramekins. Working quickly, carefully tilt ramekins to coat sides w caramel. Cool. Bring milk to boil in heavy, large saucepan. Remove from heat. Stir in instant coffee. Whisk eggs, yolks and remaining 1/3 c sugar to blend in large bowl. Gradually whisk in hot milk mix. Stir in rum. Divide custard among prepared ramekins. Place ramekins in large baking pan. Add enough boiling water to come 1/2" up sides. Bake until edges are set and centers move only slightly when pan is gently shaken, about 1.25 hours. Remove from water and refrigerate until set, about 6 hours (can be made 2 days ahead) Run small sharp knife around edges to loosen. Invert onto plates and serve.

Sugar   1.33c

Water   0.25c

Milk   2c WHOLE

Coffee   4tsp instant granules

Egg   3

Egg Yolks   2

Rum   2T dark

Crème-Caramel Tart w Lavender  Serves 8

Special notes: 10" glass pie plate, 9.5" plate or cardboard round, 10-14" serving plate w lip. Make crème caramel: Preheat oven to 350. Cook 1 c sugar in a dry large nonstick skillet over moderate heat, swirling and shaking pan (to help sugar melt evenly), until sugar is melted and caramel is deep golden. Immediately pout caramel into pie plate, tilting to coat bottom and sides evenly. Bring cream, milk, lavender, salt and remaining 1/2 c sugar to a simmer and remove from heat. Let stand 15 min, then reheat. Pour through a fine sieve into a bowl, discarding lavender. Whisk whole eggs and yolks together in a bowl and slowly whisk in hot cream mix. Pour custard over caramel. Bake in a water bath in middle of oven until set but still trembling slightly (custard will continue to set as it cools), 40-45 min. Remove pie plate from oven and cool on a rack. Chill, loosely covered w plastic wrap at least 2 hours. Make pastry crust: Blend together flour, sugar, salt and butter w fingertips or pastry blender until mix resembles coarse meal. Drizzle 1.5 T ice water over mix and toss w fork until incorporated. Test mix by gently squeezing a small handful. It should hold together w/o crumbling apart. If necessary, add the remaining .5 T water (if you overwork mix or add too much water, pastry will be tough). Turn mix out onto a work surface and divide into 4 portions. Smear each portion once in a forward motion to help distribute fat. Gather dough together and form it into a disk. Chill, wrapped in plastic until firm, at least 1 hr. Preheat oven to 350. Roll out dough on a lightly floured surface into a 10.5" round and slide onto a baking sheet. Trim dough to a 9.5" round (use plate as guide). Prick round all over w fork and chill 30 min. Bake in middle of oven until golden, 20-25 min, and cool completely on baking sheet on rack. Assemble tart just before serving (parts may be made a day ahead): Run a thin knife around edge of crème caramel and rotate pie plate back and forth to make sure crème caramel is loosened. Slide crust on top of crème caramel, centering it carefully, and invert serving plate on top of crust. Invert tart onto serving plate (caramel will run to edge of plate) Garnish with fresh violets.

Sugar   1.5c for cc

Heavy Cream   1.5c for cc

Milk   1.5c for cc

Lavender   3T fresh or dried flowers

Salt   0.125tsp

Egg   3 large

Egg Yolks   3 large

Flour   1c

Sugar   2.5T for crust

Salt   0.125tsp for crust

Butter   5T unsalted for crust

Water   1.5-2 T ice

Daiquiri Cheesecake, No-bake  Serves 10

Combine crumbs, .25 c sugar and butter. Remove 2T crumbs and set aside. Press remaining crumbs in bottom and 1.75" up sides of 9" spring form pan. Meanwhile, in medium saucepan, combine gelatin and .5 c sugar. Stir in rum, citrus peels, lime juice and egg yolks. Cook over medium heat, stirring constantly, till slightly thickened, 8-10 min. Remove from heat. Beat in cream cheese till smooth. Beat egg whites on medium speed of electric mixer till soft peaks form. Gradually add .5 c sugar, beating to stiff peaks. Whip cream to soft peaks. Fold egg whites and whipped cream into gelatin mix. Turn into pan. Top with remaining crumbs. Cover; chill till firm, several hours or overnight.

Crumbs, Graham Cracker   1.25c

Sugar   1.25c

Butter   6T, melted

Gelatin, Unflavored   1 envelope

Rum   0.5c

Lime Zest   2 tsp

Lemon Zest   1 tsp

Lime Juice   0.5c

Egg Yolks   4 beaten

Cream Cheese   16oz, cubed and softened

Egg White   4

Heavy Cream   1c

Flan, Vanilla-Lime

Preheat oven to 325. Place eight 2/3 c ramekins on work surface. Stir 1.3 c sugar and .5 c water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil w/o stirring until syrup turns deep amber; brushing down sides of pan w wet pastry brush and swirling pan occasionally; about 8 min. Immediately pour caramel into ramekins. Using oven mitts as aid, pick up each ramekin and tilt and rotate to coat sides w caramel. Place ramekins in large roasting pan. Using back of spoon, mash .5 c sugar and lime peel in large bowl until sugar is moist and fragrant. Add eggs and yolks; whisk to blend. Bring cream and milk to boil in heavy medium saucepan. Gradually whisk cream mix into egg mix. Whisk in vanilla and salt. Ladle custard into caramel lined ramekins. Pour enough hot water into pan to come halfway up sides of ramekins. Bake flans until just set and beginning to color on top, about 45 min. Remove from water; let cool 45 min. Cover and refrigerate overnight. Cut around sides of ramekins to loosen flans. Invert onto plates. Garnish lime slices.

Sugar   1.3c + .5 c

Water   0.5c

Lime Zest   4 tsp

Egg   3

Egg Yolks   5

Heavy Cream   2c

Milk   1.5c whole

Vanilla   2.5tsp

Salt   0.25tsp

French Cream--Serves 2

Beat heavy cream in large bowl until it just holds soft peaks, then add confectioners sugar and beat until it just hold stiff peaks. Gently fold in sour cream and zest. Serve layered w fresh berries.

Heavy Cream   0.33c chilled

Sour Cream   0.5c

Sugar   3T confectioners

Orange Zest   1tsp finely grated

French Toast, Peach Cobbler  Serves 10

Par boil peaches 20 seconds, plunge into ice water and peel. Cut into slices. Preheat oven to 350. Combine peaches, 3/4 c granulated sugar and flour in 13x9 inch baking dish coated w cooking spray, and let stand 30 min, stirring occasionally. Combine 1/4 c granulated sugar, orange rind, orange juice, butter, cinnamon and egg whites in shallow bowl, whisking well. Trim crusts from bread and cut each slice into 2 triangles. Dip into juice mix. Arrange on top of peach mix. Sprinkle brown sugar over bread. Bake 45 min or until golden.

Peach   12 large

Sugar   1c granulated

Flour    .33c

Orange Zest   1 tsp grated

Orange Juice   0.33c

Butter   0.25c melted

Cinnamon   0.25tsp

Egg White   3 large

Bread   8 slices hearty

Brown Sugar   2T

Fresh Fruit Pops

In food processor, puree berries till smooth. Sweeten w honey to taste. Add cheese and puree till smooth. With machine running, add in enough cream to thin filling till it's pourable. Fill each mold w filling. Cover molds tightly w plastic wrap and push sticks into mold. Freeze.

Berries, Blueberries   0.5pt


Mascarpone   10oz

Heavy Cream   0.25-.5 c

Frozen Yogurt, Raspberry

Line a 9x5 inch loaf pan with plastic wrap, leaving overhang on all sides. In a food processor, blend raspberries, yogurt and condensed milk until smooth. Transfer to prepared pan. Freeze, covered, until firm, at least 4 hours and up to 1 week. Lift out of pan, cut into 1-inch pieces. Return to food processor and blend until smooth. Return to pan. Freeze until scoopable, about 20 minutes. Serve with whipped cream and blueberries. 

Raspberries     12 oz frozen

Sweetened condensed milk     1/2 c

Greek yogurt     1 c plain

Whipped cream


Fruit Crisp Topping

Place flour, brown sugar, sugar, cinnamon, nutmeg and salt in food processor. Add chilled butter and pulse until mix moves from dry sand to coarse cornmeal texture, about three 4-second bursts. Add nuts and pulse until like crumbly sand, about fie 1-second bursts. Refrigerate at least 15 min. Put chilled topping over fruit, sugar and lemon juice mix and bake @ 375 for about 40 min. Increase temp to 400 and bake 5 min longer. 

Flour   6T

Brown Sugar   0.25c

Sugar   0.25c

Cinnamon   0.25tsp

Nutmeg   0.25tsp

Salt   0.25tsp

Butter   5T unsalted, cut int 1/2" pieces

Nuts   0.75c chopped coarse 

Grape Cream Serves 6

Mix all ingredients. Refrigerate 2 hours.

Grapes, Seedless   4c white

Sour Cream   1c

Brown Sugar    0.5c

Brandy   0.25c

Nuts   0.25c, ground

Grape-Lime Ice Serves 4

Combine sugar and water. Boil 5 min. Add juices. Freeze firm. Break into chunks and beat till fluffy. Freeze.

Sugar   0.5c

Water   1c

Grape Juice   1.75c

Lime Juice   from 2 limes

Grapefruit Mousse w Crushed Raspberries

In small saucepan over medium heat, combine grapefruit concentrate, sugar, salt and 1T of the lemon juice. Stir in dissolved gelatin and simmer 3 min, then whisk in lemon zest. Allow to cool and thicken slightly. Fold in whipped cream. Tie an oiled waxed paper "collar" around a 1 qt soufflé dish or fluted mold. Pour in mix and refrigerate until set, at least 2 hours. Just before serving, in small bowl, crush raspberries slightly and mix w remaining T lemon juice. Taste and add more sugar or juice if desired. Remove collar.

Grapefruit   0.75c frozen pink concentrate, thawed

Sugar   0.75c

Salt   pinch

Gelatin, Unflavored   1envelope, softened in .25 c cold water

Lemon Zest   1tsp

Heavy Cream   2c, whipped

Berries, Raspberries   1pint

Grapefruit-Rosemary Granita  Makes 3 cups

In medium saucepan, heat water and sugar over medium heat until the sugar dissolves. Add juice and rosemary and bring to simmer. Remove from heat, cover and steep 10-30 min, taste for flavor. Remove rosemary and let mix cool completely. Stir in wine, then freeze in ice cube trays till solid. When ready to serve, process until mix forms coarse crystals. Garnish w fresh rosemary sprigs.

Water   1c

Sugar   0.5c

Grapefruit juice   2c fresh pink

Rosemary   2 four inch sprigs

Wine, Dessert   0.67c 

Grapefruit Star Anise Granita  Serves 4

Bring water, sugar and star anise to a boil, stirring until sugar is dissolved. Discard anise and cool syrup. Stir syrup into juice. Freeze in a shallow metal pan, stirring occasionally (about every 40 min) with a fork, until liquid is frozen and granular, about 6 hours. Just before serving, scrape w a fork , breaking up lumps.

Water   0.33c

Sugar   0.5c

Anise   2 whole star

Grapefruit juice   2.5c fresh red or pink

Harvest Crunch   Serves 6

Sift dry ingredients together. Pour over apples. Mix in egg, butter, vanilla, nuts and dates. Pour into 8" buttered pan and bake 40 mint 400.

Apples   4c diced, unpeeled

Sugar   0.5c

Brown Sugar   0.5c

Flour   0.5c

Baking Powder   2tsp

Cinnamon   0.25tsp

Nutmeg   0.25tsp

Allspice   0.25tsp

Cloves   0.25tsp

Egg   1

Butter   1T, melted

Vanilla   1tsp

Nuts   0.5c chopped

Dates   0.5c chopped

Imperial Coconut Flan   Serves 6

Preheat oven to 450. Add grated coconut to coconut water and boil 5 minutes, stirring constantly. Add condensed milk and continue cooking 5 min. Set aside to cool. Beat the egg yolks together until they are creamy and stir well into coconut mix. Beat whites until frothy, add pinch of salt and continue beating until stiff. Fold them into the mix. Pour into prepared flan mold coated w caramel. Cover w well-greased lid and place into a water bath. Cook on lowest shelf of oven 1.5 hours, then test to see if it's done. Cool and unmold.

Milk, Sweetened Condensed   1c

Coconut   2.25c unsweetened

Coconut water   from 1 small coconut

Egg   5 small, separated

Key Lime Bars

Adjust oven rack to middle position and heat oven to 325. Cut about 18” length of heavy duty foil and fold to width of pan. With folded sides facing down, fit foil securely into bottom and up sides of 8 x 12 baking pan, allowing excess to overhang pan sides. Spray foil w non-stick cooking spray. In workbowl of food processor, pulse crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 sec. Add brown sugar and salt; process to combine, 10-12 1-second pulses. Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly (use bottom of glass) into bottom of prepared pan. Bake until deep golden brown, 18-20 min. Cool on wire rack while making filling. Do not turn oven off. While crust cools, in medium bowl mix cream cheese, zest and salt w hand mixer until softened, creamy and thoroughly combined. Add sweetened condensed milk and mix until no lumps of cream cheese remain. Whisk in egg yolks. Add lime juice and stir gently until incorporated. Pour filling into crust; spread to corners and smooth surface. Bake until set and edges begin to pull away slightly from sides, 15-20 min. Cool on wire rack to room temp, one to one and a half hours. Cover w foil and refrigerate until chilled, at least 2 hours. Loosen edges w paring knife and lift bars from baking sheet using foil extensions; cut bars to shape. Sprinkle w toasted coconut and serve. (Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temp before serving.)               


Animal crackers   8 oz.                              

Brown sugar    5T  tightly packed                              

Salt       1/8 tsp                              

Butter     ½ c unsalted, melted and cooled slightly               


Cream cheese      4 oz, room temp                              

Lime zest       2T                              

Salt       1/8 tsp                             

Sweetened condensed milk    28 oz                              

Egg yolks        2                              

Lime juice  1 c FRESH               

Garnish: (optional)                              

Coconut       ½ c toasted

Lemon-Basil Granita  Serves 6-8

In medium saucepan, heat water and sugar over medium heat until the sugar dissolves. Add basil and bring to boil. Remove from heat, cover and steep 30 min, taste for flavor. Remove basil and let mix cool completely. Stir in lemon juice, then freeze in ice cube trays till solid. When ready to serve, process until mix forms coarse crystals.

Water   4.5c

Sugar   1.5c

Basil   1.5c "Dark Opal"

Lemon Juice, Fresh   3c 

Lemon Curd  Serves 4

Cream butter and gradually beat in sugar. Beat eggs into mixture, then add lemon juice and zest. Cook, stirring, over low heat until mix thickens. This must be cooked over low heat and stirred constantly to keep it from curdling. If desired, use a double boiler. Serve hot or cold, or use as dessert filling.

Butter   4T

Sugar   0.75c

Egg   2 lightly beaten

Lemon Juice, Fresh   from 2 lemons

Lemon Zest   from 2 lemons

Lemon Curd, Microwave

Combine sugar, juice and grated rind in blender. Blend on highest speed until you can barely see grated rid. Add eggs and pulse several times. Melt butter in 2-at batter bowl. Pour into blender while machine is on low. Pour mix back into batter bowl and microwave on high for 3-4 min, whisking well after each minute. Toward the end, whisk every 15-30 seconds. Don't let it boil. It should be thick, with a nice coating over the spoon. It will thicken when chilled. Store in glass jars for 3-4 weeks or up to a year in the freezer. (can use orange or lime) 

Butter   0.5c

Egg   3

Egg Yolks   1

Lemon Juice, Fresh   0.5c

Lemon Zest   from 2 lemons

Sugar   0.75c 

Lime Sherbet

Boil sugars, water, and star anise, stirring, until sugars are dissolved. Pour syrup through a fine sieve into a bowl, discarding solids. Cool. Stir in lime juice. Freeze in a 13x9x2 inch glass dish, stirring occasionally w fork, until frozen and granular, about 6 hours. Serve plain or over watermelon

Lime Sugar   1.25c

Sugar   1.5c

Water   2.25c

Anise   4 whole star anise

Lime Juice   1.75c fresh

Lime Sorbet #1   Serves 5

Dissolve Jell-O in .75 c hot water. Add sugar; stir to dissolve. Stir in lemon juice, zest, and buttermilk. Freeze firm. Break in chunks; beat w mixer till smooth. Fold in stiff beaten egg white. Freeze firm.

Jell-O   3oz pkg lime

Sugar   0.5c

Lime Juice   3T

Lime Zest   1.5tsp grated

Buttermilk   1.5c

Egg White   1

Lime Sorbet #2

Combine sugar, anise and 2/3 c water and cook, stirring, over medium high heat until sugar is dissolved. Remove from the heat just before the mix comes to a boil. Chill until cold. Combine lime juice and sugar syrup and blend well. Pour into covered container and freeze. Transfer to container of food processor and puree until smooth and frothy. Add egg white and gin and blend again. Return to freezer. Decorate w lime shreds if desired. (Can be served in lime cups)

Sugar   0.67c

Lime Juice   1c (6 limes)

Egg White   1

Gin   2T

Lime Zest   1 lime

Anise   1Star

Limoncello, Pear, and Riesling Granita--Serves 6

Mix water, 1 c wine, and sugar in medium saucepan and bring to boil. Add pears, lower the heat to simmer and cook the pears gently, about 10 min. Let cool slightly. Drain, reserving cooking liquid. Puree pears in food processor until smooth. You should have about 1 c puree. Transfer to mixing bowl. Add cooking liquid, remaining c of wine and limoncello to bowl. Mix well. Pour into a shallow pan that will fit into the freezer and freeze. Gently stir every 2 hours until frozen. Scrape into bowls and serve immediately. Garnish w lemon zest or fresh mint.

Limoncello 0.25 c

Pears 2 peeled, seeded, and quartered

Sugar 0.5 c

Water 1 c

Wine, Riesling 2 c

Mango Crumble

Heat oven to 375. Combine 1 c flour, brown sugar, cinnamon, salt & oats. Add butter and mix until it clumps. Refrigerate until ready to use. To fruit add 1.5T flour, granulated sugar, & lime juice & toss. Put fruit in baking dish. Distribute topping over. Bake until golden, about 50 min.

Flour   1c + 1.5T

Brown Sugar   0.5 c

Cinnamon   0.5tsp

Oats   0.5c rolled

Butter   10T cold, cut in small pieces

Mango   4-5 cut in chunks

Sugar   0.5c

Lime Juice   2T fresh

Mangoes Flambe  Serves 4

Preheat broiler. Wash and dry mangoes. Remove 2 flat sides of each mango w a sharp knife, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces (reserve remaining fruit for another use). Make a crosshatch pattern w a small sharp knife, cutting across fruit down to skin at 1/2" intervals and  being careful not to pierce through. Grasp fruit at both ends and turn inside out to make flesh side convex. Arrange fruit, skin side down, in a large shallow baking pan lined w foil and sprinkle evenly w 4T turbinado sugar (total). Broil 5 inches from heat until fruit is golden brown (it will not brown evenly), about 5 min. Arrange on large platter. Cook rum w remaining sugar in a small saucepan over moderately low heat, then carefully ignite rum w a kitchen match and pour

Mangoes   4   1-lb firm-ripe mangoes

Sugar   6T turbinado (eg Sugar in the Raw)

Rum 0.33c dark

Mango Kulfi, Quick

In a large bowl, mix all ingredients until there are no streaks of color, then pour into a 9- or 10- inch loaf pan lined with plastic wrap. Place in freezer for at least 10 hours.

Heavy Cream     1 pint

Alphonso Mango Pulp     20 oz can

Sweetened condensed milk     14 oz can

Lime     zest from 1 lime

Cardamom powder     1/4 tsp

​Salt     pinch

Melon Ice Cream w Fresh Blueberries

Puree melon meat in blender. It should form a liquid w about the thickness of half and half. Beat eggs and sugar together until thick and creamy, then stir in cream and melon. Mix thoroughly. Chill. Process in an ice cream maker according to manufacturer's instructions. Freeze 1-2 hours before serving. To serve, place a scoop of ice cream in each bowl, squeeze a few drops of lime juice on and scatter w blueberries.

Melon   2-3 c very ripe meat

Egg   2

Sugar   0.67c

Heavy Cream   2c

Lime   1

Berries, Blueberries   2c, lightly dusted w sugar

Meringue Shells  

Up to 5 days ahead or early on serving day: Preheat oven to 200. Have egg whites at room temp. In small bowl, beat whites until frothy; add cream of tartar. Continue beating at high until whites form soft peaks. Do not scrape sides. Start adding sugar, 2T at a time, beating at high after each addition for about 2 min or until sugar is dissolved. To test, rub meringue between fingers. It takes about 12 min to beat in all the sugar. Add vanilla and continue beating until meringue looks glossy and "moist" and stands in very stiff peaks that do not curl when beaters are removed. Onto greased, large cookie sheet, spoon meringue into 6 mounds, evenly spaced. Using spoon, spread each mound into a 4" circle, pushing some toward sides to form a nest shape. Bake 3.5 hours. Remove from oven and cool completely. Loosely wrap each with waxed paper at room temp.

Egg White   3 at room temp

Cream of Tartar   0.125tsp

Sugar   0.75c

Vanilla   0.5tsp

Mojito Jelly   Serves 6

Line the bottom & sides of an oiled 8 inch square baking dish w plastic wrap, smoothing out wrinkles. Sprinkle gelatin over .75 c water in 2 quart saucepan and let stand a minute to soften. Heat over low heat, stirring occasionally, until gelatin is dissolved. Stir in rum, sugar and mint, then simmer, stirring occasionally, 5 min. Remove and let stand, uncovered, while mint steeps, 20 min. Stir in lime juice and remaining cup water, then pour through fine sieve into baking dish and chill, covered, until firm, at least 8 hours. While chilling, halve limes lengthwise and scoop out all flesh. Chill lime bowls, wrapped in plastic wrap. Place a cutting board over baking dish and invert jelly onto board. Peel off plastic wrap and cut jelly into .5 inch cubes. Spoon into lime bowls.

Napoleon Creams  Serves 8

Place pudding mix in medium size saucepan; beat in egg yolks and milk. Cook, following label directions. Pour into a medium size bowl. Chill. Separate crescent roll dough into 4 rectangles; pinch together at perforations. Place rectangles on a large cookie sheet. Bake at 375 for 13 min or until puffed and lightly golden; remove to wire racks; cool completely. Trim edges of rectangles to straighten, then cut each into three 2" wide pieces with a sharp knife; split each piece to make 2 thin layers. Beat cream until stiff. Fold into chilled pudding. Spread on 16 of the rectangles, stack in pairs; top with a plain rectangle. Place on a wire rack set over waxed paper. Blend confectioners sugar and water until smooth in small bowl. Spoon over rectangles to glaze lightly. Snip a small hole in one corner of envelope of chocolate. Drizzle in parallel lines over glaze. Using a wooden pick, draw across lines to pull chocolate to make tiny squares. Chill.

Pudding   3 oz pkg vanilla

Egg Yolks   3

Milk   1c

Rolls   1pkg crescent

Heavy Cream   1c

Sugar   1c sifted confectioners

Water   2T

Chocolate   1oz envelope liquid unsweetened

Oranges w Rosemary Honey  Serves 4

Peel oranges, exposing flesh. Cut crosswise into 1/4" thick slices and arrange on serving platter. Bring remaining ingredients just to a simmer in small saucepan over moderately low heat, stirring. Remove from heat and let steep, covered, 15 min. Immediately pour honey through a fine sieve into a cup, discarding solids and drizzle over oranges.

Orange   6 blood or navel

Honey   0.25c

Water   4 tsp

Rosemary   0.75 finely chopped fresh

Pavlova, Brown Sugar w Lemon Curd & Yogurt Whipped Cream
​Make the pavlova: Line a baking sheet with parchment paper and use a pencil to draw a large oval on it. Set aside. Heat oven to 250 degrees.
In a food processor, pulse brown sugar and cornstarch until fine. Set aside.
Add egg whites and salt to a large, clean bowl and beat with an electric mixer on medium-high until foamy, about 1 minute. Add cream of tartar and continue beating until soft peaks form. With mixer running, slowly sprinkle sugar mixture into egg whites and beat until stiff, shiny peaks form, about 3 minutes. Use a rubber spatula to gently fold in vanilla extract.
Spoon meringue onto prepared baking sheet, filling in penciled oval. Use the back of a spoon to smooth surface. Transfer pan to oven and bake 1 hour, then turn off oven. Let meringue cool completely in oven, about 1½ hours. Meringue should be crisp on the outside and tender and chewy inside.
Meanwhile, prepare the lemon curd (or use microwave recipe above): Place eggs and egg yolks in a medium heavy-bottomed saucepan and whisk to combine. Add sugar, lemon juice and zest, and whisk until smooth. Place pan over medium heat and add butter. Use a rubber spatula to stir continuously until mixture begins to thicken and just coat spatula, 3-5 minutes. To avoid curdling, keep a close eye on the heat, reducing as needed and making sure the mixture never boils. Continue cooking, stirring, until mixture reaches 160 degrees. Remove from heat and scrape mixture into a shallow bowl to cool. Cover bowl with plastic wrap, pressing wrap onto surface of curd so a skin does not form. Pierce plastic with the tip of a knife in a few places to release steam. Refrigerate until fully cooled, up to 3 days.
Prepare the yogurt whipped cream: In a medium bowl, combine cream, yogurt, vanilla, confectioners’ sugar and salt. Use an electric mixer fitted with the whisk attachment to beat on medium-high speed until cream holds stiff peaks, 3-4 minutes. Cover and refrigerate until ready to use.
Assemble the pavlova: Place meringue on a large platter. Spoon lemon curd onto the center of the meringue and use the back of a spoon to smooth into an even layer, leaving a 1 ½-inch border of bare meringue all around. Dollop a pile of yogurt whipped cream on top of the lemon curd. Garnish with lemon zest, blossoms and sprigs of mint, if desired. Serve immediately.

For the Pavlova:
1½ cups dark brown sugar
2 tablespoons cornstarch
6 large egg whites, room temperature
⅛ teaspoon kosher salt
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract
For the lemon curd:
2 large eggs
2 large egg yolks
½ cup granulated sugar
6 tablespoons fresh lemon juice
1 tablespoon lemon zest
4 ounces (1 stick) unsalted butter, chilled and cubed
For the yogurt whipped cream:
1 cup heavy cream
⅓ cup plain whole milk yogurt
1 teaspoon vanilla extract
1½ tablespoons confectioners’ sugar
⅛ teaspoon kosher salt
Lemon zest, for garnish (optional)
Edible blossoms, for garnish (optional)
Fresh mint, for garnish (optional)

Pavlova, Raspberry Curd  Serves 6-8
Make curd: In a medium stainless steel saucepan, whisk together egg yolks, raspberries, sugar, corn starch, lemon juice and coconut oil until combined, if clumpy. Set pan over med-lo heat and cook, whisking constantly, until mis begins to bubble. Continue cooking and whisking until mix thickens slightly, 2-3 min. Off heat, use a rubber spatula to press mix through a fine-mesh sieve into a medium bowl, discarding solids. Cover and refrigerate until thickened, at least 3 hrs. (Can be made up to 2 days ahead and kept, covered, in frig).
Make meringue: Preheat oven to 250. Place a piece of parchment paper on a large baking sheet and use a pencil to draw a 9-inch circle on paper. Flip paper so you can see the circle bur eringue won't touch pencil marks. Ina clean, dry bowl, use  anelectric mixer with whisk attachment to beat egg whites and salt until soft peaks form, 2-3 min. Slowly add sugar, continuing to beat until stiff, shiny peaks form 2-3 min. Sift corn starch over egg whites, Drizzle vinegar and vanilla over top, then use a rubber spatula to gently fold into mix. Pile meringue into center of paper circle. Smooth meringue, then create a slight dip in the center so outer edges are a bit higher. Bake until firm to the touch but still very paale in color, about 1 hour. Turn off oven, keep door closed and allow to cool in oven about 2 hours. 
Assemble Pavola: Gently peel meringue disk off parchment and set on a serving plate or cake stand. Spoon curd onto meringue, the mound raspberries on top. Garnish w chocolate shavings.
     Egg yolks          3 large
     Raspberries       1 c fresh, smashed with a fork
     Sugar                  1/2 c
     Corn Starch        1 tsp
     Lemon Juice      3 T
     Coconut Oil        5 T unrefined
     Egg whites         3 large @ room temp
     Salt                     1/8 tsp kosher
     Sugar                  1 c superfine
     Corn Starch        1 T
     Vinegar               1 tsp white wine

     Vanilla                1/2 tsp
Raspberries              2 c fresh
Chocolate                bittersweet shavings

​Pavlova, Strawberry

To prepare meringue: heat oven to 350 degrees. Line a baking sheet with parchment paper, and draw a circle on the paper using an 8- or 9- inch cake pan as a guide. Flip the parchment over so the pencil marking is facing down (this ensures that the pencil won't transfer to the meringue). In bowl of an electric mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high. Continue until satiny peaks begin to form; gradually beat in sugar a tablespoon at a time until meringue is stiff and shiny.
Sprinkle in cornstarch, white-wine vinegar and vanilla, and fold in gently. Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides. Place in oven, and immediately reduce heat to 300 degrees. Bake 1 hour 15 minutes. Turn off heat, and allow meringue to cool completely in oven.
To prepare topping: in a mixing bowl, combine strawberries, vanilla, balsamic vinegar and sugar. Cover with plastic wrap. Let sit at room temperature at least 15 minutes and up to 2 hours.
To serve, carefully peel off parchment and place meringue on a platter or cake stand. Gently crack the top with the back of a soup spoon to make a shallow nest for the whipped cream and berries. Whip cream until it is thick enough to hold peaks, and spoon it evenly over meringue. Cover cream with strawberries, allowing a small amount of their liquid to dribble onto cream. Serve immediately.

4 egg whites
 Pinch of salt
1 ¼ cups superfine sugar
2 teaspoons cornstarch
1 teaspoon white-wine vinegar
 A few drops vanilla extract
1 pound strawberries, hulled and halved or quartered
½ teaspoon high-quality vanilla extract
1 teaspoon high-quality balsamic vinegar
2 teaspoons superfine sugar
2 cups heavy cream

Peach, Berries and Raspberry Sauce  Serves 4

Plunge peaches into boiling water; remove them and slip off their skins. Place in saucepan large enough to hold them in one layer. Cover w lemon juice, white wine, .5c sugar and cardamom, adding water if necessary. Poach for 10 min, turning frequently. Drain, reserving liquid. Boil liquid down to .5 c. Cook raspberries w .5 c sugar in liquid for 5 min. Puree in food processor and strain through sieve. Place a pool of sauce on each of 4 plates. Put peach in middle and arrange fresh berries around. Garnish w sprig of mint

Peach   4lg ripe

Lemon Juice, Fresh of one half lemon

Wine, White   1c dry

Sugar   1c

Cardamom    tsp seeds, tied in cheesecloth

Berries, Raspberries   0.5pint

Berries   1.5c fresh

Mint    4 sprigs

Peach Cobbler, Easy

​Preheat oven to 350ºF. Gently rub the peaches under running water to remove fuzz, and slice peaches. (You will have about 4 cups.) Place butter in an 11- x 7-inch baking dish; place dish in oven until butter melts. Stir together flour, sugar, milk, and vanilla in a bowl, and pour onto melted butter. (Do not stir.) Spoon peaches over mixture. (Do not stir.) 
Bake in preheated oven until brown and bubbly, 45 to 50 minutes.

​​1 ¾ pounds fresh peaches
½ cup (4 oz.) salted butter
1 cup self-rising flour
1 cup granulated sugar
1 cup whole milk
1 teaspoon vanilla extract

Peaches Rolled w Pecans & Brown Sugar  Serves 6

Preheat oven to 350. In small baking pan, toast pecans for 8-10 min or until golden. Set aside to cool. Transfer nuts to a food processor; add sugar and process until finely ground but not pasty. Transfer pecan-brown sugar mix to plate. In a large pot of boiling water, blanch the peaches for 30 seconds. Remove w a slotted spoon and plunge into cold water. Drain well. Peel, halve, and pit the peaches. Place in a medium, non reactive bowl, add lemon juice and toss well. Roll each peach half in nut mix until evenly coated. Place each half on a desert plate, rounded side up. Garnish w a dollop of crème fraiche or whipped cream and a mint sprig.

Nuts, Pecans   0.5c halves (2 oz)

Brown Sugar   2T

Peach   3 large, ripe

Lemon Juice, Fresh   2 tsp

Crème Fraiche or whipped cream

Mint   6 sprigs

Pear, Baked Caramel w Berry Sauce   Serves 6

Sprinkle 1 c sugar in a large, heavy skillet. Cook over medium heat, stirring constantly w wooden spoon, until sugar melts and turns light brown. Quickly pour hot caramel evenly into 6 (4 oz) ramekins, tilting each to coat; set aside. Peel, core, and chop pears. Combine pear, remaining 1/2 c sugar, vanilla, lemon rind, and salt in medium saucepan. Cook over medium heat 40 min or until pear is very tender. Remove from heat, and let cool 5 min. Stir in butter, flour, and eggs. Spoon pear mix evenly into ramekins, pressing down lightly. Place ramekins in a 13x9 inch pan. Add hot water to a depth of 1". Bake at 350 for 30-35 min or until a knife comes clean. Drizzle Raspberry Sauce onto individual dessert plates; loosen edges of pear caramels w knife, and invert onto plates. (Note: to make ahead, cool ramekins to room temp, cover and chill. Remove from frig; let stand 30 min. Bake at 350 for 10 min.

Sugar   1.5c

Pears   4 firm, ripe Bosc

Vanilla   0.5tsp

Lemon Zest   2tsp

Salt   0.25tsp

Butter   0.5c unsalted

Flour   1T

Egg    2large, lightly beaten 

Pear & Star Anise Cobbler Serves 8

Peel pears, core and cut into vertical quarters. Toss w lemon juice. Set aside. In large saucepan, bring water, 1 c sugar, vanilla bean, star anise, bay leaves, and lemon peel to boil, stirring constantly until sugar is dissolved. Reduce heat and gently simmer for 10 min. Add pears, cover and simmer of 10 min more, gently stirring every 2 min to ensure even cooking. Remove from heat, remove pears, cover and strain syrup. When cool, place pears and syrup in 8x12 inch or 10 x 10 inch baking pan. Preheat oven to 375. In bowl, whisk together flour, sugar, baking powder and salt. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse cornmeal. Add the cream and vanilla, mixing with a wooden spoon or rubber spatula until dough comes together. Gently knead the dough. Place on a floured work surface and roll out to 1/4 inch. Cut dough into 2 inch circles and place on top of fruit. Brush dough w melted butter. Bake 40 min or until golden brown. Serve warm w whipped cream or ice cream.                 

Pears   9 firmly ripe Bartletts

Lemon Juice, Fresh   1lemon

Water   2c

Sugar   1.25c

Vanilla   1 bean, cut In half

Anise   4 star

Bay Leaves   3

Lemon Zest   2strips  3" x 1/2"

Flour   1.25c

Baking Powder   2 tsp

Salt   0.25tsp

Butter   6T cold unsalted, cubed

Heavy Cream   0.67c

Vanilla   1 tsp extract

Butter   2T melted

Pears Baked w Roquefort   Serves 4

Preheat oven to 375. Combine walnuts, cheese, and lemon juice in bowl, mashing together to make a paste. Peel, halve and core the pears. Stuff cavities w mix, mounding slightly. Place pears in shallow baking dish and pour wine around. Bake about 30 min, until tender. Allow to cool 20 min before serving.

Nuts, Walnuts   0.25c ground

Cheese, Roquefort   4T, at room temp

Lemon Juice, Fresh   1T

Pears   4 ripe, but firm Bartletts

Wine, White   1c, dry

Pears Sicily  Serves 8

Mix almonds, butter and almond extract. Put pears into baking dish. Put filling in cavity. Pour sherry over and bake at 350 for 30 min. Serve hot or cold.

Nuts, Almonds, chopped  0.25c

Butter   1T

Almond Extract   2 drops

Pears   4 halved & cored

Wine, Sherry   0.75c

Pears, Poached w Mascarpone    Serves 6

Combine wine, water, sugar and cinnamon in deep nonreactive saucepan. Bring to a boil and simmer 5 min. Add pears and simmer 15 min, until just tender. Remove pears, draining them well, and place in bowl. Boil down liquid until it is reduced to 2 c and has become syrupy. Remove cinnamon stick. Pour liquid over pears and refrigerate at least 4 hours or overnight. To serve, place each pear standing up in a deep dish or goblet. Pour some of the liquid over each. Stir the mascarpone to smooth it, then spoon a generous dollop on top of each pear. Dust w sifted cocoa and serve.

Wine, White   4c dry

Water   2c

Sugar   0.33c

Cinnamon   1stick

Pears   6r ipe, firm, peeled and cored, but whole

Mascarpone   0.5c

Cocoa   2

tsp powder

Pears, Roasted 

Adjust oven rack to lower-middle position, place baking sheet or broiler pan bottom on rack, and heat oven to 500. Peel and halve each pear lengthwise. Remove center with melon baller. Set each half, cut side down, and slice lengthwise into fifths. Toss w butter;; add sugar and toss again to combine. Spread in single layer on preheated baking sheet, making sure each slice lies flat on surface. Roast until browned on bottom, about 10 minutes. Flip and roast until tender and deep golden brown, about 5 min. more.

Pears   4 firm Anjou or Bartlett (2 lb)

Butter   1T unsalted, melted

Sugar   2T

Petit Pot au Chocolat Le Cirque     Serves 12

Preheat oven to 300. In heavy saucepan, heat milk to simmering and stir in cocoa, chocolate and 1/2 of the sugar. Simmer, stirring, until chocolate is completely melted. In separate bowl, whisk together yolks, white and remaining sugar. Pour into milk mix in a thin stream; stir to combine. Pour into 12 small ramekins and place in hot water bath. Cover loosely w foil or baking sheet. Bake 30-45 min until custard is thickened but not too firm. Cool slightly before serving, or chill completely.

Milk   1qt

Cocoa   1c powder

Chocolate   7oz

Sugar    1c

Egg Yolks   3

Egg White   1 

Pineapple, Baked

Preheat oven to 325. Pierce 1 peeled ripe pineapple all over with 2 tsp. whole cloves. In a baking dish that fits the pineapple snugly, roll it in a mix of 1 c packed light brown sugar and 1/4 tsp ground pepper. Scatter 6 T unsalted butter in dish. Bake, brushing pineapple with sugar mix in dish occasionally, until very tender, 1-1.25 hours. Transfer pineapple to cutting board. Remove cloves. Place sugar mix from dish in a saucepan w 1/4 c heavy cream. Simmer until thickened slightly, 6-8 min. Quarter pineapple lengthwise. Cut out core of pineapple. Serve with vanilla ice cream, pan sauce and sprinkles of flaky salt and pepper/

Pineapple, Sautéed w Rum Sauce    Serves 4

Cut up pineapple into bite-sized chunks. Heat 1/2 tsp butter in 12" heavy skillet over Moderate heat until just melted, then add walnuts and cook, stirring, until a shade darker, about 2 min. Transfer walnuts w a slotted spoon to paper towels to drain and wipe skillet clean. Heat 1T butter in skillet over moderately high heat until foam subsides, then sauté one third of pineapple, turning over occasionally, until golden, 4-5 min. Transfer to a platter. Sauté remaining pineapple in2 batches in same manner, using 1 T butter per batch and transferring to platter. While last batch of pineapple cooks, heat sugar, rum, and remaining 2 T butter in small saucepan over moderately low heat, stirring, until sugar is dissolved, about 2 min. Remove from heat. Serve pineapple w sauce spooned on top and sprinkled w nuts.

Pineapple   1extra sweet

Butter   5.5T unsalted

Nuts, Walnuts   0.5c (2 oz)

Brown Sugar   0.25c

Rum   2T dark 

Pouding Chomeur   Serves 4
Use an electric mixer to beat butter and sugar until smooth. Beat in egg, one at a time, then flour and baking powder until completely incorporated. Chill batter at least 2 hours. Preheat oven to 450. Make maple cream: Bring maple syrup and heavy cream to boil in small saucepan. Divide chilled batter among 4 ramekins, filling each only half way. Pour maple cream over top, stopping at least 1/4" from top. Place on baking sheet and bake until tops are bubbling and caramelized, about 20 min. Serve immediately with vanilla ice cream, creme fraiche or a drizzle of cold cream.
Butter     6 T
Sugar     .5 c
Eggs     1
Flour     1 c + 1 T
Baking Powder     1/2 tsp
Maple Syrup     1 c
​Heavy Cream     1 c


Preheat oven to 425 with rack in center. Spray large, heavy baking sheet w nonstick cooking spray and line with parchment. Beat eggs and set aside. Combine water, milk, butter, sugar and salt in heavy medium saucepan. Bring to boil, stirring until butter melts. Off heat add flour and stir until dough pulls away from sides of pan and forms ball. Return pan to low heat and cook, stirring constantly using smearing motion for 3 min until mix looks like wet sand and tiny drops of fat appear on bottom of pan (internal temp 175-180). Immediately transfer mix to food processor and process with feed tube open for 10 sec to cool slightly. With machine running, gradually add eggs in steady stream. When all are added, scrape down sides of bowl, then process for 30 sec until smooth, thick, sticky paste forms.  Use pastry bag w 1/2" tip, pipe 24 1.25-1.5" mounds on pan, 1-1.25" apart. Use back of spoon dipped in cold water to smooth mounds. Bake 15 min. (do not open door). Reduce oven to 375. Bake until golden brown and firm, 8 - 10 min. Pierce side of each to allow steam to escape. Return to oven. Turn oven off. Prop open door with wooden spoon and dry puffs 45 min longer; transfer to racks and cool completely. May be made 24 hours ahead or frozen for 1 month. Thaw and crisp in 300 oven 5-8 min before filling. (One serving idea: Cut crosswise and fill w peppermint ice cream--top w warm chocolate sauce)

Water   6T

Milk   2T

Butter   5T unsalted, cut in .5"pieces

Sugar   1.5tsp

Salt   0.25tsp

Flour   0.5c unbleached

Egg   2 large + 1 lg white (.5 c, discard any excess)

Pumpkin Mousse     Serves 8

In medium saucepan, stir together the pumpkin, 1 c heavy cream, sugar, cinnamon, and nutmeg. Bring to gentle simmer, stirring frequently, for 5 min. Remove from heat and stir in vanilla. Chill for at least one hour. Whip remaining 2 c chilled cream into peaks. Gently stir ½ c chilled pumpkin into whipped cream. Once almost fully incorporated, fold in remaining pumpkin and dark rum. Serve chilled.

Pumpkin puree    1  15-oz can

Heavy cream  3 c chilled

Sugar    ¾ c

Cinnamon   ¾ tsp

Nutmeg      ¼ tsp

Dark rum

Pumpkin Mousse 2 (pie filling)

Stir orange juice and vanilla together in medium bowl. Sprinkle gelatin over mix and set aside to thicken, about 5 min. Combine ½ c heavy cream, 1/3 c sugar, salt and spices in small saucepan. Cook over medium-low heat until bubbles form at edges; remove from heat. Whisk remaining 1/3 c sugar and yolks together in medium bowl until pale and slightly thickened. Slowly pour hot cream into yolk mix, whisking constantly. Return to an and cook over med-lo heat, stirring constantly, and scraping bottom of pan w heatproof spatula, until custard is thickened and registers 175-180 on instant-read thermometer, about 2 min. Immediately pour custard over gelatin mix and stir until smooth and gelatin is completely dissolved. Puree pumpkin in food processor until smooth, 10-15 seconds. W machine running, add remaining ½ c heavy cream through food tube in steady stream. Scrape sides of bowl and process for additional 10-15 sec. Add to custard mix and stir until completely smooth. Put in cups or pie shell and chill until just set. Cover w plastic wrap and continue to chill until fully set.

Orange Juice      3 T cold

Vanilla          2 tsp

Gelatin       2 tsp (1 pkg)

Heavy Cream       1 c cold

Sugar              2/3 c

Salt         ¾ tsp

Cinnamon    1 tsp

Ginger      ½ tsp ground

Nutmeg         ¼ tsp

Cloves      1/8 tsp ground

Egg yolks          3 large

Pumpkin puree     15 oz can

Rainbow Sorbet

Freeze unopened can of peaches until solid, about 18 hours. Submerge can in hot water for 1-2 minutes. Open and pour syrup into processor bowl. Place fruit on cutting surface and cut into chunks. Add to bowl and puree until smooth. Add lemon juice and process until blended thoroughly. Either serve immediately or refreeze, whip again with mixer and serve. Makes 1.5 c.

Peach   16oz can

Lemon Juice, Fresh   2T

Rhubarb Strawberry Crisp   Serves 6

Combine fruit, sugar and 1T flour in 8x8 inch backing dish. Combine remaining ingredients. Sprinkle over fruit. Microwave on high until rhubarb is tender, and crisp is bubbly throughout (12-14 min) rotating dish once. Let stand 10 min. Serve w ice cream. 

Rhubarb   1 lb (3c) cut in 1/2" slices

Berries, Strawberries   3c quartered

Sugar   0.33c

Flour   1T

Oatmeal   0.75c quick cooking (or use grape nuts)

Flour   0.5c

Brown Sugar   0.5c

Butter   0.25c

Cinnamon   0.25tsp

Rhubarb Crisp    Serves 6

Mix rhubarb, 1 c sugar and 2 T water. Put in shallow 1.5 qt baking dish. Mix flour, .5 c sugar, cinnamon, and dash salt. Cut in soft butter and sprinkle evenly over fruit. Bake 50 min at 350. Serve warm w ice cream.

Rhubarb   6c diced

Sugar   1.5c

Flour   1c or use oatmeal

Cinnamon   1tsp

Butter   0.5c

Rice Pudding #1     Serves 4

Heat rice in I c water. Scald milk in top of double boiler over simmering water. Add rice and salt. Cook, stirring occasionally 20 min. Remove from heat. Add brown sugar, lemon zest, vanilla, nutmeg, butter, eggs and raisins. Pour into buttered 1 qt casserole. Bake in hot water 1 hr at 350.

Rice   0.25c

Milk   2c

Salt   0.25tsp

Brown Sugar   0.5c

Lemon Zest   1tsp

Vanilla   1tsp

Nutmeg   0.25tsp

Butter   1T

Egg   2 beaten

Raisins   0.25c

Rice Pudding #2

Soak raisins in rum in bowl for 1 hour. Combine rice, milk, .5 c sugar and vanilla bean in medium saucepan. Bring to a boil over medium heat; reduce heat to medium low, cover, and cook stirring occasionally until rice absorbs all liquid, about 1 hour. Remove from heat, scrape seeds from vanilla bean into rice, discard pod. Set aside to cool to room temp. Pour 1 c sugar into a skillet (shake so that sugar spreads evenly), and place over medium high heat. Cook, without stirring, until sugar begins to melt, about 2 min., then stir w a wooden spoon until golden and just beginning to foam, about 3 min. Remove from heat and carefully pour into a 9" baking pan, and (working quickly before caramel hardens) tilt to coat bottom and sides. Preheat oven to 375. Stir yolks and raisins (discard rum) into rice., Beat whites until foamy. Slowly add 1T sugar, beat until soft peaks form, and fold into rice mixture. Transfer to caramelized pan, set pan in a shallow pan of water, and bake until a knife comes out clean, about 1 hour. Cool slightly in pan, then turn out onto a platter. Serve w crème anglaise, if desired.

Raisins   0.33c

Rum   0.25c

Milk   6c

Rice   1c short grained (arborio)

Sugar   1.5c + 1T

Vanilla   1 bean, split

Egg   4 separated

Roasted Fruit Desserts
Adjust oven rack to middle at 450. Melt 1.5 T butter in ovensafe skillet over med-hi. Place fruit halves, cut side down, in skillet. Cook without moving until just beginning to brown 3-5 minutes. Transfer skillet to oven and roast for 5-15 minutes. Flip and continue to roast 5-15 min longer, until fork easily pierces fruit.  Using tongs, transfer fruit to plate. Return skillet to med-hi heat and add wine, dried fruit, sugar and spices and remaining 1 T butter. Bring to vigorous simmer, whisking to scrape up any brown bits. Cook until sauce is reduced and has consistency of maple syrup. Remove from heat and stir in lemon juice. Pour sauce over fruit, sprinkle w nuts and serve w ice cream, yogurt, or whipped cream.
Butter     2.5 T unsalted
Sugar     1/3 C
Salt     1/8 tsp
Lemon Juice     1 tsp

Pears:     4 ripe but firm Bosc or other, peeled, halved and cored; White Wine     1.25 c dry
Apricots:      1/2 c dried, quartered; Cardamom     1/4 tsp; Pistachios     1/3 c toasted and chopped
Apples:    4 Gala or other; Red Wine     1.25 c
Figs:     1/2 c dried, quartered; Pepper     3/4 tsp; Walnuts     1/3 c toasted and chopped   
Plums:    1.5-2 lb unpeeled
Cherries     1/2 c dried, chopped; Cinnamon     3/4 tsp; Almonds     1/3 c toasted and chopped

Rosemary-Lavender Granita  Makes 3 cups

In medium saucepan, combine all ingredients and bring to boil. Simmer 5 min. Remove from heat and steep 20 min. Freeze mix in ice cube trays till solid. Pulse in blender. Garnish with rosemary &/or lavender.

Water   3c

Honey   9T

Lavender   1.5tsp flowers or leaves

Rosemary   2 four inch sprigs

Salzburg Fluff   Serves 2

Beat whites till softly peaked. Add 1T confectioners sugar and beat till stiff. Beat flour w yolks. Fold yolks into whites. Spoon into 2 mounds in skillet w melted butter. Lightly brown bottom. Put into 450 oven for 5 min. Serve warm w confectioners sugar.

Egg White   4

Sugar confectioners

Egg Yolks   3

Butter    1T melted

Salzburg Soufflé, Chocolate    Serves 4

In large saucepan, melt butter and stir in flour to make a smooth paste. Gradually add milk. Cook, stirring until sauce is thickened and smooth. Remove from heat and stir in .5 c sugar, orange extract, salt and lemon zest. Heat chocolate in top of double boiler over hot water just until melted. Beat egg yolks until thick and light and stir briskly into thickened sauce along w melted chocolate. Beat whites until they hold soft peaks. Gradually add .25 c sugar, beating until whites hold short, distinct peaks. Fold 1/3 of the whites into the chocolate mix; fold in remaining whites. Turn into buttered and sugar dusted 1.5 qt soufflé dish. Bake at 375 about 35 min. Serve at once w lemon whipped cream.

Butter   3T

Flour   3T

Milk   1c


Orange Extract   2.5tsp

Salt   0.125tsp

Lemon Zest from 1 lemon

Chocolate   3squares, unsweetened

Egg Yolks   4

Egg White   6

Heavy Cream   1c whipped w sugar and lemon zest

Salzburger Nockerl   Serves 4

Preheat oven to 375. In large bowl whisk together Grand Marnier, 2 T granulated sugar, yolk, and extracts and whisk in flour. In a large bowl, with an electric mixer beat whites until foamy. Add cream of tartar and beat until whites hold soft peaks. Gradually add remaining granulated sugar, beating until meringue just holds stiff peaks. Whisk about one fourth meringue into yolk mix to lighten and fold in remaining meringue gently but thoroughly. Pour cream into a large baking dish and spoon soufflé over it in 4 large peaked portions. Bake in middle of oven 8 min, or until puffed and golden. Transfer with a spatula to 4 large heated plates and dust w confec. sugar. Spoon cream around desserts and serve immediately.

Grand Marnier   2T

Sugar   0.5c, granulated

Egg Yolks   1large

Vanilla   0.75tsp

Almond Extract   0.125tsp

Orange Extract    0.125tsp

Flour   0.25c + 2T

Egg White   1c (about 8)

Cream of Tartar   1 pinch

Heavy Cream   0.5c

Sugar, confectioners

Saucy Sour Cream Pudding   Serves 6  

Beat together flour, baking powder, sugar, salt, shortening, vanilla and milk. Pour into 10x6 1.5 qt casserole. Add egg and mix until blended. Scrape down sides of casserole so all batter is in bottom. Sprinkle w brown sugar and pour sour cream over top. Bake in slow oven (325) about 1 hour. Toppings will go to bottom, forming a sauce. Serve w cream.

Flour   0.75c

Baking Powder   1.5tsp

Sugar   0.5c

Salt   0.25tsp

Vegetable Shortening   0.25c soft

Vanilla   0.5tsp

Milk   0.33c

Egg   1

Brown Sugar   1c

Sour Cream   1c

Strawberry Cream Roll  Serves 12

Grease a jelly roll pan and line w waxed paper. Sift together flour, baking powder and salt. Beat eggs till thick. Blend in .25 c water and vanilla. Beat in dry ingredients. Do not over mix. Pour into pan and sprinkle w chopped almonds. Bake 12-15 min at 375. Turn out on sugar coated towel. Roll cake and towel from long side. Cool on rack. Unroll, spread w whipped cream and sprinkle w sliced strawberries. Roll and set with seam underneath. Chill. Cut on bias.

Flour   1c sifted

Baking Powder   1tsp

Salt   0.25tsp

Egg   4

Vanilla   0.25tsp

Nuts, Almonds, chopped   3T

Heavy Cream   1c whipped

Berries, Strawberries   1c sliced

Strawberry Granita   Serves4

Slice berries very thin. Place berries in bowl w sugar and stir to coat. Line another bowl w double layer of cheesecloth and add berries. Gather opposite corners of cheesecloth and tie tightly. Repeat w other 2 corners, leaving the knot open to slip in a wooden spoon handle. Propping the spoon across the top of a large bowl, suspend the berries. Refrigerate overnight. Squeeze as much juice as possible from the berries. Correct for sugar and stir in the salt. Reserve the pulp for jam. Pour the strawberry juice into a nonstick baking dish. Freeze for several hours. Use a spatula to cut and scrape the frozen juice into an ice the consistency of snow. Place a few scoops of granita into a bowl and drizzle a few drops of vinegar over.

Berries, Strawberries   6c very ripe

Sugar   0.67c

Salt   1pinch

Vinegar aged balsamic

Strawberry Poppy Seed Crisp
Preheat oven to 400. In a wide ovenproof skillet, gratin dish or pie dish (I use ramekins), toss strawberries w 3 T sugar, lemon zest and vanilla seeds. In a large mixing bowl, mix together almond flour, oats, poppy seeds, remaining sugar and orange zest. Use your fingers to cut butter into flour mix until it reaches a sandy consistency. Spread flour mix over top of strawberries. Bake until top is golden and strawberries have shrunk and started to caramelize around the edges, 25 min. Serve w creme fraiche, ice cream or a thick rich yogurt.
Strawberries     1 3/4 lb, hulled and quartered
Light Brwn Sugar     1/2 c plus 3 T
Grated zest of 1 lemon
Seeds from 1 vanilla bean
Amon four     1 c
Steel-cut oats     1 c|Poppy Seeds     2 T
Grated zest of 1 orange
Cold, unsalted butter     7 T cut into pieces (or use coconut oil)

Strawberry Sherbet, Fresh

ServesIn food processor, combine honey, water, liqueur, and lemon juice. Add about half the berries. Cover and process till smooth. Add remaining berries. Cover and process till smooth. Turn into a 13x9x2 inch pan. Cover and freeze for several hours or until firm. Break into chunks; place in chilled mixer bowl. Beat on medium speed till smooth. Return to pan. Cover and freeze firm. Makes 1.25 qts

Honey   0.5c

Water   0.67c

Liqueur   2T orange

Lemon Juice, Fresh   2T

Berries, Strawberries   5c fresh

Strawberry-Sambuca Sorbet

Bring sugar and water to boil in small saucepan, stirring until sugar is dissolved, then remove from heat. Puree strawberries w lemon juice in blender until smooth, then force through a fine sieve into a bowl to remove seeds. Stir in sugar syrup and Sambuca. Add chunks of strawberry 5 min before sorbet is done. Chill covered until cold, at least 1 hour. Freeze in ice-cream maker, then transfer to airtight container and put in freezer to harden

Sugar   0.5c

Water   1c

Berries, Strawberries   1 lb (3 c), trimmed and halved

Lemon Juice, Fresh   1T

Liqueur   3T Sambucca


Line bottom and sides of 9" spring form pan w ladyfingers. In large bowl, combine all ingredients but garnishes . Beat at medium speed until well blended. Carefully spoon mix into pan. Refrigerate 3 hours or overnight. To serve, dust top w additional cocoa powder and garnish w whipped cream and lemon zest.

Ladyfingers   13 oz pkg or 18 biscotti di savoiardi

Cheese, Ricotta   4c or Mascarpone

Cream Cheese   8oz

Sugar   1c confectioners

Coffee   5 tsp instant espresso or 1.5 c espresso

Vanilla   2 tsp

Cocoa   3 tsp powder plus extra

Heavy Cream   1c whipped

Lemon Zest   2tsp


Combine sugar w water. Boil to 236 degrees. Beat yolks w salt till very thick. Add syrup in fine stream and continue beating till peaked (10 min). Chill. Add rum or cognac. Whip cream and fold in. Add chopped almonds and freeze.

Sugar   2c

Water   0.5c

Egg Yolks   8

Salt   0.25tsp

Rum   0.25c or use cognac

Heavy Cream   6c

Nuts, Almonds, chopped

Trifle, Red Berry

Cut pound cake into 9 (3/4 inch) slices and spread each slice on one side with raspberry jam. Set aside. Place a layer of cake, jam side up, on botton of 2.5-3 qt glass serving bowl, cutting pieces to fit. Sprinkle w Framboise. Top w layer of raspberries and strawberries and Lemon Curd. Repeat ending w a third layer of cake, jam side down and berries. Whip heavy cream in bowl of electric mixed. When it starts to thicken, add sugar and vanilla and continue to whip until stiffly peaked. Decorate trifle w whipped cream. It can sit for a while at room temp. 


Berries, Raspberries   1 pint

Berries, Strawberries   1 pint

Cake   1 pound

Heavy Cream   2c

Jam   1c raspberry

Lemon Curd

Sugar    2T

Vanilla   2T 


Pour brandy or rum into crock. Add whole spices and orange zest. Add strawberries and sugar. Cover. Keep adding equal parts sugar and fruit ( use peaches, apricots, nectarines, plums, pars, pineapple, grapes, berries; DO NOT USE apples, bananas, citrus fruit or any canned or dried fruit). Keep covered w brandy. Soak 2-3 months. Serve over ice cream, pound cake or whipped cream filled crepes.

Brandy   1qt or use rum

Spices   1T whole

Orange Zest   1T

Berries, Strawberries   1qt

Sugar   1qt

Watermelon, Tuscan-Spiced
Combine everything except watermelon in non-reactive saucepan and bring to simmer over low heat. Cook at low simmer 5 min. Remove from heat and let cool. Place watermelon in wide container and drizzle w syrup, trying to coat each piece. Gently toss. Cover dish and refrigerate at least 2 hours.
Orange zest     2 tsp finely grated
Star Anise     2 pods
Sambuca     3/4 c

Sugar     up to 1/4 c (optional--I don't use any)

Whipped Cream (1 qt)

Place all ingredients in bowl of mixer. Whisk at high speed until it forms soft peaks. Refrigerate in sealed container and serve cold 

Heavy cream     1.5 c cold

Confectioners Sugar     1/4 c
Sugar     2 T
Creme Fraiche     2 T
​Vanilla     1 tsp