This is the best (finally!) recipe for lemon bars that I've tried. And I've tried a LOT of them over the years. This is the winner hands down! Found in an old Good Houskeeping cookbook! (I still changed it a little, but very minor changes.)
One of my favorite desserts. You can make a 9x13 sheet cake, or choose a 3-layer cake. Most of the time I just use a can or two of lemon pie filling, but if you'd like to make your own microwave-easy lemon curd, The recipe is included (which is best made by making the lemon curd the day before. Makes 3 1/2 cups of curd).
"Tartufo" is Italian for truffle. The original "truffles" were created just after the French revolution by French chefs and were chocolate confections made to resemble like their prized fungi cousin in the Perigord region of France. These sweet confections were given at Christmas time as gifts. Sometime around the Victorian era is when the frozen truffle came about when the idea of molding ice creams into various shape like flowers, fruit, and other foods became popular. It has been only during recent times that ice cream "truffles" or "tartufos" have made a renaissance, of sorts. Typically, in Italy, a tartufo is a vanilla ice cream ball that has a cherry and some nuts in the center. The ball is then dipped in chocolate and can be covered with nuts or chocolate shavings.
(Cook time is Chilling time)
Thank you Wolfgang Puck -
Though my recipe describes the tart as more or less circular, the shape is not even important: Everything will look beautiful and taste delicious whether your tart is oval, square, rectangular, or resembling an amoebae. Cut it into wedges, top with vanilla ice cream if you like, and dessert is ready. Now that's what I call plum perfect!
Received this recipe from an e-newsletter and instantly swooned. Peppery ginger with pockets of crispy toffee in a chewy cookie with a sugary exterior. Have not made these yet, but keeping this here for safe keeping. Recipe developed by Sarah Taverner.
oh it sounds good. Be a great recipe for breakfast as well as dessert!
He describes it better than I could: "With fruit that good, you don't need to fuss, so my mother would merely combine seasoned sour cream with the berries under a brown sugar topping and pop it under the broiler. You can follow her lead, but only when the blackberries are perfect. Otherwise, substitute wild Maine blueberries and crème fraîche." from chef2chef
This is the pie that captured my DH's heart! This is a great recipe that uses only 1 pie crust. I recommend using a deep dish pie crust to minimize spill overs.
*Pls note that the first time flour listed in the ingredients, it should be 1/3 cup flour as listed in the directions. I've tried editing this several times and it won't change.
These are gorgeous little cupcakes - for your eyes and tastebuds! You may make the filling with orange curd (replace lemon with 1 large orange) instead of lemon or quite simply fill them up with whipped cream.
From a recent issue of Woman's Day magazine, an almost guilt-free dessert that is so simple to make. Choose your favorite flavor combo or make up your own. Note: prep time does not include freezing time.