From "Baking with Julia" (1997), by Flo Braker. You can use any combination of berries you like in the sweet filling, as long as it makes 1½ cups; Flo avoids strawberries because they tend to have more liquid and make for a runny galette. Prep time includes chill time for dough.
Inspired by a recipe on this site. Serve as a palate cleanser between courses of a formal meal, or with small glasses of Sauternes as a dessert. (6 hour preparation time includes ripening of the puree, and hardening of the finished sorbet.)
Apple crisp that uses oatmeal raisin cookie dough for the topping. This is something that just sounded good one day. I used half a package of Toll House place and bake dough and baked the other half as cookies. :)
My oven runs a bit odd, so cooking times are guesstimated.
This is a spiced version of the classic red wine poached pears. The remaining sauce is wonderful served over french toast the next morning, which my husband insists on every time we have these. Times listed do not include cooling time (I recommend at least 2 hours).