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There is a delicious burst of fresh lemon flavor in these buttery, tender shortbread cookies that are then dipped in a tart, lemony glaze.
There is a delicious burst of fresh lemon flavor in these buttery, tender shortbread cookies that are then dipped in a tart, lemony glaze.
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A baked pie shell cuts down the prep time of this coconut cream pie with a meringue topping.
A baked pie shell cuts down the prep time of this coconut cream pie with a meringue topping.
Ingredients:
half and half, coconut milk, eggs, sugar, cornstarch, salt, coconut, vanilla, pie crust, egg whites, cream of tartar
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Make hand-size blueberry pies using prepared pie crust pastries and frozen blueberries with this quick and easy recipe.
Make hand-size blueberry pies using prepared pie crust pastries and frozen blueberries with this quick and easy recipe.
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These are just like the shortbread and jam cookies you know, but with the taste of peanut butter and grape jelly.
These are just like the shortbread and jam cookies you know, but with the taste of peanut butter and grape jelly.
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This vegan and gluten-free version of millionaire's shortbread is made with an almond flour crust, sweet date center, and raw cacao topping.
This vegan and gluten-free version of millionaire's shortbread is made with an almond flour crust, sweet date center, and raw cacao topping.
Ingredients:
almond flour, grapeseed oil, agave syrup, vanilla, salt, medjool dates, water, almond butter, cacao, coconut oil
www.simplyrecipes.com
Rustic fig galette with a simple butter crust, a layer of marmalade, and quartered fresh mission figs.
Rustic fig galette with a simple butter crust, a layer of marmalade, and quartered fresh mission figs.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Joanna Pruess and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
bass, parsley, shallots, puff pastry, egg yolk, water, dry white wine, heavy cream, butter, parsley leaves, tarragon, chervil, chives, pernod
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Sugar, flour, vinegar, eggs, and water are cooked until thick, and then butter and lemon extract are stirred in. This velvety filling is poured into a baked crust and chilled before serving. Top with whipped cream if desired.
Sugar, flour, vinegar, eggs, and water are cooked until thick, and then butter and lemon extract are stirred in. This velvety filling is poured into a baked crust and chilled before serving. Top with whipped cream if desired.
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This recipe tastes like pecan pie, but uses pinto beans instead of pecans!
This recipe tastes like pecan pie, but uses pinto beans instead of pecans!
www.allrecipes.com
For this rich, deep-dish pie, lots of chopped pecans are stirred into a mixture of brown and white sugars, heavy cream and butter. Then this lovely concoction is carefully cooked on the stove until a candy thermometer tells you that it is now praline. This thick and glistening candy filling is poured into a prepared crust and baked in a slow oven for twenty minutes.
For this rich, deep-dish pie, lots of chopped pecans are stirred into a mixture of brown and white sugars, heavy cream and butter. Then this lovely concoction is carefully cooked on the stove until a candy thermometer tells you that it is now praline. This thick and glistening candy filling is poured into a prepared crust and baked in a slow oven for twenty minutes.
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Creamy quiche with Swiss cheese and imitation crab meat.
Creamy quiche with Swiss cheese and imitation crab meat.
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A rich buttery crust that's perfect for just about any sort of cream or custard filling. It's also perfect for cheesecakes.
A rich buttery crust that's perfect for just about any sort of cream or custard filling. It's also perfect for cheesecakes.