Traditional Bakewell Tart

Ingredients:

Pastry

• 6 oz all purpose flour
• pinch of salt
• 3 oz butter, cubed or an equal mix of butter and lard
• 2-3 tbsp cold water

Filling

• 2 tbsp raspberry jam
• 1 1/2 sticks butter
• 3/4 cup super fine / caster sugar
• 3 medium eggs plus 1 yolk, beaten
• 1 1/2 cups ground almonds
• Zest of 1 medium lemon
• 2 tbsp flaked almonds
• 1 egg white, lightly beaten

Directions:

Pastry

Pre-heat the oven 325 degrees.

Place the flour, butter and salt into a large clean bowl.

Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.

Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.

Wrap the dough in Saran wrap and chill for a minimum of 15 minutes, up to 30 minutes.

Tart 

Roll out the pastry on a lightly floured board to ¼ inch/5mm thick. Grease and then line an 8 inch/20cm deep tart tin with the pastry. Prick the base all over with a fork. Chill in the refrigerator for 15 minutes.

Line the tart case with baking/greaseproof paper and fill with baking beans. Cook for 15 minutes or until the pastry is a pale golden color.  Remove the baking beans, lightly brush the inside of the pastry case with a little egg white, cook for a further 5 minutes. Spread the raspberry jam onto the base of the pastry case. Leave to cool.

Cream the butter and sugar together until pale in color using an electric hand whisk. Add the beaten eggs and egg yolk a little at a time. Gently fold in the ground almonds and lemon zest.

Pour the mixture in to the pastry case and gently level the surface to ensure the whole case is filled. 

Bake for 20 minutes. Sprinkle the flaked almonds on to the surface and bake for a further 20 minutes or until golden and set.

Leave to cool and serve with custard sauce or cream.
 

Classic Sheet Cake

Ingredients:

• 2 stick butter
• 1 cup water
• 8 tablespoons cocoa
• 2 cups flour
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon baking spoon
• 2 eggs
• 1/2 cup sour cream
• 6 tablespoons milk
• 1 pound confectioner's sugar
• 1 teaspoon vanilla
• 1 cup chopped walnuts (optional)

Directions:

Preheat oven to 350 degrees.

Bring one stick of butter, water, and four tablespoons of cocoa to boil. 

Remove from heat and add in flour, sugar, salt, and baking soda. 

Beat in eggs and sour cream.

Pour into greased large 15.5" x 10.5" pan.

Bake 20 minutes and let cool at least 10 minutes. 

Bring four tablespoons of cocoa, milk, and one stick of butter to a boil.  

Remove from heat and add confectioner's sugar, vanilla, and walnuts (optional). 

Pour over cake and spread evenly. 

Chocolate Chip Ice Cream Doughnut Sandwich

Ingredients:

for each sandwich, you will need:

• 1 doughnut, any kind you like
• 1 generous scoop of chocolate chip cookie ice cream
• melted chocolate (pour a bag of chocolate chips into a small heavy-bottomed saucepan and melted it over extremely low heat)

Directions:

Remove ice cream from freezer and let sit on countertop to soften ever so slightly while you prepare the doughnuts.

Slice each doughnut in half around the middle using a long, serrated bread knife.

Place a generous scoop of ice cream on a small plate. Using a spatula, flatten the scoop of ice cream to the same diameter as your doughnuts. Place the flattened scoop of ice cream on half the doughnut. “Close” the sandwich with the other half of the doughnut.

Place prepared doughnut sandwiches in freezer temporarily.

Melt your chocolate.

Remove sandwiches from freezer. Dip each sandwich into melted chocolate.

Ice Cream Bread

Ingredients:

• 2 cups of vanilla ice cream
• 1 1/2 cups of all-purpose flour
• 1/2 cup of mini chocolate chips
• Sprinkles

Direction:

Preheat oven to 350 degrees

Soften ice cream so that it is not completely frozen and can mix.

Mix ice cream, flour and chocolate chips until thoroughly incorporated.

Grease and flour bread pan.

Pour mixture into pan and coat top with sprinkles.

Bake for 45 minutes or until knife come out smooth.

Rest for 30 minutes before removing from pan.

Bacon Milkshake

Ingredients:

• One pound of bacon
•  ½ Cup of Whole Milk
• 2 ½ tablespoons of Maple Syrup
• 1 teaspoon of salt
• 9 scoops of Vanilla Ice Cream
• Whipped Cream
• Chocolate Syrup

Directions:

Fry the bacon and drain fat into separate bowl. 

Put the milk, maple syrup, salt, and ice cream in the blender. 

Add 4 Tablespoons of the bacon fat into the mix. 

Pulse it on a lower setting. 

Pour into glasses and top with whipped cream and crumbled bacon.  Feel free to add drizzles of chocolate syrup as well. 

Peanut Butter Balls

Ingredients:

1 cup sugar
1/2 cup dark corn syrup
1/2 white corn syrup
2 cups crunchy peanut butter
4 cups rice cereal

Directions:

In a large saucepan, stir the sugar and the syrups together over medium heat. Remove from the heat and quickly add the peanut butter, continuing to stir until the mixture is fully combined. Add the rice cereal and mix well. Shape the mixture into palm-size balls with your hands. Transfer to waxed paper. Store in an airtight container for up to 2 weeks.

Red Velvet Creme Brulee

Ingredients:

1 1/2  ounces dark chocolate, finely chopped

3 egg yolks

2 tablespoons sugar, divided, plus more for topping

1/2 cup heavy cream

1/4 cup buttermilk

1/2 vanilla bean, split

2-3 drops red food coloring

Directions:

Preheat oven to 300 degrees F.

Place the chopped chocolate in a small bowl.  Set aside.

In a large bowl, whisk together the egg yolks and 1 tablespoon of sugar.  Set aside.

In a saucepan over medium heat, bring the remaining tablespoon of sugar, heavy cream, buttermilk, and split vanilla bean to a simmer.  Once the mixture starts to get foamy, remove from heat.  Take out the vanilla bean halves and scrape out the seeds, adding the seeds back to the mixture.  Pour the mixture over the chopped chocolate and let sit for one minute.  Gently stir until the chocolate is completely melted.

Slowly pour half of the chocolate mixture into the eggs while whisking.  Continue to whisk, and slowly pour in the remaining chocolate mixture.

Add 2 drops of the red food coloring and whisk.  Add another drop if needed.

Strain the custard into a spouted measuring cup.  Evenly divide the custard between two ramekins.

Place the ramekins into a baking dish.  Pour boiling water into the baking dish until the water comes up to about the custard level.

Bake 25-60 minutes (depending on the size of the ramekin), or until the custard is set (it should still be jiggly in the center).  Remove the baking dish from the oven and let the ramekins cool in the water bath.

Transfer to the refrigerator to chill for at least 4 hours.

Once chilled, sprinkle a generous amount of sugar on the top of each custard.  Using a kitchen torch, caramelize the sugar.  (If you don’t have a kitchen torch, place the ramekins under the broiler until the sugar is caramelized, keeping a close eye on them.)  Let sit about 5 minutes before serving.

Rolo Cheesecake Bars

Ingredients:

For the crust

1 1/2 cups of graham cracker crumbs

1/4 cup sugar

6 tablespoons of butter, melted

For the cheesecake

(8 ounce) package cream cheese, room temperature

1/3 cup caramel sauce

1/3 cup sugar

1 egg

1 1/2 teaspoon vanilla extract

1 1/2 cup mini Rolos

For the chocolate ganache

8 ounces dark chocolate

Tablespoons butter

1/4 cup caramel sauce

Directions:

For the crust

Mix the graham cracker crumbs, sugar and butter and press them into the bottom of a greased 8 inch square baking pan.

Bake in a preheated 350F oven until lightly golden brown, about 8-10 minutes and set aside.

For the cheesecake

Cream the cream cheese, mix in the caramel sauce followed by the sugar, the egg, the vanilla extract and finally the mini Rolos and pour the mixture into the baking pan.

Bake in a preheated 350F oven until the cheesecake is set, about 30-35 minutes, set aside and let cool.

For the chocolate ganache

Melt the chocolate and butter in a double boiler, mixing until smooth and pour the chocolate over the cheesecake.

Place the caramel sauce in the corner of a small bag, cut a small hole in the corner and slowly squeeze out the caramel creating lines across the chocolate.

Use a toothpick to make lines in the caramel going in the other direction to create the wave like pattern.

Chocolate-Caramel Shortbread Bars

Ingredients:

Shortbread
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar

Caramel
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1/2 cup sugar
2 tablespoons light corn syrup
1 14-oz can sweetened condensed milk

Chocolate
8 oz chocolate, finely chopped (I used bittersweet)
1 teaspoon light corn syrup
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
Fleur de sel for sprinkling (optional)

Directions:

Preheat oven to 325 F. Line a 9x13-inch baking pan with parchment paper.

To make the shortbread layer: Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 2 minutes. With the mixer on low, gradually add the dry ingredients and beat just until combined. Transfer the dough to the prepared pan and press into an even layer over the bottom (it'll be a fairly thin layer). Bake for 15-18 minutes, or until the crust is golden brown. Transfer the pan to a wire rack and cool completely.

To make the caramel layer: Combine the butter, sugar, corn syrup and sweetened condensed milk in a medium saucepan. Set the pan over medium heat. Stir occasionally until the butter is melted. Increase the heat to medium-high, and bring the mixture to a boil. Reduce the heat to medium-low and simmer, whisking constantly, until the mixture thickens and turns a light caramel color. This may take 10 minutes or more, so be patient. Pour the caramel mixture over the cooled shortbread and spread in an even layer. Allow to cool completely, then chill briefly (I stuck mine in the fridge overnight, but you just want to chill enough that it won't melt when you add the warm chocolate in the next step).

To make the chocolate layer: Add the chocolate, corn syrup, and butter to a heatproof bowl and set over a pan of simmering water. Heat, stirring occasionally, until everything is melted and the mixture is smooth and glossy. Pour the chocolate over the chilled caramel and spread into an even layer with an offset spatula. Let cool for a few minutes, then sprinkle the top with the fleur de sel (if using). Let the chocolate set completely before slicing and serving. 

S'more Cobbler

Ingredients:

1 box chocolate cake mix
1 cup whole milk
1 5oz chocolate pudding (cook&serve)
1/2 cup butter
6 whole graham crackers
1/2 cup mini chocolate chips
40 large marshmallows

Directions:

Combine milk and pudding mix and place into greased 13x9 baking dish.

Place graham crackers (broken in half) on top of pudding mixture with space in between each one.

Add 1/2 cup mini chocolate chips.

Spread DRY cake mix over top and place the butter by tablespoons on top of dry mixture.

Bake at 350 degrees for 25 minutes. Mix slightly so there isn't large areas of dry ingredients.

Add marshmallows and bake for 8-10 minutes and if needed 1-2 minutes under a high broiler to brown.

Mango Tart

Ingredients

Crust
1 1/4 cup(s) all-purpose flour
1/4 cup(s) confectioners’ sugar
1/4 teaspoon(s) salt
8 tablespoon(s) cold butter (no substitutions), cut up
3 tablespoon(s) (or more, as needed) ice water
 

Lime Pastry Cream

1 cup(s) whole milk
3 large egg yolks
1/3 cup(s) granulated sugar
2 tablespoon(s) cornstarch
2 tablespoon(s) butter (no substitutions)
1 teaspoon(s) grated fresh lime peel
 

Fruit Topping

2  mangoes, peeled and thinly sliced
1  peeled slice kiwifruit (optional)
 
 

Directions:

Lightly floured surface, with floured rolling pin, roll disk into 11-inch round. Transfer dough round to 9" by 1" round tart pan with removable bottom . Press dough onto bottom and up side of pan. Trim dough level with rim of pan; discard trimmings. Refrigerate or freeze tart shell 10 to 15 minutes to firm dough slightly before baking.

Line tart shell with foil and fill with pie weights or dry beans. Bake 20 minutes. Remove foil and weights, and bake about 15 minutes longer or until golden. (Cover rim of tart with foil if browning too quickly.) If center of crust puffs up during baking, gently press down with back of spoon. Cool in pan on wire rack, about 30 minutes.

Meanwhile, prepare Lime Pastry Cream: In 2-quart saucepan, heat milk to simmering on medium. In small bowl, whisk yolks and granulated sugar until blended. Mix in cornstarch until smooth. While constantly beating with wire whisk, gradually pour about half of simmering milk into egg-yolk mixture. Pour egg-yolk mixture into remaining milk in saucepan and cook, whisking constantly to prevent lumping, until mixture boils and thickens, about 1 minute. Boil 1 minute, stirring. Remove saucepan from heat; stir in butter and lime peel. Transfer pastry cream to small bowl; cover surface directly with plastic wrap to prevent skin from forming, and refrigerate until cold, at least 1 hour.

Spoon pastry cream into baked tart shell and spread evenly. Arrange mango slices on top; place kiwifruit slice in center. Remove tart from side of pan. Place tart, still on pan base, on serving plate. If not serving tart right away, cover and refrigerate up to 2 hours.

Decadent Magic Bars

Ingredients:

Vegetable-oil cooking spray

Brownie Layer

One 21-ounce box brownie mix, such as Duncan Hines Chewy Fudge
1/2 cup vegetable oil
2 tablespoons instant espresso powder
3 large eggs, at room temperature
3/4 cup sweetened shredded coconut

Cookie Layer

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips
1 1/4 cups chopped walnuts

Caramel

Three 9.5-ounce bags soft caramel candies (about 90 caramels), such as Kraft Classic
Caramels, unwrapped
1 tablespoon pure vanilla extract

Directions:

Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Spray two 13 by 9-inch glass or ceramic baking dishes with cooking spray. Line each dish with a 15-inch-square piece of parchment paper, allowing the excess to overhang the sides. Spray the parchment with cooking spray. 

For the brownie layer: In a large bowl, blend together the brownie mix, vegetable oil, 1/4 cup water, espresso powder and eggs. Using a hand mixer, beat for 1 minute on medium speed. Pour the batter into one of the prepared pans. Sprinkle with the coconut and bake until a toothpick inserted about 1 inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour. 

Using the excess parchment paper as handles, lift the brownie layer from the pan. Run a thin spatula underneath to loosen it from the parchment paper. Keep the oven on. 

For the cookie layer: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars in a large bowl until fluffy. Beat in the vanilla and egg. Add the flour mixture and beat until a dough forms. Stir in the chocolate chips. Using your fingers, press the dough evenly into the bottom of the other prepared baking dish, leaving a 1/2-inch border. Bake until light golden, 14 to 16 minutes. Transfer the pan to a wire rack to cool for 30 minutes. 

Sprinkle the walnuts over the crust. 

For the caramel: In a medium, heavy saucepan, combine the caramel candies, 2 tablespoons water and vanilla over medium-low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Pour the caramel evenly over the cookie layer. Working quickly, place the brownie layer on top of the caramel. Gently press the brownie layer into the caramel. Refrigerate for 1 hour until the caramel has set. Allow the layers to come to room temperature, about 30 minutes. Cut into 24 bars and store airtight in a plastic container.

Blueberry Oat Bars

Ingredients:

1 cup old-fashioned rolled oats
3/4 cup whole-wheat flour
1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
5 tablespoons unsalted butter, chilled
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 1/2 tablespoons fresh lemon juice
1/4 scant cup sugar
2 teaspoons cornstarch
2 cups fresh blueberries
1 tablespoon lemon zest
3 tablespoons brown sugar

Directions:

Preheat oven to 350 degrees. Butter an 8-by-8-inch baking pan, line with a piece of parchment (allowing the sides to hang over the pan) and butter the parchment.

In a medium bowl, whisk together the oats, flour, baking powder and soda, salt and cinnamon. Using the large holes of a box grater, shred the butter into the flour-oat mixture. Using your finger tips, work in the butter until the mixture resembles pebbles or rice.

In a small bowl, whisk together the buttermilk, lemon juice and extracts. Using a fork, stir the milk mixture into the flour-oat-butter mixture, until just combined.

In the bowl of a food processor, pulse the sugar and cornstarch several times. Add 3/4 cup of the blueberries and pulse until the berries are minced. Transfer to a small bowl and stir in the remaining whole blueberries and the lemon zest.

In the prepared pan, press half of the oat mixture into the bottom. Spread the blueberry mixture even over the pressed-in oats. Dollop the remaining oat mixture on top of the blueberry mixture, spreading evenly. Sprinkle with brown sugar.

Bake 50 to 55 minutes, until the blueberry mixture is bubbling and the oat mixture is golden brown. Transfer to a cooling rack and allow to cool completely in the pan. Remove and slice into square- or rectangle-shaped bars.

Red, White and Blue Velvet Cake

Ingredients:

Velvet Cake

5 cups all-purpose flour (spoon and sweep)
4 teaspoons baking powder
1 1/2 teaspoons salt
2 cups milk
2 teaspoons vanilla extract
3 1/4 cups sugar
2 cups vegetable oil
6 large egg whites
2 teaspoons white vinegar
Red and blue food coloring

Cream Cheese Icing for Cake
3 (8-ounce) packages cream cheese
1 1/2 cups (3 sticks) unsalted butter, softened
12 cups (3-pounds) confectioners' sugar
1 tablespoon vanilla extract
Red food coloring
Blue decorating sugar

Directions:

 

To make the cake: Grease three 8-by-2-inch cake pans and line with parchment round Preheat oven to 350 degrees F.

 

In a medium bowl whisk together the flour, baking powder and salt, set aside. In a measuring cup mix together the milk and vanilla, set aside.

In a stand mixer, fitted with the paddle attachment, mix together the sugar and oil on medium-high speed for 1 minute. Add the egg whites and mix for another minute. Add the vinegar.
Add the flour to the sugar and egg mixture in 3 batches, alternating with the milk. Mix well after each addition and scrape down the bowl. Divide the batter into 3 bowls. Add the red food coloring to one of the bowls. Repeat with the blue food coloring.

Pour the batter into the prepared cake pans. Bake for 25 to 30 minutes or until a tester comes out clean. Allow the cake layers to cool completely. Remove from the pans, leaving the parchment on the bottom. Use a 4-inch round biscuit cutter to cut out the center of each cake. Carefully lift out the center piece of cake and place them into the center of the other colored cakes.

To make the cream cheese icing: In a mixer, fitted with the paddle attachment, cream the cream cheese until it is softened, about 2 minutes. Add the butter and mix until smooth. Add the confectioners' sugar 1 cup at a time, mixing well between each addition, on low speed. This will be quite a bit of sugar to incorporate into your bowl.

To decorate the cake: Place the blue/red layer onto a cake stand or serving platter. Put one cup of the icing on the cake. Smooth the icing to cover the layer all the way to the edge.

Place the white/blue layer onto of the icing and peel off the parchment, if it is stuck to the bottom of the cake. The parchment can be useful for moving the layers. Add another cup of the icing and spread it smooth. Add the final red/white layer.

Cover the entire cake with a crumb coat of icing, to keep the crumbs from getting on the outside of your cake. Use a large star shaped cookie cutter to create the decoration on the top of the cake with blue decorating sugar. Once it is covered well, carefully lift off the cookie cutter.

Divide the remaining icing into 2 bowls and color one of the bowls with red food coloring. Fill 2 pastry bags, fitted with a star tip, with the red and white icings. Decorate around the blue decorating sugar with small red stars.

Pipe a border of white stars along the edge of the cake. Then fill in the entire top with white stars, so the top is completely covered.

Starting at the bottom of the cake, pipe a row of white stars, then repeat with a layer of red, and continue all the way up the sides of the cake.

S'more Cups

Ingredients:

7  whole graham crackers (1 cup finely crushed)

1/4 cup powdered sugar

6 tablespoons butter, melted

4 bars (1.55 oz each) milk chocolate candy, divided

12 large marshmallows

Directions:

Preheat oven to 350 degrees F. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar, and butter in a small bowl. 

Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.

Break remaining candy bars and place in small microwavable bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 to 60 minutes or until set. Makes 24 cups.

Note: Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended. For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate. 

Peach and Honey Cobbler

Ingredients:

For the filling:

2 pounds very ripe peaches (about 4 cups, sliced)
4 tablespoons local honey, or to taste
1 tablespoon cornstarch
1 tablespoon unsalted butter
1/4 teaspoon vanilla

For the biscuit topping:

1 3/4 cups all-purpose flour
4 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 cup chilled shortening, cut into cubes
1/3 cup heavy cream
1/3 cup buttermilk
Vanilla ice cream, for serving

Directions:

 

Preheat oven to 425 degrees. Place a sheet pan lined with aluminum foil on the bottom rack to catch drips.

First you need to peel the peaches. Fill a large stockpot with water and bring to a boil. Cut a small X into the bottom of each peach. Drop the peaches into the boiling water for approximately 1 minute. Using a slotted spoon, remove the peaches and immediately submerge into an ice bath to stop the cooking process.

Gently peel the peaches using your hands or a paring knife (the riper the peach, the easier this will be). Cut the peaches into slices or chunks, discarding the pit.

For the peach filling, stir together the sliced peaches and honey in a heavy pot or Dutch oven and allow to sit for a few minutes, until a syrup begins to form. (Be sure to adjust the amount of honey according to the sweetness of the peaches. If they aren’t very sweet, add a little more and vice versa.) 

Add the cornstarch and bring the mixture to a boil over medium heat. Reduce the heat to low and simmer until thickened, about 7 – 10 minutes. Remove from heat and whisk in butter and vanilla. Pour into desired baking dish (approximately 2 – 3 quarts) and set aside.

For the biscuit topping, whisk together flour, sugar, baking powder, and salt. Using your hands or a pastry blender, cut the shortening into the flour mixture until it is crumbly and well combined (it should resemble small pebbles). Stir in the cream and buttermilk until just blended.

Using your hands or an ice cream scoop, form round dumplings and drop onto the peach filling. Bake the cobbler uncovered for 25 – 30 minutes, until biscuits are light golden brown and the filling is bubbling. Carefully remove from the oven. Serve warm with vanilla ice cream.

Summer Berry Trifle

Ingredients:
  
1 package (3.4-ounce) instant vanilla pudding
4 cups fresh berries (strawberries, blueberries, raspberries, or blackberries), washed and hulled, plus extra for garnish
1/4 cup plus 2 tablespoons sugar
2 teaspoons fresh lemon juice
1 cup whipping cream
1 teaspoon vanilla extract
24 to 36 ladyfingers

 

Directions:

To make the fillings, prepare the pudding according to the package directions and chill it.

Slice the strawberries, if you're using them, then toss all of the berries with the lemon juice and the 1/4 cup of sugar. Set aside for 30 minutes to allow the berries to release their juices.

In a medium mixing bowl, whip the cream, vanilla extract, and remaining 2 tablespoons of sugar until soft peaks form. Set aside.

To make the layers, set a layer of ladyfingers (around 7 or 8) on the bottom of a large, clear serving bowl (ours was 4 quarts). Top with the berries with half of the pudding.

Add another layer of ladyfingers, another third of the berries and juice, and the rest of the pudding. Add a final layer of ladyfingers and berries. Top with the whipped cream and a berry garnish.

Refrigerate until you're ready to serve. Serves 8 to 10.

Figs and Strawberry Puff Pastry

Ingredients:

7 ounces of puff pastry, rolled into an 8″ by 10″ rectangle

15 strawberries, sliced

15 figs, sliced

honey, for drizzling

2 tablespoons brown sugar, or more depending on how sweet your fruit is

2 tablespoons pine nuts

3 sprigs thyme, leaves removed from sprig

2 tablespoons on butter cut into small pieces

for the chevre/ricotta base:

1/2 cup ricotta cheese

2 1/2 ounces mild chevre, softened at room temperature

1 tablespoon fig white balsamic vinegar (or plain white balsamic or white wine vinegar)

1 tablespoon extra-virgin olive oil

salt, to taste

black pepper, to taste

Directions:

Preheat oven to 400 degrees.  In a food processor pulse together all the ingredients for the ricotta/chevre base until smooth.  (Or mix together by hand in a bowl).  

Next, place the rolled out puff pastry on a cookie sheet and spread the cheese mixture on top evenly, all the way to the edges.  Then, assemble the fruit in an attractive pattern.  When the fruit is placed on the puff pastry, sprinkle it with the brown sugar, pine nuts, and thyme.  Drizzle the honey on top and dot on pieces of butter all over the pastry.  

Bake for 25-30 minutes.  Serve warm with a dollop of ricotta cheese and a drizzle of honey, if desired.

Snickers Fudge

For the first layer

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

For the second layer

4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

For the third layer

14 ounce package caramel cubes
1/4 cup heavy cream

For the fourth layer

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

To prepare the first layer

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13" baking pan lightly coated with nonstick spray. Using an off-set spatula, spread the mixture to an even layer and place in the refrigerator until set.

To prepare the second layer

In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow creme, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use an off-set spatula to gently spread mixture in an even layer. Place in the refrigerator until set.

To prepare the third layer

Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Place in the refrigerator until set.

To prepare the fourth layer

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and use an off-set spatula to spread to an even layer. Place in the refrigerator for at least 1 hour before cutting into squares.