What you’ll need:
- 1 ½ cups finely crushed regular or cinnamon graham crackers (24 squares)
- 1/3 cup butter, melted
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon (optional)
- 9-inch pie plate
What you’ll need:
Preheat oven to 400°F. Roll out pastry on floured surface to 13×9-inch rectangle. Fold over about 1/2-inch-wide strip from all 4 sides. Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border. Brush border with egg; reserve remaining beaten egg. Transfer to parchment-lined baking sheet prick crust all over with a fork. Chill while preparing filling.
Meanwhile , combine ricotta, lemon zest, parsley, Asiago, and carpers in a bowl. Season with salt and pepper. Steam asparagus just until crisp tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain.
Add remaining beaten egg, ricotta mixture. Spread mixture evenly over pastry. Sprinkle with Asiago. Line asparagus across filling.
Bake tart until filling is set and pastry is golden brown, about 30 minutes. Serve warm or at room temperature.
3 large eggs, beatem
2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups (8 oz.) shredded mild or sharp cheddar cheese
2 cup chopped, frozen broccoli, thawed and drained
1/2 cup chopped red bell pepper
Preheat oven to 350ºF. Grease and lightly flour twelve 2 1/2-inch muffin cups.
Whisk evaporated milk, eggs, flour, salt, and black pepper in medium bowl until blended. Stir in cheese, broccoli, and bell pepper. Spoon 1/4 to 1/3 cup of mixture into each prepared muffin cup, filling almost to rim. Stir mixture frequently to evenly distribute ingredients.
Bake for 23 to 28 minutes until knife inserted near centers comes out clean and tops are lightly browned. Cool in pans for 15 minutes. Run knife or small, plat spatula around inside edges of muffin cups. Carefully remove quiches.
Preheat the oven. Let puff pastry rest at room temperature for 20 minutes. Roll it into one sheet. Use paring knife to score a line around the perimeter of the rectangle, about 1 inch from the edge, to make a border. Prick dough with a fork inside edge.
Blend almonds and sugar with 1 tablespoon water. Grease the dough inside of the cut border wit the melted butter. Cut pears into slices. Place the slices beyond the cut sheet, sprinkle with blue cheese and honey. Brush edges with lightly beaten egg. Bake for 25 to 30 minutes at 400 degrees. Drizzle the honey evenly over the tart.
2 3/4 cups unbleached all-purpose flour
1/3 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter
1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, or a combination, optional
2 large eggs
2 teaspoons vanilla extract or the flavoring of your choice
1/2 cup to 2/3 cup half and half or milk
2 teaspoons milk
2 tablespoons sparkling white sugar or cinnamon sugar, optional
1) In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
2) Work in the butter just until the mixture is unevenly crumbly; it is normal for some larger chunks of butter to remain unincorporated.
3) Stir in the fruit, chips, and/or nuts, if you are using them.
4) In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk.
5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
6) Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
7) Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5″ circle (if you have not incorporated any add-ins); or a 6″ circle (if you have added fruit, nuts, etc.). The circles should be about 3/4″ thick.
8) Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
9) Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.
10) Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.
11) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
12) Bake the scones for 20 to 25 minutes, or until they are golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn’t look wet or unbaked.
13) Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.
|1 item(s) egg(s)|
|1 cup(s) sugar|
|1/2 cup(s) regular butter, at room temperature|
|1 Tbsp vanilla extract|
|1 cup(s) fat-free plain soy milk|
|2 medium banana(s), overripe, smashed|
|1/2 tsp baking soda|
|1 tsp ground nutmeg|
|1 tsp baking powder|
|4 serving(s) Dried Cranberries, Craisins, Ocean Spray|
|2 cup Bisquick Baking Mix, Original All-Purpose|
1/2 cups plus 1 teaspoon unsweetened cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup light vanilla soy milk
1/2 non-fat Greek yogurt
1/2 cup granulated sugar
1/4 cup unsalted butter, melted and cooled
1/4 cup fat-free egg substitute
2 teaspoons vanilla extract
1 teaspoon instant espresso powder
Preheat oven 350º F. Line 12 muffin cups with paper liners, spray liners with non-stick spray.
Whisk together flour, 1/2 cup cocoa, baking soda, granulated sugar, espresso powder, baking powder, and salt in a large bowl. Whisk together milk, Greek yogurt, butter, egg substitute, vanilla in a medium bowl. Add milk mixture to flour mixture; whisk until smooth.
Spoon batter evenly into muffin cups. Bake until toothpick inserted into centers come out clean, about 18 minutes.
Let cool in pans 10 minutes; remove cupcakes from pans and let cool completely on racks.