For the filling:
2 eggs
2 cups sugar
6 tablespoons all purpose flour
6 tablespoons fresh lemon juice

Preheat oven to 350°.

Lightly butter an 8 by 8 by 2-inch pan.
Make the crust by combining the flour, powdered sugar and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. If the crust is a bit sticky just dip your fingers in a bit of flour. Bake for 15 to 20 minutes or until lightly golden brown.

While the crust is baking, make the filling by mixing together the eggs, sugar, flour and lemon juice. Pour this over the baked crust and bake for 25 minutes or until the lemon curd is set. Allow to cool and sprinkle with powdered sugar.

-Toss together the fruit, flour, sugar, lemon, and salt.
-Roll out bottom crust and place in pie dish.
-Add filling and sprinkle pieces of butter on top.
-Cover with top crust and crimp.
-Place pie on baking sheet lined with parchment
-Bake in 350° oven for 1 to 1½ hours, until filling is bubbly.
-Allow to cool before cutting.

1. Combine heavy cream and half & half with vanilla bean in a heavy pot and warm until steaming over gentle heat.

2. Whisk egg yolks and sugar together in a large bowl.

3. Temper the egg yolks by slowly adding the hot cream while whisking constantly.

4. Return the mixture to the pot and cook over low heat 2-3 minutes stirring constantly until nappé (to coat the spoon).

5. Strain through a fine mesh strainer and cool over an ice bath.

6. Meanwhile, toss the fruit with the sugar and optional liquor and allow to macerate.

7. Stir fruit or other flavorings into the ice cream base and process in an ice cream freezer according to manufacturer’s directions.

Fold whipped cream into sour cream.

Split biscuits in half, placing bottoms in shallow bowls. Spoon fruit mixture over. Top each with heaping spoonful of sour cream mixture. Cover with biscuit tops and another spoonful of sour cream mixture. Serve immediately.

Cardamom Biscuits

3 cups all purpose flour
½ cup light brown sugar (packed)
3 ¾ teaspoons baking powder
2 ¼ teaspoons ground cardamom
¾ teaspoons baking soda
¼ teaspoon sea salt
¾ cup (1 ½ sticks) unsalted butter, chilled, cut into ½-inch pieces
½ cup chilled buttermilk
2 eggs
1 teaspoon vanilla
1 ½ tablespoons unsalted butter, melted
sugar

Preheat oven to 425 degrees. Combine first 6 ingredients in processor and mix. Add chilled butter while pulsing processor until mixture resembles coarse meal. Transfer to large bowl.

Mix beaten eggs, buttermilk, and vanilla. Add to dry ingredients and mix just until dough binds together. Gently knead dough on floured surface until it just holds together, and roll out to about 1-inch thick. Cut out with large biscuit cutter. Place on parchment lined baking sheet, brush with melted butter and sprinkle with sugar. Bake until just firm to touch and beginning to brown. Cool.

Mix together and press into buttered cake mold. Leave in refrigerator for 24 hours (covered). To remove from mold, press hot towel around pan. Keep refrigerated.

1. In a saucepan, heat cream, ginger, cinnamon, and orange peel to a simmer; over low heat, simmer, covered, 10 minutes to infuse cream with flavor. Remove from heat. Stir in maple syrup and nutmeg; cover.

2. Bring water and salt to a boil; stir in oats, cook 10 minutes over medium-low heat, stirring occasionally. Stir in dried fruit, brown sugar, and 1/4 cup of the Ginger-Maple Cream. Cook 7 minutes more. Remove from heat; cover; let stand 3 minutes. Strain Ginger-Maple Cream; discard solids.

3. Butter four 1-cup ovenproof bowls; place 6 raspberries on bottom of each. Divide the oatmeal evenly over the raspberries; smooth tops. Sprinkle 1 Tbsp of the sugar evenly over oatmeal. Using a brûlée butane torch, caramelize sugar; serve with remaining Ginger-Maple Cream.

Glaze:
1/4 cup sugar
2 tablespoons low-fat buttermilk
1/4 teaspoon baking soda

Preheat oven to 375°.
To prepare cake, coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour.

Beat eggs in a large bowl at medium speed of a mixer until foamy; gradually add 1 3/4 cups sugar, beating well. Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour, baking powder, and next 4 ingredients (baking powder through nutmeg), stirring well with a whisk. Combine rind, juice, oil, and vanilla. Add flour mixture to egg mixture alternately with juice mixture, beginning and ending with flour mixture. Combine apple, 2 teaspoons sugar, and 1/4 teaspoon cinnamon.

Pour half of batter into prepared pan. Arrange half of apple mixture over batter, overlapping slightly. Repeat procedure with remaining batter and apple mixture. Bake at 375° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Carefully remove cake from pan.

To prepare glaze, combine 1/4 cup sugar, buttermilk, and baking soda in a small saucepan. Cook over medium heat 2 minutes or until foamy, stirring constantly. Drizzle glaze over warm cake. Cool completely on rack.

Yield: 18 servings

CALORIES 253 (27% from fat); FAT 7.6g (satfat 1.5g, monofat 2.3g, polyfat 3.2g); PROTEIN 3.8g; CARBOHYDRATE 43g; FIBER 1.1g; CHOLESTEROL 49mg; IRON 1.3mg; SODIUM 180mg; CALCIUM 60mg;

Filling
6 cups fruit, peeped, pitted or cored (apples, peaches, pears, berries etc. or a combination)
and cut into 2″ chunks
¼ - ½ cup sugar
3 - 4 tablespoons cornstarch or flour
½ lemon, freshly squeezed

1. Make the topping:
   Combine flour, sugars, spices and salt in a food processor or large mixing bowl.
   Add butter and process until crumbly.
   Add nuts and combine briefly.
   Place in the refrigerator until ready to use.
2. Make the filling:
   Combine filling ingredients in a bowl until thoroughly mixed.
   Transfer to a large buttered baking dish so the fruit is arranged in a thin layer.
3. Let dough rise:
   Place dough in a bowl covered with a damp towel.
   Let rise until doubled, about 75 minutes at room temperature or overnight in refrigerator.
4. Add topping and bake :
   Sprinkle topping evenly over fruit.
   Bake until filling is bubbly and top is brown, about 40 minutes.
   Serve warm or at room temperature.

Place the yogurt in a fine sieve or cheesecloth line strainer over a bowl. Refrigerate for about one hour, until about ½ cup liquid has drained from the yogurt; discard liquid and set yogurt aside. Peel core and chop pears into ½ inch pieces. Combine pears, sugar, lemon juice, vanilla bean and seed scrapings and the bay leaf in a saucepan and simmer over medium-low heat until the syrup thickens and pears are very soft; about 25 minutes. Process or puree the mixture in a bowl until smooth. Pass the puree through a fine sieve or cheesecloth line strainer into a bowl over an ice water bath. Discard the solids. Let stand until chilled. Remove from ice water bath and add yogurt into the pear mixture, whisking. Transfer to an ice cream maker and freeze according to the manufacturers instructions.

1 ¼ quarts