For the crust:
2 cups all purpose flour
1 cup powdered sugar
Pinch of salt
1 stick butter, room temperature

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.

8 medium peaches, peeled, pitted, and grilled
4 cups fresh blueberries
¾ cup sugar
2 teaspoons vanilla extract
1 teaspoon cardamom
2/3 cup sour cream
1 cup heavy cream, whipped to medium peaks
12 cardamom biscuits

Combine peaches, blueberries, sugar, vanilla and cardamom. Mix well to blend. Let stand until juices form, stirring occasionally, at least 20 minutes.

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.

1 cup heavy cream
4 quarter-size slices fresh ginger
1 cinnamon stick
2 (3 inch) strips orange peel
1/3 cup maple syrup
1/4 tsp freshly grated nutmeg
4 cups water
1/2 tsp salt
2 cups old-fashioned rolled oats
1/4 cup each dried, pitted cherries and apricots, chopped
3 Tbsp brown sugar
2 Tbsp unsalted butter, softened
1/2 pint raspberries
4 Tbsp superfine sugar

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.

1 (16-oz) angel food cake, cut into bite size pieces
1 (14-oz) can low-fat sweetened condensed milk
2 tsp. grated lemon rind
1/3 cup fresh lemon juice
1 (8-oz) carton lemon non-fat yogurt
1 (8-oz) container reduced fat frozen whipped topping, thawed and divided
1 cup strawberries, sliced
1 cup blueberries or blackberries
1 cup  raspberries

1. Combine condensed milk and next 3 ingredients. Fold in 2 cups whipped topping; set aside.

2. Place one-third of cake pieces in bottom of a 4-quart trifle bowl; top with one-third of lemon mixture. Top with strawberries. Repeat layers twice, using remaining cake pieces, lemon mixture, blueberries, and raspberries, ending with raspberries.

3. Cover and chill until ready to serve.

2 cups/400 g granulated sugar
2 cups/225g whole almonds (roasted)
6 baby bananas, cut in half lengthwise
1/2 cup/50 g golden brown sugar

Method:

Line a baking sheet with parchment paper. Place the granulated sugar in a heavy medium saucepan over medium-high heat.  Cook until the sugar dissolves and turns light golden brown.  Add the almonds and stir to coat in the melted sugar.

Pour the almond mixture onto the prepared baking sheet and spread it in an even layer.  Allow the brittle to cool, then break it up into pieces.  Place the brown sugar on a plate.

Using a small sharp knife, score the flesh side of the bananas.  Press the bananas flesh side down in the brown sugar to coat thickly.  Heat a large nonstick frying pan over medium-high heat.  Place the bananas, sugared side down, in the pan and cook for 2 minutes, or until the sugar has caramelized.  Transfer the caramelized bananas to plates and serve with the almond brittle.

1/2 cup dark raisins
2 tablespoons brandy
2 cups (2 medium) thinly sliced Granny Smith apples, peeled and cored
1/2 cup walnuts, chopped
2 tablespoons sugar
2 tablespoons butter, softened
1 tablespoon grated lemon peel
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
2 tablespoons butter
1/2 cup breadcrumbs
1/2 cup apricot preserves
1 tablespoon brandy
10 sheets Fillo Dough, thawed
3 tablespoons butter, melted
Powdered sugar to dust

In large bowl, soak raisins in 1 tablespoon brandy for 2 hours. Add apples, walnuts, sugar, 2 tablespoons butter, lemon peel, cinnamon and vanilla. Mix well and set aside. In small skillet, over medium heat, melt 2 tablespoons butter and stir in breadcrumbs. Cook about 2 minutes or until lightly browned. In small saucepan over low heat, melt apricot preserves and stir in brandy. To prepare large strudels, use 5 sheets of fillo per roll according to directions for Rolls and Strudels. Spread warm apricot mixture on top fillo sheet and sprinkle with breadcrumbs. Spread with apple mixture and roll up, placing the strudel seam side down on greased baking sheet. Score top into 6 equal sections. Repeat procedure for remaining 5 sheets of fillo. Bake in preheated 350ºF oven for 45 to 50 minutes or until golden brown. Cool. Dust with powdered sugar.
Yield: 2 large strudels

6 egg whites
3/4 tsp. cream of tartar
2 c. sugar
2 tsp. vanilla
2 c. broken soda crackers
1 1/2 c. chopped nuts
2 pkgs. Dream Whip
1 can cherry pie filling

Beat 6 egg whites stiff. Add the cream of tartar, sugar,
vanilla, soda crackers and nuts. Mix thoroughly. Grease a 9 x 13
inch pan. Bake mixture at 350 degrees for 30 minutes. Spread the 2
packages of Dream Whip on cake. Spread the can of cherry pie
filling on top of whip.

1 quart fresh strawberries, quartered
1/2 cup sugar
1 (8-ounce) package cream cheese, softened
1 (18-ounce) jar apricot preserves, divided
1 tablespoon sugar
1/4 teaspoon vanilla extract
1/8 teaspoon coconut extract (optional)
1 cup heavy whipping cream
1 (16-ounce) loaf pound cake, cut into 1 1/2-inch cubes
Caramel Sauce
3 (20-ounce) cans crushed pineapple in juice, drained and divided
3 (4.4-ounce) packages fresh blueberries
Garnish: fresh mint leaves

Combine strawberries and 1/2 cup sugar in a large bowl, tossing gently to coat. Cover; let stand at room temperature 2 hours.

Meanwhile, beat cream cheese at medium speed with an electric mixer until smooth. Add 1/2 cup preserves, 1 tablespoon sugar, and flavorings, beating until blended. Gradually add 1 cup whipping cream, beating until blended.

Cook remaining 1/2 cup preserves in a small saucepan over medium heat 4 minutes or until melted, stirring constantly.

Arrange one-third of pound cake cubes in a 3-quart bowl or trifle bowl. Top with one-third each of cream cheese mixture, Caramel Sauce, pineapple, blueberries, and strawberry mixture. Repeat layers twice, ending with strawberry mixture. Drizzle with melted apricot preserves. Cover and chill 3 hours. Garnish, if desired. Store in refrigerator.

Tip: Make sure you use a 3-quart bowl. This trifle is what it says: It’s bursting with ingredients and won’t fit in a smaller bowl.

Yield: Makes 8 servings

3 (15-ounce) cans peach halves in heavy syrup, drained
1/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
Dash of ground nutmeg
3 tablespoons butter or margarine, cut up

Place peach halves in an 11″ x 7″ x 1 1/2″ baking dish. Sprinkle with brown sugar, cinnamon, and nutmeg; dot with butter. Bake, uncovered, at 325° for 45 minutes.

Yield: 6 servings

2 tablespoons caramel sauce
1 tablespoon dark rum
4 bananas, ripe but not soft
16 fresh raspberries

Recipe Directions
In a small bowl, mix the caramel sauce and rum until smooth. Cut each banana in half lengthwise but do not cut through the skin on the bottom. Open each banana slightly, like a book. Drizzle the caramel mixture evenly over the cut sides of each banana. Evenly space 4 raspberries inside each banana. Grill over Direct Medium heat until the bananas are warm and the skins are dark, 5 to 7 minutes, turning once. Peel the bananas and serve warm with ice cream, if desired.

Makes 4 servings