Category: Desserts

from: Everyday Food, Jan/Feb 2003

Ingredients
1 ½ pints strawberries, rinsed and hulled
½ cup confectioners’ sugar
1/3 cup water

Directions
Place all ingredients in a food processor and process until chunky. Pour half mixture into a bowl. Process the rest until smooth. Pour into 3 ounce molds or plastic cups and insert sticks or wooden spoons. Freeze until solid – at least 8 hours.

from: Martha Stewart

Ingredients
6 ounces cream cheese, at room temperature
¼ cup sour cream
1/3 cup sifted confectioner’s sugar
1 tablespoon grate lime zest
2 tablespoons freshly squeezed lime juice, plus more for glasses
2 tablespoons tequila
2 tablespoons triple sec
½ cup heavy cream
2 tablespoons granulated sugar
4 graham crackers
2 tablespoons unsalted butter, melted
coarse salt for glasses

Directions
In the bowl of an electric mixer, beat cream cheese until smooth. Add sour cream, confectioners’ sugar, lime zest, lime juice, tequila, and triple sec; beat until combined. In another bowl, whip heavy cream until stiff peaks form; fold into cream-cheese mixture. Cover with plastic wrap; freeze until firm, about 30 minutes.

Pulse graham crackers and granulated sugar in the bowl of a food processor and process until finely chopped. Stir in butter.

To serve, place lime juice on one plate and salt on another. Dip rims of glasses in juice, then salt. Remove mixture from freezer, and scoop into glasses; sprinkle with topping. Let soften slightly before freezing.

from: Jessica Nichols

Ingredients
1 ½ cups sugar
2 eggs, beaten
¼ cup butter, melted
3 tablespoons Bailey’s Irish Cream
1 ¼ cups sifted flour
½ cup unsweetened cocoa
1 teaspoon baking powder

Directions
Heat the oven to 325 degrees. Grease a 9-inch square pan with cooking spray. Combine the sugar, eggs, butter, and Irish cream. Combine flour, cocoa, and baking powder; stir into sugar mixture. Spoon into the prepared 9-inch pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.

from: Everyday Food, Jan/Feb 2003

Ingredients
10 tablespoons (1 ¼ sticks) unsalted butter
¾ cup light-brown sugar
2 small pink grapefruit
1 ½ cups flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon ground allspice
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
whipped cream (optional)

Directions
Preheat oven to 350. Put 4 tablespoons butter in a 9-inch round baking pan. Place the pan in the oven just long enough to melt the butter. Remove pan from oven; scatter ½ cup brown sugar evenly over the melted butter.

With a sharp knife, peel the grapefruit, removing all pith (the white stuff). Slice into small rounds. Arrange the slices to cover the bottom of the pan. In a bowl, stir together the flour, baking soda, and allspice. In a separate bowl, using an electric mixer, beat remaining butter until creamy. Add granulated sugar and remaining ¼ cup brown sugar; beat until well combined. Beat in eggs one at a time. Beat in vanilla. Alternately add dry ingredients and milt to butter mixture, beginning and ending with dry ingredients.

Pour batter over grapefruit in pan. Bake 45 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes; turn cake out onto serving plate. Serve warm or at room temperature with whipped cream if desired.

from: Everyday Food September 2004

Ingredients
2 lemons, halved
2 medium onions, halved
4 garlic cloves, smashed with the flat side of a large knife blade
coarse salt
commercial seafood spice bundle or home made (see ingredients below)
3 pounds medium red potatoes, scrubbed
8 ears fresh corn, shucked and broken in half
3 pounds unshelled large shrimp, tail on
spicy butter for serving (mix up some tabasco and butter, mmkay?)

Directions
Bring 5 quarts of water to a boili in a 10-12 quart pot. Squeeze lemon juice into water then add the halves. Add onions, garlic, salt, and spice bundle. Reduce heat to a simmer and cook 10 minutes.

Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered until opotatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more.

Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth ino a glass measuring cup; drain the restr in a large colander, discarding the liquid.

Divide reserved broth among small bowls for dipping. Trans fer shrimp and veggies to a large platter and serve with spicy butter, if desired.

from: Everyday Food September 2004

Ingredients
3 beefsteak tomatoes, cored, each cut into 8 wedges
1 English cucumber, peeled, quartered lengthwise
3 tablespoons red-wine vinegar
salt and ground pepepr
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh basil

Directions
Cut each tomato wedge into four pieces; cut c ucumber into 3/4 inch chunks. In a bolw, whisk vinegar with 3/4 teaspoon salt, 1/4 teaspoon pepper, oil, and basil. Add tomatoes and cucumber; toss gently.

from: Everyday Food September 2004

Ingredients
1 prepared 8-inch graham-cracker crust
1 large egg white, beaten until frothy
2/4 cup packed light brown sugar
3 tablespoons all-purpose flour
3 large eggs
1 1/4 cups low-fat buttermilk, well shaken
3 tablsepoons unsalted b utter, melted
1/4 teaspoon salt

for raspberry sauce:
1 cup raspberries
1/2 teaspoon lemon zest
2 tablespoons granulated sugar

Directions
Heat oven to 350. Place crust in its pan, on a b aking sheet. Brush lightly with eggwhite. Bake until crisp and slightly darkened, about 6 to 8 minutes.

IN a food processor, process sugar and flour until well combined. Add eggs; process until smooth. Add bu ttermilk, butter, and salt; process just until blended. Pour into crust.

Bake until filling is almost set but center still jiggles slightly when pan is gently sh aken, 35 to 40 minutes.

Transfer pie to rack; ccool completely . Cover and refrigerate at least 2 hours and up to 2 days.

To make raspberry sauce, combein raspberries, sugar and zest in a bowl. LIghtly mash about half the raspberries with a fork. Let sit at least 10 minutes to allow juices to release.

Sever immediately with pie.