Home Party Dessert Recipe
5/25/2014
Lemon Tartlets with Blueberries
(for crust)
2 1/2 cups all purpose flour
1/2 cup sugar
3/4 t salt
1 cup chilled unsalted butter, cut into 1/2" cubes
1 large egg
(for filling)
1 cup sugar
3/4 cup chilled unsalted butter, cut into 1/2" cubes
1/2 cup lemon juice
5 large eggs
2 large egg yolks
2 t finely grated lemon peel
1 cup blueberries
>how to make<
(for crust)
*Mix flour, sugar, and salt in processor.
*Add butter; using on/off turns, cut in until mixture resembles coarse meal.
*Add egg and blend until moist clumps form.
*Gather dough into ball.
*Place scant 1/3 cup dough in each 4 1/2" diameter tartlet pans with removable bottoms.
*Using fingertips, press onto bottom and up sides of pan.
*Trim edges.
*Place on baking sheet.
*Chill 15 minutes.
*Preheat oven to 375 degrees.
*Bake crusts until golden brown, piercing with toothpicks, if crust bubbles, about 15 minutes.
*Transfer to rack and cool.
(for filling)
*Combine sugar, butter, lemon juice, eggs, egg yolks, and lemon peel in heavy medium saucepan.
*Whisk over medium heat until mixture thickens, about 9 minutes (do not boil).
*Pour lemon curd into bowl.
*Place plastic wrap directly onto surface of curd.
*Chill until cool, about 2 hours.
(for assembling)
*Spoon lemon cur into crusts, dividing equally.
*Chill until curd sets, at least 1 hour and up to 6 hours.
*Remove tartlets from pans.
*Top each with some berries.
-makes 8-
Note: I found this recipe in "bon appetit Desserts".
(for crust)
2 1/2 cups all purpose flour
1/2 cup sugar
3/4 t salt
1 cup chilled unsalted butter, cut into 1/2" cubes
1 large egg
(for filling)
1 cup sugar
3/4 cup chilled unsalted butter, cut into 1/2" cubes
1/2 cup lemon juice
5 large eggs
2 large egg yolks
2 t finely grated lemon peel
1 cup blueberries
>how to make<
(for crust)
*Mix flour, sugar, and salt in processor.
*Add butter; using on/off turns, cut in until mixture resembles coarse meal.
*Add egg and blend until moist clumps form.
*Gather dough into ball.
*Place scant 1/3 cup dough in each 4 1/2" diameter tartlet pans with removable bottoms.
*Using fingertips, press onto bottom and up sides of pan.
*Trim edges.
*Place on baking sheet.
*Chill 15 minutes.
*Preheat oven to 375 degrees.
*Bake crusts until golden brown, piercing with toothpicks, if crust bubbles, about 15 minutes.
*Transfer to rack and cool.
(for filling)
*Combine sugar, butter, lemon juice, eggs, egg yolks, and lemon peel in heavy medium saucepan.
*Whisk over medium heat until mixture thickens, about 9 minutes (do not boil).
*Pour lemon curd into bowl.
*Place plastic wrap directly onto surface of curd.
*Chill until cool, about 2 hours.
(for assembling)
*Spoon lemon cur into crusts, dividing equally.
*Chill until curd sets, at least 1 hour and up to 6 hours.
*Remove tartlets from pans.
*Top each with some berries.
-makes 8-
Note: I found this recipe in "bon appetit Desserts".
Labels: lemon curd recipe, Lemon Tartlet recipe, tartlet recipe
5/09/2014
Lavender Cookies & Watermelon Cookies
"Lavender Cookies"
1 cup unsalted butter, softened
2/3 cup sugar
1 T lavender buds
1 t vanilla extract
(1 t lavender extract)
1/2 t salt
2 cups flour
>how to make<
*Preheat oven to 325 degrees.
*Cream butter and sugar.
*Mix in extracts and salt and lavender buds.
*Add flour in increments until well mixed.
(If mixture is too dry, add 1 T of water.)
*Take teaspoonful of dough and roll into 1" ball.
*Roll ball in sugar.
*Place on cookie sheet and flatten with bottom of glass.
*Bake for 20-22 minutes.
(for lavender extract)
*Place 2 T of lavender buds in glass jar.
*Add enough vodka to cover buds.
*Let sit in dark place for two weeks or more shaking daily.
*Strain out buds.
-makes 45-
"Watermelon Cookies"
5 cups all-purpose flour
2 t baking power
1/2 t salt
1 cup butter, softened
1/3 cup vegetable oil
1/3 cup butter-flavored shortening
2 cups sugar
2 eggs
1 t lemon extract
2 t dried lemon peel
green and red paste food coloring
1 egg white, lightly beaten
black decorating icing
>how to make<
*In a large bowl, combine flour, baking powder, and salt.
*In another large bowl, beat butter, oil, shortening, and sugar until fluffy.
*Add eggs, lemon extract, and lemon peel; beat until smooth.
*Place 1 1/3 cups creamed mixture in a medium bowl; tint green.
*Tint remaining creamed mixture red.
*Add 1 2/3 cups flour mixture to green mixture; knead until a soft dough forms.
*Shape green dough into a ball and wrap in plastic wrap.
*Add remaining flour mixture to red mixture; knead until a soft dourh forms.
*Shape into an 18" long roll; flatten roll on 1 side.
*Wrap in plastic wrap.
*Refrigerate both doughs 1 hour.
*On a ligjhtly floured surface, roll out green dough to a 5" x 18" rectangle.
*Brush curved side of red dough with egg white.
*Wrap green dough around curved side of red dough, trimming if necessary to fit.
*Wrap in plastic wrap and refrigerate 1 hour.
*Slice dough into 1/4" thick slices.
*Place on a greased baking sheet.
*Bake in a preheated 350 degrees oven for 10 to 12 minutes.
*Place on a wire rack to cool.
*Using a small round decorating tip, pipe icing onto cookies to resemble seeds.
*Allow icing to harden.
-makes 65-
"Lavender Cookies"
1 cup unsalted butter, softened
2/3 cup sugar
1 T lavender buds
1 t vanilla extract
(1 t lavender extract)
1/2 t salt
2 cups flour
>how to make<
*Preheat oven to 325 degrees.
*Cream butter and sugar.
*Mix in extracts and salt and lavender buds.
*Add flour in increments until well mixed.
(If mixture is too dry, add 1 T of water.)
*Take teaspoonful of dough and roll into 1" ball.
*Roll ball in sugar.
*Place on cookie sheet and flatten with bottom of glass.
*Bake for 20-22 minutes.
(for lavender extract)
*Place 2 T of lavender buds in glass jar.
*Add enough vodka to cover buds.
*Let sit in dark place for two weeks or more shaking daily.
*Strain out buds.
-makes 45-
"Watermelon Cookies"
5 cups all-purpose flour
2 t baking power
1/2 t salt
1 cup butter, softened
1/3 cup vegetable oil
1/3 cup butter-flavored shortening
2 cups sugar
2 eggs
1 t lemon extract
2 t dried lemon peel
green and red paste food coloring
1 egg white, lightly beaten
black decorating icing
>how to make<
*In a large bowl, combine flour, baking powder, and salt.
*In another large bowl, beat butter, oil, shortening, and sugar until fluffy.
*Add eggs, lemon extract, and lemon peel; beat until smooth.
*Place 1 1/3 cups creamed mixture in a medium bowl; tint green.
*Tint remaining creamed mixture red.
*Add 1 2/3 cups flour mixture to green mixture; knead until a soft dough forms.
*Shape green dough into a ball and wrap in plastic wrap.
*Add remaining flour mixture to red mixture; knead until a soft dourh forms.
*Shape into an 18" long roll; flatten roll on 1 side.
*Wrap in plastic wrap.
*Refrigerate both doughs 1 hour.
*On a ligjhtly floured surface, roll out green dough to a 5" x 18" rectangle.
*Brush curved side of red dough with egg white.
*Wrap green dough around curved side of red dough, trimming if necessary to fit.
*Wrap in plastic wrap and refrigerate 1 hour.
*Slice dough into 1/4" thick slices.
*Place on a greased baking sheet.
*Bake in a preheated 350 degrees oven for 10 to 12 minutes.
*Place on a wire rack to cool.
*Using a small round decorating tip, pipe icing onto cookies to resemble seeds.
*Allow icing to harden.
-makes 65-
Labels: lavender cookie recipe, spring cookie recipe, summer cookie recipe, watermelon cookie recipe
