Ingredients
- Servings: 8
- 1 cup all-purpose flour
- 1 1/2 cups white sugar, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold butter
- 1/4 cup boiling water
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 tablespoon lemon juice
- 4 cups fresh blackberries, rinsed and drained
Recipe
Preparation Time: 20 mins
Cook Time: 25 mins
Ready Time: 45 mins
- preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil.
- in a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. cut in butter until the mixture resembles coarse crumbs. stir in 1/4 cup boiling water just until mixture is evenly moist.
- in a separate bowl, dissolve the cornstarch in cold water. mix in remaining 1 cup sugar, lemon juice, and blackberries. transfer to a cast iron skillet, and bring to a boil, stirring frequently. drop dough into the skillet by spoonfuls. place skillet on the foil lined baking sheet.
- bake 25 minutes in the preheated oven, until dough is golden brown.
Ingredients
- Servings: 6
- 1 cup brown sugar
- 1/2 cup butter
- 2 tablespoons light corn syrup
- 1 loaf french bread, cut into 1-inch slices
- 8 eggs
- 2 cups prepared eggnog
Recipe
Preparation Time: 10 mins
Cook Time: 40 mins
Ready Time: 50 mins
- lightly grease a 9x13-inch baking dish.
- heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat. cook and stir until the mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish. place the bread slices atop the brown sugar mixture.
- whisk the eggs and eggnog together in a large bowl; pour over the bread slices. cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.
- preheat an oven to 325 degrees f (165 degrees c). remove the baking dish from the refrigerator.
- bake in the preheated oven for 35 minutes. increase heat to 375 degrees f (190 degrees c), remove the aluminum foil, and continue baking until the the top begins to brown, 5 to 7 minutes more.
Ingredients
- Servings: 2
- 4 ounces cream cheese
- 1/2 cup butter
- 1 cup all-purpose flour
- 9 tablespoons white sugar
- 3 tablespoons finely chopped walnuts
Recipe
- preheat oven to 350 degrees f (180 degrees c).
- cream the cheese and oleo together. add the flour, sugar and nuts. mix well.
- drop dough by teaspoon ungreased cookie sheet. flatten thin with wet fingers. bake for 10 minutes. let cool before removing from pan.
Ingredients
- Servings: 8
- butter-flavored cooking spray
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 4 1/2 tablespoons lard
- 1 cup buttermilk
Recipe
Preparation Time: 20 mins
Cook Time: 15 mins
Ready Time: 35 mins
- preheat oven to 450 degrees f (230 degrees c). prepare a 9-inch cake pan with cooking spray.
- mix flour, baking powder, salt, and baking soda together in a mixing bowl.
- mash small chunks of lard into the flour mixture with a pastry cutter or with your fingers, letting each addition integrate fully before adding the next, until all the lard has been added and the mixture resembles coarse-ground cornmeal.
- make a well in the center of the flour mixture. pour milk into the well. stir the mixture with a spoon, making sure to scrape the edges of the bowl so that the dry flour there gets wet, just until the milk is incorporated into the dry mix and there are no large areas of powdery flour remaining, leaving lumpy dough which is sticky in some places and even a bit grainy in the driest areas. from here, use your hands to carefully mix to ensure even consistency.
- divide dough into 8 equal chunks and shape each into a thick biscuit. put the shaped biscuits into the prepared cake pan with the sides touching.
- bake in preheated oven until the tops are light golden brown, about 15 minutes.
Ingredients
- Servings: 2
- 3 eggs
- 1 cup white sugar
- 1/3 cup lemon juice
- 1/4 cup butter
- 2 teaspoons lemon zest
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 4 hrs 20 mins
- whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
- drain through a mesh sieve to get rid of lumps. fold in butter until well incorporated. mix in lemon zest. cover curd and chill in the refrigerator until it has thickened, about 4 hours.
Ingredients
- Servings: 6
- 1 lemon
- 1 lime
- 1 orange
- 1 1/2 cups
- 1/2 cup white sugar
- 1 (750 milliliter) bottle dry red
- 1 cup orange juice
Recipe
Preparation Time: 10 mins
Ready Time: 2 hrs 10 mins
- have the fruit, , , and orange juice well chilled. slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. pour in the and sugar. chill in refrigerator for 2 hours to develop the flavors.
- when ready to serve, crush the fruit lightly with a wooden spoon and stir in the and orange juice. adjust sweetness to taste.
Ingredients
- Servings: 12
- 2 cups gluten-free pancake mix
- 1/4 cup butter, room temperature
- 2 tablespoons white sugar
- 2/3 cup milk
- 1/2 teaspoon almond extract
- 1/4 cup raspberry jam
- 2/3 cup confectioners' sugar
- 2 tablespoons milk, or more as needed
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Recipe
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 45 mins
- preheat an oven to 400 degrees f (200 degrees c). line a baking sheet with parchment paper.
- combine the pancake mix, butter, and sugar; mix until crumbly. stir in 2/3 cup milk and 1/2 teaspoon almond extract and mix until fully incorporated. the dough will be sticky.
- drop the dough by rounded tablespoons the baking sheet, spacing the dough about 2 inches apart. with the back of a teaspoon, make a shallow indentation in the center of each dough ball. fill the centers with a teaspoon of jam.
- bake in the preheated oven until lightly browned, 10 to 12 minutes. allow the pastries to cool.
- combine the confectioners' sugar, 3 tablespoons of milk, vanilla extract, and 1/4 teaspoon almond extract and mix until smooth. drizzle the glaze over the danish.
