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Plum Tart

Plum Tart

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To make the pastry, in a bowl, stir together the flour and salt

  • For the pastry:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 4 Tbs. (1/2 stick) chilled unsalted butter
  • 1/4 cup vegetable shortening
  • 3 to 4 Tbs. cold water
  • For the filling:
  • 2 lb. plums, pitted and cut into 1/2-inch wedges
  • 1 tsp. fresh lemon juice
  • 1/4 cup plus 2 tsp. sugar
  • 3 Tbs. all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1 Tbs. heavy cream
  • 1/4 cup apricot jam, warmed and strained
4.3/5 (3 Votes)

Lemon Curd Squares

Lemon Curd Squares

By

To make the crust, preheat an oven to 350°F

  • FOR THE CRUST:
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/2 tsp. salt
  • 1/8 tsp. ground cinnamon
  • 8 Tbs. (1 stick) cold unsalted butter, cut into 1/2-inch pieces
  • FOR THE FILLING:
  • 3/4 cup granulated sugar
  • 2 Tbs. all-purpose flour
  • Pinch of salt
  • 1 tsp. finely grated lemon zest (optional)
  • 3 eggs, at room temperature
  • 1/2 cup fresh lemon juice
  • 3 Tbs. heavy cream
  • Confectioners’ sugar for dusting (optional)
4.7/5 (3 Votes)

Sweet Caramel Corn

Sweet Caramel Corn

By

In a deep, heavy pan, bring to a boil the sugar, corn syrup, butter, salt, lemon juice, and vanilla; stir gently un...

  • 6 quarts popped corn, spread in a lightly greased or parchment-lined pan and kept warm in a 250°F oven
  • 2 cups light brown sugar, firmly packed
  • 1/2 cup light corn syrup
  • 1 cup (2 sticks) butter
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
0/5 (0 Votes)

Plum and Goat Cheese Terrine with Gingersnap Crust

Plum and Goat Cheese Terrine with Gingersnap Crust

By

In a blender or food processor, process the gingersnaps until fine crumbs form

  • 12 gingersnaps
  • 3 1/2 Tbs. unsalted butter, melted
  • 3 1/2 Tbs. sugar
  • 3 or 4 plums
  • 2 1/2 Tbs. water
  • 8 oz. soft, spreadable mild goat cheese (chèvre), at room temperature
  • 2 Tbs. heavy cream, plus more as needed
  • 3 Tbs. apricot jam, melted and strained through a fine-mesh sieve
4/5 (2 Votes)

Vegetarian Polka Dot Stew

Vegetarian Polka Dot Stew

By

In a large saucepan, bring water to a boil

  • 2 cups water
  • 1 cup uncooked Israeli couscous
  • 2 medium carrots, sliced
  • 1 plum tomato, chopped
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 2 cans (19 ounces each) ready-to-serve tomato soup
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon pepper
  • Shredded Parmesan cheese
4.5/5 (6 Votes)

Summertime Skillet Cake

Summertime Skillet Cake

By

Hands-on time: 10 mins

  • FIRST LAYER
  • 2 ounces butter
  • 5 5/8 ounces brown sugar
  • 16 ounces sliced fruit or berries
  • 3/4 ounces Pie Filling Enhancer, optional
  • SECOND LAYER
  • 3 1/2 ounces granulated sugar
  • 4 ounces butter
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 6 1/4 ounces Unbleached All-Purpose Flour
  • 6 ounces milk
0/5 (0 Votes)

Orange Cake with Apricot Glaze

Orange Cake with Apricot Glaze

By

Preheat an oven to 325°F

  • 2 1/2 cups sifted all-purpose flour
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 cups sugar
  • 1/2 cup olive oil
  • Grated zest from 3 large oranges
  • 1 cup plus 1 1/2 Tbs. fresh orange juice (from 2 to 3 oranges)
  • 6 extra-large eggs, separated, plus 2 egg yolks, at room temperature
  • 2 tsp. vanilla extract
  • 1/2 cup apricot preserves
  • 1 1/2 Tbs. fresh lemon juice
  • 3 Tbs. lightly toasted chopped pecans
4.7/5 (3 Votes)

Benne Wafers

Benne Wafers

By

In a large mixing bowl, cream together the butter, sugar, salt, vanilla, baking soda, and egg

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup light brown sugar, firmly packed
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup All-Purpose Flour
  • 1 cup toasted sesame seeds
0/5 (0 Votes)

Tasty Toaster Tarts

Tasty Toaster Tarts

By

Make the dough: Whisk together the flour, sugar, and salt

  • PASTRY
  • 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup (2 quarter-pound sticks, 8 ounces) unsalted butter, cut into pats
  • 1 large egg
  • 2 tablespoons (1 ounce) milk
  • CINNAMON FILLING
  • 1/2 cup (3 3/4 ounces) brown sugar
  • 1 to 1 1/2 teaspoons ground cinnamon, to taste
  • 4 teaspoons King Arthur Unbleached All-Purpose Flour
  • 1 large egg, to brush on pastry before filling
0/5 (0 Votes)

Lamb and Wild Mushroom Shepherd's Pie

Lamb and Wild Mushroom Shepherd's Pie

By

To make the filling, cut the lamb into 1/2-inch pieces

  • For the filling:
  • 2 lb. shoulder blade lamb chops, trimmed of fat and boned
  • 1 lb. assorted wild mushrooms, such as cremini, portobello and shiitake
  • 2 Tbs. all-purpose flour
  • 3/4 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper
  • 1/2 tsp. ground allspice
  • 3 Tbs. olive oil
  • 3 large shallots, minced
  • 3 large garlic cloves, minced
  • 1 Turkish bay leaf, minced
  • 1 3/4 cups beef stock
  • 1 Tbs. tomato paste
  • For the topping:
  • 6 small Yukon Gold potatoes, 1 1/2 lb. total
  • 1/3 cup milk
  • 4 Tbs. (1/2 stick) unsalted butter
  • 1/2 tsp. kosher salt
  • Freshly ground pepper, to taste
  • 1/4 cup chopped fresh chives
4/5 (1 Votes)