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Recipes
Salted Chocolate Caramel Tart
By Late2Serenity
Susan Spungen, author of What's a Hostess to Do?
- 1/2 cup whole almonds, skin on
- 8 tablespoons unsalted butter (1 stick), softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter, cut in tablespoons and chilled
- 1/2 cup heavy cream, measured and chilled
- 1 1/2 cup granulated sugar
- 1/4 cup water
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 6 ounces bittersweet chocolate, chopped
- 8 ounces crème fraîche, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons light corn syrup
- Flaky salt, for garnish
- 10 " tart pan with removable bottom
Lime Pudding Cakes
By Late2Serenity
In a small bowl, beat butter and sugar until crumbly
- 2 tablespoons butter, softened
- 1-1/2 cups sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup lime or lemon juice
- 1 teaspoon grated lime or lemon peel
- 3 eggs, separated
- 1-1/4 cups 2% milk
Famous Department Store Blueberry Muffins
By Late2Serenity
1) Preheat the oven to 375°F
- 1/2 cup (8 tablespoons) butter
- 1 cup sugar
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup milk
- 2 1/2 cups blueberries, fresh preferred
- 1/4 cup sugar, for topping
Meyer Lemon Curd
By Late2Serenity
In the top pan of a double boiler, combine the egg yolks and sugar and whisk vigorously for 1 minute
- 8 egg yolks
- 1 cup sugar
- 1/2 cup Meyer lemon juice
- Grated zest of 2 lemons
- 12 Tbs. (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces
Buttery Dried-Fruit Bars
By Late2Serenity
In a heatproof bowl, combine the figs and dates
- 8 oz. dried Mission figs, stemmed and coarsely chopped
- 4 oz. pitted dates, chopped (about 1/2 cup)
- 1/4 cup water
- 3/4 cup firmly packed brown sugar
- 1 Tbs. fresh lemon juice
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 1 egg
- 1 tsp. vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 1 tsp. baking powder
- 1/4 tsp. salt
Pineapple Breeze Torte
By Late2Serenity
In a large bowl, beat the cream cheeses, sugar and vanilla until smooth
- TOPPING:
- 1 package (8 ounces) fat-free cream cheese
- 1 package (3 ounces) cream cheese, softened
- 1/3 cup sugar
- 2 teaspoons vanilla extract
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- 3 packages (3 ounces each) ladyfingers, split
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 1 can (20 ounces) unsweetened crushed pineapple, undrained
Panettone Bread Pudding with Lemon Filling
By Late2Serenity
1) Whisk together the eggs, half & half, sugar, vanilla, and Fiori
- 3 large eggs
- 2 cups half & half (fat-free is fine), light cream, whole milk, or a combination of milk and cream
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/4 to 1/2 teaspoon Fiori di Sicilia, to taste; optional
- 9 to 10 cups diced (generous 1" cubes) panettone or other bread
- a generous 1/2 cup prepared lemon curd, for filling
- coarse sparkling sugar, for sprinkling on top; optional
Belgian Yeast Waffles
By Late2Serenity
Yield: about five 7" round Belgian waffles
- 1 1/2 cups (12 ounces) milk
- 6 tablespoons (3 ounces) butter
- 2 to 3 tablespoons (1 3/8 to 2 ounces) maple syrup
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons instant yeast
Jelly Bean Brittle
By Late2Serenity
In a microwave-safe bowl, melt 1 tablespoon butter
- 4 tablespoons butter, divided
- 2-1/2 cups miniature jelly beans
- 3 cups sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1/2 teaspoon salt
- 2 teaspoons baking soda
Angel Kisses
By Late2Serenity
Yield: approximately three dozen meringues
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- dash of salt
- 1/2 cup plus 1 tablespoon (4 ounces) granulated sugar
- white glitter for topping, optional