Tennessee Williams's Lemon Icebox Pie

I was catching up with one of my best friend's on the phone this week and she told me how she has really been getting into making retro desserts. One if particular that she insisted I share with all of you is this Lemon Icebox Pie. She was even kind enough to take a picture of her creation with her phone and send it to me. She used whole Nilla wafers to give it an extra visual effect. The result, as Tennessee Williams always said, "is good enough to slap your Mama."

Thanks, Lindsay!

Tennessee Williams's Lemon Icebox Pie
Epicurious

• 1/2 box vanilla wafers
• 1 stick lightly salted butter
• 1/2 cup lemon juice, freshly squeezed

• 1 can condensed milk, preferably Eagle Brand
• 1 egg yolk
• 6 egg whites

• 1/2 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 3/4 cup sugar

Accompaniment: grated lemon rind
Special equipment: pie plate

In a food processor, finely crush vanilla wafers. Melt butter for flavor (not sweet butter). Pour vanilla wafers and melted butter into a pie plate and shape into a pie shell with your fingers.

In a large bowl, mix lemon juice, condensed milk, and egg yolk. Pour mixture into pie plate. In another bowl, beat egg whites* with cream of tartar, vanilla extract, and sugar until stiff white peaks form. Pour over pie and top with freshly grated lemon rind.

Bake in oven at moderate heat just long enough for meringue to brown, about 20 minutes. Cool to room temperature and put in the refrigerator until ice-cold.

Tennessee Williams's Lemon Icebox Pie

Meyer Lemon Bars

I just got back from a girls weekend in Napa and my friend's Meyer lemon tree was kickin' with fruit. Before I left, I asked if I could harvest some to take back to the city, promptly filled up a bag and headed home to make lemon bars. I'm not a sweets person as I have said a million times on here but, boy, I can always go for anything with citrus of any kind. Lemon bars are easy, tasty and tart. Making them with Meyer lemons makes them even better. Here is a recipe from the sunny, celebrity-clad Hamptons (aka Ina Garten)

Meyer Lemon Bars

For the crust:

nocoupons

• 1/2 pound unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt

For the filling:

nocoupons

• 6 extra-large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest (4 to 6 lemons)
  
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

Meyer Lemon Bars

Funnel Cakes

When you grow up in a small town like I did, the county fair is a big deal. For this holiday weekend, Drew and I are staying at a hotel in Calistoga to soak in the town parade, sit by the pool and spin around tirelessly on the Gravitron.

The county fair is a great place to eat. There are corn dogs, cotton candy, caramel corn, ice cream, churros and more. And it's a good thing I only go once a year because these menu options are not approved for my bride-to-be diet. One of my fair staples is the funnel cake. Make these at home and reminisce on your days as a kid at the carnival.

Funnel Cakes
FN Test Kitchen

• 3 large eggs
• 2 1/4 cups milk
• 1/2 teaspoon pure lemon extract
• 4 cups flour
• 1 cup light brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Oil for frying
• Cinnamon powdered sugar for dusting

Preheat the oil to 375 degrees F. In a mixing bowl, whisk the eggs, milk, and lemon. Whisk well. Sift the flour, sugar, baking powder, and salt together. Fold the flour mixture into the egg mixture. Stir until smooth. Hold your finger over the funnel opening, fill with 3/4 cup of the filling. Place your hand over the oil and carefully remove your finger. Scribble and criss-cross the filling into the hot oil. Fry until golden on both sides. Remove from the oil and drain on paper towels. Dust with cinnamon sugar mix. Repeat the process until all of the batter is used.

Funnel Cakes

Strawberry Tart with Flaky Pastry

The great thing about summer is how easy and delicious meals can be. When ingredients are at their peak, you really just have to wash them, chop them and serve them. Case-in-point this great recipe for a summer strawberry dessert.

Strawberry Tart with Flaky Pastry

1. 1 teaspoon salt
2. 1 1/4 cups ice water
3. 3 1/2 cups chilled all-purpose flour, plus more for dusting
4. 1 pound cold unsalted butter, cut into 1/2-inch pieces

1. 1 cup heavy cream
2. 3 tablespoons granulated sugar
3. 1 tablespoon Grand Marnier
4. 1 pound strawberries, thinly sliced
5. Confectioners' sugar, for dusting

1. Make the Pastry: Stir the salt into the ice water until dissolved. In a food processor, combine the 3 1/2 cups of flour and the butter and pulse until the butter is the size of peas and evenly distributed in the flour. Make indentations in the flour mixture and drizzle in the water. Pulse just until the flour is moistened. Scrape the mixture out onto a lightly floured work surface and quickly press and squeeze just until a shaggy, coarse dough forms. Flatten the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
2. On a floured work surface, dust the top of the pastry with flour. Roll out to an 8-by-15-inch rectangle. Fold the rectangle into thirds like a letter, brushing off any excess flour. Roll it out to a rectangle and fold it again, dusting with more flour as necessary. Cover and refrigerate for 30 minutes. Roll and fold 2 more times, refrigerating the pastry for 30 minutes in between. Refrigerate the pastry for 1 hour.
3. Preheat the oven to 425°. Cut out a 10-inch round of parchment paper. Line a large rimmed baking sheet with parchment. Divide the pastry in half; freeze half for another use. On a floured work surface, roll out the pastry 1/4 inch thick. Using a sharp knife and a 12-inch plate as a template, cut out a 12-inch round. Brush off any excess flour and transfer the pastry to the prepared baking sheet. Top with the parchment round and a 10-inch cake pan; fill the pan with pie weights or dried beans.
4. Bake the pastry in the middle of the oven for 10 minutes. Reduce the oven temperature to 375° and bake for about 35 minutes, until starting to brown around the edge. Remove the cake pan and parchment round and cover the edge of the pastry with foil. Bake the pastry in the upper third of the oven for about 15 minutes longer, until the center of the round is lightly browned and crisp. Transfer the pastry to a rack to cool.
5. Assemble the Tart: In a large bowl, whip the cream to soft peaks. Add the granulated sugar and Grand Marnier and whip the cream until firm. Spread the whipped cream over the pastry and arrange the sliced strawberries on top. Dust the tart with confectioners' sugar, cut into wedges and serve.

Strawberry Tart with Flaky Pastry

Grandmother Shaw's Sugar Cookies

My dad sent out an email this week to some family members trying to track down my grandmother's sugar cookie recipe. After a little back and forth, he was able to get it and share it with all of us. Sugar cookies are simple and delicious but dangerous to keep around the house. You can never stop at one so I recommend doubling the batch.

Grandmother Shaw's Sugar Cookies

1 CUP SHORTENING
2 CUPS SUGAR
2 EGSS
3 1/2 CUPS FLOUR
4 TSP BAKING POWDER
1 TSP SALT
1 TSP VANILLA
1 TABLESPOON MILK

CREAM SUGAR AND SHORTENING. ADD EGGS, ONE AT A TIME. BEAT AFTER EACH ADDITION.

CHILL DOUGH FOR 1 HOUR.

ROLL OUT DOUGH, CUT INTO ROUNDS.

BAKE AT 350 FOR 8 MINUTES OR UNTIL LIGHTLY BROWNED.

Grandmother Shaw's Sugar Cookies

Brown Sugar-Pecan Sticky Buns

Our family has some wonderful holiday food traditions that I look forward to each year. However, I am always looking to add new things that I find 'worthy'. This sticky bun recipe from Bon Appetit looks like it has just the right amount of sugar I'll need this Christmas to try to keep up with my young nieces and nephews.

Brown Sugar-Pecan Sticky Buns

• 1 1/2 cups (packed) golden brown sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, diced
• 3/4 cup honey
• 3 cups pecan halves

• 1/2 cup sugar
• 6 tablespoons golden brown sugar
• 1 tablespoon ground cinnamon
• Spiced Sweet Dough (click for recipe)
• 4 tablespoons (1/2 stick) unsalted butter, warm room temperature

• Butter two 13x9x2-inch glass baking dishes. Whisk sugar, butter, and honey in small saucepan over medium-low heat until smooth and bubbling around sides. Divide hot syrup between prepared baking dishes, allowing topping to cover bottom of each dish. Place pecan halves, rounded side down, in syrup, dividing equally. Cool.

• Whisk both sugars and cinnamon in small bowl.
• Turn cold Spiced Sweet Dough out onto floured surface; sprinkle with flour. Divide dough in half. Roll out dough to two 15x12-inch rectangles. Using fingers, spread 2 tablespoons butter evenly over each rectangle. Sprinkle cinnamon sugar over each. Starting at 1 long side of each dough rectangle, tightly roll up dough jelly-roll style, enclosing filling. Using large knife, cut each roll crosswise into fifteen 1-inch-thick slices. Arrange 15 dough slices, cut side down, atop cooled syrup and pecan halves in each baking dish, spacing evenly apart. Cover with waxed paper; let rise in warm draft-free area until buns are puffy and doubled, about 1 hour 45 minutes.

• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment; place dishes with sticky buns on baking sheets. Bake buns until deep golden brown and filling is barely bubbling around edges, about 25 minutes. Let buns stand 2 minutes. Cut around sides of buns to loosen. Place large rimmed platter atop each baking dish. Using oven mitts, firmly hold baking dish and platter together and invert buns onto platter. Cool at least 45 minutes. Serve slightly warm or at room temperature.

Brown Sugar-Pecan Sticky Buns

Eggnog Tart

Nothing screams the holidays like eggnog so try jazzing up your menu this season with an eggnog tart. This recipe from Saveur is pretty straight forward and will knock your stockings off!

Eggnog Tart

Makes 10" tart

FOR THE CRUST:
1 1⁄2 cups all-purpose flour
1 tbsp. sugar
Pinch salt
8 tbsp. unsalted butter, cut into small pieces
2 tbsp. vegetable shortening
2–4 tbsp. dark chocolate, melted

FOR THE FILLING:
3 cups heavy cream
5 tbsp. sugar
1⁄2–3⁄4 cup bourbon
Half a vanilla bean, split lengthwise
6 egg yolks
1 envelope gelatin, softened

1. For the crust: Preheat oven to 450°. Sift flour, sugar, and salt together into a mixing bowl. Use a pastry cutter or 2 table knives to work butter and shortening into flour mixture until it resembles coarse meal. Add up to 5 tbsp. ice water, stirring dough with a fork until it holds together. Form dough into a ball, wrap in plastic, and refrigerate for 30 minutes. Roll dough out on a lightly floured surface into a 14" round. Fit dough, without stretching it, into a 10" tart pan, then prick bottom lightly with a fork. Line dough with foil, then add dried beans or pie weights. Bake for 10 minutes, then remove foil and beans and bake for another 2–5 minutes. Brush bottom and sides with chocolate. Set aside to let cool.

2. For the filling: Put 2 cups of the cream, 4 tbsp. of the sugar, bourbon, and vanilla bean together in the top of a double boiler above simmering water over medium heat. Cook, stirring often, until bubbles appear around edge of cream, about 20 minutes. Meanwhile, whisk egg yolks in a mixing bowl until pale yellow. Continue whisking while adding 1⁄2 cup of the hot cream mixture, then pour yolk mixture into cream mixture in the double boiler, stirring with a wooden spoon. Add gelatin and stir to dissolve. Remove vanilla bean. Set aside to let cool, then strain filling into tart shell and refrigerate until set, about 4 hours.

3. Whisk remaining cream with remaining sugar in a large bowl until soft peaks form. Garnish tart with whipped cream and confectioners' sugar, if you like.

Eggnog Tart

Apple Pie Bars

We just got back from a camping trip in Anderson Valley. This has quickly become one of my all-time favorite spots in all of California. First of all, it's tiny. My graduating high school class has more people in it. It's surrounded with vineyards, apple orchards and redwoods with a running creak going right down the middle. It's also home to some family-owned wineries that are cranking out some excellent Pinot Noir.

Apple season is here and Drew and I stopped at a stand on the side of HWY 128 which weaves north west up Anderson Valley. While looking for a recipe that would help to use up our stash, I came along this one on F&W online and decided to give it a shot. I'm using an assortment of apples even though the recipe calls for Granny Smith.

Apple Pie Bars

1. 3 sticks unsalted butter, softened
2. 3/4 cup sugar
3. 3 cups all-purpose flour
4. 1/2 teaspoon kosher salt

1. 6 tablespoons unsalted butter
2. 1/2 cup light brown sugar
3. 12 Granny Smith apples (about 6 pounds)—peeled, cored and thinly sliced
4. 1 tablespoon cinnamon
5. 1/4 teaspoon freshly grated nutmeg
6. 1 cup water, as necessary

1. 3/4 cup walnuts
2. 3 cups quick-cooking oats
3. 2 cups all-purpose flour
4. 1 1/2 cups light brown sugar
5. 1 1/4 teaspoons cinnamon
6. 1/2 teaspoon baking soda
7. 1/2 teaspoon kosher salt
8. 3 sticks (12 ounces) unsalted butter, cut into 1/2-inch cubes and chilled

Directions

1. Make the crust: Preheat the oven to 375°. Line a 15-by-17-inch rimmed baking sheet or jelly roll pan with parchment paper. In a standing electric mixer fitted with a paddle, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour and salt until a soft dough forms. Press the dough over the bottom of the prepared pan and 1/2 inch up the side in an even layer. Bake in the center of the oven for about 20 minutes, until the crust is golden and set. Let cool on a rack.
2. meanwhile, make the filling: In each of 2 large skillets, melt 3 tablespoons of the butter with 1/4 cup of the light brown sugar. Add the apples to the skillets and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir half of the cinnamon and nutmeg into each skillet. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillets and add up to 1/2 cup of water to each pan to prevent scorching. Let cool.
3. make the topping: Spread the walnuts in a pie plate and toast until golden and fragrant, about 8 minutes. Let cool, then coarsely chop the walnuts. In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. Stir in the walnuts and press the mixture into clumps.
4. Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 1 hour, until the topping is golden; rotate the pan halfway through baking. Let cool completely on a rack before cutting into 2-inch bars.

Apple Pie Bars

Georgia Peach Pie

My sister and her family moved back to Atlanta this week so I thought I'd post a recipe that welcomes them home. Peaches are in their prime right now so head over to your farmers market and get your hands on some. This F&W recipe calls for homemade bourbon whipped cream...giddy up!

Georgia Peach Pie

1. 2 2/3 cups all-purpose flour
2. 2 teaspoons sugar
3. 3/4 teaspoon salt
4. 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
5. 1/2 cup plus 1 tablespoon (4 ounces) cold solid vegetable shortening
6. 1/2 cup ice water

1. 8 large, ripe but firm peaches (3 1/2 pounds)
2. 3/4 cup sugar
3. 1 1/2 tablespoons fresh lemon juice
4. 1/4 cup plus 1 tablespoon all-purpose flour
5. 1 1/2 tablespoons unsalted butter, thinly sliced
6. Egg wash made with 1 egg yolk mixed with 2 tablespoons water
7. Bourbon Whipped Cream, for serving

Directions

1. PREPARE THE CRUST: In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms. Turn the dough out onto a work surface and knead 2 or 3 times, just until the dough comes together. Cut the dough in half and form into 2 disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.
2. On a lightly floured surface, roll out each disk of dough to a 12-inch round. Ease one of the rounds into a 9-inch glass pie plate and transfer the other round to a baking sheet. Refrigerate the dough.
3. MAKE THE FILLING: Preheat the oven to 400°. Bring a large saucepan of water to a boil and fill a large bowl with ice water. Using a sharp knife, mark a shallow X in the bottom of each peach. Blanch the peaches in the boiling water for about 1 minute, until the skins begin to loosen. Using a slotted spoon, transfer the peaches to the ice water to cool. Drain and peel the peaches and cut them into 3/4-inch wedges. Transfer the peaches to a large bowl. Add the sugar, lemon juice and flour, toss well and let stand for 5 minutes.
4. Pour the peaches and their juices into the chilled pie shell and scatter the butter slices on top. Brush the edge of the pie shell with the egg wash and lay the round of dough from the baking sheet on top. Press the edges of the pie shell together to seal and trim the overhang to a 1/2 inch. Fold the edge of the pie dough under itself and crimp decoratively. Brush the remaining egg wash on the top crust and cut a few slits for venting steam.
5. Transfer the pie to the oven and place a baking sheet in the bottom to catch any drips. Bake for 30 minutes. Reduce the oven temperature to 375°, cover the edge of the pie with foil and bake for about 40 minutes longer, until the filling is bubbling and the crust is deeply golden on the top and bottom. Transfer the pie to a rack to cool completely. Serve with the Bourbon Whipped Cream.

The dough can be refrigerated for up to 2 days or frozen for up to 1 month. The peach pie can be stored overnight at room temperature.

Georgia Peach Pie

Cherry-Berry Pie

If you go to the Green City Market in Chicago (in my old hood, tear), chances are you have seen this pie in person. Paula Haney is an acclaimed pastry chef that left the big kitchens of some of the hottest restaurants to open Hoosier Mama Pie Company. This pie takes advantage of the luscious berries in season right now that can be found easily at farmers markets everywhere. If you can't get a pie from Paula's stand, try and make it at home using this recipe.

Cherry-Berry Pie

Crust

1. 2 1/4 cups all-purpose flour, frozen
2. 2 teaspoons salt
3. 14 tablespoons unsalted butter, cut into 1/2-inch cubes—9 tablespoons frozen, 5 tablespoons chilled
4. 2 tablespoons red wine vinegar mixed with 6 tablespoons of ice water

Filling

1. 1 cup plus 1 teaspoon sugar, plus more for sprinkling
2. 1/4 cup quick-cooking tapioca
3. Pinch of salt
4. 2 cups pitted sweet cherries
5. 3/4 pound raspberries (3 cups)
6. 1/2 pound blueberries (1 1/2 cups)
7. 1 teaspoon all-purpose flour
8. 2 tablespoons heavy cream

1. Make the Crust: In a food processor, pulse the flour and salt. Add the chilled butter and pulse until it’s the size of small peas. Add the frozen butter and pulse until it’s the size of small peas. Drizzle the vinegar mixture over the flour mixture. Pulse just until the dough starts to come together. Turn out onto a lightly floured surface and knead gently to form a smooth dough. Divide the dough in half and flatten into 2 disks. Wrap in plastic and refrigerate until firm, at least 2 hours.
2. On a lightly floured surface, roll out one disk of dough to a 12-inch round, 1/8 inch thick. Transfer to a 10-inch metal pie plate and freeze for 20 minutes. Roll out the remaining dough 1/8 inch thick. Transfer to a baking sheet and freeze for 20 minutes.
3. Make the Filling: In a small bowl, whisk 1 cup of sugar with the tapioca and salt. In another bowl, toss the cherries with the raspberries and blueberries. Sprinkle with the sugar mixture and toss gently.
4. Mix the flour and the remaining 1 teaspoon of sugar. Sprinkle in the crust; tap out the excess. Spoon the filling into the crust.
5. Using a fluted pastry wheel, cut the remaining dough into 3/4-inch-wide strips. Arrange the strips across the pie in a lattice pattern. Trim the overhanging strips to 1/2 inch and press them to the crust. Pinch the rim between your fingers to flute it. Freeze the pie for 1 hour.
6. Preheat the oven to 400°. Brush the cream over the lattice crust and rim and sprinkle with sugar. Bake in the upper third of the oven for 1 hour, or until the crust is richly browned and the filling starts to bubble. If necessary, cover the pie with foil for the last 10 minutes of baking. Let cool on a rack until warm before serving.

Cherry-Berry Pie

Strawberry Angel-Food Triffle

If you have tasted a strawberry lately, chances are when you bit into it the fruit exploded in your mouth. Strawberries are in their prime so why not take advantage of them by featuring them in an easy dessert that can feed a large group? Store bought Cool Whip and angel food cake make this recipe a snap.

Strawberry Angel-Food Triffle

• 1 pound frozen strawberries
• 1/2 cup sugar
• 1 store-bought angel-food cake
• 16-ounce container Cool Whip
• Mint for garnish
  

Place the strawberries and sugar in a saucepan. Heat gently until the strawberries are soft and the sugar has dissolved. Allow the juices to reduce slightly, until they have the consistency of a thin syrup. Let cool.

Tear fist-sized pieces from the angel-food cake and use them to line the bottom of a large, clear bowl or trifle dish. Cover with a layer of Cool Whip and a layer of strawberries in syrup, filling in any holes in the previous layer. Add another layer of cake and continue building until all the ingredients have been used, ending with a few spoonfuls of Cool Whip and strawberries and a sprig of mint as a garnish.

Strawberry Angel-Food Triffle

Rhubarb Tart with Orange Glaze

Simple recipes may save us time but they can also compromise taste. Recipes that are simple AND delicious are keepers and they should be memorized. They come in handy on weeknights, when you have company or when you're just too tired give it your all. Believe it or not, sometimes you are just not in the mood to be in the kitchen. Trust me, I've been there. This is a great dessert recipe that takes no time at all.

Rhubarb Tart with Orange Glaze

• 1 cup fresh orange juice
• 1 tablespoon fresh lime juice
• 1/2 cup sugar
• 3/4 pound rhubarb stalks, thinly sliced diagonally (1/8 inch)
• 1 sheet frozen puff pastry (from a 17 1/4-ounces package), thawed
• 1/2 teaspoon grated orange zest

Preheat oven to 400°F with rack in middle.

Stir together orange juice, lime juice, and sugar in a bowl. Add rhubarb and let stand, stirring occasionally, 10 minutes.

Meanwhile, cut pastry in half lengthwise, then roll out each piece into an 11-by 7-inch rectangle on a lightly floured surface with a floured rolling pin. Arrange pastry rectangles side by side on an ungreased large baking sheet.

Make a 1/2-inch border around each pastry rectangle by lightly scoring a line parallel to each edge (do not cut all the way through). Prick pastry inside border all over with a fork.

Strain rhubarb mixture through a sieve set over a bowl, reserving liquid. Top 1 pastry rectangle (within border) with half of rhubarb, overlapping slices slightly. Repeat with remaining pastry and rhubarb.

Bake until pastry is puffed and golden (underside of pastry should also be golden), about 30 minutes.

Meanwhile, boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes.

Transfer tarts to a rack. Brush rhubarb and pastry with glaze and sprinkle with zest.

Rhubarb Tart with Orange Glaze

Key Lime Pie

Last night, we celebrated my Step-Dad's birthday with a low-key dinner at home. I know that his favorite thing on the planet is key lime pie so I offered to make a couple and bring them with us as a surprise. I've made countless key lime pies for him in the past and this is the recipe I use each time with little variation. The only things worth mentioning is that, if you have it in you, buy fresh key limes and squeeze them instead of using the bottled stuff. It really makes a huge difference. As for the crust, save yourself the time and money and buy store bought. No one will ever notice. Lastly, I like to add about a teaspoon of sugar and vanilla to the whipped cream for a little extra flavor.

Key Lime Pie

For crust

• 1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted

For filling

• 1 (14-ounce) can sweetened condensed milk
• 4 large egg yolks
• 1/2 cup plus 2 tablespoons fresh or bottled Key lime juice (if using bottled, preferably Manhattan brand)

For topping

• 3/4 cup chilled heavy cream

Make crust:
Preheat oven to 350°F.

Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.

Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.

Make filling and bake pie:
Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).

Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.

Make topping:
Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.

Key Lime Pie

Caramel Ice Cream

Last Saturday was another supper club and I decided to do a New American menu. What is more American than apple pie? Well, I didn't make an apple pie but I did do an apple, pear and cranberry crisp and served some homemade caramel ice cream on top. This ice cream was the fan favorite of the night.

I'm a beginner ice cream maker. In fact, I don't even have a machine. But I managed to borrow one for a co-worker and she gave me some helpful tips about freeze time and flavors she loves. I decided that caramel would be the best match for the crisp so I looked around for a recipe and found this one on Epicurious. I always read the comments left by other cooks that have made the recipes in the past. You can really learn from their trials and tribulations so I decided to take a majority of their advice and go with 6 yolks instead of 8. Boy, they were right. 6 yolks is rich enough. This ice cream is certainly an indulgence but isn't that what life is about?

Homemade Caramel Ice Cream

• 1 vanilla bean
• 1 cup sugar
• 1/4 cup water
• 1 1/2 cups whipping cream
• 1 cup whole milk
• 8 large egg yolks

Split vanilla bean in half lengthwise. Scrape seeds into large saucepan; add bean. Add sugar and 1/4 cup water and stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Add cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve, about 4 minutes. Add milk; bring to simmer. Whisk yolks in large bowl to blend. Gradually whisk caramel mixture into yolks. Return custard to saucepan and stir over medium-low heat until custard thickens and leaves path on spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into large bowl; refrigerate until cold.

Process custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to covered container and freeze until firm.

Caramel Ice Cream

Pear, Apple and Cranberry Crisp

I worship the show Barefoot Contessa but sometimes watching it can really be torture. First of all, they never tape on a gray day in the Hamptons. Instead, it's always bright and sunny and all of her guests are tan stricken and J. Crew clad. She makes every recipe look effortless and can put together a gorgeous table in two seconds using the bounty of her insane garden just steps from her kitchen. Now that's the life!

I've never met anyone who didn't like a crisp so when I saw Ina make it on last week's show I bumped it up in my recipe box. Some recipes call for sauteing the fruit over stove top in butter and sugar before putting it in the pan. Ina's recipe just mixes the fruit with citrus, spices and sugar at room temp so the fruit starts to cook in the oven instead of stove top and doesn't break down into a gooey mess. I much prefer this method.

The prep on this is time consuming but can be outsourced. Anyone can peal and apple. Also, never serve a crisp without ice cream. I typically serve my crisps with Vanilla Bean. And watch out, they are piping hot when they come out of the oven.

Ina, if you're out there, happy belated birthday and thanks for all the great recipes.

Pear, Apple and Cranberry Crisp

• 2 pounds ripe Bosc pears (4 pears)
• 2 pounds firm Macoun apples (6 apples)
• 3/4 cup dried cranberries
• 1 teaspoon grated orange zest
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt
• 1 cup old-fashioned oatmeal
• 1/2 pound (2 sticks) cold unsalted butter, diced

Preheat the oven to 350 degrees F.

Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.

Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Pear, Apple and Cranberry Crisp

Red Velvet Cupcakes

I'm not a dessert person but I do have a weakness for red velvet cupcakes. With Valentine's Day around the corner, I thought I'd post this delicious recipe so you can share the love this year with family and friends. You must make the frosting from scratch. Yes, I know you can buy it at the store. But the real stuff tastes so much better and it's so easy that you could make an 8 year old do it.

Red Velvet Cupcakes

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar
• Chopped pecans and fresh raspberries or strawberries, for garnish

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Red Velvet Cupcakes

Peppermint Bark

What are the holidays with out peppermint bark? This is a fun recipe to make with kids and it's also a good recipe to make, package and give away to friends and neighbors over the holidays. Candy canes are super cheap and can be bought almost anywhere. Happy holidays!

Peppermint Bark

• 17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
• 30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces) AKA Candy canes!
  
• 7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 6 tablespoons whipping cream
• 3/4 teaspoon peppermint extract

Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.

Peppermint Bark

Pecan Shortbread Squares

These were a big hit at my bbq the other night. Dip them in melted chocolate or drizzle a little on top. This is another recipe from Barefoot Contessa.

Crust: 1 1/4 pounds unsalted butter, room temperature 3/4 cup granulated sugar 3 extra-large eggs 3/4 teaspoon pure vanilla extract 4 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt

Topping: 1 pound unsalted butter 1 cup good honey 3 cups light brown sugar, packed 1 teaspoon grated lemon zest 1 teaspoon grated orange zest 1/4 cup heavy cream 2 pounds pecans, coarsely chopped

Preheat the oven to 350 degrees F.

For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Pecan Shortbread Squares

Toll House Chocolate Chip Cookies

Unless you have been living in a cave you have heard that there are about 1,000 fires in California right now caused by lightening. Napa Valley is just that, a valley. Smoke from these fires has been sitting like a thick layer above us for the last 5 days. It's nasty.

That aside, I babysat my sister's 3 precious kids today so we stayed inside and baked. Among the fresh fruit crisp you saw earlier, we made classic chocolate chip cookies. As you can see, my nephew Spencer hated them.

Toll House Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels

---

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Toll House Chocolate Chip Cookies

Fresh Fruit Crisp

Our farmer's market still isn't quite in full-gear. But when it is, boy, it's awesome. It still needs a couple weeks. So, for now, we have a great selection of root vegetables, peaches and berries. This morning I picked up a couple baskets of blackberries and blueberries and made a crisp using Ina Garten's recipe in The Barefoot Contessa Cookbook.

Now, this woman is a hero of mine. Once a budget analyst (yawn) for the White House, she quit it all and moved to East Hampton to open up a gourmet shop. She's never looked back and great success has followed her since. Writing this actually makes me really jealous...

Peach and Raspberry Crisp

(Ina says you can sub for any fresh fruit as I did with blackberries and blueberries. Just wash and add to mixture.)

4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)

1 orange, zested

1 1/4 cups granulated sugar

1 cup light brown sugar, packed 1 1/2 cups plus 2 to 3 tablespoons all-purpose flour 1/2 pint raspberries 1/4 teaspoon salt 1 cup quick-cooking oatmeal

1/2 pound cold unsalted butter, diced

Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.

Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.

Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

Fresh Fruit Crisp