Crust: 1 cup flour 3 Tbsp powdered sugar ¼ cup butter ¼ cup yogurt

Filling: 1 cup (8 oz) cream cheese 2 Tbsp honey 1 large egg

Topping: 2-4 apples, cored and cut into ¼” slices 1/8 tsp cardamom 1/8 tsp allspice 2 Tbsp honey

Preheat oven to 450° F. Grease 9” pie pan.

Crust: Stir together flour and sugar. Cut in butter and yogurt until the dough forms. Press the dough onto the bottom and one inch up the sides of the pan.

Filling: Beat the cream cheese until smooth. Add the honey and mix well. Blend in the egg. Pour the filling into the crust.

Topping: Toss the ingredients together, to coat the apple slices. Place apple slices in a decorative fashion on the top of the tart. You want it to be about double layered with apple slices.

Bake 10 minutes. Reduce heat to 400° F and bake for 25-30 minutes or until golden brown (apples are soft when pierced with a fork), and filling is almost set. Remove from oven and let cool before serving.

#allspice #apple #butter #cardamom #creamcheese #dessert #egg #honey #pie #powderedsugar #vegetarian #wheatflour #yogurt

3 ¾ cups milk ½ tsp salt ¾ cup sugar ¼ cup + 1 tsp cornstarch 3 egg yolks 1 ½ tsp vanilla extract 1 ½ Tbsp butter

Put 3 cups milk and the salt in a saucepan over med-high heat. Sprinkle sugar on the milk, without stirring.

In a separate bowl, whisk the cornstarch into the remaining milk. Add egg yolks and mix well.

When milk comes to steaming, right before a boil, remove from heat and stir in the cornstarch mixture. Keep stirring as the mixture begins to thicken. Return to heat and cook for 1-2 minutes, stirring occasionally. Remove from heat and stir in butter and vanilla. It will continue to thicken as it cools. Serve warm.

Makes 6 servings.

For variations, replace ½ tsp of vanilla extract with another extract, like orange or lemon.

Serve alone, or with fruit or cake.

#butter #cornstarch #dessert #eggyolk #glutenfree #milk #pudding #salt #sugar #vanilla #vegetarian

¼ cup popcorn kernels ½ cup butter ¾ cup sugar ¼ cup corn syrup ½ tsp vanilla extract

Pop the kernels into plain popcorn.

Melt butter over medium heat in a saucepan. Add sugar and corn syrup. Let it simmer, stirring occasionally, for 10 minutes or less. Do not let it come to a full boil, as that will burn the caramel. It should end up a medium brown caramel color. Lighter caramel brown makes a softer caramel. As soon as it gets a reddish tint, it will create a hard caramel that tastes more like the storebought caramel popcorn. Don't let it get darker than that.

When it's done, remove from heat and add vanilla extract, stirring in well. Pour over the popped popcorn in a large bowl. Turn the popcorn gently with two spoons or rubber spatulas until it's all covered with caramel.

Eat it while it's warm, or spread it out on waxed paper for the caramel to harden.

#butter #cornsyrup #dessert #glutenfree #popcorn #snack #sugar #vanilla #vegetarian

1 Tbsp butter 6 eggs ½ cup milk ½ tsp ground pepper ½ cup grated cheese ½ cup chopped onion (optional)

Put the butter and onion, if using, in a skillet over low heat. As it melts, beat the milk, eggs, and pepper together until mostly homogeneous. Stir in the cheese.

Increase heat to medium high. Pour the eggs into the skillet and let sit for about a minute. Gently scrape along the bottom of the skillet with the flat edge of a spatula. Let sit again for about 30 seconds, then scrape again. As it loses liquid, stir it more frequently until it is all cooked.

For larger clumps and a stronger egg flavor, reduce milk to ¼ cup.

#breakfast #butter #cheese #egg #glutenfree #main #milk #pepper #vegetarian

2 cups flour 2 Tbsp sugar 2 tsp baking powder 1 tsp baking soda ½ tsp salt ¼ cup butter 1 cup buttermilk 1 Tbsp melted butter

Preheat oven to 375° F. Lightly grease a small baking sheet or dust with coarse cornmeal.

In a large bowl, sift flour, sugar, baking powder, baking soda and salt. Cut in the butter with pastry blender or fork until mixture looks like fine crumbs. Add buttermilk. Mix with a fork until dry ingredients are moistened. Turn out on a lightly floured board and knead gently until smooth, about 1 minute.

Shape into a ball. Place on the prepared baking sheet. Flatten into a 7” circle. Dough will be about 1 ½” thick. Press a large knife into the loaf, almost cutting through to the bottom, dividing it into quarters.

Bake 30-40 minutes, or until the top is golden and the loaf sounds hollow when tapped. Remove to wire rack to cool. Brush top with melted butter.

#bakingpowder #bakingsoda #bread #butter #buttermilk #salt #sugar #vegetarian #wheatflour

2 ¼ cups flour 1 ½ tsp baking powder ¾ tsp salt ½ cup sugar 1 Tbsp lemon zest ¾ cup butter ¾ cup milk 3 eggs

1 medium-large lemon 2 Tbsp sugar

Preheat oven to 350° F and grease a bread pan.

In a large bowl mix flour, baking powder, salt, ½ cup sugar, and lemon zest. Cut in the butter.

In a small bowl, beat eggs and milk together. Then stir into the flour mixture.

Squeeze juice from the lemon. Reserve 4 tsp for the glaze and mix the rest into the batter (there will only be a little)

Pour into greased bread pan. Bake 1 hour 15 minutes. Cool for 10 minutes.

Mix 2 Tbsp sugar and lemon juice together in a small pan. Heat until boiling. Boil for 5 minutes. Brush over the top of the loaf.

#bakingpowder #butter #cake #dessert #egg #lemonjuice #lemonzest #milk #salt #sugar #vegetarian #wheatflour

2 cups flour ½ cup sugar ¼ cup butter 2 tsp baking powder 1 cup milk 1 cup apple sauce ½ tsp salt 4 cups chopped fruit

Preheat oven to 350° F. Melt the butter in a 9”×13” pan in the oven.

Mix together the flour, sugar, baking powder, milk, apple sauce, and salt.

Pour half of the batter into the pan with the melted butter. Pour the fruit over the top in an even layer. Spread the rest of the batter over the top.

Bake for 45-60 minutes or until crust is golden.

Use any kind of fruit you like!

For gluten-free, replace 2 cups flour with 1 cup almond meal and 1 cup gluten-free flour mix.

#almondmeal #apple #applesauce #apricot #bakingpowder #berry #blackberry #blueberry #butter #cherry #cobbler #dessert #fruit #gfflour #glutenfree #grape #milk #peach #pear #pineapple #plum #raspberry #rhubarb #salt #strawberry #sugar #vegetarian #wheatflour

2 cups sugar ½ cup milk ½ cup butter ½ cup cocoa powder ¼ tsp salt 2/3 cup peanut butter 3 cups oats 1 tsp vanilla extract

Combine sugar, milk, butter, salt, and cocoa in a pan and bring to a boil. Once it has reached a full boil, time it for 1 minute and remove from heat. Stir in peanut butter and vanilla until the peanut butter is all melted in, then add the oats. Drop by tablespoonfuls onto wax paper. Let cool until hardened (it should only be a few minutes).

#butter #cocoa #cookie #dessert #glutenfree #milk #oats #peanutbutter #salt #sugar #vanilla #vegetarian

4 Tbsp butter ½ cup – 1 cup diced onions 4 lbs tomatoes, diced ¼ tsp thyme ½ tsp basil ¼ tsp black pepper 3 Tbsp flour 2 cups vegetable stock or chicken broth ¼ tsp baking soda 3 Tbsp sugar 1 ½ cups evaporated milk (12 oz can) ½ tsp salt 6-10 slices of bacon

In a large saucepan, saute the onions in the butter until tender, about 10 minutes (do not brown). Add the tomatoes, thyme, basil and pepper. Simmer 10 minutes. Whisk the broth and flour together and add to the soup mixture. Cover and simmer for 25 minutes, then remove from heat.

Fry the bacon until crispy and let cool, then crumble. Puree the soup in a blender, then return to the stove. Stir in the baking soda, sugar, milk, salt, and bacon. Heat, stirring, to a bare simmer, just to get it hot again.

Serves 3-4 people.

#bacon #bakingsoda #basil #butter #evaporatedmilk #main #onion #pepper #salt #soup #soupstock #sugar #thyme #tomato #wheatflour

From Legend of Luke, these scones are meant to resemble the bricks from which the abbey is built.

1 cup flour 1 cup oats 1/8 tsp salt ¼ cup butter 2 Tbsp crystallized honey ½ cup chopped nuts ½ cup preserved cherries with juice, or fresh cherries, pitted and mashed, or cherry jam, or cherry pie filling allspice

Optional colorants: 1 Tbsp beet juice, or beet powder, or mashed red berries (strawberries, raspberries, cranberries), or berry juice

Preheat oven to 425 ° F.

Stir flour, oats, and salt into a bowl. Cut in butter and honey until it resembles breadcrumbs. Add nuts, cherries, and optional ingredients. Add a few tablespoons more juice if necessary to make a dough, but not too sticky.

Turn onto a floured surface and knead a little until it's cohesive. Place the dough on a baking sheet that is either greased or lined with parchment, and roll or press it into a rectangular shape. Cut it into smaller rectangles. Sprinkle allspice on top.

Bake for 10 minutes.

#allspice #beet #berry #butter #cherry #cranberry #fairyfeast #fruitjuice #honey #jam #nuts #oats #raspberry #salt #scones #snack #strawberry #vegetarian #wheatflour