Recipes

When making the Meyer Lemon Tart, you will have four egg whites and some lemon custard left over. This easy dessert is a great way to use these two items. Simply make meringue shells using the egg whites, fill with a spoonful of the leftover custard, and top with a few fresh berries. It’s a light, delightful treat. The custard will last several days in the refrigerator, and meringue shells will last several weeks when stored in an air tight container. There should be enough for four 4” meringue shells.

The lemon filling for this tart is so simple, yet so full of tart lemony taste. You may serve it just as is, or top with sweetened whipped cream, sprinkled with powdered sugar, or a small scoop of ice cream off to the side. The filling recipe makes just a bit more than needed to fill this 9″ tart, so here is a suggestion for the left over filling. Use the 4 left over egg whites to make meringue shells, fill them with the lemon custard, and top with raspberries. Meringue shells are super easy, and they keep for weeks in an air tight container. If you don’t want to tackle this right away, the filling will keep in the refrigerator for at least 3 days, and so will the egg whites.

When I was growing up, we had polenta several times each month. It was a staple in our home, much like potatoes, pasta or rice are in many homes around the world. It was served mainly with a stew, often rabbit, sometimes chicken, and even with liver sauté with onions, mushrooms and red wine. No […]

Moist and delicious delicate cake layers, with their hint of banana and cinnamon literally melt in your mouth. The frosting is rich, with a bit of tartness from the lemon. The cake and the frosting combine to form light and creamy, sweet and rich dessert.

This rich, creamy custard has been a part of my Father’s baking repertoire since the 1930’s. It is perfect for this delightful, creamy Coconut Tart, as well as a number of recipes you will be see on my website. The same custard is used in the Bavarian Cream Cake, but in that case, flavored with Rum. Making it using cornstarch, as opposed to other versions using flour, makes it lighter and gives it a very different and appealing “mouth feel”. I believe you will find this to be one of your “go-to” recipes to create a wide range of sweet treats.

My family made these cookies for every season. Shaped as hearts, shamrocks, Easter eggs, turkeys and Christmas trees, and were filled, flavored, and frosted to fit each holiday. The two sides are held together by the filling, thus the name “Bacio” which is “kiss” in Italian. The recipe is really basic, and you can use your creative side to make them your family favorite. Try orange extract and orange zest, or lemon. Top with a drizzle of lemon fondant, or chocolate. Just remember, what makes these cookies so crispy, “melt in your mouth”, is the thickness. Keep them no more than 1/4″ or less thick. You can also eliminate the filling and serve as a single cookie, either plain, topped with chopped nuts, or a flavored fondant.