Category Archives: Recipes

Lemon Bars



1 3/4 cups flour
2/3 cups confectioners’ sugar (plus more for decoration)
1/4 cup cornstarch
3/4 teaspoon salt
12 tablespoon butter, slightly cooler than room temperature, cut into 1″ pieces


4 large eggs, lightly beaten
1 1/3 cups sugar
3 tablespoon flour
2 teaspoons grated lemon zest from 2 large lemons
3/4 cup lemon juice from 4 large lemons, strained
1/3 cup whole milk
1/8 teaspoon table salt


Preheat the oven to 350 F. Lightly butter a 13″x9″ baking dish and line with a sheet of parchment paper.

Pulse the flour, confectioners’ sugar, cornstarch, and salt in a food processor or blender. Add the butter and process to blend, 8 to 10 seconds. Pulse until the mixture is a pale yellow and resembles a coarse meal. Sprinkle the mixture into the lined pan, and press firmly with your fingers into an even 1/4″ layer over the entire bottom of the pan and about 1/2″ up the sides. Refrigerate for 30 minutes, then bake about 20 minutes.

While the crust is cooling and baking, whisk together the eggs, sugar and flour for the filling in a medium bowl, then stir in the lemon zest, juice, milk and salt to blend well.

When the crust is done baking,reduce the oven to 325F. Stir the filling mixture to reblend, then pour into the warm crust. Bake about 20 minutes, or until the filling feels firm when lightly touched (about 20 minutes).

Transfer the pan to a wire rack and let cool for 30 minutes. Lift the confection up by the parchment paper and transfer to a cutting board. Fold the paper down and cut into serving size bars.

Sift confectioners’ sugar over the bars for decoration.


Marinated Lamb Chops


1/4 cup maple syrup (good quality)
1/4 cup olive oil
2 Tbs. rice wine vinegar
3 shallots, chopped
3 garlic cloves, chopped
1 Tbs. orange juice concentrate
Juice of 1/2 lemon
Zest of 1 orange
1/2 tsp. fresh basil, chopped
1/2 tsp. fresh cilantro, chopped
1/4 tsp. fresh ginger, chopped
4 to 6 lamb chops


Combine all ingredients except lamb chops. Then add lamb chops and marinate for 2 hours.

Broil or grill 5 minutes per side

Cheesy Mushroom Potato Casserole

Serves 6-8


1 pound Yukon gold potatoes, peeled and sliced thinly
1 pound assorted mushrooms, scrubbed clean and roughly chopped
1 (10.75 oz.) can cream of mushroom soup
1 cup Gruyere cheese, grated
1/2 cup parmesan cheese, grated
1/2 cup low-sodium chicken stock
1/3 cup dry white wine
3 cloves garlic, minced
2 shallots, minced
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1/2 teaspoon fresh thyme leaves, chopped
1/2 teaspoon fresh sage leaves, chopped
kosher salt and freshly ground pepper, to taste


Preheat oven to 375 F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.

Heat butter and olive oil in a large pan or skillet and saute mushrooms and shallots until softened and tender. 3-5 minutes.

Add minced garlic, thyme and sage, season with salt and pepper, and cook for another 1 minute, or until fragrant.

Pour in white wine and cook for another 3 minutes, or until liquid has mostly evaporated.

Remove from heat and set aside.

Arrange 1 layer of potato slices on the bottom, then add a layer of sauteed mushrooms.

Repeat with remaining vegetable layers.

In a small bowl, whisk the chicken stock into the cream of mushroom soup, then pour mixture over the mushrooms and potatoes, tapping the baking dish against the counter to make sure the liquid gets in between the vegetables.

Sprinkle the cheeses over the top, cover with aluminum foil and place baking dish in oven.

Bake for 40 minutes, then uncover and bake for another 20 minutes.

Remove from oven and let cool 5 minutes before serving.

5-Ingredient Homemade Bisquick Mix

Yield: approximately 40 oz. (same as 1 box Bisquick)


7 1/2 cups all-purpose flour
1 cup vegetable shortening, cut into cubes or spoonfuls
4 tablespoons baking powder
2 tablespoons sugar, optional
1 tablespoon salt


In a large bowl, combine flour, baking powder, sugar (if using) and salt, and toss together.

Drop shortening into dry ingredients and use a pastry cutter to cut it in.

Continue using your pastry cutter (or two forks) to blend mixture together until it resembles small pebbles.

Note: you could combine everything together in the food processor if you want.

Transfer mixture to an air-tight container and store, refrigerated, for up to 3 months.

Applesauce Custard Pie


1 (9 inch) pie shell
1/4 cup butter, softened
1 cup white sugar
2 eggs
2 cups applesauce
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon


Preheat oven to 425 degrees F.

In a medium mixing bowl combine butter or margarine, sugar, and eggs. Beat until smooth. Add applesauce and vanilla. Mix thoroughly.

Pour custard mixture into pie shell. Sprinkle top lightly with cinnamon.

Bake in preheated oven for 30 to 40 minutes or until set in center.

Diner Style Biscuits

About 12 biscuits.


2 cups all-purpose flour
2 1/2 tsp baking powder
dash of salt
5 Tbsp cold butter, cut into slices
1/2 cup cream
1/4 cup milk
2 1/2 Tbsp sugar


Mix together the flour, baking powder and salt in a medium size mixing bowl. Using a pastry blender, add the butter and cut into the flour mixture until it resembles a coarse meal. It’s okay if you have small chunks of butter, that’s what you want. Cover and chill for at least 10 minutes.

Once chilled, add the cream and sugar and mix until just combined. Place dough on a lightly floured surface and knead about 4 times. To roll them out, use a rolling pin and roll out to about the size of a 9×5-inch rectangle. Then fold the dough vertically in thirds. You should have a thin, tall rectangle of dough. Roll dough back out to a 9×5-inch rectangle and then fold again crosswise into thirds. Then, roll the dough out to about 3/4 to 1-inch thickness. Using a small circular cutter (or 1/3measuring cup dusted with flour) cut out biscuits.

Preheat oven to 400 degrees F. and lightly grease a baking sheet with non-stick cooking spray. Place biscuits about an inch apart on the baking sheet and bake for 10 to 12 minutes or until they’ve puffed up and are golden brown. Serve immediately and enjoy.

Cook’s Note:

Fluffy Biscuit Tip: Want those amazing buttery layers pictured above? Fold the dough. Fold it over and over again. When you think you’ve folded it too much, fold it once more. This will result in mile-high biscuits with a ton of flakey, delicious layers.

Southern Crab Cakes

Serves 4


1 pound lump crab meat, picked over for shells
1 teaspoon salt
1/2 teaspoon hot sauce
1/2 teaspoon Cajun seasoning
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 eggs, divided
1/4 cup mayonnaise
1 teaspoon Dijon mustard
2 scallions, finely chopped
Juice of 1/2 lemon
3/4 cup breadcrumbs, divided
1 teaspoon water
3 tablespoons vegetable oil


In a bowl, combine the crab meat, salt, hot sauce, spices, 1 egg, mayonnaise, mustard, scallion, lemon juice and 1/4 cup of the breadcrumbs.

Use your hands to evenly combine the mixture, ensuring you leave the texture of the crab imeat ntact.

Pack a cookie cutter with the crab mixture to make cakes about 1-1/2 inches high. Place on a parchment-lined cookie sheet and chill 20 minutes.

When ready to cook, beat the second egg with a teaspoon of water. Place in a shallow plate, and place the remaining breadcrumbs in another.

Heat the vegetable oil in a wide skillet over medium-high heat.

Dip the cakes first in the beaten egg and then in the breadcrumbs.

Fry the cakes in batches for about 4 to 5 minutes per side, until golden brown.

Serve hot.