whole lemon tart | smitten kitchen
http://smittenkitchen.com/2009/02/whole-lemon-tart/
raspberry breakfast bars | smitten kitchen
http://smittenkitchen.com/2008/09/raspberry-breakfast-bars/
Granola Recipe : Alton Brown : Food Network
http://www.foodnetwork.com/recipes/alton-brown/granola-recipe/index.html

Food Network

BRILLIANT

What a cool marketing gimmick. I wonder what the price is though?

fruit juice packaging as it should be!

packs como su fruta

Japanese industrial designer Naoto Fukasawa has created a series of creative fruit juice packages that have the look and feel of the fruit they contain.

Broccoli Reduces diabetic damage Lowers risk of prostate, bladder, colon, pancreatic, gastric and breast cancer Protects the brain in event of in

Lowers risk of colorectal and kidney cancer, leukemia

food fruit freezing howto cooking recipes health tips recipe canning

1 2/3 cups (224 grams) all-purpose flour 3 1/2 tablespoons (50 grams) sugar 1 tablespoon plus 1/2 teaspoon (20 grams) baking powder 2 hard-boiled egg yolks 1/8 teaspoon salt 6 tablespoons (84 grams) cold unsalted butter, cut into 1/2-inch cubes 2 teaspoons lemon or orange zest (optional) 2/3 cup (168 grams) plus 1 tablespoon heavy cream Shortcake assembly 1/2 pound strawberries, washed, hulled and quartered 2 tablespoons (25 grams) sugar 1 tablespoon lemon juice 1 cup whipping cream, beaten to soft peaks

A home cooking weblog from a tiny kitchen in New York City, with a focus on simplifying daunting recipes and being fearless in the kitchen.

POP TART?

canteloups

Might have to try cucumber or cucumber-mint. The tamale stand at the Farmer's Market always has a different kind of agua fresca every week, and the cucumber has been my favorite so far.

만들어먹고싶은것

it looks delicious

When blueberries are in season, what better to do with them (other than eating them straight from the basket) than make blueberry pie? Blueberries have been found to be a "superfood", so good for you that you should go out of your way to eat them. They neutralize free radicals, protect your heart, improve your vision, and protect against degenerative brain diseases. (See the whole story at The World's Healthiest Foods website.) Yet another good reason to make and eat blueberry pie.

There are only four things going on here: a single pie crust, some streusel, hunks of quartered peaches and crème fraîche but when they’re baked together, the crust becomes a shell that decks your plate with pastry flecks and flakes and the filling bakes itself into something more like a tangy custard and less like a traditionally sweet slumpy pie. This is a peach pie for grownups, almost excessively so: I always wish desserts were a little less sweet and still felt this pie would benefit from additional sugar (I present that option below).

THIS IS SO DELICIOUS-LOOKING

you take whole clementines and boil them for two hours before grinding them up, adding some sugar, a lot of eggs, a ton of ground almonds and baking powder and that’s it: you have a cake.

Clementine Cake Adapted from Nigella Lawson … Oh right, I forgot to mention that this cake was darn good. I am not going to tell you that it is my favorite cake ever. It wasn’t. But all of the things I was worried would go wrong — it would be too bitter, it would be too tough, nobody would eat it — I couldn’t have been further off about. It is ridiculously moist, not bitter and surprisingly popular at a dinner party. You know, until you tell people they’re eating a cake comprised of boiled rinds. 4 to 5 clementines (about 375grams/slightly less than 1 pound total weight) 6 eggs 1 cup plus 2 tablespoons (225 grams) sugar 2 1/3 cups (250 grams) ground almonds 1 heaping teaspoon baking powder

+oats, +maple syrup, +yogurt, +fruit

Oat-crusted with a creamy, ginger-spiked yogurt filling, these charming tartlets finish off a meal quite nicely. 1 cup whole wheat pastry flour 1/3 cup rolled oats scant 1/2 teaspoon fine-grain sea salt 1/3 cup + 1 tablespoon butter, coconut oil, or olive oil 2 tablespoons maple syrup 2 tablespoons natural cane sugar (optional) 1/4 teaspoon toasted sesame oil 1 cup plain Greek yogurt (I use low-fat here) 1/4 cup maple syrup zest of one lemon 3 teaspoons fresh ginger juice* 2 large eggs, lightly beaten crystalized ginger, dried fruit, or fresh fruit/berries for topping special equipment: 6 small tart (4-inch) pans or I suspect one 9-inch tart pan would be just about right for a single tart.

I've never thought of using yogurt as a filling for tarts, but this sounds delicious and light.

These charming little tartlets finish off a meal nicely. Oat-crusted with a creamy, ginger-spiked yogurt filling, they are delightful topped with any number of adornments - fresh berries, dried fruit, or crystallized ginger.

ginger

This might be what I bake for art opening party. Loving C's inspired idea to theme my dessert to my piece (Twin Peaks = cherry pie), but needs to be finger-food-ish.

Very, very nice, og lette, too! Lavede dem med kirsebær, men er sikker på anden frugt også vil virke. Brownieformen perfekt i størrelsen. Brugte lidt (for meget?) mandelessens i toppen - en kvart teskefuld må kunne gøre det, men smagsmæssigt er det virkelig godt. I øvrigt bliver den sådan lidt "wet", som på Deb's billeder, men det er nu kun godt (og sikkert fordi kirsebærrene er så saftige, også...)

at gourmet.com

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popsicles