Blueberry Cardamom Cheesecake

I haven't tried this recipe, but these little guys look so cute I couldn't resist sharing for this week's Blueberry Tuesday recipe.  Another thing I like about this recipe from Green Chef Heather Pace, is that it is entirely made with healthy ingredients.  I'll be trying this one soon.  Let me know what you think.

Ingredients:
For the Crust:
1 cup walnuts
2/3 cup pitted, packed dates

For the Filling:
3 cups blueberries
1 1/2 cups cashews
1/2 cup pure maple syrup
2 tablespoon lemon juice
2 teaspoons ground cardamom
1/2 teaspoon pure vanilla extract
pinch of salt
6 tablespoon melted cacao butter

Directions:
For the crust:
1. Grind both ingredients together in a food processor.
2. Add 1 teaspoon of water if the mixture is too crumbly.
3. Press the crust into pans of choice. I used mini silicone muffin cups. Set aside.

For the filling:
1. In a blender, combine all but the cacao butter, until completely smooth and creamy.
2. Add the butter and blend again to incorporate.
3. Pour the mixture over the crust(s)
4. Chill in the fridge or freezer until firm. Since the freezer means less chilling time, I prefer it.
5. Garnish with blueberries, edible flowers, or any other garnish of your choice.

Blueberry Cookie Pizza

Recipe from Pillsbury

Ingredients:
1 pk (16 oz) refrigerated sugar cookies
2 cups powdered sugar
2 to 3 tablespoons milk
1/4 teaspoon vanilla
1 can (21 oz) blueberry pie filling
1/4 cup packed brown sugar


Directions:  Preheat oven to 350°F
Spray pizza pan or cookie sheet with cooking spray or line with cooking parchment paper. Remove cookie dough from package; press into disk shape. On pizza pan, roll dough into round about 1/4 inch thick.  Bake 15 to 20 minutes or until lightly golden. Cool 15 minutes.

Meanwhile, in medium bowl, mix powdered sugar, 2 tablespoons milk and the vanilla. Stir in enough remaining milk, 1 teaspoon at a time, until icing is drizzling consistency. Spoon icing into small resealable food-storage plastic bag.  Spread blueberry pie filling over cookie. Cut off small corner of plastic bag; squeeze bag to pipe icing over filling. Sprinkle with brown sugar.  To serve, cut into wedges.  Makes 12 servings

Tips & Tricks:

You can also use your favorite fruit pie filling, such as cherry, apple or peach, instead of blueberry.

To keep dough from sticking, roll between 2 sheets of cooking parchment paper.

To have a perfectly round pizza, after rolling the dough, use a 9-inch cake pan turned upside down as a “cookie cutter.” Place the trimmings on top of the dough and roll again.

White Chocolate S'mores Bars

Recipe from the Picky Palate

Ingredients: 12-16 servings

1 box yellow cake mix
1 large egg
1 stick (1/2 cup) unsalted butter, softened
4 1/2 full graham crackers
10 ounce bag white chocolate chips
2 cups mini marshmallows
1/2 cup sweetened condensed milk

Directions: Preheat oven to 350 degrees F.
1.  Line an 8×8 inch baking pan with tin foil that’s been generously sprayed with cooking spray. Make sure foil goes all the way up and over the edges for this one. It will be a full pan

2. Place cake mix, egg, and butter into a large mixing bowl. Mix with hands until a nice dough forms. similar to a cookie dough. Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white chips then marshmallows. Top with remaining half of dough pressing evenly. Drizzle sweetened condensed milk over top then bake for 28-33 minutes, until cooked through and golden brown on top. 

3. Remove from oven. Let cool for 5 minutes then take a plastic knife and run along edges to loosen marshmallow (this will make your life easier when pulling foil out of pan to remove bars Let cool completely then remove bars from pan with foil edges. Cut off all edges if desired, about 1/2 inch each side. I save the edges to snack on too. Cut bars into squares and serve. They are delicious room temperature or chilled.

S'mores Cookies

Recipe from The Girl who ate Everything

Ingredients:
11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Directions:  Preheat the oven to 375 degrees.  
In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.  Add the flour mixture to the butter mixer and combine on low speed.
Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (She said that she did one batch right away and another after chilling overnight and found there was no difference.)

Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan, but you can really use any sized pans you want.  Lay out graham crackers side by side on the pans as close as possible (they should be touching). She used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. She averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.  Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

S’More Cookie Bars

Recipe from Baking Bites

Ingredients: Makes 16
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs*
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)


Directions:
Preheat oven to 350°F. Grease an 8" square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.

Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.
Spread chocolate with marshmallow creme or fluff.

Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).  Bake for 30 to 35 minutes, until lightly browned.  Cool completely before cutting into bars

*Note: 3/4 cup crumbs is approx 7 full-sized graham cracker sheets, whizzed in the food processor until fine.

Blueberry Frozen Yogurt Sandwiches

Recipe from the Galley Gourmet Blog

Ingredients:
For the Blueberry Compote
2 cups (10 oz) fresh blueberries
1/4 cup granulated sugar
1/2 teaspoon lemon zest
1 Tablespoon freshly squeezed lemon juice
2 teaspoons cornstarch
For the Sandwich Layers
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/8 teaspoon ground cinnamon
4 oz (8 tablespoons) unsalted butter, softened
3/4 cup packed light brown sugar
1 extra large egg
1/2 teaspoon pure vanilla extract
2 pints premium vanilla frozen yogurt (Orig Recipe used Haagen Daz)


Directions:
For the Blueberry Compote:  In a 12-inch skillet, cook the blueberries, sugar, and lemon zest over medium-high heat, thoroughly crushing the berries with a potato masher or the back of a large fork until the juices have released and the sugar has dissolved, about 2 minutes.  In a small bowl, stir together the lemon juice and cornstarch.  Stir the lemon juice mixture into the blueberry mixture.  Bring the entire mixture to a boil, stirring until the mixture is thickened, about 1 minute.  Transfer the mixture to a bowl and cool to room temperature.  Cover and refrigerate until ready to use.  (Can be made up to one day in advance).


For the Sandwich Layer:  Preheat the oven to 375º F with the rack in the middle.   Butter and flour two 8-inch baking pans, then line with parchment paper with sides over hanging for easy release. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon; set aside.  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar at medium-high speed until light and fluffy, about 3 minutes.  Beat in the egg and vanilla.  Reduce the speed and add the flour mixture in two batches, mixing just until combined.  Evenly divide the batter between the prepared pans, spreading with an offset spatula.  Bake until golden brown, but still tender, 10-12 minutes.  Cool completely in the pans for least 1 hour.


To Assemble:  Keeping one sandwich layer in the pan, dollop half the blueberry compote over the base.  Spoon all of the softened frozen yogurt over the blueberry and spread evenly using an offset spatula.  Dollop the remaining blueberry compote over the yogurt.  Using the parchment overhang, carefully remove the second sandwich layer from the pan.  Invert the layer over the blueberry and yogurt, pressing gently to form and even sandwich.  Fold parchment overhang over the sandwich and wrap baking pan in plastic wrap and freeze for at least 4 hours, preferably overnight.


When ready to serve: remove plastic wrap and unfold parchment.  Using parchment, transfer the sandwich to a cutting board.  Trim edges if desired, then cut into bars.   Ice cream sandwich (before cutting) can be made 1 week in advance wrapped in plastic wrap and then in foil.  Enjoy! 

Roman Cherry Tart with Almond Crust

I really love Cherries, especially Rainier Cherries.  So since today is Cherry Tart Day, I thought I would share a Cherry Tart Recipe with you.  In my quest for a recipe, I stumbled across several that looked delicious, but this held my attention.




It's from Sunday Suppers at Lucques, but I found the tart as a result of the Imma Eat Chu Blog (Love the name, btw).  The actual recipe took a little more searching, but I found it on another great blog, Gourmette NYC.  Check out both of these fab blogs while you are enjoying this delicious bit of summery goodness.

Ingredients:
Heaping 1/2 cup raw almonds

1/4 cup granulated sugar
1 cup plus 5 tbsp all-purpose flour
1/4 tsp kosher salt
8 tbsp (1 stick) unsalted butter, melted and cooled slightly
1/4 tsp pure almond extract
1/4 tsp pure vanilla extract

1/2 vanilla bean
1/3 cup granulated sugar
1 tbsp cornstarch
2 1/4 lbs Bing cherries, pitted
2 tbsp grappa or brandy

Ingredients:

Preheat the oven to 375°F. Toast the almonds on a baking sheet about 10 minutes, until they darken slightly and smell nutty. When the nuts have cooled, place them in a food processor with the sugar and pulse to a coarse meal. Add the flour and salt and pulse again to combine. Transfer to a mixing bowl, and pour in the melted butter, almond and vanilla extracts, and 1 tbsp ice-cold water. Using a wooden spoon, mi until just combined, adding more ice-cold water if necessary to help bring the dough together (I used 2 tbsp of ice-cold water).

Use your fingers to press the dough into a buttered 9-inch fluted tart pan, pressing the sides first and then the bottom, to form an even crust. Chill at least an hour, or preferably overnight.

Reduce oven temperature to 350°F. Prick the bottom of the tart shell with a fork, and line it with a piece of parchment paper. Fill the lined tart shell with beans or pie weights, and bake 20 minutes, until it begins to brown lightly around the edges. Remove from the oven and cool on a rack. Once it cools, life the paper and beans out of the tart.

Meanwhile, split the vanilla bean in half lengthwise and, using a pairing knife, scrape the seeds and pulp into a medium saucepan. Add the vanilla pod, sugar, and 1/4 cup water. Over medium heat, cook the mixture, without stirring, until it’s caramelized to an amber color. Once it begins to brown, you can swirl the pot a little to get the caramel to color evenly.

While the sugar is caramelizing, stir 1 tbsp water into the cornstarch (this is called a “slurry” and will help thicken the fruit juices).

When the sugar is an amber brown, add the cherries, and swirl the pan again. Add the grappa, turn the flame down, and let the cherries simmer a few minutes, until they have softened. (The caramel will seize up and harden at first; don’t worry, it will remelt.) Strain the cherries over a bowl, return the liquid to the pot, and bring it to a boil over medium-high heat. Whisk the cornstarch slurry into the liquid and bring it back to a boil once again, stirring often. Cook a few more minutes, until thickened. Transfer the cherries to the bowl, pour the liquid over them, and stir to combine. Let cool completely.

Fill the shell with the sweet cherry compote to just below the level of the rim. Return the tart to the oven and bake 1 hour, until the cherries darken to a deep ruby red. Let the tart cool 15 minutes before cutting.

Annie's Peach Ice Cream

Recipe from Annie's Eats

Peach Ice Cream on Memorial Day.  I think absolutely.  I found this recipe on Annie's Eats.  Visit her blog.  It's full of awesomeness I tell you... Awesomeness.

Ingredients:

1 1/3 lbs. ripe peaches, peeled, pitted and coarsely chopped

½ cup water

¾ cup sugar

½ cup sour cream

1 cup heavy cream

¼ tsp. vanilla extract

A few drops of freshly squeezed lemon juice

Directions:
Combine the peaches and water in a medium nonreactive saucepan.   Cook over medium heat, covered, stirring once or twice, until the peaches are soft and cooked through, about 10 minutes.  Remove the pan from the heat, mix in the sugar, and set aside to cool to room temperature.

Add the peaches and their juices to a blender or food processor with the remaining ingredients.  Pulse briefly so that the mixture is well combined.  For a smooth ice cream with no chunks of fruit, continue processing until smooth.  Chill the mixture thoroughly in the refrigerator.  Once chilled, transfer to your ice cream maker and freeze according to the manufacturer's instructions.  

Chunky Peach Popsicles

found Recipe on Map My Ride

It's Memorial Day.  It's blazing hot already, and all I can think about is peach Popsicles.  That's totally not a weird breakfast.  :)  I found this recipe this a.m, and it sounds like it could be just what I need.


Ingredients:
1 1/4 pounds Ripe Peaches, (3-4 medium), halved & pitted
Juice Of 1 Lemon
1/4 cup Freshly Squeezed Orange Juice
1/4 cup Sugar, or to taste
1/4 teaspoon Vanilla Extract

• 
  

Directions:
1. Coarsely chop peaches in a food processor. Transfer 1 cup of the chunky peaches to a medium bowl. Add lemon juice, orange juice and sugar to taste (depending on the sweetness of the peaches) to the food processor. Puree until smooth. Add to the bowl with the chunky peaches and stir in vanilla.


2. Divide the mixture among twelve 2-ounce or eight 3-ounce freezer-pop molds (or small paper cups). Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm, about 1 hour more.

Nutrition: Calories: 33, Carbohydrates: 9 g, Fat: 0 g, Saturated Fat: 0 g, Unsaturated Fat: 0 g, Cholesterol: 0 mg, Dietary Fiber: 1 g, Potassium: 90 mg, Sodium: 0 mg

Campfire Cones

from Chef Jessica Bright's Blog

Ingredients:
1 ice cream sugar cone 
1 piece of foil, large enough to wrap the cone


Filler Ideas:
Chocolate chips
Butterscotch morsels
White chocolate morsels
Walnuts
Peanuts
Almonds
Toffee pieces
Mini marshmallows
Brown sugar
Coconut
Cocoa nibs (raw chocolate)
Banana pieces
Dried fruit


Directions:
You essentially are creating your own custom candy bar!  Allow each person to design their cone with the assortment of fillers of their choice in layers. 


Filling Combination Ideas:
Fresh strawberries and chocolate chips
Peaches, white chocolate, and almond slivers
Apple slices, cinnamon, raisins, brown sugar, and butter
Bananas, butterscotch morsels, and brown sugar 




For a variation you can take waffle cone bowls and fill them with the fresh fruit of choice. Wrap securely with foil and place over heat near campfire or on grill to allow the chocolates to melt. Unwrap and enjoy. 

Lighter Blueberry Cobbler

Recipe from Cooking Light

Ingredients:
Filling:
6 cups fresh blueberries 
1/3 cup sugar 
2 tablespoons cornstarch
1 teaspoon grated lemon rind


Topping:
1 1/3 cups all-purpose flour 
2 tablespoons sugar 
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
5 tablespoons chilled butter, cut into small pieces 
1 cup fat-free sour cream
3 tablespoons 2% reduced-fat milk
1 teaspoon sugar 


Directions: Preheat oven to 350°.

1. To prepare filling, combine first 4 ingredients in an 11 x 7-inch baking dish.
2. To prepare topping, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sour cream to form a soft dough.
3. Drop dough by spoonfuls onto blueberry filling to form 8 dumplings. Brush dumplings with milk; sprinkle with 1 teaspoon sugar. Place baking dish on a jelly roll pan. Bake at 350° for 50 minutes or until filling is bubbly and dumplings are lightly browned.

Apple Pie Bars

from My Baking Addiction

Ingredients:
For the Crust
3 sticks unsalted butter, softened
3/4 cup sugar
3 cups all-purpose flour
1/2 teaspoon kosher salt


For the Filling
6 tablespoons unsalted butter
1/2 cup light brown sugar
12 Granny Smith apples (about 6 lb)—peeled, cored &
thinly sliced
1 tablespoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup water, if necessary



For the Topping
3 cups quick cooking oats
2 cups all-purpose flour
1 1/2 cups light brown sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 sticks (12 oz) unsalted butter, cut into 1/2" cubes and chilled
3/4 cup chopped pecans


Directions:

Make the Crust

Preheat the oven to 375°. Line a 15-by-17-inch rimmed baking sheet with parchment paper. In a standing mixer fitted with the paddle attachment, 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 creating 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.

Make the Filling

In an extra large skillet, melt 6 tablespoons of the butter with 1/2 cup of the light brown sugar. Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir the cinnamon and nutmeg.

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 skillet and if necessary, add up to 1/2 cup of water to prevent scorching. Let cool. (I did not need to add any water to my skillet.)

Make the Topping

In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using a pastry blender to cut in the butter until the mixture resembles coarse meal. Stir in the pecans and press the mixture into clumps.

Assemble and Bake

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.

NOTES:
I definitely recommend using an Apple Peeler, Corer, Slicer for this recipe. You can pick them up at a variety of places such as Amazon and Bed, Bath and Beyond. They are pretty inexpensive and make the prep work a breeze.

Bars can be stored in at room temperature in an airtight container for up to 3 days.

Apple Pie in a Jar

from Homemade Simple

Ingredients:
8 short, half-pint glass canning jars*
4 pre-packaged pie crusts, uncooked
7 cups (15-20 whole) apples, peeled and thinly sliced
2 tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg


Directions:

1. Lay out pie crusts on a clean surface. Use the lid of your jar as a cookie cutter to create 8 circles. Insert a dough circle into the base of each jar, pressing into place with your fingertips.
2. Cut the remaining pie crusts into long strips, approximately 4 inches wide. Press the dough into the inside of each jar, so the inside is completely covered.
3. In a large mixing bowl, toss the apple slices in lemon juice.
4. In a separate medium-size bowl, combine the white sugar, brown sugar, flour, cinnamon and nutmeg. Pour the dry ingredients over the apples, then toss to coat.
5. Divide the apple filling equally among your jars, filling each about 2/3 full.
6. Finish each jar with the topping of your choice (see our options below).
7. Place your jars on a baking sheet and set inside a cold oven. Begin heating your oven to 375ºF and let bake for 45-60 minutes, until topping is golden brown and bubbling.

Topping Options:

• Lattice Crust:To achieve an old-fashioned look, purchase an extra pie crust or two at the supermarket, then cut the dough into very thin strips, slightly longer than the width of your jar’s mouth. Lay 3 strips vertically and 3 strips horizontally, then interweave them, pressing the edges into the inner rim of the jar. Brush with a beaten egg and sprinkle with sugar.
• Capped Crust:Repeat step 1 of the instructions, then use the dough circles to top each of your jars—but be sure to press the edges into the inner rim of the jar to prevent burning. Use the tongs of a fork to crimp the edges, or cut out a few small, festive shapes like leaves with a mini cookie cutter or stencil. Brush with a beaten egg and sprinkle with sugar.
• Crumble Topping:For something easy and extra sweet, simply follow the instructions below, then sprinkle generously on the top of each jar:
  Ingredients for Crumb Topping:
  1/4 cup brown sugar
  1/4 cup all-purpose flour
  1/4 teaspoon ground cinnamon
  2 tablespoons oats
  3 tablespoons cold butter

• Directions for Crumb Topping:In a small mixing bowl, combine sugar, flour and cinnamon.Add butter, blending with an electronic mixer until pieces are approximately the size of peas.Add oats, stirring with a spoon until well combined.

Tips & Tricks:
*Find glass canning jars right in your grocery store. The short, half-pint versions work best for this recipe—and though they are pre-treated to resist heat, placing them in a cold oven will allow them to heat up gradually. That means no broken glass! 

Strawberry Honey Oatmeal Bars

from the Pastry Affair Blog

Ingredients:
6 tablespoons unsalted butter 
1/2 cup brown sugar, packed 
1 egg 
1/4 cup honey 
1 1/2 cups old fashioned oats 
1/2 cup all purpose flour 
1/2 cup whole wheat flour 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1 cup strawberry jam

Directions:
Preheat oven to 350 degrees F (180 degrees C). Lightly grease an 8x8-inch pan.
In a large mixing bowl, cream together butter and sugar. Add the egg and honey, mixing until blended. Stir in the oats, flours, baking soda, and salt. Batter will be slightly sticky. Using floured hands, press 3/4 of the batter into the bottom of the prepared pan. Spread strawberry jam evenly over the top. Crumble the remaining 1/4 of the batter on top.  Bake for 25-30 minutes, or until lightly browned. Allow to cool slightly in pan before serving.

Strawberry Rhubarb Tart

from Pillsbury

Ingredients:
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2  eggs
3/4  cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon almond extract
3 cups coarsely sliced fresh rhubarb
2 cups sliced fresh strawberries
1/2 cup packed brown sugar 
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg 
2 tablespoons butter or margarine, cut into pieces


Directions:  Heat oven to 375°F. 
Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Trim edges if necessary. In large bowl, beat eggs with electric mixer on medium speed until light. Beat in granulated sugar, 3 tablespoons flour and the almond extract until well blended. Alternately layer rhubarb and strawberries into crust-lined pan. Pour egg mixture over fruit.  In small bowl, mix brown sugar, 1/4 cup flour and the nutmeg. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Sprinkle over top.  Bake 50 to 60 minutes or until crust is golden brown and filling is set in center. Cool completely, about 2 hours. Remove side of pan; cut tart into wedges. Store in refrigerator.


Tips & Tricks:
One bag (1 pound) frozen unsweetened rhubarb can be used in place of the fresh rhubarb in this tart. Increase baking time to 55 to 65 minutes.

Strawberry Shortcake Kabobs

from Pillsbury

Ingredients:
12 fresh medium strawberries, stems removed if desired
12 doughnut holes
6  (8-inch) wooden skewers
1/4  cup semisweet chocolate chips 
2  tablespoons margarine or butter


Directions: 
Line cookie sheet with waxed paper. Alternately thread 2 strawberries and 2 doughnut holes on each skewer.  In small saucepan, combine chocolate chips and margarine; melt over low heat, stirring until smooth and well blended. Drizzle chocolate mixture over kabobs. Refrigerate 10 minutes or until set. 



Tips & Tricks:
Assemble the kabobs up to four hours ahead and keep them refrigerated until serving time.
Sprinkle the kabobs with multi-colored sprinkles before the chocolate sets.
For a spectacular centerpiece, insert the sharp end of the kabobs into an overturned melon or grapefruit half.

Strawberry Shortcake Sushi

Ingredients:
Cake:
2/3 cup all-purpose flour
1 t baking powder
1/4 t salt
1/2 cup sugar
3 eggs + 2 more egg whites
1 t vanilla
2 T powdered sugar, for the towel when wrapping the cake




Filling: 
2 cups whipping cream
1/2 cup powdered sugar
1 t vanilla or 1/2 a vanilla bean
1 cup diced strawberries + more for topping


Directions:
Preheat the oven to 400º. Coat a 15 x 10-inch jelly roll cookie sheet with cooking spray; line the bottom with parchment paper, and coat with cooking spray. Set aside.


In a small bowl whisk together the flour, baking powder and salt. In a medium bowl using an electric mixer or in the bowl of a stand mixer beat together the eggs and sugar at high speed until pale and fluffy (about 5 minutes). Stir in vanilla. Add the flour mixture half at a time mixing on low until each portion is mixed in completely. Pour batter into prepared pan; spread evenly. Bake for 8-10 minutes or until cake springs back when touched. 


While the cake is baking sprinkle a clean dish towel with powdered sugar. Remove the cake from the oven. Cut the cake in half long ways so that you have 2 long rectangles. Invert onto the powdered sugared towel. Peel off the parchment and on each side of the towel roll the cakes from the long side toward the center. Flip the towel wrapped cakes over seem-side down on the counter for 30 minutes to an hour to cool. 


Make filling. Beat together the whipping cream, powdered sugar and vanilla until fluffy and thick. Stir in the strawberries. Unroll the cakes from the towel and either pipe or spread the filling into the center. Roll up so the ends touch and wrap tightly in plastic wrap. Refrigerate for a couple hours or over night. 


Slice, using a serrated knife into sushi-sized pieces. I ended up with about 18 pieces. Top with a strawberry slice and serve with strawberry coulis (recipe below).


Strawberry Coulis (The "Soy" Sauce)
2 cups quartered and hulled strawberries, mashed
1/4 cup water
3 T granulated sugar
1 T lemon juice


Directions:

1. Combine strawberries, water, sugar and lemon juice in a blender. Blend until very smooth. Press through a fine mesh strainer to remove seeds. Cover and refrigerate until cool. Place in a small dish for sushi dipping!