Ingredients

• 1/4 c. unsalted butter
• 1/3 c. lightly packed brown sugar
• 1/4 c. flour
• 1 c. rolled oats
• 1/4 c. sliced almonds
• 4 c. fresh strawberries
• 1 tbsp. granulated sugar
• 1 tbsp. ground almonds
• 1 tsp. vanilla

Preparation

Preheat your oven to 375ºF.

In a medium bowl, cream the butter and brown sugar. Add the flour and incorporate well. Then throw in your oats and your almonds, scrunch with your hands until evenly distributed.

In a small bowl, combine granulated sugar and ground almonds. Toss this in a medium bowl with the strawberries and vanilla.

Dump the fruit mixture into an eight or nine inch baking dish, then evenly distribute the topping over it. Pop it in the oven and bake for 45 minutes, or until you can see juice bubbling up around the sides. It’s pretty juicy and it isn’t very sweet, so it would be lovely with some vanilla ice cream.

[Note: This is our pick for best base cobbler/crisp recipe. You can also easily swap around the fruits/nuts for others.]

unhip squirrel

Ingredients

• 1 1/4 c sugar
• 3/4 c butter
• 1 1/2 tsp salt
• 1/4 c water
• 1/2 c unblanched almonds (optional)
• 1/2 tsp baking soda
• 1 c semi-sweet chocolate chips
• 1/2 c nuts

Preparation

Bring to a boil the first 5 ingredients. Heat to 290 F (or until the mixture turns golden brown), stirring constantly. Take off heat and stir in baking soda. Pour into a greased 9 x 15 jelly roll pan and spread out. Melt chocolate, then pour over the candy and put the nuts on top. Allow to cool overnight (in the refrigerator or outside if desired). Break into pieces. Make about 1 1/2 pounds.

Ingredients

• 2 large egg whites
• 1/4 cup sugar
• 1 tablespoon finely grated lime zest
• 1/4 teaspoon kosher salt
• 7 ounces unsweetened coconut shavings (about 4 cups)

Preparation

Place racks in upper and lower thirds of oven; preheat to 325°F. Whisk egg whites and sugar in a large bowl just until frothy. Whisk in lime zest and salt. Add coconut and fold to coat.

Drop heaping tablespoonfuls of coconut mixture onto 2 parchment paper-lined rimmed baking sheets. Bake, rotating pans halfway through from top to bottom and back to front, until golden brown, 18-22 minutes. Let cool on baking sheets.

Bon Appetit, March 2013

Ingredients

• 1/2 c. butter (1 stick), softened
• 1 3/4 c. sugar
• 1/2 c. vegetable oil
• 2 eggs
• 1 tsp. vanilla
• 2 1/2 c. flour
• 2 tbsp. cocoa powder
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/4 tsp. cloves
• 1/2 c. buttermilk
• 2 c. peeled, shredded zucchini
• 2 c. chocolate chips, semi-sweet

Preparation

Preheat oven to 350. In a large mixing bowl, cream together the butter and sugar. Beat in the oil, eggs, and vanilla. Combine the dry ingredients in a separate bowl and add to the creamed mixture alternately with the buttermilk. Stir in the zucchini. Pour into a greased 9x13" pan. Sprinkle with the chocolate chips. Bake at 350 for 45-50 minutes or until a toothpick comes out clean. Cool.

Penzey’s

Ingredients

For the pancake batter:

• 3 eggs
• 2 c. flour
• 4 c. milk
• 1 tsp. vanilla
• 1 tbsp. sugar
• pinch salt
• 50 g melted butter

For the filling/garnish:

• berries
• about 2 1/2 c. whipping cream, sweetened

Preparation

Melt the butter in your pancake skillet (should be big, around 12" at least). Beat the eggs and whisk in the flour until all lumps are gone. Add the sugar, vanilla, sugar, and salt. Pour in a little milk at a time until the mixture becomes a nice paste. (These will be thin pancakes, somewhere between American pancakes and crepes.) Pour the melted butter into the batter. Mix well every time you take a scoop of batter to cook. Cook all the pancakes in butter and let them cool. Whip the cream and sweeten it (you can add some vanilla, too). When the pancakes have cooled, put a pancake on a plate, add a little cream and berries, and repeat until you run out of stuff.

Nadjas Kitchen, and Google Translate

Ingredients

• 1 c. Nutella (which does contain milk)
• 1/2 tbsp. baking soda
• 1 c. flour
• 1/2 c. sugar
• 1/4 c. brown sugar
• 1/4 c. applesauce
• 1 tsp. vanilla

Preparation

Combine the sugars, applesauce, vanilla and Nutella in a bowl. Mix until smooth. Add the flour and baking soda and mix until combined. The dough should be sticky and easy to remove from the bowl. Wrap in plastic wrap and refrigerate for an hour and a half.

Preheat the oven to 350.

Roll into tbsp-sized balls, and place on a baking sheet. Sprinkle (or roll) each cookie in a small bit of sea salt, kosher salt, or fleur de sel. Bake for about 10 minutes until the cookies are puffed and crinkled (they will look under-done, this is normal). Remove from oven and cool for about 5 minutes on a baking sheet and about 5 minutes on a rack.

Emma, Mama Ozzy’s Table

Ingredients

• 1 small to medium orange
• 1 lemon
• 6 oz. raw almonds
• 1 c. all-purpose flour
• 1 tbsp. baking powder
• 4 eggs
• 1/2 tbsp. salt
• 1 1/2 c. sugar
• 2/3 c. olive oil
• powdered sugar

Preparation

1. Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat; then reduce the heat and simmer for 30 minutes. Drain and cool.
2. Preheat the oven to 325 degrees, and set a rack in the middle. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse in a food processor until ground.
3. Set oven to 350 degrees, and grease a 9-inch springform pan.
4. When the citrus is cool, cut the lemon in half and discard the pulp and seeds. Cut the orange in half and discard the seeds. Put the fruits in the food processor and process almost to a paste.
5. In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds, and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hours. Remove and dust with powdered sugar.

New York Times Magazine, Adapted from Molly Wizenberg

Ingredients

For tart shell:

• 2 tablespoons almonds with skins, toasted and cooled
• 3/4 cup all-purpose flour
• 1/4 cup confectioners sugar
• Pinch of fine sea salt
• 1/2 stick cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg yolk
• 3 1/2 tablespoons fruity olive oil (preferably French)

For lemon curd:

• 3 large lemons
• 3/4 cup granulated sugar
• 2 teaspoons cornstarch
• 2 whole large eggs plus 2 large yolks
• 1/2 stick unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons fruity olive oil (preferably French)

Preparation

Make tart shell:

Preheat oven to 425°F with rack in middle.

Pulse almonds with flour, sugar, and sea salt to a fine powder in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

Add yolk and oil and pulse until just incorporated and a very soft dough has formed.

Spread dough evenly over bottom and up side of a 9" tart pan with offset spatula. Chill until firm, about 30 minutes.

Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.

Make curd:

Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.

Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.

Remove from heat and whisk in butter and oil until smooth.

Assemble tart:

Pour lemon curd into cooled shell and chill until set, at least 2 hours.

Gourmet, May 2008

Ingredients

Cake:

• 1 box vanilla cake mix
• 1 small box vanilla pudding mix
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 3 eggs
• Zest of 1 lemon
• Juice of 1/2 lemon [CAP: 1 lemon]
• Juice of 1/2 lime [CAP: 1 lime]

Glaze:

• 2 cups powdered sugar
• 1 stick unsalted butter
• 1/4 cup buttermilk
• Zest of 1 lemon
• Zest of 1 lime
• Juice of 1/2 lemon [CAP: 1 lemon + another half lime]

Preparation

Preheat the oven to 350 degrees F.

For the cake: In a large bowl, combine the cake mix, pudding mix, buttermilk, oil, eggs, lemon zest and lemon and lime juices. Whisk well, or beat with a hand mixer, until the batter is combined and smooth.

Pour the batter into a 9-by-13-inch nonstick baking pan, or use a regular pan coated with cooking spray. Bake until the cake is baked through, 25 to 30 minutes. Remove the cake from the oven.

For the glaze: Combine the powdered sugar, butter, buttermilk, lemon and lime zests and lemon juice in a saucepan and whisk well to combine. Bring the mixture to a simmer over low heat. Remove from the heat.

Slice the cake into even pieces and drizzle the glaze over the top.

Coolio [CP: yeah, that Coolio], via Food Network

Ingredients

Crust

• 3/4 cup whole-wheat pastry flour
• 3/4 cup all-purpose flour
• 2 tablespoons sugar, plus 1 teaspoon for sprinkling
• 1/4 teaspoon salt
• 4 tablespoons cold butter (1/2 stick), cut into small pieces
• 1 tablespoon canola oil
• 1/4 cup ice water, plus more as needed
• 1 large egg, separated (save the white to glaze the pastry)
• 1 teaspoon lemon juice, or white vinegar

Filling & glaze

• 1/4 cup slivered almonds (1 ounce)
• 1/4 cup whole-wheat flour (regular or pastry flour)
• 1/4 cup plus 3 tablespoons sugar
• 4 cups mixed berries, such as blackberries, raspberries and blueberries
• 2 teaspoons lemon juice
• 1 tablespoon water
• 2 tablespoons raspberry, blueberry or blackberry jam

Preparation

To prepare crust: Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 1/4 cup water, egg yolk and 1 teaspoon lemon juice (or vinegar) in a measuring cup. Add just enough of the egg yolk mixture to the flour mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and coat with cooking spray.

To prepare filling & assemble tart: Spread almonds in a small baking pan. Bake until light golden and fragrant, about 5 minutes. Let cool. Combine whole-wheat flour, 1/4 cup sugar (or Splenda) and the toasted almonds in a food processor or blender; process until the almonds are ground.

Roll the dough into a rough 13- to 14-inch circle on a lightly floured surface, about 1/4 inch thick. Roll it back over the rolling pin, brush off excess flour, and transfer to the prepared baking sheet. Spread the almond mixture over the pastry, leaving a 2-inch border all around. Toss berries with the remaining 3 tablespoons sugar (or Splenda) and 2 teaspoons lemon juice in a large bowl; spoon over the almond mixture. Fold the border up and over the filling, pleating as necessary. Blend the reserved egg white and 1 tablespoon water with a fork; brush lightly over the tart rim. Sprinkle with the remaining 1 teaspoon sugar.

Bake the tart for 15 minutes. Reduce oven temperature to 350°F and bake until the crust is golden and the juices are bubbling, 30 to 40 minutes. Leaving the tart on the parchment (or foil), carefully slide it onto a wire rack. Let cool.

Shortly before serving, melt jam in a small saucepan over low heat; brush over the berries. Cut the tart into wedges.

Eating Well