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Lemon Tart
Ingredients
  • 175g flour
  • 100g cold butter, cubed
  • 25g icing sugar
  • 1 egg yolk
  • 1 tbsp cold water
  • 5 eggs
  • 125ml heavy cream
  • 225g caster sugar: grind for a few seconds in the blender first. Not as fine as powdered sugar
  • 4 lemons, juice and zest
  • icing sugar, for dusting
Instructions
  1. Pastry: add flour, butter and icing sugar into a food processor. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and water.
  2. Pulse again until the mixture sticks together in clumps then tip onto a work surface and gather it into a ball with your hands. Knead the pastry just two or three times to make it smooth. If your butter was a bit too soft, the pastry might be too. If so, wrap it in parchment paper and chill for 15 minutes.
  3. Grease a 9in loose-bottomed, fluted tart tin.
  4. Lay a piece of parchment paper on the work surface. Remove the base from the tart tin and lay it on the paper. Using a pencil, draw a circle onto the paper 1½in bigger than the tin base.
  5. Dust the base of the tin with flour. Place the pastry ball in the centre of the tin base and flatten it out slightly. Roll out the pastry, still on the base, until it meets the circle mark. As you are rolling out, turn the pastry by turning the paper. Gently fold the pastry surrounding the tin base in towards the centre.
  6. Carefully lift the tin base off the work surface, drop it into the tin, then ease the pastry into the corners and up the sides of the tin, pressing the overhang lightly over the rim. If the pastry has cracked at all, simply press it together to seal. Press the pastry into the flutes of the tin then lightly prick the base with a fork, but not quite all the way through. Place the pastry-lined tin on a baking tray, cover loosely with cling film and chill in the fridge for 30 minutes. Preheat the oven to 395 F
  7. Remove the cling film from the pastry case and line with foil so it supports the sides, then fill with baking beans. Bake blind for 12-15 minutes, until the pastry is set, then lift out the foil and beans. Carefully trim the excess pastry from the sides using a sharp knife, holding the knife at a sharp angle and slicing away from you. Remove the trimmings from the sheet. Return the empty pastry case to the oven for another 10-12 minutes or until it is pale golden and completely dry. Set aside to cool while you make the filling. Reduce the oven temperature to 325 F
  8. For the filling, break the eggs into a large bowl and whisk together with a wire whisk. Add the rest of the filling ingredients and whisk again until they are all well combined. Pour the filling mixture into a jug, then into the cooled baked pastry case. To prevent it spilling as it goes in the oven, pour in most of the filling so it almost fills the tart, carefully sit the baking sheet and tart on the oven shelf, then top up with the rest of the filling to completely fill it. Bake for about 30-35 minutes or until just set but with a slight wobble in the center.
  9. Leave to cool slightly then, when the pastry seems firm enough, remove the tart from the tin. The easiest way to do this is to place the base of the tin on an upturned can or jam jar and let the outer ring fall to the work surface. Transfer the tart to a serving plate and serve warm or cold, dusted with sifted icing sugar.
DoubleTree Cookies
Ingredients
  • ½ pound butter, softened (2 sticks)
  • ¾ cup + 1 tablespoon granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 ¼ teaspoons vanilla extract
  • ¼ teaspoon freshly squeezed lemon juice
  • 2 ¼ cups flour
  • 1/2 cup rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Pinch cinnamon
  • 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
  • 1 3/4 cups chopped walnuts
Instructions
  1. Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
  2. Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
  3. With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
  4. Remove bowl from mixer and stir in chocolate chips and walnuts.
  5. Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
  6. Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
  7. Remove from oven and cool on baking sheet for about 1 hour.
  8. Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
Pecan Pie
Ingredients
  • Pie Crust
  • egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream
  • 2 and 1/2 cups (250g) shelled pecans (pecan halves)
  • 3 large eggs
  • 1 cup (240ml) dark corn syrup*
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
Instructions
  1. Prepare pie crust
  2. Preheat oven to 350, adjust rack to third lowest
  3. Roll out crust to 12" diameter
  4. Brush the edges with egg wash
  5. Very roughly chop the pecans, spread evenly inside the crust
  6. Whisk eggs, corn syrup, brown sugar, vanilla, melted butter, salt and cinnamon together in a large bowl until combined, then pour over pecans
  7. Bake for 50-55 minutes or until top is lightly browned.
  8. After 20 minutes, put a crust shield
  9. Place on wire rack and until cooled
Roast Sweet Potatoes
Ingredients
  • 2 pounds (~3 large) sweet potatoes, peeled and cut into 1/2-inch pieces
  • 2 tablespoons olive oil
  • 3/4 teaspoon fine sea salt (kosher salt; use less if using table salt)
  • 1/4 teaspoon freshly cracked pepper
  • 1/2 teaspoon ground chili powder*
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Peel and cube the sweet potatoes into 1/2 inch pieces.
  3. Add potato chunks to your largest sheet pan
  4. Add the olive oil, salt, pepper, chili powder, paprika, cumin, and garlic powder on top.
  5. Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. You don't want any potatoes overlapping or you'll end up with steamed potatoes instead of roasted potatoes.
  6. Flip every 10-15 minutes cooking for a total of 27-35 minutes. (I flip every 10 minutes and bake around 30 minutes)
Nacho Cheese
Ingredients
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 8 oz block sharp cheddar cheese* grated
Instructions
  1. Melt the butter in a medium size skillet over medium heat.
  2. Once the butter is melted add the flour.
  3. Whisk until it combines into a smooth blond paste and starts to bubble around the edges.
  4. Add the milk to the skillet and continue whisking.
  5. Once the milk is incorporated, raise the heat to high and bring to a boil.
  6. Once the milk has reached a boil, quickly lower the heat and reduce to a simmer. Allow the sauce to thicken slightly.
  7. Add the cayenne pepper and salt and whisk to combine.
  8. Turn off the heat, and remove the skillet from the stove**. Add the cheese and gently stir, allowing the cheese to melt.
  9. When the cheese is completely melted and the mixture smooth in consistency, the nacho cheese sauce is ready to serve. Enjoy immediately, as the sauce will get firm as it sits.