Type what you have

Ingredients

• ✓ granulated sugar
• water
• corn syrup
• orange juice
• orange zest
• gelatin
• cornstarch
• water
• vanilla extract
• pistachio nut
• confectioners' sugar

Instructions

1. 1 Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot.
2. 2 Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.
3. 3 Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8x8-inch pan generously with confectioners' sugar. Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.
4. 4 When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and dredge each well with confectioners' sugar. Store at room temperature in an airtight container.

By JessieD

Ingredients

• ✓ granulated sugar
• butter
• heavy cream
• all-purpose flour
• butter
• confectioners' sugar
• egg yolk
• vanilla extract
• red food coloring

Instructions

1. 1 Make wafers: Mix butter, cream, and sifted flour with an electric mixer until well combined. Chill for at least 1 hour.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Sprinkle white sugar over a sheet of waxed paper.
3. 3 On a floured board, roll out 1/3 of the dough to 1/8 inch thick. Cut about 60 wafers with a 1 1/2-inch round cookie cutter. Press both sides of each wafer into the white sugar, then transfer to ungreased baking sheets. Prick each cookie about 4 times with a fork.
4. 4 Bake in the preheated oven 7 to 9 minutes. Let cookies cool.
5. 5 Make filling while wafers are cooling: Blend butter, confectioners' sugar, egg yolk, and vanilla together with an electric mixer. Tint with food coloring.
6. 6 Spread filling onto a cooled wafer and top with a second wafer. Press gently to seal. Repeat with remaining wafers and filling.

By Brenda

Ingredients

• ✓ granulated sugar
• all-purpose flour
• baking powder
• salt
• white sugar
• butter
• shortening
• currant
• egg
• milk

Instructions

1. 1 Mix flour, baking powder, salt and the 1/2 cup sugar in medium bowl until well blended Cut in butter or margarine and shortening with a pastry blender until mixture is crumbly. Toss in currants.
2. 2 Beat egg and milk with a fork in a 1-cup measure; add to flour mixture; mix gently with fork, just until blended. Dough should be consistency of pastry dough.
3. 3 Roll out dough to 1/4 inch thickness with floured rolling pin on lightly floured pastry cloth or board. Cut with 3 inch floured cookie cutter
4. 4 Heat greased griddle or large heavy skillet over moderate heat until few drops of water jump when dropped on surface. Cook cakes, a few at a time, 3 minutes, or until golden brown. Turn with pancake turner and cook another 3 minutes, or until golden brown on second side. Remove to wire rack. Sprinkle with sugar. Let cool completely, then wrap in plastic bags to store. Can also be frozen.

By P Davies

Ingredients

• ✓ granulated sugar
• ✓ granulated sugar
• milk
• heavy cream
• kosher salt
• egg yolk
• vanilla extract
• all-purpose flour
• baking powder
• kosher salt
• butter
• currant
• raisin
• lemon zest
• milk
• vanilla extract

Instructions

1. 1 Heat milk, cream, and salt in a saucepan over medium-low heat, stirring often until steaming.
2. 2 Whisk together sugar and egg yolks in a bowl until well combined. Gradually pour half of warm milk mixture into egg yolk mixture, whisking constantly. Whisk egg yolk mixture back into milk mixture in saucepan. Cook egg yolk mixture over medium-low, whisking constantly, until mixture is just slightly thickened and coats the back of a spoon (see Cook's Note), 3 to 5 minutes.
3. 3 Remove from heat and whisk in vanilla extract. Strain egg yolk mixture through a fine mesh sieve into a bowl; let cool, uncovered, at room temperature for 30 minutes. Loosely cover and chill until completely cool, about 1 hour.
4. 4 While custard sauce cools, grease a 1.5-quart heat proof metal bowl with butter. Trace base of bowl on a sheet of parchment paper; cut out parchment round and use to line bottom of bowl.
5. 5 Whisk together flour, baking powder, and salt in a large bowl. Cut butter into flour mixture by hand or using a pastry blender until mixture resembles coarse breadcrumbs. Stir in sugar, currants, raisins, and lemon zest until well combined. Gradually stir in milk and vanilla just until combined. Batter will be very thick.
6. 6 Spoon batter into the prepared bowl, smoothing into an even layer. Loosely cover the bowl with a piece of buttered parchment paper.
7. 7 Tightly cover bowl with a double layer of aluminum foil. Wrap kitchen twine twice around top edge of bowl and tie tightly to secure aluminum foil; tie another piece of string onto twine on opposite sides of bowl to create a handle.
8. 8 Place an expandable metal steamer basket upside down in a large, deep pot to create a perforated platform. Fill pot with about 1 inch of water. Bring to a boil over medium-high, then reduce to a simmer over low. Place bowl in the pot. (Bottom of bowl should not touch water.) Cover and steam until pudding is set and a wooden pick inserted in center comes out clean, 1 hour and 30 minutes to 1 hour and 40 minutes. An instant-read thermometer inserted into the center register about 180 degrees F ( 82 degrees C). Adjust heat to maintain a simmer and add additional water as needed.
9. 9 Carefully remove bowl from pot using twine handle; remove and discard twine, aluminum foil and parchment paper. Let cool in bowl 10 minutes.
10. 10 Invert pudding onto a serving plate; remove bowl and discard parchment. Serve warm with chilled custard sauce.

By Tricia Manzanero

Ingredients

• ✓ granulated sugar
• vanilla ice cream
• egg yolk

Instructions

1. 1 Preheat the oven to 325 degrees F (162 degrees C). Place two small ovenproof ramekins in a baking dish with a high rim.
2. 2 Heat ice cream in a microwave-safe bowl in the microwave for 20-second intervals, stirring between, until melted. Let cool for 5 minutes.
3. 3 Whisk egg yolks, one at a time, into melted ice cream until smooth and well combined. Pour evenly into the two ramekins in the baking dish. Carefully pour boiling water into the baking dish until halfway up each ramekin.
4. 4 Bake in the preheated oven until set but still jiggly in the center, 40 to 50 minutes. Allow to cool completely, then wrap with plastic wrap and transfer to the refrigerator for at least 2 hours and up to 3 days.
5. 5 When ready to serve, let the ramekins come to room temperature for 30 minutes. Sprinkle 1 tablespoon sugar evenly over each crème brûlée. Use a kitchen blow torch to heat sugar until golden and bubbly.

By Annie Campbell

Ingredients

• ✓ granulated sugar
• strawberry
• buttermilk

Instructions

1. 1 Place strawberries and buttermilk into a blender or food processor and puree. Sweeten with sugar to taste, blend and either serve immediately or chill in the refrigerator.

By Elissa

Ingredients

• ✓ granulated sugar
• water
• orange juice
• lemon juice
• pineapple
• orange zest

Instructions

1. 1 In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
2. 2 In a food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in syrup, lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen.
3. 3 Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.

By JENINE7

Ingredients

• ✓ granulated sugar
• apple
• pineapple chunk
• raisin
• pecan
• sour cream

Instructions

1. 1 Combine the apples, undrained pineapple, raisins, pecans and sour cream. Mix well and add sugar to taste. Serve chilled.

By Carmen Cuevas

Ingredients

• ✓ granulated sugar
• almond milk
• jasmine rice
• salt
• vanilla extract

Instructions

1. 1 Combine almond milk, rice, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in vanilla extract. Serve warm or chilled. Rice pudding will thicken as it cools.

By karenatlincoln

Ingredients

• ✓ granulated sugar
• egg white
• cream of tartar
• confectioners sugar
• maple extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
2. 2 In a large glass or metal bowl, whip egg whites with cream of tartar until foamy. Gradually add white sugar and confectioners sugar 1 tablespoon at a time while continuing to whip to stiff glossy peaks. Mix in the maple extract. Spoon meringue onto the prepared cookie sheets in 1 inch circles.
3. 3 Place in the preheated oven, and immediately reduce the temperature to 250 degrees F (120 degrees C). Bake for 50 to 60 minutes, until cookies are dry and easy to remove from the paper.

By ZBAYOU

Ingredients

• ✓ granulated sugar
• all-purpose flour
• baking soda
• salt
• margarine
• brown sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in medium bowl; set aside.
2. 2 Beat Becel® Original margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Add your choice of mix in's (i.e. chocolate chip, dried fruit, seeds, toffee bits, etc.). Drop by tablespoonfuls on ungreased baking sheets, 2-inches (5 cm) apart.
3. 3 Bake 7 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely.

By Becel

Ingredients

• ✓ granulated sugar
• butter
• egg
• baking soda
• vanilla extract
• cream of tartar
• milk
• all-purpose flour
• salt
• all-purpose flour

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Beat butter and sugar with an electric mixer in a large bowl until fluffy. Add 1 egg, allowing it to blend into the butter mixture before adding the next with the vanilla extract.
3. 3 Dissolve cream of tartar in milk; beat into the butter mixture. Add 4 cups flour and pinch of salt; beat until doughy.
4. 4 Spread 1 cup flour onto a flat work surface. Roll the dough out on the prepared surface; cut out in desired shapes until all dough is used.
5. 5 Bake on non-stick baking sheets in preheated oven until cookies are set in the middle, about 12 minutes.

By LITTLEBAKERSIRI

Ingredients

• ✓ granulated sugar
• milk
• bakers' ammonia
• lard
• salt
• egg
• lemon oil
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Dissolve the ammonia in the milk, and set aside.
2. 2 In a large bowl, cream together the lard and sugar until smooth. Mix in the lemon oil, eggs, and salt. Stir in the milk alternately with the flour to form a soft but manageable dough. Roll the dough into walnut sized balls. Place 2 inches apart onto an ungreased cookie sheet. Flatten the cookies using the bottom of a glass dipped in sugar.
3. 3 Bake for 10 to 12 minutes in the preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.

By Darla

Ingredients

• ✓ granulated sugar
• cream cheese
• butter
• flour
• apple
• cinnamon
• powdered sugar
• water

Instructions

1. 1 Heat oven to 400 degrees F.
2. 2 Beat cream cheese and butter in large bowl with mixer until well blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper.
3. 3 Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with remaining flour, granulated sugar and cinnamon; spread onto bottom of crust.
4. 4 Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Make several slits in top crust to vent.
5. 5 Bake 35 to 40 min. or until golden brown.
6. 6 Cool dessert 15 min. Meanwhile, mix powdered sugar and water. Drizzle glaze over dessert. Cool 30 min. before cutting into bars.

By Philadelphia

Ingredients

• ✓ granulated sugar
• applesauce
• peach
• pear
• blueberry
• pancake mix
• biscuit mix

Instructions

1. 1 Preheat the oven to 375 degrees F. In a deep 9-inch square baking pan, add the peaches, pears, blueberries and 2 cups applesauce.
2. 2 In a separate bowl, mix 2 cups pancake/biscuit mix with 1 cup applesauce. Spread the mixture over the fruit. Sprinkle with sugar.
3. 3 Bake 35-45 minutes or until the top is brown and sides are bubbling.

By Mott's

Ingredients

• ✓ granulated sugar
• bittersweet chocolate
• butter
• egg
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C) with oven rack in center position. Butter six 4-ounce ramekins.
2. 2 Place chocolate and butter into a metal or glass bowl set over a saucepan of barely simmering water. Stir occasionally, scraping down the sides with a rubber spatula to avoid scorching, until melted. Remove from heat.
3. 3 Combine eggs, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment; beat at medium-high speed until light and fluffy, about 5 minutes. Reduce speed to low; add chocolate mixture and beat until combined. Divide batter among the prepared ramekins; place on a baking sheet.
4. 4 Bake until edges are set but center is underdone, about 10 minutes. Cool before serving for 3 minutes.

By Chateau Ste Michelle

Ingredients

• ✓ granulated sugar
• foil baking cup
• vanilla wafer
• cherry flavored morsel
• cream cheese
• all-purpose flour
• egg
• almond extract

Instructions

1. 1 Preheat oven to 350 degrees F. Place thirty six 2-inch foil bake cups on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 4 DelightFulls morsels on top of each wafer. Set aside remaining DelightFulls morsels.
2. 2 Beat cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and almond extract; beat well. Spoon or scoop heaping tablespoon of cream cheese mixture into each bake cup.
3. 3 Bake for 13 to 15 minutes or until just set and not browned. Remove from oven to wire rack. Let cool 10 minutes. Top each cheesecake with 3 to 4 of remaining DelightFulls morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate. To serve, leave in foil cups or peel away foil and place in paper liners.

By Nestle Toll House

Ingredients

• ✓ granulated sugar
• butter
• sugar
• vanilla extract
• almond extract
• all-purpose flour
• baking soda
• salt
• rolled oat

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a medium bowl, cream together the butter and sugar until light and fluffy. Stir in the vanilla and almond extracts. Sift together the flour, baking soda, and salt; stir into the butter mixture. Finally, mix in the rolled oats.
3. 3 Roll dough into balls about 1 inch in diameter. Place the dough balls about 3 inches apart onto the prepared cookie sheet. Dip the bottom of a glass in water and then in sugar, use this to flatten down the cookies. Sugar the glass as needed. Bake for 8 to 10 minutes, cookies should be slightly browned. Store in an airtight container.

By Laura

Ingredients

• ✓ granulated sugar
• butter
• white sugar
• almond extract
• all-purpose flour

Instructions

1. 1 Beat butter, 1/2 cup sugar, and almond extract together in a large bowl with an electric mixer until light and fluffy. Stir in flour with a wooden spoon until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
2. 2 Preheat the oven to 300 degrees F (150 degrees C).
3. 3 Lightly sprinkle some white sugar on work surface; roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 ½-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
4. 4 Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. Sprinkle or roll cookies in granulated sugar while still warm, then cool completely on a wire rack. Store in an air-tight container.

By ROBIN JOYE

Ingredients

• ✓ granulated sugar
• butter
• sugar
• egg
• unsweetened chocolate
• vanilla extract
• all-purpose flour
• salt
• milk chocolate candy kiss

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt; stir into the creamed mixture.
3. 3 In a small bowl, slightly beat the remaining egg whites. Roll dough into walnut sized balls. Dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Let stand, and then spread the chocolate candy like frosting, if desired.

By Kathy

Ingredients

• ✓ granulated sugar
• cake flour
• baking powder
• salt
• unsweetened chocolate
• butter
• egg
• vanilla extract
• butterfinger candy

Instructions

1. 1 Preheat oven to 325 degrees F. Line 13 x 9-inch baking pan with foil.
2. 2 Combine flour, baking powder and salt in large bowl; stir well.
3. 3 MIcrowave chocolate and butter in large, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir. Microwave an additional 30 seconds; stir until smooth and melted. Microwave at additional 15-second intervals as needed. Whisk in sugar. Add eggs one at a time, whisking after each addition. Whisk in vanilla extract. Gradually stir in flour mixture. Stir in half of chopped Butterfinger. Spoon into prepared pan.
4. 4 Bake for 30 to 35 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Cool on wire rack for 5 minutes; sprinkle top with remaining chopped Butterfinger. Cool completely before cutting into 2-inch squares.

By Butterfinger

Ingredients

• ✓ granulated sugar
• all-purpose flour
• baking soda
• salt
• butter
• brown sugar
• vanilla extract
• egg
• caramel filled morsel
• nut

Instructions

1. 1 Preheat oven to 375 degrees F.
2. 2 Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
3. 3 Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

By Nestle Toll House

Ingredients

• ✓ granulated sugar
• pizza crust
• butter
• cinnamon
• whipped cream
• sour cream
• vanilla extract
• strawberry
• banana
• chocolate hazelnut spread

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Roll pizza dough out on a lightly floured surface. Transfer to greased 12-inch (30 cm) round pizza pan. Brush butter over dough. Combine sugar with cinnamon and sprinkle evenly over pizza.
2. 2 Bake for 15 to 18 minutes or until golden and puffed. Cool for 15 minutes.
3. 3 Meanwhile, pipe enough whipped cream into a measuring cup to measure 2 1/2 cups (625 mL); stir into sour cream until smooth. Stir in vanilla. Spread cream mixture over pizza base and top with bananas and strawberries.
4. 4 Warm hazelnut spread in the microwave on High for 30 seconds or until pourable. Drizzle spread over the fruit. Cut into wedges and serve immediately with additional whipped cream (if desired).

By Gay Lea Foods Co-operative®

Ingredients

• ✓ granulated sugar
• all-purpose flour
• baking soda
• salt
• margarine
• brown sugar
• egg
• vanilla extract
• semi-sweet chocolate chip
• sea salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda, and salt; set aside.
2. 2 In large bowl, beat together Becel® Original, brown sugar and granulated sugar. Beat in egg and vanilla until blended. Gradually add flour mixture and beat just until blended. Stir in chocolate chips.
3. 3 Drop heaping tablespoonfuls of batter onto ungreased baking sheets, about 2 inches (5 cm) apart. Bake for 8 to 10 minutes or until edges are golden.
4. 4 Remove from oven; sprinkle with flaked sea salt. Let cool for 2 minutes in pan on rack; transfer cookies directly to rack and let cool completely.

By Becel

Ingredients

• ✓ granulated sugar
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• baking soda
• salt
• milk chocolate candy kiss

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In large bowl mix butter and sugar till fluffy, add eggs and vanilla mix well. Sift together flour, cocoa, baking soda, and salt, and add to creamed mixture.
3. 3 Roll dough into balls about 1 inch in diameter then roll in white sugar. Place balls on ungreased cookie sheet and bake for 8 to 10 minutes. Place unwrapped chocolate kiss in the center of each cookie while still hot. Let cool and enjoy!

By Jeanne Hopkins

Ingredients

• ✓ granulated sugar
• baking spray
• hot cocoa mix
• margarine
• milk
• buttermilk biscuit
• dairy whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F. Spray 10-cup Bundt or fluted tube pan with baking spray; set aside. Combine 2 envelopes hot cocoa mix and 1/4 cup sugar in large resealable food storage bag. Prepare glaze by combining remaining hot cocoa mix and sugar in small bowl; whisk in Parkay and milk until blended.
2. 2 Place half of biscuit pieces in cocoa mixture in bag; seal and shake to coat. Arrange coated biscuit pieces in bottom of pan; pour half of glaze over biscuits. Repeat with remaining biscuit pieces and glaze.
3. 3 Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.

By Reddi-wip

Ingredients

• ✓ granulated sugar
• egg
• sugar
• shortening
• baking soda
• cream of tartar
• nutmeg
• salt
• all-purpose flour
• sweetened condensed milk

Instructions

1. 1 Mix all ingredients, except flour. Add enough flour to make a rollable dough, about 2 cups.
2. 2 Roll out to approximately 1/2 inch thick. Cut with round biscuit cutter and sprinkle with sugar.
3. 3 Bake in a preheated 350 degree F (175 degree C) oven for 8 - 10 minutes.

By Sonia

Ingredients

• ✓ granulated sugar
• ✓ granulated sugar
• ✓ granulated sugar
• flour
• butter
• water
• gelatin
• raspberry
• lemon juice
• water
• gelatin
• water
• heavy cream
• lemon juice
• lemon extract
• yellow food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Blend together flour, butter, and sugar using an electric mixer in a medium-sized bowl. Press shortbread mixture into the bottom of an ungreased 9x9-inch baking pan.
3. 3 Bake in the preheated oven until firm and golden brown, 15 to 20 minutes.
4. 4 Place cold water in a bowl to prepare raspberry filling. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute.
5. 5 Puree raspberries using a food processor. Press berry puree through a fine mesh sieve into a medium saucepan; discard the seeds. Stir in gelatin mixture, sugar, and lemon juice.
6. 6 Bring mixture to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently while skimming foam from sides of saucepan using a slotted spoon, about 5 minutes. Reduce heat to medium-low. Cook, stirring frequently until bright in color, thickened, and reduced by half, 8 to 10 minutes.
7. 7 Pour raspberry filling over shortbread and let cool completely, about 2 hours.
8. 8 Place cold water for lemon mousse in another bowl. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute. Add boiling water; stir until gelatin is completely dissolved. Mixture will be clear.
9. 9 Combine heavy cream, sugar, lemon juice, lemon extract, and yellow food coloring in a large, cold, mixing bowl. Beat mixture at medium speed with an electric mixer until stiff peaks form. Pour in gelatin mixture and beat until well blended. Pour lemon mousse over firm raspberry filling and spread to cover. Allow to set completely, about 4 hours, before cutting into bars.

By Abby Milburn

Ingredients

• ✓ granulated sugar
• ✓ granulated sugar
• confectioners' sugar
• cornstarch
• egg white
• cream of tartar
• heavy cream
• vanilla extract
• raspberry

Instructions

1. 1 The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.
2. 2 Line a lipped cookie sheet (approximately 12 by 18 inches) with parchment paper. Trace two side-by-side rectangles - about 5 inches by 12 or 13 inches - on the paper. Crumple the paper, then smooth it out again and line the bottom of the pan.
3. 3 Whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. Set aside.
4. 4 In the bowl of a mixer, beat egg whites and cream of tartar until they turn from foamy to white and beaters just start to leave a trail. On low speed, add sugar mixture, a heaping tablespoon at a time. Increase speed to medium-high and beat to the consistency of marshmallow cream, 2 to 3 minutes longer.
5. 5 Just before forming meringues, flick water onto parchment with fingertips. Divide meringue in half, spooning two or three mounds down each traced rectangle. Use a rubber spatula, or a cake decorator's metal offset spatula, to fill in and even out rectangles.
6. 6 Set meringues in oven, close door and turn oven off (but leave oven light on). Let meringues dry overnight. Remove, then carefully set a wire rack or cookie sheet over meringues. Invert; peel off parchment and turn right side up. (It's OK if edges chip.) Wrap in foil and set aside until ready to proceed.
7. 7 No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. Set one meringue on a platter. Spread with half the cream and sprinkle on half the berries. Repeat with remaining meringue, cream and berries. Refrigerate, uncovered, until ready to serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ granulated sugar
• almond flour
• brown rice flour
• bittersweet chocolate chips
• butter
• salt
• vanilla extract
• egg
• walnut
• pecan

Instructions

1. 1 Preheat the oven to 325 degrees F, with a rack in the lower third of the oven. Line an 8-inch metal baking pan across the bottom and up two opposite sides with parchment paper.
2. 2 Whisk together almond flour and rice flour; set aside.
3. 3 Place chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly about 40 strokes. Stir in the walnuts or pecans if using.
4. 4 Scrape the batter into the prepared pan and spread it evenly. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Cool the pan on a rack, at least 30 minutes. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares.

By Ghirardelli