4 T unsalted butter, melted 4 sheets phyllo dough, thawed, if frozen 2/3 cups blanched almonds 1/2 cup sugar, plus extra for phyllo 1 large egg, beaten lightly 1 egg yolk 1/8 teaspoon almond extract 1/2 cup red currant jelly, melted 1 1/2 pints small strawberries, hulled (if large, halve lengthwise) Preheat oven to 375… Read More »

2 cups heavy cream 1 cup whole milk 2/3 cups sugar 1 1-lb box strawberries Wash and trim the caps off the strawberries. Then cut berries into slices that are approximately 1/4-inch thick. Puree 1/2 of the sliced strawberries in a food processor or blender, and set aside. Combine cream, milk, and sugar in a… Read More »

1 1/4 cups all-purpose flour 3 tablespoons sugar 1/2 teaspoon kosher salt 6 tablespoons (3/4 stick) cold unsalted butter, diced 2 tablespoons cold shortening (recommended: Crisco) 1/4 cup ice water 2 cups Pastry Cream, recipe follows 2 pints whole strawberries, hulled and halved 1/3 cup apricot jelly 3 tablespoons shelled pistachios, halved, optional Combine the… Read More »

A few weeks ago I had my classes bake a lemon sheet cake.  We prepared lemon curd and a lemon drizzle icing.  The lesson was to cut the cakes using biscuit cutters and then layer to create “tiny” layer cakes that were then decorated.  There were pieces of lemon cake left along with lemon curd.… Read More »

Strawberry Care Tips: Remove the strawberries from the container. Do not wash. Line a flat plastic or glass container with a paper towel. Place a single layer of fresh strawberries into the container.  Cover with paper towel and seal with the lid or plastic wrap. Strawberries will last up to 4 days or longer depending… Read More »

1 cup Fresh Strawberries 1-½ cup All-purpose Flour ½ teaspoons Baking Soda ½ teaspoons Ground Cinnamon ½ teaspoons Salt 2 whole Eggs 1 cup Granulated Sugar 10 Tablespoons Canola Oil   Preheat oven to 350ºF. Cut strawberries into small chunks and set aside. Mix flour, baking soda, cinnamon, and salt in a medium-sized bowl. Add… Read More »