Author: Brooke, Jeri

• Preheat oven to 400 degrees F.
• In the bowl of a stand mixer (can also use a hand mixer), combine the cream cheese, sugar, and egg yolk. Beat until combined. Scrape down the sides of the bowl with a spatula and add the vanilla extract and almond extract. Beat again until smooth. Cover and place in the refrigerator until ready to use.
• Carefully unfold the puff pastry sheets onto a piece of lightly floured parchment paper or a Silpat baking mat. Use a rolling pin to roll out the sheets, 2 additional inches lengthwise, so the sheets are 9×11-inches in size.
• Use a sharp knife or scissors to cut off the top 2 corners of each sheet. You don’t need these pieces for the Danish braid, but don’t throw them out. You can sprinkle them with a little cinnamon and sugar and bake them on the side.
• Cut 9 or 10 slanting strips (¾ – 1 inch wide each) into both sides of each pastry sheet. Cut off the two remaining flaps at the bottom of each sheet. Set these extra pieces aside to bake with the top scrap pieces.
• Give the cream cheese filling a good stir. Divide the filling in half and spread it down the center each pastry. Spread the raspberry jam on top of the cream cheese filling (2 tablespoons per pastry). Top with fresh raspberries (⅓ cup per pastry).
• Start at the top and fold the strips over the filling, alternating each side to resemble a braid. Fold the bottom end and gently press, sealing the filling inside. Carefully transfer the pastries to a large baking sheet. They should fit on one pan. They will puff up in the oven, but not spread too much.
• In a small bowl, whisk together the egg and water. Brush the tops of the Danishes with the egg wash, using a pastry brush. Sprinkle with sliced almonds, if using.
• Bake for 20 to 25 minutes or until golden brown and puffed up. Remove from the oven and cool completely.
• While cooling, make the glaze. In a medium bowl, whisk together the confectioner’s sugar, heavy cream or milk, and almond extract.
• Drizzle the glaze over the cooled Danishes. Cut into pieces and serve!

DIRECTIONS FOR CRUMB TOPPING (Make first)

• Stir together brown sugar, rolled oats, sugar, flour and lemon zest.
• Pour into food processor. Add 1/2 cup butter. Pulse until topping is like course crumbs.
• Set aside

DIRECTIONS FOR THE PIE

• Preheat Oven to 375
• In large mixing bowl stir together sugar, cinnamon, flour and salt
• Add apple slices (thinly sliced and cut in half) and gently toss until coated
• COOK apples in a large skillet with 4 Tbsp butter and 1 Tbsp lemon juice. Medium heat for 10 minutes stirring frequently.
• Transfer apples into pie pan shell bottom and mound slightly. Don’t leave gaps between apple slices
• Sprinkle crumb topping over apples and press lightly to hold in place.
• Wrap aluminum foil over edge of pie
• Place on cookie sheet so drippings don’t drop on the oven
• Bake at 375 for 25 minutes
• Remove aluminum foil and bake for 25 more minutes without foil. 160 to 170 degrees in middle
• Remove from oven.
• Sprinkle chopped pecans over topping and drizzle caramel (warmed in pan of water) over top
• Cool on wire rack.

• In a large bowl, combine sweetened condensed milk and milk. Add pudding mix and beat until well combined. Chill for 5 minutes to thicken.
• 1 can 14 oz sweetened condensed milk, 1 1/2 cups whole milk, 1 3.4oz package 4-serving size instant vanilla pudding mix
• Gently fold in the whipped cream until fully combined.
• 2 cups heavy cream
• Begin by placing a layer of vanilla wafers or shortbread cookies at the bottom of the trifle dish. Spoon a layer of the prepared pudding mixture over the cookies, spreading it evenly.
• 36 vanilla wafers
• Arrange a layer of sliced bananas on top of the pudding.
• 3 to 4 medium bananas
• Repeat the layers, starting with cookies, then pudding, and bananas, until you reach the top of the dish. Aim for at least two to three layers, finishing with a layer of pudding.
• Cover the trifle dish with plastic wrap and refrigerate for at least 2 hours, or until well chilled and set.
• Before serving, top with whipped cream if desired for extra richness and a decorative touch and a sprinkle of crushed wafers or some banana slices! Get creative 🙂
• Spoon the pudding into individual bowls or dishes and enjoy!

• FIRST … In large bowl, strain or sift following then whisk: 2 cups flour, 1/2 cup granulated sugar, 2 1/2 teaspoons baking powder, and 1/2 teaspoons salt. Add zest after straining. Set aside.
• SECOND …. In small bowl, whisk 1/2 cup heavy cream, 1 egg, 1 teaspoon vanilla extract and concentrate, extract or juice (if used). Set aside in refrigerator
• …. Grate frozen butter in food processor. Place processor bowl in refrigerator or go directly to step 4.
• FOURTH …. Remove processor bowl with butter from refrigerator and add dry ingredients from large bowl. Pulse until mixture is small peas. Crumbly. Empty back in large bowl.
• FIFTH …. Drizzle small bowl liquid contents around large bowl and mix with spoon.
• THEN …. Add fruit and incorporate…do not over mix.
• Flour cutting board. Pour mixture onto board and knead with floured hands until you can make an 8” disk about 1” high. USE FLOURED ROLLING PIN Dust pin with flour to keep dough from sticking.
• Cut disk in half. Place one half on top of other. Add flour dusting. Knead together into another 8” disk. Cut in half and repeat knead. Form 8” disk, 1” high.
• Cut disk into 8 pie shaped triangles. Place in non-stick sprayed scone pan and lightly press into place.
• PLACE PAN IN REFRIGERATOR FOR MINIMUM 20 MINUTES
• Preheat oven for 400F bake or 375F convection while dough cools in refrigerator.
• After 20 minutes in refrigerator, brush top of triangles with heavy cream and sprinkle vturbinado sugar on top
• Bake for 28 minutes on convection (up to 10 minutes more at altitude). Top should be golden brown …. BUT NOT TOO BROWN.
• Allow to cool completely. Minimum 1 hour
• Whisk together confectioners sugar and juice or heavy cream. If desired.
• Drizzle on scones.

• Combine all ingredients in a jar. Shake to blend well.
• Pour over meat in plastic zip lock bag. Seal and marinate overnight in refrigerator turning bag once or twice to insure the marinade gets to all the meat surfaces.
• Discard marinade and grill meat to your liking.
• Makes 1 ¾ cups.

• Preheat oven to 325 degrees
• Line 8 x 8 pan with parchment paper
• Place cream, melted butter, egg yolks, espresso powder, Vanilla extract , salt in medium bowl and stir until fully mixed. Add brownie mix and chocolate chips until well blended.
• Spread into prepared pan and bake at 325 degrees for approximately 42 minutes(often more). Remove from oven when center is set and edges have begun to pull away from sides.
• Cool completely in pan. Remove to cutting board and cut. Serve!

• Preheat oven to 325
• Heat heavy cream (over medium heat) to simmer, stirring occasionally. Remove from heat and stir in vanilla, salt and maple syrup. Set aside.
• In medium bowl, whisk together sugar and yolks. Slowly add (temper) heavy cream mixture (above) into sugar-egg mixture while whisking to avoid cooking eggs. Add all cream mixture to eggs to make custard.
• Boil water for ramekins to put in large baking pan.
• Strain egg/cream mixture through fine sieve into large pitcher. Divide custard into ramekins placed in large baking pan. Fill pan with boiling water so water is halfway up sides of ramekins.
• Bake in oven for 30-35 minutes until edges are set and centers are barely jiggly
• Transfer ramekins to wire rack. And cool to room temperature. Refrigerate for at least 4 hours.
• To serve, just before serving, sprinkle tops with light teaspoon of raw sugar and shake to distribute evenly. Torch, garnish with mint and serve.

Cream Cheese Layer

• In a bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat together with a hand mixer until combined and creamy.
• In a separate smaller bowl, beat the heavy whipping cream for several minutes until stiff peaks form. Add the whipped cream to the cream cheese mixture and beat together until well combined.
• Evenly spread the whipped cream cheese mixture into the bottom of the prepared cracker crust. Cover with the lid and refrigerate for 6-8 hours.

Start preparing the raspberry layer.

• Stir the water and cornstarch together with a fork in a small bowl.
• In a saucepan over medium-high heat, combine the sugar and frozen raspberries. Stir together and cook for several minutes until it’s boiling. Once boiling, add the water/cornstarch mixture and stir. Let this mixture boil for 2 minutes.
• Turn off the heat and let the raspberry mixture cool for about 30 minutes in the pan. Transfer it to a Tupperware dish and let refrigerate alongside the cream cheese pie.
• After the 6-8 hour fridge time, evenly spread the cooled raspberry mixture (that was in the fridge too) over the cream cheese layer. Cover with lid and refrigerate overnight.
• If wanted, serve with additional whipped cream and fresh raspberries.

• For the tart: Preheat oven to 425° F. Line a baking sheet with parchment paper or a Silpat baking mat. Unfold the thawed out puff pastry on a lightly flour dusted area and gently roll into a 10×11 inch rectangle. Carefully transfer to your baking sheet.
• Brush edges with a little bit of water and fold over all 4 sides to create a lip. Using a fork, poke holes all over the center of your tart. Gently brush the entire tart with an egg wash and sprinkle about 2 tsp. of sugar over the center. Bake until golden brown, about 15-20 minutes. Remove from oven and carefully with the back of a spoon press the center back down if it has puffed. Transfer to a wire rack to cool.
• For the filling: In a bowl combine softened cream cheese and sugar. Mix with a hand-mixer or by hand until smooth and the sugar is well incorporated. Add the heavy cream and mix for about 1 minute. Fold in the lemon curd.
• To assemble the tart: Carefully spread your lemon cheesecake mixture over the center of your cooled tart crust. Arrange berries decoratively over the curd and drizzle with the warmed jam. Dust the tart with powdered sugar.
• Notes: This tart is best made and eaten on the same day. You can prepare the tart along with the cheesecake filling ahead of time. Refrigerate the filling and assemble the tart right before eating.

Meyer Lemon Curd

• Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup.
• Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter.
• Set bowl over a saucepan of simmer water and cook, whisking. Once mixture gets warm, add the butter in 4 additions, whisking well after each until incorporated. Continue whisking until thickened and smooth and an instant read thermometer registers 160 degrees F.
• This can take anywhere from 6 to 15 minutes (depending on how well your bowl is conducting heat). Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with plastic wrap and cool completely.
• *Of course you can make this recipe with regular lemons as well. In that case increase the sugar to 3/4 cup. This curd will keep well covered in the refrigerator for about 1 week.

To Make the Cake

• Preheat oven To 350 degrees
• Brush 2 (9 inch) round pans with butter and dust with flour or spray with cooking spray
• line bottoms with parchment paper
• Whip eggs and sugar in stand mixer for about 5 minutes….until very thick and pale yellow.
• Add canola oil and whip until incorporated.
• Sift together flour, cinnamon, baking powder, baking soda and salt into mixer bowl with egg mixture. Mix on low speed until well mixed … stopping to scrape sides and bottom of bowl.
• Add carrots, walnuts and raisins. Mix well
• Pour evenly into prepared pans.
• Bake until centers of cake spring back when poked with finger. 45-50 minutes.
• Remove from oven and cool completely.

To Make Frosting

• Beat butter in mixer until smooth. Scrape sides and bottom. No lumps
• Add cream cheese and mix well scraping sides and bottom of bowl.
• Add vanilla, salt and sifted confectioners sugar and mix 30 seconds on low. Scrape. Mix on medium speed for another 30 seconds. Do not over mix.

To Assemble

• Trim domed tops off at least one cake to make stacking possible. Place flat cake on flat plate. Spread top with layer of frosting 3/8” thick.
• Place second cake on top and frost top and sides.
• Press walnuts into frosted sides.