The secret to the intense lemon flavor in these bars is fresh lemon juice, lemon zest, and a little heavy cream that helps form a creamy curd. I make these whenever I go to a summer barbecue and they quickly disappear from the serving plate! Ingredients: For the crust 1 1/4 cups unbleached all-purpose flour1/2 cup confectioners’ sugar, ... Read More about Lemon Curd Bars

These mini-cheesecakes are the perfect size for serving at a party and just as amazing as a whole cheesecake, but in miniature form. I like the patriotic look of the red and blue berries, so they make a great July 4th treat. INGREDIENTS FOR THE CRUST: 1 1/4 cups Graham Cracker crumbs3 tablespoons packed brown ... Read More about Mini Cheesecakes with Graham Cracker Crust

My mother has a peach tree in her backyard that produces a bumper crop of fruit during the month of July. There are so many peaches on the tree, that I can't keep up with the constant supply she gives me. I find myself whipping up one peach dish after the next. Of course, you can always eat them straight off the tree or slice them into a dish, ... Read More about Peach Streusel Slab Pie

I acquired this recipe from my beautiful CSA (community supported agriculture) farm, where I have been a shareholder for many years. There's nothing like refreshing, homemade pickles in the summertime! Don't be afraid to give these a try--there's no canning required and they're easy to make. 2-quart jars1 Tbsp fresh chopped dill1 Tbsp ... Read More about Refrigerator Pickles

I previously shared a recipe for peach slab pie, made from the peaches that grow on a tree in my mom's backyard. There are so many peaches on this tree and I am always searching for new ways to use them in recipes. I love using my ramekins to create individual portions of a recipe. Here's a simple peach crisp that taste amazing while it's warm ... Read More about Peach Crisp in Ramekins

Julia Child is one of my culinary heroes! This is one of her french dessert recipes. Clafoutis is a rustic, baked French dessert of fruit, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream. I was inspired to make this recipe after picking ... Read More about Blackberry Clafoutis