Strawberry-Lime Shortbread Cookies (Emlyn)

From: http://www.sweettreatsmore.com/2011/04/strawberry-lime-shortbread-cookies.html
Lime Shortbread Cookies

cookie recipe from Land O Lakes

1 1/2 cups all-purpose flour

1/2 cup powdered sugar

1/2 cup cornstarch

1 cup Land O Lakes® Butter, softened

1 tablespoon fresh Key lime juice

2 teaspoons freshly grated Key lime zest

1. Combine flour, powdered sugar and cornstarch in medium bowl. Set aside.

2. Beat butter in large bowl at medium speed until creamy. Reduce speed to low; add flour mixture and all remaining cookie ingredients. Beat until dough forms.

3. Shape dough into 2 (10-inch) logs on lightly floured surface. Wrap each in plastic food wrap; refrigerate until firm (2 hours).

Heat oven to 350°F. Reshape logs, if necessary. Cut into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until edges are lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely.

Meanwhile, make the fresh Strawberry Cream Cheese Glaze

Strawberry Cream Cheese Glaze

2 tbs butter, room temp

4 oz. cream cheese, room temp

1/2 tsp. vanilla extract

3 tbs mashed strawberries

2-3 cups powdered sugar

Cream the butter and cream cheese together until smooth. Mix in vanilla and strawberries, then stir in powdered sugar.

Frost cookies and store in air tight container. I like to store them in the refrigerator.

Makes about 80 cookies. You can easily freeze one of the logs of dough for later use. Just make sure it is wrapped tightly. Then when you are ready all you have to do is slice and bake for a quick tasty treat.

Raspberry Cream Muffins (Emlyn)

1 C raspberries (fresh or frozen)

1 C flour

1/2 C sugar

1 tsp baking powder

1 C sour cream

1/4 C canola oil

1 large egg

1 tsp vanilla extract

Preheat oven to 400 degrees. Spray or line a 12 cup muffin pan. Set washed raspberries aside. In a medium bowl, stir together flour, sugar and baking powder. In a small bowl, beat together sour cream, oil, vanilla and egg. Pour wet mixture over dry ingredients, stirring to combine with a wooden spoon. Note: dough will be very stiff. Put a little dough in the bottom of each of the muffin cups, then add the rasperries evenly divided, and the remainder of the dough evenly divided on top. Bake for 12-14 minutes or until a toothpick comes out clean. Place pan on a wire rack to cool for 5 minutes. Remove muffins from pan and continue cooling on wire rack.

Karen Solomon's Strawberry Jam (Emlyn)

Wash, dry, stem, and slice (or chop) the berries. In a large bowl, toss them gently with the sugar and lemon juice; don’t bruise your fruit. Let them macerate for four to eight hours to release their juice. Tie up the lemon seeds in cheesecloth or an empty tea bag.

Transfer the strawberries and the lemon rinds and seeds to a very large stockpot. Bring to a boil over medium-high heat and boil for three minutes, then turn the heat to medium and simmer for 10 to 15 minutes, stirring occasionally.

Skim off the loads and loads of foam that will surface—this is best done with a large metal spoon. Remove as much of the foam as possible, as doing so will give your jam a clear, brilliant color.

Allow the jam to cool in the pot, then transfer to a wide-mouthed bowl or baking dish. Discard the lemon rinds and seeds.

Let the jam sit, uncovered, stirring occasionally, overnight. This will help the jam thicken and keep the fruit from separating from the syrup. If the jam is not to your desired thickness, allow it to sit for one more day.

Transfer the jam to jars, ensuring that the lip and threads of the jars remain clean and unsticky. You can refrigerate strawberry jam for up to four months. Want to can your jam? For that, you’ll have to read my book!

Market Street Fruit Tart (Emlyn)

Gastronomy's Fruit Tart

(Yield: One 10-inch Tart or Four 4-inch Individual Tarts*)

Tart Dough Ingredients:

1/4 cup almond paste
1/2 cup sugar
3/4 cup butter
pinch salt
3 egg yolks
1 ounce whipping cream
2 cups cake flour

Method:

Using an electric mixer on medium speed, blend all of the above ingredients until combined, but do not over-mix! Chill dough for 10 minutes.

Roll out dough on floured board to 1/4" thickness and place in a 10" fluted pie tin with a removable bottom. Bake for 25 minutes at 325 degrees, remove from oven and store in a cool, dry place.

Mock Pastry Cream Filling Ingredients:

(1) 5.1 ounce box of vanilla Jell-O pudding (disregard package directions)
2 cups heavy whipping cream
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla

Method:

Combine by hand all of the above ingredients until mixed. Chill for one half hour.

Remove tart shell from pie tin. Fill tart shell with pastry cream and level the amount. Arrange with your choice of fruit (strawberries, raspberries, kiwi, pears, apples, etc).


Apricot Glaze Ingredients:

1/4 cup apricot jelly
1/4 cup hot water

Method:

Combine apricot jelly and hot water to make a glaze. Using a pastry brush, apply the glaze over the finished fruit tart.

*Option for individual Fruit Tarts:
Form the crust to fit your small pie tins and follow above instructions.