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Recipes For Cooking Desserts From Scratch - Yahoo Recipe Search
YummlyIf whipping up a homemade tart seems a bit above of your pay grade (read: cooking skills), have a little faith. This homemade lemon tart, or tarte au citron as it's called in French, is incredibly easy to prepare. The secret is its two-ingredient crust, which combines shortbread cookies with melted butter to save you a significant amount of time in the kitchen. On top of that, you only need three ingredients (four if you include the lemon zest) for the filling and it only takes 20 minutes of prep time to make this sweet and easy tart. ## Crushing The Crust Rather than bake a tart crust entirely from scratch, this particular crust requires just two ingredients: crushed shortbread cookies and melted butter. Using this shortcut shaves half an hour from your total cooking time. To make the pie crust, you will need purchase store-bought shortbread cookies, then crush them into crumbs. There are two ways to do this: __Use A Food Processor:__ For this, place your cookies into the food processor and pulse. Continue to pulse the cookies until they reach a grainy texture. __Use A Rolling Pin and Plastic Bag:__ If you don’t own a food processor (or don’t feel like dealing with the clean-up) a sealable plastic bag and rolling pin does the trick. Place the cookies in the bag, squeeze out any air, seal, and then gently beat the cookies with a rolling pin until they reach a coarse texture. ## Familiar Filling If you're wondering how raw eggs can bake in just ten minutes, it's all credited to the fresh lemon juice. Much like key lime pie, the acid from the lemon cooks the eggs or egg yolks and helps the lemon filling set. The original key lime pie recipe didn't require any cooking, but now most key lime pies and other lemon desserts like lemon curd all require some form of cooking. ## Recipe Notes This has all the trappings of a classic lemon tart, but it's very simple in comparison to other tart recipes. If you've never made a lemon tart before, here are a couple things you should know if before you get started. __Refrigerate Before Serving:__ Don't underestimate the time for chilling the tart in the refrigerator. After removing the tart from the oven, let it cool to room temperature and then place in the fridge for about three hours. __Tart Pan:__ This recipe calls for a 9-inch springform pan. That's a pan with a removable bottom. You don't need one — you can use a pie plate for your tart shell. __Mini Tarts:__ While this recipe is for a 9-inch tart, you can make mini versions if you have tartlet pans. This will make two 4.5-inch tarts, or three 3-inch tarts. __Baking Sheet:__ Baking sheets are very handy for transporting pies and tarts from the counter to the oven. You don't have to use one, but it does make pulling the tart out of the oven easier. __Lemon Meringue:__ If you want to make this tart extra fancy, you can top it with meringue which is just sugar, egg whites, and cream of tartar whipped together until stiff peaks form. Here's a [good recipe to reference](https://www.yummly.com/recipe/Meringue-1519437). __Mix Up Your Citrus:__ If you have extra Meyer lemons or limes, you can use those in place of regular lemons. Just make sure they yield 1/2 cup of juice.YummlySometimes part of the fun of cooking, is making everything from scratch. This recipe for Puff Pastry can be used in a variety of ways in many different desserts and dishes. Puff pastry has been used in sweet desserts and savory main dishes. This puff pastry is rich and buttery. It is perfect for any recipe you want to use it in. So if you want to tell your friends the next time you bring a decadent dish to the party that you make it entirely from scratch, then this recipe is the base for that conversation. Now you have to decide if you want to use it for something sweet, or something savory.BettyCrocker.com<p>You might think you know Bisquick. After all, it’s the go-to solution to “what’s for breakfast?” Pancakes, waffles, and biscuits are quick and easy to make on a busy morning, if you have a box of Bisquick on hand. But did you know that Bisquick can also make dinner, or even dessert, a snap in the form of dumplings?</p> <p>If you’re looking for the secret to the perfect dumpling, look no further --the answer is Bisquick. Even the most experienced cooks turn to Bisquick when they want perfectly fluffy drop dumplings to add to their favorite dishes.</p> <p>Our Bisquick Dumpling recipe is simple, convenient, and inexpensive to make. It turns an ordinary dish into a hearty meal that’s bound to satisfy both your cravings and your hunger.</p> <p>Chicken and dumplings have long been a staple in any comfort food lover’s repertoire, and for many, Bisquick dumplings, are an important part of the recipe. A lesser known fact is that these lighter-than-air dumplings are perfect in a wide variety of soups and stews.</p> <p>Try adding these dumplings to your favorite chowder or beef stew. Bisquick dumplings can turn a simple vegetable soup into a memorable meal. You can use dried herbs like thyme or Italian seasoning to tie them into the soup or stew. They can even be used for dessert. You can drizzle them with chocolate or sprinkle them with cinnamon sugar if you’re serving them for dessert. Add them to a batch of cinnamon apples or stewed dried fruits. All you need is a scoop of vanilla ice cream on top for a quick and easy sweet treat. The beauty of these dumplings is that they’re so versatile, you can dress them up in any way you like!</p> <p>Whether you're a novice, just getting your foot in the kitchen door, or a seasoned cook looking for simple and satisfying shortcuts that don’t compromise quality or taste, our Bisquick Dumpling recipe offers a no-fuss culinary experience. Using basic, inexpensive ingredients easily found in either your pantry or your local grocery store, anyone can whip up this comfort food classic. This dish is especially perfect for family gatherings when you’re looking to stretch your food budget and feed a crowd at the same time. Imagine treating your loved ones to a comforting, homemade dish like these hearty stew dumplings. You'll be surprised by how such a simple recipe can make such a grand impression. This recipe showcases the versatility of Bisquick, a staple ingredient for delicious, hearty meals in a pinch. We'll show you how quick it is to craft these Bisquick dumplings in your own kitchen.</p> <p>These dumplings are a fast and easy addition to any soup or stew you make! Need some inspiration? We recommend swapping out the “from scratch” dumplings with Bisquick dumplings in this <a href="/">Chicken Stew with Classic Dumplings</a> for a quick and easy shortcut. Or you can keep speedy simplicity in mind and add them to a can of <a href="/">Hearty Chicken Rotini</a> from Progresso.</p>Food52I’ve made my share of macaroni and cheese in the 1840 Farm kitchen. From the homemade to the (I’m sorry to say) character-shaped pasta shapes in cheese sauce the color of a dayglo orange construction cone. I’m hoping that you’ll find it in your heart to forgive me. I couldn’t help it. I live with a marathon runner and two children. Pasta for dinner is a necessity. Can you blame me? I prefer the homemade variety of macaroni and cheese. That wasn’t always the case. In fact, I have a vivid childhood memory of my grandmother making me macaroni and cheese from scratch during a visit to her home in New York. She proudly proclaimed that she was making me macaroni and cheese for dinner. Some time later, she presented me with a deliciously creamy pasta dish made with sharp white cheddar. I’m sorry to say that as a child from the midwest, all I saw was that it didn’t look like the blue Kraft box variety I was used to. The noodles were a different shape. The cheese was a different color and so sharp that it nearly knocked me off my chair. It was too much for my pediatric brain to accept. I don’t remember how much of my dinner I ended up eating that night. I do remember that my grandmother never made me macaroni and cheese from scratch again. She stuck to the blue box and saved her kitchen time for breads, pastries, and desserts. We were both happier. Now the joke is on me. It’s been too many decades for me to freely admit to and now I have a child who looks at homemade macaroni and cheese as if I am asking him to eat haggis. And getting back to the marathon runner and other child, they’d rather not eat pasta that comes with a side of angioplasty. So, how do you make a rich, creamy macaroni and cheese without just adding more and more cheese? Enter the carrot. Yes, you read that correctly. The carrot. With a very small amount of prep work, you end up with a lighter, healthier, dare I say better, version of the family favorite. And, as a bonus, thanks to the carrot, that incredibly rich orange color will be sure to follow. I’m not suggesting that you hide the carrots from your family although I know that this kind of Tom Foolery has come into fashion lately. Instead, I would encourage you to celebrate the astonishing fact that you could make macaroni and cheese that tastes this good using something so good for you. While it may serve me right that my son doesn’t appreciate this version (or any other) of homemade macaroni and cheese, I have learned my lesson. I don’t force him to eat carrotoni and cheese. He’s not ready for it yet. I’ll take my grandmother’s lead and stick to his other favorites when I’m cooking for him. I know he’ll come around, it just may take him a decade or two. This recipe is adapted from a recipe that first appeared in the April 2009 issue of Food &amp; Wine Magazine and it has taken me several attempts to get it just right. While the original recipe calls for baking the dish in the oven, I find that baking the pasta leads to a drier macaroni than suits my taste. I prefer to skip the baking step and enjoy a creamier version of this dish. Either way, the end result tastes delicious.Food.comI made this for dessert on Easter and it was the perfect choice! A wonderful dessert for special occasions. I made a scratch angel food cake but I did not include that in the cooking time. The recipe comes from America's Best Recipes -- A 2003 Hometown Collection.Food.comThis is another recipe my grandma submitted to the family cookbook she made for us. Her story for this recipe is as follows; "I got this recipe back in the 60s when I moved to Karnes City. I can't remember where I got it. I have used it many times over the years making kolaches and cinnamon rolls. My family always and still does like dessert. They are great to have on hand for thanksgiving or Christmas morning when everyone is hungry and you're busy trying to get the special holiday dinner prepared. The kolaches and cinnamon rolls can be made the day before or several days ahead and frozen. Please try your hand at these, I always loved making these, a little trouble, but you will get compliments. From scratch cooking and baking is a dying art." I have made these repeatedly since I received my cookbook for Christmas. They take a long time but are so rewarding!!! There are a bunch of variations that you can do with this dough, from sausage and cheese to fruit filed or making homemade cinnamon rolls, I will try and share the wealth with you guys.
