Lemon Pudding Cakes

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Lemon Curd:

• 2/3 cups sugar
• Zest of 1 lemon
• 3 eggs – save the whites for later use in this recipe
• 4 egg yolks
• 1/2 cup lemon juice
• 1/4 cup lime juice
• 1/2 stick (2 oz) cold butter diced

Combine sugar and zest – then add the eggs and yolks,  lemon juice, lime juice.  Whisk together well.

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Almond Apple Tart

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Crust:

• 1-1/2 cups flour
• 1/4 tsp apple pie spice
• 6 tbsps cold butter diced
• 1/2 cup almond flour
• 2 tbsps sugar
• 1 egg yolk
• 1-2 tbsps cold water
• 1/4 tsp almond extract

In a food processor, put the flour, apple pie spice, almond flour and sugar. Pulse to blend.  Add the butter and pulse 5-6 times.  Add the yolk, extract and 1-2 tbsps water to form a dough.  Wrap in plastic and refrigerate 15-20 minutes.

Cheesecake Pops

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You will need four 4-1/2″ diameter springform cheesecake pans and popsicle sticks

Crust:

• 1 cup graham cracker crumbs
• 3 tbsps sugar
• 3 tbsps melted butter

Mix until all well combine – divide among the 4 pans and pat down.

Bake at 300 degrees for 7 minutes.

Butter Almond Coffee Cake

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Almond Paste:

In a food processor, put

• 1-1/2 cups almond flour
• 1-1/2 cups confectioners sugar

Pulse a few times to blend, then add

• 1 egg white
• 1 tsp almond extract

Mississippi Mud Cake -Just one version

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• 1-1/2 cups flour
• 2 tbsps confectioners sugar
• pinch salt
• 1/2 cup cold butter cut into small cubes
• about 3 tbsps water

Place the flour, sugar and salt into a food processor,  Pulse a few times to blend.  Add the butter and pulse about 8 times.  Add half of the water and pulse and see if it comes together.  If it is too dry, add the rest of the water, pulse until it almost comes together.  Remove, wrap and refrigerate.

Apple Fritter Cake

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• 2 medium granny smith apples, peeled, cored and diced
• 1/3 cup white sugar
• 1/2 tsp cinnamon
• 2 tbsps cornstarch

Mix all in a saucepan and cook over medium heat about 5-6 minutes until the juices thicken – remove and set aside.

Chocolate Chip Souffle

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Generously butter and sugar 6 ramekins (1-1/2 cup capacity, tapping out excess sugar)

• 1/2 cup
• 2 cups milk
• 3 oz semisweet chocolate
• 6 eggs, separated – at room temperature
• 1/4 cup cornstarch
• 1/2 cup mini chocolate chips

Bring the  milk to a simmer and remove from heat.

Orange Souffle

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• 1/3 cup plus 2 tbsp sugar (plus a few additional tbsps for inside the ramekins)
• 6 eggs, separated at room temp
• 2 tsp grated orange rind
• 1/4 cup orange juice with pulp
• 1 tbsp orange liquer

Preheat oven to 450

Generously butter and sugar the inside of 4 ramekins (1-1/2 cup capacity each) tapping out excess sugar