Strawberry Ricotta Scones

1 egg

1/2 cup buttermilk (or reg milk with 2 drops of white vinegar)

2 tbsps. lemon juice

1 tsp vanilla

1/2 cup ricotta (I drain mine in a strainer for about 2 hours to remove as much liquid as possible)

3 tbsps sugar

1-2 tbsps grated lemon zest

2 cups flour

2-1/4 tsps. baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup very cold butter cut up

1 cup chopped strawberries


Mix together the egg, buttermilk, lemon juice and vanilla.  Add the lemon zest and the ricotta and mix well.

In another bowl, mix the flour, sugar, baking powder, baking soda and salt.  Add the butter and mix with your fingers, two forks, two knives or a pastry blender until mixture is in small lumps.  Pour in the liquids and stir until well mixed.  Add the strawberries and carefully fold in.

Put mixture on counter and knead lightly until combined.  Don’t work it too much.  You might need to flour your hands as well as the counter to keep it from sticking too much.

Pat the dough into a circle about 1/2″ thick and cut into 6 or 8 wedges.

Put on a prepared (silpat lined, parchment lined or greased) baking sheet.

Bake at 400 for about 15-20 minutes or until lightly brown.  Remove and cool


In a bowl, mix 1-1/2 cups confectiones and 2 tbsps milk.  You can add more milk if you want it thinner or more confectioners sugar if you want it thicker.  Cover the tops of the scones with the glaze.  Put a little bit of lemon zest on top and serve.


Apple Cake

1-1/2 sticks soft butter (3/4 cup)

3/4 cups sugar

1 tsp grated lemon zest

4 eggs

2-1/2 cups flour

2 tsps. baking powder

Beat butter, sugar and lemon till light and well blended.  Add eggs, one at a time.  Add flour mixture.

Pour batter into a greased and floured 8″ springform pan

Bake 350 for 40-50 minutes or until toothpick comes out clean.  Remove and cool

If cake has “domed”, using a serrated knife, level the top of the cake.  Turn cake over, bottom up, on a serving plate.  Set aside

Apple Mixture:

2 apples peeled, cored and cut into small cubes

2 tbsps. sugar

pin cinnamon

1 tsp lemon zest

1 tbsp. butter

Put all into a pot and cook over medium heat on a stove top about 5 minutes until soft.  Remove and mash.  Set aside to cool.


2-1/4 cups confectioners sugar

1 cup ground almonds

2 egg yolks

4-5 tbsps. lemon juice

Mix sugar and almonds together.  Mix yolks and lemon juice and add to almond mixture.  Mix well – knead on counter till smooth

NOTE:  This can be done by hand as above but doing it in a food processor is a lot easier and faster.

Add more lemon juice (drops) if needed and dough is too dry.

Wrap and set aside until ready to use


Spread the apple mixture over the top of the cake, making it as even as possible and bringing it to the edges.

Roll the marzipan out to about 1/4″ thick.  Cut long strips and create a lattice (or any other pattern you want) on top of the apples.

Dust the entire cake with confectioners sugar,.

Pear Tart


Click image to watch video.

In a food processor, combine


  • 2 cups all purpose flour
  • 1 tbsps. confectioners sugar
  • pinch salt
  • 1 egg yolk
  • 2 tsps. lemon juice
  • 2 tbsps. cold water
  • 1 stick butter that is cold and cubed

Process until it almost comes together using a bit more water if necessary

Remove dough, wrap in plastic and refrigerate about 15 minutes.

Remove dough from refrigerator and roll out and fit into a 8″ tart pan with shallow sides and removable bottom (can also use a springform pan or a pie plate)

Take 3 bosc pears and peal them, remove the seeds and any fibrous bits.

Arrange pears on the crust in the pan, with the narrow sides to the center

In another bowl, combine:

  • 1 egg
  • 2 tbsps. confectioners sugar
  • 1/4 tsp salt
  • 1/8 tsp cinnamon
  • pinch ginger
  • grated rind of 1 lemon
  • 1 cup sour cream

Blend this very well and pour over pears in pan – spread to fill in gaps

In a food processor:

  • 2 tbsps. flour
  • 3 tbsps. brown sugar
  • 1/4 tsp cinnamon
  • 1/2 stick cold butter cubed

Process until lumpy but not a paste.

Sprinkle this over the pears in the pan

Bake at 400 for 25-30 minutes until filling is set and pastry is light brown.

Remove and cool slightly.  Serve warm or at room temperature with whipped cream or ice cream

Banana & Chocolate Chip Scones


Click image to watch video.



  • 3-1/4 cups flour
  • 1/3 cup brown sugar
  • 2-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1-1/2 tsp cinnamon
  • 1/2 tsp salt
  • 3/4 cup cold butter cut into small cubes
  • 2/3 cup buttermilk
  • 2 tsps. real banana extract (you can also just use vanilla)
  • 2 mashed ripe bananas
  • 1/2 cup mini choc chips (can also use nuts)

Whisk all the dry ingredients together in a large bowl.  Add the butter and cut in with a pastry blender, you fingers or two knives until it is very small peas.

Add buttermilk and extract and with a wooden spoon, mix as well as you can.  Mix in chips.

Put mixture onto counter top and bring together to make a cohesive dough.  Divide in half.  Press each half into  a round about 1/2″ thick.  Cut into 6 or 8 wedges.

Put on a prepared sheet and bake at 425 for 10-12 minutes.  Cool


1/2 mashed banana with a few drops of banana extract

Add a pinch of salt, 1/4 tsp of cinnamon and mix well

Add 1 cup confectioners sugar and blend well.

Add 2-4 tbsps. of milk.  Add more confectioners sugar if necessary to get a thick but pourable consistency

Drizzle on top of scones and if desired, sprinkle on a few more mini chips

Sticky Toffee Pudding

1 cup plus 1 tbsp flour

1 tsp baking powder

3/4 cup chopped dates (or more if you wish)

1 tsp baking soda

4 tbsps soft butter

3/4 cup sugar

1 egg

1 tsp vanilla

Butter a 10″ round or square pan.

Put the dates in a bown and add 1-1/4 cups boiling water along with the baking soda.  Set aside.

Beat the butter and sugar until well combined and fluffy and add the egg and vanilla and blend well.

Mix the flour and baking powder together and add to the butter mixture and then fold in the dates

with the water.  Pour into pan and bake at 350 degrees for about 30 minutes.  Cool on rack


8 tbsps butter

1/2 cup heavy cream

1 cup light brown sugar

Combine all in a pan and bring to a boil, stirring constantly.  Boil over medium low heat until

thickened, about 7-8 minutes.

Spread about 1/3 of the sauce on top of the pudding and put in the broiler for 1 minutes.  Remove.

Serve with additional sauce, and whipped cream or vanilla ice cream

Indian Pudding

2 cups milk

1/2 cup yellow corn meal

1 large egg

1/4 tsp salt

1/2 cup dark molasses

1/2 tsp grated fresh ginger

1 cinnamon stick

1 vanilla bean

Pour milk into a saucepan and add the ginger, cinnamon and vanilla.  Bring to a simmer but do not boil.

In a bowl combine the cornmeal and 1 cup water and mix well.  Add the egg and salt and mix well.

Strain the milk, removing the vanilla and any ginger pieces.  Pour milk back into the pan and add the cornmeal

mixture along with the molasses.

Cook over medium heat until thick but do not boil.

Pour into a well buttered 2 quart pan.  Bake at 300 degrees for abut 1 hours until mixture is set

Remove – serve warm with either whipped cream or vanilla ice cream


Chocolate Caramel Custard

1/2 cup sugar

1 tbsps water

1 tbsps lemon juice

1 cup milk

2 oz semisweet choc

2 eggs plus 2 egg yolks

In a small saucepan, combine 1/4 cup sugar, water and juice.  Heat over medium while the mixture bubbles,

until it begins to turn a light amber brown.  Immediately divide among 4 ramekins and swirl to coat.

Works fast as this stuff hardens quickly.

In another saucepan, heat the milk and chocolate until the chocolate in melted.  Remove and cool slightly.

In a mixture, beat the eggs, the yolks, the remaining 1/4 cup of sugar until thickened and smooth.  Pour

the chocolate mixture into the eggs – slowly to temper – and mix well.  Skim as much “foam” off the top of

the mixture as you can and then pour the mixture evenly into the cups.  Put into a baking dish and pour

boiling water halfway up the sides of the ramekins.  Bake at 350 degrees for about 30 minutes until set.

Remove from oven and then remove the ramekins from the water bath and cool slightly.

To unmold, run a knife around the sides and invert onto a plate – may be served warm or cold.