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July 28, 2015

Typically for breakfast in Tuscany but great any time of day.




  • 2 Sheets of Puff Pastry
  • 5  Lg. Egg Yolks (room temp.)
  • 3/4 C. Sugar
  • 3 T. Cornstarch
  • 1 1/2 C. Scalded Milk
  • 1/2 t. Pure Vanilla Extract
  • 1 T. Unsalted Butter
  • 1 T. Heavy Cream
  • 9 Maraschino Cherries
  • Powdered Sugar
  • Chopped Almonds


  1. With an electric mixer beat the egg yolks and sugar on medium high until very thick (about 4 minutes; reduce speed to low add the cornstarch
  2. Slowly add the hot milk to the egg mixture (mixer speed on low)
  3. Pour mixture into a medium saucepan and cook over low heat; stirring constantly; mixture will thicken (about 5-7 minutes)
  4. Using a whisk; whisk constantly until custard comes together like pudding (low heat)
  5. Stir in the vanilla, butter and heavy cream
  6. Pour through a sieve into a bowl; cover directly on the custard and refrigerate until cold
  7. Roll out the pastry and prick with fork; Bake at 400 degrees for 15 min.
  8. Remove from oven; cover with pastry cream
  9. Put a cherry on each square (9); top with second sheet of pastry
  10. Bake for another 15 min.
  11. Sprinkle with powdered sugar and chopped almonds




Serves: 9

Recipe from









Sweet Corn Quiche

July 3, 2015

There might be some left over corn in your house so be prepared and make this quiche in the evening for a fabulous breakfast or brunch. Also required for late and/or lazy guests (delicious hot or cold). Getting ready for friends for the fourth too.


Sweet Corn Quiche


  • 1 9″ Pie Shell (prepare or store bought)
  • 1 T. Unsalted Butter
  • 1 Med. Onion (chopped and sauteed)
  • 2 C. Corn (fresh or frozen)
  • 4 Lg. Eggs
  • 1 C. Heavy Cream
  • 1 T. Worcestershire Sauce
  • Pinch of Nutmeg
  • 1/4 lb. Swiss Cheese (cut in bite size pieces, chopped or shredded)
  • Fresh Parsley (for garnish)


  1. Prepare pie shell (or defrost store-bought shell)
  2. Saute the onion
  3. Whisk eggs, heavy cream, Worcestershire and nutmeg (or in a blender)
  4. Line bottom of pie shell with half the cheese and add the onions
  5. Add the corn
  6. Pour the egg mixture over the cheese, onion and corn
  7. Add the rest of the cheese
  8. Bake at 350 degrees for about 40-50 minutes
  9. Remove when firm, rest for 5-10 minutes
  10. Plate and add garnishes






Serves: 6-8





Tomato and Sausage Lasagna

June 27, 2015

A spectacular treat for me on a summer night. But only if the marinara is in the freezer and I have no-boil Lasagna.


Tomato and Sausage Lasagna


  • Marinara (or better yet, take it out of the freezer) (purchase works too)
  • 1 lb. Sausage (cut and sauteed)
  • 1 T. Olive Oil
  • 9 Sheets of No Boil Lasagna (for 3 layers)
  • Salt and Pepper
  • 1 lb. Mozzarella
  • 1 C. Parmesan Cheese (grated)


  1. Make Marina (click for recipe) set aside
  2. Saute the sausage in the oil and set aside *

* Sometimes I add 1 medium onion, chopped and sauteed, and/or some minced garlic


  1. Preheat oven to 380 degrees
  2. Use a baking dish approx. 12×10
  3. Ladle some marinara on bottom of pan to cover
  4. Next add a layer of lasagna; more marinara, mozzarella and Parmesan
  5. Follow with 2 more layers; sprinkle with Parmesan
  6. Cover with foil and bake approx. 35 min.; uncover and bake until top is golden (about 10 minutes)
  7. Remove from oven and let sit 10 minutes before serving







Spinach and Mushroom Lasagna

Vanilla Ice Cream

June 24, 2015

Beautiful children and wonderful ice cream is always a win.

Image (60)

It’s easy when they are still in a High Chair!

If you want the best ice cream recipes buy “The Perfect Scoop” by David Lebovitz. Ice Cream is easy but it is time consuming. Put it on your schedule. When you make your own you might remember your favorite childhood haunts.


Vanilla Ice Cream


  • 1 C. Whole Milk
  • 3/4 C. Sugar
  • 2 C. Heavy Cream
  • Pinch of Salt
  • 1 Vanilla Bean (split in half lengthwise)
  • 6 Lg. Egg Yolks
  • 3/4 t. Vanilla Extract


  1. In a medium sauce pan warm the milk, sugar, 1 C. of the cream and salt
  2. Scrape the vanilla bean seeds into the warm milk (add the bean too)
  3. Cover and remove from heat; let steep for 30 minutes
  4. In a large bowl pour the other C. of cream and set a mesh strainer on top
  5. In another bowl whisk the egg yolks; slowly pour the warm mixture into the egg yolks while whisking constantly
  6. Scrape the warmed egg yolks back into the saucepan
  7. Over medium heat stir the mixture constantly while scraping the bottom until mixture thickens
  8. Pour custard mixure through the strainer and stir it into the cream and add the vanilla bean
  9. Add the vanilla extract and stir until cool over an ice bath
  10. Chill mixture until thoroughly cold in the refrigerator
  11. Remove the vanilla bean and follow directions of your ice cream maker to freeze.







Yield (Approx. 1 Quart)

Recipe from: “The Perfect Scoop” by David Lebovitz

Carrie Mango Puree

June 20, 2015

If you have Carrie Mangoes you do not need a recipe.




Carrie Mango Puree


  • 8 Carrie Mangoes
  • 1 Lemon or Lime (juiced)


  1. Cut up the mangoes, put in a blender; add some lime juice
  2. Refrigerate and/or freeze







Yield: Depends




Chocolate Tart with Coconut Amaretti Crust and Meringue

June 9, 2015

Make time to make something special for a very special day.


Chocolate Tart with Coconut Amaretti Crust and Meringue

Coconut Amaretti Crust


  • 2 C. Sweetened Flaked Coconut
  • 1 C. Amaretti (smashed) *
  • 4 T. Unsalted Butter (melted and cooled)

* May substitute other cookies


  1. Combine all the ingredients and press into the bottom and sides of tart pan; chill 30 min.
  2. Bake crust at 350 degrees for approx. 15 minutes; let cool on a rack



  • 4 oz. Bittersweet Chocolate
  • 2 T. Unsalted Butter
  • 2 T. Cornstarch
  • 1/2 C. Unsweetened Dutch-Process Cocoa
  • 1/2 C. Granulated Sugar
  • 2 1/2 C. Milk
  • 1 Large Egg
  • 2 Large Egg Yolks


  1. In a double boiler melt together the chocolate and butter
  2. In a medium bowl combine cornstarch, 1/4 C. of the cocoa and 1/4 C. of the granulated sugar. Add 1/4 C. of the milk and stir to blend.  Add the egg and yolks and whisk until smooth
  3. In a medium saucepan, combine the remaining 2 1/4 C. milk and the remaining 1/4 C. granulated sugar. Place over medium heat until scalded
  4. Slowly drizzle the milk into the cocoa mixture, stirring gently with a whisk to blend the mixture without aerating it.
  5. Return the mixture to the saucepan and cook over medium heat until tiny bubbles boil up for 3 seconds. Do not overcook
  6. Remove from the heat and add the melted chocolate mixture and stir until thoroughly blended
  7. Let cool for approximately 5 -10 minutes, stirring occasionally
  8. Pour into tart crust and chill for at least 2 hours

Pudding Adapted from “The New York Times Dessert Cookbook” by Wayne Harley Brachman



  • 4 Lg. Egg Whites
  • 1/3 C. Sugar
  • 1/4 t. Cream of Tartar
  • Pinch of Salt


  1. Beat the egg whites until fluffy; add the sugar, cream of tartar and salt and continue beating until the whites hold peaks
  2. Add the meringue to the top of tart while sealing edges
  3. Bake at 400 degrees for approx. 6 minutes
  4. Remove from oven; cool on a wire rack for about 15 min.; chill for at least 3 hours
  5. Remove the tart from pan and put on chilled serving plate









Serves: 8

Fettucini with Salmon and Asparagus

June 8, 2015

Always make extra salmon and asparagus and you will be happy.


Fettucine with Salmon and Asparagus


  • Poached Salmon (2 fillets; leftovers, cut up) *
  • 1 lb. Asparagus (sauteed, cut up)
  • 1 Stick Unsalted Butter
  • 3/4 C. Heavy Cream (add more if necessary)
  • 1/2 C. plus Parmesan Cheese (grated)
  • 1 lb. Fettuccine
  • Additional Parmesan Cheese (for garnish)
  • Parsley (for garnish) optional

* Poached Salmon Fillets


  1. Cut up the leftover salmon and set aside
  2. Blanch the asparagus, cool, cut up and set aside
  3. In the same pan melt the butter and add the cream and heat slowly
  4. Add the Parmesan Cheese and combine completely
  5. Bring water to a boil and cook pasta al dente
  6. Add the salmon and asparagus to the cream mixture and combine
  7. Strain the pasta (reserve a small amount of water for tossing)
  8. Add pasta to the cream mixture and toss, heat slowly
  9. Plate the pasta on a warmed plate and add parsley garnish
  10. Pass additional cheese at the table




Serves: 4

Recipe adapted from:


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