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Preheat the oven to 400 F. Butter a 6-cup souffle dish. Sprinkle a little granulated sugar into the dish and roll it around to coat the bottom sides. In a medium saucepan, whisk the half-and-half and the flour, until smooth. Stir

Preheat the oven to 350 F. Grease a 9 inch springform pan. Line the bottom with a circle of waxed paper cut to the diameter of the pan. Melt the chocolate in a small saucepan set on low heat, stirring

Combine the flour, baking powder, salt and anise seed in a medium bowl. In a large bowl, beat the butter with an electric mixer until creamy. Add te sugar and beat until light and creamy. Beat in the eggs one at

Preheat the oven to 325 F. Grease and flour a large baking sheet. Sift together the flour, baking powder, baking soda and salt. Set aside. Beat the eggs and sugar in a large bowl with an electric mixer, until light and

For the Cinnamon Syrup, combine the sugar, honey, water, lemon juice and cinnamon stick, if you wish, in a medium saucepan set on medium-high heat. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and

Prepare the pie dough. Partially bake the tart shell as directed using a 9 inch tart pan with a removeable bottom. Cool at room temperature on a baking rack. Spread the jam or preserves over the bottom of the cooled

Preheat the oven to 325 F. For the chocolate Graham Cracker Crusr, mix all the ingredients in a medium bowl. Pat the mixture evenly over the bottom and 1 1/2 inches up the sides of a 9 inch springorm pan.