LEMON TART IS ALWAYS A WINNER! CRUST: 1/2CUP BUTTER, SOFTENED, 1/4CUP CONFECTIONERS’ SUGAR, 1CUP SIFTED ALL PURPOSE FLOUR | FILLING: 1 CUP SUGAR, 2EGGS, 3TABLESPOONS OF FLOUR 3TABLESPOONS OF FRESH LEMON JUICE, 2 TEASPOONS OF GRATED LEMON PEEL (OPTIONAL), 1/4TEASPOON SALT, 3TABLESPOONS OF CONFECTIONERS’ SUGAR. BAKE CRUST FOR 12MINUTES AT 350’, ADD FILLING…BAKE ADDITIONAL 20MINUTES…LET COOL, ENJOY!
AGUA DE FRESA: STIR 1CUP SUGAR TO 2 CUPS OF WARM WATER, BLEND 1CUP OF STRAWBERRIES IN BLENDER WITH ADDITIONAL 6 CUPS OF WATER… MIX. TADA. REFRESHING!
AGUA DE FRESA MOJITO: MIX STRAWBERRY WATER WITH YOUR FAV RUM, DASH OF VANILLA EXTRACT, GARNISH WITH SWEET MINT…TADA. THROWBACK TO TINY VOLCAN WHO DIDN’T QUITE LIKE HIS CHEW TOY OF THE DAY…
PIZZA DOUGH RECIPE:
3.5 - 4CUPS FLOUR 1 PACKAGE OF DRY YEAST 1 TEASPOON SUGAR 1.5 CUPS WATER 2 TEASPOONS KOSHER SALT 2 TABLESPOONS OLIVE OIL
KNEAD 10 MINUTES, LET RISE 1 HOUR.
DIVIDE DOUGH ROLL OUT, LAYER TOPPINGS, BAKE 425 8-10 MINUTES.
SCRUMPTIOUS APPLE PIE FOR ANY SEASON!
ROLL DOUGH INTO FLOWERS & LEAVES FOR THE EXTRA CRISPY LAYERS. SERVE RIGHT OUT OF THE OVEN WITH VANILLA ICE CREAM. YUM.
