Be sure to use the flavorful dried Blenheim apricots from the farmers’ markets. INGREDIENTS: Shortbread Crust: 3/4 cup unsalted butter, softened 1/2 cup confectioners’ sugar 1/2 teaspoon vanilla bean paste* 2 cups all-purpose flour Pinch salt Apricot Filling: 3 cups dried apricots 3 cups water 1/2 cup granulated sugar 1/4 cup almond flavored liqueur Pinch...Read More

“With the abundance of fruit at the summer markets, I like to make kuchen. It is always much appreciated by my customers. I started making it with apricots and then went on using the other various fruits coming up during the summer. For my last kuchen, I mixed cherries and apricots but you could use...Read More

A galette makes an almost guilt-free dessert. Unlike a pie made with lots more sugar, a thickener, and much more fruit per slice, a slice of a galette is the perfect portion for dessert — not much thicker than a slice of pizza, but every bit as tasty and satisfying as a whole slice of...Read More

“These rich but not too sweet shortbread cookies have just a hint of sweet lavender fragrance and flavor. They are perfect to serve with tea, milk or lemonade. I make several batches to divide up and tuck into pretty decorative boxes or tins I’ve lined with pastel tissue paper. Be prepared to share the recipe...Read More

I have made this cake countless times with butter. It is easy to assemble and always garners raves from guests. Now I have a new way of making one of my favorites—using olive oil instead. A delicate olive oil mimics the flavor profile of the butter version of this cake, although the oil adds an...Read More

It was impossible to decide whether to buy nectarines or peaches at the Farmers Market several weeks ago, as both were so incredibly sweet, juicy, and flavorful. So I bought some of each, and made a fabulous pie with them! Nectarines have a little more natural acidity than peaches, whereas ripe peaches are full-on sweet....Read More

This has always been one of my favorite ‘go-to’ family recipes by Flo Braker for summer berry cobblers, especially during olallieberry season. You can use blackberries or boysenberries, or a mixture of berries if you wish. Just be sure to taste the berries and adjust the sugar accordingly. This cobbler has a fruit ‘bottom’ topped...Read More

Cuban flan has a firm, silky texture that is more like a cheesecake than a custard. In the summer months, serve with fresh tropical fruits or mixed berries. In the winter, serve flan with sliced bananas sauteed briefly in a little butter, brown sugar, and rum. INGREDIENTS: Caramel 1 cup sugar Filling 4 large eggs...Read More

This delectable, fat-free dessert is the perfect antidote for hot summer days. It also is a delicious addition to a summer luncheon or brunch menu when berries are at the peak of the season. INGREDIENTS: 1/2 cup sugar 1 peach firm-ripe, thinly sliced 2 cups blueberries, rinsed and drained 3 cups strawberries, hulled and rinsed...Read More

This delectable dessert is perfect for a summer picnic or barbecue, but this cake must remain refrigerated until served. (1) Make one recipe of Lemon Glow Chiffon Cake. Let cool completely. (2) Whip until stiff: 2 cups heavy cream 2 tablespoons granulated sugar 1 teaspoon of pure vanilla extract (3) Toss together in a bowl...Read More