I’ve got a treat for everyone, today! A lovely lemon tart that I’m calling a Sabayon Lemon Tart. It’s beautiful, bright, and creamy & dreamy.
If there was ever a frugal “cheat” of a dessert, Profiteroles, or Cream Puffs, as they are often called, have to be it. Easy to make, requiring no special equipment, although a piping bag & tips is nice, inexpensive, and they can be made ahead. And once made, they can be filled & topped with all kinds of deliciousness. What more could one want?
I suppose these bars should have a better name. They’re luscious, creamy and dreamy from the silky custard topping, just bursting with blueberries, all the way down to the gorgeous shortbread crust.
For some reason, I’ve been craving Blueberry Custard Pie Bars. See it all started when I picked up blueberries on sale right before Easter, with no real plan in mind. Then I started thinking about blueberry pie, then blueberry custard pie, then of course, Blueberry Custard Pie Bars.
St. Paddy’s is just around the corner, so it’s time to think about partying just a little, isn’t it? When I was a kid, that meant anything green. Green ice-cream cones, cupcakes tinted green, and green beer.
If you’re interested in making the best Cranberry Sauce, ever, one that your family and friends will devour, one that you might actually make more than once a year, try this recipe. Pin it for next year.
There are many names for this part cake, part pie dessert, and just as many recipes. A vague list of ingredients in my Irish Grandmother’s box pointed me towards it, and so began my search to find the particulars. Sometimes old recipes are like that, written I suppose, for the user and not some future progeny!