Ingredients:

• 1 (6 ounce) container Liberté Méditerraneé peach and passion fruit yogurt
• 4-6 ounces cubed peaches (either jarred or fresh), plus one slice peach for garnish
• 1 slice of pound cake, cubed
• 1 teaspoon slivered almonds
• 1 rosemary sprig for garnish

Directions:

1. Make use of a clear glass, such as a martini glass, to serve up this parfait. You will add two layers of each ingredient, with a final third layer of fewer ingredients. Layer as follows:
2. Include 1/3 of the yogurt to the bottom of the glass topped with 1/3 of the peaches, a dust of slivered almonds and 1/3 of the pound cake cubes.
3. Add the second layer, just as the first.
4. For the third layer you will use less of all the ingredients, almost as a garnish. Use a dollop of the yogurt, a few slivered almonds, a few peaches and a few cubes of the pound cake.
5. Decorate with a sprig of rosemary and a peach slice attached to the side of the glass.

Ingredients

• 1/2 cup cornmeal
• 1/2 cup whole wheat flour
• 1/2 cup rye flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1/3 cup molasses
• 2 tablespoons brown sugar
• 1 tablespoon canola oil
• 3 tablespoons chopped walnuts, toasted
• 3 tablespoons raisins
• Cream cheese, softened, optional

Directions

• In a huge bowl, mix the first six ingredients. In another bowl, whisk the buttermilk, molasses, brown sugar and oil. Stir into dry ingredients just until moistened. Fold up in walnuts and raisins. Move to a greased 8-in. x 4-in. loaf pan; cover with foil.
• Put pan on a rack in a boiling-water canner or other large, deep pot; add 1 in. of hot water to kettle. Get to a gentle boil; cover and steam for 45-50 minutes or until a toothpick inserted near the center comes out clean, adding more water to the kettle as needed.
• Take away pan from the kettle; let stand for 10 minutes before removing bread from pan to a wire rack. Serve with cream cheese if you desired.

Ingredients

• 1/4 cup olive oil
• 2 medium carrots, peeled, chopped
• 6 small spring onions, bulbs only, coarsely chopped (about 1 1/2 cups)
• 3 medium spring garlic bulbs, 1-2 garlic scapes, or 2 regular garlic cloves, thinly sliced
• Kosher salt
• 4 cups low-sodium chicken broth
• 1/2 pound asparagus, sliced on a diagonal 1/2-inch thick
• 1/4 pound sugar snap peas, sliced on a diagonal 1/4-inch thick
• 2/3 cup shelled fresh peas (from about 2/3 pound pods)
• 2 large eggs
• 1 tablespoon grated Parmesan plus more for serving
• 1/4 cup torn fresh basil leaves
• 1/4 cup torn fresh mint leaves
• 1 1/2 teaspoons (or more) fresh lemon juice

Preparation

• Heat up oil in a large heavy pot over average heat. Put in carrots, spring onions, and garlic and season with salt. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are soft, 15-20 minutes.
• Add soup and bring to a boil. Add asparagus, sugar snap peas, and peas and cook until vegetables are crisp-tender, about 3 minutes.
• Meanwhile, beat eggs in a small bowl with 1 tablespoon Parmesan, a pinch of salt, and 1-tablespoon water.
• Lessen heat to low and stir basil and mint into soup. Sprinkle in egg mixture in 4 or 5 spots around pot. Let stand for 1 minute so egg can set, then gently stir in 1 1/2 teaspoons lemon juice. Season soup with salt and more lemon juice, if desired. Serve soup topped with more Parmesan.

Normal 0 false false false EN-US X-NONE X-NONE

Ingredients

• 2/3 cup shortening
• 1-3/4 cups sugar, divided
• 4 eggs, separated
• 2-1/2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup orange juice
• 1 cup flaked coconut
• FROSTING:
• 1-1/4 cups sugar
• 1/4 cup water
• 1/4 cup light corn syrup
• 1/8 teaspoon salt
• 1 egg white
• 1/2 cup miniature marshmallows (about 50)
• 1/2 teaspoons vanilla extract
• Assorted M&M's
• 1 piece red shoestring licorice, cut into 3/4-inch pieces
• Chocolate sprinkles
• About 9 vanilla wafers
• 2 cups flaked coconut, toasted

Directions

• Allow eggs stand at room temperature for 30 minutes. In a large bowl, cream shortening and 1-1/2 cups sugar until light and fluffy. Beat in egg yolk until well blended. Merge the flour, baking powder and salt; add to creamed mixture alternately with orange juice, beating well after each addition.
• In a small bowl and with clean beaters, beat egg whites until soft peaks form. Gradually add the remaining sugar 1 tablespoon at a time on high until stiff peaks form. Gradually fold into batter with coconut.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool totally.
• For frosting, in a heavy saucepan, combine the sugar, water, corn syrup, egg white and salt. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12-18 minutes. Pour into the bowl of a heavy-duty stand mixer; add marshmallow and vanilla. Beat on high until stiff peaks form, about 5 minutes. Frost cupcakes.
• Arrange M&M's for eyes and nose, licorice for mouth and sprinkles for whiskers. For ears, cut wafers into quarters with a serrated knife; put two on each cupcake, rounded side down. Sprinkle with coconut. Chill until serving.