Pecan Pesto

Toasted pecans kick up the flavor of ordinary pesto. Use this recipe for homemade pesto, or as a shortcut add toasted pecans (coarsely chopped in a foor processor) to store-bought pesto.

Ingredients:

• 4 cups loosely packed fresh basil leaves
• 1 cup (4 oz.) freshly shredded Parmesan cheese
• 1 cup toasted pecans
• 1 cup olive oil
• 4 garlic cloves
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Direction:

1. Process all ingredients in a food processor until smooth.

Southern Living
NOVEMBER 2009

Lavender Lemon Bars

Ingredients:

3/4 cup butter
1/2 cup confectioners' sugar
2 cups flour
1/2 cup ground almonds
2 teaspoons lavender flowers, crushed (chemical free)
2 teaspoons grated fresh lemon rind

Topping:

1 3/4 cups sugar
1/3 cup flour
1/2 teaspoon baking soda
4 eggs
1/3 cup lemon juice
confectioners' sugar (Powdered)

Directions:

1. In a small mixing bowl, cream butter and powdered sugar; Add the flour, almonds, lavender and lemon peel; beat until crumbly.
2. Pat into an ungreased 13-inch x 9-inch x 2-inch baking dish; bake at 350 for 15 minutes or until edges are golden brown.
3. Meanwhile, in another small mixing bowl, combine sugar, flour, baking soda, eggs and lemon juice; beat until frothy; pour over HOT crust. Bake at 350 degrees for 20-25 minutes or until golden brown; cool on wire rack, dust with powdered sugar; refrigerated leftovers.

Gluten Free Strawberry Shortcake

A tasty, gluten-free way to take advantage of local strawberries! When berry season hits, the one dessert that people typically think about is strawberry shortcake.

Ingredients:

Filling
 
1½ lb. (680 g) strawberries, washed & sliced
3 Tbsp. (45 mL) sugar (less if your berries are sweet)
1 tsp. (5 mL) lemon juice

Biscuits

1¼ (310 mL) C. brown rice flour
1/4 C. (60 mL) tapioca starch/flour
1 tsp. (5 mL) xanthan gum
1 Tbsp. (15 mL) baking powder
½ tsp. (2 mL) baking soda
¼ C. (60 mL) granulated sugar
½ tsp. (2 mL) salt
½ C. (125 mL) cold unsalted butter, placed in freezer for 30 min. before use
6 Tbsp. (90 mL) buttermilk
2 Tbsp. (30 mL) heavy whipping cream
1 tsp. (15 mL) vanilla extract
1 large egg
1 Tbsp. (15 mL) heavy whipping cream
2 tsp. (10 mL) coarse sugar

Topping

1 C. (250 mL) cold heavy whipping cream
2 Tbsp. (30 mL) granulated sugar
1 tsp. (5 mL) vanilla extract

Directions:

Sprinkle berries with sugar & lemon juice. Toss to coat. Allow to sit for at least 20 30 min. before serving.

Preheat the oven to 425°F. Line a baking pan with parchment paper. 

In a mixing bowl, whisk together all the dry ingredients until evenly combined. 

Using a coarse grater, grate the slightly frozen butter into the dry ingredients. Stir to coat the butter with the dry ingredients. Whisk the wet ingredients together in a small bowl. Pour over the dry ingredients & stir until the dough begins to come together. 

Place a sheet of plastic wrap on a slightly damp counter. Sprinkle the plastic wrap with sweet rice flour or potato starch. Turn the dough out onto the plastic wrap, & without handling the dough too much, knead it until it comes together in one ball. Lay a sheet of plastic wrap over the dough & roll to about ¾” (2 cm) thick. Remove plastic & cut into circles using a 3” (8 cm) biscuit cutter, & place biscuits on prepared baking sheet. Repeat until the dough has all been formed into biscuits, trying to handle it the least amount possible.
Brush the tops of the biscuits with heavy whipping cream, & sprinkle with coarse sugar.

Bake biscuits in preheated oven for 12 14 min., or until a nice golden brown on top. Allow to cool for at least 10 min. before serving.

Place cold whipping cream, sugar, & vanilla in a deep, chilled bowl. Using an electric mixer, whip the cream until soft peaks form.

To Serve: Slice biscuit in half. Top with about 1/3 C. (80 mL) sliced strawberries & a dollop of whipped cream before placing the top of the biscuit back on top. Garnish with more strawberries if desired. 

Serves 8.