Serves: 4

Ingredients
For the filling

• 2 1/4 cups milk with a slice of lemon zest
• 1/2 cup (heaping) finely ground semolina
• 1/2 cup sugar
• 2 egg yolks
• 2 Tbsp. butter

For the coating

• 3/4 cup finely ground dry bread
• 1 beaten egg
• 6 Tbsp. Butter for frying
• powder sugar to sprinkle

Preparation time
40 minutes (needs to be refrigerated for 24 hours)

Preparation

• Warm up the milk in a nonstick pan and when it starts to boil add the semolina flour a little at a time and mix using a wire whisk.
• Once the semolina is added continue stirring with a wooden spoon until the mixture starts to thicken.
• Remove the pan from the stove and add the sugar, the butter and the egg yolks.
• Wet a smooth surface with water and place the mixture. Flatten it down with a large wet knife or a glass.
• Cut the semolina mixture into disks using a glass. Use the excess to make other more rounds.
• Dip the disks into the egg and then coat them with bread crumbs.
• Melt the butter in a medium non stick pan. Fry the disks a little bit at the time on both sides. Be careful not to burn the butter. In case it gets brown change the pan with new one.
• Place the disks on a paper towel to eliminate the extra butter and serve them on a plate sprinkled with powder sugar.
• Sprinkle the top with cocoa powder through a fine mesh strainer.
• Refrigerate for 24 hours.

Recipe for: 1 tart

Ingredients

• 6 tablespoons golden syrup
• 2 ounces fresh white bread crumbs
• rind of 1 lemon, finely grated
• 1 teaspoon lemon juice
• 5 ounces rich shortcrust pastry

Preparation time
35 minutes

Preparation
Put the syrup into a saucepan with the breadcrumbs, lemon rind and juice and heat gently until just melted. Cool.

Roll out the dough on an 8 in. pie plate. Pour the syrup mixture. Roll out the dough trimmings and cut into long narrow strips. Form a lattice pattern over the filling.

Bake in a 400°F (200° C) oven 25 to 30 min. until the pastry is lightly browned.

Serve hot or cold.

Serves: 4

Ingredients

• 1 quart cranberries
• 1 pint water
• 2 cups sugar
• Juice of 2 lemons

Preparation time
10 minutes

Preparation
Cook the cranberries and water together for ten minutes, then force through a sieve. Add the sugar and the juice of the lemons, cool and freeze to a mush.

Serves: 4

Ingredients

• 2 tablespoons butter
• 1/2 cup fine sugar
• 3 tablespoon self raising flour
• rind and juice of 2 lemons
• 2 eggs
• 1 cup milk

Preparation time
15 minutes

Preparation
Preheat oven to 190°C (375°F). Cream butter and sugar until light and fluffy. Stir in flour, lemon juice and rind. Separate eggs and beat egg yolks and milk into the mixture. Beat egg whites until soft peaks form. Fold into the mixture. Pour into a greased oven proof dish, stand dish in a water bath. Bake in oven for 45 minutes. Serve with cream or ice cream.

Serves: 14-16

Ingredients

For crust

• 1 cup sugar cookie crumbs
• 2 tablespoons white sugar
• 2 tablespoons melted butter

For filling

• 11/2 cups granulated sugar
• 2 tablespoons cornstarch
• 1 cup fresh lemon juice
• 1 tablespoon unflavored gelatin
• 4 eggs, beaten
• 3 tablespoons grated lemon zest
• 1 pound mascarpone cheese
• 2 cups whipping cream

For garnish

• fresh raspberries or strawberries
• lemon zest
• red raspberry and strawberry sauce

Preparation time
30 minutes

Preparation
Fit the bottom of a 9-inch springform pan with a circle of parchment paper.

Combine cookie crumbs, sugar and butter in a bowl. Spread evenly into bottom of pan and refrigerate for about 15 minutes or until firm.

To make cheese cake combine sugar and cornstarch in a stainless steel saucepan.

In a small bowl, dissolve unflavored gelatin in 1/4 cup of the lemon juice. Whisk remaining lemon juice and beaten eggs in sugar and cornstarch mixture.

Cook over medium heat, stirring until mixture thickens to a medium-thick consistency. Remove from heat. Stir in gelatin and lemon zest.

Transfer to a large bowl, and let cool at room temperature. Whisk in mascarpone until smooth.

Beat whipping cream in a bowl until stiff. Fold mascarpone mixture into whipped cream. Spoon cream mixture into prepared pan and smooth top with spatula. Seal top with plastic wrap and refrigerate for 4 hours.

Run a small sharp knife along the edge of the inside cake pan rim to loosen cake. Remove sides of pan.

Transfer dessert from metal base to a serving plate.

To serve, garnish with fresh berries, lemon zest and a red berry sauce.

Serves: 6

Ingredients

• 2 c. + 1/4 cup sifted flour
• 1 c. butter
• 2 c. sugar
• 1/2 c. sifted powdered sugar
• 4 eggs
• 1/2 c. lemon juice
• 1/2 tsp. baking powder

Preparation time
40 minutes

Preparation

• Sift 2 c. flour and the powdered sugar together.
• Cut in butter, and press into a 9 X 13 inch buttered pan.
• Bake 25 minutes at 350F (175C).
• Beat together eggs, sugar and lemon juice.
• Add 1/4 c. flour and baking powder. Pour over hot baked crust.
• Bake 25 minutes at 350F (175C).
• Sprinkle with powdered sugar while hot.
• Cool, cut into bars.

Serves: 8

Ingredients

• 1 ea Graham cracker pie crust
• 1/4 ts Salt
• 1/4 ts Ground nutmeg
• 5 1/2 c Peeled,sliced cooking apples
• 1/2 c Sugar
• 1/4 c Sugar
• 1/3 c Butter, room temperature
• 1/2 ts Ground cinnamon
• 3/4 c All-purpose flour
• 1 tb Lemon juice
• 1/4 c Light brown sugar,packed
• 3 tb All-purpose flour

Preparation time
30 minutes

Preparation

• Preheat oven at 375 degrees F (190 C).
• Brush bottom and sides of crust evenly with egg yolk
• Bake on baking on baking sheet until light brown (about 5 minutes).
• Remove crust from oven.
• Combine sliced apples, lemon juice, 1/2 cup sugar, 1/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg.
• Mix well and spoon into crust.
• Mix remaining flour, sugar, brown sugar and butter with fork until crumbly.
• Sprinkle topping mixture evenly over apples.
• Bake on baking sheet until topping is golden and filling is bubbling; about 50 minutes.
• Cool thoroughly on wire rack.
• Serve at room temperature.

Serves: 18 canollis

Ingredients

Filling

• 3 cups Ricotta cheese (use the full fat kind)
• 1 1/4 cups Sugar
• 2 teaspoons Vanilla extract
• 1/2 cup Finely chopped candied
• Citron (optional)
• 1/4 cup Semi=sweet chocolate pieces

Pastry

• 3 cups Flour
• 1/4 cup Sugar
• 1 teaspoon Ground cinnamon
• 1/4 teaspoon Salt
• 3 tablespoons Shortening
• 2 Eggs – well beaten
• 2 tablespoons White vinegar
• 2 tablespoons Cold water
• 2 ounces Pistachio nuts
• 1 Egg white – slightly beaten

Preparation time
45 minutes

Preparation

For filling
Combine and beat until smooth (about 10 minutes with an electric mixer at medium-high speed). Stir in, mixing thoroughly, citron and chocolate pieces. Place mixture in refrigerator to chill.

For pastry shells
Sift together first 4 ingredients into a bowl. Cut shortening in with a pastry blender until pieces are size of small peas. Stir in eggs. Blend in, a tablespoon at a time, the vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 to 8 minutes. Use a small amount of additional flour if necessary to get a smooth dough. Wrap in waxed paper and chill in refrigerator for 30 minutes.

Set out six aluminum cannoli tubes (6 inches long, about 3/4-inch diameter). Set out deep saucepan or automatic deep-fryer. Add vegetable oil (or half vegetable oil and half olive oil) and heat to 360 F. Cut an oval shaped pattern from cardboard (about 6 x 4 1/2 inches). Blanche pistachios in boiling water, then cool and finely chop pistachios. Roll chilled dough on a lightly floured surface to 1/8 inch thickness. Cut with a pastry cutter and using the oval pattern. Wrap dough loosely around tubes slightly overlapping opposite edges. Seal edges by brushing with egg white. press edges together to seal.

Fry only as many shells as will float uncrowded one layer deep in the hot oil. Fry about 8 minutes or until golden brown, turning occasionally in the oil. Drain over the pan before removing to paper toweling. Cool slightly and remove tubes, then cool completely. Continue forming and frying cannoli shells.

When ready to serve, fill with the chilled ricotta filling. Sprinkle ends with the chopped nuts and dust with confectioners’ sugar.

Serves: 4-6

Ingredients

• 1/2 lb wide noodles, cooked and cooled
• 5 eggs
• juice and rind of an orange
• juice and rind of a lemon
• 2 tblsp sugar
• 1/2 box seedless raisins
• 2 grated apples
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/2 cup melted butter
• 1 small can fruit cocktail (fresh fruit is better)

Preparation time
15 minutes

Preparation

• Mix all ingredients together.
• Bake for 1/2 hour at 375F.
• Pour the juice of an orange or 1/2 cup apple juice over and reheat for 10 minutes.