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I like a good tart recipe…

Mama's Gotta Bake

I’m at it again with the mini desserts, I don’t know why. Certainly I could make full size desserts, it’s just that I find these mini’s so darn cute. I knew that I wanted to make lemon tarts today because the wintertime yields the most wonderful and fragrant varieties of citrus. I decided to hit up my local Costco in my quest for the fruit, and lo and behold they had the most gorgeous boxes of Meyer lemons.  I imagine most people wouldn’t react to fruit with such glee, but I have a hard time finding these; and when I do, they’re usually small and unattractive.

So, what you may ask is a Meyer lemon. They are a cross between a lemon and a Mandarin orange.  Their skins are thinner than your garden variety lemon, and the juice is sweeter. The Meyer lemon has less acid, a very floral…

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Really like this recipe…

Life and the Rio Grande

1 dozen


2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

2 Tablespoons shortening

3/4 cups warm water

vegetable oil

1. Mix the flour, baking powder and salt in a medium bowl and cut in shortening.

2. Make a well in the center and add warm water.

3.  Knead until dough is smooth.

4.  Cover and set aside for 20 minutes.

5.  Heat about 1-2 inches of oil in a pan on medium-high heat. If the oil isn’t hot enough, the dough won’t puff.

6.  Roll dough to 1/8 inch thickness on a floured surface.  

7.  Cut dough into 3-4 inch squares and fry on both sides until golden.

8.  Drain sopaipillas on paper towels.

You can eat them with honey.  You can roll them in sugar and cinnamon. My husband’s favorite is to eat a stuffed sopaipilla filled with ground beef and papitas (cubed fried potatoes)…

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Cunningham’s Rhubarb Cobbler

1 stick (1/2 cup) oleo

1 cup flour

1/2 cup sugar

2 tsp baking powder

1/2 cup milk

2 cup cut – up rhubarb

1 cup hot water

1 cup sugar

Melt the oleo in a 9 inch pan. Make batter of flour, 1/2 cup sugar, baking powder, and milk. Spoon this over oleo in pan.

Put in cut-up rhubarb over the batter. Stir the hot water and 1 cup sugar together until sugar dissolves. Pour this over rhubarb.

Bake at 350 degrees for 40 minutes.

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Ice Box Dessert

Vanilla Wafers
Vanilla Wafers (Photo credit: SliceOfChic)

3/4 cup butter or shortening

1 1/2 cup powdered sugar

2 squares chocolate, melted

4 egg yolks, beaten

1 1/2 tsp vanilla

3/4 chopped nuts

4 egg whites beaten stiff

3/4 whipped cream

1 lb. vanilla wafers, crushed

Cream butter & sugar. Add yolk, chocolate, vanilla and nuts. Blend well. Fold in whites & cream. Cover bottom of 13×9 with half of crumbs. Add above mixture & cover with remaining crumbs. Chill overnight in refrigerator.

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It’s like Koogle, I hope I wrote it correctly. It’s yummy.

Chef Lippe

By Chef Lippe

Yes I know, that I am crazy (mash potato fudge and chocolate pasta with chilli sauce) but this was a big hit for desert the other night! Now that I make and sell pasta 24/7 (at least it feels that way) I always have fresh pasta around the house and thought a desert might be good with some of the lemon fettuccini I made last week. Besides, pasta is made from flour and eggs, the basis of Western pastries, so there is no reason why it shouldn’t work. I decided to give it a try.  I have also included a second recipe where I cooked the pasta into a cake. Enjoy!

sweet pasta


1 pint half-and-half

1 lemon, zested

1 orange, zested

2 tablespoons honey

1 pinch kosher salt

12 ounces linguine, fresh (or fettuccini)

1 tablespoon lemon juice

3 ounces semisweet chocolate

1/4 cup hazelnuts (chopped and…

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