Lemon Raspberry Bars

Lemon Raspberry Bars

 Ingredients

For the crust:

• 3 cups graham cracker crumbs
• 12 tablespoons salted butter melted
• 1/2 cup sugar
• Zest of one lemon

For the filling:

• 4 large egg yolks
• 2-14 oz. can fat free sweetened condensed milk
• 1 cup fresh lemon juice
• 1 1/2 teaspoons lemon zest
• 12 ounces fresh raspberries

Instructions

• Preheat the oven to 350F.
• Spray a 9x13" inch baking dish with cooking spray.
• In a bowl, combine graham cracker crumbs, melted butter, sugar, and lemon zest.
• Stir until graham cracker crumbs are moist.
• Press crumbs into the prepared pan.
• Bake for 10 minutes.
• Remove from oven and allow to cool to room temperature.
• Whisk the egg yolks and condensed milk until well mixed.
• Stir in the lemon juice and lemon zest.
• Stir until mixture begins to slightly thicken.
• Gently fold in the raspberries with a spatula. Fold carefully so you don't break the raspberries.
• Pour the lemon raspberry filling evenly over the graham cracker crust.
• Bake for 15 minutes, or until just set.
• Cool to room temperature, then chill for at least one hour before serving.
• Cut into bars and serve.
   
  Tiffany 
  2019

Leige Waffles

Liege Waffles

• 3 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• ½ cup whole milk, lukewarm
• ⅓ cup water, lukewarm
• 2 large eggs warmed up to room temperature
• 2 Tablespoons honey
• 1½ Tablespoons vanilla
• ½ teaspoons salt
• 3 Tablespoons brown sugar
• 1 cup butter, softened to room temperature
• 4 cups bread flour
• 1½ cups Belgian Pearl Sugar

Sweetened Whipped Cream

• 3 cups heavy whipping cream
• ¾ cup granulated sugar
• 2 teaspoons vanilla

Remaining ingredients

• Nutella
• Strawberries
• Cookie Butter
• Raspberries
• Caramel
• Bananas
• Whatever you'd like

Instructions

1. In stand mixer, combine yeast, granulated sugar, whole milk and water. Stir to combine and let yeast sit and activate for 5 minutes.
2. Add in eggs honey, vanilla and salt and beat until well combined.
3. Add in brown sugar and butter and beat until well combined.
4. Add Flour last and knead until dough is formed and is smooth in consistency.
5. Place dough in a medium greased bowl and cover tightly with saran wrap. Let rest for about 3 hours until dough has bulked up more than double in size. Punch dough down, place back in bowl, cover tightly with saran wrap and place in fridge over night. DO NO MIX IN YOUR BELGIAN PEARL SUGAR YET. That step comes in the morning.
6. In the morning, heat up waffle iron.

Prepare Sweetened Whipped Cream

1. Beat heavy cream on high and gradually add in sugar and vanilla until whipped cream is formed. You want it someone on the stiffer side.

Making waffles

1. Remove dough from fridge, it will be very firm. Knead in the Belgian Pearl Sugars.
2. Divide dough into 8-10 equal pieces and roll each piece into a ball.
3. Place on greased waffle iron and cook until golden brown in color.
4. I spread Nutella over my warm waffle, topped with Sweetened whipped cream sliced strawberries but the options are completely up to you!

Tiffany 

2019

Almond Lemonade

1 (6-oz.) can frozen lemonade
1 (6-oz.) can frozen orange juice
1 tsp. Vanilla
1/2 tsp. Almond extract
1 cup sugar
2 1/2 quarts water
1 quart Sprite

Mix together lemonade, orange juice, vanilla, almond, sugar and water. Refrigerate and add Sprite just before serving.