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No-bake cheesecake sets on a graham cracker crust, then gets decorated with star-shaped cutouts filled with warm strawberry jam and a border of fresh blueberries for easy July 4th entertaining.

No-bake coconut Easter egg candies coated in semi-sweet chocolate. Shaped from a simple fondant of powdered sugar, butter, and almond extract with flaked coconut.

Sliced apples tossed with pudding mix, layered over a press-in oat crust, topped with shredded American cheese and a buttery crumble. A sweet-savory apple pie with no rolling pin needed.

Old-fashioned filled sugar cookies with a cooked raisin and nut filling sandwiched between two thin, almond-scented sugar cookie rounds. A classic heirloom cookie recipe.

Orange freeze pie with orange gelatin, vanilla ice cream, mandarin oranges, and whipped topping in a ready crust. A cool, creamy no-bake summer dessert.

A great Autumn favorite, with a bit of added "zing". NOTE: May be covered loosely with plastic wrap and done in microwave (on high about 6 minutes) and then remove plastic wrap and put apples under preheated broiler for about 2 minutes.

Saffron-dusted veal scallops pan-seared and finished with a white wine lime cream sauce with green peppercorns. Served over blanched asparagus for an elegant spring dinner.

Delicious dirt cake made sugar-free with devil's food cake, chocolate pudding, cream cheese filling, and crushed cookie crumbs on top. A lighter dirt dessert.

Mutton Curry with a marinade of coriander, almonds, and garlic, slow-cooked with yogurt, saffron, cream, and garam masala. A Mughlai-style Indian curry finished in the oven.

Cauliflower coconut soup spiced with cumin, turmeric, coriander, and ginger, finished with coconut cream and borlotti beans. A hearty vegetarian soup with warming Indian-inspired flavors.

Awesome vegetarian mexican pie, we make in 2 pans instead of 1, so it really becomes 4 layers.

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Welsh mussel pate with herring roe, brandy, cream, and dill, baked in a bain-marie until set. A rich, briny seafood starter from the Menai Strait served on toast fingers.

Northern white beans slow-simmered with pancetta, bratwurst, and chicken in chicken stock with thyme and bay leaves. A hearty one-pot bean stew with real depth.

Creamy fish soup with fennel, hake and flounder, simmered in homemade fish stock with leek, carrot, and lovage. A two-fish European-style chowder finished with sour cream and chopped fennel fronds.

Caramel apple pie loads a frozen crust with cubed apples, melted caramel candies, and chopped pecans for a quick fall dessert. One bowl assembly, no peeling fuss, ready in an hour.