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YA Recipe

MAY 2023:


  • 1 large egg, room temperature, beaten
  • 1 cup sugar
  • 1 cup creamy peanut butter


  1. Preheat oven to 350°F.
  2. In a large bowl, mix all ingredients.
  3. Roll level tablespoons of dough into balls. Place on an ungreased baking sheet and flatten with a fork.
  4. Bake until crisp, 12-15 minutes. Remove to a wire rack to cool.
  5. Enjoy!

APRIL 2023:


  • 1/2 cup fresh blackberries
  • 1/4 cup sugar
  • 1 cup water
  • 1/2 cup pre-made lemonade
  • juice of 1 lemon
  • lemon slices
  • seltzer/club soda
  • mint


  1. Add the blackberries to a small sauce pan and mash them with a fork or potato masher until broken down into small bits.
  2. Add the sugar, water and lemonade and bring to a simmer.
  3. Simmer over low-medium heat for about 10 minutes.
  4. Strain the mixture to remove the bits of blackberry, add the juice from the lemon and refrigerate the liquid until cooled.
  5. Once cooled, pour the liquid evenly among 4 glasses filled with ice cubes.
  6. Add seltzer until glass is full.
  7. Garnish with lemon slices, mint and extra blackberries.

MARCH 2023:

-½ cup almonds, preferably blanched
-⅓ cup sugar, plus more for sprinkling
-1 large egg
-4 tablespoons unsalted butter, room temperature
-½ teaspoon almond extract (optional)
-½ teaspoon vanilla extract
-Pinch of kosher salt
-1 tablespoon all-purpose flour, plus more for surface
-1 package frozen puff pastry, preferably all-butter, thawed
-12 apricots, halved, pitted, or other stone fruit, quartered if large

Step 1
Place a rack in middle of oven; preheat to 425°F. Pulse almonds and ⅓ cup sugar in a food processor until finely ground. Add egg and pulse to combine. Add butter, almond extract (if using), vanilla extract, salt, and 1 Tbsp. flour; pulse until almond cream is smooth. (Can make up to 3 days in advance).
Step 2
Roll out pastry on a lightly floured surface just to smooth out any creases. 
Step 3
If you’re using a package of pastry that has 2 sheets, stack and roll out to a ¼"–⅛"-thick rectangle.
Step 4
If your package contains a single 16x10" sheet of puff pastry, halve it crosswise and roll out one half on a lightly floured surface until rectangle is ¼"–⅛" thick; save remaining half for another use. Transfer to a parchment-lined baking sheet. Fold over edges of pastry to make a ½" border around all sides. Prick surface all over with a fork (this keeps the pastry from rising too much when baked and helps it cook through). Spread almond cream over pastry, staying inside borders. (Chill dough in the freezer for a few minutes if it becomes too soft to work with.) Set apricots, cut sides up, on top of almond cream. Sprinkle lightly with sugar.
Step 5
Bake galette until pastry is golden brown and puffed, 15–20 minutes. Reduce oven temperature to 325° and continue to bake until pastry is deep golden brown and cooked through and apricots are softened and browned in spots, 15–20 minutes longer.
Serves 4
Source: BonAppetit



  • 1 cup plain yellow cornmeal

  • 1 cup all-purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon kosher salt

  • 1/4 teaspoon baking soda

  • 2 cups buttermilk

  • 2 large eggs

  • 1/2 cup butter


-Preheat oven to 425°F.
-Whisk together first 5 ingredients in a large bowl.
-Whisk together buttermilk and eggs; stir into cornmeal mixture just until combined.
-Heat a 10-inch cast-iron skillet over medium-high heat until it just begins to smoke.
-Add butter, and stir until butter is melted.
-Stir melted butter into cornbread batter.
-Pour batter into hot skillet.
-Bake at 425° for 25 to 30 minutes or until golden and cornbread pulls away from sides of skillet.
-Invert cornbread onto a wire rack; serve warm.

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