Egg free, wheat free, dairy free banana bread. I just about died when I tried this. It is too good to be true!--read more >>

It's all the same recipe: only the execution varies.--read more >>

it's best to prepare this recipe in two parts if you're short on time - it's worth it & delicious! you can make the apples and put them in the fridge before hand, then make the dough when you're ready to roll!--read more >>

Mix the flour and salt in a bowl. Cut in the butter with your fingers or a pastry blender until the mixture resembles a coarse meal or tiny peas. Whisk the egg yolk and the ice water together in another bowl, add to the flour mixture, and blend until the pastry is smooth and holds together in a ball. You can roll this dough out with a rolling pin, but you would have to chill it, wrapped in plastic, for at least 20 minutes. Or you can pat it into a pie or springform pan with your hands. Pull the pieces of dough from the ball and press them over the bottom and sides of the pan, using the heel of your hand. The dough should be thick enough to hold the filling, but be careful that it is not too thick, around the bottom edge, or the finished tart seem coarse. If there’s time, cover the lined pan snugly with foil and refrigerate it before filling and baking it. Bake as directed by the filling recipe. Or prick the bottom with a fork and bake it unfilled for 12 minutes in a preheated 425 degree oven. If you use a springform pan, do not remove the sides until you are ready to serve the tart.

Fannie Farmer

One, if you eat whole pies

30

i find that the chilling is really not optional, as it never works for me unless i chill it. i also end up having to take chunks in my hand and just pressing them into the pan till there are no holes. rolling doesn't work.

1 cup flour

1/4 teaspoon salt

1/4 pound butter, cut into small pieces

1 egg yolk

2 tablespoons ice water

--read more >>

This is a great summer recipe - fast and easy, ideal for picnics and potlucks. You can add, subtract or change ingredients to your taste. The time it takes to make this depends on if you get a pie crust that requires baking. Add about 15 minutes to that for total prep time.

If you have to bake your crust, start that first.

Wash strawberries, remove stems. Chop them into little pieces, ~1/4 inch or so. Put them on a paper towel or something to absorb the water and juice, and set them aside.

Mix cottage cheese and rice pudding together. When your crust is ready, spread the mixture evenly inside the crust.

Pour strawberries on top of cheese/pudding mixture, spread evenly. You can serve immediately, or refridgerate and serve later.

Around 6ish - depends on who's eating...

15

My friend Anita came over one night with a pie crust, a pound of strawberries, some rice pudding, and no real plan - we kind of invented this on the spot. I added the cottage cheese to boost my own pregnant protein intake.

I'm a purist, and think this is the perfect balance of simple flavors. However, feel free to add spices or whatever. Be creative.

~25 medium to large strawberries (more or less to taste)

1 cup of readymade rice pudding

1 cup of cottage cheese

1 pie crust of your favorite variety--read more >>