Pesto Mayonnaise

Ingredients

• 1 cup (packed) fresh basil leaves (about 2 ounces)
• 1/3 cup lightly toasted pine nuts
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 Tablespoons extra-virgin olive oil
• 1/4 cup freshly grated Parmesan
• 1/2 cup mayonnaise (good quality store bought, or homemade)

Directions

1. In the bowl of a food processor or blender, combine the basil, pine nuts, garlic, salt, and pepper and puree, scraping down the sides as needed. With the machine running, add the oil through the feed tube and process until the mixture is thick and smooth. Add the Parmesan and process for 15 seconds.
2. Transfer to a bowl and add the mayonnaise, stirring to blend well. Cover tightly and refrigerate until ready to serve. (The pesto mayonnaise will keep for 3 days refrigerated.)

Carrot Cake

Ingredients

• 3 eggs
• 3/4 cup buttermilk
• 3/4 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 teaspoons baking soda
• 2 cups all-purpose flour
• 3 cups finely shredded carrots
• 1 (8 oz) can crushed pineapple with juice (optional)
• 1 cup flaked coconut (optional)
• 1 cup finely chopped walnuts (optional)

• 1 recipe cream cheese frosting

Directions

1. Preheat oven to 350 degrees Fahrenheit. Grease and flour an 9x13-inch pan.
2. In a medium bowl, sift together flour, baking soda, salt, cinnamon and nutmeg. Set aside.
3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and combine thoroughly. Fold in shredded carrots and (if desired) crushed pineapple, coconut, and walnuts.
4. Pour into prepared baking pan, and bake in preheated oven for 35-40 minutes. Check with toothpick.
5. Once completely cooled, frost with desired frosting and serve.

Chinese-Style Egg Custard Tarts

Ingredients

Pastry:

• 2 1/2 Tablespoons confectioners' sugar
• Pinch of salt
• 1 1/4 cup all-purpose flour
• 6 Tablespoons unsalted butter, softened
• 1 1/4 tsp. evaporated milk
• 2 Tablespoons beaten egg*

Filling

• 1/3 cup plus 1 Tablespoon granulated sugar
• 1/2 cup water
• 1/2 teaspoon vanilla extract
• 4 eggs (*plus remaining egg from pastry), beaten then strained
• 1/2 cup evaporated milk (or regular milk)

Directions

1. To make pastry: Stir together the confectioners' sugar, pinch of salt, and all-purpose flour. Cut in the softened butter until stiff dough forms. Mix in the evaporated milk and 2 Tbsp. beaten egg until combined, but do not over mix.
2. Refrigerate the dough for half an hour.
3. To make filling: Boil sugar and water until sugar is melted. Cool down to room temperature. Add eggs, vanilla extract and evaporated milk. Filter the mixture through a strainer. Discard sediment.
4. To make tarts: Divide the pastry dough into 12 equal pieces. In 12 lightly-greased mini tart pans (2-3 inches in diameter), press a piece of dough so that it covers the bottom and sides. Preferably using a liquid measuring cup, pour the filling evenly among the tarts. Place pans on a cookie sheet and bake in a 375 degree Fahrenheit for 17-20 minutes, or until filling has set. 

Creme Brulee

Ingredients

• 3 cups heavy cream
• 1 Tablespoon vanilla extract
• 3/4 cup granulated sugar, divided
• 6 large egg yolks
• 2 quarts (8 cups) hot water

Directions

1. Preheat the oven to 325 degrees Fahrenheit. Set oven rack to middle-lower position.
2. Place the cream and vanilla extract into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes.
3. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7-to-8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 45 to 50 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
4. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/4 cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Lemon Tart

Ingredients

• 6 Tablespoons butter, softened
• 1/4 cup confectioners' sugar
• 1 cup all-purpose flour

• 6 eggs
• 2 cups white sugar
• 2 Tablespoons grated lemon zest
• 1/2 cup lemon juice
• 6 Tablespoons all-purpose flour

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Process butter, confectioners' sugar, and 1 cup flour in food processor 10 seconds, or blend with pastry blender until dough comes together. Pat dough evenly into 9 inch round tart pan
3. Bake 12 to 15 minutes, until golden.
4. Combine eggs, white sugar, lemon zest, lemon juice and 6 tablespoons flour and mix until smooth; pour mixture over hot crust.
5. Bake 15 to 20 minutes more, until firm. Let cool completely in baking dish. Sprinkle with etra confectioners' sugar and cut into 12 triangles.

Raspberry and Almond Shortbread Thumbprints

Ingredients

• 1 cup butter, softened
• 2/3 cup white sugar
• 1/2 teaspoon almond extract
• 2 1/3 cups all-purpose flour
• 1/2 cup seedless raspberry jam (or other flavor, if desired)

Directions

1. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Beat in the flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on parchment-lined cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves. Chill the sheets of cookies in the refrigerator for at least an hour.
2. Preheat oven to 350 degrees Fahrenheit.
3. Bake cookies in preheated oven for 14 to 18 minutes, or until lightly browned. Let cool 1 minute on the cookie sheet. Remove to wire racks and let cool completely. 

Chinese-Style Coconut Tarts

Ingredients

Pastry:

• 2 Tablespoons confectioners' sugar
• Pinch of salt
• 1 cup all-purpose flour
• 5 Tablespoons unsalted butter, softened
• 1 tsp. evaporated milk
• 2 Tablespoons beaten egg*

Filling

• 1/4 cup milk
• 1/2 cup confectioners' sugar
• Pinch of salt
• 1 Tablespoon butter
• 1/3 cup sweetened shredded coconut
• 2 large eggs, beaten, *plus leftover beaten egg from pastry
• 3 Tablespoons whipping cream
• 2 teaspoons vanilla pudding mix
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon baking powder

Directions

1. To make pastry: Stir together the 2 Tbsp. confectioners' sugar, pinch of salt, and all-purpose flour. Cut in the softened butter until stiff dough forms. Mix in the evaporated milk and 2 Tbsp. beaten egg until combined, but do not over mix.
2. Refrigerate the dough for half an hour.
3. To make filling: In a medium saucepan, mix together the 1/4 cup milk, 1/2 c. confectioners' sugar, pinch of salt, and 1 Tbsp. butter over medium heat, until butter melts. Remove from heat and stir in shredded coconut. Stir in beaten eggs, whipping cream, pudding mix, vanilla, and baking powder until thoroughly combined.
4. To make tarts: Divide the pastry dough into 10 equal pieces. In 10 lightly-greased mini tart pans (2-3 inches in diameter), press a piece of dough so that it covers the bottom and sides. Divide the filling evenly among the tart pans. Place pans on a cookie sheet and bake in a 375 degree Fahrenheit for 15 minutes, or until golden brown on top. Open oven door slightly and let tarts sit for another 15 minutes. Remove tarts from pans and let cool. Serve within two days, or freeze and reheat in the microwave.

**This recipe is originally from Wantamien, but I converted it into the customary system for Americans, haha. I also wrote out the directions.