Soft Sugar Cookies

Ingredients

• 1 1/3 cups unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium bowl, cream together the butter and sugar. Mix in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls. Place them on a parchment-lined cookie sheet about 2 inches apart.
3. Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.
4. Frost with desired icing.

Cherry Pie

Ingredients

• 1 recipe double crust pie pastry
• 4 cups pitted sour cherries
• 1 1/4 cups white sugar
• 10 teaspoons cornstarch
• 1 Tablespoon unsalted butter
• 1/4 teaspoon almond extract (optional)

Directions

1. Line a 9-inch pie pan with one of the pastries. Refrigerate until needed. Roll out the dough for the top crust, transfer it to a plate or baking sheet, and refrigerate.
2. Preheat the oven to 375 degrees Fahrenheit. Place a baking tray in the oven to preheat.
3. Place the cherries, sugar, and cornstarch in a medium-sized, non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the sugar draws out the cherries' juices. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Allow the filling to cool to lukewarm. Pour the filling into the pie shell. Cover with top crust, crimp the edges to seal, and cut vents for steam.
4. Bake in the preheated oven on the baking tray for 45 to 55 minutes, or until the crust is golden brown. Allow to cool for several hours before slicing.

Guacamole

Ingredients

• 4 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1/2 teaspoon salt
• 1/2 cup finely diced red onion
• 3 Tablespoons chopped fresh cilantro
• 2 roma plum tomatoes, diced
• 1 1/2 teaspoons minced garlic
• 1/4 teaspoon ground cayenne pepper
• 1/8 teaspoon cumin

Directions

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper and cumin. Refrigerate 1 hour for best flavor, or serve immediately

Steak Teriyaki

Ingredients

• 1/2 cup vegetable oil
• 1/4 cup white vinegar
• 2 Tablespoons minced green onions
• 2-3 garlic cloves, crushed
• 1/3 cup brown sugar
• 1/2 cup dark soy sauce
• Steak

Directions

1. Combine oil, vinegar, green onions, garlic, sugar, and soy sauce in a 9x13-inch baking pan. Place steak in pan and pierce meat on both sides using a fork. Marinate for desired time, turning occasionally and drizzling marinade on top. Grill to desired rareness and serve.

Fresh Fruit Tart

Ingredients

Crust:

• 1/2 cup confectioners' sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 sticks unsalted butter, softened and sliced

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Topping:

• Fresh strawberries, kiwi slices, blueberries, raspberries

Glaze:

• 1 (6-ounce) can frozen limeade concentrate, thawed
• 1 tablespoon cornstarch
• 1 tablespoon fresh lime juice
• 1/4 cup granulated sugar
• Whipped cream, for garnish

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
3. For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.
4. For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.
5. Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.