Ingredients For the Crust 1 cup softened butter ½ cup Quai Sud Lemon Pure Cane Sugar 2 cups all-purpose flour ½ tsp vanilla extract For the Filling 4 large eggs 1½ cups Quai Sud Lemon Pure Cane Sugar ¼ cup all-purpose flour 2 tsp lemon zest ⅔ cup lemon juice powdered sugar for dusting Directions Preheat oven to … More Lemon Bars with Quai Sud Cane Sugar
Ingredients 2 tins Clement Faugier Chestnut Paste 5 eggs 7 oz butter 3 1/2 oz icing sugar 2 teaspoons liquid coffee extract Directions Fold the yolks of 5 eggs into the Chestnut paste, then add the softened butter. Beat well with a wooden spoon. Add a pinch of salt to the 5 egg whites and … More Old time chestnut pudding with Clement Faugier Chestnut Paste
Ingredients Puff 1/2 cup of Mueloliva Venta del Baron Extra Virgin Olive Oil 2/3 cup of water 1 1/4 cup of flour 4 eggs 3/4 cup of confectioners sugar Vanilla Whipped Cream: 4 eggs 10 tbsp sugar 8 tbsp flour 3 1/2 cups milk vanilla extract Directions Beat 4 yolks with sugar, vanilla extract and flour. Pour the … More Olive Oil and Vanilla Cream Puffs with Mueloliva Venta del Baron Extra Virgin Olive Oil
Ingredients 1 1/2 tbsp – L’Abeille Occitane Acacia Honey 1 cup – plain Greek yogurt 1 tbsp – orange juice (100% natural) 1/4 tsp – ground cinnamon 1/8 tsp – ground nutmeg 1 – large Fuji apple 2 tbsp – lemon juice 1/4 cup – Honey Almond Cranberry Granola Directions In a medium bowl, mix … More Honey Almond Parfait with L’Abeille Occitane Acacia Honey
Ingredients 4 tbsp – L’Abeille Occitane Lavender Honey 2 tbsp – ground flax 2 cups – old fashioned oats 3 cups – milk 4 tbsp – almond butter 2 – bananas, divided Directions On a flat surface, place 4 bowls or lidded glass jars. Fill each with 1/2 teaspoon ground flax, 1/2 cup oats and … More Hungry Monkey Honey Oats with L’Abeille Occitane Lavender Honey
Ingredients 1 cup sugar 1/4 cup water 3/4 cup heavy cream 3 1/2 tablespoons unsalted butter 1 teaspoon La Baeline Sea Salt La Trinitaine Butter Galettes Directions In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, … More Fleur de Sel Caramel sauce with La Baleine Sea Salt and La Trinitaine Butter Galettes
Ingredients 16 tsp (2 sticks) unsalted butter, at room temperature 2/3 cup plus 3 Tbsp. confectioners’ sugar 1 large egg yolk 1 tsp vanilla extract 2 1/2 cups all-purpose flour 1/4 tsp salt 2/3 cup Les Confitures a l’Ancienne Love Jam Directions Preheat oven to 325°F; line 2 baking sheets with parchment. Beat butter and 2/3 … More Raspberry Linzer Heart Cookies with Les Confitures a l’Ancienne Love Jam
Ingredients 2 cups – graham cracker crumbs 1/2 cup – butter or margarine, melted 4 packages (8 oz.) – cream cheese, room temperature 3/4 cup – Al Andalus Mountain Honey 1/4 cup – flour 5 – eggs 1/3 cup – heavy cream 1 Tablespoon – lemon zest, grated 1 teaspoon – vanilla Directions To make … More New York Style Vanilla Honey Cheesecake with Al Andalus Mountain Honey
Ingredients ½ sweet pineapple, peeled and diced 2 peaches, stoned and sliced 2 kiwi fruit, peeled and sliced 16 strawberries, hulled and cut in half 4tbsp La Cultivada Organic Hojiblanca Extra Virgin Olive Oil freshly ground black pepper juice of 1 lime Sprig of Mint Directions Mix everything together, and leave to chill for a … More Summer fruit salad with La Cultivada Organic Hojiblanca Extra Virgin Olive Oil
Ingredients: 2 cups whole milk 1/4 cup dried lavender 1/3 cup Provence Flower honey from l’Abeille Occitane 5 large egg yolks 1/4 cup sugar 1 cup heavy cream Preparation: In a medium saucepan, combine milk, lavender, and lavender honey. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain … More l’Abeille Occitane Provence Flower Ice Cream
Sardines & Chocolat 