Frozen Strawberry Dessert

Crust

• 1½ cups sifted all-purpose flour
• ¼ cup packed brown sugar
• ½ cup chopped nuts
• ½ cup melted butter

Filling

• 2 egg whites
• 1 cup granulated sugar
• 2 cups sliced strawberries (or one 10-oz package)
• 2 Tbsp lemon juice
• 1 cup whipping cream, whipped

Directions

1. Mix the first 4 ingredients and pour into a shallow cookie-sheet pan.
2. Bake 20 minutes at 350°F, stirring occasionally.
3. Sprinkle ⅔ of the baked crumb mixture into a 9×13-inch pan.
4. Combine egg whites, sugar, berries, and lemon juice. Beat at high speed about 10 minutes.
5. Whip cream and fold in.
6. Spoon mixture over crumbs. Top with remaining crumbs.
7. Freeze 6 hours.

Alternate crust

• 1½ cups almond flour
• ½ cup coconut (blend with flour)
• ¼ cup honey
• ⅛ tsp salt
• ½ cup melted butter
• ½ tsp vanilla

 Ingredients

• ½ cup mayonnaise
• 1 tbsp ketchup
• 1 tsp sugar or honey
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• Splash of rice vinegar or apple cider vinegar (we use white vinegar and add an extra tablespoon or two)
• Water to thin if needed

Mix and drizzle over everything.

 CAKE DONUTS (~24 donuts)

Ingredients
4 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
½ tsp nutmeg
2 eggs
1¼ cups buttermilk
¼ cup melted butter
1 tsp vanilla

Instructions

1. Heat oil to 350–355°F.

2. Whisk all dry ingredients.

3. Whisk eggs, buttermilk, butter, vanilla.

4. Combine wet + dry → thick dough.

5. Rest 10 minutes.

6. Roll ½" thick, cut donuts.

7. Fry 90 sec per side. (Donut should float within 3-5 seconds)

8. Drain, then glaze or coat in cinnamon sugar.

Simple Glaze
2 cups powdered sugar
2–3 tbsp milk
½ tsp vanilla
Mix smooth, dip warm donuts.

Ingredients

• 1 head of green cabbage
• Avocado oil
• Butter
• 1/2 Onion
• 2 cloves of garlic
• 1/4 cup white wine vinegar
• 2 cups heavy cream
• A sprig or two of thyme
• 1/2 cup of shredded fontina cheese
• 1/4 cup of grated parmesan

Instructions

• Cut into eighths, trim stem
• Season with kosher salt
• Heat a large cast iron, with a bit of olive oil (or avocado oil)
• Sear the cabbage wedges until brown (with a touch of black)
• Flip and sear the wedges
• Remove wedges from pan, then add some butter and the thin sliced onion (less than half an onion)
• Once the onion is almost done, add the minced garlic
• Add some black pepper
• Add cabbage wedges back to the pan
• Add 1/4 cup white wine vinegar
• Add <2 cups heavy cream
• Add a sprig or two of thyme
• Add 1/2 cup of shredded fontina cheese
• Add 1/4 cup of grated parmesan
• 400 Degree oven for 20 minutes

 

 (9×13 Pan)

Ingredients

Cake

• 3 cups all-purpose flour

• 1½ cups sugar

• 4 tsp baking powder

• 1 tsp salt

• 1 cup (2 sticks) butter, melted

• 1 cup milk

• 2 eggs

• 2 tsp vanilla

Pecan Crumb Topping

• 1 cup brown sugar

• 4 Tbsp flour

• 4 tsp cinnamon

• 6 Tbsp butter, softened

• ¾–1 cup pecans, toasted and chopped

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Instructions

1. Preheat oven to 375°F. Grease a 9×13 pan.

2. Make the cake batter
   In a large bowl, mix flour, sugar, baking powder, and salt.
   Stir in melted butter, milk, eggs, and vanilla just until combined.
   Spread evenly in the pan.

3. Make the topping
   Mix brown sugar, flour, cinnamon, and pecans.
   Cut in butter with a fork until crumbly.
   Sprinkle evenly over the batter.

4. Bake for 25–35 minutes, checking at 25.
   A toothpick should come out clean or with a few moist crumbs.

5. Cool slightly and serve warm.

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Optional (but excellent)

• Add ½ tsp nutmeg or ¼ tsp salt to the topping for depth

• Drizzle with a simple glaze (powdered sugar + milk) if serving as a brunch dessert