- Lemon pie cookies
- Easy as pie? That's a perfect description for these cookies!
- Triple chocolate chip cookies
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What's not to like about a cookie that boasts three kinds of chocolate chips and strikes a perfect balance between sweet and salty? Mike Thiemann's new pastry chef, Rebecka Woodsford, created the treats.
- Lemon bars
- These rich, luscious lemon bars taste best after they've been chilled--if you can wait that long!
- Apricot pistachio chardonnay sandies
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- Dense, buttery sandies are similar to shortbread cookies. This version, from the kitchen of Napa bakery owner Alexis Handelman, incorporates the unique taste and texture of grapeseed flour.
- Anise hyssop ice cream
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- Anise hyssop, a perennial in the mint family, adds a refreshing flavor to vanilla ice cream. Substitutions include mint, sweet marigold, lemon verbena and lemon balm.
- Lemon-rosemary bars
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Rosemary in lemon bars? Absolutely! The flavors complement each other nicely, Laurie Figone says.
- Timaree's sweet vanilla dip
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- Think vanilla, think caramel, think creamy and sweet…. Now, make this recipe! That's the advice of dietitian Timaree Hagenburger, who created this dip from 100 percent whole food. It's great with sliced apples or on nut butter sandwiches in place of jelly.
- Grandma's apple strudel
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This recipe, from Laurie Figone's grandmother, is one of her most requested. It's delicious served warm with vanilla ice cream.
- Chai spiced baked pears
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- This recipe is so ridiculously easy that you can get it into the oven in just a few minutes, but looks so elegant when done that you could serve it to distinguished guests!
- Cheesy pepper pastries
- California Bountiful TV host Tracy Sellers shares simple and delicious ways to use bell peppers with Sac & Co viewers on June 23, 2016. She says these colorful pinwheels are a guaranteed party starter!
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