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This dressed-up pound cake-style lemon loaf has a delicate hint of ginger. The decadence of Grand Marnier makes this lemon loaf special. Great with Earl Grey tea or ice wine.

Prep Time: 20 mins

Cook Time: 50 mins

Additional Time: 30 mins

Total Time: 1 hr 40 mins

Servings: 20

Ingredients

3 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon ground ginger

¼ teaspoon salt

1 cup butter

2 cups sugar

4eggs

2 tablespoons brandy-based orange liqueur (such as Grand Marnier®)

3 tablespoons grated lemon zest

1 ¼ cups buttermilk

½ cup fresh lemon juice

¾ cup white sugar

Directions

Step 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans.

Step 2 Sift together the flour, baking powder, ground ginger, and salt in a bowl; set aside. Cream together the butter and 2 cups sugar in a separate large bowl; beat in the eggs. Stir in the lemon zest and orange liqueur. Add the buttermilk. Add the flour mixture while whisking gently. Pour the mixture into the prepared loaf pans.

Step 3 Bake in the preheated ovens until a toothpick or small knife inserted in the crown comes out clean, about 50 minutes. Remove from pans and move to a cooling rack.

Step 4 Whisk together the lemon juice and 3/4 cup sugar until the sugar dissolves. Gently drizzle the mixture over the hot loaves. Allow the loaves to cool completely before serving.

Cornmeal adds an unexpected flavor and texture to these sour cherry crumb bars.

Prep Time: 20 mins

Cook Time: 45 mins

Cool Time: 20 mins

Total Time: 1 hr 25 mins

Servings: 16

Ingredients

Filling:

3 cups pitted sour cherries

6 tablespoons white sugar

1 1/2 tablespoons cornstarch

1 tablespoon fresh lemon juice

1 pinch salt

Crust and Topping:

1 cup all-purpose flour

3/4 cup cornmeal

1/2 cup firmly packed light brown sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup unsalted butter, melted and cooled

1 large egg yolk

1 1/2 teaspoons vanilla extract

Directions

Step 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 8×8-inch square pan with enough parchment paper to have overhang on all sides. Lightly spray parchment with nonstick spray.

Step 2 In a large bowl, mix together cherries, granulated sugar, corn starch, lemon juice, and pinch of salt. Toss until no dry bits of cornstarch remain. Set aside.

Step 3 In a large bowl, mix together flour, cornmeal, brown sugar, baking soda, 1/2 teaspoon salt, and ground nutmeg until combined. Add in melted butter, egg yolk, and vanilla. Mix until incorporated—using your hands to knead the dough together if necessary.

Step 4 Measure out a loose 1 3/4 cups of the dough, and pour it into the prepared pan. Press the dough firmly into an even layer in the bottom of the pan. Pour cherries and their accumulated juices in an even layer over the crust. Crumble remaining crust mixture evenly over the top of the cherries.

Step 5 Bake in the preheated oven until top is golden, and cherries are bubbly, 45 to 50 minutes.

Step 6 Remove from the oven and allow bars to cool completely in the pan. Once completely cooled, remove

Made with yoghurt, chia seeds, brioche, summer fruits and granola, this is a lighter version of the classic dessert.

Preparation time less than 30 mins

Cooking time no cooking required

Serves 6

Ingredients

For the yoghurt layer

500g/1lb 2oz Greek-style yoghurt

100g/3½oz chia seeds

5 tbsp honey

1 tsp ground cinnamon

For the fruit layer

500g/1lb 2oz frozen summer fruits

3 tbsp icing sugar

1 orange, zest only

For the cake layer

175g/6oz brioche, sliced

175g/7oz granola

For the top

whipped cream, from a can

Method

Step 1. For the yoghurt layer, put the yoghurt into a bowl and stir in the chia seeds, honey and cinnamon. Set aside.

Step 2. Place the frozen fruit in a bowl. Add the icing sugar and orange zest and leave the fruit to defrost. Drain off the excess juice into a bowl for later.

Step 3. Place the defrosted fruit in the base of a trifle dish. Rip the brioche into pieces and mix with the granola. Spread in a layer on top of the fruit and drizzle some of the reserved fruit juice over this layer.

Step 4. Spoon on the reserved chia yoghurt and leave the trifle to sit in the fridge for 30 minutes. Before serving, squirt on some whipped cream straight from the can.

This turkey shepherd’s pie makes a healthy twist on an old favorite.

Prep Time: 25 mins

Cook Time: 50 mins

Total Time: 1 hr 15 mins

Servings: 6

Ingredients

Mashed Potato Topping:

3 large potatoes, peeled

¼ cup warm milk

2 tablespoons butter, room temperature

salt and ground black pepper to taste

Turkey Filling:

1 tablespoon olive oil

1onion, chopped

1 pound ground turkey

1 (4.5 ounce) can sliced mushrooms

1 large carrot, shredded

1 tablespoon chopped fresh parsley

1 clove garlic, minced

1 teaspoon chicken bouillon powder

¼ teaspoon dried thyme

salt and ground black pepper to taste

1 tablespoon all-purpose flour

Directions

Step 1 Start the topping: Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes.

Step 2 While the potatoes are cooking, preheat the oven to 375 degrees F (190 degrees C).

Step 3 At the same time, make the filling: Heat olive oil in a skillet over medium heat; stir in onion. Sauté onion until soft and translucent, about 5 minutes. Stir in ground turkey, mushrooms, carrot, parsley, garlic, bouillon powder, and thyme. Cook and stir until meat is broken up and cooked through, 5 to 7 minutes. Season with salt and pepper. Stir in flour and cook for 1 minute more. Remove from the heat and set aside.

Step 4 Finish the topping: Drain potatoes and transfer to a bowl. Add milk and butter and mash to desired consistency. Season with salt and pepper.

Step 5 Transfer filling to a deep-dish pie pan or casserole dish. Spread topping over filling and swirl with a fork.

Step 6 Bake in the preheated oven until the topping is lightly browned, about 30 minutes.

Strawberry pretzel salad is an easy dessert with lots of contrasting textures and flavors. It isn’t too sweet, nor too salty, and looks really pretty when you make it in a glass ovenproof baking dish.

Prep Time: 20 mins

Cook Time: 2 hrs 10 mins

Total Time: 2 hrs 30 mins

Servings: 12

Strawberry Pretzel Salad Ingredients

These are the ingredients you’ll need to make this top-rated strawberry pretzel salad recipe:

· Pretzels: To easily make crushed pretzels, place them in a zip-top bag and crush them with a rolling pin.

· Butter: Melted butter lends moisture and helps bind the crushed pretzels together, creating a delicious crust.

· Sugar: You’ll need white sugar for the pretzel crust and for the fluffy cream cheese topping.

· Cream cheese and whipped topping: Beat cream cheese, sugar, and whipped topping together to make a decadent topping.

· Jell-O and frozen strawberries: Dissolve two packages of strawberry-flavored Jell-O in two cups of boiling water, then combine with frozen strawberries.

How to Make Strawberry Pretzel Salad

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make strawberry pretzel salad at home:

1. Make the pretzel crust, press into the bottom of a baking dish, and bake.

2. Make the cream cheese-whipped topping layer, then spread over the crust.

3. Make the Jell-O, then stir in the frozen berries. Spread over the cream cheese layer.

4. Refrigerate the strawberry pretzel salad until set.