In a heavy pan add the water. Pour the sugar evenly over the top and place pan over medium heat swirling gently by the handle until the sugar dissolves and syrup is clear. Avoid letting the syrup boil until the sugar is completely dissolved.
When sugar is dissolved, increase the heat, cover tightly and boil for 2 minutes.
Uncover and continue to boil until it begins to darken around the edges. Gently swirl until the syrup turns deep amber.
Remove from heat and add the butter. Gently beat with a whisk until butter is incorporated.
Stir in heavy cream. If caramel sauce becomes lumpy set pan over low heat and stir until smooth. Remove from heat and add the vanilla and pinch of salt.
Cover and refrigerate up to one month. (When re-heating you can add some water if it is too thick.)
To make the serving bowl: slice a small portion of the bottom of the melon so that it will stand. Then cut off the top and scoop out the pulp with a large spoon. (and ice cream spoon works well) Cover rind with plastic wrap and chill.
In a blender or food processor blend the melon, sugar and berries. Remove and press through a fine sieve. Discard the solids.
Add the seltzer and chill. Pour into the chilled rind and serve directly from the melon.
Can add scoops of ice cream or sorbet as an option.
In a bowl combine the flour, sugar, salt and baking powder. Cut in the butter with a pastry knife until crumbly. Stir in the milk with a fork and stir until a soft dough forms. You may need to add more milk. Once it resembles dough, you can use your hands to mix it together, then turn out on a floured surface and pat or roll out to 3/4" thick and cut out rounds with a 2" cutter.
Place the biscuit rounds on an un-greased baking sheet and cover with plastic wrap. Refrigerate for 30 minutes or up to 24 hours.
Pre-heat the oven to 375 degrees. Brush the tops of the biscuits with the beaten egg. Bake for 14-16 minutes or until slightly golden.
Split and serve with fresh fruit and creme Fraiche
Creme Fraiche: in a glass jar combine 2 cups heavy cream, 2 tablespoons fresh squeezed lemon juice. Let this stand at room temperature for 8-12 hours in the loosely covered jar. Once it has begun to thicken, tightly cover the jar and refrigerate until ready to serve. Can add 2 tablespoons mild honey before serving, optional. (mason jars with screw lids make a nice container to make the creme)
Optional additions to the berry shortcakes can be fruit curds, jams or jellies, ice cream or whipped toppings.
Pre-heat the oven to 350 degrees.
In the bowl of a mixer cream the butter and sugar until smooth, approximately 3 minutes
Beat in the extracts and egg
In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. Do not chill the dough. Divide it into workable batches, roll out on a floured surface to approximately 1/4" thick round. cut with cookie cutters.
Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
Frost and serve or freeze un-frosted cookies.
Beat the cream cheese and butter until creamy. Add the sugar and mix until light and fluffy.
In a separate bowl add the flour and salt and set aside
Add the eggs one at a time, alternating with the flour/salt mixture. mix well with each addition ending with flour. Then add the lemon, vanilla, almond extracts and the apricot nectar-mixing until blended. Fold in the lavender flowers by hand.
Pour batter into two well greased, small pudding molds (similar to a small bundt or angel food pan) or you can use an alternate container such as a ovenproof bowl or clean, new, flour pot. you may need to adjust the bake time if using a container without a hollow center like the molds)
Bake in a pre-heated oven set at 315 degrees for 1 hour and 20-30 minutes or until pick comes out clean.
Cool 15-20 minutes. Loosen edges of pan with a knife and turn out from pan and cool completely. This cake freezes wonderfully. You can ice it and serve immediately or wrap well and freeze for up to 6 months.
Beat the eggs until light and foamy. Add the sugar and oil and beat until mixed.
Stir in by hand the carambola fruit, craisens, chocolate chips, and vanilla.
Combine the remaining dry ingredients in a bowl and add to the fruit mixture. Stir by hand until blended. The mixture will be stiff.
Pour mix into 5 small prepared loaf pans-sprayed well and bottoms lined with wax paper. Bake at 350 degrees until golden and no longer wet in the center. Cool on a rack for 20-30 minutes. Remove from pans and cool completely. Eat or freeze.
In a large bowl, combine peaches, sugar, brown sugar, cinnamon nutmeg, lemon juice, and cornstarch. Toss to coat and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
Meanwhile, in a large bowl mix the topping: add the flour, sugar, brown sugar, baking powder, and salt. Blend in butter with a pastry blender until the mixture resembles coarse meal. Stir in boiling water until just combined.
Remove peaches from the oven and drop spoonfuls of the topping over them. Sprinkle with the 3T sugar and 1t cinnamon making sure to cover the entire pan with the cinnamon sugar mixture. Bake until topping is golden, about 30 minutes
Put all ingredients in a sauce pan and cook over medium-low heat until the apples are cooked down and it becomes thick and bubbly. Add 2 Tablespoons butter and stir in until melted. Cool completely and freeze or use in a pie crust. If baking a pie, pour filling into a deep dish pie crust and top with crumble: 1/2 C brown sugar, 1/2 C flour, 1/2 C whole oats, and 5 Tablespoons cold butter cut up. Blend those ingredients with a pastry blender and top the pie filling.
Bake pie at 350 degrees for 40 minutes or until topping is golden.
For an apple crisp, place apple filling and crumble in a pie dish or small baking dish and bake for 30-35 minutes or until crumble is golden.
For a crisp in a 9 x 13 size baking dish you will need to triple the filling recipe and double the crumble recipe.