recipes lisa

by hunt
Igredients Preparation

Quick
Tips
Welcome to Dessert
for Dinner!
Incipsa necuptam, consequi officil latibus aut que nonem re endam facea simolup
tationet eaque res everiae corendipsa conse ium harchillatem dolo temporatus iuntiis
nimendicab inustrum re veribus velesse nimus, sed ut explabo reperio dolestias rem
illabora velent litende di reri cor aut eum voluteture con et disint.

Id quo everro inverunt aut atatibu saperumqui ilianis excereptam, con coneseq
uaeribusanis int molecab oresciur ant la vitatum sectas estesti nihitaqui que plitaep
erioribust reperciantem ad utat alitis aut animporpor aut eum facesti ut perum quibusd
aectaquam fugit fuga. Neque accum et fugit ipietur alicien digenda ndigendae pro
corro iscipist, vellit lamus perum venet liquati auta dolorios vent, net labores equam,
quibus, vent.

Hit, sam quas eum ium consedi atio que qui asped que volut et volorrorro modite
nobit aribus alignient dia quosseque quas dolenim volorem poruptatet od et ipidem
ut assenihicia pelesti dio. Natempos nem andunturion cus etur?

Lisa Hunt
 t i f u l B e r r y T a r t
Sarah’s Beau
Igredients Preparation
F or the c ru s t The t ar t c r u st

• 1 cup (180g) unsalted butter 1. Cut butter into pieces and have it get cool in the refrigerator.
• 3 1/2 cups (325g) whole 2. Combine flour, salt, and the brown and white sugar in a
• wheat flour
mixing bowl.
3. Add butter to the dry mix. Melt the butter until soft. Mix it
• 2 teaspoons of brown sugar with your fingers to get a more natural consistency.
• 1 teaspoon of white sugar 4. Finally, add your whole milk to the mix and let it chill in the
• 1/4 cup of whole milk refrigerator for 6-8 hours.
• 1 pinch of salt 5. Once it is properly chilled, roll out the dough on a floured
cutting board wood surface and shape it circles. Place it on
The Berry filling a baking sheet. Parchment paper will help the dough not stick
later on so it is suggested!
• 1 cup strawberries
(fresh preferred) The f i l l i n g an d bak i n g
• 3/4 cup blueberries 1. Preheat your oven to 400°F (210°C).
(fresh preferred)
• Powdered Sugar for the topping 2. Line the bottom of the dough with ground peanut flour, This
will allow the surface to not get too sticky. Place the berries in
• 2 tablespoons peanut powder
the middle of the pie dough and sprinkle with powdered sugar.

3. Place the finished tarts into the oven and bake for 20 minutes
or until the crust has a golden brown appearance.

Quick For knowing when you’re tart is perfectly golden brown, make sure to look at

Tips
the center of the top crust while it is baking. The edges of the tart will cook faster,
so make sure you wait until you see a golden brown look more toward the
center of the tart before removing from the oven. This insures that it will maintain
a consistent crunch.
 o w n i e R e c i p e
Chocolate Br
Igredients Preparation
F or the c ru s t The t ar t c r u st

• 1 cup (180g) unsalted butter 1. Cut butter into pieces and have it get cool in the refrigerator.
• 3 1/2 cups (325g) whole 2. Combine flour, salt, and the brown and white sugar in a
• wheat flour
mixing bowl.
3. Add butter to the dry mix. Melt the butter until soft. Mix it
• 2 teaspoons of brown sugar with your fingers to get a more natural consistency.
• 1 teaspoon of white sugar 4. Finally, add your whole milk to the mix and let it chill in the
• 1/4 cup of whole milk refrigerator for 6-8 hours.
• 1 pinch of salt 5. Once it is properly chilled, roll out the dough on a floured
cutting board wood surface and shape it circles. Place it on
The Berry filling a baking sheet. Parchment paper will help the dough not stick
later on so it is suggested!
• 1 cup strawberries
(fresh preferred) The f i l l i n g an d bak i n g
• 3/4 cup blueberries 1. Preheat your oven to 400°F (210°C).
(fresh preferred)
• Powdered Sugar for the topping 2. Line the bottom of the dough with ground peanut flour, This
will allow the surface to not get too sticky. Place the berries in
• 2 tablespoons peanut powder
the middle of the pie dough and sprinkle with powdered sugar.

3. Place the finished tarts into the oven and bake for 20 minutes
or until the crust has a golden brown appearance.

Quick For knowing when you’re tart is perfectly golden brown, make sure to look at

Tips
the center of the top crust while it is baking. The edges of the tart will cook faster,
so make sure you wait until you see a golden brown look more toward the
center of the tart before removing from the oven. This insures that it will maintain
a consistent crunch.
 Crispy A p p l e P i e

Igredients Preparation
F or the c ru s t The t ar t c r u st

• 1 cup (180g) unsalted butter 1. Cut butter into pieces and have it get cool in the refrigerator.
• 3 1/2 cups (325g) whole 2. Combine flour, salt, and the brown and white sugar in a
• wheat flour
mixing bowl.
3. Add butter to the dry mix. Melt the butter until soft. Mix it
• 2 teaspoons of brown sugar with your fingers to get a more natural consistency.
• 1 teaspoon of white sugar 4. Finally, add your whole milk to the mix and let it chill in the
• 1/4 cup of whole milk refrigerator for 6-8 hours.
• 1 pinch of salt 5. Once it is properly chilled, roll out the dough on a floured
cutting board wood surface and shape it circles. Place it on
The Berry filling a baking sheet. Parchment paper will help the dough not stick
later on so it is suggested!
• 1 cup strawberries
(fresh preferred) The f i l l i n g an d bak i n g
• 3/4 cup blueberries 1. Preheat your oven to 400°F (210°C).
(fresh preferred)
• Powdered Sugar for the topping 2. Line the bottom of the dough with ground peanut flour, This
will allow the surface to not get too sticky. Place the berries in
• 2 tablespoons peanut powder
the middle of the pie dough and sprinkle with powdered sugar.

3. Place the finished tarts into the oven and bake for 20 minutes
or until the crust has a golden brown appearance.

Quick For knowing when you’re tart is perfectly golden brown, make sure to look at

Tips
the center of the top crust while it is baking. The edges of the tart will cook faster,
so make sure you wait until you see a golden brown look more toward the
center of the tart before removing from the oven. This insures that it will maintain
a consistent crunch.
 Gramm y B e r r y C a k e

Igredients Preparation
F or the c ru s t The t ar t c r u st

• 1 cup (180g) unsalted butter 1. Cut butter into pieces and have it get cool in the refrigerator.
• 3 1/2 cups (325g) whole 2. Combine flour, salt, and the brown and white sugar in a
• wheat flour
mixing bowl.
3. Add butter to the dry mix. Melt the butter until soft. Mix it
• 2 teaspoons of brown sugar with your fingers to get a more natural consistency.
• 1 teaspoon of white sugar 4. Finally, add your whole milk to the mix and let it chill in the
• 1/4 cup of whole milk refrigerator for 6-8 hours.
• 1 pinch of salt 5. Once it is properly chilled, roll out the dough on a floured
cutting board wood surface and shape it circles. Place it on
The Berry filling a baking sheet. Parchment paper will help the dough not stick
later on so it is suggested!
• 1 cup strawberries
(fresh preferred) The f i l l i n g an d bak i n g
• 3/4 cup blueberries 1. Preheat your oven to 400°F (210°C).
(fresh preferred)
• Powdered Sugar for the topping 2. Line the bottom of the dough with ground peanut flour, This
will allow the surface to not get too sticky. Place the berries in
• 2 tablespoons peanut powder
the middle of the pie dough and sprinkle with powdered sugar.

3. Place the finished tarts into the oven and bake for 20 minutes
or until the crust has a golden brown appearance.

Quick For knowing when you’re tart is perfectly golden brown, make sure to look at

Tips
the center of the top crust while it is baking. The edges of the tart will cook faster,
so make sure you wait until you see a golden brown look more toward the
center of the tart before removing from the oven. This insures that it will maintain
a consistent crunch.
 Chocolat e C h i p C oo k i e s

Igredients Preparation
F or the c ru s t The t ar t c r u st

• 1 cup (180g) unsalted butter 1. Cut butter into pieces and have it get cool in the refrigerator.
• 3 1/2 cups (325g) whole 2. Combine flour, salt, and the brown and white sugar in a
• wheat flour
mixing bowl.
3. Add butter to the dry mix. Melt the butter until soft. Mix it
• 2 teaspoons of brown sugar with your fingers to get a more natural consistency.
• 1 teaspoon of white sugar 4. Finally, add your whole milk to the mix and let it chill in the
• 1/4 cup of whole milk refrigerator for 6-8 hours.
• 1 pinch of salt 5. Once it is properly chilled, roll out the dough on a floured
cutting board wood surface and shape it circles. Place it on
The Berry filling a baking sheet. Parchment paper will help the dough not stick
later on so it is suggested!
• 1 cup strawberries
(fresh preferred) The f i l l i n g an d bak i n g
• 3/4 cup blueberries 1. Preheat your oven to 400°F (210°C).
(fresh preferred)
• Powdered Sugar for the topping 2. Line the bottom of the dough with ground peanut flour, This
will allow the surface to not get too sticky. Place the berries in
• 2 tablespoons peanut powder
the middle of the pie dough and sprinkle with powdered sugar.

3. Place the finished tarts into the oven and bake for 20 minutes
or until the crust has a golden brown appearance.

Quick For knowing when you’re tart is perfectly golden brown, make sure to look at

Tips
the center of the top crust while it is baking. The edges of the tart will cook faster,
so make sure you wait until you see a golden brown look more toward the
center of the tart before removing from the oven. This insures that it will maintain
a consistent crunch.
 The author
Incipsa necuptam, consequi officil latibus aut que
nonem re endam facea simolup tationet eaque res
everiae corendipsa conse ium harchillatem dolo
temporatus iuntiis nimendicab inustrum re veribus
velesse nimus, sed ut explabo reperio dolestias rem
illabora velent litende di reri cor aut eum voluteture
con et disint.

Id quo everro inverunt aut atatibu saperumqui ilianis

excereptam, con coneseq uaeribusanis int molecab
oresciur ant la vitatum sectas estesti nihitaqui
que plitaep erioribust reperciantem ad utat alitis aut animporpor aut eum facesti ut perum quibusd
aectaquam fugit fuga. Neque accum et fugit ipietur alicien digenda ndigendae pro corro iscipist, vellit
lamus perum venet liquati auta dolorios vent, net labores equam, quibus, vent.

Hit, sam quas eum ium consedi atio que qui asped que volut et volorrorro modite nobit aribus alignient
dia quosseque quas dolenim volorem poruptatet od et ipidem ut assenihicia pelesti dio. Natempos
nem andunturion cus etur?