Stone Fruit Crostata with Anise Seed Cornmeal Crust

When fruit is at peak season, a crostata is a perfect dessert to showcase it.  Basically a rustic tart or pie, it requires none of the tedious crimping or lattice work for its crust.  Just roll out dough, pile fresh fruit in the center and then fold the edges around fruit.  This recipe utilizes the slicer/shredder attachment and the plastic whipping bowl.  We love being able to grate frozen butter and gently whisk it into dry ingredients for flaky crostata, pie or biscuits.

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Rhubarb Blackberry Pie with Limoncello Crust

Nothing tells you spring is here more than rhubarb, berries and fresh peas beginning to show up at the farmer’s markets and grocery stores.  While tart rhubarb is almost always paired with strawberries, this pie goes a different way with blackberries and a slightly sweet crust flavored with fresh lemon zest and limoncello.

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Mimosa Bar

Oh hey, it’s May!  One of the perks of being a blog subscriber is that subscribers receive a bonus recipe every month.  This month we are making it available for everyone to view so people can get an idea of what a bonus recipe might entail.  We’ve featured homemade potato chips, crackers, a variety of muffins and breakfast bars or griddle cakes, hot and cold dips for those summer get togethers or fall tailgating parties.  We’ve even done cauliflower rice with the grater/slicer attachment.  But since Mother’s Day is right around the corner, we are going to do a Mimosa Bar this month.  Because moms deserve a cocktail, and a foot rub!

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