Dessert

In a small sauce pan, heat 1/2 cup water to a simmer. Add the sugar until it dissolves. Simmer and reduce until you have a nice, sticky syrup. Set aside to cool. Separate the strawberries in half. Puree the first half (I just used a masher) and slice the second half. Combine all three ingredients and refrigerate.

Delicious strawberry filled crepe, topped with caramel sauce and nutella.

I like my sugar cookies to be moist and chewy so that they melt in your mouth. This turned out to be basically the perfect sugar cookie for me. Covered with cinnamon sugar it's a marvelous snickerdoodle.

In a stainless steel bowl over a saucepan of simemring water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly to prevent curdling, until the mixture becomes thick (160 F or 71 C). This will take about 10 minutes. Remove from heat and immediately pour through a strainer to remove lumps. Cut the butter into small pieces and whisk into the mixture until the butter is melted. Add the zest and let cool. The curd will continue to thicken as it cools. Cover immediately and refrigerate up to two weeks. Makes 1 1/2 cups