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Adjustable stand — hold cookbook or tablet at eye level while cooking
Field beans — Gujarati undhiyu, papdi nu shaak, Indian regional
Record your recipes and experiments — organized cooking journal
Korean five-flavor berry tea — sweet, sour, salty, bitter, spicy
Rolling key opener for tinned fish — clean opening, no sharp edges
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Field beans — Gujarati undhiyu, papdi nu shaak, Indian regional
Record your recipes and experiments — organized cooking journal
Korean five-flavor berry tea — sweet, sour, salty, bitter, spicy
Rolling key opener for tinned fish — clean opening, no sharp edges
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CRUST: Preheat oven to 425F. Combine flour and icing sugar. Cream butter and gradually blend in flour mixture. Work with hands to form a smooth dough. Press evenly on bottom and sides of a 9-inch fluted pan with removeable bottom. Prick with a fork and chill 15 minutes. Bake for 7-10 minutes or until light golden. Cool thoroughly in pan on rack. FILLING:. Beat cream cheese, icing sugar and vanillla together until smooth. Whip cream until stiff peaks form and fold into cheese mixture. Spread evenly in a baked crust and cover attractively with fruit, making a heart shape. GLAZE: In a small saucepan on medium, heat jam and lemon juice to boiling. Remove from heat. Cool slightly. Pour evenly over flan. Let cool completely. NOTE: Freezing is not recommended. Serve flan immediately at room temperature for a maximum flavor. Great throught the year! Try different fruits to match the season - fresh or canned; grapes, apricots, blueberries, mandarins, kiwi, pineapple, blackberries, etc.