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What The Fig?

September 16, 2013. Peach and Raspberry Crumble. Monday, September 16, 2013. I made this a few weeks ago . It was perfect for the last BBQ of the summer! Peach and Raspberry Crumble. 2 pounds peaches, sliced into wedges. 1 tablespoon lemon juice. 1/2 teaspoon coarse salt. 6 tablespoons butter, room temperature. 1/4 cup light brown sugar. 1/2 teaspoon coarse salt. Preheat oven to 375ºF. Combine all ingredients for the filling in an 8x8 baking dish. September 6, 2013. An Ode to Summer: Plum Tart. Mix toget...

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What The Fig? | whatthefig.blogspot.com Reviews
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September 16, 2013. Peach and Raspberry Crumble. Monday, September 16, 2013. I made this a few weeks ago . It was perfect for the last BBQ of the summer! Peach and Raspberry Crumble. 2 pounds peaches, sliced into wedges. 1 tablespoon lemon juice. 1/2 teaspoon coarse salt. 6 tablespoons butter, room temperature. 1/4 cup light brown sugar. 1/2 teaspoon coarse salt. Preheat oven to 375ºF. Combine all ingredients for the filling in an 8x8 baking dish. September 6, 2013. An Ode to Summer: Plum Tart. Mix toget...
<META>
KEYWORDS
1 what the fig
2 posted by
3 christina
4 from martha stewart
5 serves 8
6 for the filling
7 1/2 pint raspberries
8 3/4 cup sugar
9 4 teaspoons cornstarch
10 for the topping
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what the fig,posted by,christina,from martha stewart,serves 8,for the filling,1/2 pint raspberries,3/4 cup sugar,4 teaspoons cornstarch,for the topping,1 cup flour,no comments,tags dessert,email this,blogthis,share to twitter,share to facebook,plum tart
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What The Fig? | whatthefig.blogspot.com Reviews

https://whatthefig.blogspot.com

September 16, 2013. Peach and Raspberry Crumble. Monday, September 16, 2013. I made this a few weeks ago . It was perfect for the last BBQ of the summer! Peach and Raspberry Crumble. 2 pounds peaches, sliced into wedges. 1 tablespoon lemon juice. 1/2 teaspoon coarse salt. 6 tablespoons butter, room temperature. 1/4 cup light brown sugar. 1/2 teaspoon coarse salt. Preheat oven to 375ºF. Combine all ingredients for the filling in an 8x8 baking dish. September 6, 2013. An Ode to Summer: Plum Tart. Mix toget...

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1

What The Fig?: Harvest Cake with Vanilla Cream

http://whatthefig.blogspot.com/2012/04/harvest-cake-with-vanilla-cream.html

April 24, 2012. Harvest Cake with Vanilla Cream. This might be the healthiest cake I've ever made, based on almond flour and chock full of zucchini, carrots, and apples. The cake turned out delightfully moist and delicately nutty, and the cashew frosting was surprisingly creamy. The cake and frosting were sweet enough from the apples and medjool dates that I might actually do away with the honey altogether the next time I make this. Harvest Cake with Vanilla Cream. 3 cups almond flour. 1/4 cup melted ghee.

2

What The Fig?: Cashew Brioche

http://whatthefig.blogspot.com/2012/03/cashew-brioche.html

March 26, 2012. I've been trying to eat better lately and cutting back on grains and legumes and processed foods . (Tackling my sugar addiction is a Sisyphean task and a different demon altogether.) I wanted alternatives to cakes and breads and other delectable desserts made from wheat, and I luckily stumbled upon Roost. By the inspirational Caitlin. There were all these lovely treats made with nut flours to go along with all of the beautiful photography. 3 cups raw cashews. 3/4 teaspoon baking soda.

3

What The Fig?: August 2012

http://whatthefig.blogspot.com/2012_08_01_archive.html

August 2, 2012. Thirsty Thursdays: Raspberry Lime Spritzers! An ice cold drink is the perfect antidote for the dog days of summer. This summer feels more brutal than the past one, though I feel like I end up saying that every summer. A berry spritzer is crucial to surviving the heat while waiting for the random cool days. Raspberry (or other berries). Mint leaves, roughly minced. Lime, thinly sliced. Simple syrup or sweetener of choice, to taste. Vodka, optional but a shot of never hurts.

4

What The Fig?: Peach and Raspberry Crumble

http://whatthefig.blogspot.com/2013/09/peach-and-raspberry-crumble.html

September 16, 2013. Peach and Raspberry Crumble. I made this a few weeks ago . It was perfect for the last BBQ of the summer! Peach and Raspberry Crumble. 2 pounds peaches, sliced into wedges. 1 tablespoon lemon juice. 1/2 teaspoon coarse salt. 6 tablespoons butter, room temperature. 1/4 cup light brown sugar. 1/2 teaspoon coarse salt. Preheat oven to 375ºF. Combine all ingredients for the filling in an 8x8 baking dish. Monday, September 16, 2013. Subscribe to: Post Comments (Atom). Links to all recipes.

5

What The Fig?: October 2012

http://whatthefig.blogspot.com/2012_10_01_archive.html

October 1, 2012. I came across a stand selling Finnish rye bread at the Union Square Market a few weeks ago. They were giving out samples served with zucchini and cheddar, and I was sold after the first bite. They were also quite lovely paired with some tomatoes I picked up in the market and a few thin shavings of Manchego I had at home. Monday, October 01, 2012. Subscribe to: Posts (Atom). View my complete profile. What the Fig Recipe Archive. Links to all recipes. What's for lunch, Honey?

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What The Fig?

September 16, 2013. Peach and Raspberry Crumble. Monday, September 16, 2013. I made this a few weeks ago . It was perfect for the last BBQ of the summer! Peach and Raspberry Crumble. 2 pounds peaches, sliced into wedges. 1 tablespoon lemon juice. 1/2 teaspoon coarse salt. 6 tablespoons butter, room temperature. 1/4 cup light brown sugar. 1/2 teaspoon coarse salt. Preheat oven to 375ºF. Combine all ingredients for the filling in an 8x8 baking dish. September 6, 2013. An Ode to Summer: Plum Tart. Mix toget...

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Friday, August 12, 2011. Long time No Update. Just wanted to come on and update with some new work I've recently done. A video I shot for Circuit Des Yeux just went up. It's getting a write up in French Vogue! It's amazing what you can get accomplished for very little money and just a lot of hard work. Much thanks goes out to John Sawyer and his amazing grading and editing. And here's a little reel of interviews I put together:. All in all, feeling pretty good about my future. Saturday, April 2, 2011.