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MIX Crust, butter, sugar and nuts; spread onto parchment-covered baking sheet. Bake 5 to 6 min. or until toasted; cool. Meanwhile, prepare Filling and Meringue Topping as directed on package.
1. Preheat the oven to 350°. Spread the almonds on a rimmed baking sheet and toast for about 8 minutes, until golden and fragrant. Let cool. 2.
Make the Shortbread: In a medium bowl, mix the flour with the cornmeal and salt. In a standing mixer fitted with the paddle, mix the butter with the confectioners' sugar at medium speed until ...
In a large bowl, mix pineapple yogurt, sugar, and ground cinnamon until combined. Spoon yogurt mixture into four small glasses or dishes. Top with pineapple, mandarin oranges, fresh raspberries ...
1. Make the caramel cream: Fill a large bowl with ice water and set a metal bowl in it. In a medium saucepan, combine the sugar with 3 tablespoons of water and cook over moderate heat, stirring to dissolve the sugar.
1. In a blender, puree the dark tomatoes at high speed, until very smooth, 2 minutes; scrape down the sides as necessary. Season the puree with salt and carefully pour into 4 glasses.
1. Preheat the oven to 350°. Spread the almonds on a rimmed baking sheet and toast for about 8 minutes, until golden and fragrant. Let cool. 2.
Make the Shortbread: In a medium bowl, mix the flour with the cornmeal and salt. In a standing mixer fitted with the paddle, mix the butter with the confectioners' sugar at medium speed until creamy, about 2 minutes.