I am so excited that spring is finally here! These recipes are all from the Food Network, meaning that they will be delicious! They might have to be modified due to any allergies. Here are 3 delicious recipes that you can make with your family this spring! I know I will!

Lemon Thyme Bars

https://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-thyme-bars-recipe-1953653

By: Giada De Laurentiis

Ingredients: 

-Bars

• Butter, for greasing dish
• Flour, for dusting dish
• 1 stick (4 ounces) unsalted butter, at room temperature
• 1 cup all-purpose flour
• 2 tablespoons chopped fresh thyme leaves
• 1/2 teaspoon fine sea salt
• 1/2 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon pure vanilla extract

-Glaze

• 2 tablespoons fresh lemon juice
• 1/2 cup powdered sugar

Steps:

1. Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour an 8 by 8-inch glass baking dish
2. For the bars:
3. In a small bowl combine flour, thyme and salt. Set aside. Using a stand mixer fitted with the paddle attachment, beat together 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice and vanilla. Reduce the speed to low and gradually add the flour mixture. Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes
4. For the glaze:
5. In a medium bowl, whisk the lemon juice and powdered sugar together until smooth. Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour
6. Using a metal spatula, remove the crust from the pan. Cut into 1 1/2-inch square bars and arrange on a serving platter or store airtight in a plastic container at room temperature

Strawberry Country Cake 

https://www.foodnetwork.com/recipes/ina-garten/strawberry-country-cake-recipe-1912918

By:  Ina Garten

Ingredients:

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 4 extra-large eggs, at room temperature
• 3/4 cup sour cream, at room temperature
• 1/2 teaspoon grated lemon zest
• 1/2 teaspoon grated orange zest
• 1/2 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon kosher salt
• 1 teaspoon baking soda

–Filling for each cake

• 1 cup (1/2 pint) heavy cream, chilled
• 3 tablespoons sugar
• 1/2 teaspoon pure vanilla extract
• 1 pint fresh strawberries, hulled and sliced

Steps:

1. Preheat the oven to 350 degrees F
2. Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans
3. Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth
4. Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze
5. To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries

Magic Mousse

https://www.foodnetwork.com/recipes/geoffrey-zakarian/magic-mousse-9985949

By: Geoffrey Zakarian

Ingredients:

• 2 ripe bananas, sliced
• 2 ripe avocados, cored and diced
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons pure maple syrup
• Fresh raspberries, for garnish
• Freshly cracked pink peppercorns, for garnish

Steps:

1. Place the bananas, avocados, cocoa powder and maple syrup in a blender or food processor. Process on high speed until smooth and creamy, about 1 minute. Divide among 4 glass jars and refrigerate until set, 30 minutes to 1 hour. Top with the fresh raspberries and a sprinkle of pink peppercorns and serve

By Sorina Yeghian ‘26, Food and Wellness Editor 

26syeghian@montroseschool.org