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Gluten-Free Goodness - Hamburgers, Tomatoes & Cheese & Lemon Pecan Shortbread Icebox Cake
Class Overview
Hamburgers, Tomatoes & Cheese is a favorite childhood dinner that my mom has made for well over 50 years. The tradition continues today as her kids and grandkids make it for their families! It’s comfort food at its tastiest. It’s easy to assemble and completely gluten-free using Éban’s breadcrumbs. Savory ground meat (or a meat substitute like Impossible Burger) is mixed with sautéed onions, egg, seasoning, and breadcrumbs and seared in a hot skillet. Then whole stewed tomatoes are laid over the burgers to bake until the burgers are cooked through and a delicious tomato gravy forms. Add a generous amount of sharp Cheddar cheese to melt over top and serve piping hot with steamed rice (be sure to ladle plenty of tomato gravy over the rice!). So mouthwateringly good!
Popular years ago, Icebox Cakes are a quick and easy dessert that require no baking and are kept in the refrigerator, once called an IceBox in the 1930s when the first refrigerators were chilled using large blocks of ice inside an insulated box to keep perishables cold before the invention of electric, Freon cooled refrigerators. These tasty no-bakes are making a comeback! Typically made with graham crackers, we are making a delicious substitution in our Lemon Icebox Cake recipe by utilizing our Crispy Pecan Shortbread Cookies for the “cake” layer in this super simple, delightful, lemony dessert that’s just perfect for any occasion- from a special Mother’s Day celebration to afternoon tea on the porch on a warm, sunny day. This dessert is best made at least one day in advance to allow the cookie layers to soften and absorb all the lemony flavor of the light and fluffy cream cheese layers. The lemon curd topping (we used Bonne Maman brand) gives it any extra citrusy punch that tastes like sunshine on a fork.
Popular years ago, Icebox Cakes are a quick and easy dessert that require no baking and are kept in the refrigerator, once called an IceBox in the 1930s when the first refrigerators were chilled using large blocks of ice inside an insulated box to keep perishables cold before the invention of electric, Freon cooled refrigerators. These tasty no-bakes are making a comeback! Typically made with graham crackers, we are making a delicious substitution in our Lemon Icebox Cake recipe by utilizing our Crispy Pecan Shortbread Cookies for the “cake” layer in this super simple, delightful, lemony dessert that’s just perfect for any occasion- from a special Mother’s Day celebration to afternoon tea on the porch on a warm, sunny day. This dessert is best made at least one day in advance to allow the cookie layers to soften and absorb all the lemony flavor of the light and fluffy cream cheese layers. The lemon curd topping (we used Bonne Maman brand) gives it any extra citrusy punch that tastes like sunshine on a fork.
