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Recipe of the Month

John F. Kennedy, Jr. Library: Recipe of the Month

leek soup

John F. Kennedy, Jr. Library's Recipe of the Month

Would you like to share a recipe? Do you have a family favorite, an heirloom recipe, something regional, ethnic, seasonal or festive, or one promoting a healthy lifestyle or dietary need? Bring one into the library anytime, or email it to Carolyn Smith at

Our staff will pick our favorites each month, and we may hang on to your recipe until a future date. We will print copies to distribute, and post your recipe to the library website and Facebook page as well. 

Please provide your name so we can credit you and contact information if you want us to let you know if your recipe has been chosen.

John F. Kennedy Jr. Library’s Featured Recipes
August 2017

three strawberries

BA’s Best Strawberry Shortcake

By Chris Morocco



2 hard-boiled egg yolks, cooled

1⅓ cups all-purpose flour

3 Tbl semolina flour or fine-grind cornmeal

1 Tbl baking powder

¼ teaspoon kosher salt

3 tablespoons granulated sugar

6 Tbl chilled unsalted butter, cut into pieces

⅔ C. plus 2 tablespoons heavy cream

Sanding or granulated sugar (for sprinkling)


1½ Lb. strawberries (about 1 qt.), hulled, halved, quartered if large

¼ cup granulated sugar

1 teaspoon finely grated lemon zest

Kosher salt

2 teaspoons fresh lemon juice, divided

1 cup heavy cream

2 tablespoons powdered sugar

½ vanilla bean, halved lengthwise



Pulse egg yolks, both flours, baking powder, salt, and granulated sugar in a food processor to combine. Add butter and pulse until only pea-size pieces remain. Drizzle in ⅔ cup cream, then pulse 2–3 times to barely incorporate. Transfer dough to a work surface and gently fold on top of itself several times just to bring it together and work in any dry spots.

Using a 2-oz. ice cream scoop, make 6 balls and place on a parchment-lined baking sheet. Do not flatten. (Or measure out mounded scoops with a ¼-cup measuring cup.) Cover and chill until cold, 20–25 minutes.

Preheat oven to 350°. Brush tops of shortcakes with remaining 2 Tbsp. cream and sprinkle with sanding sugar. Bake until golden and sides are firm to the touch, 28–32 minutes. Let cool.

Do Ahead: Shortcakes can be baked 1 day ahead. Store airtight at room temperature. Reheat before serving.


Toss strawberries, granulated sugar, lemon zest, and a pinch of salt in a medium bowl to combine. Transfer half of strawberries to a large saucepan and add 1 Tbsp. water; let remaining strawberries macerate while you bring strawberries in saucepan to a gentle simmer over medium-low. Cook, stirring occasionally and reducing heat if needed to keep at a low simmer, until strawberries are starting to break down and become jammy and liquid is syrupy, 12–18 minutes. Let cool, then stir in 1 tsp. lemon juice. Stir remaining 1 tsp. lemon juice into macerated strawberries.

Combine heavy cream, powdered sugar, and a pinch of salt in a medium bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Beat cream until soft peaks form.

Split shortcakes and divide strawberry compote, macerated strawberries, and whipped cream among bottoms. Close with shortcake tops. 6 SERVINGS

Lemon Torte
From the Kitchen of: Cyndi Howard


1 Cup softened stick margarine

1 ½ C. chopped Walnuts

1 ¾ C. Flour

1 - 8 oz. cream cheese, softened

1 C. confectioners’ sugar

2 - 8 oz. Cool Whip

2 boxes Instant Lemon Pudding

3 C. Milk



1. Combine softened margarine, chopped walnuts & flour

2. Mix well & press into 9 x 13 baking dish

3. Bake at 350 F until golden brown, about 20 minutes

4. Cool completely

1st layer

1. Mix softened cream cheese, confectioners’ sugar & cool whip together and spread over crust.

2nd layer

2 boxes Instant Lemon Pudding

3 C. Milk

1. Shake lemon pudding & milk together and pour over 1st layer

2. Let set about 5 minutes.

3. Spread 8 oz. Cool Whip over pudding & sprinkle with some Walnuts.