Listed below are some of the goodies served in our showrooms by Frederick Rayner.

Lemon Earl Grey Squares

I really love lemon squares. I also love Earl Grey tea. So - why not both in one cookie?

Ingredients (crust)
2 cups flour
1 cup (two sticks) butter
½ cup powdered sugar

Ingredients (filling)
6 eggs
3 cups sugar
½ tbsp. baking powder
6 tbsp. lemon juice
½ tspn. salt
3 Earl Grey tea bags

Preheat oven to 350. Prepare crust by combining flour, butter, and powdered sugar. The butter combines better if it is not too cold; however, if it is room temperature it becomes more difficult to work. Once combined, press into the bottom of a 9 x 13 pan. If the crust mixture is too tacky, wet your hands and it will be easier for you to press into the pan.

Meanwhile, heat the lemon juice until boiling and steep two of the Earl Grey teabags in the juice. Beat the remaining ingredients together with the tea from the remaining teabag. Add the tea steeped lemon juice and beat again with the mixer.

Bake the crust in the oven for 15 minutes - it should be lightly browned. Pour the filling mixture on the crust while it is still hot. I find the filling cooks better if you mix again with the beater just before pouring onto the crust. Bake for 25 more minutes.

Let cool and enjoy.

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½ cup unsalted butter
2 8 oz. packs cream cheese at room temperature
1 ½ cups sugar
1 15 ounce carton whole milk ricotta cheese
3 T. all purpose flour
3 T. cornstarch
4 large eggs
1 ½ T. lemon juice
1 T. vanilla extract
1 pint sour cream

Mix softened cream cheese and ricotta cheese with sugar. Add eggs one at a time then remaining ingredients, adding sour cream last. Be sure mixture is blended well. Pour into a 9" greased springform pan. Bake at 325 for 1 hour and leave in for another hour.

Tip: If you wish to avoid cracks in the cheesecake, use an instant read thermometer to check the internal temperature. When the temperature reaches 150 degrees, remove from oven. Cracking occurs when the internal temperature goes above 150. Let cool for five minutes and then remove springform pan which avoids another way cheesecakes crack - being in the pan too long. If the cracks don't bother you, don't worry about it.

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Raspberry Cream Cake

1 18.25 oz, box butter or yellow cake mix
¾ cup hazelnut liqueur (such as Frangelico) divided use
1 12 ounce jar raspberry jam
1 8 ounce tub frozen whipped topping, thawed

Prepare the cake mix, to make 2-8” layers, according to package directions. Cool cake layers completely.

Place 2 long pieces of plastic wrap crosswise in a 9” diameter bowl. Slice each cake layer horizontally into 2 pieces for a total of 4 layers.

Press cake layer in the bowl, cut side up. Sprinkle cake layer with ¼ cup liqueur, spread with a third of the jam and ½ cup whipped topping. Repeat with two more times. Place the last layer cut side down on the cake. Fold the overhanging plastic wrap tightly over the cake and refrigerate at least 4 hours, or preferably overnight.

When ready to serve, un-mold cake on serving platter and remove plastic wrap. Tint the remaining whipped topping with red food coloring to a light pink. Frost the domed cake with whipped topping and serve.

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Chocolate Nut Pudding

8 eggs
1 lb. melted butter
1 12 oz package chopped pecans
1 12 oz package semi-sweet chocolate chips
4 cups sugar
1 cup flour

Preheat the oven to 350 degrees.

In a mixing bowl, beat the 8 eggs with the 4 cups of sugar and the 1 cup of flour. Pour in the melted butter. Grease a 9 X 13 metal pan. Pour the batter into this pan. Now melt the chocolate chips in a saucepan with ½ cup of water. Stir. When the chocolate is melted pour the chocolate into the batter and sprinkle the nuts on top. With a wooden spoon, lightly mix the chocolate mixture and the nuts into the batter. You do not want to have the chocolate mixture totally mixed into the batter so you have chocolate batter – mix just enough so that the chocolate is not sitting on the bottom of the pan.

Bake in a 350 degree oven for 28 minutes. The edges of the pudding should be set but the middle of the pudding should still be somewhat unset, but do not overcook. Let cool, but do not refrigerate. When serving try to get bits of the outside edge and some of the middle of the pudding into each serving dish. Top with whipped cream. Best if made and served on the same day.

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4 ½ cups sugar
1 ½ sticks butter
1 - 12 oz. can evaporated milk
2 1/2 cups semi-sweet chocolate chips
1 - 7 oz. marshmallow crème
1 ½ cups chopped pecans
1 teaspoon vanilla

Combine sugar, butter, and evaporated milk in a heavy bottom pan. Heat until boiling stirring constantly, continue cooking for 4 ½ minutes. Remove from heat stir in chocolate chips and marshmallow crème stirring vigorously until melted. Beat with an electric hand mixer or by hand until slightly thickened and very creamy. Add the pecans and vanilla stirring well. Cool in pan until lukewarm then pour into a buttered dish, allow to cool completely before cutting.

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