Strawberry Pretzel Pie via The Pioneer Woman Prep Time: 4 Hours Cook Time: 10 Minutes Difficulty: Easy Servings: 8 Servings Ingredients 4 cups Pretzel Sticks 1 stick (8 Tablespoons) Butter, Melted 1/3 cup Brown Sugar 1-1/2 cup Sugar 3 Tablespoons Cornstarch 1 package (3.5 Ounce) Strawberry-flavored Jello 1-1/2 cup Water 3 pints Strawberries, Hulled And Halved Unsweetened […]
Posts Tagged / fruit
key lime pie
Classic Key Lime Pie via Smitten Kitchen Adapted somewhat liberally from the version at Joe’s Stone Crab in Miami, where I am not Every key lime pie recipe agrees that a can of sweetened condensed milk is the king of ingredients. From there, they diverge. Some use more lime juice, some less. (I use 2/3 cup for […]
lemon bars
Lemon Bars via Smitten Kitchen Adapted from The Barefoot Contessa Cookbook These are bold and tart lemon bars, ones I feel are best in smaller doses than Ina Garten suggests. I’ve made a few changes to the recipe–increased the salt in the crust, reduced the sugar in the lemon filling and an encouragement to grease your pan, […]
blueberry crumb bars
Blueberry Crumb Bars via Smitten Kitchen Adapted from AllRecipes.com Recipes like this make me wonder why I don’t use AllRecipes.com more. After seeing a blueberry crumb bar on another site, I immediately wanted to make them but the first recipe seemed overly fussy. I knew there was a simpler way to do it, and lo and behold, […]
new york cheesecake
New York Cheesecake via Smitten Kitchen Adapted from Gourmet Magazine, a perfect example of why I miss it so The changes I made to the original recipe were to one and three-fifths (yes, exactly that) the crumb crust because I like those that go up the walls (you still might have a smidge more than you need […]
lemon cake
Lemon Cake via Smitten Kitchen Adapted from ‘Barefoot Contessa Parties!’ Yield: 2 loaf cakes (or one bundt) 2 sticks (225 grams or 8 ounces) unsalted butter, at room temperature 2 1/2 cups (500 grams) sugar 4 extra-large eggs, at room temperature 1/3 cup grated lemon zest (6 to 8 large lemons) 3 cups (375 grams) all-purpose flour […]
key lime cheesecake
Key Lime Cheesecake with Mango Ribbons via Smitten Kitchen Adapted from Gourmet, May 2002 In last weekend’s incarnation of this recipe, I finally had a chance to try out my unbearably cute new mini-cheesecake pans. I discovered that halving the recipe made about 12 minis (I had a tad extra), hopefully helpful for future mini-cheesecake endeavors. As […]