This is a personal, absolute favorite of mine!!! Mom never would tell us where she got this recipe (which always made Dad raise one eyebrow...LOL!) And she never gave us girls the recipe while she was here --- it was something truly special to her as well, although I don't know exactly why. I found the old, yellowed, hand-written recipe hidden deep in her personal recipe box after she passed away... The taste and the texture of this pie is incredible, and I've never been able to match it -- I've tried for 6 or 7 years to find a "quick" fix for this. But nope...Nothing doing. Gotta have this exact recipe!!! Once you have this, you'll never fully enjoy any other butterscotch pie!!! (I sound pretty serious, don't I?) LOL! No, seriously, the recipe looks a whole lot more complicated than it really is -- super simple, just home-made! YUM!
This is the best (finally!) recipe for lemon bars that I've tried. And I've tried a LOT of them over the years. This is the winner hands down! Found in an old Good Houskeeping cookbook! (I still changed it a little, but very minor changes.)
These sweet treats are chocolate covered peanut-butter and butterscotch rice krispy treats....and they melt in your mouth! If you are a Reeses Cups fan....you'll LOVE these treats! Perfect for kids....but messy....not for the faint of heart! ENJOY!!
This is from the NY Times. I've tried this twice. Like most NY Times recipes it wasn't very specific. The first time I made it in a 9x13 pan but I thought they were too thick. The second time I made them in a half sheet pan with a Silpat on the bottom and they came out better. This comes out much crispier than regular Rice Krispie treats. You can use salted or unsalted butter.
Nothing beats an authentic, off the street cart churro. I tried making authentic churros at home. Although they came out alright, they were a hassle. One day I had a can of flaky biscuits that were about to expire and needed to fit it into my Mexican brunch. They don't look exactly like a churro, but they taste very close to it and are far less messy to make. Hope you enjoy them.
My Mother used to make this for us as a special treat. I don't know where she got this recipe or what it is called (hence the title). My husband loves this and encouraged me to submit it. This recipe is full of sugar and oil and is as unhealthy as a desert can be but very yummy.
This recipe is for those of you who enjoy cold fruit soups! If you're one of those who've never tried this kind of soup, don't knock it until. . .well, just until! Such soups are great! Preparation time does not include time it takes for the finished soup to get cold.
Thank you Wolfgang Puck -
Though my recipe describes the tart as more or less circular, the shape is not even important: Everything will look beautiful and taste delicious whether your tart is oval, square, rectangular, or resembling an amoebae. Cut it into wedges, top with vanilla ice cream if you like, and dessert is ready. Now that's what I call plum perfect!
I used fresh ripe plums for this recipe, during plum season. The cake is a very soft sponge cake once taken out of the oven, and (in my opinion) It tastes eveb better the following day, especially if cold/refridgerated. It's important to let it rest in the tin for the allocated time (last two steps) - otherwise the cake may collapse.