America’s Test Kitchen Makes one 9 inch loaf 2 cups all-purpose flour ¾ cup sugar ¾ teaspoon baking soda ½ teaspoon salt 3 very ripe bananas, mashed well (1 ½ cups) 6 tablespoons butter (¾ stick), melted and cooled 2 large eggs, lightly beaten ¼ cup plain yogurt 1 teaspoon vanilla extract 1 ¼ cups … Read More →
Peanut Butter Cookies
Slightly adapted from America’s Test Kitchen Makes about 2 dozen cookies Either creamy or crunchy peanut butter will work for this recipe. The peanuts can also be replaced with other nuts such as almonds. To finely grind the nuts, pulse them in a food processor. 2 ½ cups all-purpose flour 1 teaspoon salt ½ teaspoon … Read More →
Hawaiian Tea Cookies
Lynn Bryant 1 ¾ cups flour ¾ teaspoon salt ½ teaspoon baking soda ½ cup (1 stick) butter, softened 1 cup sugar 1 egg 1 tablespoon lemon juice 2 teaspoons vanilla 1 cup shredded coconut (sweetened) In a medium bowl combine flour, salt, and baking soda; set aside. In a large bowl cream butter and … Read More →
Strawberry Shortcake
America’s Test Kitchen Serves 8 Fruit 2 quarts strawberries, hulled 6 tablespoons sugar Shortcakes 2 cups all-purpose flour, plus extra for the counter 5 tablespoons sugar 1 tablespoon baking powder ½ teaspoon salt 8 tablespoons (1 stick) unsalted butter, cut into ½-inch cubes and chilled ⅔ cup half-and-half 1 large egg, lightly beaten 1 large … Read More →
Strawberry Ice Cream
Adapted from Andrea Reusing, Cooking in the Moment Makes 2 quarts 1 quart fresh ripe strawberries 3/4 cup sugar pinch salt 1 1/2 cups buttermilk (full fat is best) 1 1/2 cups heavy cream Hull the strawberries and pulse a few times in a food processor to chop finely and put in a large bowl. … Read More →
Chocolate Mousse
America’s Test Kitchen Serves 6 to 8 This recipe is a rare combination of simple ingredients, easy and quick to make, and crowd pleasing. What more could you want? 6 oz bittersweet or semisweet chocolate, coarsely chopped 4 tablespoons unsalted butter 2 tablespoons strong coffee or 4 teaspoons orange flavored liqueur or light rum 1 … Read More →
Chocolate Delight
Paula McGinnis Makes one 9″x13″ baking dish This recipe is legendary. You might need to make two. Also good for breakfast. 1 ½ cup crushed vanilla wafer crumbs 1 stick butter 1 tablespoon flour 1 8 oz package cream cheese, softened 1 cup powdered sugar 1 13.5 oz Cool Whip 3 cups milk 1 3.75 … Read More →
Atlantic Beach Pie
Bill Smith Makes 1 pie I think John doubles the crust amount. Best served with berries. NOTE – need to check quantities, I believe the filling also needs to be increased for larger pie dishes… For the crust 1 1/2 sleeves of saltine crackers 1/3 to 1/2 cup softened unsalted butter 3 tablespoons sugar For … Read More →
Strawberry Sorbet
From the London River Cafe Cook Book by Ruth Rogers and Rose Gray Makes 1½ quarts 2-3 lemons, 1 seeded and roughly chopped and the others juiced 2 cups sugar 2 pounds strawberries, hulled Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl. Purée the strawberries … Read More →
Chewy Sugar Cookies
America’s Test Kitchen Makes about 24 cookies I’ve found too many plain sugar cookie recipes out there are cakey, but these are perfect. Dry ingredients 2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon table salt Wet ingredients 1 1/2 cups (10 1/2 ounces) sugar … Read More →