- strawberries
- Hulled juice of 1 to 2 lemons
These pillowy, vitamin C-packed cakelets are adapted from The Greyston Bakery Cookbook. “When you overwhelm dry ingredients with wet ones, an amazing texture separation happens,” Sara Kate Gillingham-Ryan says. “These cakes are rich without being too heavy.”
- fresh lemon juice
- skim milk
- all-purpose flour
- granulated sugar
- finely grated lemon zest
- milk
- sugar
- Vanilla extract
Tasty dish that looks like you spent a lot of time – but it’s very easy to make.
- sheet frozen puff pastry
- ripe bananas
A simple crepe recipe which can be filled with whatever your heart desires; fruit, jam, applesauce or powdered sugar.
- milk
- baking powder
- white sugar
- all-purpose flour
- vanilla extract
- cold milk
- sliced strawberries
- flour
- vanilla
- BAKER'S Unsweetened Baking Chocolate
- BAKER'S Semi-Sweet Baking Chocolate
- flour
- egg
- firmly packed brown sugar
- vanilla
- finely chopped PLANTERS Pecans
If you make the caramel sauce ahead, reheat it in the microwave or a small saucepan over low heat until warm and fluid. When the hot cream mixture is added in step 3, the hot sugar syrup will bubble vigorously (and dangerously), so don’t use a smaller saucepan.
- water
- granulated sugar
- heavy cream
- table salt
- vanilla extract
- lemon juice from 1 lemon
For a smooth pudding, it is important to pass the pudding through a fine-mesh strainer in order to remove any bits of cooked egg.
- packed dark brown sugar
- cornstarch
- table salt
- half-and-half
- large egg yolks
- unsalted butter
- vanilla extract
- butterscotch or caramel sauce