ready in about 30 minutes; serves 24
You might need to buy:
  • butter
  • packed brown sugar
  • egg yolk
  • vanilla extract
  • all-purpose flour
  • mini chocolate chips
  • Nutella
You might need to buy:
  • ■3/4 c graham cracker crumbs
  • ■3 Tbls sugar
  • ■Miniature Reese’s Peanut Butter Cups
  • ■1 c sugar
  • ■1/4 c all-purpose flour
  • ■2 tsp vanilla extract
  • ■1/2 c Reese’s Peanut Butter chips
  • ■1/2 c chocolate chips
You might need to buy:
  • flour
  • baking soda
  • salt
  • peanut butter
  • sugar
  • egg
  • vanilla
  • peanut butter cup minis
You might need to buy:
  • all-purpose flour
  • baking soda
  • salt
  • oil
  • brown sugar
  • eggs
  • milk
  • chocolate chips

PermaLInk at: http://www.poorgirlgourmet.com/search?updated-max=2013-02-23T12:34:00-05:00&max-results=4

You might need to buy:
  • ginger syrup
  • Frosting:
  • diced crystallized ginger
  • large eggs
  • granulated sugar
  • kosher salt
  • ground ginger
  • ground cinnamon
  • baking powder
  • Hodgson Mill Whole Wheat Pastry Flour
  • ginger syrup*
  • ground ginger
  • Optional garnish:
  • diced crystallized ginger
  • ginger syrup
  • water
You might need to buy:
  • light corn syrup
  • packed brown sugar
  • vanilla
  • coarsely chopped pecans
  • Butter-flavor cooking spray
  • pecan halves

Serves 8 to 10

WHY THIS RECIPE WORKS:
Strange as it may seem, the vast majority of existing strawberry cake recipes turn to strawberry Jell-O for flavor. Hoping to avoid this artificial solution, we preformed test after test to figure out the best way to season our cake with actual strawberries. Any strawberry solids wreaked havoc on the tender cake, but strained and reduced strawberry juices kept our cake light and packed a strawberry punch. Not to be left behind, the reserved strawberry solids made for the perfect studded addition to the frosting.

You might need to buy:
  • CAKE
  • FROSTING
You might need to buy:
  • pineapple juice
  • all purpose flour
  • baking powder
  • *****************
  • Topping:
  • brown sugar
  • pineapple rings
  • 6-maraschino cherries
Belongs to Bethany Raspberry Sorbet 

Makes 1 quart
Super-chilling part of the sorbet base before transferring it to the ice cream machine will keep ice crystals to a minimum. If using a canister-style ice cream machine, be sure to freeze the empty canister for at least 24 hours and preferably 48 hours before churning. For self-refrigerating machines, prechill the canister by running the machine for five to 10 minutes before pouring in the sorbet mixture. Allow the sorbet to sit at room temperature for five minutes to soften before serving. Fresh or frozen berries may be used. If using frozen berries, thaw them before proceeding. Make certain that you use Sure-Jell engineered for low- or no-sugar recipes (packaged in a pink box) and not regular Sure-Jell (in a yellow box).

You might need to buy:
  • Sure-Jell for Less or No Sugar Needed Recipes
  • water
  • light corn syrup
Belongs to Bethany French Apple Cake 

Serves 8 to 10
The microwaved apples should be pliable but not completely soft when cooked. To test for doneness, take one apple slice and try to bend it. If it snaps in half, it’s too firm; microwave it for an additional 30 seconds and test again. If Calvados is unavailable, 1 tablespoon of apple brandy or white rum can be substituted.

You might need to buy:
  • Calvados
  • lemon juice
  • large egg plus 2 large yolks
  • vegetable oil
  • whole milk
  • Confectioners' sugar