I love pie. I love eating pie, I love making pie, I love nearly all vartities of pie! The only problem with pie is that the crust always seems to get soggy before we can eat it all — there are just 2 of us you know. So today — as I was contemplating whether or not I should make a pie (and knowing that my husband would definitly want me to make a pie) — I decided to try something new…
Chocolate Dulce de Leche Bars Recipe at Epicurious Make shortbread crust: Preheat oven to 375°F with rack in middle. Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep). Line bottom and 2 sides with parchment paper, leaving an overhang.
Ingredients 2 cups whole pecans 1/2 cup packed light brown sugar 4 tablespoons heavy cream Cooking spray Directions Pecan Praline Morsels Recipe : Paula Deen
Combine first 6 ingredients in food processor; blend 20 seconds. Transfer to medium saucepan; add 2 cups water and bring to boil. Remove pan from heat and let steep uncovered 20 minutes. Pour mixture into strainer set over heavy large saucepan; press on solids to release flavored liquid. Discard solids in strainer. Add milk and sugar to flavored liquid in pan; bring to boil. Thai Coconut Tapioca Pudding with Cayenne-Spiced Mango Recipe at Epicurious
Chocolate Toffee Recipe : Gale Gand Notes about the recipe: I'm always searching for the perfect crunchy toffee that's not sticking to your teeth once you bite into it, and I think I have it here! I serve this on my elaborate petit-four cart as one of 12 treats at the end of the very long meal at my restaurant Tru. I have recently discovered (and become totally addicted to) the marvelous Marcona almond, the favorite of Spanish chefs and tapas-lovers.
Paula's Easy Watermelon Dessert Recipe : Review : Paula Deen
Fresh Strawberry Granita Recipe at Epicurious Stir first 3 ingredients in small bowl until sugar dissolves. Blend 3 cups strawberries in processor until smooth. Add sugar syrup and blend until combined. Pour mixture into 13x9x2-inch nonstick metal baking pan. Freeze until icy around edges, about 25 minutes.
Pine Bark Recipe : Paula Deen Ingredients 35 saltine crackers 1 cup butter 1 cup packed light brown sugar 1/2 teaspoon almond extract 5 (4-ounce) milk chocolate bars, broken into pieces Directions Preheat oven to 400 degrees F. Line a 15 by 10 by 1-inch jelly roll pan with tin foil. Lightly spray foil with a non-stick cooking spray .