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A non-alcoholic punch with the flavors of strawberry, pineapple and orange juice blended with ginger ale and orange sherbet.
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This refreshing arugula and strawberry salad with feta cheese is dressed with balsamic vinegar and olive oil and can be ready in 10 minutes.
cooking.nytimes.com
Strawberry turns out to be one of the more difficult jams to make It’s often runny But if you just add a kiwi, packed with natural pectin, it will make any jam gel
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A strawberry-rhubarb pie, heaped with filling, has a pretty lattice top. The filling has delicious flavors of brown sugar, allspice, and a touch of cinnamon. Filling will thicken as the pie stands.
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A departure from the basic rhubarb pie, this strawberry and rhubarb crumble with fresh rosemary and citrus thyme is topped with a sweet and crunchy brown sugar topping.
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Mango, strawberry, pineapple, and coconut give these blintzes with a creamy cheese filling lots of tropic-a-licious, fruity flair.
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In this bar cookie recipe, chunky peanut butter and strawberry jam are baked into a sweet, nutty, gooey treat.
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This dessert bar was first published by The New York Times in 1952 in a review of Passover dishes, and later it appeared in the pamphlet “Holiday Desserts: Cakes, Pies and Puddings for Special Occasions.” The traditional fluden is a leavened pastry, but this version is not Whipped egg whites mixed with matzo meal, egg yolks, sugar and salt bind the layers together To be certain that the dessert is kosher for Passover, all ingredients must be endorsed as such by “a recognized rabbinical authority,” as our editor June Owen wrote in 1952.
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A simple cream cheese pie baked in a graham cracker crust and topped with succulent strawberries and blueberries.
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Fresh strawberries and mini-marshmallows create a delicious topping for light, yellow cake.
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These cookies from Poland can be made with different flavors of jam.
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You'll be ready for any potluck with this recipe for 2 strawberry-rhubarb pies using sour cream as the secret ingredient for an extra-rich filling.