Author Archives: eloy

Frozen Strawberry Lemonade Pie – 7-12-19

Frozen Strawberry Lemonade Pie – 7-12-19

ACTIVE: 1 hr  TOTAL: 1 hr (plus 4-hr freezing)  SERVES: 8



12 graham cracker sheets

2 tablespoons sugar

5 tablespoons unsalted butter, melted


1 cup chopped strawberries

1/2 cup raspberries

1/4 cup sugar

1 tablespoon water

4 ounces cream cheese, at room temperature

3/4 cup sweetened condensed milk

1 tablespoon finely grated lemon zest plus 1/3 cup fresh lemon juice (from 2 to 3 lemons)


3 tablespoons strawberry jelly

1 cup strawberries, halved

1. Preheat the oven to 250 degrees. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 10-12 minutes. Let cool completely on the baking sheet.

2. Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve.pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.

3. If the cream cheese is a little stiff, soften it on the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.

4. In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.

5. About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. remove the tart from the pan and transfetr to a plate. Top with the strawberry mixture.


Cherry Bars – 7-5-19

Cherry Bars – 7-5-19

Prep Time: 10 minutes    Cook Time:  40 minutes   Total Time: 50 minutes Ingredients For the bars: 1 cup butter softened 2 cups sugar 1 teaspoon salt 4 eggs 3 cups all purpose flour 3/4 teaspoon vanilla extract 3/4 teaspoon almond extract 2 cans cherry pie filling cooking spray For the glaze: 1 cup powdered…

Torta Caprese – 7-14-19

Ingredients: 12 tablespoons unsalted butter, cut into 12 pieces 6 ounces bittersweet chocolate, chopped 1 teaspoon vanilla extract 4 large eggs, separated 1 cup (7 ounces) granulated sugar, divided 2 cups (7 ounces) almond flour 2 tablespoons Dutch-processed cocoa powder 1/2 teaspoon salt Confectioner’s sugar (optional) Adjust oven rack to middle position and heat oven…

Apple Fries – 6-7-19

Apple Fries – 6-7-19

Active: 45 mins  Total: 45 min  Serves: 4 Ingredients: Vegetable oil, for frying 4 Granny Smith apples, peeled 1/2 cup cornstarch 1/2 cup plus 2 tablespoons granulated sugar 1 teaspoon ground cinnamon 2/3 cup heavy cream 1 teaspoon pure vanilla extract Heat 1 1/2 inches of vegetable oil in a large wide pot over medium…

Toffee Bars – 5-31-19

Toffee Bars – 5-31-19

Ingredients: 1 cup butter or margarine, softened 1 cup brown sugar (packed) 1 egg yolk 1 teaspoon vanilla 2 cups all-purpose flour (if using self-rising flour omit salt) 1/4 teaspoon salt 4 bars (7/8 ounce each) milk chocolate candy 1/2 cup chopped nuts (or toffee chips) Heat oven to 350 degrees. Grease baking pan, 13X9X2…

Sugary Cookies – 5-24-19

Sugary Cookies – 5-24-19

Ingredients: 1 cup butter 1 3/4 cups granulated sugar 1 cup powdered sugar 2 eggs 2 3/4 cups flour 1 tsp baking soda 1 tsp vanilla 1 1/2 tsp almond extract Decorating sugar In large bowl, cream granulated sugar and butter until fluffy. Add eggs and blend well. Add extracts and beat until combined. Add…

Snickerdoodle Sables – 5-17-19

Makes about 24 Ingredients: 2/3 cup (133 grams) granulated sugar 2 teaspoons (4 grams) ground cinnamon 1 cup (227 grams) unsalted butter, softened 1/3 cup (40 grams) confectioner’s sugar 1/2 teaspoon (1.5 grams) fine sea salt 2 large egg yolks (37 grams), divided 1 teaspoon (4 grams) vanilla extract 2 cups (250 grams) all-purpose flour…

Lemon Sheet Cake – 5-10-19

Ingredients: 1 Box Lemon Cake Mix (no pudding in the mix) 1 can lemon pie filling 4 eggs 1 can lemon cake frosting Mix pie filling, eggs and cake mix together in a medium bowl. Pour into a greased cookie sheet and bake at 350 degrees for 20 minutes or until lightly browned on top.…

Banana Sheet Cake – 5-3-19

Ingredients: 1 cup butter 1 cup water 2 cups flour 2 cups sugar 4 ripe bananas 2 eggs 1/2 cup sour cream 2 tsp vanilla 1 tsp salt 1 tsp baking soda In large sauce pan, bring water and butter to a boil. remove from heat. Stir in flour,eggs, sugar, sour cream, vanilla, baking soda,…

Butter Pecan Cheesecake Bars – 4-26-19

Prep time 20 minutes, cook time 1 hour Ingredients 1 Butter Pecan Cake Mix 1/2 cup butter melted 1 large egg 1 cup chopped pecans plus 2 Tbsp divided 1 10 oz package caramel baking chips 1 cup heavy cream 2 8 oz cream cheese, softened 2 tsp pure vanilla extract 3 large eggs 3…