Matching Recipes

Lush Vanilla Berry Pudding

2 large egg yolks

½ cup (100 g) sugar

⅓ cup (37 g) cornstarch

2¼ cups whole milk, divided

2 tsp. diamond crystal or 1 tsp. morton kosher salt, divided

½ cup (1 stick) unsalted butter, cut into 1" pieces, room temperature

1 tbsp. vanilla bean paste or extract

2 cups chilled heavy cream

⅓ cup strawberry or other berry jam

18 oz. mixed fresh berries (such as raspberries, blackberries, and/or blueberries), halved if large

Mr. Washington's Cherry Pie

one prepared double pie crust or your favorite recipe

5 to 6 cups (1125g to 1350g) sour cherries, packed in water or individually quick frozen

3/4 cup (149g) granulated sugar

3/4 teaspoon cinnamon, optional

1/4 cup (43g) quick-cooking tapioca or 1/2 cup (99g) king arthur pie filling enhancer

1 teaspoon almond extract

1/2 teaspoon salt

No-Bake Chocolate Mousse Bars

18 whole graham crackers (about 9 1/2 ounces/269 grams)

8 tablespoons/113 grams unsalted butter (1 stick), melted

2 tablespoons granulated sugar

Peaches And Cream Bunny Cake

6 cups chopped peaches (from 6 to 7 large or 12 medium)

1 1/2 cups (340 grams or 12 ounces) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated sugar

1 1/2 cups (285 grams) light brown sugar

1 tablespoon (15 ml) vanilla extract

a few gratings of nutmeg

6 large eggs

2 cups (480 grams) sour cream

1 tablespoon baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons fine sea or table salt

6 cups (780 grams) all-purpose flour

2 cups (455 grams or 16 ounces) unsalted butter, at room temperature

7 1/2 cups (from 2 1-pound boxes) powdered sugar, sifted if lumpy

1/2 cup (120 grams) sour cream, plus more if needed

1 tablespoon (15 ml) vanilla extract

Pecan Cornmeal Butter Cake

9 tablespoons (4.5 ounces) unsalted butter, plus extra for pans

1/2 cup pecans, toasted (350°f for 10 to 13 minutes, or until browned) and cooled

1 cup confectioners’ sugar

2 tablespoons granulated sugar, plus extra for berries (optional)

3 tablespoons all-purpose flour

1 teaspoon baking powder

7 tablespoons white or yellow cornmeal

1/4 teaspoon kosher salt

4 egg whites

1 teaspoon vanilla extract

berries, for serving

ice cream or whipped cream, for serving.

Pumpkin Sheet Cake With Molasses Cream-Cheese Frosting

½ cup/113 grams unsalted butter (1 stick), softened but cool, plus more for the pan

2 cups/256 grams all-purpose flour, plus more for the pan

1 teaspoon baking powder

1 teaspoon baking soda

¾ teaspoon kosher salt

2 teaspoons ginger

2 teaspoons cinnamon

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground cloves

1 ½ cups/330 grams light brown sugar, firmly packed

¼ cup/60 milliliters grapeseed or other neutral-flavored oil

2 large eggs

2 teaspoons vanilla extract

1 (15-ounce/425-gram) can pumpkin purée

Raspberry Crumble Tart Bars

1/2 cup (2 1/4 ounces or 65 grams) whole toasted almonds

1 3/4 cups plus 2 tablespoons (245 grams) all-purpose flour

3/4 teaspoon kosher salt

3/4 cup (6 ounces, 12 tablespoons, or 170 grams) cold, unsalted butter, cut into cubes

3 tablespoons (45 ml) cold water, plus an additional tablespoon, if needed

1/2 cup plus 1 tablespoon (115 grams) granulated sugar

3 6-ounce containers fresh raspberries (510 grams, 18 ounces, or about 4.5 cups)

Rhubarb Jello Salad

3 cups rhubarb, chopped

1/2 cup sugar

1/4 cup water

1 3-oz box strawberry jello

1/2 cold cup water

1 cup whipped topping

Ridiculously Easy Butterscotch Sauce

1/4 cup (4 tablespoons, 2 ounces or 1/2 stick) unsalted butter

1/2 cup (about 109 grams) packed dark or light brown sugar (i used dark)

1/2 cup (118 ml) heavy cream

1/2 teaspoon (2 grams) flaky sea salt (or 1/4 teaspoon regular salt), plus more to taste

1 1/2 teaspoons (8 ml) vanilla extract, plus more to taste

Salted Brown Butter Crispy Treats

1/2 cup (4 ounces or 115 grams) unsalted butter, plus extra for the pan

1 10-ounce (285-gram) bag marshmallows

heaping 1/4 teaspoon coarse sea salt

6 cups (160 grams) crispy rice cereal (about half a 12-ounce box)