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Pastry chef Heather Tirrell uses buttermilk to make the ricotta she piles on graham tartlet shells. But any good, store-bought ricotta would be fine, she says.
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This fresh rhubarb and strawberry dessert is like a cross between a fruit crisp and a coffee cake. Serve warm with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if desired.
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Pimm’s No 1, a gin-based liqueur, is named after James Pimm, the bar owner who created it in the mid 1800s By the 1860s, it was bottled
Ingredients: sugar, cucumber, pimm, gin, lemon juice
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These light, tart little cakes are cooked in a water bath like soufflés, so their centers stay smooth, creamy and custardy.
Ingredients: sugar, flour, lemon juice, milk, salt, eggs, lemon
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A tropical frozen drink.
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After much experimentation I finally got this smoothie recipe right. Frozen berries, strawberry yogurt and a whole banana are pureed in blender for a delicious, drinkable treat.
Ingredients: strawberry, banana, milk, sugar
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These granola and yogurt parfaits with pineapple chunks make a great snack or quick breakfast.
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Watermelon and strawberries give this lemonade a special taste that is deliciously refreshing.
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An easy four-ingredient sauce that only takes 10 minutes to throw together.
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Get Strawberry-Chia Breakfast Pops Recipe from Food Network
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Fresh peaches and strawberries are sweetened with orange juice and brown sugar to make a refreshing summertime treat. This simple sorbet recipe requires an ice cream maker.