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This recipe came from my step-mom in Dallas, Texas. They like it hot so they put in a few extra jalapenos.
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The bars are great and easy to make hope you like them.
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Creamy eggnog is combined with rich, dark hot chocolate and spiked with coffee liqueur.
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cooking.nytimes.com
The particular joy of this dreamy dessert, which was named in honor of the Russian ballerina, is that the meringue base can be made in advance Then to serve it, drizzle the strawberries with a little balsamic vinegar and vanilla (a combination that brings out the fullest essential flavor of the fruit), whip some cream and arrange it all on a plate It’s magnificent, and deliriously easy.
cooking.nytimes.com
Strawberries and blueberries under a drizzle of cream has long been an Independence Day favorite, but when Jean Hewitt introduced this recipe in 1968, it was as an alternative to another Fourth of July favorite: “The first red, white and blue dessert that comes to mind is watermelon and blueberries with ice cream, but for those who prefer something a little different, there is a recipe for strawberry and blueberry shortcake with ricotta sauce Pitchers of clear, cold iced tea are all that have to be added.” The original recipe called for bran breakfast cereal, but we’ve adapted it with wheat bran, found in the bulk section of the grocery store, which gives this shortcake its rustic, colonial feel.