From “Simply …Gluten-Free Desserts” by Carol Kicinski (St. Martin’s Press, $26.99). Cake: 12 tablespoons (11/2 sticks) unsalted butter, at room temperature 2 cups sugar 4 extra-large eggs, at room temperature 3/4 cup sour cream, at room temperature 1 teaspoon finely grated orange zest 1/2 teaspoon pure vanilla extract 11/2 cups sweet rice flour blend 1/2 … Continue Reading →
From “Martha Stewart’s New Pies and Tarts.” This simple, berry-topped tart sports a coconut crust that is both chewy and crispy, a pudding-like vanilla-almond filling and mounds of fresh fruit. For the crust: 2 cups unsweetened shredded coconut 1/2 cup sugar 2 large eggs, separated 1 tablespoon vanilla extract 1/4 teaspoon salt For the filling: … Continue Reading →
2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup sugar, plus 6 teaspoons sugar, divided 1 1/2 cups chopped strawberries 2 eggs 3/4 cup unsalted butter, melted 1/2 cup milk 1 teaspoon vanilla extract Heat oven to 375 degrees. Combine flour, baking powder, salt and 1 cup of the sugar in medium … Continue Reading →
1 cup sliced fresh strawberries 2 tablespoons dark rum or an almond-flavored liqueur 1 tablespoon brown sugar 1 cup frozen vanilla yogurt 3 tablespoons candied sliced almonds Place strawberries in a small bowl. Add rum and brown sugar. Stir well and set aside for 15 minutes for flavors to blend. Spoon 1/4 of the strawberries … Continue Reading →
Cake: Vegetable oil spray for misting the pan Flour for dusting the pan 1 package (18.25 ounces) plain white cake mix 1 package (10 ounces) frozen strawberries in syrup, thawed and pureed 1/2 cup sweetened applesauce 2 large eggs Frosting: 4 ounces reduced-fat cream cheese, at room temperature 1/2 cup strawberry preserves or sweetened sliced … Continue Reading →
From the Harvest restaurant in Pomfret, Conn. 210 MINUTES 30 minutes to make 180 minutes to freeze 1 cup sugar, divided 3/4 cup water 1 1/2 pounds large ripe strawberries 1 1/2 cups fresh grapefruit juice 1 … Continue Reading →