Source: 2006, Barefoot Contessa at Home, All Rights Reserved. Show: Barefoot Contessa: Modern Comfort, "Keep It Sweet."
Source: CLAIRE SAFFITZ, February 5, 2018
Yield: Makes 10 average servings
Note: This can be stored in the fridge for about 1 week provided it is covered
Yield: About 50 balls
Note: They freeze wonderfully and last frozen for up to six months.
Source: Candy!: A Sweet Selection of Fun and Easy Recipes by Laura Dover Doran (1998)
Source: Barbara Moody
Note: I have substituted equal amounts of apple sauce for the oil
Source: Barbara Moody
Note: In Italy I add 1/4 tsp. baking powder too
YIELD: 24-24 Biscuits; divide ingredients in half to make 8-12
Note: Cooled biscuits freeze beautifully! When need, defrost by leaving on the kitchen counter for 8-12 hours
Note: I have adjusted the frosting recipe by half. The full recipe is just way too much/sweet.
Source: Healthy Appetite with Ellie Krieger
Can also use wide rice noodles (rice sticks)
Yield: 4 to 6 servings
Source: Shari Kendall
Makes 1 - 9 inch (23 cm) pie or tart
Source: Devon Blosch
Yield: Makes 2 Crusts (top/bottom or 2 bottoms)
Option: You can leave the cornstarch out if you want a dutch traditional (juicy) cherry pie. If so, only cook 1/2 cherries untill "mushy," add sugar. Then mix in the other 1/2 cherries and place into the pie crusts.
Yield: One 8-9" Pie
Source: Virginia Kendall
Source: Emily Grace
Notes: Devon: Use the All-Clad non-stick plan.
Options: Use six (6) Aunt Sally pralines, crushed, to make Praline Pancakes! (Jay fav).
Source: A combination of Devon Moody, Ree Drummond, and Krissy Allori.
Source: Brunch, Louise Pickford
Source: Sheila Lukins All Around the World Cookbook (1994)
Cherry Liqueur Syrup:
Whipped Cream Frosting:
Note: When making the whipped cream frosting, make sure everything is chilled, as the cream will whip up better.
Devon altered recipe: 12/24/2018
Making the Cake:
For the ganache:
Assembling the cake:
Source: Turning Leaf Wines
Time: 4 hours
Source: Barefoot Contessa; Season 2, Episode 6 I "Scream for Ice Cream." 1999, The Barefoot Contessa Cookbook.
Notes: We added the clove of garlic.
I am not a professional chef, but I know what tastes good! I have curated recipes from magazines, online, and friends/family. Everything listed has been made by me over and over. If you have been to my dinner parties, you can find what I made on here!