RECIPIES OF THE MONTH
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Strawberry Pretzel Salad
Ingredients
2 cups crushed pretzels (about 8 ounces)
3/4 cup butter, melted
3 tablespoons sugar
filling:
2 cups whipped topping
1 package (8 ounces) cream cheese, softened
1 cup sugar
topping:
2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed
Optional:
Additional whipped topping and pretzels
Directions
- Preheat oven to 350°. In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake for 10 minutes. Cool on a wire rack.
- For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled.
- For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares. Serve with additional whipped topping and additional pretzels if desired.
Mixed Berry Coffee
Ingredients
Crumb Topping:
3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1/2 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
Pinch fine salt
5 tablespoons unsalted butter, at room temperature
Cake:
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream
2 cups frozen mixed berries, thawed
Directions
- Combine the flour, brown sugar, oats, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
For the cake:
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the berries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about an hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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