Easy Strawberry Cobbler - Vintage Kitchen Notes
A cobbler means that juicy, sweet strawberries are topped with a layer of biscuit dough to produce a scrumptious dessert.| Vintage Kitchen Notes
PrintJello Strawberry Pie (no bake filling)| vintagekitchennotes.com
A cobbler means that juicy, sweet strawberries are topped with a layer of biscuit dough to produce a scrumptious dessert.| Vintage Kitchen Notes
This is a wonderfully easy, no-bake strawberry dessert similar to an icebox pie. It has a graham cracker crumb crust, a layer of strawberry sauce, and condensed milk in the filling.| Vintage Kitchen Notes
Master homemade sweet shortcrust pastry (French pâte sucrée) with step-by-step images, instructions and videos. Good for tarts and galettes.| Vintage Kitchen Notes
Paula Montenegro is a baker and recipe developer. She's the person behind Vintage Kitchen Notes, a blog specializing in classic, old-fashioned recipes.| Vintage Kitchen Notes
This is a basic recipe that can be made in the food processor or by hand. It uses few ingredients (shortening for flakiness and butter for flavor) and can be frozen. #piecrust #homemade| Vintage Kitchen Notes
This Strawberry Crisp is juicy and sweet, very easy to make, and with few ingredients. It freezes wonderfully, and can be made with frozen fruit!| Vintage Kitchen Notes
A homemade buttery tart crust containing a thick layer of whipped cream, fresh strawberries, and a jelly-like topping made with the juice from the berries. An irresistible crowd-pleasing dessert.| Vintage Kitchen Notes
This is a 4-ingredient homemade sauce that beats anything you ever tasted! It's a snap to prepare and ready in 20 minutes.| Vintage Kitchen Notes
This Strawberry Icebox dessert is as delicious as it is stunning! Strawberries, cream, and dulce de leche come together in this unforgettable no-bake recipe. Easy to put together and a crowd-pleaser!| Vintage Kitchen Notes
Also called cookie crumb crust, it's a basic and easy recipe that you can choose to bake it for just 10 minutes, or not bake it at all and simply refrigerate until firm. It keeps well frozen.| Vintage Kitchen Notes
