103 marsa recipes

Mocha whipped cream filling with heavy cream, cocoa, coffee zest, and Kahlua. A rich, piped filling and frosting for graham cracker cake that keeps 3 days refrigerated.

Peaches and cream cheesecake bars: a vanilla pudding-spiked cake base topped with sliced peaches and a dollop-and-swirl cream cheese layer, dusted with cinnamon sugar. Sheet pan dessert that feeds 16.

No-bake strawberry lemonade bars: a creamy, tangy filling of cream cheese, marshmallow creme, and fresh strawberries over a graham crust. A cool, no-oven summer dessert.

Nutty graham cracker bars: a cooked butter, pecan, and graham filling sandwiched between graham crackers, chilled until the crackers soften into cake-like layers. Pecan pie in a no-bake bar.

Lime, pineapple, and grapefruit marmalade with orange zest, cooked to 220F and sealed in 7 jars. A homemade tropical citrus marmalade that's tart, bright, and far from anything store-bought.

Chewy Rolo cookie bars: a yellow cake mix base studded with halved Rolo candies that melt into rivers of chocolate caramel. Five-ingredient bake-sale magic.

No-bake Butterfinger angel food cake layers crumbled angel cake with vanilla cream and crushed Butterfinger bars. A 20-minute potluck dessert that vanishes from the pan in minutes.

Santa Maria-style grilled tri-tip marinated 24 hours in red wine, olive oil, Worcestershire, soy sauce, and garlic. Central California barbecue at its finest.

Coffee pots de creme infused with whole roasted coffee beans and Kahlua, baked in a water bath, and topped with homemade almond praline. A silky French custard dessert.

Mom's Heath Bar cake with a brown sugar buttermilk batter topped with a crumbly streusel and crushed frozen Heath bars. A one-pan toffee-studded coffee cake in under an hour.

Fig preserves made with ripe figs, strawberry gelatin, and pectin for a thick, spreadable jam that seals in sterile jars. A Southern classic with only 5 ingredients.

Holiday fruit bars: a brown sugar shortbread crust topped with a chewy raisin, candied cherry, and lemon-zest filling. Cookie-tin classic for Christmas and gift trays.

Pickled grapes in a sweet vinegar syrup, packed on the stem into sterilized jars. A vintage three-ingredient preserve that doubles as an elegant garnish for cheese boards.

Peanut pudding cake with four layers: peanut shortbread crust, peanut butter cream cheese, chocolate-vanilla pudding, and whipped topping with crumbled chocolate bars. A crowd-pleasing potluck dessert.

Three layers of angel food cake filled and frosted with coffee-spiked chocolate pudding cream and scattered with crushed toffee bars. A retro torte that uses smart shortcuts.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.