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Scarlet Recipes, New York, NY (2026)

09/19/2026

No-Bake Peanut Butter Cornflake Cookies

Ingredients

* 1 cup granulated sugar

* 1 cup light Karo corn syrup

* 1 cup creamy peanut butter (Jif or Skippy)

* 1 teaspoon vanilla extract

* 6 cups Kellogg's Corn Flakes cereal

Instructions

1. Line two large baking sheets with parchment paper or wax paper. Have all your ingredients measured out and ready, as this recipe moves quickly.

2. Place the 6 cups of Kellogg's Corn Flakes in a very large, heat-proof mixing bowl and set aside.

3. In a medium saucepan, combine the granulated sugar and light Karo corn syrup.

4. Cook over medium-high heat, stirring frequently, until the mixture comes to a full rolling boil.

5. As soon as it boils, immediately remove the saucepan from the heat.

6. Stir in the creamy peanut butter and vanilla extract. Keep stirring until the peanut butter is completely melted and the mixture is smooth and cohesive.

7. Pour the hot peanut butter mixture directly over the cornflakes in the large bowl.

8. Using a large rubber spatula or wooden spoon, gently fold the mixture together until every single cornflake is completely coated, being careful not to crush the cereal too much.

9. Working quickly before the candy sets, use a cookie scoop or two spoons to drop clusters of the mixture onto the prepared baking sheets.

10. Let the cookies cool at room temperature for about 30 minutes until they are totally firm and set.

09/19/2026

Sweet Potato Pie Bars

Ingredients for Crust

* 2 cups crushed graham crackers

* 1/2 cup (1 stick) unsalted butter, melted

* 1/4 cup granulated sugar

Ingredients for Filling & Topping

* 1 (15 oz) can Bruce's Yams (Sweet Potatoes), drained and mashed

* 1/2 cup packed dark brown sugar

* 2 large eggs

* 1/2 cup evaporated milk

* 1 teaspoon vanilla extract

* 1 teaspoon ground cinnamon

* 1/4 teaspoon ground nutmeg

* 3 cups miniature marshmallows

Instructions

1. Preheat oven to 350°F. Line a 9x13-inch baking dish with parchment paper.

2. In a medium bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Press this mixture firmly into the bottom of the prepared baking dish to form a crust. Bake for 10 minutes, then remove from the oven.

3. While the crust bakes, prepare the filling: In a large bowl, whisk together the mashed Bruce's sweet potatoes, brown sugar, eggs, evaporated milk, vanilla extract, cinnamon, and nutmeg until smooth and well blended.

4. Pour the sweet potato filling evenly over the warm graham cracker crust.

5. Return the dish to the oven and bake for 25 to 30 minutes, or until the sweet potato filling is set in the center and no longer jiggles.

6. Remove the pan from the oven and immediately sprinkle the miniature marshmallows in an even layer over the hot filling.

7. Switch the oven to broil. Place the pan under the broiler for 1 to 2 minutes, watching it constantly, until the marshmallows are puffed and toasted brown.

8. Allow the bars to cool completely to room temperature before slicing.

09/19/2026

Snickers Caramel Apple Salad

Ingredients

* 1 (3.4 oz) box Jell-O Vanilla Instant Pudding Mix

* 1/2 cup cold whole milk

* 1 (8 oz) tub Cool Whip, thawed

* 4 medium Granny Smith apples, cored and chopped into bite-sized pieces

* 6 regular-sized Snickers candy bars, chopped into bite-sized pieces

* 1/4 cup caramel ice cream topping (for drizzling)

Instructions

1. In a very large mixing bowl, whisk together the dry Jell-O vanilla instant pudding mix and the cold whole milk. The mixture will be very thick.

2. Gently fold the thawed Cool Whip into the pudding mixture using a rubber spatula until it is completely smooth and fluffy.

3. Add the chopped Granny Smith apples and the chopped Snickers bars to the bowl.

4. Stir firmly but gently until all the apples and candy pieces are completely coated in the fluffy pudding mixture.

5. Transfer the salad to a serving bowl.

6. Cover with plastic wrap and refrigerate for at least 1 hour to allow the apples to soften slightly and the flavors to blend.

7. Just before serving, generously drizzle the caramel ice cream topping over the entire surface of the salad.

09/19/2026

Cranberry Orange Glazed Bread

Ingredients for Bread

* 2 cups all-purpose flour

* 1 cup granulated sugar

* 1 1/2 teaspoons baking powder

* 1/2 teaspoon baking soda

* 1/2 teaspoon salt

* 3/4 cup fresh orange juice

* 1 tablespoon orange zest

* 1/4 cup vegetable oil

* 1 large egg, beaten

* 1 1/2 cups fresh cranberries, roughly chopped

Ingredients for Glaze

* 1 cup powdered sugar

* 2 tablespoons fresh orange juice

Instructions

1. Preheat oven to 350°F. Grease a standard 9x5-inch loaf pan and line the bottom with parchment paper.

2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

3. In a separate smaller bowl, combine the fresh orange juice, orange zest, vegetable oil, and beaten egg.

4. Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon just until moistened; do not overmix (the batter will be thick and slightly lumpy).

5. Gently fold in the chopped fresh cranberries.

6. Pour the batter into the prepared loaf pan, spreading it evenly.

7. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.

8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Place a piece of wax paper under the rack.

9. While the bread is still slightly warm, whisk the powdered sugar and 2 tablespoons of orange juice until smooth. Drizzle the glaze heavily over the loaf, allowing it to set before slicing.

09/19/2026

Butterscotch Pecan Lush

Ingredients for Crust

* 1 cup all-purpose flour

* 1/2 cup (1 stick) unsalted butter, softened

* 1/2 cup finely chopped pecans

Ingredients for Layers

* 1 (8 oz) block cream cheese, softened

* 1 cup powdered sugar

* 1 (16 oz) tub Cool Whip, thawed and divided

* 2 (3.4 oz) boxes Jell-O Butterscotch Instant Pudding Mix

* 3 cups cold whole milk

* 1/4 cup chopped pecans (for topping)

Instructions

1. Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.

2. In a medium bowl, use a fork or pastry blender to mix the flour, softened butter, and 1/2 cup chopped pecans until crumbly. Press evenly into the bottom of the prepared dish.

3. Bake the crust for 15 minutes until lightly golden. Let it cool completely to room temperature.

4. In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Fold in exactly half (8 oz) of the Cool Whip. Spread this mixture carefully over the cooled crust.

5. In a separate bowl, whisk the two boxes of dry butterscotch pudding mix with the 3 cups of cold milk for 2 minutes until it begins to thicken.

6. Spread the butterscotch pudding evenly over the cream cheese layer. Refrigerate for 10 minutes to let the pudding set slightly.

7. Spread the remaining Cool Whip evenly over the pudding layer.

8. Sprinkle the top with the remaining 1/4 cup of chopped pecans.

9. Cover and refrigerate for at least 4 hours before slicing.

09/19/2026

Maple Glazed Apple Pound Cake

Ingredients:
1 box (15.25 oz) Duncan Hines spice cake mix
1 cup apple c***r
3 large eggs
1/3 cup vegetable oil
1 cup finely diced fresh apples
1/2 cup powdered sugar
2 tablespoons real maple syrup

Instructions:
1. Preheat oven to 350°F and grease a 9x5-inch loaf pan.
2. In a large bowl, whisk the spice cake mix, apple c***r, eggs, and vegetable oil until a smooth batter forms.
3. Fold the diced apples gently into the batter.
4. Pour the batter evenly into the prepared loaf pan.
5. Bake for 50-55 minutes until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
7. In a small bowl, whisk the powdered sugar and maple syrup until smooth. Drizzle the thick maple glaze over the cooled cake.

09/19/2026

Cast Iron Caramel Apple Crisp

Ingredients for Filling

* 6 large Honeycrisp or Granny Smith apples, peeled, cored, and sliced

* 1/4 cup granulated sugar

* 1 teaspoon ground cinnamon

* 1/2 cup Kraft Caramel Bits

Ingredients for Topping

* 1 cup old-fashioned rolled oats (Quaker)

* 1 cup all-purpose flour

* 1 cup packed light brown sugar

* 1/2 teaspoon ground cinnamon

* 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes

Instructions

1. Preheat oven to 375°F. Generously butter a 10-inch cast iron skillet.

2. In a large mixing bowl, toss the sliced apples with the granulated sugar and 1 teaspoon of cinnamon until evenly coated.

3. Pour the seasoned apples directly into the prepared cast iron skillet, spreading them into an even layer.

4. Sprinkle the Kraft Caramel Bits evenly over the apples.

5. In a separate bowl, prepare the topping: combine the Quaker oats, flour, brown sugar, and 1/2 teaspoon of cinnamon.

6. Add the cold cubed butter. Use your hands, a pastry blender, or two forks to cut the butter into the dry mixture until it resembles coarse, wet sand with pea-sized clumps.

7. Sprinkle the oat topping generously and evenly over the apples in the skillet.

8. Bake for 40 to 45 minutes, or until the topping is golden brown, the caramel is bubbling up around the edges, and the apples are fork-tender.

9. Let cool for 15 minutes before serving warm, directly from the skillet, ideally with vanilla bean ice cream.

09/19/2026

Glazed Lemon Zucchini Bread

Ingredients for Bread

* 2 cups all-purpose flour

* 1/2 teaspoon baking powder

* 1/2 teaspoon baking soda

* 1/2 teaspoon salt

* 3/4 cup granulated sugar

* 1/2 cup vegetable oil

* 2 large eggs

* 1/4 cup full-fat sour cream

* 2 tablespoons fresh lemon juice

* 1 tablespoon lemon zest

* 1 1/2 cups finely grated fresh zucchini (do not wring out the moisture)

Ingredients for Glaze

* 1 cup powdered sugar

* 1 to 2 tablespoons fresh lemon juice

Instructions

1. Preheat oven to 350°F. Grease an 8x4-inch loaf pan and line the bottom with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large bowl, whisk the sugar, vegetable oil, eggs, sour cream, lemon juice, and lemon zest until smooth and well combined.

4. Stir the wet ingredients into the dry ingredients just until moistened. Do not overmix.

5. Fold in the grated zucchini until evenly distributed throughout the batter.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

8. Cool the bread in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

9. Once the bread is cool, whisk the powdered sugar and lemon juice together in a small bowl to make a thick glaze. Pour the glaze over the top of the loaf, letting it drip down the sides. Allow the glaze to set for 20 minutes before slicing.

09/19/2026

Old-Fashioned Peanut Brittle

Ingredients

* 2 cups granulated sugar

* 1 cup light Karo corn syrup

* 1/2 cup water

* 1 cup (2 sticks) unsalted butter

* 2 cups Planters Cocktail Peanuts (roasted and salted)

* 1 teaspoon baking soda

* 1 teaspoon vanilla extract

Instructions

1. Line a large rimmed baking sheet with a silicone baking mat or heavily buttered parchment paper. Have all your ingredients pre-measured and ready to go.

2. In a large, heavy-bottomed saucepan, combine the sugar, Karo corn syrup, and water. Stir over medium heat until the sugar dissolves.

3. Clip a candy thermometer to the side of the pan. Let the syrup come to a boil without stirring.

4. When the thermometer reaches 275°F (soft-crack stage), carefully add the butter and the peanuts.

5. Stir continuously as the mixture continues to boil until the thermometer reaches 300°F (hard-crack stage). The mixture will turn a deep golden amber color.

6. Immediately remove the saucepan from the heat.

7. Quickly and vigorously stir in the baking soda and vanilla extract. The mixture will foam up dramatically and become opaque.

8. Immediately pour the hot, foamy mixture onto the prepared baking sheet. Working very fast, use two forks to pull and stretch the brittle into a thin, even layer.

9. Allow the peanut brittle to cool completely to room temperature (about 1 hour) until it is rock hard. Break into irregular pieces to serve or store.

09/19/2026

Butter Pecan Brown Sugar Blondies

Ingredients

* 3/4 cup (1.5 sticks) unsalted butter

* 1 1/2 cups packed dark brown sugar

* 2 large eggs, room temperature

* 2 teaspoons vanilla extract

* 1 1/2 cups all-purpose flour

* 1 teaspoon baking powder

* 1/2 teaspoon salt

* 1 1/2 cups chopped pecans, lightly toasted

Instructions

1. Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.

2. Place the butter in a medium saucepan over medium heat. Melt the butter and continue to cook, swirling the pan constantly, until the butter foams and brown bits form at the bottom (about 5-7 minutes). It will smell nutty. Immediately remove from heat.

3. Pour the hot browned butter into a large heat-proof mixing bowl. Whisk in the dark brown sugar until smooth. Let the mixture cool for 5 minutes.

4. Whisk the eggs in one at a time, followed by the vanilla extract.

5. Add the flour, baking powder, and salt, stirring with a wooden spoon just until the dry ingredients disappear.

6. Fold in the toasted chopped pecans.

7. Spread the thick batter evenly into the prepared baking pan.

8. Bake for 25 to 30 minutes, or until the top is shiny and cracked, and the edges are set.

9. Let the blondies cool completely in the pan on a wire rack before lifting out by the parchment paper and cutting into squares.

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