The Washington Times-Herald


December 27, 2011

Try this pink dessert

WASHINGTON — This is more about how-not-to than how-to prepare the recipe below.

I discovered this in a Betty Crocker cookbook. I thought it would be a delightful addition to the pies I knew were already on the menu for Christmas dinner.

Now I don’t always follow a recipe exactly as it is written. The reasons for this vary. I may not have a certain ingredient, so I substitute. Or I may leave it out all together. I may not like a particular flavor and alter the recipe to suit my taste. Or I may decide a different garnish would be more appealing.

Sometimes I just forget to add a certain ingredient. Generally not a big deal, but I have been known to forget a very important component of the recipe. Not a big deal if I’m preparing a stew or a casserole, but a really big deal when baking cookies or cakes.

A trip to the store was necessary for some of the ingredients needed for this recipe. To begin with I had the layout of the store I was in confused with another local store and could not find the pudding. My repeated trips through the same aisles finally caught the attention of a clerk who steered me in the right direction. The sight of me pushing an empty cart through the store, plus the big coat I was wearing, probably raised some suspicion.

Saturday afternoon I began the assembly. I had half a bag of pretzels already. But they were the big ones. And I didn’t want to mess with the food processor, so I dumped some into a plastic bag to crush with a rolling pin. Two bad ideas. They were difficult to crush and the resulting product looked like nuts. I had not measured them so I had to add more melted butter. The result was a bottom crust that was too thick and too crunchy.

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