Tag: Dessert

  • Cardio-Dental Bars

    Cardio-Dental Bars

    Yes, we did rename this recipe after finding it years ago. We couldn’t decide whether the American Dental Association or American College of Cardiology might benefit more from this recipe — loaded with sugar and butter. These are delicious. Just don’t tell your doctor or dentist you ate them!

  • Ice Box Cake

    Ice Box Cake

    My mother made this for my birthday (mid-July). She’d make bigger cakes than the one in this recipe and yet I don’t recall them serving anywhere near 12 people. Usually the leftovers were gone by the next day (just in time for my sister’s birthday). Our appetites are now under better control.

  • Wedding Cake

    Wedding Cake

    The afternoon we returned from our elopement/wedding, Bob decided to bake a wedding cake. We do everything backwards, don’t we? Evan volunteers on Tuesday mornings, so he took the cake next day, shared it with his fellow volunteers and brought a piece back for Bob to eat afterwards. We’ll make another one and maybe we can embarrass ourselves as we try to feed each other cake while interlocking our arms. That would be so traditional.

  • Farm Wife’s Fresh Pear Tart

    Rustic and simple to make, this cake is an incredibly delicious treat in fall and winter. it has become one of our seasonal favorites.

  • Chocolate Cake of My Dreams

    Chocolate Cake of My Dreams

    I had a dream that involved a chocolate cake. The next day I felt compelled to make one. You can mix this cake faster than your oven will heat up.

  • Biscotti

    Biscotti

    We have worked our way through variety of source recipes to finally settle on this one. They are perfect for dipping in vin santo or coffee.

  • Colonial Poppy Seed Cake

    Combine ½ cup poppy seeds (2-ounce jar) ¾ cup milk Let stand at room temperature three or four hours or overnight in the refrigerator. Let remaining ingredients warm to room temperature. Place all ingredients in bowl of electric mixer, including poppy seed-milk mixture 3 eggs ¾ cup softened unsalted butter (should be very soft) 1¼ […]

  • Blueberry Sauce

    This recipe makes a good topping for cheese Blintzes. See the recipe for Cheese Filling for Blintzes. In a 2-quart saucepan, combine 2 cups blueberries (frozen are fine) 1 TBL butter 2 TBL lemon juice ½ tsp cornstarch pinch of salt and cook over a medium-low heat, stirring as it comes to a gentle boil. […]

  • Roasted Banana Ice Cream

    Roasted Banana Ice Cream

    This started its life as a recipe for a delicious vegan ice cream that called for an ingredient that I was having trouble locating. Not being a vegan, I decided to rework the recipe. And just to be perfectly clear, the bananas are roasted, not the ice cream.

  • Cranberry Walnut Buckwheat Shortbread

    Cranberry Walnut Buckwheat Shortbread

    Preheat the oven to 350º F and lightly grease five 4-inch tart pans (see note at end). In a stand mixer, combine ½ cup coconut oil ¼ cup maple syrup 1 tsp vanilla extract Add 1 cup buckwheat flour ½ tsp salt ½ tsp cinnamon Mix until the dough is smooth. Add 1 cup finely […]

  • Peach-Sweet Tea Sherbet

    The book Hello, My Name is Ice Cream is an outstanding source of information and recipe ideas for ice cream. I found the amount of almond flavor overwhelming and suggest a smaller amount here. Peel 3 large fresh peaches If using frozen peaches make sure they are peeled. Cut the peaches into chunks and heat in a […]

  • Mango Lassi Frozen Yogurt

    The recipe in Hello, My Name is Ice Cream is a much more nuanced description of how to make this frozen yogurt, giving you a number of options for thickeners (“texture agents”) and it has a more subtle mango flavor. I pushed up the mango puree volume substantially. I encourage you to track down the […]

  • Fresh Cherry Crostata

    Fresh Cherry Crostata

    This recipe is incredibly reliable and makes a delicious rustic fruit pie with a buttery crust. I have switched out the fruit for other stone fruits. I made it without a food processor. I even made it without the benefit of a rolling pin once, making do with a glass tumbler to form the dough. It does not keep well overnight, though.

  • Pâte Sucrée

    This is a sweet tart dough. Makes 2 tart shells. Use one, freeze one to use later. Sift 16 ounces (about 1⅝ cups) all purpose flour and set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream 8 ounces (2 sticks) butter 5.5 ounces granulated sugar on high speed until […]

  • Fig and Hazelnut Tart

    Fig and Hazelnut Tart

    In an 8- to 10-inch tart pan, make ½ recipe for Pâte Sucrée (Sweet Tart Dough), blind baked and cooled Preheat the oven to 375° F. Adjust oven rack to middle position. In a food processor, combine 1 cup blanched hazelnuts, toasted ⅓+ cup granulated sugar scant TBL light brown sugar ½ tsp kosher salt […]

  • Flourless Orange and Almond Cake

    This recipe can make either an 8-inch or 10-inch pan. Whichever you use, make sure it is at least 1½ inches high. Simmer, covered thoroughly in water for 2 hours: 2 navel oranges Alternatively, place them in a 6-quart pressure cooker with enough water to cover (even if you have to hold them down to […]

  • Almond Polenta Pound Cake

    Preheat oven to 350° F. Grease and flour a Bundt or 10-inch tube pan. Separate 6 eggs Reserve egg yolks. With electric mixer beat egg whites with ¼ cup sugar until soft peaks form. In an electric mixer, cream together ¾ cup (1½ sticks) unsalted butter ½ cup almond paste 1 cup sugar 1 teaspoon […]

  • Dried Fruit Fruitcake

    Dried Fruit Fruitcake

    My mother found the basis for this recipe in Family Circle or Good Housekeeping magazine around 1970 and made it several times. Before eating this, I thought fruitcake was awful, but this is a real delight!

  • Creamy Coffee Pops

    When making this recipe, choose strong coffee. I used decaf to accommodate our friends. If you have already got ready-made coffee, you need about 1½ cups of coffee. Or starting from the basics, in a French press, brew ¾ cup ground coffee (I used decaf espresso to accommodate our friends) 2 cups boiling water In […]

  • Key Lime Pie Pops

    Zest limes to make 2 tsp lime zest Juice limes to make ¾ cup lime juice Combine juice, zest and 14-ounce can of sweetened condensed milk ½ cup heavy cream ½ cup milk pinch salt Stir to mix and pour into popsicle molds. Freeze until solid. Coarsely crush graham crackers to make 3 cups of […]

  • Old Jew Cake

    Old Jew Cake

    We served these at a large party. Over the next few days we received several requests for this recipe, and all the callers had two things in common: they were over 45 and Jewish. We renamed the recipe shortly thereafter. But what age is “old” these days, anyway?

  • Lemon Rice Cake

    Grease and flour an 9x9x2-inch pan. Preheat the oven to 350º F. Grate 3-4 lemons to make ¼ cup lemon rind Juice lemons to make 3 TBL lemon juice Reserve juice and rind. Separate 6 eggs Beat and reserve yolks. In a mixer, beat egg whites until foamy. Slowly add 1 cup sugar beating until […]

  • Lemon Bars

    For Paul Chazan, who can’t get enough of them. Makes one 9- by 13-inch pan, or 36 bars 1 cup unsalted butter 2½ cups sifted powdered sugar 2¼ cups sifted flour 4 eggs 2 cups sugar 1 teaspoon baking powder ¼ cup lemon juice 3 tablespoons grated lemon peel There is an alternate crust recipe […]

  • Hot Fudge Sauce

    Chop into small pieces 6 ounces of chocolate Martha recommended semisweet chocolate, however I used dark chocolate (70%) from Trader Joe’s and the result was not too sweet. In a medium saucepan over a medium high setting, heat until boiling ½ cup heavy cream ¼ cup clear corn syrup Reduce the heat and add all […]

  • Rhubarb Crumble

    Rhubarb Crumble

    Basic fruit crumble is a simple dish: fruit, sugar, butter flour and — in our case — oats and nuts are transformed into a sublime end to a meal. This one works well with other tart fruits, such as sour cherries, shown here. Note that we like our crumble to be tart, so if you have a sweet tooth, add more sugar, or top with a scoop of ice cream.

  • Coconut Mango Pudding

    Make a simple syrup using ½ cup water ½ cup sugar When it comes to a boil, stir and verify the sugar is dissolved. Remove from heat to cool a bit. Warm just enough to liquify ¾ cup coconut oil In a blender, combine 8 ounces silken tofu along with the syrup. Process briefly. Add […]

  • Dairy-Free Chocolate Pudding

    Make a syrup by boiling together briefly, ½ cup sugar ½ cup water Allow to cool In the jar of a blender combine 16 ounces silken or soft tofu 8 ounces bittersweet chocolate, melted Syrup, above 1 tsp vanilla Blend until mixed thoroughly. You will probably have to scrape the jar edge down once. It […]

  • Green Tea Pudding

    In the jar of a blender combine 16 ounces silken tofu (soft tofu should work, but I haven’t tried with this variation) 8 ounces white chocolate or 1⅓ cups Nestle’s white morsels, melted 4 tsp green tea powder Blend until mixed thoroughly. You will probably have to scrape the jar edge down once. It should […]

  • Black Cake

    Black Cake is made on many Caribbean islands around Christmas and New Year’s. I’d been wanting to make one since I first read about it in Laurie Colwin’s wonderful collection of essays,

  • Classic Cheesecake

    We think this has the ideal consistency and tangy flavor. Makes one 9- or 10-inch cheesecake, about 16 servings 1¼ cups flour 1 teaspoon nonfat dry milk ½ cup (1 stick) cold unsalted butter 4 large eggs 1 large egg yolk 4 teaspoons vanilla 3 8-ounce packages cream cheese 1½ cups sugar 3 tablespoons fresh […]