The50BestDessertRecipes

Tasty,fresh,andeasytomake!

AdamsMedia,adivisionofF+WMedia,Inc.

Avon,Massachusetts

Contents

Introduction

CarrotCake

FrostedOrangeCake

Gingerbread

SourCreamCoffeeCake

EasyLemonChiffonCakewithBlueberries

ChocolateEspressoCake

WeeknightChocolateCoconutCake

GlazedChocolatePoundCake

Cheesecake

PumpkinMarbleCheesecake

ClassicRicePudding

LemonBreadPudding

BakedCustard

CrèmeBrûlée

CrèmeCaramel

DarkChocolateMousse

ApricotSoufflé

BananaSoufflé

PieDough

TartDough

ApplePie

LemonMeringuePie

CoconutCreamPie

Strawberry-RhubarbPie

AppleFree-FormTart

LemonCurdTart

Shortbread

OrangeandDarkChocolateChipCookies

PumpkinPieBiscotti

Mudslides

ChineseAlmondCookies

CoconutMacaroons

CranberryBlissBars

ChipotleBrownies

CoconutPralineBars

RaspberryMeringueBars

LemonBars

PoachedPears

Biscuits

StrawberryShortcake

PeachCobbler

AppleCrisp

PineappleUpside-DownCake

SabayonwithFreshBerries

TangerineSorbet

VanillaBeanIceCream

DecadentChocolateIceCream

LavenderHoneyIceCream

BlueberryPeachSherbet

Profiteroles

AlsoAvailable

CopyrightPage

Introduction

People everywhere love their sweets. Words commonly associated with dessert

— honey, sweetie, sugar, cookie — are regularly used as terms of endearment,

andmanybelievethatamealisnotcompletewithoutasweettofinishitoff.

Whetheryou’relookingforasimple,sweetendingforafamilydinnerora

knock-their-socks-offextravagantdessertforaspecialdinnerpart,you’vecome

to the right place. Here are fifty of the best dessert recipes — everything from

classics, like chocolate cake and apple pie, to comfort food favorites (baked

custard and rice pudding), to impressive scene-stealers, like soufflé and

profiteroles.

Therearecakes,cookies,pies,puddings,fruitdesserts,andevenicecream

— anything you need to satisfy any cravings your sweet tooth may demand.

Bringdessertbackintoyoureverydaylife,andonceinawhile,eatitfirst—life

isshort!

CarrotCake

Getcreativewiththisbasiccarrotcakerecipe.Youcanreplacetheraisinswith

choppedappleorwell-drainedcrushedpineapple.Topitwithyourfavorite

creamcheesefrostingandmorenuts.

Serves10

Ingredients

3cupsflour

2teaspoonsbakingpowder

2teaspoonssalt

1teaspoonbakingsoda

2teaspoonsgroundcinnamon

1

1⁄

2

cupsvegetableoil2cupssugar

3cupsgratedcarrots

4eggs

1⁄

2

cupchoppedwalnuts

1cupraisins

1.

Preheatovento350°F.Havereadyanungreased9-inchtubepan.

2.

Sifttogethertheflour,bakingpowder,salt,bakingsoda,andcinnamoninto

abowl.

3.

In another larger bowl, mix together the oil, sugar, and carrots. Add the

eggsoneatatime,beatingwellaftereachaddition.

4.

Gradually beat in the flour mixture, mixing well. Fold in the nuts and

raisins.

5.

Pourintothetubepanandbackfor1hour,oruntilaknifecomesoutclean.

Letcoolonrack.

FrostedOrangeCake

Afamilyfavorite,thiscakeisperfectforaweeknightdessert.Popitintheoven

whileyou’remakingdinner,letitcool,andfrostitrightinthepan.

Serves12

Ingredients

3⁄

4

cupbutter,softened1

1⁄

4

cupsgranulatedsugar

3eggs

2

1⁄

2

cupsflour1

1⁄

2

teaspoonsbakingsoda1

1⁄

4

cupsfreshorangejuice

1tablespoongratedorangerind

Frosting:

1

1⁄

4

cupsconfectioners’sugar,sifted

3tablespoonsfreshorangejuice

1.

Preheatovento350°F.Greaseandfloura9-by-13-inchcakepan.

2.

In a bowl, beat together the butter, granulated sugar, eggs, flour, baking

soda, orange juice, and orange rind until blended. Beat for 3 minutes,

scrapingdownthesidesofthebowloccasionally.

3.

Pourthebatterintothepreparedpanandsmooththetop.

4.

Bakefor45to50minutes,oruntilaknifecomesoutclean.Coolinthepan

onarackfor15minutes.

5.

Meanwhile, make the frosting: in a medium bowl, beat together the

confectioners’sugarandthe3tablespoonsorangejuiceuntilsmooth.

6.

Spoonthefrostingoverthetopofthewarmcakeinthepan.Cooltheiced

cakecompletelyinthepanontherack.Cutintosquarestoserve.

Gingerbread

Warmgingerbreadservedwithwhippedcreamisaclassic.Thisrecipecanbe

madeintoindividualcupcakestoo.Asimpledustingofpowderedsugaris

enoughgarnish.

Serves9

Ingredients

1cupsugar

1cupvegetableoil

1cupunsulfuredmolasses1cupboilingwater

2teaspoonsbakingsoda

1tablespoongrounddriedginger

1⁄

2

teaspooncinnamon2

1⁄

2

cupsall-purposeflour2eggs,beaten

1.

Preheatovento350°F.Butterandfloura9"×9"bakingdish.

2.

In one bowl mix together the sugar, oil, molasses, and boiling water. Set

aside.

3.

Inanotherbowlmixtogetherthebakingsoda,ginger,cinnamon,andflour.

4.

Whiskthewetingredientsintothedryingredients.Mixintheeggs.

5.

Pourthebatterintothepreparedpanandbakefor1hour,oruntilthecenter

springsbackwhenlightlytouchedwithafinger.

SourCreamCoffeeCakeSourcreamgivesthiscakea

melt-in-your-mouthtexture.Ifyouhaveleftovers,it’s

greatforbreakfast!

Serves8

Ingredients

1⁄

2

cupbutter,softened1cupsugar

2eggs

1teaspoonvanillaextract

1cupsourcream

1

1⁄

2

cupsflour

3⁄

4

teaspoonbakingsoda1

1⁄

2

teaspoonsbakingpowderTopping:

1⁄

2

cupsugar1cupchoppedwalnuts

1teaspoongroundcinnamon

1.

Preheatovento350°F.Greasea9-inchroundcakepan.

2.

In a bowl, cream together the butter and sugar until light. Add the eggs,

vanilla,andsourcream,andbeatwell.

3.

In another bowl, mix together the flour, baking soda, and baking powder.

Add the flour mixture to the butter mixture and mix well. Pour into the

preparedpan.

4.

In a small bowl, stir together the topping ingredients and scatter three-

fourthsofthemixtureevenlyoverthebatter.

5.

With a knife, swirl the topping into the batter. Sprinkle the remaining

toppingevenlyoverthesurface.Bakefor45minutes,oruntilaknifecomes

outclean.Coolonarack.

PlainVanillaAlternatives

The next time a recipe calls for vanilla extract, consider trying a different-flavored extract or

flavoring. Try almond, lemon, orange, mint, or coconut extracts. Vanilla is a great standard

flavor, but there’s a whole world of other flavors you can try to bring some extra zip to your

recipes.

EasyLemonChiffonCakewithBlueberriesThis

simpletakeonclassiclemonchiffoncakeissureto

please.Thecombinationoflemonandvanillacreates

asweet,refreshingflavorthat’sperfectforsummer

celebrations.

Serves8

Ingredients

118.25-ounceboxwhitecakemixplusingredientscalledforonbox13.9-ounce

packageinstantvanillapuddingmix13.9-ouncepackageinstantlemonpudding

mix1cupmilk

116-ouncetubwhippedtopping

1pintfreshblueberries,halved

1.

Preheatovenaccordingtocakemixinstructions.Greaseandflour2round

layercakepans.Setaside.

2.

Mix cake mix and vanilla pudding mix together and then follow baking

directionsforlayers.Allowlayerstocoolonwireracksasyoumixfilling.

3.

Mix lemon pudding with milk until thickened. Fold in half the whipped

topping. Spread half of the filling on one layer of cake and top with

blueberries.

4.

Add next cake layer and top with remaining lemon filling. Frost sides of

cakewithremainingwhippedtopping.Keepcooluntilreadytoserve.

ChocolateEspressoCake

Followthedirectionscarefullyforthisunique,extra-richcake.You’llbeglad

youdid!

Serves8

Ingredients

1

1⁄

4

cupssugar,divided1cupflour

2teaspoonsbakingpowder

1⁄

8

teaspoonsalt1ounce(1square)unsweetenedchocolate,meltedandcooled2

tablespoonsbutter,softened

1teaspoonvanillaextract

1⁄

2

cupwholemilk

1⁄

2

cuppackedbrownsugar

4teaspoonsunsweetenedcocoapowder

1cupcoldespressoorstrong-brewedcoffee

4cupswhippedcream

1.

Preheatovento350°F.Greasean8-inchsquarecakepan.

2.

Sifttogether

3⁄

4

cupsugar,flour,bakingpowder,andsaltintoabowl.Add

thechocolate,butter,vanilla,andmilkandmixwell.

3.

Pour into the prepared pan. Sprinkle the remaining

1⁄

2

cup sugar, brown

sugar, and cocoa powder over the batter. Pour the cold coffee evenly over

thetop.Donotmix.

4.

Bakefor30–35minutes,oruntilaknifecomesoutclean.

5.

Servehot,toppedwithwhippedcream.

WeeknightChocolateCoconutCakeThedecadenceof

devil’sfoodcakeandthesweet,richtasteandslightly

chewytextureofcoconutmakethisdessertareal

treat.Thewhippedcreamfrostingaddsatouchof

sophisticationtoaveryeasycake.

Serves8

Ingredients

118-ounceboxdevil’sfoodcakemixplusingredientscalledforonbox1

additionalegg

2cupssourcream

2cupscoconut

4cupswhippedcream

1.

Preheatovento350ºF.Greaseandflourtwolayercakepans.Setaside.

2.

Mixaccordingtocakemixinstructions,addingtheextraeggwiththeeggs

calledforinthedirections.Bakeaccordingtopackagedirectionsforatwo-

layercake.

3.

As cake cools, mix sour cream, coconut, and whipped cream in a bowl.

When layers are cool, use this mixture to frost as you would a two-layer

cake.

GlazedChocolatePoundCakeThisdensechocolate

cakeneedsonlyasimpleglazeforabeautiful

presentation.Youcanmakeitaheadoftimeand

freezetheunglazedcakeforuptoonemonth.

Serves10

Ingredients

1cupbutter,softened

1⁄

2

cupvegetableshortening3cupssugar

5eggs

1teaspoonvanillaextract

3cupsflour

1⁄

2

teaspoonbakingpowder

1⁄

2

teaspoonsalt

1⁄

2

cupunsweetenedcocoapowder

1cupmilk

Glaze

1tablespoonbutter,softened

1cupconfectioners’sugar

2tablespoonsmilk

1⁄

2

teaspoonvanillaextract

1.

Preheatovento350°F.Greaseandfloura10-inchtubepan.

2.

Inabowl,creamtogetherthebutterandshorteninguntilsmooth.Addthe

sugar and mix well. Add the eggs one at a time, betting well after each

addition.Stirinthevanilla.

3.

Sift together the flour, baking powder, salt, and cocoa into another bowl.

Alternately add the flour mixture and the milk to the creamed mixture.

Spreadthebatterinthepreparedpan.

4.

Bakefor1hourand20minutesoruntilaknifecomesoutclean.Letcoolin

thepanonawirerackfor15minutes,thenturnoutofthepanontotherack

andletcoolcompletely.

5.

Combine the glaze ingredients in a small bowl and beat until smooth.

Spoontheglazeonthecooledcake.

Cheesecake

Thisrecipeisforabasiccreamycheesecakethatcanbeservedplainorwitha

varietyoftoppingsandsauces.Tryraspberryjamorlemoncurdswirledontop

beforebaking.Youcanalsotopitwithchocolatesauceafterit’scooled.

Serves12

Ingredients

1⁄

2

cupall-purposeflour

2tablespoonssugar

6tablespoonsbutter,melted

1⁄

2

cupgroundalmonds

24ouncescreamcheese,softened

2cupssugar

2tablespoonscornstarch

3eggs

3

1⁄

2

cupssourcream

1teaspoonvanillaextract

1.

Preheat oven to 350°F. In a bowl combine flour, 2 tablespoons sugar,

meltedbutter,andgroundalmondswitharubberspatula.Pressmixtureinto

the bottom of a springform pan that has been sprayed with cooking spray.

Bakefor10minutes.Removefromovenandsetaside.

2.

Withanelectricmixer,beatthecreamcheeseuntilfluffy.Add1

1⁄

2

cupsof

the sugar and the cornstarch; cream together. Beat in eggs one at a time,

scrapingdownthesidesofthebowlaftereachone.Stirin1

1⁄

2

cupsofthe

sourcream.

3.

Pour this batter into the springform pan and bake for about 1 hour. The

middle of the cheesecake should jiggle slightly when finished. Remove

fromovenandcoolatroomtemperature.Refrigerateandchillcompletely

overnight.

4.

Withanelectricmixer,whip2cupsofsourcreamwith

1⁄

2

cupsugarandthe

vanilla.

5.

Top the chilled cheesecake with the whipped sour cream mixture; smooth

the top. Let the cake set in the refrigerator, covered, for 1–2 hours before

serving.

PumpkinMarbleCheesecake

ThoughthischeesecakeisapopularThanksgivingdessert,it’sdeliciousenough

toenjoyyearround.Tryreplacingthegrahamcrackercrumbswithcrushed

gingersnapsforaspiciercrust.

Serves8

Ingredients

1

1⁄

2

cupsgrahamcrackercrumbs

1⁄

2

cupfinelychoppedpecans

1⁄

3

cupbutter,melted

2packages(8ounceseach)creamcheese,softened

3⁄

4

cupsugar,divided

1teaspoonvanillaextract

3eggs

1cupcannedpumpkinfilling

3⁄

4

teaspoongroundcinnamon

1⁄

4

teaspoongroundnutmeg

1.

Preheatovento350°F.Greasea9-inchspringformpan.

2.

Inabowl,combinethegrahamcrackercrumbsandpecans.Addthebutter

andstiruntilthemixtureisevenlymoistened.

3.

Bakefor10minutes.Letcoolonarackfor15minutes.

4.

Combine the cream cheese,

1⁄

2

cup of the sugar, and the vanilla in a bowl

andbeatforabout4minutesuntilsmooth.Addtheeggsoneatatimeand

mix.

5.

Reserve1cupofthebatterandplaceinaseparatebowl.Addtheremaining

sugar, pumpkin, cinnamon, and nutmeg to the remaining batter and mix

well.

6.

Spoonthepumpkinbatterandthereservedbatteralternativeoverthecrust

cutthroughthebatterwithaknifeforamarblingeffect.

7.

Bakefor55minutes.Letcoolonarack.Chillwellbeforeserving.

ClassicRicePudding

Thisrich,comfortingdessertisagreatwaytoendameal.Ifyoulike,add

raisinsorotherdriedfruittothepudding.

Serves6

Ingredients

4cupsmilk

1orange

1⁄

2

cuplong-grainwhiterice

1⁄

2

cupsugar

3⁄

4

teaspoonsalt1cuplightcream

2eggyolks

1⁄

2

teaspoonvanillaextractcinnamonsugar(3tablespoonssugarmixedwith1

teaspooncinnamon)whippedcream(optional)

1.

Pourthemilkintothetoppanofadoubleboilerandscaldoversimmering

water.

2.

Withasharpknife,removethecoloredpartoftheorangepeelinonelong

spiral. Add the orange peel, rice, sugar, and salt to the milk and stir to

dissolvethesugar.Coverandcookoverboilingwaterforabout45minutes

or until the rice is tender, stirring occasionally. Remove and discard the

orangepeel.

3.

Inabowl,whisktogetherthecreamandeggyolks.Stirasmallamountof

thehotricemixtureintothecreammixture,thenstirthecreammixtureinto

thericemixture.

4.

Continue cooking, covered for about 20 minutes, or until the mixture

thickens.Stirnowandthen.Addthevanillaandmixwell.Pourintodessert

dishesandletcool.

5.

Sprinkle the tops with cinnamon sugar. Garnish with whipped cream if

desired.

LemonBreadPudding

Beateneggwhitesmakethisbreadpuddinglightandfluffy.Scoopvanillaice

creamoverthetopofthewarmbreadpuddingandgarnishwithamintsprigif

youlike.

Serves8

Ingredients

1cupsoftwhitebreadcubes(1-inchcubes)

2tablespoonsgratedlemonrind

1⁄

2

teaspoonsalt

2cupsmilk

2⁄

3

cupgranulatedsugar

3tablespoonsbutter

4eggs,separated

5tablespoonslemonjuice

confectioners’sugar

1.

Placethebreadcubesinalargebowl.Sprinklewiththelemonrindandsalt.

2.

In a saucepan, combine the milk and granulated sugar and bring just to a

boil.Addthebutterandstirtomelt.Pourthemilkmixtureoverthebread;

letcool.

3.

Preheatovento350°F.Greasea1

1⁄

2

-quartbakingdish.

4.

Inabowl,beattheeggyolksuntilblended.Addtothecooledbreadmixture

alongwiththelemonjuice.Mixwell.

5.

Beattheeggwhitesuntilstiffbutnotdry.Foldtheeggwhitesintothebread

mixture. Pour into the prepared baking dish. Sprinkle with confectioners’

sugar.

6.

Placethedishinabakingpan.Pourhotwaterintothepantoadepthof3

inches.

7.

Bakefor1hour,oruntilfirm.Servewarmorcold.

BakedCustardBakedcustardissosimpletomake,

andit’stheultimatecomfortfooddessert.Garnishit

withfreshlygratednutmegorgroundcinnamon.

Serves6

Ingredients

3eggs,lightlybeaten

1⁄

4

cupsugar

1⁄

4

teaspoonsalt2cupsmilk,scaldedand

cooledslightly

1teaspoonvanillaextract

1.

Preheatovento350°F.

2.

In a bowl, combine the eggs, sugar, and salt and beat until well mixed.

Slowly stir in the milk and the vanilla. Set six 5-ounce custard cups in a

bakingpan.Pourhotwaterintothebakingpantoadepthof1inch.Pour

thecustardintothecups.

3.

Bake for 40 to 50 minutes or until a knife inserted halfway between the

outsideedgeandthecentercomesoutclean.Servewarmorchilled.

WhenIsItDone?

Custardisdonewhenitappearssetbutstilljigglesslightly.Itwillfirmupasitcools,sodon’t

waituntilitdoesn’tmoveatall.

CrèmeBrûlée

Crèmebrûléeissimplycreamycustardwithacrunchy,caramelizedtop.You

mayomitthecaramelizingandservethisrecipetoppedwithberriesorgrated

chocolate.

Serves6

Ingredients

1cuphalf-and-half

2cupsheavycream

1⁄

2

cupsugar6eggyolks

1teaspoonvanillaextract

granulatedsugarforcaramelizing

1.

Preheat oven to 325°F. Put 6 ramekins in a 2-inch-deep baking dish; set

aside.

2.

Inasaucepanheatthehalf-and-half,cream,andsugartomeltthesugar.Stir

inthevanilla.Removefromheatandslowlywhiskthehotmixtureintothe

eggyolksinabowl.Strainthecustardintoapitcher.

3.

Pour the hot custard into the ramekins, dividing it evenly. Pour hot water

intothebakingdisharoundtheramekinstocomehalfwayuptheramekins.

Coverthebakingdishtightlywithfoil.

4.

Bake for 30 minutes, and then check to see if custard is set by carefully

jiggling the pan. If the custard is not set, cover and bake for 10 more

minutes. Check again; if necessary, cover pan again and bake another 10

minutesorso,untilset.Removefromovenanduncoverifnecessary.When

ramekinsarecoolenoughtohandle,removethemfromthewatertofinish

cooling.Refrigerateuntilcompletelychilled,about4hours.

5.

Tocaramelize,sprinklethetopofeachcustardwithabout1tablespoonof

sugar. Place ramekins on a baking sheet and use a propane torch to

caramelizethesugar.

PropaneTorchesandCaramelizingPropanetorchescanbefoundinhardwarestores,

andspecialpropanetorchesjustforthepurposeofcaramelizingsugarcanbefoundat

cookwarestores.Becarefulnottotouchorgetsplashedbymoltensugarasyouuse

thepropanetorch!Keeptheflameclosetothecustardandmoveitaroundforaneven

color.

CrèmeCaramel

Thehotwaterbathensuresthatthecreamycrèmecaramelbakesslowlyand

evenlyintheoven.

Serves10

Ingredients

1

1⁄

2

cupssugar,divided

1⁄

4

cupwater

pinchofcreamoftartar

4cupslightcream

1⁄

2

cupmilk

5wholeeggs

5eggyolks

3tablespoonsCointreauorotherorange-flavoredliqueur

1.

Preheatovento350°F.

2.

In a heavy skillet, combine

3⁄

4

cup sugar and the water with the cream of

tartar. Place over low heat and cook for 10 minutes, or until caramel

colored. Pour the caramel into a heated 6-cup mold and swirl around the

sidesuntilitstopsrunning.

3.

Inthetoppanofadoubleboiler,combinethecreamandmilkandheatover

simmeringwatertojustbelowaboil.

4.

Meanwhile,inabowl,beattogetherthewholeeggsandeggyolksslightly

with the remaining

3⁄

4

cup sugar. Continue to beat until thick and lemon

colored. Slowly pour the hot milk mixture into the egg mixture, beating

constantly.AddtheCointreauandmixwell.

5.

Pourintothepreparedmold.Coverthemoldwithaluminumfoil.Placeina

bakingpanandaddhotwatertoadepthof2inches.

6.

Bakeforabout1hourand40minutes,oruntilaknifecomesoutclean.(It

maytakeaslongas2hours,dependingonthedepthofthemoldused.Let

cool.

7.

Coverandrefrigerateforatleast8hours.

8.

Toserve,dipthebaseofthemoldinapanofhotwater,theninvertontoa

servingplate,allowingallthecarameltodrizzleoutofthemold.

PerfectShapes

To make sure that your custard comes out of its mold in one fell swoop, first wait until the

custard had cooled completely before dipping the outside of the mold into hot water. Loosen

thecustardfromthesideswithabluntknife,thenslopthepointoftheknifedownthesidesto

letinair.

DarkChocolateMousse

Layerthisdeliciouslyrichandluxuriousmoussewithwhippedcreamandfresh

raspberriesinoversizedwineglassesforabeautifuldinner-partydessert.

Serves6

Ingredients

4ounces(4squares)unsweetenedchocolate

3⁄

4

cupsuperfinesugar

1⁄

4

cupwaterorstrong-brewedcoffee

5eggs,separated

1⁄

2

teaspoonvanillaextractor1–2tablespoonsbrandy,rum,kirsch,orKahlua

1.

Inthetoppanofadoubleboiler,combinethechocolate,sugar,andwater.

Placeoverboilingwaterandcook,stirringconstantly,untilthechocolateis

meltedandsmooth.

2.

Removethedoubleboilerfromtheheatbutleavethetopinplace.Beatin

the yolks one at a time, beating well after each addition. Remove the top

panandletcool.Whencool,stirinthevanilla.

3.

Beat the egg whites until stiff peaks form. Fold the egg whites into the

cooled chocolate mixture. Pour into custard cups and cover with plastic

wrap.Chillfor30minutesbeforeserving.

Moussevs.Pudding

Mousse is a lighter form of pudding that is usually whipped at some point in the recipe. To

ensurealight,fluffymousse,beextragentlewhenfoldingthewhippedcreamintothecooked

moussebase.

ApricotSoufflé

Asouffléisbasicallyawarmpuddingmadefromapastrycreambasewith

whippedeggwhitesfoldedinjustbeforebakingsoitpuffsupintheoven.A

souffléneedstobeservedimmediatelybecauseitstartstodeflateassoonasit

hasfinishedcooking.

Serves6

Ingredients

PastryCream:

2cupsmilk

8tablespoonsunsaltedbutter

1⁄

2

cupsugar1teaspoonvanillaextract

2tablespoonsall-purposeflour1tablespooncornstarch

2eggs

Soufflé:

4tablespoonsbutter,melted

1⁄

2

cupsugar

1⁄

2

cupdriedapricots,plumpedinorangejuicetocoverfor15

minutes4eggwhites,roomtemperature

3⁄

4

cupheavycream

1.

Inasaucepanheatthemilk,8tablespoonsbutter,and

1⁄

4

cupofsugartoa

simmer.

2.

In a bowl, whisk together

1⁄

4

cup of sugar with the flour, cornstarch, and

eggstoformapaste.

3.

Tempertheeggmixturewithhalfoftheheatedmilkmixturebygradually

whisking the heated milk into the bowl. Whisk the tempered egg mixture

intothesaucepancontainingtheremainingheatedmilkmixtureandheatto

aboil,whiskingthewholetime.Stirinthevanilla.

4.

Removepanfromheatandpourthemixtureintoabowl.Coverthesurface

directlywithplasticwrapandchillthepastrycreamcompletely.

5.

Preheatovento400°F.

6.

Brush six individual ramekins with melted butter. Coat the butter with

1⁄

2

cupsugar,dumpingouttheexcess.Setaside.

7.

Dicetheplumpedapricotsandsetthemaside.

8.

Whiptheeggwhitestostiffpeaks.Foldtheapricotsintothepastrycream,

thenfoldtheeggwhitesintothepastrycream.Filleachramekintothetop

withthemixtureandrunyourthumbaroundtherimtomakeacleanedge

thatwillrisestraight.

9.

Bakethesoufflésfor6minutes.Serveimmediatelywithcreamontheside

topourintothetopofthesouffléswhileeating.

BigSoufflé

Tomakeonebigsouffléinsteadofindividualsoufflés,baketheApricotSoufflérecipeinalarge

soufflédishfor35–45minutes.

BananaSoufflé

Theflavorsofbanana,vanilla,andnutmegcombinebeautifullyinthisfluffy

soufflé.

Serves6

Ingredients

3ripebananas

1⁄

2

tablespoonlemonjuice

1⁄

3

cupsugar

1tablespooncornstarch

1⁄

8

teaspoonsalt

1⁄

2

teaspoongroundnutmeg

1⁄

4

teaspoongratedlemonzest

3⁄

4

cupmilk

3eggs,separated

2tablespoonsvanillaextract

whippedcream

1.

Preheatovento350°F.

2.

Peel and slice the bananas. Toss the slices with the lemon juice and set

aside.

3.

Inasaucepan,combinethesugar,cornstarch,salt,nutmeg,andlemonzest;

addthemilkandmixwell.Cookovermediumheat,stirringconstantly,for

10to15minutes,oruntilthickened.

4.

Inabowl,beattheeggyolksuntilblended.Addalittleofthehotmixtureto

thebeatenyolks,thenmixwiththeremaininghotmixture.Stirinthebutter

andthebananas.

5.

Beat the egg whites until they stand in soft peaks. Fold into the banana

mixturealongwiththevanilla.Turnintoanungreased1

1⁄

2

-cupsoufflédish.

6.

Placethesoufflédishinabakingpanandaddhotwatertothepantoreach

three-fourthsofthewayupthesidesofthedish.

7.

Bakefor1houroruntilfirm.Serveatoncewithwhippedcream.

PieDough

Thisflakypiedoughrecipewillmakeenoughdoughfortwosingle-crust9-inch

piesoronedouble-crust9-inchpie.Ifyoucan’tfindpastryflour,all-purpose

flourmaybesubstituted.Rolled-outdoughcirclescanbemadeinadvanceand

frozenorrefrigerateduntilyouarereadytousethem.

Serves8–16

Ingredients

2

1⁄

4

cupspastryflour4

1⁄

2

teaspoonssugar

3⁄

4

teaspoonsalt1

1⁄

2

cupscoldunsalted

butter

1⁄

2

cupicewater

1.

Combineflour,sugar,andsaltinabowl.

2.

Cutbutterinto

1⁄

2

-inch-thickslices.

3.

Mixbutterintodryingredientswithapastrycutteroraknifeandforkuntil

butterisinpea-sizedlumps.

4.

Add ice water (ice cubes removed) to flour/butter mixture, stirring with a

woodenspoontocombineandformthedough.

5.

Divide dough in half and form into two balls. Wrap in plastic and

refrigeratefor1hourbeforerollingoutinto10-inchcircles.

Blind-Bake

Toblind-bakeapiecrust,lineapiepanwithpiedough,putcoffeefiltersoverthedough,andfill

thefilterswithdriedbeansorpieweights.Bakeat350°Funtilset,about25minutes.Remove

beans and coffee filters and bake crust about 10 minutes more, until crust is a light golden

brownincolor.

TartDough

Thistenderdoughisperfecttoformthecrustfortarts.Youcanpurchasealmond

mealinthebulkbinsofsomegrocerystores,oryoucanmakeyourownbyfinely

choppingalmondsinafoodprocessor.

Serves8

Ingredients

1

1⁄

4

cupsall-purposeflour

2⁄

3

cuppowderedsugar

3tablespoonsalmondmeal

1⁄

4

teaspoonsalt

1⁄

2

teaspoonbakingpowder

8tablespoonscoldunsaltedbutter

1egg

1.

Combine flour, sugar, almond meal, salt, and baking powder in a mixing

bowl.

2.

Cutbutterintosmallpiecesandmixitintothedryingredientswithapastry

cutteroraknifeandforkuntilitisinpea-sizedlumps.

3.

Beattheeggandstiritintotheflour/buttermixturewithawoodenspoonto

form the dough. Gather dough into a ball, wrap it in plastic wrap, and

refrigerateitfor1hourbeforeyourollitout.

ApplePie

Thisisadelicioustwo-crustedpiesuitableforanyoccasion.Acombinationof

GrannySmithandGoldenDeliciousapplesprovidesanicetextureandsweet-

tartflavor.

Serves8

Ingredients

PieDough

,2rolled-outcircles5cupspeeled,cored,apples,cutinto

1⁄

4

"slices

4tablespoonscornstarch

1⁄

2

cupsugar

1tablespooncinnamon

4tablespoonsbutter,cutinpieces2tablespoonssugar,forsprinklingontop

crust

1.

Preheatovento350°F.

2.

Linepiepanwithoneofthepiedoughcircles.

3.

Mixapplesinabowlwithcornstarch,sugar,andcinnamon.

4.

Pile the apples into the dough-lined pie pan, and then dot them with the

butter. Cover apples with the remaining pie dough circle. Crimp edges

togethertosealthecrust.Cut41-inchslitsaroundthecenterofthepieto

allowsteamtoescapeduringbaking.

5.

Brushthecrustwithwaterandsprinklewithsugar.Bakefor1hour.

DecorativeDough

Todecorateapiecrust,cutshapes,suchasleavesorcircles,outofscrapsofpiedough.Affix

themtothetopcrustwitheggwash(1eggmixedwith2tablespoonswater)beforebakingthe

pie.Ifthepiehasonlyonecrust,youcanattachleavestothecrustontheriminthesameway.

Glazethetopofthecutoutswithmoreeggwashbeforebaking.

LemonMeringuePie

Freshlemonjuiceandzestmakethelemonfillingperfectlytartandflavorful.

Thebillowymeringueislightlytoastedintheoven.

Serves8

Ingredients

1blind-bakedhalf-recipeof

PieDough

crust

6eggs,separated

1cupsugar

1

1⁄

2

cupswater

1⁄

2

cupfreshlemonjuice

5tablespoonscornstarch

1⁄

4

teaspoonsalt

1tablespoongratedlemonzest

2tablespoonsunsaltedbutter

6eggwhites

1⁄

2

teaspooncreamoftartar

1

1⁄

2

cupspowderedsugar

1.

Preheatovento300°F.

2.

In a saucepan combine egg yolks, sugar, water, lemon juice, cornstarch,

salt,andlemonzest.Whiskovermediumheatfor20minutes,untilmixture

thickens.

3.

Remove saucepan from heat and whisk in the butter. Pour the filling into

theprebakedpiecrust.

4.

Beateggwhitesinamixingbowlwithanelectricmixer,orbyhandwitha

whisk, until they are foamy. Add cream of tartar and

1⁄

4

cup powdered

sugar, and continue beating egg whites. Gradually add the remaining

powdered sugar while beating the egg whites to stiff peaks to form the

meringuetopping.

5.

Spreadthemeringuewithaspatulaoverthewarmlemonfillingalltheway

to the edge of the crust to form a seal. Make decorative peaks in the

meringue with the spatula. Bake the pie for 45 minutes to toast the

meringuetopping.Coolbeforeserving.Refrigerateanyleftovers.

StiffPeaks

You’llknowyouhavesuccessfullycreatedstiffpeakswhentheeggwhiteshavebeenwhipped

tothepointthataspooncanbedippedintheeggwhites,pulledout,andtheremaining“peak”

sticksstraightupanddoesn’tflopovertotheside.

CoconutCreamPie

Thiscoconutcreampiefillinghasasmoothcreamytexture.Don’tskipthestep

fortoastingthecoconut.Itreallymakesthispieextraspecial.

Serves8

Ingredients

1blind-bakedhalf-recipeof

PieDough

crust113.5-ouncecancoconutmilk

2

1⁄

2

cupsheavycreampinchsalt

1tablespooncornstarch

2⁄

3

cupsugar

6eggyolks

1⁄

4

cupsweetened,shreddedcoconut

1.

Preheat oven to 350°F. Spread shredded coconut on an ungreased cookie

sheet.Bakeforabout10minutes,oruntillightbrown.

2.

Heatcoconutmilk,1

1⁄

2

cupsofthecream,salt,cornstarch,and¹⁄³cupofthe

sugar in a saucepan over medium-low heat until the mixture simmers.

Tempereggyolkswith

1⁄

2

cupoftheheatedcreammixture;thenaddyolks

to cream mixture and cook, whisking, until mixture thickens. (Tempering

brings the egg closer to the temperature of the hot liquid and helps to

preventcurdlingwhenitisadded.)Strainfillingintopiecrust.Chill.

3.

Whip remaining cream with remaining sugar to stiff peaks; spoon onto

chilledpie.Sprinklepiewithtoastedcoconut.

Strawberry-RhubarbPie

Thewinningcombinationofstrawberriesandrhubarbmakeupthefillingfor

thispie.

Serves8

PieDough

,2rolled-outcircles

3cupschoppedrhubarb

2cupshulled,slicedstrawberries

1cupsugar

1⁄

4

cupcornstarch2tablespoonsbutter,cutinpieces

sugarforsprinklingoncrust

1.

Preheatovento350°F.Linepiepanwithonecircleofpiedough.

2.

Mixrhubarbandstrawberrieswithsugarandcornstarchandputtheminthe

pieshell.Dotfruitwithbutterpieces.

3.

Cover the filling with the other pie dough circle, crimp the edges to seal,

andcutslitsinthetop.Sprinklewithsugarandbakefor50minutes.Cool

beforeslicing.

AppleFree-FormTart

Thisbutteryfree-formtartisalsocalledagalette.Itisaflat,rustictartthat

resemblesapizza,butthecrustisaflaky,crunchydough.Itisbakedflatona

roundpizzapaninsteadofinatartpanwithsides.Bakingitonapizzastonein

theovenwillhelpachieveacrispercrust.

Serves8

Ingredients

1recipe

PieDough

2tablespoonsall-purposeflour

1⁄

4

cupgroundalmonds

3⁄

4

cupsugar

3cupsapples,peeled,cored,andthinlysliced

3tablespoonsbutter,melted

1.

Preheatovento400°F.

2.

Roll out pie dough to form a 16-inch circle. The edges don’t have to be

perfect.Putthedoughcircleona12-or14-inchroundpizzapan.Parchment

paperunderneaththecrustishelpfulbutnotnecessary.

3.

Sprinkletheflour,groundalmonds,and

1⁄

4

cupofthesugarinthemiddleof

the dough circle, radiating out to where the pizza pan ends. Scatter the

apple slices over the flour mixture. Fold the edge of the dough partway

back over the apples to form a 2-inch crust border all around the tart that

coverssomeoftheapples.

4.

Brush the crust border with butter, and then drizzle the rest of the butter

overtheapples.Setthebrushasidewithoutwashingbutteroff.Sprinklethe

remainingsugarovertheapplesandonthecrustborder.

5.

Bakefor45minutes,untilthepastryiscrispandtheapplesaretenderand

brownedabit.Usingthebrushthatstillhasabitofbutterleftonit,dabthe

appleswithbutterafterthetartisremovedfromtheoven.

LemonCurdTartThefinishedtartcanbecoveredin

raspberries,whippedcream,meringue,or

caramelizedsugarlikeacrèmebrûlée.Acombination

oftangerineandlimejuicesmaybesubstitutedfor

lemonjuicetomakeanothertastytart.

Serves6

Ingredients

1blind-baked

TartDough

crust6wholeeggs

6eggyolks

2cupsfreshlemonjuice

1

3⁄

4

cupssugar1cupplus2tablespoonscoldunsaltedbutterpowderedsugarfor

garnish

1.

Whisk together eggs, egg yolks, lemon juice, and sugar. Stir occasionally

witharubberspatulainamixingbowlsetoversimmeringwateruntilthe

mixturebecomesthick.(Makesurethemixingbowlisslightlylargerthan

thesaucepansothebottomofthebowldoesnottouchthewater.)Remove

thebowlfromheat.

2.

Cutupthebutterandstiritintothethickenedeggmixtureuntilitmelts.

3.

Strain the mixture into the prebaked tart crust. Let the filling set and

completelycool.Refrigeratetart.

4.

Useasmallsievetodustthetartwithpowderedsugarbeforeserving.

ShortbreadThisbasicshortbreadrecipecanbe

embellishedbyaddingnuts,groundcoriander,

cinnamon,candiedginger,orchocolatechips.There’s

reallynoneedtothough,sincethesecookiesare

butteryanddivineintheirplainform.

Makes12wedges

Ingredients

8tablespoonsbutter,softened

1⁄

4

cupsugar

1⁄

2

teaspoonvanillaextract1

1⁄

4

cupsall-purposeflour

1⁄

2

teaspoon

salt

1.

Preheatovento325°F.

2.

Withawoodenspoonorelectricmixer,combinebutterandsugarinabowl

andmixuntilslightlyfluffy,butnotwhipped.

3.

Addvanilla;mixwell.

4.

Addflourandsalt.Mixtoformasmoothdough.

5.

Press dough into an ungreased 9-inch pie pan, prick all over with a fork,

and bake for 20 minutes. Remove from oven and cut into 12 wedges

immediately.Leaveonpantocool.

OrangeandDarkChocolateChipCookiesThesetaste

verymuchlikethechocolateorangesthatareso

popularduringtheholidays.Useagoodjuiceorange

ratherthananavelorange,ifpossible.

Makes24cookies

Ingredients

1⁄

2

cupunsaltedbutter

1⁄

2

cupvegetableshortening

1cupsugar

1⁄

2

cuplightbrownsugar

2eggs

1

1⁄

2

teaspoonsvanillagratedrindandjuiceof1mediumorange

2

1⁄

4

cupsflour

1teaspoonbakingsoda

1⁄

2

teaspoonsalt

2cupsbittersweetchocolatechips

1.

Preheatovento350°F.Lightlygreasecookiesheets.

2.

Cream together butter, shortening, and sugars. Add eggs; beat well.

Thoroughlymixinvanillaandorangejuice.

3.

Mixindryingredientsandgratedorangerind.

4.

Carefullystirinchocolatechips.

5.

Drop by teaspoonfuls on cookie sheets; bake 8–10 minutes. Cool slightly

beforeremovingfrompan.

PanCookies

Presschocolatechipcookiedoughintoanungreasedbakingdish.Bakefor35–45minutesat

350ºF.Coolinpan.Whencool,cutintobars.

PumpkinPieBiscotti

Ifyoulovetheflavorofginger,

1⁄

2

cupfinelychoppedcandiedgingercanbe

addedtothesefestivebiscotti.

Makes84cookies

Ingredients

3

1⁄

2

cupsall-purposeflour

1

1⁄

2

cupsbrownsugar

2teaspoonsbakingpowder

1⁄

2

teaspoonsalt

2teaspoonspumpkinpiespice

1⁄

2

cuppumpkinpuree,eitherfresh,frozen,orcanned

2eggs

1tablespoonvanilla

1cupchoppedpecans

2cupswhitechocolatechips,melted

1.

Preheatovento350°F.Lineabakingsheetwithparchment.

2.

Combine dry ingredients; whisk until blended. In another bowl, combine

pumpkin, eggs, and vanilla; blend well. Stir dry ingredients into pumpkin

mixture.Addpecans.

3.

Kneaddoughuntilitholdstogether.Divideinto4portions;shapeeachinto

arectangleabout12"longand2"wide.

4.

Bake 25–30 minutes. Cool 15 minutes; cut rectangles horizontally on a

slightangletoformbiscotti.Cutthemabout

1⁄

2

thickforbestresults.

5.

Reduce oven temperature to 300°F. Return biscotti to oven; bake 15

minutes.Coolcompletely;drizzlewithmeltedwhitechocolate.

QuickGiftIdea

Biscottimakegreatholidaygifts.Pickupafewwinter-themedcoffeemugsatthedollarstore

andfilleachofthemwithfourorfivebiscottistandingonend.Setthemugonalargesquareof

holidaycellophaneandbringtheedgesupoverthemugandthebiscotti.Securethetopwitha

twist,thentapeit.Tiearibbonaroundthetapeandaddatag.Sincebiscottikeepwell,youcan

keepthemonhandforlast-minutegifts.

Mudslides

Ifyou’reachocoholic,thisisthetreatforyou!Forevenmorechocolateflavor,

substitute

1⁄

2

poundofdarkchocolatefor

1⁄

2

poundofthemilkchocolate.

Makes48cookies

Ingredients

6ouncesunsweetenedchocolate

8ouncesbittersweetchocolate

8ouncessemisweetchocolate

1⁄

3

cupunsaltedbutter

2⁄

3

cupall-purposeflour

2teaspoonsbakingpowder

1⁄

2

teaspoonsalt

5eggs

1

3⁄

4

cupssugar1teaspoonvanilla

1teaspoonstrongespresso

1poundmilkchocolatechips

1.

Preheatovento400°F.Linebakingsheetswithparchment.

2.

Melt unsweetened chocolate, bittersweet chocolate, and semisweet

chocolatetogetherwithbutterinamicrowave-safebowl.Stireveryminute

untilsmooth.

3.

Siftdryingredients;setaside.Beateggs,sugar,vanilla,andespressountil

lightandfluffy.Addchocolatemixtureandmixwell.

4.

Blendinflourmixtureuntiljustcombined.Stirinchocolatechips.

5.

Drop by generous teaspoon on baking sheets; bake 8–10 minutes; do not

overbake.Thetopswillbecracked.

TipforMeltingChocolate

Whenmeltingchocolate,besurethateverythingiscleananddry.Thesmallestbitofwaterin

yourchocolatewillcauseittoseizeupandbecomeimpossibletoworkwith.Forbestresults,

microwaveonlowheatstirringeveryminuteorsountilthechocolateissoft.Removefromthe

microwaveandcontinuetostiruntilithasmeltedcompletely.

ChineseAlmondCookiesForaricher,butless

delicate,flavorsubstitute

1

⁄

2

cuplightbrownsugarfor

anequalamountofthewhitesugar.

Makes48cookies

Ingredients

4cupsall-purposeflour

4teaspoonsbakingpowder

1teaspoonbakingsoda

2

1⁄

2

cupssugar2cupsunsaltedbutter

2eggs

1tablespoonalmondextract

almondsforgarnish

eggwash

sugarforsprinkling

1.

Sift dry ingredients and sugar together. Cut in butter until it is blended in

and the mixture looks like coarse crumbs. Add eggs and almond extract.

Form into 1

1⁄

2

" diameter log; roll in wax paper. Chill overnight, or for

severalhours.

2.

Preheatovento350°F.Lightlygreasebakingsheets.

3.

Slicelogsinto

1⁄

2

"rounds;placeonbakingsheet.

4.

Brush with egg wash; place an almond in center of each cookie. Sprinkle

withsugar,ifdesired.

5.

Bake12–15minutes,butdonotallowtobrown.Coolcompletely.

EggWash

Aneggwashisnothingmorethananeggmixedwithateaspoonofwaterandbeaten.Useitto

giveglossycolortoyourbakedgoods.Italsohelpssugarcrystalsadheretothecutcookiesas

theyarebaking.Justgentlybrushtheeggmixtureoverthecookiesbeforebaking.

CoconutMacaroons

Trytofinddry,unsweetenedcoconutforthesecookies.Cutdownthesugarby

1⁄

4

cupifyoumustusesweetenedcoconut,orthecookieswillseepliquidbecauseof

theextrasugar.Tryaddingchoppedcandiedorangetothisrecipeforvariety.

Makes30macaroons

Ingredients

3eggwhites

1⁄

2

cupsugar

1⁄

2

cupapplesauce10ouncesunsweetenedshreddedcoconut

2tablespoonsall-purposeflour

1.

Preheatovento350°F.Linecookiesheetwithparchmentpaper.

2.

Combineallingredientstogetherinabowl.

3.

Wet your fingers with water and form mixture into walnut-sized balls and

placethemonthepreparedcookiesheet.

4.

Bakefor20minutes.

5.

Cool,thenpeelcookiesofftheparchmentpaper.

Chocolate-DippedMacaroons

Make your coconut macaroons fancy by dipping the bottoms in melted chocolate and then

settingthemonfoiltocoolandsetup.Youalsocandothesameusingwhitechocolate.

CranberryBlissBarsForsomethingalittledifferent,

youcanadd1cupofchoppedwalnutsorpecansto

thebatter.Justfoldtheminwiththedried

cranberries.

Makes40bars

Ingredients

1cupsoftenedunsaltedbutter

1⁄

3

cupgranulatedsugar1cupbrownsugar

1teaspoonvanilla

1teaspoonorangeextract

3eggs

2cupsall-purposeflour

1

1⁄

2

teaspoonsbakingpowder1teaspoongroundginger

1cupdriedcranberries

3⁄

4

cupwhitechocolatechips1teaspoonorangezest

3ouncescreamcheese

2tablespoonsbutter

2teaspoonsvanilla

3cupsconfectioners’sugar

1⁄

3

cupdriedcranberries,chopped

2tablespoonsgratedorangepeel

1⁄

3

cupwhitechocolatechips,choppedcoarsely

1⁄

2

teaspoonlightoil

1.

Preheatovento350°F.Spray13"×9"panwithcookingspray.

2.

Beat 1 cup butter, sugar, and brown sugar until fluffy. Add extracts and

eggs; beat well. Whisk dry ingredients together; stir in. Fold in 1 cup

cranberries,

3⁄

4

cupwhitechocolatechips,and1teaspoonorangezest.

3.

Spreadinpan;bake25–30minutes.

4.

For frosting: Blend cream cheese and 2 tablespoons of butter with vanilla

extract until creamy. Add confectioners’ sugar; beat until spreadable.

Spreadoncooledbars.

5.

Mix remaining orange zest and chopped dried cranberries. Sprinkle over

bars. Melt white chocolate and oil together, mixing until smooth. Drizzle

over bars. Cut in 20 squares, then cut each square in half, in a triangle

shape.

WhiteChocolate

Whitechocolateisnotofficiallychocolatebecauseitdoesnotcontainchocolateliquor.Itdoes

contain cocoa butter, which is where it gets the chocolate association. Good white chocolate

shouldalsocontainsugar,milksolids,lecithin,andvanilla.Readtheingredientscarefully;ifit

doesn’tcontaincocoabutter,don’tbuyit.Itisinferiorquality,madewithvegetablefat.

ChipotleBrowniesDeepchocolate,cinnamon,and

smokychipotleaddasouth-of-the-bordertwistto

thesebrownies.Adjustthechipotletosuityourown

tastes,butbecareful—itishot.

Makes12brownies

Ingredients

2sticksunsaltedbutter

2ouncesunsweetenedchocolate,chopped 2ouncesbittersweetchocolate,

chopped

1cupsugar

1⁄

2

cuplightbrownsugar4eggs

1teaspooncinnamon

3⁄

4

teaspoongroundchipotlepepper

1cupall-purposeflour

1.

Preheatovento325°F.Grease9"×9"pan.

2.

Meltbutterandchocolatesinmicrowave,stirringoften.Cool.

3.

Beatsugarsandeggsintomeltedchocolatemixture.

4.

Blendindryingredients.

5.

Spoonintopan;bake30–35minutes,oruntilcenterisset.Coolcompletely

andcutintosquares.

CoconutPralineBarsUselightbrownsugarwhenyou

makethepralinetoppingforthisbar.Darkbrown

sugarwilloverpowerthedelicateflavors.

Makes36bars

Ingredients

Crust:

1

1⁄

2

cupsall-purposeflour

2⁄

3

cupconfectioners’sugar

3⁄

4

cupbutterTopping:

1⁄

4

cupall-purposeflour2canssweetenedcondensedmilk4cupsflakedcoconut

2teaspoonsvanilla

1⁄

2

cupbutter

1⁄

2

cupbrownsugar

1cupchoppedpecans

1.

Preheatovento350°F.Butter13"×9"panandsetaside.

2.

Mix1

1⁄

2

cupsflourandconfectioners’sugar;blendbutterinuntilmixtureis

crumbly.

3.

Pressfirmlyintopreparedpan;bake10minutes.

4.

Mixcondensedmilk,

1⁄

4

cupflour,vanilla,andcoconut.Spreadoverbars;

returntooven10minutes.

5.

Meltbutterandbrownsugartogetherinapan;cook,stirring,untilmixture

is no longer grainy; do not overcook. Pour quickly over bars and sprinkle

withpecans.Chill.

RaspberryMeringueBars

Thisisaversatilebarthatcanbeflavoredanumberofways.Driedfruitpurées

andotherjamsandpreservescanbesubstitutedfortheraspberrywithequally

deliciousresults.

Makes16bars

Ingredients

1

1⁄

2

cupsall-purposeflour

1⁄

2

teaspoonsalt

1⁄

2

cupunsaltedbutter

1⁄

4

cupsugar

2eggs,separated

1cupseedlessraspberryjam

1⁄

2

cupsugar

1teaspoonvanilla

1.

Preheatovento350°F.Sifttogetherflourandsalt;setaside.

2.

Cream butter and

1⁄

4

cup sugar until light and fluffy. Add egg yolks; beat

untilwellblended.

3.

Mix in flour mixture. It will be crumbly. Press firmly into 9" square pan.

Spreadjamevenlyovertop.

4.

Beateggwhitesuntilfoamy.Graduallyadd

1⁄

2

cupofsugar;beatuntilstiff,

glassypeaksform.Blendinvanilla.Spreadoverraspberryjam.

5.

Bake30minutes.Coolcompletelybeforecuttingintobars.

MeringueandHumidity

Ifthedayisveryhotandhumid,choosearecipethatdoesnotincludemeringue.Veryhumid

days will often keep the meringue from holding the volume. The result will be a thin, sticky

meringue.Someofthiscanbeovercomebyusingcreamoftartarasastabilizer,butallinallit

isbestnottomakemeringuesundertheseconditions.

LemonBars

Delicateandtangylemonbarsareanall-agesfavorite.Trysubstitutinglime

juiceforhalfofthelemonjuiceforatwistonanoldclassic.Servethesewith

browniesforagreatflavorcombination.

Makes16bars

Ingredients

2cupsplus6tablespoonsall-purposeflour

1cuppowderedsugar

pinchsalt

8tablespoonsunsaltedbutter,softened2eggs

2cupssugar

3ouncesfreshlemonjuice

1tablespoongratedlemonzest

powderedsugarforgarnish

1.

Preheatovento350°F.Butteran8"×8"bakingdish.

2.

Combine 2 cups of the flour with the powdered sugar and salt in a bowl.

Cutthebutterintothedrymixturewith2knivesorapastrycuttertomakea

crumbly mixture. Pat this into the bottom of the buttered pan. Bake this

crustfor15minutes.Removefromovenandsetaside.

3.

Combine eggs, sugar, 6 tablespoons of flour, lemon juice, and lemon zest

withawhiskinabowlandpourthemixtureoverthebakedcrust.

4.

Bakefillingandcrustfor25minutes.

5.

Coolcompletely,cutinto16squares,anddustwithpowderedsugar.

PoachedPearsPoachedpearsareanelegantlysimple

dessert.Youcandressthemupbydippingthemin

chocolateandservingthemwithvanillaicecreamas

intheFrenchclassicPoiresBelleHelene.Youcanalso

enjoythemslicedaspartofafruitcompotewithfresh

figsandraspberries.

Serves4

Ingredients

2tablespoonslemonjuice

4ripepears,peeled,halvedandcored

1⁄

2

cupsugar2cupswater

12-inchstriplemonpeel

1wholevanillabean,splitlengthwise

1.

Rubthelemonjuiceonthepears.

2.

In a saucepan combine the sugar and water and heat over low to dissolve

thesugar.Addthelemonpeelandvanillabean.Simmerfor5minutes.

3.

Addthepearhalvestothesimmeringliquidandplaceapieceofparchment

paper over the surface of the liquid. Poke a few slits in the paper to let

steamescape.

4.

Simmerthepearsfor20–25minutes,untiltender.(Pokethemwithaparing

knifetotestfortenderness.)

5.

Remove from heat and let pears cool in poaching liquid. Refrigerate in

liquiduntilreadytoserve.

Biscuits

Thesebiscuitscanbeusedasthebasefordessertslikestrawberryshortcake,or

youcanservethewarmbiscuitswithbutter,honey,jam,sausagepatties,orham

forbreakfast.

Serves8

Ingredients

3cupsall-purposeflour

4

1⁄

2

teaspoonsbakingpowder1

1⁄

2

teaspoonssalt1tablespoonsugar

6tablespoonscoldbutter

1

1⁄

4

cupsbuttermilk

1.

Preheatovento400°F.

2.

Combineflour,bakingpowder,salt,andsugarinamixingbowl.

3.

Cutbutterintosmallpiecesandaddtodryingredients.Mixbutterintodry

ingredientswithapastrycutterorwithyourfingers.Thismixtureshouldbe

abitlumpysobiscuitsturnoutflaky.

4.

Addbuttermilkandmixwithawoodenspoontoformthedough.

5.

Roll dough on a floured board to 1-inch thickness. Cut dough into circles

witha2–3-inchroundcookiecutteroradrinkingglass.Placeroundsonan

ungreasedbakingsheetandbake12minutes.

StrawberryShortcake

Thisrecipeisperfectforstrawberryseason,butfrozenstrawberriesmaybe

substitutedforfreshiftheyarenotavailable.Otherfruit,suchasnectarinesand

blueberries,maybeusedtomakeshortcaketoo.

Serves8

Ingredients

1⁄

2

recipe

Biscuit

doughsugarforsprinkling

4cups(1quart)wholestrawberries

1

1⁄

2

cupssugar3

1⁄

2

cupsheavycream

1teaspoonvanillaextract

powderedsugar

8sprigsmint(optional)

1.

Makethebiscuitdoughasdirectedintherecipe,substitutingcreamforthe

buttermilk. Before baking, brush the biscuits with some of the cream and

sprinkle them with sugar. Bake according to the biscuit recipe. When the

biscuitsarecool,splitthemhorizontallyandsetaside.

2.

Hull and slice the strawberries and toss them in a bowl with 1 cup of the

sugar.Gentlymashsomeoftheberrieswithyourhands.Setaside.

3.

Inabowl,whipremainingcream(2cups),

1⁄

2

cup of sugar, and vanilla to

softpeaks,usinganelectricmixerorawhisk.

4.

Assembletheshortcakesbyplacingonebiscuitbottomoneachplate.Top

eachbiscuitbottomwithaservingofstrawberries.Putadollopofwhipped

creamontopofthestrawberries,andthentopwiththeotherbiscuithalf.

5.

Garnishwithadustingofpowderedsugarandamintsprig.

PeachCobbler

Freshpeachesarebestforthisrecipe,althoughfrozenwilltastegoodtoo.Ifyou

onlyhaveaccesstocanned,besuretobuyunsweetenedanddrainthemfirst.

Servethiscobblerwarmwithascoopofvanillaicecream,whippedcream,ora

tablespoonofheavycreamdrizzledoverit.Tryaddingblueberries,raspberries,

orblackberriestothepeachesforavariation.

Serves8

Ingredients

1recipe

Biscuit

dough

8cupspitted,peeled,andslicedpeaches

1⁄

4

cupall-purposeflour

3⁄

4

cupsugar

1teaspoonalmondextract(optional)

1⁄

4

cupheavycream,plusanadditional1

1⁄

4

cupsforbiscuits

1.

Preheatovento350°F.

2.

PrepareBiscuitdoughrecipe,substitutingcreamforthebuttermilk.Cutout

thebiscuitshapesandsetthemasideunbaked.

3.

Inabowltossthepeaches,flour,sugar,andalmondextracttogether.Turn

themixtureintoanungreased9"×11"bakingdish.

4.

Bakethepeachesfor25minutes,removefromoven,andplacethecut-out

biscuitsontopofthehotpeaches.

5.

Brush the biscuit tops with cream. Return the cobbler to the oven to bake

foranother25minutes.Servewarm.

AppleCrisp

Thiscrisptoppingturnsanyfruitintoawarm,crunchydessert,butapplecrisp

istheclassic.Serveitwarmwithascoopofvanillaicecreamoreatitcoldfor

breakfastwithalittlecreampouredoverthetop.

Serves8

Ingredients

8cupspeeled,cored,slicedapples,cutinto

1⁄

2

-inchslices

2tablespoonsall-purposeflour

1⁄

2

cupsugar

1cupgroundnuts(walnutsoralmonds),groundinafoodprocessororchopped

finely

1

3⁄

4

cupsall-purposeflour

1⁄

2

cupdarkbrownsugar

1⁄

4

cupsugar

1teaspooncinnamon

1⁄

2

teaspoonsalt

12tablespoonsunsaltedbutter,cutinchunks

1.

Preheatovento350°F.

2.

Inabowl,tosstheappleswith2tablespoonsflourand

1⁄

2

cupsugar.Turn

themixtureintoanungreased9"×11"bakingdish.Setaside.

3.

Inabowlcombinethenuts,1

3⁄

4

cupsflour,brownsugar,sugar,cinnamon,

andsalt.Addthebutterchunksandmixwithanelectricmixertoasandy

consistency. When this streusel-like topping clumps together when

squeezedinthepalmofyourhand,itisreadytouse.

4.

Cover the apple mixture evenly with the topping and bake for 1 hour, or

untilthejuicesstarttobubbleupandcaramelize.Testtoseeiftheapples

aredonebyinsertingaknifeinthemiddle.Itshouldcutthrougheasily.

5.

Remove crisp from oven and cut around the sides to loosen. Cut into

squares. Serve warm. This can also be baked ahead of time and reheated

later.

RhubarbCrisp

In the Apple Crisp recipe, substitute chopped rhubarb for apples and double the amount of

sugar and flour. Rhubarb is more tart than apples and gives off more juice, which is why the

sugarandflourmustbeincreased.

PineappleUpside-DownCake

Thisclassiccombinationofcaramel,pineapple,cherries,andbuttercakeneeds

nothingtoembellishit,butifyoumust,topitwithadollopofwhippedcreamto

makeitfancy!Otherfruitsaredeliciousbakedinthesamemanner.Tryplums,

apricots,orfreshcherries.

Serves8

Ingredients

4tablespoonsunsaltedbutter

3⁄

4

cupdarkbrownsugar

freshpineappleslices(enoughtocoverbottomof9"roundcakepan)

1⁄

4

cupdriedcherries,plumpedincherryorpineapplejuicetocoverfor15

minutes

2eggwhites,roomtemperature

8tablespoonssaltedbutter

1cupsugar

2eggyolks

1teaspoonvanillaextract

1

1⁄

2

cupsall-purposeflour

2teaspoonsbakingpowder

1⁄

2

cupmilk

1.

Preheatovento350°F.

2.

Meltunsaltedbutterandbrownsugarina9"roundcakepandirectlyontop

ofastoveburneronlowheatuntilthemixturestartstofoamandthesugar

startstocaramelize.Removefromheat.

3.

Laythepineappleandcherriesontopofthecaramelizedsugarmixtureand

setaside.Whiptheeggwhitestostiffpeaksandsetaside.

4.

In a mixing bowl, with an electric mixer, cream the salted butter with the

sugar until fluffy. Beat in the egg yolks and vanilla. In a separate bowl,

combine the flour and baking powder. Add the flour mixture to the

butter/eggmixtureintwoparts,alternatingwiththemilk.Foldthewhipped

eggwhitesintothecakebatter,andthenpourthebatteroverthefruitinthe

cakepan.

5.

Bake for 50 minutes. Remove the cake from the oven, run a knife around

the cake pan to loosen the edge, and then invert the cake onto a plate by

first holding a plate face-down over the cake pan, then flipping the pan

over.Leavethecakepanontopfor5minutestoletthefruitnaturallyfall

ontothecake.Removethecakepan,andletthecakecoolbeforecutting.

SabayonwithFreshBerriesSabayonisalight,foamy

custardsaucethatisagreatpartnerforfreshberries

inseason.Sabayonisoftenmadewithalcohol,butthis

recipeusesfreshorangejuice.Anyliquidcanbeused

insteadofthejuice.Inthisrecipesabayonisserved

chilled,butitmayalsobeservedwarm.

Serves8

Ingredients

6eggyolks

1⁄

2

cupsugar1cupfresh-squeezedorangejuice1cupslicedstrawberries

1cupraspberries

1cupblueberries

1cupblackberries

8sprigsmint

8

Shortbread

cookiewedges

1.

Whisktheeggyolksandsugarinametalorglassbowlsetoversimmering

wateruntilthemixtureiscombinedandwarm.

2.

Whiptheorangejuiceintotheyolkmixture

1⁄

4

cupatatime.Itisimportant

tokeepbeatingsotheyolksdon’tovercookandcurdle.

3.

When all of the juice has been incorporated, keep whisking until the

mixture is very pale yellow and thick enough that if you run your finger

through it, the mark should remain. This is the ribbon stage. The mixture

will have expanded a lot in volume. Remove from heat, and store the

sabayonontherefrigeratoruntilitcoolscompletely.

4.

Whisk the sabayon occasionally while it is cooling to help retain the

volume.

5.

Divideberriesevenlyamong8dessertcupsandspoonthechilledsabayon

ontop.Garnisheachservingwithasprigofmintandashortbreadcookie.

TangerineSorbet

Withonlyfouringredients,thisrefreshing,lightfrozentreatisacinchtomake.

Youdon’tevenneedanicecreammaker!

Makes1quart

Ingredients

1⁄

2

cupsugar

1⁄

4

cupwater

3cupstangerinejuice

1⁄

4

cuplemonjuice

1.

Combine sugar and water in a saucepan and heat, stirring, just until sugar

dissolves.Removefromheat;chill.

2.

Combinechilledsugarsyrup,tangerinejuice,andlemonjuice.

3.

Freezeinanice-creamfreezeraccordingtomanufacturer’sinstructions.If

youdon’townanice-creamfreezer,youcanfreezethemixture,breakitup

into chunks, and blend it in a food processor or a blender. Refreeze and

serve!

VanillaBeanIceCreamThisrichversionofclassic

vanillaicecreamincorporatesagenerousamountof

eggyolkstoaddatruerichnessandverydeveloped

flavor.Theadditionofasteepedvanillabeannotonly

increasestheflavor,butaddsthespeckledappearance

somanypeoplelovetoseeinhomemadeicecream.

Makes1quart

Ingredients

1cupwholemilk

1vanillabean,splitandscraped

3⁄

4

cupsugarpinchofsalt

2cupsheavycream

4largeeggyolks

2teaspoonsvanillaextract

1.

Insmallsaucepan,combinethemilk,sugar,saltandvanillabeanseedsand

emptybeanpodandstirovermediumheat.Oncesimmering,removefrom

heat,cover,andallowtosteepforonehour.

2.

Afteronehour,removedbeanpod(saveforlateruse).Reheatmilkmixture

overmedium-lowheat.

3.

Inaseparatebowl,whiskeggyolks.Oncemilkmixtureishot,temperthe

yolks by adding half of the mixture into the eggs, whisking constantly.

Returnmixturetosaucepan,andheatuntilthickened.

4.

Pourheavycreamintoalargemixingbowloveranicebath.Straincustard

into the cream, stirring until cooled. Add vanilla extract, stir, and place in

refrigeratoruntilthoroughlychilled,about5hoursorovernight.

5.

Once chilled, add to ice cream maker and follow manufacturer’s

instructionsforfreezing.

VanillaBeans

Vanillabeansareaversatileingredientincookingandbaking.Inthisrecipe,onceyouremove

the steeped pod from the milk, pat it dry and save it for future use, such as adding to a

containerofsugar.Justshakethecontaineronceortwiceaweek,andyou’llhaveadelicious

vanilla sugar to add to your baked goods or morning coffee. Don’t throw those pricy beans

away!

DecadentChocolateIceCreamSmoothanddelicious,

thiscustardstylechocolateicecreamismadewith

temperedeggyolksforawonderfulrichness.You’ll

neverwanttogobacktostore-boughticecreamafter

onebiteofthis!

Makes1quart

Ingredients

1cupwholemilk

3⁄

4

cupsugar

2tablespoonsDutchprocesscocoapowder

pinchofsalt

3eggyolks,beaten

3ounceschoppeddarkorsemisweetchocolate

1⁄

2

cupheavycream4ounces

creamcheese,softened

1tablespoonvanillaextract

1.

Combine the milk, sugar, cocoa and salt in a saucepan over medium heat.

Stirtocombine.Donotbringtoaboil,onlysimmer,untilsugarsandcocoa

aredissolved.

2.

Beattheeggyolksinamediummixingbowl.

3.

Drizzle half of the cocoa mixture into the eggs to temper, whisking

constantly.Returnmixturetosaucepan,andheatuntilthickened.

4.

Remove from heat. Add in chopped chocolate and stir until chocolate is

melted.Chillinrefrigerator,stirringoccasionally,untilcompletelycooled.

5.

Stir in the softened cream cheese and vanilla until well combined. Add to

icecreammakerandfollowmanufacturer’sinstructionsforfreezing.

DutchProcessCocoaPowder

Dutchingcocoasimplymeansthatthecocoapowderhasbeentreatedwithanalkalitoreduce

the acidity. The process makes the color a bit darker, and the flavor is more mellow than

naturalcocoapowder.Manybrandsareavailable,fromHershey’s,foundinmostgroceries,to

Valrhona,anexceptionalqualityrecommendedbynumerouschefs.

LavenderHoneyIceCreamRichandcreamywith

floralnotes,thisicecreamsoothesthesensesand

indulgesthetastebuds.

Makes1quart

Ingredients

1cupwholemilk

1

1⁄

4

cupshoney3tablespoonslavenderbuds(driedorfresh)

1⁄

2

cupsugarpinch

ofsalt

2cupsheavycream

4largeeggyolks

2teaspoonsvanillaextract

1.

Insmallsaucepan,combinethemilk,honey,lavenderbuds,sugarandsalt.

Stir over medium heat. Once simmering, remove from heat, cover, and

allowtosteepforonehour.

2.

After one hour, strain milk mixture into a large measuring cup. Discard

usedbudsandpourmilkmixturebackintopot.Reheatmilkmixtureover

medium-lowheat.

3.

Inaseparatebowl,whiskeggyolks.Oncemilkmixtureishot,temperthe

yolks by adding half of the mixture into the eggs, whisking constantly.

Returnmixturetosaucepan,andheatuntilthickened.

4.

Pourheavycreamintoalargemixingbowloveranicebath.Straincustard

into the cream, stirring until cooled. Add vanilla extract, stir, and place in

refrigeratoruntilthoroughlychilled,about5hoursorovernight.

5.

Once chilled, add to ice cream maker and follow manufacturer’s

instructionsforfreezing.

Lavender

Lavender is an exceptionally versatile flower, utilized in everything from balms, lotions, and

cosmetics, to teas, savory meals, and of course, desserts. It is known for its soothing and

relaxingpropertiesinaromatherapy.

BlueberryPeachSherbet

Thecombinationofblueberriesandpeachesisoneofthetastiestsherbetsthere

is.Itscreamsofsummer,butcanbemadeinthedeadofwinterfromfrozenfruit

shouldyouneedaquickvacation!

Makes1quart

Ingredients

1cupfreshblueberries

2peaches,peeledandchopped

1

1⁄

4

cupssugar

1cupwater

juiceofonelemon

1⁄

3

cupheavycream

1.

Rinse the blueberries, but do not dry. Add to bowl of chopped peaches.

Drizzle with the lemon juice and 2 tablespoons of sugar. Cover and set

asidewhilemakingthesyrup.

2.

Place the remaining sugar and water in a small pot and stir over medium

heatuntilallofthesugarisdissolved.Allowtocool.

3.

Place the blueberry peach mixture in a food processor and purée until

smooth. Press through a strainer to remove seeds, if desired. Stir into the

sugarsyrup.

4.

Inseparatebowl,whipthecreamtostiffpeaks,thenfoldintotheblueberry

peachmixture.

5.

Add to ice cream maker and follow manufacturer’s instructions for

freezing.

Profiteroles

Profiterolesareoneoflife’struedelights.Madefrompâteàchoux(thebasisof

creampuffsandeclairs)andyourfavoriteicecream,you’llrevelintheapplause

ofyourunsuspectingdinnerguestswhentheysampleyourdeceptivelydifficult

dessert.Shhh…it’sreallyquitesimple!

Serves18

Ingredients

1cupwater

1⁄

2

cupunsaltedbutter,cutintopieces

2teaspoonssugar

1⁄

2

teaspoonsalt

1cupallpurposeflour

4largeeggs,roomtemperature

2pintsicecream

1.

Preheatovento400F.Preparetwobakingsheetswithparchmentpaper,or

siliconemats.Setaside.

2.

Inlargesaucepanovermediumheat,combinethewater,butter,sugar,and

salt,andstiruntilthebutteriscompletelymelted.Reduceheatandaddin

theflourallatonce.Stirquicklytoincorporatetheflouruntilthemixtureis

smooth and begins to pull away from the sides of the pan, about three

minutes.Removefromheat.

3.

Dumpthemixtureinthebowlofastandmixerandbeatonlowspeedfor5

minutes in order to cool before adding the eggs. Add the eggs, one at a

time, beating for 1 minute between each addition. Dough will be smooth

andshinywhenready.

4.

Usingapastrybagoricecreamscoop,pipeorscooproundsofdoughonto

the prepared baking sheets. Moisten your finger and smooth any rough

edgesorpointsonthemoundsofdoughbeforebaking.

5.

Bakethepuffsfor30minutes,oruntilpuffedandbrowned.Turnoffoven

andleavethemforanadditional10minutes.Removefromovenandallow

tocooltoroomtemperature.

6.

Justbeforeserving,cutpuffsinhalf,fillwithyourfavoriteicecreamflavor,

and,ifdesired,topwithchocolatefudgeorganache.

Storage

Cream puffs are best consumed the day they are made. However, once they have cooled,

unfilledcreampuffscanbeplacedinafreezerbagandfrozenforuptoamonth.Todefrost,

allowtocometoroomtemperature,thenwarmina200°Fovenuntilcrisp.

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