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6 servings This pudding is exceptionally good when made with pearl tapioca, however, you can substitute quick-cooking tapioca: Reduce the amount of…
About 36 rolls Sweet enough for a dessert if you add a bit more sugar. Serve with coffee and fruit.
A rich custard filling made with sour cream, sugar, and finely chopped toasted hazelnuts or almonds, thickened with egg and flavored with vanilla or…
A moist and nutty quick bread made with dates and walnuts, sweetened with brown sugar. Perfect for breakfast or dessert.
A classic American pie with a chocolate layer and a light rum-flavored custard topped with whipped cream and chocolate shavings.
A moist spiced apple cake made with buttermilk and topped with a choice of vanilla butter frosting or butterscotch icing. Tart green apples and toasted…
One 9-inch single-crust pie Use 3 eggs for a soft, custardy filling, 2 for a firmer pie with a pronounced pumpkin flavor. To prepare this with sweetened…
Twenty-four 2 × 1 ⅓-inch bars A chewy brown sugar–pecan toffee layer spread over shortbread and topped with chocolate. These bars are best made a day…
12 servings These old-fashioned Italian desserts get their almond flavor from amaretti cookies, which are traditionally made from apricot kernels.
A baked meringue dessert made from French, Swiss, or Italian meringue, shaped into layers or shells and dried in a low oven until crisp.
About forty 2 ½-inch cookies This dough also makes a good filled cookie, or rich drop cookie; see About Drop Cookies or About Filled Cookies.
About sixty 1-inch cookies As with Lebkuchen, these cookies will keep for a very long time in an airtight container. In fact, we think the flavor and…
About sixty 3-inch wafers Much of the appeal of these see-through wafers is in their brittle, caramelized texture, so be sure to make them on a dry day…
A classic bread pudding made with stale white bread, eggs, milk, and warm spices, baked until set and served warm with whipped cream.
4 servings Serve these soft, buttery apricots with homemade ricotta, ice cream, Greek yogurt, or crème fraîche.
About 3 ½ cups This frosting has an appealing mousse-like texture. Try it between layers of any angel food cake, a moist sponge cake, or Devil’s Food Cake…
About 65 cookies This light, crunchy sugar cookie is from Megan’s great-grandmother Treva Martin. Preheat the oven to 350°F. Line 2 baking sheets or…
One 9-inch double-crust pie This springtime pie is our very favorite fruit pie. If desired, make it all rhubarb by substituting more chopped rhubarb for…
A yeasted coffee cake loaf with a buttery streusel topping, perfect for breakfast or brunch.
Classic chocolate chip cookies with a hint of espresso to enhance the chocolate flavor. Soft and chewy, perfect for any occasion.
3 cups; 8 servings Eat this over oatmeal or yogurt at breakfast or serve as a dessert with cookies, cake, custard, or ice cream.
About thirty-six 2 ½-inch cookies Created in the 1930s by Ruth Wakefield of the Toll House Inn in Whitman, Massachusetts, the original recipe calls for…
A rich chocolate fudge cake with a moist, tender crumb. Made with unsweetened chocolate or semisweet chips, it can be baked as layers, a sheet cake, or…
One 9 ½- or 10-inch tart This elegant classic is simple to prepare, and much richer than cornstarch-thickened lemon pies.
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