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A classic New Orleans bread pudding made with French or Italian bread, raisins, and a rich custard, topped with Southern Whiskey Sauce.
About 3 ½ cups This buttercream variation is exceptionally silky smooth and rich. It is very important that the pastry cream and butter be roughly the…
One 9-inch cake; 12 to 16 servings One of our all-time favorite cakes. It is thick, golden, and rich with olive oil. It reminds us a bit of pound cake…
6 to 8 servings This is best served warm on the day it’s made. Position a rack in the lower third of the oven. Preheat the oven to 400°F. Have ready an…
Poached pears in red wine with warm spices, served with crème anglaise. A classic French dessert that is elegant and simple.
One 9- or 9 ½-inch Bundt cake This rich moist cake, layered with crunchy cinnamon-nut crumbs is wonderfully satisfying. It’s everyone’s favorite at a…
About sixty 2- to 2 ½-inch cookies These not-so-sweet cookies are a superb way to try out different whole-grain flours such as buckwheat, Kamut, spelt…
A classic jellyroll cake made with a light sponge and filled with warm jam. The cake is rolled while still hot to prevent cracking.
About 45 sandwich cookies These “ladies’ kisses” are perfect, tiny Italian treats that melt in your mouth. Preheat the oven to 350°F. Grease or line 2…
One 8-inch square cake; 16 servings Also called parkin, this not-too-sweet cake is the traditional gingerbread of northern England. It is perfect with a…
About forty-eight 3-inch cookies Store-bought puff pastry may also be used to make these shatteringly crisp cookies. Spices or flavorings, such as…
A moist, spiced layer cake made with banana, pineapple, and pecans, topped with cream cheese frosting. Originally known as Doctor Bird Cake in Jamaica.
About sixty-five 2 ½-inch cookies These paper-thin cookies are traditional in American communities settled by Moravian immigrants from central Europe.
About 2 cups With a little more complexity than plain whipped cream, this lightly tangy version is excellent served with everything from fresh fruit…
About 1 pound Rock candy looks like sparkling, sugary diamonds. This is an excellent candy-making project to do with children, and a good lesson on…
About fifteen 3-inch curls These first appeared in Joy in 1963. Preheat the oven to 350°F. Grease or line a baking sheet or cookie sheet with parchment…
Fifty-four 2 × 1-inch bars If you can, make these ahead of time—the flavor improves immensely after 2 days. Preheat the oven to 350°F. Grease a 13 × 9 ×…
Sixteen 2-inch squares Darker, richer, and fudgier than Brownies Cockaigne, this is our idea of the perfect, modern brownie. Preheat the oven to 350°F…
6 hand pies Megan’s great-grandmother, Treva Martin, made these pies every fall. She used dried apples exclusively, but we like to throw in some fresh…
A refreshing fruit salad with a spicy-sweet lime and chili syrup, served with yogurt.
A refreshing citrus granita made with lemon, lime, or pink grapefruit juice and zest. Simple to prepare and perfect for a light dessert.
About 36 slices Sugar-glazed citrus slices are an old Mediterranean tradition. Half-moons or chunks of fresh pineapple may be treated the same way.
About 30 cookies Our friend Nora Mace developed this recipe as a thicker, chewier alternative to our classic chocolate chip cookie recipe. These cookies…
An old-timey Appalachian specialty featuring thin, cookie-like cake layers filled with a rustic apple butter made from dried apples. The cake improves…
Fresh recipes and planning tips from Plan n Cook.
Drop recipes onto breakfast, lunch, and dinner for every day.
Ingredients combined and scaled to your household servings.
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