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A moist and tangy Bundt cake infused with lime and lemon, soaked in a citrus glaze, and topped with a 7Up frosting. Perfect for summer gatherings.
About 1 quart For green pistachio ice cream, add 2 to 4 drops green food coloring after the almond extract.
About 1 quart Fresh lemon juice and strips of lemon zest are essential for this recipe. If you have access to Meyer lemons, this sorbet will highlight…
A classic two-layer cake with poppy seeds and a citrus custard filling, dusted with powdered sugar.
6 to 8 servings Position a rack in the lower third of the oven. Preheat the oven to 375°F. Prepare a 9-inch or 2-quart soufflé mold.
4 servings A light and tangy take on the classic. The use of less gelatin makes for a very creamy, barely set dessert. It should be enjoyed straight from…
6 to 8 servings If using apples, select tart, crisp ones to balance the sweetness of the topping. Gravenstein, Pippin, and Braeburn are all good choices…
About 1 ⅓ cups This is the easiest path to homemade dulce de leche, which is traditionally made by simmering sweetened milk for many hours until it…
A classic bread pudding made with stale bread, eggs, milk, and sugar, baked until custardy and golden. Optional raisins and almonds add texture.
10 to 12 servings Tiramisù is Italian for “pick me up”—and how could ladyfingers soaked in espresso and brandy and slathered with Marsala-laced mascarpone…
8 to 10 servings For more information on alternate molds and cake linings, see About Charlottes.
6 to 8 servings This soufflé tastes remarkably like a sugar cookie. You may use 2 vanilla beans in place of the vanilla extract. Gently heat the heavy…
Cocoa cookies filled with rich chocolate ganache and topped with crushed candy canes for a chocolatey, minty bite-size treat.
A classic yellow cake made with four eggs, butter, and cake flour, baked in three layers. Perfect for birthdays or any celebration, and can be filled and…
About forty 2-inch cookies Many hermit recipes include molasses, but this recipe hews closer to the nineteenth-century New England originals. Irma was…
9 small cakes You can make the batter for these ultrarich cakes, scrape it into the muffin tin, cover, and refrigerate overnight before baking. Please…
These apple pie doughnuts combine tart apples with warm spices, fried to golden perfection and glazed with cinnamon or caramel. A delightful twist on…
2 long loaves Stollen is traditionally served during the Christmas holidays. The shape and folds of the dough are said to represent the folds of the…
About 1 ½ pounds; about 80 pieces Truffles are one of the easiest chocolate candies to make. Named whimsically after the savory black truffle, these…
A sweet, thick fruit and nut filling made with evaporated milk, dates, figs, and toasted nuts, flavored with vanilla.
4 servings Our recipe is based on one by Henriette Davidis, nineteenth-century Germany’s greatest cookbook author. Preheat the oven to 400°F.
A rich and dense chocolate cheesecake with a chocolate wafer crust. Perfect for chocolate lovers.
One 9-inch single-crust pie If you plan to cover the pie with meringue instead of whipped cream, read About Meringue.
8 servings Think of this as a barely sweet, crustless, no-bake cheesecake; a perfect, creamy pedestal for ripe, seasonal fruit. If you have the…
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