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20 servings This is a very heavy, dense “cake” that keeps well for months. It can be served in tiny slivers on its own, but we love it served with a…
About sixty 1 ½-inch cookies For those who dote on peanut butter cookies, try these rich and crumbly ones, first published in the 1936 edition. Peanut…
About eighteen 6-ounce servings This is our family’s favorite eggnog, and it has graced our holiday table for many years. Be sure to let the egg yolks…
For more information on shaping, read About Fruit Dumplings, Turnovers, and Hand Pies.
A moist, cinnamon-scented cake made with canned peach slices and peach juice. This sunny dessert is perfect for any occasion and will impress your guests.
Two 9 × 5-inch loaves This light fruitcake is our favorite. Once cooled, we soak it with brandy. Please read About Fruitcakes. Have all ingredients at…
6 to 8 servings Grunts are steamed in a mold in a pot of water and inverted when served—somewhat resembling a warm fruit shortcake. Also try this with…
Chewy chocolate sugar cookies made with cocoa powder, offering a rich chocolate flavor with a soft, chewy texture.
A chilled berry cream dessert made with fresh strawberries or raspberries, sugar, gelatin, and whipped cream. Served with a fresh berry coulis.
A light and airy sponge cake made with matzo meal and potato starch, flavored with citrus zest and juice. Perfect for Passover or any celebration.
A classic French meringue made with egg whites and sugar, beaten to stiff peaks. It can be used to top pies or baked into crisp meringue shells or kisses.
8 to 10 servings For even more banana flavor, puree 2 very ripe bananas with the milk before making the pudding, and use ¼ cup cornstarch. For individual…
A moist and flavorful carrot cake with warm spices, carrots, and walnuts. Best enjoyed with cream cheese frosting, but can be served plain or with other…
About 30 cookies Known in Italy as amaretti. A very light, fine-textured macaroon. For the French filled cookie, see Macarons.
Twenty 2 ½ × 2-inch bars Any sort of jam you have on hand will work in this recipe, so don’t feel boxed in by the title. Preheat the oven to 375°F. Grease…
A richer dish than I above. This may be assembled up to 8 hours ahead, refrigerated, uncovered, then baked.
A classic fondant made from sugar, water, and corn syrup, cooked to the soft-ball stage and kneaded until smooth. It can be used as a candy base or…
A classic white cake made with egg whites and butter, baked in three 8-inch layers. Light and tender, it's perfect for celebrations and can be scaled up…
One 10-inch cake This is a moist coffee cake with a crumbly top. For a raspberry variation, spread ½ cup seedless raspberry jam over the batter before…
A rich and moist chocolate layer cake made with semisweet chocolate, cocoa, and buttermilk, frosted with your choice of chocolate butter icing, peanut…
A simple, nostalgic dessert made by mixing fresh snow with cream, sugar, and vanilla. Serve immediately for a frosty treat.
One 9 ½-inch torte Named after the Austrian town of Linz, the traditional linzertorte is a lattice-top tart made with a rich nut crust and filled with…
A fresh fruit kuchen is a buttery cake topped with seasonal fruit and a streusel, baked until golden. It's a simple dessert that highlights the fruit's…
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