Dessert
3842 recipes found
Pruneaux au Beaujolais (Prunes in Beaujolais)
30m6 to 8 servings
Sorbet aux Pommes Verte (Green apple sorbet)
1h8 to 10 servings
Prune Mousse
27m4 servings
Dried Fruit Compote
25m4 servings
Pineapple Sponge Torte
1h 20m8 servings
Steamed Chocolate Nut Pudding
1h 20m6 to 8 servings
Mascarpone Sherbet
45m6 or more servings
Vanilla Bean Shortbread
40mAbout 24
Double Vanilla Poundcake
1h 15m8 to 10 servings
Craig Claiborne's Pastry Cream
20m3 cups
Craig Claiborne's Cream Puffs
1h 10m36 puffs
Cinnamon-Orange Parfait With Dates in Cognac
5h10 servings
Buche de Noel
1h 20m12 servings
Cider-Pecan Tart
1h 15m8 servings
Pecan Tart
50m8 - 12 servings
Yellow Lemon Cake
1h 10m12 servings
Baked Apples With Calvados
40m6 servings
Pears Baked in Grappa
55m4 servings
Apple Upside Down Cake
1h 15m6 to 8 servings
Rhode Island Shortcakes With Fresh Raspberries
32m6 to 8 servings
Rhode Island Shortcakes
25m6 to 8 shortcakes
Claudia Roden’s Orange and Almond Cake
Moira Hodgson rooted this classic out of Claudia Roden’s terrific cookbook, “Everything Tastes Better Outdoors,” and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs – and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.
3h10 servings
Hazelnut Cookies
30mAbout 30 cookies
Biba Caggiano's Semifreddo di Nocciole Al Cioccolato
55m8 to 12 servings