Almond and Hazelnut Biscotti

This recipe was developed for a commercial bakery, it's a bit different than traditional recipes in that it contains butter, which yields a less brittle biscuit.  Feel free to substitute other nuts or dried fruit to this recipe, or omit…

Chocolate Frosting

Is it frosting, or is it icing, and what's the difference?  Technically speaking, icing is thinner and glossier than frosting (think doughnuts).  This frosting works well to finish cakes or cupcakes, you can adjust the amount of icing…

Chocolate Devil's Food Cake

Chocolatey, fluffy and moist, this is the last chocolate cake recipe you'll ever need.  Be sure to use Dutch cocoa powder, it's far better than the pale stuff you normally find in grocery stores.  If you don't have buttermilk you can stir…

Chocolate Mousse

A light, delicious end to a fine dinner, this mousse can be made a day ahead.  Be sure to use a good bitter chocolate, it plays off the sweetness of the other ingredients nicely.   Chocolate Mousse   8 Oz. Semi-Sweet Chocolate 2…
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Raspberry Coulis

This sauce is a workhorse in our kitchen, it goes with practically any dessert.  Be sure to press the sauce through a strainer instead of pureeing in a blender, it will lead to pectin haze and your sauce will be cloudy.   Raspberry…

Chocolate Cream Cheese Brownies

I used to participate in an organic food festival called Feast of Fields.   There were dozens of vendors, each supplying their own dishes to the general public.  It was always a great day out.  One standout was this recipe from Lorene…

Fig and Pecan Tart

Yet another recipe with infinite possibilities.  You may omit the figs, or substitute another fruit (such as raisins) to the tart.  Replace the pecans with walnuts or another nut if you please.   Fig and Pecan Tart   1 cup light…

Apple Crisp

This is a fall staple around our house.  We readily swap out the apples for pears, peaches or other fruit.  The key to a crisp top is to handle the topping like pastry - work the butter gently into the mix while leaving it fairly coarse. …

Apple Fritters

These delightful fritters are a perfect end to a fall dinner.  We prefer to dust them with icing sugar and serve right as they come out of the fryer.  Speaking of which, you'll need a deep fryer to make these.  Alternatively, you can…

Crème Brûlée

This French classic means "burnt cream" and is the definition of simplicity.  Four ingredients combine to make a creamy delight with a crisp sugar top.   Crème Brûlée   8 egg yolks 1/2-3/4 cup sugar 4 cups…

Silver White Cake

I grew up around great cooks, and also some pretty classic cookbooks.  I'll never forget the well used copy of The Betty Crocker Cookbook Fast forward 40 years and I've gone back to Betty in search of the perfect white cake recipe. …

Cheesecake

This ultra creamy cheesecake isn't your typical dense, dry fare.  Baking the cake at lower temperatures ensures that the results are light and mousse like.   New York Cheesecake   For the Crust: 1 ½ Cups Graham…

Ice Cream

Read the ingredient list on almost any commercial ice cream, and you'll be horrified.   Real ice cream, like our basic recipe below, is a combination of egg yolks, sugar and dairy.  That's it.  It's easy to take this base recipe and…

Lemon Tart

This elegant dessert is a French classic, it only needs a bit of soft whipped cream to finish it off.  A fluted tart pan with a removable base is kind of necessary here, but in a pinch you can free form the pastry in a large pie plate.   Lemon…

Carrot Cake

What could be more comforting than a moist carrot cake with citrus icing?  This recipe is simple, but the results are delicious.  Feel free to add other ingredients such as nuts, coconut or diced pineapple.   Carrot Cake   For…

Triple Chocolate Mousse Cake

I've been making this cake for special occasions for as long as I can remember.  It's fairly simple to make and the results are just decadent.  In fact, a 10" cake comes in at a staggering 24,000 calories!   Triple Chocolate…