Dessert Recipes and Menus

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Narrow Results You've Selected: Dessert Hard Bake Saveur Remove all Main Ingredient Chocolate (8) Eggs (7) Nuts (5) Fruit (2) Vegetables (1) Cuisine American (5) French (4) Eastern European/Russian (3) Classic (2) Asian (1) Show all... English/Scottish (1) Irish (1) Italian (1) Southern/Soul Food (1) Season Winter (3) Fall (2) Summer (1) Occasion Christmas (6) Easter (2) Birthday (1) Cocktail Party (1) Topic Recipe (16) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Source:Saveur"; var omni_prop8 = "Course:Dessert,Difficulty:Hard,Technique:Bake,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 02/13/2012 Caramel Cake The recipe for this butter cake draped in caramel fudge icing is based on a cake originally made by Louise Hodges, a home cook from Carmack, Mississippi. Issue #145 11/08/2011 Bûche de Noël (Yule Log Cake with Coffee Buttercream and Ganache) This version of the traditional French Christmas cake is filled with coffee buttercream and covered in chocolate ganache. See How to Roll and Decorate A Bûche de Noël for illustrated step-by-step instructions. Issue #143 12/27/2012 Decadent Trifle Drenched in sherry and kirsch, this holiday dessert features layer upon layer of ginger cake, custard, berries, chocolate, and cream. It's a showstopper. Issue #134 02/06/2012 Chocolate Truffle Cake This cake uses chocolate four ways: ganache (chocolate cream frosting), chocolate cake layers, shavings, and cocoa. Issue #118 02/17/2009 Russian Punch Cake From Vienna’s legendary confectionery shop Demel, this showstopping layer cake has a creamy custard filling and a meringue frosting. This recipe, along with a tep-by-step illustrated guide, appeared in “Vienna’s Sweet Empire” by Nick Malgieri (March 2009). Issue #118 02/17/2009 Amadeus Cookies These chocolate-dipped sandwich cookies are filled with a luscious mixture of pistachios and almond paste. Issue #118 08/24/2012 Blackberry Pie A pie so fresh and delicious, you can taste and smell the briars. Issue #108 01/08/2008 Indonesian Spice Cake Melted butter is brushed between each layer of this delicious spice cake creating a very moist result. Issue #94 03/12/2007 Rhubarb Financiers with Vanilla Ice Cream and Poached Rhubarb Elegant in presentation and sumptuous in taste, this innovative dessert represents the best of Ireland’s culinary renaissance. Issue #91 12/15/2005 Meringues with Marrons Glacés and Whipped Cream This heavenly dessert is made with meringues and candied chestnuts. Issue #80 02/04/2009 Baked Alaska Baked Alaska first made its way into print in Fannie Farmer's 1896 Boston Cooking-School Cook Book, but the idea of baking ice cream inside cake and meringue had been around for much of the century. Issue #55 03/01/2007 Bûche de Noël Of all the delights that grace the French Christmas table, probably nothing inspires more childlike joy than this dessert. Issue #39 12/21/2012 Croquembouche (Caramel-Glazed Cream Puffs) "The fine arts are five in number," wrote the chef Marie-Antoine Carême, "painting, sculpture, poetry, music, and architecture—whereof the principle branch is confectionery." He knew what he was talking about. After all, he created croquembouche, a spire of caramelized cream puffs. Issue #31 02/04/2009 Queen Mothers Cake This flourless chocolate cake, Heatter's most popular recipe ever, is rich, moist, and surprisingly light. Issue #22 03/15/2002 Polka Dot Cheesecake Baking ideas, like the one for this variation on Craig Claiborne's basic cheesecake showcase Maida Heatter's creativity. Issue #22 09/11/2007 Breton Butter Cake This traditional dessert is made with tons of sugar and an outrageous amount of butter. Issue #10