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Take this custard out of the refrigerator about 10 minutes before serving.
While nutmeg adds a subtle note to many desserts, it claims center stage in this traditional spiced Armenian cake. We based this recipe on one in A World of Cake by Krystina Castella (Storey Publishing, 2010).
The filling for this pie is made with young, tender coconuts. Use a cleaver to cut off the top of each coconut; drain, reserving water, and scoop out the meat.
This recipe produces incredibly chewy bars with a full but mellow chocolate flavor.
Grape-Nuts never tasted so decadent.
The secret to making a perfectly creamy flan lies in the cooking time.
This recipe is adapted from Professional Baking by Wayne Gisslen.
This scrumptious French tart is the perfect blend of tart and sweet.
Substitute ricotta for brocciu, which is almost impossible to find here.
According to tradition, this gingerbread cake was made in the 1780s by George Washington's mother for General Lafayette.
This genteel dessert is a lighter and more refined version of plain old pumpkin pie.
This sweet, melt-in-your mouth pecan pie filling—from an old Southern family recipe—is like heaven on an autumn day.
Classic banana-nut muffins get a tangy boost from buttermilk and a hearty dose of oatmeal for a nutritionally-packed breakfast treat.
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This pineapple sponge cake, developed by chef Judy Haubert as a Mother's Day gift for her mom, swaps coconut flour for the standard all-purpose.
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