Dessert Recipes and Menus

33 results
Narrow Results You've Selected: Dessert Summer Medium Bake Remove all Source Saveur (28) Joy the Baker (1) No Special Effects (1) Oprah (1) SF Gate (1) Show all... Tartelette (1) Main Ingredient Fruit (25) Eggs (10) Chocolate (6) Vegetables (5) Cheese (3) Show all... Nuts (3) Bread (1) Cuisine American (14) French (6) Australia/New Zealand (2) German (2) Italian (2) Show all... Southern/Soul Food (2) Central/South American (1) Gluten-Free (1) Greek (1) Mexican (1) Middle Eastern (1) Spanish/Portuguese (1) Vegetarian (1) Occasion Easter (4) Backyard BBQ (3) Birthday (1) Christmas (1) Cocktail Party (1) Topic Recipe (33) 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 = "Technique:Bake"; var omni_prop8 = "Course:Dessert,Season:Summer,Difficulty:Medium,Technique:Bake"; var omni_pageName="saveur:"+omni_prop12; 03/01/2007 Lemon Meringue Tart The flowerlike swirl that crowns this tart is easy to create if you pipe the meringue through a saint-honoré pastry tip. Issue #100 09/04/2007 Carrot Cake This award-winning carrot cake is moist, luscious, and thoroughly delicious. Issue #95 01/28/2008 Lemon Custard with Dried Lemon Slices and Lemon Fritters This dessert is the lemon lovers paradise. Issue #93 02/21/2010 Sour Cherry Pie With their complex, tart flavor, sour cherries make the best pie filling. Issue #76 07/03/2007 Black Forest Cherry Torte This German dessert got it right by combining two of our favorite ingredients—chocolate and cherries! Issue #76 03/06/2007 Fig Tart with Apricot Sorbet Sweet figs, tangy apricots, and a buttery puff pastry create a dessert beautifully layered with taste and texture. Issue #76 12/05/2005 Black Forest Cherry Cake This recipe is based on one in Jean Anderson and Hedy Würz's The New German Cookbook. Issue #76 05/09/2007 Sour Cream Date Coffee Cake This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor. Issue #70 03/06/2007 Small Pastry Puffs with Chocolate Sauce and Vanilla Ice Cream Don’t be fooled by the petite size of these cream puffs—they pack a mouthful of pleasure in their small packages. Issue #70 09/01/2005 Accordion Pastry This paklava-like pastry may be curved into a circle before baking, then filled with more nuts in the center, for a variation called glore. Issue #60 08/30/2005 Egg Custard with Caramel In Guia, flan is traditionally flavored with port or anisette. Pudim means pudding. Issue #59 08/11/2005 Sour Cherry Cobbler This recipe comes from Cracker Crumbs, published in the early 1960s by the Woman's Society of Christian Service of the First Methodist Church of DeLand (Florida). Issue #56 07/03/2007 Raspberry Tart with Lemon Curd Whipped Cream Light, flaky, and slightly tart, this dessert has a beautiful presentation. Issue #52 03/06/2007 Raspberry Cobbler Juicy raspberries grace this cobbler with the sweet, perfumed taste of summer. Issue #52 05/12/2004 Chocolate Zucchini Cake This cake is a North Fork Valley favorite in zucchini season. Issue #52 03/06/2007 Berry Tart Vibrant in color, this gorgeous tart is a delicious ending to any meal. Issue #45 10/18/2000 Peach Cobbler This recipe calls for canned peaches but you can substitute fresh when in season. Issue #43 03/06/2007 Raspberry Charlotte Direct from Paris, a cool and creamy raspberry mousse sandwiched between two layers of fluffy cake. Issue #41 11/02/2000 Roasted Orange Tart To make the oranges soft and marmalade-like, we roasted them separately, then laid them into the crisp crust. Issue #39 06/21/2007 Vistorta Chocolate Cake While visiting the famed Brandolini family at their Vistorta wine estate in Friuli, they served us this dense cake—a family recipe. Issue #38 « Previous 1 2 Next »