This classic pudding dessert is a perfect finish to any barbecue meal.
Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut.
For added decadence, top this ultra-peanutty ice cream with chocolate sauce or hot fudge.
This recipe is based on one from Betty Crocker’s Picture Cookbook, and even after all these years, it’s still delicious.
These chocolatey confections are like a Reese's cup with alot more filling.
Gladys Potter, Rick Bayless's grandmother, was acclaimed in the family for this dessert.
This popular dessert is creamy, chocolaty, and flavored with a touch of rum.
A delicious dessert using the freshest raspberries of summer.
No sugar added, this ice cream is delightfully sweetened with honey.
Author Greg Patent spent 20 years perfecting this pie. If huckleberries are unavailable, wild blueberries may be substituted.
This recipe, from Claudia Fleming, formerly the pastry chef at New York's Gramercy Tavern, can be garnished with the cinnamon stick and star anise used to poach the oranges, as well as with a drizzle of crème fraîche.
Lemon sticks were popular in London in the 18th century. In this country, both Baltimore and Philadelphia lay claim to the sweet.
Louise Piper’s cream pie recipe won Best of Fair, at Iowa's State Fair, in 1997.
Creamy, luscious, and infused with the sweet tartness of fresh strawberries—this ice cream is perfect on a hot summer day.
Homemade ice cream is one of our favorite treats, especially when it's made with lovely fresh berries.
For a rosy-colored ice cream, try leaving the peel on the peaches.
To make these warm, crispy crêpes, we recommend using organic cream for the ice cream—it will improve both the flavor and texture.
This recipe demands the freshest berries to stand up to the rich, pastry cream-filled shell.
Endless combinations await in this gourmet version of a classic ice cream social.
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