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05/15/2012
A specialty in Iowa, this pie is made with fresh rhubarb when in season, although frozen will do when not in season. A large dollop of soft-serve ice cream finishes off this sweet-tart pie.
Issue #147
10/05/2011
A welcome addition to the holiday table, this simple frosted layer cake, from Unity Hall board member Becky, can also be made with homemade puréed pumpkin: just peel and seed your favorite variety of cooking pumpkin, cut it into large chunks, steam or boil it until soft, and mash it until smooth.
Issue #133
10/13/2009
This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.
Issue #124
01/25/2008
A trick we learned while getting this recipe is to make an extra top crust along with the cobbler. This way you can replace the quickly eaten up original, making two cobblers out of one.
Issue #94
11/19/2007
The filling for this pie is adapted from the "Libby's Famous Pumpkin Pie" recipe printed on the back label of Libby's pumpkin cans.
Issue #88
03/11/2007
This basic crumble recipe can use various fruits in season, and may be served alone, or with ice cream or clotted cream.
Issue #65
09/26/2005
This basic crumble recipe is used at Country Choice for various fruits in season.
Issue #65
10/24/2007
Black walnuts have a deeper, more complex flavor that adds a delicious twist to this traditional pie.
Issue #62
03/08/2007
This genteel dessert is a lighter and more refined version of plain old pumpkin pie.
Issue #9
01/23/2007
The tangy flavor of rhubarb combines with a sugary sweet batter to make a comforting dessert.
Issue #2
10/03/2012
Developed by test kitchen assistant Phillip Basone, this moist, warmly-spiced cake also makes wonderful muffins.
Does Not Apply
07/14/2010
In honor of her sister, Cast Sugar creates this delightful cake loaded with chocolate chips, walnuts, and grated zucchini.
Continue...
Does Not Apply
Source: Cast Sugar
01/21/2010
Legend has it that the original tart tatin, an upside-down apple tart, came from a mistake made by a busy 19th-century cook in the Loire Valley. This recipe comes from Almost A Chef, who shows us how to easily achieve a caramelized pear version of the original recipe.
Does Not Apply
Source: Almost A Chef
12/15/2009
Though this recipe may sound a bit complicated, it's actually quite simple to make. The result is both sweet and savory, yielding a delicious dish that can be served as an appetizer, main course, or even dessert.
Does Not Apply
Source: Six Course Dinner
12/15/2009
Although the title calls for pumpkin, this recipe can actually be made using red kuri squash. Either way, you will end up with a delicious dessert that celebrates the flavors of the fall and winter and will impress all of your guests.
Does Not Apply
Source: La Tartine Gourmande
12/07/2009
Carrot is an underutilized ingredient in dessert recipes, but in these cookies, they become the star of the show when paired with ginger, coconut, and hazelnuts. Continue...
Does Not Apply
Source: Gel's Kitchen
11/23/2009
This bread pudding encompasses almost all of the quintessential flavors of the holiday season, and can even be made using cubed gingerbread for an added festive touch.
Does Not Apply
Source: Zoe Bakes
10/23/2009
These sweet little snacks are a superb addition to your cookie jars or snack trays during the fall. Cream cheese and pumpkin filling is sandwiched between lovely orange macaron shells that are tinted with saffron.
Does Not Apply
Source: Tartelette
09/24/2009
Roasted hazelnuts add a smoky, nutty flavor to this twist on pumpkin bread. You can also used pureed squash, like butternut or kabocha, or even sweet potatoes to bake this sweet treat. Continue...
Does Not Apply
Source: Orangette
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