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09/22/2011
Plum Strudel
This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.
Issue #141
01/25/2008
Sweet Potato Cobbler
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
03/08/2002
Louise Piper's Pie Shell
Any cooked filling may be added to this pie shell.
Issue #28
03/08/2007
Anne Coleman’s Pie Crust
For a traditional Southern pie crust, use a combination of shortening and butter.
Issue #9
03/08/2007
Mama Lou’s Coconut Cake
Make this cake the way Mama Lou did—with fresh coconut shaved into nice big flakes.
Issue #9
01/23/2007
Pear Tarte Tatin
Autumn-ripe pears create a tasty twist on this classic French dessert.
Issue #3
07/10/2012
Olive Oil Quatre Quarts with Chopped Fruit
This variation on a classic French pound cake, in which ingredient quantities are determined by relative weight, uses olive oil instead of butter for a light, fresh flavor.
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