Dessert Recipes and Menus

35 results for "desserts"
Narrow Results You've Selected: Dessert Slow Cook Remove all Source Saveur (27) Bell'Alimento (1) Cooking in Calcutta (1) David Lebovitz (1) Lifestyle Food (1) Show all... The Food in My Beard (1) The Hungry Mouse (1) Difficulty Easy (24) Medium (9) Main Ingredient Fruit (18) Eggs (5) Nuts (5) Rice (4) Chocolate (3) Show all... Pasta (1) Wine (1) Cuisine American (13) English/Scottish (4) Italian (4) French (3) Indian (2) Show all... Irish (2) Central/South American (1) Cuban (1) Gluten-Free (1) Middle Eastern (1) Spanish/Portuguese (1) Season Summer (14) Fall (10) Spring (8) Winter (7) Occasion Christmas (2) Backyard BBQ (1) Birthday (1) Easter (1) Topic Recipe (33) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"desserts"; var omni_prop11 = omni_channel+":"+"desserts"; var omni_prop12 = omni_channel+":"+"desserts"; var omni_prop18 = "desserts"; var omni_prop20 = ""; var omni_prop5 = "Technique:Slow Cook"; var omni_prop8 = "Course:Dessert,Technique:Slow Cook"; var omni_pageName="saveur:"+omni_prop12; 10/20/2005 Stuffed Pears with Bitter Crème Anglaise This simple but beautiful dessert showcases the delicate flavor of the pears. Issue #69 10/13/2009 Rose Water Pudding This cool, sweet, and subtly flavored snack originated in Turkey. Issue #124 08/23/2007 Apple–Lavender Tarte Tatin Lavender adds a delightful twist to this classic French dessert. Issue #105 12/17/2009 Port Wine Poached Pears The recipe for this dessert comes from The New York Times International Cook Book (Harper & Row, 1971) by Craig Claiborne. Issue #126 07/03/2007 White Peaches Poached in Sauternes Sweet, aromatic white peaches infused with a light sauternes make a delicious, delicate dessert. Issue #20 01/19/2007 Floating Islands Cool and creamy, this classic French dessert is both delicious and beautiful. Issue #1 11/15/2007 Sussex Pond Pudding Called "pond pudding" for the pool of sauce that leaks out when it's cut, this old-fashioned dessert was invented in East Sussex in the 17th century. Issue #15 01/27/2007 Vanilla Custard with Strawberries A blend of luscious vanilla-scented custard and sweet, juicy strawberries defines this dessert. Issue #5 07/13/2010 Strawberry Marshmallows Dried strawberries give these fluffy treats a remarkably deep fruit flavor. Issue #131 12/15/2005 Semolina Cake with Candied Fruit This coffee cake–like budino (literally, pudding) is studded with candied fruit. Issue #80 06/14/2007 Papaya in Syrup The papaya, popular in Cuba, is a delicious fruit and, it is said, an aid to digestion. Issue #42 11/02/2000 Candied Orange Peels A tasty way to eat orange peel. Issue #39 10/23/2000 Gooseberry Flummery The earliest flummeries were made with oatmeal, cooked to a smooth and gelatinous consistency. Issue #35 09/10/2007 Dulce de Leche This delectable sauce is the quintessential Argentinean treat. Issue #10 08/26/2002 Plum Pudding A plum, says Webster's, is "a raisin when used in desserts"; traditional English plum pudding hasn't had real plums in it for generations. Issue #55 10/16/2009 Maple Creams These creamy maple-flavored candies are the perfect sweet bite to set out on a dessert tray during fall and holiday dinners. Does Not Apply Source: David Lebovitz 09/15/2009 Coconut Rice Pudding With Raspberry Compote A splash of rum in the raspberry compote gives this composed dessert the slightest little kick. Does Not Apply Source: Lifestyle Food 07/13/2010 Orange Marshmallows Gelatin is responsible for giving form to marshmallows. This recipe comes from Chocolates and Confections by Peter P. Greweling (Wiley, 2010).  Issue #131 07/13/2010 Chocolate Marshmallows We use Dutch-process cocoa powder here because it’s mild and won’t overwhelm the sweetness of the marshmallows. Issue #131 09/04/2007 Flan (Creamy Caramel Custard) The secret to making a perfectly creamy flan lies in the cooking time. Issue #97 « Previous 1 2 Next »