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12 results for "desserts"
Narrow Results You've Selected: Fall English/Scottish Easy Remove all Source Saveur (10) Main Ingredient Fruit (5) Bread (4) Cheese (1) Chocolate (1) Course Dessert (9) Occasion Christmas (2) Easter (2) Backyard BBQ (1) Cocktail Party (1) Technique Bake (4) Chill (2) Slow Cook (2) Broil (1) Steam (1) Topic Recipe (10) 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 = "Difficulty:Easy"; var omni_prop8 = "Season:Fall,Cuisine:English/Scottish,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 10/23/2000 Gooseberry Fool The fool originated in 17th-century England as a dessert made with stewed fruit and custard instead of cream. Issue #35 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 05/02/2013 Banoffee Pie A crust of crushed digestive biscuits and unsweetened whipped cream keep this banana and toothsome toffee tart from becoming too sweet. Does Not Apply 10/23/2000 Gooseberry Flummery The earliest flummeries were made with oatmeal, cooked to a smooth and gelatinous consistency. Issue #35 12/23/2011 English Gingerbread Cake This moist, spice-laden dessert is based on a traditional English recipe in Rose Levy Beranbaum's Rose's Heavenly Cakes (Wiley, 2009). Issue #124 01/28/2008 Saffron Buns A popular pastry among locals in the village port of Newlyn, located on the southwestern tip of England. Issue #93 01/22/2008 Rosemary Shortbread A recipe in The Herbfarm Cookbook (Scribner, 2000) for lavender shortbread inspired this version of the classic cookie. Issue #49 10/23/2000 Steamed Ginger Pudding This English pudding is perfectly spiced with ginger and allspice. Issue #34 03/08/2007 Bread and Butter Pudding Served with Clotted Cream and Compote of Apricots From English chef Paul Heathcote comes this lovely pudding with the very British touch of clotted cream. Issue #32 04/05/2007 Trifle Belle Hélène This recipe appeared with Margo True's article "Trifling Matters" (November 2002), in which it was described as the favorite trifle of Alan Davidson, the late author of The Oxford Companion to Food (Oxford University Press, 1999). Issue #62