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17 results for "desserts"
Narrow Results You've Selected: Fall Medium Nuts Bake Remove all Source Saveur (14) Farmgirl Fare (1) Course Dessert (14) Breakfast/Brunch (1) Cuisine American (8) Eastern European/Russian (2) Cajun/Creole (1) English/Scottish (1) French (1) Show all... German (1) Italian (1) Southern/Soul Food (1) Occasion Thanksgiving (4) Christmas (2) Topic Recipe (15) 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:Bake"; var omni_prop8 = "Season:Fall,Difficulty:Medium,Main Ingredient:Nuts,Technique:Bake"; var omni_pageName="saveur:"+omni_prop12; 11/21/2011 Black Bottom Pecan Pie This turtle candy–like pie is made with bourbon and chocolate for a delicious departure from everyday pecan pie. Issue #115 10/09/2008 Modern Mincemeat Pie The recipe for this meatless version of the dessert is based on one that appears in Good Tempered Food by Tamasin Day-Lewis. Issue #115 10/24/2007 Sweet Potato Bread Pudding This Cajun inspired dessert is swimming in a scrumptious praline sauce. Issue #57 03/06/2007 Raspberry Cobbler Juicy raspberries grace this cobbler with the sweet, perfumed taste of summer. Issue #52 08/29/2007 German Spice Cookies (Pfeffernüsse) These deliciously fragrant cookies provide a delightful rush of warm spices—and holiday cheer—when bitten into. Issue #98 11/11/2005 Bishop's Bread The chocolate glaze on this dense tea cake isn't typical in Vienna but is something our host did for decoration and a little extra flavor. Issue #71 10/31/2000 Elsie Millican's Pecan Pie Elsie uses a spoon to mix her filling, she says, because an electric mixer loosens the chewy texture and "kind of ruins it". Issue #38 11/15/2007 Golden Fruitcake This version of fruitcake—inspired by Italy's pandolce d'oro (literally sweet cake of gold)—is lighter in texture and color, and best eaten sooner rather than later. Issue #15 10/24/2007 Sally G.'s Fruitcake This fruitcake is so delicious that you will want to savor it as long as possible. Issue #15 09/04/2007 Thanksgiving Twofer Pie This two-for-one pie bakes our two favorites, pumpkin and pecan, into one delicious combo. Issue #97 10/30/2007 Stuffed Horseshoe-Shaped Pastry We adapted this recipe for presnitz, a beloved pastry in Friuli–Venezia Giulia, from Pasticceria Caffè Pirona in Trieste. Issue #62 08/08/2007 Pumpkin–Walnut Cake with Candied Oranges So-called sugar or cheese pumpkins work better for this cake than the “jack-o’-lantern” kind. Issue #14 04/02/2002 La Tarte Bourdaloue The celebrated pâtissier Coquelin bought La Pâtisserie Bourdaloue in 1909, and created, among other things, this famous pear tart. Issue #12 07/19/2007 Ilona Torte This is our adaptation of a recipe from George Lang's Cuisine of Hungary. Issue #8 06/17/2009 Toasted Almond Chocolate Chip Biscotti Dark chocolate chips are a highlight to these crispy biscotti. Does Not Apply Source: Farmgirl Fare