results for "desserts"
This genteel dessert is a lighter and more refined version of plain old pumpkin pie.
This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.
The tangy flavor of rhubarb combines with a sugary sweet batter to make a comforting dessert.
Rum and gingersnaps give this decadent autumn dessert a spicy, warming flavor.
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.
This basic crumble recipe can use various fruits in season, and may be served alone, or with ice cream or clotted cream.
This basic crumble recipe is used at Country Choice for various fruits in season.
In this dessert, sweet coconut custard is baked inside a hollowed-out kabocha squash.
For this cake made in the style of a tarte Tatin, rhubarb is caramelized until soft before being topped with batter and baked.
Elegant in presentation and sumptuous in taste, this innovative dessert represents the best of Ireland’s culinary renaissance.
Black walnuts have a deeper, more complex flavor that adds a delicious twist to this traditional pie.
Developed by test kitchen assistant Phillip Basone, this moist, warmly-spiced cake also makes wonderful muffins.
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This inventive dish from Marco Porceddu at Asellina in New York City reinterprets the classic sauce into a sweet dessert.
This Cajun inspired dessert is swimming in a scrumptious praline sauce.
Home baker Louise Piper won a 1997 blue ribbon at the Iowa State Fair with this pie. The recipe appeared in Leah Eskin's "State Fair" (July/August 1998).
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.
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Source: Zoe Bakes
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.
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.