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Baking Corner
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Regional Foods
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Cooking Articles
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Hints & Tips
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Herbs & Spices
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Restaurant
Reviews
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Newspaper
Columns
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Baked Custard (Old Fashion)
To me, baked custard is
definitely a "comfort food." I can eat these custards anytime of the day. I
especially like them for breakfast - it's a quick breakfast that provides your protein and
calcium.
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Baked Custard (Old Fashion)
(low
fat, low calorie)
A low fat and low calorie version of the above Baked
Custard. It made this version all the time, as I seem to be
always trying to lose weight.
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Bread Pudding with Bourbon Sauce (New Orleans)
This recipe is from my
first cookbook called What's Cooking America. This wonderful bread
pudding always brings back memories of my visits to New Orleans.
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Capirotada (Mexican Bread Pudding)
Capirotada is a
Mexican Bread Pudding and is probably like nothing you have ever had
before. Even if you have had Capirotada almost every cook makes theirs
just a little different. It has an interesting combination of fruits,
nuts, spices, and cheese. Cheese - yes cheese! Usually when I think of
cheese in a dessert it is a cheesecake. In this dessert the one defining
ingredient is the cheese! Remember, most Mexican desserts are not
extremely sweet. Capirotada is a traditional and popular Lenten dessert,
but it can be served at any time, especially when you have some nice
crusty bread that needs to be used.
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Caramelizing Sugar (Photo Tutorial)
Caramelizing
sugar is a term most often applied to melting sugar until it becomes a
caramel color liquid. Caramelized sugar is simply a mixture of sugar and
water cooked until it becomes syrupy and darkens, and reaching a temperature
from 320 to 356 degrees F. Learn
how easy it is to caramelize sugar for topping your flans, making caramels, and other desserts.
The technique varies on what you're using the caramel for, so care should be
taken to note in your recipe what kind of caramel is called for. For example,
the caramel needed for caramel candies is much less cooked than what's needed
for spun sugar.
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Chocolate Chip Pudding Pie
This wonderful quick and easy
cookie pie is courtesy of
Christine Torres. This is one big fabulous cookie with a chocolate pudding
filling and a chocolate frosting on top! What could be better?
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Chocolate Creme Brulee
I
adapted this recipe from a recipe by Karen Krasne, creator of Extraordinary
Desserts in San Diego, California.
This very elegant dessert is sure to cure your "chocolate craving."
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Chocolate Flan
Flan may be prepared in
a large flan dish or in individual ramekins. In Mexico, flans are usually served in small
ramekins (custard cups).
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Chocolate Panna Cotta with Port-Balsamic Cherries
These softly set and creamy Italian puddings are
so silky-smooth they slip down beautifully at the end of a meal. Flavored with
coffee and served with a chocolate cream adds a new look to this popular Italian
dessert. They are also perfect for dinner parties because they can be made a day
or two in advance and kept refrigerated until ready to be served.
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Chocolate Pots de Creme
A chocolate lover's delight! This is a very rich and delicious dessert.
It is so easy to make. I used to demonstrate this recipe on television shows
around the United States during my first cookbook tour. Everyone loves it!
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Chocolate Pudding with
Cinnamon and Chile (Pudin de Chocolate,
Canela y Chile)
This
recipe and photos are courtesy of
Cynthia Detterick-Pineda of Andrews, TX.
Any recipe that
involves separating eggs seems always to be a hit with younger chefs,
and this one is safe if they are not very experienced in the kitchen. It
does still require the use of the stove, so be cautious about burns.
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Chocolate Rum Cream
Recipe from the cookbook The Best Ever Chocolate. This dessert requires
no cooking apart from warming the cream, and is extremely east to make. It is
particularly good served with crisp cookies and makes a superb finale to a
dinner party menu.
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Coffee Jelly
I
found this delicious coffee dessert in an older 1968 Gourmet Magazine.
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Coffee Panna Cotta
with Chocolate Cream
Flavored with coffee and served with a chocolate
cream adds a new look to this popular Italian dessert. They are also perfect for
dinner parties because they can be made a day or two in advance and kept
refrigerated until ready to be served.
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Creme Brulee
- How To Make Perfect Creme Brulee
Very few desserts are more
delicious to eat and to look at. Translated from the French, this popular dessert means
"burnt cream," referring to the caramelized finish. A classic finale to a meal, creme brulee can be served slightly warm or chilled.
This is one of my favorite desserts to serve at my dinner parties.
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Devonshire Cream
Originally from Devonshire County, England, it is a thick, buttery cream often used as a topping for desserts. It is still a specialty of Devon, Cornwall, and Somerset as this is where the right breed of cattle are raised with a high enough cream content to produce clotted cream. It is also known as Devon cream and clotted cream. Clotted cream has a consistency similar to soft butter.
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Dulce de Leche (Arequipe and
Manjar Blanco)
Dulce de leche, pronounced DOOL-say duh LAY-chay) is a luscious
sweetened milk sauce that is literally finger-linking good! The name
means "milk sweet," "milk jam," and "sweet milk sauce." This
oven method is easy-to-do and very safe. The oven version also eliminates the
need for stirring. Just check the water level halfway through cooking. |
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Fried Cream
I adapted this recipe from
the 1952 West Coast Cook Book by Helen Evans Brown. Helen Brown was
considered
the culinary authority of the West Coast during the 1950s and 1960s.
Helen says in her book, "Gourmets who visit San Francisco enthuse about this
dessert, which is to be found at a few of the best hotels and restaurants.
It's not often served at home, apparently because most cooks don't dare
risk it, but it's really very simple to make." This is a spectacular
dessert that is well worth the effort for the impressive results.
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Frozen Orange
Soufflé
Recipe from the cookbook From the Earth to
the Table, John Ash's Wine Country Cuisine, by John Ash. This simple dessert
always seems to capture people's attention. It can be made a day ahead of time,
if desired.
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Ginger Creme Brulee
Very few desserts are more delicious to eat and to look at as creme brulee! |
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Ginger Custard
To me, baked custard is
definitely a "comfort food." I can eat these custards anytime of the day.
This custard has a gently flavor of custard that doesn't overwhelm, but
delights!
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Ginger Custard (low fat, low calorie)
A delicious low fat and low calorie version of the above Ginger Custard. Stay on
your diet and still enjoy dessert!
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Hasty Pudding/Indian Pudding
Despite the name Indian Pudding, it is not a traditional native
dish. Native Americans had neither milk nor molasses to use in their
cooking. They did mix ground corn with berries, and may have had
maple syrup. Hasty Pudding and Indian Pudding are basically the same
pudding, as Hasty Pudding was an English tradition for centuries.
Printed references to hasty pudding in England date to 1599, while
Indian pudding recipes start appearing in American cookbooks in
1796.
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Lavender Creme Brulee
If you love lavender and
love creme brulee, this dessert will instantly WOW you!
I've served this wonderful
creme brulee at many dinner parties.
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Lemon Curd
A British teatime
favorite. This sweet, yet tart, velvety spread is heavenly
on freshly baked scones, muffins, and tea breads. Another favorite is
serving lemon curd on gingerbread or used as a filling for tarts and cakes. Lemon curd is so easy-to-make as all it
contains is
eggs, sugar, lemon juice, lemon
zest, and butter.
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Mango with Sticky Rice
A very sweet treat you'll
absolutely love! In Northern Thailand and
Northeastern Thailand, sticky rice is a staple.
This
Thai dish takes some time to prepare… but it’s worth the wait!
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Orange Flan
Flan may be prepared in a large flan dish or in individual ramekins. In
Mexico, flans are usually served in small ramekins (custard
cups).
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Panna Cotta
Panna Cotta literally translates as
"cooked cream" in Italian. These softly set and creamy Italian puddings are so
silky-smooth they slip down beautifully at the end of a meal. Perfect served with fresh
berries or fruits according to the season. They are also perfect for dinner parties
because they can be made a day or two in advance and kept refrigerated until ready to be
served.
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Peaches and Cream Custard
This is so good and so easy to make!
This is
a take-off from my Peaches and Cream Pie
recipe. I didn't want to take the time
to make pie crust, and I didn't have any store-brought crusts in the freezer.
This would be great for either breakfast or a dessert.
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Pumpkin Custard (low fat, low calorie)
To me, baked custard is definitely a
"comfort food."
I can eat these custards anytime of the day.
I especially like them for breakfast - it's a quick breakfast that provides your protein
and calcium.
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Raspberry Creme Brulee
Fresh raspberries in a delicious creme brulee! What could be better?
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Salted Caramel Cheesecake Pudding
This recipe is
by Michael Moorhouse and appeared in the October, 2004 issue of Food and
Wine magazine. I slightly adapted this recipe. This dessert will be one of your favorites from now on!
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Tapioca Pudding
(low fat, low calorie)
Tapioca Pudding is definitely
considered a comfort food to most Americans. My husband loves this pudding
and could eat it every day.
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Tiramisu in a Martini Glass
Also known as Tuscan Trifle and Zuppa Inglese.
Tradition tiramisu is
a pudding-like dessert that usually consists of sponge cake or
ladyfingers dipped in a liqueur, then layered with grated chocolate and rich custard. Tirasmisu was originally made as a loose custard, it is only in recent years that using
mascarpone cheese has come into fashion.
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White Chocolate Bread Pudding
From The Palace Cafe - The Palace Cafe, located on New Orleans' Canal Street, is the newest restaurant from the Brennan family, who also operate some of the City's finest restaurants. This dessert has become extremely popular, and has practically become The Palace Cafe's signature dessert.
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Zabaglione with Fresh Berries
Zabaglione [zah-bahl-YOH-nay],
is a famous Italian dessert that is usually served with sliced fresh fruit or berries. The
French refer to this as Sabayon and it is used as a dessert or a sauce. It is light and
refreshing and perfect as warm weather dessert.
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