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    You are in: Home / Cookbooks / Desserts
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    53 recipes in

    Desserts

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    Adapted from a recipe at _Time Out New York_, after a confection produced at Tribeca Treats.

    Recipe #365303

    Adapted from a recipe by M. Wassenaar at Allrecipes.com. Time does not include the 45 minutes rest in the turned-off oven, nor the 4 hour chill in the fridge.

    Recipe #361528

    Adapted from a recipe by Garrett Kern of Garret's Table (http://www.garretkern.com).

    Recipe #359108

    Recipe uses large pearl tapioca and a crock pot. Recipe courtesy Alton Brown, 2004.

    Recipe #197836

    Adapted from a recipe by Blythe at allrecipes.com. Granny Smiths are too tart for this recipe; use a good sweet baking apple like Empire or Rome.

    Recipe #344112

    From "Food Network Magazine," Nov/Dec 2008.

    Recipe #341239

    Posted to the SCA_recipes LiveJournal community.

    Recipe #340301

    From Mom's recipe box.

    Recipe #336342

    Adapted from a recipe by Aleta1314 at allrecipes.com.

    Recipe #334285

    You need to work fast when shaping the balls so gather up a few more hands to help can use mini M&M's chocolate candies in place of the candy corn --- if desired wrap each ball in pieces of colored plastic wrap

    Recipe #329311

    This can be served as a dessert, or as a brunch item. For a different taste, replace the challah with raisin bread. You can even make this in a crockpot on low for 6 hours for a yummy Christmas morning treat (pour the syrup over the top, instead of in the bottom, if you do it that way).

    Recipe #332983

    Another recipe from Irony-chan.

    Recipe #332167

    From "Cook's Country by America's Test Kitchen," episode 105, "Autumn Supper."

    Recipe #331846

    From The Bee Folks (http://www.beefolks.com) in Mount Airy, MD. Serve with Recipe #331718 (among other things).

    Recipe #331762

    Taken from the Heal My Hands blog at http://healmyhands.typepad.com/heal_my_life/2007/05/darkest_chocola.html based on a Martha Stewart recipe. It's very fussy and quite a lot of work, but oh, it is impressive! Because the sugar in the French buttercream is melted into the egg yolks, it makes a smoother cream than American buttercream (which is made with confectioner's sugar). It will keep, tightly covered, in the refrigerator overnight, or up to 1 month in the freezer. Before using, let stand at room temperature until spreadable, then beat with electric mixer on high until smooth and fluffy again.

    Recipe #331113

    1 Reviews |  By Jenn717

    Apple crisp that uses oatmeal raisin cookie dough for the topping. This is something that just sounded good one day. I used half a package of Toll House place and bake dough and baked the other half as cookies. :) My oven runs a bit odd, so cooking times are guesstimated.

    Recipe #330261

    From Mom's recipe box.

    Recipe #328939

    This is definitely a dessert version, and not the form Mom usually made. From Mom's notebooks. (Mom says this was her paternal grandmother's version.)

    Recipe #322679

    I have no idea where I got this one...

    Recipe #321097

    From Nigella Lawson's "Nigella Express" episode "On The Run". Makes a great hostess gift.

    Recipe #319970

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