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Snickerdoodles

Snickerdoodles

Submitted by: Roary
Added on: Nov 15th, 2013
Rating:
5
A simple, crunchy comfort cookie
Biscoff Snickerdoodles

Biscoff Snickerdoodles

Submitted by: Laurie @ A Wiener Dog in the Kitchen
Added on: May 21st, 2013
Rating:
5
These Biscoff Snickerdoodles are almost like my tried and true Snickerdoodles recipe, but with a much deeper, richer flavor, thanks to that distinct gingerbread, caramel-like flavor of the Biscoff Spread. Whether you’re a culinary expert or novice baker, these are quick to mix up and get in the ..
Classic Chocolate Mousse

Classic Chocolate Mousse

Submitted by: Allicia
Added on: Jan 3rd, 2011
Rating:
5
This chocolate mousse is made by cooking egg yolks over a saucepan of barely simmering water before combining them with other ingredients. The trick is to get the egg yolks hot enough to kill any bacteria, but not so hot that they curdle. The best way to judge the temperature is with an ..
Classic Crème Mousseline

Classic Crème Mousseline

Submitted by: Basilico
Added on: Nov 23rd, 2010
Rating:
5
A classic creme mousseline is made by beating 1/2 cup butter into 1 cup pastry cream. It can be flavored with fruit by adding fruit puree or fruit brandies, or you can make a fruit mousseline by making the pastry cream with strained fruit puree instead of milk.
Classic Barbecue Rub

Classic Barbecue Rub

Submitted by: Faerie Chef
Added on: Sep 21st, 2010
Rating:
5
Rub Recipes: Rubs are often ethnic, meat-specific, or just downright personal. I have included some of my favorites on this page, but don’t be restricted by the titles. For example, I happen to love the beef rub for the way that pure chile powder, onion, garlic, and a touch of cumin work with the ..
Classic Lobster Bisque

Classic Lobster Bisque

Submitted by: Blackswan
Added on: Sep 11th, 2011
Rating:
5
This is the classic Lobster Bisque recipe for My Lobster Affair!
Classic French Apple Tart

Classic French Apple Tart

Submitted by: Baker Guy
Added on: Dec 9th, 2010
Rating:
5
For this tart, same af the apples are cooked dawn into a thick chunky apple sauce, which is spread over the raw tart shell. The remaining apples are then sliced thin (see note) and arranged over the applesauce. Slice the apples as thin as you can so they'll be flexible when yau fan them in the ..
Classic Puff Pastry Dough

Classic Puff Pastry Dough

Submitted by: NuttyChef
Added on: Dec 7th, 2010
Rating:
5
Classic puff pastry dough scares people because it sounds complicated. Yes, to make it perfectly takes some practice, but you should be able to make dramatic puff pastry the first time. Remember, you're basically enclosing a packet of butter in some pastry dough and then rolling it out and ..
Classic Peanut Butter Cookies

Classic Peanut Butter Cookies

Submitted by: We Like To Cook!
Added on: Aug 19th, 2011
Rating:
5
The crisscross pattern on these yummy cookies makes me nostalgic for the times my Mom and I made these cookies together as I was growing up. They are crispy and light. With chocolate ice cream, they make delicious ice cream sandwiches!
Raspberry-Classic Creme Mousseline Tart

Raspberry-Classic Creme Mousseline Tart

Submitted by: Texas Chef
Added on: Dec 10th, 2010
Rating:
0
For an 8-inch tart use 1 cup of classic creme mousseline (pastry cream with butter beaten in) and covered with 2 cups raspberries.
Classic fish soup with rouille and croutons

Classic fish soup with rouille and croutons

Submitted by: Single Chef
Added on: Dec 6th, 2010
Rating:
5
Fish soup isn’t as expensive to make as you might think, and this recipe is a fantastic treat for your friends. Ask your fishmonger for trimmings and heads from white fish, not oily ones (make sure to warn him in advance so he can get them ready). You can either make quite a thin soup, or you can ..
Classic risotto with grana cheese

Classic risotto with grana cheese

Submitted by: CookieChef
Added on: Dec 6th, 2010
Rating:
5
Made with a base of onions and chicken or vegetable stock, this is finished with Parmesan or Grana Padano, and butter. In our house, as in most houses in the region, grana was the cheese we used most in cooking, while Parmesan was kept for the table. It is the most straightforward risotto of all — ..
Classic Strawberry-Marzipan Cake (Fraisier)

Classic Strawberry-Marzipan Cake (Fraisier)

Submitted by: Cali Chef
Added on: Nov 25th, 2010
Rating:
5
This is a striking, colorful cake with red strawberries, white cake, and a green marzipan topping. There are lots of steps, and while the marzipan topping is easy to roll out and put on, you can skip it if you like. The top of this cake is finished with a sheet of marzipan-an easy way to make ..
the classic chocolate chip cookie - gluten free

the classic chocolate chip cookie - gluten free

Submitted by: Whatever's Left
Added on: Jan 18th, 2013
Rating:
5
life is sweeter when there are chocolate chip cookies involved. Bringing back happiness to the gluten-free
Scratch made classic, Green Bean Casserole

Scratch made classic, Green Bean Casserole

Submitted by: Chew Me Blog
Added on: Apr 14th, 2013
Rating:
5
After reading this entire recipe you might think to yourself “Gee, this sounds like it’ll take a long time.” I’m not going to lie, it DOES take a long time. It took my almost an hour to make the entire dish from start to finish, which is significantly longer than just using condensed soup. ..
Focaccia classica

Focaccia classica

Submitted by: Mikey
Added on: Nov 30th, 2010
Rating:
5
This is Federico Turri's fantastic foolproof focaccia, ready to bake in just over an hour. The dough is very soft, like a sponge, so that when you brush it with good extra virgin olive oil, it absorbs it. If you like, you can replace 1/3 cup of the quantity of flour with chestnut, chickpea ..
Thanksgiving Dessert : Apple Pie Snicker Doodle Canapés

Thanksgiving Dessert : Apple Pie Snicker Doodle Canapés

Submitted by: Sonal
Added on: Nov 20th, 2013
Rating:
5
This is my healthier take on apple pie and snicker doodle cookie. It is crispy, it is nutty, it is fragrant with cinnamon and honey and the goodness of apples and pie crust makes this dessert amazing. It is not at all heavy like apple pie and the sugar content is so much in control that you will ..
Grilled Bananas with Raspberries and Rum

Grilled Bananas with Raspberries and Rum

Submitted by: Carolina Girl
Added on: Oct 29th, 2010
Rating:
0
Sometimes simple can be most sensational.
Grilled Apricots and Brie Drizzled with Honey

Grilled Apricots and Brie Drizzled with Honey

Submitted by: Ronaldo
Added on: Oct 29th, 2010
Rating:
0
This sweet and buttery grilled apricot dish goes well with ice cream or with a soft cheese like Brie.
Grilled Figs with Cherry Sauce and Toasted Coconut

Grilled Figs with Cherry Sauce and Toasted Coconut

Submitted by: Caroline B
Added on: Oct 29th, 2010
Rating:
0
Honey and thyme marry beautifully with figs atop Gorgonzola toasts.
Grilled Peaches with Blackberry Sauce

Grilled Peaches with Blackberry Sauce

Submitted by: Walter
Added on: Oct 29th, 2010
Rating:
4
Oh, the joys of summer! Peaches and blackberries are a perfect match for the grill. Impress your guests with this simple, yet delicious, recipe.
Roasted Pears with Cinnamon and Brown Sugar Glaze

Roasted Pears with Cinnamon and Brown Sugar Glaze

Submitted by: Cooking Fab
Added on: Oct 29th, 2010
Rating:
0
The sweet-spicy taste of pears roasted in cinnamon butter goes well with the tartness of the cherries. If you are pressed for time, use store-bought caramel sauce.
Pineapple Skewers with Brown Batter and Orange Juice Glaze

Pineapple Skewers with Brown Batter and Orange Juice Glaze

Submitted by: 123Chef
Added on: Oct 29th, 2010
Rating:
0
Years ago, when I was the chef of a winery in Napa Valley, my job was to cook for visiting distributors, retailers, and restaurateurs. I remember one day in particular when a group of important distributors from Los Angeles came for lunch. I looked around the kitchen and spotted some pineapples set ..
Pineapple Sundae with Caramel and Toasted Almond Brittle

Pineapple Sundae with Caramel and Toasted Almond Brittle

Submitted by: Jasmina
Added on: Oct 29th, 2010
Rating:
0
This Pineapple Sundae makes my dessert so special ! A bonus of sweetened pineapple , orange juice and brandy over delicious ice cream is a dream come true for me ! Just try this Pineapple Sundae and let me know if you like it !
Skillet Blueberry Cobbler

Skillet Blueberry Cobbler

Submitted by: Baker Guy
Added on: Oct 29th, 2010
Rating:
5
Serve this delicious cobbler warm with ice cream for a wonderful summer treat. This is a great dessert to take to a cookout or summer gathering.
Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

Submitted by: Pat Man Kitchen
Added on: Oct 29th, 2010
Rating:
5
A moist, dense and delicious cake.
Apple Cake with Cinnamon Sugar

Apple Cake with Cinnamon Sugar

Submitted by: Umberto
Added on: Oct 29th, 2010
Rating:
5
I use my grill to do all kinds of baking. I have made cakes, cobblers, pies, even soufflés! Think of the grill as an outdoor oven. When you are using indirect heat, with the lid closed, you can bake virtually anything that would cook in an oven.
Vanilla Cake with Cherries and Cream

Vanilla Cake with Cherries and Cream

Submitted by: NuttyChef
Added on: Oct 29th, 2010
Rating:
0
When a cake is this easy to make and so good, who needs a cake mix? The vanilla-scented cake is simply irresistible slathered with your favorite frosting or layered in whipped cream and strawberries.
Chocolate Brownie Cake

Chocolate Brownie Cake

Submitted by: Sara Joe
Added on: Oct 29th, 2010
Rating:
5
The perfect cake for brownie lovers, try a big slice warm with some ice cream
Chunky Chewy Chocolate Cookies

Chunky Chewy Chocolate Cookies

Submitted by: Cristal
Added on: Oct 29th, 2010
Rating:
5
Just about everyone loves the smell and taste of homemade chocolate cookies. Yet many people think baking is difficult, whether it be cakes, cookies or pies. Time poor cookie lovers choose shop bought products full of excess sugar and preservatives when it is actually very simple to bake cookies at ..
Lemon Italian Ice, with Raspberries

Lemon Italian Ice, with Raspberries

Submitted by: Jenn
Added on: Oct 29th, 2010
Rating:
5
Aggie, who has kindly shared several recipes, says: "This is a Lemon Ice recipe from a friend in CT who said it was passed down from her Italian ancestors. We have enjoyed it."
Fresh Strawberry Ice with Whipped Cream

Fresh Strawberry Ice with Whipped Cream

Submitted by: Breadman
Added on: Oct 29th, 2010
Rating:
0
There is nothing like the fresh taste of homemade ice cream when flavored with fresh strawberries.
Masa Crépes with chard, chiles, and cilantro

Masa Crépes with chard, chiles, and cilantro

Submitted by: Dina
Added on: Nov 4th, 2010
Rating:
0
This started out as a Mexican budin, a casserole so dense with tortillas, sour cream, and cheese that in the end it was simply too rich, even for me. But as I love the flavors of the various elements, I put them into these lighter corn crepes and, if supper is very informal, I let each person fill ..
Zucchini Skillet Cakes with capers and pine nuts

Zucchini Skillet Cakes with capers and pine nuts

Submitted by: Carol
Added on: Nov 4th, 2010
Rating:
0
These versatile skillet cakes take well to all kinds of herbal seasonings, but I especially like this combination of marjoram with capers, pine nuts, and a bit of lemon. They can be served naked, topped with a little salad of cherry tomatoes, or accompanied with a creamy ranch dressing. To make ..
Spicy Tofu with thai basil and coconut rice cakes

Spicy Tofu with thai basil and coconut rice cakes

Submitted by: Elisia
Added on: Nov 5th, 2010
Rating:
0
Thai basil, with its warm, spicy overtones and beautiful purple-edged leaves, is the one to use here, but any other variety will work too. Use whatever variety you have and keep this dish in mind for when you do find Thai basil at your market. An off-dry Riesling, such as a German Kabinett, would be ..
Making marzipan roses

Making marzipan roses

Submitted by: Cooking Granny
Added on: Dec 3rd, 2010
Rating:
0
Marzipan is a sweet paste made of ground almonds and sugar. It is similar to fondant but not as soft, which makes it the perfect consistency for modelling. Marzipan is primarily used for cake decorations and to make cute shaped sweets. Fruit shapes such as pears, strawberries, apples, peaches, and ..
Shredded Root Vegetable Ragout under a wild rice pancake

Shredded Root Vegetable Ragout under a wild rice pancake

Submitted by: Gillian
Added on: Nov 4th, 2010
Rating:
0
Here the rice-studded batter is poured over the ragout, then baked, making a savory cakelike topping. However, there's no reason you can’t make the batter into crepes, flop one on the plate and another over the vegetables, then serve with sour cream or the goat cheese sauce. For a vegan ..
Buckwheat Crépes with fried eggs

Buckwheat Crépes with fried eggs

Submitted by: Single Chef
Added on: Nov 4th, 2010
Rating:
5
Three flecked buckwheat crepes folded over Gruyere cheese and topped with a fried egg make a supper that’s special yet not difficult. Even if you haven’t any previously cooked crepes on hand, you can still pull this off at the last minute since the batter is a quick one-two-three sort of ..
Spongy Semolina Crépes

Spongy Semolina Crépes

Submitted by: B&B Wife
Added on: Nov 2nd, 2010
Rating:
0
Yeast gives these crepes texture, tenderness, and big spongy bubbles, but it does mean that you need to make the batter at least 1 1/2 hours ahead of time or the day before.
Tortilla of salt cod with sweet onions and potatoes

Tortilla of salt cod with sweet onions and potatoes

Submitted by: Breadman
Added on: Dec 14th, 2010
Rating:
0
Tortilla means "little cake" in Spanish, and refers to several different foods eaten in various Spanish speaking countries and parts of the United States. In Mexico, Central America (Guatemala, El Salvador, Honduras, Nicaragua, Costa Rica) and the United States, "tortilla" refers ..
Mild potato curry topped with smoked haddock and a poached egg

Mild potato curry topped with smoked haddock and a poached egg

Submitted by: Cawfee Lady
Added on: Dec 14th, 2010
Rating:
0
I seem to have an awful lot of smoked haddock in the freezer. I'm not quite sure where it's come from but I'm slowly trying out new recipes using it. This is one that has sat in my recipe folder for ages and I finally got around to trying it. It was much less filling that champ with ..
Eclairs

Eclairs

Submitted by: Cooking Bird
Added on: Dec 14th, 2010
Rating:
5
Eclairs are made with cream puff pastry dough (pâte a choux) and are essentially the same thing as cream puffs, except that éclairs are long, filled with pastry cream, and glazed with fondant; cream puffs are round, filled with whipped cream, and not glazed. You can fill éclairs in one of two ..
Cream Puffs

Cream Puffs

Submitted by: karen
Added on: Dec 14th, 2010
Rating:
5
Cream puffs may be the mast delightful af all cream puff pastry desserts because they're filled with whipped cream instead of something heavier like pastry cream. Cream puffs are at their best when baked shortly before serving and filled at the last minute so they don't have time to get ..
Apple Strudel

Apple Strudel

Submitted by: Jenn
Added on: Dec 15th, 2010
Rating:
5
Strudel is made by wrapping paper-thin layers of dough around afilling. The dough is brushed with melted butter to keep the layers from sticking together and to add flavor. To make strudel dough, knead dough made with bread flour until it's smooth and very elastic. You need to make it at least ..
Mushroom Jalousie

Mushroom Jalousie

Submitted by: Breadman
Added on: Dec 16th, 2010
Rating:
0
A jalousie - a window with slatted blinds - presumably gets its name for its ability to protect those inside from the inquiring eyes of jealous lovers. In any case, its easy to see the resemblance to this pastry which has slats on top that allow a peek at what is inside. A classic jalousie has a ..
Cheese Puffs (Gougeres)

Cheese Puffs (Gougeres)

Submitted by: Peaches
Added on: Dec 16th, 2010
Rating:
5
These little cheese puffs are a traditional French hors d'oeuvre, perfect with a glass of wine or a cocktail. You can make them any size you like, but these are bite size. Most recipes for gougeres call for Gruyere cheese, but Gruyere is a moist cheese that can make the puffs heavy. You'll ..
Strawberry and mango lasagne

Strawberry and mango lasagne

Submitted by: Smiley Day
Added on: Dec 16th, 2010
Rating:
0
This is a lovely fresh dessert that might sound complicated but is actually very straightforward — and the advantage is that you make it the day before you want to serve it. We first made it by chance, really. We have some friends who have a farm near Mumbai in India, and we always give them some ..
Poached pears in red and white wine

Poached pears in red and white wine

Submitted by: Sierra Bake
Added on: Dec 16th, 2010
Rating:
0
We had a big pear tree in our garden in Corgeno and, in the season, we had pears coming out of our ears, so my grandmother often used to poach them in wine. We add some spices and, when we serve them, we go to town a bit, building up different flavors and textures to set off the fruit, with various ..
Muscat zabaglione with confit and fresh pears

Muscat zabaglione with confit and fresh pears

Submitted by: Cali Chef
Added on: Dec 16th, 2010
Rating:
0
If possible, use organic, free-range eggs (we use Italian eggs, the yolks of which are very deep orange-yellow), and try to find really juicy pears. The ones we use are Italian Forelle, which are very beautiful, small and juicy, with a fantastic yellow and crimson skin.
Blood orange and fresh loquat salad with violet jelly and yogurt foam

Blood orange and fresh loquat salad with violet jelly and yogurt foam

Submitted by: Barbie Cooking
Added on: Dec 16th, 2010
Rating:
5
This is a fresh, colorful salad of fruit that is easy to make — you just need a half—liter (2-cup) siphon (the kind used for whipping cream) to make the foam.
Poached peaches with fresh mint nougat glace and Amaretto jelly

Poached peaches with fresh mint nougat glace and Amaretto jelly

Submitted by: Joana's Kitchen
Added on: Dec 17th, 2010
Rating:
0
To make the molds for the nougat glace we use clear PVC tape (6 cm wide), which you can buy in specialty kitchen shops. We roll it into cylinders about 1 1/4 inches in diameter, secure with tape, then put these inside small pastry cutters of the same size to hold them steady. Alternatively, you ..
Mint sorbet, passion fruit jelly and coconut foam

Mint sorbet, passion fruit jelly and coconut foam

Submitted by: CookieChef
Added on: Dec 17th, 2010
Rating:
0
This is a quite soft jelly that we layer up with the sorbet and foam in a martini glass. Together the three flavors are unbelievable; very different, something you really have to taste for yourself — though some people, I know, don't like the flavor of real coconut. I have had people tell me ..
Sweet pastry

Sweet pastry

Submitted by: Allicia
Added on: Dec 17th, 2010
Rating:
0
This is a very good, easy pastry that isn't difficult to work with and won't break if you roll it. We use it to line a nonstick tart pan and bake it "blind", i.e., empty, so that it can cook a little and crisp up before you add a wet topping of fruit, frangipane, etc. We use ..
Cherry tart

Cherry tart

Submitted by: Head Chef
Added on: Dec 17th, 2010
Rating:
5
When the cherry season is over, you can make this with fresh red plums. You can also make one large 11-inch tart if you prefer.
Peach and amaretto tart

Peach and amaretto tart

Submitted by: Cooking Bird
Added on: Dec 17th, 2010
Rating:
0
Peaches and amaretti biscuits are a classic match that you will find in different variations all over Italy. The amaretto cream is really frangipane, with the addition of what, in the north of Italy, we talk about as bitter almonds, but are actually bitter apricot kernels. They come not from the ..
Apple tart

Apple tart

Submitted by: Single Chef
Added on: Dec 17th, 2010
Rating:
5
This is a very thin and crispy tart, so thin we could almost call it pizza di mele — and have a bit of a game with words and serve it alongside the fruit lasagne. it is the kind of French-influenced Milanese tart with a "wow factor" that we used to make at olive in the mornings, so it ..
Lemon and mascarpone tart

Lemon and mascarpone tart

Submitted by: Naomi
Added on: Dec 17th, 2010
Rating:
5
Because the lemon and mascarpone mixture for this is quite liquid when it is first mixed, we completely cook the pastry case first, then turn the oven down, so that the topping can set without the pastry cooking further.
Ricotta tart

Ricotta tart

Submitted by: Jenn
Added on: Dec 17th, 2010
Rating:
0
When cherries are in season, we make this tart in the same way but substitute 1 1/2 cups of fresh cherries, pitted and halved, fer the citron -— you don't need any garnish
Easter tart

Easter tart

Submitted by: NuttyChef
Added on: Dec 17th, 2010
Rating:
5
This is the traditional tart made in Napoli for the Easter festivities, and was originally made with grains of wheat, but is sometimes now made with pearl barley (soaked overnight and cooked according to instructions). The combination of ingredients may seem strange, but they are associated with ..
Melon sorbet

Melon sorbet

Submitted by: Yolanda
Added on: Dec 17th, 2010
Rating:
0
The first of the season's melons have arrived from Italy. I love this time of year, when these perfumey fruits begin to come in, getting sweeter week by week. You can make this as a granita if you don't own an ice-cream machine.
Basil sorbet

Basil sorbet

Submitted by: Orchid
Added on: Dec 17th, 2010
Rating:
5
This sorbet is very refreshing and delicious! It will surprise you how easy sorberts are to make.
Milk ice cream

Milk ice cream

Submitted by: Maria Bella
Added on: Dec 17th, 2010
Rating:
4
It is beautiful served alone, however makes a wonderful partner to a chocolate cake—I served it with the chocolate decadence I made recently—and drizzled with dulce de leche it is stunning.
Créma Catalan ice cream

Créma Catalan ice cream

Submitted by: NYC Cook
Added on: Dec 17th, 2010
Rating:
5
Crema catalana is a delicious custard covered with caramelized sugar. There are several Catalan chefs who take credit for having transformed this popular dessert into an ice cream. This version is served in glasses or bowls and drizzled with a creamy caramel sauce.
Mascarpone ice cream

Mascarpone ice cream

Submitted by: Cawfee Lady
Added on: Dec 17th, 2010
Rating:
0
I think people are a bit confused by mascarpone and mozzarella — but before you say, "Well, you couldn't make an ice cream with mozzarella", we did: with olive oil and Parmesan too, and it was fantastic, but so is this ice cream made with mascarpone, our famous gorgeously creamy ..
Lemon thyme ice cream

Lemon thyme ice cream

Submitted by: NYC Cook
Added on: Dec 17th, 2010
Rating:
5
Serve this fancy ice cream in a chilled glass dish. Top ice cream with curls of lemon peel for garnish.
Amaretto ice cream

Amaretto ice cream

Submitted by: Sharon
Added on: Dec 17th, 2010
Rating:
5
It is an easy recipe to make. What a fantastic tasting ice cream the Amaretto Ice Cream is. The flavors of amaretto biscuits and amaretto are just some of the sensational ingrediente.
Limoncello ice cream

Limoncello ice cream

Submitted by: Carolina Girl
Added on: Dec 17th, 2010
Rating:
5
In this easy recipe for Limoncello ice cream cake, the liqueur is combined with meringues, lemon curd and vanilla ice cream to make a luxurious summer dessert.
Truffle honey ice cream

Truffle honey ice cream

Submitted by: CookieChef
Added on: Dec 17th, 2010
Rating:
0
Truffle honey is perfect for meat glaze, crepe dressing, cheese, spreading over fruit or cake, or topping off ice cream and sorbet.
Hazelnut  ice cream

Hazelnut ice cream

Submitted by: Smiley Day
Added on: Dec 17th, 2010
Rating:
0
You can buy ready—made hazelnut paste (praline) or make your own by putting 50 g (1.76 ounces) roasted hazelnuts into a food processor with 50 g (1.76 ounces) superfine sugar and blending to a paste.
Pistachio ice cream

Pistachio ice cream

Submitted by: Laura
Added on: Dec 17th, 2010
Rating:
0
This is so many people's favorite ice cream – pale green and fragrant, with lovely bits of frozen pistachio to bite into. Lovely on its own or served with Pistachio Wafers, the ice cream is also delicious with Greek Orange and Honey Syrup Cake
Marco Polo tea ice cream

Marco Polo tea ice cream

Submitted by: Cooking Granny
Added on: Dec 20th, 2010
Rating:
0
Marco Polo tea is quite spicy and floral, hut you could make this with any tea you find that has a fantastic flavor and aroma, perhaps a fruit tea or chai. Something quite potent, like mango — you don't want anything too delicate, as freezing has the effect of closing down flavor a little, ..
Amaretti cookies

Amaretti cookies

Submitted by: Texas Chef
Added on: Dec 20th, 2010
Rating:
4
Amaretti is the Italian name for macaroons, which means little bitter things. These small, domed-shaped cookies that are crisp and crunchy on the outside and soft inside, originated in Venice Italy during the Renaissance period. Amaretti cookies are made from either ground almonds or almond paste, ..
Almond tuiles

Almond tuiles

Submitted by: Breadman
Added on: Dec 20th, 2010
Rating:
5
Almond tuiles are made by mixing the sliced almonds into the batter and then stenciled or shaped into round disks using a fork. Fine tuiles or what the French name tuiles fine, are stenciled and then garnished with almonds or other nuts or dried fruits.
Hazelnut tuiles

Hazelnut tuiles

Submitted by: Smiley Day
Added on: Dec 20th, 2010
Rating:
0
Tuile is the French word for tile. Here, a chocolate-nut mixture is draped over a rolling pin to give these confections a curve that resembles a roof tile. These delicate treats enliven any tea party, afternoon snack plate, or dessert course. Keep these cookies in an airtight container to keep them ..
Frangipane wafers

Frangipane wafers

Submitted by: Laura
Added on: Dec 20th, 2010
Rating:
5
If you like, you can twist or roll each biscuit into another shape, such as a "cigar", while still warm. Other variations include using a pastry bag with a very small opening to pipe the mixture onto the waxed paper in thin strips, making hairpin—like shapes. When they come out of the ..
Hazelnut wafers

Hazelnut wafers

Submitted by: Texan
Added on: Dec 20th, 2010
Rating:
0
Hazelnut Wafers is indeed the best pick for kids. The recipe is rich with the flavored cayenne pepper and toasted hazelnuts. Quite an crunchy-n-yummy treat it is.
Special sable biscuits

Special sable biscuits

Submitted by: Jasmina
Added on: Dec 20th, 2010
Rating:
0
Spooned biscuits were originally round shaped. They took the name "spooned" biscuits by the fact that they were shaped and laid on the baking tray using a spoon. They definitively took their modern, slender shape in the XIX century.
Milk wafers

Milk wafers

Submitted by: Caroline B
Added on: Dec 20th, 2010
Rating:
0
These are the best cookies. l love them. The flavor is fantastic and, when they are warm, you can shape them any way you like. If you want to spoil your kids, make them into ice cream cones (you can make up lots of them and keep them in an airtight container). That is what we do on Sundays, when ..
Apple crisps

Apple crisps

Submitted by: Panda Girl
Added on: Dec 20th, 2010
Rating:
5
If you make these crisps more than a few hours before you need them, keep them in an airtight container until you are ready to use them (but don't keep them for more than a day). They should stay crisp; but, if not, you can put them back into the oven again — though they won’t he quite as ..
Candied mint

Candied mint

Submitted by: Laura
Added on: Dec 20th, 2010
Rating:
5
Candied mint leaves are an old-fashioned treat to be served at afternoon tea or as a snack. The original recipe suggests serving the candied mint leaves in tea with sliced lemon and a cube of sugar.
Candied vanilla beans

Candied vanilla beans

Submitted by: NYC Cook
Added on: Dec 20th, 2010
Rating:
5
For some desserts we make at the restaurant, such as the poached pears served with ice cream, we candy the vanilla beans, then chop them in a food processor until they turn into a powder, which we dust over the ice cream.
Chocolate parfait and foam

Chocolate parfait and foam

Submitted by: Texas Chef
Added on: Dec 20th, 2010
Rating:
5
This is part of our Amedei Tasting Plate, hut it is fantastic to serve on its own, with or without the chocolate foam. For the foam, you need a o.5—liter (2—cup) siphon. Of course, you can use any good chocolate (at least 70 percent cocoa solids), but we use Toscano Black for the foam because it ..
Chocolate  and almond tart

Chocolate and almond tart

Submitted by: Faerie Chef
Added on: Dec 20th, 2010
Rating:
5
This tart has a fantastic sheen from the chocolate glaze, which we pour over it while it is still warm. Then we sprinkle it with grué de cacao — chopped or ground "nibs" (raw cocoa beans without their shells), which are very chocolatey and bitter tasting.
White chocolate and yogurt soup

White chocolate and yogurt soup

Submitted by: Allicia
Added on: Dec 20th, 2010
Rating:
5
Here the sable biscuit is really just to raise the ice cream, which sits in the soup — you can either make the cookie or buy some good ones, or something similar —— and the caramel, which we make with condensed milk, helps to stick the biscuit to the base of the serving bowl to prevent it ..
Saffron and chocolate fondant

Saffron and chocolate fondant

Submitted by: Chef Cracks
Added on: Dec 20th, 2010
Rating:
5
The idea of these chocolate fondants is that, when you cook them, the creamy center stays cold. We serve them with Milk ice cream, garnished with a Hazelnut tuile — but you can use vanilla ice cream and a cookie of your choice, or just serve the fondants as they are. You can make them up to four ..
Orange and chocolate sformato sponge with rosewater pannacotta

Orange and chocolate sformato sponge with rosewater pannacotta

Submitted by: Josey
Added on: Dec 20th, 2010
Rating:
0
We make this with what everyone in the kitchen now calls Margherita's chocolate sponge — it is the one we make for my daughter that doesn't contain eggs., as she is allergic to them. The chocolate sponge is layered with caramelized blood orange segments, and topped with rosewater ..
Chololate and banana beignets

Chololate and banana beignets

Submitted by: Sharon
Added on: Dec 20th, 2010
Rating:
5
Life would be miserable without beignets, which is just a fancy way of describing doughnuts; there is nothing better. You need to put them in the freezer (in ice cube trays) for several hours or overnight to harden before you fry them, but you can make large amounts and then cook them from frozen ..
Preserved lemons

Preserved lemons

Submitted by: Josey
Added on: Jan 7th, 2011
Rating:
0
Preserved lemon or lemon pickle is a condiment that is common in North African cuisine, especially Moroccan cuisine. It is also known as "country lemon" and leems. Diced, quartered, halved, or whole lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are ..
Grilled Crab Cakes with Mango Salsa

Grilled Crab Cakes with Mango Salsa

Submitted by: Chef Cracks
Added on: Oct 4th, 2010
Rating:
0
Absolutely delicious! I have made these in a skillet as well and they taste just as delicious as on the grill.
Spiced Banana Chocolate Sundaes

Spiced Banana Chocolate Sundaes

Submitted by: Emily
Added on: Oct 28th, 2010
Rating:
5
The key to grilling fruit is picking ones that are ripe but not mushy. You don’t want them to collapse and slip through the grate. To be absolutely sure a banana will hold together, cut it in half lengthwise [with the skin still on]. Brush the cut sides with melted butter and spices and grill the ..
Espresso Brookies

Espresso Brookies

Submitted by: GregL
Added on: Apr 9th, 2011
Rating:
5
I love cookies. I love brownies. They are my two favorite desserts. They're not difficult to make, eat, or store. They are the ultimate comfort treats in my opinion. So you can imagine my excitement when I discovered a selection of recipes on the internet labeled "brownie cookies". ..
Cannoli di ricotta

Cannoli di ricotta

Submitted by: KillBunny
Added on: Dec 17th, 2010
Rating:
5
Traditionally, cannoli are made with strutto — snow-white pork fat that has a clean, quite neutral flavor — but you can use duck fat instead, or lard. You need a clean metal (3/4—inch diameter) tube for this —— it must he metal, as it has to go into hot oil. We serve this with Amaretto ice ..
Sweet tomato soup, balamic jelly and basil sorbet

Sweet tomato soup, balamic jelly and basil sorbet

Submitted by: Laura
Added on: Dec 17th, 2010
Rating:
0
We serve the soup with a sable biscuit "stuck" to the bottom of a shallow soup dish with toffee, topped with Basil sorbet which rises up above the soup and is garnished with Candied basil leaves. The slightly salty biscuit intensifies the sweetness of the soup.
Carnaroli rice and lemon souffle

Carnaroli rice and lemon souffle

Submitted by: Vicky
Added on: Dec 17th, 2010
Rating:
5
The rice of the northern Lomellina region and the big Sorrento lemons from the southern Amalfi coast brought together in a soufflé — for me this is an incredible dessert. We use carnaroli rice be- cause it becomes very creamy but retains its shape and bite. Technically, of course, we could make a ..
Tiramisu with banana and licorice ice cream

Tiramisu with banana and licorice ice cream

Submitted by: Gillian
Added on: Dec 17th, 2010
Rating:
0
Tiramisu is the dessert that most people associate with Italy, perhaps because it is made with coffee, which is considered a very Italian thing. However, a real tiramisu at the end of the meal is a killer — very heavy to digest. It is made all over the country, hut it is one of those dishes that ..
Mint sorbet

Mint sorbet

Submitted by: NuttyChef
Added on: Dec 17th, 2010
Rating:
0
Use any variety of garden mint you have on hand for this recipe; they all work well. Served between courses, this makes a refreshing palate cleanser.
Myrtle ice cream

Myrtle ice cream

Submitted by: Ronaldo
Added on: Dec 17th, 2010
Rating:
0
Mirto is the name not only for myrtle in Italy but for the liqueur made from the myrtle berry, which is traditional in Sardegna. (There is also a dryer white Mirto, made with the leaves.) You should be able to find it in specialty liquor stores or Italian importers, or you could replace it with ..
Licorice ice cream

Licorice ice cream

Submitted by: Tamara
Added on: Dec 17th, 2010
Rating:
5
True licorice root is a forgotten thing in this country. I love it. The real thing leeks and smells beautiful and it is so pure—tasting — sweet yet net sweet — so different from the shiny black stuff you see in candy stores shaped into shoelaces and so on, which is made by cooking the root ..
Salted special sable biscuits

Salted special sable biscuits

Submitted by: Allicia
Added on: Dec 20th, 2010
Rating:
0
Similar to the biscuits above but a little saltier, these work well with something sweet, such as the Sweet tomato soup, as the salt contrasts with — and helps intensify — the sweetness of the tomatoes.
Lemon thyme caramel wafers

Lemon thyme caramel wafers

Submitted by: Panda Girl
Added on: Dec 20th, 2010
Rating:
5
Although usually associated with savory dishes, fresh herbs can put a distinctive twist on classic desserts, such as these lemon wafers. A member of the mint family, thyme lends its flavor to the recipe through infusion - a process in which herbs, spices, citrus peels, or flowers are steeped in ..
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