Blueberry Plum Crumble
A simple crumble that you can make with fresh fruits and pantry staples.
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Faulknerian Family Spice Cake, with Caramel Frosting
In the true Southern tradition, this is a cake that makes a statement. The spices are pervasive, the icing concentrated and sweet, the height of the cake breath-taking. You expect a cake like this to be heavy, but ENunn's mother's recipe produces a cake that's finely textured and featherweight. The instructions for icing the cake are vague -- invert the cake onto a platter and spread it on the top and sides. We tried drizzling it and you shouldn't.
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Peach Tart
Every cook needs a good dessert recipe that can be whipped up anywhere -- especially when you're away from your kitchen and its mixer and rolling pin and comforting gadgets. This peach tart is that recipe for me. To make it all you need is a knife, a bowl, and some kind of pan. A tart pan ideally, but I've even made it on a baking sheet with one side shored up with aluminum foil. And when I've been without a bowl, I've even mixed the dough right in the pan.
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German Steamed Dumplings With Blueberry Sauce
This was delicious. The dumplings are super light and spongy and just soak up the sauce, very yummy. The texture was a bit like steamed sponge cake, even though it calls for much less egg. I'd recommend pouring a little bit of sauce at a time, clintonhillbilly is right that hot dumplings and cold sauce are a terrific contrast, but if you douse them with sauce the dumplings cool off too fast. I'll definitely make this again, maybe with other berries or fruit.
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Heavenly Apple Brandy Cake
Though not even approaching being eligible for a beauty contest, this cake seems to be irresistible. It stays fresh and gooey for days (that is if there's any left) and it's really very simple. The recipe originated in a community cookbook that I used regularly for years. The cake was always delicious but, over the years I've changed things--NO nuts--raisins--raisins soaked in Rum--but now I've settled on adding dates soaked in Apple Brandy (or Calvados if you're feeling flush!) Sometimes I substitute brown sugar for half the white sugar. As I say, NOT pretty, but well worth it.
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Chocolate-Dunked Pistachio Shortbread
These cookies are based on a recipe that originally appeared in Bon Appetit, for hazelnut shortbread. The first time I made them, I used hazelnuts in the cookie dough but coated them in pistachios because the green color looked nice against the dark chocolate. When I made them again, I used coarsely-chopped pistachios in the dough as well, and I just loved the outcome. either way, I prefer bittersweet chocolate to the milk chocolate called for in the original recipe.
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Moist and Light Yellow Cake
Sometimes, you come by a recipe in such a backwards way that the only explanation must be that you were meant to make this dish. This was the case with Tender Yellow Cake.
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Meyer Lemon Pizzelle
Hillarybee's pizzelle are lovely crisp, buttery vanilla cookies perfumed with Meyer lemon. The touch of orange extract really makes the citrus shine. Plus, they are beautiful. Once the batter is made, it only takes a few seconds to create a beautifully patterned thin cookie. The simple pizzelle would be excellent served with any of the suggestions in Hillarybee's notes, or ice cream and fruit or sandwiched with a little bit of lemon curd.
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Earl Grey Vanilla Bean Truffles Two Ways
This is one terrific recipe! I love any recipe I come across that uses minimal, good quality ingredients and turns them into such a success. The dark chocolate takes on a velvety texture with undertones of vanilla and tea, and the orange zest is a perfect finish to every tiny bite. I rolled a few in crushed pistachios which added a nice balance of salt and sweet. This was absolutely excellent! I can't wait to make these throughout the upcoming holiday season.
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