Dessert

Course: 

Creamed Corn Ice Cream

  • 2 to 3    ears fresh sweet corn
  • 2¼    cups heavy cream
  • 1    cup whole milk
  • 1    vanilla bean
  • ½    cup sugar
  • 6    egg yolks
  • ½    teaspoon pure vanilla extract
  • ¼    teaspoon kosher salt, or to taste
  •     Salted Caramel (recipe follows), at room temperature
  •     Caramel Corn, for garnish

 

Salted Caramel

  • 1    cup granulated sugar
  • 4    tablespoons water
  • ½    cup cream
  • 1    vanilla bean
  • ¾    teaspoon fine table salt

Salted Caramel Corn Ice Cream

Salted Caramel Corn Ice Cream

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Course: 
  • 2¾ pounds ripe peaches. halved lengthwise pitted, and cut into ¾-inch-thick wedges (about 8 cups)
  • 1 cup fresh blueberries blackberries or raspberries
  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons light-brown sugar
  • tablespoon fresh lemon juice
  • teaspoon finely grated peeled fresh ginger
  • ½ teaspoon salt plus a pinch
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ cup (1 stick) cold unsalted butter. cut into small pieces
  • 1 vanilla bean. split lengthwise and seeds scraped (reserve pod for another use)
  • 1 cup plus 2 tablespoons heavy cream plus more for brushing
  • Sanding sugar for sprinkling

Peach and Berry Cobbler Peach and Berry Cobbler

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Course: 

For the Crust and Filling

  • 1 Graham-Cracker Crust
  • 1 cup sugar
  • 2 cup unsweetened Dutch-process cocoa powder
  • 2 tablespoons cornstarch
  • ⅛ teaspoon salt
  • 1½ cups milk
  • 3 ounces bittersweet chocolate. finely chopped
  • 2 tablespoons unsalted butter, cut into small pieces
  • ½ teaspoon pure vanilla extract


For the Topping

  • 1½ teaspoons unflavored powdered gelatin
  • 5 tablespoons cold water
  • ¾ cup sugar
  • 1 tablespoon cornstarch
  • ⅛ teaspoon salt
  • 1 cup milk
  • teaspoon pure vanilla extract
  • 2 tablespoons light rum
  • 4 large egg whites, room temperature

Black-Bottom Pie

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Course: 
  • 4 large eggs
  • 1¼ cups Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1 tablespoon vanilla extract
  • 1 cup (2 sticks) unsalted butter
  • 2¼ cups sugar
  • 1½ cups King Arthur Unbleached All-Purpose Flour
  • 2 cups chocolate chips

King Arthur Flour Fudge Brownies

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DOUGH

  • 7½ to 8¼ cups King Arthur Unbleached All-Purpose Flour*
  • ⅔ cup granulated sugar
  • 1 tablespoon salt**
  • 2 envelopes Fleischmann's® RapidRise Yeast
  • 1½ cups milk
  • ½ cup water
  • ¾ cup (12 tablespoons) butter**
  • 2 large eggs

*See "tips," below.

**If you use salted butter, reduce the salt to 2½ teaspoons.

FILLING

  • ½ cup granulated sugar
  • ¼ cup (4 tablespoons) softened butter
  • 1½ tablespoons (4½ teaspoons) ground cinnamon

FROSTING

  • ¼ cup (4 tablespoons) softened butter
  • 4 cups confectioners' sugar
  • ⅛ teaspoon salt, optional; for enhanced flavor
  • ½ to 1 teaspoon vanilla extract, to taste; optional
  • 4 to 6 tablespoons milk

Cinnamon Rolls

Cinnamon Rolls

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Course: 
  • 4 large pears
  • 1 tablespoon lemon juice
  • 1/4 cup firmly packed brown sugar 
  • 3 tablespoons unsalted butter, softened 
  • 2 tablespoons all-purpose flour 
  • 1/2 teaspoon ground cinnamon 
  • 1/8 teaspoon salt
  • 1/2 cup chopped pecans or walnuts 
  • 1/2 cup pear nectar
  • 3 tablespoons honey
  • vanilla ice cream

Caramelized Pears

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