| Jul 15, 2009
Total time: 55 minutes, plus freezing and optional softening time
Servings: 8 to 10
3/4 pound fresh or frozen raspberries
1/3 cup sugar
Juice of 1/2 lemon
1. Purée the raspberries in a food mill, discarding the seeds. The...
| Jun 3, 2009
Total time: 35 minutes
Servings: Makes about 6 cups, enough for 2 to 4 dozen cupcakes
Note: This recipe works best with a stand mixer; the large whisk allows the buttercream to achieve better volume and stability than with a hand mixer.
1 1/2 cups...
| Jun 3, 2009
Let's face it, cupcakes are fun. Familiar, colorful and oh-so-cute, these whimsical little cakes are famous for full-on flavor and mile-high frosting. And don't forget the decorations.
Best of all? They're small enough that you don't have to share.
| Dec 11, 2009
| 8:28 AM
Active Work Time: 30 minutes
Total Preparation Time: 1 hour
1/3 cup medium-grain rice
2 cups whole milk
2 tablespoons sugar
1 teaspoon salt
3 tablespoons grated orange or lemon zest
1 tablespoon butter
2 eggs, separated
1 teaspoon vanilla extract...
| Dec 5, 2009
| 5:46 AM
Total time: 1 hour, plus chilling time
Servings: About 30 squares
Note: From "A Baker's Tour" by Nick Malgieri. Use high-quality chocolate such as Scharffen Berger 62% cacao semisweet chocolate.
6 ounces semisweet chocolate, finely...
| Nov 17, 2009
| 2:46 PM
Lemon chiffon pie
Total time: 45 minutes plus chilling time
Note: Adapted from "American Regional Cooking" by Sheila Hibben.
1 ( 1/4 ounce) packet (about 1 1/2 teaspoons) unflavored gelatin
3 tablespoons water
4 eggs, separated...
| Feb 24, 2010
| 8:06 AM
CHOCOLATE HAMANTASCHEN WITH CARAMEL PECAN FILLING
CARAMEL PECAN FILLING
3/4 cup sugar
1/4 cup water
2 cups toasted chopped pecans
7 tablespoons butter or margarine
1/2 cup milk or nondairy creamer
1/4 cup honey
| Feb 24, 2010
| 10:17 AM
Caraway Bundt Cake
Active Work Time: 20 minutes * Total Preparation Time: 1 1/2 hours
Note: This cake is extremely versatile. It can be served alone or with fresh berries, fruit compote, whipped cream or ice cream.
1 tablespoon unsalted butter or...
| Jan 1, 2010
| 10:54 PM
Note: We love pies. We publish pie recipes throughout the year, and we devoted two covers to pies and pie-making. But the pie of the year, we all agree, was Nancy Silverton's lemon meringue tart from her book "The Food of Campanile" (Villard, $35),...
| Jan 2, 2010
| 12:02 AM
Note: Is there anything more glorious than a mountainous banana cream pie? Test Kitchen Director Donna Deane whipped this one together for a story on meringues, and it is truly a monumental version.
Making meringue toppings can be a little tricky....
| Dec 30, 2009
Tempura nuggets (satsuma-age)
Total time: About 1 hour
Note: You can use a variety of vegetables for making satsuma-age: minced burdock; cooked sweet potato; lotus root; chopped shiso leaves; chopped onions; hydrated, chopped dried...