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Content tagged with “Desserts, other” (Page 3)

Apricot Jewels
Bite into an Apricot Jewel and discover a rum-soaked cherry in the middle.
Candied Grapefruit Peels
A fine cup of coffee and two or three of these bittersweet confections make a fitting conclusion to a holiday meal. The...
Brandied Prunes with Orange
Moist, plump prunes work best here. Serve with roast pork or game, or use as a stuffing for pork tenderloin.
Mandelbrot
Mandelbrot is Yiddish for almond bread, and the almond-rich dough in this recipe is shaped like a loaf and baked. Like...
Brandy-Snap Tulips
Brandy, molasses, ginger and cinnamon add great flavor to these cookie cups. Fill them with sorbet or frozen yogurt for...
Ginger Crisps
Gingery flavor and a subtle lemon note make these crisp cookies perfect with tea. They also make great ‘‘dunking...
Molasses-Spice Cookies
Spiced molasses cookies are perfect to serve with coffee or tea.
Chestnut Truffles
Chestnut puree makes a deceptively rich-tasting filling for these elegant truffles.
Cinnamon-Apple Lollipops
The warm, winning flavor of cinnamon can be savored for a long time with this homemade apple lollipop.
Apricot Rum Balls
Quick and easy to make, these apricot-based bonbons are perfect for gifts or last-minute bake-sale contributions.
Sugarplums
Orange zest, cinnamon and almonds lend these figgy treats a sophisticated flavor.
Maple-Walnut Pralines
Maple syrup gives new inspiration to this Louisiana classic.
Meringue Mushrooms
Use these meringue mushrooms to decorate any yule log cake. The recipe makes enough to decorate your serving platter...
Maple Custards
For the richest flavor, use maple syrup graded “Dark Amber” to make these custards.
Kumquats in Vanilla Syrup
The flesh, rind and seeds of kumquats are edible. Although the preserves are delicious on their own as a simple dessert...
Cannoli
Though cannoli might seem like an overly decadent treat for a healthy diet, these are filled with a mixture of reduced-...
Pizzelle Cannoli Shells
A bit of cinnamon, lemon and vanilla flavor these cannoli shells. To make pizzelle cookies, do not roll them after...
Old-Fashioned Gingerbread
Ginger, which can be traced as far back as the first century A.D., is an ancient culinary staple. Honor its tradition...
Grand Marnier Soufflé
A triple hit of orange—from marmalade, zest and liqueur—infuses this light souffle with warm citrus flavor.
Holiday Sugar Cookies
These festive sugar cookies are proof that you can add whole-wheat flour to a baked good without anyone ever knowing it...
Ricotta & Chocolate Wafers
Crumbled chocolate wafer cookies add satisfying flavor and crunch to part-skim ricotta cheese.
Crème Brulée
An amazing creation, our creamless Crème Brulée is every bit as delectable as its full-fat counterpart.
Panna Cotta with Red Wine-Strawberry Compote
Buttermilk gives this silky panna cotta, or “cooked cream,” a bright, fresh taste. A tart-sweet strawberry sauce is a...
Rhubarb-Vanilla Compote
Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or over ice...
Strawberry-Rhubarb Strudel
Spring's best combo—strawberries and rhubarb—fill this simple strudel for two.
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