Bumbleberry is an old term meaning mixed berries. Blackberries, raspberries and strawberries are used here, but blueberries or boysenberries can be added or substituted. This recipe can easily be doubled.
Read more about this recipe in the Santa Monica Farmers' Market Cookbook.
Homely (not unattractive but a good old-fashioned usage) and friendly to serve warm or at room temperature. Heavy cream—unwhipped—or ice cream would be an extra treat.
This recipe is part of The Barbara Kafka Dessert Anthology.
Papaya have golden beauty as well as an silken texture, a seductive perfume and a unique flavor. I don’t know why more desserts don’t use them, but I think this is well worth your attention.
This recipe is part of The Barbara Kafka Dessert Anthology.
Years ago, for the original Windows on The World, I devised a lemon tart that was a great signature dish. This is a very good home version of that Tarte au citron d'Olympe.
This recipe is part of The Barbara Kafka Dessert Anthology.
This is not really a mousse, but it's tasty, rich, thick and filling. So it's a near mousse.
This recipe is part of the Barbara Kafka Dessert Anthology.
This classic mousse is a chocolate lover’s dream. It is base on a Dione Lucas recipe in her first book in America, The Cordon Bleu Cookbook.
This recipe is part of the Barbara Kafka Dessert Anthology.
I got this recipe from my cousin Elsa Sobo. I couldn't wait to test it. Elsa was right when she told me that this cake gets better with age.
Read more about this recipe in Carole Walter's Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight.
Frothy and light, this is particularly good after a rich meal. If your apples are a little tame, add a teaspoon or so of lemon juice. I like to serve it spooned into Champagne glasses—festive.
This recipe is part of the Barbara Kafka Dessert Anthology.
This is a party-worthy pudding. Consider topping each serving with some whipped cream and a walnut half. It's very festive.
This recipe is part of the Barbara Kafka Dessert Anthology.
This simple pudding can be made at the spur of the moment and makes a fine, light end to the meal.
This recipe is part of the Barbara Kafka Dessert Anthology. Never made pudding in the microwave? Buy Barbara's Microwave Gourmet for more excellent cooking tips.
Few desserts are as simple, rich and comforting as a good pound cake. It's the perfect backdrop to fresh fruits of all kinds, or just as a slab straight out of the oven.
To pit cherries, make an incision along one side of the cherry and slip your fingernail under the pit to pull it out. The cherry will come back together, as if whole.
This recipe is part of the Barbara Kafka Dessert Anthology.
