This is a traditional treat for Rosh Hashanah, the Jewish New Year. But it's also a not-too-sweet treat that's good anytime. The coffee and brown sugar give it a darkness that balances the golden sweetness of the honey.
Sticking with the natural sweetness of the fruit and just a bit of sugar yields a light ice cream with intense pear flavor.
Read more about this recipe at Cook & Eat.
The bars themselves are really simple -- just a quick shortbread that gets cooked off before the jam goes on, and then cooked again with a grated shortbread topping. The resulting cookies are rich like shortbread, but lighter and more moist.
Read more about this recipe at Cook & Eat.
Classic Sour Cream Cinnamon And Nut Coffee Cake
Classic Sour Cream Cinnamon And Nut Coffee Cake
This recipe was given to me by my good friend Mariette Bronstein, a superb cook and baker. The memory of my first taste of this cake stayed with me for years.
Read more about this recipe Carole Walter's Great Coffee Cakes, Sticky Buns, Muffins and More.
Fall is the season of the small, dusky purple Italian prune plum, or sljiva. Dumplings made from pitted plums can be served with Turkish coffee -- or with plum brandy, otherwise known as sljivovica, or slivovitz.
Read more about this recipe at the Washington Post.
Simple Spaghetti And Meatballs
Simple Spaghetti And Meatballs
This is Claire's grandmother's classic spaghetti and meatballs recipe. She always made twice the meatballs she needed, because inevitably a few would get swiped from the pot before dinner. If you have any meatballs left, make a meatball sub the next day.
Phyllo is often avoided by the home cook because it seems so delicate and difficult to use. In reality, even though it is quite fragile, it is also very forgiving. It doesn't show rips and tears the way a pie crust might.
Read more about this recipe in Lunch Lessons: Changing the Way We Feed Our Children.
Butterscotch is one of my favorite flavors and the ingredients are almost always on hand. At Schraffts--how I miss them--there were divine caramel sundaes with walnuts. Woolworths--also gone--used to have a pot of hot butterscotch sauce at the end of the counter next to a pot of hot fudge.
This recipe is part of the Barbara Kafka Dessert Anthology.
Be sure to whip the butter long enough -- until it's paler in color. The batter will go through a slick stage after each egg is first added. As the batter is beaten, it will work its way back to the inital fluffy stage. Then you know you are ready to continue with the next step.
This recipe is part of The Barbara Kafka Dessert Anthology.
These light, rich rolls are baked in muffin tins, which eliminates the skill and time normally needed for shaping rolls. They don’t require kneading, either, because the long, slow first rise develops both the gluten and the appealing yeasty flavor.
Read more about this recipe at the Washington Post.
Cinnamon-Orange Dark Chocolate Popover Cakes
Cinnamon-Orange Dark Chocolate Popover Cakes
Contrary to their name, these little cakes don’t actually rise that much. They’re just made in a popover pan, which gives them a fancy-looking shape, and covered with Cinnamon-Orange Ganache.
Read more about this recipe at hogwash.
Curry-Banana Coconut Coffee Cake
Curry-Banana Coconut Coffee Cake
To toast the unsweetened coconut, spread it in a thin layer on a baking sheet and bake for about 10 minutes at 350F, stirring every few minutes to ensure even browning. Cool and freeze any unused coconut for later use.
For more recipes like this visit hogwash.
