from
— “Classic Home Desserts”by Richard Sax (Houghton Mifflin Harcourt, 2000)Comfort food, nursery pudding, grown-up bliss. This butterscotch pudding is all three and more. Want to turn it into a pie? Bake an 8-inch chocolate cookie crumb crust. Pour all of the cooled pudding into the crust and top with a cloud of whipped cream. Or, if you want to be oh-so-trendy, sprinkle portions with a few flakes of Maldon salt.
- large egg yolks
- packed dark brown sugar
- pure vanilla extract
- blackberries
- blueberries
- honey
- cornstarch
- all-purpose flour
- sugar
- freshly ground nutmeg
- salt
- lemon zest
- sliced almonds
- French vanilla ice cream
This is Tate’s Bake Shop’s third largest selling cookie flavor. This cookie is thin and crisp and a bit sweeter than most because of the white chocolate. Look for a high quality white chocolate chip that contains cocoa butter.
- all purpose flour
- baking soda
- salt
- sugar
- vanilla
- eggs
- white chocolate chips
- coarsely chopped macadamia nuts
I like this curd folded into whipped cream, leaving streaks of orange and white, reminding me of a creamsicle from the Good Humor truck when I was a kid. This will not be as thick as the traditional lemon curd.
- Honeybell Cake:
- all-purpose flour
- baking powder
- baking soda
- salt
- sugar
- eggs
- Zest of one honeybell orange
- plain Greek yogurt
- vanilla
- Honeybell Curd
- Zest of one honeybell
- fresh lemon juice
- sugar
- eggs
- egg yolk
- unsalted butter
- salt
- Whipped Cream:
- heavy cream
- orange extract
- sugar
- plain Greek yogurt
Yield: one 9-inch pie
- Graham Cracker Crust
- almond butter
- maple syrup
- low fat cream cheese
- dark brown sugar
- silken tofu
- vanilla
- egg whites
- Topping
- heavy cream
- non-fat Greek yogurt
- sugar
- pure vanilla
- Raspberry Coulis
- frozen unsweetened raspberries
- water
- sugar
- Preheat oven to 325 degrees.