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cooking.nytimes.com
These diminutive egg tarts — pasteis de nata — a specialty all over Portugal, have a cinnamon flavored custard nestled in a flaky puff pastry crust The trick here is to bake them in a very hot oven, which causes the custard to puff and the pastry to turn brown and crunchy You can make the crust and filling ahead, but don’t bake them more than an hour or two before serving
These diminutive egg tarts — pasteis de nata — a specialty all over Portugal, have a cinnamon flavored custard nestled in a flaky puff pastry crust The trick here is to bake them in a very hot oven, which causes the custard to puff and the pastry to turn brown and crunchy You can make the crust and filling ahead, but don’t bake them more than an hour or two before serving
cooking.nytimes.com
The original recipe for these buttery, basic toffee bars belongs to Maida Heatter, the great American dessert maven of the 20th century It was adapted for a cast-iron skillet by Charlotte Druckman, who wrote a book on cast-iron baking in 2016 “You can caramelize a crust in cast iron in a way that would never happen in a sheet pan,” she said
The original recipe for these buttery, basic toffee bars belongs to Maida Heatter, the great American dessert maven of the 20th century It was adapted for a cast-iron skillet by Charlotte Druckman, who wrote a book on cast-iron baking in 2016 “You can caramelize a crust in cast iron in a way that would never happen in a sheet pan,” she said
www.allrecipes.com
This is a double-crust pie that can be made with either fresh or frozen rhubarb. The rhubarb is cut into nice-sized chunks and folded into a mixture of sugar, beaten egg yolk and flour. The filling is then arranged in a prepared crust, topped with another, and baked until golden. Serve it warm with scoops of vanilla bean ice cream.
This is a double-crust pie that can be made with either fresh or frozen rhubarb. The rhubarb is cut into nice-sized chunks and folded into a mixture of sugar, beaten egg yolk and flour. The filling is then arranged in a prepared crust, topped with another, and baked until golden. Serve it warm with scoops of vanilla bean ice cream.
www.foodnetwork.com
Get Tahitian Vanilla Creme Brulee Recipe from Food Network
Get Tahitian Vanilla Creme Brulee Recipe from Food Network
www.allrecipes.com
Smooth, creamy chocolate fudge squares topped with colorful sprinkles will add a sparkle to your holiday treat platters.
Smooth, creamy chocolate fudge squares topped with colorful sprinkles will add a sparkle to your holiday treat platters.
www.delish.com
A sweet, sticky, and delightfully yummy snack to munch on while you reminisce about childhood.
A sweet, sticky, and delightfully yummy snack to munch on while you reminisce about childhood.
www.chowhound.com
Use this recipe for pumpkin–cream cheese frosting on cupcakes, Bundt cakes, layer cakes, or cookies for Halloween, Thanksgiving, or Christmas.
Use this recipe for pumpkin–cream cheese frosting on cupcakes, Bundt cakes, layer cakes, or cookies for Halloween, Thanksgiving, or Christmas.
www.allrecipes.com
A fluffy seafood-potato salad which can be served anytime. This is a fancy version of the salad that's on every respectable plate lunch in Hawaii. Feel free to substitute a can of tuna, a can of baby shrimp, or 1/2 lb. of shredded imitation crabmeat for the real stuff.
A fluffy seafood-potato salad which can be served anytime. This is a fancy version of the salad that's on every respectable plate lunch in Hawaii. Feel free to substitute a can of tuna, a can of baby shrimp, or 1/2 lb. of shredded imitation crabmeat for the real stuff.
www.delish.com
Berries grilled in a foil pack are delicious with everything from ice cream to grilled pound cake.
Berries grilled in a foil pack are delicious with everything from ice cream to grilled pound cake.
www.foodnetwork.com
Get Baked Salmon with Blackberry Ginger Glaze Recipe from Food Network
Get Baked Salmon with Blackberry Ginger Glaze Recipe from Food Network
www.chowhound.com
A delicious holiday recipe for twice-baked sweet potatoes, seaosned with cinnamon, nutmeg, and cayenne pepper, and topped with pecans.
A delicious holiday recipe for twice-baked sweet potatoes, seaosned with cinnamon, nutmeg, and cayenne pepper, and topped with pecans.