Recipezaar: Western European,Desserts recipes

Sunshine Farm Lavender Tea Scones

Sun, 19 Jul 2009 12:54:52 -0400

These are some of the best scones I've ever eaten! Lovely served warm or cooled with butter, recipe #247961 or recipe #383209, lemon curd, or British clotted cream, and a cup of tea. From my friend Cameron. -- posted by BecR

Homemade Blackberry Gelatin & Chilled Blackberry Parfaits

Sun, 19 Jul 2009 15:50:43 -0400

From Bon Appetit, August 1998. Make the gelatin at least one day ahead so that it has time to set. For a sophisticated dessert, layer the blackberry gelatin with sweetened vanilla whipped cream and a few sweetened blackberries in parfait glasses or wine glasses. If only making gelatin, will serve four. -- posted by swissms

Lemon Lavender Posset

Sun, 19 Jul 2009 15:52:12 -0400

Wonderful dinner party dessert -- so easy! You may also wish to add fresh seasonal fruits such as raspberries or strawberries, dusted with confectioner's sugar. Preparation time includes a four hour chill time. Adapted from an 'A la Carte with Lee White' recipe. -- posted by BecR

Fresh Peaches in Sauternes Soak With Angelica and Lavender

Sun, 19 Jul 2009 20:32:34 -0400

This is a wonderful, light summery dessert, which never fails to please my guests, as well as my family and friends! Fresh peaches are soaked in sweet Sauternes with angelica leaves and lavender flowers tucked amongst them. Angelica is an interesting, aromatic tasting herb, and although I normally only use the stems to candy or crystallise (Recipe #248003) I have discovered that the leaves also make a great accompaniment when used with fresh fruit. Try to serve this fresh fruit salad in a large clear glass bowl for maximum impact; it just looks so pretty with the light shining through the fruit, juices and herbs! I find that the only thing that is needed to serve this is a good dollop of crème fraiche. I have also made this with apricots and melon for a slight change. I like to use a combination of white and yellow peaches for this recipe but please use local and fresh peaches regional to your area. Prep time includes the minimum "soaking" time. I have not tried this with tinned peaches, but suspect that they may be too "soft" to hold their shape for prolonged soaking. -- posted by French Tart

Berry Cobbler Cakes

Thu, 23 Jul 2009 01:41:19 -0400

Is it a cobbler or a cupcake or a muffin? You decide! Use any fresh berry that you love. If anything sticks to the pan just scrap it off an put it back on the cobbler. When place upside down on a plate they should have a slight dimple in the bottom perfect for holding ice cream or whippend cream. Adapted from a recipe I found on the web. -- posted by momaphet

Portuguese Sweet Rice (Arroz Doce)

Sun, 26 Jul 2009 13:05:02 -0400

Sweet Rice is as individual as the cooks who make them. I've tasted sweet rice by different cooks, but I've never tried one that came close to the creamyness, and sweet, lemony flavour of my grandma's rice. This is her recipe. It takes about 30-45 minutes to make, but the results are well worth it. -- posted by Chef #1335041

Black Forest Cake (Yet Another)

Mon, 27 Jul 2009 18:33:26 -0400

No canned cherries, no cake mixes, no coffee, just a good Black Forest cake from a local German restaurant. -- posted by Pa. Hiker

Peachy Fresh Fruit Salad With a Flourish of Angelica and Mint!

Tue, 28 Jul 2009 11:00:08 -0400

This was the first thing I was taught to make at secondary school in Domestic Science! We were all taught to make basic lemon syrup for the fruit salad, a great classic and a standard recipe that I have never forgotten! However, here I have deviated a little and have taken advantage of some excellent local peach syrup instead of the homemade lemon syrup I usually make; and I have garnished the salad with mint and angelica from my herb garden. I have suggested certain fruits to use, but the beauty of a fresh fruit salad is that you can always rustle one up with whatever you have locally and to hand. Serve with fresh pouring cream for a real treat! -- posted by French Tart

Raspberry Bakewell Cake

Tue, 04 Aug 2009 02:10:04 -0400

This recipe from BBC Good Food is a great way to use up leftover raspberries but you can do as I did and use frozen. It is lovely served for dessert or afternoon tea with a scoop of vanilla ice cream. -- posted by Irmgard

Chocolate-Nut Bars

Thu, 06 Aug 2009 12:22:36 -0400

This is a recipe my day care mother used to bake all the time. It is easy to make, you can make a large amount and they keep quite a while if you keep them in a box, otherwise they will finish quickly. -- posted by Iceland

Victorian Hot Milk Sponge Cake

Sun, 09 Aug 2009 21:05:12 -0400

An old-fashioned sponge cake recipe. Use with my recipe for recipe #384668. -- posted by gailanng

Devonshire Cream Trifle or Parfait

Sun, 09 Aug 2009 21:10:05 -0400

A fruit-filled trifle using a combination of whipping cream and sour cream to replicate a beloved English treat. Well worth the effort. Chill time not included. See my recipe for recipe #384648 for the sponge cake. -- posted by gailanng

Apple Marzipan Galette

Mon, 17 Aug 2009 02:58:18 -0400

Published in Cooking Light, March 2002. -- posted by swissms

Old-Fashioned Baked Egg Custard Tart With Nutmeg

Tue, 18 Aug 2009 03:12:41 -0400

A taste of my childhood, my grandmother made the most amazing Egg Custard, as we used to call it! In the absence of lard, or if you are vegetarian, use a white vegetable cooking fat, but NOT margarine, as the white fat gives the pastry its crispness. Serve this tart at room temperature with cream or just "naked"! You can buy these delectable little tarts in most British bakeries, but they always taste better when they have been made at home. This old-fashioned custard tart needs a thick, wobbly filling, so I've used a round tin with sloping sides and a rim, which gives a good depth. The nutmeg is very important to the flavour, so always use it freshly grated and grate it on to a piece of foil, which helps when you have to sprinkle it on quickly when it goes into the oven. -- posted by French Tart

Apricot and Gooseberry Trifle Dessert With Mascarpone Cream

Tue, 18 Aug 2009 03:35:21 -0400

These lovely little individual dessert trifles are a great make-ahead treat, very quick and simple to prepare -- just layer the fruit and cream in pretty dessert glasses, and chill until serving time. Lovely for tea-time, or anytime! -- posted by BecR

Bonket (Dutch Almond Pastry)

Tue, 18 Aug 2009 16:34:51 -0400

This is a recipe I got from a Dutch friend who made this once when we were having coffee. I begged for the recipe and she graciously shared it with me! It's so good! Enjoy! -- posted by Recipe Junkie

My Amazingly Soft & Moist Chocolate Sponge Cake

Tue, 18 Aug 2009 17:04:03 -0400

I have another recipe for chocolate cake on Zaar but this one has just become by new favourite. Unless I'm baking a really special chocolate cake for an event, I tend not to make cakes that call for chocolate as it is never in the cupboard when I come to bake! This chocolate cake is the result of years of playing around with recipes & I personally think it is fab. You get the same incredibly moist & soft sponge texture you find in a store bought cake but all the great taste of a homemade cake. In fact, I think that this cake is so rich it doesn't even need to be iced / frosted - of course, if you want a really indudgant treat, then go ahead & whack some on! I find that this cake freezes well for a couple of months & keeps well in an airtight container for around a week. I stated 1/3 cup cocoa in the recipe but if the cake if for adult chocaholics then you can always add more - I find that kids sometime find too much cocoa a bit bitter. -- posted by Um Safia

Riz Au Lait (French Rice Pudding)

Mon, 24 Aug 2009 01:05:11 -0400

Mmmmh! Milk, vanilla and cinnamon. Those aromas will take you back to your childhood. This dish is great as dessert or even for breakfast. There are so many variations on rice pudding; fruits, nuts, exotic spices like cardammon, star anise, clove...I like them all. But this simple version is the one I like the most. It tastes best with whole milk. I have substituted some of the milk with heavy cream because I had some left over and that made it even more creamy. It tastes great hot and cold. -- posted by *Bellinda*

Almond Pear Flan

Mon, 24 Aug 2009 02:06:39 -0400

I have prepared this for most holiday get together for years. You can prepare pastry case up to a day before adding filling and pears. Bake up to 3 hours before serving. This holds up well and can be prepared in advance and served the next day. -- posted by TeresaS

Zwetschgenkuchen (Bavarian Plum Cake)

Mon, 24 Aug 2009 13:23:56 -0400

This is a traditional fresh plum cake, thought to have originated in the town of Augsburg, Germany. It is made with fresh Italian prune plums which are at their peak in late summer. Perfect for the afternoon coffee hour. Serve at room temperature, with a dollop of fresh whipped cream! -- posted by BecR

Isle of Wight Pies

Tue, 25 Aug 2009 02:30:05 -0400

Sweet tarts! Posted by request Source: Favourite Isle of Wight Recipes, Dorothy Baldock -- posted by Elly in Canada

Fitzherbert Pudding - (Sussex Uk)

Tue, 25 Aug 2009 02:48:52 -0400

Unusual name of a great sounding pudding!! Please note Zaar did not allow me to enter the phrase 'cooking apple pulp' as it was written in the recipe; I used 'applesauce'. Posted by request. Source: Favourite Sussex Recipes by Pat Smith -- posted by Elly in Canada

Apple Crumble (Known As Apple Cracknell from Sussex Uk)

Tue, 25 Aug 2009 02:57:58 -0400

A different version of an old favourite apple crisp or apple crumble! Posted by request. Source: Favourite Sussex Recipes by Pat Smith -- posted by Elly in Canada

Maids of Honour - Traditional English Custard Cheesecake Tarts

Tue, 25 Aug 2009 16:18:35 -0400

These old fashioned English tea tarts are somewhere between cheesecake and custard, and are similar to those served at the Maids of Honour tea rooms in Richmond, Surrey, England (the official recipe is a closely guarded secret) since the early 18th century. I prefer a shortcrust pastry shell, but you may use a puff pastry if you prefer---9 ounces of packaged puff pastry should be sufficient for the job. Recipe is slightly adapted from one found in a Nigella Lawson cookbook. -- posted by BecR

Welsh Caraway Seed Cake

Mon, 31 Aug 2009 11:17:54 -0400

This recipe is from the VisitWales.com website. -- posted by bakedapple42

Singin' Hinnies - Northumbrian Tea-Time Griddle Cakes/Scones

Wed, 02 Sep 2009 03:04:32 -0400

Served warm and oozing with butter, these fabulous fruity griddlecakes make a great treat for breakfast or afternoon tea. I remember my grandmother making these when I was little; she lived in a very old stone cottage in Northumberland, and made these on a huge cast iron black griddle, or girdle as they were also called! We used to eat them hot from the griddle, with butter in front of a roaring wood fire during the winter months. Singin' hinnies are a type of fried fruit scone or griddle cake, so called as they 'sing' and sizzle whilst cooking. 'Hinny' is a Northern term for endearment used especially to children - my grandmother used to call me "hinny". Similar to singin' hinnies are Northumbrian griddle cakes, also known as Gosforth gridies. If you are making them for a childrens party or at Christmas, put coins that have been briefly boiled, then wrapped in greaseproof paper, in the middle of some of the singin hinnies. -- posted by French Tart

Pumpkin Creme Brulee

Fri, 04 Sep 2009 11:26:46 -0400

If you don't have a brulee butane torch you can put the ramekins an inch under the broiler for 20 seconds. The torch makes it way easier, though! Also, don't substitute pumpkin pie filling for the pumpkin. Then you don't have anything to do with the pumpkin pie spice that you buy every year and use twice. :) You also need boiling water for this. A kettle or coffee maker is helpful. Time does not include chilling time. -- posted by lazy gourmet

Fruity Teacake

Tue, 08 Sep 2009 13:10:17 -0400

This delicious recipe is from BBC Good Food magazine. It is typical of what one would be served for afternoon tea in England. It just so happens that the dried fruit is also soaked in hot tea to plump them up. I used for this recipe a dried berry combination of blueberries, raspberries and cherries which I bought at Costco but any combination of dried berries will work. The soaking time for the fruit is included in the preparation time. -- posted by Irmgard

German Toffee (Sahne-Bonbon)

Tue, 08 Sep 2009 17:08:20 -0400

This recipe makes just a small amount of creamy, delicious toffee. A great back-to-school treat. I used to make this super simple toffee with my mother and grandmother when I was a child, and it was my favorite candy! I've translated the recipe from a very old and treasured German children's cookbook. -- posted by BecR

Irish Feather Gingerbread Cake

Wed, 09 Sep 2009 17:05:41 -0400

A beautiful, spicy Cake traditionally served anytime, but very popular at Christmas. It's made in a bundt pan. The addition of Guiness stout makes for a light and feathery texture. Recipe comes from 'The Irish Spirit' cookbook I love so much. Serve this dark, spicy confection with fresh whipping cream. -- posted by DiLo

Earl Grey Tea Cookies

Thu, 10 Sep 2009 11:16:44 -0400

From a magazine called Really Simple. -- posted by katew

Millionaire Shortbread

Fri, 11 Sep 2009 11:39:13 -0400

A quick and easy way to make the gooey sticky treat! Since I'm aware that shortbread is a typically Scottish biscuit, and may not translate across the pond, I've included how to make it from scratch. However, this works just as well with the shop bought kind. -- posted by Boo L

Apfelkuchen

Mon, 14 Sep 2009 14:41:56 -0400

Apfelkuchen is a german apple cake or pie-like dish. It is one of those recipes where every family has a different recipe so there are hundreds of different recipes. This was a recipe that I found on the internet many, many years ago for a project in German class in high school and have not found one similar to it anywhere. I LOVE this Apfelkuchen and being of mostly German heritage I love it even more! It is more of a custard type pie but it is by far one of the best apple dishes I have ever had! I always make sure to make it every year when apples are in season! -- posted by Chef #773560

Manx Bunloaf

Mon, 14 Sep 2009 15:45:41 -0400

This is a traditional sweet bread from Isle of Man. From www.isleofman.com -- posted by Coasty

Apple Shortbread Pie

Wed, 16 Sep 2009 13:57:11 -0400

Another recipe from "An Irish Ramble" in the August 1986 issue of Bon Appetit. This thick-crusted pie is supposedly in bakeries everywhere in Ireland. -- posted by Leslie in Texas

Oatmeal Gingerbread from the Isle of Man

Thu, 17 Sep 2009 10:44:07 -0400

Posted for the British Isles Culinary Cruise, this recipe comes from the Isle of Man Community network: www.iofm.net. -- posted by bakedapple42

London's Borough Market Chocolate Brownies

Fri, 18 Sep 2009 10:50:00 -0400

Borough market brownie-maker Matt Jones shared his infamous dense chocolate brownie recipe on BBC Good Food, and I am posting it here for safe-keeping! For anyone who has tasted one of these brownies, the experience is sublime.......deep, intense and chewy brownies that are packed full of lucious chocolate! Borough Market is London's oldest food market, its origins date back from the time when the Romans built the original London Bridge. And, although it has moved from where it was originally established, Borough Market has occupied its current site for the last 250 years. You can find both food and non-food items in this market, but locals regularly go here to get fresh produce from various parts of the British Isles. One of the most popular foodie treats in the market, is the ostrich burger, as well as these delicious brownies. Makes 12 LARGE squidgy brownies. -- posted by French Tart

Honey and Orange Madeleines

Mon, 21 Sep 2009 11:40:24 -0400

Recipe from Australian Better Homes and Gardens magazine. I recently made French Tart's Madeleines and totally enjoyed them. I haven't tried this recipe yet.....but posting for safe keeping. I made FT's gluten-free and they were wonderful. I'm hoping to try this recipe soon. You will need a madeleine mould or two for this recipe The article stated that madeleines are traditional French cakes that are cooked in shell-shaped moulds. They were named after a French pastrycook, Madeleine Paulmier, in the 19th cetury. They quickly became popular and are still regularly served as morning or afternoon tea in France. Moulds should be greased and then dusted with either with a fine layer of sugar or flour -- posted by **Jubes**

St. John's Honey Fudge from the Isle of Man

Mon, 21 Sep 2009 13:16:45 -0400

This recipe was posted for the British Isles Culinary Cruise 2009. It comes from the Isle of man Community Website: www.iofm.net. It is traditionally made and sold at the Tynwald Fair, which is the oldest surviving fair on the Isle of Man. It is still held at the village of St. John's every 5th July. The chocolate probably came into the recipe because smugglers along the coast introduced exotic foods and spices. This fudge has a smooth, chocolatey flavor with a hint of honey. -- posted by bakedapple42

Spiced Autumn Walnut and Golden Syrup Tart-Pie

Fri, 25 Sep 2009 00:58:40 -0400

This sticky and lightly spiced walnut tart is absolutely perfect for any autumn gathering, especially Thanksgiving, Halloween or Bonfire Night. It combines walnuts together with warm spices and a hint of orange, which are all bound together in a buttery syrup filling.......if you cannot get hold of golden syrup, you can use honey instead. Serve this pie with a dollop of cream, crème fraiche or yoghurt. -- posted by French Tart

Double Peppermint Bark

Fri, 25 Sep 2009 01:08:23 -0400

Based on a recipe from the McCormick spice company. I havent tried this yet. -- posted by mersaydees

French Riviera Yogurt Cake

Mon, 28 Sep 2009 14:32:10 -0400

This is a variation of the Dorie Greenspan French Yogurt Cake. It is one of the most delicious cakes I have ever made. -- posted by Missy Wombat

Irish Lemon Fairy Cakes

Mon, 28 Sep 2009 14:42:26 -0400

Lovely little cakes topped with lemon curd and dusted with confectioner's sugar. -- posted by bakedapple42

Pistachio Petit-Four Cake

Sun, 04 Oct 2009 01:47:28 -0400

Adapted from "Sky High: Irresisitible Triple-Layer Cake via Leite's Culinaria. I don't need to tell you that this cake is a little insane to make. But I can tell you it's worth it, and not nearly as complicated as it might seem from the outset. It's a one bowl (plus food processor) cake, the jam comes from a jar, ganache takes two minutes to make, and the next time - - the marzipan will come from a tube, already made, rather than making almond paste from scratch. -- posted by Manami

Plum Orange and Almond Cobbler

Mon, 05 Oct 2009 17:15:30 -0400

This easy cobbler recipe is from BBC Good Food magazine. The syrup tends to boil over while baking so put a cookie sheet underneath to catch the drips! -- posted by Irmgard

Sacher Cake With Whole Wheat Flour

Mon, 05 Oct 2009 17:40:24 -0400

Traditional Austrian Sacher Torte with few modifications in order to make it healthier. -- posted by Chef #1404680

Fireside Steamed Cherry Pudding

Tue, 06 Oct 2009 12:59:42 -0400

This is Another of my cousin Shawn Michaels recipes. It is his Pub the Boar's head most popular dessert -- posted by GingerlyJ

Apple Strudel Easy!

Sun, 11 Oct 2009 02:50:21 -0400

This is made easy with store bought puff pastry. I used a mix of dried nuts and dried fruit but you can use either or. -- posted by ~Rita~

Earl Grey Tea Cookies

Mon, 12 Oct 2009 17:17:19 -0400

These cookies are great for a traditional high tea.. they are so pretty and fragrant -- posted by GingerlyJ

Blueberry Clafoutis

Mon, 12 Oct 2009 17:24:48 -0400

Based on a recipe from Dr. Atkins' New Diet Revolution book. We just love this! The intro to the recipe says, "Clafoutis is a French baked pudding dessert and is usually made with cherries. We've substituted lower-carb blueberries for the cherries." -- posted by mersaydees

Apple Coffee Cake With Crumble Topping

Tue, 13 Oct 2009 15:40:21 -0400

I got this recipe from food network and it tastes amazing it even has an optional brown sugar glaze -- posted by rachtach123

Kevin Weeks' Guinness Cake

Wed, 14 Oct 2009 14:36:26 -0400

Guinness Cake with conventional measuring units. -- posted by Dulcet Kitchen

Strawberry Pudding

Mon, 26 Oct 2009 18:08:58 -0400

***Updated to fix all the kinks, tastes much better now*** I expanded on a simple blancmange recipe and adapted it to make it a special strawberry creation...since I now have a ton of strawberry Nesquik and want to be creative with it. And it turned out very yummy. :D It looks like it took a lot of effort but it didn't. This would probably make an awesome kid pleaser as well. NOTE: Cooking time does not include cooling/setting time. Vegans and the lactose-intolerant-- if you use soymilk, rice milk, almond milk, etc. this will not set. You may want to try a tofu-and-blender approach instead. -- posted by the80srule

Lavender Ice Cream and Currant Salad

Fri, 30 Oct 2009 14:35:09 -0400

Lavender isn't for everybody - it's an aquired taste. It is beautiful though! The original name is "La glace à la lavande et sa salade de fruits - Lavender Icecream and its salad." From latartinegourmande.com -- posted by ThatSouthernBelle

Buttermilk Soup

Fri, 30 Oct 2009 17:10:31 -0400

A deliciously smooth, sweet soup. My mother used to make sweet milk soups when I was growing up. I think that this kind of soup in customary mainly in Northern Europe. From Jean Pare's Company's Coming Soups & Sandwiches. Cooking time is chill time. -- posted by Dreamer in Ontario

Hannah Obee's Salted Caramel Chocolate Cake

Mon, 02 Nov 2009 10:53:55 -0500

This cake is unreal! It is so scrumptious and I only allowed myself a tiny taste! Delizzzzous! Thi cake is one of the final three in the 20th birthday cake competition at BBC Good Food. This dark, rich, moist delectable cake is one of the desserts we are serving for our Thanksgiving Dinner. All family members are invited and we fill up the DR, the patio off the DR, the two lobbies and the hallways! Good Food magazine, November 2009 issue.:) The recipe calls for golden syrup and since the recipe is English, I think it called for Lyle's Golden Syrup. I know it can be found in NYC & other large cities - we found it in a specialty store here in South Miami. A good substitute - Steen's Cane Syrup - good luck. That is what came up when I googled it ;) -- posted by Manami

Mixed-Berry Dutch Baby

Tue, 03 Nov 2009 15:43:32 -0500

"A Dutch Baby, also known as a German pancake, is a mixture of eggs, flour and whole milk that gets baked in a heavy skillet until it becomes puffy and golden. In the terrific version here, Grace Parisi folds in fresh berries to create a wonderful summer dessert thats also great for breakfast." Recipe from Food & Wine July 2009. -- posted by JanuaryBride

Garth Brook's German Chocolate Cake With Coconut Frosting

Fri, 06 Nov 2009 15:44:53 -0500

Trisha Yearwood says every February, when it's Garth Brooks birthday, she makes this beautiful and delicious cake for him. She says last fall, Garth made a sad statement like only three more months until you make me that awesome German chocolate cake again! She made the cake the next day. She doubles the frosting recipe to frost the entire cake, because Garth likes extra frosting, but one recipe will frost the tops of the layers and do the trick just fine- unless you are Garth! If you have some frosting left over, it's good spread on graham cracker or on brownies. Okay, it's also good right off the spoon! Enjoy! -- posted by Sharon123

Guinness Cupcakes

Wed, 11 Nov 2009 10:35:49 -0500

Nigella Lawson's Guinness Cake is much talked about. This is a downsized version of my adaptions to her recipe, perfect for making 12 delicious cupcakes that look like miniature pints of Guinness. It's a bit of a grown up delicacy, the flavours might be a little rich for young kids, but chocoaholics and Guinness lovers will be delighted. -- posted by Jillsybean

Lardy Cake

Fri, 13 Nov 2009 17:13:18 -0500

This recipe has been in my family for at least 4 generations, since at least the 1870s. It is recommended that it be served hot, with real butter. The amount of honey is a guess - the original recipe said "Honey to drizzle" but didn't give a quantity. -- posted by SnoBahr

Christmas Plum Pudding

Mon, 16 Nov 2009 01:02:04 -0500

I grew up eating plum pudding at Christmas. We used to scour three states to buy the canned stuff before it got sold out. Then I was given this recipe by a friend, and commercial plum pudding has not crossed my lips again. It is well worth the time it takes to gather the ingredients and make the pudding. -- posted by cookcathy

Sweetened Potato Cake (Suesser Eifeler Doeppekooche)

Tue, 17 Nov 2009 00:55:23 -0500

"Eifeler Doeppekooche" (potato cake from the Eifel region in Germany) is a local specialty of the German Eifel region. In fact nearly all German regions have their own typical kind of potato cake, but this version is the first one I've heard of that is also made sweet. In order to avoid confusion with sweet potato cakes which are made of sweet potatoes, I wrote "sweetened" potato cake. Some time ago DH and I watched a tv documentation about the Eifel region, and when they showed this recipe, DH of course immediately wanted to try it. So I got the recipe from the tv channel's website, which was the wdr fernsehen. -- posted by Mia in Germany

Bread Pudding With Dried Cranberries, Vanilla, and Mint

Wed, 18 Nov 2009 14:37:00 -0500

by the famous Daniel Boulud Can be prepared up to six hours in advance. -- posted by GoldsmithLissa

Louise Read's Coffee-Crunch Cake

Sun, 22 Nov 2009 18:30:39 -0500

This recipe pairs a nutty meringue with coffee-flavored Victoria sponge, the ultimate holiday, special occasion, or birthday cake. No wonder it made it into the top 3 in the 20th Birthday Cake Competion at bbcgoodfood.Now, I know why the English rave about their Victoria sponge - it is luscious and pleasant tasting! :) -- posted by Manami

Traditional Scottish Pure Butter Shortbread Cookies - Biscuits

Tue, 24 Nov 2009 13:49:57 -0500

Scotland's favorite tea-time or Christmas Holiday cookie! The very best fresh dairy butter is a requirement in these cookies, for flavor. Make them into squares or "Petticoat Tails", or any shape you wish. Great for gift giving. Our family favorite recipe, adapted from "Having Tea". -- posted by BecR

French Butter Cookies from Joy of Baking

Thu, 26 Nov 2009 17:34:32 -0500

This is a classic French cookie originating in Normandy France. These cookies are delicious plain, but they can also be flavored with ground nuts or zests and they can even be sandwiched together with jam or preserves, ganache, or lemon curd. -- posted by Annacia

Coconut Ice - Old-Fashioned Sweet Shop Coconut Candy

Sat, 28 Nov 2009 14:49:09 -0500

A trip down Memory Lane! This is my mum's recipe for Coconut Ice, little coconut squares which are coloured pink and white, and used to be popular in old-fashioned British sweet (candy) shops. My mum used to make trays and trays of these for our Church fêtes, as well as for Christmas and for gifts. These lovely little coconut morsels are very popular in Scotland where I think my mum's recipe originated either from my Scottish grandmother or an auntie. These are great fun to make with the children, as they are easy as well as being "no-cook". If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates! -- posted by French Tart

Quick and Easy French Cognac and Crème Fraiche Ice Cream

Mon, 30 Nov 2009 02:09:28 -0500

This is a really easy ice cream to whip up and one that I make every Christmas to go with the Christmas pudding and with my annual Rumtopf or Brandied Cherries and Apricots. You can make it in an ice cream maker if you have one, but as it is a non-custard base ice cream, it works just as well without an ice cream maker. It lasts for one month in the freezer and is a great addition to the summer dining table too! -- posted by French Tart

Festive Sugar Plums - Old Fashioned Sweetmeats

Tue, 01 Dec 2009 16:37:27 -0500

I love the Nutcracker Ballet and the music that accompanies it, especially the dance of the Sugar Plum Fairies! These fabulous little festive sweetmeats are based on a recipe that I adapted from Delia Smith's latest and BRILLIANT cookbook, "Happy Christmas". I have made these TWICE already - as a pre-Christmas dummy run, and they are SO easy as well as being extremely delicious! Sugar plums are mentioned in all forms of literature; most famously in The Night Before ChristmasThe children were nestled, all snug in their beds, While visions of sugar plums danced in their heads". However, they are a VERY old kind of sweet/candy, and I have traced some recipes right back to the Middle Ages in one guise or another, usually with minced meat hence sweet meat. This recipe can be made as a boozy after dinner adult treat, or with orange juice so the children can dream of them dancing in their heads! NB: These are great fun to make with the children, as they are easy as well as being "no-cook". If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates! -- posted by French Tart

Jewel Studded Holiday Fudge With Ginger and Cranberries

Tue, 01 Dec 2009 16:42:20 -0500

A delectable holiday fudge, which is the ultimate treat for anyone with a sweet tooth. This buttery, crumbly fudge is enhanced and made more festive by studding it with rich, jewel-like fruit. If you do not have stem ginger handy, you can use crystallised ginger or glace ginger instead. Making fudge the proper way involves using a sugar, jam or candy thermometer - or you can use the "soft ball" method if you do not have a suitable thermometer. Drop a small spoonful of the fudge into cold water, if it forms a malleable soft ball, the setting temperature has been reached. If you plan to make this fudge for gifts or to sell, pack the squares into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates! -- posted by French Tart

Liege Waffle Recipe / Liège Gaufre Recette

Wed, 02 Dec 2009 12:06:56 -0500

I found this recipe on a blog and wanted to put it here for safekeeping, haven't tried it yet, but it looks really yummy. The Belgian Pearl sugar can be purchased at Amazon, http://www.amazon.com/Lars-Own-Belgian-Pearl-Sugar/dp/B001LDAE4C. Waffle iron temp is the key it seems to get the sugar to carmelize without burning. -- posted by -Mary-

Zimtsterne, Vorarlberg Style

Fri, 04 Dec 2009 16:59:37 -0500

Traditional Christmas cookie in Austria and Germany. This recipe is specific to the western most province of Austria, and more specific still to the Bregenz Forest. -- posted by greenery

Bread Pudding Muffins

Wed, 09 Dec 2009 15:10:24 -0500

Chunks of leftover bread in a buttery, creamy, cinnamon-laced custard . Yum! This recipe is so easy to throw together and is great for breakfast or dessert. Recipe is from Marcy Goldman, excellent baking cookbook, "The New Best of BetterBaking.com" -- posted by blucoat

Apple Strudel à La Sacher

Wed, 09 Dec 2009 19:14:07 -0500

When I visited Vienna I ate apple strudel every chance I had with their wonderful coffee. Vienna is one of my favorite cities in the world and love their food and wine. This recipe comes from a Vienna web site. -- posted by Rinshinomori

Eier Kringel (Raspberry-Filled Cookies)

Fri, 11 Dec 2009 12:12:39 -0500

These heart-shaped German cookies are so delicate and delicious. I got this recipe over 25 years ago and have been making them for holiday gifts every since. They also are a lovely treat on Valentine's Day. I usually make them with the liqueur, which makes them extra-special. The cookie dough does need to be refrigerated for several hours, which is not included in the preparation time, so plan accordingly. Because these cookies are quite fragile and no one wants a broken heart, package them in metal cookie tins lined with large paper doilies. Decorate the tops of the tins with familiar small candy hearts inscribed with romantic messages for a unique Valentine's Day gift. -- posted by JackieOhNo!

Simple Cinnamon Raisin Apple Strudel

Fri, 11 Dec 2009 17:21:16 -0500

StrudelGerman for whirlpoolis known for its flaky layers of pastry folded around sweet apples. It is also known for being a difficult dessert to pull off. Heres an easy version in which sheets of phyllo are wrapped around a not-too-sweet apple and raisin filling. from Chow.com, haven't had a chance to try this yet so I'm saving it here! -- posted by endeavour

Viennese Chocolate Pepper Cookies

Sat, 12 Dec 2009 14:41:15 -0500

Put these thin little chocolate cookies on your holiday platter & let tasters be surprised, very surprised. The black pepper and allspice gives unexpected snap. Found in The Washington Post, adapted from "The Ultimate Chocolate Cookie Book," by Bruce Weinstein. Make the dough & chill - this allows you to bake when you want to, as many as you want at a time. -- posted by Buster's friend

Belgrader Brot (German Christmas Cookies)

Mon, 14 Dec 2009 01:47:04 -0500

Although the name refers to another city, these cookies are actually German in origin. These make a great addition to a cookie assortment. They are a nice contrast to all the buttery or chocolatey goodies and are delicious in their own right. -- posted by graffeetee

Gingerbread Loaf

Mon, 14 Dec 2009 15:21:43 -0500

This can be made with or without a butter sauce (butter sauce will be posted separately). I made this when I received my Christmas present from my mother: a gingerbread man loaf pan from Nordic Ware! -- posted by SnoBahr

French Filled Macaroons

Mon, 14 Dec 2009 23:52:15 -0500

Make one batch of cookies and get two different kinds of cookie sandwiches! Adapted from B H & G magazine. -- posted by Sharon123

Brownie Alpine Biscotti

Sun, 20 Dec 2009 16:12:17 -0500

"I love visiting with friends over a pot of coffee, so I developed these crisp, chocolaty cookies to munch along with each cup," comments Jeanie Williams of Minnetonka, Minnesota. Brownie mix makes them easy to stir up, and a white chocolate and almond topping adds a festive look. From Taste of Home 25 top favorites! A reviewer said she love them but makes them without the white chocolate because they store better. -- posted by Sharon123

Chunky Nut and Dried Fruitcake

Tue, 22 Dec 2009 12:16:43 -0500

No candied fruits! I made a similar fruitcake last year and was anxious to make it again as it was delicious. It has just enough batter to hold all the luscious ingredients together. I searched everywhere and finally found this which is really close. I use a silicone tube pan. I've fallen in love with the silicone bakeware. Recipes never stick! This came originally from the Better Homes and Gardens Annual Recipes, 2008. I substituted butter for the shortening to avoid trans fats, and walnuts for Brazil nuts for taste. Last year I bought the bags of dried blueberries and cherries separately...a little pricey. But this year I found a mixed bag of dried berries at Costco. It had just enough and a little more of each. -- posted by Gigi #23

Caramel Crumb Bars

Sun, 27 Dec 2009 08:28:52 -0500

This is an easy and delicious bar recipe with a light and flaky shortbread crust, a creamy caramel filling, and a crumb topping. The recipe is from the wonderful cookbook, "The Modern Baker," by Nick Malgieri and was chosen Top Cookie Recipe of 2008 by the Washington Post. It's Malgieri's favourite recipe in the book and it might just become yours too! Save the wrappers from the softened butter sticks to grease the parchment. Note that the flour measurement calls for it to be spooned into the cup and leveled off--this will give you a different amount of flour in the cup than the dip and sweep method and noticeably effect the texture of the crust. MAKE AHEAD: Store in an airtight container at room temperature if you are serving them within a day. Or wrap and freeze for up to 2 months, making sure to bring the bars to room temperature before serving. -- posted by blucoat

So Easy and Tasty Apple Streusel

Tue, 29 Dec 2009 13:52:01 -0500

"Crisp fall apples, tossed in cinnamon and baked with delicious streusel. Almost as good as pie, with half the calories and it's in the oven in 10 minutes! Plus, it can be served warm with ice cream, and the smaller size means it won't be there to tempt you later. Enough for a small mini casserole dish that will serve 3-4 people. Double the recipe for an 8x8 pan, quadruple it for a 9x13 pan". Unless you double the batch and use a bigger pan, in which case, it's a great breakfast topping for oatmeal! Enjoy! Adapted from Penzey's spices and the intro is what they said about the recipe. A little history: In baking and pastry making, the term streusel (a German word meaning "something scattered or sprinkled", from the verb streuen, akin to the English verb 'strew') refers to a crumb topping of butter, flour, and white sugar (traditional German) that is baked on top of muffins, breads, and cakes (e.g. Streuselkuchen). Some modern recipes add various spices and occasionally chopped nutmeats. Although the topping is of German origin, it is sometimes referred to as Danish or Swedish. -- posted by Sharon123

Bite Sized Apple Pies

Tue, 29 Dec 2009 20:35:47 -0500

These cute and delicious mini apple pies are perfect for desserts, or holiday parties, or even breakfast! -- posted by Sharon123

Apple Streusel Muffins

Tue, 29 Dec 2009 20:37:52 -0500

These muffins are great grabbed straight out of the oven, warm with vanilla ice cream or with a steaming cup of coffee for breakfast. The addition of sour cream makes these muffins super moist, with a awesome rich flavor. This recipe makes two dozen muffins, which is a great because you can share with friends! Use your favorite apples, this recipe used Northern Spy. Honey Crisp are one of my favorite apples, along with Gala and Fuji. A tart apple would do well here too. Adapted from Celebrating Simplicity with Chef Stacy de Hass. -- posted by Sharon123

Gateau Basque (French Custard or Jam Tart)

Wed, 30 Dec 2009 07:51:55 -0500

Another great recipe from Dorie Greenspan. It is a traditional dessert from the Pays Basque region of France with a double cookie-like crust and a custard or jam filling (use Recipe #405945). It's not overly sweet and can be enjoyed any time of day. It's very sturdy and therefore good for transporting. You can use different fillings like blueberry jam, sweet cranberry relish, or even lemon curd. This simple dessert is best plain or with a little whipped cream or ice cream. Doug requires at least 30 minutes to chill. Storing: Wrapped well, the jam-filled cake will keep for a day or so at room temperature. You can also keep the cream-filled cake overnight, but it will need to be refrigerated. However, because refrigeration can dry cakes. It's best to serve the cream-filled cake the day it is made. -- posted by blucoat

Vanilla Pastry Cream / Creme Anglaise (Dorie Greenspan)

Wed, 30 Dec 2009 08:17:04 -0500

This recipe for Crème Anglaise is from "Desserts by Pierre Herme" by Pierre Herme, Dorie Greenspan uses a whole vanilla bean for maximum vanilla flavour. You can use it in fruit tarts (top a baked pie crust with the cream and then glazed fruit) or in Recipe #405944 . -- posted by blucoat

Apple Tarte Tatin

Fri, 08 Jan 2010 11:23:13 -0500

This classic French harvest dessert features caramelized apples topped with flaky pastry crust, baked and then inverted for a beautiful presentation. -- posted by Ceezie

Apple Tart Tatin

Mon, 11 Jan 2010 11:51:11 -0500

From the delectable crust to the luscious caramel/apple filling, this beautiful tart from Chef Anne Burrell is a taste delight! You will need a 10" nonstick, ovenproof pan. A couple of suggestions I got from FN: you may want to cut up a couple of extra apples to pack into the caramel since the apples cook down so much; OR, after baking and before unmolding, drain off excess liquid and use it to sweeten the mascarpone instead of sugar. Recipe does not reflect inactive prep time. I hope you enjoy this as much as we do! -- posted by ninja

Julia Child's Mousseline Au Chocolat (Chocolate Mousse)

Tue, 12 Jan 2010 14:58:48 -0500

From Julia Child's Mastering the Art of French Cooking, probably the most exquisite dessert I have ever made. -- posted by Jubal Harshaw

German Chocolate Pizza

Wed, 13 Jan 2010 18:20:20 -0500

This is tastes as good as it looks and has all the ingredients of a German chocolate creation. -- posted by Chef #983617

Crepes Suzette (Weight Watchers)

Fri, 15 Jan 2010 13:25:52 -0500

Just like Julia...if you liked the movie, you'll love the recipes. Weight Watchers has updated the beloved chef's timeless classics, keeping the French flavor, but trimming the fat. The original: 19 Points values - WW remake: 4 Points values. So why not serve a few of your favorites when you host a Julia-inspired Oscar fete this year? Bon appetit! Tip: If you want to prepare this dessert but skip the alcohol, substitute 1 Tbsp lemon juice for the liqueur and omit boiling the sauce in step 4. When you swirl in the butter in step 5, add the grated zest of 1/2 lemon. -- posted by Crafty Lady 13

Buche De Noel / Yule Log Cake

Mon, 18 Jan 2010 01:31:10 -0500

A traditional dessert served during the Christmas holidays in France, Belgium, Quebec, Lebanon and several other Christian-populated francophone countries as well as in the UK. As the name indicates, the cake is generally prepared, presented, and garnished so as to look like a log ready for the fire. The traditional bûche is made from a Génoise or other sponge cake, generally baked in a large, shallow Swiss roll pan, frosted, rolled to form a cylinder, and frosted again on the outside. The most common combination is a basic yellow sponge cake, frosted and filled with chocolate buttercream; however, many variations on the traditional recipe exist, possibly including chocolate cakes, ganache and espresso or otherwise-flavored frostings and fillings. Bûches are often served with a portion of one end of the cake cut off and set on top of the cake or protruding from its side to resemble a chopped off branch, and bark-like texture is often produced in the buttercream for further realism. These cakes are often decorated with powdered sugar to resemble snow, tree branches, fresh berries, and mushrooms made of meringue. -- posted by Shesbittersweet

French Caramelized Apple Pudding

Sun, 31 Jan 2010 21:05:32 -0500

Bon Appetit Mar 1977, page 8. From Bruno's Bath England. -- posted by Rinshinomori

Miniature Austrian Sachertorte

Thu, 04 Feb 2010 03:21:16 -0500

Sachertorte, one of Austria's most famous desserts, was created in the 1830s by baker Franz Sacher. Here is an updated version of the classic recipe, made into individual servings using a muffin tin. The moist, light cake is topped with a glistening chocolate icing and served with a dollop of warm Cointreau spiked apricot jam. A lovely special occasion dessert! Adapted from "The Opera Lover's Cookbook". -- posted by BecR

Sugar-Crusted Popover Puffs

Thu, 04 Feb 2010 21:33:10 -0500

David Lebovitz was asked to remake Maida Heatter's wonderful popover recipe. They are the best the day they're made; leftovers can be stored in a container and snacked on the next day(they are still good). You could freeze them in zip-top bags as well. these work well in standard muffin tins. Feel free to use salted or unsalted butter.Adapted from David Lebovits's recipe in The New York Times and Maida Heatter's Great Book of Desserts. -- posted by Sharon123

A Mere Trifle! Strawberries and Clotted Cream Trifle

Mon, 08 Feb 2010 10:20:30 -0500

Luscious fresh strawberries nestle amongst light sponge cake sandwiched with strawberry jam, which are then covered with creamy custard and topped with clotted cream. Simple! This trifle may be simple but it is the star on any tea-time or dessert table and if you cannot obtain clotted cream, use whipping cream, heavy cream or double cream instead. Madeira is used in place of sherry in this trifle, which gives a mellow flavour to the trifle. This is a recipe that my mum sent to me, from a cutting in a British magazine promoting Devon and Cornwall in the West Country - home of the Cream Tea! If you wish to serve this to children or non-drinkers, substitute the Madeira with fruit juice of your choice. In the summer scatter some pink rose petals over the top for the ultimate and romantic finish! (Prep time includes the chilling and soaking time.) -- posted by French Tart

Pain DÉpices - Spiced French Gingerbread Loaf With Honey

Mon, 08 Feb 2010 10:20:36 -0500

A French classic and one that I will me making myself from now on, having just paid a small fortune for a tiny, if delicious loaf from my local boulangerie! This is a cross between sticky ginger parkin and a gingerbread cake or a tea loaf. It is not as moist as parkin or gingerbread, but it is extremely good when spread with butter or even better, when toasted.......divine! It is also surprisingly good when served with cheese. Another idea that I discovered in a local café, is to serve it warm with a dollop of crème fraiche and a little bunch of fresh berries on top, a perfect dessert for an elegant dinner party! This improves with keeping and makes a wonderful gift for a foodie friend or hostess wrap in cellophane and attach a ribbon with serving suggestions. If you cannot source Quatre Épices, I have a recipe on zaar to make it at home! Recipe #283280 -- posted by French Tart

Nigella's Blackberry Trifle With Creamy Limoncello Mascarpone

Tue, 09 Feb 2010 01:43:16 -0500

Serve this elegant and refreshing layered dessert in a trifle dish or individual dessert glasses for a fabulous ending to any meal! Perfect for Valentine's Day or other romantic occasions such as birthdays, anniversaries or Afternoon tea. Inspired by a Nigella Lawson recipe. -- posted by BecR