Dessert Recipes & Cookbooks

Dessert Cookbooks and Recipes

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• Apple Crumble - This is a popular dessert from British cuisine. It is made from apples topped with a loose sweet pastry, and this is baked in the oven like a pie. Other fruits can be used instead of, or as well as, apples, for example to make apple and blackberry crumble or blackberry crumble.
  
  
• Kheer - This is an Indian recipe for a type of rice pudding. It is made by boiling rice with milk and sugar. Softened nuts (almonds or pistachio usually), as well as cardamom and saffron for flavoring are also added to the dish. In the South if India, the dish is made using coconut milk instead of cow's milk, and is known as payasam.
  
  
• Malva pudding - This is a famous South African recipe. It is an apricot-flavored sponge-like dessert.
  
  
• Pavlova - This is a dessert named after the famous ballerina, Anna Pavlova. It is found in both Australian cuisine and New Zealand cuisine, and who really invented the recipe is often a subject of friendly debate between Australia and New Zealand. The dish is made from meringue, and is cooked in such a way the exterior of the pavlova is crispy, but the interior is light and fluffy, cream and either fruits or sweets are placed on top of the meringue.
  
  
• Charlotte Russe - This is a famous Russian recipe, which was first created by French chef Marie Antoine Carême who was employed by Czar Alexander I. It is a cold dessert made from lady fingers (small sweet light sponge cakes) topped with Bavarian creme (a custard made with flour, thickened with gelatin and flavored with liquer).
  
  
• Kaiserschmarrn - This is a famous Austrian recipe for pancakes. Kaiserschmarrn are usually topped with raisins and powdered sugar, and served with fruit compotes.
  
  
  
• Key lime pie - This is an American recipe. It originally comes from Florida, or more precisely, the Florida Keys, which are a string of island to the South of mainland Florida. The dessert is made from key limes (which are small limes native to the Florida Keys), egg yolks, and sweetened condensed milk, all in a pie crust. Additionally, egg whites can also used to make a meringue topping. The dish uses condensed milk rather than fresh milk, because before refridgeration became commonplace, it was virtually impossible to obtain fresh milk in the Florida Keys.
  
  
  
• Palatschinken - This is an Austrian recipe for thin pancakes. Palatschinken are traditionally filled with apricot jam and sprinked with sugar, although sometimes other fillings may be used.
  
  
  
• Rice pudding - This British recipe was probably inspired by Indian cuisine's kheer during the period when Britain ruled India. It contains rice, milk, cream and sugar, and is often flavored with nutmeg, vanilla, or cinnamon. The dish can be prepared from ingredients, or alternatively, most British supermarkets sell ready-made rice pudding in cans.
  
  
• Tteok - This is a Korean recipe. It is a sweet dessert made from glutinous rice flour. - there are hundreds of different variations.

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Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients By Jeff Hertzberg MD Thomas Dunne Books Released: 2009-10-27 Hardcover (336 pages) List Price: $27.99* Lowest New Price: $15.46* Lowest Used Price: $17.55* Usually ships in 24 hours* *(As of 17:54 Pacific 21 Mar 2010 More Info) Click Here ISBN13: 9780312545529 Notes: Brand New from Publisher. No Remainder Mark. Amazon.com Review: With over 100,000 copies in print, Artisan Bread in Five Minutes a Day has proven that people want to bake their own bread provided they can do it easily and quickly. Knowing that people are changing the way they eat and bake because of health concerns or lifestyle choices, the authors took their established method and applied it to breads rich in whole grains, fruits, and vegetables. That is where Healthy Bread in Five Minutes a Day comes in. Health-conscious bread eaters need homemade options more than anyone else. They want delicious bread, but they can't find the healthy ingredients they'd like to use in traditional bakeries, or in traditional recipes. Whether you are looking for more whole grains, whether you're vegan, gluten-free, training for a triathlon, trying to reduced your cholesterol, or just care about what goes into your body, this book delivers.   For all who discovered artisan bread through the first book and for health-conscious breadlovers everywhere, this book is a must-have.   Includes Recipes for: • Whole Grain Pizza with Roasted Red Peppers and Fontina • Turkish-Style Pita Bread with Black Sesame Seeds • Cherry Tomato Baguette • Gluten-Free Rosemary Parmesan Bread Sticks • Spicy Chile Whole Grain Snack Crackers • Quinoa Bread • Pistachio Swirled Brioche Try Your Hand at These Recipes from Healthy Bread in Five Minutes a Day Pain au Potiron (Peppery Pumpkin and Olive Oil Loaf) Chocolate Espresso Whole Wheat "Cupcakes"

Gluten-Free Baking Classics By Annalise G. Roberts Agate Surrey Paperback (250 pages) List Price: $17.95* Lowest New Price: $10.34* Lowest Used Price: $10.34* Usually ships in 24 hours* *(As of 17:54 Pacific 21 Mar 2010 More Info) Click Here ISBN13: 9781572840997 Notes: Brand New from Publisher. No Remainder Mark. Product Description: This revised edition of Annalise Roberts' popular cookbook is a welcome choice for those allergic to gluten who want to enjoy delicious fresh-baked foods. Roberts presents easy-to-use recipes and techniques for baking everyday basics like bread and cookies as well as classic treats like brownies and biscuits. Sample delights include Multi-Grain Artisan Bread, Hazelnut Cake, and Old-Fashioned Buttermilk Doughnuts. These recipes use precise mixes of non-wheat-based, gluten-free flours that only the baker need know are allergy safe. Gluten-Free Baking Classics is designed for all skills levels, from beginner to seasoned, and the book is especially useful for novices since it contains detailed instructions on how to get started, as well as timeless baking techniques and guidelines to assure success. Also included are tips on how to incorporate gluten-free baking into a busy weekly schedule, and the book explains why baking wholesome and delicious breads, muffins, cakes, and other items is so important for emotional and physical well-being.

The 100 Best Vegan Baking Recipes: Amazing Cookies, Cakes, Muffins, Pies, Brownies and Breads By Kris Holechek Ulysses Press Paperback (144 pages) List Price: $12.95* Lowest New Price: $7.41* Lowest Used Price: $7.29* Usually ships in 24 hours* *(As of 17:54 Pacific 21 Mar 2010 More Info) Click Here ISBN13: 9781569757147 Notes: Brand New from Publisher. No Remainder Mark. Product Description: From classic breads, cakes, and desserts to imaginative new creations, the recipes in this book eliminate the dairy and eggs without reducing the flavor. These homemade delights have been taste-tested to tantalizing perfection. Each bite proves that vegan-baked goods can be just as delectable as their animal-product counterparts. Whether one is motivated to do something positive for the earth, to show compassion for animals, or to be good for one's health, these quick-to-make, easy-to-bake recipes offer a proven new approach for novice bakers and professional pastry chefs alike. The 100 Best Vegan Baking Recipes features alternatives for favorites like cupcakes, brownies, and chocolate chip cookies while also offering treats such as lime coconut bars, blueberry streusel muffins, and rosemary focaccia. The author refrains from exotic ingredient lists while presenting straightforward guidance on how baking works and what to use to veganize favorite recipes. From egg and butter replacers to nut and grain milks, The 100 Best Vegan Baking Recipes details all the tried, true, and tastiest substitutes.

The SoNo Baking Company Cookbook: The Best Sweet and Savory Recipes for Every Occasion By John Barricelli Clarkson Potter Released: 2010-03-09 Hardcover (288 pages) List Price: $35.00* Lowest New Price: $20.85* Lowest Used Price: $27.29* Usually ships in 24 hours* *(As of 17:54 Pacific 21 Mar 2010 More Info) Click Here ISBN13: 9780307449450 Notes: Brand New from Publisher. No Remainder Mark. Product Description: Warm pecan-studded sticky buns; banana streusel muffins; passion fruit mousse served atop a thin layer of sponge cake and garnished with fresh raspberries; decadent chocolate cake layered and iced with smooth, elegant chocolate ganache; red velvet cupcakes; and foccaccia flavored with fresh herbs and topped with tomato, mozzarella, and pesto—these are some of the mouth-watering recipes that John Barricelli shares in The SoNo Baking Company Cookbook.   A regular on The Martha Stewart Show and host of Everyday Baking, John Barricelli is a familiar face to home bakers. When he opened the SoNo Baking Company & Café in South Norwalk, Connecticut in 2005, the New York Times gushed, “This new bakery is superb and proves it daily,” and since then it has become a hot spot for discerning pastry aficionados across the Northeast.   The SoNo Baking Company Cookbook is for both first-time and experienced home bakers who can find everything they need here. With these foolproof recipes for breads, specialty cakes, delicate pastries, and much more, you can now create your baking repertoire including new variations on old favorites.  With John’s simple-yet-elegant recipes and his easy-to-follow directions and techniques—including how to make the best brownies and the lightest meringues—The SoNo Baking Company Cookbook will be used in your home kitchen for years to come.  John will teach you what dough should feel like, what batter should look like, and what bread should smell like when it's baking in the oven so that you become a confident intuitive baker.     A third-generation baker, JOHN BARRICELLI graduated from the Culinary Institute of America and worked at River Café, Le Bernardin, and the Four Seasons Restaurant. He then owned and ran Cousin John's Café and Bakery in Brooklyn for ten years. John worked at Martha Stewart Living Omnimedia, becoming a featured chef on Everyday Food, and in 2008 he became host of the spin-off Everyday Baking. In 2005, John opened the SoNo Baking Company and Cafe in South Norwalk, Connecticut.

What's New, Cupcake?: Ingeniously Simple Designs for Every Occasion By Karen Tack Houghton Mifflin Harcourt Paperback (240 pages) List Price: $16.95* Lowest New Price: $9.90* Lowest Used Price: $11.22* Usually ships in 24 hours* *(As of 17:54 Pacific 21 Mar 2010 More Info) Click Here Amazon.com Review: Product Description The endlessly imaginative duo who turned cupcaking into a national pastime is back, with utterly new, eye-popping creations anyone can make. Create a race-car cupcake, a robot cupcake, or ravishing jewelry cupcakes for a birthday party. Surprise the family with Chinese takeout dinner cupcakes on April Fool's or serve up a goofy chocolate moose. Captivate Mom with a bouquet of long-stemmed rose cupcakes and build sand castle cupcakes with the kids. All you need are candies from the corner store and cake mix and canned frosting. So what is new, Cupcake? Dozens of "EZ" projects that use just a few ingredients--perfect for kids and parties. • More pictures, brighter colors, bolder designs. • More faux-food creations--so real you won't believe they're cupcakes! • More comical critters and the cutest pets ever! • More irresistible party centerpieces to celebrate hobbies, from golf to knitting. • More spectacular holiday cupcakes: Valentine's, Easter, Fourth of July, Halloween, Thanksgiving, and Christmas. You'll end up with cupcakes so striking that you won't want to eat them--but so delicious you'll have no choice! Recipe Excerpts from What's New, Cupcake? An Apple for the Teacher Cupcakes Playing Koi Cupcakes

Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat By Martha Stewart Living Magazine Clarkson Potter Released: 2009-06-02 Paperback (352 pages) List Price: $24.99* Lowest New Price: $13.99* Lowest Used Price: $13.94* Usually ships in 24 hours* *(As of 17:54 Pacific 21 Mar 2010 More Info) Click Here ISBN13: 9780307460448 Notes: Brand New from Publisher. No Remainder Mark. Amazon.com Review: Book Description There’s no better authority on delectable desserts than Martha Stewart. She and her ingenious team of editors have consistently created the most delicious recipes, and their dedication to simple instructions, how-to photographs, and beautiful styling is unparalleled. And there’s no more in-demand dessert right now than cupcakes. Martha Stewart’s Cupcakes Martha Stewart’s Cupcakes also includes templates and clip art for decorative flourishes, an equipment glossary, and step-by-step instructions for basic and advanced decorating techniques, plus ideas for presenting and packaging the cupcakes in Martha’s trademark style. From Martha Stewart's Cupcakes: Martha’s Meyer Lemon Cupcakes The mild and sweet flavor of Meyer lemon is one of Martha’s favorites; these zest-flecked cupcakes are filled with Meyer lemon curd, which peeks out from the tops. The fruit, which is actually a lemon-orange hybrid, is generally available at specialty stores in winter and early spring. If you can’t find Meyer lemons, use regular lemons instead. The recipe yields a lot of cupcakes, so you may want to consider these for a bake sale or large gathering, such as a shower or special birthday celebration. Cupcake Ingredients 3 1/2 cups all-purpose flour, sifted 2 tablespoons finely grated Meyer lemon zest, plus 2 tablespoons fresh Meyer lemon juice (from 1 to 2 Meyer lemons) 1/2 teaspoon baking powder 1 1/2 teaspoons coarse salt 1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature 3 cups granulated sugar 8 ounces cream cheese, room temperature 7 large eggs, room temperature 1 teaspoon pure vanilla extract Confectioners’ sugar, for dusting Lemon Curd (made with Meyer lemons; ingredients and directions below) (Makes 42) Directions 1. Preheat oven to 325 degrees F. Line standard muffin tins with paper liners. Whisk together flour, zest, baking powder, and salt. 2. With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Beat in cream cheese. Reduce speed to low. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in lemon juice and vanilla. Add flour mixture in three batches, beating until just combined after each. 3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 28 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. 4. To finish, dust cupcakes with confectioners’ sugar. Fill a pastry bag fitted with a coupler and a medium round tip (#8) with curd. Insert tip into top of each cupcake, and squeeze some curd below top to fill the inside, then lift the tip and squeeze more curd in a pool on top. Filled cupcakes can be kept at room temperature up to 1 hour (or refrigerated a few hours more) before serving. Lemon Curd A high proportion of lemon juice gives curd its intense flavor. As an acid, the juice also prevents the yolks from curdling when heated (unlike when making pastry cream, which requires the extra step of tempering). You can substitute an equal amount of juice from other citrus, such as lime, grapefruit, or blood orange. Lemon Curd Ingredients 2 whole eggs plus 8 egg yolks 1 cup sugar 2/3 cup fresh lemon juice (about 6 lemons) 2 tablespoons unsalted butter, cut into small pieces, room temperature (Makes about 2 cups) Directions 1. Combine whole eggs and yolks, sugar, and lemon juice in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Add butter, a few pieces at a time, whisking until smooth after each addition. Strain through a fine sieve into another bowl, and cover with parchment paper or plastic wrap, pressing it directly on surface to prevent a skin from forming. Refrigerate until chilled and firm, at least 2 hours (or up to 2 days).

Ben & Jerry's Homemade Ice Cream & Dessert Book By Ben Cohen & Nancy Stevens Workman Publishing Company Paperback (128 pages) List Price: $9.95* Lowest New Price: $4.49* Lowest Used Price: $1.42* Usually ships in 24 hours* *(As of 17:54 Pacific 21 Mar 2010 More Info) Click Here ISBN13: 9780894803123 Notes: Brand New from Publisher. No Remainder Mark. Product Description: Ben & Jerry's Homemade Ice Cream & Dessert Book offers fans more than 90 recipes that are easy to make with even an unsophisticated ice-cream maker. The book is spiced with bright, quirky illustrations in full color.