Clafoutis Flan


One of the latest Four Seasons opened a few years ago in Carlsbad, California, just north of San Diego.  The executive chef of the Four Seasons Resort Aviara, Pascal Vignau, is a native of France.  His pastry department’s version of…

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A Peach of A Cobbler

Good summer desserts should be able to be made with little fuss: a pile of fragrant, ripe fresh fruit and a few staples from the everyday pantry. After eating your fill out of hand, a lightly sweetened stewed fruit filling can be topped with a roughly-shaped layer of biscuit dough and made into a homey cobbler.

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Three Babes Bakeshop Apple Crumble Mini Pies

Makes 6

INGREDIENTS

Pie Crust
¼ pound plus 1 tablespoon butter, plus about 2 tablespoons for greasing muffin tin
⅓ cup ice water
1½ teaspoons vinegar
1½ teaspoons granulated sugar
½ teaspoon fine salt
1½ cups all-purpose flour
Crumble Topping
1 cup rolled oats
½ cup all-purpose flour
3 tablespoons…

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Fresh Strawberry Pie


This is my baking mentor Barbara Hiken’s mother’s recipe for fresh strawberry pie. We used to make the pie at the restaurant and people loved its homey goodness. It is not too sweet, the berries carry the flavor, and it…

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Chocolate Velvet: Chocolate Cake of the Month

If you love cheesecake and also love chocolate, this recipe is for you. This is one of the finest cheesecakes I have ever made and the name says it all…chocolate velvet..smooth and creamy all the way down from your lips to your tummy. It sits in a yummy pecan-enhanced graham cracker crust.

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Old-Fashioned Strawberry Shortcake



Don’t mess with my strawberry shortcake. I like it traditional. Genuine fruit shortcakes are an American summer passion.  It is the balance of sweet, juicy fruit, fluffy whipped creams, and crumby, rich biscuits that make them irresistible.  This version is…

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Dessert Divine – the Chocolate Mousse


Chocolate mousse is a sophisticated pudding, once only a specialty of French restaurants. It is an integral part of French dessert making. Every home baker and restaurant pasty chef have their version for special occasions. “Mousse” is the French word…

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Luscious Fruit Curds

portrait of citrus courtesy of bon appetit
Lemon Curd is a thick, soft and velvety creamy custard made from fresh fruit juice that has a wonderful tart yet sweet citrus flavor and thick smooth texture. It is almost like the…

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Fruit Crisps A to Z (Apple to Zucchini)-Spring

A glass, porcelain, or ceramic baking dish will bake the best, slow and steady, and make a nice presentation at the table.  I stay away from metal pans for fruit desserts since the fruit is acid and they don’t look very…

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The Original Tunnel of Fudge Cake

The Tunnel of Fudge Cake is somewhat of a legend in cake making land and precursor to the now-hot restaurant dessert of individual chocolate cakes with a oozing, under baked center that looks like a thick sauce. Tunnel of Fudge was a Pillsbury Bake

Its still going strong/ the 44th Pillsbury Bake Off for home cooks last April at the Waldorf Astoria Orlando hotel/photo courtesy of FoodGal Carolyn Jung, who was a judge for the Sweet Things category/the grand prize is a cool $1 Mil Cash

Off Winner decades ago and has never lost its appeal.

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