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Almond-Cornmeal Pound Cakes with Raspberry-Almond Sauce

Posted in: Desserts

These moist little cakes get their oversized flavor from almond extract, almond paste and a garnish of toasted almonds. The vibrant and fruity raspberry sauce that accompanies them incorporates almond liqueur, making the sauce the ideal complement. A regular muffin pan is just the right size for these cakes; make sure to fill the empty cups with water so the cakes bake evenly and the pan doesn’t warp or scorch.

Almond-Cream Cheese Pound Cake

Posted in: Desserts

Cream cheese is the secret to this lovely cake’s moist, creamy texture.

Almond-Pear Tarte Tatin

Posted in: Desserts

Although pears are not used in a traditional tarte Tatin, they lend themselves well to the rich, caramelized flavors of this version. The puff pastry rises to a golden dome during baking. When inverted onto a plate, the crust loses some of its puff but becomes a tender base for the golden-colored pears.

Almond-Pistachio Baklava

Posted in: Desserts

Oriane Rembalsky, her husband and their three teenagers all love to cook. This recipe is an adaptation of Oriane’s Romanian grandmother’s baklava recipe. “I believe I perfected the syrup, which, in my opinion, is the most important part of the baklava.” And Oriane offers this good advice: “Make sure you cut baklava into small pieces. You can always have another!”

Almond-Plum Tart with Butter-Crumb Topping

Posted in: Desserts

A cookie crust holds fanned red plums baked on a tasty almond filling. The tart is topped with a buttery streusel that is made from the same cookie-crumb mixture used in the crust.

Almond-Raspberry Doughnuts

Posted in: Desserts

A rich almond torte and old-fashioned jelly-filled doughnuts were the inspirations for this luscious dessert that simply needs the accompaniment of soft whipped cream to complete it.

Almond-Raspberry Whoopie Pies

Posted in: Desserts
Raspberry preserves, Marshmallow Fluff and powdered sugar come together to provide a summertime filling for these popular treats. Don’t be tempted to substitute marshmallow creme for the Fluff because it’s a bit too thin. Instead, try our variation for Raspberry Buttercream Filling.

Almond-Rhubarb Cake with Almond Crunch

Posted in: Desserts

A leafy crop of rhubarb is the first sign of spring in many gardens. This decadent almond cake does a beautiful job of showcasing rhubarb’s ruby-red color and tart flavor. Top the whole thing with the sweet crunch of toasted almonds for a treat that’s perfect for dessert or with your morning coffee.

Aloha Peach Pies

Posted in: Desserts

Candace McMenamin, Lexington, SC [Bake-Off® 42]

Alpine Chocolate-Cherry Layer Cake

Posted in: Desserts

This dark chocolate cake is capped with a mound of snowy white chocolate frosting and layered with a triple-cherry filling made from dried cherries, cherry liqueur and chunky cherry preserves. It’s finished with a garnish of chocolate-covered cherries.

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