Posts Tagged ‘apple’

recipes apple pie crust

Does anyone have good recipes for apple pie or other good recipes for Thanksgiving?

Can anyone give me a good apple pie recipe using frozen pastry or another easy Thanksgiving dessert recipe? Websites with tried-and-true recipes is Well, if you include a link. Please help me. Low fat stuff is also good. Thank you! Please note, FROZEN CRUST!

PERFECT APPLE PIE Pastry: cake cups 3 / 4 cup flour 1 3 / 4 c. Tea all-purpose flour pinch of salt 1 tablespoon sugar 1 tablespoon in table 4 tablespoons lard, Crisco shortening large pinch Rumford baking powder 1 tablespoon of powder or buttermilk 1 teaspoon at the table with lemon juice or white vinegar ADDED TO: 5-7 tablespoons ice water, one stick plus 1 / 3 stick butter, frozen bridge advance: 10 apples, peeled and thinly sliced 1 / 2 cup white sugar 2 tablespoons butter 2 tablespoons brown sugar 1 / 2 ginger powder 1 / 4 c. tsp nutmeg 1 / 2 teaspoon cinnamon sprinkle of mace (optional) Sprinkle with lemon juice vanilla flour, cornstarch or arrowroot for thickening Preheat oven to 400 ° F, then reduce to 375 ° F after pie is baked. Mix dry ingredients. Combine Crisco and lard in metal bowl. Sprinkle with flour mixture. Chill in refrigerator for 15 minutes. Remove butter from freezer and cut into 1 / 2 inch pieces. Add to bowl. The butter and shortening work together in the flour with your fingers or a pastry blender, leaving large chunks, the size nuts. The goal is to coat the butter particles with flour, but not to allow the butter or shortening to melt. Do not overwork the mixture. Add lemon juice or vinegar to ice water and stir quickly into dry ingredients. Mix briefly, less than 45 seconds, leave large pockets Individual butter and shortening. If the mixture begins to melt, refrigerate briefly. Gather mixture into a flat disk about 1 inch thick wrap in plastic wrap and refrigerate for at least 1 / 2 hours or up to 2 days. Freeze if you want to book more than 2 days. Half hours of rest is necessary so that the dough will be easier to deploy. The buttermilk powder and / or lemon juice also helps relax the dough and prevent gluten, which can make a hard crust. NOTE: For a flaky pie crust, reserve 1 / 3 stick of butter and slice lengthwise, 1 / 8 inch thick. Place strips of butter onto dough and then fold into thirds before refrigerating for half hour resting period. For filling, use a combination of different types of apples. The best combination consists essentially of Granny Smith apples and some types Cortland. Granny Smith apples retain their shape cooking and provide acidity and flavor. Meanwhile, the Cortland apples cook down into applesauce. Mix the nutmeg, ginger and cinnamon with sugar. Sprinkle the sugar with a few drops of pure vanilla extract. Work the butter and 2 tablespoons of flour or other thickener into the sugar. Slice apples into thin wedges and apples, place into pre-deployed and equipped pie crust, packing apples into good, because they will have to cook down significantly. Mound apples around the center. Sprinkle on apple juice 1 / 2 lemon, then sprinkle with sugar spice mixture over apples so equal. Roll out and place top crust, fluting edges to seal tightly and creating several vent holes to allow steam escape. Brush top of crust with a mixture of egg white and a tablespoon of water or a little cream. Sprinkle with 1 teaspoon of sugar. Variant: A method for making a wonderful base for your apple pie is to peel some of the apples, placing the skins, cores, lemon peels, cinnamon sticks and grated fresh ginger in a saucepan with sugar and half cup water or apple juice. Simmer on low heat for about an hour and strain, reserving the liquid. Thicken 1 / 2 cup of strained liquid with 1-2 v. Tea cornstarch or arrowroot and cool. Add 1 / 4 c. tsp vanilla, the sliced and peeled apples, and pour into pie shell. This is an interesting variation when you do not have Cortland apples mingle with the Granny Smiths because it keeps the pie from being too dry. The liquid is sufficient for a 10-inch pie about 4 inches in height at the center. Adjust according to the size of your pie. Bake approximately 45 minutes, or until the crust is golden brown. I found that freshly grated ginger much improves the flavor of the type of terrain in this recipe.

Nostalgia Electrics PIE-400 4-Pie Electric Pie Bakery $19.95 NOSTALGIA ELECTRICS PIE-400 4-PIE COUNTERTOP BAKER…

Good Cook 9 Inch Ceramic Pie Plate, Red $8.38 9″, Ceramic Pie Plate, Red Exterior, Cream Interior, Oven To Table Design, Microwave, Freezer, Oven & Dishwasher Safe….

Tovolo Petite Pie Mold These new tovolo petite pie molds allow you to create perfect, mouth-watering portable pies. Choose from sweet or savory fillings, and create individual pies that are perfect for entertaining or for taking on the go. Simply use the mold to cut and shape the dough, then place the crust in the mold. Stuff with your favorite filling, then use the lid to seal and crimp the crust. Remove the pie from t…

Pamela’s Products Amazing Wheat Free & Gluten-free Bread Mix, 4-Pound Bags (Pack of 3) $35.38 Pamela’S Products 3X 4 Lb Bread Mix & Flour Blend Gluten Free A Scrumptious Aroma Will Fill Your Kitchen As This Bread Bakes Up Golden Brown. Pamela’S Amazing Bread Mix Creates A Delicious Loaf Of Wholesome “Old World” Style Bread. Denser In Type, This Mix Makes Bread That Stays Soft For Days! : Gluten Free (Note: This Product Description Is Informational Only. Always Check The Actual Product La…

The Gluten-Free Pantry Perfect Pie Crust Mix, 16-Ounce Boxes (Pack of 6) $25.25 Gluten Free Pantry 6X 16 Oz Perfect Pie Crust Wheat Free Make Flaky, Gluten-Free Piecrusts In Your Own Kitchen, And Fill Your Home With The Aroma Of Freshly Baked Pie. Gluten-Free Pantry Perfect Pie Crust Mix Combines Simple Ingredients Like Rice Flour And Honey In A Delicious, Old-Fashioned, Flaky Crust. : Gluten Free (Note: This Product Description Is Informational Only. Always Check The Actua…

Arrowhead Mills All-Purpose Gluten-Free Baking Mix, Whole Grain, 28-Ounce Boxes (Pack of 6) $28.32 Arrowhead Mills 6X 28 Oz Org All Purpose Whole Grain Baking Mix Arrowhead Mills Organic Baking Flour Blend With Whole Grain Flour Is The Ultimate Blend Of Organic Whole Grain Soft Wheat And Enriched Unbleached Flour To Create A Whiter, Lighter Taste And Texture. Redefining Healthful Baking, It Bakes Up Fluffy And Flavorful.: Gluten Free Kosher (Note: This Product Description Is Informational Onl…

Raw Food Made Easy For 1 or 2 People $10.09 Well known Chicago-based cooking instructor, Jennifer Cornbleet, shares her favorite no-cook recipes in smaller quantities ideal for one or two people. Essential time-saving tips and techniques, along with clear instructions, prove you don’t have to toil in the kitchen in order to enjoy nutritious, delicious raw food….

Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family $14.66 Offers a collection of recipes for everday cooking, including clam chowder, penne with five cheeses, and linguine with shrimp scampi.Title: Barefoot Contessa Family StyleAuthor: Garten, InaPublisher: Random House IncPublication Date: 2002/10/01Number of Pages: 240Binding Type: HARDCOVERLibrary of Congress: 2002074979…

The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets $8.95 Explaining how to create delectable baked goods without using any animal products, an introduction to vegan baking furnishes dozens of recipes for all kinds of baked goods, including cakes, pies, cookies, breads, biscuits, and muffins.Title: The Joy of Vegan BakingAuthor: Patrick-Goudreau, ColleenPublisher: Quayside Pub GroupPublication Date: 2007/10/01Number of Pages: 288Binding Type: PAPERBACKLi…

Pie Crust Mix – 25 Lb Pie Crust Mix: GR $31.73 Pie Crust Mix is easy to prepare–just add water to this mix to create a light and flaky pie crust with ease. Use this mix for making old fashioned apple pies, creamy pumpkin pies, and decadent cream pies. Each case consists of twenty five pounds.

Pie Pie Pie $13.56 Apple or lime, caramel custard or butter brickle banana cream–nothing warms a house faster than the aroma of a freshly baked pie. And with the voice of an old friend, author John Phillip Carroll teaches foolproof methods for making delicious down-home favorites. Start with the easiest, tastiest, flakiest crust around, and you’ll soon find that pies are pretty simple to make and a welcome addition to any gathering, all year long. One bite of the classic, Apple Pie will transport you back to childhood. Or, try something a bit more unusual like the Butterscotch Cream Quince Pie with its spicy gingersnap crust. Slices of tropical Coconut Macadamia Cream Pie or rich and decadent Pecan Pie will quickly disappear into the tummies of your happy guests. For a lighter dessert try Mocha Mouse Chiffon Pie or Mile High Strawberry Pie–pure heaven on a plate. Recipes for 7 different types of crusts plus simple toppings like meringue and chocolate fudge sauce put the icing on the, well, pie.

Apple Pie Perfect $14.98 Apple Pie Perfect is an apple pie lover’s dream–100 recipes for apple pie in all its delicious incarnations, plus ten versatile crust recipes. There are pies with single crusts, pies with double crusts, and pies with decorative crusts, crumb toppings, and no toppings. There are traditional pies (My Mom and Dad’s Brown Sugar Apple Pie), new twists (Baked Apple Dumpling Pie, Apple and Brie Hand Pies), multi-fruit pies (Apple-Plum Pie with Coconut Streusel), and pies for those who love apples in any and all forms (Shaker Boiled Apple Cider Pie). It’s all written in Haedrich’s homey, easy-to-follow style, with plenty of apple lore, tips, and advice, plus a complete pie maker’s guide to apple varieties. With Apple Pie Perfect, any home cook can turn out a mouthwatering version of America’s favorite pie. Ken Haedrich, a former Navy Seabee, is a food and travel writer and the author of eight cookbooks, including Soup Makes the Meal and Home for the Holidays which won the IACP Cookbook Award. He is a regular contributor to Bon Appétit, Yankee, and National Geographic Traveler and has also written for Food & Wine, Vegetarian Times, Better Homes & Gardens and Cooking Light. He lives in Rumney, New Hampshire, and Annapolis, Maryland.

Stonewall Kitchen Pie Crust Mix $7.49 The tattered pages of an old cookbook practically open up to your favorite pie crust recipe; it was generationally passed down, referenced at friends’ parties and recently passed around via email. We respect the age-old tradition of passing favorite recipes around, but if you just don’t have the time to start from scratch and still want a great pie, use our Stonewall Kitchen Pie Crust Mix. All natural, made-at-home taste, a “secret recipe” you may just have to share.Features: • Quick and easy, all natural ingredients • Just add a few items from the fridge • Store in a cool, dry place • Makes 2 single 9″ pie crusts or 1 double 9″ crust • Made in USASize: 13.4 oz

Pie: $15.71 Finally, there’s a book with all the recipes and tips home cooks need to make every kind of pie. Old-fashioned classics include Homestead Chess Pie, Slipped Custard Pie, and Deep Dish Sour Cherry Pie, while new creations include Chocolate Lava Pie and Watermelon Chiffon Pie. There are traditional favorites like Maple Pumpkin Pie, Pennsylvania Dutch Sour Cream Apple Pie, and Coconut Pie alongside easy and delicious refrigerator and freezer pies like Black Bottom Peanut Butter Cloud Pie and Ultimate Banana Split Pie. Novices and experienced pie bakers alike will find reassuring advice and time-tested tips on equipment, ingredients, judging baking times, rolling and shaping dough, and everything else needed to get through to the last scrumptious bit of homemade pie.

Pie It Forward: $18.86 Author autographed bookplates available! While supplies last. “It’s a conundrum I can’t understand. Someone’s hankering for pie; you can see the pie-longing in their eyes. They want a delicious flaky crust, something with buttery overtones. They want fresh fruit–not a vague whisper of berry in a butter cream, but overt chunks of apple, discernible bites of berry. But it’s just not done. You don’t serve pie at special events like fiftieth birthdays, dinner parties, silveranniversaries, or, God forbid, at a wedding. To which I reply, ‘Bullpuckies.’” And so begins Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented. Pie has always been a popular cookbook topic, yet in Pie It Forward, baker, confectioner, and pastry master Gesine Bullock-Prado unveils an entirely new frontier of pies, redefining what can be done with a pie crust and pastry shell. Expect lattice and cutouts with an entirely modern twist. Homemade puff pastry made easy. Individual pie pops to replace tired cupcakes. Surprising and wildly successful explorations with beer (Chocolate Stout Pudding Pie), exotic fruits (Yuzu-Ginger Rice Pudding Meringue Pie), and candy making (Earl Grey Truffle Tart). And there are the classics too–riffing on her German roots, her Hollywood background, and life on her Vermont farm–a Blueberry Brown Butter Tart, an Italian Plum Tart with a yeasted-dough crust, a tiramisu-inspired Espresso Tart, a Vermont Pizza Pie, and more. Including sweet, savory, layered, and miniature pies and tarts, Bullock-Prado presents these recipes with a voice that removes the intimidation factor and inspires readers to break out of the double-crust straitjacket and try her signature creations–and to laugh out loud along the way.

Pillsbury Easy As Pie By Pillsbury (COR) $24.4 Features 140 recipes that take the difficulty out of piemaking by using refrigerated readymade pie crust, including Perfect Apple, Fresh Strawberry, Key Lime, Pumpkin and Peppermint Truffle Pie, as well as nondessert options such as pot pies, quiches and empanadas. Author: Pillsbury (COR) Subtitle: 140 Simple Recipes + 1 Readymade Pie Crust = Sweet Success Publication Date: 2010/03/15 Number of Pages: 207 Binding Type: Spiral Language: English Depth: 1.00 Width: 8.75 Height: 9.25

Apple Pie: $10.07 A baking classic, now with a new jacket. Nothing smells quite as wonderful as an apple pie in the oven, or tastes quite as good as a freshly baked, juicy apple pie. It is America’s quintessential dessert. With 100 recipes for classics, holiday pies, easy pies, and more, Apple Pie Perfect contains pies for every kid of family dinner and party.

The Pie Book $6.36 Without a doubt this book contains more different kinds of pie recipes than you’ve ever imagined—over 400 recipes ranging from simple apple and cherry pies to hearty mince meats, unusual custards and some of the most elegant chiffons possible. Each has been carefully selected and prepared by Louis P. De Gouy, master chef and author of numerous other outstanding cookbooks. Beginning with the very basics of pie baking, the author introduces you to the different kinds of fats and flours and their use; he gives advice on weighing, measuring, baking procedures, fruit preparation and much else preliminary to good pie baking. As one of the real secrets of pie baking is crust, he gives detailed instructions on how to turn out a flaky, golden-brown pastry every time. Over 25 crust recipes are included—short flaky, long flaky, French puff paste, graham cracker, rice, nut and gingerbread pie pastries just to name a few. After this you will find recipes for some of the most tantalizing and unusual pies imaginable: banana cream, cherry rhubarb, chocolate custard, cranberry, pecan, grape, pumpkin (8 versions), raisin butter, sweet potato, brandy chiffon, blueberry chiffon, strawberry, tutti fruitti and literally hundreds more. A special section at the end covers the use of toppings and glazes, with complete recipes for meringues, glazed cherry topping, almond paste, jelly whipped cream, glazed orange topping, cheese topping and many more. Over 25 varieties of apple pie alone can be found in this book! First published in 1949.

Pillsbury Easy as Pie Cookbook $13.56 The pie cookbook that’s as easy as 1-2-3. Pillsbury Easy as Pie Cookbook starts with the basics of pie baking and then provides 140 recipes for pies of every type and stripe. You’ll get simple advice for picking the right pie pan, handling the crust correctly, creating fun crust edges, creating lattice and crumb crusts, and properly storing and cooking pies–all using Pillsbury’s pre-made refrigerated pie crusts. This book covers them all, from fruit and berry pies, to creamy or chilled favorites, to holiday pies and tarts, and even savory meat pies and quiches. No matter what your level of experience, you’ll find easy recipes for delectable pies-including Perfect Apple, Fresh Strawberry, and Country Rhubarb pies; Banana Cream, Key Lime, and Coffee Ice Cream pies; Cranberry-Cheesecake Tart, Pumpkin Pie, and Peppermint Truffle Pie; Classic Chicken Pot Pie, Leek Quiche, and even empanadas! Features 140 recipes and 80 full-color photos Pies aren’t just for dessert; includes an entire section of savory options From everyday meals to special occasions, from sweet treats to hearty fare, Pillsbury Easy as Pie Cookbook offers nearly endless options.

Pie Every Day $6.98 Who says a pie must be perfect to be a perfectly delicious pie? Not Pat Willard, who got her first introduction to pie baking at the BarTen Restaurant in Ravenna, Ohio, where baking great pies was no big deal. Now the waitress-turned-writer shares her recipes for breakfast, lunch, dinner, and dessert pies, stories and reflections on the great American pie tradition, and comprehensive, step-by-step instructions to take the fear out of making crust. Pie Every Day includes: Breakfast pies–from Rustic Fruit Tart to Potato and Egg Pie Quickie pies–from Bittersweet Lemon Tart to Apple Crisp Pies for kids–from Banana Bundles to Individual Mud Pies Fancy little pies for hors d’oeuvres–from Tartlets to Empanadas Hefty main dish pies–from Hearty Beef to Supper Bowl Pork Knock-’em-dead, labor-of-love pies–from Tiramisu Pie to Flaming Peach Pie

Pie Crust Improver – 25 Lb Pie Crust Improver: GR $54.36 Make your pie crusts soft and flaky with the help of this pie crust improver. Simply follow the suggested directions to add some to your traditional pie dough recipe to make a picture perfect pie crust every time.

Apple Pie $13.29 Apple Pie

recipes baked apples

My grandmother died several years ago, but my memories of cooking with her live in my heart forever. When I was in my twenties years, we spent an entire weekend to drop some dough apple dumplings delicious. For the next 15 years, we found a weekend in October and spend time cooking dumplings, cakes and apple pies.

The following recipe is easy to achieve because it is made of jelly roll style. I would make two batches of this recipe and freeze my second batch of bread.

Nana's Apple Dumplings

Apples

5 large apples
Cinnamon and sugar

Syrup

2 cups water
1 1 / 2 cup granulated sugar
1 tablespoon butter

Pulp

2 cups flour
2 tablespoons granulated sugar
2 tablespoons butter
3 teaspoons baking powder
1 egg
6 tablespoons milk

In a large saucepan, combine all ingredients listed for the syrup. Bring to a boil and boil for 1 minute, cool. In a large bowl, combine flour, sugar, butter and baking powder to the dough. In another bowl, combine egg and milk. Pour this mixture into the dough. Blend until smooth.

Do a big ball of dough and roll on a floured surface or board of dough until it measures 1 / 4 "thick. Peel and core apples and cut into slices. Groups layer on the surface of the dough. Sprinkle with cinnamon and sugar. Roll out the dough … jelly roll style. Cut the roll in 1 "sections. Pour the syrup mixture into a 13 x 9" jelly roll pan. Place the 1 "sections in the syrup mixture. Bake in a preheated at 350 degrees for 30 minutes.

Serving – You can serve hot apple dumplings from the oven or cold with milk poured on top.

About the Author:

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. Shelly enjoys cooking and baking for her friends and family. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

Article Source: ArticlesBase.com – How To Make The Perfect Apple Dumplings – Jelly Roll Style

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Apples $14.36 In this small and elegant book,Yepsen explores the world of apples throughout history and in the present. He has picked ninety apples from the thousand-plus named varieties in North America. Also included are recipes for making everything from apple leather to apple brandy, as well as pies, sauces, ciders, and wines.

Apples: $10.46 As Eve aptly demonstrated, nothing offers more temptation than an apple-especially when it’s prepared in one of these 75 irresistible ways! Ranging from hearty Pot Roast with Glazed Apples and Pears to a creamy Lemon Apple Cheesecake, these scrumptious recipes include soups, salads, entrées, side dishes, and more. And while they’ll help keep the doctor away, delicacies like Easy Beef and Apple Curry, Buttermilk Pancakes with Apples and Pecans, and Apple and Pumpkin Loaf will draw everyone else to the table.

Recipes $22.01 2006 IACP Award Winner: General Category! Preface by Martha Stewart. Recipes. Cooking all comes down to the recipes — those ingredient-by-ingredient, technique-by-technique, step-by-step instructions. In Recipes, Susan Spungen, founding food editor and editorial director for food at Martha Stewart Living Omnimedia for twelve years, presents her own easy, unfettered ideas for cooking simple food rich with freshness and flavors to share with family and friends. Recipes is organized by technique, explaining why sautéing is great for two or four but when feeding a crowd braising is the better choice. Prepare focuses on the basics, from making a vinaigrette to roasting garlic and peppers. Chop includes not just salads, but gazpacho and a Provençal sandwich that requires knife skills. Sauté explains how to pan-sear fish and make a layered omelet. Grill shows proper techniques for cooking scallops, asparagus, and steak over an open fire. Roast offers the perfect roast chicken and a roasted squash salad. Bake features a variety of pizzas as well as mushrooms baked in parchment paper. Simmer and Braise coaxes the most flavors from soups and lamb shanks. Finally, there’s Indulge, a selection of desserts from simple brownies and peach melba to a fruit crisp and a rich chocolate cake. Susan believes that one of the most pleasurable parts of a meal should be the making of it. Recipes encourages home cooks to become confident cooks.

400 Best Comfort Food Recipes $12.96 Ideas for foods that are both comforting and delicious. Everyone has fond memories of recipes that evoke the warmth of home and family and soul-satisfying foods. In 400 Best Comfort Food Recipes, there are satisfying favorites as well as new interpretations for modern comfort food. Some of these recipes were published in 300 Best Comfort Food Recipes. There are 100 brand new ones that will also be welcome in any home cook’s repertoire. A sampling of the comfort-inspired recipes: Old-fashioned pea soup with smoked ham Meat loaf and mashed potato pie Baked polenta with roasted vegetables Classic scalloped potatoes Fudgy chocolate brownies Buttermilk pancakes with spiced maple apples. Each recipe is simple and reliable, yet extremely comforting and delicious. Many encourage a make-ahead process to freeze for later use. With recipe shortcuts and serving suggestions throughout, this collection will add a new comfort food tradition in any home.

Baked: $19.76 Baked

apple recipes dessert easy

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Fresh Country Pie …

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Dessert $11.86 The bestselling cookbook series of the 1990s–now revised and updated with all new recipes, more illustrations, and a cutting edge design for the twenty-first century. The Williams-Sonoma Collection offers a thoroughly updated collection of recipes that builds upon the quality for which Williams-Sonoma is renowned. In response to suggestions and feedback from readers, hundreds of hours of market research have been devoted to the creation of this new series. New to these cookbooks is an updated format featuring an introductory chapter on the classics, as well as chapters in which recipes are broken down by season: Spring, Summer, Autumn, and Winter, making it easy to find the perfect dish for any occasion. With a fresh editorial concept, tested on thousands of cookbook buyers, award-winning authors–and even higher photographic, design and production standards throughout–the The Williams-Sonoma Collection is a new standard, worthy of the Williams-Sonoma name.

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Fruit Dessert $11.86 Williams-Sonoma knows how to make dessert, and with this addition to the successful series, readers will find tantalizing recipes for everything fruit-inspired. This volume features award-winning recipes, sumptuous color photographs, and plenty of tips and techniques to make dessert-making an even sweeter experience. Whether looking for Quick and Simple Melon Balls and Grilled Peach Melba or more complicated delicacies for special occasions, like Plum Pavlova and Apple-Brandy Crepes, readers will find Fruit Dessert to be the ultimate cookbook for their collection.

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Dessert Circus $22.4 As seen on PBS, Jacques Torres takes you step-by-step thru 100 recipes, from novice to advanced, including his legendary chocolate stove & brown-sugar apple. Luscious color photos.

Pure Dessert: $23.09 Alice Medrich reshapes the universe of sweets by focusing on fewer but finer ingredients and using them in fresh ways. Always an experimenter, tinkerer, and thinker, the renowned baker and three-time Cookbook of the Year winner Alice Medrich expands the dessert-making vocabulary in Pure Dessert. Using an exciting array of delicate handmade cheeses, wholesome grains, and other ingredients (often ethnic) that are now widely available, she broadens our flavor palate even as she simplifies and demystifies baking techniques. Grains such as buckwheat bring a lovely nutty quality to cookies and strawberry shortcake. Pound cake takes on a whole new identity with a touch of olive oil and sherry. Chestnut flour and walnuts virtually transform meringue. Varietal honeys and raw sugars infuse ice creams and sherbets with delectable new flavor. The desserts that Medrich has devised are not only better-tasting and unusual, but—because they’re not heavily sauced or sugared—they’re more healthful as well. With eye-catching, full-color photographs that show how easy it is to make these 150 simple, straightforward recipes, Pure Dessert is a revelation.

Good Housekeeping 100 Best Dessert Recipes $10.46 Good Housekeeping 100 Best Dessert Recipes

The Art of the Dessert $14.98 A renowned pastry chef shows home bakers how to re-create her signature desserts. Nominated four times for the James Beard Pastry Chef of the Year Award and named one of the country’s top 10 pastry chefs by both Chocolatier and Pastry Art and Design magazines, Ann Amernick is one of the nation’s most accomplished dessert makers. Now, in this deliciously inspiring cookbook, she shares nearly 100 recipes for distinctive desserts that are sophisticated yet homey, from Chocolate Raspberry Torte and Caramel Nut Cake to Double Coconut Custard Cups and an Apple Marmalade Sandwich. The innovative recipes are accompanied by expert advice on the hows and whys of pastry making, including basic techniques, information on ingredients, and helpful tips on everything from freezing leftovers to maintaining bakery tools. Ann Amernick (Washington, DC) is co-owner and executive pastry chef at the Palena restaurant in Washington, D.C., which was named one of the nation’s best restaurants by Gourmet magazine in 2004. She served as assistant pastry chef at the White House, worked as pastry chef at Jean-Louis at the Watergate, and is the author of several previous cookbooks.

Dessert: $24.38 With no specific dessert chef training, David approaches the idea of dessert free from doctrine, and instead, is able to instruct with precision and passion. A great originator of recipes, David has created a book that is singular in its content, style, and astonishing originality. The chapter titled Chocolate and Nut contains recipes for White Chocolate, Banana, and Peanut Bread Pudding with Chestnut Honey Ice Cream; and Bitter Chocolate and Black Olive Tarts with Fennel Ice Cream. A Fruit chapter includes Cantaloupe Melon Soup with Watermelon, Roasted Strawberries and Strawberry Sorbet. The section on Vegetable desserts contains Jerusalem Artichoke Cheesecake with Bergamot Glaze and Peanut Ice Cream; and Sweetcorn Cream with Caramel and Popcorn Ice Cream. From Roots, Pods, Seeds and Bark he creates Green Aniseed Beignets; or Liquorice Macaroons with Tangerine Jelly and Sorbet. And lastly, a section devoted to Wild foods offers Sorrel Ice Cream with Wood Sorrel and Compote of Brambles; as well as Acorn Tiramisu. Dessert is destined to become a classic of seasonal, innovative cooking.

Dessert Circus At Home $9.98 Celebrated Pastry Chef Jacques Torres specially designed his new dessert cookbook for the home cook. Torres makes mouthwatering desserts, from the traditional to the whimsical, fun and easy, with recipes that appeal to child and adult alike.`

Apple Pie: $10.07 A baking classic, now with a new jacket. Nothing smells quite as wonderful as an apple pie in the oven, or tastes quite as good as a freshly baked, juicy apple pie. It is America’s quintessential dessert. With 100 recipes for classics, holiday pies, easy pies, and more, Apple Pie Perfect contains pies for every kid of family dinner and party.

Best 50 Dessert Tarts $4.76 It’s easier than it looks to bake a great sweet tart, and you’ll find the very best dessert tart recipes in this inexpensive book. Tarts don’t have to be complicated and time-consuming creations, and author Sandra Rudloff makes them easy for you. The Best 50 Dessert Tarts lists numerous successful crust recipes–most important for cooking a great dessert–and a variety of delicious fillings, with step-by-step baking instructions. Get creative and mix and match crusts and fillings to make your own impressive dessert darts. Fruit tarts, lemon tarts, chocolate tarts: whether baked in a shell or cream- or custard-filled, you’ll never need another tart recipe.

Ready for Dessert $22.05 Author-autographed bookplates! While supplies last. Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake, Creamy Rice Pudding, and Cheesecake Brownies. With his unique brand of humor—and a fondness for desserts with “screaming chocolate intensity”—David serves up a tantalizing array of more than 170 recipes for cakes, pies, tarts, crisps, cobblers, custards, soufflés, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sauces, fruit preserves, and even homemade liqueurs. David reveals his three favorites: a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance, as well as suggestions, storage advice, flavor variations, and tips will help ensure success every time. Accompanied with stunning photos by award-winning photographer Maren Caruso, this new compilation of David’s best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream. So if you’re ready for dessert (and who isn’t?), you’ll be happy to have this collection of sweet indulgences on your kitchen shelf—and your guests will be overjoyed, too.

The Dessert Architect, 1st Edition $57.49 A complete guide to building versatile and creative desserts, The Dessert Architect offers valuable insight into developing a well-balanced dessert menu and modern plating techniques while featuring 50 detailed multicomponent recipes that can be mixed and matched for endless combinations. This landmark work offers suggestions for pairing beverages with desserts, sources for ingredients, and an overview of essential tools and equipment. Its wealth of recipes is thoughtfully organized by main ingredient for easy retrieval. Full-color photographs of each completed dessert—along with step-by-step process shots—serve as a visual reference for the major techniques used in the recipes. The Dessert Architect is an invaluable resource for professional pastry programs and a source of inspiration for chefs worldwide.