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Desserts

Caraway Cookies

Peter Rose Yields about four dozen Ingredients 1/2 cup butter 1 cup sugar 2 eggs 2 cups flour 1 tablespoon caraway seed, lightly crushed Method Cream the butter with the

Bubbie’s Poppyseed Cookies

Linda Pack Butler Yields about four dozen 2-inch cookies Ingredients 3 eggs 1/2 cups canola oil 1/2 cup sugar 1 teaspoon vanilla 1/3 cup unsoaked poppy seeds 1 teaspoon salt

Molasses Cookies (Brunkager)

Peter Rose Yields about 10 dozen Ingredients 1 pound butter 1 cup dark brown sugar 1-1/4 cup white sugar 1 cup molasses 1/2 cup pure maple syrup 3 to 4

Bittersweet Chocolate Souffle

Dan Budd, Taste Budd’s Chocolate Dreams Yields 5 to 6 8-ounce souffles Ingredients For molds 4 ounces softened butter 8 ounces granulated sugar Pastry cream base 16 ounces (2 cups)

Biscuits de Chocolat

Barbara Ketcham Wheaton Ingredients 2 one-ounce tablets of semisweet chocolate, grated 1 cup sugar 4 egg yolks 8 egg whites, stiffly beaten 1/2 cup cake flour 2 tablespoons confectioner’s sugar

Berry Flag Cake

Agnes Devereux, Village Tea Room Makes 1 three-layer cake Ingredients Sponge Cake 6 egg yolks 6 egg whites 7 1/2 ounces sugar 1 1/2 teaspoons vanilla bean paste 6 ounces

Alsatian Cheesecake

Anibal Romero, Crabtree’s Kittle House Ingredients 1 1/2 pounds unsalted butter, softened 1 1/2 pounds cream cheese, softened 6 ounces superfine sugar 1 quart heavy cream Sabayon 3 ounces Muscat

Summer Cake

Shanti Church, RiverMarket Bar & Kitchen Makes one 9-inch cake Ingredients 1 cup unbleached all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup butter,

Blooming Apple

Dana Calabrese, The Ship Lantern Inn Ingredients Apples​ 2 apples, cored and sliced nearly to base 4 packaged caramels 2 teaspoons cinnamon 2 teaspoons flour 1/4 teaspoon ground ginger 2

Me-Oh-My’s Plum Pie

Debra Every, The Me-Oh-My Café & Pie Shop Ingredients 3 pounds red or black plums, with peel 6 tablespoons quick cook tapioca 1 1/4 cups sugar 1 1/4 teaspoon ginger

Alice Crans’s Coconut Cake

Alice Crans, The Old Fort Restaurant The “coconut cake to die for,” as somebody called it. Ingredients 1 cup sugar 1 cup Crisco, or butter, room temperature 2 eggs, lightly

1940’s Apple Cake

Essel Hoenshell-Watson, The Alternative Baker Makes 2 10″ bundt pans or 1 deep 10″ pan Ingredients 1 pound whole local (organic, if possible) baking apples, peeled, cored, chopped into 1/2-inch

Pink Pearl Apple Crisp

Chef/Owner Serge Madikians, Serevan Ingredients For the apples: 8 medium to large Pink Pearl apples (peeled, cored and sliced in sixths) 8 Medjool dates (pitted and sliced in sixths) 4