Category : Dessert

To make a Hedgehog

Posted on: December 26th, 2013

This type of creation was known as a ‘deceit’ in the 18th century because it was something you would not normally eat yet made from edible food material. Our fun Hedgehog adheres to that description.

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To make Lemon Cheesecakes

Posted on: December 12th, 2013

The word cheesecake conjures up a lot of types and tastes. Those familiar with chess pies will find its mate with these lemony filled, flaky crust delights.…

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Sweet Potato Pudding

Posted on: October 17th, 2013

Pumpkin Pie has been an American favorite for generations and this recipe could be its twin. The Southern Sweet Potato Pie took its cue from this earlier version of the classic 18th-century pudding and is still loved by many.…

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To make Raspberry Dumplings

Posted on: August 8th, 2013

Dumplings are usually thought of as savory in flavor. This recipe sends your taste buds in the opposite direction with raspberry jam, butter and sugar.…

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Syllabubs Three Ways

Posted on: May 30th, 2013

Frothy with cream, wine and citrus, syllabubs are a great palate cleanser. The acids firm the cream, and once separation is achieved, you have a nice two-part dessert blend. Just one never seems quite enough.…

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To Make Gingerbread Cakes

Posted on: April 4th, 2013

A good recipe that is a cross between a ginger snap and a soft cookie. The amount of spice gives them a good bite. Try them with ice cream for a special treat.…

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To Make Orange Loaves

Posted on: March 7th, 2013

A totally different approach to cake and fruit. Sugary and rich, this recipe reverses the practice of mixing candied fruit into cake, instead putting cake into candied fruit.…

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Fritters Italian Fashion

Posted on: January 24th, 2013

If you like pancakes, this dish is for you. The addition of currants and fruit peel allows this to be eaten almost like a cookie. Easy to do; pleasing to the palate.…

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Pears Stewed Purple

Posted on: December 27th, 2012

Pears complement any meal. These are akin to pears in claret of a modern time. Slow cooking to alow the pears to become saturated is the key to their flavor. This is also excellent over ice cream.…

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Sugar Cakes

Posted on: November 29th, 2012

This is much like classic shortbread. The key to baking these is observation. A light touch will tell you when they are done. Being slightly firm tells you they are ready. These are a great complement to the Orange Creams.…

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