You can top this Coconut Cream Pie with either softly whipped cream or sweetened meringue. Makes 1 9-inch Pie Pie 1/4 cup cornstarch 3 cups milk or half and half 4 large eggs 3/4 cup sugar Pinch of salt 2 teaspoons pure vanilla extract 3 tablespoon unsalted butter 1 (7-ounce bag) sweetened flaked coconut (about […]

You can make the dough up to 1 week in advance and store it in the refrigerator until ready to bake. The cookies can be made slightly crispy or chewy, according to your taste. Makes about 2 dozen 2 1/2 to 3-inch cookies 1/2 pound (2 sticks) unsalted butter, softened 1 1/4 cups firmly packed […]

Our bread pudding is made with sour cherries and spiked with bourbon for a little touch of the South. Yields 1 9 x 12-inch baking dish 3 cups sugar 12 large eggs 3 cups heavy cream 4 cups sour cherries ½ cup bourbon 2 24-inch French baguettes, cut into 1½ x 1½ -inch pieces 1 […]

These bars are delicious topped with vanilla or butter-pecan ice cream.

This a classic lemon-poppy seed cake that can also be made using a combination of lemon and orange or lemon and lime in place of the lemon zest and juice.

We dip our shortbread into melted chocolate, then into chopped nuts, so it resembles the old-fashioned ice cream treat Nutty Buddy.

Try these rich, chewy bars topped with vanilla, caramel, or coffee ice cream and drizzled with chocolate sauce.

2 cups heavy cream 1/2 cup firmly packed light brown sugar 1 tablespoon unsweetened cocoa powder 2 teaspoons instant espresso powder 1. Whip the cream in a bowl at high speed with an electric mixer until soft peaks form. 2. Add the brown sugar, cocoa, and instant espresso and whip lightly until the sugar and […]

1/2 cup confectioners’ sugar 1 tablespoon fresh lemon juice Grated Zest of 1 lemon Place the confectioners’ sugar in a bowl and whisk in the lemon juice until smooth. You will have a thin icing. Add the lemon zest and stir to mix. Store in an airtight container until ready to use.