Brandied Raisin Sour Cream Poundcake

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When raisins are plumped in brandy and folded into a rich sour cream batter, the result is a cake reminiscent of fine old European baking.  It is smooth and rich, and every bite of raisin bursts with brandy.   Equipment: 10-inch bundt pan, electric mixer     Save Print Brandied Raisin Sour Cream Poundcake Recipe […]

Texas Italian Cream Cake

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Filled with coconut and pecans and frosted with fluffy cream cheese, this foolproof cake bakes up big for a dramatic presentation. By all indications, this cake, popular throughout the southern United States, has its origins in Texas, where, for some mysterious reason, it is always called Italian Cream Cake.  Frost it with Cream Cheese Frosting. […]

Poppyseed Cookies

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At Moosewood, we try to preserve our families’ best recipes by including them in our books. Moosewood cook Lisa Wichman thanks her mother-in-law, Mary Wichman, for this recipe. Mary made these delightful, not-too-sweet cookies by the dozens for her grateful grandchildren. For easier handling, we recommend chilling the dough for 30 minutes, but if you’re […]

Chocolate Ricotta Moose

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This is one of our often-requested recipes. It makes a velvety, rich, deep chocolate mousse-like pudding that has been frequently on the restaurant dessert menu since we can remember. Not cooked and with ricotta as the base, it’s just about the quickest and easiest dessert to make. You can eat it right away or refrigerate […]

Marzipan Cake

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 Marzipan Cake—Gateau d’Amande This dense, moist cake was inspired by the “Calissons d’Aix,” a fifteenth-century confection made in Aix-en-Provence and traditionally served three times a year—on Christmas, Easter, and September 1 (in honor of Saint Giles, a renowned hermit-monk who founded a monastery in Provence during the eighth century). To ensure a moist, chewy consistency, […]

Ginger Cakes

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Ginger Cakes Maureen Vivino was given this old Irish family recipe by Stella Malloy, her grandmother. We like it because it has all the dark spiciness of gingerbread with the bouyant spring of a cake.  Try it with Lemon Custard Sauce. Yields 1 cake or 12 muffins Save Print Ginger Cakes Recipe type: dessert   Ingredients […]

Pumpkin Custard

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Pumpkin is a great, cheap, underused source of beta-carotene. Forgo the high-fat crust of a pumpkin pie and enjoy this scrumptious, easily prepared dessert. If you’re using canned pumpkin, be sure that it’s an unsweetened puree, not pumpkin pie filling. Save Print Pumpkin Custard Recipe type: Dessert Prep time:  10 mins Cook time:  60 mins Total […]

Torta del Cielo

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Almond Torte or Torta del Cielo is often made for holidays and special occasions. The almonds should be very finely ground. It works well to coarsely chop and then grind them in a blender. Save Print Torta del Cielo Recipe type: Dessert Cuisine: Mexican Prep time:  20 mins Cook time:  55 mins Total time:  1 hour 15 […]

Frosted Carrot Cake

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Here’s a preview of a recipe from Moosewood Restaurant Favorites–one of our customers’ favorite desserts.  And what better way to eat your fruits and vegetables? It has a pound of carrots as well as pineapple and raisins. Hands-on time: about an hour Baking time: about an hour     Save Print Frosted Carrot Cake Recipe […]

Carrot Applesauce Cake

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This cake has the moistness and spice of a fruitcake, but you won’t have to wait a month to eat it.   Save Print Carrot Applesauce Cake Recipe type: dessert Prep time:  25 mins Cook time:  65 mins Total time:  1 hour 30 mins Serves: 12   Ingredients 2 cups unbleached white flour (up to 1 cup […]

 
 
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