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Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes

Recipes listed from this edition: 340

Average recipe rating (3 reviews)

Recipes listed from all (3) editions: 340 --> Show results from all editions.

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Recipe Title Page Reviews Rating

Mixed Fruit Cobbler

35

0

Southern Style Peach and Raspberry Cobbler with Pecan-Crunch Topping

38

0

"Summer Riches" (Cherry and Nectarine Cobbler with Rich Pastry Dough)

40

0

New Hampshire "Plate Cake"

42

0

Virginia Blackberry Roll

44

0

Pear Pandowdy

47

0

Pear or Apple Brown Betty with Cake Crumbs

48

0

Cranberry Crumble with Fall Fruits

50

0

Rhubarb-Strawberry Crisp with Cinnamon-Walnut Topping

52

0

Apple Mush

53

0

Swedish Apple "Pie" with Vanilla Sauce

55

0

Danish Apple and Cookie Crumb Dessert

57

0

Black and Blueberry Grunt (or Slump)

58

0

Traditional Two-Berry Buckle

60

0

Lightened Down-East Berry Buckle

62

0

The Finamore Shortcake

65

0

Berry Shortcakes with Buttermilk-Almond Biscuits

66

0

Blueberry Shortcakes with Low-Fat Cornmeal-Yogurt Biscuits

68

0

Poached Plum and Raspberry Compote in Late-Harvest Wine Syrup

72

0

Chilled Citrus Platter

73

0

Marie's Fall Fruit Compote

74

0

Honey-Stewed Quince

75

0

Dutch Mennonite Dried Fruit Compote in Creamy Syrup (Pluma Mooss)

76

0

Madeira Dried Fruit Compote

77

0

Ruby Baked Apples

78

0

Crinkly Baked Pears, Trattoria-Style

79

0

Pears Poached in Mint Tea with Dark Chocolate Sauce

80

0

Broiled Pears with Warm Caramel Sauce

81

0

Warm Baked Apples with Macaroon Souffle and Cool Custard

82

0

Pavlova

83

0

Forgotten Pudding

85

0

Light Cannoli Cream for Fresh Fruit

89

0

Plum Fool

91

0

Apricot-Amaretto Fool

92

0

Lime Syllabub

94

0

Cranberry-Raspberry Kissel

95

0

Pear Snow

96

0

Raspberry Flummery

98

0

Apricot Sponge

99

0

Citrus Wine Jelly

102

0

Jefferson's Tea Cream

103

0

Sherry Velvet Cream

104

0

Spanish Cream (Snow Cream)

105

0

Modern Almond Blancmange

106

0

Panna Cotta and Poached Pears in Merlot Sauce

108

0

Ricotta Bavarian

110

0

Mont Blanc (Chestnut and Cream Dessert)

112

0

Frozen Scottish Atholl Brose

113

0

Warm Amaretto-Cognac Zabaglione

114

0

Strawberry Nonsense

115

0


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