Fruit Crisp

Baked Fruit Under a Crunchy Topping – It’s a Winner Takes All Dessert! Crisps of fruit, nuts, and oats, are a simple tradition and a great finish to the meal. Over the years I have made countless combinations of fruits and nuts to highlight the season or when there’s an abundance of fruit on hand….

Fruit Showboats with Pastry Cream

Glorify Fresh Fruit with Easy Pastry Cream Pastry cream is a French base for making fruit tarts. Unlike whipped cream it is a thickened pudding that will hold up so you can prepare ahead and keep refrigerated to just before serving. It is a beautiful act to slice fruit showboats in front of your guests….

Almond Thumbprint Cookies

Quick, Sturdy and Top Shelf –  These Cookies are Classics For those who don’t like to bake, use rolling pins, sifters, nor fuss with cookie cutters,  these drop cookies are entry level baking greatness! RECIPE: Makes 16 to 20 almonds, raw,  2 cups  rolled oats, 1 cup  cinnamon, 1/4 tsp salt, 1/8 tsp  maple syrup,…

Pecan Cookies

These Cookies Yield a Crispy Texture with Easy-Peasy Instructions RECIPE: Makes about 30 pecans, 1 cup, chopped flour, pastry, 1-1/4 cups, [whole wheat is good] rolled oats, 1-1/4 cups salt, 1/2 tsp maple syrup, 1/4 cup vegetable oil, bland, 1/2 cup rice vinegar, 1 tsp vanilla extract, 1 tsp INSTRUCTIONS: Preheat oven to 350 degrees….

Plum Torte

One of the most popular recipes in NYTimes history!