Course: Desserts

Pumpkin Pie with Spiced Walnut Streusel

The piecrust dough can be made 2 days ahead; keep it chilled until you are ready to use it, and let it soften slightly at room temperature before using. Pumpkin Pie with Spiced Walnut Streusel Butter Piecrust Dough 1¼ cups all-purpose flour ½ tablespoon sugar ½ teaspoon salt ½ cup (1 stick) chilled unsalted butter […]

Paul’s Bartlett Pear and Black Pepper Pie

The black pepper gives the pears just enough of an edge to make guests wonder what delightful thing they’re eating. Paul’s notes for the pie dough: I use lard because I think it yields the flakiest pastry. You can substitute butter or any solidified vegetable shortening. Additionally, I do this by hand, but that’s just […]

Mom’s Lefse

Lefse is a traditional soft, thin, Norwegian flatbread that is made with leftover potatoes, flour, butter, and sometimes milk or cream and cooked on a griddle. Special tools are needed to prepare lefse, such as a lefse stick—a long wooden instrument that resembles an extra-long paint stir stick—and a circular lefse board, for rolling out […]

Applesauce with Bourbon, Sour Cherries, and Hazelnuts

This is not your childhood applesauce, but a decidedly adult and—delectable—version combining the tangy, nutty, and Bourbonish. An unexpected combination that works beautifully from Russ Parsons, food writer and former celebrated columnist at the Los Angeles Times. Applesauce with Bourbon, Sour Cherries, and Hazelnuts ¼ cup dried sour cherries ¼ cup plus 1 tbsp bourbon […]

Apple Crumble

This is your classic fall dessert that makes good use of the wonderful apples coming into season, and simply heaven to eat when still hot and bubbling out of the oven. A scoop of vanilla ice cream on the side (or on top), and you almost don’t need to eat the rest of supper. (Or […]

©2024 Bounty from the Box. All Rights Reserved.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.