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Cookbooks

FOODIE PAM

Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

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Foodie Talk

FOODIE PAM

Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

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Fine Cooking

MAGAZINE

October/November, 2009

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Recipes in Tags:

desserts

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frozen(1) | fruit(4) | ice cream(1) | pie(4) | thanksgiving(3)

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All-Butter Piecrust

(Fine Cooking, October/November, 2009)

A butter crust can be just as flaky as one made with lard if you make it by hand, rubbing cold chunks of butter into the flour. This creates flakes of butter, rather than lumps, that remain in the dough when you roll it. As the crust bakes, the butter melts, creating steam pockets that leave behind a flaky texture. For filling ideas, check out our Jamaican-Spiced Pumpkin Pie, Coffee-Toffee Pecan Pie, Cranberry-Apple Streusel Pie, andFresh Pear Pie with Dried Cherries.
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Chocolate Bark with Ginger and Pistachios

(Fine Cooking, October/November, 2009)

With a cup of coffee or tea, this is a quick and sweet end to dinner.
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Coffee-Toffee Pecan Pie

(Fine Cooking, October/November, 2009)

With notes of butterscotch, espresso, and bourbon, this is a pecan pie like no other.
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Custard Tart with Wine-Poached Grapes

(Fine Cooking, October/November, 2009)

Sweet, citrusy custard and a nutty almond crust make a perfect backdrop for the tender poached grapes in this elegant dessert.
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Fresh Pear Pie with Dried Cherries and Brown Sugar Streusel

(Fine Cooking, October/November, 2009)

A hint of spice lets the delicate flavor of the pears shine through, while the dried cherries are a welcome alternative to traditional raisins.
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Ginger-Spice Cranberry-Apple Streusel Pie

(Fine Cooking, October/November, 2009)

Tart apples and cranberries are tempered with a nutty, sweet streusel and a hint of cardamom.
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Jamaican-Spiced Pumpkin Pie

(Fine Cooking, October/November, 2009)

Coconut milk and spiced rum add an unusual and delicious twist to this pumpkin pie.
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Spiced Sweet Potato Ice Cream

(Fine Cooking, October/November, 2009)

Winner of our Create Your Own Ice Cream contest, this southern treat is one we’re sure you’ll enjoy.
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