Moosewood Restaurant Book of Desserts by Moosewood Collective

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Notes about Recipes in this book

  • Moosewood fudge brownies

    • louie734 on March 26, 2013

      I've made these brownies more times than I can count. Best after a day in the fridge, when they come out even more fudgy. I've subbed out the a-p flour for home-ground oat flour, which is good if you give it a quick sift to get the bigger pieces out.

  • Poundcake loaf

    • laureljean on March 21, 2011

      I've made this poundcake loaf many times. It's a good standard loaf that can be paired with any kind of fruit, spread or sauce. A homemade Sara Lee poundcake.

  • Chocolate ginger cake

    • Lindalib on April 02, 2013

      This is a quick cake to put together. The ginger flavour is noticeable, but not overpowering. The covered) cake stayed moist for several days. We served it with vanilla whipped cream. Will definetly go into the rotation.

  • Katie's orange cookies

    • chriscooks on August 01, 2011

      Make about 2/3 recommended size for Xmas cookies. Would make a nice sandwich with chocolate buttercream.

    • Globegal on January 01, 2016

      Made 12-15-15. Used Fiori di Sicilia instead of vanilla or orange extract. Has pleasant orange flavor. Chocolate Glaze went on well. Preferred using an 1-1/2 inch natural fiber brush than an 1-inch silicon brush.

  • Pecan currant biscotti

    • chriscooks on August 01, 2011

      Way too much sugar, more than any other biscotti recipe I have seen. Even 1 c white sugar plus 1/4 c brown sugar is too much. Need about 1/4 c more flour unless the cornmeal is a fine grind. If the cornmeal is coarse, the biscotti will be gritty. Dried sour cherries are OK instead of currants.

  • Hazelnut brownies

    • chriscooks on August 01, 2011

      Try the chocolate glaze from p 185 of same book. The nuts do not stick to the bars if they are ground to a slightly sticky meal. Either grind them finer or mix them with a small bit of the batter. But keep them as a distinct layer. Cut into 36 squares for Xmas.

  • Chocolate cranberry crunch

    • chriscooks on August 01, 2011

      People really like these, even with the thick crust. I use a bigger pan (9X13) and make more filling so that the crust is not so thick -- add more cranberries, there is no need for more choc chips. Can cut smaller for Xmas

  • Peach bread pudding

    • chriscooks on August 01, 2011

      The underneath will be scorched if it is dark brown at the edges. Good with challah but in that case don't sugar the peaches.

  • Chocolate sugar cookies

    • michalow on March 24, 2013

      Used part wheat flour and added half a teaspoon of chile powder. Very nice.

  • Chocolate fruit purses

    • Nancith on November 16, 2014

      Quick & easy, but elegant dessert, & nice after a heavy meal. Probably would have been even better with a little vanilla ice cream or whipped cream.

  • Chocolate cherry clafouti

    • vikingcook on February 22, 2015

      Delicious with cherries and has variations for apples, plums and peach/almond

    • vikingcook on March 12, 2016

      Great all-round recipe. Has several variations listed using plums & peaches

  • Gingerbread with pears

    • vikingcook on February 22, 2015

      Delicious cake & couldn't be easier.

  • Russian apple bread pudding

    • vikingcook on April 11, 2015

      Delicious bread pudding. Easy to make with a mandoline.

  • Torta di ricotta

    • vikingcook on February 22, 2015

      The go-to dessert for my gluten intolerant daughter. Not too sweet and goes great with a fruit sauce. Travels very well. Can be made the day before & kept chilled until serving.

  • Cranberry apricot pear sauce

    • vikingcook on February 22, 2015

      Wonderful sweet/tart sauce. I made it to go over the Torte di Ricotta in this book. It's also yummy over vanilla ice cream, yogurt, pancakes.....on and on....

  • Cowboy cookies

    • fractal on December 31, 2019

      Batter can be a little stiff but the cookies are so good.

    • sayeater on November 04, 2021

      Underwhelming. Tasted strongly of raw oats (although by day 3 not as much). I would toast oats first if I made again. I like cookies with more spread, crisp edges and some chew, but these held their shape and were more uniform in texture. My family said they were fine, personally I've had much better choc chip cookies.

  • Navajo peach crumble

    • fractal on December 31, 2019

      Family favorite. Often sub almonds for the pine nuts.

    • luolili on February 17, 2018

      This is the best summer recipe. I make this every August when the local peaches are ripe. It works okay with frozen peaches too.

    • ChristineL32707 on August 16, 2019

      Yum - cornmeal gave the “crumble” a slightly sweet flavor and almost crust-like texture. I may double the topping next time. I used sliced almonds because that’s what I had on hand. They provided a nice crunch. The filling was PERFECT - not overly sweet with a gentle warmth from the cinnamon. Of course I served it warm with vanilla ice cream.

  • Erma Mabel's rhubarb cake

    • fractal on December 31, 2019

      A favorite household recipe. The rhubarb makes the cake moist and you can add more than it calls for.

  • Black mocha cake

    • fractal on December 31, 2019

      Easy chocolate cake. Usually make in a bundt pan and dust with powdered sugar. Frosting is optional.

  • Scandinavian berry pie

    • fractal on December 31, 2019

      Nice holiday pie with an interesting crust.

  • Caribbean baked pineapple

    • fractal on December 31, 2019

      Yummy and fast.

  • Sauteed apples

    • fractal on December 31, 2019

      Great on pancakes or ice cream.

  • Strawberry mango lassi

    • D.Barker on May 06, 2021

      I didn't love the end texture of this.

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  • ISBN 10 0517884933
  • ISBN 13 9780517884935
  • Linked ISBNs
  • Published Jan 01 1998
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Clarkson Potter

Publishers Text

From a simple afternoon snack to the crowning touch on an elegant evening meal, Moosewood Restaurant Book of Desserts includes more than 250 recipes for the absolutely irresistible desserts that are the hallmark of the Moosewood Collective's homey, satisfying fare, including low-fat and fresh fruit treats.

Established in 1978 and now numbering twenty members, The Moosewood Collective has produced six previous cookbooks, including the award-winning Moosewood Restaurant Cooks At Home, Sundays at Moosewood Restaurant, and Moosewood Cooks for a Crowd.

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