• robm on December 14, 2010

  Wow! Nearly 600 recipes and EVERYTHING looks luscious! A wide selection with cakes, pies, cupcakes, cobblers, ice creams, you name it! A real must-have, with good workable recipes!

Notes about Recipes in this book

• Maple-walnut pound cake with maple glaze

  • ashallen on September 06, 2019

    This is a good recipe for those who prefer a pound cake texture that's on the lighter, slightly fluffy side. Personally I prefer a dense, moist texture in my pound cakes, so this isn't one of my favorites. I've made it with both cake flour (as specified in the recipe) and bleached all-purpose flour and liked the texture better with the latter. The maple-walnut flavors are fine but didn't grab me - again, personal preference at work. The cake's crust did bake up a bit on the dark side and had a few bitter notes. I skipped using the glaze which probably would have helped to balance those flavors out with its sweetness.

• Coconut bundt cake with powdered sugar glaze

  • ashallen on August 02, 2019

    I believe this is the same recipe listed as "Coconut Bundt Cake with Powdered Sugar Glaze" on the Epicurious website (which is the recipe I actually used) - it's a great recipe. The cake is moist and pound cake-like with a great butter-coconut flavor. I've altered the recipe a bit by stirring a tablespoon of dark rum into the batter and skipping the powdered sugar glaze in favor of brushing the cake with a dark rum-sugar syrup (more rum!) while it's still warm. I roughly chop the coconut strands with a knife to avoid any "spaghetti effect." And the online recipe doesn't have any leavening - I've been adding 1.25 tsp baking powder. Be careful not to overbake the cake - it can get dry and crumbly if you do. And grease the bundt pan very well - it can otherwise stick in spots.

• Raspberry-yogurt cake

  • Jviney on April 17, 2018

    One of my all-time favourite bundt recipes...it stays so moist and the almond extract adds so much wonderful depth.

• Upside-down spiced peach cake with honey-sweetened whipped cream

  • Jviney on July 31, 2019

    Peak season peaches were delicious in this cake. I loved the peach caramel topping, but the cake itself seemed a little dry and I would take the cardamom from 1.5 tsp down to 1 tsp for sure. Worth a second try and maybe pull the cake out a few minutes earlier. Great potential.

  • hillsboroks on October 02, 2024

    While I had to substitute pears for the peaches because of the local fruit season, this recipe still delivered a fabulous dessert. The flavor of the pears, honey and cardamom melded beautifully and the cake was light and perfectly spiced for me. I can hardly wait to try it with peaches next year. In the meantime I bought more pears so I can make it again this week.

• Cinnamon-sugar plum cake

  • LaPomme on July 14, 2011

    Page 79. I liked it better the next day, when the fruit juices had more time to permeate the cake.

• Chocolate stout cake

  • doug_j1bmba on May 19, 2026

    All of the flavors are pretty nice. It makes a hell of a large cake! So be prepared for that every time. First time baking a cake/s in a new oven & it ended up being a touch over baked, but is still tasty. The icing is great. Timing on getting the different steps is important. I think all of those components could have deeper flavors, but I wanna try again and get the texture right. Maybe just try one cake??

• Black pearl layer cake

  • hillsboroks on May 19, 2014

    I made this for a Christmas Eve family dinner several years ago. It may sound strange to put wasabi in a chocolate cake but this cake was amazing! The cake was moist with a deep rich complex flavor and the presentation was beautiful with the black sesame seeds on the white whipped frosting. I would love to make it again.

• Chocolate-peanut butter cake with cream cheese and Butterfinger frosting

  • fultre on March 07, 2026

    Made this lovely cake years ago for K birthday. Delicious combo of flavors, and very rich-not surprisingly!

• Lemon and pistachio praline meringue torte

  • rmorse on June 02, 2015

    This is way too sweet

• Lemon cheesecake with gingersnap crust

  • imaluckyducky on December 30, 2016

    Enthusiastic 5 stars! Made this for a Christmas party of 20. It was a hit! The base recipe produces a delightfully light and fluffy cheesecake, and isn't overly sweet. Quadrupled the lemon juice without ill effect. Smoothed lemon curd on top for an extra hit.

• Glazed plum cheesecake

  • Astrid5555 on September 02, 2012

    Lovely velvety texture of the cake, plums added a nice fall flavor.

• Rhubarb lattice pie with cardamom and orange

  • hillsboroks on April 26, 2020

    This was the most delicious rhubarb pies I have ever made and the technique of reducing the juices separately instead of using a thickener really enhanced the flavor. We loved the bit of orange, cardamom and strawberry flavor with the tart rhubarb. I did increase the sugar to 3/4 cup as 2/3 cup just didn't seem like enough in a rhubarb pie. I am glad I did as the result was perfect.

• Mixed nut tart

  • Jane on February 09, 2014

    A great dessert and pretty easy. A nice crust, easy to work with. Just be careful there are no small holes or cracks before it goes in the oven - you don't want the caramel sauce seeping out in the second stage. One annoying quirk in the recipe is it tells you to retain the pastry trimmings then never mentions them again (though they did come in handy for sealing my cracks half way through baking!). The side dish of oranges and dried cranberries steeped in Amaretto was a nice refreshing contrast to the rich, nutty tart.

• Chocolate-pecan tart

  • fultre on December 02, 2024

    Favorite pecan pie/tart recipe, both for flavor and ease of making. We use vanilla substitution for bourbon and skip chocolate. Place pan or aluminum foil under tart pans in oven to catch dripping butter.

• Double-chocolate pudding

  • senzler on January 23, 2023

    Just so so. Richard Sax better

• Chocolate-orange pots de crème with candied orange peel

  • hillsboroks on November 12, 2019

    When you are in the mood for something lush and chocolate these pots de creme are perfect. The orange flavor is subtle and sublime. Do not skip making the candied orange zest to sprinkle on top before serving. I topped them with a bit of Grand Marnier flavored whipped cream and a sprinkle of the candied zest. The contrast between the smooth chocolate, pillowy cream and crunchy intense orange zest is wonderful. I used four 4 ounce ramekins and the serving size was just right. These are extremely rich and a full eight ounces after dinner would be a lot.

• Classic peach cobbler

  • LaPomme on June 13, 2011

    Easy recipe that comes together quickly. I (approximately) halved the recipe and used a 9 x 9 dish.

• Pink peppercorn Pavlovas with strawberries, vanilla cream, and basil syrup

  • Jviney on April 17, 2018

    Made these for Canada Day one year and they wowed the crowd.

• Lemon-ginger frozen yogurt

  • PatriciaScarpin on April 04, 2011

    Easy to make and absolutely delicious! Very refreshing and the texture is great, too. A keeper!

• White chocolate and peppermint cookie brittle

  • Melanie on May 29, 2014

    Used candy canes. Looks pretty cool once broken into shards. Flavour was good but not sure if I would make again in a hurry.

• Chocolate-dipped coconut macaroons

  • imaluckyducky on December 30, 2016

    5 enthusiastic stars. I made these as part of a homemade Christmas gift basket. Very easy to assemble, sticky when getting onto the baking sheet, and they bake to a perfect texture. The toasted coconut adds a lovely layer of coconut flavor. Vanilla extract works in a pinch instead of a vanilla bean. Makes 36.

• Chocolate brownies with orange-cream cheese frosting

  • Jviney on April 28, 2019

    Delicious! We loved these!

• Raspberry brownies

  • nadiam1000 on July 05, 2018

    These were ok but not fudgy or dark enough chocolate flavor for my ideal brownie. I did add some freeze dried raspberries - 1/3 cup - to the batter and that might have affected the texture but I think it is just the nature of this recipe. Creamed, not melted butter and 1/2 cup cocoa made it more like a dense chocolate cake. Instead of the glaze, I added a layer of ganache flavored with some raspberry brandy. not sure I will make again.

• Classic date bars

  • adelina on March 23, 2023

    I made this recipe with coconut oil vs. butter and it came out so good.

• Chocolate-caramel slice

  • Fyretigger on May 29, 2022

    I've been making these for years! they are always a big hit. They freeze wonderfully, and honestly I like them best from the freezer, given just 5 minutes or so to thaw, to prevent the caramel from being tooth shattering.

• Chocolate-orange truffles with almonds

  • PatriciaScarpin on June 22, 2011

    http://technicolorkitcheninenglish.blogspot.com/2011/06/chocolate-orange-truffles-with-almonds.html

• Layered peppermint crunch bark

  • Melanie on May 29, 2014

    I used Lindt chocolate and candy canes. Use smaller tray than suggested otherwise these will be too thin. Store in fridge until required to keep them cold.

• Dorie Greenspan by Dorie Greenspan

  It’s a comfort to have these recipes neatly bound, especially for me, since I clip recipes like mad and then can’t ever seem to put my hands on them when I need them.

  Full review