Baking
Chocolate Mint Chip Parfait
By Rocco Lugrine
Banana Crumble
This recipe was developed from a banana muffin that had a similar crumbly top. When I saw Stephan eat the top and pick out the banana chunks, I realized a new dessert would be healthier, moister, and better appreciated. I was right, but be sure to serve this very warm and don't use very old, overripe bananas — the taste becomes a little intense for children. Mash and freeze such overripe bananas in a plastic container for a banana bread or other similar confections.
By Lynn Fredericks
Almond Crust
This recipe was created to be used for Fresh Plum Frangipane Tart , Strawberry-Lemon Tartlets and Mixed Nut Tartlets .
Lemon and Anise Sugar Twists
These easy-to-make treats are delicious on their own or with fresh fruit. Keep them in mind for a hostess gift.
Postwar Prosperity Brownies with Ice Cream and Chocolate-Peanut Butter Sauce
During World War II, chocolate was too valuable to be used for baking. As a result, brownies, which had been a favorite since around the turn of the century, were made less often. With the return to prosperity in the 1950s, this much-loved dessert came back into vogue--and became more popular than ever. Our rich and dense brownies are studded with peanuts and chocolate chips, and are partnered with a rich milk chocolate and peanut butter sauce. They're terrific served with vanilla ice cream, peanut butter-vanilla swirl or peanut butter ice cream. Serve the brownies slightly warm or at room temperature.
Three-Citrus Meringue Tart
While the meringue topping of this pretty tart is light, the lemon, orange and lime custard filling has an appealing richness.
Gianduia Tartlets
For this recipe you will need 25 fluted molds, 2 1/2 inches across the top, 1 1/2 inches across the bottom, and 1 inch deep. Molds are available at some cookware shops and by mail order from Bridge Kitchenware, (800) 274-3435 or (212) 838-1901.
Chocolate Marshmallow Frosting
This frosting goes with the recipe for Incredible Melted Ice-Cream Cake
By Anne Byrn
Orange Custard Tart
Cornmeal in the crust gives a nice contrast to the creamy filling in this dessert.
Rye Twists with Anise, Fennel and Orange
One bread that Swedish settlers brought to the heartland was limpa; these twists are a nice twist on that classic.