"Skinless" Cream Pies and Puddings

To prevent a “skin” from forming on puddings and cream pies, place a piece of plastic wrap on the surface immediately after pouring it into the dishes or pie shell.

Read More

A Refreshing Ice

Granita is a low-tech frozen ice cream maker is required. A simple mixture of juice or other flavored liquid, water and sugar is frozen, then stirred occasionally. The stirring…

Read More

Basic Buttercream Frosting

In a large mixing bowl, cream 1/2 cup softened butter until light and fluffy. Beat in 4-1/2 cups confectioners' sugar and 1-1/2 teaspoons vanilla extract. Add 5 to 6 tablespoons milk until desired…

Read More

Basic Cake Pop Recipe

Prepare and bake cake mix acording to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely.

Crumble cake into a large bowl. Add stir-in ingredients (ingredients…

Read More


A light and airy pie filling or molded dessert that is thickened with gelatin. The mixture is lightened in texture by folding whipped cream into the gelatin before it is completely set.

Read More

Brown Bears in the Orchard

To make this treat with a cute name, pour two 25-ounce jars of applesauce into a Dutch oven. In a resealable bag, mix two 14-1/2-ounce boxes of gingerbread cake and cookie mix with 2 cups of water…

Read More

Brownie Waffles

For a quick and delicious dessert, I bake brownie batter in my waffle iron. I serve the brownie waffles warm with ice cream or as a base for strawberry shortcake. —Clarice S., Sun City, Arizona

Read More

Chocolate Fondue Tips

Be creative when picking dippers for chocolate fondue. Consider cubed angel food cake, shortbread cookies, biscotti, marshmallows and pretzels. Other fruit options include dried apricots,…

Read More

Crepe-Making Pointers

Chill the batter for at least 1 hour before using to reduce any air bubbles.

Lightly coat the pan with nonstick cooking spray, butter or oil; heat over medium-high.

Add a small amount…

Read More

Cupcakes from a Layer Cake

Batter for a two-layer 9-in. cake can be used to make 2 to 2-1/2 dozen cupcakes. Fill greased or paper lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick…

Read More

Cutting Ice Cream Cake

To cut frozen Mint Ice Cream Torte, use a long straight-edged knife. Dip it often into hot water for easier slicing.

Read More

Edible Clay Chocolate Garnish

Melt 10 oz. chocolate or white candy coating. Stir in 1/3 cup light corn syrup. If using white candy coating, you can divide between different bowls and tint with various shades of liquid or paste…

Read More

Facts about Fruit Desserts

Apple, pears, peaches and berries lend themselves to so many delicious desserts. Here is a description of the old-fashioned desserts.

Betty is made with alternate layers of sweetened fruit…

Read More

Finding Almond Filling

Almond filling is typically used in pastries and specialty breads. Look for it near the canned pie fillings in most grocery stores.

Read More


A French term referring to a smooth mixture of chocolate and cream used as cake fillings, glazes and in candy-making. Traditionally, ganache is made by pouring hot cream over chopped chocolate and…

Read More

Keys to Perfect Baked Custard

The two keys to perfect custard are timing and proper oven temperature. Underbaking results in a runny custard that won’t set, while overbaking can cause a weeping or watery custard. To check for…

Read More

Make a Mini Gingerbread House

On sturdy paper, cut out patterns for your gingerbread house. Roll out one portion of dough; position on pattern on top and cut out. Repeat with remaining dough and patterns. Continue with the…

Read More

Making Cheesecake in Advance

Cool and creamy cheesecakes are a rich, filling dessert that feed a crowd. So, usually no other dessert is needed. Best of all, cheesecakes can be made in advance, meaning there's one less thing…

Read More

Making Cookie and Cracker Crumbs

Place cookies or crackers in a heavy-duty resealable plastic bag. Seal bag, pushing out as much air as possible. Press a rolling pin over the bag, crushing the crackers to fine crumbs. Crumbs also…

Read More

Making Meringue

To keep meringue from getting beads of moisture on top, try not to make a meringue on a humid day, since the sugar absorbs moisture and excess moisture may cause beading. Also, be certain the…

Read More

Perfect Cake Batter

For the best results, cake ingredients should be beaten on high until the dry ingredients are added. For example, beat until the butter and sugar are creamy, then add the eggs. When the dry…

Read More

Piping Eclairs

Cut a small hole in the corner of a disposable pastry bag or heavy-duty resealable plastic bag. Place a large round tip (about 3/4 in. in diameter) in bag. Fill bag with dough. Pipe 3-in.-long…

Read More

Prevent Soggy Tart Crust

Brush tart crust with melted jelly before layering with fruit. That will help seal the crust and keep the fruit juices from absorbing into the crust.

Read More

Preventing Cracked Cheesecakes

Sometimes a "cracked" cheesecake is unavoidable. But these steps can help prevent the top from slitting open.

Let cream cheese and eggs stand at room temperature for 30 minutes before…

Read More

Preventing Film from Forming on Pudding

To prevent a film from forming on the top of pudding as it cools, pour the pudding into a bowl and press a piece of waxed paper or plastic wrap on top of the pudding. This technique can also be…

Read More

Problem-Solving Pointers for Cream Puffs & Eclairs

Dough is Dry

The water was boiled too long, causing too much liquid to by evaporated.

Bottoms are Soggy

Puffs or eclairs were filled too soon. Fill just before serving and no sooner…

Read More

Problem-Solving Pointers for Custard

Custard is Curdled

It's overbaked. Baked only until a knife inserted about halfway to the center comes out clean, not until the center is completely set.

Next time, bake the custard in a…

Read More

Problem-Solving Pointers for Phyllo Dough

Dough is Crumbly

The dough was not thawed completely at room temperature before using.

The dough was kept in the freezer too long.

Dough is Brittle

The dough became dry. Be sure…

Read More

Problem-Solving Pointers for Puff Pastry

Dough Did Not Bake Up Puffy

The cut edges were brushed with an egg wash, preventing the dough from rising.

Sides Did Not Rise Evenly

Edges were not trimmed with a sharp…

Read More

Problem-Solving Pointers for Souffles

Souffle did Not Rise

Egg whites were overbeaten. Beat just until they reach a stiff peak.

Ingredients weren't gently folded together.

The batter wasn't gently spooned into the dish.…

Read More

Removing Cheesecake from a Springform Pan

Removing a cheesecake from the bottom of a springform pan is best done with help from someone else. Make sure your cheesecake is chilled overnight so that it’s very firm. Remove the band from the…

Read More

Secrets for Successful Cream Puffs and Eclairs

When baking the dough, it's important not to crowd the baking pan. Leave about 3 inches of space around each puff or eclair. The dough needs room to expand during baking and needs air to…

Read More

Secrets for Successful Souffles

Souffles are made from an egg yolk-based custard that is lightened with beaten egg whites. This mixture bakes up into a light airy creation that makes an impressive dessert.

The following…

Read More

Simple Cinnamon-Sugar

You can buy bottles of prepared cinnamon-sugar in the spice aisle of your grocery store. Or make your own by combining 1/2 cup sugar and 1 tablespoon ground cinnamon. Store in an airtight…

Read More

Tasty Tarts in No Time

Too busy to worry about what to make for dessert tonight? Convenient store-bought individual tart shells make it as easy as pie to end dinner on a sweet note. Here are some quick-to-fix…

Read More

The Basics about Baked Custards and Puddings

Baked custards are a sweetened mixture of milk, eggs and flavoring. They can be baked individually in custard cups or in one large baking dish. They are usually baked in a water bath to help…

Read More

Tips for Making Meringue

Since humidity is the most critical factor in making a successful meringue, choose a dry day. Meringues can absorb moisture on a humid day and become limp or sticky.

Separate the eggs while…

Read More

Tips for Whipping Cream

Before whipping cream, refrigerate the bowl and beaters for about 30 minutes. Pour the cream into a deep, chilled bowl; whip on high (with sugar if instructed) until soft peaks form if using as a…

Read More

Tips for Working with and Storing Phyllo Dough

Phyllo (pronounced FEE-lo) is a tissue-thin dough generally sold in the freezer section of grocery stores. Phyllo dough is liberally basted with melted butter between each sheet so that it bakes…

Read More

Tips for Working with and Storing Puff Pastry

Frozen puff pastry dough is available in sheets or individual shells. It has dozens of paper-thin layers of dough separated by butter. As the pastry bakes, steam created from water in the dough…

Read More

Types of Meringue

Meringue is a sweetened egg white foam that can be shaped into cups to hold fruit or mousse or made into a golden crown on Baked Alaska.

Depending on the amount of sugar beaten into the egg…

Read More

Vanilla Glaze Recipe

Add a sweet finishing touch to coffee cakes, sweet rolls and many other breads with a flavorful Vanilla Glaze. Follow this easy recipe:

For 1/2 cup glaze, combine 1 cup confectioners' sugar…

Read More

Versatile Cobbler

To make a cobbler fit any occasion, use seasonal cookie cutters to cut sheets of puff pastry dough. Arrange the cutouts over the fruit mixture, brush with butter, sprinkle with sugar, and bake…

Read More

What is a Pudding Cake?

Pudding cakes offer two treats in one. While baking, the cake portion rises to the top and a creamy pudding-like sauce forms on the bottom.

Read More