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Desserts

Nectarine and Plum Upside-down Cake

This is a variation of the 10-minute Basic Yellow Cake that you’ll also find in the Easy Desserts chapter of Sara’s Secrets for Weeknight Meals. It takes a little longer because you have to slice and arrange the fruit, but it is really worth it. You could use all nectarines,…

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Berry Rice Pudding

I love rice pudding, as does the husband, but I am certainly not going to make it from scratch on a weeknight. However, there is a good chance you have leftover rice every so often from a take-out meal, and this would be a very tasty way to recycle it.…

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Butterscotch Pudding Cake

When I was a kid and we visited Cambridge, my parents used to take me to an old-fashioned ice cream parlor in Harvard Square. They served a butterscotch sundae made of coffee ice cream, hot butterscotch sauce, and whipped cream. Boy it was good! This pudding cake reminds me of…

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Blueberry Pot Stickers

Summertime is blueberry time, and with local berries abundant in markets right now, it is the perfect time for blueberry desserts. To learn more about this special North American berry, go to USDA Blueberry Blog. Here is an easy blueberry dessert that will surprise and delight family and guests. I…

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Blueberry Yogurt Pie

July is Blueberry Month and with local berries arriving in markets right now, it is the perfect time to enjoy some. Go to USDA Blueberry Blog to learn more about this special North American berry. When we came up with the idea for this Blueberry Pie recipe, I was worried because…

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Aunt Alice’s Blueberry Muffins

One bite of these muffins and I’m transported back in time to my childhood visits with Aunt Alice and Uncle Pat and my cousins at their summer place in Kittery Point, Maine. On those evenings when Alice herself wasn’t cooking up something wonderful, the whole rowdy bunch of us would…

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Strawberry Rhubarb Cobbler with Gingered Biscuit Topping

Strawberries and rhubarb are a delicious way to welcome spring. Technically a vegetable, rhubarb is so darn tart that it’s usually paired with a sweeter buddy, like the strawberry, in an effort to temper its tang. Try to find field-grown rhubarb. Darker in color, it has a much shorter season…

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Baked Alaskan

Everybody knows Baked Alaska, but Baked Alaskan? What can I say—this is a shout-out to Ad-Rock of the Beastie Boys, who saluted Sara’s Secrets in the liner notes to To the 5 Boroughs, the Beasties 2004 album. In the middle of a song called “Rhyme the Rhyme Well,” Ad-Rock goes…

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Fresh Ginger Gingerbread

When I was six or seven months pregnant with Sam, my boss at Gourmet volunteered me to cook a dish at a fund-raising event for 300 to 400 people. I was not thrilled. Even when I’m at the top of my game, that kind of large scale cooking is not…

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My Chocolate Orange Lace Cookies Retest.

I am delighted that so many of you are enjoying my Associated Press column, “The Healthy Plate” and was concerned when several of you wrote to me saying that you had trouble with my “Chocolate Orange Lace Cookies” running together and not setting up enough to be moved. So I…

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Chocolate Bread Pudding

I have never met a bread pudding I didn’t like. In the interest of keeping this version simple, I used bottled chocolate milk and packaged bread when I first stated to test it. The bread worked out fine, but none of the milks was chocolatey enough. Switching gears, I resorted…

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Vermont Apple Crisp with Maple Sauce

I developed this recipe for a spot on “Good Morning America.” The key to its deliciousness is Grade B maple syrup, which is more intense than the readily available Grade A. It can be found in specialty food stores or ordered directly from a producer. The topping can be made…

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Ruth Moulton's Spice Balls

The holiday season always reminds me of these cookies, one of my favorites from Sara Moulton Cooks at Home. Just the aroma of these spicy cookies in the oven will bring the family to the kitchen. My sister Anne is the baker in our family. Even now, as a doctor…

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Pumpkin Coconut Bars

For a lot of folks, the first recipe they ever prepared was printed on the back of a box, a package, or a can. Nestlé Semi-sweet Chocolate Morsels gave us Chocolate Chip Cookies. Lipton Onion Soup Mix turned into Lipton Onion Dip. Campbell’s Cream of Mushroom Soup became Classic Green Bean…

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Tom's Apple Macaroon

Tom Mackie, a family friend, sent me this recipe during the summer and I saved it to share just as local apple season is reaching it’s peak. Here is the note he sent with it: “I’m sure you have a recipe for something like this already, but for your amusement…

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Andrea's Berry Crumble

This delicious dessert was contributed by Andrea Hagan who helped with the testing of Sara Moulton Cooks at Home. A native Seattleite, Andrea was 11 years old when she toured England as a member of the Northwest Girls Choir. Choir members bunked with local citizens in the towns they visited…

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Stuffed Strawberries

I’m a big fan of the wonderful Italian pastry called cannoli – especially the filling of fresh ricotta, candied zest and chocolate. My dessert swaps the cannoli’s crunchy cylinder of deep-fried dough for a large succulent strawberry. I’ve also replaced the ricotta in the filling with low-fat cream cheese, because…

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Chocolate Bits Pudding

On a shelf in the kitchen at my parents’ old farmhouse in Northern Massachusetts are metal file boxes filled with recipes written by my grandmother Ruth Moulton. I plucked this gem from one of those boxes. Using regular old chocolate chips, Ruth somehow concocted a very dense essence of chocolate…

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Three Citrus Flan

This delicious make-ahead dessert is perfect for entertaining. I learned the recipe from my pal Sandy Gluck when I was her sous chef at the Café New Amsterdam in New York’s West Village in the early eighties. We’d met in 1977, both of us fresh out of cooking school, both…

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Jelly Egg Cookies

Each spring I get requests for my Jelly Egg Cookie recipe; it is a perfect showcase for fresh unsweetened coconut and a good make-ahead dessert for Easter. Add some raisins and forget the jelly eggs and they are a good lunchbox treat all year round. 1/2 cup (1/2 stick) unsalted…

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Dried Apple and Cheddar Strudel

My grandmother Ruth Moulton was a fabulous old New England cook. She attended the Garland School of Home Economics in Boston, a competitor of the original Fanny Farmer’s cooking school. Roast Beef and Yorkshire pudding, fish chowder, Johnny cakes, and other regional fare–these were her signature dishes. When I was…

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BTV Recipes

Blueberry Cinnamon Toast Turnovers with Maple Yogurt Sauce Makes 12 turnovers, serving 6 6 tablespoons unsalted butter plus extra for greasing the pan 1 cup blueberries 2 tablespoons plus 2 teaspoons sugar 1/2 teaspoon fresh lemon juice 1/2 teaspoon cinnamon 12 slices homemade-style white bread 3/4 cup Greek yogurt 2…

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Warm Chocolate Cheesecake

Although I’m not a fool for traditional cheesecake, I’m very partial to this chocolate version, especially when it’s eaten warm.  It is deeply chocolate and it boasts the slight tang of cream cheese.  Its texture changes completely, depending on when it’s eaten:  It’s creamy right out of the oven and…

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Giant Chocolate Turnovers with Orange Custard Sauce

Looking for something decadent and chocolate for a special dessert? These enticing treats from Sara Moulton Cooks at Home couldn’t be easier. Good frozen puff pastry and quality chocolate are both readily available throughout the country these days. I find that the key to success with puff pastry (homemade or…

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