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 a day or two in advance and kept covered in the refrigerator until you’re ready to assemble the crisp.
For the topping:
1 cup old-fashioned rolled oats (not… more »
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 at a busy hospital, the mother of two kids, the wife of a doctor husband, and the owner of a generally hectic life, she’ll take time out every so more »
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 Casserole. After all, why not depend on the makers of a favorite product to have some good ideas about how to use that product?
It was that kind of thinking… more »
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, all plums, or throw peaches into the mix. When fresh stone fruit are in season there’s no better time to try this easy summer dessert.
Makes 9 servings
Hands-on more »
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 this is one that’s been in my family for 100+ years. It was always a favorite for family picnics or any other crowd. Picnics at my Grandmother’s could run from… more »
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 and in Shrewsbury her host served raspberry crumble with boiled custard. “It was the greatest dessert that I had ever tasted and the first fruit dessert that I ever more »
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 ricotta is too wet for this recipe. (You can use full-fat cream cheese if you want, but I think the low-fat is actually quite satisfying, and who needs the extra… more »
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 pudding. Kids of all ages will love it, but I recommend serving it with whipped cream or vanilla ice cream as a counterpoint to all that chocolate intensity.
6 ounces… more »
Strawberry Rhubarb Cobbler with Gingered Biscuit Topping
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 than the hothouse variety (late winter to early summer) but is more flavorful. In England rhubarb is often paired with ginger, so for a surprise crunch, I added some crystallized ginger to the biscuit topping of this springtime dessert from… more »
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 of us winners of a scholarship from Les Dames D’Escoffier, a national association dedicated to the advancement of women in the field. The scholarship was supposed to send us on… more »
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 butter, softened
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
1 cup unsifted all-purpose flour
3/4 teaspoon baking powder
1/2… more »
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 my forte. But being pregnant really increased my dread. To top it off, the organizers of this gala charged me with making dessert. Of course! Of the dozen chefs working more »
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 about five years old, it was Granny who gave me my first cookbook–Mud Pies and Other Recipes. Even though it was a pretend cookbook, it somehow persuaded me that real… more »
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 tablespoons pure maple syrup (preferably grade B)
1. Preheat the oven to 350°F. Lightly grease a baking sheet. Melt the butter and set aside.
2. Toss the blueberries with 1 more »
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 quite firm after it’s been refrigerated (although the kids tend to dog it before it makes it to the fridge). I like it in its natural state, ungarnished. Ruthie likes… more »
Sara’s New Book
|In my newest book, I share more than 200 new family-tested, family-pleasing recipes. Whether you’re new to the kitchen or just looking for a way to spice up your recipe repertoire, my carefully tested quick and easy recipes will help you get dinner on the table every night of the week.