Desserts

Chocolate Bits Pudding
Posted on May 7th, 2012 by Sara Moulton  |  Filed under Desserts « Featured Recipe « Recipes  |  Submit Comment
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 »


Three Citrus Flan
Posted on April 9th, 2012 by Sara Moulton  |  Filed under Desserts « Featured Recipe « Recipes  |  Submit Comment
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
Posted on April 2nd, 2012 by Sara Moulton  |  Filed under Desserts « Recipes  |  Submit Comment
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 »


Dried Apple and Cheddar Strudel
Posted on November 12th, 2011 by Sara Moulton  |  Filed under Desserts « Featured Recipe « Recipes  |  Submit Comment
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 »


BTV Recipes
Posted on October 19th, 2011 by Sara Moulton  |  Filed under Desserts « Recipes  |  Submit Comment
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
Posted on March 22nd, 2011 by Sara Moulton  |  Filed under Desserts « Featured Recipe « Recipes  |  1 Comment
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 »


Giant Chocolate Turnovers with Orange Custard Sauce
Posted on February 10th, 2011 by Sara Moulton  |  Filed under Desserts « Featured Recipe « iGoogle Collection « Recipes  |  Submit Comment
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 store bought) is the proper amount of cooking. If there are any signs of white, undercooked layers of dough after the prescribed time called for here, continue cooking until the more »


Raspberry Almond Rugalach
Posted on December 14th, 2010 by Sara Moulton  |  Filed under Desserts « Featured Recipe « Recipes  |  Submit Comment
To get an idea about what rugelach means to a certain generation of Jewish Americans, there’s no better guide than Philip Roth. American Pastoral…, his 1997 novel, begins with a reunion of the Weequahic (New Jersey) High School’s 1950 graduating class. At the end of the evening, everyone is given a coffee mug containing a handful of rugelach, ”each a snail of sugar-dusted pastry dough, the cinnamon-lined chambers microscopically studded with midget raisins and chopped walnuts.”  Like Proust’s more »


Dulce de Leche Rice Pudding with Toasted Almonds
Posted on September 19th, 2010 by Sara Moulton  |  Filed under Desserts « iGoogle Collection « Recipes  |  Submit Comment
When Haagen Dazs introduced its dulce de leche ice cream several years ago, the company hoped it would sell well to American Latinos, but I don’t think it had any idea that everyone would quickly end up loving it. Hey, what’s not to love! Long popular throughout South America, where it is known by many names, dulce de leche… is condensed milk, heated in the can and caramelized, which gives it a toasty flavor. Rafael Palomino, in his cookbook, Bistro more »


Chocolate Caramel Peanut Truffles
Posted on March 19th, 2010 by Sara Moulton  |  Filed under Desserts « iGoogle Collection « Recipes  |  Submit Comment
Here is everything you want in one candy–chocolate, caramel, and nuts–and these truffles couldn’t be simpler to prepare. Make a big batch, box them attractively, and you have the perfect holiday gift. Makes about 40 truffles Ingredients 1 cup sugar 2/3 cup heavy cream 9 ounces bittersweet chocolate, finely chopped 2 tablespoons creamy peanut butter 1/4 teaspoon table salt 1 teaspoon vanilla extract 1/2 cup finely chopped peanuts for coating Place the sugar in a heavy saucepan. Cook over medium-high… more »


Butterscotch Bread Pudding
Posted on March 18th, 2010 by Sara Moulton  |  Filed under Desserts « Recipes  |  1 Comment
When I was a kid, one of my all time favorite desserts was coffee ice cream and hot butterscotch sauce. I’m not sure if I loved it for he slightly bitter coffee taste counterbalanced by the sweet buttery sauce or for the canned whipped cream and Day-Glo red cherries on the top. I flatter myself that my tastes have matured as I’ve grown up, but sometimes I’m not so sure. Although I have indeed kissed off canned whipped cream and… more »


Pumpkin Flan
Posted on March 18th, 2010 by Sara Moulton  |  Filed under Desserts « Recipes  |  Submit Comment
One of our favorite neighborhood restaurants is La Taza de Oro, a great little Puerto Rican spot on Eighth Avenue in Chelsea. The menu always features five or six entrees, accompanied by your choice of yellow or white rice and several different kinds of beans. (When Ruthie was three and four years old, she was such a nut for La Taza’s black beans that the counter guy there dubbed her Black ‘Bean and set her up with a little dish… more »