Dessert
Joan Holland’s Almost Heaven Banana Pudding
Preheat oven to 350 degrees. Combine sugar, flour, salt, eggs, milk and vanilla in a small non-reactive saucepot. Cook over…
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Chocolate Pie
In a small saucepan combine the sugar, heavy cream, buttermilk, cornstarch, and salt and whisk until smooth. Place over medium-high…
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Caramel Custard
Preheat oven to 325 degrees. Arrange eight oven-proof bouillon cups in a baking dish, the sides of the baking dish…
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Pecan Brownies
Preheat oven to 350 degrees. In a small saucepot, place pecans, butter, sugars and chocolate chips over a low heat.…
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Italian Cream Cake
Grease and flour three nine-inch round cake pans. Line pans with wax paper; grease paper, and set aside. Beat butter…
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Peach Shortcake & Vanilla Bean Ice Cream
Preheat the oven to 400 degrees F. Sift the flour, 2 tablespoon sugar, the baking powder, and salt into the…
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Bombolini with Italian Cream Filling
In the bowl of a stand mixer fitted with the dough hook, mix the yeast, water, ½ cup sugar, egg,…
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S’more Squares
For the crust: Preheat oven to 375 degrees F. Spray the inside of a 9 x 13 inch baking sheet…
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Biscotti di Prato
Biscotti di Prato might sound fancy and Tuscan—and it is—but don’t let that fool you. These twice-baked little fellas are simple, crunchy cookies meant to be dunked in your coffee, your vin santo, or whatever’s in arm’s reach. I fell in love with them somewhere between Florence and a caffeine buzz, and they’ve been a staple in my kitchen ever since.
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