Lila Smethurst of San Antonio won season twelve of the competition show, taking home $25,000 for an extravagant chocolate cake.
Hill City Chop House might need to depend on people coming from outside of Tolar to keep it afloat, but the smashburger and smoked dump cake are well worth a trip.
Getting tired of pie? Switch it up with this classic dessert that still incorporates the holiday favorite filling of pumpkin and spices.
The ribs and sausage are great, but it was the mint chocolate chip cake at Beault's Backyard BBQ that made our barbecue editor giggle in delight.
A Hico chocolatier reminisces on his youth with a not-too-sweet dessert featuring seasonal orange and lemon.
Flavored with nutty einkorn flour and anise, nutmeg, and cardamom, this versatile cake works as a weekday snack or a festive table centerpiece.
Pastry chef Maggie Huff, of Dallas's Homewood, crafted this summery treat to serve as a dessert or with your morning joe.
No need to turn on your oven for this French interpretation of Texas sheet cake, courtesy of Dallas-born pastry chef Molly Wilkinson.
Leonard Botello IV shares a longtime family recipe that’s become a staple at the Houston joint.
This is the most complicated that thinking about cake has ever been.
From pastry chef Steven Cak, of Olive and June restaurant, in Austin.
Part of the attraction is the chance to win a replica of the infamous "Armadillo Cake," from Steel Magnolias.
How did the chefs at Dallas’ French Room whip up such a delicious cake? Choc it up to creativity.
Pistachio and Eggnog Milk Sauce1/2 cup shelled pistachios 4 medium egg yolks 1/2 cup sugar (less if using eggnog, to taste) 1/2 quart whipping cream or eggnog 1 quart milk 1 vanilla bean, splitRoast pistachios at 350 degrees for 10 minutes, chop, and cool. Whisk egg yolks and sugar in
After Bruce and Susan Molzan bought the Ruggles Grill four years ago, they revitalized the menu at the sleepy Montrose landmark with his brash cooking style and her luxurious desserts.Both Molzans are graduates of the prestigious Culinary Institute of America in Hyde Park, New York, and their approaches to food
1 cup cooking oil 2 cups sugar 3 eggs 2 1/2 cups flour 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla 4 cups peeled and chopped Granny Smith apples 1 cup chopped pecansPreheat over to 350 degrees. Combine oil and
3 cups Softasilk cake flour 1 cup sugar 1 1/2 tablespoons baking powder 1 teaspoon salt 3/4 cup shortening (Crisco is fine) 3 lightly beaten eggs 1/2 cup milk 2 tablespoons vanilla 2 cups heavy cream 1/4 cup sugar powdered sugarFor Strawberry Shortcake: 2 1/2 pints strawberries 2
At Joey’s (4217 Oak Lawn) in Dallas, the concept of cheesecake has undergone a paradigm shift: Restaurateur Joey Vallone’s version is (1) not sweet and (2) not a dessert. To create this savory variation on a theme, chef Michael Wahl blends cream cheese with mascarpone, then folds in jumbo shrimp
Cheesecake1/2 pound cooked Maine lobster 1/2 pound lump crabmeat 1/2 pound cooked jumbo shrimp 1 pound mascarpone cheese 2 pounds cream cheese 5 eggs 1 1/4 cups flour 1/2 bunch scallions, diced Kosher salt and white pepper to tastePreheat oven to 250 degrees.Cut cream cheese into smallish chunks. Allow both
Mousse with Sponge CakeJuice of 1/2 lemon 3/4 to 1 cup white wine 4 egg yolks 1/8 cup sugar 8 pieces gelatin leaves (or 2 packages gelatin), dissolved in 2 to 4 tablespoons warm water 1 quart heavy cream, whipped 1 sponge cake (or enough ladyfingers to line a large
A triple treat from Routh Street.
Dough2 envelopes dry yeast1/2 cup warm water7 tablespoons sugar1 tablespoon finely grated lemon rind2 large eggs6 tablespoons sweet unsalted butter2 tablespoons brandy3 1/2 cups (or more) all-purpose flourTopping6 tablespoons sweet unsalted butter6 tablespoons sugarSprinkle yeast over warm water in large mixing bowl, and add 1 tablespoon sugar. Leave for 5
1 stick butter, softened 1 cup sugar 1/2 teaspoon vanilla 4 egg yolks 2 1/4 cups sifted flour 1/3 cup milk 1 1/2 teaspoons baking powder 4 egg whites 1 cup chopped cranberries 1 cup chopped pecans 1/2 cup confectioners’ sugarPreheat oven to 375 degrees. Grease and flour 9-inch Kugelhopf
1 cup cake flour2 cups all-purpose flour1 1/2 teaspoons baking soda1/2 teaspoon each nutmeg and cinnamon1/4 teaspoon each ground cloves, mace, and ground ginger1/2 teaspoon salt1 1/2 cups butter, at room temperature2 cups granulated sugar3 eggs3 1/2 cups chopped Granny Smith apples, unpeeled3/4 cup chopped roasted pecans1 cup raisins, plumped
1/2 teaspoon salt Grated rind of 2 lemons 5 eggs 2 1/3 cups sugar 3 cups unsifted all-purpose flour 3 teaspoons baking powder 1 tablespoon vanilla extract 2 cups heavy cream 6 ounces chopped dried apricots 1 cup chopped walnuts Juice of 2 lemonsPreheat oven to 325 degrees. Grease and
The common dewberry takes a leading role in a sophisticated shortcake.
From “What’s Good For the Goose”
A recipe from Helen Corbitt, who reigned as Neiman Marcus's head chef for seventeen years.
Wally Mejía designed his first wedding cake for a friend in 1989. It was a five-tiered butter-pecan-creme-filled extravaganza adorned with intricate scrollwork that imitated the architectural treatments he’d admired in France the year before, when he took a pastrymaking course at the Cordon Bleu. “The guests surrounded it and took
Forget the figgy pudding. The centerpiece of your party table for the holidays should be this voluptuous cheesecake from Houston’s Sierra Grill.Chef Charles Watkins has taken an everyday dessert and turned it into something special, its texture as lush as velvet, the density firm without being heavy. But what raises
Love at first bite: Valentine messages that are in good taste.
9 tablespoons unsalted butter 1 1/2 cups coarsely chopped walnut pieces 1/2 cup graham cracker crumbs 4 tablespoons plus 1 cup sugar 1 teaspoon cinnamon 32 ounces cream cheese, softened 2 tablespoons flour 3 whole eggs, at room temperature 2 egg yolks, at room temperature 1 teaspoon vanilla
This recipe is one of several featured in the July 1978 Dining In article Tots and Pans.If you have a kid who wants to bake a cake but you are skittish about a hot oven, try this 150-year-old recipe for a wood stove.1/2 pound butter (2 sticks) 2 cups sugar
