Desserts
Icebox Cheesecake
From Ann Despain and Barbara Nelson This light cheesecake recipe depends on creating a light and airy foam from the evaporated milk and then using gelatin and lemon juice as stabilizing agents to set the dessert. In order to incorporate the maximum amount of air into the foam, you need […]
Cream Puffs
The first step is the choux pastry shell. This involves bringing water, salt, butter, and a tiny bit of sugar to a boil and quickly beating in flour until you make a paste. This paste needs to cook just a bit and dry out just a bit before it is […]
Chocolate Caramel Toffee Cake
Caramel Sauce
This recipe is adapted from The Joy of Cooking. This can be stored in the refrigerator for up to a month. The darker the syrup becomes, the more bitter the flavor will be.
English Toffee
Chocolate Ricotta Cake
Adapted from bakerbynature.com
Chocolate Frosted Chocolate Sheet Cake
Cannoli Cheesecake
Lemon Cheesecake
. *If using 6″ pan, cooking time will be longer. May be doubled with a 9″ pan and cooked in the oven in a water bath.