Makes 4 to 6 servings 6 large egg yolks 3 tablespoons granulated sugar - Pinch of salt 1/3 cup sherry 1 to 2 teaspoons fresh lemon juice 1 teaspoon vanilla extract Fill the bottom of a double boiler ...

Makes about 1 1/2 quarts ice cream (12 half -cup servings) and 4 cups hot fudge sauce Unlike some commercial ice cream, which is pumped full of air to make it softer and increase its volume, homemade ...

1 stick unsalted butter 1 ½ cup packed brown sugar 1 ½ cups heavy cream Pinch of Himalayan pink salt ¼ cup vanilla-infused bourbon (or a good, real vanilla extract of your choice) Directions: 1. Add ...

Also known by its French name, creme Anglaise (English cream), vanilla custard sauce is a thin, lightly sweetened, pourable dessert sauce made with milk, sugar, and egg yolks. Master this elegant ...

Chad Kirtland with Rouses Markets is sharing a decadent dessert. Preheat oven to 350. Spray a 9″x13″ baking dish with non-stick cooking spray. Cut or tear bread into 2″ squares and place in the baking ...

Ann Montgomery of Millersville was looking for the recipe for a dessert her mother used to make in the 1950s for what she called cottage pudding. She described it as basically a single-layer yellow ...

For the shortcake: Preheat the oven to 325°F. Combine the dry ingredients in a bowl. Cut the butter into the dry ingredients. Add the buttermilk, a bit at a time, until a soft dough holds together.

Have you ever made a basic tomato sauce at home or opened a store-bought jar, only to find it tastes a bit too tart and tangy for your liking? There are several reasons why this might be the case. It ...