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Sweet Dreams

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Sweet Dreams Recipes

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Showing 346 - 360 of 667
unknown

Wacky Cake

Recipe courtesy of Gale Gand
29 Reviews
I used to have to make hundreds of these a week at a restaurant called Melange where I was the pastry chef in 1987. We actually served them differently. Dave Jarvis, the chef, had us sauce the plate with caramel or raspberry sauce, place a large scoop of ice cream on the plate and then place the cone, open end down, on the ice cream, like a pointed hat sticking up. It looked very dramatic traveling through the dining room.

Waffle Cones

Recipe courtesy of Gale Gand
15 Reviews
unknown

Walnut Oatmeal Cake with Coconut

Recipe courtesy of Gale Gand|Julia Moskin|Rick Tramonto
4 Reviews
unknown

White Chocolate Bark with Peppermint Stick

Recipe courtesy of Gale Gand
12 Reviews

Whiskey Bread Pudding

Recipe courtesy of Gale Gand
42 Reviews
This sauce is based on a classic vanilla anglaise, a sauce thickened with egg yolks and served cold over berries, chocolate cake or with a hot fruit pie. It was invented by the French but called anglaise (or "English" in French) because they observed the English always pouring a light colored cream liquid on their desserts. That liquid was what the British call "pouring cream," and it's a very thick flavorful cold cream they serve with dessert in a pitcher and pour it over everything.

Nutmeg Vanilla Sauce

Recipe courtesy of Gale Gand
5 Reviews
This is what I call real Chicago regional cuisine. Garrets, a popcorn shop in Chicago with lines out the door always, is famous for it's caramel corn and cheese corn. I love them both and have been known at times to mix the two for that favorite of flavor combinations, salt and sweet. Cracker Jack, the best known brand of caramel corn was invented and is produced in Chicago since 1893 when it was shown, of course, at the Colombian exhibition. We're known as the Candy Capital because of the large number of Candy Manufacturers that have made Chicago there home because of good railway systems to bring in ingredients from far away and plenty of corn all over the state to make the main ingredient, corn syrup. My favorite "toy surprise inside" was a miniature blue toaster with a piece of toast. It was about 1 inch big and I still have it in my charm collection with my play food. null You can, of course, use what ever your favorite kind of nuts are. Spanish peanuts are the classic, but think open-minded and try something different. Pistachios or pine nuts perhaps.

Nutty Caramel Corn

Recipe courtesy of Gale Gand
4 Reviews
unknown

Nutmeg Cheesecake

Recipe courtesy of Gale Gand
9 Reviews
unknown

Featherlight Chocolate Cake

Recipe courtesy of Gale Gand
86 Reviews

Feather Light Corn Muffins

Recipe courtesy of Gale Gand
13 Reviews
unknown

Noodle Pudding with Farmer Cheese and Lingonberries

Recipe courtesy of Gale Gand
1 Reviews

Nonpareils

Recipe courtesy of Gale Gand
1 Reviews
This frosting uses flour to thicken it and keep it together, rather than the cooked protein structure of egg whites (Classic Butter Cream and 7 Minute Frosting), or the strong bond between butter and air (Classic Butter Cream and Quick Vanilla Butter Cream). After making all four frosting recipes, we've done most types except a Swiss Buttercream which is similar to a 7 minute, where you heat the egg whites with sugar, but for not as long and then you add creamed butter to it. There are also ganache frostings which start with melted chocolate and blend liquids into it like cream, corn syrup, vanilla, etc., and are never whipped, to make a shiny more dense chocolate frosting. There's also cream cheese frostings where you beat the cream cheese until very fluffy and add ingredients for sweetness and flavor.

Fudge Frosting

Recipe courtesy of Gale Gand
9 Reviews
unknown

Flan de Chocolate

Recipe courtesy of Gale Gand
8 Reviews
unknown

Flower and Ice Centerpiece

Recipe courtesy of Gale Gand
2 Reviews
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