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Sweet Dreams

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Showing 451 - 465 of 667

unknown

Caramel Orange Crispy Rice Treats

Recipe courtesy of Gale Gand

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Caramel Corn

Recipe courtesy of Gale Gand

unknown

Caramel Corn

Recipe courtesy of Gale Gand

unknown

Caramel Corn with Peanuts and Dried Cherries

Recipe courtesy of Gale Gand

These extraordinary little confections are a specialty of Bordeaux, where nuns were said to have created them more than 200 years ago using the flour they salvaged from the holds of sailing ships anchored in the Port de la Lune. I like to call them "portable creme brulee" because they contrast a crunchy caramelized exterior with a moist, custardy center. This recipe is a bit particular. You really need authentic copper cannele molds and you really do need to coat them with beeswax (which you can find at some health food store and farmers' markets). The wax makes the unmolding easier, and — most important — gives the canneles their distinctive, crunchy crust. Make sure you let the batter rest for the full 12 hours. The best way to eat these is with a cup of strong coffee. You can also serve them as a dessert, cut in half and drizzled with caramel sauce.

Canneles from Bordeaux: Canneles de Bordeaux

Recipe courtesy of Pascal Rigo

My mother loved this bread a sliver at a time with tea in the evenings. You could make one big cake in a one-pound coffee can but I like making three because then you have one to serve, one to freeze and one to give as a gift. You could also use your favorite quick bread recipe and bake it this way or even in a Ball jar. I know a woman from Canton, Ohio, Elizabeth Kisch, who won first place in a cake contest I judged, and she made her family's holiday chocolate toffee cake. One year her husband had to be out of town during the holidays, so she baked the cake in Ball jars, threw the lids on while it was still warm to sterilize them and then tucked them into her husband's suitcase — a surprise when he got to the other end.

Canned Orange Date Nut Bread

Recipe courtesy of Gale Gand

Crisp Meringue Heart Napoleons

Recipe courtesy of Gale Gand

Crisp Banana and Pineapple Fritters

Recipe courtesy of Gale Gand

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Crispy Oatmeal Cookies

Recipe courtesy of Sweet Dreams

Caneles

Recipe courtesy of Gale Gand

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Cantaloupe Soup

Recipe courtesy of Gale Gand

Lollipops are the last thing you expect to see on a petit-four tray in a fancy restaurant, so that's why I like to serve them last at mine. People burst out laughing when these jewel-like treats arrive on a silver platter after dessert. But then they sit back and savor those suckers right down to the stick! I never get tired of watching Chicago's most elegant diners licking lollipops like kids. These ones will help adults and kids celebrate Halloween. Try making them yellow with orange and brown candy corn. If you use a very long stick, they will look and feel more fancy. Let the syrup cool a bit to thicken it slightly, and then pour it over the ends of the sticks.

Candy Corn Suckers

Recipe courtesy of Gale Gand

unknown

Croissants

Recipe courtesy of Gale Gand

unknown

Cupcake Christmas Tree

Recipe courtesy of Gale Gand

unknown

Candied Ginger-Mascarpone Ice Cream

Recipe courtesy of Gale Gand

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