Fresh Peach Pie With Cream Cheese Crust
My mother makes the best peach pie I’ve ever had. The rich cream cheese crust complements the simple flavor of really ripe peaches and the lightly sweetened whipped cream topping. Although the crust is baked, the filling is not, so this pie is great in summer, when you want to keep the kitchen cool. In fact, we advise that you make this only in summer, when peaches are at their peak.
Fresh Strawberry Shortcakes
Everyone loves strawberry shortcake – it’s the sign that spring has truly come. That said, we suggest that you make this only when strawberries are in season. The shortcakes are like sweet biscuits and very easy to make.
Frozen Layered Terrine
This is the easiest type of summertime dessert–one that requires no cooking and very little prep.
Hot And Creamy Cocoa With Gooey Toasted Marshmallows
Grown-ups might want a shot of espresso, Kahlua, or brandy in theirs. This version is so thick and rich, a small portion is enough; it is meant to be served in a demitasse cup.
Hot Cross Buns With Raisins, Apricots, And Cranberries
We make these around Easter every year, and they’re very popular. The citrus and dried fruits make these hot cross buns more flavorful than traditional buns. We use basic Granny Foster’s Refrigerator Roll dough, which can be made in advance. Our hot cross buns are great for breakfast or tea.
Tiramisu means “pick me up” for the espresso it contains. It’s what I make when I’m craving a rich dessert. It looks very elegant made in individual wine glasses, but if you prefer to make one large dessert, a medium glass bowl works nicely, so you can still see the layers.
Jen’s Chocolate-Peanut Butter Pie
This pie is a peanut butter cup aficionado’s dream. It was the creation of my friend Jen, who was one of the bakers at Foster’s and it has since become a Market staple — one of our most popular pies. With layers of crispy chocolate crust, smooth dark chocolate ganache, creamy peanut butter filling, and cool whipped cream, it is a true indulgence
Judy’s Flaky Pie Crust
This is my sister’s recipe for the best, flakiest pie crust I know. The egg, which is an unusual addition, makes the dough easier to work with.