Combine flour, baking powder, and salt; add to butter mixture alternately with ¾ cup milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 ...

Bake at 325°F until top of cake just starts to set up, about 25 minutes. Arrange rhubarb strips in a decorative pattern on top of cake, cutting in half crosswise if necessary; sprinkle with ...

My signature easy pavlova wreath recipe adds an elegant look to the traditional pavlova. It features a crisp meringue shell ...

The most popular dessert in Australia and New Zealand is named after a ballerina, and it's often argued which country came up ...

Meringue can be tricky to nail, which is why we employ the use of cream of tartar and cornstarch. The cream of tartar is a weak acid that stabilizes the egg whites, ensuring they don’t collapse when ...

Spring is finally springing here in Seattle, and all I can think about are garden parties, beautiful sunsets enjoying rosé on the patio, and light and bright desserts.

Click on the image for a printable version of Diane Pfeilschiefter's Lemon Pie with Meringue from "The Joy of Sharing: Oak Valley A.L.C.W. Centennial Cookbook,” published in 1985 by the Oak ...

SERVES 2. 4 tbsp extra virgin olive oil, plus more to serve; 1 garlic clove, bashed; 2 medium or 3 small courgettes, sliced in half lengthways, then cut into half-moons ...

Method. 1. Preheat your oven to 180C. Grease and line the bottom of a nine-inch springform pan with parchment paper. 2. In a bowl, mix the ingredients for the cake base until they form a thick dough.

Pulse flour, sugar, zest, and salt in a food processor until combined, about 4 pulses. Add butter; process until mixture becomes the texture of coarse meal, about 10 seconds. Whisk egg, yolk, and ...