Cakes and more
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Total time: 40 minutes, plus cooling times Servings: 6 Note: This recipe calls for making güllaç wafers (adapted from Sirvani’s 15th century recipe).
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Total time: 4½ hours (including soaking time), plus cooling time Servings: This makes about 100 pieces, depending on size.
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Muhallebi (ground rice pudding) Total time: 35 minutes, plus cooling time Servings: 4 Note: Based on Türâbî Efendi’s recipe dated 1864.
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Carrot cake Total time: 2 hours, plus cooling and chilling times Servings: 9 to 12 Note: Adapted from a recipe by pastry chef Kimberly Valdez of SW Steakhouse at Wynn in Las Vegas.
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Strawberry shortcake Total time: 20 minutes Servings: 16 skewers Note: Adapted from “On a Stick!”
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Butterscotch pot de crème Total time: 1 hour, plus cooling time Servings: 10 Note: Adapted from Travis Lett of Gjelina.
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These brown-sugary squares are a perfect treat any time of the day or night. Now, who’s got the milk?
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Total time: 1½ hours plus cooling time for the cake Servings: 12 to 16 Note: This recipe calls for a 10-inch angel food cake pan (preferably a pan with a removable insert).
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Total time: 1½ hours plus cooling time for the cake Servings: 12 to 16 Note: This recipe calls for a 10-inch angel food cake pan (preferably a pan with a removable insert).
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Chocolate chiffon cake with chocolate glaze Total time: 1 hour, 45 minutes plus cooling time for the cake Servings: 12 to 16 Note: This recipe calls for a 10-inch angel food cake pan (preferably a pan with a removable insert).
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Pandan chiffon cake with coconut glaze Total time: 1½ hours plus cooling time for the cake Servings: 12 to 16 Note: Pandan leaves and essence can generally be found at Thai and select Southeast Asian markets.
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Norwegian orange cake Total time: 1 hour, 15 minutes plus cooling time Servings: 10 to 16 Note: Candied orange peel is generally available at gourmet and cooking supply stores, as well as at select well-stocked markets.
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Rosca de reyes (Kings’ cake) Total time: 1 1/2 hours, plus rising times Servings: 24 (Makes 2 cakes) Note: Orange flower (or orange blossom) water can be found at select well-stocked markets, as well as at cooking and baking supply stores and select Latin and Middle Eastern markets.
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Greek walnut cake Total time: About 1 hour Servings: 12 to 16 Our recipes, your kitchen: If you try any of the L.A.
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Homemade pop tarts Total time: 2 hours Servings: 8 pop tarts Note: The pie dough also makes enough dough for 1 double-crust or 2 single-crust pies.
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Fragipane filling for pop tarts Total time: 5 minutes Servings: Makes about 1 cup, or enough for 8 pop tarts Our recipes, your kitchen: If you try any of the L.A.
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Creamy rice pudding with cardamom and almonds Total time: 1 hour and 10 minutes Servings: 4 Our recipes, your kitchen: If you try any of the L.A.
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This recipe, adapted from the San Diego bakery Bread & Cie, was one that L.A.
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Downtown’s Lazy Ox Canteen isn’t a fancy place.
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From the Handlebars Food & Saloon in Silverton, Colo.
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Torta di Noci (Rosangela’s flourless walnut cake) Total time: 1 1/2 hours Servings: 8 Note: Adapted from “My Calabria” by Rosetta Costantino.
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The rich dessert is served at the Westside Tavern in West L.A.
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Adapted from ‘Los Angeles Classic Desserts’ by Grace Bauer
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Total time: 30 minutes Servings: Makes about 45 pretzel rods Note: Mix and match the decorated pretzels for gift bags. 1 (12-ounce) bag semi-sweet chocolate chips, more if needed 1 (16-ounce) bag large (7- to 8-inch) pretzel rods About 2 cups cookie and cupcake candy decorations, such as nonpareils and sprinkles (colored sugar granules are not recommended, as these may melt into the chocolate) 1.
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Total time: About 1 hour Servings: Makes about 6 cups Note: This granola is not as sweet as you might be used to.
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Auntie Fe’s bichu-bichu Total time: 45 minutes Servings: This makes about 2 dozen fritters Note: Adapted from Crisi Echiverri of Providence.
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Note: Considering the number of recipes we run in the course of a year, it’s a little embarrassing to put something as childish as caramel corn in a small list of favorites.
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Dear SOS: Every summer, we vacation at Twin Lakes near Bridgeport, Calif., in the Eastern Sierra.
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Devil’s food doughnuts Total time: About 1 hour Servings: Makes about 1 1/2 dozen doughnuts 4 ounces bittersweet chocolate 3 tablespoons butter 3 cups (12.75 ounces) flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2/3 cup unsweetened cocoa 2 eggs 2 egg yolks 1/2 cup sugar 1/2 cup sour cream 1 1/2 teaspoons vanilla 1/2 cup strong coffee, cooled Canola oil for frying 1.
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Yeast-raised doughnuts Total time: About 1 hour, plus rising and overnight resting times Servings: Makes about 1 1/2 to 2 dozen doughnuts 1 cup lukewarm milk (no warmer than 110 degrees) 1 package (2 1/4 teaspoons) active-dry yeast 2 eggs 2 egg yolks 1/4 cup plus 2 tablespoons sugar 1 teaspoon vanilla 3 3/4 cups (16 ounces) flour 1/2 teaspoon salt 6 tablespoons (3/4 stick) softened butter, cut into 4 or 5 pieces Canola oil for frying 1.
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Buttermilk doughnuts Total time: 1 hour Servings: Makes about 1 1/2 dozen donuts 4 1/4 cups (18 ounces) flour 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt Pinch grated nutmeg 1/4 teaspoon cinnamon 2 eggs 1 egg yolk 3/4 cup sugar 1 teaspoon vanilla 1 cup buttermilk 3 tablespoons butter, melted 1.
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French crullers Total time: About 1 hour Servings: 10 to 12 doughnuts 6 tablespoons (3/4 stick) butter, cut into 1/2-inch pieces 1 cup water 1/2 teaspoon salt 1/2 teaspoon sugar Seeds from 1/2 vanilla bean 1 1/4 cups (5.3 ounces) flour 3 eggs 2 egg whites Canola oil for frying 1.
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Dear SOS: The coffee cake at South Pasadena’s Heirloom Bakery and Cafe, near the train station, is fabulous.
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Total time: About 1 1/2 hours, plus rising times Servings: 24 (makes 4 individual kringle, with 6 servings each) Note: Adapted from Henrik Gram of Hygge Bakery in L.A.
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Whole wheat cinnamon rolls Total time: About 1 hour, plus rising time Servings: Makes 1 dozen rolls 1 cup buttermilk plus 2 tablespoons buttermilk, at room temperature Zest of 1 orange 2 eggs, at room temperature 2 cups (9 ounces) whole wheat flour 2 cups (8.5 ounces) and 1 tablespoon all-purpose flour, divided, plus extra as needed 1/4 cup sugar 2 (1/4-ounce) packages active dry yeast 1/4 teaspoon baking soda 2 tablespoons plus 3/8 teaspoon cinnamon, divided Kosher salt 6 tablespoons (3/4 stick) softened butter, cut into cubes, plus 6 tablespoons melted butter, divided 1 cup brown sugar 2 cups confectioners sugar, sifted 1 tablespoon orange juice 4 tablespoons milk 1.
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Cinnamon rolls Total time: About 1 hour, plus rising time Servings: 12 1 cup buttermilk, at room temperature Zest of 1 orange 2 eggs, at room temperature 4 cups (17 ounces) and 1 tablespoon flour, divided, plus extra as needed 1/4 cup sugar 2 (1/4 ounce) packages active dry yeast 1/4 teaspoon baking soda 2 tablespoons plus 1/4 teaspoon cinnamon, divided 2 1/4 teaspoons kosher salt, divided 6 tablespoons (3/4 stick) softened butter, cut into cubes, plus 6 tablespoons melted butter, divided 1 cup brown sugar 2 cups confectioners sugar, sifted 1 tablespoons orange juice 1/4 cup milk 1.
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A cake adapted from Huckleberry’s in Santa Monica has a rich, dense texture and is remarkably low in fat.
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Wild rice sticky puddings with brown sugar and bourbon Total time: About 1 hour Servings: 6 1/2 pound dried figs, chopped finely 1/2 cup bourbon 1/2 teaspoon baking soda 1/4 cup (1/2 stick) melted butter, plus 1 tablespoon butter, divided 1 egg 1 cup light brown sugar, divided, sifted after measuring to remove any lumps 3/4 cup flour 1/2 teaspoon baking powder 1 cup cooked wild rice, cooled and roughly chopped 1/4 cup heavy cream 1.
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Beer brittle Total time: 25 minutes Servings: 4 to 6 Note: Adapted from Bistro LQ. 1/2 cup of good dark beer, preferably Old Rasputin Russian Imperial Stout or Boont Amber Ale 1 cup sugar 1 tablespoon light corn syrup Pinch salt 1/2 teaspoon vanilla 1 cup toasted nuts, such as slivered almonds or pistachios 1.
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Tecate cake Total time: 2 hours, plus cooling time for the cake Servings: 16 to 20 Note: Adapted from Kiss My Bundt.
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Caramel crème brûlée at the restaurant at Cavallo Point!
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Nut and seed treats Total time: 40 minutes, plus cooling time Servings: 12 Note: Packed with vitamins, minerals and fiber, these are among the most healthful mishloach manot you can make.
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Shira Levy’s no-bake nut balls Total Time: 25 minutes Servings: 30 pieces Note: Shira Levy of Florida makes these nut balls for mishloach manot every Purim and often throughout the year.
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Caraway Bundt Cake Active Work Time: 20 minutes * Total Preparation Time: 1 1/2 hours Note: This cake is extremely versatile.
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Pierre Lafond’s pistachio and banana variation is a fun take on a classic.
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Active Work Time: 45 minutes Total Preparation Time: 2 hours 15 minutes We recommend Scharffen Berger semi-sweet chocolate because of its clarity of taste and smooth melting qualities.
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Total time: 1 hour Servings: 6 Note: Adapted from “Moro” by Sam and Sam Clark.
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Dear SOS: I’m hoping you can help me get a recipe.
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Dear SOS: I recently dined at Pizzeria Ortica in Costa Mesa and although the food was delicious, the budino di cioccolato (chocolate creme layered with caramel) was absolutely fabulous.
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Total time: 35 minutes, plus cooling time for the cream Servings: 6 to 8 Note: Adapted from “It Rains Fishes,” by San Diego author and cooking teacher Kasma Loha-Unchit.
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Total time: 40 minutes, plus resting time for the batter Servings: About 2 dozen (depending on the pan) Note: Adapted from a family recipe.
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Total time: 40 minutes, plus rising time for the dough Servings: About 2 dozen (depending on the pan) Note: This is adapted from a recipe by Arne Hansen. 1 cup plus 1 tablespoon lukewarm milk 2 tablespoons active dry yeast 3 eggs, at room temperature 2 tablespoons sugar 6 tablespoons butter, melted, plus additional for buttering the pan 1 teaspoon vanilla extract Juice and zest of one-half lemon 1 3/4 cups flour Powdered sugar Tart berry jam 1.
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Total time: 30 minutes, plus chilling and drying time Servings: 4 to 6 dozen Note: No-cook cream cheese mints are one of the easiest candies to make at home.
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Total time: 30 minutes, plus setting time Servings: About 2 dozen Note: Layer the daisies between sheets of wax or parchment paper for easy storage or traveling.
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Total time: 1 hour, 20 minutes, plus drying time for the wheat berries Servings: 6 Note: This is adapted from a recipe by Elaine Panousis.
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Total time: 1 hour Servings: 4 Note: Dried rose hips can generally be found at Middle Eastern and Indian markets.
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1 (2-pound) loaf sliced white bread, crusts removed 1/2 cup butter, softened 1/2 cup raisins 1/3 cup Irish Whiskey 2 1/2 cups milk 2 1/2 cups whipping cream 1 vanilla bean, slit 8 eggs 1 cup sugar Cinnamon-sugar (about 1/4 cup) Caramel-Whiskey Sauce Spread bread slices with some of soft butter.
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Total time: 1 1/2 hours Servings: 8 Note: This recipe, inspired by the original 1841 recipe, was reconfigured by test kitchen manager Noelle Carter to follow a more reliable modern method for making poundcake while still honoring the flavors of the original, in which generous amounts of cinnamon, mace, nutmeg, wine, brandy and rose water were added to the batter before baking. 1/2 cup plus 2 tablespoons (1 1/4 sticks) butter, at room temperature 3/4 cup sugar 3 large eggs, at room temperature 1 1/2 cups cake flour 1 teaspoon cinnamon 1/4 teaspoon powdered mace 1 tablespoon grated nutmeg 1/2 teaspoon baking powder 2 tablespoons white wine 2 tablespoons brandy 2 tablespoons rose water 3 drops lemon oil 1.
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Total time: 1 hour, 10 minutes, plus cooling time for the cake Servings: 12 to 16 Note: The ganache recipe is adapted from “The Cake Bible” by Rose Levy Beranbaum.
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Total time: 40 minutes, plus at least 4 hours drying time Servings: Makes about 100 (1 1/2 -inch) stars Note: For basic marshmallows, omit the cinnamon; or substitute a flavoring of choice (lemon, almond or coconut in place of vanilla).
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Total time: 30 minutes, plus 40 minutes baking time Servings: Makes 14 pastries Note: From “Arabesque” by Claudia Roden.
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Total time: 30 minutes, plus rising time for the dough Servings: 12 (Makes 3 dozen beignets) Note: Adapted from a recipe by chef Bryan Gilmore of the Creole Creamery in New Orleans, from “86 Recipes.” 1 teaspoon plus 1/2 cup sugar, divided 1 envelope active dry yeast 1/4 teaspoon kosher salt 4 cups flour, plus extra for work surface, divided 1 cup whole milk 4 tablespoons unsalted butter 1 1/2 teaspoons ground cardamom, nutmeg or cinnamon (untraditional and optional) 1 large egg, at room temperature Peanut or vegetable oil for deep-frying At least 2 cups powdered sugar for dusting 1.
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Total time: 1 hour, 10 minutes, plus overnight refrigeration Servings: 10 Note: Adapted from a recipe by Goerge Laguerre.
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Total time: 1 hour Servings: 4 1/4 cup flour 3/4 cup plus 2 tablespoons sugar 1/4 teaspoon salt 4 tablespoons grated lime zest, divided 2 teaspoons finely grated ginger 2 eggs, separated 1 cup milk 1/4 cup freshly squeezed lime juice Whipped cream for garnish 1.
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Total time: About 55 minutes Servings: 4 to 6 1/4 cup flour 1/2 cup sugar 1/4 teaspoon sea or kosher salt 1/2 cup unsweetened coconut milk 1/4 cup freshly squeezed orange juice 1/4 cup whole milk 1/4 cup dark rum 1/8 teaspoon Angostura bitters 2 large eggs, separated 1.
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Total time: 1 hour, 20 minutes Servings: 8 Note: Adapted from “Beyond the Great Wall.”
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Total time: 1 hour Servings: 12 to 16 Note: From “Morning Food: Breakfasts, Brunches, and More for Savoring the Best Part of the Day” by Margaret S.
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Total time: 1 hour, plus several hours chilling time, plus 4 hours soaking time Servings: 6 Note: From Josef Centeno, executive chef at Opus Restaurant.
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Total time: 1 hour, 45 minutes plus cooling and chilling time Servings: 12 to 16 Note: From Betty Hallock.
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Total time: 1 1/2 hours, plus chilling time Servings: 16 Note: Adapted from Ciro Marino of Marino Ristorante in Hollywood.
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Total time: 2 1/2 hours, plus chilling time Servings: 16 Note: From “Desserts by the Yard” by Sherry Yard.
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Total time: 3 hours, plus chilling time Servings: 16 Note: Adapted from “Baking: From My Home to Yours” by Dorie Greenspan.
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Total time: 1 hour, plus 3 1/2 hours chilling and cooling time Servings: 10 to 12 Note: From Maury Rubin, chef-owner of City Bakery.
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Total time: 1 hour Servings: 12 Note: From Amy Scattergood.
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Total time: 2 hours, 10 minutes plus 1 hour soaking time Servings: 6 Note: From Christian de la Vara Our recipes, your kitchen: If you try any of the L.A.
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Active work time: 20 minutes Total preparation time: 1 hour 30 minutes 3/4 cup plus 2 tablespoons safflower or peanut oil 1/3 cup ground walnuts 5 eggs 1 1/4 cups plus 2 tablespoons sugar 1 1/4 cups matzo cake meal 1 teaspoon coarse salt Juice of 2 lemons (4 to 5 tablespoons) Grated zest of 2 lemons 1 recipe Central European charoset 1/2 teaspoon cinnamon * Lightly grease 8-inch-square baking pan with 2 tablespoons oil.
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Active work time: 35 minutes Total preparation time: 2 hours 1 1/2 cups whole almonds 2 tablespoons unsalted butter or nondairy margarine, melted 2 cups pitted dates, thinly sliced 2 cups dried apricots, quartered 1 cup golden raisins 1 1/2 cups toasted walnut pieces 3/4 cup matzo cake meal 3/4 cup sugar 1 tablespoon potato starch 3 eggs 1 teaspoon vanilla extract Heat the oven to 350 degrees.
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Active work time: 15 minutes Total preparation time: 1 1/2 hours Use slices of this to make French toast for breakfast. 1 cup sugar, divided 1/4 cup oil 6 eggs, separated 1/2 cup matzo cake meal 1/2 cup potato starch 1/2 teaspoon salt 1/2 cup orange juice 1/4 cup lemon juice Grated zest of 1 orange and 1 lemon Heat the oven to 325 degrees.
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Active work time: 25 minutes Total preparation time: 1 1/2 hours 1/2 cup lemon juice 4 teaspoons grated lemon zest 2/3 cup matzo cake meal 2/3 cup potato starch 8 egg yolks 1 egg 1 2/3 cups superfine sugar, divided 1/3 cup oil 8 egg whites 1/4 teaspoon salt Heat the oven to 350 degrees.
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California summer pudding Total time: 25 minutes, plus 12 hours chilling time Servings: 6 to 8 3/4 pound brioche, challah or egg bread 1 1/2 pounds peaches 3/4 pound blackberries 1/2 cup sugar 3 tablespoons brandy 1.
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Total time: 3 hours, 15 minutes Panforte is kind of like the Italian version of fruitcake -- a dense, chewy fruitcake at that.
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Active Work Time: 45 minutes Total Preparation Time: 2 hours 50 minutes CRUST 1 cup (2 sticks) butter 1/3 cup sugar 1 teaspoon salt 1 egg plus 1 yolk 2 1/4 cups flour Nonstick vegetable spray 1.
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My newest favorite Santa Monica restaurant is Rustic Canyon.
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Total time: 1 hour, 40 minutes plus rising time Servings: 16 Note: Grade B maple syrup is recommended for this recipe; the syrup is less filtered so it has more pronounced flavor.
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Total time: 1 hour, 40 minutes Servings: Makes a generous 12 cups Note: From test kitchen director Donna Deane 12 cups popped corn 1 cup toasted salted peanuts 1 cup toasted salted almonds 2 cups toasted salted pecans 1 cup (2 sticks) butter, cut into quarters, plus butter for greasing 2 baking sheets 2 cups packed brown sugar 1/2 cup light corn syrup 1 teaspoon salt 1 teaspoon baking soda 1.
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Old-fashioned custard pies seem to have gone the way of Sunday suppers and country roads, but if you want to learn what you’re missing, it only takes only a piece of this fabulous walnut-raisin pie from Patty Pinner’s cookbook “Sweety Pies: An Uncommon Collection of Womanish Observations, With Pie.”
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Total time: 50 minutes, plus cooling time Servings: 6 Note: From test kitchen director Donna Deane.
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Total time: 1 1/2 hours Servings: 12 Note: Adapted from “Piri Piri Starfish.”
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Total time: About 1 hour Servings: Makes 20 to 24 galettes Note: Buckwheat flour is available in the baking section of well-stocked supermarkets.
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The scones at Alegria Oceanfront Inn & Cottages in the coastal town of Mendocino are a big draw for columnist Russ Parsons.
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Dear SOS: Is it possible to find the recipe for Clementine’s banana cake with frosting?
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Total time: 30 minutes Servings: 4 Note: To make lemon honey, combine one-fourth cup honey with one-half teaspoon lemon zest in a small saucepan.
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Dear SOS: I recently had dinner at La Golondrina Cafe on Olvera Street.
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Total time: 1 hour, 15 minutes, plus 7 days maturing time for the loaves Servings: Makes 3 loaf cakes, about 12 servings each Note: This recipe is adapted from “The Book of New Israeli Food” by Janna Gur.
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Apple walnut kugel Total time: 1 hour, 20 minutes Servings: 8 to 10 Note: Roll the pasta as thinly as possible before cutting it into noodles.
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Total time: 1 hour, 10 minutes Servings: 12 Note: Adapted from “Cardamom and Lime: Recipes From the Arabian Gulf,” by Sarah al-Hamad.
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Total time: 40 minutes, plus soaking and chilling times Servings: 6 Note: Adapted from “Cardamom and Lime: Recipes from the Arabian Gulf,” by Sarah al-Hamad.
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Total time: 1 hour, 25 minutes Servings: 8 to 10 Note: This coffeecake, served at Gordon’s Cafe & Wine Bar, originated at Rosie’s Bakery in Cambridge, Mass.
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Total time: 35 minutes Servings: 6 (12 to 14 latkes) Note: Adapted from “The Essential Book of Jewish Festival Cooking” by Phyllis Glazer with Miriyam Glazer.
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Total time: 1 hour, 35 minutes, plus 1 hour, 30 minutes rising time Servings: 8 Note: From Chef Hayden Ramsey of Square One restaurant in L.A.
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Total time: 40 minutes Servings: Makes 18 muffins Note: Ceylon cinnamon (also called “true” cinnamon) has citrus overtones and a delicate, complex flavor.
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Grilled Nutella and pecan pound cake ‘sandwiches’ Total time: 1 hour, 30 minutes, plus cooling time Servings: 8 Note: The pound cake recipe makes more cake than is needed for the sandwiches.
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Total time: About 1 hour, plus chilling time Servings: 18 to 24 crepes 2 cups flour 4 large eggs 1 1/4 cups milk 1/2 teaspoon sea salt 1 tablespoons sugar 4 tablespoons butter, melted Softened butter for the pan 1.
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After tasting the fluffy dessert from this recipe, you may never look at rice pudding in the same way again.
