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recipes 2007 11 brown sugar ice cream with cayenne spiced walnuts
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These bright and tangy bars feature a mix of blueberries and blackberries in a citrusy curd that is baked onto a brown sugar crust.
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Quick
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Quick
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This dead-simple walnuts recipe is sweet and savory, which means you can take it in either direction. It’s an amazing sundae topping and would transform an ordinary bowl of oatmeal into a thing of greatness, but you could also serve it on a cheese board or as a condiment for roast pork chops. Choices!
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Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.
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This elegant, moist cake is ideal for serving at a large brunch party or with your morning coffee.
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Easy
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Regular old bark gets a bit spicier with a pinch of cayenne pepper and bitter orange.
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Quick
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Using whole walnuts means there's more area for the seeds to get stuck and add crunch.
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This ice cream pairs brilliantly with about any fall-flavored pie you can imagine (apple! pecan! pumpkin!), but it's just as good served on its own.
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Slice into portions and freeze on a parchment-lined baking sheet the day of the party; serving dessert will be a cinch.
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This recipe comes from the November 1982 issue and is part of our Thanksgiving Hall of Fame series. Nut lovers, this one is for you.
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When you can’t decide between cake and cookie, bake classic New England hermits, which are dense, chewy, and spiced with Christmas flavors.
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Vegan
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These irresistible cookies from Ochre Bakery in Detroit have stripes of melted chocolate and crunchy bites of hazelnut and raw sugar. Yes, you need another chocolate chip cookie.
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Easy
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