Mini Maple Cakes

Simple and satisfying, these mini maple cakes are studded with walnuts and crowned with a gentle maple glaze. 

Alsatian Lamb Cake

This sweet little lamb is sure to add charm to any Spring dinner. Made in a traditional pottery mold, the Lamala is an Easter treat in Alsace.

Holiday Angel Cake

Just for fun: A festive angel food cake that's easy to make, with flavors of hazelnut, almond and cherry.

Panettone!

Panettone!  Tall, crisp Milanese brioches, studded with homemade glazed chestnuts, golden raisins and citrus peel.  Fragrant, tender and with a flavor you can only get by using 100% natural leavening. Perhaps the best thing I've ever baked.  I'd like to share some photos and thoughts on the project.

Alsatian Holiday Cake

This year, try making Kugelhopf, the light brioche cake from Alsace.  This yeasted coffeecake makes an excellent holiday present.

Maple Walnut Bars with Maple Fudge Icing

Here's another Grange Favorite for Fall:  Maple Bars with oats and walnuts.  Topped with my Maple Fudge Icing, they are just what you need after stacking firewood.

Thanksgiving: Pumpkin Mousse Cake

For this Thanksgiving, here's a new take on pumpkin:  Pumpkin Mousse Cake.  Pumpkin-enriched sponge cake with a hint of Fiori di Sicilia surrounds an ethereal Pumpkin Chiboust Cream center. Vermont maple syrup flavors the glaze.

Thanksgiving: Chocolate Walnut Tart with Crisp Walnut Crust

Here is an impressive and delicious addition to the Thanksgiving feast:  Chocolate Walnut Tart with Crisp Walnut Crust.

Autumn Linzer Cookies

Autumn Linzer Cookies, made with butternut squash and filled three ways.

Crumble-Topped Apple and Currant Tart

Fall Favorite.  A crumble-topped apple and currant tart, flavored with crystallized ginger and Calvados, in an almond cookie crust. 

Grange Favorites: Pattypan Pie

How an overgrown pattypan found happiness.

Apple-Pear Brioche Cobbler

This apple and pear cobbler is a little more sophisticated, due to a light, cardamom-scented brioche crust.

Maple Canelés

These little cakes combine the deep caramelized crunch of their shell with a light, custardy interior, flavored with Vermont maple liqueur.  Dusted with powdered sugar, they're heaven.

Peach Week: Part Deux

Here are a couple more ways to use fresh peaches:  Peach Almond Cake with Peach Compote, and Poached Peaches with Blackberry-Cassis sauce.

Dark Chocolate Gelato

This is a very dark chocolate gelato.  Two kinds of cocoa combine to give the deep, rich color and flavor.

Fresh Peach Gelato and Almond Peach Madeleines

Fresh peach gelato served with delicate almond-peach madeleines.  Scrumptious and refreshing, this is the perfect Summer dessert.

Fresh Nectarine Tart with Almond Souffle

Fresh nectarines are one of the best things about Summer.  This tart makes good use of the ripe fruit, nestled in a delicious almond souffle filling. 

St-Germain Mini-Souffles

Individual souffles flavored with St-Germain, the delicious liqueur made from elderflower blossoms, served with fresh strawberry sauce.  Welcome Summer!

Grange Favorites: German Peach Cake

German Peach Cake - light, delicate, flavored with almond, vanilla, brown sugar and cinnamon.  This is as good as it gets.

Moonlight Pies in Vermont

Chocolate graham crackers filled with maple marshmallow cream: moonlight pies in Vermont.