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Traditional American Desserts - Yahoo Recipe Search
Food and WineUsing frozen puff pastry simplifies this traditional Peruvian dessert, allowing it to come together in minutes. Slideshow: More Latin American RecipesEpicuriousNo Fourth of July celebration is complete without a traditional flag cake studded with sweet summer berries. But slice into our Stars and Stripes creation and you'll quickly discover this isn't your everyday vanilla sheet cake with buttercream frosting. For a fresh new take on everyone's favorite red, white, and blue finale, we paired moist chocolate cake with tangy cream cheese frosting, and finished with juicy raspberries and blueberries. Have no fear if cake decorating isn't your strong suit. You'll be able to master this patriotic design using our [step-by-step photos and tips](/articlesguides/holidays/july4/how-to-decorate-july-4th-flag-cake) for frosting and adorning the ultimate Independence Day dessert.EpicuriousNo Fourth of July celebration is complete without a traditional flag cake studded with sweet summer berries. But slice into our Stars and Stripes creation and you'll quickly discover this isn't your everyday vanilla sheet cake with buttercream frosting. For a fresh new take on everyone's favorite red, white, and blue finale, we paired moist chocolate cake with tangy cream cheese frosting, and finished with juicy raspberries and blueberries. Have no fear if cake decorating isn't your strong suit. You'll be able to master this patriotic design using our [step-by-step photos and tips](/articlesguides/holidays/july4/how-to-decorate-july-4th-flag-cake) for frosting and adorning the ultimate Independence Day dessert.Food.comA traditional Finnish dessert of festivals and celebrations. The Tippaleivät is a round ball version of the American funnel cakes. The use of a medal collar will aid in the ball shape when making these fritters.Food52Most of my American friends have never heard of this Mexican liqueur that has been produced since the turn of the century. In any household South of the Border, this is as traditional as tortillas. Rompope, the way I describe it, is similar to American eggnog: it is a milk-based beverage with eggs, vanilla and rum. However, only this liqueur is available year-round. Plus, it is used not only as a beverage but also as a dessert ingredient, ice cream topping, and a flavor for gummies (my personal favorite). Although Rompope is traditionally vanilla-flavored, it can also be found in pecan, strawberry, walnut, cinnamon, and pine nut flavors. This dessert is easy to make and so tasty I can guarantee you will have more than one piece. Plus, who can say no to a liqueur turned into after meal treat?Food and WineBaked ricotta may be my favorite dessert—it's light, not too sweet, easy to make, and, most importantly, it's downright delicious. And if that's not enough, the thin, pudding-like cake tastes even better when you bake it ahead of time. It also provides an ideal platform for seasonal produce (like the rhubarb here), so you can make it all year round and never grow tired of it. You can even play around with the flavorings (swap in orange or lime zest for the lemon, add rum in place of vanilla, use maple in place of honey, and so on) according to your tastes and the fruit accompaniment. Really, the only element that you need to be strict about is finding good-quality fresh ricotta.In Italy, where ricotta originated, the fluffy, fresh cheese was traditionally made by curdling whey, a byproduct of Pecorino and mozzarella cheesemaking, and then draining the fresh curds to create a pillowy, spoonable cheese. Today, most ricotta producers both in Italy and domestically augment the whey with milk or cream to create a creamier-tasting cheese. Many commercial producers also abridge the draining step, adding stabilizers to prevent the cheese from separating, leaving a much wetter, blander-tasting product. When shopping for ricotta to highlight in this dessert (or anywhere you want a better-tasting end result), it's worth the trouble and added expense to track down a brand made with nothing more than whey, cream, or milk; vinegar or rennet (which help form the curds); and maybe a little salt. Galbani is a good, readily accessible brand. If you're shopping at a well-stocked cheese shop, you may find ricotta labeled “basket-drained,” which refers to a traditional method of ensuring the cheese isn't wet and waterlogged. And if you're really lucky, you'll find sheep's milk ricotta, prized for its richness and tantalizing sweet-tangy flavor. If top-quality ricotta is new to you, take a moment to taste it in its natural state before adding it to a recipe; you’ll immediately understand what the fuss is all about. Indeed, if you want an even simpler dessert than this baked ricotta, spread a little of the uncooked ricotta on a slice of toasted walnut bread and drizzle with honey. Or mix in a little cocoa powder and sugar, and you've got an instant chocolate pudding.Versions of this baked ricotta dessert exist all across the Mediterranean, but many include flour, more eggs, and more sugar, making them closer to an American-style cheesecake. I prefer this more restrained approach that creates a cake about the height of a thick pancake, because it's lighter, simpler, and it's a better showcase for the sweet taste of the fresh cheese, lightly perfumed with honey. The way I cook the rhubarb prevents the stalks from collapsing into a compote-like mush. Instead, by baking the rhubarb in a low oven, the stalks poach in their own juices, holding their shape. (Bonus: They can cook alongside the ricotta cake.) Adding lemon juice to already tart rhubarb may seem misguided, but the lemon snaps the flavors into bright focus. I like to tuck in a piece of star anise and cinnamon into the dish before baking to provide a whisper of spice; if you want more, add a pinch of their ground counterparts instead. Both the ricotta cake and rhubarb taste best when left to cool before serving, or even with a light chill, making this the perfect start to a season of warm-weather eating.Food NetworkThese mochi-filled cookies, topped with a cinnamon Hawaiian-bread crumble, are a perfect example of 17-year-old Samantha’s style of cooking: “I like to combine my Asian and American backgrounds to make desserts that both my school friends and my grandparents can enjoy,” says the New Hyde Park, NY resident and winner of our America’s Best Kid Cooks Contest. The treats aren’t always traditional, she says, “but they represent my family’s stories.”Food52In a moment of kitchen confidence, I offered to make dessert for the wedding of some dear friends. They were having their non-traditional wedding catered by a soulful Indian restaurant, and wanted something that made sense with Indian food, but still had that American cake thing going on. The answer: these intoxicatingly-scented cupcakes, moist and bursting with flavor, topped with a rich and flamboyant saffron buttercream. The cake is my own, its lineage now lost to the ages, and the buttercream base from Cook's Illustrated Best Recipes, flavored with my imagination. You'll dance, too!EatingWellThough this stunning red, white and blue American flag cake screams “Fourth of July Cake,” it's such a good dessert you'll want to make it for Memorial Day and other summer holidays too. We made this flag cake recipe healthy, with less saturated fat and calories than traditional versions, by replacing some butter in the yellow sheet cake with oil. Plus, for the cream cheese frosting, we replaced some of the cream cheese and butter with low-fat Greek yogurt.
