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Desserts recipes

  • These cookies with a trace of lemony-flavored basil are perfect for tea parties and special gifts. Garnish a platter of them with fresh basil sprigs, unless you’d like to keep your guests guessing about the secret ingredient.

  • If you enjoy the combination of chocolate and citrus, you'll love these cookies.

  • Springtime bliss.

  • “Most people have had avocado in a salty and/or spicy format, or at least as an accompaniment to something that is not primarily sweet. If you like avocado, however, you will really enjoy this ice cream. Its natural oil gives the ice cream a very smooth and silk mouth feel, and the lime juice heightens its flavor. Although it may taste too sweet before freezing in the ice cream maker, it will be just right when it’s done.” –Fany Gerson, author of My Sweet Mexico

  • “PastureLand's Chef Bret’s ‘Grandmother’s Sour Cream Orange Poundcake’ is too good to resist, and we could not keep from nibbling before it cooled! The warm, sweet and orangey aroma filled the kitchen, attracting the neighbors (we had the window open on one of the first warm days).”– PastureLand Co-op

  • Pears and cardamon, when baked together, have a magical quality. Makes four 4-inch cakes or one 8-inch cake.

  • Cinnamon is the standard spice for topping a crumb coffee cake. This coffee cake keeps the crumb topping and spices it up a little more by using some of the same flavors that are found in chai, including cinnamon, ginger, cardamom and allspice. These spices really help to make the coffee cake memorable - and they also make you want to come back for a second slice.
    - Helen Dujardin

  • The Institute for Integrative Nutrition has a wealth of healthy and delicious recipes- check out their website!

  • Kids of all ages love applesauce! Serve it as a snack or for dessert; dollop it on potato pancakes or buttermilk pancakes. Increase the quantities and freeze the extra.

  • Hold the phone- a PARSNIP
    cake?  Like its friend the beet
    chocolate cake, this parsnip cake is a fun and entirely unexpected way to use
    fall veggies in your dessert course. With the sweet yet lemony frosting, it’s a
    hit! A big shout out to Punky Egan, from MATC for developing this recipe and
    contributing it to MACSAC’s cookbook!