Desserts Recipes

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Pastia Ready Time: 1 Hr 30 Min "Pastia is what Italians make at Easter."

Pastry Cream Ready Time: "The classic version of vanilla pudding. Quick and easy. If you wish, substitute 1 teaspoon of vanilla extract for the vanilla bean, adding it after the pastry cream is removed from heat."

Pastry Cream for Pies Ready Time: 1 Hr "A thick egg custard that has many uses. Spread this in a baked pie shell and cover with fresh fruit."

Pastry for Double Pie-Crust Ready Time: 30 Min "Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie."

Pastry for Single-Crust Pie Ready Time: 30 Min "If you want to try your hand at making pie pastry from scratch, give this traditional recipe from our Test Kitchen a try."

Pat Maharaj Spice Cake Ready Time: "This cake can be used for any occasion. You can frost it or serve it plain."

Pat's Award Winning Carrot Cake Ready Time: 1 Hr 35 Min "You will Enjoy this Delicious and Moist Cake. It is made with Carrot Baby Food, which makes it moist. I'm very proud to share this recipe with everyone because I won an Award Ribbon at our State County Fair. Decorate with Cream Cheese Frosting and chopped pecans."

Pat's Rose Apple Pie Ready Time: "A picturesque as well as delicious apple pie"

Pate Sucree Ready Time: 2 Hrs 40 Min " It is a typically French pie crust also known as Pate Sablee. I hope it helps you and anyone else looking for pie dough. Use real butter and fresh eggs for best results. Note: The dough is generally cooked at 350 degrees F (175 degrees C) for about 20 minutes. The dough will work well with tarts, large and small, and pies. Don't forget to prick the dough with a fork just as you would with other doughs. "

Patricia's Peanut Butter Pie Ready Time: "The peanuttiest peanut butter pie you have ever tasted!"