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Grand Marnier


A venerable French dessert, this dramatic souffle is always a showstopper. Rubbing a little sugar into the orange zest brings out its oils and enhances the deep citrus flavor of the finished souffle. Serve it at the end of a special dinner for an elegant finale.

Grand Marnier Souffle

1/2 cup (4 fl. oz./125 ml) whole milk

1 1/2 Tbs. all-purpose flour

5 Tbs. (3 oz./90 g.) sugar

4 large eggs, separated

1 Tbs. unsalted butter

2 tsp. grated orange zest

1/4 cup (2 fl. oz./60 ml.) Grand Marnier

1/8 tsp. kosher salt

1/4 tsp. cream of tartar


Position a rack in the lower third of the oven and preheat to 400°F (200°C) for individual souffles or 375°F (190°C) for a large souffle. Butter four 1-cup (8-fl. oz./250-ml.) ramekins or a 1-qt. (1-l.) souffle dish and dust the bottom and sides with sugar.

In a saucepan, warm the milk over medium heat until bubbles appear along the edge of the pan. Remove from the heat. In a bowl, stir together the flour and 3 tablespoons of the sugar. Slowly pour in the hot milk while whisking constantly. Pour the mixture back into the pan and bring to a boil over medium heat, stirring constantly. Boil for 1-2 minutes.

In a bowl, whisk the egg yolks until pale in color and thick. Slowly pour the hot milk mixture into the yolks while whisking constantly. Pour the mixture back into the pan and cook over low heat, stirring, until thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in the butter. In a small bowl, using the back of a spoon, mash the orange zest with a pinch of the sugar, then whisk into the egg yolk mixture along with the Grand Marnier.

In a large bowl, using an electric mixer, beat the egg whites, salt and cream of tartar on medium-high speed until soft peaks form. Slowly add the remaining sugar and beat until the whites hold stiff, glossy peaks.

Using a rubber spatula, fold one-fourth of the beaten egg whites in the egg yolk mixture to lighten it. Then, gently fold in the remaining whites just until no white streaks remain. Spoon into the prepared dish(es). Run your thumb around the rim of the dish(es) to form a shallow groove along the edge.

Bake until set and puffed, and the center still jiggles slightly when the dish is gently shaken, 8-10 minutes for the individual souffles, 25-30 minutes for the large souffle. Serve at once. Serves 4.

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Bake Bunny Surprise


We flipped for the playful cake shown in our latest catalog, a whimsical treat in the shape of the season’s signature rabbit. All you need to pull it off is our easy-to-use nonstick pan, plus a few everyday baking essentials — then, decorate any way you like. Whether you sprinkle your bunny with sugar, drizzle him with a chocolate glaze or adorn him with colorful icings, this magical cake is guaranteed to make everyone at the table smile.

 Bake Bunny Surprise

There are two ways to serve the cake: You can build a 3-D bunny cake following the directions below, or simply bake one half and serve it, flat side down, directly on a platter. Surround it with festive Easter candies for a pretty presentation.

Add the batterAdd the batter

Grease and flour the pan, then divide the batter made from our Bundt cake mix between two halves.

Bake, then cool downBake, then cool down

Place pan on a wire cooling rack and let cool 10 to 15 minutes.

Turn outTurn out

Invert pan onto rack and lift it off. Let cakes cool completely.

Trim topsTrim tops

Using a serrated knife, trim the domed top of each cake to create a flat surface.

Sneak a sampleSneak a sample

Enjoy the cake scraps with whipped cream to tide you over!

Fill with frostingFill with frosting

Spread a 1/4-inch layer of buttercream frosting on the flat side of one cake.

Bring it togetherBring it together

Top with the other cake half and let sit for 30 minutes so frosting can stiffen.

Add a finishing touchAdd a finishing touch

Dust with confectioners’ sugar or pipe buttercream frosting to decorate.

Serve up a surpriseServe up a surprise

Stand bunny upright and transfer to a plate or cake stand to serve.

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Tres Leches Cake


In this version of tres leches cake, a dessert that’s popular in many parts of Latin America, a simple white cake is soaked in a luscious sauce made from three milks and a hit of rum. For a colorful presentation, garnish the fluffy, glossy meringue frosting with tropical fruits like papaya, mango and pineapple.

Tres Leches Cake

For the cake:
1⁄2 cup (4 oz./125 g) vegetable shortening
1 1⁄2 cups (12 oz./375 g) sugar
2 large eggs
2 1⁄4 cups (9 oz./280 g) sifted all-purpose flour
2 tsp. baking powder
1⁄2 tsp. kosher salt
1 cup (8 fl. oz./250 ml) whole milk
1 tsp. pure vanilla extract

For the tres leches sauce:
1 can (14 fl. oz./430 ml) sweetened condensed milk
1 can (12 fl. oz./375 ml) evaporated milk
1⁄2 cup (4 fl. oz./125 ml) heavy cream
3 Tbs. dark rum
1 tsp. pure vanilla extract

For the meringue frosting:
3⁄4 cup (6 oz./185 g) sugar
3 large egg whites
1⁄4 tsp. cream of tartar

Preheat an oven to 350°F (180°C). Butter a 9-by-13-inch (23-by-33-cm) baking pan. Dust with flour and shake out the excess.

To make the cake, in a bowl, using an electric mixer, beat the shortening on high speed until fluffy. Add the sugar a little at a time, beating until fluffy between additions. Reduce the speed to low and add the eggs one at a time, beating until incorporated after each addition, about 2 minutes total. Sift the flour, baking powder, and salt into a large bowl. In a small bowl, whisk together the milk and vanilla. Add one-third of the milk mixture to the egg mixture and beat until well mixed, then add one-third of the flour mixture. Repeat twice more, beating well after each addition. Scrape the batter into the pan.

Bake until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Let cool in the pan on a wire rack for 10 minutes, then invert the cake onto a platter and let cool completely.

To make the tres leches sauce, in a bowl, whisk together the condensed milk, evaporated milk, cream, rum and vanilla. Poke the cake all over with a fork, and spoon the sauce over the surface, a little at a time, allowing the cake to absorb the sauce before adding more. A little sauce may pool on the platter, but the cake should absorb almost all of it. Cover the cake with plastic wrap and refrigerate for about 1 hour.

To make the frosting, in a saucepan, bring the sugar and 1⁄2 cup (4 fl. oz./125 ml) water to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat and simmer, washing down the sides of the pan as crystals form with a pastry brush dipped in cold water. While the sugar is cooking, in a clean metal bowl, using an electric mixer, beat the egg whites and cream of tartar on high speed until stiff peaks form. Cook the sugar syrup until a candy thermometer registers 230°F (110°C), 10 to 12 minutes. Slowly add the boiling syrup in a thin stream to the beating egg whites until all the syrup is incorporated. Continue beating until the meringue frosting is cooled and glossy. Cover and refrigerate until ready to use.

Spread the meringue frosting on the cake, cover, and refrigerate until well chilled, at least 3 hours and up to 8 hours. Serve chilled, cut into squares. Serves 10 to 12.

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Blueberry Hand Pies


Happy Blueberry Pie Day! You may have memories of finding small, individually wrapped pies tucked into your school lunch box. And while everyone has his or her favorite pie, surely blueberry is at or near the top of most lists. Be sure to have plenty of napkins ready, as part of the appeal is the delicious fruit juice that runs down your hands.

Blueberry Hand Pies

For the crust:

2 1/2 cups (12 1/2 oz./390 g) all-purpose flour

2 Tbs. sugar

1/2 tsp. fine sea salt

8 Tbs. (1 stick) (4 oz./125 g) plus 2 Tbs. chilled unsalted butter

2 Tbs. chilled vegetable shortening

About 1/2 cup (4 fl. oz./125 ml) ice water


For the filling:

2 cups (8 oz./250 g) blueberries

1/4 cup (2 oz./60 g) plus 1 Tbs. sugar

1 Tbs. fresh lemon juice

2 tsp. cornstarch

1 egg


To make the crust, in a large bowl, whisk together the flour, sugar and salt. Cut the butter and shortening into chunks and scatter over the flour mixture. Using a pastry blender or 2 knives, cut the butter and shortening into the flour mixture just until the mixture forms large, coarse crumbs the size of peas.

Drizzle the ice water over the flour mixture and toss with a fork until the dough forms moist clumps. If the dough seems too crumbly, add a little more ice water.

Form the dough into a disk (some flat flakes of butter should be visible), wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours.

In a saucepan, combine 1 1/2 cups (6 oz./180 g) of the blueberries, the 1/4 cup (2 oz./60 g) sugar and lemon juice over medium heat and cook, stirring frequently, until the berries begin to give off their juices. Reduce the heat to medium-low and simmer, stirring occasionally, until all of the berries have burst, about 5 minutes.

Meanwhile, in a small bowl, stir together the cornstarch and 2 Tbs. water. Add the cornstarch mixture to the blueberry mixture and cook until the juices come to a boil and thicken. Remove from the heat and stir in the remaining 1/2 cup (2 oz./60 g) berries. Place the saucepan in a bowl of ice water and let the mixture cool, stirring frequently.


Preheat the oven to 375°F (190°C). Have ready an ungreased rimmed baking sheet.


Place the unwrapped dough on a lightly floured work surface and dust the top with flour. (If the dough is chilled hard, let it stand at room temperature for a few minutes until it begins to soften before rolling it out.) Roll it out into a rectangle about 20 by 13 inches (50 cm by 33 cm) and 1/8 inch (3 mm) thick. Using a 6-inch (15-cm) saucer as a template, use a paring knife to cut out 6 rounds.


Place about 3 Tbs. of the blueberry filling on one-half of a round, leaving a 1/2-inch (12-mm) border uncovered. Fold the dough over so the edges meet, then crimp them with a fork. Transfer to the baking sheet. Repeat with the remaining dough rounds and filling. Refrigerate the pies for 15 minutes.


In a bowl, beat the egg with 1 tsp. water to make an egg wash. Lightly brush the pies with the egg wash, cut an X in the top of each pie, and sprinkle with the remaining 1 Tbs. sugar. Bake the pies until golden brown, about 20 minutes. Let the pies cool on the pan on a wire rack, then serve warm or at room temperature. Makes 6 hand pies.

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Recipe Roundup: Pancakes!


It’s National Pancake Day! What better excuse to treat yourself to your favorite childhood breakfast? A big stack of fluffy, comforting pancakes — complete with your favorite topping — is an easy way to please the whole family (and they’re just as good for dinner). Here are some of our favorite recipes.


Buttermilk Pancakes with Blueberry SyrupButtermilk Pancakes with Blueberry Syrup
Buttermilk makes these pancakes light and fluffy — you can also add fresh blueberries to the batter for double-berry flavor.
Sweet Potato Pancakes with WalnutsSweet Potato Pancakes with Walnuts
Here, vitamin-rich sweet potatoes star along with crunchy walnuts in a modern take on traditional pancakes, dense with nutrition and full of flavor.
Bacon-and-Cheddar-Cornmeal-JohnnycakesBacon-and-Cheddar Cornmeal Johnnycakes
The subtle crunch of cornmeal gives johnnycakes a bit of heft. Our version, embellished with crisp bits of bacon and sharp cheddar cheese and served with honey or syrup, makes a delicious sweet-and-salty treat.
Lemon-Ricotta Pancakes with Berry CompoteLemon-Ricotta Pancakes with Berry ompoteC
Ricotta cheese lends a delicate, airy texture to these mini pancakes, and freshly grated lemon zest adds a hint of citrus flavor. They’re served with a warm compote of fresh tart-sweet berries.
Caramelized Pear Oven PancakeCaramelized Pear Oven Pancake
This beautiful oven pancake makes an impressive presentation, but it’s actually super simple to prepare. It’s also a quick way to make pancakes for a group! Tip: you can serve the pancake as a dessert, too — just add a scoop of vanilla ice cream.
Banana PancakesBanana Pancakes
This recipe features bananas in two ways: a ripe one is mashed into the batter for added texture and flavor, and slices of fresh bananas are served on top. It’s a great meal to make with kids.
Apple PancakesApple Pancakes
These apple pancakes are flavored with warm spices like ginger, cinnamon and nutmeg. Grated apple is blended into the batter, then a thin apple slice is cooked inside each pancake for a pretty presentation.
Buckwheat-Blueberry PancakesBuckwheat-Blueberry Pancakes
Buckwheat flour lends flavor and whole-grain goodness to this classic pancake recipe, while tart-sweet blueberries give the tender pancakes bursts of fruit flavor.
Sweet Potato Pancakes with Pecans and Brown Sugar SauceSweet Potato Pancakes with Pecans and Brown Sugar Sauce
These gently spiced sweet potato pancakes represent the best of Southern down-home cooking, with a topping of toasted pecans and a drizzle of buttery brown sugar sauce. They’re the perfect treat for a cozy weekend morning with family.
Oatmeal PancakesOatmeal Pancakes
These pancakes get an extra boost rolled oats and buttermilk, and you can use whatever mix of fresh and dried fruits and toasted nuts you like. Try sliced strawberries, chopped dried apples and almonds.