Raspberries, by their nature, are just a bit precious. My favorite berry by a long shot, though they are so delicate that purchasing a pint is a guaranteed recipe for heartache. Sure, those berries ...

The quick dish A sticky, fruity treat is just the pudding for a summertime picnic ...

Fruit crisps can be the best friend a cook ever had. Pulse together butter, flour and sugar in a food processor, and scatter the crumbs over cut-up fruit. Bake. Instant dessert. The only problem with ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Here the sharp flavour of raspberries and cream is sandwiched between layers of almond sponge, ...

This is a go-to cookie for the holidays. Preheat the oven to 350 degrees. Line baking sheets with parchment paper, and spread the almonds in a single layer on one of the pans. Bake about seven to nine ...

High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column, published on Thursdays, presents recipes and tips that make ...

Scones are one of my favorite pastries to make, and if you look in my deep-freeze on any given day, you'll almost always find a bag of scones just waiting to be popped into the oven. I love the ...

Preheat oven to 300 degrees and spray two 9 inch cake pans with cooking spray. Combine one package of raspberries with sugar and water. Allow to berries to macerate about 10 minutes. In a separate ...

1 cup butter, softened 2/3 cup sugar ½ teaspoon almond extract 2 cups all-purpose flour ½ cup seedless raspberry jam ½ cup confectioners' sugar ¾ teaspoon almond extract 1 teaspoon milk Cook's notes: ...