When it comes to Thanksgiving dessert, it’s all about the pie. This is one holiday that’s not complete without the pumpkin pie, or pecan, or perhaps even the apple or cherry. But if you’re looking for ...

The Herald’s beloved food columnist Judyrae Kruse died last week. One last time, we are rerunning one of her columns, this one from March 20, 2008. Kruse, 74, wrote The Forum for The Herald for about ...

Pastry chef Kelly Field's great-aunt Jean, who first made this pie during the Great Depression, swapped pricey graham crackers in the crust for less-expensive saltines, which play well with the tart ...

Preheat your oven to 350 degrees. In a food processor, or plastic bag using a rolling pin, crush wafer cookies until finely crushed. Combine with melted butter and press firmly and evenly into pie ...

Lemon chiffon pie Total time: 45 minutes plus chilling time Servings: 8 Note: Adapted from “American Regional Cooking” by Sheila Hibben. 1 ( 1/4 ounce) packet (about 1 1/2 teaspoons) unflavored ...

Far away on a distant sea lies the Island of Old-Fashioned Baked Goods. There, slices of applesauce cake play in the tall green grass. Charlotte russes dance in the dappled sunlight. Coconut cream ...

When summer heat makes you wilt what you need is a dessert that's as light and cold as a snowflake. Chiffon pie comes to mind. Its airy texture gave the dessert its name; according to some food ...

Guess what kind of recipe I have for you now? No surprise, it's yet another sweet dessert. Saturday I was in the mood for making some kind of pastry, so I picked up my wonderful Australian baking book ...