Anything by Nick Malgieri
How To Bake
Cookies Unlimited
Great Italian Desserts
Chocolate: From Simple Cookies to Extravagant Showstoppers
Anything by Maida Heatter
Maida Heatter's Cakes
Maida Heatter's Pies & Tarts
Maida Heatter's Cookies
Maida Heatter's Book of Great Desserts
Maida Heatter's Book of Great Chocolate Desserts
Maida Heatter's Best Dessert Book Ever
Rose Levy Beranbaum's The Cake Bible
Deborah Madison's Vegetarian Cooking for Everyone has a dessert section, as does Mollie Katzen's The New Moosewood Cookbook.
The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York's Sweetest Bakery
Instant Gratification : No-Hassle Desserts in Just About No Time
Sweet & Natural : More Than 120 Naturally Sweet and Dairy-Free Desserts
If you’d like to try a recipe that calls for lard (such as in a piecrust) just substitute an equal amount of butter or solid vegetable shortening. You can use an equal amount of egg substitute instead of real eggs. You know that gelatin isn’t vegetarian, but did you know that last year two Purdue University students won $4,500 for creating a soy-based vegetarian gelatin? Check out the article here. Though the product is not yet available, I’ll keep you posted in future articles about its development. In the meantime, Carmel, Haddar, Kojel, Victors and Hain all make vegan gelatins – check the label carefully to be sure the one you choose is made from non-animal ingredients.
It’ll be easy to find something tempting to prepare for dessert – you just have to decide how much time and effort you care to invest. If you’re quickly throwing something together for the family’s dinner, a fancy dessert probably isn't on the menu. These are the times when a slice of ripe melon and a squeeze of fresh lime juice make a perfectly refreshing end to a meal. Fruit desserts are always in season and though the variety is much grander in the warmer months, apples and bananas are usually available year round - try slices of Granny Smith apple dipped in Nutella (or peanut butter thinned with honey or chocolate syrup). Fat-free yogurt (or sour cream) sweetened to taste with brown sugar and flavored with cinnamon makes a tasty dip for banana slices, strawberries or chunks of almost any fruit. The dip can also be sweetened with honey.
