WVIZ/PBS ideastream®: Recipe Archive: WVIZ/PBS Cooks! Cookbook Recipes
WVIZ/PBS Cooks! Cookbook Recipes
Submitted by Susie Heller
These truffles keep exceptionally well for up to 3 months in the freezer.
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WVIZ/PBS Cooks! Cookbook Recipes
Boule de Neige (Chocolate Snowball)
Submitted by Marie Betts
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WVIZ/PBS Cooks! Cookbook Recipes
Submitted by SUSAN GEUL, PASTRY CHEF
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WVIZ/PBS Cooks! Cookbook Recipes
Submitted by Brad Friedlander and Craig Sumers
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WVIZ/PBS Cooks! Cookbook Recipes
Submitted by Doris Watson
This dessert is stunning to look at, yet it is made with only two basic components cleverly put together with some trimmings. The bottom layer is either your favorite brownie recipe or a family-size brownie box mix. The mounded filling is the equivalent of four French silk pies. It is a good idea, but not necessary, to make up the brownie layer and French Silk filling the day before you plan to serve it.
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WVIZ/PBS Cooks! Cookbook Recipes
Submitted by Dorothy Katovsky
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WVIZ/PBS Cooks! Cookbook Recipes
Submitted by Dorothy Katovsky
This cake has 12 to 13 layers. You will need 5 or 6 cake pans and repeat the baking process until you have all of the layers. I usually use more chocolate and less butter. I also use coffee cream instead of whipping cream.
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WVIZ/PBS Cooks! Cookbook Recipes
Submitted by Jeff Tibjash
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WVIZ/PBS Cooks! Cookbook Recipes
Submitted by Jane Temple Forman and Andrew Forman
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WVIZ/PBS Cooks! Cookbook Recipes
Pound Cake Layered with Vanilla Custard, Blueberries and Peaches
Submitted by SUSAN GEUL, PASTRY CHEF
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WVIZ/PBS Cooks! Cookbook Recipes
Submitted by Karen Wishner
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WVIZ/PBS Cooks! Cookbook Recipes
Salmon with Vanilla Rice and Blackberry Sauce
Submitted by MATT MATTLEDGE, EXECUTIVE CHEF
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WVIZ/PBS Cooks! Cookbook Recipes
Sautéed Shrimp and Scallops with Ginger Watermelon Broth
Submitted by BRANDT EVANS, CHEF/OWNER
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WVIZ/PBS Cooks! Cookbook Recipes
Submitted by William Lentz
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WVIZ/PBS Cooks! Cookbook Recipes
Thomas Keller’s Molten Chocolate
Submitted by Heidi Friedlander
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WVIZ/PBS Cooks! Cookbook Recipes
White Chocolate Mousse with Pistachio in an Edible Chocolate Cup
Submitted by Douglas Zachowski
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WVIZ/PBS Cooks! Cookbook Recipes
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