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The Upper Crust • December 1995

The Upper Crust in New York City suggests these guilt-free hors d°oeuvres.

Chefs Bruce and Susan Molzan created this delicious cake served with buttery maple sauce when they worked at a ski re...

Plus: More Dessert Recipes and Tips

You can let this cake bake overnight. Because it bakes slowly at a low temperature, it never cracks, never dries out ...

Spices, chocolate, and prune swirl through this moist sour cream cake.Plus: More Dessert Recipes and Tips

Quiche is the quintessential food of the Seventies. The version here is classic, elegant and perfect for today.

Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

Incredibly rich and impossibly indulgent, this bread pudding from the Palace Café in New Orleans delivers a doub...

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