In the 18th century, syllabubs were a common feature of the dessert course, often served alongside puddings and jellies. Syllabubs

Celebrate the 4th with a little teatime flair! Fun and elegant, creamy and delicious, these festive little cups make for

These delightful shortbread cookies were inspired by the directions to Neverland — two star cookies stacked with a clear, golden,

Just in time for strawberry season, we bring you this strawberry mousse recipe that couldn’t be easier. In just 10-15

Combining real Champagne, fresh berries, and sweet white grape juice, our Berry Champagne Gelées are a refreshing accompaniment to any

“…I don’t really know if I’m doing right--it may make you more addlepated than ever--but you can ask Diana to

Irish Tea Bread, also known as Tea Brack, is somewhere between a quick bread and a fruit cake. With brown

Yields about 20 cookies For the Dacquoise (meringue cookie): 2/3 cup (3 ½ ounces) sliced almonds 1 cup powdered sugar 1/8

Yields about 4 dozen mini tea cakes For the Cake: 1 1/2 cups brown rice flour 1/2 cup potato starch 1/4