203 water bath recipes

Homemade golden peach butter with cinnamon, cloves, and lemon zest. Slow-simmered from ripe peaches and water bath canned for pantry storage. A beautiful holiday gift or toast topper.

Flourless chocolate mousse cake with three ingredients in the base: bittersweet chocolate, butter, and eggs. Naturally gluten-free, water-bath baked, finished with optional ganache glaze.

Chocolate chip banana bread pudding, cubed French bread soaked in a vanilla custard with sliced banana and semisweet chocolate chips, baked in a water bath until set. A cozy, custardy dessert, warm or chilled.

Flourless chocolate espresso cake baked in a water bath with a pound of butter, two types of chocolate, and a fresh raspberry puree sauce. Dense, fudgy, and gluten-free.

Coconut custard pie baked in a water bath and slipped into a pre-baked shell, topped with a drizzled chocolate lattice. A silky, nutmeg-scented classic.

Lenny's cheesecake: a crustless, velvety sour cream cheesecake baked in a water bath for that silky-smooth texture. Five ingredients, zero fuss, pure New York diner classic.

Flourless chocolate espresso torte with a pound of semi-sweet chocolate, Kahlua, and 8 eggs baked in a water bath. Dense, fudgy, and intensely rich.

A layered vegetable terrine with golden carrot-cauliflower and earthy spinach-mushroom layers baked in a water bath, chilled, and sliced for an elegant appetizer.

Grand Marnier flan cake with a caramel-lined custard layer beneath an airy chiffon cake, baked in a water bath and inverted for a stunning two-layer dessert.

Raspberry souffle: a Chambord-spiked raspberry puree folded into stiff-peak egg whites, baked in a water bath until towering and puffed. Light, no-yolk, dramatic French dessert.

Italian cheesecake blends silky mascarpone with creamy ricotta, brandy, and vanilla, then bakes into two graham cracker pies with a tender, lightly set filling. A no-water-bath cheesecake with old-country flavor and zero fuss.

Homemade chili sauce for canning with ripe tomatoes, sweet and hot peppers, pickling spices, and vinegar reduced by half. A classic preserved condiment processed in a boiling water bath.

Five-alarm salsa made with tomato purée, green chilies, onion, garlic, and lime, then water-bath canned for shelf-stable pantry heat. Five ingredients, two pints, serious kick.

Food for the Gods: a Filipino-style date and walnut pudding baked in a water bath with whipped egg whites for a light, souffled texture. Served cold with whipped cream.

A creamy water-bath cheesecake with a walnut graham cracker crust, lemony cream cheese and cottage cheese filling, topped with fresh berries and double strawberry sauce.

Rich flourless chocolate mousse cake spiked with Cointreau or Chambord, baked in a water bath and topped with billowy whipped cream. An Italian-style showstopper dessert.